CN111743015A - Yunnan tea Pu' er tea processing technology - Google Patents
Yunnan tea Pu' er tea processing technology Download PDFInfo
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- CN111743015A CN111743015A CN202010745564.3A CN202010745564A CN111743015A CN 111743015 A CN111743015 A CN 111743015A CN 202010745564 A CN202010745564 A CN 202010745564A CN 111743015 A CN111743015 A CN 111743015A
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- leaves
- tea
- drying
- clear water
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- 241001122767 Theaceae Species 0.000 title claims abstract description 55
- 235000013616 tea Nutrition 0.000 title claims abstract description 55
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 title claims abstract description 16
- 235000020339 pu-erh tea Nutrition 0.000 title claims abstract description 16
- 238000005516 engineering process Methods 0.000 title claims description 6
- 238000001035 drying Methods 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 21
- 230000007480 spreading Effects 0.000 claims abstract description 16
- 230000008569 process Effects 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 238000007710 freezing Methods 0.000 claims abstract description 11
- 230000008014 freezing Effects 0.000 claims abstract description 11
- 102000004190 Enzymes Human genes 0.000 claims abstract description 9
- 108090000790 Enzymes Proteins 0.000 claims abstract description 9
- 238000004898 kneading Methods 0.000 claims abstract description 8
- 238000005507 spraying Methods 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 6
- 230000009849 deactivation Effects 0.000 claims abstract description 4
- 238000000855 fermentation Methods 0.000 claims description 16
- 230000004151 fermentation Effects 0.000 claims description 16
- 239000003205 fragrance Substances 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 230000014759 maintenance of location Effects 0.000 claims description 6
- 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
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 239000013078 crystal Substances 0.000 description 6
- 239000002994 raw material Substances 0.000 description 4
- 241001330002 Bambuseae Species 0.000 description 3
- 210000002421 cell wall Anatomy 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
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
The invention relates to a process for processing Yunnan tea Pu' er tea. The method comprises the following steps: s1, spreading the fresh leaves for cooling, spreading the collected fresh leaves, drying in the shade in flowing air, and turning over once every 30-40min in the process of drying in the shade until no clear water exists on the surfaces of the fresh leaves; s2, deactivating enzyme, quickly freezing the dried fresh leaves, putting the leaves into a closed container for baking after the leaves are frozen hard, wherein the baking temperature is 45-50 ℃ until the leaves are in a soft state, and cooling the leaves in the container to 25-30 ℃; s3, kneading, namely kneading the leaves after enzyme deactivation until the tea juice in the leaves is leached out and the leaves are not flaky; s4, primarily drying, and baking the twisted leaves at 70-80 ℃ for 20-30min to form dry blanks; s5, drying the blank, spreading the blank, adding clear water in a spraying mode, and continuously turning over the blank in the spraying process to ensure that the clear water is uniformly soaked; the addition amount of the clear water is 25-35% of the weight of the dry blank.
Description
Technical Field
The invention relates to the processing field of Pu 'er tea, in particular to a processing technology of Pu' er tea of Yunnan tea.
Background
The traditional Yunnan tea Pu' er tea processing process flow is as follows: spreading fresh leaves for cooling, deactivating enzyme, twisting, drying, generating water from dried blanks, dampening (softening), folding and fermenting, unfolding and radiating heat (four times, once in a circle), and drying. The quality is unstable under the influence of the change of the air temperature under natural conditions.
Disclosure of Invention
The invention provides a Yunnan tea Pu' er tea processing technology aiming at the technical problems in the prior art.
The technical scheme for solving the technical problems is as follows:
a process for processing Yunnan tea Pu' er tea comprises the following steps:
s1, spreading the fresh leaves for cooling, spreading the collected fresh leaves, drying in the shade in flowing air, and turning over once every 30-40min in the process of drying in the shade until no clear water exists on the surfaces of the fresh leaves;
s2, deactivating enzyme, quickly freezing the dried fresh leaves, putting the leaves into a closed container for baking after the leaves are frozen hard, wherein the baking temperature is 45-50 ℃ until the leaves are in a soft state, and cooling the leaves in the container to 25-30 ℃;
s3, kneading, namely kneading the leaves after enzyme deactivation until the tea juice in the leaves is leached out and the leaves are not flaky;
s4, primarily drying, and baking the twisted leaves at 70-80 ℃ for 20-30min to form dry blanks;
s5, drying the blank, spreading the blank, adding clear water in a spraying mode, and continuously turning over the blank in the spraying process to ensure that the clear water is uniformly soaked;
the addition amount of the clear water is 25-35% of the weight of the dry blank;
s6, dampening, preventing the dry blank mixed with clear water from standing on a screen or a sieve plate;
s7, performing pit fermentation, namely putting the moisture regained materials into a container into processing equipment for fermentation, wherein the fermentation time is 21-27 days;
s8, opening the pile to dissipate heat, taking out the container put into the processing equipment at intervals of 7-9 days, and turning the pile;
s9, drying, namely drying the tea rapidly at high temperature until the moisture retention rate of the tea is lower than 20%, controlling the temperature at 70-80 ℃ and the drying time at 3-6 hours;
and spreading the tea leaves for cooling, and drying again until the moisture retention rate of the tea leaves is lower than 5%, controlling the temperature at 40-50 ℃ and the drying time at 6-10 hours.
