CN102726551A - Original Pu'er tea, its production and processing - Google Patents
Original Pu'er tea, its production and processing Download PDFInfo
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- CN102726551A CN102726551A CN2011100846473A CN201110084647A CN102726551A CN 102726551 A CN102726551 A CN 102726551A CN 2011100846473 A CN2011100846473 A CN 2011100846473A CN 201110084647 A CN201110084647 A CN 201110084647A CN 102726551 A CN102726551 A CN 102726551A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention relates to an original Pu'er tea, its production and processing, which provides a method for producing, processing, packaging and storing Pu'er sun-dried green tea by aiming at the problems and shortages existed during the quality formation and evolution processes of the Pu'er sun-dried green tea, the Pu'er sun-dried green tea and loosened green tea before further fermenting and forming traditional Pu'er tea are named as the original Pu'er tea which is kept in the original quality and original state as well as raw material, thereby the natural attribute and commercial value can be fully embodied, selecting specific tea cyanine in an original zone and matching with corresponding technical measurements realize good effect of temperature, humidity and air during the whole production, processing and storage processes of the Pu'er sun-dried green tea, enzymatic oxidation and non-enzymatic oxidation of polyphenols can be promoted, the quality with fragrant flavor, favorable taste and moderate bitterness can be acquired, the original Pu'er tea is a novel drink which enables tea-dispersed drink, and is capable of further being processed to obtain other products.
Description
Affiliated technical field
The present invention relates to production, processing, packing and the seasoning of naming of a kind of Pu'er tea and products thereof; This product and method need not that blue or green loose tea is shone in Pu'er and compress and go after the moulding sled to loose again to brew; Equally can experience the quality and flavor that the Pu'er tea quality forms different phase in the evolution process; Saving, material benefit, convenient can be satisfied the different taste needs of people, and oxidation is quick.Especially can improve quality, embody its commodity value, promote it to become a new teas, open up a new market, new title is very beneficial for the brand building and the development of Pu'er tea.
Background technology
Pu'er is shone blue or green tea and is further fermented and even form the loose tea before traditional Pu'er tea, and present production, processing, packing and seasoning method are different, and quality differential is also very big, and loose tea is arranged on the market, but lacks corresponding packaging product and suitable packing.This type tea is the stage tea that the Pu'er tea quality forms evolution process; It both can cook green tea; Also can further ferment and be transformed into the lighter Pu'er tea of fermentation; Be originality also be original state or raw material, it can satisfy people's different demands along with the increase of pot life can present different flavour characteristics, quality characteristic and fragrance.But ignored by people for a long time, it is not done special development.
Summary of the invention
In order to develop this type tea; Make it to become a special teas; And distinguish mutually with present many Pu'er teas, fully restore its true property, comply with its quality and form the rule that develops; The present invention names this product and is the former tea in Pu'er, and the method for a kind of production, processing, packing and seasoning is provided simultaneously.
The technical solution adopted for the present invention to solve the technical problems is:
1. select specific tea cyanines
Be Pu'er, Xishuangbanna Cha Qu and other neighbour with it tea district, the suitable trees of tea place inter-planting, the green hill encircles on every side; The tea place and the tea place woods are at interval; Ecological environment is natural various, and whole process of production is not used any chemical synthesis material, the arbor tea cyanines that grow up to primary large leaf crowd seed growing; Putting it briefly, is exactly the tea cyanines that originate in region, script population, primitive environment, former numerous arbor.
2. back of the body trailing plants pine dress is plucked
The harvesting of the former tea in Pu'er can a bud 1-4 leaf; Only otherwise all can adopt always, newly the internal substance of each blade is different slightly for tealeaves, and this method of adopting can make the internal substance of millet paste more comprehensively abundant; The instrument of picking tea-leaves is with back of the body square-bottomed bamboo basket and pine dress; Redden with anti-oxidation blade, adopt back blade face, back excess moisture, should first airing aproll.
