CN111838333A - Pu' er ripe tea and preparation method thereof - Google Patents
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- A—HUMAN NECESSITIES
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- 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
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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
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Abstract
The invention discloses a Pu-Er ripe tea and a preparation method thereof, belonging to the technical field of tea processing, wherein the preparation method of the Pu-Er ripe tea comprises the following steps: screening, winnowing, stem picking, pile fermentation, primary drying, screening and classifying, sterilizing, steaming and pressing and forming and secondary drying are carried out on the tea; wherein the pile fermentation step comprises: stacking the tea leaves according to the height of 1-2m to ensure that the tea leaves are fully and uniformly fermented, controlling the internal temperature of the tea pile at 30-60 ℃, controlling the moisture at 15-20%, and ventilating every 3-5 days for one day; turning the pile once every 8 days; the time length of the whole pile fermentation step is 40-60 days. Reasonably controlling the fermentation period and time by adding a low-temperature and little-water natural pile fermentation technology; the method adopts low-temperature control of pile fermentation height and moisture, and achieves the aims of improving the quality of the Pu-Er ripe tea, simple operation and large-scale industrial production through conditions of low-temperature oxygen supply, reasonable moisture control, air circulation and the like.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to Pu-Er ripe tea and a preparation method thereof.
Background
This section provides background information related to the present disclosure only and is not necessarily prior art.
The Pu' er tea is a special famous tea in Yunnan, has the efficacies of reducing blood fat and blood sugar, losing weight, helping digestion and the like, and is popular with a plurality of consumers because of good health-care function and collection and drinking value. The Pu ' er tea is prepared from crude tea of Yunnan big leaf by sun drying, and can be divided into Pu ' er tea (raw tea) and Pu ' er tea (cooked tea) according to different processing techniques. Pu' er tea (cooked tea) is prepared by piling and fermenting sun-dried green raw tea under the conditions of proper temperature and humidity, and has the quality characteristics that: the appearance color is reddish brown, the soup color is red, thick and bright, the taste is mellow and sweet, and the leaf bottom is reddish brown.
Pile fermentation is a key process for forming the quality of Pu 'er tea (cooked tea), and a series of violent chemical and biochemical changes occur in the pile fermentation process, so that the taste of the Pu' er tea is converted from the strong raw materials into mellow tea, the liquor color is changed from yellow green into red brown, and the aroma is changed from pure and mellow tea. The preparation process of the ripe tea in the prior art is an important standard for measuring the quality of the Pu-Er ripe tea. However, the current pile fermentation has the following problems: the Pu-Er ripe tea has the advantages of heavy pile taste, sour taste, low palatability, bitter taste, and obvious feeling of throat blockage, dryness, stabbing pain, etc. in the pile fermentation process. The cooked tea has poor quality, increased production cost, large consumption of resources and funds, low production efficiency and no contribution to the long-term development of enterprises.
The fermentation process of Pu 'er tea (ripe tea) is a key process for forming unique quality characteristics of Pu' er tea. Through the observation of the environmental conditions of different stages of the fermentation process of the Pu 'er tea (ripe tea), the technical process of the Pu' er tea (ripe tea) processing technology of various enterprises in the industry is continuously seeking breakthrough and a great deal of research is carried out. However, the fermentation technology of Pu' er tea in the industry is still immature at present, and because the types of microorganisms participating in fermentation are not clear, the amount of mixed bacteria is large, the fermentation process is unstable, the operation is complicated, the control and the standardization are difficult, the product is unstable, and the standardized production is difficult to realize.
Therefore, the preparation method of the Pu-Er ripe tea, which can improve the quality of the Pu-Er ripe tea, is simple to operate and can realize large-scale industrial production, is urgently needed at present.
Disclosure of Invention
The present invention is directed to solving, at least to some extent, the above-mentioned technical problems in the related art. Therefore, the invention provides the Pu-Er ripe tea and the preparation method thereof, and the preparation method of the Pu-Er ripe tea can improve the quality of the Pu-Er ripe tea, is simple to operate and is beneficial to large-scale industrial production.
