Systematic preparation method for Pu' er tea blending

文档序号：1867026 发布日期：2021-11-23 浏览：16次中文

阅读说明：本技术 一种普洱茶拼配的体系化制备方法 (Systematic preparation method for Pu' er tea blending ) 是由拥进才拥福江拥进祥于 2021-04-14 设计创作，主要内容包括：本发明公开了一种普洱茶拼配的体系化制备方法,包括以下操作步骤：将易武栽培型甜茶、易武栽培型香柔茶、布朗荒野过渡型微苦茶、布朗栽培型苦茶、临沧栽培型香柔茶、临沧荒野过渡型高香茶、普洱栽培型香甜茶、普洱栽培型香柔茶清洗、混合、晾晒、炒制、揉捻、烘干、包装。本发明口感甜润,香气高扬,增加茶的野韵及茶气的深度及广度,更增加了茶的甜柔感,使汤水层次丰富,汤质醇厚,口感平衡,可以让各种茶性有机结合在一起,增加品茶过程中的饱满度与丰富度,同时也塑造出超越普通茶性的产品。(The invention discloses a systematic preparation method for Pu' er tea blending, which comprises the following operation steps: cleaning and mixing easily-Wu-cultivated sweet tea, easily-Wu-cultivated soft scented tea, Brown wild transition type slightly-bitter tea, Brown cultivated bitter tea, Lincang-cultivated soft scented tea, Lincang wild transition type highly-fragrant tea, Pu 'er-cultivated sweet tea and Pu' er-cultivated soft scented tea, air drying, parching, kneading, oven drying, and packaging. The invention has sweet taste and high fragrance, increases the wild charm of the tea and the depth and the breadth of tea smell, further increases the sweet and soft feeling of the tea, enriches the level of soup, has mellow soup quality and balanced taste, can organically combine various tea properties, increases the fullness and the richness in the tea tasting process, and simultaneously manufactures products with the tea properties superior to those of common tea.)

1. A systematic preparation method for Pu' er tea blending is characterized in that: the method comprises the following operation steps:

s1, respectively cleaning fresh leaves of picked Yiwu cultivation type sweet tea, Yiwu cultivation type soft and fragrant tea, Brown wild transition type slightly bitter tea, Brown cultivation type bitter tea, Lincang cultivation type soft and fragrant tea, Lincang wild transition type high-fragrance tea, Pu 'er cultivation type sweet tea and Pu' er cultivation type soft and fragrant tea with water;

s2, mixing 35-40 parts of easy-to-Wu-cultivate type sweet tea, 15-25 parts of easy-to-Wu-cultivate type soft and fragrant tea, 25-35 parts of Brown wild transition type slightly bitter tea, 15-25 parts of Brown cultivate type bitter tea, 25-35 parts of wild cultivate type soft and fragrant tea, 35-40 parts of wild transition type high and fragrant tea, 15-25 parts of Pu 'er cultivate type sweet tea and 25-35 parts of Pu' er cultivate type soft and fragrant tea according to the components and weight parts to prepare the fresh Pu 'er tea leaves, putting the fresh Pu' er tea leaves into a dehydration device, starting the dehydration device to remove the water core on the surfaces of the Pu 'er tea leaves, and putting the Pu' er tea leaves into a ventilated place to ventilate and dry for 1-3 hours;

s3, putting the aired fresh Pu ' er tea leaves into a tea leaf frying machine, frying for 5-10min, wherein the water content of the fried fresh Pu ' er tea leaves is 20-30%, and obtaining Pu ' er tea leaves, wherein the temperature for frying the tea is 200-;

s4, taking the fried Pu 'er tea leaves out of the tea leaf frying machine, cooling to room temperature, and putting the cooled Pu' er tea leaves into a tea leaf rolling machine to roll for 10-20 min;

s5, putting the Pu 'er tea leaves in the step S3 into an oven, and drying at 60-70 ℃ for 2-5h, wherein the water content of the Pu' er tea leaves is 1-3%;

and S6, packaging the dried Pu 'er tea leaves to obtain the Pu' er tea.

2. The systematic preparation method for Pu' er tea blending according to claim 1, which is characterized in that: the centrifugal rotation speed of the dewatering device in the step S2 is 40-80 r/m.

3. The systematic preparation method for Pu' er tea blending according to claim 1, which is characterized in that: the rotation speed of the tea rolling machine in the step S4 is 30-60 r/min.

4. The systematic preparation method for Pu' er tea blending according to claim 1, which is characterized in that: the Pu' er tea package in the step S7 is vacuum package.

