CN110583817A - Fermentation process of seven-three Pu' er tea - Google Patents
Fermentation process of seven-three Pu' er tea Download PDFInfo
- Publication number
- CN110583817A CN110583817A CN201910991201.5A CN201910991201A CN110583817A CN 110583817 A CN110583817 A CN 110583817A CN 201910991201 A CN201910991201 A CN 201910991201A CN 110583817 A CN110583817 A CN 110583817A
- Authority
- CN
- China
- Prior art keywords
- tea
- raw material
- leaves
- fermentation process
- fermentation
- Prior art date
- 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.)
- Pending
Links
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
A fermentation process of seven-three Pu' er tea comprises the following specific steps: s1, screening the picked Pu 'er tea leaves to obtain a Pu' er tea raw material A1; s2, uniformly spreading the obtained Pu ' er tea raw material A1, and uniformly spraying deionized water on the surface of the spread Pu ' er tea raw material A1 to obtain a Pu ' er tea raw material A2; s3, uniformly mixing the Pu 'er tea raw material A2 to obtain a Pu' er tea raw material A3; s4, repeating the operation S2-S3 for two times to obtain a Pu' er tea raw material A4; s5, stacking the Pu 'er tea raw material A4 into a stack to obtain a Pu' er tea stack B; s6, stacking and fermenting the Pu 'er tea pile B, spraying deionized water on the surface of the stacked Pu' er tea, and obtaining fermented Pu 'er tea C after the fermentation of the tea in the Pu' er tea pile B is finished. The weight ratio of the tea to the water in the fermentation process of the Pu 'er tea provided by the invention is seven to three, and the Pu' er tea prepared by fermentation has the advantages of mellow and smooth taste and obvious wood charm and fragrance.
Description
Technical Field
The invention relates to the technical field of Pu 'er tea fermentation, in particular to a fermentation process of seven-three Pu' er tea.
Background
Pu 'er tea is mainly produced in Xishuangbanna, Lincang, Pu' er and other areas in Yunnan province. The Pu' er tea is exquisite in brewing technique and drinking art, has rich drinking method, and can be drunk clearly or mixedly. The Pu' er tea has thick orange tea soup, high and durable aroma, unique aroma, strong and mellow taste and durable soaking; pu' er tea is divided into raw tea and cooked tea by different fermentation; the Pu-Er ripe tea has mild nature and has the health-care functions of nourishing and protecting the stomach, warming the stomach, reducing blood fat, losing weight and the like, and is popular with consumers; the fermentation process of the Pu-Er ripe tea is particularly important in the production process of the Pu-Er ripe tea, and the fermentation quality of the Pu-Er ripe tea directly influences the quality of the Pu-Er ripe tea, so that the application provides a fermentation process of seven-three Pu-Er tea to meet the fermentation requirement of the Pu-Er tea.
Disclosure of Invention
Objects of the invention
In order to solve the technical problems in the background art, the invention provides a fermentation process of the seven-three Pu 'er tea, the weight ratio of the tea to the water in the fermentation process of the seven-three Pu' er tea provided by the invention is seven to three, the Pu 'er tea prepared by fermentation has mellow and smooth taste and obvious wood charm and fragrance, and the prepared Pu' er tea is converted into the taste of the aged and old tea after being soaked for more than ten times, and has the advantages of lip and tooth fluid production and lasting sweet aftertaste.
(II) technical scheme
The invention provides a fermentation process of seven-three Pu' er tea, which comprises the following specific steps:
s1, screening the picked Pu 'er tea leaves to obtain a Pu' er tea raw material A1;
s2, uniformly spreading the obtained Pu ' er tea raw material A1, and uniformly spraying deionized water on the surface of the spread Pu ' er tea raw material A1 to obtain a Pu ' er tea raw material A2;
s3, uniformly mixing the Pu 'er tea raw material A2 to obtain a Pu' er tea raw material A3;
s4, repeating the operation S2-S3 for two times to obtain a Pu' er tea raw material A4;
s5, stacking the Pu 'er tea raw material A4 into a stack to obtain a Pu' er tea stack B;
s6, stacking and fermenting the Pu ' er tea pile B, spraying deionized water on the surface of the stacked Pu ' er tea to ensure that the Pu ' er tea at the outermost layer is not dried in the air, and obtaining fermented Pu ' er tea C after the fermentation of the tea in the Pu ' er tea pile B is finished.
Preferably, the screening of the puer tea leaves in the step S1 includes removing the puer tea leaves with diseased leaves, yellow leaves, insect leaves and the like and removing the petioles of the puer tea leaves.
Preferably, the organic tea raw material A1 is ensured not to agglomerate in the process of evenly spreading the Pu' er tea raw material A1 in S2.