Further, the processing equipment is a fragrance extracting machine or a fermentation machine.
Further limiting, in S2, the quick freezing adopts a refrigeration house or directly puts the dried fresh leaves into a bamboo basket and adds liquid nitrogen into the bamboo basket.
The invention has the beneficial effects that: the Yunnan tea Pu' er tea is processed by utilizing a fragrance enhancing machine or a fermentation machine with extremely high scientific and technological content, and the win-win result of tea farmers and tea enterprises is realized. The Yunnan tea Pu' er tea is processed by utilizing a fragrance extractor or a fermentation machine with extremely high technological content, the method is simple, and the operation of small and medium-sized enterprises and individual rural households is convenient; the raw materials of the summer and autumn tea are widely utilized; the virtuous circle of tea garden management is promoted, and the yield of the spring tea raw material is increased greatly; the tea enterprise and tea grower can increase both production and income, and the regenerated ability of the leaves is continuously enlarged and displayed;
the water is removed in a heating mode after quick freezing, water contained in the quick-frozen leaves forms ice crystals, the volume of the ice crystals is increased after the ice crystals are formed, and cell walls are broken; directly sublimating the moisture in a baking mode, and removing the moisture; because the tea leaves are baked in a closed environment, the removed water cannot be lost, the tea leaves can be gradually absorbed in the cooling process, the tea leaves are de-enzymed under the condition of not losing the original tea juice, and the quality of the tea leaves can be improved.
Detailed Description
The principles and features of this invention are described below in conjunction with examples which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
A process for processing Yunnan tea Pu' er tea comprises the following steps:
s1, spreading the fresh leaves for cooling, spreading the collected fresh leaves, drying in the shade in flowing air, and turning over once every 30-40min in the process of drying in the shade until no clear water exists on the surfaces of the fresh leaves;
s2, deactivating enzyme, quickly freezing the dried fresh leaves, putting the leaves into a closed container for baking after the leaves are frozen hard, wherein the baking temperature is 45-50 ℃ until the leaves are in a soft state, and cooling the leaves in the container to 25-30 ℃;
s3, kneading, namely kneading the leaves after enzyme deactivation until the tea juice in the leaves is leached out and the leaves are not flaky;
s4, primarily drying, and baking the twisted leaves at 70-80 ℃ for 20-30min to form dry blanks;
s5, drying the blank, spreading the blank, adding clear water in a spraying mode, and continuously turning over the blank in the spraying process to ensure that the clear water is uniformly soaked;
the addition amount of the clear water is 25-35% of the weight of the dry blank;
s6, dampening, preventing the dry blank mixed with clear water from standing on a screen or a sieve plate;
s7, performing pit fermentation, namely putting the moisture regained materials into a container into processing equipment for fermentation, wherein the fermentation time is 21-27 days;
s8, opening the pile to dissipate heat, taking out the container put into the processing equipment at intervals of 7-9 days, and turning the pile;
s9, drying, namely drying the tea rapidly at high temperature until the moisture retention rate of the tea is lower than 20%, controlling the temperature at 70-80 ℃ and the drying time at 3-6 hours;
and spreading the tea leaves for cooling, and drying again until the moisture retention rate of the tea leaves is lower than 5%, controlling the temperature at 40-50 ℃ and the drying time at 6-10 hours.
The processing equipment is a fragrance extracting machine or a fermentation machine.
S2 the quick freezing method comprises freezing in a refrigerator or directly placing dried fresh leaves into a bamboo basket and adding liquid nitrogen.