5. The systematic preparation method for Pu' er tea blending according to claim 1, which is characterized in that: the weight of each packaging bag of the Pu' er tea in the step S7 is 5-10 g.

6. The systematic preparation method for Pu' er tea blending according to claim 1, which is characterized in that: and the airing and stacking height of the fresh Pu' er tea leaves in the step S1 is 1-3 cm.

Technical Field

The invention relates to the technical field of Pu 'er tea preparation, in particular to a systematic preparation method for Pu' er tea blending.

Background

The Pu 'er tea is a loose tea and a compressed tea which are processed by post fermentation by using Yunnan big-leaf sunning raw tea in a certain area of Yunnan province as a raw material, and is originally produced in places such as Szemao, Banna, Lincang and the like in the wandering area of Yunnan Langchan river, and is distributed in Pu' er county in the city of Szemao in Yunnan province, so that the Pu 'er tea is named as the Pu' er tea. The Pu 'er tea is characterized by strong regionality and manufacturability, the tea product is precious in aging and is more fragrant in aging, the tea is a very characteristic tea in Chinese tea, Pu' er tea is divided into raw tea and cooked tea from different fermentation, and the finished product is divided into loose tea and compressed tea. The green tea is mainly green and dark green, and is partially converted into yellow green and yellow red after aging. The soup color is mainly yellow green, yellow red and golden yellow. The cooked tea is mainly reddish brown, has obvious pile flavor, has thick and bright red and unique flavor of the endoplasmic soup, mellow and sweet taste and brownish red leaf bottom and hardly bitter.

The tea species and the growth form are important factors influencing the taste of Pu' er tea, about 200 camellia plants are discovered at present, 34 camellia plants are used as tea plants, and 31 camellia plants and two varieties are available in Yunnan. In the industrial, academic and industrial fields, the variety and growth form of Pu' er tea are roughly classified into "big leaf tea, middle and small leaf tea", "group species, improved species", "wild tea, barren tea, Taidi tea" and so on. Summarizing, the tea plant variety suitable for making the Pu' er tea comprises Meng sea big leaf species, Yiwu green bud tea, Yuanjiang glutinous tea, Jinggu white tea, Yun kang ten, Yun kang 14, Yun kang 9, Shuangjiangmengku big leaf species, Fengqing big leaf species and the like. 1. Pu her tea species-large leaf species. Meng Hai Da Ye variety, cultivated ancient tree tea, generally bitter tongue bottom, and the fragrance is deposited to promote the production of body fluid, the main three are grey, white and black, the soup of new tea is light yellow, and the tea is golden yellow after being heavily stuffy, and is transparent and bright, the bottom of the leaf is dark blue, and the back of the leaf is unhaired. The Mengku big leaf species has the advantages that the relative elevation is generally higher than that of the Mengkai sea, the cord is not as thick as that of the Mengkai sea, the leaves are thick, strong, short and narrow, the taste is strong, the body fluid is extremely strong, the speed is high, the fragrance is slight, the leaf bottom is as soft as a silk section, and the glossiness is good. 2. Pu her tea species-middle leaf species. Leaf seeds in Miscanthus: the special flower honey fragrance is slightly sweet, bitter and slightly astringent in taste, rapid in body fluid generation, fragrant in fragrance, moderate in leaf bottom, yellow in color and more in cyan leaf bottom. Leaf species in Jingmai Dazhai: the fragrance is inferior to the mango scenery. Slightly sweet, bitter and slightly astringent in taste and generally promoting the production of body fluid, the leaf base is almost the same, but the mottle is larger, and the yellow, red and green leaf bases are more. Tea trees with medium-leaf type generally have high astringent taste, low bitter taste, rapid body fluid generation and high fragrance, and the tea soup is not mellow. 3. Puer tea species-lobular species. In Meng Hang region, there are some small leaf species of ancient tea trees in the shikim branches of ancient six-big tea mountain, Yibang; the tea has the advantages of partial orchid fragrance, strong fragrance, sweet silk, light white tea soup, high alcohol thickness in mouth, extremely low bitterness, long-lasting and comfortable body fluid production, obviously smaller leaves and less soaking resistance than medium-leaf and large-leaf tea.

However, the Pu' er tea blended in the market is not ideal. The blending is not a simple even pile, and the pile of tea leaves is mixed with another pile of tea leaves. The key of the matching is 'matching', just like Chinese medicine prescription, the matching is characterized in that 'monarch, minister, assistant and guide' is taught, different tea leaves are matched together according to bulk materials of different years, different tea leaves, different seasons and different processes, the advantages of the tea leaves are highlighted, and the defects of the tea leaves are covered. Therefore, a systematic preparation method for Pu 'er tea blending is provided, the problems of no scientificity and disordered formula in a Pu' er tea blending system are solved, and the blending technology is digitalized and scientific to stabilize the blending result.

