CN112715701A - Method for processing cinnamon black tea by using cinnamon bark - Google Patents
Method for processing cinnamon black tea by using cinnamon bark Download PDFInfo
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- CN112715701A CN112715701A CN202011558307.5A CN202011558307A CN112715701A CN 112715701 A CN112715701 A CN 112715701A CN 202011558307 A CN202011558307 A CN 202011558307A CN 112715701 A CN112715701 A CN 112715701A
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- cinnamon
- leaves
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- cinnamon bark
- temperature
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- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
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- Tea And Coffee (AREA)
Abstract
The invention discloses a method for processing cinnamon black tea by using cinnamon bark, which comprises the steps of picking fresh leaves, withering, rocking, crushing, mixing and rolling, aerobic fermentation, drying by gross fire, drying by full fire, fragrance extraction at variable temperature, screening and the like. According to the invention, the sweet and unique aroma of cinnamon, the health preserving effect and the medicinal value are utilized, the quality of the Yunnan large-leaf black tea is improved, and the processed cinnamon black tea has high quality with mellow taste, red and bright liquor color and rich and durable cinnamon aroma. The invention improves the quality and the selling price of the tea and the economic benefit of tea enterprises.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to a method for processing cinnamon black tea by cinnamon bark.
Background
The cinnamon bark is the dried bark of the cinnamon tree (cinnamon casia Presl (Lauraceae)) belonging to the Lauraceae family. Cinnamon is an evergreen arbor of Lauraceae plant, and is mainly distributed in China in Liangguang, Yunnan, Fujian, Guizhou, Hainan, Taiwan and the like, and countries and regions of India, Indonesia, Laos, Malaysia, Thailand, Vietnam and the like.
The cinnamon bark is fragrant and grayish brown, is bright reddish brown after being crushed into fine particles, and can be used as spice or food or cooking seasoning. Cinnamon is a common clinical medicine in China, and the medicinal use of cinnamon is listed as the top grade in Shen nong's herbal Jing. The medicine has pungent and warm taste, mainly treats all diseases, nourishes spirit, harmonizes color, benefits joints, and tonifies middle-jiao and Qi. The medicines are engaged for relieving the bowels firstly, and the spirit is relieved after long-term administration, so that the body is light and not old. The face is bright and beautiful, and the eyebrows are as good as children. "Rou Gui is listed in the thirty-fourth volume of the wooden part in Ben Cao gang mu": … … strengthening bones and muscles, promoting blood circulation, guiding one hundred herbs, taking for a long time, Shenxian, Bulao … … is commonly used for impotence, cold womb, cold pain in waist and knee, asthma due to kidney deficiency, yang deficiency vertigo, conjunctival congestion pharyngalgia, cold pain in heart and abdomen, cold vomiting and diarrhea due to deficiency cold, cold hernia, amenorrhea and dysmenorrhea. Cinnamon is compatible in a plurality of traditional Chinese medicine prescriptions and is applied clinically, such as Yougui pills, Jinkui kidney qi pills, Guifu eucommia pills, Shiquan Dabu (decoction) pills and the like, and the main compatibility significance is expressed in the aspects of tonifying fire and supporting yang, guiding fire and returning origin, activating yang and transforming qi, warming middle-jiao and arresting diarrhea, warming channels and expelling cold, promoting blood circulation, removing obstruction in channels and relieving pain, harmonizing yang and removing stagnation, warming and nourishing qi and blood, assisting in cold and cool and the like.
The cinnamaldehyde and epicatechin in cortex Cinnamomi have the effect of preventing cognitive impairment, and cortex Cinnamomi is rich in antioxidant component and has antiaging effect. A study in the united states found that the taste of cinnamon improved alertness and judgment, and was particularly suitable for the vehicular group. From the perspective of traditional Chinese medicine, the cinnamon bark has the effects of dispelling cold, relieving pain, warming channels, activating blood, warming middle-jiao, tonifying yang and regulating blood pressure, and can be used for assisting in treating heart diseases such as coronary heart disease, angina pectoris and myocardial infarction, delaying skin aging, activating blood and clearing damp.
The cinnamon has cinnamon flavor and sweet taste, can be sliced and soaked in water for drinking, can be added into some cinnamon slices when cooking vegetables or stewing soup, and can also be added into western desserts or coffee for seasoning. At present, the cinnamon black tea processed by mixing fresh tea tree leaves and cinnamon bark (powder and particles) does not appear in the market.
