CN110250296A - A kind of plateau ancient tree tea Pu'er cooked tea processing technology - Google Patents
A kind of plateau ancient tree tea Pu'er cooked tea processing technology Download PDFInfo
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- CN110250296A CN110250296A CN201910707585.3A CN201910707585A CN110250296A CN 110250296 A CN110250296 A CN 110250296A CN 201910707585 A CN201910707585 A CN 201910707585A CN 110250296 A CN110250296 A CN 110250296A
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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
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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
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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
- A23F3/12—Rolling or shredding tea leaves
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The present invention relates to a kind of plateau ancient tree tea Pu'er cooked tea processing technology, include the following steps: 1) to pick；2) airing is stood；3) frying；4) it rubs；5) it dries；6) artificial fermentation；7) it refines；8) steam is suppressed；9) dry；10) it packs.Using the tea tree in High aititude ecosystem Gu tea place, pass through multiple tracks technique, pass through multiple tracks processing technology, substitute traditional pile-fermentation using artificial fermentation, fermentation process complete monitoring, attenuation degree is controllable, content ingredient in the reservation tealeaves of energy limits, to achieve the purpose that more Chen Yuexiang, and process flow specification, there is directive function.
Description
Technical field
The invention belongs to tea processing technical fields, and in particular to a kind of plateau ancient tree tea Pu'er cooked tea processing technology.
Background technique
Tealeaves is a kind of traditional beverage raw material, has vast mass foundation.Tealeaves is with the fresh tea tree of raw picking
Tender shoots be raw material, by being process.Tealeaves is famous one of the big beverage in the world three, the referred to as " emperor of east beverage
Supreme Being ".Through analyzing, in tealeaves containing caffeine, tannin, tea polyphenols, protein, carbohydrate, free amino acid, chlorophyll,
Carrotene, aromatic oil, enzyme, provitamin A, vitamin B, vitamin C, vitamin E, citrin and inorganic salts, micro member
400 Multiple components such as element.So tealeaves effect is extensive, as can refresh oneself, spirit of waking up solve polydipsia, diuresis, digestion gathered food, removing toxic substances.
Violate in wind-heat, dizzy blurred vision；Hot summer weather polydipsia or insobriety；Dormancy has been slept, the tired body of mind is tired more；Oliguria with red urine or water
Swollen oliguria；Greasy dyspepsia, indigestion；Damp-heat diarrhea, dysentery.
Dark green tea is one of big teas in China six, and Pu'er tea belongs to dark green tea, is the warp using big-leaf species in yunnan solar dried green tea as raw material
Later fermentation processing at loose tea and compressed tea.Appearance color is brown red, and endoplasm soup look is red dense bright, distinctive aroma Chen Xiang, flavour
Mellow time sweet, and tea residue is brown red.It is divided into raw tea and ripe tea, raw tea spontaneous fermentation, ripe tea artificial repening." more Chen Yuexiang " is recognized
To be maximum feature that Pu'er tea distinguishes other teas.Pu'er tea is the antique of entrance " can ", is valued for newly different from other tea, general
Pu'er tea tea is valued for " old " often as the time gradually appreciates.With becoming much more popular for Pu'er tea, Pu'er tea commodity in the market are increasingly
More, many businessmans adulterate Pu'er tea to make a profit in a short time, shorten even economization tea making step, process, cause
Tea component in Pu'er tea is largely lost, and gets over Chen Yuexiang after a long time placement and not up to, has no tea flavour instead, and existing
Pu'er tea processing technology is simultaneously lack of standardization, can not retain the component content in tealeaves to greatest extent.
Summary of the invention
In view of the above-mentioned problems, the present invention provide it is a kind of use plateau ecology ancient tree tea place tealeaves, by multiple tracks processing technology,
The technical solution of traditional pile fermentation production Pu'er cooked tea is substituted using artificial fermentation.
