CN109198056B

CN109198056B - A kind of orchid-flavored ancient tea tree green tea and preparation method thereof

Info

Publication number: CN109198056B
Application number: CN201811108209.4A
Authority: CN
Inventors: 陈涛林; 冉立群; 葛智文; 陈美丽; 王熙富; 郑丹琳; 廖寅平; 杨雪梅; 张征; 罗军武
Original assignee: Hunan Agricultural University
Current assignee: Hunan Agricultural University
Priority date: 2018-09-21
Filing date: 2018-09-21
Publication date: 2022-03-25
Anticipated expiration: 2038-09-21
Also published as: CN109198056A

Abstract

本发明涉及一种兰花香型的古茶树绿茶及其制备方法，该制备方法通过恒温晾青、日光晒青、第二次晾青、摇青、汽热杀青、微波缓苏、第一次揉捻、第一次烘干、第一次摊凉、第二次揉捻、第二次烘干、第二次摊凉、足火提香来制备兰花香型的古茶树绿茶，所制备得到的古茶树绿茶具有高水浸出物含量、高氨基酸含量和适中的茶多酚含量，这三种成分含量是形成兰花香型的古茶树绿茶独特品质风味的关键，该古茶树绿茶具有兰花香高长、滋味醇爽和汤色绿亮的优异品质特点。The invention relates to an orchid-flavored ancient tea tree green tea and a preparation method thereof. The preparation method comprises steps of drying at a constant temperature, drying under sunlight, second drying, shaking, steam-heating, microwave slowing, and first rolling. , drying for the first time, cooling for the first time, rolling for the second time, drying for the second time, cooling for the second time, and incense with foot fire to prepare orchid-flavored ancient tea tree green tea, the prepared ancient tea tree Green tea has high water extract content, high amino acid content and moderate tea polyphenol content. The content of these three components is the key to forming the unique quality and flavor of orchid-flavored ancient tea tree green tea. Excellent quality characteristics of mellow and green soup.

Description

Orchid-flavored ancient tea tree green tea and preparation method thereof

Technical Field

The invention relates to the field of tea drinks, in particular to ancient tea tree green tea with orchid fragrance and a preparation method thereof.

Background

China is the home country of tea, the country which discovers and utilizes tea leaves the earliest in the world, and is also the world of tea leaf production and consumption. Chinese tea has large yield and various types, and has six kinds of tea, namely green tea, black tea, white tea, green tea and yellow tea, and has various characteristics. The green tea is the tea which appears at the earliest in history, and because the contained components of the green tea are reserved in the processing process, and the green tea has special health-care effects which are beyond the reach of other fermented teas such as anti-aging, anti-cancer, sterilization and anti-inflammation, the green tea is widely favored by consumers all the time, and becomes the tea with the largest production and sale quantity in China. In recent years, with the continuous development of the tea industry in China, the tea processing has gradually distinguished the past workshop type manual operation and is changing to the mechanized and standardized industrialized pipeline operation mode, and in the process, tea products tend to be popular gradually, the homogenization phenomenon is serious, local characteristics are lacked, and the problems of quality and non-quality generally exist.

The ancient tea trees refer to wild ancient tea trees distributed in natural forests and communities thereof, semi-domesticated artificially cultivated wild tea trees and tea trees in ancient tea gardens cultivated artificially for more than one hundred years. The tea prepared by using the fresh leaves of ancient tea trees as the raw material is called ancient tea tree tea. Ancient tea trees generally grow in natural forests, and are harmoniously symbiotic with nature, so that the ancient tea trees are completely adapted to local ecological environment, artificial watering and fertilization are not needed, the resistance of plants which survive through long-term natural selection is stronger than that of the ordinary tea trees, and the ancient tea trees can resist various plant diseases and insect pests, so that pesticides are not needed, and the ancient tea trees are more ecological and environment-friendly than other tea trees. The ancient tea tree resource has large tree shape, deep rootstocks and good ecological conditions, so that the content of the ancient tea tree resource is more abundant and coordinated, and the processed ancient tea tree tea has higher drinking value than that of common tea. Moreover, as ancient tea trees are not stored in large quantities and are scattered and living frequently, the difficulty of picking at remote places in mountain dangerous roads is high, and the ancient tea trees are generally picked only two seasons in one year, so that the yield is very rare. The tea is rich in internal quality, ecological and environment-friendly, and the number of the pursuers is large, so that the rare precious attributes of the tea are increased, and the ancient tea tree tea is greatly pursued by consumers in recent years. However, the ancient tea tree fresh leaves are more special than the ordinary conventional cultivation type tea tree fresh leaves, so the ancient tea tree fresh leaves cannot be processed by the traditional conventional processing method, and a targeted processing technology is lacked at present, so that the excellent quality of the ancient tea tree fresh leaf raw material cannot be well played, and the product cannot meet the expectation of consumers all the time.

