CN112106845A - Preparation method for processing light-pressure Fu tea by using tender shoots - Google Patents
Preparation method for processing light-pressure Fu tea by using tender shoots Download PDFInfo
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- 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
A preparation method for processing light-pressure Fuzhuan tea by using tender shoots comprises the following steps of primary processing of raw tea: picking tender shoots, and then performing pile fermentation and drying to finish primary preparation of the raw tea; and (3) refining the raw tea: after primary preparation of the raw tea, adding water into the raw tea, steaming for 8-15S, wherein the steaming temperature is 140-160 ℃, the water content of the tea is 12-15%, then performing pile fermentation, wherein the pile fermentation thickness is not more than 50cm, the humidity is 90-95%, and the duration is 28-35H, finally drying the tea, repeating the steps once, and completely fermenting the tea; and (3) flowering: after the tea is completely fermented, the tea or the formed tea is naturally bloomed under a non-compressed state. Compared with the prior art, the loose Fu tea and the formed Fu tea prepared by the invention have the advantages that the tea leaves in the Fu tea are not compacted into balls, each tea leaf in the Fu tea can bloom, the quality of the Fu tea is high, and meanwhile, the loose Fu tea and the formed Fu tea are convenient to brew and quickly discharge soup; and secondly, the raw materials for preparing the Fu tea have no tea stalk, and the tenderness of each piece of tea is basically the same, so that the quality of the Fu tea is greatly improved.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a method for processing light-pressure Fu tea by using tender shoots.
Background
Tea leaves picked by the traditional Fuzhuan tea basically have tea stems, the tea stems are provided with more than 3 leaves, after the tea leaves are picked, the tea leaves are made into raw dark green tea through processes of fermentation, flowering and the like, the made raw dark green tea is pressed into a ball, is generally brick-shaped, the exterior of the brick-pressed Fuzhuan tea is not flowering, and secondly, after the raw dark green tea is pressed into the Fuzhuan brick, tea distribution is not convenient, and soup is difficult to brew; thirdly, the tea leaves have tea stalks, and the tenderness of the leaves on the tea stalks is different, which also affects the sensory quality of the Fu tea.
Therefore, there is a need to provide a new method for processing light-pressure Fu tea by using tender shoots to solve the above technical problems.
Disclosure of Invention
The invention aims to solve the technical problem of providing a method for processing light-pressure Fu tea by using tender shoots, wherein picked leaves are tender shoots on tea branches, and the tea is good and uniform in tenderness and beneficial to improving the quality of the Fu tea; secondly, the leaves of the prepared Fu tea are picked one by one, and each piece of tea naturally blossoms, so that the quality of the Fu tea is further improved, and meanwhile, the brewing is convenient.
The invention adopts the technical scheme that the method for processing the tender shoots into the light-pressure Fu tea comprises the following steps:
primary processing of the raw tea: picking tender shoots, and then performing pile fermentation and drying to finish primary preparation of the raw tea;
and (3) refining the raw tea: after primary preparation of the raw tea is finished, adding water into the raw tea, steaming for 8-15S, wherein the steaming temperature is 140-160 ℃, the water content of the tea is 12-15%, then performing pile fermentation, wherein the pile fermentation thickness is not more than 50cm, the humidity is 90-95%, the duration is 28-35H, finally drying the tea, the water content of the tea in the pile fermentation process is 22-23%, repeating the steps once, and further fermenting the tea;
and (3) flowering: after the tea is further fermented, the loose tea is naturally bloomed under a non-compacting state, or the tea is naturally bloomed under a non-compacting state after being formed;
in the primary preparation step of the primary tea, the pile fermentation comprises a first stage fermentation and a second stage fermentation.
Preferably, in the first stage fermentation, the thickness of the pile fermentation does not exceed 50cm, and the temperature of the pile fermentation is as follows: 24-28 degrees, and the humidity of pile fermentation is as follows: 75% -90%, the fermentation time is as follows: 10-24H.
