CN112155099A - Aquilaria sinensis leaf oolong tea and preparation process thereof - Google Patents
Aquilaria sinensis leaf oolong tea and preparation process thereof Download PDFInfo
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Abstract
The invention relates to the field of tea products, and particularly relates to a aquilaria sinensis leaf oolong tea and a making process thereof. The method comprises the following steps: sequentially withering fresh leaves of aquilaria sinensis, slitting, rolling, fermenting, primarily drying, drying and roasting to improve aroma; the withering conditions comprise: the temperature is 25-35 ℃, the relative humidity is 65-75%, and the time is 30-36 hours; the relative humidity of fermentation is more than or equal to 95%, the temperature is 25-30 ℃, and the time is 8-15 h. The preparation method simplifies the preparation process of the oolong tea by long-time withering, slitting, rolling, fermenting, drying and baking, has relatively low requirement on equipment parameters, and achieves the purpose of industrial production. Meanwhile, the bitter and astringent smell of the green grass of the eaglewood tea can be eliminated, the special loss of the smell of the agilawood of the product is reduced, and the obtained raw tea raw material becomes relatively uniform. And the fragrance is kept preferably by small cake forming, the product is deep and thick, has obvious sweet fragrance, mellow and sweet taste, and is sweet and mellow in mouthfeel, the special fragrance of the agilawood is kept for a long time, and the quantification is convenient.
Description
Technical Field
The invention relates to the field of tea products, and particularly relates to a aquilaria sinensis leaf oolong tea and a making process thereof.
Background
Aquilaria sinensis (Aquilaria sinensis), also known as Aquilaria sinensis, Argy grass, etc., is a plant of Aquilaria of Thymelaeaceae, and is distributed in Guangdong, Hainan, Guangxi and Fujian provinces of China. In 1999, Aquilaria sinensis is listed as a national secondary protection plant, and in 2000, is listed in Red bibliography of threatened plants of world Natural protection alliance. In 6 months in 2018, the China Weijian Commission lists the aquilaria sinensis leaves as a new food raw material for stopping examination, and manages the aquilaria sinensis leaves as a local characteristic food resource, and DBS44/011 & 2018 & lt & gt local standard aquilaria sinensis leaf for food safety in Guangdong province takes effect formally in 5 months and 1 days in 2019, so that the brewing and drinking modes of the aquilaria sinensis leaves and the like have legal and legal standards.
The aquilaria sinensis leaves contain relatively rich flavonoid compounds and volatile oil components, have potential effects of resisting oxidation, resisting tumors, reducing blood sugar, reducing blood fat, relaxing bowels, improving sleep and the like, and have some activity effects even equivalent to that of aquilaria sinensis. Therefore, the aquilaria sinensis leaves are a good functional food raw material.
Oolong tea (young tea), also known as oolong tea, semi-fermented tea and fully fermented tea, is of many varieties and is a unique tea variety with distinct Chinese characteristics among several large Chinese teas. Oolong tea is tea with excellent quality prepared by picking, withering, rocking, pan-frying, rolling, baking and other processes.
CN108812985A A preparation method of agilawood oolong tea comprises the following technical steps:
A. preparing raw materials, picking high-quality fresh leaves of the aquilaria sinensis, cleaning the picked leaves of the aquilaria sinensis, and dehydrating and spin-drying for 10-20min by adopting a high-speed rotating dehydration barrel;
B. drying in the sun, uniformly spreading the aquilaria sinensis leaves in a bamboo sieve tray, placing the bamboo sieve tray in a room for withering for one night, keeping the room ventilated, controlling the room temperature at 18 ℃ and the humidity at 64%; then placing the tea in an outdoor shade shed for sun-drying for 1.4h at eight to ten points in the morning of the next day, and keeping ventilation and shade at the temperature of 22 ℃ and the humidity of 63%; moving the greenhouse to the room for natural withering from ten o 'clock to four o' clock in the afternoon, wherein the indoor temperature is 21 ℃ and the humidity is 58%; transferring the withered leaves to an outdoor shade shed for further outdoor sunning for 0.3h at the outdoor temperature of 23 ℃ and the humidity of 53 percent in four to five afternoons; moving the withered leaves to the room for standing for 0.3h at five pm, and naturally withering the withered leaves in the room;
C. green-removing, namely placing the dried leaves of the aquilaria sinensis tree in a green-removing machine for treatment for 7-11min at the rotating speed of 10-30 r/min;
D. selecting green leaves, placing the agilawood leaves subjected to green leaf removing in a bamboo sieve tray, and removing rotten leaves in the bamboo sieve tray;
E. airing leaves of the agilawood after being selected to be green, wherein the leaves are spread in a green airing channel with the thickness of 1cm, the temperature is 40 ℃, the relative humidity is 40%, the green airing time is 5h, and the green airing is carried out until the water content is 45%;
F. shaking green, namely shaking green the aquilaria sinensis leaves for four times with different degrees, and then placing the aquilaria sinensis leaves in an environment with the temperature of 5-9 ℃ and the humidity of 82-86% for airing.