Preferably, the thickness of the Pu' er tea raw material A1 spread in the S2 is 30-35 cm.
Preferably, the weight ratio of the puer tea leaves in the puer tea raw material A2 to the deionized water is 7.5-8.5: 1.
Preferably, the height of the Pu' er tea stack B in S5 is 68-75 cm.
Preferably, the fermentation time of the Pu' er tea in S6 is 90-95 days.
Preferably, the weight ratio of the deionized water sprayed in S6 to the Pu' er tea raw material A1 is 1: 15.5-16.5.
The technical scheme of the invention has the following beneficial technical effects:
in the fermentation process of the Pu 'er tea provided by the invention, the mass ratio of the tea raw material to water is ensured to be seven to three before the Pu' er tea raw material is fermented, so that the Pu 'er tea prepared by final fermentation has mellow and smooth taste and obvious wood charm and fragrance, and the prepared Pu' er tea is converted into the taste of aged and old tea after being soaked for more than ten times, and has the advantages of lip and tooth fluid generation and lasting aftertaste.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the description is intended to be exemplary only, and is not intended to limit the scope of the present invention. Moreover, in the following description, descriptions of well-known structures and techniques are omitted so as to not unnecessarily obscure the concepts of the present invention.
Example 1
The invention provides a fermentation process of seven-three Pu' er tea, which comprises the following specific steps:
s1, screening the picked Pu 'er tea leaves to obtain a Pu' er tea raw material A1;
s2, uniformly spreading the obtained Pu ' er tea raw material A1, and uniformly spraying deionized water on the surface of the spread Pu ' er tea raw material A1 to obtain a Pu ' er tea raw material A2;
s3, uniformly mixing the Pu 'er tea raw material A2 to obtain a Pu' er tea raw material A3;
s4, repeating the operation S2-S3 for two times to obtain a Pu' er tea raw material A4;
s5, stacking the Pu 'er tea raw material A4 into a stack to obtain a Pu' er tea stack B;
s6, stacking and fermenting the Pu ' er tea pile B, spraying deionized water on the surface of the stacked Pu ' er tea to ensure that the Pu ' er tea at the outermost layer is not dried in the air, and obtaining fermented Pu ' er tea C after the fermentation of the tea in the Pu ' er tea pile B is finished; the temperature of the center of the Pu 'er tea stack B can reach 41 ℃ at most, the temperature of the near side of the Pu' er tea stack B can reach 33 ℃ at most, the skin surface of the Pu 'er tea stack B is easy to air dry, and therefore, the surface layer of the Pu' er tea stack B needs to be sprayed with water.
In an alternative embodiment, the screening of the puer tea leaves in S1 includes removing the puer tea leaves with diseased leaves, yellow leaves, insect leaves and the like and removing the petioles of the puer tea leaves.
In an alternative embodiment, the organic tea raw material A1 is ensured not to agglomerate in the process of evenly spreading the Pu' er tea raw material A1 in S2.
In an alternative embodiment, the thickness of the Pu' er tea raw material A1 after being spread in S2 is 30 cm.
In an alternative embodiment, the weight ratio of the puer tea leaves in the puer tea raw material A2 to the deionized water is 7.5: 1.
In an alternative embodiment, the height of the Pu' er tea stack B in S5 is 68 cm.
In an alternative embodiment, the fermentation time of the Pu' er tea in S6 is 90 days.
In an alternative embodiment, the weight ratio of the deionized water sprayed in S6 to the Pu' er tea raw material A1 is 1: 15.5.
Example 2
The invention provides a fermentation process of seven-three Pu' er tea, which comprises the following specific steps:
s1, screening the picked Pu 'er tea leaves to obtain a Pu' er tea raw material A1;
s2, uniformly spreading the obtained Pu ' er tea raw material A1, and uniformly spraying deionized water on the surface of the spread Pu ' er tea raw material A1 to obtain a Pu ' er tea raw material A2;
s3, uniformly mixing the Pu 'er tea raw material A2 to obtain a Pu' er tea raw material A3;
s4, repeating the operation S2-S3 for two times to obtain a Pu' er tea raw material A4;
s5, stacking the Pu 'er tea raw material A4 into a stack to obtain a Pu' er tea stack B;
s6, stacking and fermenting the Pu ' er tea pile B, spraying deionized water on the surface of the stacked Pu ' er tea to ensure that the Pu ' er tea at the outermost layer is not dried in the air, and obtaining fermented Pu ' er tea C after the fermentation of the tea in the Pu ' er tea pile B is finished; the temperature of the center of the Pu 'er tea stack B can reach 41 ℃ at most, the temperature of the near side of the Pu' er tea stack B can reach 33 ℃ at most, the skin surface of the Pu 'er tea stack B is easy to air dry, and therefore, the surface layer of the Pu' er tea stack B needs to be sprayed with water.