Preferably, in the second-stage fermentation, after the first-stage fermentation is completed, tea leaves inside the pile fermentation are turned out, tea leaves outside the pile fermentation are wrapped inside, so that the positions of the tea leaves inside the pile fermentation and the tea leaves outside the pile fermentation in the first-stage fermentation are exchanged, the thickness of the pile fermentation is not more than 50cm, and the temperature of the pile fermentation is as follows: 24-28 degrees, and the humidity of pile fermentation is as follows: 75-90%, and completing pile fermentation after 9-11H.
Preferably, in the drying step, pile fermentation is performed after pile fermentation is completed, then drying is performed for three times, the temperature of the tea leaves is reduced to the normal temperature after the drying is performed for three times, and the tea leaves are placed into a seven-star stove for drying.
Preferably, the third drying includes: the method comprises the following steps of primary drying, secondary drying and tertiary drying, wherein the temperature of the primary drying is as follows: 200-220 ℃, and the temperature of the second drying is as follows: 160-180 ℃, in the third drying step, the tea leaves are spread and cooled to normal temperature, and then are dried for 100-120 minutes.
Preferably, in the step of drying in a seven-star stove, the drying temperature on the seven-star stove is as follows: drying the tea leaves by a wet blank accumulation method at 75-85 ℃, accumulating once in about 15 minutes, finishing drying after the height accumulated each time is not more than 5cm and 6-8H, and then performing tea leaf aroma raising, wherein the drying temperature during aroma raising is as follows: keeping for 1H at 110-130 deg.C, and covering with wet cloth during aroma extraction process to maintain aroma and taste of tea.
Preferably, in the drying step, the time taken for deblocking the pile fermentation and then drying the pile fermentation in three times is not more than 4H.
Preferably, in the primary processing step of the raw tea, when picking tender shoots, the tea leaves are not excessively thick when being stacked, so that the stacked tea leaves have good air permeability.
Preferably, in the primary preparation step of the raw tea, after picking of tender shoots, before pile fermentation begins, tea leaves are spread thinly in a shady and ventilated place at the temperature of: after the temperature is 25-30 ℃ and the time lasts for 8-12H, the humidity of the tea leaves is as follows: 60 to 64 percent.
Preferably, in the primary preparation step of the raw tea, after the tea leaves are spread, before pile fermentation starts, the tea leaves are de-enzymed by steam, the steam temperature is 320 ℃, then the tea leaves are cooled, and the humidity of the tea leaves is reduced by 5% after the heat is dissipated. Moisturizing the tea leaves to increase the humidity, kneading the tea leaves for 5-10 minutes, shaking and spreading the tea leaves, kneading the tea leaves for 15-25 minutes with strength, shaking and spreading the tea leaves for 25-35 minutes, and finally kneading the tea leaves for 25-35 minutes, moisturizing the tea leaves to increase the humidity.
Preferably, in the step of naturally flowering tea leaves in a non-compacted state, firstly, the first stage flowering is carried out in a drying room, the second stage flowering is carried out after cooling and dehumidifying in the drying room, the third stage flowering is carried out after heating and humidifying in the drying room, the fourth stage flowering is carried out after cooling and humidifying in the drying room, the fifth stage flowering is carried out after heating and humidifying in the drying room, the sixth stage flowering is carried out after heating and humidifying in the drying room, and the seventh stage flowering is carried out after cooling and humidifying in the drying room.
Compared with the prior art, the loose Fu tea prepared by the invention has the advantages that the tea leaves in the Fu tea are distributed one by one, and the prepared formed Fu tea is in the shapes of sheets, cakes, bricks, balls, particles and the like, so that the loose Fu tea is convenient to brew. Each piece of tea in the loose Fu tea and the formed Fu tea can bloom, the quality of the Fu tea is high, and the loose Fu tea and the formed Fu tea are convenient to brew and quickly discharge soup; and secondly, the raw materials for preparing the Fu tea have no tea stalk, and the tenderness of each piece of tea is basically the same, so that the quality of the Fu tea is greatly improved.
Drawings
Fig. 1 is a schematic view of the working process of the present invention.
