CN104543057A - Liupu tea making technology - Google Patents
Liupu tea making technology Download PDFInfo
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- CN104543057A CN104543057A CN201510002525.3A CN201510002525A CN104543057A CN 104543057 A CN104543057 A CN 104543057A CN 201510002525 A CN201510002525 A CN 201510002525A CN 104543057 A CN104543057 A CN 104543057A
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Abstract
The invention discloses a Liupu tea making technology which comprises the following steps: (1) selecting tea leaves; (2) performing piling; (3) fermenting; (4) spreading; (5) cooking; (6) baking; (7) unpacking and airing; (8) ageing. The Liupu tea prepared through the Liupu tea making technology has the characteristics of short production cycle and good quality.
Description
Technical field
The present invention relates to a kind of Tea Processing technique, more particularly, particularly relate to a kind of six fort tea tea-manufacturing technologies.
Background technology
Six fort tea are the one of black tea, mainly originate from the area, Wuzhou in Guangxi, belong to basic food.Six traditional fort tea tea-manufacturing technologies are after the six fort tea gross tea through just making are carried out pile-fermentation, decatize, compacting, six fort tea tealeaves are positioned over for a long time ageing in ageing cellar for storing things, six fort tea loose tea or the compressed teas preferably obtained.But utilize six traditional fort tea tea-manufacturing technologies to make for six fort tea time, in order to ensure the tea flavour quality of tealeaves, usual whole tea-manufacturing technology needs the time of 3 ~ 4 years usually, and the production cycle is long, cause the cost of whole tea making process increase and output is too low, constrain six fort tea industrial expansions.Therefore, how to shorten the production cycle of six fort tea, and can ensure that its quality better becomes six fort tea and makes industrial expansion new direction.
Summary of the invention
The object of the present invention is to provide a kind of six fort tea tea-manufacturing technologies, the six fort tea utilizing this kind of method for preparing tea to prepare have feature that is with short production cycle, quality better.
The technical solution used in the present invention is as follows:
A kind of six fort tea tea-manufacturing technologies, comprise the steps:
(1) select tealeaves: select fresh six fort tea tree kinds, be processed into six fort tea gross tea by traditional six fort Tea processing methods;
(2) wet heap: the six fort wet heaps of tea gross tea are evenly sprayed water afterwards;
(3) ferment: six fort tea gross tea after water spray are put into installation for fermenting and ferments, fermentation time is 25 ~ 30 days;
(3) stand heap: the tealeaves after fermentation is spread out and dries;
(4) boiling: be positioned over by the tealeaves dried and steam boiling in bucket, digestion time is for often to struggle against 6 ~ 9 minutes;
(the baked pressure of 5): the tealeaves after decatize is positioned over while hot wooden case and compresses, then with cloth, wooden case to be built the ， baked pressure time be 7 ~ 10 hours;
(6) unpack dry the baked pressure of: Wan Cheng after, the tealeaves in casing is poured out and dries;
(7) ageing: loaded in bamboo basket by the tealeaves after drying, and bamboo trailing plants is placed in ageing room, after ageing is greater than 180 days and get final product.Further, in described step (2), require disposable water spray before the wet heap of six fort tea gross tea, the water content ranges that injection flow rate controls six fort tea gross tea is 23 ~ 28%.
Further, in described step (3), the temperature of fermentation controls within the scope of 50 ~ 55 DEG C.
Further, in described step (3), the time of drying is 2 ~ 3 days, and tealeaves dries.
Further, in described step (4), digestion time is often struggle against 7 minutes.
Further, in described step (5), wooden case specification is the 2m*2m*1.2 meter ， baked pressure time is 8 hours.
Further, in described step (6), the time of drying is 2 ~ 3 days, and tealeaves dries.
Further, in described step (7), between ageing, temperature controls within the scope of 20 ~ 30 DEG C, and humid control is at 70 ~ 90RH.
