CN113317371A

CN113317371A - Optimized blending method for raw Liupu tea

Info

Publication number: CN113317371A
Application number: CN202110666698.0A
Authority: CN
Inventors: 杜超年
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-06-16
Filing date: 2021-06-16
Publication date: 2021-08-31

Abstract

The invention discloses an optimized blending method of raw Liupu tea, which comprises the following steps of: 1) 3-6 targeted raw tea samples are selected; 2) performing dry and wet evaluation, and evaluating the internal quality and the external quality of each sample; 3) determining to abandon varieties with poor internal quality; 4) selecting raw materials according to quality and grade standards determined by a production plan; 5) according to a plan formed by the unit cost of tea, 2-4 raw tea materials with different prices are selected in proportion to be processed in the same batch. Thereby ensuring that the batch of products meets the requirement of excellent quality and is suitable for controlling unit cost.

Description

Optimized blending method for raw Liupu tea

Technical Field

The invention relates to an optimized blending method of raw Liupu tea.

Background

The Liupu tea is a craft tea, and the raw materials are the basis and the process technology is the key condition for obtaining a high-quality product. The selection and matching of the traditional process (thermal fermentation) on the raw materials are single raw tea of the Guiqing group variety, the bitter taste is heavy, the mouthfeel is poor, and the bitter taste of the product can be removed by storing in a wet storehouse for more than 3-5 years, so that the taste requirement of tea drinking can be met. The modern process (cold fermentation) generally selects cheap raw tea of small and medium leaf groups in Vietnam, a small amount of the raw tea is matched with Guiqing raw tea and Yunnan sun-dried green tea, the internal quality of the finished tea is not good overall, the hot and spicy green taste of the finished tea is heavy, the taste is not smooth, and the finished tea is not popular with tea drinks. The selection of the raw materials of the two processes has defects in obtaining high-quality Liupao tea products.

The blending of tea raw materials is secret in production and processing of enterprises, and in order to obtain high-quality Liupu tea products, through repeated tests, the traditional raw material matching scheme is broken through, the traditional popular selection of original group variety Guiqing raw tea with heavy bitter taste is abandoned, the common selection of cheap and poor small-leaf sun-cured raw tea in Liupu tea core production areas is abandoned, the raw tea of multiple varieties of good-variety tea trees with excellent internal quality is selected as the raw material, the proportion is optimized, and high-quality Liupu tea products are produced. The black tea type golden prize can be obtained in the Beijing international tea evaluation and exhibition and the Beijing Asia Tai international tea Bo.

Summary of the invention

The technical problem to be solved by the invention is to provide the Liupu tea raw material optimized blending method, based on the Liupu tea as the craft tea, the processing raw material is broad-spectrum, so that the tea product is determined to be high-quality, the high-quality raw material is the basis, and the advanced process technology is the key condition. A tea enterprise, the production and processing are all pursuing to obtain excellent products with good appearance and quality.

In order to solve the problems, the invention adopts the following technical scheme:

a Liupu tea raw material optimized blending method comprises the following steps:

1) raw materials of each batch of products must be sampled and evaluated in a dry and wet mode to be preferred to be the raw tea.

2) The traditional method for selecting the osmanthus green tea is abandoned, and the method for selecting the inferior medium-leaflet sunning green tea in the core production area is abandoned.

3) Selecting 80% of high-quality raw tea of large-leaf fine variety tea trees, and selecting 10% -15% of brewing-resistant large-leaf white raw tea with obvious string and hair. Selecting big leaf sun-dried green tea which is subjected to primary fermentation and can accelerate the post-fermentation process by 10-5%.

Practice proves that the raw materials are optimally blended to obtain a high-quality Liupao tea product with perfect product quality.

Processing example:

1) selecting 64 tons of high-quality raw tea of large-leaf fine variety tea trees, wherein the weight of the high-quality raw tea is 80 percent;

2) selecting 15% of big leaf green-sunning raw tea and 12 tons;

3) 5% of hairy big-leaf white tea with obvious hair is selected, 4t is selected, 8 t is selected, advanced four-money cold water pile fermentation technology is adopted for processing, and the high-quality Liupao tea product is obtained.

In 2012, the Beijing Minsheng cup and 2016, Beijing Asia Tai International tea Bo both obtain the black tea type gold prize.

The above description is only an embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that are not thought of through the inventive work should be included in the scope of the present invention.

Claims

1. A Liupu tea raw material optimized blending method is characterized by comprising the following steps: the method comprises the following steps:

1) extracting 3-6 crude tea samples;

2) performing dry and wet evaluation;

3) discarding varieties with poor internal quality;

4) determining the selected raw materials;

5) taking materials in proportion, placing orders and processing.

2. The optimized blending method of the raw Liupu tea as claimed in claim 1, wherein the dry and wet evaluations comprise: the appearance strip is firstly evaluated in a sample tray, then the soup is opened for evaluation, the tenderness and the taste of the tea are evaluated, and the grade of the raw tea is evaluated in total.

3. The Liupu tea raw material optimized blending method as claimed in claim 1, is characterized in that the raw materials are selected as follows: selecting fine variety large-leaf-variety raw tea with stout, compact and thick taste to meet the requirement of stout and thick taste of product quality indexes, and discarding inferior raw tea which does not meet the product quality standard.

4. The Liupu tea raw material optimized blending method is characterized in that the raw materials are taken according to the following ratio according to the cost composition: 80% of large-leaf green tea with excellent inner quality is selected, 10% -15% of large-leaf green drying promoting after-fermentation accelerating is selected, and a plurality of brewing-resistant white raw tea capable of enhancing the body aesthetic sense and visual sense of the tea are selected. Thereby satisfying the requirements of excellent quality of the batch of products, being suitable for controlling the unit cost of the products and producing the tea with excellent quality and low price.