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 with reference to the accompanying drawings and embodiments. 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 one
Referring to the attached fig. 1, the method for processing the tender shoots into the lightly-pressed fu tea in the embodiment comprises the following steps:
primary processing of the raw tea:
picking the young tea tree shoots, picking the tender shoots, namely picking only one leaf with the most tender branch tip of each tea branch, and carrying out the picking procedure according to the normal standard. The picked tender shoots are gently placed into a tea basket, the thickness of the tea leaves stacked in the tea basket is small, and good air permeability among the tea leaves is guaranteed. The leaves are tender and easily damaged in shape, and the thick accumulation is easy to be damaged, which affects the quality of the Fu tea.
After the tender shoots are picked, spreading the tea leaves thinly in a shady and cool and ventilated place at 25 ℃, and after 12 hours, the tea leaves lose luster, the color is changed from emerald green to dark green, the softness is moderate, and the humidity of the tea leaves is reduced to 64%. In the process of spreading the tea leaves, the tea leaves are spread on the wooden support plate.
And after the tea leaves are spread out, timely steaming to remove green, wherein the steam temperature is 320 ℃, then, a fan is used for radiating heat, and the humidity of the tea leaves is reduced by 5%. After the tea leaves are subjected to steam fixation, the tea leaves are supplemented with water in a spraying mode, the humidity of the tea leaves is increased by 5%, and the tea leaves are conveniently kneaded and molded.
Kneading the tea leaves by hands for 5 minutes, then shaking and spreading out in time, further strongly kneading for 15 minutes, then shaking and spreading for 25 minutes, further kneading for 25 minutes, then compensating the moisture of the tea leaves by a spraying mode, increasing the humidity of the tea leaves and simultaneously being beneficial to tea leaf shape fixation. The tea needs to be spread in time in the tea kneading process, and the arrangement ensures that the tea does not generate the smell.
Piling the tea leaves, wherein the thickness of the pile is not more than 50cm, the length and the width of the pile are about 1M, the white cloth is saturated with water by using clean white cloth, the piled tea leaves are wrapped by using wet white cloth, the temperature of the pile is 24 ℃, and the humidity is 75%. The tea leaves have different piling time, such as cradle head, big leaves, chinquan leaves and the like, and the piling time is 10-24H. And (4) judging the standard: the first stage of fermentation is completed when the first stage of fermentation is completed, namely, the first stage of fermentation is completed when the light wine flavor is smelled, the first stage of fermentation is changed into the strong wine flavor after about 3H, then the second stage of fermentation is finished when the second stage of fermentation is finished and the taste is lightened (almost no) after 2H, and then the third stage of fermentation is finished when the third stage of fermentation is finished after 3-5.
After fermentation is completed, turning over the piles of the tea leaves and wrapping the tea leaves again, and specifically comprises the following steps: turning out tea leaves inside the pile fermentation, wrapping the tea leaves outside the pile fermentation into the pile fermentation, changing the positions of the tea leaves inside and outside the pile fermentation in the prior pile fermentation, fermenting for about 9H, completing the second stage fermentation, and completing the pile fermentation process.
After pile fermentation, the tea leaves are deblocked in time, specifically, the tea leaves are shaken and scattered, then are dried, specifically, the tea leaves are dried for three times by a dryer, the tea leaves are deblocked until the whole drying process is completed, the tea leaves can not exceed 4H, so that the tea soup is clear, and the tea fragrance is high and has no peculiar smell. The temperature of the first drying is 200 ℃, the temperature of the second drying is 160 ℃, then the tea is dried for the third time when being spread and cooled to the normal temperature, and the time of the third drying is 100 minutes. After the third drying is finished, if the sun is big in sunny days, the tea leaves are placed under the sunlight for drying for one hour, and the tea leaves are turned over once in the drying process, so that the sunlight can uniformly dry each tea leaf.
