CN111616244A - Method for preparing tea deep-processing product - Google Patents
Method for preparing tea deep-processing product Download PDFInfo
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- CN111616244A CN111616244A CN202010655726.4A CN202010655726A CN111616244A CN 111616244 A CN111616244 A CN 111616244A CN 202010655726 A CN202010655726 A CN 202010655726A CN 111616244 A CN111616244 A CN 111616244A
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- 238000000034 method Methods 0.000 title claims abstract description 47
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- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
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- 229930003935 flavonoid Chemical class 0.000 description 1
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- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
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- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
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Classifications
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- 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
-
- 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
- A23F3/12—Rolling or shredding tea leaves
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
A method for preparing a tea deep-processing product comprises the following steps: selecting first tea in the first tea picking season before and after Qingming; baking the picked tea; putting the baked tea leaves into a tea leaf de-enzyming machine for de-enzyming; putting the tea leaves subjected to enzyme deactivation into a tea rolling machine for rolling; adding 20-30 g of osmanthus powder into each kg of the rolled tea leaves, and drying; taking magnolia, gardenia and jasmine in parts by weight as follows: 1:1, mixing and stirring, and then mixing the mixture with purified water according to the weight ratio of 30: 1, mixing and stirring; soaking the dried tea leaves in the prepared soak solution; putting the tea leaves with the water removed in a vacuum freeze dryer for vacuum freeze drying; placing the tea leaves subjected to vacuum freeze drying into a tea leaf ultrafine grinder for ultrafine grinding; then vacuum bagging is carried out. The method for preparing the tea deep-processing product can well prolong the storage life of the tea, ensure the mellow and lasting taste and the pleasant aroma of the tea and ensure the quality of the tea.
Description
Technical Field
The invention relates to the technical field of tea leaf manufacturing, in particular to a manufacturing method of a tea leaf deep-processing product.
Background
Tea refers to the leaves and buds of tea trees. Distinguished tea, cashew, tea, . Broadly refers to the leaves of evergreen bush tea tree which can be used for making tea, and the beverage made by these leaves, later extended to all herbal teas made by plant flowers, leaves, seeds, roots, such as chrysanthemum tea, etc.; herbal tea prepared from various medicinal materials. The tea contains biochemical components closely related to human health, has pharmacological effects of refreshing, clearing away heart-fire, relieving summer-heat, promoting digestion, eliminating phlegm, reducing weight, clearing away heart-fire, relieving restlessness, removing toxic substances, relieving hangover, promoting fluid production, quenching thirst, lowering fire, improving eyesight, relieving dysentery, eliminating dampness, etc., and also has certain pharmacological effects on modern diseases, such as radiation disease, cardiovascular disease, cancer, etc. Therefore, the tea has multiple pharmacological effects and wide action, and is irreplaceable for other beverages. The tea leaves contain many components, mainly including caffeine, theophylline, theobromine, choline, xanthine, flavonoid and glycoside compounds, tea tannin, catechin, terpenes, phenols, alcohols, aldehydes, acids, esters, aromatic oil compounds, carbohydrates, multiple vitamins, proteins and amino acids. The amino acids include cysteine, methionine, glutamic acid, arginine, etc. The tea also contains various mineral substances such as calcium, phosphorus, ferrum, fluorine, iodine, manganese, molybdenum, zinc, selenium, copper, germanium, magnesium, etc., and the main components with pharmacological effects are tea polyphenols, caffeine, lipopolysaccharide, etc. The drinking tea is made from China, is leather, oblong or elliptical, can be directly brewed and drunk by boiled water, and is divided into types of green tea, black tea, oolong tea and the like according to varieties, manufacturing modes and product appearances. The traditional tea processing and manufacturing method mainly comprises the steps of green tea or black tea processing and manufacturing, wherein the green tea processing and manufacturing method mainly comprises the steps of airing, de-enzyming, rolling, drying and the like, or the black tea processing and manufacturing method mainly comprises the steps of withering, rolling, fermenting, baking and re-baking. The common tea leaves prepared by the traditional tea making method meet the daily requirements of people to a certain extent. However, the traditional preparation method has the defects that the storage life of the tea leaves is short, namely, the taste becomes light and even goes bad, so that the normal eating of the tea leaves is influenced; meanwhile, the loss of the tea fragrance is easy to occur, so that the quality of the tea is reduced. In addition, the tea water for the first time needs to be poured during tea making, so that the tea can be ensured to be clean without residual pollution, and more unnecessary troubles are caused.
