CN109497196A - A kind of novel teas --- the production method of eight Pu'er tea - Google Patents
A kind of novel teas --- the production method of eight Pu'er tea Download PDFInfo
- Publication number
- CN109497196A CN109497196A CN201811579663.8A CN201811579663A CN109497196A CN 109497196 A CN109497196 A CN 109497196A CN 201811579663 A CN201811579663 A CN 201811579663A CN 109497196 A CN109497196 A CN 109497196A
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- CN
- China
- Prior art keywords
- tea
- odor type
- fermentation
- temperature
- tealeaves
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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
- A23F3/08—Oxidation; Fermentation
-
- 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
Abstract
The invention discloses a kind of novel teas --- and the production method of eight Pu'er tea includes the following steps: that the fixed odor type of tealeaves woollen, fragrant, finishing is protected in artificial fermentation, drying, sealing again.The present invention passes through the processing node such as fermentation, primary drying and maturation, and by controlling the critical processing parameters such as the temperature and humidity conditions in fresh leaf and dry tea manufacturing process, tealeaves woollen after processing and fabricating can form natural odor type abundant, when being used for the production of 8 Pu'er teas (eight Pu'er tea), tea aroma, mouthfeel and the flavour of production are unique, it is not bitter, do not stimulate, have refrigerant sense, soup look is golden yellow, golden red is bright.
Description
Technical field
The invention belongs to tea processing technologies, and in particular to a kind of novel teas with a variety of odor types --- 8 Pu'er teas
The production method of (eight Pu'er tea).
Background technique
China is the native place of tea, and Chinese drink tea very long with the history of tea.Up to now, as the seven necessities of life
" tea " in one of (fuel sauce vinegar tea) and tea culture phenomenon (lute-playing, chess, calligraphy and painting poem wine tea), drinking tea is very universal show
As tealeaves is referred to as " national drink " of China.Seven big teas are formd since Chinese history: green tea, white tea, yellow tea, green tea, red
Tea, dark green tea and Pu'er tea.
With the improvement of living standards with the diversification of demand, people to a variety of odor type tealeaves such as floral type need it is more next
It is bigger, but traditional processing technology can not produce the polymorphic types odor type tealeaves such as stable floral type of mass.
It is most of to be prepared by warm and humid control system or by additive in order to prepare floral type tealeaves, such as middle promulgated by the State Council
Bright patent application is " a kind of to process the method for floral type tealeaves using warm wet control system to produce the stable floral type tea of mass
Leaf " (publication No. CN108812970A), by water-removing, drying and manage bar shaping during temperature effective control, avoid
Volatilization of floral type aromatic substance during water-removing makes tea product keep the lasting fragrance of a flower, but its odor type fixed effect is poor, and
Odor type is single, it is difficult to meet the market demand.For another example Chinese invention patent application " production method of aroma type tealeaves " (publication No.
CN108185053A), infusion of tea is obtained into wine liquid tea leaf taste mellowness, and there is certain health-care effect, but its
Change the original flavor mellowness of tealeaves, it is also difficult to which obtaining tea-drinking, person likes.
Summary of the invention
The technical problem to be solved by the present invention is to, provide it is a kind of with natural additive-free odor type, tealeaves mouthfeel and
The production method of unique eight Pu'er tea of flavour.
The technical solution adopted in the present invention is as follows:
A kind of novel teas --- the production method of eight Pu'er tea includes the following steps:
1), fresh leaf pass through wither, rub, fermenting, primary drying, redrying, that a certain odor type is obtained after maturation is fixed
Tealeaves woollen；
2), artificial fermentation again
The fixed tealeaves woollen tidewater of the odor type of step 1) is a certain amount of, with specific temperature, humidity fermentation specified number of days；
3), dry
It is dry with specific temperature and method by the raw material after step 2) again artificial fermentation, water content of tea control is existed
Specific quantity；
4), sealing is protected fragrant
By raw material of the step 3) after dry, certain time of storing in a warehouse in sealing container stablizes its odor type and flavour；
5) it, finishes
It is set according to product, is machined directly to the packaging with different flavor for the raw material after protecting perfume is sealed by step 4)
Loose tea, i.e. 8 Pu'er teas (eight Pu'er tea).
Above-mentioned steps 1) odor type fixation procedure difference it is as follows:
1) it, withers
With suitable temperature and humidity, in certain circumstances by fresh leaf spreading for cooling certain time；
2) it, rubs
3) it, ferments
Fresh leaf rubs post-fermentation by step 2), i.e., under given conditions, ferment certain time, promotes more in tealeaves
Type aromatic substance evaporates；It needs to stop fermentation according to set product feature；
4) odor type and primary drying, are selected
The fresh leaf that step 3) stops after fermentation is dried, at a certain temperature by dry room temperature control, works as tealeaves
When water content reaches specific quantity, the aromatic substance of the multiplicity for the different aromas that can volatilize with water content of tea depending on the temperature,
By controlling different temperature and water content, the odor type needed is selected；
5), fixed odor type and redrying
Using vacuum dehydrating at lower temperature method, redrying forms dry tea raw material, and with fixed odor type；
6), stablize odor type
Dry tea raw material after rapid 5) fixed odor type is placed under specific storage environment, carries out maturation according to different number of days,
Storage environment and maturation number of days need to make corresponding adjustment according to different odor types.
