CN110583818A - Processing method of kungfu cooked tea - Google Patents
Processing method of kungfu cooked tea Download PDFInfo
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- CN110583818A CN110583818A CN201910991944.2A CN201910991944A CN110583818A CN 110583818 A CN110583818 A CN 110583818A CN 201910991944 A CN201910991944 A CN 201910991944A CN 110583818 A CN110583818 A CN 110583818A
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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
- A23F3/14—Tea preparations, e.g. using additives
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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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
Abstract
In order to solve the defects of the prior art, the invention provides a method for processing kungfu cooked tea, which adopts the following method to perform the fermentation operation of the cooked tea: s1, taking tea before pile fermentation, and fully mixing the tea and the first extracting solution. S2, carrying out aerobic fermentation. And S3, carrying out anaerobic fermentation. S4, carrying out aerobic fermentation and anaerobic fermentation for 2-3 times in a circulating and alternating manner. S5, fully mixing the second mixture and the second extracting solution, putting the mixture into a fermentation tank, filling fermentation gas, and fermenting for 36-48 hours at the temperature of 52-55 ℃ to finish the fermentation operation. The invention makes the ripe tea have full fermentation and aging in the preparation process through a special fermentation process, weakens the necessity of storage and aging in the later period, has relatively short fermentation time and can complete the fermentation within about 2 weeks. Meanwhile, the fermented cooked tea does not have earthy smell, can also contain the fragrance of edible flowers, and has better mouthfeel.
Description
Technical Field
The invention belongs to the technical field of tea preparation, and particularly relates to a method for processing kungfu cooked tea.
Background
The Pu' er tea is bulk tea and compressed tea which are processed by post fermentation by taking Yunnan big-leaf sun-dried green tea in a certain area of Yunnan province as a raw material, and is a tea class with great characteristics in Chinese tea. Pu 'er tea prepared by adopting artificial fermentation processing, commonly called Pu' er ripe tea, called ripe tea for short, has the following characteristics: reducing blood fat, lowering blood pressure, preventing and treating arteriosclerosis, preventing constipation, promoting urination, nourishing stomach, caring skin, reducing weight, etc., and is generally suitable for middle-aged and elderly people and people with stomach cold. Meanwhile, the cooked tea has the effects of warming and protecting the stomach and does not have any stimulation to the stomach.
The prior cooked tea preparation process has the following problems: 1. the preparation period is very long, generally more than 1 month, and a certain time is needed for aging, such as 10 years of aging tea, and the aging operation is generally mainly performed by consumers, for example: the storage is placed, which has higher requirements on the storage management of consumers, otherwise, the problems of mildewing and the like easily occur in the storage process. 2. Ripe tea sometimes has a special soil-like taste by itself, which some consumers cannot accept, making its marketing relatively difficult.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a method for processing kungfu cooked tea, which adopts the following method to perform the fermentation operation of the cooked tea:
s1, taking tea before pile fermentation, and fully mixing 120 parts of tea 100 and 20-30 parts of first extracting solution by mass part to obtain a first mixture.
S2, aerobic fermentation: and (3) filling the first mixture into a fermentation tank, reserving air with the volume of 30-35% of the tank body, and fermenting for 48-72 hours at the temperature of 40-50 ℃ to obtain a first fermentation product.
S3, anaerobic fermentation: taking out the first fermentation product, placing in a fermentation device, fermenting at 60-62 deg.C for 24-36 hr in inert gas environment with 5-8 atmospheric pressure to obtain a second fermentation product.
S4, carrying out aerobic fermentation and anaerobic fermentation for 2-3 times in a circulating and alternating manner to obtain a second mixture.
S5, fully mixing 120 parts by mass of the second mixture 100-one with 10-20 parts by mass of the second extracting solution, putting the mixture into a fermentation tank, filling fermentation gas, and fermenting for 36-48 hours at 52-55 ℃ to obtain a second fermentation product, thereby completing the fermentation operation.
Further, in step S1, the first extracting solution is: the edible flower extracting solution and the lemon extracting solution are mixed according to the mass ratio: 150 and 160 for lemon extract: 1 to obtain a mixed solution.
