CN104171065A - Method for aging Liu Pao tea in cellar - Google Patents
Method for aging Liu Pao tea in cellar Download PDFInfo
- Publication number
- CN104171065A CN104171065A CN201410379135.3A CN201410379135A CN104171065A CN 104171065 A CN104171065 A CN 104171065A CN 201410379135 A CN201410379135 A CN 201410379135A CN 104171065 A CN104171065 A CN 104171065A
- Authority
- CN
- China
- Prior art keywords
- tea
- cellar
- ageing
- square
- storing things
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for aging Liu Pao tea in a cellar, relating to the technical field of tea preparation. The method comprises the steps of airing, aging, reviewing, preparing a finished product and the like. The method mainly comprises the following steps: fully airing autoclaved basket-packaged tea, reducing the water content and temperature of the tea, and then transferring the tea into an aging cellar for naturally aging, wherein the relative humidity in the cellar is controlled to be 75-90%, and the temperature in the cellar is controlled to be 22-28 DEG C; in an aging process, moving a tea basket once every month, aging for more than 6 months, finally reviewing the boiling soup, and transporting the tea out of the cellar for sale when the quality of reviewed tea meets the cellar-leaving requirements. By adopting the method disclosed by the invention, the problems of high production cost and unstable tea quality existing in a conventional Liu Pao tea aging process can be solved.
Description
Technical field
The present invention relates to Tea Processing technical field, aging method in especially a kind of six tea cellars for storing things, fort.
Background technology
One of black tea of six fort Camellias, the main place of production is to be positioned at-24 ° 10 ' 14 of 111 ° 51 ' 14 of east longitude "-111 ° 40 ' north latitude 22 ° 58 ' 12 " " between area, Wuzhou, Guangxi; its traditional tea-manufacturing technology is with first six fort tea gross tea of system; pass through the operations such as raw material selection, pile-fermentation, decatize, compacting, ageing; finally obtain six fort tea finished products of loose tea and compressed tea, make six fort tea sets for quality red, dense, old, that alcohol four is exhausted again; Ageing operation is the important step in six fort tea manufacturing process, generally that the tealeaves after decatize is reduced to moisture content, reduces Ye Wenhou, dress basket is deposited in shady and cool moistening place and carries out ageing, through the time about half a year, open soup evaluation, when tealeaves soup look becomes red dense, flavour has refrigerant mouthfeel, and produce old taste, can go out cellar for storing things and sell; Six traditional fort tea ageing operations are all that tealeaves is deposited in and in storehouse, carried out nature ageing, but due to common storehouse at all seasons relative humidity and the temperature in storehouse all change larger, therefore, want storehouse to remain that the environmental condition difficulty of the constant temperature and humidity that ageing operation is required is larger, need to increase many auxiliary equipment is controlled, strengthened the manufacturing cost of six fort tea, meanwhile, the quality of the six fort tea that different times is produced in a year is also extremely unstable.
Summary of the invention
The object of this invention is to provide aging methods in a kind of six fort tea cellars for storing things, to solve, the production cost that traditional six fort tea ageing processes exist is high, the unsettled problem of tea leaf quality.
In order to address the above problem, the technical solution used in the present invention is:
In this tea cellar for storing things, six forts, aging method comprises the following steps:
The square-bottomed bamboo basket dress tea hanging is transported in ageing cellar for storing things and stacks ageing, and heap high-layer is at least two layers, stacks line number and is at least two row; In cellar for storing things, relative humidity is 75% ~ 90%, and temperature is 22 ℃ ~ 28 ℃, and in ageing process, once, digestion time is more than 6 months to the stowed location of 25 days～35 days conversion tea square-bottomed bamboo baskets;
Described ageing cellar for storing things is dome-shaped cave, and the natural cavern of take is built into cement brick as basis again, is provided with drainage channel, air refreshing tube and thermohygrometer in cellar for storing things.
Further: the method that hangs before ageing fully hangs for the square-bottomed bamboo basket dress tea after steam pressure is put into covered court, open assembly time is 4 days ~ 7 days, Measuring Moisture Content of Tea in square-bottomed bamboo basket is mixed, and in square-bottomed bamboo basket, tealeaves temperature is reduced to 33 ℃ ~ 37 ℃, is transported in ageing cellar for storing things and carries out ageing.
Further: described square-bottomed bamboo basket dress tea is stacked ageing, and heap high-layer is 3 layers, and stacking line number is 3 row, in ageing process, the stowed location of conversion tea square-bottomed bamboo basket is that upper and lower tea square-bottomed bamboo basket exchanges mutually, and left and right tea square-bottomed bamboo basket exchanges mutually.
Further: when digestion time reaches 6 months, the six fort tea that extract any tea square-bottomed bamboo basket are opened soup evaluation, when the millet paste color of outputing reddens, Chen Xiang just aobvious, flavour alcohol and, this batch six fort tea oneself reach cellar for storing things standard, can go out cellar for storing things and sell; If above-mentioned three indication any one do not reach, the ageing of this batch six fort tea does not also reach standard, continue ageing, within one month, evaluates later again.