Disclosure of Invention
In order to solve the technical problems, the invention provides a method for preparing a tea deep-processing product, which can prolong the storage life of the tea product, ensure the taste of the tea and improve the quality of the tea.
A method for preparing a tea deep-processing product comprises the following steps: (1) picking: selecting first tea in the first tea picking season before and after Qingming, and picking new sprouts in the early morning; (2) baking: baking the picked tea at the baking temperature of 30-32 ℃ until the water on the tea leaves is evaporated to dryness; (3) de-enzyming: putting the baked tea leaves into a tea leaf de-enzyming machine for de-enzyming, selecting steam for de-enzyming, raising the de-enzyming temperature to 105 ℃ within 2 minutes, pressurizing the steam to 0.115-0.118 Mpa, keeping the de-enzyming time for 2-3 minutes, adjusting the temperature to 35-38 ℃, de-enzyming for 12-15 minutes, thoroughly destroying the activity of enzymes in the fresh tea leaves, emitting green grass gas and developing tea fragrance until the water content of the tea leaves is normally 63-65%; (4) rolling: putting the tea leaves subjected to enzyme deactivation into a tea rolling machine for rolling, adjusting the rolling speed to be 55-60 r/min, and rolling for 35-40 minutes without pressure; adjusting the rotation number to 250-260 turns, and half-pressing, kneading and twisting for 18-20 minutes; adjusting the revolution number to be 60-80 revolutions, and heavily pressing and twisting for 6-8 minutes; adjusting the rolling speed to 65-70 r/min, and rolling for 4-6 minutes without pressure; turning and stirring for 1-3 times in the rolling process, wherein the strip forming rate is above 82%, and the cell destruction rate is 63-65%; (5) and (3) drying: adding 20-30 g of osmanthus powder into each kg of the kneaded tea leaves, uniformly stirring, drying with strong fire until the water content of the tea leaves is 8-10%; (6) preparing a soak solution: taking magnolia, gardenia and jasmine in parts by weight as follows: 1:1, mixing and stirring, and then mixing the mixture with purified water according to the weight ratio of 30: 1, mixing and stirring; (7) soaking: soaking the dried tea leaves obtained in the step (5) in the soaking solution prepared in the step (6) at the soaking temperature of 90-95 ℃ for 5-8 minutes, centrifuging and accelerating stirring in the soaking process, and then taking out the tea leaves and filtering out water; (8) and (3) freeze drying: putting the tea leaves after the moisture is filtered into a vacuum freeze dryer for vacuum freeze drying, adjusting the freezing temperature to be-38 to-42 ℃, and the cooling rate to be 40 to 50 minutes; (9) ultra-fine grinding: putting the tea leaves subjected to vacuum freeze drying into a tea leaf ultrafine grinder for ultrafine grinding, feeding nitrogen gas flow in the ultrafine grinding process, wherein the flow velocity of the nitrogen gas flow is 3-5 m/s, the initial temperature of the nitrogen gas flow is 16-18 ℃, and grinding to 400-420 meshes; (10) packaging: sterilizing the ultrafine crushed tea leaves, and then carrying out vacuum bagging.
Further, the tea deep-processing product manufacturing method comprises the following steps of (3) fixation: putting the baked tea leaves into a tea leaf de-enzyming machine for de-enzyming, selecting steam for de-enzyming, raising the de-enzyming temperature to 105 ℃ within 2 minutes, pressurizing the steam to 0.116Mpa, keeping the de-enzyming time for 2 minutes, then adjusting the temperature to 36 ℃, de-enzyming for 14 minutes, thoroughly destroying the activity of enzymes in the fresh tea leaves, emitting green grass gas and developing tea fragrance until the water content of the tea leaves is generally 64%.