Further, the edible flower extracting solution adopts 15-20% by volume of ethanol water as an extracting solution, and the ratio of solid to liquid is 1: mixing at a ratio of 8-10, and extracting.
Further, the lemon extract adopts pure water as an extract, and the solid-to-liquid ratio is 1: mixing at a ratio of 8-10, and extracting.
Further, after the anaerobic fermentation in step S3 is completed, a pressure relief operation is required to take out the mixture after the anaerobic fermentation. The pressure relief operation is: first, the pressure of the fermentation environment was slowly depressurized to 1.5-1.8 atm over 8 hours. The pressure of the fermentation environment is then brought to 0.8-1.0 atmosphere within 3 seconds. And finally, after the fermentation environment is balanced with the external air pressure, the pressure relief operation is completed.
Alternatively, the method for reducing the pressure of the fermentation environment to 0.8-1.0 atmosphere within 3 seconds is as follows: directly communicating the fermentation device with the external environment, and ensuring that the air pressure of the fermentation device and the external environment is instantly balanced.
Alternatively, the method for reducing the pressure of the fermentation environment to 0.8-1.0 atmosphere within 3 seconds is as follows: the fermentation device is communicated with a low-pressure buffer tank with preset volume and vacuum degree, so that the fermentation device and the low-pressure buffer tank instantaneously reach the air pressure balance of 0.8-1.0 atmosphere.
Further, in step S5, the second extracting solution is: folium Artemisiae Argyi extract. The wormwood extracting solution is prepared by adopting the following method: pulverizing folium Artemisiae Argyi, mixing with 28-30% ethanol water solution at a solid-to-liquid ratio of 1: 5-6, and extracting.
Further, the fermentation gas of step S5 includes, in terms of volume percentage: 5-8% of oxygen, 30-35% of nitrogen and the balance of carbon dioxide.
The invention has at least one of the following advantages:
1. the invention makes the ripe tea have full fermentation and aging in the preparation process through a special fermentation process, weakens the necessity of later-stage storage aging, and is convenient for consumers to use.
2. The invention has relatively short fermentation time, can complete fermentation within about 2 weeks, and greatly shortens the preparation time of the cooked tea.
3. The fermented cooked tea does not have earthy smell basically, and can also contain the fragrance of edible flowers according to different compatibility, so that the taste is better.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
A method for processing kungfu ripe tea comprises the following steps of:
s1, taking tea before pile fermentation, and fully mixing 110 parts of tea and 24 parts of first extracting solution in parts by weight to obtain a first mixture. The first extracting solution is as follows: the edible flower extracting solution and the lemon extracting solution are mixed according to the mass ratio: lemon extract 155: 1 to obtain a mixed solution.
S2, aerobic fermentation: and (3) filling the first mixture into a fermentation tank, reserving air with the volume of 32% of the tank body, and fermenting for 56 hours in an environment with the temperature of 45 ℃ to obtain a first fermentation product.
S3, anaerobic fermentation: taking out the first fermentation product, placing in a fermentation device, and fermenting at 61 deg.C for 28 hr in 6 atmospheric inert gas environment to obtain a second fermentation product.
And S4, circularly and alternately carrying out aerobic fermentation and anaerobic fermentation for 2 times to obtain a second mixture.
S5, fully mixing 110 parts by mass of the second mixture with 15 parts by mass of the second extracting solution, putting the mixture into a fermentation tank, filling fermentation gas, and fermenting for 40 hours at 54 ℃ to obtain a second fermentation product, thereby completing the fermentation operation. The second extracting solution is as follows: folium Artemisiae Argyi extract. The wormwood extracting solution is prepared by adopting the following method: pulverizing wormwood, and mixing with 29% ethanol water solution by volume according to a solid-liquid ratio of 1: 5.5, and extracting after mixing. The fermentation gas comprises, in volume percent: 6% oxygen, 32% nitrogen and the balance carbon dioxide.
