CN110432352A - Tangerine peel Pu'er tea tea preparation method - Google Patents
Tangerine peel Pu'er tea tea preparation method Download PDFInfo
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- CN110432352A CN110432352A CN201910882297.1A CN201910882297A CN110432352A CN 110432352 A CN110432352 A CN 110432352A CN 201910882297 A CN201910882297 A CN 201910882297A CN 110432352 A CN110432352 A CN 110432352A
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- tea
- ferment
- dried orange
- orange peel
- 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
- A23F3/14—Tea preparations, e.g. using additives
Abstract
The invention discloses a kind of tangerine peel Pu'er tea tea preparation method, include the following steps that choosing mature branch mandarin orange fruit skin dries, and it is stand-by to obtain dried orange peel joint sealing；It chooses and carries out spreading for cooling after fresh tea leaves are picked back, finish, rub, sunshine is dried, and it is stand-by to obtain woollen；The woollen is fermented under high negative oxygen environment at liftoff 3-5 rice, and is only lauched when fermenting and starting primary；The dried orange peel is fermented together with tea；Tea pellet is made in tea after ferment system, and the tea pellet is wrapped in the dried orange peel after ferment system, sunlight shines 2-9 days progresss nature ferment slowly and does under high negative oxygen environment, obtained pericarpium citri reticulatae Pu-erh tea finished product.The entire ferment process of the present invention is to carry out under high negative oxygen environment and when heap ferment is only once lauched, and is cooled down by deblocking, and tealeaves tea silk during ferment is not perishable and mildew, so tea pure in mouth feel, the soup look of system are bright without little Bai worm.
Description
Technical field
The present invention relates to field of tea production, and in particular to a kind of tangerine peel Pu'er tea tea preparation method.
Background technique
Pu'er tea is to form flavour alcohol using specific post-fermentation technique using big-leaf species in yunnan solar dried green tea as raw material
Thickness, the special teas that soup look bronzing, Chen Xiang is significant, tea residue is reddish brown, also referred to as Pu'er cooked tea are (unleavened to be known as Pu'er life
Tea), there is plurality of health care functions, the Pu'er teas itself such as promoting digestion greasy, Weight-reducing and lipid-lowering blood pressure lowering, anticancer, anti-aging to contain fat
The lipase of decomposition, this lipase has good effect for the decomposition of fat, for much subtracting the people of belly
It can play the role of the digestion and consumption of fat, moreover, Pu'er tea can protect stomach with beauty treatment.
But present fermentation technology of Puer tea mostly use several tons, tens of tons " pile fermentation " method ", this fermentation process is to system
Tea, which has, is accompanied by the mouldy factor unfavorable to tea making outside fermentation favorable factor, also passes through in existing Pu'er tea preparation process thus
Cross electrostatic methods processing, due to " pile fermentation " method be made Pu'er tea prior art had when forming Pu'er tea finished product rot with
The tea silk of mildew be mixed into even electrostatic methods processing after, when Pu'er tea is displayed, in rot and mildew tea silk with when
Between increase and still can breed little Bai worm out, floating material is formed on tea, drinking the tea time influences health of people.Secondly, existing
Have ripe tea by the pile fermentation of mistake, deblocking heating will be lauched cooling and seal heap every time, cause pile fermentation tealeaves to be always lauched rate all high
Up to after 100% or so, leaf Decayed rate is excessively high, has formed dead pimple (being commonly called as old tea head) after causing tealeaves to rot.Due to above-mentioned existing
Have in tea-manufacturing technology and to be repeatedly excessively lauched and the tealeaves that causes of " pile fermentation " fermentation process rots and mildew, makes existing Pu'er tea system
Product " tea polyphenols " content, which reduces only to remain, 7% or so, the ripe tea that new fermentation comes out and the heap taste smelt as of rotten fish with similar fish, for a long time
Display it is rear it is dark brown could it is bright, mouthfeel is partially light.Inventor feels the need to by prolonged investigation and research to existing Pu'er
Tea preparation technique improves to solve the above technical problems.
Summary of the invention
In order to solve the above technical problems, specifically including following step the present invention provides a kind of tangerine peel Pu'er tea tea preparation method
It is rapid:
S1: choosing mature branch mandarin orange fruit, select the intact fruit of pericarp, pericarp is peeled off after cleaning up, and removes pulp, then
Pericarp is dried, it is stand-by to obtain dried orange peel joint sealing；
S2: choosing after fresh tea leaves are picked back 3-5 hour of spreading for cooling, when waiting the loss of moist 30-40% in fresh leaf, carries out
It finishes, rub, sunshine is dried, and it is stand-by to obtain woollen；
S3: by the woollen at the liftoff 3-5 rice under high negative oxygen environment, be disposably lauched its tea weight rate by
45%-50% uniformly penetrating be put into container in it is stand-by；
S4: it is put into dried orange peel obtained in S1 in the tea after uniformly seeping water in S3, weight ratio is that rate is 20%-30%.