3. the iron pan manual work completes
1. killing even killing passes through
Completing of the former tea in Pu'er wants to make polyphenol compound reservation amount to reduce, and the condition that high temperature is damp and hot is though can make polyphenol compound partly produce autoxidation; If moisture loss is very few; The green grass gas loss of low boiling aromatic substance is obstructed, and it is little that the leaf juice concentration is changed, and causes the fragrant low lightly seasoned green grass air water sulks that have; So the processing of former tea will control to adjust temperature and moisture, and let oxidation product and the amino acid of catechin fully work and make the glossy Wu Run of tea article after doing.Temperature is unsuitable too high when completing, and the time should not be too short, throws tea at every turn and go into pot; Its pot Wen Yixian leaf go into the pot explode sound be advisable, especially summer tea and autumn tea, water tea is arranged, its firepower height earlier is gradually low; Flame enrichment after the tea delivery; Annealing gradually after a large amount of steam shed, its firepower is more lower slightly than the temperature of green tea, and fixation time is longer slightly than green tea.Throwing the tea amount should be tender always with size, temperature, the tealeaves of pot, blade face moisture what and decide, the big temperature of pot is high, throwing tea amount can be some more, otherwise then less, have waterleaf less than no waterleaf, Lao Ye is less than tender leaf.After fresh wok, stir-fry evenly with both hands, slightly soft application turn, turn, rope, shaking a variety of techniques, through the tea kill kill uniform, "turn" is to make the tea room of water vapor distribution, Tong, a cooked tea, in addition to killing raw flavor." commentaries on classics " is to make tealeaves accept the firepower equilibrium." hold together " is to take off blade not make it be retained in a pot limit." trembling " is that aproll vapour is mixed tealeaves thoroughly, and how diffusing the bright leaf that moisture is high will be trembled more.Turn shaking combined with Tong, scattered, alternately, the way flexible.
2. aproll overflows fragrant
Use the tea fork when stir-fry is extremely scalded one's hand instead and tremble stir-fry, when a large amount of steam occurring, the abundant aproll of gimmick that employing is chosen, throws, raised, the steam that disperses, water is diffusing to be fragrance spread.Treat soft silk floss of tealeaves and band viscosity, color and luster is dark green, tarnish, and green odour disperses, and fragrance appears, and folding slightly obstructs not easily broken and uniformity takes the dish out of the pot immediately, avoids stir-bake to brown, goes out breeze.
4. slight the basketry dustpan and rub solarization
The sufficient tealeaves that completes is grilled into dustpan from pot, remove residual end in the pot simultaneously, is grilled into the earlier suitable aproll steam and heat sinking of tealeaves of dustpan; Knead while hot then, this time for just rubbing, the tealeaves after just rubbing is trembled thin the solarization in slighing on the basketry of loosing; Turn over while shining and to tremble, the basketry of slighing that shines tea is laid on the hack the high 1-1.5 rice of frame; Tealeaves backs when shining to medium-soft and rubs again, and trembling then looses backs when shining to medium-soft softlyr again again, and just rubbing is to rub tea delivery juice preliminarily forming; Rubbing again is to close even moisture tightening rope, and rubbing is to receive juice to the greatest extent, the shaping typing again.Make tea juice and air fully contact the non-enzymatic oxidation that promotes polyphenol compound through kneading repeatedly.For the rainproof shed of building again, tea is shone in canopy.Canopy is wider than and is slightd basketry, ventilates all around.
5. the bamboo square-bottomed bamboo basket ventilates and stores
Shine when just stalk one folding is promptly disconnected, in the bamboo basket that its income thin bamboo strips used for weaving is weaved into, preserve in the place of ventilation, cleaning, the assorted flavor of free from extraneous odour.Shining thin the solarization in shed of the tealeaves of not doing the same day dries.The tealeaves of evening processing will approach and dry in the air, if early limb and sharp overdrying on the secondth, can not rub again and put into the pot re-roasting again and ease back.
6. ventilative clean packaging
Pick up earlier before the packing and pick; Remove foreign material branch stalk pornographic movie; Pack into then special bag, box, tube; The material of packing Pu'er former tea and implements should be breathed freely and are beneficial to oxidation and the no impurity taste peculiar smell is nontoxic, and packaged tealeaves should stir and be inverted after a period of time in put procedure, makes its even oxidation.