In this embodiment:
the Yunnan tea Pu' er tea is processed by utilizing a fragrance enhancing machine or a fermentation machine with extremely high scientific and technological content, and the win-win result of tea farmers and tea enterprises is realized. The Yunnan tea Pu' er tea is processed by utilizing a fragrance extractor or a fermentation machine with extremely high technological content, the method is simple, and the operation of small and medium-sized enterprises and individual rural households is convenient; the raw materials of the summer and autumn tea are widely utilized; the virtuous circle of tea garden management is promoted, and the yield of the spring tea raw material is increased greatly; the tea enterprise and tea grower can increase both production and income, and the regenerated ability of the leaves is continuously enlarged and displayed;
the water is removed in a heating mode after quick freezing, water contained in the quick-frozen leaves forms ice crystals, the volume of the ice crystals is increased after the ice crystals are formed, and cell walls are broken; directly sublimating the moisture in a baking mode, and removing the moisture; because the tea leaves are baked in a closed environment, the removed water cannot be lost, the tea leaves can be gradually absorbed in the cooling process, the tea leaves are de-enzymed under the condition of not losing the original tea juice, and the quality of the tea leaves can be improved.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (3)
1. A process for processing Yunnan tea Pu' er tea is characterized in that: the method comprises the following steps:
s1, spreading the fresh leaves for cooling, spreading the collected fresh leaves, drying in the shade in flowing air, and turning over once every 30-40min in the process of drying in the shade until no clear water exists on the surfaces of the fresh leaves;
s2, deactivating enzyme, quickly freezing the dried fresh leaves, putting the leaves into a closed container for baking after the leaves are frozen hard, wherein the baking temperature is 45-50 ℃ until the leaves are in a soft state, and cooling the leaves in the container to 25-30 ℃;
s3, kneading, namely kneading the leaves after enzyme deactivation until the tea juice in the leaves is leached out and the leaves are not flaky;
s4, primarily drying, and baking the twisted leaves at 70-80 ℃ for 20-30min to form dry blanks;
s5, drying the blank, spreading the blank, adding clear water in a spraying mode, and continuously turning over the blank in the spraying process to ensure that the clear water is uniformly soaked;
the addition amount of the clear water is 25-35% of the weight of the dry blank;
s6, dampening, preventing the dry blank mixed with clear water from standing on a screen or a sieve plate;
s7, performing pit fermentation, namely putting the moisture regained materials into a container into processing equipment for fermentation, wherein the fermentation time is 21-27 days;
s8, opening the pile to dissipate heat, taking out the container put into the processing equipment at intervals of 7-9 days, and turning the pile;
s9, drying, namely drying the tea rapidly at high temperature until the moisture retention rate of the tea is lower than 20%, controlling the temperature at 70-80 ℃ and the drying time at 3-6 hours;
and spreading the tea leaves for cooling, and drying again until the moisture retention rate of the tea leaves is lower than 5%, controlling the temperature at 40-50 ℃ and the drying time at 6-10 hours.
2. The Yunnan tea Pu' er tea processing technology according to claim 1, which is characterized in that: the processing equipment is a fragrance extracting machine or a fermentation machine.
3. The Yunnan tea Pu' er tea processing technology according to claim 1, which is characterized in that: s2 the quick freezing method comprises freezing in a refrigerator or directly placing dried fresh leaves into a bamboo basket and adding liquid nitrogen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010745564.3A CN111743015A (en) | 2020-07-29 | 2020-07-29 | Yunnan tea Pu' er tea processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010745564.3A CN111743015A (en) | 2020-07-29 | 2020-07-29 | Yunnan tea Pu' er tea processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111743015A true CN111743015A (en) | 2020-10-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010745564.3A Pending CN111743015A (en) | 2020-07-29 | 2020-07-29 | Yunnan tea Pu' er tea processing technology |
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| Country | Link |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103999956A (en) * | 2014-04-02 | 2014-08-27 | 黄山紫霞茶业有限公司 | Processing process of green tea capable of being brewed by cold water |
| CN104957305A (en) * | 2015-07-13 | 2015-10-07 | 陈树杰 | Ficus hispida fruit compounded tea tablets capable of reducing blood glucose and preparation method for ficus hispida fruit compounded tea tablet |
| 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 |
| CN105211352A (en) * | 2015-09-02 | 2016-01-06 | 陇川县金泰茶厂 | A kind of Pu-erh tea fermentation 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 |
-
2020
- 2020-07-29 CN CN202010745564.3A patent/CN111743015A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103999956A (en) * | 2014-04-02 | 2014-08-27 | 黄山紫霞茶业有限公司 | Processing process of green tea capable of being brewed by cold water |
| CN104957305A (en) * | 2015-07-13 | 2015-10-07 | 陈树杰 | Ficus hispida fruit compounded tea tablets capable of reducing blood glucose and preparation method for ficus hispida fruit compounded tea tablet |
| CN105211352A (en) * | 2015-09-02 | 2016-01-06 | 陇川县金泰茶厂 | A kind of Pu-erh tea fermentation method |
| 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 |
| 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 |
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Application publication date: 20201009 |