S5: dried orange peel in S4 and tea are fermented together, and thermometer is inserted into tea heap by whole process fermentation 2-4 weeks, fermentation temperature
Degree needs to carry out at 40-65 DEG C, and temperature is higher than 60 DEG C of deblocking coolings, continues to ferment after deblocking cooling；
S6: the dried orange peel to be deblocked after taking out the ferment system that fermentation softens when cooling down in S5 is stand-by；
S7: tea pellet is made in the tea after ferment system, and the tea pellet is wrapped in the dried orange peel after ferment system, under high negative oxygen environment
Sunlight shines 2-9 days progress nature ferment slowly to be done, and pericarpium citri reticulatae Pu-erh tea finished product is made.
Preferential, the dried orange peel for softening of fermenting in S6 is 6-19 days with tea fermentation time.
Preferential, dried orange peel and tea fermentation are using one kind or its two kinds of sides for being layered fermentation, admixing uniform post-fermentation in S5
The combination of formula.
Preferential, the ferment process carries out mountain ferment on the ancient tea hill of the southern regions of the Yunnan Province rainforest High aititude.
Preferential, the deblocking cooling, production tea is red and dried orange peel package tea pellet carries out by hand.
Preferential, the dried orange peel is that Guangzhou newly can mature branch mandarin orange fruit skin.
A kind of old tea preparation method of red soup, includes the following steps:
A1: choosing after fresh tea leaves are picked back 3-5 hour of spreading for cooling, when waiting the loss of moist 30-40% in fresh leaf, carries out
It finishes, rub, sunshine is dried, and woollen is obtained；
A2: by the woollen at the liftoff 3-5 rice under high negative oxygen environment, be disposably lauched its tea weight rate by
45%-50% uniformly penetrating forms tea heap, and thermometer is inserted into tea heap, carries out mountain on the ancient tea hill of the southern regions of the Yunnan Province rainforest High aititude
Ferment 2-4 weeks, fermentation temperature needed to carry out at 40-65 DEG C, temperature deblocking cooling by hand higher than 60 DEG C, the subsequent supervention of deblocking cooling
Ferment；
A3: old tea made from mountain ferment in A2 is dried 7-9 days in the sun, red Tang Laocha finished product is made.
Beneficial effects of the present invention: the entire ferment process of the present invention be carried out under high negative oxygen environment and when heap ferment only
It is once lauched, by the cooling that can deblock by hand, tealeaves tea silk during ferment is not perishable and goes mouldy, so without little Bai
Worm, tea pure in mouth feel, the soup look of system are bright.Other beneficial effects of system of the present invention will be carried out in conjunction with embodiment in detail below into one
Walk explanation.
Detailed description of the invention
The invention will be further described with reference to the accompanying drawings and examples:
Fig. 1 is pericarpium citri reticulatae Pu-erh tea detection parameters table of the present invention.
Specific embodiment
A kind of tangerine peel Pu'er tea tea preparation method of the present invention, includes the following steps:
S1: choosing mature branch mandarin orange fruit, select the intact fruit of pericarp, pericarp is peeled off after cleaning up, and removes pulp, then
Pericarp is dried, it is stand-by to obtain dried orange peel joint sealing；
S2: choosing after fresh tea leaves are picked back 3-5 hour of spreading for cooling, when waiting the loss of moist 30-40% in fresh leaf, carries out
It finishes, rub, sunshine is dried, and it is stand-by to obtain woollen；
S3: by the woollen at the liftoff 3-5 rice under high negative oxygen environment, be disposably lauched its tea weight rate by
45%-50% uniformly penetrating be put into container in it is stand-by；
Primary, deblocking cooling and turning by hand during the fermentation is only lauched in above-mentioned S3 in whole preparation process,
Forbid it is secondary, be lauched three times, avoid being lauched in ferment middle in the prior art, ferment caused by being further continued for fermenting after cooling
Tealeaves adds generation excessive fermentation generation after water to rot.And avoid the slow tea party made at this time of temperature heating after adding the water 20
DEG C -25 DEG C of last longers because for a long time the tealeaves at 20 DEG C -25 DEG C after mid-term ferment system be easier to rot it is mouldy
With generation little Bai worm.
S4: it is put into dried orange peel obtained in S1 in the tea after uniformly seeping water in S3, weight ratio is that rate is 20%-30%.
