CN113678900A

CN113678900A - Preparation method of raw Pu' er tea by 39 working procedures

Info

Publication number: CN113678900A
Application number: CN202110399466.3A
Authority: CN
Inventors: 拥进才; 拥福江; 拥进祥
Original assignee: Yunnan Lingnan Tea Industry Co ltd
Current assignee: Yunnan Lingnan Tea Industry Co ltd
Priority date: 2021-04-14
Filing date: 2021-04-14
Publication date: 2021-11-23

Abstract

The invention discloses a preparation method of raw Pu 'er tea in 39 processes in the technical field of raw Pu' er tea preparation methods, which screens the quality of ancient tree tea in a whole range, picks fresh leaves which are uniform in bud-leaf-stem proportion, complete in bud-leaf, free of leaf clamping and single leaf, basically consistent in size and length and free of impurities, ensures the high quality of raw materials, places the fresh leaves in a green storage frame, keeps the freshness of the fresh leaves, is subject to the condition that the bottom layer of the fresh leaves does not generate heat during spreading and drying, volatilizes green grass gas and promotes the conversion of the components in the fresh leaves, completes the green by hand, slightly spreads and cools after the green is completed to reduce the temperature of the leaves, then carries out sun drying and sun drying treatment, the whole drying area must reach the pollution-free standard, thus the quality of raw tea raw material selection can be ensured, the process precision of raw tea preparation can be effectively ensured, the quality and the quality of raw tea preparation can be improved, effectively improves the yield of raw tea and can improve the quality of the raw Pu' er tea.

Description

Preparation method of raw Pu' er tea by 39 working procedures

Technical Field

The invention relates to the technical field of a preparation method of raw Pu 'er tea, in particular to a preparation method of raw Pu' er tea with 39 working procedures.

Background

Pu ' er tea is tea which is prepared by using Yunnan large-leaf sunned green tea in a geographical sign protection range as a raw material and adopting a specific processing technology in the geographical sign protection range, the Pu ' er tea is divided into raw tea and cooked tea according to the processing technology and the quality characteristics, the raw tea refers to fresh tea which is stored in a natural mode after being picked and does not undergo manual ' fermentation ' and ' pile fermentation ' treatment, but is generally called as various Yunnan tea (cake tea, brick tea and bowl-shaped tea) after being processed, finished and decorated, the raw tea can clean intestinal tracts, has the effects of reducing blood fat, refreshing, reducing blood pressure and losing weight, is suitable for young people, and also has the effects of clearing heat, relieving summer-heat, detoxifying, promoting the production of body fluid, quenching thirst, helping digestion, relaxing bowels and the like, but in the existing Pu ' er raw tea preparation technology, soluble substances in the tea leaves are not fully converted, the taste of the tea is not enough to be sweet and therefore, we propose a preparation method of Pu-Er raw tea with 39 procedures.

Disclosure of Invention

The invention aims to provide a preparation method of raw Pu' er tea in 39 working procedures, which aims to solve the problems in the background art.

In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of raw Pu' er tea in 39 working procedures comprises the following specific steps:

(1) material selection and evaluation standard: in due course, the selection of materials is the beginning of each cup of good tea, so the selection of materials has extremely strict evaluation standards, the quality of the ancient tree tea needs to be screened in all aspects from the geographical environments such as altitude, air temperature, soil, sunward, rainfall and the like and the ecological environment around the tea source area, and a deep foundation is laid for the subsequent product quality and traceability;

(2) fresh leaf detection standard: the method comprises the following steps of selecting materials, detecting fresh leaves, wherein the quality of the fresh leaves is the basis of the quality of raw tea, only good fresh leaves can be used for processing high-quality tea, the tea can be inspected and visually observed in five aspects of the shape, the old tenderness degree, the dark, light, fresh and dark color, the cleanness degree and the aroma type of the tea, and various flavor levels, and the comprehensive detection result determines whether the tea can be subjected to the next procedure or not;