Further, the manufacturing method of the tea deep processing product comprises the following steps (4) of rolling: putting the tea leaves subjected to enzyme deactivation into a tea rolling machine for rolling, adjusting the rolling speed to be 58 revolutions per minute, and rolling for 38 minutes without pressure; adjusting the rotation number to be 255 revolutions, and half pressing, kneading and twisting for 19 minutes; adjusting the revolution number to 70 revolutions, and heavily pressing and twisting for 7 minutes; adjusting the rolling speed to 68 r/min, and rolling for 5 minutes without pressure; the twisting process should be turned and stirred for 2 times, the strip forming rate is above 82%, and the cell destruction rate is 64%.
Further, the method for preparing the tea deep-processing product comprises the following steps of (5) drying: adding 25 g of osmanthus powder into each kilogram of the rolled tea leaves, uniformly stirring, and then drying the tea leaves by strong fire until the water content of the tea leaves is 9%.
Further, the manufacturing method of the tea deep-processing product comprises the following steps (7) of soaking: and (3) soaking the dried tea leaves obtained in the step (5) in the soak solution prepared in the step (6) at the soaking temperature of 93 ℃ for 6 minutes, centrifuging and accelerating stirring in the soaking process, and then taking out the tea leaves and filtering out water.
Further, the method for preparing the tea deep-processing product comprises the following step (8) of freeze drying: and (3) putting the tea leaves with the water removed into a vacuum freeze dryer for vacuum freeze drying, adjusting the freezing temperature to be-40 ℃ and the cooling rate to be 45 minutes.
Further, the preparation method of the tea deep-processing product comprises the following step (9) of ultrafine grinding: and (3) putting the tea leaves subjected to vacuum freeze drying into a tea leaf ultrafine grinder for ultrafine grinding, and feeding nitrogen gas flow during the ultrafine grinding process, wherein the flow velocity of the nitrogen gas flow is 4m/s, the initial temperature of the nitrogen gas flow is 17 ℃, and the tea leaves are ground into 410 meshes.
Further, the method for preparing the tea deep-processing product comprises the following steps (10) of packaging: sterilizing the ultrafine crushed tea leaves, securing with a small cloth bag, and then carrying out vacuum bagging. Is convenient to be taken for brewing tea and eaten, and can be poured away along with the bag after being brewed, thereby meeting the demand of modern people on fast-paced life
A tea beverage comprises, by weight, 40-45 parts of a soak solution A, 3-5 parts of white granulated sugar, 2-3 parts of lactose, 2-3 parts of calcium carbonate, 1-2 parts of sodium bicarbonate and 1-2 parts of edible essence.
The method for preparing the tea deep-processing product has the advantages that the preparation steps are scientifically grasped, the preparation raw materials are reasonably prepared, the storage life of the tea is well prolonged, the tea is guaranteed to be mellow and lasting in taste and attractive in fragrance, and the quality of the tea is guaranteed. Moreover, the tea can be eaten after being first soaked, so that the daily eating of the tea is facilitated, and the requirements of people on high-quality and high-quality tea are met.