The processing of the fresh tea tree leaves of the large-leaf species in Yunnan in summer planted in Guangxi into the black tea product has low fragrance, astringent taste and low quality, thus leading to low selling price. Therefore, further research is needed to develop a new product of the special black tea, the cinnamon bark raw material which is beneficial to human bodies is combined with the fresh tea leaves in summer to be processed into a high-grade black tea product with cinnamon flavor and sweet taste, and the quality and grade of the tea are improved. The invention fully and reasonably utilizes the summer Yunnan big-leaf fresh leaves, solves the problem of resource waste and simultaneously improves the income of tea farmers.
Disclosure of Invention
Aiming at the problems, the invention provides a method for processing cinnamon black tea by using cinnamon bark, which takes fresh tea tree leaves of Yunnan large-leaf species in summer and crushed cinnamon bark as raw materials, and the processed black tea has the effects of strong cinnamon sweet flavor, sweet and mellow taste, red and bright soup color and the like through the steps of fresh leaf picking, withering, rocking, crushing, mixing and rolling, aerobic fermentation, gross fire drying, full fire drying, variable temperature aroma raising and the like.
The invention is realized by the following technical scheme:
a method for processing cinnamon black tea by using cinnamon bark comprises the following steps:
(1) picking fresh leaves: picking fresh leaves with one bud and one leaf and two leaves tenderness of a summer Yunnan large-leaf tea tree variety as raw materials;
(2) withering: spreading the picked fresh leaves thinly, withering until the color of the fresh leaves is changed from bright green to dark green, keeping the leaves soft, holding the leaves into a ball, making the hands loose and not easy to bounce off, and breaking tender stems continuously;
(3) shaking green: placing the withered leaves into a rocking machine for rocking;
(4) crushing cinnamon bark: drying fresh cinnamon bark in the shade, crushing, and crushing into particles for later use;
(5) extracting solution of cinnamon bark juice: decocting the cinnamon bark particles in water, cooling and filtering to obtain a cinnamon bark juice extracting solution for later use;
(6) mixing and twisting: mixing fresh leaves and cortex Cinnamomi granules, and kneading;
(7) aerobic fermentation: carrying out aerobic fermentation on the mixed and twisted leaves after twisting, spraying cinnamon bark juice extracting solution on the mixed and twisted leaves every 25-30min, uniformly stirring, fermenting for 3-4h at a high fermentation temperature and a low fermentation temperature until the green grass smell of the tea leaves disappears, the cinnamon flavor is slightly shown, and the color of the cinnamon bark particles is changed from dark brown to orange red;
(8) drying with gross fire: putting the fermented leaves into a dryer for drying by gross fire;
(9) drying with full fire: drying the tea leaves with the gross fire and cooling to normal temperature, and then continuously drying the tea leaves with full fire;
(10) changing temperature and raising fragrance: carrying out fragrance extraction on the dried tea leaves for 2 times at different fragrance extraction temperatures;
(11) screening: and screening the tea leaves and the cinnamon bark particles after the aroma extraction is finished, screening out the cinnamon bark particles, and only remaining the tea leaves, namely obtaining the cinnamon black tea.
Further, in the step (6), the weight ratio of the fresh leaves to the cinnamon bark particles is 3-6: 1; the addition amount of the cinnamon bark juice extracting solution in the step (7) is that 20-30mL of cinnamon bark juice extracting solution is sprayed on each kilogram of mixed and twisted leaves.
Further, the fermentation temperature in the step (7) is 30-35 ℃ at high temperature and 26-28 ℃ at low temperature; the relative humidity of the aerobic fermentation is 90-95%; the spreading thickness of the mixed and twisted leaves is 15-20 cm.
Further, in the step (10), the temperature is changed to improve the fragrance for 60-90min at the fragrance improving temperature of 85-90 ℃; and then carrying out aroma raising at the aroma raising temperature of 95-100 ℃ for 20-30min, and controlling the water content to be 3-5%.
Further, in the step (8), the drying temperature is 90-95 ℃ for 20-40min, and after the gross fire is over, the door of the dryer is opened to cool the tea leaves to the normal temperature.
Further, the temperature for drying with sufficient fire in the step (9) is 70-80 ℃, the time is 120-150min, and the water content of the tea is controlled to be 4-6%.