The processing technology of green tea mainly comprises the procedures of fixation, rolling, drying and the like, and the factors influencing the quality of the green tea mainly comprise appearance, color, aroma, taste and leaf bottom, and the quality factors are not only related to the processing technology, but also closely related to the variety of tea plant raw materials. Currently, green tea on the market is various in variety, but the quality is mostly different from each other, the difference in quality mainly lies in the appearance, the difference between the fragrance and the taste of the green tea which are concerned with the drinking feeling of consumers is not big, the most common fragrance is chestnut fragrance, bean fragrance and faint scent, the fragrance type is not high generally and is lack of characteristics, and diversified consumption requirements of the consumers can not be met for a long time. At present, a few reports about flower fragrance type green tea varieties and process researches are reported, and researches of plum sages [ reference 1] and the like show that flower fragrance type green tea products can be processed only by adopting tea varieties with the basis of processing flower fragrance type green tea substances and combining a fragrance extraction process; royal clout [ reference 2] and the like, namely processing pure and high-flowery scent green tea by using a one-bud two-leaf raw material of an oolong tea product and combining the processing technologies of sun drying and green shaking of faint scent oolong tea; the processing technique of flower-flavor green tea is studied using oolong tea "golden day" as a raw material, such as colossal orchid [ reference 3 ]. Most of the researches focus on processing flower-fragrance type green tea by using oolong tea varieties and combining the processes of oolong tea sun-drying and green shaking [ references 4-7], and reports on processing orchid-fragrance type ancient tea tree green tea by using ancient tea trees as raw materials are not seen at present.

Reference documents:

[1] processing technology research of a plum virtuous, Huanghualin, He Yumei, Guangdong characteristic tea variety flowery green tea [ J ]. Guangdong agricultural science, 2007(8): 81-83).

[2] Wang Xiaoyun, Yangchun, Tan Shaobao, etc. oolong flower fragrance type green tea processing technology was first explored [ J ]. Guangxi agro Xuan, 2008, 23(4):47-48.

[3] Study on processing of "Jinxuan" floral green tea from the species Pongyulan, Liao Lingqin, Yangchun, et al [ J ]. Guangxi agricultural Proc., 2016,31(4):26-29.

[4] Guo Li, Junfeng, Wang Li, etc. Studies on the flower-fragrance type green tea processing technology [ J ]. Zhejiang agricultural science, 2009, (5):946-948.

[5] Wangbeiling, Li fuling, Wu Dong Sheng, etc. the discussion of shaking fresh leaves of tea plant and fermenting to produce orchid-fragrance tea [ J ]. silkworm tea communication, 2005, (1):21-22.

[6] Yuan Lin Ying, Zhou Zheng Ke, Gao Fei Hu, et al, processing of floral green tea [ J ]. Garden horticulture, 2001, 29(3):47-48.

[7] Wangling, Congjing, a study of the high-aroma green tea process [ J ]. tea communication, 2007, 34(1):24-25.

Disclosure of Invention

Based on the orchid fragrance type ancient tea tree green tea and the preparation method thereof, the ancient tea tree green tea prepared by the preparation method has excellent qualities of high and long orchid fragrance and mellow taste.

In order to achieve the purpose, the invention adopts the following technical scheme:

a preparation method of ancient tea tree green tea with orchid fragrance comprises the following steps:

1) picking, namely picking fresh leaves of ancient tea trees;

2) the constant-temperature green leaf airing is carried out, the fresh leaves are placed in a constant-temperature indoor environment provided with a ventilation fan, the temperature is 20-23 ℃, the relative humidity is 75-80%, the constant-temperature green leaf airing time is 180-240 min, the thickness of the spread leaves subjected to constant-temperature green leaf airing is 5-8cm, the spread leaves are slightly turned over for 1-2 times, the ventilation fan is started every 30min in the green leaf airing room for ventilation for 3min, and the water content of the tea subjected to constant-temperature green leaf airing is 68-72%;

3) sun-drying, namely placing the tea subjected to constant-temperature sun-drying in the sun, and slightly turning for 1 time in the sun-drying time of 15-30 min under the environment with the temperature of 25-28 ℃ and the relative humidity of 65-70%, wherein the spreading thickness of the sun-dried tea is 3-5 cm;

4) the second time of green airing, the tea leaves after being dried in the sun are placed in an indoor environment with the temperature of 20-23 ℃ and the relative humidity of 80-85 percent, the thickness of the tea leaves is spread to be 5-8cm, the green airing time is 60-90 min, and the tea leaves are turned over slightly for 1-2 times;

5) rocking green for 3 times in an indoor environment with the temperature of 20-25 ℃ and the relative humidity of 80-85 percent, and alternately rocking green and standing;

6) de-enzyming, namely de-enzyming by steam firstly, and then de-enzyming for the second time by hot air, wherein the steam temperature is 150-180 ℃, and the hot air temperature is 140-160 ℃;

7) microwave tempering is used for enabling the water inside and outside the tea leaves after de-enzyming to be uniformly distributed and meeting tempering and moisture regaining requirements;

8) firstly, rolling, namely putting the tempered tea in an indoor environment with the temperature of 20-25 ℃ and the relative humidity of 85-88%, and rolling at the rotating speed of 55rad/min-60 rad/min;

9) performing primary drying, namely performing primary drying by adopting a bucket dryer in an indoor environment with the temperature of 20-25 ℃ and the relative humidity of 85-88%, wherein the temperature of an air outlet of the bucket dryer is 90-95 ℃, the spread leaf thickness is 2-3cm, and the tea embryo is dried until the water content of the tea embryo is 35-40%;

10) spreading for cooling for the first time, wherein the spreading for cooling is carried out for the first time in an indoor environment with the temperature of 20-25 ℃ and the relative humidity of 85-88%, the spreading time is 40-60 min, and the thickness of the spread leaves for spreading for cooling for the first time is 15-20 cm;

