CN109258839A - A kind of ancient tea tree black tea of flowers and fruits odor type and preparation method thereof - Google Patents
A kind of ancient tea tree black tea of flowers and fruits odor type and preparation method thereof Download PDFInfo
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- CN109258839A CN109258839A CN201811158847.7A CN201811158847A CN109258839A CN 109258839 A CN109258839 A CN 109258839A CN 201811158847 A CN201811158847 A CN 201811158847A CN 109258839 A CN109258839 A CN 109258839A
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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
Abstract
The present invention relates to ancient tea tree black tea of a kind of flowers and fruits odor type and preparation method thereof, by picking, withering, airing, leaf rotation, rubs, ferments, drying technology process, Optimizing Process Parameters, it solves the problems, such as that ancient tea tree black tea color is light, fragrance is insufficient obtained by traditional handicraft, mouthfeel flavour is bad, preparation-obtained ancient tea tree black tea is made to have the advantages that strong flowers and fruits perfume, sweet and pure tasty and refreshing, the soup look glow of give off a strong fragrance high length, flavour.
Description
Technical field
The present invention relates to teabag drink fields, more particularly, to a kind of ancient tea tree black tea of flowers and fruits odor type and its preparation side
Method.
Background technique
Black tea is one of big teas in China six, and the stub teas of international tea market, process mainly include
Leaf picking is withered, rubs, ferments and is dried.Compared with the black tea of other countries, the fragrance of China's black tea is not generally high, removes
The Keemun black tea fragrance in Anhui is more prominent outer, other produced black tea in tea area and India's Assam, Darjeeling and Sri Lanka
Black tile red tea etc. compared to still there is larger gap.In the big teas in China six, oolong tea is with unique flowers and fruits perfume (or spice) by consumer
Extensive favor, for traditional congou tea based on fragrant and sweet, flowers and fruits perfume (or spice) is unobvious, on flavour based on pure and mild, general lack of fresh
Refreshing degree, has been unable to satisfy consumer to the diversified demand of tea product.
Ancient tea tree refers to the wild ancient tea tree being distributed in wildwood and its group, semi-domesticated artificial cultivation type wild tea
The tea tree in ancient tea place more than a century of tree and artificial cultivation.It is known as ancient tea tree by tea made of raw material of ancient fresh leaves of tea plant
Tea.Ancient tea tree is generally grown in wildwood, with natural harmony symbiosis, adapts to local ecological environment completely, is not required to very important person
Work watering, fertilizing is eager to excel by the more general tea tree of its resistance of plant that long-term natural selection survives, can resist all kinds of diseases
Insect pest, so there is no need to use pesticide, thus more ecological, environmental protective for more other tea.Ancient tea tree tree-shaped is big, rhizome is deep, locating
Ecological condition is good, thus the more abundant coordination of its content, the ancient tea tree tea product drink processed are worth more general teas and want high.
Moreover, because ancient tea tree storage is few and is often scattered and occupies, it is big that difficult mountain terrain great distance picks difficulty, and general 1 year only picked for two seasons,
Yield is very rare.Its endoplasm is abundant, ecological, environmental protective, and pursuer is again countless, further increases its rare valuable category
Property, so that ancient tea tree tea is pursued by consumer energetically in recent years.But due to the more generally conventional cultivation type tea of ancient fresh leaves of tea plant
It is more special to set fresh leaf, thus cannot be processed using traditional Conventional processing methods, lacks targetedly processing again at present
Technique, so that the superior quality inside information of ancient fresh leaves of tea plant raw material fails to bring into play well, product fails to reach always to disappear
The expection of the person of expense.
Chinese application number 2016108781342 discloses a kind of flowers and fruits pekoe processing method, and this method is with fresh tea leaves
For raw material, by withering, the techniques such as sundrying, fine manipulation of green tea leaves, stirs, rubs, fermenting, drying and be made, the flowers and fruits of processing method preparation are fragrant
Black tea, flowers and fruits perfume (or spice) is particularly evident, soup look is golden yellow, tea residue glow, the fresh and sweet alcohol of flavour is refreshing, return it is sweet quickly.