Disclosure of Invention

The invention mainly aims to provide a systematic preparation method for Pu' er tea blending, which can effectively solve the problems in the background technology.

In order to achieve the purpose, the invention adopts the technical scheme that:

a systematic preparation method for Pu' er tea blending comprises the following operation steps:

s4, taking the fried Pu 'er tea leaves out of the tea leaf frying machine, cooling to room temperature, and putting the cooled Pu' er tea leaves into a tea leaf rolling machine to roll for 10-20 min;

s5, putting the Pu 'er tea leaves in the step S3 into an oven, and drying at 60-70 ℃ for 2-5h, wherein the water content of the Pu' er tea leaves is 1-3%;

and S6, packaging the dried Pu 'er tea leaves to obtain the Pu' er tea.

In a preferred embodiment of the present invention, the centrifugal rotation speed of the dewatering device in step S2 is 40-80 rpm.

In a preferred embodiment of the present invention, the rotation speed of the tea rolling machine in step S4 is 30-60 rpm.

As a preferable technical scheme of the invention, the Pu' er tea packaging in the step S7 is vacuum packaging.

As a preferable technical scheme of the invention, the weight of each packaging bag of the Pu' er tea in the step S7 is 5-10 g.

As a preferable technical scheme of the invention, the airing and stacking height of the fresh Pu' er tea leaves in the step S1 is 1-3 cm.

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

1. the cultivated sweet tea and the cultivated fragrant sweet tea have the effects of sweet taste and high fragrance, wild transition type slightly bitter tea and wild transition type high-fragrance tea are added to increase the wild rhyme of the tea and the depth and the breadth of tea smell, and cultivated fragrant soft tea is added to further increase the sweet soft feeling of the tea;

2. the invention takes tea which is easy to be strong as base material, takes ' soft ' of tea soup, takes tea which is vicarious as one of auxiliary materials, takes ' sweet ' of the tea, forms the best acceptable basic ' sweet soft ' in the tea, deepens the bottom of the product and the characteristics when adding ' bitter ' in Brown region, and makes the Pu ' er tea soft and compatible, thus organically combining various tea properties, increasing the fullness and richness in the tea tasting process, and simultaneously, molding the product which exceeds the common tea property.

Detailed Description

In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.

Example 1

A systematic preparation method for Pu' er tea blending comprises the following operation steps:

s4, taking the fried Pu 'er tea leaves out of the tea leaf frying machine, cooling to room temperature, and putting the cooled Pu' er tea leaves into a tea leaf rolling machine to roll for 10-20 min;

s5, putting the Pu 'er tea leaves in the step S3 into an oven, and drying at 60-70 ℃ for 2-5h, wherein the water content of the Pu' er tea leaves is 1-3%;

and S6, packaging the dried Pu 'er tea leaves to obtain the Pu' er tea.

In this embodiment, the centrifugal rotation speed of the dewatering device in step S2 is preferably 40-80 rpm.

In this embodiment, the rotation speed of the tea rolling machine in the step S4 is preferably 30-60 rpm.

In this embodiment, preferably, the pu' er tea package in the step S7 is vacuum package.

In this embodiment, preferably, the weight of each packaging bag of the puer tea in the step S7 is 5-10 g.

In this embodiment, preferably, the airing and stacking height of the fresh puer tea leaves in the step S1 is 1-3 cm.

Example 2

A systematic preparation method for Pu' er tea blending comprises the following operation steps:

s2, mixing 40 parts of easy-to-Wu-cultivate type sweet tea, 25 parts of easy-to-Wu-cultivate type soft tea, 35 parts of Brown wild transition type slightly bitter tea, 25 parts of Brown cultivate type bitter tea, 35 parts of Lincang cultivate type soft tea, 40 parts of Lincang wild transition type highly-fragrant tea, 25 parts of Pu 'er cultivate type sweet tea and 35 parts of Pu' er cultivate type soft tea according to the components and the parts by weight to prepare the fresh Pu 'er tea leaves, putting the fresh Pu' er tea leaves into a dehydration device, starting the dehydration device to remove the water separation core on the surfaces of the Pu 'er tea fresh leaves, and putting the Pu' er tea fresh leaves into a ventilated place to be ventilated and aired for 2 hours;