S5: dried orange peel in S4 and tea are fermented together, and thermometer is inserted into tea heap by whole process fermentation 2-4 weeks, fermentation temperature
Degree needs to carry out at 40-65 DEG C, and temperature is higher than 60 DEG C of deblocking coolings, continues to ferment after deblocking cooling.Further, in S5,
Dried orange peel and tea fermentation use layering fermentation, the combination of one kind or its two ways for admixing uniform post-fermentation that fermentation can be achieved
Purpose.But preferably layering fermentation, this sample can make the substance of dried orange peel and tea during the fermentation in the two influence each other,
Dried orange peel pericarpium citri reticulatae Pu-erh tea mouthfeel is more preferable after finished product is made, soup look is brighter, active higher, and can be easy to divide during the preparation process
Dried orange peel after sorting out the fermentation of softening, provides producing efficiency.
Inventor has found in long-term practice, is 6-19 days in the dried orange peel fermentation time that S6 fermentation softens.Pliability is suitable
In, dried orange peel color is good, and last finished product obtained brews rear mellow in taste.
S6: the dried orange peel to be deblocked after taking out the ferment system that fermentation softens when cooling down in S5 is stand-by；
S7: tea pellet is made in the tea after ferment system, and the tea pellet is wrapped in the dried orange peel after ferment system, under high negative oxygen environment
Sunlight shines 2-9 days progress nature ferment slowly to be done, and pericarpium citri reticulatae Pu-erh tea finished product is made.Preferential, when dried orange peel and the completion of tealeaves ferment system, take advantage of
Dried orange peel warm it is soft when, the tea that has pressed in advance is red, with the suitable gauze of a block size, wrapping up in into the soft dried orange peel of warm
Tea is red, and band dried orange peel wraps molding together, then displays in sunlight shed, and slowly fermentation is dried.Dried orange peel and Cha Dan are by slow
After ferment dries, it is combined into entirely different new mouthfeel tea product, such tea-manufacturing technology, in internal substance and the tea pellet of dried orange peel
It is reconfigured containing substance by slow ferment, has significant promotion effectiveness to the digestive system for improving human body.Dried orange peel does not take down when drinking
It is brewed together most preferably with tea pellet, brews and bored boil rear hot drink.Further, the deblocking cooling, production tea pellet and dried orange peel package
Tea pellet carries out by hand and carries out mountain ferment on the ancient tea hill of the southern regions of the Yunnan Province rainforest High aititude in the ferment process and effectively kill ferment system
The unfavorable substance such as bacterium of air greatly prevents the mouldy and rotten of tea silk in the process.The negative oxygen environment condition of certain height can
It is replaced taking human as using negative oxygengenerating plant.
Preferential, above-mentioned dried orange peel of stating is that Guangzhou newly can mature branch mandarin orange fruit skin.
A kind of old tea preparation method of red soup, includes the following steps:
A1: choosing after fresh tea leaves are picked back 3-5 hour of spreading for cooling, when waiting the loss of moist 30-40% in fresh leaf, carries out
It finishes, rub, sunshine is dried, and woollen is obtained；
A2: by the woollen at the liftoff 3-5 rice under high negative oxygen environment, be disposably lauched its tea weight rate by
45%-50% uniformly penetrating forms tea heap, and thermometer is inserted into tea heap, carries out mountain on the ancient tea hill of the southern regions of the Yunnan Province rainforest High aititude
Ferment 2-4 weeks, fermentation temperature needed to carry out at 40-65 DEG C, temperature deblocking cooling by hand higher than 60 DEG C, the subsequent supervention of deblocking cooling
Ferment；
A3: old tea made from mountain ferment in A2 is dried 7-9 days in the sun, red Tang Laocha finished product is made.
The present invention is made red Tang Laocha and does not allow perishable, can store the longer time, brew the impurity such as the white worm of Shi Wu little,
Tea pure in mouth feel, soup look are bright, active good and polyphenol content is relatively high.
Finally, it is stated that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although referring to compared with
Good embodiment describes the invention in detail, those skilled in the art should understand that, it can be to skill of the invention
Art scheme is modified or replaced equivalently, and without departing from the objective and range of technical solution of the present invention, should all be covered at this
In the scope of the claims of invention.