Chinese application number 2015104472190 discloses a kind of production method with flowers and fruits pekoe comprising tealeaves
Picking, the procedure of processing that interior is withered, outdoor is withered, interior is withered, rubs, ferments, dries and dried again again.This method
Have concurrently fragrant and sweet and with light orchid and apple aroma in made produced black tea fragrance, the dense refreshing band sweet tea of flavour gives black tea consumption
Person greatly enjoys.
But the above two preparation-obtained flowers and fruits pekoe of method is faint in color, fragrance owes high length, mouthfeel flavour does not reach
To best, and fresh leaf used in two methods is not ancient fresh leaves of tea plant, because without having the exclusive quality rhythm of ancient tea tree tea
Taste.
Summary of the invention
Based on this, the present invention provides a kind of preparation methods of the ancient tea tree black tea of flowers and fruits odor type, can extract well
Flowers and fruits are fragrant in ancient tea tree, make that sweet and pure tasty and refreshing, the soup look glow of black tea flavour, fragrance height are long, the smell of fruits is very sweet for flower.
To achieve the goals above, the present invention adopts the following technical scheme:
A kind of preparation method of the ancient tea tree black tea of flowers and fruits odor type, comprising steps of
1) it picks, picks the two leaves and a bud fresh leaf of ancient tea tree；
2) daylight withers, and fresh leaf is placed under sunlight, in 25 DEG C -28 DEG C of temperature, the environment of relative humidity 65%-70%
Under, during which leaf-spreading thickness 3cm-5cm, withering time 80min-140min are gently turned over 1-2 times；
3) tealeaves after withering is placed in the environment of 20 DEG C -24 DEG C of temperature, relative humidity 75%-80% by airing ferment heap
During which airing ferment heap, leaf-spreading thickness 15cm-20cm, ferment heap time 40cm-60min are gently turned over 1 time, the green odour to tealeaves disappears,
It is fragrant to there are slight flowers and fruits；
4) leaf rotation, in the environment of the tealeaves after ferment heap is placed in 22 DEG C -25 DEG C of temperature, relative humidity 82%-87%, leaf rotation
1-3 times, soften to the food value of leaf, leaf back protuberance, blade face richness gloss, leaf margin reddens, and it is fragrant strong flowers and fruits occur；
5) it rubs, leaf must be rubbed；
6) it ferments, leaf will be rubbed and fermented, fermentation to leaf color is yellowish red color, and it is fragrant strong flowers and fruits occur；
7) dry, 8.5 one-tenth first, which are dried to, with 120 DEG C -125 DEG C of gross fire does；Then airing resurgence is carried out, airing gets damp again the time
For 6h-8h, leaf-spreading thickness 15cm-20cm；Final firing is 2 times dry, is dried to 9 one-tenth dry, first time leaf-spreading thickness 2cm- for the first time
3cm, first time drying time is 30min-40min, and after airing 1h, the dry leaf-spreading thickness of second of final firing is 1cm-2cm, tea
The water content of embryo is 5%-6%.
In one of the embodiments, in the solar withering step, withering to water content is 62%-67%.
In one of the embodiments, in the leaf rotation step, first time leaf rotation 80rad stands 30min；
And/or second of leaf rotation 200rad, stand 60min；
And/or third time leaf rotation 350rad.
It is described in one of the embodiments, to rub step are as follows: the tealeaves after leaf rotation is placed in 20 DEG C -25 DEG C of temperature, phase
It in the environment of humidity 85%-90%, is rubbed by revolving speed 55rad/min-60rad/min, rubs 2 times, rub 30min- every time
35min。
It is rubbed in step described in one of the embodiments, rubs pressurization 7min before end, decompression for the first time
3min；The preceding 7min that pressurizes of end is rubbed for the second time, is depressurized 3min, is repeated 2 times.
Leaf cell percentage of damage is rubbed in one of the embodiments, in 85%-90%, blade rolled twig rate reach 90% with
On.
In one of the embodiments, in the fermentation step, at 24 DEG C -26 DEG C, relative humidity exists fermenting cellar temperature
95% or more, fermentation temperture of leaves are at 27 DEG C -30 DEG C, leaf-spreading thickness 12cm-15cm.
In one of the embodiments, in the fermentation step, fermentation time 3.5h-4h.