11) second rolling is carried out in an indoor environment with the temperature of 20-25 ℃ and the relative humidity of 85-88 percent, and the second rolling is carried out at the rotating speed of 55rad/min-60 rad/min;

12) second drying, namely performing second drying at the temperature of 75-80 ℃, wherein the thickness of spread leaves is 2-3cm, the second drying time is 30-40 min, and the tea embryo is dried until the water content is 10-15%;

13) performing secondary spreading cooling at 20-25 deg.C under 85-88% relative humidity indoor environment, wherein the thickness of the spread leaves is 15-20 cm, and the time of the secondary spreading cooling is 6-8 h;

14) and (3) performing aroma raising by full fire, namely performing aroma raising at the temperature of 80-85 ℃, spreading the tea leaves with the thickness of 1-2 cm, and drying until the water content of the tea embryo is 5-6%.

In one embodiment, the fresh leaves are standard one-bud two-leaf ancient tea tree fresh leaves which are free from plant diseases and insect pests, have more hairy and dark green leaves and are rich in luster.

In one embodiment, in the constant-temperature green-airing step, a fan is arranged in a room, and the fan is started to ventilate for 3min at intervals of 30 min.

In one embodiment, the rotation number of the first green shaking is 30rad, and the mixture is kept still for 30 min; the revolution of the second green shaking is 60rad, and standing is carried out for 60 min; the third rocking revolution is 90 rad.

In one embodiment, in the step of enzyme deactivation, the enzyme deactivation mode is a mixed enzyme deactivation by steam and hot air, the steam temperature is 150-.

In one embodiment, the water content of the tea embryo after the green removing is 55-58%.

In one embodiment, the leaf feeding amount of the first rolling is 15kg-20kg, and the leaf feeding amount of the second rolling is 10kg-15 kg.

In one embodiment, the first rolling time is 20min-30min, and rolling is carried out in the order of pressurization and depressurization; the second rolling time is 30-40 min, and rolling is performed in order of pressurization and depressurization.

In one embodiment, the tea strip forming rate of the first rolling is more than 80%, and the tea strip forming rate of the second rolling is more than 90%.

The invention also provides the ancient tea tree green tea with orchid fragrance prepared by the preparation method.

According to the preparation method, the ancient tea tree green tea with the orchid fragrance type is prepared through constant-temperature green airing, sun green airing, secondary green airing, green shaking, steam-heat mixing green removing, microwave tempering, primary rolling, primary drying, primary spreading for cooling, secondary rolling, secondary drying, secondary spreading for cooling and aroma raising by full fire, and the prepared ancient tea tree green tea has high water extract content, high amino acid content and moderate tea polyphenol content, the three component contents are key for forming the unique quality and flavor of the ancient tea tree green tea with the orchid fragrance type, and the ancient tea tree green tea has the excellent quality characteristics of high and long orchid fragrance, mellow taste and green and bright liquor color.

Drawings

FIG. 1 is a schematic diagram of an ancient tea tree green tea with orchid fragrance prepared by the present invention;

FIG. 2 is a shape view of Fuding white tea green tea;

FIG. 3 is a view showing the appearance of Guilv No. 1 green tea;

FIG. 4 is a color chart of the ancient tea tree green tea with orchid fragrance prepared by the invention;

FIG. 5 is a color chart of Fuding white tea green tea;

FIG. 6 is a soup color chart of Guilv No. 1 green tea;

FIG. 7 is a schematic view of the leaf bottom of an ancient tea tree green tea with orchid fragrance prepared by the present invention;

FIG. 8 is a schematic view of the bottom of Fuding white tea green tea;

fig. 9 is a schematic view of the leaf bottom of Guilv No. 1 green tea.

Detailed Description

In order to make the aforementioned objects, features and advantages of the present invention comprehensible, embodiments accompanied with figures are described in detail below. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein, but rather should be construed as broadly as the present invention is capable of modification in various respects, all without departing from the spirit and scope of the present invention.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.

Example 1

1) and (3) fresh leaves are collected: selecting fresh leaves of ancient tea trees in the area of Jiuwanshan mountain in Liuzhou city in late 4 months, and picking the fresh leaves according to the standard: the fresh leaves with one bud and two leaves have no diseases and insect pests, more hairy leaves on the bud and the leaf, dark green leaf color and rich luster.

2) Airing green at constant temperature: picking the fresh leaves in the morning on a sunny day, thinly spreading the picked fresh leaves on a green airing frame, airing the green leaves in a constant-temperature air conditioning room provided with a ventilation fan, wherein the thickness of the spread leaves is 5cm, the temperature of the air conditioning room is controlled at 20 ℃, the humidity is controlled at 75%, the green spreading time is 180min, the green leaves are turned over for 2 times, and the ventilation fan is started at intervals of 30min for ventilation for 3 min. And (5) airing at constant temperature until the water content of the fresh leaves is 68%.

3) Sun-drying: and (3) placing the aired fresh leaves outside at 25 ℃ for sun-drying, wherein the relative humidity is 65%, the leaf spreading thickness is 3cm, the sun-drying time is 15min, and the fresh leaves are turned over for 1 time. The leaves of the sun-dried green leaves become dark, the leaves are soft, the green smell is removed, and the sun-dried green leaves have slight flower fragrance and no red edges or red spots.