Specific technical solution is: a kind of plateau ancient tree tea Pu'er cooked tea processing technology includes the following steps:
1) it picks: the mountain area tea tree age of tree average tea tree at 100 year or more of the selection height above sea level in height above sea level 1200m ~ 2200m, picking
The fresh tea leaf of two leaves and a bud；
2) airing is stood: using indoor airing, tea spreading-and-cooling with a thickness of 8-12cm, room temperature is controlled at 22 DEG C ~ 28 DEG C, booth
The time 3h or less to dry in the air；
3) frying: being finished using iron pan firewood, and pot temperature will carry out frying using artificial at 200 degree or more, the bottom of a pan White Patches,
When fresh leaf has just entered pot, it is rapidly performed by turn over and trembles, the mid-term of frying is bored to tremble combination, and how bored few the later period tremble, and the frying time is 28 ~
35min；
4) rub: by the tealeaves after step 3) frying, Quick uniform is spread out on rubbing Tea Service, to tea tedding to still there is residual temperature, is opened
Beginning rubs tea, and it is moderate to rub tea time power, rubs up to tremble and matches, and is repeated, until obvious sticky sense occur in both hands, protects from beginning to end
Hold the consistency in direction；
5) dry: using solarization, the tealeaves after step 4) is rubbed uniformly is spread out, and solarization temperature is at 30 DEG C ~ 40 DEG C, and sun-drying tea is extremely
The cellular water that tea body saves 8 ~ 12% is divided into only；
6) artificial fermentation:
A. fermentation time: selection is fermented in warm and humid two degree of balances；
B. ferment control: tealeaves is put into fermentation tank, sprays misty deep layer mountain spring, and tealeaves per ton adds the water of 200 ~ 300kg, often
It is primary to overturn within 3 ~ 5 days temperature control, fermentation temperature is 50 DEG C ~ 60 DEG C, and fermentation time is 50 days；
C. even booth is stood: the tealeaves that will be fermented uniformly spreads out cloth, and cooling releases water and stands 60 days；
D. will fermentation stand after loose tea natural storage on suspend mode bed, old storehouse 2 years or more naturally；
7) refine: using artificial intermediate step 6) old leaf in tealeaves after fermentation, thick to obstruct, sick leaf, residual branch is picked out, be shone again
It winnows with a dustpan powder；
8) steam is suppressed: after the tealeaves after step 7) purification is weighed, after progress steam eases back, using artificial in stone mill
Pressed sizing；
9) dry；
10) pack: tea cake is packed using cotton paper, is bundled into tubular using seven cake six of bamboo shoot leaf after packaging.
Further, the time preferably picked in step 1) picking is 5 ~ June or 9 ~ October.
Further, preferably daily plucking time is morning 9 ~ 12 point in step 1) picking.
Further, the moisture natural evaporation made in tealeaves is preferably stood by airing in step 2 airing standing
Fall 28 ~ 32%.
Further, reason tea can be preferably carried out after the step 4) is rubbed, and arrange bar shaped.
Further, it is preferably used when the step 5) is dried and spread tealeaves to roof as the ventilation of transparent glass surrounding out
Indoor bamboo mat, dried on yoke or cotton.
Further, the tea cake of compression moulding is preferably placed in the tea frame that dries in the air when the step 8) is dry, and is placed on yin
Cool ventilation spontaneously dries, or, the tea cake of compression moulding is placed in drying in drying chamber, temperature is controlled at 37 DEG C ~ 40 DEG C.
Ancient tree tea place between 1200 meters ~ 2200 meters of height above sea level of selection, height above sea level increase, and air pressure reduces, rarefaction of air, and tea tree is steamed
The effect of rising is accelerated, and then secretes aromatic substance to inhibit the excessive transpiration of moisture, so high mountainous tea fragrance soars, bottom of a cup lasting is held
The continuous time is long；Mostly based on detritus sandstone soil, soil layer is deep for alpine region simultaneously, and acidity is suitable for that vegetation is in great numbers, dry branches and fallen leaves
More, ground forms a thick layer detritus layer, this not only allows the soil texture loose, and organic matter and minerals are abundant, and tea tree exists
Under this ecological environment, growth is vigorous, and bud-leaf is stout and strong, and content is also very abundant.High aititude mountain area is in blinding cloud and mist, and tea tree receives day
The quality of light radiation and light is different from level land, and the long glistening light of waves is blocked in cloud layer by cloud and mist and is reflected, the shortwave based on ultramarine light
Light penetration power is strong, acts on tea tree and synthesizes more alkaloids and phenol object, this be also the rigid reason of the thick power of high mountain tea flavour it
One, the mountain area that cloud and mist curls up, when sun exposure earth's surface, ultraviolet light is reflected by vapor, the entrance of more blood orange light, is closed for tea tree
Solid foundation has been laid at growth element (amino acid and carbohydrate).The ancient tea tree in Yunnan is generally all grown in high mountains and dense forests
In, original rainforest and ancient tea place harmony symbiosis possess complete bio chain, do not destroy naturally, not damage hill, no human intervention；
The tall and big broad-leaved arbor of tropical rain forest has blocked strong sunlight for ancient tea tree, so that high mountain ancient tree tea is held tender, aobvious milli, shape is more
It is beautiful.
