CN105532950A

CN105532950A - Preparation method of Liubao tea with bamboo fragrance

Info

Publication number: CN105532950A
Application number: CN201610078778.3A
Authority: CN
Inventors: 刘泽森; 邓庆森; 林家威; 黄进达; 石荣强; 黄达勤; 庾艳玲; 曾玉凤
Original assignee: GUANGXI ZHUANG AUTONOMOUS REGION WUZHOU TEA FACTORY
Current assignee: GUANGXI ZHUANG AUTONOMOUS REGION WUZHOU TEA FACTORY
Priority date: 2016-02-04
Filing date: 2016-02-04
Publication date: 2016-05-04

Abstract

The invention discloses a preparation method of a Liubao tea with bamboo fragrance, and relates to the technical field of tea processing. The preparation method comprises a raw material selection procedure, a screening procedure, a blending procedure, a pile fermentation procedure, an autoclaving procedure, an ageing procedure, a packaging procedure and a product finishing procedure, wherein the autoclaving procedure comprises the following steps: steaming the tea with steam for 3-8 minutes, pressing the tea into a bamboo tube, fully pressing the tea into the bamboo tube and putting a bamboo basket into an aging bunker for ageing, wherein the mass ratio of the volume of the bamboo tube to the tea is (1.2-1.5) to 1. Compared with the prior art, the tea subjected to pile fermentation is pressed into the bamboo tube for steaming in the autoclaving procedure; and the tea fully absorbs the bamboo fragrance of the bamboo tube in the autoclaving procedure, so that the prepared tea has light bamboo fragrance. The Liubao tea with the bamboo fragrance still has not been reported, is mellow and smooth in taste, and conforms to various requirements of people.

Description

The preparation method of bamboo fragrance six fort tea

Technical field

The present invention relates to Tea Processing technical field, the preparation method of especially a kind of bamboo fragrance six fort tea.

Background technology

One of black tea of six fort Camellias, the main place of production is area, Wuzhou, Guangxi, its traditional tea-manufacturing technology is for raw material with the fresh leaf of six fort tea trees, will through completing, just rub, pile vexed, rub again, the gross tea that dry series of process is made, again through screening, assorted, pile-fermentation, steam pressure, ageing in cellar for storing things, the dry storehouse ageing of 8 ~ 10 years, one-tenth is sampled tea, through the making of nearly 10 years, the six fort tea obtained are original red except possessing, dense, old, outside the quality that alcohol four is exhausted, also produce a kind of excellent smell of plant flavour, the quality of six fort tea is promoted widely, at present, the plant flavour that six fort tea produce only has betel nut fragrant, again without other fragrance, and there is the longer problem of manufacture craft process in the six fort tea that this traditional preparation methods making has scent taste, cause the six fort tea costs produced by this traditional manufacturing technique higher, constrain the raising with scent six fort tea output.

Summary of the invention

Problem to be solved by this invention is to provide a kind ofly has bamboo fragrance and the preparation method of the short six fort tea of manufacture craft process.

In order to solve the problem, the technical solution used in the present invention is: comprise that raw material is chosen, sieved, assorted, pile-fermentation, steam pressure, ageing, packaging, finished product process, in described steam pressure operation, by tealeaves steamed 3-8 minute, then be pressed in thick bamboo tube, in thick bamboo tube, then bamboo basket are put into aging bunker and are carried out ageing by the full tealeaves of pressure; The mass ratio of described thick bamboo tube volume and tealeaves is 1.2-1.5:1.

In technique scheme, scheme can also be more specifically: described aging bunker is that storehouse done by plank.

Owing to have employed technique scheme, the present invention compared with prior art has following beneficial effect:

Due in steam pressure operation, by tealeaves steamed 3-8 minute, then be pressed in thick bamboo tube, again bamboo basket are put into aging bunker and carry out ageing, tealeaves is in the process of cooling and aging, and fully absorb the bamboo fragrance of thick bamboo tube, the tealeaves made forms light bamboo fragrance, the six fort tea with bamboo fragrance yet there are no reported for work, and the old alcohol of flavour, smooth; Adopt steam pressure operation so, make six fort tea can go out perfume (or spice) at short notice, meet the needs of people to various tea perfume (or spice), improve the output of six fort tea.

Detailed description of the invention

Below in conjunction with specific embodiment, the invention will be further described:

Embodiment 1:

Its making step of preparation method of the present embodiment bamboo fragrance six fort tea is:

A, raw material are deposited: the six fort tea gross tea purchased by acceptance criteria are stored in raw material silo, and storage environment humid control is below 85%;

B, screening: utilize associating screening machine by trembling sieve, rotary strainer, selection by winnowing, the profile of stalk-sorting to gross tea arrange, form each machine mouth tea;

C, assorted: by each machine mouth tea put in order, to be undertaken assorted by quality and grade, by gross tea split close for profile together;

D, pile-fermentation: by assorted six good fort tea gross tea according to tea grades and weather conditions, carry out pile-fermentation, in good time turning heat radiation, treat leaf look browning, send sweet-smelling, tea stack temperature controls at 50 DEG C, ambient humidity controls 80%, and wet heap time controling was at 15 days;

E, steam pressure: by tealeaves steamed 5 minutes, be then pressed in thick bamboo tube, by full for tealeaves pressure; The mass ratio of described thick bamboo tube volume and tealeaves is 1.2:1;

F, ageing: the thick bamboo tube of E step gained dress tea is moved to plank together with thick bamboo tube and does ageing in storehouse, relative humidity in storehouse done by plank is 60-75%, and temperature is 20 DEG C-35 DEG C, and the plank digestion time done in storehouse is 1.2 years;

G, packaging: the tealeaves after ageing, through after the assay was approved, repacks;

H, finished product: be stored in warehouse for finished product by packaged tealeaves, storage environment requires to keep clean, dry, free from extraneous odour.

Embodiment 2:

E, steam pressure: by tealeaves steamed 8 minutes, be then pressed in thick bamboo tube, by full for tealeaves pressure; The mass ratio of described thick bamboo tube volume and tealeaves is 1.5:1;

F, ageing: the thick bamboo tube of E step gained dress tea is moved to plank together with thick bamboo tube and does ageing in storehouse, relative humidity in storehouse done by plank is 60-75%, and temperature is 20 DEG C-35 DEG C, and the plank digestion time done in storehouse is 1 year;

Claims

1. the preparation method of a bamboo fragrance six fort tea, comprise that raw material is chosen, sieved, assorted, pile-fermentation, steam pressure, ageing, packaging, finished product process, it is characterized in that: in described steam pressure operation, by tealeaves steamed 3-8 minute, then be pressed in thick bamboo tube, in thick bamboo tube, then bamboo basket are put into aging bunker and are carried out ageing by the full tealeaves of pressure; The mass ratio of described thick bamboo tube volume and tealeaves is 1.2-1.5:1.

2. the preparation method of bamboo fragrance six fort according to claim 1 tea, is characterized in that: described aging bunker is that storehouse done by plank.