Claims (7)
1. a kind of tangerine peel Pu'er tea tea preparation method, characterized by the following steps:
S1: choosing mature branch mandarin orange fruit, select the intact fruit of pericarp, pericarp is peeled off after cleaning up, and removes pulp, then by fruit
Skin dries, and it is stand-by to obtain dried orange peel joint sealing；
S2: it chooses 3-5 hour of spreading for cooling after fresh tea leaves are picked back and is killed when waiting the loss of moist 30-40% in fresh leaf
Blueness is rubbed, and sunshine is dried, and it is stand-by to obtain woollen；
S3: by the woollen under high negative oxygen environment at liftoff 3-5 rice, its tea weight rate is disposably lauched by 45%-
50% uniformly penetrating be put into container in it is stand-by；
S4: it is put into dried orange peel obtained in S1 in the tea after uniformly seeping water in S3, weight ratio is that rate is 20%-30%；
S5: dried orange peel in S4 and tea are fermented together, and thermometer is inserted into tea heap by whole process fermentation 2-4 weeks, and fermentation temperature needs
It to be carried out at 40-65 DEG C, temperature is higher than 60 DEG C of deblocking coolings, continues to ferment after deblocking cooling；
S6: the dried orange peel to be deblocked after taking out the ferment system that fermentation softens when cooling down in S5 is stand-by；
S7: being made tea pellet for the tea after ferment system, and the tea pellet be wrapped in the dried orange peel after ferment system, the sunlight under high negative oxygen environment
2-9 days progress nature ferment of slow solarization are dry, and pericarpium citri reticulatae Pu-erh tea finished product is made.
2. tangerine peel Pu'er tea tea preparation method according to claim 1, it is characterised in that: the dried orange peel for softening of fermenting in S6 is same
Tea fermentation time is 6-19 days.
3. tangerine peel Pu'er tea tea preparation method according to claim 1 or 2, it is characterised in that: dried orange peel and tea fermentation in S5
Using layering fermentation, the combination of one kind or its two ways for admixing uniform post-fermentation.
4. tangerine peel Pu'er tea tea preparation method according to claim 1 or 2, it is characterised in that: the ferment process is in the southern regions of the Yunnan Province
Mountain ferment is carried out on the ancient tea hill of rainforest High aititude.
5. tangerine peel Pu'er tea tea preparation method according to claim 1, it is characterised in that: the deblocking cooling, production tea are red
And dried orange peel package tea pellet carries out by hand.
6. tangerine peel Pu'er tea tea preparation method according to claim 1, it is characterised in that: the dried orange peel is that Guangzhou newly can be mature
Branch mandarin orange fruit skin.
7. a kind of old tea preparation method of red soup, characterized by the following steps:
A1: it chooses 3-5 hour of spreading for cooling after fresh tea leaves are picked back and is killed when waiting the loss of moist 30-40% in fresh leaf
Blueness is rubbed, and sunshine is dried, and woollen is obtained；
A2: by the woollen under high negative oxygen environment at liftoff 3-5 rice, its tea weight rate is disposably lauched by 45%-
50% uniformly penetrating forms tea heap, and thermometer is inserted into tea heap, and ferment 2-4 in mountain is carried out on the ancient tea hill of the southern regions of the Yunnan Province rainforest High aititude
Week, fermentation temperature need to carry out at 40-65 DEG C, and temperature is higher than 60 DEG C of deblocking coolings by hand, continue to ferment after deblocking cooling；
A3: old tea made from mountain ferment in A2 is dried 7-9 days in the sun, red Tang Laocha finished product is made.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111869768A (en) * | 2020-09-18 | 2020-11-03 | 云南吴觉农茶业有限公司 | Making process of dried orange peel and forsythia Pu' er tea |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283713A (en) * | 2008-06-02 | 2008-10-15 | 林炳光 | Xinhui tangerine peel pu'er tea preparation method |
| CN106234687A (en) * | 2016-08-29 | 2016-12-21 | 咸阳泾渭茯茶有限公司 | A kind of processing method of Pericarpium Citri Reticulatae FUCHA |
| CN107691687A (en) * | 2017-09-06 | 2018-02-16 | 临沧邦泰昔归庄园有限公司 | Pu'er tea storage method |
| CN109497173A (en) * | 2018-11-01 | 2019-03-22 | 湖南绿盟农业发展科技有限公司 | A kind of preparation method of Pu'er cooked tea |
-
2019
- 2019-09-18 CN CN201910882297.1A patent/CN110432352A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283713A (en) * | 2008-06-02 | 2008-10-15 | 林炳光 | Xinhui tangerine peel pu'er tea preparation method |
| CN106234687A (en) * | 2016-08-29 | 2016-12-21 | 咸阳泾渭茯茶有限公司 | A kind of processing method of Pericarpium Citri Reticulatae FUCHA |
| CN107691687A (en) * | 2017-09-06 | 2018-02-16 | 临沧邦泰昔归庄园有限公司 | Pu'er tea storage method |
| CN109497173A (en) * | 2018-11-01 | 2019-03-22 | 湖南绿盟农业发展科技有限公司 | A kind of preparation method of Pu'er cooked tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111869768A (en) * | 2020-09-18 | 2020-11-03 | 云南吴觉农茶业有限公司 | Making process of dried orange peel and forsythia Pu' er tea |
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Application publication date: 20191112 |
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