CN112293129A - Blended Pu 'er tea planting method, blended Pu' er tea and preparation method thereof - Google Patents
Blended Pu 'er tea planting method, blended Pu' er tea and preparation method thereof Download PDFInfo
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- CN112293129A CN112293129A CN202011188648.8A CN202011188648A CN112293129A CN 112293129 A CN112293129 A CN 112293129A CN 202011188648 A CN202011188648 A CN 202011188648A CN 112293129 A CN112293129 A CN 112293129A
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G17/00—Cultivation of hops, vines, fruit trees, or like trees
- A01G17/005—Cultivation methods
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01C—PLANTING; SOWING; FERTILISING
- A01C1/00—Apparatus, or methods of use thereof, for testing or treating seed, roots, or the like, prior to sowing or planting
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01C—PLANTING; SOWING; FERTILISING
- A01C1/00—Apparatus, or methods of use thereof, for testing or treating seed, roots, or the like, prior to sowing or planting
- A01C1/02—Germinating apparatus; Determining germination capacity of seeds or the like
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01C—PLANTING; SOWING; FERTILISING
- A01C1/00—Apparatus, or methods of use thereof, for testing or treating seed, roots, or the like, prior to sowing or planting
- A01C1/08—Immunising seed
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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
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Abstract
The invention discloses a method for planting matched Pu' er tea, which comprises the steps of respectively weighing seeds of five tea trees of old banzhang, old Manyan, Weidong, south glutinous mountain and new banzhang, uniformly mixing, obtaining mixed seeds, and sowing and cultivating. The natural blending effect is achieved by mixing and then cultivating a plurality of specific varieties of Pu 'er tea seeds, and the obtained blended Pu' er tea has the advantages of strong fragrance, golden and transparent liquor color, unique taste, rich layers, smooth entrance, mellow taste, quick fading of bitter taste, quick aftertaste, sufficient body fluid generation, and taste and flavor similar to those of ancient tree tea.
Description
Technical Field
The invention belongs to the field of planting, and particularly relates to a method for planting blended Pu 'er tea, the blended Pu' er tea and a preparation method thereof.
Background
Pu' er tea is a traditional famous tea with a long history in China, is originally produced in Yunnan billean river basin, and is a sun-cured raw tea prepared by using fresh tea leaves of Yunnan large-leaf tea trees as raw materials and processing the fresh tea leaves through green removing, rolling, sun drying and the like; or taking sun-dried green raw tea as a raw material, and performing after-fermentation to obtain the Pu-Er ripe tea. In recent years, ancient tree tea has been sought after, and among them, famous ones are iceland wuzhai, xingui, Daxueshan, old banzhang, old Mantou, Mentha, Mansong, and the like. Ancient tree tea is widely advocated because of its characteristics of strong and durable aroma, unique fragrance, strong and mellow taste, rapid and durable aftertaste, durability in use and long-lasting soaking. However, ancient tea trees with the age of more than one hundred years are rare and expensive. Moreover, ancient tea trees have actually entered the aging stage of tea trees and are non-renewable resources.
The artificially cultured Pu' er tea is called as Platancha. Compared with ancient tree tea, the terrace tea has the advantages of floating and short aroma, heavy bitter taste, poor aftertaste, thin mouthfeel and short lasting appeal, and is not favored by vast tea friends. Therefore, a novel method for planting Pu ' er tea and Pu ' er tea are needed, and the obtained Pu ' er tea has similar taste and charm to ancient tree tea.
Disclosure of Invention
The invention aims to provide a method for planting matched Pu 'er tea, the matched Pu' er tea and a preparation method thereof.
In order to achieve the purpose, the invention provides a method for planting the blended Pu' er tea, which comprises the steps of weighing five kinds of tea tree seeds of the old stamp-pad ink, the old Mantou stamp-pad ink, the Weidong ink, the Nannuo mountain and the new stamp-pad ink respectively, uniformly mixing the seeds to obtain mixed seeds, and sowing and cultivating the mixed seeds.
