CN111528301A - Preparation method of Liupu tea - Google Patents
Preparation method of Liupu tea Download PDFInfo
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- CN111528301A CN111528301A CN202010565731.6A CN202010565731A CN111528301A CN 111528301 A CN111528301 A CN 111528301A CN 202010565731 A CN202010565731 A CN 202010565731A CN 111528301 A CN111528301 A CN 111528301A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 38
- 241001122767 Theaceae Species 0.000 title claims abstract 32
- 238000000855 fermentation Methods 0.000 claims abstract description 48
- 230000004151 fermentation Effects 0.000 claims abstract description 48
- 238000005096 rolling process Methods 0.000 claims abstract description 29
- 230000032683 aging Effects 0.000 claims abstract description 23
- 238000001035 drying Methods 0.000 claims abstract description 16
- 102000004190 Enzymes Human genes 0.000 claims abstract description 8
- 108090000790 Enzymes Proteins 0.000 claims abstract description 8
- 235000013616 tea Nutrition 0.000 claims description 154
- 238000003825 pressing Methods 0.000 claims description 13
- 238000010025 steaming Methods 0.000 claims description 10
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 230000009849 deactivation Effects 0.000 claims description 4
- 235000019225 fermented tea Nutrition 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 244000269722 Thea sinensis Species 0.000 description 128
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 241001330002 Bambuseae Species 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 210000002421 cell wall Anatomy 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000007306 turnover Effects 0.000 description 2
- 244000080767 Areca catechu Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000004630 mental health Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
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- 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
The invention discloses a preparation method of Liupu tea, which relates to the field of tea industry processing and comprises the following preparation steps: (1) picking and deactivating enzymes; (2) fermenting; (3) rolling; (4) performing secondary fermentation; (5) secondary rolling; (6) drying; (7) and (5) steam-pressure aging. The Liupu tea prepared by the preparation method of Liupu tea provided by the invention is good in quality, fragrant in smell, short in production period and low in production cost.
Description
Technical Field
The invention relates to the field of tea processing, in particular to a preparation method of Liupu tea.
Background
Liupu tea is one kind of black tea, is mainly produced in the Wuzhou area of Guangxi, and belongs to alkaline food. The vegetable is known as red, thick, old and mellow, and has long, neat and compact strip, red and thick soup color, mellow fragrance, sweet and delicious taste, unique areca fragrance and same brown leaf bottom. Belongs to warm tea, has the common health-care function of other tea, and has the functions of relieving summer heat, clearing damp, improving eyesight, clearing away heart-fire and helping digestion. It can be taken after being full of food to help digestion, or can be taken in an empty stomach to clear intestines and stomach. The traditional Liupu tea processing technology is that fresh Liupu tea sprouts are picked firstly, then green removing and rolling are carried out to prepare Liupu tea raw tea, the Liupu tea raw tea is subjected to pile fermentation, steaming and pressing, the Liupu tea is placed in an aging cellar for aging for a long time, the aging time is 3-5 years generally, long-term storage is facilitated, and the aging is better. In the pile fermentation process of the traditional Liupao tea preparation process, the Liupao tea raw tea is subjected to pile wet heat action, the change of substances contained in tea can be promoted, the bitter and astringent taste is reduced, the taste is mellow, the clear odor is eliminated, the leaf color is changed into dark yellowish brown, but the whole pile fermentation process is about 15 days approximately, and in order to ensure the pile fermentation effect of the tea, the tea needs to be continuously turned over and humidified during pile fermentation so as to keep the humidity of the tea within a certain range. In traditional processing technology, generally place tealeaves and pile fermentation in the space that ventilation effect is not too good, utilize the manual work to pile the tealeaves and loosen and the humidification midway, make its fermentation more even, need consume a large amount of manpowers like this, workman's operational environment is very poor moreover, is unfavorable for its physical and mental health. If the piles are not uniformly turned, the tea leaves are easy to produce piled flavor or wet storehouse flavor, and the taste and the quality of the Liupao tea are influenced. Some current enterprises can place Liubao tea mao tea and pile the fermentation in the dedicated device, and dedicated device can the inside humiture of automated inspection tealeaves, and when the inside high temperature of tealeaves or humidity were too low, can turn over automatically and pile and spray water, can reduce the human cost like this to it is better to make tealeaves turn over the pile effect, has effectively avoided tealeaves to produce the problem of piling up flavor or wet storehouse flavor. However, in the existing Liupu tea preparation process, the pile fermentation time is long, the consumed manpower or equipment cost is high, and the development of the Liupu tea industry is restricted. Therefore, how to improve the preparation process of the Liupu tea to ensure that the Liupu tea has better quality, shorter production period and lower production cost becomes a new development direction of the Liupu tea making industry.