Further, the kneading in the step (6) is firstly air-kneading for 15-20min, then pressing and kneading for 10-15min, and finally air-kneading for 10-15 min.
Further, the green rocking in the step (3) is as follows: rotating at speed of 10-12r/min for 3-5min, placing in a green spreading room, maintaining at 20-22 deg.C, and spreading for 1-2 hr until the green degree is to destroy leaf marginal cells and the green grass smell is emitted.
Further, the mass ratio of the cinnamon bark particles to the water in the step (5) is 1: 4-6; the time for decoction is 100-150 min.
Further, the spreading thickness of the leaves in the withering in the step (2) is 1-2cm, so that the leaves are slowly reduced in moisture and are soft, and the water loss rate of the withering is controlled to be 60-64%.
Further, the crushed particles of the cinnamon bark in the step (4) are 20-40 meshes.
The cortex Cinnamomi contains essential oil, tannin, alkaloid, lignan, flavone, polysaccharide, and terpenes (including sesquiterpene and diterpene).
The smelling odor mainly comprises spicy fragrance, cinnamon fragrance, citrus fragrance, musk, costustoot, fruit fragrance and the like. The fragrance active component is mainly terpenoid. 8 monoterpenes, including alpha-phellandrene, gamma-terpinene, 1, 8-cineole, (Z) -linalool oxide, linalool, 4-terpineol, nerol and bornyl acetate, wherein the compounds with the highest odor intensity are linalool, and the compounds with the highest odor intensity are 4-terpineol, bornyl acetate and 1, 8-cineole. Sesquiterpenes 5 including alpha-cubebene, alpha-copaene, beta-santalene, beta-caryophyllene and delta-cadinene. Also included are 10 other compounds including styrene, phenylpropyl aldehyde, salicylaldehyde, piperitol, trans-cinnamaldehyde, eugenol, cinnamyl acetate, coumarin, ethyl cinnamate and ethyl laurate, with the most odor intensive compound being trans-cinnamaldehyde followed by ethyl cinnamate, eugenol, cinnamyl acetate and ethyl laurate. The greater the intensity of the scent, the greater the contribution to the overall aroma.
Compared with the prior art, the invention has the advantages and beneficial effects that:
1. the method comprises the steps of fresh leaf picking, withering, green rocking, mixing and rolling, aerobic fermentation, gross fire drying, full fire drying, variable temperature aroma raising, screening and the like, firstly, the content of the fresh tea leaves is subjected to appropriate physical and chemical changes through withering and spreading, partial water is emitted, then, the green rocking fresh tea leaves and the cinnamon bark particles are mixed and rolled and subjected to aerobic fermentation, so that the content of the fresh tea leaves and the cinnamon bark are mutually permeated, the fresh tea leaves fully absorb the aroma of the cinnamon bark, the aroma components in the fermented cinnamon bark and tea polyphenol in the tea form a complex state, the aroma of the cinnamon is more durable, finally, the sweet aroma of the cinnamon is reflected through twice drying and variable temperature aroma raising, the cinnamon aroma is fully disappeared, the aroma is balanced, and the taste of the black tea is more mellow in the storage process of the black tea, the fragrance is stable and lasting.
2. The black tea with cinnamon fragrance is prepared by taking fresh leaves of large-leaf tea trees in summer and crushed cinnamon bark as raw materials and adopting an innovative processing method, and has unique fragrance, red and bright liquor color, sweet and mellow taste and strong and lasting cinnamon fragrance. The quality of the processed cinnamon-flavor black tea is improved by 2 grades compared with that of summer Yunnan large-leaf black tea, and the sale price is improved by more than 3 times. According to the invention, the sweet and unique aroma of cinnamon, the health preserving effect and the medicinal value are utilized, the quality of the summer large-leaf black tea is improved, and the processed new product of the cinnamon-flavor black tea has the health preserving effect and the medicinal value besides the high quality of mellow and sweet taste, red and bright liquor color and rich and lasting aroma of the cinnamon; meanwhile, the quality is improved, and the economic benefit of the tea enterprise is also improved.
