CN113678902A - Artificial post-fermentation method for Pu' er tea imitating natural aging - Google Patents
Artificial post-fermentation method for Pu' er tea imitating natural aging Download PDFInfo
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- 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
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- 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
- A23F3/08—Oxidation; Fermentation
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- 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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Abstract
The invention discloses an artificial post-fermentation method for simulating natural aging of Pu 'er tea, which belongs to the technical field of the artificial post-fermentation of the simulated natural aging of the Pu' er tea The fermented tea has the advantages of mild and mellow taste, rich content of beneficial substances, effective improvement of the quality of the fermented tea and strong fragrance.
Description
Technical Field
The invention relates to the technical field of Pu 'er tea natural aging-simulated artificial after-fermentation, in particular to a natural aging-simulated artificial after-fermentation method for Pu' er tea.
Background
The Pu ' er tea is prepared by taking 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 tea with unique quality characteristics is one of exquisite tea leaves, the Pu ' er tea is different from other excellent tea leaves due to the specific geographical growth environment and manufacturing technology, the specificity of getting more and more fragrant and the like, the added Pu ' er tea has the functions of grease removal, digestion assistance, stomach warming, body fluid production, thirst quenching, sobering and the like, is greatly loved by tea drinkers, is popular with people, has more and more large requirements on various fragrant tea leaves with stable quality and various fragrant types along with the improvement of living standard and the diversification of requirements, but the traditional production technology can not produce various fragrant tea leaves with stable quality and the like, and the prior art generally adds a special flower type for fermentation, or the fermentation process is improved, but the effect is still not ideal, the fermentation time is too long, the fragrance is single, and the market demand is difficult to meet, so that the artificial post-fermentation method for the Pu' er tea imitating natural aging is provided.
Disclosure of Invention
The invention aims to provide an artificial post-fermentation method for Pu' er tea imitating natural aging, which aims to solve the problems mentioned in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: an artificial post-fermentation method for Pu' er tea imitating natural aging comprises the following specific steps:
(1) material selection and evaluation standard: in due course, the selected materials are the beginning of each cup of good tea, so the selected materials have extremely strict evaluation standards, the quality of the ancient tree tea needs to be screened comprehensively from the geographical environments such as altitude, air temperature, soil, sunrise, rainfall and the like and the ecological environment around the tea source, and a deep foundation is laid for the subsequent product quality and traceability;
(2) fresh leaf detection standard: the method is characterized in that fresh leaves are detected after material selection, the quality of the fresh leaves is the basis of the quality of the raw tea, only good fresh leaves can be used for processing high-quality tea, the shape, the old and tender degree, the dark and light color, the fresh degree and the aroma type characteristics of the tea can be detected and visually observed in five aspects of various flavor levels, and the comprehensive detection result determines whether the tea can be carried out in the next process;
(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 green removing time of the fresh tea leaves is not unified and standard, and is influenced by the size, the old and tender taste, the season, the water content in the fresh tea leaves and the like, the green removing of the fresh tea leaves under different conditions is different from the pot temperature when in use, and although the green removing is complex, the tea leaves can be better sensed by completely manual green removing, so that the tea leaves are 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 storage;
(7) 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 idea of tea preparation, so that more uniform quality is achieved;
(8) cleaning a fermentation tank standard: before and after fermentation, the fermentation tank needs to be repeatedly cleaned and disinfected for 5 times to ensure the cleanness and sanitation of the fermentation tank, and after the fermentation tank is cleaned, an ultraviolet lamp is needed for 24 hours to irradiate and sterilize, so that the fermentation tank can purify air and eliminate musty smell, and can also generate a certain amount of negative oxygen ions, and a room sterilized by ultraviolet rays is particularly fresh in air, so that some bacteria can be prevented from being spread through air or the surface of an object; then carrying out pile fermentation treatment; after piling, the change of the environment needs to be closely noticed;
