CN112273493A

CN112273493A - Preparation method of mulberry leaf black tea

Info

Publication number: CN112273493A
Application number: CN202011323558.5A
Authority: CN
Inventors: 谢雨
Original assignee: Individual
Current assignee: Individual
Priority date: 2020-11-23
Filing date: 2020-11-23
Publication date: 2021-01-29

Abstract

The invention relates to a processing method of mulberry leaf black tea, which is obtained by processing sweet mulberry leaves and tea leaves which are used as raw materials, wherein the sweet mulberry leaves are selected from the varieties of mulberry with the sugar content of more than 10%, the tea leaves are ordinary tea leaves, and the processing steps are as follows: 1. de-enzyming, namely picking the mulberry leaves of the sweet fruits, cutting the picked mulberry leaves into small pieces, and de-enzyming at high temperature; carrying out high-temperature enzyme deactivation after picking the tea leaves; 2, primary kneading, namely kneading while hot after enzyme deactivation to primarily knead most of mulberry leaves and tea leaves into strips; 3. piling, namely adding 5-15% by weight of tea leaves into the primarily kneaded mulberry leaves, wherein the tea leaves are mainly fermented together with the mulberry leaves to form black tea with good taste by utilizing the specific golden flower bacteria carried in the tea leaves after piling. 4. And (5) re-kneading, namely deblocking the black tea blank with proper pile, re-kneading twice on the machine, baking, putting a proper amount of mulberry stems and pine twigs into a hot air furnace for combustion, and introducing into a baking box for baking the black tea to obtain the product.

Description

Preparation method of mulberry leaf black tea

Technical Field

The invention relates to a method for making black tea with mulberry leaves, in particular to a method for making black tea by taking mulberry leaves as a main material and adding partial tea leaves.

Background

Dark tea is generally made by a fermentation method, and is called as 'dark tea' because the raw material of the dark tea is made from old tea leaves through processes of de-enzyming, rolling, pile fermentation, drying and the like, and the color of the dark tea is black or dark brown. The black tea has effects of regulating blood lipid and blood pressure, resisting blood coagulation and thrombi, improving immunity, removing fat, reducing obesity, clearing intestine and stomach, promoting digestion, clearing blood vessel, reducing hypertension, hyperglycemia and hyperlipidemia, removing toxin, and protecting liver and kidney. At present, people all see the tea which is made of old tea, and the famous black tea comprises Pu' er tea, Hunan Anhua tea, Guangxi Liubao tea and the like. In order to improve the quality of the dark tea, people pay attention to the fact that the quality of tea leaves of the dark tea is enhanced in the prepared dark tea, and a plurality of tests are carried out on rolling and piling, so that processes and equipment are further improved, for example, the Liupao tea in Guangxi has the advantages that besides strictly controlling the temperature conditions of the piling, various temperatures are also tried in the drying process, the aroma of the Liupao tea is improved, and the quality of the dark tea is improved.

The mulberry leaf tea is also a product made of pure mulberry leaves, and the production and processing process of the mulberry leaf tea needs the working procedures of mulberry picking, washing and airing, leaf cutting, enzyme deactivation, kneading, deblocking, drying, aroma making and the like. The mulberry leaves contain various vitamins and minerals, amino acids, carbohydrates and plant fibers. The 1993 national ministry of health confirms: the mulberry leaves are homologous in medicine and food. The mulberry leaves are superior functional foods, can reduce blood pressure, blood fat, resist aging, increase endurance, reduce cholesterol, inhibit fat accumulation, inhibit thrombosis, inhibit harmful bacterial reproduction in intestines and inhibit harmful oxide generation, and the most prominent function is to prevent and treat diabetes. Has effects in relieving cough, clearing away heat, relieving dizziness, relieving eye fatigue, relieving swelling, clearing away blood heat, treating dysentery and edema, nourishing liver, resolving macula, caring skin, and resisting aging.

