CN112273483A

CN112273483A - Method for preparing black tea by using aged green tea

Info

Publication number: CN112273483A
Application number: CN202011358693.3A
Authority: CN
Inventors: 唐华; 赵和涛; 殷虎
Original assignee: Qimen Youchaji Tea Professional Cooperative
Current assignee: Qimen Youchaji Tea Professional Cooperative
Priority date: 2020-11-27
Filing date: 2020-11-27
Publication date: 2021-01-29
Anticipated expiration: 2040-11-27
Also published as: CN112273483B

Abstract

The invention discloses a method for preparing black tea by using aged green tea, which comprises the following steps: s1 heating for aging → S2 adding water for softening → S3 enzymatic piling → S4 microwave dewatering → S5 blending ingredient → S6 mixing for initial kneading → S7 adding enzyme for kneading → S8 deblocking and screening → S9 adding sugar for fermentation → S10 enzymatic fermentation → S11 drying → S12 color sorting and stem → S13 air separation and impurity removal → S14 screening and grading → S15 microwave aroma extraction → S16 lotus leaf scenting. According to the invention, the aging green tea is converted into the black tea by utilizing the basic manufacturing principles of black tea such as withering, rolling, fermentation, drying and the like and applying the new technologies of enzymatic softening pile fermentation, enzyme-sugar mixed fermentation, microwave sterilization aroma raising, lotus leaf aroma scenting and the like, so that the efficient utilization of the aging tea resources is enhanced, the tea quality and drinking value are optimized, and the method has excellent economic and social benefits.

Description

Method for preparing black tea by using aged green tea

Technical Field

The invention belongs to the technical field of tea processing, and particularly relates to a method for preparing black tea by using aged green tea.

Background

China is the biggest green tea producing country in the world, the total yield is about 80 ten thousand tons every year, the green tea is manufactured by typical processes such as enzyme deactivation, rolling, primary drying, secondary drying and the like, but the green tea is the tea which is most difficult to keep fresh, if the storage is improper or the storage time is too long, various changes are easy to occur on various components such as fat, cellulose, amino acid, tea polyphenol, pigment and the like contained in the tea under the influence of environmental conditions, and the changes of the components can cause the sensory quality such as the color, aroma, liquor color, taste and the like of the tea to be obviously reduced, so that the tea becomes the green tea after aging.

Aged green tea mostly contains strong old taste, not only is poor in color, fragrance, taste and shape, but also has adverse effects on the body if drunk for a long time, and thus is difficult to attract consumers. It is known that 10-20 ten thousand tons of aged green tea stocks are lost every year in China, which causes great waste of tea resources. Therefore, how to solve the problem of changing the aged green tea resources into valuables is a more concerned problem in the tea industry in China at present.

Disclosure of Invention

Aiming at the defects of the prior art, the invention aims to provide a method for preparing black tea by using aged green tea, the invention converts the aged green tea into the black tea by using the basic preparation principles of withering, rolling, fermenting, drying and the like of the black tea and applying the new technologies of enzymatic softening pile fermentation, enzyme and sugar mixed fermentation, electrothermal drying, microwave sterilization and aroma raising and the like, thereby not only enhancing the high-efficiency utilization of the aged tea resources, but also optimizing the tea quality and drinking value, and having excellent economic and social benefits.

The purpose of the invention is realized by the following technical scheme:

a method for preparing black tea by using aged green tea comprises the following steps:

s1 heating for aging: heating the aged green tea by using an electric heating dryer to remove the stale flavor at the temperature of 120-;

s2 softening by adding water: adding aged green tea without old taste into 40-50 deg.C warm water, soaking for 1-2 hr, and softening to obtain wet green tea after water absorption;

s3 enzymatic pile fermentation: adding cellulase into wet tea, and performing enzymatic pile fermentation for 6-8 hours; the cellulase can decompose cellulose which is a main component of the cell wall, so the cellulase can destroy the cell wall of tea cells, and the tea cells are convenient to knead into strips in the next process; in addition, substances such as starch contained in the tea can fully overflow after the tea cells are damaged, so that the concentration of a subsequent saccharifying enzyme enzymolysis substrate can be increased, and the subsequent enzymolysis efficiency can be improved; in addition, an enzymolysis product in the cellulose enzymolysis process is glucose, so that the total sugar content of the tea can be increased, and the total sugar content flows out along with tea soup in the brewing process, so that the taste of the black tea is increased, and the taste of the tea is more mellow.