In one of the embodiments, the fresh leaf be disease-free pest, bud-leaf numerous hairs, dark green leaf color, rich gloss one
Two leaf fresh leaf of bud.
The present invention also provides a kind of flowers and fruits obtained by a kind of preparation method of the ancient tea tree black tea of flowers and fruits odor type
The ancient tea tree black tea of odor type.
The present invention by optimization wither, leaf rotation, drying technological parameter, it is red to solve ancient tea tree obtained by traditional handicraft
The problem that tea color is light, fragrance is insufficient, mouthfeel flavour is bad, so that preparation-obtained ancient tea tree black tea is had a flower, that the smell of fruits is very sweet is high
The advantages of long, flavour sweet and pure tasty and refreshing, soup look glow.
Detailed description of the invention
Fig. 1 is a kind of outline drawing of flowers and fruits odor type Gu tea tree black tea obtained by the present invention；
Fig. 2 is the outline drawing of Fuding white tea black tea；
Fig. 3 is the outline drawing of green No. 1 black tea in osmanthus；
Fig. 4 is a kind of soup look figure of flowers and fruits odor type Gu tea tree black tea obtained by the present invention；
Fig. 5 is the soup look figure of Fuding white tea black tea；
Fig. 6 is the soup look figure of green No. 1 black tea in osmanthus；
Fig. 7 is a kind of tea residue schematic diagram of flowers and fruits odor type Gu tea tree black tea obtained by the present invention；
Fig. 8 is the tea residue schematic diagram of Fuding white tea black tea；
Fig. 9 is the tea residue schematic diagram of green No. 1 black tea in osmanthus.
Specific embodiment
In order to make the foregoing objectives, features and advantages of the present invention clearer and more comprehensible, with reference to the accompanying drawing to the present invention
Specific embodiment be described in detail.Many details are explained in the following description in order to fully understand this hair
It is bright.But the invention can be embodied in many other ways as described herein, those skilled in the art can be not
Similar improvement is done in the case where violating intension of the present invention, therefore the present invention is not limited to the specific embodiments disclosed below.
Unless otherwise defined, all technical and scientific terms used herein and belong to technical field of the invention
The normally understood meaning of technical staff is identical.Term as used herein in the specification of the present invention is intended merely to description tool
The purpose of the embodiment of body, it is not intended that in the limitation present invention.
Embodiment 1
A kind of preparation method of the ancient tea tree black tea of flowers and fruits odor type, includes the following steps:
1) fresh leaf harvests: the ancient fresh leaves of tea plant in picking nine Wanshan Mountain, Liuzhou area, standard of plucking: no disease and pests harm, bud-leaf numerous hairs,
The standard two leaves and a bud fresh leaf of dark green leaf color, rich gloss.
2) daylight withers: after when fine day afternoon 14, when 25 DEG C of outdoor temperature, relative humidity 65%, by the thin booth of fresh leaf
It carries out daylight on outdoor bamboo mat to wither, leaf-spreading thickness 3cm guarantees that blade is not overlapped substantially, and withering time 80min is intermediate light
It turns over 2 times.It withers to the food value of leaf and limbers up, blade face is crispaturaed, and leaf color is dimmed to tarnish, and no withered bud, reddens at focus side, water content 65%.
3) the appropriate leaf that withers: being placed in the indoor airing ferment heap of 20 DEG C of temperature, relative humidity 76% by airing ferment heap, and booth leaf is thick
15cm, ferment heap time 40min are spent, centre is gently turned over 1 time.Ferment heap to green odour disappears, and has slight flowers and fruits fragrant.
4) leaf rotation: carrying out indoors, and room temperature control is at 22 DEG C, relative humidity 82%, leaf rotation 3 times, leaf rotation number and
Time of repose gradually increases, and specifically carries out by leaf rotation program shown in table 1.Leaf rotation is softer to the food value of leaf, leaf back protuberance, blade face richness light
Pool, the red change of leaf margin, the smell of fruits is very sweet for flower.
1 leaf rotation program of table
Note: vibration machine need to keep revolving speed and dynamics uniformity, revolving speed be about every 1.5 seconds 1 turn.
