Low-temperature dehumidification processing technology of xiaoqinggan puer tea

Abstract

The invention discloses a low-temperature dehumidification processing technology of xiaoqinggan puer tea. The low-temperature dehumidification processing technology of the xiaoqinggan puer tea comprises the following steps: selecting xiaoqinggan; conducting screening; conducting cleaning; digging out pulp; using tea for filling; conducting dehumidification; standing; and conducting packaging. In the aspect of selecting the xiaoqinggan, in a stage of planting the xiaoqinggan, a strain, with high disease resistance and high stress resistance, in a dazhongyoushen variety or a xizhongyoushen variety of a citrus reticulata strain is selected; active components extracted from plants, metabolites and natural mineral substances are selected as nutrition sources; a camellia oil-based sucrose esterecological soil remediation agent, a camellia oil rhamnolipid ecological soil remediation agent or a modified rhamnolipid ecological soil remediation agent is used as an ecological soil remediation agent used for soil treatment; and parasites are expelled by means of traditional Chinese medicines. In the aspect of dehumidification, dehumidification is conducted at 40 DEG C for 60 hours. Accordingto the low-temperature dehumidification processing technology of the xiaoqinggan puer tea, procedures of fixation and high-temperature drying are omitted, not only are health and the taste of the xiaoqinggan guaranteed, but also the production cost of the xiaoqinggan is effectively reduced, and the efficiency of producing the xiaoqinggan is improved.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing technology of citrus pu-tea, in particular to a low-temperature dehumidification processing technology of citrus pu-tea. Background technique [0002] Xinhui tangerine, also known as Xinhuiguang Chen tangerine or Chenpi tangerine, is a famous native product in Xinhui District, Jiangmen City, Guangdong Province. It is an evergreen small tree; its branches expand or droop, with thorns. Alternate leaves, single compound leaves, nearly leathery leaves, elliptic, ovate or lanceolate, both skin and flesh, medicine and food of the same origin, is the Guangchen citrus farmers in the long history of species value, from the Rutaceae citrus genus big red citrus Selected excellent varieties. Its unique quality made it popular in various places in Ming and Qing Dynasties, and was listed as a "tribute" and paid tribute every year. Citrus puerh tea is made from pure natura...

AI Technical Summary

Problems solved by technology

It takes a lot of energy and time to complete greening and high-temperature drying, and it will also cause the rupture of the citrus peel oil bag, which will affect the taste of citrus tea.

In order to improve the taste of citrus pu-erh tea, the existing technology also carries out aroma-enhancing treatment on citrus tangerines, which increases the cost of preparing citrus citrus pu-tea and cannot retain the original fragrance of citrus tangerines

In order to further reduce pesticide residues, many people will choose to put the small green oranges in the sun, and weather factors will affect the preparation efficiency of orange tea

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