Owing to having adopted technique scheme, the present invention compared with prior art has following beneficial effect:
1, six fort tea utilize aging method of the present invention to carry out ageing in ageing of the present invention cellar for storing things, six fort tea low cost of manufactures, the stay in grade produced;
2, the present invention is to utilize original cavern with cement brick, to be built into for the ageing cellar for storing things of six fort tea ageings again, and cool in summer and warm in winter in cellar for storing things, temperature humidity changes less, more easy to control, has saved the cost that temperature humidity is controlled at traditional six tea ageing cellars for storing things, fort.
Accompanying drawing explanation
Fig. 1 is ageing cellar for storing things cross sectional representation.
The specific embodiment
Below in conjunction with drawings and Examples, the present invention is further described:
Embodiment 1:
Aging method in the six tea cellars for storing things, fort of the present embodiment, comprises the following steps:
A, hang: the square-bottomed bamboo basket dress tea after steam pressure is put into spacious covered court and fully hangs, open assembly time is 4 days ~ 7 days, and Measuring Moisture Content of Tea in square-bottomed bamboo basket is mixed, and in square-bottomed bamboo basket, tealeaves temperature is reduced to 33 ℃ ~ 37 ℃, is transported in ageing cellar for storing things and carries out ageing;
B, ageing: the square-bottomed bamboo basket dress tea hanging is transported in ageing cellar for storing things to be stacked, and stacks and requires: heap high-layer is three layers, and stacking line number is three row; In cellar for storing things, relative humidity is controlled at 75% ~ 90%, and temperature is controlled at 22 ℃ ~ 28 ℃, in ageing process, monthly moves tea square-bottomed bamboo basket once, the left and right of tea square-bottomed bamboo basket, transposition mutually up and down, and digestion time is more than 6 months;
C, evaluation: when digestion time reaches 6 months, the six fort tea that extract any tea square-bottomed bamboo basket are opened soup evaluation, when the millet paste color of outputing reddens, Chen Xiang just aobvious, flavour alcohol and, this batch six fort tea are described, and oneself reaches cellar for storing things standard, can go out cellar for storing things and sell; If above-mentioned three indication any one do not reach, illustrate that the ageing of this batch six fort tea does not also reach standard, continue ageing, within one month, evaluate again later;
D, finished product: the six fort tea that reach ageing standard are transported to ageing cellar for storing things, proceed to warehouse for finished product and treat pin.
Ageing cellar for storing things is as shown in Figure 1 dome-shaped cave, the natural cavern of take is built into cement brick as basis again, ageing is stored dark * wide * height and is of a size of 32 meters * 4 meters * 3.8 meters, is provided with drainage channel, air refreshing tube and thermohygrometer in cellar for storing things, guarantees the ageing environment of constant temperature and humidity in cellar for storing things.
In tea cellar for storing things, 2: six forts of embodiment, aging method is identical with embodiment 1, and ageing is stored dark * wide * height and is of a size of 25 meters * 4 meters * 3.8 meters, and all the other are identical.
In tea cellar for storing things, 3: six forts of embodiment, aging method is identical with embodiment 1, and ageing is stored dark * wide * height and is of a size of 20 meters * 4 meters * 3.8 meters, and all the other are identical.
In tea cellar for storing things, 4: six forts of embodiment, aging method is identical with embodiment 1, and ageing is stored dark * wide * height and is of a size of 32 meters * 3 meters * 3.8 meters, and all the other are identical.
In tea cellar for storing things, 5: six forts of embodiment, aging method is identical with embodiment 1, and ageing is stored dark * wide * height and is of a size of 25 meters * 3 meters * 3.8 meters, and all the other are identical.
In tea cellar for storing things, embodiment 6: six fort, aging method is identical with embodiment 1, ageing Jiao Chenhuajiao deeply * wide * height is of a size of 20 meters * 3 meters * 3.8 meters, all the other are identical.
Claims (4)
1. six fort tea are stored interior aging methods, it is characterized in that:
The square-bottomed bamboo basket dress tea hanging is transported in ageing cellar for storing things and stacks ageing, and heap high-layer is at least two layers, stacks line number and is at least two row; In cellar for storing things, relative humidity is 75% ~ 90%, and temperature is 22 ℃ ~ 28 ℃, and in ageing process, once, digestion time is more than 6 months to the stowed location of 25 days～35 days conversion tea square-bottomed bamboo baskets;
Described ageing cellar for storing things is dome-shaped cave, and the natural cavern of take is built into cement brick as basis again, is provided with drainage channel, air refreshing tube and thermohygrometer in cellar for storing things.
2. six fort tea according to claim 1 are stored interior aging methods, it is characterized in that: the method that hangs before ageing fully hangs for the square-bottomed bamboo basket dress tea after steam pressure is put into covered court, open assembly time is 4 days ~ 7 days, Measuring Moisture Content of Tea in square-bottomed bamboo basket is mixed, in square-bottomed bamboo basket, tealeaves temperature is reduced to 33 ℃ ~ 37 ℃, is transported in ageing cellar for storing things and carries out ageing.
