CN113796426A - Raw Pu' er tea 5321 blending method - Google Patents
Raw Pu' er tea 5321 blending method Download PDFInfo
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- CN113796426A CN113796426A CN202010553481.4A CN202010553481A CN113796426A CN 113796426 A CN113796426 A CN 113796426A CN 202010553481 A CN202010553481 A CN 202010553481A CN 113796426 A CN113796426 A CN 113796426A
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- 238000000034 method Methods 0.000 title claims abstract description 77
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 title claims abstract description 70
- 235000020339 pu-erh tea Nutrition 0.000 title claims abstract description 70
- 238000002156 mixing Methods 0.000 title claims abstract description 23
- 235000013616 tea Nutrition 0.000 claims abstract description 74
- 239000002994 raw material Substances 0.000 claims abstract description 32
- 230000008569 process Effects 0.000 claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000003892 spreading Methods 0.000 claims abstract description 9
- 230000007480 spreading Effects 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 230000007246 mechanism Effects 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 238000003825 pressing Methods 0.000 claims abstract description 5
- 239000004575 stone Substances 0.000 claims abstract description 5
- 244000269722 Thea sinensis Species 0.000 claims description 72
- 239000000796 flavoring agent Substances 0.000 claims description 21
- 235000019634 flavors Nutrition 0.000 claims description 21
- 102000004190 Enzymes Human genes 0.000 claims description 20
- 108090000790 Enzymes Proteins 0.000 claims description 20
- 230000009849 deactivation Effects 0.000 claims description 20
- 239000003205 fragrance Substances 0.000 claims description 8
- 206010013911 Dysgeusia Diseases 0.000 claims description 7
- 238000011156 evaluation Methods 0.000 claims description 7
- 244000268590 Euryale ferox Species 0.000 claims description 6
- 235000006487 Euryale ferox Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 4
- 235000009569 green tea Nutrition 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 230000000295 complement effect Effects 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 230000032683 aging Effects 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000003749 cleanliness Effects 0.000 abstract description 2
- 238000000227 grinding Methods 0.000 abstract description 2
- 241001122767 Theaceae Species 0.000 abstract 6
- 240000001238 Gaultheria procumbens Species 0.000 description 4
- 235000007297 Gaultheria procumbens Nutrition 0.000 description 4
- 235000010394 Solidago odora Nutrition 0.000 description 4
- 230000007547 defect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a method for blending raw Pu' er tea 5321, which comprises the following steps: s1, preparation of raw Pu' er tea raw materials: insisting on taking materials in a core production area of the Pu 'er tea, continuing the traditional manual primary processing process, picking fresh Pu' er tea leaves, spreading and drying in the air, heating the de-enzyming equipment according to a temperature-raising program when the fresh leaves are Microsoft, setting a proper de-enzyming temperature, and placing the fresh leaves in the de-enzyming equipment, wherein the invention has the beneficial effects that: the Pu 'er raw tea with rich tea rhyme can be formed by specific selection and matching of each technical parameter, the traditional manual de-enzyming and stone-grinding cake pressing process is combined with the modern mechanism and the sanitary process, the cake can be shaped by a stone grinder through the mechanism, the aging condition is reserved, and meanwhile, the cleanliness of the tea product is better improved compared with the single traditional process, the Pu' er raw tea prepared from different tea leaf grade raw materials and tea leaves in different seasons has good quality stability, diversified mouthfeel and complicated aging.
Description
Technical Field
The invention relates to the technical field of raw Pu 'er tea, in particular to a raw Pu' er tea 5321 blending method.
Background
Pu' er raw tea is praised by consumers because of unique tea charm, especially the tea of several mountains in Yunnan. However, the mountain tea has the problems of low yield, high price and single mouthfeel.
The prior product technology has defects or shortcomings:
firstly, the tea is prepared by generally using the traditional method, and the lingering charm research of the raw tea is lacked, so that the taste is simplified and the aging is simple;
picking and manufacturing in the same season are generally implemented;
and the research is lack after the raw tea is aged.
