Blending process of Pu'er tea

A technology of Pu-erh tea and technology, which is applied in the field of blending technology of Pu-erh tea, which can solve the problems of strong subjectivity, inability to create a harmonious taste, and inability to grasp the compatibility of different raw teas, so as to achieve pure tea aroma and improve quality , the effect of tea mellow and sweet aftertaste

Inactive Publication Date: 2019-03-19
崔彩霞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the blending of traditional Pu-erh tea is mostly based on the tea master’s personal experience, which requires multiple experiments to determine the blending ratio. At the same time, it is highly subjective, and it is impossible to grasp the blending of different raw teas in different proportions. In addition, the blending process not only focuses on the proportion of each variety of Pu’er tea, but also needs to comprehensively consider all the factors that affect the blending, so as to effectively improve the quality of the product. For this reason, we propose a blending process of Pu-erh tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The invention provides a technical solution: a blending process of Pu'er tea, which specifically includes the following steps:

[0022] (1) Select fresh leaves and tender shoots of big-leaf Pu'er tea from the three major tea areas of Yiwu tea area, Pu'er City tea area and Lincang tea area in spring;

[0023] (2) the fresh leaves and shoots of Pu'er tea from the three tea areas selected in step (1) are separately spread, dried, twisted, deblocked, air-dried, fermented, and dried to obtain the finished Pu'er tea from the three tea areas;

[0024] (3) Select the 2-year aged teas of the first and second grades from the three tea regions obtained in step (2) with Pu’er tea from the Yiwu tea region as the main ingredient, and Pu’er tea from the Pu’er City tea region and Lincang tea region as auxiliary materials , mixed according to the mass ratio of 6:2:1 to obtain the blended Pu'er loose tea;

[0025] (4) The Pu-erh loose tea blended in step (3) needs to be sorted by a colo...

Embodiment 2

[0027] The invention provides a technical solution: a blending process of Pu'er tea, which specifically includes the following steps:

[0028] (1) Select fresh leaves and tender shoots of big-leaf Pu'er tea from the three major tea areas of Yiwu tea area, Pu'er City tea area and Lincang tea area in spring;

[0029] (2) the fresh leaves and shoots of Pu'er tea from the three tea areas selected in step (1) are separately spread, dried, twisted, deblocked, air-dried, fermented, and dried to obtain the finished Pu'er tea from the three tea areas;

[0030] (3) Select the 4-year aged teas of the second and third grades from the three tea regions obtained in step (2) with Puer tea from the Yiwu tea region as the main ingredient, and Puer tea from the Puer city tea region and Lincang tea region as auxiliary materials , mixed according to the mass ratio of 9:4:3 to obtain the blended Pu-erh loose tea;

[0031] (4) The Pu-erh loose tea blended in step (3) needs to be sorted by a color ...

Embodiment 3

[0033] The invention provides a technical solution: a blending process of Pu'er tea, which specifically includes the following steps:

[0034] (1) Select fresh leaves and tender shoots of big-leaf Pu'er tea from the three major tea areas of Yiwu tea area, Pu'er City tea area and Lincang tea area in spring;

[0035] (2) the fresh leaves and shoots of Pu'er tea from the three tea areas selected in step (1) are separately spread, dried, twisted, deblocked, air-dried, fermented, and dried to obtain the finished Pu'er tea from the three tea areas;

[0036] (3) Select the 3-year aged teas of the first and second grades from the three tea regions obtained in step (2) with Pu’er tea from the Yiwu tea region as the main ingredient, and Pu’er tea from the Pu’er City tea region and Lincang tea region as auxiliary materials , mixed according to the mass ratio of 8:3:5 to obtain the blended Pu'er loose tea;

[0037] (4) The Pu-erh loose tea blended in step (3) needs to be sorted by a colo...

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PUM

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Abstract

The invention discloses a blending process of Pu'er tea, specifically comprising the following steps: (1) selecting spring big-leaf-species fresh Pu'er tender leaves and buds of three major tea areasof Yiwu tea area, Pu'er tea area and Lincang tea area; (2) performing spreading for cooling, fixing, rolling, deblocking, airing, fermenting and drying independently on the fresh Pu'er tender leaves and buds selected from the three tea areas of step (1) to obtain finished products of Pu'er tea of the three tea areas; and (3) uniformly mixing by taking the Pu'er tea of the Yiwu tea area in the finished products of Pu'er tea of the three tea areas obtained in step (2) as a main ingredient and the Pu'er tea of the Pu'er tea area and the Lincang tea area as auxiliary ingredients according to a mass ratio of (6-12):(2-6):(1-5). The compatibility of the Pu'er tea of the three tea areas is good, the synergistic interaction among the tea leaves can be given a full play, after blending, the tea smell is strongly sweet and pure, the tea flavor is mellow and sweet after taste, and meanwhile, the quality of the product is comprehensively and effectively promoted by considering all factors affecting blending.

Description

technical field [0001] The invention relates to the technical field of Pu'er tea blending, in particular to a blending process of Pu'er tea. Background technique [0002] Pu-erh tea is made from the fresh leaves of the large-leaved Yunnan tea leaves, which are made into sun-dried green tea through processes such as greening, rolling, and sun-drying, and then fermented with a special "wort pile" process to form a mellow taste and red soup color. The unique quality of brown, aged aroma, and reddish-brown leaf bottom has various health effects such as eliminating greasy food, promoting body fluid and quenching thirst, relieving fatigue and eliminating troubles, reducing weight and fat, anti-aging, anti-mutation, antibacterial, anti-viral, etc.; [0003] The Pu-erh tea blending process is the core technology for forming the quality and taste of Pu-erh tea, and it is also the key process for the stability of the quality and taste of Pu-erh tea. In the past, Pu-erh tea blending wa...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12A23F3/10
CPCA23F3/06A23F3/10A23F3/12
Inventor 崔彩霞
Owner 崔彩霞
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