The invention has the beneficial effects as follows; Need not with Pu'er shine blue or green loose tea compress go after the moulding sled to loose again to brew, equally can experience the quality and flavor that the Pu'er tea quality forms different phase in the evolution process, practice thrift, material benefit, convenient; Can satisfy the different taste needs of people, oxidation is quick.Especially can improve quality, embody its commodity value, promote it to become a new teas, open up a new market, new title is very beneficial for the brand building and the development of Pu'er tea.
The specific embodiment
1. choose Pu'er, Xishuangbanna Cha Qu and neighbour with it other tea district; The suitable trees of tea place inter-planting; The green hill encircles on every side; Tea place and the tea place woods at interval, the natural various whole process of production of ecological environment is not used any chemical synthesis material, the arbor tea cyanines that grow up to primary large leaf seedling cultivating and growing.2. back of the body square-bottomed bamboo basket pine dress is plucked a bud 1-4 sheet tender leaf.In advance the wash clean dustpan with slight basketry, put up shed and hack and clothes hanger, shed is wider than hack and is slightd basketry, ventilates all around, clothes hanger is taken in the place, cool place, on put and slight basketry or dustpan, the bright leaf that harvesting is returned spreads out the blade face moisture content that on clothes hanger, leaves.4. the iron pan manual work completes, and temperature is unsuitable too high, and fixation time should not be too short, throws tea at every turn and go into pot; Its pot Wen Yixian leaf go into the pot explode sound be advisable, its firepower height earlier is gradually low, flame enrichment after the tea delivery; Annealing gradually after a large amount of steam shed, its firepower is more lower slightly than the temperature of green tea, and time ratio green tea is long slightly.Throwing the tea amount should be tender always with size, temperature, the tealeaves of pot, blade face moisture what and decide, the big temperature of pot is high, throwing tea amount can be some more, otherwise then less, have waterleaf less than no waterleaf, Lao Ye is less than tender leaf.After bright leaf is gone into pot, with the hands evenly fast the stir-fry, multiple gimmick is turned over, changes, holds together, is trembled in soft slightly application, tealeaves is killed to pass through kill evenly, and " turning over " is to make between tealeaves Water Vapor Distribution even, scalds ripe tealeaves in order to remove hairs, kills to remove and gives birth to flavor." commentaries on classics " is to make tealeaves accept the firepower equilibrium." hold together " is to take off blade not make it be retained in a pot limit." tremble " is that aproll vapour is mixed tealeaves thoroughly.Turn shaking combined with Tong, scattered, alternately, the way flexible.Use the pot fork when stir-fry is extremely scalded one's hand instead and tremble stir-fry, when a large amount of steam of appearance, the abundant aproll of gimmick that employing is chosen, throws, raised, the steam that disperses, water loose and fragrance spread.Treat soft silk floss of tealeaves and band viscosity, color and luster is dark green, tarnishes, and green odour disperses, and fragrance appears, and folding slightly obstructs not easily broken and uniformity takes the dish out of the pot immediately, avoids stir-bake to brown, goes out breeze.5. the sufficient tealeaves that completes is grilled into dustpan from pot, remove residual end in the pot simultaneously, is grilled into the earlier suitable aproll steam and heat sinking of tealeaves of dustpan; Knead while hot then, this time for just rubbing, the tealeaves after just rubbing is trembled thin the solarization in slighing on the basketry of loosing; Turn over while shining and to tremble, the basketry of slighing that shines tea is laid on the hack the high 1-1.5 rice of frame; Tealeaves backs when shining to medium-soft and rubs again, and trembling then looses backs when shining to medium-soft softlyr again again, and just rubbing is to rub tea delivery juice preliminarily forming; Rubbing again is to close even moisture tightening rope, and rubbing is to receive juice to the greatest extent, the shaping typing again.6. shine when just stalk one folding is promptly disconnected, in the bamboo basket that its income thin bamboo strips used for weaving is weaved into, preserve in the place of ventilation, cleaning, the assorted flavor of free from extraneous odour.Shining thin the solarization in shed of the tealeaves of not doing the same day dries.The tealeaves of evening processing will approach and dry in the air, if early limb and sharp overdrying on the secondth, can not rub again and put into the pot re-roasting again and ease back.7. pick up earlier before the packing and pick; Remove foreign material branch stalk pornographic movie, pack into then special bag, box, tube, the material of the former tea in packing Pu'er and implements should be breathed freely and are beneficial to oxidation and no impurity taste peculiar smell; Packaged tealeaves should stir and be inverted after a period of time in put procedure, makes its even oxidation.
