CN109480000A - A kind of assorted technique of Pu'er tea - Google Patents
A kind of assorted technique of Pu'er tea Download PDFInfo
- Publication number
- CN109480000A CN109480000A CN201910056115.5A CN201910056115A CN109480000A CN 109480000 A CN109480000 A CN 109480000A CN 201910056115 A CN201910056115 A CN 201910056115A CN 109480000 A CN109480000 A CN 109480000A
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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
- A23F3/10—Fermentation with addition of microorganisms or enzymes
-
- 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
- A23F3/12—Rolling or shredding tea leaves
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of assorted techniques of Pu'er tea, specifically includes the following steps: (1) chooses spring large leaf Pu'er fresh tea leaves tender shoots in the area Yi Wucha, tri- area great Cha of Puer City tea area and Lincang Cha Qu；(2) Pu'er fresh tea leaves tender shoots in three areas Ge Cha that step (1) is chosen individually passed through into airing, finish, rub, deblock, dry, ferment, dry, obtain the finished product Pu'er tea in three areas Ge Cha；(3) select the Pu'er tea in the area Yi Wucha in the finished product Pu'er tea in step (2) three obtained tea area as major ingredient, the Pu'er tea of Puer City tea area and Lincang Cha Qu are as auxiliary material, according to mass ratio (6-12): (2-6): the ratio of (1-5) mixes.The blending of the Pu'er tea in three areas Ge Cha is preferable, can give full play to the synergistic function between tealeaves, it is assorted after tea gas agalloch eaglewood it is pure, tea flavour pure and mild time is sweet, while being conceived to all and influence assorted element and then be able to fully and effectively promote the quality of product.
Description
Technical field
Invention is related to the assorted technical field of Pu'er tea, the assorted technique of specially a kind of Pu'er tea.
Background technique
Pu'er tea is using the fresh leaf of the solar dried green tea of big-leaf species in yunnan as raw material, is finished, is rubbed, the processes such as solarization are made
Solar dried green tea, then using special " pile fermentation " technique post-fermentation formation flavour is mellow, soup look is reddish brown, Chen Xiang is significant, root of Ford Metalleaf
Brown distinguishing character, have promoting digestion greasy, promote the production of body fluid to quench thirst, relieving restlessness of recovering from fatigue, Weight-reducing and lipid-lowering, anti-aging, it is anti-mutation and it is antibacterial, disease-resistant
The various health care functions such as poison；
The assorted technique of Pu'er tea be to be formed Pu'er tea quality mouthfeel core technology and Pu'er tea quality mouthfeel it is stable
Critical process, past Pu'er tea is assorted mainly from the constant of the comprehensive utilization of raw material and grade, and present Pu'er
The assorted angle of tea can be some more, and more personalized, meaning is also more far-reaching, and present Pu'er tea is assorted mainly will be different
Raw tea material carries out split by different characteristics, maximizes favourable factors and minimizes unfavourable ones, the optimal quality characteristic of tealeaves is showed, while now general
Assorted Pu'er tea tea is also the important process for ensureing Pu'er tea stay in grade and continuity.
But traditional Pu'er tea is assorted mostly in the majority according to tea teacher personal experience, and then needs to carry out many experiments
Allotment just can determine that assorted ratio, while subjective, can not grasp different raw tea materials mutually melting under different proportion
Property, place's mouthfeel harmony, level Pu'er tea abundant, in addition, assorted technique is not only conceived to each kind Pu'er tea can not be created
Ratio, while needing to comprehensively consider all and influence assorted element, and then can effectively promote the quality of product, for this purpose,
We have proposed a kind of assorted techniques of Pu'er tea.
Summary of the invention
The assorted technique for being designed to provide a kind of Pu'er tea of invention, to solve mentioned above in the background art ask
Topic.
To achieve the above object, invention provides the following technical solutions: a kind of assorted technique of Pu'er tea specifically includes following
Step:
(1) spring large leaf Pu'er fresh tea leaves in the area Yi Wucha, tri- area great Cha of Puer City tea area and Lincang Cha Qu are chosen
Tender shoots；
(2) Pu'er fresh tea leaves tender shoots in three areas Ge Cha that step (1) is chosen individually passed through into airing, finish, rub, solve
Block, sunning, fermentation, drying obtain the finished product Pu'er tea in three areas Ge Cha；
(3) select the Pu'er tea in the area Yi Wucha in the finished product Pu'er tea in step (2) three obtained tea area as major ingredient,
The Pu'er tea of Puer City tea area and Lincang Cha Qu are as auxiliary material, according to mass ratio (6-12): (2-6): the ratio of (1-5) is mixed
It is even, obtain it is assorted after Puer Bulk Tea.