For the leaf picking Best Times of Pu'er tea after sunrise half an hour, 9 points to ten two of morning when, completes picking
Work, in this way can to avoid due to fresh leaf moisture content it is excessively high, it is unfavorable to wither and finish.- 2 point of 12 noon is not picked tea-leaves, temperature
It is too high to accelerate tea leaf fermentation.
It can be passivated by the tealeaves of frying, make the oxidase active torpescence in tealeaves, not killed, terminate enzymatic oxygen
Change, is conducive to tealeaves later transformation.
Rubbing makes cell wall rupture, and part tea juice is allowed to ooze out.Keep tea polyphenols, tea polysaccharide, caffeine in tealeaves etc. a variety of
Chemical analysis is contacted with the oxygen in air, and oxidation occurs, and provides condition for conversion.Cell crashing ratio is higher, the taste of millet paste
Taste is stronger, but intolerant to immersion.Conversely, millet paste flavour is thin, soaking resistance enhancing.Therefore, the glossy journey of Pu'er tea Appearance color
Degree, the brightness of millet paste form and aspect, the dense alcohol thickness of flavour etc., are relative with rubbing.Rub insufficient Pu'er solar dried green tea, outer shape and color
Pool is thin few glossy, and the shallow taste of soup look is flat.
Sun dehydration ensure that the activity and tealeaves vitality of organized enzyme in tealeaves, and Pu'er tea can be stored for a long time,
Constantly variation.Daylight can offer interlobar part tea simultaneously and complicated biochemical reaction occurs, and form Pu'er tea peculiar flavour, guarantee Pu'er tea
The internal-response of later period storage constantly discharges the unique perfume of Pu'er tea, and this fragrance release can be up to for many years.
Only endoplasm raw material abundant just stands fermentation to the change of internal substance and supports later transformation, in this hair
Traditional pile-fermentation is substituted using artificial fermentation in bright technical solution, accurate wet water during artificial fermentation, in conjunction with raw material,
Weather is held, water is accurately applied, it is misty multiple, to protect each bud-leaf uniform adsorption, with wet concentration Menhai deep layer mountain spring；When overturning temperature control
Step observation, multi-point temperature measurement are carried out, monitor closely promotes beneficial bacterium growth always with preference temperature, until fermentation is completed.After fermentation
Tealeaves by even booth stand make microorganism natural dormancy, be then placed on wooden bench type suspend mode bed, low speed fermentation, it is naturally old
Change.
Soft tealeaves upper and lower level uniformity is steamed to ease back without humidity, quick ball tea shaping, tea cake is thin and obstructed, uniformly by
Power.When compacting, tea cake occupy stone mill center, and pressure tea teacher station is on stone mill, at same direction, first firmly uniformly turns along tea cake edge
It leaves body, stone mill is made first to press tea cake edge, it is quiet to stand on stone mill center after edge equilibrium tight knot, it is slightly pressed with body natural weight
A moment, stone mill stay on tea cake；Pressing time, according to tealeaves tender degree always, season, producing region, bar shaped, completely
The difference of degree flexibly grasps stone mill and rests on the time in tea cake；Elastic to be suitable for, in the same size, thickness is neat and well spaced, circle such as bright moon.
It is packed using cotton paper, cotton category pure plant, no added, mosquito proof, good permeability, flexibility are good, gas permeability pair
Preferable protection is provided in the storage and conversion of tea；The bundle cylinder mode of seven cakes six restores traditional crab eye binding method
(protection to tea, when humidity is big in air, variation greatly, often takes down a piece of technique when the humidity of tealeaves changes without single thin plate storage
After can close the ranks together), every 7 cakes, 6 thin bamboo strips used for weavings tie up, and seven sons of succession are said.
Beneficial effects of the present invention: using the tea tree in High aititude ecosystem Gu tea place, by multiple tracks technique, by multiple tracks plus
Work technique substitutes traditional pile fermentation using artificial fermentation, and fermentation process complete monitoring, attenuation degree is controllable, the guarantor of energy limits
Content ingredient in tealeaves is stayed, to achieve the purpose that more Chen Yuexiang, and process flow specification, there is directive function.