Claims (6)
1. the former tea in Pu'er is that Pu'er is shone blue or green tea and further fermented and even form the loose tea before traditional Pu'er tea, is the stage tea that the Pu'er tea quality forms evolution process, and it both can cook green tea, also can further ferment to be transformed into the lighter Pu'er tea of fermentation; Be originality also be original state or raw material, it can satisfy people's different demands along with the increase of pot life can present different flavour characteristics, quality characteristic and fragrance, in order to develop this type tea; Make it to become a special teas, and distinguish mutually, fully restore its true property with present many Pu'er teas; Comply with its quality and form the rule that develops, and special this product is named is the former tea in Pu'er, and the method for a kind of production, processing, packing and seasoning is provided simultaneously; It is characterized in that: select specific tea cyanines, back of the body trailing plants pine dress is plucked, and the iron pan manual work completes; Slight the basketry dustpan and rub solarization, the built tea that dries in the air shines tea, builds shed and hides rain; The bamboo square-bottomed bamboo basket ventilates and stores, and ventilative clean packaging is stirred inversion in good time.
2. the former tea in Pu'er according to claim 1 is characterized in that: choosing is Pu'er, Xishuangbanna Cha Qu and other neighbour with it tea district, the suitable trees of tea place inter-planting, and the green hill encircles on every side; Tea place and the tea place woods at interval, ecological environment is natural various, whole process of production is not used any chemical synthesis material, the arbor tea cyanines that grow up to primary large leaf crowd seed growing; Back of the body square-bottomed bamboo basket pine dress is plucked, a bud 1-4 sheet tender leaf, in advance the wash clean dustpan with slight basketry; Put up shed and hack and clothes hanger, shed is wider than hack and is slightd basketry, ventilates all around; Clothes hanger is taken in cool place place, on put and slight basketry or dustpan, pluck the bright leaf of returning and spread out the blade face moisture content that on clothes hanger, leaves.
3 according to claim 1, wherein the raw Pu'er tea, characterized in that: at a dose tea pot, the pot temperature in the pot with fresh fried sound appropriate, especially in summer and autumn tea, tea, tea, water, which Green tea is slightly lower than the temperature of firepower, fixing time longer than green tea, becoming the first high-low, plus the fire out after tea, a large steam shed gradually after annealing, fresh wok, stir-fry evenly with both hands, slightly soft application turn, turn, rope, shaking a variety of techniques, turning shaking combined with Tong, scattered, alternately, flexible way, through the tea kill kill uniform, fry hot tea instead fork shake when fried, when there is a lot of water vapor, the use of pick, throw, Young's approach fully dilated water until the tea Ruanmian and with adhesive, color dark green, dull, green odor dissipated, revealing aromas, not easy to break off thick stems and uniform pan immediately to avoid Chaojiao out coke breeze.
4. the former tea in Pu'er according to claim 1 is characterized in that: the sufficient tealeaves that completes is grilled into dustpan from pot, earlier suitable aproll steam and heat sinking; Knead while hot then, rub out and tremble thin solarization of loosing after the juice, turn over while shining and tremble in slighing on the basketry; The basketry of slighing that shines tea is laid on the hack, and tealeaves backs when shining to medium-soft and rubs again, closes even moisture; The tightening rope, trembling then looses backs when shining to medium-soft softlyr again again, and typing is shaped.