4) And (3) green airing for the second time: and (3) placing the fresh leaves with proper sunning in the room for second sunning, wherein the indoor temperature is 21 ℃, the relative humidity is 80%, the leaf spreading thickness is 5cm, the second sunning time is 60min, and the green leaves are turned over for 1 time.

5) Shaking green: the method is carried out indoors, the indoor temperature is 20 ℃, the relative humidity is 80%, the green rocking and the standing are carried out alternately, the green rocking is carried out by adopting an automatic green rocking machine with adjustable speed, the green rocking is carried out for 3 times, the green rocking revolution and the standing time are increased gradually, and the green rocking is carried out according to the green rocking program shown in the table 1. Rocking green until the color of the leaves turns yellow green, the veins of the leaves are relatively transparent, the leaves are slightly tilted, the green smell disappears, and the flower fragrance appears.

TABLE 1 rocking procedure

Note: the rocking machine needs to keep the rotating speed and the force uniform, and the rotating speed is about 1 revolution per 1.5 seconds.

6) De-enzyming: the 6CSZ-45 type tea steam-heating fixation machine is adopted, the green-shaking leaves are firstly subjected to steam rapid fixation, and then the secondary fixation and dehydration are carried out by utilizing hot air. The steam temperature is 150 ℃, the hot air temperature is 140 ℃, and the leaf feeding speed is 32 kg/h. Deactivating enzyme until the water content of the tea embryo is 57%, the leaf surface loses luster, the green smell disappears, the tea fragrance is exposed, the tea embryo is prickled when being held by hand, and the tea embryo can be loosened after being held by hand and released.

7) Tempering by microwave: the tea embryo after the fixation is quickly transferred into a microwave tempering machine by adopting a 6CSTW-50A type microwave tempering machine, water molecules in the fixation leaves are polarized by the microwaves and quickly transferred to the surfaces of the fixation leaves, so that the water in and out of the fixation leaves is quickly and uniformly distributed, and the tempering requirement is met.

8) Rolling for the first time: the rolling process is carried out indoors, wherein the temperature of the rolling chamber is 20 ℃, and the relative humidity is 86%. The rotating speed of the rolling machine is 55rad/min, and the leaf throwing amount is as follows: adding water-removing and slow-fermenting folium Perillae 15kg in model 40 kneading machine, and performing air pressure → light pressure → air pressure for 20 min. Rolling until the tea is primarily formed, wherein the strip forming rate is more than 80%.

9) Drying for the first time: the process is carried out indoors, the indoor temperature is 20 ℃, and the relative humidity is 86%. Drying for the first time by adopting a five-bucket dryer, wherein the temperature of an air outlet of the five-bucket dryer is 90 ℃, thinly spreading the first rolled leaves on a drying plate, spreading the leaves with the thickness of 3cm, and slightly turning over tea embryos by hands at proper time to uniformly heat the tea embryos. Baking until the surface of the tea embryo feels slightly harsh, wherein the water content is 37%.

10) Spreading for cooling for the first time: after the first drying is finished, quickly removing water vapor in the tea embryo by using a fan, after the tea embryo is cooled to room temperature, thinly spreading the tea embryo in a room for moisture regaining, wherein the room temperature is 20 ℃, the relative humidity is 86%, the spread leaf thickness is 15cm, and spreading for cooling for 40 min.

11) And (3) rolling for the second time: the rolling process is carried out indoors, wherein the temperature of the rolling chamber is 20 ℃, and the relative humidity is 86%. The rotating speed of the rolling machine is 55rad/min, and the leaf throwing amount is as follows: the first 10kg of the cold leaves were put into a model 40 rolling machine, and the pressure was increased and decreased in the order of air pressure → light pressure → medium pressure → light pressure → air pressure, and the rolling time was 35 min. Rolling until the tea is completely formed, and the strip forming rate reaches more than 90%.

12) And (5) drying for the second time: and (3) drying the tea embryo after the second rolling for the second time by using an aroma raising machine, wherein the temperature of the aroma raising machine is set to be 75 ℃, and the tea embryo is spread to be 2cm in leaf thickness for 35 min. Baking until the water content of the tea embryo is 12%.

13) And (5) cooling in a spreading way for the second time: and (3) after the second drying is finished, quickly removing water vapor in the tea embryo by using a fan, cooling and dampening the tea embryo after the tea embryo is cooled to the room temperature, wherein the temperature of the cooling room is 20 ℃, the relative humidity is 86%, the thickness of the spread leaves is 17cm, and the cooling time is 7 h.

14) And (3) improving the fragrance by full fire: and (3) carrying out full fire aroma raising on the tea embryo which is spread for a long time to be cooled, setting the temperature of an aroma raising machine to be 80 ℃, spreading the tea leaves to be 1cm in thickness, drying the tea embryo until the tea embryo is fully dried and the water content is 5%, and rubbing the tea leaves into powder by hands. And (5) spreading the fully dried finished tea, cooling for 2h, bagging, and storing in a warehouse.

Example 2

1) and (3) fresh leaves are collected: in the last ten days of 5 months, selecting fresh leaves of ancient tea trees in the area of Jiuwanshan mountain of Liuzhou city, and picking the fresh leaves according to the standard: the fresh leaves with one bud and two leaves have no diseases and insect pests, more hairy leaves on the bud and the leaf, dark green leaf color and rich luster.