3. In the aerobic fermentation process, the fermentation is stopped when the green grass smell of the tea leaves disappears, the flower fragrance is slight, and the color is changed from green to green yellow, and the tea leaves can be continuously fermented because the enzyme activity is not passivated at high temperature in the subsequent airing process; meanwhile, with the reduction of the water content in the airing process, the enzyme activity is gradually reduced, the enzymatic oxidation reaction is gradually replaced by the non-enzymatic oxidation reaction, the ester type catechin in the tea is properly converted, the tea fermentation is proper, the activities of polyphenol oxidase and peroxidase are enhanced, more aromatic substances such as polyphenol oxidases and the like are promoted to be generated, a large amount of astringent substances can be consumed, and the green smell is reduced; and the cinnamon bark juice extracting solution is sprayed at intervals of the fermentation time to form the low-fermentation black tea which has cinnamon flavor, sweet and mellow taste, red and bright liquor color and brewing resistance.
4. In the invention, tea leaves and cinnamon bark particles are mixed and kneaded, a three-stage kneading mode is adopted, the tea strips are softened by empty kneading in the first stage, and the fresh tea leaves and the cinnamon bark particles are slowly fused; pressing and kneading at the second stage to break the cells of the fresh tea leaves and the cinnamon bark particles to obtain juice, mutually permeating the leaf juice and the cinnamon bark juice, and beginning to perform polyphenol oxidative polymerization; and in the third stage, air kneading is carried out again to enable the tea and the tea to continuously interpenetrate and oxidize and polymerize, and after kneading is finished, the tea strip is tightly rolled to show bronze color and luster and give out cinnamon.
5. After the tea leaves are dried for two times, the tea leaves can be compacted to keep the appearance of the tea leaves, the tea leaves can be effectively subjected to moisture absorption treatment to keep dryness to prevent mildew, the content of substances such as tea polyphenol and catechin can be reduced to a greater extent, green taste can be removed to a greater extent, the cinnamon fragrance of the black tea is induced to be essentially generated, and the tea leaves are still fresh, cool, mellow, sweet and rich in fragrance after being stored for a long time.
6. The withered tea leaves are subjected to green rocking, so that the peculiar smell of the tea leaves can be removed to the greatest extent, and in the process, the cells of the tea leaves are damaged, so that the tea polyphenol is subjected to enzymatic oxidation, the mellow degree of the black tea is improved, and meanwhile, the aroma components and the taste components of the tea leaves are converted, and the aroma quality and the mellow taste quality of the black tea with cinnamon are formed.
Drawings
Fig. 1 is a diagram of tea soup obtained by soaking black tea having cinnamon fragrance processed in example 1 of the present invention.
FIG. 2 is a diagram of black tea with cinnamon flavor processed according to example 1 of the present invention.
Fig. 3 is a diagram showing a tea bottom of the cinnamon black tea processed in example 1 of the present invention after infusion.
Detailed Description
The present invention is further illustrated by the following examples, which are provided only for illustrating the present invention and are not intended to limit the scope of the present invention.
Example 1
A method for processing cinnamon black tea by using cinnamon bark comprises the following steps:
(1) picking fresh leaves: summer fresh leaves with one bud and one leaf tenderness of Yunnan big-leaf tea tree are taken as raw materials;
(2) withering: the picked fresh leaves are thinly spread, the spreading thickness of the leaves is 2cm, the leaves slowly reduce the water content and are soft, the withering water loss rate is controlled to be 62%, the leaves are soft, the leaves are kneaded by holding until the color of the fresh leaves is changed from bright green to dark green, the leaves are not easy to scatter, and the tender stems are continuously folded;
(3) shaking green: placing the withered leaves into a rocking machine for rocking at the rotating speed of 12r/min for 5min, then placing the withered leaves into a green spreading room, keeping the temperature at 22 ℃, and carrying out green spreading for 2h, wherein the rocking degree is that marginal cells of the leaves are damaged, and grass air is emitted;
(4) crushing cinnamon bark: drying fresh cinnamon bark in the shade, crushing the dried cinnamon bark into 20-mesh particles for later use;
(5) extracting solution of cinnamon bark juice: decocting the cinnamon bark particles and water for 120min with slow fire according to the mass ratio of 1:5, and cooling and filtering to obtain a cinnamon bark juice extracting solution;
(6) mixing and twisting: uniformly mixing the fresh leaves and the cinnamon bark particles in a mass ratio of 4:1, kneading for 20min, pressing and kneading for 15min, and finally kneading for 10 min;