S4 microwave dehydration: putting the aged green tea subjected to enzymatic pile fermentation into microwave dehydration equipment for microwave dehydration to obtain pretreated aged green tea; preferably, the microwave dewatering equipment is a microwave tempering dewatering machine. The microwave is adopted for dehydration, so that the moisture is removed, and meanwhile, the microwave effect can be utilized for killing harmful microorganisms and pathogenic bacteria in the old tea;

s5 blending ingredients: withering fresh tea leaves to obtain withered fresh leaves, and mixing the withered fresh leaves with the pretreated aged green tea prepared in the step S4 in a ratio of 1: (1-1.2) to obtain the mixed tea. The withering treatment comprises the following steps: placing fresh tea tree leaves in a room temperature environment, naturally withering the fresh tea tree leaves on a bamboo mat for 1-2 hours, and then placing the fresh tea tree leaves in sunlight for withering for 0.5-1 hour to promote the enzymatic reaction of polyphenol oxidase in the fresh tea tree leaves to be strengthened; and finally, placing the fresh tea tree leaves subjected to solar withering into a withering trough, and carrying out hot air withering for 1-2 hours by using hot air at the temperature of 32-34 ℃.

S6 mixing and preliminary kneading: carrying out primary rolling on the mixed tea leaves, and gently softening for 10 minutes to promote the tea cells to destroy the tea juice and overflow, so that the tea juice is primarily formed into strips;

s7 enzyme adding and kneading: adding saccharifying enzyme 0.3-0.4% of the mass of the mixed tea leaves subjected to primary strip forming, and rolling again to enable the mixed tea leaves to be basically strip-formed. The step of twisting again is: first gently kneading for 8-12min, then pressing and heavily kneading for 25-35min, and finally non-pressing and loosely kneading for 4-6 min. After the rolling is finished again, the breakage rate of tea cells reaches 80-90%. Mixing and twisting withered fresh leaves and aged green tea, so that polyphenol oxidase in the fresh leaves permeates into the aged green tea, and activating enzymatic reaction; meanwhile, considering that the aged green tea has different components and properties and higher fermentation difficulty compared with fresh leaves, saccharifying enzyme is added in the step, and the saccharifying enzyme is fully mixed with the aged green tea by using rolling operation, so that the saccharifying degree of the aged green tea is promoted, the bitter and astringent taste of the aged green tea is favorably reduced, and the quality conversion of the aged green tea to black tea is promoted.

S8 deblocking and screening: screening the mixed tea leaves which are basically formed into strips to ensure that the mixed tea leaves are fully dispersed and do not cake;

s9 fermentation by adding sugar: adding brown sugar with the mass of 1-1.5% into the deblocked and screened mixed tea, stirring uniformly, naturally fermenting for 1-1.5 hours at the temperature of 32-33 ℃, keeping the humidity of a fermentation chamber at 85-90%, and ventilating and supplying oxygen in time;

s10 enzymatic fermentation: adding saccharifying enzyme with the mass of 0.2-0.3% into the naturally fermented mixed tea leaves, uniformly stirring, and performing enzymatic fermentation to obtain black tea; the temperature of the enzymatic fermentation is 33-34 ℃, the time is 2-2.5 hours, and the environmental humidity is 85-90%. Making the aged tea ferment red sufficiently by enzymatic fermentation;

s11 drying: drying the enzymatically fermented black tea, comprising the steps of: firstly, a hot air dryer is used for carrying out hot air primary drying on the black tea at the temperature of 125-; then, blowing cold air to the black tea by using a cooling and moisture regaining machine to make surface water of the black tea disperse and internal water of the black tea overflow; and finally, sufficiently drying the black tea by using hot air at the temperature of less than or equal to 120 ℃ by using a hot air dryer so that the water content of the black tea reaches 7-8%.

