Blending process of Pu'er tea

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...

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