CN102318693A

CN102318693A - Production method for Pu'er tea and Taiji tea cakes

Info

Publication number: CN102318693A
Application number: CN201110314630A
Authority: CN
Inventors: 徐结根
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-10-17
Filing date: 2011-10-17
Publication date: 2012-01-18

Abstract

The invention provides a production method for Pu'er tea and Taiji tea cakes with multiple tea varieties, capabilities of being drunk and collected and artistic ornamental value. The method comprises the following steps of: selecting one-thousand-year old tree tea serving as raw tea in the small village of Hesong in the Menghai mountainous area, and selecting the traditional post-fermented tea serving as cooked tea in Xishuangbanna, wherein the tea contains one bud and two leaves (level 1 raw materials); piling and fermenting the cooked tea for 40 days after fine processing, and keeping the temperature at 55 DEG C; selecting half raw tea and half cooked tea according to the weight of the tea cakes, and putting the tea at two sides of an S-shaped baffle plate in a movable die with Taiji pattern shape, wherein the height of the baffle plate is 16 centimeters; and steaming the tea till the tea is soft and the moisture of the tea is 25 percent, and pressing the tea for sizing by using a 50-ton hydraulic press. The creative ideas of harmony, mutual generation, hardness and softness are fused into the tea; and the raw tea and the cooked tea are mixed in the tea cakes, so that the tea cakes have unique aroma, bright color and level feeling. The production of the Taiji tea cakes challenges the traditional idea that 'the raw tea and the cooked tea cannot be mixed', and has milestone significance for the whole Pu'er tea industry.

Description

A kind of production method of Pu'er tea Tai Ji tea cake

Technical field

The present invention relates to the accurately machined production technology of a kind of tealeaves, specifically is a kind of production method of Pu'er tea Tai Ji tea cake.

Background technology

At present; The drink tea of China's Tea Production has green tea, Iron Guanyin, black tea, Pu'er tea, oolong tea etc.; And include Pu'er cake tea, Tuo tea, brick tea etc. by the compression tea cake that Tea Production is derived; These products characteristics are to select local tea variety single, act ons singlely, are to compress with single tealeaves that to drink be main basically.

Summary of the invention

The present invention provides mainly that a kind of local tea variety is various can be drunk and can collect and the production method of the Pu'er tea Tai Ji tea cake of tool art value, reserve value.

A kind of production method of Pu'er tea Tai Ji tea cake; Be made up of Pu'er raw tea and ripe tea, production method is: the production procedure of employing includes that selection, sub-sieve, wind are made, stalk-sorting, wet heap, air dry, progressive die, steam steam and press, move back mould, oven dry and packing warehouse-in.

According to the described selection of above-mentioned production procedure; It is characterized in that to tea cake weight, select that give birth in Pu'er, each is half the for ripe tea for use, give birth to tea and be one in Menhai mountain area and be called the ancient tree tea in thousand in the stockaded village, hamlet of He Song; Ripe tea is Xishuangbanna tradition after fermentation tea, and tealeaves is all selected two leaves and a bud (one-level raw material) for use.

According to the described wet heap of above-mentioned production procedure, it is characterized in that the Pu'er cooked tea pile-fermentation time is 40 days, keeping temperature is 50 ℃-60 ℃.

According to the described progressive die of above-mentioned production procedure, it is characterized in that the tealeaves entering has in the flexible mould of taiji pattern moulding, there is a S type baffle plate centre, and the baffle plate height is 15-25 centimetre, with the both sides that give birth in Pu'er, ripe tea is placed on baffle plate respectively.

Steam according to the described steam of above-mentioned production procedure and to press, it is characterized in that tealeaves being steamed soft, make tealeaves moisture be adjusted to 25%, again with middle the S type baffle plate extraction in the flexible mould, with the hydraulic press profiled more than 50 tons with steam.

Produce the Pu'er tea Tai Ji tea cake that draws by above production procedure, with harmony, interpromoting relation in five elements, to temper toughness with gentleness be the creation theory, its fragrance is unique, flavour is pure and mild, Tang Chengliang and have stereovision, mouthfeel is soft, tea is fragrant loose overflow slowly lasting.The birth of Pu'er tea Tai Ji tea cake is to the challenge of " giving birth to ripe tea can not mix " traditional idea, and whole Pu'er tea industry is had landmark meaning.

The specific embodiment

Select Pu'er raw tea and ripe tea for use; Give birth to tea and be one in Menhai mountain area and be called the ancient tree tea in thousand in the stockaded village, hamlet of He Song; Ripe tea is Xishuangbanna tradition after fermentation tea; Tealeaves is all selected two leaves and a bud (one-level raw material) for use, and the tealeaves of harvesting divides dual mode to process: give birth to tea and make, carry out fine finishining behind the stalk-sorting through selection, sub-sieve, wind; Ripe tea pile-fermentation 40 days after fine finishining, temperature remains on 55 ℃, carries out air dry then.Choosing is given birth to, each 178.5 gram of ripe tea, and tealeaves is put into the flexible mould of taiji pattern moulding, and there is a S type baffle plate centre, and the baffle plate height is 16 centimetres, life, ripe tea is placed on the both sides of baffle plate respectively.With steam tealeaves is steamed softly, make the moisture of tealeaves reach 25%, with 50 tons of heavy-fluid press profiled.Move back then and pack warehouse-in after mould gets into the drying room hyperthermia drying.Mix among a cake tea owing to give birth to ripe tea, tea cake fragrance is unique, the Tang Chengliang sense that has levels, and fragrant the loosing of tea overflow slowly lastingly.

Claims

1. the production method of a Pu'er tea Tai Ji tea cake; Be made up of Pu'er raw tea and ripe tea, it is characterized in that: the production procedure of employing includes that selection, sub-sieve, wind are made, stalk-sorting, wet heap, air dry, progressive die, steam steam and press, move back mould, oven dry and packing warehouse-in.

2. the production method of Pu'er tea Tai Ji tea cake according to claim 1; It is characterized in that: selection; To tea cake weight, select that give birth in Pu'er, each is half the for ripe tea for use, give birth to tea and be one in Menhai mountain area and be called the ancient tree tea in thousand in the stockaded village, hamlet of He Song; Ripe tea is Xishuangbanna tradition after fermentation tea, and tealeaves is all selected two leaves and a bud (one-level raw material) for use.

3. the production method of Pu'er tea Tai Ji tea cake according to claim 1 is characterized in that: wet heap, and the Pu'er cooked tea pile-fermentation time is 40 days, keeping temperature is 50 ℃-60 ℃.

4. the production method of Pu'er tea Tai Ji tea cake according to claim 1; It is characterized in that: progressive die, tealeaves gets into to be had in the flexible mould of taiji pattern moulding, and there is a S type baffle plate centre; The baffle plate height is 15-25 centimetre, with the both sides that give birth in Pu'er, ripe tea is placed on baffle plate respectively.

5. the production method of Pu'er tea Tai Ji tea cake according to claim 1; It is characterized in that: steam steam to be pressed, and with steam tealeaves is steamed softly, makes tealeaves moisture be adjusted to 25%; Middle S type baffle plate in the flexible mould described in the claim 4 is extracted out, with the hydraulic press profiled more than 50 tons.