Preferably, the step (3) according to Puer Bulk Tea of the mass ratio after assorted need to after color selector color sorting through steam pressure at
Compressed tea is made in type.
Preferably, the assorted principle of the finished product Pu'er tea in step (3) area Zhong Sangecha is according to different year, difference etc.
The Pu'er tea of grade carries out assorted.
Preferably, the time of the finished product Pu'er tea in step (3) area Zhong Sangecha chooses 2-3 ageing tea or 3-5
Year ageing tea.
Preferably, the different grades of Pu'er tea carries out assorted being assorted between two neighboring grade.
Preferably, the storage requirement through the molding compressed tea of steam pressure is that relative humidity is lower than 50%, and reserve temperature is situated between
Between 30-35 DEG C.
Preferably, the leavening of fermentation process described in step (1) is aspergillus niger and saccharomycete, and fermentation accelerant is fibre
Tie up plain enzyme and pectase.
Compared with prior art, advantageous effect of the invention is:
1, the assorted technique of this kind of Pu'er tea, using the Pu'er tea in the area Yi Wucha as major ingredient, Puer City tea area and Lincang
The Pu'er tea in tea area obtains assorted Pu'er tea as auxiliary material, according to certain assorted ratio and principle, meanwhile, the area Yi Wucha tea flavour
Pure and mild time sweet, and Puer City tea area tea gas agalloch eaglewood is pure, and with not mature in the Cha Qu tea flavour sweet tea of Lincang, the Pu'er tea in three areas Ge Cha mutually melts
Property is preferable, can give full play to the synergistic function between tealeaves, assorted to have provided that tea gas agalloch eaglewood is pure, and tea flavour pure and mild time sweet
Pu'er tea；
2, the assorted technique of this kind of Pu'er tea is chosen using the close raw material of target mouthfeel as major ingredient, is pressed between main and supplementary materials
It is assorted according to the different grade progress of different year, while the assorted technique is not only conceived to assorted ratio, but also takes into account shape
It is uniformly neat, adapt to the appearance difference of various raw tea materials, before each raw tea material is assorted through by by airing, finish, rub, solve
Block, sunning, fermentation, drying obtain good made tea, and then fully and effectively promote the quality of product.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment one
Invention provides a kind of technical solution: a kind of assorted technique of Pu'er tea, specifically includes the following steps:
(1) spring large leaf Pu'er fresh tea leaves in the area Yi Wucha, tri- area great Cha of Puer City tea area and Lincang Cha Qu are chosen
Tender shoots；
(2) Pu'er fresh tea leaves tender shoots in three areas Ge Cha that step (1) is chosen individually passed through into airing, finish, rub, solve
Block, sunning, fermentation, drying obtain the finished product Pu'er tea in three areas Ge Cha；
(3) 2 years ageing tea of step (2) three obtained tea area one, two grades is selected to make with the Pu'er tea in the area Yi Wucha
For major ingredient, the Pu'er tea of Puer City tea area and Lincang Cha Qu are mixed according to the ratio of mass ratio 6:2:1, are obtained as auxiliary material
Puer Bulk Tea after assorted；
(4) Puer Bulk Tea by step (3) after assorted need to form after color selector color sorting through steam pressure, compressed tea be made, so
Afterwards, storing in storage requirement is relative humidity 45%, storeroom storage of the reserve temperature between 32 DEG C.
Embodiment two
Invention provides a kind of technical solution: a kind of assorted technique of Pu'er tea, specifically includes the following steps:
(1) spring large leaf Pu'er fresh tea leaves in the area Yi Wucha, tri- area great Cha of Puer City tea area and Lincang Cha Qu are chosen
Tender shoots；
(2) Pu'er fresh tea leaves tender shoots in three areas Ge Cha that step (1) is chosen individually passed through into airing, finish, rub, solve
Block, sunning, fermentation, drying obtain the finished product Pu'er tea in three areas Ge Cha；
(3) 4 years ageing tea of step (2) three obtained tea area two, three grades is selected to make with the Pu'er tea in the area Yi Wucha
For major ingredient, the Pu'er tea of Puer City tea area and Lincang Cha Qu are mixed according to the ratio of mass ratio 9:4:3, are obtained as auxiliary material
Puer Bulk Tea after assorted；
(4) Puer Bulk Tea by step (3) after assorted need to form after color selector color sorting through steam pressure, compressed tea be made, so
Afterwards, storing in storage requirement is relative humidity 45%, storeroom storage of the reserve temperature between 32 DEG C.