2) Airing green at constant temperature: picking the fresh leaves in the morning on a sunny day, thinly spreading the picked fresh leaves on a green airing frame, airing the green leaves in a constant-temperature air conditioning room provided with a ventilation fan, wherein the thickness of the spread leaves is 6cm, the temperature of the air conditioning room is controlled at 22 ℃, the humidity is controlled at 75%, the green spreading time is 200min, the green leaves are turned over for 2 times, and the ventilation fan is started at intervals of 30min for ventilation for 3 min. And (5) airing at constant temperature until the water content of the fresh leaves is 70%.

3) Sun-drying: and (3) placing the aired fresh leaves outside at 27 ℃ for sun-drying, wherein the relative humidity is 70%, the leaf spreading thickness is 3cm, the sun-drying time is 30min, and the fresh leaves are turned over for 1 time. The leaves of the sun-dried green leaves become dark, the leaves are soft, the green smell is removed, and the sun-dried green leaves have slight flower fragrance and no red edges or red spots.

4) And (3) green airing for the second time: and (3) placing the fresh leaves with proper sunning in a room for second sunning, wherein the indoor temperature is 20 ℃, the relative humidity is 85%, the leaf spreading thickness is 6cm, the sunning time is 60min, and the leaves are turned over for 1 time.

5) Shaking green: the method is carried out indoors, the indoor temperature is 25 ℃, the relative humidity is 85%, the green rocking and the standing are carried out alternately, the green rocking is carried out by adopting an automatic green rocking machine with adjustable speed, the green rocking is carried out for 3 times, the green rocking revolution and the standing time are increased gradually, and the green rocking is carried out according to the green rocking program shown in the table 2. Rocking green until the color of the leaves turns yellow green, the veins of the leaves are relatively transparent, the leaves are slightly tilted, the green smell disappears, and the flower fragrance appears.

TABLE 2 rocking procedure

6) De-enzyming: the 6CSZ-45 type tea steam-heating fixation machine is adopted, the green-shaking leaves are firstly subjected to steam rapid fixation, and then the secondary fixation and dehydration are carried out by utilizing hot air. The steam temperature is 180 ℃, the hot air temperature is 150 ℃, and the leaf feeding speed is 30 kg/h. Deactivating enzyme until the water content of the tea embryo is 58%, the leaf surface loses luster, the green smell disappears, the tea fragrance is exposed, the tea embryo is prickled when being held by hand, and the tea embryo can be loosened after being held by hand and released.

7) Tempering by microwave: the same as in example 1.

8) Rolling for the first time: the rolling process is carried out indoors, wherein the temperature of the rolling chamber is 25 ℃, and the relative humidity is 85%. The rotating speed of the rolling machine is 60rad/min, and the leaf throwing amount is as follows: adding water-removing and slow-fermenting folium Perillae 20kg into model 40 rolling machine, and performing air pressure → light pressure → air pressure for 30 min. Rolling until the tea is primarily formed, wherein the strip forming rate is more than 80%.

9) Drying for the first time: the method is carried out indoors, the indoor temperature is 25 ℃, and the relative humidity is 85%. Drying for the first time by adopting a five-bucket dryer, wherein the temperature of an air outlet of the five-bucket dryer is 95 ℃, thinly spreading the first rolled leaves on a drying plate, spreading the leaves with the thickness of 2cm, and slightly turning over tea embryos by hands at proper time to uniformly heat the tea embryos. Baking until the surface of the tea embryo feels slightly harsh, wherein the water content is 35%.

10) Spreading for cooling for the first time: and (3) after the first drying is finished, quickly removing water vapor in the tea embryo by using a fan, thinly spreading the tea embryo in a room for moisture regaining after the tea embryo is cooled to room temperature, wherein the room temperature is 25 ℃, the relative humidity is 85%, the spread leaf thickness is 20cm, and the spreading cooling time is 60 min.

11) And (3) rolling for the second time: the rolling process is carried out indoors, wherein the temperature of the rolling chamber is 25 ℃, and the relative humidity is 85%. The rotating speed of the rolling machine is 60rad/min, and the leaf throwing amount is as follows: 15kg of the first cold leaves were put into a model 40 rolling machine, and the pressure was increased and decreased in the order of air pressure → light pressure → medium pressure → light pressure → air pressure for 30 min. Rolling until the tea is completely formed, and the strip forming rate reaches more than 90%.

12) And (5) drying for the second time: and drying the tea embryo after the second rolling for the second time by using an aroma raising machine, wherein the temperature of the aroma raising machine is set to be 80 ℃, and the tea embryo is spread to be 3cm in leaf thickness for 30 min. Baking until the water content of the tea embryo is 10%.

13) And (5) cooling in a spreading way for the second time: and (3) after the second drying is finished, quickly removing water vapor in the tea embryo by using a fan, cooling and dampening the tea embryo after the tea embryo is cooled to the room temperature, wherein the temperature of the cooling room is 25 ℃, the relative humidity is 85%, the thickness of the spread leaves is 15cm, and the cooling time is 6 h.

14) And (3) improving the fragrance by full fire: and (3) carrying out full fire aroma raising on the tea embryo which is spread for a long time to be cooled, setting the temperature of an aroma raising machine to be 85 ℃, spreading the tea leaves to be 2cm in thickness, drying the tea embryo until the tea embryo is fully dried and the water content is 6%, and rubbing the tea leaves into powder by hands. And (5) spreading the fully dried finished tea, cooling for 2h, bagging, and storing in a warehouse.