Detailed Description
In order to make those skilled in the art better understand the technical solutions in the present application, the present invention will be described more clearly and completely below with reference to specific embodiments of the present application, and it is obvious that the described embodiments are only a part of the embodiments of the present application, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A method for preparing a tea deep-processing product comprises the following steps: (1) picking: selecting first tea in the first tea picking season before and after Qingming, and picking new sprouts in the early morning; (2) baking: baking the picked tea at the baking temperature of 30-32 ℃ until the water on the tea leaves is evaporated to dryness; (3) de-enzyming: putting the baked tea leaves into a tea leaf de-enzyming machine for de-enzyming, selecting steam for de-enzyming, raising the de-enzyming temperature to 105 ℃ within 2 minutes, pressurizing the steam to 0.116Mpa, keeping the de-enzyming time for 2 minutes, then adjusting the temperature to 36 ℃, de-enzyming for 14 minutes, thoroughly destroying the activity of enzyme in the fresh tea leaves, emitting green grass gas and developing tea fragrance until the water content of the tea leaves is generally 64%; (4) rolling: putting the tea leaves subjected to enzyme deactivation into a tea rolling machine for rolling, adjusting the rolling speed to be 58 revolutions per minute, and rolling for 38 minutes without pressure; adjusting the rotation number to be 255 revolutions, and half pressing, kneading and twisting for 19 minutes; adjusting the revolution number to 70 revolutions, and heavily pressing and twisting for 7 minutes; adjusting the rolling speed to 68 r/min, and rolling for 5 minutes without pressure; the twisting process should be turned and stirred for 2 times, the strip forming rate is above 82%, and the cell destruction rate is 64%; (5) and (3) drying: adding 28 g of osmanthus powder into each kg of the rolled tea leaves, uniformly stirring, and drying with strong fire until the water content of the tea leaves is 9%; (6) preparing a soak solution: taking magnolia, gardenia and jasmine in parts by weight as follows: 1:1, mixing and stirring, and then mixing the mixture with purified water according to the weight ratio of 30: 1, mixing and stirring; (7) soaking: soaking the dried tea leaves in the step (5) in the soak solution prepared in the step (6) at the soaking temperature of 93 ℃ for 6 minutes, centrifuging and accelerating stirring in the soaking process, and then taking out the tea leaves and filtering out water; (8) and (3) freeze drying: putting the tea leaves with the water removed into a vacuum freeze dryer for vacuum freeze drying, adjusting the freezing temperature to be-40 ℃ and the cooling rate to be 45 minutes; (9) ultra-fine grinding: placing the tea leaves subjected to vacuum freeze drying into a tea leaf ultrafine grinder for ultrafine grinding, feeding nitrogen gas flow during the ultrafine grinding process, wherein the flow velocity of the nitrogen gas flow is 4m/s, the initial temperature of the nitrogen gas flow is 17 ℃, and grinding the tea leaves into 410 meshes; (10) packaging: sterilizing the ultrafine crushed tea leaves, securing with a small cloth bag, and then carrying out vacuum bagging.
Example 2
A method for preparing a tea deep-processing product comprises the following steps: (1) picking: selecting first tea in the first tea picking season before and after Qingming, and picking new sprouts in the early morning; (2) baking: baking the picked tea leaves at the baking temperature of 30 ℃ until the water on the tea leaves is evaporated to dryness; (3) de-enzyming: putting the baked tea leaves into a tea leaf de-enzyming machine for de-enzyming, selecting steam for de-enzyming, raising the de-enzyming temperature to 105 ℃ within 2 minutes, pressurizing the steam to 0.115Mpa, keeping the de-enzyming time for 2 minutes, then adjusting the temperature to 35 ℃, de-enzyming for 12 minutes, thoroughly destroying the activity of enzyme in the fresh tea leaves, emitting green grass gas and developing tea fragrance until the water content of the tea leaves is generally 63%; (4) rolling: putting the tea leaves subjected to enzyme deactivation into a tea rolling machine for rolling, adjusting the rolling speed to 55 revolutions per minute, and rolling for 35 minutes without pressure; adjusting the revolution number to 250 revolutions, and half-pressing and rolling for 18 minutes; adjusting the revolution number to 60 