5. the former tea in Pu'er according to claim 1; It is characterized in that: shine when just stalk one folding is promptly disconnected, in the bamboo basket that its income thin bamboo strips used for weaving is weaved into, preserve in the place of ventilation, cleaning, the assorted flavor of free from extraneous odour; Shining thin the solarization in shed of the tealeaves of not doing the same day dries; The tealeaves of evening processing will approach and dry in the air, if early limb and sharp overdrying on the secondth, can not rub again and put into the pot re-roasting again and ease back.
6. the former tea in Pu'er according to claim 1; It is characterized in that: pick up earlier before the packing and pick; Remove foreign material branch stalk pornographic movie, pack into then special bag, box, tube, material and the implements of packing the former tea in Pu'er should be breathed freely and be beneficial to oxidation and the no impurity taste peculiar smell is nontoxic; Packaged tealeaves should stir and be inverted after a period of time in put procedure, makes its even oxidation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100846473A CN102726551A (en) | 2011-04-01 | 2011-04-01 | Original Pu'er tea, its production and processing |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011100846473A CN102726551A (en) | 2011-04-01 | 2011-04-01 | Original Pu'er tea, its production and processing |
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| CN102726551A true CN102726551A (en) | 2012-10-17 |
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| CN2011100846473A Pending CN102726551A (en) | 2011-04-01 | 2011-04-01 | Original Pu'er tea, its production and processing |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919394A (en) * | 2012-10-26 | 2013-02-13 | 胡绍泉 | Tea production technology |
| CN107136241A (en) * | 2017-07-12 | 2017-09-08 | 广东省农业科学院茶叶研究所 | The method that Pu'er raw tea is prepared using the tea raw material of low altitude area |
| CN108308312A (en) * | 2018-03-29 | 2018-07-24 | 梁苏华 | A kind of compound tea prescription and preparation method thereof |
| CN109077131A (en) * | 2018-08-02 | 2018-12-25 | 邓艳波 | A kind of Pu'er tea of quintessence's taste just processing method processed |
| CN112772742A (en) * | 2021-01-31 | 2021-05-11 | 杨娜 | Hand-tearing Pu' er tea and preparation method thereof |
| CN114158630A (en) * | 2021-12-20 | 2022-03-11 | 湖北龙王垭茶业有限公司 | Fermentation method of sun-cured green tea |
-
2011
- 2011-04-01 CN CN2011100846473A patent/CN102726551A/en active Pending
Non-Patent Citations (3)
| Title |
|---|
| 何青元: "云南普洱散茶加工技术", 《福建茶叶》 * |
| 李光涛: "普洱茶文化概述", 《茶叶通报》 * |
| 鲍晓华等: "普洱茶加工工艺的演变", 《中国茶叶》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919394A (en) * | 2012-10-26 | 2013-02-13 | 胡绍泉 | Tea production technology |
| CN102919394B (en) * | 2012-10-26 | 2016-03-02 | 胡绍泉 | A kind of process for tea manufacture |
| CN107136241A (en) * | 2017-07-12 | 2017-09-08 | 广东省农业科学院茶叶研究所 | The method that Pu'er raw tea is prepared using the tea raw material of low altitude area |
| CN107136241B (en) * | 2017-07-12 | 2018-04-17 | 广东省农业科学院茶叶研究所 | The method that Pu'er raw tea is prepared using the tea raw material of low altitude area |
| CN108308312A (en) * | 2018-03-29 | 2018-07-24 | 梁苏华 | A kind of compound tea prescription and preparation method thereof |
| CN109077131A (en) * | 2018-08-02 | 2018-12-25 | 邓艳波 | A kind of Pu'er tea of quintessence's taste just processing method processed |
| CN112772742A (en) * | 2021-01-31 | 2021-05-11 | 杨娜 | Hand-tearing Pu' er tea and preparation method thereof |
| CN114158630A (en) * | 2021-12-20 | 2022-03-11 | 湖北龙王垭茶业有限公司 | Fermentation method of sun-cured green tea |
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Application publication date: 20121017 |