S12 color sorting and stem sorting: sorting stems of the dried black tea by using an intelligent tea color sorter, and removing impurities such as tea stems, tea fruits and the like;

s13 air separation impurity removal: winnowing the black tea subjected to color sorting and stem sorting to remove impurities, and further blowing off tea pieces, tea leaves, tea dust and impurities to obtain clean and uniform tea leaves;

s14 screening and grading: adopting a plane circular screening machine, and carrying out screening and grading by using two screens with 12 holes and 6 holes, wherein the tea leaves below the screen with 12 holes are black tea powder, the tea leaves above the 12 holes and below the 6 holes are broken black tea, and the tea leaves above the screen with 6 holes are crude black tea;

s15 microwave aroma enhancement: sterilizing and flavoring the tea powder, broken black tea and raw black tea by using a microwave flavoring machine; performing high-temperature aroma raising and microwave sterilization to ensure the quality safety of the product, wherein the water content of the aroma-raised black tea is between 5.5 and 6 percent;

s16 scenting fragrance with lotus leaf: placing microwave-flavored black tea powder, broken black tea and black tea into a sealed container, spreading and stacking in a manner of wrapping a layer of tea leaves with a layer of dry lotus leaves, and scenting; the scenting time is three days, the special faint scent of the lotus leaves is soaked in the black tea through the scenting, so that the tea forms a unique lotus fragrance; after scenting is finished, the lotus leaf bag is removed, and then various types of black tea are sealed and packaged to obtain the final product.

Compared with the prior art, the invention has the beneficial effects that:

(1) firstly, adding water into aged green tea without old taste to soften the tea into wet tea, and then performing enzymatic pile fermentation on the wet tea by using cellulase, wherein the cellulase can decompose cellulose in the enzymatic pile fermentation process, so that cell walls of tea cells are damaged, and the tea cells are conveniently rolled into strips in the next process; on the other hand, after the tea cells are damaged, substances such as starch in the tea can fully overflow, the concentration of a subsequent saccharifying enzyme enzymolysis substrate can be increased, and the subsequent enzymolysis efficiency is improved; in addition, the enzymolysis product of the cellulose is glucose, so that the total sugar content of the tea can be increased, the total sugar content flows out along with tea soup in the brewing process, the taste of the black tea is increased, the taste of the tea is more mellow, and the quality of the product is improved.

(2) Mixing and rolling withered fresh leaves and aged green tea, so that polyphenol oxidase in the fresh leaves permeates into the aged green tea, activating enzymatic reaction, and promoting the quality conversion of the green tea to black tea; in addition, saccharifying enzyme is added in the enzyme adding and re-kneading step, and the saccharifying enzyme is fully mixed with the aged green tea by using the kneading operation, so that the saccharifying degree of the aged green tea is promoted, the bitter and astringent taste of the aged tea is favorably reduced, and the quality conversion of the aged tea to black tea is promoted.

(3) The fermentation degree of the old tea can be improved by applying the processes of sugaring fermentation and enzymatic fermentation, the special red leaves of the black tea can be formed at an accelerated speed, and the sweet and fragrant quality can be formed. In addition, the brown sugar is warm in nature, and also contains various trace elements, wherein some of the trace elements can stimulate the hematopoietic function of an organism and have the effects of nourishing blood and enriching blood; the black tea is sweet and warm and can nourish yang qi of a human body, and the black tea contains rich protein and sugar, generates heat, warms the abdomen and can enhance the cold resistance of the human body. The black tea and the brown sugar are used together, so that the abdomen warming tea can generate heat, can add nutrition and build the body, and has good synergistic effect.

(4) The invention converts the tea into three grades of black tea of black dust tea, broken black tea and black tea through the screening and grading steps, promotes the high-efficiency utilization of tea resources, and also improves the color, the fragrance, the taste, the shape, the quality and the drinking value.