(3) picking standards of fresh leaves: the tea can be picked by detecting standard fresh leaves, and the picking standard of tea maker is determined according to the age section of tea tree, tree species and other aspects. The tea leaves are picked before noon, because the tea leaves picked before noon have moderate moisture content, the tea leaves are beneficial to spreading and drying fresh leaves, and convenience is provided for the subsequent enzyme deactivation;

(4) fresh leaf storage standard: in order to prevent the fresh leaves from being accumulated and heated, so that the green grass gas is emitted and the aromatic substances are increased, the fresh leaves are placed in a green storage frame, and the thickness of the fresh leaves is 10-15 cm; ensuring shade ventilation, no direct sunlight irradiation and no surface water adhesion; the freshness of the fresh leaves is kept so as to exert the maximum potential of the fresh leaves and produce high-quality tea leaves;

(5) spreading and airing fresh leaves: pouring out the fresh leaves in the green-keeping frame, uniformly spreading on a green-spreading mat, dissipating heat, losing water, naturally evaporating water in the tea leaves by 30%, volatilizing grass gas and promoting the conversion of ingredients in the fresh leaves to soften the leaves, wherein the thickness of the stacked fresh leaves is based on that the bottom layer of the fresh leaves does not generate heat;

(6) manual enzyme deactivation: the purpose of the enzyme deactivation is to slow down the fermentation speed of the tea, increase the softness of the tea to facilitate rolling and remove the green taste. The water-removing time is not unified, the water-removing time is influenced by the size, the old and tender taste, the season, the water content in the fresh leaves and the like, the water-removing of the fresh leaves under different conditions is different from the pot temperature when in use, and although the water-removing is complex, the water-removing is carried out by full hands, so that the tea leaves can be better sensed and the tea is suitable for tea making, the substances contained in the tea leaves are kept as far as possible, and the tea leaves have larger conversion space in later-stage storage;

(7) slightly spreading for cooling standard: after the water is removed, the tea leaves are spread for cooling slightly so as to reduce the temperature of the tea leaves, evaporate a part of water, reduce the turgor pressure of cells, enhance the toughness of the tea leaves and ensure that the water of each tea leaf is uniformly distributed, so that the integral toughness of the tea leaves is improved, and the toughness of the tea leaves reaches a certain degree, so that the standard effect of cracking but not breaking can be achieved in the following rolling process;

(8) manual rolling standard: the rolling can be divided into two actions, and the tea can be made into strips through rolling; twisting can crush tea cells and extrude tea juice, and the tea juice is attached to the surface of the tea strips to increase viscosity, thereby being beneficial to the formation of the appearance of the tea; the rolling standard is standardized and blended according to the concept of tea preparation, so that more uniform quality is achieved;

(9) standard of solar drying: the tea leaves are dried in sunlight after being twisted, because the activity of enzymes in the tea leaves cannot be damaged by sunlight drying, the tea leaves are beneficial to long-term storage and continuous conversion, a standard sunlight room is built for the tea leaves in each primary processing institute, the whole sun-drying process is carried out in an environment without shed shielding, the tea leaves are directly contacted with sunlight, the whole drying time cannot exceed one day, and the whole drying area must reach the pollution-free standard;

(10) and (3) packing standard: when the raw materials are boxed before being put in storage, tea needs to be scattered layer by layer and then put in a box, so that the integrity of tea strips and ropes is guaranteed, the extrusion risk is reduced, and meanwhile, the tea can be given a proper space by layer and then is used for respiratory transformation. The method is a work with large engineering quantity, needs to be lightly rolled and scattered and uniformly scattered, and needs enough tolerance;

(11) and (4) warehousing standard: when products are put in storage, comprehensive information such as storage time, types, grades, names and the like needs to be recorded as electronic files so as to be convenient for classified management; the warehouse environment is ensured to be ventilated, dry, pollution-free, odor-free, clean and sanitary; professional instruments and managers need to scientifically supervise the temperature and the humidity, real-time condition records need to be made every day, and if the conditions are abnormal, the records need to be reported to a storage supervisor to be processed in time;