In order to achieve the above object, the first aspect of the present invention provides a method for preparing cooked puerh tea, which comprises the following steps:
Screening, winnowing, stem picking, pile fermentation, primary drying, screening and classifying, sterilizing, steaming, pressing and forming and secondary drying are carried out on the tea; wherein the pile fermentation step comprises: stacking the tea leaves according to the height of 1-2m to ensure that the tea leaves are fully and uniformly fermented, controlling the internal temperature of the tea pile at 30-60 ℃, controlling the moisture at 15-20%, ventilating and ventilating every 3-5 days for one day, turning the tea pile once every 8 days, and prolonging the time of the whole tea pile fermentation step for 40-60 days.
In order to achieve the above object, the second aspect of the present invention provides a cooked puer tea prepared by the preparation method of cooked puer tea described above.
The invention reasonably controls the fermentation period and time by adding the low-temperature little-water natural pile fermentation technology. The method adopts low-temperature control of pile fermentation height and moisture, and achieves the aims of improving the quality of the Pu-Er ripe tea, simple operation and large-scale industrial production through conditions of low-temperature oxygen supply, reasonable moisture control, air circulation and the like.
In addition, the floor brush according to the present invention may have the following additional features:
according to one embodiment of the invention, the secondary drying is constant temperature drying, and the temperature is 30-50 ℃.
According to one embodiment of the invention, the tea leaves are crude sun-dried tea of large leaf species of Yunnan arbor.
According to one embodiment of the invention, the tea leaves after primary drying have the water content of 13-14%, and the drying temperature of the primary drying is 10-12 ℃.
According to one embodiment of the invention, the tea leaves after the secondary drying have a water content of 10% to 12%.
Drawings
The drawings are only for purposes of illustrating the preferred embodiments and are not to be construed as limiting the invention, and the same reference numbers are used throughout the drawings to designate the same components. In the drawings:
FIG. 1 is a flow chart of a preparation method of Pu-Er ripe tea.
Detailed Description
Exemplary embodiments of the present disclosure will be described in more detail below with reference to the accompanying drawings. While exemplary embodiments of the present disclosure are shown in the drawings, it should be understood that the present disclosure may be embodied in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the disclosure to those skilled in the art.
The embodiment of the invention provides a preparation method of Pu-Er ripe tea, as shown in figure 1, the preparation method of the Pu-Er ripe tea comprises the following steps: screening, winnowing, stem picking, pile fermentation, primary drying, screening and classifying, sterilizing, steaming and pressing and forming and secondary drying are carried out on the tea.
Wherein the step of pile fermentation comprises: piling the tea leaves together according to the height of 1-2m to ensure that the tea leaves are fully and uniformly fermented, controlling the internal temperature of the tea pile at 30-60 ℃, controlling the moisture at 15-20%, ventilating and ventilating every 3-5 days for one day, turning the tea pile once every 8 days, and prolonging the time of the whole tea pile fermentation step for 40-60 days.
In the embodiment, ancient tree tea such as Yunnan arbor big leaf sun-dried green raw tea is selected as a raw material of tea, and the ancient tree tea can be directly picked or purchased. The ancient tree tea resources are rare, the fermentation risk is extremely high, and the fermentation is difficult, so the process requirement is extremely high, and the fermentation process in the embodiment ensures the quality of the mature tea of the ancient tree tea to the maximum extent.
In the embodiment, before tea leaves are screened, picked tea leaves need to be simply processed and finely processed, then, after the finely processed tea leaves are subjected to the processes of de-enzyming, rolling, sunlight drying and the like, green-dried raw tea leaves are screened again, and screening is performed to pick out tea raw materials so as to ensure the quality of the tea leaves.
In this embodiment, the secondary drying is constant temperature drying, and the temperature is preferably 30 ℃ to 50 ℃.
In this embodiment, the tea leaves after primary drying have a water content of 13-14%, and the drying temperature of primary drying is 10-12 ℃.
In this embodiment, the water content of the tea leaves after the secondary drying is 10% to 12%.
In this example, the twice-dried ripe tea is finally packaged.