(9) in the fermentation process, a temperature meter inserted on the pile is required to detect the temperature of the pile so as to control the temperature, and in order to avoid over fermentation, when the maturity reaches a preset standard, the pile is required to be piled, spread and dried;
(10) tea leaf constant temperature drying standard: the tea leaves are firstly subjected to sunlight drying, because the sunlight drying cannot damage the activity of enzymes in the tea leaves, the tea leaves are beneficial to long-term storage and are continuously converted, each primary processing place builds a standard 'sunlight room' for the tea leaves, the whole sunning process is carried out in an environment without shed shielding, the 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, then the tea leaves are guided into a drying room for drying, the drying room adopts a full-automatic temperature and humidity sensing device and a temperature circulation technology to ensure that the tea leaves are uniformly heated and internally and externally consistent, when the tea leaves are taken out of the drying room, the inside and outside of the drying degree of the tea leaves are consistent, the moisture content is detected by the crispness of broken acoustic fibers, and meanwhile, the weight of a tea cake is weighed to detect whether the weight of the tea cake reaches the next weight, and the moisture content is controlled below the moisture content capable of safe storage;
(11) secondary drying treatment: drying the tea leaves in the step (10) by using a vacuum low-temperature drying method, controlling the temperature of a drying chamber at a specific temperature, volatilizing various aromatic substances with different aromas according to different temperatures and water contents of the tea leaves when the water content of the tea leaves reaches a specific amount, selecting a required aroma type by controlling different temperatures and water contents, and performing secondary drying to form a dry tea raw material, wherein the prepared dry tea raw material has a fixed aroma type;
(12) putting the prepared dry tea raw materials in a specific storage environment according to different aroma requirements, ripening the raw materials in batches according to different days according to the different aroma requirements, and correspondingly adjusting the storage environment and the ripening days according to the different aroma requirements, so that tea wool with corresponding aroma can be obtained, and the processed and prepared tea wool can form rich natural aroma;
(13) and (3) wool dust removal standard: the electrostatic dust collection is to remove dust in the wools, and to screen and pick out impurities which are not picked out manually, so as to ensure that the cleanliness of the tea completely meets the inspection requirements of food sanitation, and all the wools are subjected to quality inspection in an authority to finish various inspection of products;
(14) mixing the prepared tea raw materials with fixed fragrance with a certain amount of moist water, manually fermenting again, and piling for a specific time;
(15) steaming the re-fermented tea leaves, so that the water content in the tea leaves is increased, substances in the tea leaves are converted again, the raw tea is softened by utilizing continuous high-temperature steam for preparation, uniform steaming is ensured in the process of steaming, the tea leaves are softened, the water content of the tea leaves can reach a specific amount through manual drying in the processes of high-temperature steam sterilization and aroma preservation, and the tea leaves can be directly packaged into finished products;
(16) and (3) storing the finished product prepared in the step (15) for a certain time in a specific environment to perform a natural post-fermentation process, wherein the tea subjected to the natural aging simulation treatment after artificial re-fermentation has no stimulating feeling on taste and body feeling in a new Pu ' er tea producing period and no piling taste and dryness in a new Pu ' er ripe tea period, so that the tea is golden red in liquor color, mature and full in aroma, mellow and mellow in taste and rich in flavor of the Pu ' er old tea, and the content of beneficial substances such as thearubigin, theaflavin, theabrownin, tea polysaccharide, protein and the like is rich.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention adopts fresh leaves which have the advantages of uniform bud-leaf-stalk proportion, complete bud leaves, no inclusion and single leaves, basically consistent size and length and no impurities before fermentation, ensures the high quality of raw materials, then the fresh leaves are sequentially stored, spread and dried, de-enzymed and twisted, thus the quality of tea selection can be ensured, the purity and the high quality of the raw materials can be ensured from the root, the cleaning and the disinfection of a fermentation tank are repeatedly carried out before the fermentation, and an ultraviolet lamp is needed for irradiating and sterilizing for 24 hours after the fermentation tank is cleaned, thereby ensuring the sterility and the purity of the fermentation tank;