The old Banzhaogu tree tea is famous for strong fragrance and sweet aftertaste, has strong mountain and wild charm, smells the tea and tea cakes with prominent special fragrance of the ancient tree tea, has fragrance between orchid fragrance and nectar fragrance, is bitter and astringent, and turns sweet aftertaste within one minute or so.
The ancient Emilia laomeiensis tea is famous for tea smell and strong resistance to brewing, and is characterized by thick soup, special smell, heavy bitter taste, slightly astringent taste, high fragrance, heavy green taste, good body fluid generation, sufficient charm and good aftertaste. However, it is extremely cold in nature and difficult for spring tea to get down to the throat, so it is not suitable for women.
The taste of the Weidong ancient tree tea is similar to that of the old stamp-pad medal, the Weidong ancient tree tea has soft, smooth and bitter taste, and the Weidong ancient tree tea is obvious and lasting in aftertaste and generates body fluid; the alcohol is good in thickness and rich in layering; the tea fragrance is elegant and long.
The ancient Nannuo mountain tree tea is soft and smooth in mouth, but slightly astringent, slightly bitter and weak, the duration of astringent taste is longer than that of bitter, the tea is sweet and quick in aftertaste, the tea has the function of promoting the secretion of saliva or body fluid, the aroma is green, if the ancient tree tea is honey aroma and billows aroma, the aging speed is quick, the new tea is generally tasted when being put in mouth, and only about half a month is needed to be placed.
The Xinbanggu ancient tree tea is mainly characterized in that the Xinbanggu ancient tree tea is thick and thick in fragrance and high in purity, the tea soup is golden and bright and is particularly attractive, the tea soup is sweet after being taken, slightly bitter but immediately faded, and the aftertaste is sweet and the production of body fluid is perfect and lasting; the soup color is thick and the throat is comfortable and long-lasting.
The ancient tea trees have different tastes due to different growth periods, growth environments, climates, picking batches, processing technologies and the like. Different ancient tree teas have unique styles and have defects on the other hand. According to the application, seeds of five kinds of big leaf tea including old banzhang, old Manyan, Weidong, south glutinous mountain and new banzhang are mixed and planted to obtain natural spliced fresh leaves, and the spliced Pu' er tea obtained by refining can well utilize the complementation of the fresh leaves of various varieties on biochemical components, so that the characteristics of various kinds of tea leaves are well homogenized, and the special flavor similar to ancient tree tea is possessed.
Preferably, the mass ratio of the five tea tree seeds of the old stamp, the old Mandarin stamp, the Weidong, the south glutinous mountain and the new stamp is 1-5: 1-5.
The preference of tea flavor varies from person to person, and people like bitter tea with heavy bitter taste, and people like sweet tea which is smooth in mouth and obvious in aftertaste. The proportion of five kinds of tea tree seeds of old banzhang, old man's Emei, wei dong, south glutinous mountain, new ban chapter is adjusted to this application accessible, obtains the amalgamation tea of different proportions to make obtained amalgamation pu ' er tea obtain different flavor and taste, in order to adapt to different crowd's demands.
Particularly preferably, the mass ratio of the five tea tree seeds of the old stamp, the old Mandarin stamp, the Weidong, the south glutinous mountain and the new stamp is 1:1:1: 1.
Preferably, seed treatment is also included.
Particularly preferably, the seed treatment comprises a disinfection treatment; the specific method for the disinfection treatment comprises the following steps: soaking the mixed seeds for 1-3h by 0.5-1.5% potassium permanganate solution, fishing out the seeds floating on the surface, and then washing for 4-5 times by sterile water.
Preferably, the seed treatment further comprises a pregermination treatment.
Particularly preferably, the germination accelerating treatment method comprises the following specific steps: soaking the sterilized mixed seeds in warm water at 25-30 deg.C for 2-3 days, and changing water twice per day; then soaking the seeds for 18-36h by adopting gibberellin of 200-300 mg/L, and then carrying out lamination treatment.