After the tea leaves are dried, the tea leaves are placed in a room to be cooled to normal temperature and then placed in a seven-star stove to be dried. Before the tea leaves are put in, the fire temperature of the seven-star stove is raised by 30 minutes in advance, and the seven-star stove is heated by burning dry materials which can fully burn the fire and reduce the smoke smell. Drying the tea leaves on a seven-star oven by wet-blank accumulation method, accumulating once in about 15 minutes, wherein the height of each accumulation is not more than 5cm, and the thickness of the tea leaves is about 20cm after accumulating for 4-5 times. The temperature above the seven-star oven is 75 ℃, and the drying time is 6H. And (3) carrying out final aroma raising after the tea leaves are dried, wherein the fire temperature is 110 ℃, the time is 1H, and the tea leaves are covered by wet cloth in the aroma raising process to keep the aroma. The tea leaves are dried by using the residual heat of a seven-star stove.
And (3) refining the raw tea:
adding water into tea leaves, steaming at 160 deg.C for 8S to reach tea humidity of 15%. And (3) piling in a precise drying room after steaming is finished, wherein the pile-piling thickness is not more than 50cm, the pile-piling humidity is 90%, and the tea leaves are dried after 28 hours and the humidity of the dried tea leaves is 12%. In the pile fermentation process, tea juice is added into wet tea blanks after pile fermentation to enable the water content of tea leaves to reach 22-23%, the steps are repeated once, so that microorganisms in the tea leaves are completely fermented, and the subsequently prepared Fuzhuan tea soup is clear, the leaves are yellowish brown, and the soup color is orange and bright.
Light pressing and forming: and lightly pressing the green tea with the regulated moisture into a required shape, wherein the shape of the formed green tea comprises structures of cakes, sheets, granules, tuo-shaped bricks, beads and the like with different weights and different densities. The tea is lightly pressed during forming, a large gap is formed between the tea, each piece of tea can well keep the state of the tea, and the tea is convenient to disperse and keep the complete state of the tea during brewing.
And (3) flowering:
the loose tea leaves or the formed tea leaves are put into a drying room, the loose tea leaves or the formed tea leaves firstly bloom for 10 hours under the conditions that the temperature is 29 ℃ and the humidity is 70 percent, then bloom for 22 hours under the conditions that the temperature is reduced to 27 ℃ and the humidity is reduced to 60 percent, then bloom for 22 hours under the conditions that the temperature is increased to 34 ℃ and the humidity is kept at 60 percent, then bloom for 22 hours under the conditions that the temperature is reduced to 25 ℃ and the humidity is kept at 60 percent, then bloom for 22 hours under the conditions that the temperature is increased to 29 ℃ and the humidity is reduced to 50 percent, then bloom for 46 hours under the conditions that the temperature is increased to 34 ℃ and the humidity is reduced to 50 percent, and finally bloom for 22 hours under the conditions that the temperature is reduced to 29 ℃ and the humidity is kept at 50 percent. Under the prerequisite of guaranteeing the growth space and the growing environment of eurotium cristatum, every tea can both grow eurotium cristatum, and at the in-process of flowering, guarantees the growing environment of eurotium cristatum through the regulation of intensification, cooling and humidity, effectively improves the growth efficiency of eurotium cristatum to strengthen the beneficial effect to the human body, the effectual quality that promotes tealeaves.
According to the Fu tea prepared by the invention, the tea leaves in the Fu tea are distributed in a one-piece mode, each piece of tea leaves can bloom, the quality of the Fu tea is high, and the loose Fu tea is convenient to brew and quickly discharge soup; and secondly, the raw materials for preparing the Fu tea have no tea stalk, and the tenderness of each piece of tea is basically the same, so that the quality of the Fu tea is greatly improved.
Example two
Primary processing of the raw tea:
picking the young tea tree shoots, picking the tender shoots, namely picking only one leaf with the most tender branch tip of each tea branch, and carrying out the picking procedure according to the normal standard. The picked tender shoots are gently placed into a tea basket, the thickness of the tea leaves stacked in the tea basket is small, and good air permeability among the tea leaves is guaranteed. The leaves are tender and easily damaged in shape, and the thick accumulation is easy to be damaged, which affects the quality of the Fu tea.
After the tender shoots are picked, the tea leaves are spread thinly in a shady and cool ventilating place at the temperature of 30 ℃, after the time of 8 hours, the tea leaves lose luster, the color is changed from emerald green to dark green, the softness is moderate, and the humidity of the tea leaves is reduced to 60%. In the process of spreading the tea leaves, the tea leaves are spread on the wooden support plate.