(7) aerobic fermentation: carrying out aerobic fermentation on the kneaded mixed and twisted leaves, wherein the relative humidity of a fermentation chamber is 95%, the mixed and twisted leaves are spread to be 18cm thick, spraying cinnamon bark juice extracting solution on the mixed and twisted leaves every 30min, the adding amount of the cinnamon bark juice extracting solution is 30mL of the cinnamon bark juice extracting solution sprayed on each kilogram of the mixed and twisted leaves, uniformly stirring, fermenting at the high temperature of 35 ℃ for 2h, fermenting at the low temperature of 26 ℃ for 2h until the green grass smell of the tea leaves disappears, the cinnamon fragrance is slightly shown, and the color of the cinnamon bark particles is changed from dark brown to orange red;
(8) drying with gross fire: putting the fermented leaves into a dryer for gross fire, wherein the drying temperature of the gross fire is 95 ℃, the drying time is 30min, opening a dryer door after the gross fire is over, and cooling the tea leaves to normal temperature;
(9) drying with full fire: drying the tea leaves which are dried by gross fire and cooled to normal temperature with full fire, wherein the drying temperature with full fire is 70 ℃, the drying time is 120min, and the water content of the tea leaves is controlled to be 5%;
(10) changing temperature and raising fragrance: performing aroma raising on the dried tea leaves for 2 times at different aroma raising temperatures, and performing aroma raising for 80min at the aroma raising temperature of 90 ℃; then carrying out aroma raising for 20min at the aroma raising temperature of 100 ℃, and controlling the water content to be 4%;
(11) screening: and screening the tea leaves and the cinnamon bark particles by using a screen after the aroma extraction is finished, screening out the cinnamon bark particles, and only leaving the tea leaves, thus obtaining the cinnamon black tea.
Example 2
A method for processing cinnamon black tea by using cinnamon bark comprises the following steps:
(1) picking fresh leaves: summer fresh leaves with one bud and one leaf tenderness of Yunnan big-leaf tea tree are taken as raw materials;
(2) withering: the picked fresh leaves are thinly spread, the spreading thickness of the leaves is 1cm, the leaves slowly reduce the water content and are soft, the withering water loss rate is controlled to be 64%, the leaves are soft and are held into a ball by hand until the color of the fresh leaves is changed from bright green to dark green, the tender stems are continuously broken;
(3) shaking green: placing the withered leaves into a rocking machine for rocking at the rotation speed of 10r/min for 5min, then placing the withered leaves into a green-spreading room, keeping the temperature at 22 ℃, and carrying out green-spreading for 1h, wherein the rocking degree is that marginal cells of the leaves are damaged, and grass air is emitted;
(4) crushing cinnamon bark: drying fresh cinnamon bark in the shade, crushing the dried cinnamon bark into 40-mesh particles for later use;
(5) extracting solution of cinnamon bark juice: decocting the cinnamon bark particles and water for 100min by slow fire according to the mass ratio of 1:4, and cooling and filtering to obtain a cinnamon bark juice extracting solution;
(6) mixing and twisting: uniformly mixing the fresh leaves and the cinnamon bark particles in a mass ratio of 3:1, kneading for 15min, pressing and kneading for 10min, and finally kneading for 10 min;
(7) aerobic fermentation: carrying out aerobic fermentation on the kneaded mixed and twisted leaves, wherein the relative humidity of a fermentation chamber is 90%, the mixed and twisted leaves are spread to be 15cm thick, spraying cinnamon bark juice extracting solution on the mixed and twisted leaves every 30min, the adding amount of the cinnamon bark juice extracting solution is 30mL of the cinnamon bark juice extracting solution sprayed on each kilogram of the mixed and twisted leaves, uniformly stirring, fermenting at the high temperature of 30 ℃ for 3h, fermenting at the low temperature of 26 ℃ for 1h until the green grass smell of the tea leaves disappears, the cinnamon fragrance is slightly shown, and the color of the cinnamon bark particles is changed from dark brown to orange red;
(8) drying with gross fire: putting the fermented leaves into a dryer for coarse fire, drying at 90 ℃ for 40min, opening a dryer door after the coarse fire is over, and cooling the tea leaves to normal temperature;
(9) drying with full fire: drying the tea leaves which are dried by gross fire and cooled to normal temperature with full fire, wherein the drying temperature with full fire is 70 ℃, the drying time is 150min, and the water content of the tea leaves is controlled to be 6%;
(10) changing temperature and raising fragrance: performing aroma raising on the dried tea leaves for 2 times at different aroma raising temperatures, and performing aroma raising for 60min at the aroma raising temperature of 90 ℃; then carrying out aroma raising for 20min at the aroma raising temperature of 100 ℃, and controlling the water content to be 3%;
(11) screening: and screening the tea leaves and the cinnamon bark particles by using a screen after the aroma extraction is finished, screening out the cinnamon bark particles, and only leaving the tea leaves, thus obtaining the cinnamon black tea.