It should be noted that if the pile fermentation temperature is too high during fermentation, the temperature can be reduced by increasing the ventilation of the tea pile, mechanical blowing, etc. In addition, the pile fermentation temperature and the water content of pile fermentation are ensured by mechanical temperature control, indoor natural ventilation and the like. The prepared Pu-Er ripe tea has good taste such as sweet, moist, mellow and clean, and the bottom of the Pu-Er ripe tea is ruddy and glossy.
It should be noted that in the fermentation process of the Pu' er ripe tea, the fermentation temperature and the stacking temperature are strictly controlled, the change of the environment is closely noticed, and the stacking is turned over at the right time. A thermometer and a hygrometer are strictly installed in the fermentation chamber, the thermometers are inserted around the tea pile, and a specially-assigned person is responsible for recording the change of the temperature and the humidity. The next day after the new fermentation is piled up, the pile must be turned over and then piled up again so as to ensure that the water is uniformly distributed. If the water is not enough in the first day, the water is needed to be added when the pile is turned over in the second day, and then the mixture is uniformly stirred into the pile, wherein the pile turning times are about 5-8. Flexibly controlling the times of turning and pushing according to the tenderness of the raw tea, the temperature and humidity of the fermentation field and the fermentation degree. The tea leaves are required to have no lumps during turning. The control of temperature and humidity is the key for producing Pu-Er ripe tea. After several times of turning over, when the tea leaves are brownish red, the tea soup is smooth, no strong bitter taste exists, and the tea soup is red, thick and fragrant, the furrows can be dug and spread for cooling. After the fermentation and turning process is finished, drying is required to avoid excessive fermentation, indoor fermentation pile ditching is preferably used for ventilation drying when organic Pu' er ripe tea is dried, when the moisture content of tea is 15-20%, ditching is carried out every 3-5 days, ditching is carried out in sequence at the initial stage, after the sequential ditching is finished, cross ditching is carried out in the opposite direction, and the steps are repeated in this way until the moisture content of the tea is lower than 14%, and then piling and screening can be carried out.
It is worth noting that the Pu-Er ripe tea needs to be stored in a dry and ventilated place, and the tea can absorb the peculiar smell in the air most easily, so the storage environment is clean and has no peculiar smell; avoiding the mixed taste and the odor tainting, the tea can absorb the peculiar smell in the air most easily, so the storage environment is clean and has no mixed taste.
It is worth mentioning that the pile fermentation process of the cooked pu-er tea in this embodiment is based on the content of the sun-dried crude tea of the big leaves of the Yunnan arbor, and under the synergistic effect of the enzymatic action secreted by the microorganism, the heat generated by the respiratory metabolism of the microorganism and the damp-heat action of the tea moisture, a series of complex and violent chemical changes are generated by converting the tea polyphenol into the main body, so as to realize the unique color, aroma and taste of the cooked pu-er tea. The process requirement is extremely high, and the fermentation process is strictly limited by the following conditions: good raw materials, processing technology, chemical components and comprehensive research conditions for quality inspection. The Pu ' er tea is artificially fermented, a post-fermentation process which can be completed by a traditional Pu ' er tea in a short time is completed by modern technological means such as pile fermentation and the like, pile fermentation and air drying are strictly completed according to technological requirements in the whole fermentation period, fermentation is completed under specified temperature, humidity and ventilation conditions, and the Pu ' er tea after the completion of the artificial pile fermentation is further subjected to processes such as air drying, alcoholization, screening, picking, blending, sterilization and the like, and then is prepared into compressed tea. From the above, the fermentation process of the Pu-Er ripe tea is a key process for forming the unique quality characteristics of the Pu-Er ripe tea. By observing the environmental conditions of different stages of the Pu-Er ripe tea fermentation process, the embodiment adopts a low-temperature and low-water fermentation technology, and improves the quality of the Pu-Er ripe tea by controlling the pile fermentation height, the pile fermentation temperature, the moisture, the air circulation degree and the like at low temperature. Therefore, the Pu 'er ripe tea prepared by the embodiment adopts the comprehensive action of the enzymatic action under the participation of microorganisms and the low-temperature low-water fermentation technology to realize a series of complex chemical changes such as oxidation, polymerization, decomposition and the like of the ingredients in the Pu' er ripe tea, and forms a corresponding product which is beneficial to the quality of the Pu 'er ripe tea, so that the sun-cured green raw tea with yellow and green color, rich and refreshing taste and fresh aroma is converted into the Pu' er ripe tea with red and brown color, mellow taste and unique aroma.