And after the tea leaves are spread out, timely steaming to remove green, wherein the steam temperature is 320 ℃, then, a fan is used for radiating heat, and the humidity of the tea leaves is reduced by 5%. After the tea leaves are subjected to steam fixation, the tea leaves are supplemented with water in a spraying mode, the humidity of the tea leaves is increased by 5%, and the tea leaves are conveniently kneaded and molded.
Kneading the tea leaves by hands for 10 minutes, then shaking and spreading out in time, further strongly kneading for 25 minutes, then shaking and spreading for 35 minutes, further kneading for 30 minutes, then compensating the moisture of the tea leaves by a spraying mode, increasing the humidity of the tea leaves and simultaneously being beneficial to tea leaf shape fixation. The tea needs to be spread in time in the tea kneading process, and the arrangement ensures that the tea does not generate the smell.
Piling the tea leaves, wherein the thickness of the pile is not more than 50cm, the length and the width of the pile are about 1M, the white cloth is saturated with water by using clean white cloth, the piled tea leaves are wrapped by using wet white cloth, the temperature of the pile is 28 ℃, and the humidity is 90%. The tea leaves have different piling time, such as cradle head, big leaves, chinquan leaves and the like, and the piling time is 10-24H. And (4) judging the standard: the first stage of fermentation is completed when the first stage of fermentation is completed, namely, the first stage of fermentation is completed when the light wine flavor is smelled, the first stage of fermentation is changed into the strong wine flavor after about 3H, then the second stage of fermentation is finished when the second stage of fermentation is finished and the taste is lightened (almost no) after 2H, and then the third stage of fermentation is finished when the third stage of fermentation is finished after 3-5.
After fermentation is completed, turning over the piles of the tea leaves and wrapping the tea leaves again, and specifically comprises the following steps: turning out tea leaves inside the pile fermentation, wrapping the tea leaves outside the pile fermentation into the pile fermentation, changing the positions of the tea leaves inside and outside the pile fermentation in the prior pile fermentation, fermenting for about 11H, completing the second stage fermentation, and completing the pile fermentation process.
Deblocking in time after pile fermentation, shaking off tea leaves, drying, specifically drying the tea leaves for three times by using a dryer, starting deblocking until the whole drying process is completed, wherein the whole process can not exceed 4H, so that the obtained tea soup is clear, and the tea fragrance is high and has no peculiar smell. The temperature for the first drying is 220 ℃, the temperature for the second drying is 180 ℃, then the tea leaves are spread and cooled to normal temperature and then are dried for the third time, and the time for the third drying is 120 minutes. After the third drying is finished, if the sun is big in sunny days, the tea leaves are placed under the sunlight for drying for one hour, and the tea leaves are turned over once in the drying process, so that the sunlight can uniformly dry each tea leaf.
After the tea leaves are dried, the tea leaves are placed in a room to be cooled to normal temperature and then placed in a seven-star stove to be dried. Before the tea leaves are put in, the fire temperature of the seven-star stove is raised by 30 minutes in advance, and the seven-star stove is heated by burning dry materials which can fully burn the fire and reduce the smoke smell. Drying the tea leaves on a seven-star stove by wet-blank accumulation method, wherein the tea leaves are accumulated once in 15 minutes, the height of the tea leaves is not more than 5cm, the height of each accumulation is not more than 5cm, and the thickness of the tea leaves is about 20cm after 4-5 accumulations. The temperature above the seven-star stove is 85 ℃, and the drying time is 8H. And (3) carrying out final aroma raising after the tea leaves are dried, wherein the fire temperature is 130 ℃, the time is 1H, and the tea leaves are covered by wet cloth in the aroma raising process to keep the aroma. The tea leaves are dried by using the residual heat of a seven-star stove.
