Blending technology of Pu-erh tea

• Main Authors: SHAO GUOQUAN, WU QIQUAN, TAN QIPING, QIN PEITAO, TAN MEIYING, WU QIHAO, SU BIYING, OU ZHIJIE, WU SHIHAI
• Format: Patent
• Language: Chinese; English
• Published: 23.01.2018
• Subjects: COFFEE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; TEA; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a blending technology of Pu-erh tea. The blending technology of the Pu-erh tea comprises the following steps of: picking fresh leaves of large-leaf Pu-erh tea which are 2-4 months old from Honghe of Yunnan Province, Lincang of Yunnan Province and Baoshan of Yunnan Province; separately performing spread-airing, fixation, rolling, deblocking, air-drying, fermentation and drying on the fresh leaves of the large-leaf Pu-erh tea from each place of origin; and then, uniformly mixing the dried Pu-erh teas according to a mass ratio that the Pu-erh tea from Honghe of Yunnan Province to the Pu-erh tea from Lincang of Yunnan Province to the Pu-erh tea from Baoshan of Yunnan Province is (1-6) to (4-10) to (3-8) so as to obtain bulk Pu-erh tea. The Pu-erh teas of different places of origin are blended according to the blending technology of the Pu-erh tea disclosed by the invention so that Pu-erh tea of different sensory experiences can be prepared by changing blending ratio; moreover, fermentation