5) it rubs: indoor progress, 20 DEG C of room temperature, relative humidity 85%.Rolling machine revolving speed 55rad/min throws leaf amount:
40 type rolling machines throw leaf rotation leaf 20kg, time of kneading and number: rubbing 60min, divide 2 times and rub, rub 30min every time.It pressurizes and subtracts
Pressure alternately, is rubbed before end pressurization 7 minutes for the first time, is depressurized 3 minutes；It pressurizes 7 minutes before rubbing end for the second time, decompression
It 3 minutes, is repeated 2 times.It rubs to blade cell percentage of damage 85%, blade rolled twig rate reaches 90%, tighting volume, and tea juice is sufficiently overflow
It is adhered to leaf surface out.
6) ferment: the control of fermentation room temperature is at 24 DEG C, and relative humidity is controlled 95% or more, and fermentated leaves temperature control system is 27
DEG C, leaf-spreading thickness 12cm, ferment 3h, and fermentation to leaf color is yellowish red color, and the smell of fruits is very sweet for flower.
7) dry: a. high temperature feather plucking fire: gross fire is quickly stir-fried with Dragon Well tea pot, 120 DEG C of pot temperature, is fried to 8.5 one-tenth dry, blade foldings
And it is continuous, tea embryo spinosity feel is held, holding that tea embryo lets go can be loose；
B. airing gets damp again: after gross fire, the vapor in tea embryo is quickly dispersed with fan, is down to room temperature to tea embryo temperature
Afterwards, airing resurgence, leaf-spreading thickness 15cm, airing time 6h are carried out；
C. final firing: final firing is dry in two times, and the tea embryo that airing gets damp again is dried to 9 one-tenth with fragrance extracting machine for the first time and is done, fragrance extracting machine
Temperature is set as 75 DEG C, leaf-spreading thickness 2cm, time 30min.It is dry that second of final firing will be carried out after above-mentioned tea embryo airing 1h, is mentioned
Fragrant machine temperature is set as 80 DEG C, leaf-spreading thickness 1cm, and tea embryo is dried to foot and is done, water content 5%, for hand rubbing tealeaves at powder, bar rope is tight
Wu Run is tied, tea perfume is obvious.Pack storage storage after made tea airing 2h after foot is dry.
Embodiment 2
A kind of preparation method of the ancient tea tree black tea of flowers and fruits odor type, includes the following steps:
1) fresh leaf harvests: with embodiment 1.
2) daylight withers: after when the fine day morning 10, when 26 DEG C of outdoor temperature, relative humidity 67%, by the thin booth of fresh leaf
It carries out daylight on outdoor bamboo mat to wither, leaf-spreading thickness 4cm guarantees that blade is not overlapped substantially, and withering time 110min is intermediate light
It turns over 2 times.It withers to the food value of leaf and limbers up, blade face is crispaturaed, and leaf color is dimmed to tarnish, and no withered bud, reddens at focus side, water content 67%.
3) the appropriate leaf that withers: being placed in the indoor airing ferment heap of 22 DEG C of temperature, relative humidity 77% by airing ferment heap, and booth leaf is thick
17cm, ferment heap time 50min are spent, centre is gently turned over 1 time.Ferment heap to green odour disappears, and has slight flowers and fruits fragrant.
4) leaf rotation: carrying out indoors, and room temperature control is at 23 DEG C, relative humidity 85%, leaf rotation 3 times, leaf rotation number and
Time of repose gradually increases, and specifically carries out by leaf rotation program shown in table 2.Leaf rotation is softer to the food value of leaf, leaf back protuberance, blade face richness light
Pool, the red change of leaf margin, the smell of fruits is very sweet for flower.
2 leaf rotation program of table
Note: vibration machine need to keep revolving speed and dynamics uniformity, revolving speed be about every 1.5 seconds 1 turn.
5) it rubs: indoor progress, 23 DEG C of room temperature, relative humidity 87%.Rolling machine revolving speed 57rad/min throws leaf amount:
40 type rolling machines throw leaf rotation leaf 20kg, time of kneading and number: rubbing 60min, divide 2 times and rub, rub 30min every time.It pressurizes and subtracts
Pressure alternately, is rubbed before end pressurization 7 minutes for the first time, is depressurized 3 minutes；It pressurizes 7 minutes before rubbing end for the second time, decompression
It 3 minutes, is repeated 2 times.It rubs to blade cell percentage of damage 87%, blade rolled twig rate reaches 90%, tighting volume, and tea juice is sufficiently overflow
It is adhered to leaf surface out.