Embodiment three
Invention provides a kind of technical solution: a kind of assorted technique of Pu'er tea, specifically includes the following steps:
(1) spring large leaf Pu'er fresh tea leaves in the area Yi Wucha, tri- area great Cha of Puer City tea area and Lincang Cha Qu are chosen
Tender shoots；
(2) Pu'er fresh tea leaves tender shoots in three areas Ge Cha that step (1) is chosen individually passed through into airing, finish, rub, solve
Block, sunning, fermentation, drying obtain the finished product Pu'er tea in three areas Ge Cha；
(3) 3 years ageing tea of step (2) three obtained tea area one, two grades is selected to make with the Pu'er tea in the area Yi Wucha
For major ingredient, the Pu'er tea of Puer City tea area and Lincang Cha Qu are mixed according to the ratio of mass ratio 8:3:5, are obtained as auxiliary material
Puer Bulk Tea after assorted；
(4) Puer Bulk Tea by step (3) after assorted need to form after color selector color sorting through steam pressure, compressed tea be made, so
Afterwards, storing in storage requirement is relative humidity 45%, storeroom storage of the reserve temperature between 32 DEG C.
Example IV
Invention provides a kind of technical solution: a kind of assorted technique of Pu'er tea, specifically includes the following steps:
Invention provides a kind of technical solution: a kind of assorted technique of Pu'er tea, specifically includes the following steps:
(1) spring large leaf Pu'er fresh tea leaves in the area Yi Wucha, tri- area great Cha of Puer City tea area and Lincang Cha Qu are chosen
Tender shoots；
(2) Pu'er fresh tea leaves tender shoots in three areas Ge Cha that step (1) is chosen individually passed through into airing, finish, rub, solve
Block, sunning, fermentation, drying obtain the finished product Pu'er tea in three areas Ge Cha；
(3) 5 years ageing tea of step (2) three obtained tea area one, two grades is selected to make with the Pu'er tea in the area Yi Wucha
For major ingredient, the Pu'er tea of Puer City tea area and Lincang Cha Qu are mixed according to the ratio of mass ratio 6:2:1, are obtained as auxiliary material
Puer Bulk Tea after assorted；
(4) Puer Bulk Tea by step (3) after assorted need to form after color selector color sorting through steam pressure, compressed tea be made, so
Afterwards, storing in storage requirement is relative humidity 45%, storeroom storage of the reserve temperature between 32 DEG C.
Obviously, various changes and modifications can be made to the invention without departing from essence of the invention by those skilled in the art
Mind and range.In this way, if these modifications and changes of the present invention belongs to the range of the claims in the present invention and its equivalent technologies
Within, then the present invention is also intended to include these modifications and variations.
Claims (7)
1. a kind of assorted technique of Pu'er tea, it is characterised in that: specifically includes the following steps:
(1) spring large leaf Pu'er fresh tea leaves tender shoots in the area Yi Wucha, tri- area great Cha of Puer City tea area and Lincang Cha Qu is chosen；
(2) Pu'er fresh tea leaves tender shoots in three areas Ge Cha that step (1) is chosen individually passed through into airing, finish, rub, deblock, dry in the air
It shines, fermentation, drying, obtains the finished product Pu'er tea in three areas Ge Cha；
(3) select the Pu'er tea in the area Yi Wucha in the finished product Pu'er tea in step (2) three obtained tea area as major ingredient, Pu'er
The Pu'er tea of tea area, city and Lincang Cha Qu are as auxiliary material, according to mass ratio (6-12): (2-6): the ratio of (1-5) mixes, and obtains
To the Puer Bulk Tea after assorted.
2. a kind of assorted technique of Pu'er tea as described in claim 1, it is characterised in that: the step (3) is according to mass ratio
Puer Bulk Tea after assorted need to form after color selector color sorting through steam pressure, and compressed tea is made.
3. a kind of assorted technique of Pu'er tea as described in claim 1, it is characterised in that: step (3) area Zhong Sangecha
Finished product Pu'er tea assorted principle according to different year, different grades of Pu'er tea carry out it is assorted.