Example 2
A method for processing kungfu ripe tea comprises the following steps of:
s1, taking tea before pile fermentation, and fully mixing 120 parts of tea and 30 parts of first extracting solution in parts by weight to obtain a first mixture. The first extracting solution is as follows: the edible flower extracting solution and the lemon extracting solution are mixed according to the mass ratio: 160 parts of lemon extract: 1 to obtain a mixed solution.
S2, aerobic fermentation: and (3) filling the first mixture into a fermentation tank, reserving air accounting for 35% of the volume of the tank body, and fermenting for 72 hours at the temperature of 50 ℃ to obtain a first fermentation product.
S3, anaerobic fermentation: taking out the first fermentation product, placing in a fermentation device, and fermenting at 62 deg.C for 36 hr in 8 atm inert gas environment to obtain a second fermentation product.
And S4, circularly and alternately carrying out aerobic fermentation and anaerobic fermentation for 3 times to obtain a second mixture.
S5, fully mixing 120 parts by mass of the second mixture with 20 parts by mass of the second extracting solution, putting the mixture into a fermentation tank, filling fermentation gas, and fermenting for 48 hours at the temperature of 55 ℃ to obtain a second fermentation product, thereby completing the fermentation operation. The second extracting solution is as follows: folium Artemisiae Argyi extract. The wormwood extracting solution is prepared by adopting the following method: pulverizing folium Artemisiae Argyi, mixing with 30% ethanol water solution at a solid-to-liquid ratio of 1: 6, and extracting after mixing. The fermentation gas comprises, in volume percent: 8% of oxygen, 35% of nitrogen and the balance of carbon dioxide.
Example 3
A method for processing kungfu ripe tea comprises the following steps of:
s1, taking tea before pile fermentation, and fully mixing 100 parts of tea and 20 parts of first extracting solution in parts by weight to obtain a first mixture. The first extracting solution is as follows: the edible flower extracting solution and the lemon extracting solution are mixed according to the mass ratio: 150 parts of lemon extract: 1 to obtain a mixed solution.
S2, aerobic fermentation: and (3) filling the first mixture into a fermentation tank, reserving air with the volume of 30% of the tank body, and fermenting for 48 hours in an environment with the temperature of 40 ℃ to obtain a first fermentation product.
S3, anaerobic fermentation: taking out the first fermentation product, placing in a fermentation device, and fermenting at 60 deg.C for 24 hr in an inert gas environment with 5 atm to obtain a second fermentation product.
And S4, circularly and alternately carrying out aerobic fermentation and anaerobic fermentation for 2 times to obtain a second mixture.
S5, fully mixing 100 parts by mass of the second mixture with 10 parts by mass of the second extracting solution, putting the mixture into a fermentation tank, filling fermentation gas, fermenting for 36 hours at 52 ℃ to obtain a second fermentation product, and finishing the fermentation operation. The second extracting solution is as follows: folium Artemisiae Argyi extract. The wormwood extracting solution is prepared by adopting the following method: pulverizing folium Artemisiae Argyi, mixing with 28% ethanol water solution at a solid-to-liquid ratio of 1: 5, and extracting after mixing. The fermentation gas comprises, in volume percent: 5% oxygen, 30% nitrogen and the balance carbon dioxide.
Example 4
A method for processing kungfu ripe tea comprises the following steps of:
s1, taking tea before pile fermentation, and fully mixing 110 parts of tea and 24 parts of water in parts by mass to obtain a first mixture.
S2, aerobic fermentation: and (3) filling the first mixture into a fermentation tank, reserving air with the volume of 32% of the tank body, and fermenting for 56 hours in an environment with the temperature of 45 ℃ to obtain a first fermentation product.
S3, anaerobic fermentation: taking out the first fermentation product, placing in a fermentation device, and fermenting at 61 deg.C for 28 hr in 6 atmospheric inert gas environment to obtain a second fermentation product.
And S4, circularly and alternately carrying out aerobic fermentation and anaerobic fermentation for 2 times to obtain a second mixture.