In an alternative embodiment, the screening of the puer tea leaves in S1 includes removing the puer tea leaves with diseased leaves, yellow leaves, insect leaves and the like and removing the petioles of the puer tea leaves.
In an alternative embodiment, the organic tea raw material A1 is ensured not to agglomerate in the process of evenly spreading the Pu' er tea raw material A1 in S2.
In an alternative embodiment, the thickness of the Pu' er tea raw material A1 after being spread in S2 is 33 cm.
In an alternative embodiment, the weight ratio of the puer tea leaves in the puer tea raw material A2 to the deionized water is 8: 1.
In an alternative embodiment, the height of the Pu' er tea stack B in S5 is 70 cm.
In an alternative embodiment, the fermentation time of the Pu' er tea in S6 is 93 days.
In an alternative embodiment, the weight ratio of the deionized water sprayed in S6 to the Pu' er tea raw material A1 is 1:16.
Example 3
The invention provides a fermentation process of seven-three Pu' er tea, which comprises the following specific steps:
s1, screening the picked Pu 'er tea leaves to obtain a Pu' er tea raw material A1;
s2, uniformly spreading the obtained Pu ' er tea raw material A1, and uniformly spraying deionized water on the surface of the spread Pu ' er tea raw material A1 to obtain a Pu ' er tea raw material A2;
s3, uniformly mixing the Pu 'er tea raw material A2 to obtain a Pu' er tea raw material A3;
s4, repeating the operation S2-S3 for two times to obtain a Pu' er tea raw material A4;
s5, stacking the Pu 'er tea raw material A4 into a stack to obtain a Pu' er tea stack B;
s6, stacking and fermenting the Pu ' er tea pile B, spraying deionized water on the surface of the stacked Pu ' er tea to ensure that the Pu ' er tea at the outermost layer is not dried in the air, and obtaining fermented Pu ' er tea C after the fermentation of the tea in the Pu ' er tea pile B is finished; the temperature of the center of the Pu 'er tea stack B can reach 41 ℃ at most, the temperature of the near side of the Pu' er tea stack B can reach 33 ℃ at most, the skin surface of the Pu 'er tea stack B is easy to air dry, and therefore, the surface layer of the Pu' er tea stack B needs to be sprayed with water.
In an alternative embodiment, the screening of the puer tea leaves in S1 includes removing the puer tea leaves with diseased leaves, yellow leaves, insect leaves and the like and removing the petioles of the puer tea leaves.
In an alternative embodiment, the organic tea raw material A1 is ensured not to agglomerate in the process of evenly spreading the Pu' er tea raw material A1 in S2.
In an alternative embodiment, the thickness of the Pu' er tea raw material A1 after being spread in S2 is 35 cm.
In an alternative embodiment, the weight ratio of the puer tea leaves in the puer tea raw material A2 to the deionized water is 8.5: 1.
In an alternative embodiment, the height of the Pu' er tea stack B in S5 is 75 cm.
In an alternative embodiment, the fermentation time of the Pu' er tea in S6 is 95 days.
In an alternative embodiment, the weight ratio of the deionized water sprayed in S6 to the Pu' er tea raw material A1 is 1: 16.5.
It is to be understood that the above-described embodiments of the present invention are merely illustrative of or explaining the principles of the invention and are not to be construed as limiting the invention. Therefore, any modification, equivalent replacement, improvement and the like made without departing from the spirit and scope of the present invention should be included in the protection scope of the present invention. Further, it is intended that the appended claims cover all such variations and modifications as fall within the scope and boundaries of the appended claims or the equivalents of such scope and boundaries.
Claims (8)
1. A fermentation process of seven-three Pu' er tea is characterized by comprising the following specific steps:
s1, screening the picked Pu 'er tea leaves to obtain a Pu' er tea raw material A1;
s2, uniformly spreading the obtained Pu ' er tea raw material A1, and uniformly spraying deionized water on the surface of the spread Pu ' er tea raw material A1 to obtain a Pu ' er tea raw material A2;
s3, uniformly mixing the Pu 'er tea raw material A2 to obtain a Pu' er tea raw material A3;
s4, repeating the operation S2-S3 for two times to obtain a Pu' er tea raw material A4;
s5, stacking the Pu 'er tea raw material A4 into a stack to obtain a Pu' er tea stack B;
s6, stacking and fermenting the Pu ' er tea pile B, spraying deionized water on the surface of the stacked Pu ' er tea to ensure that the Pu ' er tea at the outermost layer is not dried in the air, and obtaining fermented Pu ' er tea C after the fermentation of the tea in the Pu ' er tea pile B is finished.