Specific embodiment
In order to which technical problem solved by the invention, technical solution is more clearly understood, with reference to embodiments, to this
Invention is further described.It should be appreciated that specific embodiment described herein is used only for explaining the present invention, it is not used to
Limit the present invention.
Embodiment 1:
1) pick: selection height above sea level picks a bud two in the average tea tree at 100 years or more of the mountain area tea tree age of tree of height above sea level 1200mm
The fresh tea leaf of leaf, the time of picking are 5 ~ June, and daily plucking time is morning 9 ~ 12 point；
2) airing is stood: using indoor airing, tea spreading-and-cooling with a thickness of 8cm, room temperature control is at 22 DEG C, the time of airing
3h by airing standing hereinafter, make the moisture natural evaporation in tealeaves fall 28%；
3) frying: being finished using iron pan firewood, and pot temperature will carry out frying using artificial at 200 degree or more, the bottom of a pan White Patches,
It when fresh leaf has just entered pot, is rapidly performed by turn over and tremble, the mid-term of frying is bored to tremble combination, and how bored few the later period tremble, and the frying time is
28min；
4) rub: by the tealeaves after step 3) frying, Quick uniform is spread out on rubbing Tea Service, to tea tedding to still there is residual temperature, is opened
Beginning rubs tea, and it is moderate to rub tea time power, rubs up to tremble and matches, and is repeated, until obvious sticky sense occur in both hands, protects from beginning to end
Hold the consistency in direction；
5) dry: using solarization, the tealeaves after step 4) is rubbed uniformly is spread out, and solarization temperature is at 30 DEG C, sun-drying tea to tea body
The cellular water of preservation 8% is divided into only, uses when drying and spreads tealeaves out divulge information to roof for transparent glass surrounding indoor bamboo mat
On dried；
6) artificial fermentation:
A. fermentation time: selection is fermented in warm and humid two degree of balances；
B. ferment control: tealeaves is put into fermentation tank, sprays misty deep layer mountain spring, and tealeaves per ton adds the water of 200kg, and every 3 days
It is primary to overturn temperature control, fermentation temperature is 50 DEG C, and fermentation time is 50 days；
C. even booth is stood: the tealeaves that will be fermented uniformly spreads out cloth, and cooling releases water and stands 60 days；
D. will fermentation stand after loose tea natural storage on suspend mode bed, old storehouse 2 years or more naturally；
7) refine: using artificial intermediate step 6) old leaf in tealeaves after fermentation, thick to obstruct, sick leaf, residual branch is picked out, be shone again
It winnows with a dustpan powder；
8) steam is suppressed: after the tealeaves after step 7) purification is weighed, after progress steam eases back, using artificial in stone mill
Pressed sizing；
9) dry, the tea cake of compression moulding is placed in the tea frame that dries in the air when dry, and be placed at shady and cool ventilation, spontaneously dried；
10) pack: tea cake is packed using cotton paper, is bundled into tubular using seven cake six of bamboo shoot leaf after packaging.
Embodiment 2:
1) pick: selection height above sea level picks a bud two in the average tea tree at 100 years or more of the mountain area tea tree age of tree of height above sea level 2200m
The fresh tea leaf of leaf, the time of picking are 9 ~ October, and daily plucking time is morning 9 ~ 12 point；
2) airing is stood: using indoor airing, tea spreading-and-cooling with a thickness of 12cm, room temperature control at 28 DEG C, airing when
Between 3h hereinafter, by airing standing so that the moisture natural evaporation in tealeaves is fallen 32%；
3) frying: being finished using iron pan firewood, and pot temperature will carry out frying using artificial at 200 degree or more, the bottom of a pan White Patches,
It when fresh leaf has just entered pot, is rapidly performed by turn over and tremble, the mid-term of frying is bored to tremble combination, and how bored few the later period tremble, and the frying time is
35min；
4) rub: by the tealeaves after step 3) frying, Quick uniform is spread out on rubbing Tea Service, to tea tedding to still there is residual temperature, is opened
Beginning rubs tea, and it is moderate to rub tea time power, rubs up to tremble and matches, and is repeated, until obvious sticky sense occur in both hands, protects from beginning to end
Hold the consistency in direction；
5) dry: using solarization, the tealeaves after step 4) is rubbed uniformly is spread out, and solarization temperature is at 40 DEG C, sun-drying tea to tea body
The cellular water of preservation 12% is divided into only, uses when drying and spreads tealeaves out divulge information to roof for transparent glass surrounding indoor wood
It is dried on frame；
6) artificial fermentation:
A. fermentation time: selection is fermented in warm and humid two degree of balances；
B. ferment control: tealeaves is put into fermentation tank, sprays misty deep layer mountain spring, and tealeaves per ton adds the water of 300kg, and every 5 days
It is primary to overturn temperature control, fermentation temperature is 60 DEG C, and fermentation time is 50 days；
C. even booth is stood: the tealeaves that will be fermented uniformly spreads out cloth, and cooling releases water and stands 60 days；
D. will fermentation stand after loose tea natural storage on suspend mode bed, old storehouse 2 years or more naturally；
7) refine: using artificial intermediate step 6) old leaf in tealeaves after fermentation, thick to obstruct, sick leaf, residual branch is picked out, be shone again
It winnows with a dustpan powder；
8) steam is suppressed: after the tealeaves after step 7) purification is weighed, after progress steam eases back, using artificial in stone mill
Pressed sizing；
9) dry, the tea cake of compression moulding is placed in drying chamber to dry, 37 DEG C of temperature control；
10) pack: tea cake is packed using cotton paper, is bundled into tubular using seven cake six of bamboo shoot leaf after packaging.