S5, fully mixing 110 parts by mass of the second mixture with 15 parts by mass of water, putting the mixture into a fermentation tank, filling fermentation gas, fermenting for 40 hours at 54 ℃ to obtain a second fermentation product, and finishing the fermentation operation. The fermentation gas comprises, in volume percent: 6% oxygen, 32% nitrogen and the balance carbon dioxide.
This example is a comparative example in which the liquid phase component compatible with tea leaves during fermentation is replaced with conventional water, the remaining conditions are unchanged, and the resulting product has a strong earthy taste and a poor mouthfeel.
Example 5
A method for processing kungfu ripe tea comprises the following steps of:
s1, taking tea before pile fermentation, and fully mixing 110 parts of tea and 24 parts of first extracting solution in parts by weight to obtain a first mixture. The first extracting solution is as follows: the edible flower extracting solution and the lemon extracting solution are mixed according to the mass ratio: lemon extract 155: 1 to obtain a mixed solution.
S2, aerobic fermentation: and (3) filling the first mixture into a fermentation tank, reserving air with the volume of 32% of the tank body, and fermenting for 56 hours in an environment with the temperature of 45 ℃ to obtain a first fermentation product.
And S3, after the step S2 is finished, turning the tea leaves in the fermentation tank, carrying out aerobic fermentation again, and repeating the process for 2 times to obtain a second mixture.
S4, fully mixing 110 parts by mass of the second mixture with 15 parts by mass of the second extracting solution, putting the mixture into a fermentation tank, filling fermentation gas, and fermenting for 40 hours at 54 ℃ to obtain a second fermentation product, thereby completing the fermentation operation. The second extracting solution is as follows: folium Artemisiae Argyi extract. The wormwood extracting solution is prepared by adopting the following method: pulverizing wormwood, and mixing with 29% ethanol water solution by volume according to a solid-liquid ratio of 1: 5.5, and extracting after mixing. The fermentation gas comprises, in volume percent: 6% oxygen, 32% nitrogen and the balance carbon dioxide.
The embodiment is a comparative example, the fermentation process is replaced by the traditional pure aerobic fermentation, the pile turning operation is matched during the fermentation, and the rest operations are not changed. The obtained product is not completely fermented, the product quality is poor, especially the soup color of the product is poor, and compared with example 1, the product lacks of soft mouthfeel. Still, it takes about 2.5 months of storage aging time to get a qualified product.
Example 6
A method for processing kungfu ripe tea comprises the following steps of:
s1, taking tea before pile fermentation, and fully mixing 110 parts of tea and 24 parts of first extracting solution in parts by weight to obtain a first mixture. The first extracting solution is as follows: the edible flower extracting solution and the lemon extracting solution are mixed according to the mass ratio: lemon extract 155: 1 to obtain a mixed solution.
S2, aerobic fermentation: and (3) filling the first mixture into a fermentation tank, reserving air with the volume of 32% of the tank body, and fermenting for 56 hours in an environment with the temperature of 45 ℃ to obtain a first fermentation product.
S3, anaerobic fermentation: taking out the first fermentation product, placing in a fermentation device, and fermenting at 61 deg.C for 28 hr in 6 atmospheric inert gas environment to obtain a second fermentation product.
And S4, circularly and alternately carrying out aerobic fermentation and anaerobic fermentation for 2 times to obtain a second mixture.
S5, fully mixing 110 parts by mass of the second mixture with 15 parts by mass of the second extracting solution, putting the mixture into a fermentation tank, filling fermentation gas, and fermenting for 40 hours at 54 ℃ to obtain a second fermentation product, thereby completing the fermentation operation. The second extracting solution is as follows: folium Artemisiae Argyi extract. The wormwood extracting solution is prepared by adopting the following method: pulverizing wormwood, and mixing with 29% ethanol water solution by volume according to a solid-liquid ratio of 1: 5.5, and extracting after mixing. The fermentation gas is air.
This example is a comparative example, and the fermentation gas of step S5 is changed to a conventional air atmosphere, and the remaining conditions are not changed. The obtained product has poor hue and still has certain earthy smell, and the qualified product can be obtained only by the storage aging time of about 1 month.