(5) The invention utilizes the special function of microwave to dehydrate, sterilize and improve the fragrance, thereby not only optimizing the quality of the converted black tea, but also ensuring the quality safety of the product.

(6) Because the old taste in the aged green tea is difficult to completely remove, the invention adopts a new technology of scenting the fragrance by the lotus leaves, so that the faint scent of the lotus leaves is soaked in the black tea to be mixed with the fragrance of the black tea, thereby generating unique fragrance.

(7) The process provided by the invention can realize mechanized and continuous production, obviously improve the production efficiency, reduce the production cost, save energy and protect environment; the whole tea making process is completed in mechanical equipment, and aroma raising technologies such as electric heating for removing old taste, high-temperature drying, microwave sterilization and the like are applied, so that the quality safety of products can be ensured.

Detailed Description

The present invention will be further described with reference to the following examples. It is to be understood that the embodiments described are only a few embodiments of the present invention, 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.

It should be noted that the electric drying machine, the microwave tempering dehydrator, the stainless steel rolling machine, and other devices used in the following examples are all commercially available from san yang machinery, inc. The cellulases and saccharifying enzymes used in the examples were commercially available from Yangshao Biochemical engineering, Inc., Henan. The above-mentioned devices and reagents are only used for illustrating the sources and components of the devices and reagents used in the experiments of the present invention, so as to fully disclose the invention, and do not indicate that the present invention can not be realized by using other similar reagents or other devices and reagents provided by other suppliers.

Example 1

Example 1 is a process for making tea in spring, a black tea using aged green tea, comprising the following steps:

s1 heating for aging: heating the aged green tea with 6CH13-20 type electric dryer, and maintaining at 130 deg.C for 4min to remove old taste;

s2 softening by adding water: adding 100 jin of aged green tea without old taste into 400 jin of warm water at 45 ℃ for soaking for 2 hours, and softening the aged green tea into wet tea after absorbing water;

s3 enzymatic pile fermentation: adding 5% of cellulase into wet tea based on the absolute dry weight of tea, placing the wet tea on a bamboo mat, piling the wet tea into a pyramid shape, and performing pile fermentation for 8 hours to form enzymatic reaction so as to promote the decomposition of cellulose in the old tea, so as to knead the tea into strips.

S4 microwave dehydration: dehydrating and volatilizing by using a 6CSW-80 type microwave tempering dehydrator, and eliminating some harmful organisms and germs in the old tea to obtain pretreated aged green tea;

s5 blending ingredients: placing fresh tea tree leaves collected from a tea mountain on an indoor bamboo mat, airing and spreading the fresh tea tree leaves with the thickness of 3 centimeters, naturally withering the fresh tea tree leaves for 2 hours, then placing the fresh tea tree leaves under the sunlight for withering for 1 hour, activating the enzymatic reaction of polyphenol oxidase of the fresh tea leaves, then transporting the fresh tea tree leaves into a withering trough, and withering the fresh tea tree leaves for 2 hours by adopting hot air at about 34 ℃ to obtain withered fresh leaves; 100 kg of withered fresh leaves and 100 kg of the pre-treated aged green tea prepared in step S4 were weighed and mixed to obtain mixed tea leaves.

S6 mixing and preliminary kneading: conveying the mixed tea leaves to a 6CR-55 type stainless steel rolling machine for primary rolling, pressurizing a quarter of the mixed tea leaves by the rolling machine, slightly rolling for 10 minutes, and crushing tea leaves cells and primarily forming into strips;

s7 enzyme adding and kneading: adding saccharifying enzyme with the mass of 0.4% of the mixed tea leaves which are preliminarily formed into strips, and kneading for 45 minutes. Wherein, the gentle kneading is carried out for 10min, the kneading is carried out again for 30 min after the kneading is covered and pressurized by one third, and the gentle kneading is carried out for 5min again without pressure, and when the cell disruption rate of the kneaded leaves reaches 85 percent, the kneaded leaves are basically formed into strips.