Embodiment 3:
1) pick: selection height above sea level picks a bud two in the average tea tree at 100 years or more of the mountain area tea tree age of tree of height above sea level 2000m
The fresh tea leaf of leaf, the time of picking are 5 ~ June, and daily plucking time is morning 9 ~ 12 point；
2) airing is stood: using indoor airing, tea spreading-and-cooling with a thickness of 10cm, room temperature control at 26 DEG C, airing when
Between 3h hereinafter, by airing standing so that the moisture natural evaporation in tealeaves is fallen 30%；
3) frying: being finished using iron pan firewood, and pot temperature will carry out frying using artificial at 200 degree or more, the bottom of a pan White Patches,
It when fresh leaf has just entered pot, is rapidly performed by turn over and tremble, the mid-term of frying is bored to tremble combination, and how bored few the later period tremble, and the frying time is
30min；
4) rub: by the tealeaves after step 3) frying, Quick uniform is spread out on rubbing Tea Service, to tea tedding to still there is residual temperature, is opened
Beginning rubs tea, and it is moderate to rub tea time power, rubs up to tremble and matches, and is repeated, until obvious sticky sense occur in both hands, protects from beginning to end
Hold the consistency in direction；
5) dry: using solarization, the tealeaves after step 4) is rubbed uniformly is spread out, and solarization temperature is at 35 DEG C, sun-drying tea to tea body
The cellular water of preservation 10% is divided into only, uses when drying and spreads tealeaves out divulge information to roof for transparent glass surrounding indoor bamboo
It is dried on seat, yoke or cotton；
6) artificial fermentation:
A. fermentation time: selection is fermented in warm and humid two degree of balances；
B. ferment control: tealeaves is put into fermentation tank, sprays misty deep layer mountain spring, and tealeaves per ton adds the water of 250kg, and every 4 days
It is primary to overturn temperature control, fermentation temperature is 55 DEG C, and fermentation time is 50 days；
C. even booth is stood: the tealeaves that will be fermented uniformly spreads out cloth, and cooling releases water and stands 60 days；
D. will fermentation stand after loose tea natural storage on suspend mode bed, old storehouse 2 years or more naturally；
7) refine: using artificial intermediate step 6) old leaf in tealeaves after fermentation, thick to obstruct, sick leaf, residual branch is picked out, be shone again
It winnows with a dustpan powder；
8) steam is suppressed: after the tealeaves after step 7) purification is weighed, after progress steam eases back, using artificial in stone mill
Pressed sizing；
9) dry, the tea cake of compression moulding is placed in drying in drying chamber, temperature is controlled at 37 DEG C；
10) pack: tea cake is packed using cotton paper, is bundled into tubular using seven cake six of bamboo shoot leaf after packaging.
The present invention is described in detail above by specific and preferred embodiment, but those skilled in the art should be bright
White, the present invention is not limit to that embodiments describe above, all within the spirits and principles of the present invention, made any modification,
Equivalent replacement etc., should all be included in the protection scope of the present invention.