Example 7
Based on the method for processing kungfu cooked tea as shown in any one of embodiments 1-3, the edible flower extracting solution adopts 18% volume fraction of ethanol water solution as an extracting solution, and the ratio of solid to liquid is 1: 9, and extracting after mixing. The lemon extract adopts pure water as an extract, and is prepared from the following raw materials in a solid-to-liquid ratio of 1: 9, and extracting after mixing.
Example 8
Based on the method for processing kungfu cooked tea in any embodiment 1-3, the edible flower extracting solution adopts 20% by volume of ethanol water as an extracting solution, and the ratio of solid to liquid is 1: 10, and extracting after mixing. The lemon extract adopts pure water as an extract, and is prepared from the following raw materials in a solid-to-liquid ratio of 1: 10, and extracting after mixing.
Example 9
Based on the method for processing kungfu cooked tea as shown in any one of embodiments 1-3, the edible flower extracting solution adopts 15% volume fraction ethanol water solution as an extracting solution, and the solid-to-liquid ratio is 1: 8, and extracting after mixing. The lemon extract adopts pure water as an extract, and is prepared from the following raw materials in a solid-to-liquid ratio of 1: 8, and extracting after mixing.
The edible flower extract and the lemon extract obtained by extracting the extracts in the proportion can fully absorb the required flower fragrance and nutrient substances of flowers and lemons, and the fermented product basically has no earthy smell but has corresponding flower fragrance.
Example 10
Based on the method for processing kongfu ripe tea as described in any one of embodiments 1-3, after the anaerobic fermentation is completed in step S3, a pressure relief operation is performed to remove the mixture after the anaerobic fermentation. The pressure relief operation is: first, the pressure of the fermentation environment was slowly depressurized to 1.5-1.8 atm over 8 hours. The pressure of the fermentation environment is then brought to 0.8-1.0 atmosphere within 3 seconds. And finally, after the fermentation environment is balanced with the external air pressure, the pressure relief operation is completed. The method for reducing the air pressure of the fermentation environment to 0.8-1.0 atmospheric pressure within 3 seconds is as follows: directly communicating the fermentation device with the external environment, and ensuring that the air pressure of the fermentation device and the external environment is instantly balanced. The method is simple, but attention needs to be paid to avoid the pressure relief port during pressure relief so as to avoid injury of personnel.
Example 11
Based on the method for processing kongfu ripe tea as described in any one of embodiments 1-3, after the anaerobic fermentation is completed in step S3, a pressure relief operation is performed to remove the mixture after the anaerobic fermentation. The pressure relief operation is: first, the pressure of the fermentation environment was slowly depressurized to 1.5-1.8 atm over 8 hours. The pressure of the fermentation environment is then brought to 0.8-1.0 atmosphere within 3 seconds. And finally, after the fermentation environment is balanced with the external air pressure, the pressure relief operation is completed. The method for reducing the air pressure of the fermentation environment to 0.8-1.0 atmospheric pressure within 3 seconds is as follows: the fermentation device is communicated with a low-pressure buffer tank with preset volume and vacuum degree, so that the fermentation device and the low-pressure buffer tank instantaneously reach the air pressure balance of 0.8-1.0 atmosphere. Although the method has complex equipment, the safety is effectively guaranteed.
By adopting the pressure relief operation described in examples 10 and 11, the tea leaves can be subjected to one-time micro-blasting at the end, various nutrient substances contained in the tea leaves can be effectively released, and the effect of shortening the aging time is achieved to a certain extent.
The invention has at least one of the following advantages:
1. the invention makes the ripe tea have full fermentation and aging in the preparation process through a special fermentation process, weakens the necessity of later-stage storage aging, and is convenient for consumers to use.
2. The invention has relatively short fermentation time, can complete fermentation within about 2 weeks, and greatly shortens the preparation time of the cooked tea.
3. The fermented cooked tea does not have earthy smell basically, and can also contain the fragrance of edible flowers according to different compatibility, so that the taste is better.