2. the invention is convenient to guide the trend of the tea fermentation property in time, can monitor the tea fermentation condition in real time, has stronger visibility in the fermentation process and easy operation and control, and needs to detect the temperature of the pile through a thermometer inserted on the pile in the fermentation process to control the temperature, in order to avoid excessive fermentation, when the maturity reaches the preset standard, the pile is piled, spread and dried, so as to ensure that the ventilation performance of the spread and dried room is good, the tea is more stable in the relatively closed small environment, the tea is not easy to agglomerate in the fermentation process, the microbial flora and the fermentation speed in the tea are increased and promoted, and the fermentation period of the Pu' er tea is effectively shortened;
3. the invention carries out sunlight drying on tea firstly, because the sunlight drying does not destroy the activity of enzymes in the tea, is beneficial to long-term storage and continuous conversion, each primary processing institute builds a standard sunlight room for the tea, the whole sunning process is carried out in an environment without shelter, the tea is directly contacted with sunlight, the whole drying time does not exceed one day, the whole drying area must reach the pollution-free standard, then the tea is led into a drying room for drying, the drying room adopts a full-automatic temperature and humidity sensing device and a temperature circulating technology to ensure that the tea is uniformly heated and internally and externally consistent, when the tea leaves are taken out of the drying room, the drying degree of the tea is ensured to be internally and externally consistent, the moisture content is detected by the crispness of broken acoustic cord fibers, meanwhile, the tea cake is weighed to detect whether the weight reaches the next weight, the moisture content is controlled below the moisture content capable of safe storage, and a vacuum low-temperature drying method is adopted for secondary drying treatment, when the water content of the tea reaches a specific amount, various aromatic substances with different fragrances can volatilize according to different temperatures and the water content of the tea, the required fragrance type is selected by controlling different temperatures and water contents, the dry tea raw material can be formed through secondary drying, the dry tea raw material prepared in the way has a fixed fragrance type, the prepared dry tea raw material is placed in a specific storage environment according to different fragrance type requirements, the dry tea raw material is cooked according to different fragrance type requirements in batches according to different days, and the storage environment and the cooked days are correspondingly adjusted according to different fragrance type requirements, so that tea raw materials with corresponding fragrance types can be obtained, and the processed and prepared tea raw materials can form rich natural fragrance types;
4. the invention mixes the prepared tea raw materials with fixed fragrance type with a certain amount of moist water for manual re-fermentation, makes the tea subjected to re-fermentation pass through steam, not only increases the water content in the tea, but also converts the substances in the tea once again, softens the raw tea by utilizing continuous high-temperature steam for preparation, ensures that each piece of tea has uniform steam during the steam passing process, softens the tea, can make the water content of the tea reach a specific amount through manual drying in the processes of high-temperature steam sterilization and aroma preservation, can directly package a finished product, stores the finished product for a certain time in a specific environment for natural post-fermentation, and finishes the tea product subjected to the simulated natural aging treatment after the manual re-fermentation without stimulating the mouthfeel and body feeling during the new tea-growing period and without piling and drying feeling during the new tea-growing period of the Pu' er ripe tea, the Pu 'er tea has golden red liquor color, mature and full aroma, mellow and mellow taste and the characteristic of the taste of the Pu' er old tea, and the content of beneficial substances such as thearubigin, theaflavin, theabrownin, tea polysaccharide, protein and the like is rich, so that the quality of the fermented tea is effectively 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.