Claims (7)
1. a kind of plateau ancient tree tea Pu'er cooked tea processing technology, characterized by the following steps:
1) it picks: the mountain area tea tree age of tree average tea tree at 100 year or more of the selection height above sea level in height above sea level 1200m ~ 2200m, picking
The fresh tea leaf of two leaves and a bud；
2) airing is stood: using indoor airing, tea spreading-and-cooling with a thickness of 8-12cm, room temperature is controlled at 22 DEG C ~ 28 DEG C, booth
The time 3h or less to dry in the air；
3) frying: being finished using iron pan firewood, and pot temperature will carry out frying using artificial at 200 degree or more, the bottom of a pan White Patches,
When fresh leaf has just entered pot, it is rapidly performed by turn over and trembles, the mid-term of frying is bored to tremble combination, and how bored few the later period tremble, and the frying time is 28 ~
35min；
4) rub: by the tealeaves after step 3) frying, Quick uniform is spread out on rubbing Tea Service, to tea tedding to still there is residual temperature, is opened
Beginning rubs tea, and it is moderate to rub tea time power, rubs up to tremble and matches, and is repeated, until obvious sticky sense occur in both hands, protects from beginning to end
Hold the consistency in direction；
5) dry: using solarization, the tealeaves after step 4) is rubbed uniformly is spread out, and solarization temperature is at 30 DEG C ~ 40 DEG C, and sun-drying tea is extremely
The cellular water that tea body saves 8 ~ 12% is divided into only；
6) artificial fermentation:
A. fermentation time: selection is fermented in warm and humid two degree of balances；
B. ferment control: tealeaves is put into fermentation tank, sprays misty deep layer mountain spring, and tealeaves per ton adds the water of 200 ~ 300kg, often
It is primary to overturn within 3 ~ 5 days temperature control, fermentation temperature is 50 DEG C ~ 60 DEG C, and fermentation time is 50 days；
C. even booth is stood: the tealeaves that will be fermented uniformly spreads out cloth, and cooling releases water and stands 60 days；
D. will fermentation stand after loose tea natural storage on suspend mode bed, old storehouse 2 years or more naturally；
7) refine: using artificial intermediate step 6) old leaf in tealeaves after fermentation, thick to obstruct, sick leaf, residual branch is picked out, be shone again
It winnows with a dustpan powder；
8) steam is suppressed: after the tealeaves after step 7) purification is weighed, after progress steam eases back, using artificial in stone mill
Pressed sizing；
9) dry；
10) pack: tea cake is packed using cotton paper, is bundled into tubular using seven cake six of bamboo shoot leaf after packaging.
2. a kind of plateau ancient tree tea Pu'er cooked tea processing technology according to claim 1, it is characterised in that: the step 1)
The time picked in picking is 5 ~ June or 9 ~ October.
3. a kind of plateau ancient tree tea Pu'er cooked tea processing technology according to claim 1 or 2, it is characterised in that: the step
Daily plucking time is morning 9 ~ 12 point in rapid 1) picking.
4. a kind of plateau ancient tree tea Pu'er cooked tea processing technology according to claim 1, it is characterised in that: in the step
2) the moisture natural evaporation in tealeaves is made to fall 28 ~ 32% by airing standing in airing standing.
5. a kind of plateau ancient tree tea Pu'er cooked tea processing technology according to claim 1, it is characterised in that: the step 4)
Reason tea can be carried out after rubbing, and arrange bar shaped.
6. a kind of plateau ancient tree tea Pu'er cooked tea processing technology according to claim 1, it is characterised in that: the step 5)
It uses and spreads tealeaves to roof out to be shone on indoor bamboo mat, yoke or the cotton that transparent glass surrounding is divulged information when drying
It is dry.
7. a kind of plateau ancient tree tea Pu'er cooked tea processing technology according to claim 1, it is characterised in that: the step 9)
The tea cake of compression moulding is placed in the tea frame that dries in the air when dry, and is placed at shady and cool ventilation, is spontaneously dried, or, by compression moulding
Tea cake is placed in drying in drying chamber, and temperature is controlled at 37 DEG C ~ 40 DEG C.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110651853A (en) * | 2019-11-01 | 2020-01-07 | 北京止希茶叶有限公司 | Tea processing technology |
| CN113317372A (en) * | 2021-06-18 | 2021-08-31 | 井虹霖 | Meng hai ancient tree cooked tea and matching production process thereof |
| CN114586859A (en) * | 2022-03-16 | 2022-06-07 | 云南山青花燃茶业有限公司 | Non-wetting water pressure preparation method of cooked tea |
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