Disclosure of Invention
The invention aims to provide a method for blending raw Pu' er tea 5321, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a raw Pu' er tea 5321 blending method comprises the following steps:
s1, preparation of raw Pu' er tea raw materials: insisting on taking materials in a core production area of the Pu ' er tea, continuously carrying out the traditional manual primary processing process, picking fresh Pu ' er tea leaves, spreading and drying in the air, heating enzyme deactivation equipment according to a temperature rise program when the fresh leaves are Microsoft, setting a proper enzyme deactivation temperature, placing the fresh leaves in the enzyme deactivation equipment, taking out the Pu ' er tea after enzyme deactivation, spreading and cooling again until the temperature of the Pu ' er tea leaves is reduced to room temperature, kneading to obtain strip Pu ' er tea, and sun-drying the strip Pu ' er tea to prepare sun-dried raw tea to become a raw Pu ' er tea material;
s2, storage of Pu' er tea raw materials: storing the sun-dried green tea according to the division of tea production areas, and classifying according to different grades;
s3, formula process: 5321 preparing Pu' er tea by original flavor tea preparation method, first, strictly developing products according to five-charm standard requirements; then, strictly selecting a combination formula of the raw materials of the Pu 'er tea in the three production areas to ensure that the taste of the Pu' er tea meets the five-rhyme standard;
s4, production process: the qualified Pu' er tea product is produced by adhering two techniques, namely a hereditary ancient method manual technique and combining a modern clean technique;
s5, and finishing the Pu' er tea product.
Preferably, the water-removing time in the step S1 is 20 to 30 minutes.
Preferably, the 5' in the 5321 positive flavor tea making method in the step S3 is five notes, and the five notes are rich in fragrance, obvious in aftertaste, strong and bubble-resistant, clear in water path and smooth in throat.
Preferably, the '3' in the 5321 normal flavor tea making method in the step S3 is the raw material fusing at least 3 small producing areas of puer tea.
Preferably, the 5321 normal flavor tea making method in step S3 is a combination of 2 processes.
Preferably, the 2 processes are combined into a traditional manual enzyme deactivation and stone mill cake pressing process combined with a modern mechanism and a sanitary process.
Preferably, in the 5321 original flavor tea making method in step S3, "1", namely five charms are combined, and five charms are fused and coordinated, so that the advantages are complemented.
Preferably, the five-in-one evaluation method comprises the following steps:
a: 10 g of raw materials of each gorgon fruit tea are taken, soaked for 1 minute, 3 minutes and 5 minutes respectively, and then five tea making groups make tea, and then the tea is evaluated according to the evaluation scores of fragrance, aftertaste, strong strength, waterway and throat rhyme, wherein the highest score and the second highest score are the tea property superiority of the highest score, and the highest score and the second highest score are taken for standby application, and the raw materials of different gorgons are evaluated for multiple times until 5 rhymes are obtained completely;
b: and (4) evaluating the 5-rhyme whole standby raw materials by five tea evaluating team members according to 5 blending ratios until the five persons score the optimal scheme, and forming the finished product blending scheme.
Compared with the prior art, the invention has the beneficial effects that: the Pu 'er raw tea with rich tea rhyme can be formed by specific selection and matching of each technical parameter, the traditional manual de-enzyming and stone-grinding cake pressing process is combined with the modern mechanism and the sanitary process, the cake can be shaped by a stone grinder through the mechanism, the aging condition is reserved, and meanwhile, the cleanliness of the tea product is better improved compared with the single traditional process, the Pu' er raw tea prepared from different tea leaf grade raw materials and tea leaves in different seasons has good quality stability, diversified mouthfeel and complicated aging.
Detailed Description
The invention provides a technical scheme that: a raw Pu' er tea 5321 blending method comprises the following steps:
s1, preparation of raw Pu' er tea raw materials: insisting on taking materials in a core production area of the Pu ' er tea, continuously carrying out the traditional manual primary processing process, picking fresh Pu ' er tea leaves, spreading and drying in the air, heating enzyme deactivation equipment according to a temperature rise program when the fresh leaves are Microsoft, setting a proper enzyme deactivation temperature, placing the fresh leaves in the enzyme deactivation equipment, taking out the Pu ' er tea after enzyme deactivation, spreading and cooling again until the temperature of the Pu ' er tea leaves is reduced to room temperature, kneading to obtain strip Pu ' er tea, and sun-drying the strip Pu ' er tea to prepare sun-dried raw tea to become a raw Pu ' er tea material;
s2, storage of Pu' er tea raw materials: storing the sun-dried green tea according to the division of tea production areas, and classifying according to different grades;
s3, formula process: 5321 preparing Pu' er tea by original flavor tea preparation method, first, strictly developing products according to five-charm standard requirements; then, strictly selecting a combination formula of the raw materials of the Pu 'er tea in the three production areas to ensure that the taste of the Pu' er tea meets the five-rhyme standard;
s4, production process: the qualified Pu' er tea product is produced by adhering two techniques, namely a hereditary ancient method manual technique and combining a modern clean technique;
s5, and finishing the Pu' er tea product.