An artificial post-fermentation method for Pu' er tea imitating natural aging comprises the following specific steps:
(1) material selection and evaluation standard: in due course, the selected materials are the beginning of each cup of good tea, so the selected materials have extremely strict evaluation standards, the quality of the ancient tree tea needs to be screened comprehensively from the geographical environments such as altitude, air temperature, soil, sunrise, rainfall and the like and the ecological environment around the tea source, and a deep foundation is laid for the subsequent product quality and traceability;
(2) fresh leaf detection standard: the method is characterized in that fresh leaves are detected after material selection, the quality of the fresh leaves is the basis of the quality of the raw tea, only good fresh leaves can be used for processing high-quality tea, the shape, the old and tender degree, the dark and light color, the fresh degree and the aroma type characteristics of the tea can be detected and visually observed in five aspects of various flavor levels, and the comprehensive detection result determines whether the tea can be carried out in the next process;
(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 big leaf species belongs to cultivation type ancient tree tea, generally the tongue bottom is bitter, the fragrance is deposited to promote the production of body fluid, the strip cord is mainly gray, white and black, the soup of the new tea is light yellow, the tea is golden yellow after being stuffy, the transparent and bright color is up, the leaf bottom is dark cyan, the leaf back is up without hair, in addition, the Mengku big leaf species is generally higher than the Mengkai due to the relatively adjacent cang elevation, the strip cord is generally not as thick as the Mengkai, the bud leaf is thick, short and narrow, the taste is bitter and strong, the production of body fluid is strong, the rapidness and the rapidness are high, the fragrance is light, the leaf bottom is as soft as a silk section, and the glossiness is good; leaf seeds in Miscanthus: the flower honey is peculiar, 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 ordinary in body fluid production, the leaf bottom is almost the same, but the mottle is large and is yellow, red and greenish; tea trees with medium-leaf type generally have high astringent taste, low bitter taste, rapid body fluid generation and higher fragrance, and the tea soup is not mellow; the lobular species in Meng Hai area, the shikimic branches in Gu Liu Da mountain, Yibang all have some lobular species of Gu tea trees; the tea has the advantages of partial orchid fragrance, strong fragrance, sweet silk, light white tea soup, high alcohol thickness in the 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; 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 green removing time of the fresh tea leaves is not unified and standard, and is influenced by the size, the old and tender taste, the season, the water content in the fresh tea leaves and the like, the green removing of the fresh tea leaves under different conditions is different from the pot temperature when in use, and although the green removing is complex, the tea leaves can be better sensed by completely manual green removing, so that the tea leaves are 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 storage;
(7) 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 idea of tea preparation, so that more uniform quality is achieved;
(8) cleaning a fermentation tank standard: before and after fermentation, the fermentation tank needs to be repeatedly cleaned and disinfected for 5 times to ensure the cleanness and sanitation of the fermentation tank, and after the fermentation tank is cleaned, an ultraviolet lamp is needed for 24 hours to irradiate and sterilize, so that the fermentation tank can purify air and eliminate musty smell, and can also generate a certain amount of negative oxygen ions, and a room sterilized by ultraviolet rays is particularly fresh in air, so that some bacteria can be prevented from being spread through air or the surface of an object; then carrying out pile fermentation treatment; after piling, the change of the environment needs to be closely noticed;
(9) in the fermentation process, a temperature meter inserted on the pile is required to detect the temperature of the pile so as to control the temperature, and in order to avoid over fermentation, when the maturity reaches a preset standard, the pile is required to be piled, spread and dried;
(10) tea leaf constant temperature drying standard: the tea leaves are firstly subjected to sunlight drying, because the sunlight drying cannot damage the activity of enzymes in the tea leaves, the tea leaves are beneficial to long-term storage and are continuously converted, each primary processing place builds a standard 'sunlight room' for the tea leaves, the whole sunning process is carried out in an environment without shed shielding, the 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, then the tea leaves are guided into a drying room for drying, the drying room adopts a full-automatic temperature and humidity sensing device and a temperature circulation technology to ensure that the tea leaves are uniformly heated and internally and externally consistent, when the tea leaves are taken out of the drying room, the inside and outside of the drying degree of the tea leaves are consistent, the moisture content is detected by the crispness of broken acoustic fibers, and meanwhile, the weight of a tea cake is weighed to detect whether the weight of the tea cake reaches the next weight, and the moisture content is controlled below the moisture content capable of safe storage;