Many experiments are also carried out on the aspect of preparing the black tea by pure mulberry leaves, and the following documents are found by searching:

1. chinese patent, [ invention ] a mulberry leaf dark tea processing technology-201711411842.6 applicant: sericulture institute of agricultural academy of sciences of Anhui province-application date: 2017-12-23-abstract the invention discloses a mulberry leaf black tea processing technology, which comprises the following specific steps: leaf selection: taking single-leaf mulberry leaves as a raw material; withering: spreading fresh leaves with thickness of 3-9cm, and blowing with cold air at 2-10 deg.C for 5-8 hr; de-enzyming: deactivating enzyme of the withered mulberry leaf raw material by adopting a drum-type continuous enzyme deactivating machine, wherein the temperature of an inlet section of the enzyme deactivating machine is 140-160 ℃, the temperature of a middle section of the enzyme deactivating machine is 110-130 ℃, the temperature of an outlet section of the enzyme deactivating machine is 80-100 ℃, and the enzyme deactivating time is 30-60 seconds; rolling: rolling the enzyme-removed folium Mori with rolling machine while it is hot, primarily rolling folium Mori into strip shape, wherein the rotation speed of the main shaft of the rolling machine is 20-36r/min, the rolling time is 20-38min, and the temperature of folium Mori is controlled at 35-45 deg.C; the processing technology of the mulberry leaf black tea is novel and unique in design, simple in production technology and low in cost, the flowering quality of the mulberry leaf tea can be improved, and the mulberry leaf black tea with unique taste and excellent quality is obtained by monitoring the whole technology period in real time. 2. Chinese patent, [ invention ] a mulberry leaf dark tea fermentation process and prewetting drum-202010575903.8 applicant: yichang city agricultural science research institute (yichang city modern agricultural display center) yichang silver handle mulberry silkworm science and technology limited-application date: 2020-06-22-abstract the invention provides a mulberry leaf dark tea fermentation process, which comprises the following steps of dry tea pre-wetting: humidifying dry tea with the water content of 10-15% by adopting a pre-wetting rotary drum until the water content is 28-35%, and leading out the pre-wetting tea from the pre-wetting rotary drum to obtain pre-wetting tea; and (3) fermenting for the third time: transfer to the fermentation chamber after will prewet for tea cube or cuboid fermenting case compaction, set for fermentation temperature 40 ~ 60 ℃, fermentation humidity 60 ~ 65%, carry out the cubic fermentation, wherein: fermenting for 5-7 days for the first time, 5-6 days for the second time and 4-5 days for the third time; and (3) drying: and drying the pre-wetted tea subjected to the three-time fermentation until the water content is 8-13%. The invention also provides a prewetting rotary drum which is convenient for prewetting operation; meanwhile, the production period of the mulberry leaf dark tea is greatly shortened from 20-25 days to about 17 days, and the production efficiency of enterprises is improved.

3. Chinese patent, [ invention ] A process for preparing dark tea-201811458124.9 applicant: science and technology development limited of the modern agriculture of saint Hao Hubei-application day: 2018-11-30, the invention relates to a preparation process of mulberry leaf black tea, which comprises the following steps: 1) fresh leaves are treated; 2) performing initial fixation; 3) primarily rolling; 4) then de-enzyming; 5) twisting again; 6) pile fermentation; 7) drying; 8) and (5) grading a finished product. The process effectively removes the green and astringent taste of the mulberry leaves through two times of green removing and rolling, is acceptable in aspects of aroma, liquor color, taste and the like, has pure and mild taste, is sweet after taste without astringent taste, has light yellow and bright liquor color, and is high-quality loose dark tea with unique style. The finished tea prepared by the invention can reach the unique quality style of red, thick, old and mellow of the traditional black tea, and because the mulberry leaves are used as the raw materials for preparing the tea, the cost is lower, the raw materials are easy to obtain, and the market of the black tea is expanded.