6) ferment: the control of fermentation room temperature is at 25 DEG C, and relative humidity is controlled 95% or more, and fermentated leaves temperature control system is 29
DEG C, leaf-spreading thickness 14cm, ferment 3.5h, and fermentation to leaf color is yellowish red color, and the smell of fruits is very sweet for flower.
7) dry: a. high temperature feather plucking fire: gross fire is quickly stir-fried with Dragon Well tea pot, 123 DEG C of pot temperature, is fried to 8.5 one-tenth dry, blade foldings
And it is continuous, tea embryo spinosity feel is held, holding that tea embryo lets go can be loose；
B. airing gets damp again: after gross fire, the vapor in tea embryo is quickly dispersed with fan, is down to room temperature to tea embryo temperature
Afterwards, airing resurgence, leaf-spreading thickness 17cm, airing time 7h are carried out；
C. final firing: final firing is dry in two times, and the tea embryo that airing gets damp again is dried to 9 one-tenth with fragrance extracting machine for the first time and is done, fragrance extracting machine
Temperature is set as 77 DEG C, leaf-spreading thickness 2.5cm, time 35min.It is dry that second of final firing will be carried out after above-mentioned tea embryo airing 1h,
Fragrance extracting machine temperature is set as 82 DEG C, leaf-spreading thickness 1.5cm, tea embryo is dried to foot dry, water content 5.5%, hand rubbing tealeaves at powder,
Bar rope tight knot Wu Run, tea perfume are obvious.Pack storage storage after made tea airing 2h after foot is dry.
Embodiment 3
1) fresh leaf harvests: with embodiment 1.
2) daylight withers: after when the fine day morning 10, when 28 DEG C of outdoor temperature, relative humidity 70%, by the thin booth of fresh leaf
It carries out daylight on outdoor bamboo mat to wither, leaf-spreading thickness 5cm guarantees that blade is not overlapped substantially, and withering time 140min is intermediate light
It turns over 2 times.It withers to the food value of leaf and limbers up, blade face is crispaturaed, and leaf color is dimmed to tarnish, and no withered bud, reddens at focus side, water content 70%.
3) the appropriate leaf that withers: being placed in the indoor airing ferment heap of 24 DEG C of temperature, relative humidity 80% by airing ferment heap, and booth leaf is thick
20cm, ferment heap time 60min are spent, centre is gently turned over 1 time.Ferment heap to green odour disappears, and has slight flowers and fruits fragrant.
4) leaf rotation: carrying out indoors, and room temperature control is at 25 DEG C, relative humidity 90%, leaf rotation 3 times, leaf rotation number and
Time of repose gradually increases, and specifically carries out by leaf rotation program shown in table 3.Leaf rotation is softer to the food value of leaf, leaf back protuberance, blade face richness light
Pool, the red change of leaf margin, the smell of fruits is very sweet for flower.
3 leaf rotation program of table
Note: vibration machine need to keep revolving speed and dynamics uniformity, revolving speed be about every 1.5 seconds 1 turn.
5) it rubs: indoor progress, 25 DEG C of room temperature, relative humidity 90%.Rolling machine revolving speed 60rad/min throws leaf amount:
40 type rolling machines throw leaf rotation leaf 20kg, time of kneading and number: rubbing 60min, divide 2 times and rub, rub 30min every time.It pressurizes and subtracts
Pressure alternately, is rubbed before end pressurization 7 minutes for the first time, is depressurized 3 minutes；It pressurizes 7 minutes before rubbing end for the second time, decompression
It 3 minutes, is repeated 2 times.It rubs to blade cell percentage of damage 90%, blade rolled twig rate reaches 90%, tighting volume, and tea juice is sufficiently overflow
It is adhered to leaf surface out.
6) ferment: the control of fermentation room temperature is at 26 DEG C, and relative humidity is controlled 95% or more, and fermentated leaves temperature control system is 30
DEG C, leaf-spreading thickness 15cm, ferment 4h, and fermentation to leaf color is yellowish red color, and the smell of fruits is very sweet for flower.