Preferably, the lamination processing method includes: mixing the seeds with sand, wherein the dosage of the sand is 5-10 times of that of the seeds; then spreading the mixture of seeds and sandy soil on wet sandy soil with the thickness of 7-10cm, covering fine sand with the thickness of 5-6cm on the surface, and covering straws on the fine sand; storing at 24-27 deg.c room temperature while spraying water once a day to maintain indoor air circulation; when 50% of the seeds are exposed out of the radicles, the seeds can be sowed.
The invention also provides the blended Pu' er tea cultivated by the planting method.
The invention also provides a preparation method of the blended Pu' er tea, which comprises the following steps:
s1: spreading;
s2: de-enzyming;
s3: rolling;
s4: and (5) drying.
The invention has the following technical advantages:
the natural blending effect is achieved by mixing and then cultivating a plurality of specific varieties of Pu 'er tea seeds, and the obtained blended Pu' er tea has the advantages of strong fragrance, golden and transparent liquor color, unique taste, rich layers, smooth entrance, mellow taste, quick fading of bitter taste, quick aftertaste, sufficient body fluid generation, and taste and flavor similar to those of ancient tree tea.
Detailed Description
The technical solutions in the present invention are described clearly and completely below, and it is obvious that the described embodiments are only some of the embodiments of the present invention, not all of them. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A method for planting Pu her tea comprises weighing seeds of five kinds of tea trees including Laobanchang, Laomangshi, Weidong, Nannuoshan and Xinbanzhang, mixing, sowing and cultivating. The mass ratio of five tea tree seeds of the old stamp, the old Manyleaf anthyleaf, the Weidong, the south glutinous mountain and the new stamp is 5:1:1:1: 1.
Also comprises seed treatment; the seed treatment comprises disinfection treatment and pregermination treatment. The specific method of the disinfection treatment comprises the following steps: soaking the mixed seeds in 0.5% potassium permanganate solution for 3h, fishing out the seeds floating on the surface, and washing with sterile water for 4 times. The specific method for accelerating germination comprises the following steps: soaking the sterilized mixed seeds in warm water at 25 ℃ for 3 days, and changing water twice every day; then soaking the seeds for 36h by adopting 200mg/L gibberellin, and then carrying out lamination treatment; the lamination processing method comprises the following steps: mixing the seeds with sand, wherein the dosage of the sand is 5 times of that of the seeds; then spreading the mixture of the seeds and the sandy soil on wet sandy soil with the thickness of 10cm, covering fine sand with the thickness of 5-6cm on the surface, and covering straws on the fine sand; storing at 24 deg.C room temperature while sprinkling water once a day to keep indoor air circulation; when 50% of the seeds are exposed out of the radicles, the seeds can be sowed.
Example 2
In comparison with example 1, only the proportion of five tea tree seeds was changed. Specifically, the mass ratio of five tea tree seeds of the old stamp, the old Mandarin stamp, the Weidong, the south glutinous mountain and the new stamp is 1:5:1:1: 1.
Example 3
In comparison with example 1, only the proportion of five tea tree seeds was changed. Specifically, the mass ratio of five tea tree seeds of the old stamp, the old Mandarin stamp, the Weidong, the south glutinous mountain and the new stamp is 1:1:5:1: 1.
Example 4
In comparison with example 1, only the proportion of five tea tree seeds was changed. Specifically, the mass ratio of five tea tree seeds of the old stamp, the old Mandarin stamp, the Weidong, the south glutinous mountain and the new stamp is 1:1:1:5: 1.
Example 5
In comparison with example 1, only the proportion of five tea tree seeds was changed. Specifically, the mass ratio of five tea tree seeds of the old stamp, the old Mandarin stamp, the Weidong, the south glutinous mountain and the new stamp is 1:1:1:1: 5.