Further, described step (1) also has afterwards:
Step (1a) is sieved: six fort tea gross tea are put into associating screening machine, by trembling sieve, rotary strainer, selection by winnowing, chooses to obstruct and arranges the profile of gross tea, form each machine mouth tea;
Step (1b) is assorted: undertaken assorted by each machine mouth tea put in order by quality and grade, by gross tea split close for profile together.
Compared with prior art, the beneficial effect that the present invention has is:
A kind of six fort tea tea-manufacturing technologies of the present invention, comprise and select tealeaves, wet heap, fermentation, stand heap, the baked pressure of boiling, unpack and dry and the preparation process such as ageing, and some improvement have been carried out to equipment used in traditional tea-manufacturing technology, whole tea making process is made to be reduced to 1 year, the manufacturing cycle of tealeaves is shorter, also ensure that quality and the taste of six fort tea simultaneously, make the tea making cost of six fort tea lower.
Detailed description of the invention
Below in conjunction with detailed description of the invention, technical scheme of the present invention is described in further detail, but does not form any limitation of the invention.
Embodiment 1
A kind of six fort tea tea-manufacturing technologies of the present invention, comprise the steps:
(1) select tealeaves: the six fort tea tree kinds selecting quality better, the tealeaves of fresh harvesting is processed into six fort tea gross tea by traditional six fort Tea processing methods.
(2) wet heap: evenly sprayed water afterwards by the six fort wet heaps of tea gross tea, require disposable water spray before the wet heap of six fort tea gross tea, the water content ranges that injection flow rate controls six fort tea gross tea is 23%.
(3) ferment: six fort tea gross tea after water spray are put into installation for fermenting and ferments, fermentation time is 25 days, and the temperature of fermentation controls within the scope of 50 ~ 55 DEG C.
(3) stand heap: spread out by the tealeaves after fermentation and dry, the time is 2 ~ 3 days, and tealeaves dries.
(4) boiling: be positioned over by the tealeaves dried and steam boiling in bucket, digestion time is often struggle against 6 minutes.
(the baked pressure of 5): the tealeaves after decatize is positioned over while hot wooden case and compresses, then with cloth, wooden case to be built the ， baked pressure time be 10 hours, wooden case specification is 2m*2m*1.2 rice.
(6) unpack dry the baked pressure of: Wan Cheng after, poured out by the tealeaves in casing and dry, the time of drying is 2 ~ 3 days, and tealeaves dries.
(7) ageing: loaded in bamboo basket by the tealeaves after drying, and bamboo trailing plants is placed in ageing room, ageing is after 180 days and get final product, and between ageing, temperature controls within the scope of 20 ~ 30 DEG C, and humid control is at 70 ~ 90RH.The whole tea making process time is about one year, and the manufacturing cycle of tealeaves is shorter, also ensure that quality and the taste of six fort tea simultaneously, makes the tea making cost of six fort tea lower.
Embodiment 2
A kind of six fort tea tea-manufacturing technologies of the present invention, comprise the steps:
(1) select tealeaves: the six fort tea tree kinds selecting quality better, the tealeaves of fresh harvesting is processed into six fort tea gross tea by traditional six fort Tea processing methods.
(2) sieve: six fort tea gross tea are put into associating screening machine, by trembling sieve, rotary strainer, selection by winnowing, choose to obstruct the profile of gross tea is arranged, form each machine mouth tea.
(3) assorted: each machine mouth tea put in order to be undertaken assorted by quality and grade, by gross tea split close for profile together.(4) wet heap: evenly sprayed water afterwards by the six fort wet heaps of tea gross tea, require disposable water spray before the wet heap of six fort tea gross tea, the water content ranges that injection flow rate controls six fort tea gross tea is 28%.
(5) ferment: six fort tea gross tea after water spray are put into installation for fermenting and ferments, fermentation time is 30 days, and temperature controls within the scope of 50 ~ 55 DEG C.