S8 deblocking and screening: screening the mixed tea leaves by using a 6CJS-60 type fresh block screening machine to ensure that the mixed tea leaves are fully dispersed and do not cake;

s9 fermentation by adding sugar: adding brown sugar with the mass of 1% into the deblocked and screened mixed tea, uniformly stirring, naturally fermenting for 1.5 hours at the temperature of about 33 ℃, keeping the humidity of a fermentation chamber at about 90%, and ventilating and supplying oxygen in time;

s10 enzymatic fermentation: adding saccharifying enzyme with the mass of 0.3% into the naturally fermented mixed tea leaves, uniformly stirring, and performing enzymatic fermentation to obtain black tea; the temperature of the enzymatic fermentation is 34 ℃, the time is 2.5 hours, and the environmental humidity is about 85 percent. Making the aged tea ferment red sufficiently by enzymatic fermentation;

s11 drying: drying the enzymatically fermented black tea, comprising the steps of: firstly, a 6CHB-20 type hot air dryer is used for carrying out hot air primary drying on black tea at the temperature of 125 ℃ to enable the water content to be about 45%; then blowing cold air to the black tea by using a 6CHB-20 type tea leaf conditioning machine for cooling and conditioning, and cooling by blowing cold air to dissipate water on the surface of the primary dried tea leaves and overflow the water in the primary dried tea leaves so as to dry the tea leaves sufficiently; and finally, using a 6CHB-100 type dynamic dryer to perform hot air sufficient drying at the temperature of 120 ℃ so that the water content of the black tea reaches about 8%, and stopping the sufficient drying.

S12 color sorting and stem sorting: sorting stems of the dried black tea by using a 6CSX-180SE2 digital intelligent tea color sorter, and removing impurities such as tea stems, tea fruits and the like;

s13 air separation impurity removal: performing air separation and impurity removal on the black tea subjected to color sorting and stem selection by using a 6CEF-40 type tea winnowing machine, and further blowing off tea pieces, tea leaves, tea dust and impurities to obtain clean and uniform tea leaves;

s14 screening and grading: adopting a 6CHY-40 type plane circular screen machine, and carrying out screening and grading by using two screens with 12 holes and 6 holes, wherein the tea leaves below the screen with 12 holes are black tea powder, the tea leaves above the 12 holes and below the 6 holes are broken black tea, and the tea leaves above the screen with 6 holes are crude black tea;

s15 microwave aroma enhancement: sterilizing and flavoring folium Camelliae sinensis powder, broken folium Camelliae sinensis, and black raw folium Camelliae sinensis at 105 deg.C with 6CSW-80 type microwave machine; the aroma is extracted at high temperature, and microwave sterilization is carried out, so that the quality safety of the product is ensured, and the moisture content of the aroma-extracted black tea is between 6 percent, otherwise, the quality is influenced;

s16 scenting fragrance with lotus leaf: placing microwave-flavored black tea powder, broken black tea and black tea into stainless steel containers, spreading and stacking in a manner of a layer of tea leaves and a layer of dry lotus leaf bag, and scenting, wherein the stacking height of each layer of tea leaves is 30 centimeters; the scenting time is three days, the special faint scent of the lotus leaves is soaked in the black tea through the scenting, so that the tea forms a unique lotus fragrance; and removing the lotus leaf bag after scenting, and hermetically packaging the lotus leaf bag in a composite aluminum-plastic bag by using an automatic packaging machine, wherein the lotus leaf bag cannot be ventilated and exposed to light, and the shelf life is required to be two years, so that the final product is obtained.

Example 2

Example 2 tea making was carried out in summer and autumn, and the operation was the same as example 1 except that the following operation conditions were different in summer and autumn because the temperature was high:

s1 heating for aging: the working temperature of the electric heating dryer is 120 ℃, and the aging removing time is 3 min;

s2 softening by adding water: the temperature of the warm water is 45 ℃, and the dipping time is 1 hour;

s3 enzymatic pile fermentation: adding 0.5% cellulase into wet tea based on the absolute dry weight of tea, placing on a bamboo mat, piling into pyramid shape, and performing pile fermentation for 6 hr to form enzymatic reaction to promote cellulose decomposition in old tea, so as to knead into strips.

