Preparation method of Xiao-qing-gan (small-green-mandarin-orange-contained) Pu-erh tea

Abstract

The invention discloses a preparation method of Xiao-qing-gan (small-green-mandarin-orange-contained) Pu-erh tea. The preparation method of the Xiao-qing-gan Pu-erh tea comprises the following steps:(1) selecting raw materials, namely selecting healthy and complete small green mandarin oranges of which the weight is 52-58 grams and fermented Pu-erh tea as raw materials; (2) performing pretreatment on the small green mandarin oranges, namely thoroughly washing the selected small green mandarin oranges, drilling a small hole at the bottom of each of the washed small green mandarin oranges, cutting circular caps around pedicles of the small green mandarin oranges, removing sarcocarp by performing digging with original shape of the peels retained, washing the peels and the small caps, and carrying out air-drying; (3) filling tea, namely filling the peels with the fermented Pu-erh tea, and covering the peels with the small caps so as to obtain crude products of the Xiao-qing-gan Pu-erh tea; (4) carrying out sun-drying, namely sun-drying the crude products of the Xiao-qing-gan Pu-erh tea in the sun for 3-4 days; and (5) carrying out drying, namely performing low-temperature drying on the sun-dried Xiao-qing-gan Pu-erh tea, and carrying out normal-temperature cooling and packaging so as to obtain finished products of the Xiao-qing-gan Pu-erh tea. According to the preparation method of the Xiao-qing-gan Pu-erh tea disclosed by the invention, drying of the Xiao-qing-gan Pu-erh tea is performed by smartly combining sun-drying and low-temperature drying; and thus, the prepared Xiao-qing-gan Pu-erh tea has relatively good flavor and taste.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a preparation method of Pu'er tea made of small green mandarin orange. Background technique [0002] Chazhimandarin, Rutaceae citrus plant, edible fruit, peel can be used as tangerine peel, has important therapeutic value. The tea branch tangerine produced in Xinhui District, Jiangmen City, Guangdong Province is also called Xinhui tangerine, which is the main raw material for making "Guang Chenpi". Xiaoqingmandarin is an immature "infant" tea branch tangerine. Its peel is immature, the outer skin is blue, the oil chambers are slightly concave and dense, and it does not shrink. It has a thin hard skin and a spicy and fragrant taste. Modern medical research also shows that the volatile fruit oil (limonene) and fruit acid (citrus acid) in the main functional components of tangerines are relatively high, and both of them have corresponding medical and health effects. Among t...

AI Technical Summary

Problems solved by technology

However, the quality of small green mandarin puer teas currently on the market is uneven. The main reason for this is the difference in the quality of raw materials on the one hand, and the difference in the preparation process on the other hand, especially in the drying process of the preparation process. The difference will lead to obvious differences in the flavor and taste of Puer tea