Liubao Tea, a kind of black tea, is produced in Liubao Town, Wuzhou, China, and enjoys a high reputation at home and abroad. It is characterized by red, thick, aged and mellow, and has a unique areca nut aroma. The older, the better. The following is the technological process of Liubao tea that I have compiled for you. I hope it helps you!

Picking process

In the past, the primary production of Liubao tea was manually operated by farmers, and the standard 1 bud 3, 4 and 5 leaves were picked. The preliminary production method is: "after picking tea leaves, put them in boiling water to soften them, put them in reeds for about five minutes, press them with wood until the tea leaves curl to a certain extent, then bake them with fire, dry them, steam them to soften them, and put them in reeds for sale." 1937 "Guangxi Specialty Records" contains: "Picking tea during the day, putting it in a basket, and frying it in a pot at night is extremely soft. When the tea leaves are slightly gelatinous, extract them, rub them with utensils before freezing, and the leaves will become smaller and smaller when cooked, and then bake them with low fire. Turn black into tea. "

Initial production process

Fixing-rolling-retting-re-rolling-drying. The primary processing technology of Liubao tea is: fresh leaves are mostly 3 or 4 leaves 1 bud, which are harvested during the day and processed at night. The pot temperature of Liubao tea is 160℃, with 2-2.5 kg of leaves per pot and 7.5 kg of leaves per pot by the water-removing machine. After the pot is put away, stir fry first, then stir fry, and then combine the two into one. Young leaves are more boring and less boring, and old leaves are more boring and less boring. Generally speaking, it takes 5-6 minutes to inactivate the enzyme until the bud leaves become soft, the tea stems break and the leaves turn dark green. After spreading and cooling, it can be kneaded, including manual kneading and machine kneading. You can pinch L- 1.5 kg by hand once, depending on the size of the kneader.

Duplication process

Screening and shaping-stalk selection-stacking-cold fermentation-drying-steaming-stepping on baskets-cooling and aging. The twisting of Liubao tea is mainly plastic, supplemented by cell damage, and the leaf damage rate can be as high as 40%. When kneading, the pressure should be moderate, and the process is roughly as follows: light kneading-light pressing-slightly heavy pressing-light pressing-light kneading, and then deblocking after kneading. Generally 1-2 grade tea should be kneaded for 40 minutes, and tea below grade 3 should be kneaded for 45-50 minutes. After rolling, retting is carried out, that is, the tea blank after rolling is put into a basket or piled on a bamboo pole for retting and fermentation. This is the key process to determine the color, aroma and taste of Liubao tea. The stacking height is 3-5 cm, the wet tea blank is about 15 kg per basket, the stacking time is longer than 15 hours, and the temperature of the tea stack is generally about 40℃. When the temperature is higher than 50℃, the velvet will burn, and attention should be paid to the heat dissipation during the velvet retting process. During retting, the temperature is low, that is, the tea blank is dried to 50% to 60% with a fire temperature of about 60℃ before retting. After retting and fermentation, the tea leaves will be slightly loose, and they should be re-kneaded for 5-6 minutes. Liubao tea drying is also divided into wool fire and foot fire twice. The traditional way is to spread the leaves in a tea drying pot (drying cage) about 3.3 cm, and it is best to dry them with loose fire at 80-90℃, stirring once every 5-6 minutes, drying until 60% to 70% dry, and then baking for half an hour, that is, fully firing at 50-60℃, spreading the leaves with a thickness of 6.6 cm, and drying for 2-3 hours.

refining process

Firstly, the raw tea was humidified by cold fermentation, and the water content reached 12%. Retting for 7- 10 days to make up for the deficiency of primary fermentation. When the water content of tea leaves is about 10%, that is, steaming for half an hour and Ye Quan is soft, the water content of leaves reaches 15%- 16%. The traditional method of making tea is to steam and pile it for 20-30 days, because of the damp-heat effect of these piles. Further promote the change of tea composition. Due to the non-enzymatic oxidation of tea polyphenols, theaflavins, thearubigins and other colored substances are constantly increasing, which makes its color, fragrance and taste stronger and achieves the' unique quality style' of Liubao tea.