G. Fermenting in a fermentation chamber with temperature of 35-45 deg.C and relative humidity of 75-90%, wherein the fermentation time is 10h, and turning over every 50 min;
H. and (3) performing pan-frying, namely performing two-step pan-frying in a pan-frying machine, wherein the primary frying temperature is 200-fold and 220 ℃ and the time is 5min, the secondary frying is divided into an early stage and a later stage, the early stage temperature is 160-fold and 180 ℃ and the time is 15-20min, and the later stage temperature is 130-fold and 160 ℃. (ii) a
I. Tea forming, which comprises three procedures of mechanical rolling, bale loosening and baking. At indoor temperature of 20-24 deg.C and relative humidity of 85-90%, lightly kneading for 40-60min, heavily kneading for 20-30min, and lightly kneading for 10-20min, wherein the whole kneading process is controlled at 70-110 min; and (3) loosening the tea leaves after mechanical rolling, baking the tea leaves after three to five times of loosening, removing astringent juice and water in the tea leaves in time, continuing mechanical rolling after baking, and repeatedly circulating the three processes of mechanical rolling, loosening and baking until the leaves are curled into granules to obtain the agilawood oolong tea. The baking temperature is 100-120 ℃, and the baking time is 9-11 h.
In the process, the treatment of the fresh leaves before fermentation comprises sunning, green removing, green selecting, green airing and green shaking, wherein the steps of sunning, green shaking and the like are too complicated, particularly the temperature, the humidity and the operation requirements of equipment are high, and workers are difficult to execute during operation. Meanwhile, in order to effectively remove grass smell, the temperature exceeds 160 ℃ during the pan-frying process and even reaches 200-220 ℃, so that a plurality of aromatic substances in the aquilaria sinensis leaves are lost, and the flavor and the fragrance of the final product are insufficient. In a word, the process has high requirements on equipment parameters, and meanwhile, the pan-frying operation temperature is too high, so that the loss of the peculiar agilawood smell of the product is more.
Disclosure of Invention
The invention aims to overcome the problems in the prior art and provide the aquilaria sinensis leaf oolong tea and the preparation process thereof, wherein the preparation process can be carried out at the temperature of no more than 160 ℃, and simultaneously, the grass smell in the product can be effectively removed, and the loss of the special agilawood smell of the product is reduced.
In order to achieve the above object, in one aspect, the present invention provides a method for preparing an aquilaria sinensis leaf oolong tea, comprising: sequentially withering fresh leaves of aquilaria sinensis, slitting, rolling, fermenting, primarily drying and baking to improve aroma;
wherein the withering conditions comprise: the temperature is 25-35 ℃, the relative humidity is 65-75%, and the time is 30-36 hours; the relative humidity of the fermentation is more than or equal to 95 percent, the temperature is 25-30 ℃, and the time is 8-15 h.
Preferably, the rolling comprises sequentially performing air pressure, light pressure, heavy pressure and loose pressure;
the pressure of the air pressure is 4-6MPa, and the time is 4-6 min;
the pressure of the light pressure is 17-23MPa, and the time is 10-20 min;
the pressure of the heavy pressure is 27-33MPa, and the time is 10-15 min;
the pressure of the pressure release is 8-12MPa, and the time is 4-6 min.
Preferably, the conditions of the primary baking include: the temperature is 110 ℃ and 160 ℃, and the time is 20-40 min.
Preferably, the baking and aroma raising comprises a first baking and aroma raising and a second baking and aroma raising which are sequentially carried out;
the first roasting condition for aroma raising comprises the following steps: the temperature is 70-90 deg.C, and the time is 20-30 min;
the second roasting condition for aroma improvement comprises the following steps: the temperature is 120 ℃ and 150 ℃, and the time is 30-40 min.
Preferably, the method further comprises steaming, shaping into cake and secondary drying the raw tea in sequence.
Preferably, the conditions of the second drying are such that the water content of the tea cake is less than or equal to 7 wt%; the second drying method comprises the following steps: the tea cake is dried for 6-10 hours at 60-70 ℃ and then dried for 16-20 hours at 45-55 ℃.
In a second aspect, the invention provides a aquilaria sinensis leaf oolong tea prepared by the method described above.
The invention simplifies the manufacturing process of the traditional oolong, is applied to the manufacturing of aquilaria sinensis leaf tea, and mainly comprises the following steps: (1) multiple green making in the prior oolong tea process is replaced by long-time withering and fermentation, including sunning, green waving, green selecting and green shaking adopted in the traditional oolong tea process, and the step is repeated and complicated. The improvement is simplified by replacing the process, and the mechanized and industrialized realization is facilitated. (2) The slitting is kneaded, borrows this and can destroy the cell and keep away to activation enzymatic oxidation reaction to do benefit to the fermentation of whole product, the slitting more can ensure the whole specification of green tea in addition, and then the shaping of being convenient for does benefit to the fermentation degree relative homogeneous of product, makes product taste and appearance keep unified.
Under the optimal condition, the cake type aquilaria sinensis leaf oolong tea prepared by the process is well-rounded, moderate in tightness, clear in pattern texture and smooth in greenish brown, has a quality identification value compared with the existing particle type, can be stored in a dry, clean and odor-free environment for a long time, has a certain collection value, and is not seen at present. Moreover, the cake type aquilaria sinensis leaf oolong tea prepared by the method is relatively definite in weight, and can be drunk by consumers in daily life more conveniently without worrying about the occurrence of excessive problems. More importantly, the prior oolong tea is bulk eaglewood tea, the original dry tea fragrance is easy to dissipate after long-term storage, and the cake tea can lock fragrance for a long time and is even more sweet along with reasonable storage and transformation.