(6) stand heap: spread the tealeaves after fermentation out dryness in the sun, the time of drying is 2 ~ 3 days, and tealeaves dries.
(7) boiling: be positioned over by the tealeaves dried and steam boiling in bucket, digestion time is often struggle against 6 minutes.
(the baked pressure of 8): the tealeaves after decatize is positioned over while hot wooden case and compresses, then with cloth, wooden case to be built the ， baked pressure time be 8 hours, wooden case specification is 2m*2m*1.2 rice.
(9) unpack dry the baked pressure of: Wan Cheng after, poured out by the tealeaves in casing and dry, the time of drying is 2 ~ 3 days, and tealeaves dries.
(10) ageing: loaded in bamboo basket by the tealeaves after drying, and bamboo trailing plants is placed in ageing room, ageing is after 250 days and get final product, and between ageing, temperature controls within the scope of 20 ~ 30 DEG C, and humid control is at 70 ~ 90RH.The whole tea making process time is about one year, and the manufacturing cycle of tealeaves is shorter, also ensure that quality and the taste of six fort tea simultaneously, makes the tea making cost of six fort tea lower.
Embodiment 3
A kind of six fort tea tea-manufacturing technologies of the present invention, comprise the steps:
(1) select tealeaves: the six fort tea tree kinds selecting quality better, the tealeaves of fresh harvesting is processed into six fort tea gross tea by traditional six fort Tea processing methods.
(2) sieve: six fort tea gross tea are put into associating screening machine, by trembling sieve, rotary strainer, selection by winnowing, choose to obstruct the profile of gross tea is arranged, form each machine mouth tea.
(3) assorted: each machine mouth tea put in order to be undertaken assorted by quality and grade, by gross tea split close for profile together.(4) wet heap: evenly sprayed water afterwards by the six fort wet heaps of tea gross tea, require disposable water spray before the wet heap of six fort tea gross tea, the water content ranges that injection flow rate controls six fort tea gross tea is 25%.
(5) ferment: six fort tea gross tea after water spray are put into installation for fermenting and ferments, fermentation time is 28 days, and temperature controls within the scope of 50 ~ 55 DEG C.
(6) stand heap: spread out by the tealeaves after fermentation and dry, the time is 2 ~ 3 days, and tealeaves dries.
(7) boiling: be positioned over by the tealeaves dried and steam boiling in bucket, digestion time is often struggle against 8 minutes.
(the baked pressure of 8): the tealeaves after decatize is positioned over while hot wooden case and compresses, then with cloth, wooden case to be built the ， baked pressure time be 10 hours, wooden case specification is 2m*2m*1.2 rice.
(9) unpack dry the baked pressure of: Wan Cheng after, poured out by the tealeaves in casing and dry, the time of drying is 2 ~ 3 days, and tealeaves dries.
(10) ageing: loaded in bamboo basket by the tealeaves after drying, and bamboo trailing plants is placed in ageing room, ageing is after 200 days and get final product, and between ageing, temperature controls within the scope of 20 ~ 30 DEG C, and humid control is at 70 ~ 90RH.The whole tea making process time is about one year, and the manufacturing cycle of tealeaves is shorter, also ensure that quality and the taste of six fort tea simultaneously, makes the tea making cost of six fort tea lower.
Test example
Getting the superfine six fort tea loose tea tealeaves 10 grams prepared by traditional tea-manufacturing technology is put in No. 1 transparent glass container, getting the superfine six fort tea loose tea tealeaves 10 grams prepared by a kind of six fort tea tea-manufacturing technologies of the present invention is positioned in No. 2 transparent glass containers, observe tealeaves in contrast 1, No. 2 transparent glass containers, draw following correction data:
Traditional tea-manufacturing technology prepares six fort tea and tea-manufacturing technology of the present invention prepares six fort tea comparing results
| Container number | Bar rope | Whole broken | Color and luster | Cleanliness |
| No. 1 container | Tight thin, round straight | Evenly | Dark brown | Only |
| No. 2 containers | Tight knot, circle are straight | Evenly | Dark brown | Only |
Draw according to above-mentioned correction data, the bar rope of the six fort tea tealeaves prepared by a kind of six fort tea tea-manufacturing technologies of the present invention and six fort tea tealeaves prepared by traditional tea-manufacturing technology, whole broken, these four index of quality of color and luster, cleanliness are all substantially identical.
