Baking process of strong-flavor type Puer tea

Abstract

The invention discloses a baking process of strong-flavor type Puer tea. The Puer tea prepared by the invention has a yellow-green appearance, thick and strong strips, a strong and mellow taste, a refreshing tinge, a bright yellow tea color, great recognition and great improvement in taste and fragrance; the thickness of dried fresh leaves is 2-5 cm, the spreading thickness is small, the drying speed is fast, and the efficiency is improved; the substances in Puer tea can be converted into lipase and tea polyphenols to the extreme through alcoholization and aroma enhancement, the lipase and teapolyphenols can eliminate and absorb fat, baking and aroma enhancement can further enhance the aroma of Puer tea and increase people's love for Puer tea, temperature and moisture are regulated duringfermentation to create an excellent growth and reproduction environment for beneficial microorganisms, rapid growth and reproduction of beneficial microorganisms is promoted, dominant strains are formed, efficient and moderate fermentation of tea are promoted, the tea polyphenols and other contained substances in the tea are converted, and the aroma of Puer tea is improved.

Description

technical field [0001] The invention relates to the technical field of tea roasting, in particular to a roasting process for Luzhou-flavored Pu'er tea. Background technique [0002] Pu'er tea belongs to dark tea, so it got its name because the place of origin was in Pu'er Prefecture, Yunnan (now Pu'er City). Now it generally refers to the tea produced in the Pu'er tea area, which is the loose tea and pressed tea after post-fermentation, which is made of Yunnan big-leaf sun-dried green tea, which is recognized as the Pu'er tea area. The appearance is brownish red, the inner soup is red and bright, the aroma is unique and fragrant, the taste is mellow and sweet, and the bottom of the leaves is brownish red. There are raw tea and cooked tea, raw tea is naturally fermented, and cooked tea is artificially ripened. "The more old, the more fragrant" is recognized as the biggest feature of Pu'er tea that distinguishes it from other teas. Thirst, hangover and detoxification, can c...

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a roasting process of Luzhou-flavored Pu'er tea to solve the problem that the existing Pu'er tea produced by different preparation methods in the above-mentioned background technology will have different taste and fragrance.