(12) the idea standard of the creative product is as follows: before a new product is packaged and designed, a visual designer, an industrial designer and other related creation personnel perform creative idea storm, the creative idea is brought into full play from various factors such as color, elements, fonts, materials, fusion forms and the like, and each creative idea is performed under the precondition that the product idea and brand image positioning are met;

(13) drawing a draft standard: according to a plurality of creative ideas, the product concept, brand identification image positioning, product package prediction and other multidimensional factors are combined, three optimal schemes are screened, and a designer team manually draws a plane sketch and a space sketch of the three schemes respectively. The sketch visualizes the creative idea as much as possible so as to further screen the scheme;

(14) designing an authoring standard: through the visual presentation of the appearances of the plane sketch and the three-dimensional sketch, two schemes are strictly selected from the three schemes to be designed in various aspects such as specific colors, elements, fonts, typesetting, materials, sizes, processes, convenience and comfortableness for human body function use, and C4D finished product photo-grade fine effect diagrams are respectively made so as to determine and select the scheme at the last time;

(15) printing finished product standard: and determining a final scheme through the photo-level effect graph, and checking the color mode, the size, the remarking process, the material quality, the quantity and the like of the produced file according to the scheme. Then the materials of the printed products are all guaranteed to be healthy and environment-friendly and accord with the national food hygienic packaging standard, an imported high-definition printing process is adopted, the samples are printed firstly, and the mass production is determined to accord with the expected period;

(16) wool evaluation standard: the following is a wool evaluation: the evaluation of the wool is sensory evaluation and physicochemical inspection, wherein the sensory evaluation refers to the basic condition of judging 4 aspects of color, aroma, taste and shape of the tea leaves through vision, smell, taste and touch; judging the content quality of the tea by a physical and chemical inspection technical means, and performing preliminary evaluation on the wool by combining the two aspects;

(17) electrostatic dust collection standard: now, the electrostatic dust removal process is introduced, and the electrostatic dust removal is to remove dust in the wool; screening and picking up impurities which are not picked up manually so as to ensure that the cleanliness of the tea completely meets the inspection requirement of food sanitation, checking whether a machine set is normal before starting up, determining the sanitation of a cleaning machine after the machine set is normal, preparing raw materials required by production in advance according to the actual production situation, and checking the real-time weight before and after production to make a complete record;

(18) and (3) manual selection standard: after electrostatic dust collection, the raw tea materials still contain small-probability yellow flakes, long tea stalks, couch grass, flowers and fruits and other impurities, the yellow flakes, the tea stalks and the impurities which are not picked up completely are manually selected, the impurities are removed secondarily, and a machine and the manual operation are combined, so that the clean quality of the tea leaves is guaranteed comprehensively;

(19) weighing and barreling standard: weighing and barreling standards are very complicated, a workbench is required to be cleaned in advance, a platform scale is used for checking and checking required materials, tea materials are scattered into a barrel layer by layer when being barreled, tea leaves in the barrel are manually sorted, and the integrity and the directionality of tea strips are kept; if the inner fly exists, the inner fly needs to be placed in the middle of the front surface of the steaming barrel, and the weighing needs to be accurate;

(20) steam passing standard: after the tea is filled into the barrel, steam is passed, so that the water content in the tea is increased, substances in the tea are converted again, the raw tea is softened by continuous high-temperature steam for preparation, each piece of tea is uniformly passed through the steam in the steam passing process, the tea is softened, and preparation is made for manually kneading cakes; steaming for no more than 8 seconds, wherein the water content of the tea leaves is no more than 3%;