S4 microwave dehydration: same as example 1;

s5 blending ingredients: placing fresh tea tree leaves collected from a tea mountain on an indoor bamboo mat, airing and spreading the fresh tea tree leaves with the thickness of 3 centimeters, naturally withering the fresh tea tree leaves for 1 hour due to high temperature in summer and autumn, then withering the fresh tea tree leaves for 0.5 hour in sunlight, activating enzymatic reaction of polyphenol oxidase of the fresh tea leaves, transporting the fresh tea tree leaves into a withering trough, and withering the fresh tea tree leaves for 1.5 hours by adopting hot air at about 32 ℃ to obtain withered fresh leaves; and weighing 100 kg of withered fresh leaves and 120 kg of the pretreated aged green tea prepared in the step S4, and mixing to obtain mixed tea.

S6 mixing and preliminary kneading: same as example 1;

s7 enzyme adding and kneading: the amount of the saccharifying enzyme added was 0.3%, and the other operations were the same as in example 1.

S8 deblocking and screening: same as example 1;

s9 fermentation by adding sugar: adding brown sugar with the mass of 1.5% into the deblocked and screened mixed tea, stirring uniformly, naturally fermenting for 1 hour at the temperature of about 32 ℃, keeping the humidity of a fermentation chamber at about 88%, and ventilating and supplying oxygen in time;

s10 enzymatic fermentation: adding saccharifying enzyme with the mass of 0.3% into the naturally fermented mixed tea leaves, uniformly stirring, and performing enzymatic fermentation to obtain black tea; the temperature of the enzymatic fermentation is 33 ℃, the time is 2 hours, and the environmental humidity is about 90 percent. Making the aged tea ferment red sufficiently by enzymatic fermentation;

s11 drying: drying the enzymatically fermented black tea, comprising the steps of: firstly, a 6CHB-20 type hot air dryer is used for carrying out hot air primary drying on black tea at the temperature of 125 ℃ to enable the water content to be about 45%; then blowing cold air to the black tea by using a 6CHB-20 type tea leaf conditioning machine for cooling and conditioning, and cooling by blowing cold air to dissipate water on the surface of the primary dried tea leaves and overflow the water in the primary dried tea leaves so as to dry the tea leaves sufficiently; and finally, using a 6CHB-100 type dynamic dryer to perform hot air sufficient drying at the temperature of 115 ℃ so that the water content of the black tea reaches about 7%, and stopping the sufficient drying.

S12 color sorting and stem sorting: same as example 1;

s13 air separation impurity removal: same as example 1;

s14 screening and grading: same as example 1;

s15 microwave aroma enhancement: the temperature for improving the aroma is 100 ℃, and the water content of the black tea after the aroma is improved is about 6%;

s16 scenting fragrance with lotus leaf: same as in example 1.

The quality of the tea leaves prepared in the example 1 is tested, the overall color, the fragrance, the taste and the shape of the tea leaves are basically similar to the quality of black tea directly processed by fresh tea leaves, the fragrance and the taste of the tea leaves are better represented, only the liquor color is not too red and bright, and is slightly red and yellow, the bottom of the tea leaves has dark strips and black slices, and the tea leaves can be identified as the quality characteristics of middle-grade black tea. The results are shown in table 1 below, table 1, and the quality characteristics of the tea leaves obtained in example 1