Odor type described in step 1) includes the 30 multiclass tea such as similar olive is fragrant, apple is fragrant, coffee is fragrant, sweet perfume, the fragrance of a flower, camphor tree perfume (or spice)
Leaf aromatic substance.
The invention has the advantages that:
The present invention passes through fermentation, primary drying, redrying, maturation etc. and processes node, and by control fresh leaf and does
The critical processing parameters such as the temperature and humidity conditions in tea manufacturing process, the tealeaves woollen after processing and fabricating can form nothing abundant and add
Add the odor type that agent is natural, when being used for the production of 8 Pu'er teas (eight Pu'er tea), the tea of production is unique in taste, the golden yellow golden red of soup look
Bright, flavour is unique, not bitter, do not stimulate, have refrigerant sense, with green tea, yellow tea, green tea, white tea, black tea, black in the market
Tea, Pu'er tea are different.
Specific embodiment
Of the invention for ease of understanding, it is as follows that the present invention enumerates embodiment.Those skilled in the art are it will be clearly understood that the implementation
Example is used only for helping to understand the present invention, should not be regarded as a specific limitation of the invention.
Unless specific instructions, various equipment etc. of the invention can be by being commercially available；Or the routine according to this field
Method is prepared.Unless otherwise defined or described herein, all professional and scientific terms and art technology used herein
Meaning known to the skilled person of entering is identical.Furthermore any method similar to or equal to what is recorded and material all can be applied to
In the method for the present invention.Unless otherwise stated, all professional and scientific terms used herein and the skilled people of art technology
Meaning known to member is identical.
The production method of 8 Pu'er teas (eight Pu'er tea), includes the following steps:
1) it, withers
With suitable temperature and humidity, in certain circumstances by fresh leaf spreading for cooling certain time；
2) it, rubs
3) it, ferments
Fresh leaf rubs post-fermentation by step 2), i.e., under given conditions, ferment certain time, promotes more in tealeaves
Type aromatic substance evaporates；It needs to stop fermentation according to set product feature；
4) odor type and primary drying, are selected
The fresh leaf that step 3) stops after fermentation is dried, at a certain temperature by dry room temperature control, works as tealeaves
When water content reaches specific quantity, the aromatic substance of the multiplicity for the different aromas that can volatilize with water content of tea depending on the temperature,
By controlling different temperature and water content, the odor type needed is selected；
5), fixed odor type and redrying
Using vacuum dehydrating at lower temperature method, redrying forms dry tea raw material, and with fixed odor type；
6), stablize odor type
Dry tea raw material after rapid 5) fixed odor type is placed under specific storage environment, carries out maturation according to different number of days,
Storage environment and maturation number of days need to make corresponding adjustment according to different odor types；
7), artificial fermentation again
The fixed tealeaves woollen tidewater of the odor type of step 6) is a certain amount of, with specific temperature, humidity fermentation specified number of days；
8), dry
It is dry with specific temperature and method by the raw material after step 7) again artificial fermentation, water content of tea control is existed
Specific quantity；
9), sealing is protected fragrant
By raw material of the step 8) after dry, certain time of storing in a warehouse in sealing container stablizes its odor type and flavour；
10) it, finishes
It is set according to product, is machined directly to the packaging with different flavor for the raw material after protecting perfume is sealed by step 9)
Loose tea, i.e. 8 Pu'er teas (eight Pu'er tea).
Although the detailed description and description of the specific embodiments of the present invention are given above, it should be noted that
We can carry out various equivalent changes and modification to above embodiment according to the concept of the present invention, and generated function is made
It, should all be within protection scope of the present invention when with the spirit still covered without departing from specification.
Claims (3)
1. a kind of novel teas --- the production method of eight Pu'er tea, which comprises the steps of:
1), fresh leaf, which passes through, withers, rubs, fermenting, primary drying, redrying, obtaining the fixed tealeaves of a certain odor type after maturation
Woollen；
2), artificial fermentation again
The fixed tealeaves woollen tidewater of the odor type of step 1) is a certain amount of, with specific temperature, humidity fermentation specified number of days；
3), dry
It is dry with specific temperature and method by the raw material after step 2) again artificial fermentation, water content of tea is controlled specific
Amount；
4), sealing is protected fragrant
By raw material of the step 3) after dry, certain time of storing in a warehouse in sealing container stablizes its odor type and flavour；
5) it, finishes
It is set according to product, the raw material after step 4) seals guarantor's perfume is machined directly to the packaging with different flavor and is dissipated
Tea.