(21) manual cake kneading standard: when the cake is manually kneaded, tea leaves are poured out to ensure that the tea leaves are smooth, the action is quick and light during the period, and the inner flying is ensured not to deviate outwards from the central point; kneading tea uniformly for one circle to one and a half circles, kneading the boxing to rotate and flatten the four sides of the cloth bag, kneading the cake shape during hand-assisted rotation to ensure that the tea pit is centered and the tea cake is round, and finally beating the mouth of the cloth bag wound into a lump down towards the cake center and adjusting the cake shape in the cloth bag;

(22) and (3) stone mill cake pressing standard: determining the number and specification of stone mills before pressing the cakes; the tea cake is placed in the center of the stone mill, the whole stone mill is flatly pressed, so that the tea cake can be uniformly stressed, an operator can uniformly shake the stone mold in the same direction on the stone mill, the tea cake is uniform in thickness and moderate in tightness, and the tea cake can be taken out after 15 minutes;

(23) drying and shaping standard: after pressing the cakes, the tea cakes are required to be placed on a spread-drying tea rack in a dry, shady and ventilated place in order and uniformly, spread out for heat dissipation, and dried and shaped until water vapor is dissipated; the customized tea drying rack is also big and heaven and earth, and the thickness, the width and the density of all the tea drying racks are determined by a plurality of tests, so that the optimal ventilation standard of each piece of tea can be achieved no matter the tea is placed at any position;

(24) the standard of the cloth removing bag is as follows: after the tea cakes are cooled to a proper temperature, namely the hand feeling is not hot, the cooled and shaped tea cakes are untied, the tea cakes are taken out from the cloth cover gently and put back on a tea airing rack until the tea cakes are aired and dried completely, the primary quality inspection can be carried out well in the bag opening process, and unqualified products are picked out. When the cake tea with quality problems is found, reworking is needed in time;

(25) appearance inspection standard: and then, an appearance inspection process is carried out, wherein each cake tea needs a professional inspection worker to measure the pressed tea cake by using a vernier caliper, whether the appearance of each cake is round and smooth, whether the edge thickness of the tea cake is uniform, whether the diameter of the tea cake reaches the standard or not is checked, and the standard error of each detection item is not more than 2 mm. Ensuring that the shape of each cake of tea received by you is round and uniform;

(26) drying room constant temperature drying standard: after steaming and pressing, the water content of the tea is increased, the standard cake needs to enter a drying room for drying, and the drying room for tea making by a maker adopts a full-automatic temperature and humidity sensing device and a temperature circulation technology to ensure that the tea cake is heated uniformly and internally and externally consistent; the thickness, the width and the density of all the drying racks reach the optimal ventilation circulation standard through a plurality of tests, and each single product of the products in the drying room must be put together and cannot be mixed;

(27) standard of degree of drying: when the tea cakes are taken out of the drying room, the drying degree of the tea cakes is ensured to be consistent inside and outside, professional workers need to slightly pinch the tea cakes by experience, the moisture content is detected by the crispness of broken fibers of the tin rope, meanwhile, the tea cakes are weighed to detect whether the weight of the tea cakes reaches the next weight, and the moisture content is controlled below the moisture content which can be safely stored;

(28) the packaging standard of the inner cotton paper is as follows: because the inner cotton paper is directly contacted with the tea cake, all the packaging used cotton paper is the national standard food packaging level handmade cotton paper, each piece of cotton paper is elaborately made by the oldest and the most genuine handmade paper making method, can be stored for a long time and can adsorb peculiar smell, and thus, the inner cotton paper can play a certain promoting role in the later conversion process of the Pu' er tea;

(29) external tissue paper packaging standard: the cotton paper adopted by the external cotton paper package is national standard grade food packaging cotton paper which is not only moisture-proof, insect-proof and peculiar smell-proof, but also has good flexibility and air permeability and is not easy to damage, and has the characteristics of no peculiar smell, wear resistance, durability, white quality and the like; finely packaging and wrapping the cake surfaces by 18-24 folds, and ensuring that the error of each fold interval cannot exceed 1 mm; each cake is pasted with anti-counterfeiting adhesive sticker, and one cake and one code can be traced to prevent counterfeiting;