Disclosure of Invention
The Liupu tea prepared by the method is good in quality, fragrant in smell, short in production period and low in production cost.
The technical scheme adopted by the invention is as follows:
1. the preparation method of the Liupu tea is characterized by comprising the following preparation steps:
(1) picking and de-enzyming: collecting fresh Liupu tea buds, and performing enzyme deactivating treatment;
(2) fermentation: fermenting the enzyme-deactivated Liupao tea buds;
(3) rolling: rolling the fermented Liupao tea buds;
(4) and (3) secondary fermentation: fermenting the primarily rolled Liupu tea leaf buds again;
(5) and (3) secondary rolling: rolling the secondary fermented Liupu tea leaf buds again to obtain Liupu tea primary tea;
(6) and (3) drying: drying the primary Liupao tea obtained in the step (5);
(7) steam-pressing aging: steaming and pressing the dried original Liupu tea, placing the steamed original Liupu tea into a bamboo basket or a wooden barrel, and aging the steamed original Liupu tea between the steaming and pressing and aging to obtain the finished Liupu tea.
Further, in the step (2), the fresh Liupu tea bud leaves are placed into a fermentation tank for fermentation for 2-4 hours after being subjected to enzyme deactivation.
Further, in the step (3), the fermented tea leaves are spread in a rolling device and rolled by using half pressure, wherein the rolling time is 25-40 minutes.
Further, in the step (4), the Liupao tea buds which are rolled for the first time are placed in a fermentation tank for secondary fermentation for 3.5-5 hours.
Further, in the step (5), the second rolling is performed on the second fermented Liupao tea buds under a slightly heavy pressure, and the rolling time is 15-30 minutes.
Further, in the step (6), the tea leaves are dried in two rounds, wherein the temperature of the first round of drying is 130-140 ℃, and the temperature of the second round of drying is 110-120 ℃.
Further, in the step (7), steaming and pressing the Liupao tea primary tea by using steam, wherein the temperature range of the steam is 120-150 ℃.
Further, in the step (7), the aging time of the steamed Liupu tea is 6-12 months during aging.
Compared with the prior art, the invention has the beneficial effects that:
the preparation method of the Liupu tea comprises the steps of collecting fresh Liupu tea leaf buds and conducting de-enzyming treatment; fermenting the enzyme-deactivated Liupao tea buds; rolling the fermented Liupao tea buds; fermenting the primarily rolled Liupu tea leaf buds again; rolling the secondary fermented Liupu tea leaf buds again to obtain Liupu tea primary tea; drying the obtained original Liupao tea; steaming and pressing the dried original Liupu tea, placing the steamed original Liupu tea into a bamboo basket or a wooden barrel, and aging the steamed original Liupu tea between the steaming and pressing and aging to obtain the finished Liupu tea. According to the preparation method of the Liupu tea, after the tea is slightly fermented twice and rolled twice, the fermentation time is shortened, the production period is shorter, the propagation chance of harmful microorganisms is reduced, the quality of the prepared tea is better, and the smell is more fragrant; the whole preparation process does not have a pile fermentation process, so that a large amount of labor or equipment cost is reduced.
Drawings
FIG. 1 is a flow chart of the preparation of the present invention.
Detailed Description
The technical solution of the present invention will be described in further detail with reference to the following embodiments, but the present invention is not limited thereto.
The preparation method of the Liupu tea comprises the following preparation steps:
(1) picking and de-enzyming: picking fresh Liupao tea buds and carrying out enzyme deactivating treatment.
(2) Fermentation: and fermenting the enzyme-deactivated Liupao tea buds. The Liupu tea buds subjected to enzyme deactivation are directly placed in a common fermentation tank to be fermented for 2-4 hours, certain humidity still exists in the Liupu tea buds subjected to enzyme deactivation, the humidity is more favorable for fermentation of tea, and only light fermentation is needed. Further, the effect is best when the deactivated Liupao tea buds are placed in a fermentation tank for fermentation for 3 hours.
(3) Rolling: and rolling the fermented Liupao tea buds. Wherein, the fermented tea leaves are spread in a rolling device and rolled by using half pressure (light pressure), and the rolling time is 25-40 minutes. Through preliminary rolling, the Liupu tea buds are subjected to slight force, the cell walls of the outer layers of the leaves are broken, part of tea juice seeps out, and meanwhile, the surface viscosity of the tea can be increased to adjust the concentration of water-soluble substances of the tea, so that the concentration of the tea during final brewing is influenced.