Tealeaves in 1, No. 2 container is poured in 1, No. 2 brewing pot respectively and brews tea, the first round washes tea, tea is outwelled after pouring boiling water at once, second take turns pour boiling water into after soak tealeaves after 1 minute, tea in 1, No. 2 brewing pot is poured out respectively in 1, No. 2 teacup, observe tea in contrast 1, No. 2 teacups, draw following correction data:
Traditional tea-manufacturing technology is prepared six fort tea and is brewed tea and tea-manufacturing technology of the present invention and prepare six fort tea and brew tea comparing result
| Container number | Smell | Tea flavour | Soup look | At the bottom of leaf |
| No. 1 teacup | Chen Xiang | Mellow | Dark red | Dark brown |
| No. 2 teacups | Chen Xiang | Old, alcohol | Red gorgeous | Black |
Draw according to above-mentioned correction data, at the bottom of the smell of the tea that the tea that the six fort tea tealeaves prepared by a kind of six fort tea tea-manufacturing technologies of the present invention brew brews with six fort tea tealeaves prepared by traditional tea-manufacturing technology, tea flavour, soup look, leaf, these four index of quality are all substantially identical.Therefore, comprehensive above comparing result draws, the six fort tea tealeaves prepared by a kind of six fort tea tea-manufacturing technologies of the present invention reach the quality standard of six fort tea tealeaves prepared by traditional tea-manufacturing technology.
The foregoing is only preferred embodiment of the present invention, all do within the scope of the spirit and principles in the present invention any amendment, equivalent to replace and improvement etc., all should be included within protection scope of the present invention.
Claims (9)
1. six fort tea tea-manufacturing technologies, is characterized in that comprising the steps:
(1) select tealeaves: select fresh six fort tea tree kinds, be processed into six fort tea gross tea by traditional six fort Tea processing methods;
(2) wet heap: the six fort wet heaps of tea gross tea are evenly sprayed water afterwards;
(3) ferment: six fort tea gross tea after water spray are put into installation for fermenting and ferments, fermentation time is 25 ~ 30 days;
(3) stand heap: the tealeaves after fermentation is spread out and dries;
(4) boiling: be positioned over by the tealeaves dried and steam boiling in bucket, digestion time is for often to struggle against 6 ~ 9 minutes;
(the baked pressure of 5): the tealeaves after decatize is positioned over while hot wooden case and compresses, then with cloth, wooden case to be built the ， baked pressure time be 7 ~ 10 hours;
(6) unpack dry the baked pressure of: Wan Cheng after, the tealeaves in casing is poured out and dries;
(7) ageing: loaded in bamboo basket by the tealeaves after drying, and bamboo trailing plants is placed in ageing room, after ageing is greater than 180 days and get final product.
2. a kind of six fort tea tea-manufacturing technologies according to claim 1, is characterized in that, in described step (2), require disposable water spray before the wet heap of six fort tea gross tea, the water content ranges that injection flow rate controls six fort tea gross tea is 23 ~ 28%.
3. a kind of six fort tea tea-manufacturing technologies according to claim 1, it is characterized in that, in described step (3), the temperature of fermentation controls within the scope of 50 ~ 55 DEG C.
4. a kind of six fort tea tea-manufacturing technologies according to claim 1, it is characterized in that, in described step (3), the time of drying is 2 ~ 3 days, and tealeaves dries.
5. a kind of six fort tea tea-manufacturing technologies according to claim 1, is characterized in that, in described step (4), digestion time is often struggle against 7 minutes.