Therefore, the preparation process of the oolong tea is simplified through long-time withering, slitting, rolling, fermenting, drying and baking, and the requirements on equipment parameters are relatively low, so that the process flow is simplified, and the aim of industrial production is fulfilled. Meanwhile, the bitter and astringent smell of the green grass of the eaglewood tea can be eliminated, the special loss of the smell of the agilawood of the product is reduced, and the obtained raw tea raw material becomes relatively uniform. And the fragrance is kept preferably by small cake forming, the product is deep and thick, has obvious sweet fragrance, mellow and sweet taste, and is sweet and mellow in mouthfeel, the special fragrance of the agilawood is kept for a long time, and the quantification is convenient.
Detailed Description
The endpoints of the ranges and any values disclosed herein are not limited to the precise range or value, and such ranges or values should be understood to encompass values close to those ranges or values. For ranges of values, between the endpoints of each of the ranges and the individual points, and between the individual points may be combined with each other to give one or more new ranges of values, and these ranges of values should be considered as specifically disclosed herein.
In a first aspect, the invention provides a method for preparing aquilaria sinensis oolong tea, which comprises the following steps: sequentially withering fresh leaves of aquilaria sinensis, slitting, rolling, fermenting, primarily drying and baking to improve aroma;
wherein the withering conditions comprise: the temperature is 25-35 ℃, the relative humidity is 65-75%, and the time is 30-36 hours; the relative humidity of the fermentation is more than or equal to 95 percent, the temperature is 25-30 ℃, and the time is 8-15 h.
As mentioned above, before fermentation, the method only comprises three steps of withering, slitting and rolling the fresh leaves of the aquilaria sinensis in sequence, and compared with the prior art, the method has the advantages that the preparation process is greatly simplified due to the fact that the fresh leaves of the aquilaria sinensis are subjected to sunning, green waving, green selecting, green airing and green shaking. Meanwhile, the withering condition is controlled at the temperature of 25-35 ℃, the relative humidity of 65-75% and the time of 30-36 hours, the fermentation condition is controlled at the humidity of more than or equal to 95%, the temperature of 25-30 ℃ and the time of 8-15 hours, the bitter and astringent taste of the green grass of the agilawood tea can be effectively eliminated, so that the temperature of the subsequent primary drying and the primary drying (performed at the temperature of less than 160 ℃) is reduced, the phenomenon that the green frying is performed at the temperature of more than 160 ℃ in the prior art to remove the bitter and astringent taste of the green grass is avoided, and the loss of the special agilawood smell of the product is effectively reduced.
According to the invention, before the aquilaria sinensis leaves are withered, the impurities of the residual leaves, the diseased leaves and the non-settled leaves in the picked leaves are preferably removed, and the fresh leaves are shipped by adopting a clean, pollution-free and good-permeability container, so that the quality of the fresh leaves is not influenced. And (3) spreading and drying the finished fresh leaves if necessary, wherein the spreading and cooling thickness is preferably less than or equal to 2cm, and the stirring action is light so as to avoid damaging the fresh leaves and promote oxidation.
According to the present invention, the temperature of the withering may be 25 ℃, 26 ℃, 27 ℃, 28 ℃, 29 ℃, 30 ℃, 32 ℃, 33 ℃, 34 ℃, 35 ℃, preferably 25-28 ℃, more preferably 25.5-26.5 ℃, and the relative humidity may be 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%. If the indoor temperature is higher than 35 ℃, preferably higher than 30 ℃, a blower can be used for assisting the hot air flow among the leaf layers to dissipate heat so as to reduce the temperature of the leaf surfaces.
According to the present invention, in order to further improve the quality of the prepared oolong tea, the withering is performed under cool and ventilated conditions.
According to the invention, the withering time can be 30h, 31h, 32h, 33h, 34h, 35h and 36h, and the proper withering mark is that the leaf quality is soft, the leaf surface is glossy, most of the green taste is disappeared, and the faint scent is strong.
According to the present invention, in order to further improve the quality of the prepared oolong tea, it is preferable that the withering condition is such that the water content of the withered fresh leaves is 55 to 65%, for example, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65% by weight.
According to the invention, for more efficient withering, the thickness of the leaves during withering is in the range of 1-3cm, for example 1cm, 1.5cm, 2cm, 2.5cm, 3 cm.
According to the invention, during the withering process, the treatment of heaping can be carried out according to the condition of withering, for example, 12-18 hours and heaping 1 time, and can be heaped 1-2 times.
According to the invention, the withered leaves may be cut into strips of 1-2cm width, which may be done by a tooth cutter.
According to the present invention, the rolling may be performed by a rolling process that is conventional in the preparation of oolong tea, and according to a preferred embodiment of the present invention, in order to further improve the quality of the prepared aquilaria sinensis leaf oolong tea, the rolling includes air pressure, light pressure, heavy pressure and loose pressure that are sequentially performed. As the mature aquilaria sinensis leaves have more fibers and are thick and hard, and are not easy to strip in rolling, the principle of pressurization in the rolling process is 'air pressure, light pressure, heavy pressure and loose pressure', and the sign that 'tea juice is attached to the surface of tea strips and the leaves are not broken into powder' is proper in rolling. Specifically, the pressure of the air pressure is 4-6MPa (for example, 4MPa, 4.5MPa, 5MPa, 5.5MPa, 6MPa), and the time is 4-6min (for example, 4min, 4.5min, 5min, 5.5min, 6 min); the light pressure is 17-23MPa (17MPa, 18MPa, 19MPa, 20MPa, 21MPa, 22MPa, 23MPa), and the time is 10-20min (for example, 10min, 11min, 12min, 13min, 14min, 15min, 16min, 17min, 18min, 19min, 20 min); the pressure of the heavy pressure is 27-33MPa (27MPa, 28MPa, 29MPa, 30MPa, 31MPa, 32MPa, 33MPa), and the time is 10-15min (for example, 10min, 11min, 12min, 13min, 14min, 15 min); the pressure of the release pressure is 8-12MPa (8MPa, 9MPa, 10MPa, 11MPa, 12MPa), and the time is 4-6min (for example, 4min, 4.5min, 5min, 5.5min, 6 min).