(30) the packaging standard of the inner paper bag is as follows: after the outer tissue paper is wrapped, packaging of an inner paper bag is carried out, 7 pieces of paper are lifted one by one, each lift is packaged by a kraft paper bag, the sanitation and the environmental protection are guaranteed, meanwhile, the air permeability is good, each lift is respectively pasted with a specially-made anti-counterfeiting code adhesive sticker, the lifting one by one can be traced, the good tracing management of products is guaranteed, and the mounted kraft paper bags need to be neatly stored in a professional frame so as to facilitate the operation of the next process;

(31) the bamboo shoot shell cleaning standard is as follows: the bamboo shoot shells are high in air permeability, peculiar smell is isolated, the bamboo shoot shells are suitable for long-term storage, each bamboo shoot shell is carefully selected, sterilized by sunlight irradiation, manually selected, cleaned by two cleaning procedures, manually wiped and cleaned, sanitation and safety are guaranteed, branded patterns of the bamboo shoot shells are unique branded marks made according to specific products, tradition is continued, the whole ancient ways are exquisite, and clear and proper branded marks can be printed only by mastering proper force and temperature in the branding process;

(32) the traditional manual bamboo shoot shell bundling standard is as follows: the traditional manual bamboo shoot shell rolling process is adopted, the required bamboo shoot shells of each bamboo shoot are cut and formed in advance according to different sizes, the raw materials required for rolling are selected from golden autumn rhubarb bamboos within 10 months, and the bamboo toughness of the product and the time period is optimal; each bamboo skin needs to ensure the length and the thickness to be consistent; when the bamboo strips are bundled, the spacing between the bamboo strips is uniform, each cylinder is fastened and bundled, and the closed position is beautiful and compact;

(33) and (3) loading and extracting standard: and after the cylinder is bundled, the packaging and lifting process is carried out, the packaging and lifting are required to be regularly loaded into a lifting box according to specifications, and the packaging and lifting are carried out on the basis of the principle of being regular, precise and stable and free of shaking after the packaging, so that the possibility that mutual collision and friction and products are damaged cannot occur in the transportation process is ensured. The box is made of materials, has moderate thickness, is healthy and environment-friendly, is convenient for long-distance transportation and is convenient for long-time storage;

(34) boxing finished part standard: the boxed paper boxes are moderate in thickness, healthy and safe, and still need to be boxed according to the principle of regular and regular circumference without shaking, after a product is completely boxed, whether the number of outsourcing is consistent with the number of packing boxed paper needs to be checked again, then a bundling machine is used for bundling the paper boxes into a 'well' -shaped bundling belt, and then the paper boxes are orderly stacked in a warehouse;

(35) packaging and warehousing standard: when the finished products are packed and put in storage, the finished products are required to be put in storage in batches in the same batch, and the comprehensive information such as the storage time, the class, the grade, the name and the like is input into an electronic finished product archive library for management. Stacking is carried out according to the standard that rows and columns are arranged horizontally and vertically, the array is aligned, the warehouse is ventilated, dried and protected from light, and the temperature and the humidity are scientifically supervised by professional instruments and managers;

(36) and (3) finished product identification and evaluation standard: the evaluation and evaluation contents of the finished product are all divided into six parts of appearance, soup color, aroma, soup feeling, taste and leaf bottom for comprehensive evaluation, and the evaluation purpose of the evaluation is that the evaluation result needs to be consistent with the raw material evaluation result. Thus, the quality of the product is determined to be unchanged in the finish machining process;

(37) and (4) inspection standard: after the quality identification, the quality inspection is carried out on all products in an authoritative institution, the component analysis of the products, the detection of pesticide residues of the tea, the physical test, the detection of various quality standards such as chemical indexes, microbial indexes, fungal indexes and the like are completed, and the tea is really healthy and good tea which is comfortable and relieved for consumers to drink;

