Quick ageing processing method for Puer tea

A processing method and Pu-erh tea technology, applied in tea treatment before extraction, climate change adaptation, etc., can solve the problems of complex changes in microbial strains and unfavorable quality of Pu-erh tea, and achieve high temperature and humidity controllability and medicinal properties Excellent health benefits, rich and sweet taste

Inactive Publication Date: 2019-01-18
横县南方茶厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the change of microbial strains in the post-fermentation and aging process of Puer tea is extremely complicated. Some microorganisms play a positive role in the formation of Puer tea quality from the beginning to the end, while some microorganisms play a positive role in a certain stage of Puer tea processing. The role of forming the unique style of Pu'er tea, the production of some microorganisms is not conducive to the formation of the quality of Pu'er tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A rapid aging processing method for Pu'er tea, comprising the following steps:

[0028] (1) Put the Pu-erh tea that has been sun-dried to a weight moisture content of 6% on the tea shelf in the aging room. The height of each layer of tea leaves is 35cm and the width is 120cm;

[0029] (2) Spray mountain spring water on the Pu’er tea to increase the water content of the Pu’er tea to 18%, turn on the humidifier and air conditioner in the aging room to control the air humidity at 92-98%, and the room temperature at 17-18°C;

[0030] (3) After 24 hours, adjust the temperature control device to control the room temperature at 20-24°C, and turn on the dehumidifier to control the air humidity at 63-67%;

[0031] (4) According to the volume ratio of rice wine and mountain spring water as 1:50, dilute the rice wine with mountain spring water to obtain light rice wine;

[0032] (5) When the water content of Pu'er tea drops to 8%, spray light rice wine on the Pu'er tea to increas...

Embodiment 2

[0043] A rapid aging processing method for Pu'er tea, comprising the following steps:

[0044] (1) Put the Pu-erh tea that has been sun-dried to a weight moisture content of 8% on the tea shelf in the aging room, and each layer of tea leaves is stacked 30cm high and 100cm wide;

[0045] (2) Spray mountain spring water on the Puer tea to increase the water content of the Puer tea to 20%, turn on the humidifier and air conditioner in the aging room to control the air humidity at 92-98% and the room temperature at 17-18°C;

[0046] (3) After 24 hours, adjust the temperature control device to control the room temperature at 20-24°C, and turn on the dehumidifier to control the air humidity at 63-67%;

[0047] (4) According to the volume ratio of rice wine and mountain spring water as 1:35, dilute the rice wine with mountain spring water to obtain light rice wine;

[0048] (5) When the water content of Pu'er tea drops to 9%, spray light rice wine on the Pu'er tea to increase the wa...

Embodiment 3

[0059] A rapid aging processing method for Pu'er tea, comprising the following steps:

[0060] (1) Put the Pu-erh tea that has been sun-dried to a weight moisture content of 10% on the tea shelf in the aging room, and each layer of tea leaves is 25cm high and 80cm wide;

[0061] (2) Spray mountain spring water on the Puer tea to increase the water content of the Puer tea to 22%, turn on the humidifier and air conditioner in the aging room to control the air humidity at 92-98% and the room temperature at 17-18°C;

[0062] (3) After 24 hours, adjust the temperature control device to control the room temperature at 20-24°C, and turn on the dehumidifier to control the air humidity at 63-67%;

[0063] (4) According to the volume ratio of rice wine and mountain spring water as 1:10, dilute the rice wine with mountain spring water to obtain light yellow rice wine;

[0064] (5) When the water content of Pu'er tea drops to 10%, spray light rice wine on Pu'er tea to increase the water ...

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PUM

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Abstract

The invention discloses a quick ageing processing method for Puer tea. The method comprises the following steps: performing wet-hot alternative conversion on sun-cured Puer tea in an ageing room for three times; spraying mountain spring water for one time while getting damp; spraying light yellow rice wine twice; adopting a low temperature steaming and pressing technology for pressing and molding;sealing and storing aged Puer tea in a Nixing pottery. According to the method, the ageing time is short, the operation is simple and the acquired aged Puer tea has a strong red bright color of tea soup, is free from musty taste, has a strong, mellow and sweet flavor and has an excellent medicinal healthcare effect.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a rapid aging processing method for Pu'er tea. Background technique [0002] Pu'er tea is processed from Yunnan big-leaf sun-dried green tea, mainly produced in Xishuangbanna, Lincang, Pu'er and other areas in Yunnan Province. Pu'er tea pays attention to the brewing technique and the art of drinking, and there are many ways to drink it, which can be drunk clear or mixed. Pu-erh tea has a strong orange-yellow tea soup, sharp and long-lasting aroma, unique aroma, rich and mellow taste, and can withstand long-lasting brewing. Pu'er tea has the functions of reducing fat, losing weight, beautifying the skin, protecting the stomach, nourishing the stomach, lowering blood pressure, anti-aging, anti-arteriosclerosis, radiation protection, cancer prevention, and anti-cancer. The Pu-erh teas on the market today can be classified into three basic types: first, Pu-erh teas fermented...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06Y02A40/924
Inventor 谢宏华谢大高谢宏山覃心怡
Owner 横县南方茶厂
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