In the invention, in the processes of slitting and rolling, the cells of the aquilaria sinensis leaves can be damaged, so that enzymatic oxidation reaction is activated, the fermentation of the whole product is facilitated, in addition, the integral specification of the raw tea can be ensured by slitting, the forming is facilitated, the fermentation degree of the product is relatively uniform, and the taste and the appearance of the product are kept uniform.
According to the invention, the relative humidity of the fermentation may be 95%, 96%, 97%, 98%, 99%, 100%.
According to the invention, the temperature of the fermentation can be 25 ℃, 26 ℃, 27 ℃, 28 ℃, 29 ℃, 30 ℃, preferably 25-28 ℃. It should be noted here that the fermentation temperature refers to the leaf temperature of the aquilaria sinensis leaves during the fermentation process, and not to the ambient temperature.
According to the invention, the fermentation time can be 8h, 9h, 10h, 11h, 12h, 13h, 14h and 15h, and the proper fermentation sign is green-yellow and reddish leaves and stems, faint scent and no grass smell.
Wherein, the fermentation can be carried out in a fermentation box or a fermentation frame (covered with wet gauze with good oxygen permeability).
According to the invention, the fresh leaves of aquilaria sinensis can be obtained by picking the mature leaves of aquilaria sinensis.
Under the method of the invention, after the fermentation is finished, the primary drying and the first drying process with the temperature not exceeding 160 ℃ can be used for replacing the pan-frying process which needs to be carried out at the temperature higher than 160 ℃ (for example, 200-.
According to the present invention, the initial baking is carried out at a temperature preferably lower than 160 ℃, more preferably at 110-.
The initial baking time can be selected in a wide range, preferably, the mark of 'slightly pricked by hand, but elastic and not easy to agglomerate' is taken as the initial baking moderate mark, and the typical time is 20-40min, for example, 20min, 22min, 24min, 26min, 28min, 30min, 32min, 34min, 36min, 38min and 40 min.
The enzyme in the aquilaria sinensis leaves can be quickly stopped from being activated by the primary baking process.
According to the invention, the first drying can be conventional drying, for example, drying by sun under the condition that the relative humidity is less than or equal to 50 percent, or drying at low temperature, for example, drying in a fragrance improving machine.
Preferably, the conditions of the first drying are such that the moisture content of the dried tea leaves is less than or equal to 9% by weight.
Preferably, the low-temperature drying conditions include: the temperature is 60-70 ℃ and the time is 10-24 hours.
According to the present invention, the fire-baking aroma-raising may be performed according to a fire-baking aroma-raising process which is conventional in the oolong tea production process, but preferably, in order to further improve the quality of the produced oolong tea, the fire-baking aroma-raising comprises a first fire-baking aroma-raising and a second fire-baking aroma-raising which are sequentially performed, wherein the conditions of the first fire-baking aroma-raising include: the temperature is 70-90 deg.C (for example, 70 deg.C, 72 deg.C, 74 deg.C, 76 deg.C, 78 deg.C, 80 deg.C, 82 deg.C, 84 deg.C, 86 deg.C, 88 deg.C, 90 deg.C), and the time is 20-30min (20min, 22min, 24min, 26min, 28min, 30 min); the second roasting condition for aroma improvement comprises the following steps: the temperature is 120-150 deg.C (for example, 120 deg.C, 125 deg.C, 130 deg.C, 135 deg.C, 140 deg.C, 145 deg.C, 150 deg.C), and the time is 35-45min (35min, 37min, 39min, 41min, 43min, 45 min).
Wherein, the baking and aroma raising can be carried out in a tea aroma raising machine.
According to the invention, the tea leaves after being roasted and aroma-enhanced can be directly sold or drunk as raw tea, in order to further improve the quality of the tea leaves, the method also comprises the step of removing impurities and refining the tea leaves after being roasted and aroma-enhanced to obtain the raw tea.
Wherein the impurity removal refining may include: picking out the tea leaves after being baked and aroma-enhanced, and removing impurities in the non-aquilaria sinensis leaves to obtain the aquilaria sinensis leaf raw tea. The raw tea can be packaged and stored in a warehouse, the requirement that the inner packaging material directly contacting the raw tea meets the relevant national regulations, and the packaging container is dry, clean, sanitary, safe and free from peculiar smell. The warehouse should be clean, ventilated, protected from light, dry, free of peculiar smell, and free of peculiar smell gas pollution around the warehouse. It is forbidden to be mixed with toxic, harmful, peculiar smell and easily-polluted articles for storage and mixing.