Cold aging

The quality of Liubao tea should be old, and the older the better. Cold curing is an indispensable and important link in the production process. Generally, it is piled in baskets, stored in a cool mud bin, and then shipped out for sale the next year, forming a special style of Liubao tea. Therefore, after steaming in summer, the finished Liubao tea must be drained to reduce the leaf temperature, and then stacked in a cool and humid place for aging. About half a year, the soup turns red and tastes cold and astringent, forming the quality characteristics of Liubao tea.

packing method

Liubao tea is generally packed in traditional bamboo baskets, which is beneficial to the continuous transformation of tea contents during storage, making the taste mellow, the soup color deeper and the old fragrance exposed. In order to facilitate storage, Liubao tea is also pressed into blocks, bricks, coins, columns and bulk. Its quality characteristics are: dark brown and smooth color, especially resistant to brewing, reddish brown leaves.

Extended content

Health-preserving efficacy of Liubao tea

Biological composition

Liubao tea is a kind of mild tea, which not only has the health care function of other teas, but also has the effects of eliminating summer heat and dampness, improving eyesight and clearing heart, and helping digestion.

It can not only help digestion after meals, but also clear the stomach on an empty stomach.

When the weather is sultry, drinking Liubao tea can dispel the summer heat, which is very comfortable.

After Liubao tea is aged in the air, there are many golden flowers in the tea, which are beneficial yellow mold and can secrete amylase and oxidase.

It can catalyze the conversion of starch in tea to monosaccharide, catalyze the oxidation of tea polyphenols, turn tea soup into brownish red, and eliminate the coarse green taste.

The scientific experiment and tea tasting practice of Liubao tea lovers have proved that Liubao tea contains more lipolytic enzymes than other teas besides essential amino acids, vitamins and trace elements.

Therefore, Liubao tea has a stronger function of decomposing greasy and reducing fatty compounds, cholesterol and triglycerides in human body.

Long-term drinking can strengthen the stomach, nourish the heart, lose weight and keep fit.

Therefore, with the improvement of people's living standards, Liubao tea is increasingly loved by consumers.

The right crowd

It is suitable for people with hypertension, hyperlipidemia (high blood viscosity, high cholesterol and high triglyceride), hyperglycemia (diabetes) and gout caused by high uric acid. Clearing away heat and promoting diuresis, relaxing bowels, purging dysentery, removing blood stasis, dredging veins, regulating qi, relieving pain, lowering blood fat, lowering blood pressure, lowering blood sugar and calming the nerves.

Health preserving principle

Liubao tea contains a variety of amino acids, vitamins and trace elements necessary for human body, and its lipolytic alcohol content is higher than other teas.

Therefore, Liubao tea has a stronger function of decomposing greasy and reducing the high content of fatty compounds, cholesterol, triglycerides and blood uric acid in human body.

Drinking Liubao tea for a long time can strengthen the stomach, nourish the heart, strengthen the body and lose weight.

To sum up, the main functions of Liubao tea health care are as follows.

1, refreshing and eliminating fatigue.

2, in addition to greasy, help digestion, sober up.

3, diuretic detoxification, sterilization, anti-inflammatory and disease prevention.

4. Reduce blood pressure and prevent arteriosclerosis.

5, Liubao tea can prevent radiation and inhibit cancer.

6, health care and beauty, lose weight and lipid, and prolong life.

Brewing method of Liubao tea

When drinking Liubao tea, put Liubao tea into a crock, add mountain spring water, boil it with an open flame and set it aside.

Drinking at a mild temperature will make you feel sweet and mellow.

It has the effects of invigorating spleen, resolving food stagnation, promoting fluid production and relieving summer heat. If you add a proper amount of winter honey and drink it evenly, you can cure dysentery.

Chen Liubao tea can be stored for more than five years, and can be used to treat infantile convulsion and other diseases.

The taste of Liubao tea remains unchanged overnight after brewing, the soup color is not turbid, and it is cool and refreshing when drinking.

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