(11) secondary drying treatment: drying the tea leaves in the step (10) by using a vacuum low-temperature drying method, controlling the temperature of a drying chamber at a specific temperature, volatilizing various aromatic substances with different aromas according to different temperatures and water contents of the tea leaves when the water content of the tea leaves reaches a specific amount, selecting a required aroma type by controlling different temperatures and water contents, and performing secondary drying to form a dry tea raw material, wherein the prepared dry tea raw material has a fixed aroma type;
(12) putting the prepared dry tea raw materials in a specific storage environment according to different aroma requirements, ripening the raw materials in batches according to different days according to the different aroma requirements, and correspondingly adjusting the storage environment and the ripening days according to the different aroma requirements, so that tea wool with corresponding aroma can be obtained, and the processed and prepared tea wool can form rich natural aroma;
(13) and (3) wool dust removal standard: the electrostatic dust collection is to remove dust in the wools, and to screen and pick out impurities which are not picked out manually, so as to ensure that the cleanliness of the tea completely meets the inspection requirements of food sanitation, and all the wools are subjected to quality inspection in an authority to finish various inspection of products;
(14) mixing the prepared tea raw materials with fixed fragrance with a certain amount of moist water, manually fermenting again, and piling for a specific time;
(15) steaming the re-fermented tea leaves, so that the water content in the tea leaves is increased, substances in the tea leaves are converted again, the raw tea is softened by utilizing continuous high-temperature steam for preparation, uniform steaming is ensured in the process of steaming, the tea leaves are softened, the water content of the tea leaves can reach a specific amount through manual drying in the processes of high-temperature steam sterilization and aroma preservation, and the tea leaves can be directly packaged into finished products;
(16) and (3) storing the finished product prepared in the step (15) for a certain time in a specific environment to perform a natural post-fermentation process, wherein the tea subjected to the natural aging simulation treatment after artificial re-fermentation has no stimulating feeling on taste and body feeling in a new Pu ' er tea producing period and no piling taste and dryness in a new Pu ' er ripe tea period, so that the tea is golden red in liquor color, mature and full in aroma, mellow and mellow in taste and rich in flavor of the Pu ' er old tea, and the content of beneficial substances such as thearubigin, theaflavin, theabrownin, tea polysaccharide, protein and the like is rich.
The invention adopts fresh leaves which have the advantages of uniform bud-leaf-stalk proportion, complete bud leaves, no inclusion and single leaves, basically consistent size and length and no impurities before fermentation, ensures the high quality of raw materials, then the fresh leaves are sequentially stored, spread and dried, de-enzymed and twisted, thus the quality of tea selection can be ensured, the purity and the high quality of the raw materials can be ensured from the root, the cleaning and the disinfection of a fermentation tank are repeatedly carried out before the fermentation, and an ultraviolet lamp is needed for irradiating and sterilizing for 24 hours after the fermentation tank is cleaned, thereby ensuring the sterility and the purity of the fermentation tank; meanwhile, the trend of the tea fermentation property is guided in time, the tea fermentation condition can be monitored in real time, the visibility of the fermentation process is stronger, the operation and the control are easy, the temperature of a pile is detected by a thermometer inserted on the pile in the fermentation process to control the temperature, in order to avoid excessive fermentation, when the maturity reaches a preset standard, the pile is lifted up and spread for drying in the air, so that the ventilation performance of the spread-drying room is good, the tea is more stable in conversion in the relatively closed small environment, the tea is not easy to agglomerate in the fermentation process, the microbial flora in the tea is increased and promoted, and the fermentation period of the Pu' er tea is effectively shortened; secondly, the tea is firstly dried by sunlight, because the activity of enzyme in the tea is not damaged by the sunlight drying, the tea is beneficial to long-term storage and is continuously converted, each primary processing institute builds a standard sunlight room for the