revolutions, and pressing and twisting again for 6 minutes; adjusting the rolling speed to 65 revolutions per minute, and rolling for 4 minutes without pressure; the twisting process should be turned and stirred for 1 time, the strip forming rate is above 82%, and the cell destruction rate is 63%; (5) and (3) drying: adding 20 g of osmanthus powder into each kg of the rolled tea leaves, uniformly stirring, and drying with strong fire until the water content of the tea leaves is 8%; (6) preparing a soak solution: taking magnolia, gardenia and jasmine in parts by weight as follows: 1:1, mixing and stirring, and then mixing the mixture with purified water according to the weight ratio of 30: 1, mixing and stirring; (7) soaking: soaking the dried tea leaves in the step (5) in the soak solution prepared in the step (6) at 90 ℃ for 5 minutes, centrifuging and accelerating stirring in the soaking process, and then taking out the tea leaves and filtering out water; (8) and (3) freeze drying: putting the tea leaves with the water removed into a vacuum freeze dryer for vacuum freeze drying, adjusting the freezing temperature to-38 ℃ and the cooling rate to 40 minutes; (9) ultra-fine grinding: placing the tea leaves subjected to vacuum freeze drying into a tea leaf ultrafine grinder for ultrafine grinding, feeding nitrogen gas flow during the ultrafine grinding process, wherein the flow velocity of the nitrogen gas flow is 3m/s, the initial temperature of the nitrogen gas flow is 16 ℃, and grinding the tea leaves into 400 meshes; (10) packaging: sterilizing the ultrafine crushed tea leaves, securing with a small cloth bag, and then carrying out vacuum bagging.
Example 3
A method for preparing a tea deep-processing product comprises the following steps: (1) picking: selecting first tea in the first tea picking season before and after Qingming, and picking new sprouts in the early morning; (2) baking: baking the picked tea leaves at the baking temperature of 32 ℃ until the water on the tea leaves is evaporated to dryness; (3) de-enzyming: putting the baked tea leaves into a tea leaf de-enzyming machine for de-enzyming, selecting steam for de-enzyming, raising the de-enzyming temperature to 105 ℃ within 2 minutes, pressurizing the steam to 0.118Mpa, keeping the de-enzyming time for 3 minutes, then adjusting the temperature to 38 ℃, de-enzyming for 15 minutes, thoroughly destroying the activity of enzyme in the fresh tea leaves, emitting green grass gas and developing tea fragrance until the water content of the tea leaves is usually 65%; (4) rolling: putting the tea leaves subjected to enzyme deactivation into a tea rolling machine for rolling, adjusting the rolling speed to 60 revolutions per minute, and rolling for 40 minutes without pressure; adjusting the rotation number to 260 turns, and half pressing and twisting for 20 minutes; adjusting the revolution number to 80 revolutions, and pressing and twisting again for 8 minutes; adjusting the rolling speed to 70 r/min, and rolling for 6 minutes without pressure; the twisting process should be turned and stirred for 3 times, the strip forming rate is above 82%, and the cell destruction rate is 65%; (5) and (3) drying: adding 30 g of osmanthus powder into each kg of the rolled tea leaves, uniformly stirring, and drying with strong fire until the water content of the tea leaves is 10%; (6) preparing a soak solution: taking magnolia, gardenia and jasmine in parts by weight as follows: 1:1, mixing and stirring, and then mixing the mixture with purified water according to the weight ratio of 30: 1, mixing and stirring; (7) soaking: soaking the dried tea leaves obtained in the step (5) in the soak solution prepared in the step (6) at the soaking temperature of 95 ℃ for 8 minutes, centrifuging and accelerating stirring in the soaking process, and then taking out the tea leaves and filtering out water; (8) and (3) freeze drying: putting the tea leaves with the water removed into a vacuum freeze dryer for vacuum freeze drying, adjusting the freezing temperature to be-42 ℃ and the cooling rate to be 50 minutes; (9) ultra-fine grinding: placing the tea leaves subjected to vacuum freeze drying into a tea leaf ultrafine grinder for ultrafine grinding, and feeding nitrogen gas flow during the ultrafine grinding process, wherein the flow velocity of the nitrogen gas flow is 5m/s, the initial temperature of the nitrogen gas flow is 18 ℃, and grinding the tea leaves into 420 meshes; (10) packaging: sterilizing the ultrafine crushed tea leaves, securing with a small cloth bag, and then carrying out vacuum bagging.