In order to discuss the variation difference of main chemical components in the pile fermentation process of different raw materials and discuss the influence of pile fermentation conditions on the quality of the Pu 'er tea finished product, effectively monitor the pile fermentation process of the Pu' er tea (ripe tea) and guarantee the quality of the Pu 'er tea product, the pile fermentation of the raw materials with different grades is carried out in the embodiment, and sampling detection is carried out on different stages of the pile fermentation of the Pu' er tea, and the specific detection method is as follows:
the method is characterized in that green tea sunned in a Yunnan lincang area is used as a raw material, Pu 'er ripe tea after pile fermentation is divided into small cages of tea when spread and aired, and after rapid and timely drying treatment and moisture removal are respectively carried out, changes of the tea, differences of taste and the like are checked, so that the changes of components in the Pu' er tea pile fermentation process and the influence of a fermentation technology on the quality of the tea are researched.
Besides the detection method, the quality of the Pu-Er ripe tea at different fermentation stages can be evaluated through sensory evaluation of the tea; the specific process is as follows: sampling → evaluating the appearance → weighing → brewing → dripping tea soup → evaluating the soup color → smelling the fragrance → tasting the taste → seeing the leaf bottom, writing a comment on each evaluation item, and carrying out sensory evaluation on the prepared tea sample by different fermentation stages of the Pu' er tea (cooked tea). After-fermentation of the sun-dried raw tea: the sensory quality of the tea is greatly changed, the taste is changed from astringent taste to mellow taste, the green aroma is gradually reduced, the liquor color is changed from yellow green to reddish brown, and the leaf bottom is also changed from yellow green to reddish brown.
Compared with the prior art, the preparation process of the Pu-Er ripe tea provided by the embodiment of the invention has the following advantages:
1) has certain reference function for manufacturing high-quality Pu-Er ripe tea and provides experimental basis for the research and further development of Pu-Er ripe tea deep-processed products. Provides partial experimental basis for further researching and developing Pu-Er ripe tea deep-processed products, reduces cost and improves the use efficiency of raw materials. The influence of the pile fermentation technology on the quality of the Pu ' er tea finished product can effectively monitor the pile fermentation process of the Pu ' er tea and ensure the quality of the Pu ' er tea product.
2) In the prior art, the Pu-Er ripe tea pile fermentation production mode is carried out by depending on natural infection of environmental microorganisms. Mainly, the black enzyme bacteria play a leading role, the produced cooked tea always has a musty taste, and the musty taste is the reason that many people cannot accept the Pu' er tea. The ripe tea fermentation process of the invention stimulates the activity of the biological enzymes contained in tea leaves which are not passivated in the sun-dried green, such as polyphenol oxidase, peroxidase, catalase and the like, and simultaneously carries out fermentation along with the non-enzymatic oxidation, the damp-heat action and the microbial action, controls the humidity, prevents the tea leaves from mildewing, and maintains the activity of the tea leaves. Therefore, the tea fermented by the ripe tea fermentation process of the present example has no musty taste.
3) In the prior art of Pu-Er ripe tea pile-fermentation production mode, when strong pile-fermentation is carried out, tea leaves firstly emit water smell which is gradually changed into green smell and acid smell, and the storage smell is basically eliminated after the green smell and the unpleasant storage smell are mixed in the later period, which requires more than ten months. When the boiled tea is produced and piled up, the production workshop is full of heavy musty smell, which is not beneficial to the construction of workers. In the processing method of the cooked puerh tea, the tea leaves always emit faint scent in the processing process.