tea, the whole sunning process is carried out in an environment without shelter, the tea is directly contacted with sunlight, the whole drying time is not more than one day, the whole drying area must reach the pollution-free standard, then the tea is led into a drying room for drying, the drying room adopts a full-automatic temperature and humidity sensing device and a temperature circulation technology to ensure that the tea is uniformly heated and internally and externally consistent, when the tea leaves are taken out of the drying room, the drying degree of the tea is ensured to be internally and externally consistent, the moisture content is detected by the crispness of broken acoustic cord fibers, meanwhile, the tea cake is weighed to detect whether the weight reaches the next weight, the moisture content is controlled below the moisture content capable of safe storage, and a vacuum low-temperature drying method is adopted for secondary drying treatment, when the water content of the tea reaches a specific amount, various aromatic substances with different fragrances can volatilize according to different temperatures and the water content of the tea, the required fragrance type is selected by controlling different temperatures and water contents, the dry tea raw material can be formed through secondary drying, the dry tea raw material prepared in the way has a fixed fragrance type, the prepared dry tea raw material is placed in a specific storage environment according to different fragrance type requirements, the dry tea raw material is cooked according to different fragrance type requirements in batches according to different days, and the storage environment and the cooked days are correspondingly adjusted according to different fragrance type requirements, so that tea raw materials with corresponding fragrance types can be obtained, and the processed and prepared tea raw materials can form rich natural fragrance types; finally, mixing the prepared tea raw materials with fixed fragrance and a certain amount of moist water for manual re-fermentation, steaming the re-fermented tea, increasing the water content in the tea, converting the substances in the tea again, softening the raw tea by using continuous high-temperature steam for preparation, ensuring that each piece of tea is uniformly steamed in the process of steaming, softening the tea, sterilizing by using the high-temperature steam and preserving fragrance, enabling the water content of the tea to reach a specific amount by manual drying, directly packaging a finished product, warehousing the finished product for a certain time in a specific environment for a natural post-fermentation process, and finishing the tea product subjected to the simulated natural aging treatment after the manual re-fermentation without stimulating the mouthfeel and body feeling in the new tea period of the Pu 'er tea and without piling and drying feeling in the new tea period of the Pu' er ripe tea, the Pu 'er tea has golden red liquor color, mature and full aroma, mellow and mellow taste and the characteristic of the taste of the Pu' er old tea, and the content of beneficial substances such as thearubigin, theaflavin, theabrownin, tea polysaccharide, protein and the like is rich, so that the quality of the fermented tea is effectively 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)
1. An artificial post-fermentation method for Pu' er tea imitating natural aging is characterized in that: the natural aging-simulated artificial post-fermentation method of the Pu' er tea comprises the following specific steps:
(1) material selection and evaluation standard: in due course, the selected materials are the beginning of each cup of good tea, so the selected materials have extremely strict evaluation standards, the quality of the ancient tree tea needs to be screened comprehensively from the geographical environments such as altitude, air temperature, soil, sunrise, rainfall and the like and the ecological environment around the tea source, and a deep foundation is laid for the subsequent product quality and traceability;
(2) fresh leaf detection standard: the method is characterized in that fresh leaves are detected after material selection, the quality of the fresh leaves is the basis of the quality of the raw tea, only good fresh leaves can be used for processing high-quality tea, the shape, the old and tender degree, the dark and light color, the fresh degree and the aroma type characteristics of the tea can be detected and visually observed in five aspects of various flavor levels, and the comprehensive detection result determines whether the tea can be carried out in the next process;
(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 green removing time of the fresh tea leaves is not unified and standard, and is influenced by the size, the old and tender taste, the season, the water content in the fresh tea leaves and the like, the green removing of the fresh tea leaves under different conditions is different from the pot temperature when in use, and although the green removing is complex, the tea leaves can be better sensed by completely manual green removing, so that the tea leaves are 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 storage;
