Liupao tea with bamboo fragrance and preparation method of Liupao tea

• Main Authors: HUANG SHIJIE, HU QIMING, HUANG SHILONG, PANG YUELAN, YANG WENLONG, HUANG RONGXIONG, LI MIN, GUO CHUNYU, LIU CHUSHENG, ZHOU RUKUN, ZHANG LINGYUN, WU QIANHUA
• Format: Patent
• Language: Chinese; English
• Published: 27.06.2023
• Subjects: COFFEE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; TEA; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to Liupao tea with bamboo fragrance and a preparation method thereof, and relates to the technical field of tea processing, and the preparation method comprises the following steps: step 1, raw tea of Liupao tea is taken, the raw tea is refined into a grade type blank, water accounting for 15-25% of the weight of the raw tea is added, pile fermentation, deblocking and spreading drying are performed until the water content is 14-16%, and semi-finished Liupao tea is obtained; step 2, steaming the semi-finished Liupao tea with water vapor, spreading and airing, and filling a bamboo tube with the Liupao tea to obtain the bamboo tube filled with the Liupao tea; and step 3, placing the bamboo tube filled with the Liupao tea, baking for 40-50 minutes at the temperature of 75-85 DEG C, naturally storing for 5-9 days, and aging for 80-100 days to prepare the Liupao tea with bamboo fragrance. According to the method, polyphenol substances in the Liupao tea can be quickly converted, the liquor colo