4. a kind of assorted technique of Pu'er tea as claimed in claim 1 or 3, it is characterised in that: three tea in the step (3)
The time of the finished product Pu'er tea in area chooses 2-3 ageing tea or 3-5 is aged tea.
5. a kind of assorted technique of Pu'er tea as claimed in claim 1 or 3, it is characterised in that: described different grades of Pu'er
Tea carries out assorted being assorted between two neighboring grade.
6. a kind of assorted technique of Pu'er tea as claimed in claim 2, it is characterised in that: described through the molding compressed tea of steam pressure
Storage requirement be relative humidity be lower than 50%, reserve temperature is between 30-35 DEG C.
7. a kind of assorted technique of Pu'er tea as described in claim 1, it is characterised in that: fermentation process described in step (1)
Leavening be aspergillus niger and saccharomycete, fermentation accelerant be cellulase and pectase.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910056115.5A CN109480000A (en) | 2019-01-19 | 2019-01-19 | A kind of assorted technique of Pu'er tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910056115.5A CN109480000A (en) | 2019-01-19 | 2019-01-19 | A kind of assorted technique of Pu'er tea |
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| Publication Number | Publication Date |
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| CN109480000A true CN109480000A (en) | 2019-03-19 |
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| CN201910056115.5A Pending CN109480000A (en) | 2019-01-19 | 2019-01-19 | A kind of assorted technique of Pu'er tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110892925A (en) * | 2019-12-06 | 2020-03-20 | 宣汉当春茶业有限公司 | Green tea deciliter and combination processing method |
| CN113678914A (en) * | 2021-04-14 | 2021-11-23 | 云南岭南茶业有限公司 | Systematic preparation method for Pu' er tea blending |
| CN113796426A (en) * | 2020-06-17 | 2021-12-17 | 云南中吉号茶业有限公司 | Raw Pu' er tea 5321 blending method |
| WO2022218238A1 (en) * | 2021-04-13 | 2022-10-20 | 京曜生医股份有限公司 | Chinese herbal medicine composition, food, cleaning agent, and care product thereof, and use thereof in preparation of coronavirus treatment drug and enterovirus treatment drug |
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| KR20160085028A (en) * | 2015-01-07 | 2016-07-15 | 박현주 | Composition of EM Fermentated Puer Tea and Method of Making the Same |
| CN105795025A (en) * | 2016-03-21 | 2016-07-27 | 华南理工大学 | Tea leaf blending method according to physicochemical properties of Pu'er tea |
| CN107616242A (en) * | 2017-09-15 | 2018-01-23 | 昊展快乐茶文化（珠海横琴）有限公司 | The assorted technique of Pu'er tea |
| CN109007081A (en) * | 2018-07-25 | 2018-12-18 | 勐海润元昌茶厂(普通合伙) | A kind of assorted technique of Pu'er tea of abundant mouthfeel |
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2019
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160085028A (en) * | 2015-01-07 | 2016-07-15 | 박현주 | Composition of EM Fermentated Puer Tea and Method of Making the Same |
| CN105795025A (en) * | 2016-03-21 | 2016-07-27 | 华南理工大学 | Tea leaf blending method according to physicochemical properties of Pu'er tea |
| CN107616242A (en) * | 2017-09-15 | 2018-01-23 | 昊展快乐茶文化（珠海横琴）有限公司 | The assorted technique of Pu'er tea |
| CN109007081A (en) * | 2018-07-25 | 2018-12-18 | 勐海润元昌茶厂(普通合伙) | A kind of assorted technique of Pu'er tea of abundant mouthfeel |
Non-Patent Citations (1)
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110892925A (en) * | 2019-12-06 | 2020-03-20 | 宣汉当春茶业有限公司 | Green tea deciliter and combination processing method |
| CN113796426A (en) * | 2020-06-17 | 2021-12-17 | 云南中吉号茶业有限公司 | Raw Pu' er tea 5321 blending method |
| WO2022218238A1 (en) * | 2021-04-13 | 2022-10-20 | 京曜生医股份有限公司 | Chinese herbal medicine composition, food, cleaning agent, and care product thereof, and use thereof in preparation of coronavirus treatment drug and enterovirus treatment drug |
| CN113678914A (en) * | 2021-04-14 | 2021-11-23 | 云南岭南茶业有限公司 | Systematic preparation method for Pu' er tea blending |
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Application publication date: 20190319 |