7) dry: a. high temperature feather plucking fire: gross fire is quickly stir-fried with Dragon Well tea pot, 125 DEG C of pot temperature, is fried to 8.5 one-tenth dry, blade foldings
And it is continuous, tea embryo spinosity feel is held, holding that tea embryo lets go can be loose；
B. airing gets damp again: after gross fire, the vapor in tea embryo is quickly dispersed with fan, is down to room temperature to tea embryo temperature
Afterwards, airing resurgence, leaf-spreading thickness 20cm, airing time 8h are carried out；
C. final firing: final firing is dry in two times, and the tea embryo that airing gets damp again is dried to 9 one-tenth with fragrance extracting machine for the first time and is done, fragrance extracting machine
Temperature is set as 80 DEG C, leaf-spreading thickness 3cm, time 40min.It is dry that second of final firing will be carried out after above-mentioned tea embryo airing 1h, is mentioned
Fragrant machine temperature is set as 85 DEG C, leaf-spreading thickness 2cm, and tea embryo is dried to foot and is done, water content 6%, for hand rubbing tealeaves at powder, bar rope is tight
Wu Run is tied, tea perfume is obvious.Pack storage storage after made tea airing 2h after foot is dry.
Embodiment effect explanation
The national clonal cultivar product that the made flowers and fruits odor type Gu tea tree black tea of above-described embodiment and Liuzhou Area are introduced a fine variety
" Liuzhou City's congou tea processing technology regulation " (DB is pressed in kind Fuding white tea and green No. 1 of provincial clonal cultivar kind osmanthus
450200/T0043-2015) the black tea sample processed carries out Comparative Analysis on Quality, it is intended to the further apparent purpose of the present invention,
Technical solution and advantage.
(1) the raw material selection and processing method of control sample
Raw material selects: choosing national tea tree breed Fuding white tea and green No. 1 of provincial tea tree breed osmanthus, Guangxi is control
Product raw material.In late April, select introduction of plant in above-mentioned two tea tree breed fresh leaf of Liuzhou Area, standard of plucking: without disease pest
The standard two leaves and a bud fresh leaf of evil, bud-leaf numerous hairs, dark green leaf color, rich gloss.
Processing method: above-mentioned fresh leaf is pressed into " Liuzhou City's congou tea processing technology regulation " (DB45/T0043-
2015) it is processed into black tea, as the reference substance of embodiment, referring to figure 2-3.
(2) attributional analysis and assessment method
Water lixivium method is referring to GB/T8305, and the measuring method of polyphenol content is referring to GB/T8313, free ammonia
The measuring method of base acid content is referring to GB/T8314；The liquid phase measurement method of alkaloid and catechin composition is with reference to Li Ziyong's etc.
(Li Ziyong, explains ancestor river flowing from Guizhou Province through Hunan into Dongting Lake to method, and Xu little Jun waits polyphenol content and catechin content relationship research [J] chemistry and biological work
Journey, 2007,24 (11): 73-75.).Organoleptic quality evaluation is carried out according to GB/T23776-2009.Data statistic analysis uses
19.0 software of SPPS carries out.
(3) sensory review and analysis of biochemical result
A. sensory review's result
From table 4, it can be seen that sensory review's highest scoring (94.3) of flowers and fruits odor type Gu tea tree black tea；Secondly big for Fuding
Green No. 1 black tea (91.7) of white tea black tea (93.1) and osmanthus.From sensory's result, flowers and fruits odor type Gu tea tree black tea flowers and fruits are fragrant
Sweet and pure tasty and refreshing, the soup look glow of strong high length, flavour has apparent advantage compared to Fuding white tea black tea and green No. 1 black tea in osmanthus,
Illustrate the flowers and fruits odor type Gu tea tree black tea not only excellent quality, but also, quality fragrant with unique flowers and fruits that embodiment 1 is processed into
Characteristic is obvious, and organoleptic quality is substantially better than the mainstream cultivar congou tea that routinely processing method processes.