Example 3

1) and (3) fresh leaves are collected: selecting fresh leaves of ancient tea trees in the area of Jiuwanshan mountain in Liuzhou city in late 5 months, and picking the fresh leaves according to the standard: the fresh leaves with one bud and two leaves have no diseases and insect pests, more hairy leaves on the bud and the leaf, dark green leaf color and rich luster.

2) Airing green at constant temperature: picking the fresh leaves in the morning on a sunny day, thinly spreading the picked fresh leaves on a green leaf airing frame, airing the green leaves in a constant-temperature air-conditioning room provided with a ventilation fan, wherein the thickness of the spread leaves is 8cm, the temperature of the air-conditioning room is controlled at 23 ℃, the humidity is controlled at 80%, the green leaf spreading time is 240min, slightly turning over the green leaves for 2 times, starting the ventilation fan at intervals of 30min for ventilation for 3min, and airing the green leaves at constant temperature until the water content of the fresh leaves is 72%.

3) Sun-drying: and (3) placing the aired fresh leaves outside the room at 28 ℃ for sun-drying, wherein the relative humidity is 67%, the leaf spreading thickness is 5cm, the sun-drying time is 22min, and the fresh leaves are turned over for 1 time. The leaves of the sun-dried green leaves become dark, the leaves are soft, the green smell is removed, and the sun-dried green leaves have slight flower fragrance and no red edges or red spots.

4) And (3) green airing for the second time: and (3) placing the fresh leaves with proper sunning in a room for second sunning, wherein the indoor temperature is 23 ℃, the relative humidity is 82%, the leaf spreading thickness is 8cm, the sunning time is 90min, and the green leaves are turned over for 1 time.

5) Shaking green: the method is carried out indoors, the indoor temperature is 23 ℃, the relative humidity is 83%, the green rocking and the standing are carried out alternately, the green rocking is carried out by adopting an automatic green rocking machine with adjustable speed, the green rocking is carried out for 3 times, the green rocking revolution and the standing time are increased gradually, and the green rocking is carried out according to the green rocking program shown in the table 3. Rocking green until the color of the leaves turns yellow green, the veins of the leaves are relatively transparent, the leaves are slightly tilted, the green smell disappears, and the flower fragrance appears.

TABLE 3 rocking procedure

6) De-enzyming: the 6CSZ-45 type tea steam-heating fixation machine is adopted, the green-shaking leaves are firstly subjected to steam rapid fixation, and then the secondary fixation and dehydration are carried out by utilizing hot air. The steam temperature is 165 ℃, the hot air temperature is 160 ℃, and the leaf feeding speed is 35 kg/h. Deactivating enzyme until the water content of the tea embryo is 56%, the leaf surface loses luster, the green smell disappears, the tea fragrance appears, the tea embryo has a stabbing hand feeling when being held by a hand, and the tea embryo can be loosened after being held by the hand.

7) Tempering by microwave: the same as in example 1.

8) Rolling for the first time: the rolling process is carried out indoors, wherein the temperature of the rolling chamber is 23 ℃, and the relative humidity is 88%. The rotating speed of the rolling machine is 57rad/min, and the leaf throwing amount is as follows: adding water-removing and slow-keeping 17kg of Perilla frutescens leaf into a model 40 rolling machine, and performing pressure increase and pressure reduction according to the sequence of air pressure → light pressure → air pressure, wherein the first rolling time is 25 min. Rolling until the tea is primarily formed, wherein the strip forming rate is more than 80%.

9) Drying for the first time: the process is carried out indoors, the indoor temperature is 23 ℃, and the relative humidity is 88%. Drying for the first time by adopting a five-bucket dryer, wherein the temperature of an air outlet of the five-bucket dryer is 92 ℃, thinly spreading the first rolled leaves on a drying plate, spreading the leaves with the thickness of 3cm, and slightly turning over tea embryos by hands at proper time to uniformly heat the tea embryos. Baking until the surface of the tea embryo feels slightly harsh, wherein the water content is 37%.

10) Spreading for cooling for the first time: and (3) after the first drying is finished, quickly removing water vapor in the tea embryo by using a fan, thinly spreading the tea embryo in a room for moisture regaining after the tea embryo is cooled to room temperature, wherein the room temperature is 23 ℃, the relative humidity is 86%, the thickness of the spread leaves is 18cm, and spreading for cooling for 50 min.

11) And (3) rolling for the second time: the process is carried out indoors, wherein the temperature of a rolling chamber is 23 ℃, and the relative humidity is 86%. The rotating speed of the rolling machine is 57rad/min, and the leaf throwing amount is as follows: the first 18kg of the spread and cooled leaves were put into a model 40 rolling machine, and the pressure was increased and decreased in the order of air pressure → light pressure → medium pressure → light pressure → air pressure for a rolling time of 40 min. Rolling until the tea is completely formed, and the strip forming rate reaches more than 90%.

12) And (5) drying for the second time: and drying the tea embryo after the second rolling for the second time by using an aroma raising machine, wherein the temperature of the aroma raising machine is set to be 77 ℃, and the tea embryo is spread to be 2.5cm in leaf thickness for 40 min. Baking until the water content of the tea embryo is 15%.