(38) and (4) finished product storage standard: the warehouse requires ventilation, drying, shade and cool, the temperature and humidity reach balance, the environmental sanitation reaches the national standard, and each type of tea has a separate storage space and can not be mixed. The storage environment can enable the conversion result of the tea to be more stable, the quality predictability is strong, the fragrance is better, the taste is fresh and alive, and the tea property of the Pu' er tea is kept to the maximum extent;

(39) and (5) putting the finished product on the market standard: before the product leaves the factory, a series of pre-factory detection can be carried out to check whether the outer box is complete or not and whether the product is damaged or not, labels such as fragile, pressure-proof and moisture-proof labels are pasted before delivery, and perfect products are guaranteed to be delivered to the hands of consumers.

Compared with the prior art, the invention has the beneficial effects that:

1. the invention screens the quality of ancient tree tea in all aspects from the geographical environments such as altitude, air temperature, soil, rising sun, precipitation and the like and the ecological environment around a tea source, lays a deep foundation for the subsequent product quality and traceability, picks fresh leaves by adopting fresh leaves which have uniform bud-leaf stem proportion, complete bud leaves, no inclusion leaves and single leaves, basically consistent size and length and no impurities, ensures the high quality of raw materials, then puts the fresh leaves in a green storage frame to keep the freshness of the fresh leaves so as to play the maximum potential of the fresh leaves, takes the thickness of the stacked fresh leaves on the basis of no heat generated at the bottom layers of the fresh leaves during spreading and drying, volatilizes the green grass gas and promotes the conversion of components in the fresh leaves so as to soften the leaves, completes the green removal by manual work, can better sense the tea leaves and is suitable for tea preparation, the tea leaves are spread to cool slightly after de-enzyming so as to reduce the temperature of the leaves, evaporate a part of water, reduce the swelling pressure of cells and enhance the toughness, and the rolling can be divided into two actions, namely rolling and twisting, so that the tea leaves can be formed into strips; twisting to break tea cell, squeezing out tea juice, attaching the tea juice to the surface of tea strip to increase viscosity, then, carrying out sun-drying and sun-drying treatment, wherein the whole sun-drying process is carried out in an environment without shelter from a shed, so that the tea leaves are directly contacted with the sun, the whole drying time is not more than one day, and the whole drying area must reach the pollution-free standard, thereby ensuring the quality of raw tea raw material selection, dust in the wools is removed through electrostatic dust removal, impurities which are not manually picked are screened out, therefore, the purity of the tea is ensured, the purity and the high quality of the raw materials can be ensured fundamentally, the appearance of the raw Pu-erh tea is complete, the natural tea fragrance is realized, the fragrance is elegant and lasting, the activity of tea enzyme can be improved, the conversion formation of soluble substances such as amino acid, saccharides and the like is facilitated, the freshness of tea is increased, more soluble sugar is reserved, and the taste of the Pu-erh raw tea is more fragrant and sweet;

2. the electrostatic dust collection is used for removing dust in the wool; screening and picking up impurities which are not picked up manually to ensure that the cleanliness of the tea completely meets the inspection requirement of food hygiene, after electrostatic dust removal, yellow sheets with small probability, tea stalk, thatch, flowers and fruits and other impurities still exist in tea wool, the impurities which are not picked up completely need to be manually picked up, the tea stalk and the impurities are removed for the second time, manual arrangement is carried out during barreling, then steam is passed, the water content in the tea is increased, substances in the tea are converted again, the tea kneading force is uniform, the tea is kneaded for one circle to one half, then a fist is pressed to rotate and flatten four sides of a cloth bag, meanwhile, a round cake shape is kneaded during hand-assisted rotation, the tea pit is ensured to be centered, the tea cake is round, finally, the cloth bag wound into lumps is pressed down towards the cake center, the whole stone mill is pressed flatly, the tea cake is uniformly stressed, a master worker stands on the stone mill and shakes the stone mold uniformly in the same direction, after the tea cakes are pressed, the tea cakes are required to be placed on a spread-drying tea rack in a dry, cool and ventilated place in a neat and uniform manner, spread out for heat dissipation, dried and shaped until water vapor is dissipated, then a cloth bag is disassembled and appearance inspection is carried out, the cakes reaching the standard enter a drying room for drying, then the cakes are packaged through inner cotton paper, outer cotton paper and an inner paper bag, and finally the cakes are put in a warehouse, inspected, stored and put into the market;