Wherein the water-removing time in the step S1 is 20-30 minutes.
In the 5321 positive flavor tea making method in the step S3, 5 is five flavors, and the five flavors are strong fragrance, obvious aftertaste, strong and anti-soaking property, clear water path and smooth throat flavor, and the fragrance and flavor, the smell, the body feeling and the extraction time of the content substances of different mountain tea are different, so that the characteristics of the agricultural products cannot be standardized, and the characteristics are standardized by 5 flavors through the positive flavor tea making method.
Wherein, 3 in the 5321 normal flavor tea making method in the step S3 is raw pu-er tea prepared by fusing at least more than 3 raw materials of small pu-er tea producing areas and using different tea grade raw materials and tea leaves in different seasons.
Wherein, the 2 in the 5321 original flavor tea making method in the step S3 is the combination of 2 processes, combines the advantages of the processes, increases the diversity of the taste and is complicated to age.
Wherein, the 2 processes are combined into the traditional manual enzyme deactivation and stone mill cake pressing process combined with the modern mechanism and the sanitary process, and the qualified Pu' er tea product is produced by adhering to the two processes, namely the hereditary ancient method manual skill and combining the modern clean skill.
In the 5321 original flavor tea making method in the step S3, 1 is a combination of five charms, and the five charms are fused and coordinated, complementary in advantages, good in quality improvement stability and diversified in taste.
The five-rhyme-in-one evaluation method comprises the following steps of:
a: 10 g of raw materials of each gorgon fruit tea are taken, soaked for 1 minute, 3 minutes and 5 minutes respectively, and then five tea making groups make tea, and then the tea is evaluated according to the evaluation scores of fragrance, aftertaste, strong strength, waterway and throat rhyme, wherein the highest score and the second highest score are the tea property superiority of the highest score, and the highest score and the second highest score are taken for standby application, and the raw materials of different gorgons are evaluated for multiple times until 5 rhymes are obtained completely;
b: and (4) evaluating the 5-rhyme whole standby raw materials by five tea evaluating team members according to 5 blending ratios until the five persons score the optimal scheme, and forming the finished product blending scheme.
Example (b):
s1, preparation of raw Pu' er tea raw materials: insisting on taking materials in a core production area of the Pu ' er tea, continuously carrying out the traditional manual primary processing process, picking fresh Pu ' er tea leaves, spreading and drying in the air, heating enzyme deactivation equipment according to a temperature rise program when the fresh leaves are Microsoft, setting a proper enzyme deactivation temperature, placing the fresh leaves in the enzyme deactivation equipment, carrying out enzyme deactivation operation for 20-30 minutes, taking out the Pu ' er tea after enzyme deactivation, spreading and cooling again until the temperature of the Pu ' er tea leaves is reduced to room temperature, kneading to obtain strip Pu ' er tea, and sun-drying the strip Pu ' er tea to prepare sun-dried raw tea to become a raw Pu ' er tea raw material; s2, storage of Pu' er tea raw materials: storing the sun-dried green tea according to the division of tea production areas, and classifying according to different grades;
s3, formula process: the method is characterized in that 10 g of raw materials of the mountain tea in a small production area of at least 3 Pu' er tea are fused, the raw materials are respectively soaked for 1 minute, 3 minutes and 5 minutes, then five tea making groups make tea, the grades of fragrance, aftertaste, strong strength, waterway and throat rhyme are given, the highest grade and the next highest grade are the tea character advantages of the highest grade and the next highest grade, the raw materials of different mountain tea are given multiple grades for standby until 5 rhymes are taken completely, five tea making groups evaluate 5 rhymes and the whole standby raw materials are taken according to 5 blending proportions, the evaluation is carried out until the five persons score the optimal scheme, and the scheme can be a finished product blending scheme;
s4, production process: the qualified Pu' er tea product is produced by adhering two techniques, namely a hereditary ancient method manual technique and combining a modern clean technique;
s5, and finishing the Pu' er tea product.