6. a kind of six fort tea tea-manufacturing technologies according to claim 1, is characterized in that, in described step (5), wooden case specification is the 2m*2m*1.2 meter ， baked pressure time is 8 hours.
7. a kind of six fort tea tea-manufacturing technologies according to claim 1, it is characterized in that, in described step (6), the time of drying is 2 ~ 3 days, and tealeaves dries.
8. a kind of six fort tea tea-manufacturing technologies according to claim 1, it is characterized in that, in described step (7), between ageing, temperature controls within the scope of 20 ~ 30 DEG C, and humid control is at 70 ~ 90RH.
9. a kind of six fort tea tea-manufacturing technologies according to claim 1, it is characterized in that, described step (1) also has afterwards:
Step (1a) is sieved: six fort tea gross tea are put into associating screening machine, by trembling sieve, rotary strainer, selection by winnowing, chooses to obstruct and arranges the profile of gross tea, form each machine mouth tea;
Step (1b) is assorted: undertaken assorted by each machine mouth tea put in order by quality and grade, by gross tea split close for profile together.
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| CN201510002525.3A CN104543057A (en) | 2015-01-05 | 2015-01-05 | Liupu tea making technology |
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| CN201510002525.3A CN104543057A (en) | 2015-01-05 | 2015-01-05 | Liupu tea making technology |
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| CN201510002525.3A Pending CN104543057A (en) | 2015-01-05 | 2015-01-05 | Liupu tea making technology |
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Cited By (17)
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| CN104782853A (en) * | 2015-05-13 | 2015-07-22 | 梧州市天誉茶业有限公司 | Preparation method of Liupao tea with effects of moistening lung, reducing phlegm, regulating qi and invigorating spleen |
| CN104782854A (en) * | 2015-05-13 | 2015-07-22 | 梧州市天誉茶业有限公司 | Lemon, apple and American ginseng liubao (Chinese character) tea and preparation method thereof |
| CN104782821A (en) * | 2015-05-13 | 2015-07-22 | 梧州市天誉茶业有限公司 | Preparation method of hawthorn, rose and chrysanthemum liubao (Chinese character) tea |
| CN104798926A (en) * | 2015-05-13 | 2015-07-29 | 梧州市天誉茶业有限公司 | Method for preparing Liupu tea with functions of tonifying spleen and promoting appetite |
| CN104824243A (en) * | 2015-05-13 | 2015-08-12 | 梧州市天誉茶业有限公司 | Preparation method of Liupao tea with functions of appetizing, clearing fire and eliminating fatigue |
| CN104824244A (en) * | 2015-05-13 | 2015-08-12 | 梧州市天誉茶业有限公司 | Preparation method of Liupao tea with functions of removing liver-fire for improving eyesight and tonifying spleen |
| CN104996615A (en) * | 2015-08-28 | 2015-10-28 | 梧州市中茗茶业有限公司 | Preparation method for Liupao tea |
| CN105230832A (en) * | 2015-11-23 | 2016-01-13 | 王春荣 | Cooked puerh fermentation technology |
| CN105532951A (en) * | 2016-02-04 | 2016-05-04 | 广西壮族自治区梧州茶厂 | Autoclaving method for Liubao tea |
| CN105746750A (en) * | 2016-03-28 | 2016-07-13 | 梧州市中茗茶业有限公司 | Liubao tea making method |
| CN105767364A (en) * | 2016-03-28 | 2016-07-20 | 梧州市中茗茶业有限公司 | Liubao tea preparation method |
| CN106165739A (en) * | 2016-06-07 | 2016-11-30 | 梧州市中茗茶业有限公司 | The manufacture method of the LIUPUCHA of dental caries can be prevented and treated |