3. the invention combines the traditional process and the modern process, can effectively ensure the process precision of the preparation of the raw tea, strictly analyzes the contained substances of the required taste from the desired taste, selects the raw materials by adjusting the contained substance elements, ensures the balance of the longitudinal and the transverse tastes, the balance of the taste and flavor is indicated in the transverse direction, the balance of the lingering charm layer is indicated in the longitudinal direction, ensures the complete aspects of light taste and deep taste, layer change and the taste trigger point, adopts the dry rough tea of different production areas in the same year to carry out transverse blending, adopts the dry rough tea of different production areas in the same production area to carry out longitudinal blending, adopts the dry rough tea of different production areas in different years to carry out comprehensive blending, adopts the dry rough tea of different years to carry out seasonal blending by the Pu' er tea and the autumn tea, adopts the mode of carrying out different tree species blending by the ancient tree tea, the ecological small tree tea and the terrace tea, the blending is not simple even stacking, mixing the stack of tea leaves with another stack of tea leaves. The key of the blending lies in 'blending', just like traditional Chinese medicine prescription filling, 'monarch, minister, assistant and guide' is taught, different tea leaves are blended together according to bulk materials of different years, different tea leaves, different seasons and different processes, the advantages of the tea leaf blending are highlighted, tea leaves produced in different regions, tea leaves with different nutritional ingredients and tea leaves with different tastes caused by human factors are reasonably blended, richer layering sense of Pu 'er tea can be given, the preparation quality and quality of raw tea are improved, the yield of raw tea is effectively improved, and the quality of Pu' er raw tea can be improved.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. 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.

A preparation method of raw Pu' er tea in 39 working procedures comprises the following specific steps:

The raw tea can be divided into five drinking periods:

1. the first is that the tea is just made for three months, the water vapor is faded initially, the tea is heavy in nature and strong in tea smell, the taste is green and astringent, and the tea is full, and the advantages and the disadvantages are clear at a glance;

2. in the second product drinking period, after one year, the water taste in the tea is faded, the inner quality disturbed by high-temperature steaming and pressing gradually precipitates, the taste tends to be stable, and the real condition of the tea can be produced by the product;

3. in the third drinking period, after three years, the tea has stable taste and obvious internal quality;

4. in the fourth drinking period, the old taste of the raw tea which is aged for seven years can slowly appear after seven years;

5. the tea with more than seven years has the functions of warming, nourishing the stomach and invigorating the stomach.