13) And (5) cooling in a spreading way for the second time: and (3) after the second drying is finished, quickly removing water vapor in the tea embryo by using a fan, cooling and dampening the tea embryo after the tea embryo is cooled to the room temperature, wherein the temperature of the cooling room is 23 ℃, the relative humidity is 86%, the thickness of the spread leaves is 20cm, and the cooling time is 8 h.

14) And (3) improving the fragrance by full fire: and (3) carrying out full fire aroma raising on the tea embryo cooled for a long time, setting the temperature of an aroma raising machine to 82 ℃, spreading the tea leaves to be 1.5cm in thickness, drying the tea embryo until the tea embryo is fully dried and the water content is 5.5%, and rubbing the tea leaves into powder by hands. And (5) spreading the fully dried finished tea, cooling for 2h, bagging, and storing in a warehouse.

Description of the effects of the embodiments

The comparison and analysis of the quality of the orchid aroma ancient tea tree green tea prepared in example 1 and the national clonal tea tree species fuding white tea introduced in Liuzhou region and the provincial clonal tea tree species Guilv No. 1 are carried out according to the traditional process [ aged, Yu-Fu-Lian, Yang Yajun, etc.. tea plant germplasm resources and genetic improvement [ M ]. Beijing: Chinese agricultural science and technology publisher, 2006:101 ].

Raw material selection and processing method of control sample

Selecting raw materials: selecting national grade tea tree variety Fuding white tea and Guangxi province grade tea tree variety Guilv No. 1 as reference raw materials. Selecting and introducing fresh leaves of the two tea tree varieties planted in the Liuzhou region in late 4 th of month, and picking the fresh leaves according to the standard: the standard fresh leaves with one bud and two leaves have no plant diseases and insect pests, more hairy leaves on the bud and the leaf, dark green leaf color and rich luster.

The processing method comprises the following steps: the fresh leaf raw materials are processed into green-baked green tea according to the traditional process [ aged, Yu-rich lotus, Yangyuan, and the like, tea plant germplasm resources and genetic improvement [ M ]. Beijing, Chinese agricultural science and technology publisher, 2006:101 ], and the green-baked green tea is used as a reference substance of an embodiment.

(II) quality analysis and evaluation method

The method for measuring the water extract refers to GB/T8305-2013, the method for measuring the content of tea polyphenol refers to GB/T8313-2018, and the method for measuring the content of free amino acid refers to GB/T8314-2013; liquid phase determination method of alkaloid and catechin components is described in Prunus salicina et al [ Prunus salicina, Spandex, Xuxiajun, etc.. relationship between tea polyphenol content and catechin content research [ J ]. chemical and biological engineering, 2007, 24(11):73-75 ]. The sensory quality evaluation is carried out according to GB/T23776-2018. Statistical analysis of the data was performed using SPPS 19.0 software.

(III) sensory evaluation and Biochemical component analysis results

A. Sensory evaluation results

As can be seen from the sensory evaluation results in table 4, the ancient tea tree green tea with orchid fragrance prepared in example 1 showed the highest overall score (94.4), which is higher than the two control samples fuding white tea green tea (92.5) and guilv No. 1 green tea (92.5). In terms of aroma and taste, the orchid-aroma ancient tea tree green tea has excellent quality characteristics of high and long orchid aroma, mellow taste and the like, the dry tea is dark green and bright, the tea liquor is green and bright, and the orchid-aroma ancient tea tree green tea prepared in example 1 is superior to two control samples in both quality and appearance, so that the orchid-aroma ancient tea tree green tea prepared in example 1 is not only excellent in quality, but also unique in aroma and taste.

TABLE 4 evaluation results of sensory quality of different green tea samples

B. Analysis of Biochemical composition

1. Chemical composition analysis of main quality

As can be seen from table 5, the highest (46.78%) aqueous extract of ancient tea tree green tea of orchid aroma type produced in example 1 was significantly higher than the two control samples, indicating a rich content. From the aspect of tea polyphenol content, the content of Fuding white tea green tea is the highest (25.16%), the content of Guilv No. 1 green tea is the lowest (21.50%), the content of orchid-flavor ancient tea green tea polyphenol is moderate (23.61%), and tea polyphenol substances are main components of bitter taste of tea soup, so that compared with two control samples, orchid-flavor ancient tea green tea has low bitter taste and mellow taste. In terms of amino acid content, the content difference between the fuding white tea green tea and the Guilv No. 1 green tea is not large, and is about 3.5%, while the amino acid content of the orchid-flavor ancient tea tree green tea is 4.59%, which is obviously higher than that of the two control samples, and free amino acid substances are main substances forming the fresh taste of the tea soup, so that the reason that the orchid-flavor ancient tea tree green tea prepared in example 1 is mellow in taste is well explained. The orchid-flavor ancient tea tree green tea prepared in example 1 has high amino acid content and moderate tea polyphenol content, so that the ancient tea tree green tea has the quality characteristics of fresh, cool and sweet taste, no bitterness and no astringency. The caffeine content of the ancient tea tree green tea with orchid fragrance is also obviously higher than that of Fuding white tea green tea (2.86%) and Guilv No. 1 green tea (3.41%), and reaches 4.00%. The significance difference analysis shows that the water extract of the ancient tea tree green tea with orchid fragrance has significance difference with the two control samples, and the content of the water extract is obviously higher than that of the water extract of the ancient tea tree green tea with orchid fragrance. The three samples with amino acid and tea polyphenol content have significant difference, which is the advantage of ancient tea tree green tea with orchid fragrance. And no significant difference exists among the three samples in the content of the caffeine, the gallic acid and the theobromine. The result shows that the high water extract content, the high amino acid content and the moderate tea polyphenol content are the key points for forming the unique quality and flavor of the ancient tea tree green tea with orchid fragrance.