The inventor of the invention finds that the round grain type is a common product form in the research of the existing aquilaria sinensis oolong, and the shape is difficult to promote the commodity property. More importantly, in the effective DBS44/011 and 2018 'Guangdong province food safety local standard aquilaria sinensis leaf', the daily intake of each person is required to be less than or equal to 3 g. The round grain type is difficult to calculate the weight when drinking daily. Based on this, according to a preferred embodiment of the present invention, the method further comprises steaming, shaping into cake and secondary drying the raw tea in sequence. The cake-type aquilaria sinensis leaf oolong tea prepared by the method is relatively definite in weight, and can be drunk by consumers in daily life more conveniently without worrying about the occurrence of excessive problems. And through the three-stage process of steaming, shaping into cakes and secondary drying, the invention not only is based on the existing equipment means of the tea processing factory at present, but also reduces the operation difficulty, and simultaneously can ensure the aromatic flavor of the aquilaria sinensis leaves. In addition, the shaping and cake forming technology is adopted, and the aquilaria sinensis leaf oolong is made into a small cake form, so that the attractiveness of the product can be improved, and the storage characteristic of the product can be improved. For example, the prior oolong tea is bulk eaglewood tea, the original dry tea fragrance is easy to dissipate after long-term storage, and the cake tea provided by the invention can lock fragrance for a long time and is even more sweet along with reasonable storage and transformation.
According to the present invention, the steaming conditions may be selected within a wide range, and preferably, in order to further improve the quality of the oolong tea produced, the steaming temperature is 90 ℃ or more, preferably 90 to 95 ℃, for example, may be 90 ℃, 91 ℃, 92 ℃, 93 ℃, 94 ℃, 95 ℃; the steaming time is 1-4min, for example, 1min, 1.5min, 2min, 2.5min, 3min, 3.5min, 4 min.
Wherein the steaming may be performed in a tea steaming bucket.
Preferably, said steaming water complies with the GB5749 regulations.
According to a preferred embodiment of the present invention, in order to improve the quality of the produced aquilaria sinensis oolong tea, the method for shaping into a cake comprises: and pressing and shaping the steamed tea leaves for 3-5min (3min, 3.5min, 4min, 4.5min, 5min) under the pressure of 12-15 t (e.g. 12 t, 13 t, 14 t, 15 t) to obtain tea cake.
Preferably, the diameter of the tea cake is 4-5cm, and the thickness of the tea cake is 0.4-1 cm.
Specifically, the method for shaping into cakes comprises the following steps: evenly put into the mould with the tealeaves that has steamed, the mould specification is: diameter of 4cm and thickness of 0.4-1 cm. The upper edge of the die is required to be paved, and the scraping is paid attention to, so that excessive rough edges are avoided as much as possible. The mechanical pressing of 12-15 tons is adopted, and the pressure is controlled to be consistent in operation so as to avoid uneven thickness. The diameter of the pressing mould is 4cm, the pressed tea cake is small tea cake with diameter of 4-5cm and thickness of 0.4-1cm, the pressed tea embryo needs to be cooled in the tea mould for more than 3-5min, and then the tea cake is cooled properly to emit hot air and water. The mark that the tea cake does not fall apart after being spread for 6 to 8 hours is moderate in shaping.
According to the invention, the conditions of the second drying can be selected within wide limits, preferably such that the water content of the tea cake is less than or equal to 7% by weight.
Further preferably, in order to improve the quality of the prepared oolong tea, the tea cake is dried at 60 to 70 ℃ (for example, 60 ℃, 62 ℃, 64 ℃, 66 ℃, 68 ℃ and 70 ℃) for 6 to 10 hours (for example, 6 hours, 7 hours, 8 hours, 9 hours and 10 hours are allowed to be allowed to stand), and then dried at 45 to 55 ℃ (for example, 45 ℃, 47 ℃, 49 ℃, 51 ℃, 53 ℃ and 55 ℃) for 16 to 20 hours (for example, 16 hours, 17 hours, 18 hours, 19 hours and 20 hours are allowed to stand. In this preferred embodiment, the occurrence of cracks, peeling, dryness, dampness, stagnated heat, heartburn, and the like in the tea cake can be avoided.
Wherein the second drying may be done in a fragrance extractor.
According to the invention, in order to further improve the beauty of the obtained oolong tea cake, the method further comprises the step of pruning the appearance of the dried oolong tea cake to enable the appearance of the product to be neat.
In a second aspect, the present invention provides a aquilaria sinensis leaf oolong tea prepared by the method described above.
The present invention will be described in detail below by way of examples.
Example 1
This example illustrates the present invention providing a tea prepared from Aquilaria sinensis leaf and oolong tea, and the preparation method thereof
(1) Picking and arranging fresh leaves
The mature leaves of the aquilaria sinensis are picked, the impurities of the residual leaves, the diseased leaves and the non-eagle leaves are removed, and the fresh leaves are shipped by adopting a clean container without pollution and with good permeability. And spreading and drying the finished fresh leaves with the thickness of 1cm, and turning and stirring the fresh leaves lightly so as to avoid damaging the fresh leaves and promote oxidation.
(2) Withering
In a withering trough with the temperature of 25 ℃ and the relative humidity of 70 percent, withering and spreading the leaves with the thickness of 1cm, piling the leaves once every 12 hours, and taking the 'softening of the leaf quality, the loss of luster of the leaf surface, the disappearance of most of the green taste and the strong fragrance' as the indication of proper withering for 36 hours, wherein the water content of the fresh leaves after withering is about 60 percent.
(3) Slitting
The withered leaves are cut into strips of about 1.5cm by a tooth cutter.
(4) Kneading and twisting
And (4) rolling the fresh leaves in the step (3) by adopting a tea rolling machine. 5MPa air pressure for 5min, 20MPa light pressure for 15min, 30MPa heavy pressure for 12min, and 10MPa loose pressure for 5 min.