2. The fermentation process of seven-three Pu 'er tea according to claim 1, wherein the screening of Pu' er tea in S1 comprises removing the Pu 'er tea with diseased leaves, yellow leaves and insect leaves and removing the petioles of Pu' er tea.
3. The fermentation process of seven-three Pu 'er tea according to claim 1, wherein the organic tea raw material A1 is not agglomerated in the process of evenly spreading the Pu' er tea raw material A1 in S2.
4. The fermentation process of seven-three Pu 'er tea according to claim 1, wherein the thickness of the Pu' er tea raw material A1 which is spread out in S2 is 30-35 cm.
5. The fermentation process of seven-three Pu ' er tea according to claim 1, wherein the weight ratio of the weight of Pu ' er tea leaves in Pu ' er tea raw material A2 to deionized water is 7.5-8.5: 1.
6. The fermentation process of seven-three Pu 'er tea according to claim 1, wherein the height of the Pu' er tea stack B in S5 is 68-75 cm.
7. The fermentation process of seven-three Pu 'er tea according to claim 1, wherein the fermentation time of Pu' er tea in S6 is 90-95 days.
8. The fermentation process of seven-three Pu 'er tea according to claim 1, wherein the weight ratio of the weight of the deionized water sprayed each time in S6 to the weight of Pu' er tea raw material A1 is 1: 15.5-16.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910991201.5A CN110583817A (en) | 2019-10-18 | 2019-10-18 | Fermentation process of seven-three Pu' er tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910991201.5A CN110583817A (en) | 2019-10-18 | 2019-10-18 | Fermentation process of seven-three Pu' er tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110583817A true CN110583817A (en) | 2019-12-20 |
Family
ID=68851029
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910991201.5A Pending CN110583817A (en) | 2019-10-18 | 2019-10-18 | Fermentation process of seven-three Pu' er tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110583817A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550718A (en) * | 2012-02-03 | 2012-07-11 | 魏建国 | Pu'er Eurotium cristatum compressed 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 |
| CN108056190A (en) * | 2018-02-01 | 2018-05-22 | 西双版纳勐海元茶业有限责任公司 | A kind of liftoff fermentation process for Pu'er tea |
-
2019
- 2019-10-18 CN CN201910991201.5A patent/CN110583817A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550718A (en) * | 2012-02-03 | 2012-07-11 | 魏建国 | Pu'er Eurotium cristatum compressed 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 |
| CN108056190A (en) * | 2018-02-01 | 2018-05-22 | 西双版纳勐海元茶业有限责任公司 | A kind of liftoff fermentation process for Pu'er tea |
Non-Patent Citations (2)
| Title |
|---|
| 梁名志等: "《云南名特优茶》", 30 September 2018, 云南科技出版社 * |
| 苏静等: "普洱茶鲜叶固态发酵工艺研究", 《食品研究与开发》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103355632B (en) | Processing method for Tujia water fermented soya bean | |
| CN103141598A (en) | Bamboo-fragrance gold rice dumpling tea and processing process thereof | |
| CN102125115A (en) | Method for preparing high-quality white tea | |
| CN105831300B (en) | Making method of Jiuhua bowl tea | |
| CN103621690A (en) | Production method of cup black tea | |
| CN103005107A (en) | Method for processing stevia rebaudiana dark green tea | |
| CN103478313B (en) | Manufacture process for Zhuangxiang black tea | |
| CN105028741A (en) | Processing method for making Maofeng tea | |
| CN103168863B (en) | Tea leaf processing method | |
| CN101897373A (en) | Blending method of oolong tea | |
| CN109042940A (en) | A kind of processing method reducing congou tea bitter taste | |
| CN102366085A (en) | Preparation technology of soybean paste | |
| CN110800817A (en) | Preparation method of tender, sweet and fragrant granular black tea | |
| CN103190491A (en) | Processing method of green tea | |
| CN104222343A (en) | Method for preparing black tea by utilizing yellow tea tree | |
| CN112544745A (en) | Oolong scented by sweet osmanthus and preparation method thereof | |
| CN111772003A (en) | Special-taste oolong tea and tea making method thereof | |
| CN105166147A (en) | Processing and production method of highland black tea | |
| CN110583817A (en) | Fermentation process of seven-three Pu' er tea | |
| KR101937098B1 (en) | Methodd for making fermented tea by using rice straw | |
| CN105394207A (en) | Production process and storage process of Rizhuhong black tea | |
| CN103652001A (en) | Oolong blending method | |
| CN105104609A (en) | Process for manufacturing summer black tea | |
| CN102191155A (en) | Formula of Daqu | |
| CN104522194B (en) | A kind of production method for semi-fermented black-green tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191220 |