(4) And (3) secondary fermentation: fermenting the primarily rolled Liupu tea buds again. And putting the first-twisted Liupao tea buds into a common fermentation tank again for secondary fermentation for 3.5-5 hours. Through the Liubao tealeaves bud of tentatively kneading, the cell wall of blade also breaks, the tea juice in the cell oozes, the humidity of tealeaves has been increased again, this humidity more is favorable to the secondary fermentation of tealeaves, also only need slightly ferment can, through twice light fermentation, make the bitter taste in Liubao tealeaves detach, and the fermentation of short time, harmful microorganism's reproduction chance has been reduced, harmful bacteria breeds in the tealeaves, the tealeaves of making can not have heap flavor or wet storehouse flavor, the smell is more fragrant, whole fermentation time only needs 6 ~ 9 hours.
(5) And (3) secondary rolling: and (4) rolling the secondary fermented Liupu tea leaf buds again to obtain the primary Liupu tea. And rolling the Liupu tea buds subjected to secondary fermentation for the second time by using slight pressure, wherein the rolling time is 15-30 minutes, and the deep cell walls of the Liupu tea buds are further broken through the rolling of slight pressure for the second time, so that the tea juice in the deep cells is fully exuded, and the bitter taste in the Liupu tea is better removed.
The Liupu tea preparation method generally requires only 3-5 days from picking to secondary fermentation, and the traditional Liupu tea preparation method generally requires at least 20 days from picking to pile fermentation. Furthermore, in the preparation method of the Liupu tea, the two fermentation processes are finished in a common fermentation tank, the fermentation time is short, the fermented tea does not need to be turned, namely, the traditional pile fermentation process is omitted, a large amount of manpower is not needed for turning and humidifying the pile-fermented tea, or a special pile turning device is not needed. Further, in the traditional Liupu tea preparation method, if pile fermentation is performed manually, the pile turning and humidifying are performed, the severe working environment is not good for the health of workers, and the Liupu tea preparation method provided by the invention does not have the problem, so that the Liupu tea is more humanized in production.
(6) And (3) drying: and (5) drying the primary Liupao tea obtained in the step (5). Wherein, tea leaves are dried in two rounds, the temperature of the first round of drying is 130-140 ℃, and the temperature of the second round of drying is 110-120 ℃. Drying Liubao tea is first tea in a segmentation manner, and first section is because Liubao tea is first tea humidity great, can dry it with higher temperature to accelerate stoving speed, treat that tealeaves humidity diminishes the back, then need reduce the temperature of drying, with the active ingredient in the protection tealeaves, thereby guarantee the tealeaves quality.
(7) Steam-pressing aging: steaming and pressing the dried original Liupu tea, placing the steamed original Liupu tea into a bamboo basket or a wooden barrel, and aging the steamed original Liupu tea between the steaming and pressing and aging to obtain the finished Liupu tea. The Liupu tea primary tea is steamed and pressed by steam, the Liupu tea primary tea can be heated more uniformly, the temperature range of the steam is 120-150 ℃, beneficial bacteria in the tea can be better protected by controlling the steam within the temperature range, harmful bacteria can be killed, and therefore the quality of the tea is improved. The aging time of the autoclaved Liupao tea in the aging period is 6-12 months, the Liupao tea prepared by the Liupao tea preparation method disclosed by the invention can reach the quality of Liupao tea finished tea prepared by aging Liupao tea prepared by the traditional Liupao tea preparation method for 5 years only by aging finished tea obtained by half a year, the preparation time is greatly shortened, the prepared finished tea is clear and red in liquor color, mellow and fragrant in taste, the bulk flavor or wet storehouse flavor of Liupao tea prepared by the traditional Liupao tea preparation method is avoided, and the Liupao tea is more in line with the popular taste.
According to the preparation method of the Liupu tea, after the tea is rolled twice and slightly fermented twice, the fermentation time is shortened, the production period is shorter, the propagation chance of harmful microorganisms is reduced, the quality of the prepared tea is better, and the smell is more fragrant; the whole preparation process does not have a pile fermentation process, so that a large amount of labor or equipment cost is reduced, and the preparation cost of the Liupao tea is obviously reduced.
The above description is only exemplary of the invention, and any modification, equivalent replacement, and improvement made within the spirit and scope of the present invention should be considered within the scope of the present invention.