(5) Fermentation of
Fermenting with a fermentation box (covered with wet gauze with good oxygen permeability) at a relative humidity of 95% or more and a leaf temperature of 25 deg.C for 15h, wherein the leaf color is greenish yellow and reddish, the leaf stem is slightly red and uniform, and the leaf stem has faint scent and no grass smell.
(6) Preliminary baking
Controlling the temperature at 110 ℃ and taking 'pinching with hand slightly prickling, but elasticity and difficult agglomeration' as the mark of proper initial baking for 40 min.
(7) Drying
Drying with a fragrance extractor at 60 deg.C for 24 hr until the water content of the tea strip is less than 9%.
(8) Baking to promote fragrance
Baking the tea leaves in the step (7) by using a tea leaf aroma raising machine to raise aroma. Baking at 70 deg.C for 30min, heating to 120 deg.C, and baking for 45 min.
(9) Refining
And (4) picking out the tea leaves in the step (8), and removing impurities in the non-aquilaria sinensis leaves to obtain the aquilaria sinensis leaf raw tea.
(10) Tea steaming scale
5g of dry raw tea is weighed by an accurate platform scale and poured into a tea steaming barrel for steaming. The steaming water meets the GB5749 specification, the temperature of the steamed tea is kept at 90 ℃, and the steaming time is 4 min.
(11) Shaping and cooling
The steamed tea leaves were evenly placed in a circular mould with a diameter of 4cm and a thickness of about 0.4 cm. The upper edge of the die is required to be paved, and the scraping is paid attention to, so that excessive rough edges are avoided as much as possible. The pressure of 12 tons is adopted, and the pressure is controlled to be consistent in operation so as to avoid uneven thickness. Cooling the pressed tea embryo in a tea mold for more than 5min, cooling, and spreading for cooling to give out hot gas and water.
(12) Drying and forming
Drying at 70 deg.C for 6 hr and at 50 deg.C for 18 hr to obtain water content of not higher than 7%.
(13) Trimming finished product
And (4) trimming the dried finished product by manual edging to enable the product to be neat in appearance, so as to obtain the aquilaria sinensis oolong.
Example 2
This example illustrates the present invention providing a tea prepared from Aquilaria sinensis leaf and oolong tea, and the preparation method thereof
(1) Picking and arranging fresh leaves
The mature leaves of the aquilaria sinensis are picked, the impurities of the residual leaves, the diseased leaves and the non-eagle leaves are removed, and the fresh leaves are shipped by adopting a clean container without pollution and with good permeability. And spreading and drying the finished fresh leaves with the thickness of 2cm, and turning and stirring the fresh leaves lightly so as to avoid damaging the fresh leaves and promote oxidation.
(2) Withering
In a withering trough with the temperature of 26 ℃ and the relative humidity of 65 percent, withering and spreading the leaves with the thickness of 2cm, piling every 15 hours, and taking the 'softening of the leaf quality, the loss of luster of the leaf surface, the disappearance of most of the green taste and the strong fragrance' as the mark of proper withering for 33 hours, wherein the water content of the fresh leaves after withering is about 65 percent.
(3) Slitting
The withered leaves are cut into strips of about 2cm by a tooth cutter.
(4) Kneading and twisting
And (4) rolling the fresh leaves in the step (3) by adopting a tea rolling machine. 6MPa air pressure for 4min, 17MPa light pressure for 20min, 33MPa heavy pressure for 10min, and 8MPa loose pressure for 6 min.
(5) Fermentation of
Fermenting in a fermentation box (covered with wet gauze with good oxygen permeability) at a relative humidity of 95% or more and a leaf temperature of 28 deg.C for 8h, wherein the leaf color is greenish yellow and reddish, the leaf stem is slightly red and uniform, and the leaf stem has faint scent and no grass smell.
(6) Preliminary baking
Controlling the temperature at 130 ℃ and taking 'pinching with hands slightly prickling, but having elasticity and not easy to agglomerate' as the mark of proper initial baking for 30 min.
(7) Drying
Drying with a fragrance extractor at 65 deg.C for 17 hr until the water content of the tea strip is less than 9%.
(8) Baking to promote fragrance
Baking the tea leaves in the step (7) by using a tea leaf aroma raising machine to raise aroma. Baking at 80 deg.C for 25min, and heating to 135 deg.C for 40 min.
(9) Refining
And (4) picking out the tea leaves in the step (8), and removing impurities in the non-aquilaria sinensis leaves to obtain the aquilaria sinensis leaf raw tea.
(10) Tea steaming scale
5g of dry raw tea is weighed by an accurate platform scale and poured into a tea steaming barrel for steaming. The steaming water meets the GB5749 specification, the temperature of the steamed tea is kept at 93 ℃, and the steaming time is 3 min.
(11) Shaping and cooling
The steamed tea leaves were evenly placed in a circular mould with a diameter of 4cm and a thickness of about 0.6 cm. The upper edge of the die is required to be paved, and the scraping is paid attention to, so that excessive rough edges are avoided as much as possible. The pressure of 13.5 tons is adopted, and the pressure is controlled to be consistent in operation so as to avoid uneven thickness. Cooling the pressed tea embryo in a tea mold for more than 4min, cooling, and spreading for cooling to give out hot gas and water.
(12) Drying and forming
Drying at 65 deg.C for 8 hr, and drying at 55 deg.C for 16 hr to obtain water content of not higher than 7%.