4. Chinese patent, invention a preparation method of mulberry leaf dark tea-201911246413.7 applicant: time of filing-date of filing: 2019-12-09 abstract the invention provides a preparation method of mulberry leaf dark tea, which comprises the following steps: picking fresh annual mulberry leaves, putting the fresh annual mulberry leaves into an impregnation barrel for soaking for 2-3 days, fishing out, putting into a squeezer for squeezing to obtain mulberry leaf juice, selecting tea leaves according to a conventional process, deactivating enzymes, adding the mulberry leaf juice into the tea leaves during rolling, putting the rolled tea leaves into a fermentation barrel, heating the fermentation barrel through steam, pouring out the heated tea leaves, cooling to room temperature, and performing pile fermentation; drying the fermented tea leaves, and shaping. The scheme has the advantages that: the mulberry leaves are not contacted with and mixed with the tea leaves, the quality of the tea leaves is not influenced during storage, simultaneously, the nutrition of the mulberry leaves can be perfectly blended into the tea leaves, and the blended black tea has good taste and rich nutrition.

5. Chinese patent, invention a preparation process of mulberry leaf dark tea-201710315173.6 applicant: agricultural science and technology development ltd of nine spring in Hunan-application date: 2017-05-08 abstract the invention relates to a preparation process of mulberry leaf black tea, which comprises the following steps: 1) fresh leaves are treated; 2) performing initial fixation; 3) primarily rolling; 4) then de-enzyming; 5) twisting again; 6) pile fermentation; 7) drying; 8) and (5) grading a finished product. The process effectively removes the green and astringent taste of the mulberry leaves through two times of green removing and rolling, is acceptable in aspects of aroma, liquor color, taste and the like, has pure and mild taste, is sweet after taste without astringent taste, has light yellow and bright liquor color, and is high-quality loose dark tea with unique style. The finished tea prepared by the invention can reach the unique quality style of red, thick, old and mellow of the traditional black tea, and because the mulberry leaves are used as the raw materials for preparing the tea, the cost is lower, the raw materials are easy to obtain, and the market of the black tea is expanded.

In the retrieved mulberry leaf black tea literature, the mulberry leaves are mainly used as a single raw material to be made into the black tea, so the mulberry leaves introduced in the literature are limited to the process for making the black tea by using the pure mulberry leaves, the black tea made from the pure mulberry leaves has a green taste in the mouthfeel, and also has a moldy mouthfeel when being stored for a long time, and the industrial large-scale production is still needed to be researched.

Disclosure of Invention

The invention aims to provide a method for preparing high-quality mulberry leaf black tea, which improves the quality of the black tea, overcomes the defects of green and astringent taste and short storage time of the conventional mulberry leaf black tea on one hand, and has more comprehensive nutritional ingredients and better health care effect on human bodies.

The invention is realized by the following steps:

a method for preparing mulberry leaf dark tea is characterized by comprising the following steps: the mulberry leaves are leaves of which the sugar content of mulberry is more than 10%, and can be mangosteen leaves or ginkgo leaves; preferably 62 percent of Guisangyou, 12 percent of Guisangyou and Changcuo mulberry leaves in Taiwan; taiwan seedless Dachang, Korean white pearl, Baiyuwang, Taiwan 72C Sijiguo mulberry, red fruit No. 2, Taiwan fat fruit mulberry, and Artocarpus heterophyllus;

the tea leaves are ordinary tea leaves, preferably old tea leaves, and can be used for making Hunan Anhua black tea, Hubeilao flat tea, Sichuan Bian tea, Guangxi Liubao tea and Yunnan Pu' er tea.

The preparation method of the mulberry leaf dark tea comprises the following processing steps:

(1) de-enzyming and twisting the sweet fruit mulberry leaves, picking the clean sweet fruit mulberry leaves without diseases and insect pests, cutting the picked sweet fruit mulberry leaves into small pieces, and de-enzyming; kneading while hot after enzyme deactivation to preliminarily knead the mulberry leaves into strips; standby; the de-enzyming temperature is 120-150 ℃, and the time is 5-10 minutes;