3. aging method in six tea cellars for storing things, fort according to claim 1 and 2, is characterized in that: described square-bottomed bamboo basket dress tea is stacked ageing, and heap high-layer is 3 layers, stacking line number is 3 row, in ageing process, the stowed location of conversion tea square-bottomed bamboo basket is that upper and lower tea square-bottomed bamboo basket exchanges mutually, and left and right tea square-bottomed bamboo basket exchanges mutually.
4. six fort tea according to claim 1 and 2 are stored interior aging methods, it is characterized in that: when digestion time reaches 6 months, extract six fort tea of any tea square-bottomed bamboo basket and open soup evaluation, when the millet paste color of outputing reddens, Chen Xiang just aobvious, flavour alcohol and, this batch six fort tea oneself reach cellar for storing things standard, can go out cellar for storing things and sell; If above-mentioned three indication any one do not reach, the ageing of this batch six fort tea does not also reach standard, continue ageing, within one month, evaluates later again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410379135.3A CN104171065A (en) | 2014-08-04 | 2014-08-04 | Method for aging Liu Pao tea in cellar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410379135.3A CN104171065A (en) | 2014-08-04 | 2014-08-04 | Method for aging Liu Pao tea in cellar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104171065A true CN104171065A (en) | 2014-12-03 |
Family
ID=51952634
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410379135.3A Pending CN104171065A (en) | 2014-08-04 | 2014-08-04 | Method for aging Liu Pao tea in cellar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104171065A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105230819A (en) * | 2015-09-30 | 2016-01-13 | 广西壮族自治区梧州茶厂 | Preparation method of golden flower tea cake |
| CN106070750A (en) * | 2016-06-30 | 2016-11-09 | 梧州市中茗茶业有限公司 | The aging method of LIUPUCHA |
| CN107094920A (en) * | 2017-05-19 | 2017-08-29 | 梧州中茶茶业有限公司 | A kind of perpendicular pressure technique of six fort brick teas and its device |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948498A (en) * | 2012-11-15 | 2013-03-06 | 广西壮族自治区梧州茶厂 | Dry aging bunker for Liupu tea |
-
2014
- 2014-08-04 CN CN201410379135.3A patent/CN104171065A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948498A (en) * | 2012-11-15 | 2013-03-06 | 广西壮族自治区梧州茶厂 | Dry aging bunker for Liupu tea |
Non-Patent Citations (2)
| Title |
|---|
| 廖庆梅: "谈谈六堡茶的加工技术及工艺", 《茶叶通报》 * |
| 张明沛: "《广西名优茶》", 31 March 2010, 广西人民出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105230819A (en) * | 2015-09-30 | 2016-01-13 | 广西壮族自治区梧州茶厂 | Preparation method of golden flower tea cake |
| CN106070750A (en) * | 2016-06-30 | 2016-11-09 | 梧州市中茗茶业有限公司 | The aging method of LIUPUCHA |
| CN107094920A (en) * | 2017-05-19 | 2017-08-29 | 梧州中茶茶业有限公司 | A kind of perpendicular pressure technique of six fort brick teas and its device |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104171064B (en) | The preparation method of JINHUA LIUPUCHA | |
| CN102940055A (en) | Liupao tea manufacturing process | |
| CN108464524B (en) | Method for making dark cigar coat | |
| CN103053724B (en) | Black tea production process | |
| CN102630772B (en) | Method for promoting golden flower to grow on surface of black tea brick | |
| CN103392840B (en) | Novel black tea production process | |
| CN105695339B (en) | The automatic pile-fermentation technique of six fort tea and fermenting microbe composition | |
| CN104543056A (en) | Fuzhuan tea processing method with green tea used as blank | |
| CN104171065A (en) | Method for aging Liu Pao tea in cellar | |
| CN103300175A (en) | Green brick tea fermentation method | |
| CN103355441A (en) | Novel automation type Puer tea fermentation technology | |
| CN105124036A (en) | Preparation method of Liubao tea with jasmine fragrance | |
| CN104186741A (en) | Preparation method of betel nut-flavored Liupu tea | |
| CN104106671A (en) | Black tea processing technology | |
| CN104336267A (en) | Preparation method of jasmine tea | |
| CN103859084A (en) | Low-fluorine Fuzhuan tea and making process thereof | |
| CN105010638A (en) | Ageing method of Liupao tea | |
| CN102696791B (en) | Process for tedding green tea in small chambers for primary processing | |
| CN106212741A (en) | A kind of processing technique of black tea | |
| CN101869352A (en) | Method for shortening natural aging time of tobacco leaves through ambient temperature and humidity | |
| CN102948498B (en) | Dry aging bunker for Liupu tea | |
| CN105494694A (en) | Bainianmucang probiotic dark tea and production process thereof | |
| CN106035768A (en) | Method for making Liu Pao tea | |
| CN103039636A (en) | Manufacturing process of Biluochun black tea | |
| CN103421635A (en) | Preparation method of plum wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141203 |