The organoleptic quality assessment result of the different fresh leaf black tea of table 4
B. analysis of biochemical
1, main quality chemical composition analysis
As can be seen from Table 5, the water extraction content of the ancient tea tree black tea of the obtained flowers and fruits odor type of embodiment 1 is significant
No. 1 black tea green higher than Fuding white tea black tea and osmanthus, Fuding white tea black tea take second place, the water extraction content of green No. 1 black tea in osmanthus
It is relatively low.The polyphenol content of flowers and fruits odor type Gu tea tree black tea is slightly below Fuding white tea black tea, but is significantly higher than green No. 1 of osmanthus
Black tea, tea polyphenols substance are the main components of millet paste bitter taste, and the polyphenol content of flowers and fruits odor type Gu tea tree black tea is between two
Between a control sample, thus it shows not bitter quality characteristic not puckery, taste is sweet and pure on flavour.In amino acid content
On, the content of the ancient tea tree black tea of flowers and fruits odor type is apparently higher than two control samples, and three sample rooms are there are significant difference,
Free amine group acid is the main matter for constituting the fresh refreshing taste of millet paste, this just explains flowers and fruits odor type Gu tea tree black tea well
Compare two control sample reasons more tasty and refreshing on flavour.As the caffeine content of important quality ingredient, flowers and fruits odor type
Ancient tea tree black tea be apparently higher than two control samples.Gallic acid and theobromine contents are in three sample rooms without significant difference.It is logical
It crosses and the theaflavin content difference of three samples is obvious to be shown to 3 kinds of black tea water colo(u)r content analysis, congo red cellulose content is with good fortune
The big white tea black tea highest (11.25%) of ancient cooking vessel, the ancient tea tree black tea of flowers and fruits odor type are minimum (6.30%).And dark brown cellulose content is also with good fortune
The big white tea black tea highest (11.31%) of ancient cooking vessel, remaining 2 sample size are closer to.Above-mentioned quality component analysis result is preferable
The ancient tea tree black tea for explaining the obtained flowers and fruits odor type of embodiment 1 has flowers and fruits perfume, strong fragrant high length, the sweet and pure tasty and refreshing, soup of flavour
The reason of one's best quality that color glow, tea residue become clear.
The basic biochemistry ingredient content of the different black tea samples of table 5 and its significant difference analysis (P < 0.05)
Note: theaflavin, thearubigin and theabrownin do not repeat, therefore do not make significant difference analysis
2, catechin composition and content analysis
From catechin composition (table 6), EC, EGCG of the ancient tea tree black tea of the obtained flowers and fruits odor type of embodiment 1,
ECG and catechin total amount No. 1 black tea height green compared with osmanthus, it is low compared with Fuding white tea black tea, but the content of EGC and GCG is three samples
Middle highest illustrates having differences property on three sample room catechin compositions.From the point of view of specific, EGC and tri- sample rooms of DL-C, GCG
Content there was no significant difference, and flowers and fruits odor type Gu tea tree black tea in the content of EC, EGCG with Fuding white tea black tea exist
Significant difference, then there was no significant difference with green No. 1 black tea in osmanthus, and in catechin total amount, flowers and fruits odor type Gu tea tree black tea is lower than
Fuding white tea black tea, but it is higher than green No. 1 black tea in osmanthus.
The catechin composition content and its significant difference analysis (P < 0.05) of the different black tea samples of table 6
Note: EC indicates that epicatechin, EGC indicate that epigallocatechin, ECG indicate L-Epicatechin gallate,
EGCG indicates that Epigallo-catechin gallate (EGCG), GCG indicate that nutgall catechin gallic acid ester, DL-C indicate DL-
Theine.
(4) conclusion
It is recognised that the ancient tea tree black tea of the obtained flowers and fruits odor type of embodiment 1 has in sensory review from Fig. 4 to Fig. 9
Have a flower the smell of fruits is very sweet high long, flavour is sweet and pure tasty and refreshing, soup look glow, the bright superior quality feature of tea residue, and integrated quality is excellent
In two control samples.The analyses of main components the result shows that, high water extraction content, high amino acid content is suitable
Polyphenol content creates the superior quality feature of the ancient tea tree black tea of flowers and fruits odor type.
Each technical characteristic of embodiment described above can be combined arbitrarily, for simplicity of description, not to above-mentioned reality
It applies all possible combination of each technical characteristic in example to be all described, as long as however, the combination of these technical characteristics is not deposited
In contradiction, all should be considered as described in this specification.