| CN106172964A (en) * | 2016-06-29 | 2016-12-07 | 梧州市中茗茶业有限公司 | LIUPUCHA with preventing caries function and preparation method thereof |
| CN106615382A (en) * | 2016-12-28 | 2017-05-10 | 梧州市上隆茶业有限责任公司 | Preparation technology of Liupu tea having nourishing effects |
| CN106720485A (en) * | 2016-11-24 | 2017-05-31 | 梧州市雅正农业科技有限公司 | A kind of preparation method of the fort tea of special odor type six |
| CN107616272A (en) * | 2017-09-30 | 2018-01-23 | 广西博白县琼达农业科技有限公司 | A kind of Exocarpium Citri Rubrum tea preparation technique |
| CN113207977A (en) * | 2021-05-07 | 2021-08-06 | 广西南山白毛茶茶业有限公司 | Liupao tea four-money cold fermentation pile fermentation process |
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| CN104782853A (en) * | 2015-05-13 | 2015-07-22 | 梧州市天誉茶业有限公司 | Preparation method of Liupao tea with effects of moistening lung, reducing phlegm, regulating qi and invigorating spleen |
| CN104782854A (en) * | 2015-05-13 | 2015-07-22 | 梧州市天誉茶业有限公司 | Lemon, apple and American ginseng liubao (Chinese character) tea and preparation method thereof |
| CN104782821A (en) * | 2015-05-13 | 2015-07-22 | 梧州市天誉茶业有限公司 | Preparation method of hawthorn, rose and chrysanthemum liubao (Chinese character) tea |
| CN104798926A (en) * | 2015-05-13 | 2015-07-29 | 梧州市天誉茶业有限公司 | Method for preparing Liupu tea with functions of tonifying spleen and promoting appetite |
| CN104824243A (en) * | 2015-05-13 | 2015-08-12 | 梧州市天誉茶业有限公司 | Preparation method of Liupao tea with functions of appetizing, clearing fire and eliminating fatigue |
| CN104824244A (en) * | 2015-05-13 | 2015-08-12 | 梧州市天誉茶业有限公司 | Preparation method of Liupao tea with functions of removing liver-fire for improving eyesight and tonifying spleen |
| CN104996615A (en) * | 2015-08-28 | 2015-10-28 | 梧州市中茗茶业有限公司 | Preparation method for Liupao tea |
| CN105230832A (en) * | 2015-11-23 | 2016-01-13 | 王春荣 | Cooked puerh fermentation technology |
| CN105532951A (en) * | 2016-02-04 | 2016-05-04 | 广西壮族自治区梧州茶厂 | Autoclaving method for Liubao tea |
| CN105746750A (en) * | 2016-03-28 | 2016-07-13 | 梧州市中茗茶业有限公司 | Liubao tea making method |
| CN105767364A (en) * | 2016-03-28 | 2016-07-20 | 梧州市中茗茶业有限公司 | Liubao tea preparation method |
| CN106165739A (en) * | 2016-06-07 | 2016-11-30 | 梧州市中茗茶业有限公司 | The manufacture method of the LIUPUCHA of dental caries can be prevented and treated |
| CN106172964A (en) * | 2016-06-29 | 2016-12-07 | 梧州市中茗茶业有限公司 | LIUPUCHA with preventing caries function and preparation method thereof |
| CN106720485A (en) * | 2016-11-24 | 2017-05-31 | 梧州市雅正农业科技有限公司 | A kind of preparation method of the fort tea of special odor type six |
| CN106615382A (en) * | 2016-12-28 | 2017-05-10 | 梧州市上隆茶业有限责任公司 | Preparation technology of Liupu tea having nourishing effects |
| CN107616272A (en) * | 2017-09-30 | 2018-01-23 | 广西博白县琼达农业科技有限公司 | A kind of Exocarpium Citri Rubrum tea preparation technique |
| CN113207977A (en) * | 2021-05-07 | 2021-08-06 | 广西南山白毛茶茶业有限公司 | Liupao tea four-money cold fermentation pile fermentation process |
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Application publication date: 20150429 |
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| WD01 | Invention patent application deemed withdrawn after publication |