(7) 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 idea of tea preparation, so that more uniform quality is achieved;
(8) cleaning a fermentation tank standard: before and after fermentation, the fermentation tank needs to be repeatedly cleaned and disinfected for 5 times to ensure the cleanness and sanitation of the fermentation tank, and after the fermentation tank is cleaned, an ultraviolet lamp is needed for 24 hours to irradiate and sterilize, so that the fermentation tank can purify air and eliminate musty smell, and can also generate a certain amount of negative oxygen ions, and a room sterilized by ultraviolet rays is particularly fresh in air, so that some bacteria can be prevented from being spread through air or the surface of an object; then carrying out pile fermentation treatment; after piling, the change of the environment needs to be closely noticed;
(9) in the fermentation process, a temperature meter inserted on the pile is required to detect the temperature of the pile so as to control the temperature, and in order to avoid over fermentation, when the maturity reaches a preset standard, the pile is required to be piled, spread and dried;
(10) tea leaf constant temperature drying standard: the tea leaves are firstly subjected to sunlight drying, because the sunlight drying cannot damage the activity of enzymes in the tea leaves, the tea leaves are beneficial to long-term storage and are continuously converted, each primary processing place builds a standard 'sunlight room' for the tea leaves, the whole sunning process is carried out in an environment without shed shielding, the 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, then the tea leaves are guided into a drying room for drying, the drying room adopts a full-automatic temperature and humidity sensing device and a temperature circulation technology to ensure that the tea leaves are uniformly heated and internally and externally consistent, when the tea leaves are taken out of the drying room, the inside and outside of the drying degree of the tea leaves are consistent, the moisture content is detected by the crispness of broken acoustic fibers, and meanwhile, the weight of a tea cake is weighed to detect whether the weight of the tea cake reaches the next weight, and the moisture content is controlled below the moisture content capable of safe storage;
(11) secondary drying treatment: drying the tea leaves in the step (10) by using a vacuum low-temperature drying method, controlling the temperature of a drying chamber at a specific temperature, volatilizing various aromatic substances with different aromas according to different temperatures and water contents of the tea leaves when the water content of the tea leaves reaches a specific amount, selecting a required aroma type by controlling different temperatures and water contents, and performing secondary drying to form a dry tea raw material, wherein the prepared dry tea raw material has a fixed aroma type;
(12) putting the prepared dry tea raw materials in a specific storage environment according to different aroma requirements, ripening the raw materials in batches according to different days according to the different aroma requirements, and correspondingly adjusting the storage environment and the ripening days according to the different aroma requirements, so that tea wool with corresponding aroma can be obtained, and the processed and prepared tea wool can form rich natural aroma;
(13) and (3) wool dust removal standard: the electrostatic dust collection is to remove dust in the wools, and to screen and pick out impurities which are not picked out manually, so as to ensure that the cleanliness of the tea completely meets the inspection requirements of food sanitation, and all the wools are subjected to quality inspection in an authority to finish various inspection of products;
(14) mixing the prepared tea raw materials with fixed fragrance with a certain amount of moist water, manually fermenting again, and piling for a specific time;
(15) steaming the re-fermented tea leaves, so that the water content in the tea leaves is increased, substances in the tea leaves are converted again, the raw tea is softened by utilizing continuous high-temperature steam for preparation, uniform steaming is ensured in the process of steaming, the tea leaves are softened, the water content of the tea leaves can reach a specific amount through manual drying in the processes of high-temperature steam sterilization and aroma preservation, and the tea leaves can be directly packaged into finished products;
(16) and (3) storing the finished product prepared in the step (15) for a certain time in a specific environment to perform a natural post-fermentation process, wherein the tea subjected to the natural aging simulation treatment after artificial re-fermentation has no stimulating feeling on taste and body feeling in a new Pu ' er tea producing period and no piling taste and dryness in a new Pu ' er ripe tea period, so that the tea is golden red in liquor color, mature and full in aroma, mellow and mellow in taste and rich in flavor of the Pu ' er old tea, and the content of beneficial substances such as thearubigin, theaflavin, theabrownin, tea polysaccharide, protein and the like is rich.
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