The embodiments described above only express several embodiments of the present invention, and the description thereof is more specific and detailed, but simultaneously
It cannot therefore be construed as limiting the scope of the patent.It should be pointed out that coming for those of ordinary skill in the art
It says, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to protection of the invention
Range.Therefore, the scope of protection of the patent of the invention shall be subject to the appended claims.
Claims (10)
1. a kind of preparation method of the ancient tea tree black tea of flowers and fruits odor type, which is characterized in that comprising steps of
1) it picks, picks the two leaves and a bud fresh leaf of ancient tea tree；
2) daylight withers, and fresh leaf is placed under sunlight, in the environment of 25 DEG C -28 DEG C of temperature, relative humidity 65%-70% into
Row withers, during which leaf-spreading thickness 3cm-5cm, withering time 80min-140min are gently turned over 1-2 times；
3) tealeaves after withering is placed in airing in the environment of 20 DEG C -24 DEG C of temperature, relative humidity 75%-80% by airing ferment heap
During which ferment heap, leaf-spreading thickness 15cm-20cm, ferment heap time 40cm-60min are gently turned over 1 time, the green odour to tealeaves disappears, and are occurred
Slight flowers and fruits are fragrant；
4) leaf rotation, in the environment of the tealeaves after ferment heap is placed in 22 DEG C -25 DEG C of temperature, relative humidity 82%-87%, leaf rotation 1-3
It is secondary, soften to the food value of leaf, leaf back protuberance, blade face richness gloss, leaf margin reddens, and it is fragrant strong flowers and fruits occur；
5) it rubs, leaf must be rubbed；
6) it ferments, leaf will be rubbed and fermented, fermentation to leaf color is yellowish red color, and it is fragrant strong flowers and fruits occur；
7) dry, 8.5 one-tenth first, which are dried to, with 120 DEG C -125 DEG C of gross fire does；Then carry out airing resurgence, airing resurgence the time be
6h-8h, leaf-spreading thickness 15cm-20cm；Final firing is 2 times dry, is dried to 9 one-tenth dry, first time leaf-spreading thickness 2cm-3cm for the first time,
First time drying time is 30min-40min, and after airing 1h, the dry leaf-spreading thickness of second of final firing is 1cm-2cm, tea embryo
Water content is 5%-6%.
2. preparation method according to claim 1, which is characterized in that in the solar withering step, wither to water content
For 62%-67%.
3. preparation method according to claim 1 or 2, which is characterized in that in the leaf rotation step, first time leaf rotation
80rad stands 30min；
And/or second of leaf rotation 200rad, stand 60min；
And/or third time leaf rotation 350rad.
4. preparation method according to claim 1 or 2, which is characterized in that described to rub step are as follows: by the tealeaves after leaf rotation
It is placed in the environment of 20 DEG C -25 DEG C of temperature, relative humidity 85%-90%, is rubbed by revolving speed 55rad/min-60rad/min,
Divide 2 times and rub, rubs 30min-35min every time.
5. the preparation method according to claim 4, which is characterized in that rubbed in step described, rub end for the first time
Preceding pressurization 7min depressurizes 3min；The preceding 7min that pressurizes of end is rubbed for the second time, is depressurized 3min, is repeated 2 times.
6. according to power require 5 described in preparation method, which is characterized in that rub leaf cell percentage of damage in 85%-90%, blade at
Item rate reaches 90% or more.
7. preparation method according to claim 1, which is characterized in that in the fermentation step, fermenting cellar temperature 24 DEG C-
26 DEG C, relative humidity is 95% or more, and fermentation temperture of leaves are at 27 DEG C -30 DEG C, leaf-spreading thickness 12cm-15cm.
8. preparation method according to claim 7, which is characterized in that in the fermentation step, fermentation time 3.5h-
4h。
9. preparation method according to claim 1, which is characterized in that the fresh leaf is no disease and pests harm, bud-leaf numerous hairs, leaf
The two leaves and a bud fresh leaf of green, the rich gloss of color depth.
10. a kind of ancient tea tree black tea of flowers and fruits odor type obtained by preparation method according to any one of claims 1 to 9.
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