Claims (8)
1. The preparation method of the Liupu tea is characterized by comprising the following preparation steps:
(1) picking and de-enzyming: picking fresh Liupao tea buds and carrying out enzyme deactivating treatment;
(2) fermentation: fermenting the enzyme-deactivated Liupao tea buds;
(3) rolling: rolling the fermented Liupao tea buds;
(4) and (3) secondary fermentation: fermenting the primarily rolled Liupu tea leaf buds again;
(5) and (3) secondary rolling: rolling the secondary fermented Liupu tea leaf buds again to obtain Liupu tea primary tea;
(6) and (3) drying: drying the primary Liupao tea obtained in the step (5);
(7) steam-pressing aging: steaming and pressing the dried original Liupu tea, placing the steamed original Liupu tea into a bamboo basket or a wooden barrel, and aging the steamed original Liupu tea between the steaming and pressing and aging to obtain the finished Liupu tea.
2. The preparation method of Liupu tea as claimed in claim 1, wherein in the step (2), the fresh Liupu tea leaves are placed into a fermentation tank for fermentation for 2-4 hours after being subjected to enzyme deactivation.
3. The Liupu tea preparation method according to claim 1 or 2, wherein in the step (3), the fermented tea leaves are spread in a rolling device and are rolled by using half pressure, and the rolling time is 25-40 minutes.
4. The Liupu tea preparation method according to claim 1, wherein in the step (4), the Liupu tea buds which are rolled for the first time are placed in a fermentation tank for secondary fermentation for 3.5-5 hours.
5. The preparation method of Liupu tea according to claim 1 or 4, wherein in the step (5), the Liupu tea shoots after the second fermentation are secondly twisted with a slight pressure, and the twisting time is 15-30 minutes.
6. The Liupu tea preparation method according to claim 1, wherein in the step (6), tea leaves are dried in two rounds, wherein the temperature of the first round of drying is 130-140 ℃, and the temperature of the second round of drying is 110-120 ℃.
7. The Liupu tea preparation method according to claim 1, wherein in the step (7), the Liupu tea primary tea is autoclaved by steam, and the temperature of the steam is 120-150 ℃.
8. The Liupu tea preparation method according to claim 1, wherein in the step (7), the aging time of the autoclaved Liupu tea is 6-12 months during aging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010565731.6A CN111528301A (en) | 2020-06-19 | 2020-06-19 | Preparation method of Liupu tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010565731.6A CN111528301A (en) | 2020-06-19 | 2020-06-19 | Preparation method of Liupu tea |
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| CN111528301A true CN111528301A (en) | 2020-08-14 |
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| CN202010565731.6A Pending CN111528301A (en) | 2020-06-19 | 2020-06-19 | Preparation method of Liupu tea |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112120096A (en) * | 2020-11-23 | 2020-12-25 | 横县华成茶厂 | Making method of Liupu tea |
| CN114009521A (en) * | 2021-11-16 | 2022-02-08 | 广西梧州正效启科技服务有限责任公司 | Preparation method of old tree Liupu tea leaves |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101263847A (en) * | 2008-02-27 | 2008-09-17 | 李浪辉 | Preparation of liupu tea |
| CN105815485A (en) * | 2016-03-25 | 2016-08-03 | 梧州市中茗茶业有限公司 | Two-time fermentation method for Liupao tea |
| CN109380545A (en) * | 2018-09-26 | 2019-02-26 | 广西梧州六堡茶股份有限公司 | A kind of processing method of six fort tea of dried orange peel |
| CN110384138A (en) * | 2018-04-17 | 2019-10-29 | 广西梧州六堡茶股份有限公司 | A kind of six fort tea production technology of fine work and equipment |
-
2020
- 2020-06-19 CN CN202010565731.6A patent/CN111528301A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101263847A (en) * | 2008-02-27 | 2008-09-17 | 李浪辉 | Preparation of liupu tea |
| CN105815485A (en) * | 2016-03-25 | 2016-08-03 | 梧州市中茗茶业有限公司 | Two-time fermentation method for Liupao tea |
| CN110384138A (en) * | 2018-04-17 | 2019-10-29 | 广西梧州六堡茶股份有限公司 | A kind of six fort tea production technology of fine work and equipment |
| CN109380545A (en) * | 2018-09-26 | 2019-02-26 | 广西梧州六堡茶股份有限公司 | A kind of processing method of six fort tea of dried orange peel |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112120096A (en) * | 2020-11-23 | 2020-12-25 | 横县华成茶厂 | Making method of Liupu tea |
| CN114009521A (en) * | 2021-11-16 | 2022-02-08 | 广西梧州正效启科技服务有限责任公司 | Preparation method of old tree Liupu tea leaves |
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Application publication date: 20200814 |
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