(2) tea leaves are de-enzymed and rolled, and the de-enzyming is carried out after the tea leaves are picked and water is sprayed according to the proportion of 10: 1; kneading while hot after enzyme deactivation to primarily knead most of tea leaves into strips; standby; the de-enzyming temperature is 180-200 ℃, and the time is 5-10 minutes;

if the raw materials of the black tea are coarse and old, in order to avoid the water shortage of the black tea from being killed unevenly, water is generally sprayed according to the proportion of 10:1 (namely 10 kg of fresh leaves and 1 kg of clear water) except for rain leaves, dew leaves and young bud leaves. The water is uniformly sprayed so as to facilitate the fixation of the dark tea and the thorough fixation. The raw materials of dark tea are coarse and old, and the principle of light pressing, short time and slow kneading should be mastered during kneading. The rotation speed of the kneading machine in the initial kneading is about 40 rpm, and the kneading time is preferably about 15 minutes. When the young leaf of the dark tea is striped and the old leaf is wrinkled, the tea can be obtained.

(3) Piling, namely adding 5-15% by weight of tea leaves into the primarily kneaded mulberry leaves, wherein the tea leaves are mainly fermented together with the mulberry leaves to form black tea with good taste by utilizing the specific golden flower bacteria carried in the tea leaves after piling; the pile fermentation should select a back window and a clean ground to avoid direct sunlight; stacking up to a height of about 0.3-1 m, and covering with wet cloth to keep moisture and warm. The time of pile fermentation is generally 20-40 days; the relative humidity is kept between 85 and 95 percent; when the temperature of the pile reaches 60 ℃, turning the pile inside and outside uniformly, then continuing pile fermentation, and if the rolled leaves are too dry, sprinkling clear water on the pile surface.

(4) And (2) re-kneading, namely deblocking the black tea blank with proper pile fermentation, then re-kneading on a machine, starting kneading force under pressure (the mulberry leaves are thin and easy to knead and break) for 3-5 minutes generally, gradually increasing the pressure for 3-8 minutes, then deblocking off the machine, and drying in time.

5. Baking (drying), drying the re-kneaded mulberry leaf black tea by adopting air of a hot blast stove, forming the special quality of the black tea, namely oil black and loose tobacco fragrance, by baking, wherein the water content is lower than 10%, and then packaging and placing in a shade place for preservation.

The baking process comprises the following steps: firstly, adding fuel of 10-20 wt% of pine or pine branch into mulberry stems, putting the fuel into a hot air furnace for combustion, introducing hot air into a baking box to contact the mulberry leaf black tea, so that the water content of the mulberry leaf black tea is lower than 20%, then continuously drying the mulberry leaf black tea by using a hot air furnace or an electric furnace until the water content is lower than 10%, and packaging the mulberry leaf black tea by using kraft paper to obtain the product. The mulberry stems and pine trees or pine branches are used as fuel of the hot blast stove, so that the mulberry leaf dark green tea is free of other miscellaneous tree smells in the baking process, has the natural color of the mulberry stems and slightly has the fragrance of a proper amount of pine smoke. Because the traditional Chinese medicine functions of the pine or the pine branch are as follows: the pine and pine branch has bitter taste, no toxicity and mild medicinal property, and its extract contains plant ferment, plant fiber, pinocembrin, protein, fat and various amino acids, especially pine needle, and has effect of lowering blood pressure. Pine needles contain rich beta-carotene, vitamin C and vitamin E, the three substances are called anti-oxidation 'golden triangles', and the three substances jointly protect human tissue cells from being oxidized and prolong the service life of the cells. The pine needle extract Proanthocyanidin (PCA) is a natural antioxidant with super-strong capacity, and the proanthocyanidin is the strongest natural antioxidant (anti-aging) substance found in literature records and laboratories so far in the world! it has excellent effect of eliminating various harmful free radicals, and compared with other plant antioxidants, the proanthocyanidin has better capacity of eliminating superoxide anion free radicals and hydroxyl free radicals; the pine needle essential oil and the pine needle flavone have unique water solubility, and can permeate unsaturated fatty acid contained in pine needles into blood through a blood vessel wall: through increasing bile secretion, reducing the accumulation of cholesterol, eliminating cholesterol, preventing arteriosclerosis, dilating peripheral blood vessels, improving the oxygen carrying capacity of red blood cells and promoting the blood circulation of people. Several major symptoms of human cardiovascular and cerebrovascular diseases: angina pectoris, cardiopalmus, asthma, edema, dizziness, dyspnea, and improvement after drinking pine needle tea.