Comparative example 1
The tea deep-processing product prepared by the traditional method is prepared by directly carrying out ultrafine grinding on tea, sweet osmanthus and jasmine together.
Comparing the tea processed product prepared by the traditional method in the comparative example 1 with the tea deep-processed products prepared by the methods in the examples 1-3 in the aspects of quality guarantee storage period and sediment content; meanwhile, please ask 50 professionals in the tea field to evaluate and score the tea for the appreciation of the tea in the comparison example 1 and the example 1-3, wherein the full scores are 100 parts, and the average score is taken, and the higher the score is, the better the quality is. The specific scoring results are shown in table 1 below.
TABLE 1
| Item | Fragrance (fen) | Mouthfeel (fen) | Shelf life (moon) | Content of sinking matter (percentage) |
| Example 1 | 92 | 90 | 12 | 3 |
| Example 2 | 94 | 92 | 10 | 5 |
| Example 3 | 95 | 92 | 12 | 3 |
| Comparative example 1 | 88 | 85 | 8 | 8 |
As can be seen from comparative analysis of Table 1, the tea deep-processed product provided by the invention has certain advantages in terms of shelf life and sediment content compared with the traditional tea deep-processed product, and has greater effectiveness in aroma and taste. The method can obtain the tea deep-processing product with stable and lasting aroma, pure taste and convenient eating, improves the quality of the tea deep-processing product and is suitable for popularization and application.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (9)
1. A method for manufacturing a tea deep-processing product is characterized by comprising the following steps: the method comprises the following steps:
(1) picking: selecting first tea in the first tea picking season before and after Qingming, and picking new sprouts in the early morning;
(2) baking: baking the picked tea at the baking temperature of 30-32 ℃ until the water on the tea leaves is evaporated to dryness;
(3) de-enzyming: putting the baked tea leaves into a tea leaf de-enzyming machine for de-enzyming, selecting steam for de-enzyming, raising the de-enzyming temperature to 105 ℃ within 2 minutes, pressurizing the steam to 0.115-0.118 Mpa, keeping the de-enzyming time for 2-3 minutes, adjusting the temperature to 35-38 ℃, de-enzyming for 12-15 minutes, thoroughly destroying the activity of enzymes in the fresh tea leaves, emitting green grass gas and developing tea fragrance until the water content of the tea leaves is normally 63-65%;
(4) rolling: putting the tea leaves subjected to enzyme deactivation into a tea rolling machine for rolling, adjusting the rolling speed to be 55-60 r/min, and rolling for 35-40 minutes without pressure; adjusting the rotation number to 250-260 turns, and half-pressing, kneading and twisting for 18-20 minutes; adjusting the revolution number to be 60-80 revolutions, and heavily pressing and twisting for 6-8 minutes; adjusting the rolling speed to 65-70 r/min, and rolling for 4-6 minutes without pressure; turning and stirring for 1-3 times in the rolling process, wherein the strip forming rate is above 82%, and the cell destruction rate is 63-65%;
(5) and (3) drying: adding 20-30 g of osmanthus powder into each kg of the kneaded tea leaves, uniformly stirring, drying with strong fire until the water content of the tea leaves is 8-10%;
(6) preparing a soak solution: taking magnolia, gardenia and jasmine in parts by weight as follows: 1:1, mixing and stirring, and then mixing the mixture with purified water according to the weight ratio of 30: 1, mixing and stirring;
(7) soaking: soaking the dried tea leaves in the step (5) in the soak solution prepared in the step (6) at the soaking temperature of 90-95 ℃ for 5-8 minutes, centrifuging and accelerating stirring in the soaking process, then taking out the tea leaves, filtering water, and leaving the soaked soak solution A;
(8) and (3) freeze drying: putting the tea leaves after the moisture is filtered into a vacuum freeze dryer for vacuum freeze drying, adjusting the freezing temperature to be-38 to-42 ℃, and the cooling rate to be 40 to 50 minutes;
(9) ultra-fine grinding: putting the tea leaves subjected to vacuum freeze drying into a tea leaf ultrafine grinder for ultrafine grinding, feeding nitrogen gas flow in the ultrafine grinding process, wherein the flow velocity of the nitrogen gas flow is 3-5 m/s, the initial temperature of the nitrogen gas flow is 16-18 ℃, and grinding to 400-420 meshes;
(10) packaging: sterilizing the ultrafine crushed tea leaves, and then carrying out vacuum bagging.