And (3) refining the raw tea:
adding water into tea leaves, steaming at 140 deg.C for 15S to reach tea humidity of 12%. And (3) piling in a precise drying room after steaming is finished, wherein the pile thickness is not more than 50cm, the pile humidity is 95%, the tea leaves are dried after 35 hours, the humidity of the dried tea leaves is 12%, and tea juice is added into wet tea blanks piled in the pile piling process to enable the water content of the tea leaves to reach 22-23%. Repeating the steps once, so that the microorganisms in the tea are completely fermented, and the subsequently prepared Fuzhuan tea soup is clear, the leaves are yellowish brown, and the soup color is orange and bright.
Light pressing and forming: and lightly pressing the green tea with the regulated moisture into a required shape, wherein the shape of the formed green tea comprises structures of cakes, sheets, granules, tuo-shaped bricks, beads and the like with different weights and different densities. The tea is lightly pressed during forming, a large gap is formed between the tea, each piece of tea can well keep the state of the tea, and the tea is convenient to disperse and keep the complete state of the tea during brewing.
And (3) flowering:
the loose tea leaves or the formed tea leaves are put into a drying room, the loose tea leaves or the formed tea leaves firstly bloom for 10 hours under the conditions that the temperature is 29 ℃ and the humidity is 70 percent, then bloom for 22 hours under the conditions that the temperature is reduced to 27 ℃ and the humidity is reduced to 60 percent, then bloom for 22 hours under the conditions that the temperature is increased to 34 ℃ and the humidity is kept at 60 percent, then bloom for 22 hours under the conditions that the temperature is reduced to 25 ℃ and the humidity is kept at 60 percent, then bloom for 22 hours under the conditions that the temperature is increased to 29 ℃ and the humidity is reduced to 50 percent, then bloom for 46 hours under the conditions that the temperature is increased to 34 ℃ and the humidity is reduced to 50 percent, and finally bloom for 22 hours under the conditions that the temperature is reduced to 29 ℃ and the humidity is kept at 50 percent. Under the prerequisite of guaranteeing the growth space and the growing environment of eurotium cristatum, every tea can both grow eurotium cristatum, and at the in-process of flowering, guarantees the growing environment of eurotium cristatum through the regulation of intensification, cooling and humidity, effectively improves the growth efficiency of eurotium cristatum to strengthen the beneficial effect to the human body, the effectual quality that promotes tealeaves.
The loose Fu tea prepared by the invention has the advantages that the tea leaves are distributed one by one, and the prepared formed Fu tea is in the shapes of sheets, cakes, bricks, balls, particles and the like, so that the loose Fu tea is convenient to brew. Each piece of tea in the loose Fu tea and the formed Fu tea can bloom, the quality of the Fu tea is high, and the loose Fu tea and the formed Fu tea are convenient to brew and quickly discharge soup; and secondly, the raw materials for preparing the Fu tea have no tea stalk, and the tenderness of each piece of tea is basically the same, so that the quality of the Fu tea is greatly 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 and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (10)
1. A method for processing tender shoots into light-pressure Fu tea is characterized by comprising the following steps:
primary processing of the raw tea: picking tender shoots, and then performing pile fermentation and drying to finish primary preparation of the raw tea;
and (3) refining the raw tea: after primary preparation of the raw tea is finished, adding water into the raw tea, steaming for 8-15S, wherein the steaming temperature is 140-160 ℃, the water content of the tea is 12-15%, then performing pile fermentation, wherein the pile fermentation thickness is not more than 50cm, the humidity is 90-95%, the duration is 28-35H, finally drying the tea, the water content of the tea in the pile fermentation process is 22-23%, repeating the steps once, and further fermenting the tea;
and (3) flowering: after the tea is further fermented, the loose tea is naturally bloomed under a non-compacting state, or the tea is naturally bloomed under a non-compacting state after being formed;
in the primary preparation step of the primary tea, the pile fermentation comprises a first stage fermentation and a second stage fermentation.
2. The method for preparing lightly pressed Fu cha tea with tender shoots as claimed in claim 1, wherein the thickness of the pile fermentation in the first stage fermentation is not more than 50cm, and the temperature of the pile fermentation is: 24-28 degrees, and the humidity of pile fermentation is as follows: 75% -90%, the fermentation time is as follows: 10-24H.