In the mulberry leaves, the Guisang you 62 is cultivated in 2000 years in the Guangxi silkworm industry technical popularization general station, and the approved serial number is as follows: the Gui Ju character No. 161 shows that the Gui Sangyou 62 plant population is regular in expression, more in branches, vigorous in growth, denser in internodes, faster in leaf growing and 12-15% in sugar content of fruits. However, the Guisangyou 62 has late leaf fall, long growing period, large leaves, thick mesophyll, heavy single leaf, and the length of the leaf multiplied by the width of the leaf is 26.4 cm multiplied by 24.8 cm. Drought resistance, high temperature resistance, strong regeneration capability and shearing resistance compared with mosaic disease resistance, and can be sheared for many times in one year. The adaptability is wide, the comprehensive economic characters are excellent, and the mulberry is a high-yield and high-efficiency mulberry variety.

The Guisangyou 12 is a new mulberry hybridization combination (hybrid mulberry) bred by the Guangxi silkworm industry technical promotion general station for bearing the selected and bred 'nine five' attacking and customs projects in the autonomous region, and is approved by the Guangxi Zhuang autonomous region crop variety approval committee in 2000, and the variety approval number is as follows: gui Ju Zi No. 160. The variety (combination) of the Guisangyou 12 has regular group, vigorous growth and rapid leaf growth; the sugar content of the fruits is 12-14%, the strong branches are numerous, and the internodes are dense; early germination and late leaf fall; the drought resistance is strong; the regeneration capability is strong, and the cutting can be carried out for a plurality of times in one year; the leaves are large, the mesophyll is thick, and the color of the leaves is dark green; is suitable for collecting leaves and is also suitable for labor-saving silkworm breeding by cutting branches and leaves. The yield is high, and the mulberry leaves yield per mu is up to 3927 kg; the mulberry twig and leaf can be harvested 5-6 times a year all the year round, the leaf quality is better, the adaptability is stronger, besides a large amount of planting in various places in Guangxi, Guangdong, Sichuan, Jiangsu, Zhejiang and other provinces, and overseas Vietnam and Malaysia are also applied and are well received. The two mulberry leaves have sweet mouthfeel and no bitter taste, and are popular for preparing mulberry black tea.

Taiwan Changcuo mulberry leaf; the leaves of Taiwan seedless Dachang, Xinjiang white mulberry, Korean big white pearl, Taiwan fat fruit mulberry, osmanthus honey fruit mulberry and other varieties are also because the sugar content of the fruits is high and generally exceeds 10 percent, the leaves are not bitter and astringent, and the fresh leaves have sweet taste when being directly soaked in water for drinking.

The outstanding substantive features and remarkable progress of the invention are as follows:

1. the mulberry leaf black tea prepared by processing the sweet mulberry leaves and the tea leaves as raw materials contains rich tea polyphenol, carbohydrate, a certain amount of protein, vitamins, calcium, iron, manganese, zinc and other mineral substances, and has the functions of lowering blood pressure, lowering blood fat, tonifying liver, removing freckles, beautifying, resisting aging, lowering cholesterol, inhibiting fat accumulation, preventing and treating diabetes and the like of the mulberry leaves; also has effects in regulating blood lipid and blood pressure, preventing blood coagulation and thrombosis, improving immunity, reducing fat, reducing obesity, clearing intestine and stomach, promoting digestion, clearing blood vessel, reducing hypertension, hyperglycemia and hyperlipidemia, removing toxin, and protecting liver and kidney.

2. The prepared mulberry leaf dark tea has mellow taste, yellow liquor color (some slightly light brown) after being soaked in boiled water, clear but not turbid, strong fragrance, sweet, moist and smooth taste, thick but not greasy taste, sweet, pure, cool and no foreign flavor. Compared with the pure mulberry leaf tea, the mulberry leaf tea has no green and astringent taste, and does not deteriorate after being stored for three years; compared with other dark tea, the dark tea has slightly sweet taste and no moldy taste.