Claims

1. A method for preparing black tea by using aged green tea is characterized by comprising the following steps: the method comprises the following steps:

s1 heating for aging: heating the aged green tea to remove the stale flavor at the temperature of 120-130 ℃;

s2 softening by adding water: adding the aged green tea without old taste into warm water for soaking, and softening the aged green tea into wet tea after absorbing water;

s3 enzymatic pile fermentation: adding cellulase into wet tea, and performing enzymatic pile fermentation for 6-8 hours;

s4 microwave dehydration: putting the aged green tea subjected to enzymatic pile fermentation into microwave dehydration equipment for microwave dehydration to obtain pretreated aged green tea;

s5 blending ingredients: withering fresh tea leaves to obtain withered fresh leaves, and mixing the withered fresh leaves with the pretreated aged green tea prepared in the step S4 in a ratio of 1: (1-1.2) to obtain mixed tea leaves;

s6 mixing and preliminary kneading: primarily rolling the mixed tea leaves to make the mixed tea leaves preliminarily strip;

s7 enzyme adding and kneading: adding saccharifying enzyme into the primarily stripped mixed tea leaves, and rolling again to make the mixed tea leaves basically stripped;

s9 fermentation by adding sugar: adding brown sugar into the deblocked and screened mixed tea, uniformly stirring, and naturally fermenting;

s10 enzymatic fermentation: adding saccharifying enzyme into the naturally fermented mixed tea leaves, uniformly stirring, and performing enzymatic fermentation to obtain black tea;

s11 drying: drying the black tea subjected to enzymatic fermentation to reduce the water content to 7-8%;

s12 color sorting and stem sorting: sorting stalks of the dried black tea by using an intelligent tea color sorter;

s13 air separation impurity removal: air separation and impurity removal are carried out on the black tea subjected to color sorting and stem selection to obtain clean and uniform tea;

s15 microwave aroma enhancement: sterilizing and flavoring the tea powder, broken black tea and raw black tea by using a microwave flavoring machine;

s16 scenting fragrance with lotus leaf: placing microwave-flavored black tea powder, broken black tea and black tea into a sealed container, spreading and stacking in a manner of wrapping a layer of tea leaves with a layer of dry lotus leaves, and scenting; after scenting is finished, the lotus leaf bag is removed, and then various types of black tea are sealed and packaged to obtain the final product.

2. The method of claim 1, wherein: in step S1, the aged green tea is heated and aged by an electric dryer.

3. The method of claim 1, wherein: in step S2, the temperature of the warm water is 40-50 ℃, and the dipping time is 1-2 hours.

4. The method of claim 1, wherein: in step S4, the microwave dewatering device is a microwave tempering dehydrator.

5. The method of claim 1, wherein: in step S5, the withering process includes: placing fresh tea tree leaves in a room temperature environment for natural withering for 1-2 hours, then placing the fresh tea tree leaves in sunlight for withering for 0.5-1 hour, and finally placing the fresh tea tree leaves subjected to sunlight withering into a withering trough for hot air withering for 1-2 hours by using hot air at the temperature of 32-34 ℃.

6. The method of claim 1, wherein: in step S7, adding saccharifying enzyme with a mass of 0.3-0.4% of the mixed tea; the step of twisting again is: first gently kneading for 8-12min, then pressing and heavily kneading for 25-35min, and finally non-pressing and loosely kneading for 4-6 min.

7. The method of claim 1, wherein: in the step S9, the adding amount of brown sugar is 1-1.5% of the weight of the mixed tea; the natural fermentation temperature is 32-33 deg.C, the time is 1-1.5 hr, the environment humidity is 85-90%, and ventilation and oxygen supply are performed in time.

8. The method of claim 1, wherein: in step S10, the adding amount of the saccharifying enzyme is 0.2-0.3% of the mass of the mixed tea; the temperature of the enzymatic fermentation is 33-34 ℃, the time is 2-2.5 hours, and the environmental humidity is 85-90%.

9. The method of claim 1, wherein: in step S11, the drying process includes: firstly, a hot air dryer is used for carrying out hot air primary drying on the black tea at the temperature of 125-; then, blowing cold air to the black tea by using a cooling and moisture regaining machine to make surface water of the black tea disperse and internal water of the black tea overflow; and finally, sufficiently drying the black tea by using hot air at the temperature of less than or equal to 120 ℃ by using a hot air dryer so that the water content of the black tea reaches 7-8%.