Example 6
In comparison with example 1, only the proportion of five tea tree seeds was changed. Specifically, the mass ratio of five tea tree seeds of the old stamp, the old Mandarin stamp, the Weidong, the south glutinous mountain and the new stamp is 1:1:1: 1.
Example 7
A method for planting Pu her tea comprises weighing seeds of five kinds of tea trees including Laobanchang, Laomangshi, Weidong, Nannuoshan and Xinbanzhang, mixing, sowing and cultivating. The mass ratio of five tea tree seeds of the old stamp, the old Manyleaf anthyleaf, the Weidong, the south glutinous mountain and the new stamp is 1:1:1: 1.
Also comprises seed treatment; the seed treatment comprises disinfection treatment and pregermination treatment. The specific method of the disinfection treatment comprises the following steps: soaking the mixed seeds for 1 hour by using 1.5 percent potassium permanganate solution, fishing out the seeds floating on the surface, and then washing the seeds for 5 times by using sterile water. The specific method for accelerating germination comprises the following steps: soaking the sterilized mixed seeds in warm water at 30 ℃ for 2 days, and changing water twice every day; then soaking the seeds for 18h by adopting 300mg/L gibberellin, and then carrying out lamination treatment; the lamination processing method comprises the following steps: mixing the seeds with sand, wherein the dosage of the sand is 10 times of that of the seeds; then spreading the mixture of the seeds and the sandy soil on wet sandy soil with the thickness of 7cm, covering fine sand with the thickness of 5-6cm on the surface, and covering straws on the fine sand; storing at 27 deg.C room temperature, sprinkling water once a day during the storage period, and keeping indoor air circulation; when 50% of the seeds are exposed out of the radicles, the seeds can be sowed.
Example 8
The blended Pu' er tea obtained by the planting method of the embodiment 7 is utilized.
Example 9
The preparation method for preparing the blended Pu' er tea in the embodiment 8 comprises the following steps:
s1: spreading;
s2: withering;
s3: rolling;
s4: and (5) drying.
Experiment one: in order to prove that the blended Pu 'er tea obtained by the invention has unique taste compared with the Pu' er tea of a single variety, comparative examples 1-5 are set.
Comparative examples 1 to 5: seeds of the old ban, the old Mengmen, the Weidong, the Nannuo mountain and the New ban were respectively cultivated in different tea gardens according to the method of example 1, and used as comparative examples 1 to 5.
In the third 4 months after planting, the blended tea leaves cultured in the examples 1-6 and the fresh leaves cultured in the comparative examples 1-5 are respectively picked and processed into raw tea cakes according to the same method and process. All the leaves were tasted and scored sequentially by 20 tea assessors and averaged. The different tea scores are shown in table 1:
TABLE 1 tea sensory evaluation score sheet
Therefore, compared with each kind of tea leaves which are independently cultivated, the natural blended tea leaves which are cultivated by the planting method have unique taste, can well utilize the complementation of the fresh leaves of various kinds on biochemical components, thereby well uniformizing the characteristics of various kinds of tea leaves, have the flavor similar to ancient tree tea, have rich fragrance, golden and transparent liquor color, rich layers, smooth and soft mouth, mellow taste, quick fading of bitter taste, quick aftertaste and sufficient body fluid production.
Experiment two: in order to verify that the germination accelerating treatment can improve the germination rate of the tea tree seeds, comparative examples 6-8 are set.
Comparative example 6
The germination accelerating treatment method is changed into the method, the disinfected mixed seeds are soaked in warm water at 25 ℃ for 3 days, and the water is changed twice every day; the seedlings were grown as described in example 6.
Comparative example 7
The germination accelerating treatment method is changed into the method, the disinfected mixed seeds are soaked in warm water at 25 ℃ for 3 days, and the water is changed twice every day; then soaking the seeds for 36h by adopting 200mg/L gibberellin; the seedlings were grown as described in example 6.