Example 3
A method for processing cinnamon black tea by using cinnamon bark comprises the following steps:
(1) picking fresh leaves: summer fresh leaves with one bud and one leaf tenderness of Yunnan big-leaf tea tree are taken as raw materials;
(2) withering: the picked fresh leaves are thinly spread, the spreading thickness of the leaves is 2cm, the leaves slowly reduce the water content and are soft, the withering water loss rate is controlled to be 60%, the leaves are soft and are held into a ball by hand until the color of the fresh leaves is changed from bright green to dark green, the tender stems are continuously folded, and the fresh leaves are not easy to scatter;
(3) shaking green: placing the withered leaves into a rocking machine for rocking at the rotating speed of 12r/min for 3min, then placing the withered leaves into a green spreading room, keeping the temperature at 20 ℃, and carrying out green spreading for 2h, wherein the rocking degree is that marginal cells of the leaves are damaged, and grass air is emitted;
(4) crushing cinnamon bark: drying fresh cinnamon bark in the shade, crushing the dried cinnamon bark into 20-mesh particles for later use;
(5) extracting solution of cinnamon bark juice: decocting the cinnamon bark particles and water for 150min by slow fire according to the mass ratio of 1:6, and cooling and filtering to obtain a cinnamon bark juice extracting solution;
(6) mixing and twisting: uniformly mixing the fresh leaves and the cinnamon bark particles in a mass ratio of 6:1, kneading for 20min, pressing and kneading for 15min, and kneading for 15 min;
(7) aerobic fermentation: carrying out aerobic fermentation on the kneaded mixed and twisted leaves, wherein the relative humidity of a fermentation chamber is 95%, the mixed and twisted leaves are spread to be 20cm thick, spraying cinnamon bark juice extracting solution on the mixed and twisted leaves every 25min, the adding amount of the cinnamon bark juice extracting solution is 20mL of the cinnamon bark juice extracting solution sprayed on each kilogram of the mixed and twisted leaves, uniformly stirring, fermenting at the high temperature of 35 ℃ for 2h, fermenting at the low temperature of 28 ℃ for 1h until the green grass smell of the tea leaves disappears, the cinnamon fragrance is slightly shown, and the color of the cinnamon bark particles is changed from dark brown to orange red;
(8) drying with gross fire: putting the fermented leaves into a dryer for gross fire, wherein the drying temperature of the gross fire is 95 ℃, the drying time is 20min, opening a dryer door after the gross fire is over, and cooling the tea leaves to normal temperature;
(9) drying with full fire: drying the tea leaves which are dried by gross fire and cooled to normal temperature by full fire, wherein the drying temperature by full fire is 80 ℃, the drying time is 100min, and the water content of the tea leaves is controlled to be 4%;
(10) changing temperature and raising fragrance: performing aroma raising on the dried tea leaves for 2 times at different aroma raising temperatures, and performing aroma raising for 90min at the aroma raising temperature of 85 ℃; then carrying out aroma raising for 30min at the aroma raising temperature of 95 ℃, and controlling the water content to be 5%;
(11) screening: and screening the tea leaves and the cinnamon bark particles by using a screen after the aroma extraction is finished, screening out the cinnamon bark particles, and only leaving the tea leaves, thus obtaining the cinnamon black tea.