It is to be noted and understood that various modifications and improvements can be made to the invention described in detail above without departing from the spirit and scope of the invention as claimed. Accordingly, the scope of the claimed subject matter is not limited by any of the specific exemplary teachings provided.
Claims (8)
1. A method for processing kungfu ripe tea is characterized in that the fermentation operation of the ripe tea is carried out by adopting the following method:
s1, taking tea before pile fermentation, and fully mixing 120 parts of tea and 20-30 parts of first extracting solution by mass to obtain a first mixture;
s2, aerobic fermentation: filling the first mixture into a fermentation tank, reserving air with the volume of 30-35% of the tank body, and fermenting for 48-72 hours at the temperature of 40-50 ℃ to obtain a first fermentation product;
s3, anaerobic fermentation: taking out the first fermentation product, placing in a fermentation device, fermenting at 60-62 deg.C for 24-36 hr in inert gas environment with 5-8 atmospheric pressure to obtain second fermentation product;
s4, carrying out aerobic fermentation and anaerobic fermentation for 2-3 times in a circulating and alternating manner to obtain a second mixture;
s5, fully mixing 120 parts by mass of the second mixture 100-one with 10-20 parts by mass of the second extracting solution, putting the mixture into a fermentation tank, filling fermentation gas, and fermenting for 36-48 hours at 52-55 ℃ to obtain a second fermentation product, thereby completing the fermentation operation.
2. The method for processing kungfu cooked tea as claimed in claim 1, wherein the first extract liquid in step S1 is: the edible flower extracting solution and the lemon extracting solution are mixed according to the mass ratio: 150 and 160 for lemon extract: 1 to obtain a mixed solution.
3. The processing method of the kungfu cooked tea as claimed in claim 2, wherein the edible flower extracting solution adopts 15-20% by volume of ethanol aqueous solution as an extracting solution, and the ratio of solid to liquid is 1: 8-10, and extracting; the lemon extract adopts pure water as an extract, and is prepared from the following raw materials in a solid-to-liquid ratio of 1: mixing at a ratio of 8-10, and extracting.
4. The method for processing kongfu ripe tea as claimed in claim 1, wherein after the anaerobic fermentation in step S3, a pressure relief operation is performed to take out the mixture after the anaerobic fermentation; the pressure relief operation is: firstly, the air pressure of the fermentation environment is reduced to 1.5-1.8 atmospheric pressure within 8 hours in a slow pressure relief mode; then, the pressure of the fermentation environment is reduced to 0.8-1.0 atmosphere within 3 seconds; and finally, after the fermentation environment is balanced with the external air pressure, the pressure relief operation is completed.
5. The method for processing kongfu ripe tea as claimed in claim 4, wherein the method for reducing the air pressure of the fermentation environment to 0.8-1.0 atm within 3 seconds comprises: directly communicating the fermentation device with the external environment, and ensuring that the air pressure of the fermentation device and the external environment is instantly balanced.
6. The method for processing kongfu ripe tea as claimed in claim 4, wherein the method for reducing the air pressure of the fermentation environment to 0.8-1.0 atm within 3 seconds comprises: the fermentation device is communicated with a low-pressure buffer tank with preset volume and vacuum degree, so that the fermentation device and the low-pressure buffer tank instantaneously reach the air pressure balance of 0.8-1.0 atmosphere.
7. The method for processing kungfu cooked tea as claimed in claim 1, wherein the second extract of step S5 is: a wormwood extracting solution; the wormwood extracting solution is prepared by adopting the following method: pulverizing folium Artemisiae Argyi, mixing with 28-30% ethanol water solution at a solid-to-liquid ratio of 1: 5-6, and extracting.
8. The method for processing kungfu ripe tea as claimed in claim 1, wherein the fermentation gas of step S5 comprises, in volume percent: 5-8% of oxygen, 30-35% of nitrogen and the balance of carbon dioxide.
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| CN111011551A (en) * | 2020-01-08 | 2020-04-17 | 云南农业大学 | Pu' er tea cooked tea and preparation method thereof |
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