4) In the prior art, the Pu-Er ripe tea pile-fermentation production mode is difficult to avoid the production of the aspergillus glaucus in the production process. The tea leaves are not mildewed in the processing process by the manufacturing method of the invention, and the tea leaves are very sanitary.
5) In the prior art, the Pu-Er ripe tea pile-fermentation production mode easily generates hunger sensation after drinking and takes a large amount of food due to yeast contained in the finished tea, and the aim of controlling the weight cannot be achieved.
6) The processing mode of this embodiment is yeast can not breed in a large number in the course of working.
7) The liquor color of the cooked tea produced by the Pu-Er cooked tea pile-fermentation production mode in the prior art is soy sauce color, which is not beautiful and difficult to arouse the purchase desire of consumers. The cooked tea produced by the processing method of the embodiment is wine red after being concentrated and soaked, is bright and clear, is very beautiful, is close to the liquor color of aged Pu' er raw tea, and has fragrant and natural smell and mellow and heavy taste.
8) In the prior art, the Pu-Er ripe tea pile fermentation production mode causes partial nutrient substances of tea to lose along with excessive water and dry tea ash content to increase due to too much water. The low-temperature and little-water processing mode of the embodiment only wets the tea leaves and does not cause nutrient loss.
9) In the prior art, the Pu-Er ripe tea pile fermentation production mode has the defects of unstable product and difficult realization of standardized production due to unclear types and multiple mixed bacteria of microorganisms participating in fermentation, unstable and complicated operation in the fermentation process, difficult control and standardization and the like. The processing mode of this embodiment operation is very simple, very does benefit to large-scale industrial production.
10) The post-fermented tea produced by the method of the invention has the following characteristics: fermenting Pu' er tea for about half a year, and the taste and liquor color of the dried old green tea in a dry storehouse are close to 5-10 years; fermenting Pu' er tea about 10 months, and the taste and liquor color of the dried old green tea in 20-30 years are approximate; pu' er tea fermented for about 1 year is close to the taste and liquor color of dry aged tea in a storehouse of 40-50 years; in the process of fermenting and producing the Pu-Er ripe tea, the smoke smell in the sun-dried green is quickly reduced, and the smoke smell is basically reduced for about half a year.
The Pu-Er ripe tea and the preparation method thereof provided by the invention are described in detail above. The description of the specific embodiments is only intended to facilitate an understanding of the method of the invention and its core ideas. It should be noted that, for those skilled in the art, it is possible to make various improvements and modifications to the present invention without departing from the principle of the present invention, and those improvements and modifications also fall within the scope of the claims of the present invention.
Claims (6)
1. A preparation method of Pu-Er ripe tea is characterized by comprising the following steps:
screening, winnowing, stem picking, pile fermentation, primary drying, screening and classifying, sterilizing, steaming, pressing and forming and secondary drying are carried out on the tea; wherein,
the pile fermentation step comprises: stacking the tea leaves according to the height of 1-2m to ensure that the tea leaves are fully and uniformly fermented, controlling the internal temperature of the tea pile at 30-60 ℃, controlling the moisture at 15-20%, ventilating and ventilating every 3-5 days for one day, turning the tea pile once every 8 days, and prolonging the time of the whole tea pile fermentation step for 40-60 days.
2. The method for preparing ripe Pu-Er tea according to claim 1, wherein the secondary drying is constant temperature drying at 30-50 ℃.
3. The method for preparing ripe Pu-Er tea according to claim 1, wherein the tea is crude sun-dried tea of big leaves of arbor in Yunnan.
4. The preparation method of ripe Pu-Er tea as claimed in claim 1, wherein the moisture content of the primarily dried tea leaves is 13-14%, and the drying temperature of the primary drying is 10-12 ℃.
5. The method for preparing ripe Pu-Er tea according to claim 1, wherein the moisture content of the secondarily dried tea leaves is 10% -12%.
6. A ripe Pu-Er tea prepared by the method of any one of claims 1 to 5.
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| CN114586859A (en) * | 2022-03-16 | 2022-06-07 | 云南山青花燃茶业有限公司 | Non-wetting water pressure preparation method of cooked tea |
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