CN105685277A - Making method of reed leaf fragrance Liupu tea - Google Patents
Making method of reed leaf fragrance Liupu tea Download PDFInfo
- Publication number
- CN105685277A CN105685277A CN201610078777.9A CN201610078777A CN105685277A CN 105685277 A CN105685277 A CN 105685277A CN 201610078777 A CN201610078777 A CN 201610078777A CN 105685277 A CN105685277 A CN 105685277A
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- CN
- China
- Prior art keywords
- tea
- basket
- liupucha
- reed
- fragrance
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
Abstract
The invention discloses a making method of reed leaf fragrance Liupu tea and relates to the field of tea processing.The method includes the procedures of raw material section, sieving, blending, pile fermentation, steam pressing, aging, packing and final product making.In the steam pressing procedure, the tea is steamed with steam for 3-8 minutes and then put on reed leaves well laid in a basket, after the basket is full of the tea, the tea on the top layer is covered with the reed leaves, and then the basket is put into an aging bunker for aging.Compared with the prior art, the method has the advantages that in the steam press procedure, the tea subjected to pile fermentation is wrapped with the reed leaves and put in the basket, then the basket is put in a tea steamer for steaming, the tea fully absorbs fragrance of the reed leaves during steaming, the made tea has strong reed leaf fragrance, the Liupu tea with reed leaf fragrance is not reported yet, and the Liupu tea is mellow and smooth in taste; by the steam pressing procedure, the Liupu tea can be aromatic within short time, and the demand of people for various tea aromas is met.
Description
Technical field
The present invention relates to Tea Processing technical field, the manufacture method of especially a kind of Rice dumpling leaf fragrance LIUPUCHA。
Background technology
LIUPUCHA belongs to one of postfermented tea, the main place of production is area, Wuzhou, Guangxi, its traditional tea-manufacturing technology is with LIUPUCHA fresh leaf of Camelliae sinensis for raw material, will through completing, just rub, pile vexed, rub again, the raw tea that dry series of process is made, then 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 LIUPUCHA obtained is original red except possessing, dense, old, outside the quality that alcohol four is exhausted, also produce the excellent abnormal smells from the patient of a kind of plant flavour, the quality making LIUPUCHA is greatly improved, at present, the plant flavour that LIUPUCHA produces only has Semen Arecae fragrant, again without other fragrance, and this traditional preparation methods makes the LIUPUCHA with scent taste and there is the problem that processing technology process is longer, cause that the LIUPUCHA produced by this traditional manufacturing technique is relatively costly, constrain the raising with scent LIUPUCHA yield。
Summary of the invention
Problem to be solved by this invention is to provide a kind of manufacture method with Rice dumpling leaf fragrance and the short LIUPUCHA of processing technology process。
In order to solve the problems referred to above, the technical solution used in the present invention is: include raw material choose, sieve, assorted, pile-fermentation, steam pressure, ageing, packaging, finished product process, in described steam pressure operation, by Folium Camelliae sinensis with steamed 3-8 minute, it is then placed in the Rice dumpling leaf completed in bamboo basket, after bamboo basket piled by Folium Camelliae sinensis, then cover on the Folium Camelliae sinensis of the superiors by Rice dumpling leaf, then bamboo basket are put into aging bunker and carries out ageing。
In technique scheme, scheme is it may also is that described bamboo basket to carry out disinfection before use more specifically, and disinfection way is the LIUPUCHA decocting in water 15 minutes with 100 DEG C, then dries。
Further: described aging bunker is the dry storehouse of plank。
Owing to have employed technique scheme, the present invention compared with prior art has the advantages that