3. The processing process is similar to that of the dark tea, the equipment does not need to be improved, and the existing dark tea processing enterprises have no difficulty in production.

4. The mulberry leaves can be harvested by farmers who can fully utilize the prior mulberry silkworm breeding, because the silkworm is not bred for a period of time every year in the prior mulberry planting, the mulberry needs to be cut in summer and winter. The method has the advantages that a lot of mulberry leaves and mulberry stems are useless, become wastes in fields, and cause pollution in rainy days.

Drawings

FIG. 1 shows that the tea color of the prepared mulberry leaf black tea and the soup color after being soaked with water are that the black tea has a small amount of yellow golden flower bacteria, the soup color is bright brown yellow, and the taste is very good.

Fig. 2 is cultivated in 2000 years in Guangxi silkworm industry technical promotion general station, and the approved serial number is as follows: the picture of Gui Ju character No. 161 Gui sang you 62, as shown in figure 2, shows that the Gui sang you 62 plant population is regular in expression, more in branches, vigorous in growth and denser in internodes, and the Gui sang you 62 plant is used as a raw material of mulberry leaf black tea.

FIG. 3 shows that 12 Guisang you, 62 Gui sang you have large and thick leaves, 12-14% sugar content in fruit and sweet leaves.

FIG. 4 shows the white and sweet mulberry introduced in Xinjiang, with 15% sugar content in the fruit and thick leaves.

FIG. 5 is a photograph of a tea tree of white hairy tea from southern mountain in the horizontal county of Guangxi, the young shoots at the top being suitable for making green tea, the middle leaves being suitable for making fruity black tea, and the old leaves in autumn being very good for making black tea.

FIG. 6 shows the color of the product made of 10 wt% of the folium mori and the soup after the tea is brewed, and the mixed tea has specific golden flower bacteria after pile fermentation to form black tea with good taste.

Fig. 7 shows a mulberry leaf green tea prepared by using Guisangyou 12, and the preparation process is the same as that of the existing common mulberry leaf green tea.

The invention also tests other varieties of the mulberry with the main fruits of sugar content more than 10%, luxuriant branches, dense internodes and large and thick leaves, and can be used as mulberry leaf black tea products.

Detailed Description

In the case of the example 1, the following examples are given,

the preparation process of the mulberry leaf dark tea comprises the following steps:

(1) collecting old leaves of Guisangyou 62 in autumn of 9-10 months, picking clean sweet fruit folium Mori free of diseases and insect pests, cutting into small pieces, and deactivating enzyme; kneading while hot after enzyme deactivation to preliminarily knead the mulberry leaves into strips; standby; the de-enzyming temperature is 120-150 ℃, and the time is 5-10 minutes;

(2) tea leaves are de-enzymed and rolled, and the de-enzyming is carried out after the tea leaves are picked and water is sprayed according to the proportion of 10: 1; kneading while hot after enzyme deactivation to primarily knead most of tea leaves into strips; standby; the de-enzyming temperature is 180-200 ℃, and the time is 5-10 minutes; and kneading again, wherein the principle of light pressing, short time kneading and slow kneading is to be mastered. The rotation speed of the kneading machine in the initial kneading is about 40 rpm, and the kneading time is preferably about 15 minutes. When the young leaf of the dark tea is striped and the old leaf is wrinkled, the tea can be obtained.

(3) Piling, namely adding 5-15 wt% of the south mountain white raw tea old tea into the primarily kneaded mulberry leaves, wherein the tea leaves are mainly fermented together with the specific golden flower bacteria after piling, so that black tea with good taste is formed; the pile fermentation should select a back window and a clean ground to avoid direct sunlight; piled up to a height of about 0.5 m, and covered with wet cloth to preserve moisture and heat. The time of pile fermentation is generally 20-40 days; the relative humidity is kept between 85 and 95 percent; when the temperature of the pile reaches 60 ℃, turning the pile inside and outside uniformly, then continuing pile fermentation, and if the rolled leaves are too dry, sprinkling clear water on the pile surface.