(13) Trimming finished product
And (4) trimming the dried finished product by manual edging to enable the product to be neat in appearance, so as to obtain the aquilaria sinensis oolong.
Example 3
This example illustrates the present invention providing a tea prepared from Aquilaria sinensis leaf and oolong tea, and the preparation method thereof
(1) Picking and arranging fresh leaves
The mature leaves of the aquilaria sinensis are picked, the impurities of the residual leaves, the diseased leaves and the non-eagle leaves are removed, and the fresh leaves are shipped by adopting a clean container without pollution and with good permeability. And spreading and drying the finished fresh leaves with the thickness of 1.5cm, and slightly turning and stirring to avoid damaging the fresh leaves and promote oxidation.
(2) Withering
In a withering trough with the temperature of 28 ℃ and the relative humidity of 75%, withering and spreading the leaves with the thickness of 3cm, stacking once every 18 hours, and taking 'softening of leaf quality, loss of luster of leaf surfaces, most of disappearance of green taste and strong fragrance' as a sign of proper withering, wherein the water content of fresh leaves after withering is about 70% in history of 30 hours.
(3) Slitting
The withered leaves are cut into strips of about 1cm by a tooth cutter.
(4) Kneading and twisting
And (4) rolling the fresh leaves in the step (3) by adopting a tea rolling machine. 4MPa air pressure for 6min, 23MPa light pressure for 10min, 27MPa heavy pressure for 15min, and 12MPa loose pressure for 4 min.
(5) Fermentation of
Fermenting with a fermentation box (covered with wet gauze with good oxygen permeability) at a relative humidity of 95% or more and a leaf temperature of 26.5 deg.C for 10h, wherein the leaf color is greenish yellow and reddish, the leaf and stem are slightly red and uniform, and the leaf color has faint scent and no grass smell.
(6) Preliminary baking
Controlling the temperature at 160 ℃ and taking 'pinching with hands slightly prickling, but having elasticity and not easy to agglomerate' as the mark of proper initial baking for 20 min.
(7) Drying
Drying with a fragrance extractor at 70 deg.C for 10 hr until the water content of the tea strip is less than 9%.
(8) Baking to promote fragrance
Baking the tea leaves in the step (7) by using a tea leaf aroma raising machine to raise aroma. Baking at 90 deg.C for 20min, and heating to 150 deg.C for 35 min.
(9) Refining
And (4) picking out the tea leaves in the step (8), and removing impurities in the non-aquilaria sinensis leaves to obtain the aquilaria sinensis leaf raw tea.
(10) Tea steaming scale
5g of dry raw tea is weighed by an accurate platform scale and poured into a tea steaming barrel for steaming. The steaming water meets the GB5749 specification, the temperature of the steamed tea is kept at 95 ℃, and the steaming time is 2 min.
(11) Shaping and cooling
The steamed tea leaves were evenly placed in a circular mould with a diameter of 4cm and a thickness of about 0.8 cm. The upper edge of the die is required to be paved, and the scraping is paid attention to, so that excessive rough edges are avoided as much as possible. The pressure of 15 tons is adopted, and the pressure is consistent in operation so as to avoid uneven thickness. Cooling the pressed tea embryo in a tea mold for more than 3min, cooling, and spreading for cooling to give out hot gas and water.
(12) Drying and forming
Drying at 60 deg.C for 10 hr, and drying at 45 deg.C for 20 hr to obtain water content of not higher than 7%.
(13) Trimming finished product
And (4) trimming the dried finished product by manual edging to enable the product to be neat in appearance, so as to obtain the aquilaria sinensis oolong.
Example 4
This example illustrates the present invention providing a tea prepared from Aquilaria sinensis leaf and oolong tea, and the preparation method thereof
The preparation of the aquilaria sinensis leaf oolong tea was carried out according to the method of example 1, except that, in the step (2), withering was carried out at a temperature of 30 ℃; step (4), no air pressure is included in the rolling; in the step (5), the leaf temperature is 30 ℃ during fermentation.
Example 5
This example illustrates the present invention providing a tea prepared from Aquilaria sinensis leaf and oolong tea, and the preparation method thereof
The preparation of the aquilaria sinensis leaf oolong tea was carried out according to the method of example 1, except that (8) fire-baking aroma-raising: baking the tea leaves in the step (7) by using a tea leaf aroma raising machine to raise aroma. Baking at 120 deg.C for 45min, and cooling to 70 deg.C for 30 min.
Example 6
This example illustrates the present invention providing a tea prepared from Aquilaria sinensis leaf and oolong tea, and the preparation method thereof
The preparation of the aquilaria sinensis leaf oolong tea was carried out according to the method of example 1, except that the steps (10) to (13) were not included.
Example 7
This example illustrates the present invention providing a tea prepared from Aquilaria sinensis leaf and oolong tea, and the preparation method thereof
The preparation of the aquilaria sinensis leaf oolong tea was carried out according to the method of example 1, except that, in step (12): drying at 75 deg.C for 4 hr, and drying at 40 deg.C for 20 hr to obtain water content of not higher than 7%.
Comparative example 1
Comparative example used for illustration of reference aquilaria sinensis leaf oolong tea and preparation method thereof
The preparation of the aquilaria sinensis leaf oolong tea was carried out according to the method of example 1, except that in the step (2), the aquilaria sinensis leaves were placed in a room to be withered for night, the room was kept ventilated, the room temperature was controlled at 18 ℃, the humidity was 64%, and the step (5) was carried out for fermentation, the relative humidity was 90%, and the temperature was 35 ℃.