1, due in steam pressure operation, by Folium Camelliae sinensis with steamed 3-8 minute, it is then placed in the Rice dumpling leaf completed in bamboo basket, after bamboo basket piled by Folium Camelliae sinensis, then covers on the Folium Camelliae sinensis of the superiors by Rice dumpling leaf, ageing again, Folium Camelliae sinensis, in the process of cooling and aging, fully absorbs the fragrance of Rice dumpling leaf, and the Folium Camelliae sinensis made forms strong Rice dumpling leaf fragrance, there is the LIUPUCHA of Rice dumpling leaf fragrance yet there are no and reported for work, and the old alcohol of flavour, smooth；Adopt steam pressure operation so, make LIUPUCHA can go out perfume (or spice) at short notice, meet people's needs to various tea perfume。
2, bamboo basket are before use, first with tea, it carried out disinfection, it is prevented that bamboo basket have been put for a long time can be infested, can extend the service life of bamboo basket。
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, the steam pressure operation of the present invention, is not limited to carry out in the tea making step of following example:
Embodiment 1:
Its making step of manufacture method of the present embodiment Rice dumpling leaf fragrance LIUPUCHA is:
A, raw material are deposited: the LIUPUCHA raw tea purchased by acceptance criteria is stored in raw material silo, and storage environment humid control is below 85%；
B, screening: utilize associating screening machine to pass through to tremble sieve, the profile of raw tea is arranged by rotary strainer, selecting crude drugs with winnower, stalk-sorting, forms each machine mouth tea；
C, assorted: each machine mouth tea that will put in order, undertaken assorted by quality and grade, by stitched together for raw tea close for profile；
D, pile-fermentation: by assorted good LIUPUCHA raw tea according to tea grades and weather conditions, carry out pile-fermentation, in good time turning is dispelled the heat, treating that leaf complexion changed is brown, send sweet-smelling, tea stack temperature controls at 50 DEG C, ambient humidity controls 80%, and the wet heap time controlled at 15 days；
E, steam pressure: by Folium Camelliae sinensis steamed 5 minutes, be then placed in the Rice dumpling leaf completed in bamboo basket, after bamboo basket piled by Folium Camelliae sinensis, then cover on the Folium Camelliae sinensis of the superiors by Rice dumpling leaf；Described bamboo basket to carry out disinfection before use, and disinfection way is the LIUPUCHA decocting in water 15 minutes with 100 DEG C, then dries；
F, ageing: together with bamboo basket, the bamboo basket tea of E step gained is moved to ageing in the dry storehouse of plank, and in the dry storehouse of plank, relative humidity is 50-85%, and temperature is 15 DEG C-35 DEG C, and the digestion time in the dry storehouse of plank is 1 year；
G, packaging: the Folium Camelliae sinensis after aged, through after the assay was approved, repacks；
H, finished product: be stored in warehouse for finished product by packaged Folium Camelliae sinensis, storage environment requires to keep cleaning, dry, free from extraneous odour。
Embodiment 2:
Its making step of manufacture method of the present embodiment Rice dumpling leaf fragrance LIUPUCHA is:
A, raw material are deposited: the LIUPUCHA raw tea purchased by acceptance criteria is stored in raw material silo, and storage environment humid control is below 85%；
B, screening: utilize associating screening machine to pass through to tremble sieve, the profile of raw tea is arranged by rotary strainer, selecting crude drugs with winnower, stalk-sorting, forms each machine mouth tea；
C, assorted: each machine mouth tea that will put in order, undertaken assorted by quality and grade, by stitched together for raw tea close for profile；
D, pile-fermentation: by assorted good LIUPUCHA raw tea according to tea grades and weather conditions, carry out pile-fermentation, in good time turning is dispelled the heat, treating that leaf complexion changed is brown, send sweet-smelling, tea stack temperature controls at 60 DEG C, ambient humidity controls 85%, and the wet heap time controlled at 15 days；
E, steam pressure: by Folium Camelliae sinensis steamed 8 minutes, be then placed in the Rice dumpling leaf completed in bamboo basket, after bamboo basket piled by Folium Camelliae sinensis, then cover on the Folium Camelliae sinensis of the superiors by Rice dumpling leaf；Described bamboo basket to carry out disinfection before use, and disinfection way is the LIUPUCHA decocting in water 15 minutes with 100 DEG C, then dries；
F, ageing: together with bamboo basket, the bamboo basket tea of E step gained is moved to ageing in the dry storehouse of plank, and in the dry storehouse of plank, relative humidity is 50-85%, and temperature is 15 DEG C-35 DEG C, and the digestion time in the dry storehouse of plank is 1.2 years；