5. Baking (drying), drying the re-kneaded mulberry leaf black tea by adopting air of a hot blast stove, forming the special quality of the black tea, namely oil black and loose tobacco fragrance, by baking, wherein the water content is lower than 10%, and then packaging and placing in a shade place for preservation. The baking process comprises the following steps: firstly, adding fuel of 10-20 wt% of pine or pine branch into mulberry stems, putting the fuel into a hot air furnace for combustion, introducing hot air into a baking box to contact the mulberry leaf black tea, so that the water content of the mulberry leaf black tea is lower than 20%, then continuously drying the mulberry leaf black tea by using a hot air furnace or an electric furnace until the water content is lower than 10%, and packaging the mulberry leaf black tea by using kraft paper to obtain the product.

Example 2

The mulberry variety adopted is Taiwan Changcuo mulberry leaf, and the old leaves picked up are cut into small pieces for enzyme deactivation in autumn 10-11 months; and rolling while the mixture is hot after enzyme deactivation.

The tea leaves are old leaves which are the same as Pu' er tea made in Yunnan, and are subjected to enzyme deactivation after being sprayed with water according to the proportion of 10: 1; and rolling while the mixture is hot after enzyme deactivation.

The process for preparing the mulberry leaf dark tea is the same as the example 1.

The following is a comparison table of the conditions of the mulberry leaf dark tea variety and other dark tea varieties (Table 1)

Claims

1. A method for preparing mulberry leaf dark tea is characterized by comprising the following steps: the mulberry leaf tea is prepared by processing sweet mulberry leaves and tea leaves as raw materials, wherein the sweet mulberry leaves are selected from the varieties of which the sugar content of mulberry is more than 10%, and the processing steps are as follows:

(1) de-enzyming, namely picking the mulberry leaves of the sweet fruits, cutting the picked mulberry leaves into small pieces, and de-enzyming; kneading while hot after enzyme deactivation to preliminarily knead the mulberry leaves into strips; standby; the de-enzyming temperature is 120-150 ℃, and the time is 5-10 minutes;

(2) after tea leaves are picked, water is sprayed according to the proportion of 10:1, and then de-enzyming is carried out; kneading while hot after enzyme deactivation to primarily knead most of tea leaves into strips; standby; the de-enzyming temperature is 180-200 ℃, and the time is 5-10 minutes;

(3) pile-fermentation, namely pile-fermentation of 5-15 weight percent of tea leaves added into the primarily-kneaded mulberry leaves, wherein the tea leaves are mainly fermented together with the specific golden flower bacteria after pile-fermentation to form black tea with good taste; the pile fermentation time is 20-40 days; the relative humidity is kept between 85 and 95 percent; turning when the pile temperature reaches 60 ℃, uniformly stirring the piles, and continuously piling;

(4) re-kneading, namely deblocking the black tea blank with proper pile fermentation, and then re-kneading twice on the tea blank, wherein the first time of pressure is slightly less than that of the initial kneading for 3-5 minutes, and the second time of pressure is slightly greater for 5-8 minutes;

(5) baking, drying the re-kneaded mulberry leaf dark tea by adopting air of a hot blast stove, forming the unique quality of the dark tea, namely oil black and loose tobacco fragrance, by baking, wherein the water content is lower than 10%, and then packaging and placing in a shade for preservation.

2. The method for preparing the mulberry leaf dark tea according to claim 1, wherein the method comprises the following steps: the sweet mulberry leaves are red mulberry leaves or ginkgo mulberry leaves, and the leaves have no astringent taste.

3. The method for preparing the mulberry leaf dark tea according to claim 1, wherein the method comprises the following steps: the baking is to burn the fuel of the pine or pine branch with 10-20% weight of mulberry stem in a hot air furnace, to make the hot air gas contact the black mulberry tea to make the water content of the black mulberry tea lower than 20%, to dry the black mulberry tea to the water content lower than 10% in the hot air furnace or the electric furnace, and to pack the black mulberry tea to obtain the product.

4. The method for preparing the mulberry leaf dark tea according to claim 1, wherein the method comprises the following steps: the mulberry leaves are collected into old leaves after autumn; the tea is old tea leaves of tea trees.