Comparative example 8
The germination accelerating treatment method is changed into the method, the disinfected mixed seeds are soaked in warm water at 25 ℃ for 3 days, and the water is changed twice every day; then carrying out lamination treatment; the lamination processing method comprises the following steps: mixing the seeds with sand, wherein the dosage of the sand is 5 times of that of the seeds; then spreading the mixture of the seeds and the sandy soil on wet sandy soil with the thickness of 10cm, covering fine sand with the thickness of 5-6cm on the surface, and covering straws on the fine sand; storing at 24 deg.C room temperature while sprinkling water once a day to keep indoor air circulation; when 50% of the seeds are exposed out of the radicles, the seeds can be sowed. The seedlings were grown as described in example 6.
200 mixed seeds were divided into 4 groups of 50 seeds and cultured according to the methods of example 6 and comparative examples 6-8, and the statistical results of germination rate are shown in Table 2:
table 2: germination rate statistical table
| Example 6 | Comparative example 6 | Comparative example 7 | Comparative example 8 | |
| Number of sprouts | 49 | 39 | 41 | 44 |
| Germination rate | 98％ | 78％ | 82％ | 88％ |
Therefore, gibberellin seed soaking and stratification are both beneficial to improving the germination rate of the tea tree seeds, and the effect of matching the gibberellin seed soaking and stratification is better, so that the germination rate of the tea tree seeds can reach 98%.
The present invention is not limited to the above preferred embodiments, and any modifications, equivalent substitutions, improvements, etc. within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A method for planting blended Pu' er tea is characterized by comprising the following steps: weighing seeds of five tea trees of Laobanchang, Laomangshi, Weidong, Nannuoshan and Xinbanzhang respectively, mixing uniformly to obtain mixed seeds, and sowing and cultivating.
2. The method for planting the blended Pu' er tea according to claim 1, which is characterized in that: the weight ratio of the five tea tree seeds of the old stamp, the old Manyleaf anthyleaf, the Weidong, the south glutinous mountain and the new stamp is 1-5: 1-5.
3. The method for planting the blended Pu' er tea according to claim 2, which is characterized in that: the mass ratio of the five tea tree seeds of the old stamp, the old Manyleaf anthyleaf, the Weidong, the south glutinous mountain and the new stamp is 1:1:1: 1.
4. The method for planting the blended Pu' er tea according to claim 1, which is characterized in that: also includes seed treatment.
5. The method for planting the blended Pu' er tea according to claim 4, wherein: the seed treatment comprises a disinfection treatment; the specific method for the disinfection treatment comprises the following steps: soaking the mixed seeds for 1-3h by 0.5-1.5% potassium permanganate solution, fishing out the seeds floating on the surface, and then washing for 4-5 times by sterile water.
6. The method for planting the blended Pu' er tea according to claim 4 or 5, wherein: the seed treatment comprises pregermination.
7. The method for planting the blended Pu' er tea according to claim 6, wherein: the specific germination accelerating treatment method comprises the following steps: soaking the sterilized mixed seeds in warm water at 25-30 deg.C for 2-3 days, and changing water twice per day; then soaking the seeds for 18-36h by adopting gibberellin of 200-300 mg/L, and then carrying out lamination treatment.
8. The method for planting the blended Pu' er tea according to claim 7, wherein: the lamination processing method comprises the following steps: mixing the seeds with sand, wherein the dosage of the sand is 5-10 times of that of the seeds; then spreading the mixture of seeds and sandy soil on wet sandy soil with the thickness of 7-10cm, covering fine sand with the thickness of 5-6cm on the surface, and covering straws on the fine sand; storing at 24-27 deg.c room temperature while spraying water once a day to maintain indoor air circulation; when 50% of the seeds are exposed out of the radicles, the seeds can be sowed.
9. A blended Pu' er tea cultivated by the planting method of any one of claims 1 to 8.
10. A method for preparing the blended puer tea according to claim 9, which is characterized in that: the method comprises the following steps:
s1: spreading;
s2: deactivating enzymes
S3: rolling;
s4: and (5) drying.
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