TABLE 5 analysis of the content of essential biochemical components in different green tea samples and their significant differences (P < 0.05)

2. Analysis of composition and content of catechin

As can be seen from table 6, the highest total amount of catechins is the Guilv No. 1 green tea, the next best green tea from Fuding white tea, and the lowest total amount of catechins from the orchid-aroma ancient tea tree green tea. The result of significance analysis shows that the orchid fragrance type ancient tea tree green tea has no significant difference from two control samples in the content of total catechin, D, L-C, EGCG, GCG and ECG, but the content of EGC and EC of the orchid fragrance type ancient tea tree green tea and the Fuding white tea green tea is significantly lower than that of Guilv No. 1 green tea. From the content of ester catechins (EGCG, GCG, ECG) alone, the ester catechins content of the orchid-flavored ancient tea tree green tea was lower than that of the two control samples. The catechin in the tea leaves is the main component of the tea polyphenol, the catechin is mainly ester-type catechin, the ester-type catechin has strong bitterness and astringency and is the main component of the astringent tea soup, and the reason why the orchid-flavor ancient tea tree green tea prepared in example 1 is more mellow in taste than the two control samples is further explained.

TABLE 6 analysis of the content of catechin components and their significant differences (P < 0.05) for different green tea samples

Note: EC represents epicatechin, EGC represents epigallocatechin, ECG represents epicatechin gallate, EGCG represents epigallocatechin gallate, GCG represents gallocatechin gallate, and DL-C represents DL-catechin.

(IV) conclusion

Sensory evaluation results show that the ancient tea tree green tea with orchid fragrance prepared in example 1 has the excellent quality characteristics of high and long orchid fragrance, mellow taste and green and bright liquor color, the comprehensive quality of the ancient tea tree green tea is remarkably superior to that of two control samples, and particularly the unique orchid fragrance and the rare and precious attributes of the ancient tea tree tea are particularly unique. The analysis result of the main quality components shows that the quality characteristics of the ancient tea tree green tea with orchid fragrance are achieved by high water extract content, high amino acid content and proper tea polyphenol content.

The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.

The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.

Claims

1. The preparation method of ancient tea tree green tea with orchid fragrance is characterized by comprising the following steps:

1) picking, namely picking fresh leaves of ancient tea trees in Jiuwanshan mountain areas of Liuzhou city;

2) airing the fresh leaves at constant temperature in a constant-temperature indoor environment, wherein the temperature is 20-23 ℃, the relative humidity is 75-80%, the constant-temperature airing time is 180-240 min, the thickness of the spread leaves aired at constant temperature is 5-8cm, the spread leaves are turned slightly for 1-2 times, and the water content of the tea leaves aired at constant temperature is 68-72%;

4) the second green airing, namely placing the tea subjected to the sun green airing in an indoor environment with the temperature of 20-23 ℃ and the relative humidity of 80-85%, spreading the tea to 5-8cm in thickness, airing for 60-90 min, and slightly turning over for 1-2 times;

5) rocking green for 3 times in an indoor environment with the temperature of 20-25 ℃ and the relative humidity of 80-85 percent, alternately rocking green and standing for 30rad for the first time, and standing for 30 min; shaking green for 60rad for the second time, and standing for 60 min; shaking green for the third time by 90 rad;

8) firstly, rolling, namely putting the tea subjected to microwave tempering in an indoor environment with the temperature of 20-25 ℃ and the relative humidity of 85-88%, and rolling at the rotating speed of 55rad/min-60 rad/min;

14) and (3) performing aroma raising on the tea with sufficient fire, wherein the aroma raising is performed at the temperature of 80-85 ℃, the thickness of the spread leaves is 1-2 cm, and the aroma raising is performed until the water content of tea embryos is 5-6%.

2. The preparation method according to claim 1, wherein the fresh leaves are fresh leaves of ancient tea trees with one bud and two leaves, which have no plant diseases and insect pests, have more hairy and dark green leaves and rich luster.

3. The preparation method of claim 1, wherein in the constant-temperature green-airing step, a fan is arranged in a room, and the fan is started to ventilate for 3min at intervals of 30 min.

4. The method as claimed in claim 1, wherein in the step of water-removing, the water-removing method is a mixed water-removing process using steam and hot air, the steam temperature is 150-.

5. The method of claim 1, wherein the water content of the de-enzymed tea embryo is 55-58%.

6. The method according to claim 1, wherein the first twisting is carried out in an amount of 15kg to 20kg, and the second twisting is carried out in an amount of 10kg to 15 kg.

7. The process according to claim 6, wherein the first rolling is carried out for 20 to 30 minutes in the order of pressurization and depressurization; the second rolling time is 30-40 min, and rolling is performed in order of pressurization and depressurization.

8. The production method according to claim 7, wherein the tea leaf strip forming rate of the first rolling is 80% or more, and the tea leaf strip forming rate of the second rolling is 90% or more.

9. Ancient tea tree green tea with orchid fragrance prepared by the method according to any one of claims 1 to 8.