2. The method for making a further processed product of tea leaves according to claim 1, wherein the method comprises the following steps: the step (3) comprises fixation: putting the baked tea leaves into a tea leaf de-enzyming machine for de-enzyming, selecting steam for de-enzyming, raising the de-enzyming temperature to 105 ℃ within 2 minutes, pressurizing the steam to 0.115-0.118 Mpa, keeping the de-enzyming time for 2-3 minutes, adjusting the temperature to 35-38 ℃, de-enzyming for 12-15 minutes, thoroughly destroying the activity of enzymes in the fresh tea leaves, emitting green grass gas, developing tea fragrance, and keeping the water content of the tea leaves at 63-65%.
3. The method for making a further processed product of tea leaves according to claim 1 or 2, wherein: the step (4) of rolling: putting the tea leaves subjected to enzyme deactivation into a tea rolling machine for rolling, adjusting the rolling speed to be 55-60 r/min, and rolling for 35-40 minutes without pressure; adjusting the rotation number to 250-260 turns, and half-pressing, kneading and twisting for 18-20 minutes; adjusting the revolution number to be 60-80 revolutions, and heavily pressing and twisting for 6-8 minutes; adjusting the rolling speed to 65-70 r/min, and rolling for 4-6 minutes without pressure; the twisting process should be turned and stirred for 1-3 times, the strip forming rate is above 82%, and the cell destruction rate is 63-65%.
4. The method for making a further processed product of tea leaves as claimed in claim 3, wherein: the step (5) is drying: adding 25 g of osmanthus powder into each kilogram of the rolled tea leaves, uniformly stirring, and then drying the tea leaves by strong fire until the water content of the tea leaves is 9%.
5. The method for making a further processed product of tea leaves as claimed in claim 4, wherein: the step (7) of soaking: and (3) soaking the dried tea leaves obtained in the step (5) in the soak solution prepared in the step (6) at the soaking temperature of 93 ℃ for 6 minutes, centrifuging and accelerating stirring in the soaking process, and then taking out the tea leaves and filtering out water.
6. The method for making a further processed product of tea leaves as claimed in claim 5, wherein: the step (8) of freeze drying: and (3) putting the tea leaves with the water removed into a vacuum freeze dryer for vacuum freeze drying, adjusting the freezing temperature to be-40 ℃ and the cooling rate to be 45 minutes.
7. The method for making a further processed product of tea leaves as claimed in claim 6, wherein: the step (9) is carried out by ultrafine grinding: and (3) putting the tea leaves subjected to vacuum freeze drying into a tea leaf ultrafine grinder for ultrafine grinding, feeding nitrogen gas flow during the ultrafine grinding process, wherein the flow velocity of the nitrogen gas flow is 3-5 m/s, the initial temperature of the nitrogen gas flow is 17 ℃, and grinding the tea leaves into 410 meshes.
8. The method for making a further processed product of tea leaves according to claim 7, wherein: the step (10) is packaging: sterilizing the ultrafine crushed tea leaves, securing with a small cloth bag, and then carrying out vacuum bagging.
9. A tea beverage is characterized in that: the tea beverage is prepared from the raw materials of the soak solution A in the step (7) in claim 1 for preparing a deep-processed tea product, wherein the raw materials comprise, by weight, 40-45 parts of the soak solution A, 3-5 parts of white granulated sugar, 2-3 parts of lactose, 2-3 parts of calcium carbonate, 1-2 parts of sodium bicarbonate and 1-2 parts of edible essence.
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