Comparative example 2
Comparative example used for illustration of reference aquilaria sinensis leaf oolong tea and preparation method thereof
The preparation of the aquilaria sinensis leaf oolong tea was carried out according to the method of example 1, except that the fermentation of step (5) was carried out at a relative humidity of 90% and a temperature of 35 ℃; and (6) setting the primary drying temperature to be 210 ℃.
Test example 1
The results of the evaluation of the examples in the present invention were shown in Table 1 by combining GB/T23776-.
TABLE 1 appearance and mouthfeel of cake-type eaglewood oolong tea
Test example 2
The oolong tea prepared in the examples of the present invention was stored at room temperature in a cool and ventilated environment for 6 months, and then the aroma of the oolong tea was evaluated. The tea cake can lock fragrance for a long time and is more sweet with storage. However, the raw tea obtained in example 6 was not pressed into a cake, and the original dry tea flavor loss was large.
As can be seen from the table 1, the preparation process of the invention is simple, the requirement on equipment parameters is relatively low, simultaneously the bitter and astringent taste of the green grass of the eaglewood tea can be eliminated, the special agilawood smell loss of the product is reduced, the obtained product is strong, thick, transparent, sweet and fragrant, the taste is mellow and sweet, the mouthfeel is more sweet and mellow, and the special fragrance of the agilawood is retained for a long time.
The cake type aquilaria sinensis leaf oolong tea prepared by the process has the advantages of well-rounded cake shape, moderate tightness, clear pattern texture and greenish brown luster, has identification value compared with the existing particle type, can be stored for a long time in a dry, clean and odor-free environment, and has certain collection value. Moreover, the cake type aquilaria sinensis leaf oolong tea prepared by the method is relatively definite in weight, and can be drunk by consumers in daily life more conveniently without worrying about the occurrence of excessive problems.
The preferred embodiments of the present invention have been described above in detail, but the present invention is not limited thereto. Within the scope of the technical idea of the invention, many simple modifications can be made to the technical solution of the invention, including combinations of various technical features in any other suitable way, and these simple modifications and combinations should also be regarded as the disclosure of the invention, and all fall within the scope of the invention.
Claims (11)
1. A preparation method of aquilaria sinensis leaf oolong is characterized by comprising the following steps: sequentially withering fresh leaves of aquilaria sinensis, slitting, rolling, fermenting, primarily drying and baking to improve aroma;
wherein the withering conditions comprise: the temperature is 25-35 ℃, the relative humidity is 65-75%, and the time is 30-36 hours; the relative humidity of the fermentation is more than or equal to 95 percent, the temperature is 25-30 ℃, and the time is 8-15 h.
2. The method of claim 1, wherein the withering conditions are such that the water content of the withered fresh leaves is from 55% to 65%;
preferably, the thickness of the spreading leaves in the withering process is 1-3 cm.
3. The method according to claim 1 or 2, wherein the width of the withered leaves strips obtained from the slitting step is 1-2 cm.
4. The method according to any one of claims 1 to 3, wherein the rolling comprises sequentially performing air pressure, light pressure, heavy pressure and loose pressure;
the pressure of the air pressure is 4-6MPa, and the time is 4-6 min;
the pressure of the light pressure is 17-23MPa, and the time is 10-20 min;
the pressure of the heavy pressure is 27-33MPa, and the time is 10-15 min;
the pressure of the pressure release is 8-12MPa, and the time is 4-6 min.
5. The method of any one of claims 1-4, wherein the conditions of the initial baking comprise: the temperature is 110-; and/or
The first drying is low-temperature drying or sun drying under the condition that the relative humidity is less than or equal to 50%, and the drying condition ensures that the water content of the dried tea is less than or equal to 9 wt%;
the low-temperature drying conditions comprise: the temperature is 60-70 ℃ and the time is 10-24 hours.
6. The method according to any one of claims 1 to 5, wherein the fire boosting comprises a first fire boosting and a second fire boosting in sequence;
the first roasting condition for aroma raising comprises the following steps: the temperature is 70-90 deg.C, and the time is 20-30 min;
the second roasting condition for aroma improvement comprises the following steps: the temperature is 120 ℃ and 150 ℃, and the time is 35-45 min.
7. The method according to any one of claims 1 to 6, wherein the method further comprises the step of subjecting the tea leaves subjected to roasting and aroma raising to impurity removal and refining to obtain the raw tea.
8. The method of claim 7, further comprising steaming, shaping into a cake and second drying the raw tea in sequence;
preferably, the steaming conditions include: the steam temperature is above 90 deg.C, and steaming time is 1-4 min.
9. The method of claim 8, wherein the method of sizing into a cake comprises: maintaining the steamed tea under 12-15 tons of pressure for 3-5min, and pressing to obtain tea cake;
preferably, the diameter of the tea cake is 4-5cm, and the thickness of the tea cake is 0.4-1 cm.
10. A process as claimed in claim 9, wherein the conditions of the second drying are such that the moisture content of the tea cake is less than or equal to 7% by weight;
preferably, the second drying method comprises: drying the tea cake at 60-70 ℃ for 6-10 hours, and then drying at 45-55 ℃ for 16-20 hours;
preferably, the method further comprises subjecting the dried tea cake to appearance pruning.
11. A aquilaria sinensis leaf oolong tea prepared by the method of any one of claims 1 to 10.
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