G, packaging: the Folium Camelliae sinensis after aged, through after the assay was approved, repacks；
H, finished product: be stored in warehouse for finished product by packaged Folium Camelliae sinensis, storage environment requires to keep cleaning, dry, free from extraneous odour。
Claims (3)
1. the manufacture method of a Rice dumpling leaf fragrance LIUPUCHA, choose including raw material, sieve, assorted, pile-fermentation, steam pressure, ageing, packaging, finished product process, it is characterized in that: in described steam pressure operation, by Folium Camelliae sinensis with steamed 3-8 minute, it is then placed in the Rice dumpling leaf completed in bamboo basket, after bamboo basket piled by Folium Camelliae sinensis, then cover on the Folium Camelliae sinensis of the superiors by Rice dumpling leaf, then bamboo basket are put into aging bunker and carries out ageing。
2. the manufacture method of Rice dumpling leaf fragrance LIUPUCHA according to claim 1, it is characterised in that: described bamboo basket to carry out disinfection before use, and disinfection way is the LIUPUCHA decocting in water 15 minutes with 100 DEG C, then dries。
3. the manufacture method of Rice dumpling leaf fragrance LIUPUCHA according to claim 1, it is characterised in that: described aging bunker is the dry storehouse of plank。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610078777.9A CN105685277A (en) | 2016-02-04 | 2016-02-04 | Making method of reed leaf fragrance Liupu tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610078777.9A CN105685277A (en) | 2016-02-04 | 2016-02-04 | Making method of reed leaf fragrance Liupu tea |
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| CN105685277A true CN105685277A (en) | 2016-06-22 |
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| CN201610078777.9A Pending CN105685277A (en) | 2016-02-04 | 2016-02-04 | Making method of reed leaf fragrance Liupu tea |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107593951A (en) * | 2017-09-08 | 2018-01-19 | 安徽省池州市安池茶叶有限公司 | A kind of preparation method of rice-pudding leaf pekoe |
| CN107668249A (en) * | 2017-11-27 | 2018-02-09 | 梧州市中茗茶业有限公司 | The method for rapidly aging of six fort tea |
| CN110292080A (en) * | 2019-08-06 | 2019-10-01 | 湖南东山云雾茶业有限公司 | A kind of production technology of charcoal perfume (or spice) salt tea |
| CN112293515A (en) * | 2020-11-24 | 2021-02-02 | 湖南高甲溪农业科技有限公司 | Preparation method of zongzi-flavor tea |
| CN113303375A (en) * | 2021-06-16 | 2021-08-27 | 杜超年 | Liupao tea post-fermentation four-money cold water pile fermentation process |
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| CN102488029A (en) * | 2011-12-02 | 2012-06-13 | 谭伟中 | Method for preparing Qianliang tea |
| CN102940055A (en) * | 2012-11-21 | 2013-02-27 | 广西壮族自治区梧州茶厂 | Liupao tea manufacturing process |
| CN104522204A (en) * | 2015-01-05 | 2015-04-22 | 梧州市天誉茶业有限公司 | Areca catechu fragrance Liupao tea and preparation method thereof |
| CN105126137A (en) * | 2015-09-30 | 2015-12-09 | 广西壮族自治区梧州茶厂 | Disinfection method of tea packaging bamboo basket |
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2016
- 2016-02-04 CN CN201610078777.9A patent/CN105685277A/en active Pending
Patent Citations (4)
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| CN102488029A (en) * | 2011-12-02 | 2012-06-13 | 谭伟中 | Method for preparing Qianliang tea |
| CN102940055A (en) * | 2012-11-21 | 2013-02-27 | 广西壮族自治区梧州茶厂 | Liupao tea manufacturing process |
| CN104522204A (en) * | 2015-01-05 | 2015-04-22 | 梧州市天誉茶业有限公司 | Areca catechu fragrance Liupao tea and preparation method thereof |
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Non-Patent Citations (3)
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107593951A (en) * | 2017-09-08 | 2018-01-19 | 安徽省池州市安池茶叶有限公司 | A kind of preparation method of rice-pudding leaf pekoe |
| CN107668249A (en) * | 2017-11-27 | 2018-02-09 | 梧州市中茗茶业有限公司 | The method for rapidly aging of six fort tea |
| CN110292080A (en) * | 2019-08-06 | 2019-10-01 | 湖南东山云雾茶业有限公司 | A kind of production technology of charcoal perfume (or spice) salt tea |
| CN112293515A (en) * | 2020-11-24 | 2021-02-02 | 湖南高甲溪农业科技有限公司 | Preparation method of zongzi-flavor tea |
| CN113303375A (en) * | 2021-06-16 | 2021-08-27 | 杜超年 | Liupao tea post-fermentation four-money cold water pile fermentation process |
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Application publication date: 20160622 |