The invention screens the quality of ancient tree tea in all aspects from the geographical environments such as altitude, air temperature, soil, rising sun, precipitation and the like and the ecological environment around a tea source, lays a deep foundation for the subsequent product quality and traceability, picks fresh leaves by adopting fresh leaves which have uniform bud-leaf stem proportion, complete bud leaves, no inclusion leaves and single leaves, basically consistent size and length and no impurities, ensures the high quality of raw materials, then puts the fresh leaves in a green storage frame to keep the freshness of the fresh leaves so as to play the maximum potential of the fresh leaves, takes the thickness of the stacked fresh leaves on the basis of no heat generated at the bottom layers of the fresh leaves during spreading and drying, volatilizes the green grass gas and promotes the conversion of components in the fresh leaves so as to soften the leaves, completes the green removal by manual work, can better sense the tea leaves and is suitable for tea preparation, the tea leaves are spread to cool slightly after de-enzyming so as to reduce the temperature of the leaves, evaporate a part of water, reduce the swelling pressure of cells and enhance the toughness, and the rolling can be divided into two actions, namely rolling and twisting, so that the tea leaves can be formed into strips; twisting, tea leaf cell can be broken, tea juice is squeezed out, the tea juice is attached to the surface of tea strips to increase viscosity, then sun-drying and sun-drying are carried out, the whole sun-drying process is carried out in a greenhouse-free shielding environment, tea leaves are directly contacted with sunlight, the whole drying time does not exceed one day, the whole drying area must reach the pollution-free standard, thus the quality of raw tea raw material selection can be ensured, dust in the raw material is removed through electrostatic dust removal, impurities which are not manually selected are screened out, the cleanliness of tea is ensured, the cleanliness and high quality of raw materials can be ensured radically, the appearance of Pu 'er raw tea is complete, the tea has natural tea fragrance and lasting fragrance, the activity of tea enzyme can be improved, the conversion formation of soluble substances such as amino acid and sugar is facilitated, the freshness of the tea leaves is increased, more soluble sugar is reserved, the taste of the Pu' er raw tea is more fragrant and sweet, after electrostatic dust removal, yellow pieces with small probability, tea stalks, thatch, flowers and fruits and other impurities in tea raw materials still exist, the yellow pieces, the tea stalks and the impurities are manually selected out, secondarily removed, manually arranged during barreling, and then subjected to steam, so that the water content in tea is increased, substances in the tea are converted again, the tea kneading force is uniform, the tea is kneaded for one circle to one half, then the four sides of the cloth bag are pressed and flattened by a fist-shaped rotary press, meanwhile, the cake is shaped by a hand-assisted rotary press, a tea pit is centered, a tea cake is round and smooth, finally, a cloth bag opening wound into a cake is pressed down towards a cake core, the whole stone mill is flatly pressed, the stone mold is uniformly shaken in the same direction on the stone mill by an operator, the tea cake is thin and uniform, and after the tea cake is pressed, the tea cake needs to be placed in a drying way, and uniformly thick, Spreading and drying the tea on a tea stand at a cool and ventilated place, spreading and radiating, drying and shaping until water vapor is dispersed, then detaching a cloth bag and inspecting the appearance, drying a standard cake in a drying room, packaging the cake by using inner cotton paper, outer cotton paper and an inner paper bag, and finally warehousing, checking, storing and putting the cake into the market The method adopts the mode of comprehensively blending the dry raw tea in different years and different production areas, carrying out season blending on the spring tea and the autumn tea of the Pu' er tea and carrying out different tree species blending on the old tree tea, the ecological small tree tea and the Taiji tea, wherein the blending is not simple and uniform, and the tea and the other tea are mixed together. The key of the blending lies in 'blending', just like traditional Chinese medicine prescription filling, 'monarch, minister, assistant and guide' is taught, different tea leaves are blended together according to bulk materials of different years, different tea leaves, different seasons and different processes, the advantages of the tea leaf blending are highlighted, tea leaves produced in different regions, tea leaves with different nutritional ingredients and tea leaves with different tastes caused by human factors are reasonably blended, richer layering sense of Pu 'er tea can be given, the preparation quality and quality of raw tea are improved, the yield of raw tea is effectively improved, and the quality of Pu' er raw tea can be improved.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims

1. A preparation method of raw Pu' er tea with 39 working procedures is characterized in that: the preparation method of the Pu-erh raw tea with 39 working procedures comprises the following specific steps:

(6) manual enzyme deactivation: the green removing aims at slowing down the fermentation speed of the tea and increasing the softness of the tea to be beneficial to rolling and removing green taste, the green removing time has no unified standard and is influenced by the size, the old tenderness, the season, the amount of water content in the tea and the like of the leaves of the fresh leaves, the green removing of the fresh leaves under different conditions is different from the temperature of a pot when in use, and the tea can be better sensed by complete manual green removing even though the tea is complex, so that the tea is made to be suitable due to tea, the content substances in the tea can be kept as far as possible, and the tea has larger conversion space in later-stage storage;