2. the production method of Pu'er tea as described in claim 1, which is characterized in that step 1) the odor type fixation procedure difference
It is as follows:
1) it, withers
With suitable temperature and humidity, in certain circumstances by fresh leaf spreading for cooling certain time；
2) it, rubs
3) it, ferments
Fresh leaf rubs post-fermentation by step 2), i.e., under given conditions, ferment certain time, promotes the polymorphic type in tealeaves
Aromatic substance evaporates；It needs to stop fermentation according to set product feature；
4) odor type and primary drying, are selected
The fresh leaf that step 3) stops after fermentation is dried, at a certain temperature by dry room temperature control, when tealeaves is aqueous
When amount reaches specific quantity, the aromatic substance of the multiplicity for the different aromas that can volatilize with water content of tea depending on the temperature passes through
Different temperature and water content are controlled, the odor type needed is selected；
5), fixed odor type and redrying
Using vacuum dehydrating at lower temperature method, redrying forms dry tea raw material, and with fixed odor type；
6), stablize odor type
Dry tea raw material after rapid 5) fixed odor type is placed under specific storage environment, carries out maturation, storage according to different number of days
Environment and maturation number of days need to make corresponding adjustment according to different odor types.
3. the production method of Pu'er tea as described in claim 1, which is characterized in that odor type described in step 1) includes similar olive
More than the 30 middle tea aroma substances such as elemi, apple are fragrant, coffee is fragrant, sweet perfume, the fragrance of a flower, camphor tree perfume (or spice).Tea aroma, mouthfeel and the taste of production
Taste is unique, not bitter, do not stimulate, have refrigerant sense, and soup look is golden yellow, golden red is bright.
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|---|---|---|---|
| CN201811579663.8A CN109497196A (en) | 2018-12-24 | 2018-12-24 | A kind of novel teas --- the production method of eight Pu'er tea |
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| CN201811579663.8A CN109497196A (en) | 2018-12-24 | 2018-12-24 | A kind of novel teas --- the production method of eight Pu'er tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113678902A (en) * | 2021-04-14 | 2021-11-23 | 云南岭南茶业有限公司 | Artificial post-fermentation method for Pu' er tea imitating natural aging |
Citations (6)
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| CN103168862A (en) * | 2013-03-02 | 2013-06-26 | 无锡市茶叶品种研究所有限公司 | Method for processing sweet and fragrant black tea through utilizing temperature and humidity control system |
| CN104026281A (en) * | 2014-06-27 | 2014-09-10 | 华南农业大学 | High-aroma black tea and preparation method thereof |
| CN105053305A (en) * | 2015-09-15 | 2015-11-18 | 普洱景谷李记谷庄茶业有限公司 | Puer tea making process |
| CN105211353A (en) * | 2015-09-15 | 2016-01-06 | 普洱景谷李记谷庄茶业有限公司 | Solar dried green tea after fermentation technological process in a kind of Pu'er tea fabrication |
| CN105594901A (en) * | 2015-11-20 | 2016-05-25 | 务川自治县大树茶业销售有限公司 | Camellia arborescens black tea processing technology |
| CN107296118A (en) * | 2017-08-17 | 2017-10-27 | 昊展快乐茶文化（珠海横琴）有限公司 | A kind of Pu-erh tea fermentation technology |
-
2018
- 2018-12-24 CN CN201811579663.8A patent/CN109497196A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168862A (en) * | 2013-03-02 | 2013-06-26 | 无锡市茶叶品种研究所有限公司 | Method for processing sweet and fragrant black tea through utilizing temperature and humidity control system |
| CN104026281A (en) * | 2014-06-27 | 2014-09-10 | 华南农业大学 | High-aroma black tea and preparation method thereof |
| CN105053305A (en) * | 2015-09-15 | 2015-11-18 | 普洱景谷李记谷庄茶业有限公司 | Puer tea making process |
| CN105211353A (en) * | 2015-09-15 | 2016-01-06 | 普洱景谷李记谷庄茶业有限公司 | Solar dried green tea after fermentation technological process in a kind of Pu'er tea fabrication |
| CN105594901A (en) * | 2015-11-20 | 2016-05-25 | 务川自治县大树茶业销售有限公司 | Camellia arborescens black tea processing technology |
| CN107296118A (en) * | 2017-08-17 | 2017-10-27 | 昊展快乐茶文化（珠海横琴）有限公司 | A kind of Pu-erh tea fermentation technology |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113678902A (en) * | 2021-04-14 | 2021-11-23 | 云南岭南茶业有限公司 | Artificial post-fermentation method for Pu' er tea imitating natural aging |
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Application publication date: 20190322 |