Claims (8)
1. A method for blending raw Pu' er tea 5321 is characterized in that: the method comprises the following steps:
s1, preparation of raw Pu' er tea raw materials: insisting on taking materials in a core production area of the Pu ' er tea, continuously carrying out the traditional manual primary processing process, picking fresh Pu ' er tea leaves, spreading and drying in the air, heating enzyme deactivation equipment according to a temperature rise program when the fresh leaves are Microsoft, setting a proper enzyme deactivation temperature, placing the fresh leaves in the enzyme deactivation equipment, taking out the Pu ' er tea after enzyme deactivation, spreading and cooling again until the temperature of the Pu ' er tea leaves is reduced to room temperature, kneading to obtain strip Pu ' er tea, and sun-drying the strip Pu ' er tea to prepare sun-dried raw tea to become a raw Pu ' er tea material;
s2, storage of Pu' er tea raw materials: storing the sun-dried green tea according to the division of tea production areas, and classifying according to different grades;
s3, formula process: 5321 preparing Pu' er tea by original flavor tea preparation method, first, strictly developing products according to five-charm standard requirements; then, strictly selecting a combination formula of the raw materials of the Pu 'er tea in the three production areas to ensure that the taste of the Pu' er tea meets the five-rhyme standard;
s4, production process: the qualified Pu' er tea product is produced by adhering two techniques, namely a hereditary ancient method manual technique and combining a modern clean technique;
s5, and finishing the Pu' er tea product.
2. The method for blending the raw puerh tea 5321 according to claim 1, which is characterized in that: the water-removing time in the step S1 is 20-30 minutes.
3. The method for blending the raw puerh tea 5321 according to claim 1, which is characterized in that: in the 5321 positive flavor tea making method in the step S3, 5 is five notes, and the five notes are rich in fragrance, obvious in aftertaste, strong and durable in soaking, clear in water path and smooth in throat.
4. The method for blending the raw puerh tea 5321 according to claim 1, which is characterized in that: the 3 'in the 5321 normal flavor tea making method in the step S3 is the raw material fused with at least more than 3 small producing areas of Pu' er tea.
5. The method for blending the raw puerh tea 5321 according to claim 1, which is characterized in that: the 2 in the 5321 original flavor tea making method in the step S3 is the combination of 2 processes.
6. The method for blending the raw Pu' er tea 5321 as claimed in claim 5, wherein: the 2 processes are combined into a traditional manual enzyme deactivation and stone mill cake pressing process combined with a modern mechanism and a sanitary process.
7. The method for blending the raw puerh tea 5321 according to claim 1, which is characterized in that: in the 5321 positive flavor tea making method in the step S3, 1 is a five-rhyme combination, and five rhymes are fused and coordinated and have complementary advantages.
8. The method for blending the raw Pu' er tea 5321 as claimed in claim 7, wherein: the five-rhyme-in-one evaluation method comprises the following steps:
a: 10 g of raw materials of each gorgon fruit tea are taken, soaked for 1 minute, 3 minutes and 5 minutes respectively, and then five tea making groups make tea, and then the tea is evaluated according to the evaluation scores of fragrance, aftertaste, strong strength, waterway and throat rhyme, wherein the highest score and the second highest score are the tea property superiority of the highest score, and the highest score and the second highest score are taken for standby application, and the raw materials of different gorgons are evaluated for multiple times until 5 rhymes are obtained completely;
b: and (4) evaluating the 5-rhyme whole standby raw materials by five tea evaluating team members according to 5 blending ratios until the five persons score the optimal scheme, and forming the finished product blending scheme.
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| CN202010553481.4A CN113796426A (en) | 2020-06-17 | 2020-06-17 | Raw Pu' er tea 5321 blending method |
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| CN202010553481.4A CN113796426A (en) | 2020-06-17 | 2020-06-17 | Raw Pu' er tea 5321 blending method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115804411A (en) * | 2022-11-25 | 2023-03-17 | 云南昆船设计研究院有限公司 | Method and system for intelligently blending Pu' er tea (raw tea) products |
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2020
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| CN115804411A (en) * | 2022-11-25 | 2023-03-17 | 云南昆船设计研究院有限公司 | Method and system for intelligently blending Pu' er tea (raw tea) products |
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