3. The method for making the light-pressure Fu tea with tender shoots according to claim 2, wherein in the second stage fermentation, after the first stage fermentation is completed, the tea leaves inside the pile fermentation are turned over, the tea leaves outside are wrapped inside, the positions of the tea leaves inside the pile fermentation and the tea leaves outside the pile fermentation in the first stage fermentation are exchanged, the thickness of the pile fermentation does not exceed 50cm, and the temperature of the pile fermentation is as follows: 24-28 degrees, and the humidity of pile fermentation is as follows: 75-90%, and completing pile fermentation after 9-11H.
4. The method for preparing the light-pressure Fu tea with tender shoots according to claim 3, wherein in the drying step, the pile fermentation is performed after the pile fermentation is completed, then the drying is performed for three times, the temperature of the tea leaves is reduced to normal temperature after the drying is performed for three times, and the tea leaves are placed into a seven-star oven for drying.
5. The method for preparing lightly pressed Fu cha with tender shoots as claimed in claim 4, wherein the third drying comprises: the method comprises the following steps of primary drying, secondary drying and tertiary drying, wherein the temperature of the primary drying is as follows: 200-220 ℃, and the temperature of the second drying is as follows: 160-180 ℃, in the third drying step, the tea leaves are spread and cooled to normal temperature, and then are dried for 100-120 minutes.
6. The method for preparing lightly pressed Fu tea from tender shoots according to claim 5, wherein the step of drying in a seven-star oven comprises the following steps: drying the tea leaves by a wet blank accumulation method at 75-85 ℃, accumulating once in about 15 minutes, finishing drying after the height accumulated each time is not more than 5cm and 6-8H, and then performing tea leaf aroma raising, wherein the drying temperature during aroma raising is as follows: keeping for 1H at 110-130 deg.C, and covering with wet cloth during aroma extraction process to maintain aroma and taste of tea.
7. The method of claim 6, wherein the drying step comprises removing pile and drying in three times for no more than 4H.
8. The method as claimed in claim 7, wherein the raw tea is picked and the tea leaves are stacked without being too thick so that the stacked tea leaves have good air permeability.
9. The method for preparing lightly pressed Fu cha with tender shoots as claimed in claim 8, wherein the tea leaves are spread in a cool and ventilated place at the temperature of: after the temperature is 25-30 ℃ and the time lasts for 8-12H, the humidity of the tea leaves is as follows: 60 to 64 percent.
10. The method for preparing lightly pressed Fu cha with tender shoots as claimed in claim 9, wherein in the primary preparation step of raw tea, after the tea leaves are spread completely, before pile fermentation begins, the tea leaves are de-enzymed with steam at 320 ℃, and then the tea leaves are cooled, and the humidity of the tea leaves is reduced by 5% after cooling. Moisturizing the tea leaves to increase the humidity, kneading the tea leaves for 5-10 minutes, shaking and spreading the tea leaves, kneading the tea leaves for 15-25 minutes with strength, shaking and spreading the tea leaves for 25-35 minutes, and finally kneading the tea leaves for 25-35 minutes, moisturizing the tea leaves to increase the humidity.
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| CN111616238A (en) * | 2020-06-08 | 2020-09-04 | 河南农业大学 | Method for processing needle-shaped black tea by using fresh leaves of young summer and autumn young tea of lobular variety |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107372931A (en) * | 2017-09-20 | 2017-11-24 | 贵州苗贵客贸易发展有限公司 | A kind of processing method of green Fu tea |
| CN109997930A (en) * | 2019-04-15 | 2019-07-12 | 益阳冠隆誉黑茶发展有限公司 | Tealeaves nature fungus growing process, tea Processing method and equipment under non-compaction |
| CN110742161A (en) * | 2019-12-14 | 2020-02-04 | 贵州沃丰茶业有限公司 | Method for preparing lobular Kuding Fuzhuan tea |
| CN111616238A (en) * | 2020-06-08 | 2020-09-04 | 河南农业大学 | Method for processing needle-shaped black tea by using fresh leaves of young summer and autumn young tea of lobular variety |
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