Example 4
A method for processing cinnamon black tea by using cinnamon bark comprises the following steps:
(1) picking fresh leaves: summer fresh leaves with one bud and one leaf tenderness of Yunnan big-leaf tea tree are taken as raw materials;
(2) withering: the picked fresh leaves are thinly spread, the spreading thickness of the leaves is 2cm, the leaves slowly reduce the water content and are soft, the withering water loss rate is controlled to be 63%, the leaves are soft and are held into a ball by hand until the color of the fresh leaves is changed from bright green to dark green, the tender stems are continuously folded, and the fresh leaves are not easy to scatter;
(3) shaking green: placing the withered leaves into a rocking machine for rocking at the rotating speed of 12r/min for 5min, then placing the withered leaves into a green spreading room, keeping the temperature at 22 ℃, and carrying out green spreading for 1h, wherein the rocking degree is that marginal cells of the leaves are damaged, and grass air is emitted;
(4) crushing cinnamon bark: drying fresh cinnamon bark in the shade, crushing the dried cinnamon bark into 30-mesh particles for later use;
(5) extracting solution of cinnamon bark juice: decocting the cinnamon bark particles and water for 120min with slow fire according to the mass ratio of 1:6, and cooling and filtering to obtain a cinnamon bark juice extracting solution;
(6) mixing and twisting: uniformly mixing the fresh leaves and the cinnamon bark particles in a mass ratio of 5:1, kneading for 20min, pressing and kneading for 10min, and kneading for 15 min;
(7) aerobic fermentation: carrying out aerobic fermentation on the kneaded mixed and rolled leaves, wherein the relative humidity of a fermentation chamber is 94%, the mixed and rolled leaves are spread to be 20cm thick, spraying cinnamon bark juice extracting solution on the mixed and rolled leaves every 28min, the adding amount of the cinnamon bark juice extracting solution is 25mL of the cinnamon bark juice extracting solution sprayed on each kilogram of the mixed and rolled leaves, uniformly stirring, fermenting at the high temperature of 30 ℃ for 2h, fermenting at the low temperature of 26 ℃ for 2h until the green grass smell of the tea leaves disappears, the cinnamon flavor is slight, and the color of the cinnamon bark particles is changed from dark brown to orange red;
(8) drying with gross fire: putting the fermented leaves into a dryer for gross fire, wherein the drying temperature of the gross fire is 95 ℃, the drying time is 30min, opening a dryer door after the gross fire is over, and cooling the tea leaves to normal temperature;
(9) drying with full fire: drying the tea leaves which are dried by gross fire and cooled to normal temperature with full fire, wherein the drying temperature with full fire is 75 ℃, the drying time is 130min, and the water content of the tea leaves is controlled to be 6%;
(10) changing temperature and raising fragrance: performing aroma raising on the dried tea leaves for 2 times at different aroma raising temperatures, and performing aroma raising for 70min at the aroma raising temperature of 90 ℃; then carrying out aroma raising for 25min at the aroma raising temperature of 100 ℃, and controlling the water content to be 3%;
(11) screening: and screening the tea leaves and the cinnamon bark particles by using a screen after the aroma extraction is finished, screening out the cinnamon bark particles, and only leaving the tea leaves, thus obtaining the cinnamon black tea.
Comparative example
The same raw materials and processing parameters as in example 1 were used, but no cinnamon bark particles were added in the process, and the cinnamon bark juice extract was replaced with normal water in the aerobic fermentation process. The method comprises the following specific steps:
(1) picking fresh leaves: taking fresh summer leaves with one bud and one leaf and one bud and two leaves of Yunnan big-leaf tea tree varieties as raw materials;
(2) withering: the picked fresh leaves are thinly spread, the spreading thickness of the leaves is 2cm, the leaves slowly reduce the water content and are soft, the withering water loss rate is controlled to be 62%, the leaves are soft, the leaves are kneaded by holding until the color of the fresh leaves is changed from bright green to dark green, the leaves are not easy to scatter, and the tender stems are continuously folded;
(3) shaking green: placing the withered leaves into a rocking machine for rocking at the rotating speed of 12r/min for 5min, then placing the withered leaves into a green spreading room, keeping the temperature at 22 ℃, and carrying out green spreading for 2h, wherein the rocking degree is that marginal cells of the leaves are damaged, and grass air is emitted;
(4) rolling: kneading the fresh leaves after shaking for 20min, kneading for 15min, and kneading for 10 min;
(5) aerobic fermentation: carrying out aerobic fermentation on the twisted mixed twisted leaves, wherein the relative humidity of a fermentation chamber is 95%, the thickness of the spread mixed twisted leaves is 18cm, spraying clear water to the mixed twisted leaves every 30min, the adding amount of the clear water is 30mL of the clear water sprayed to every kilogram of the mixed twisted leaves, uniformly stirring, and fermenting at the high temperature of 35 ℃ for 2h and the low temperature of 26 ℃ for 2h until the green grass smell of the tea leaves disappears;
(6) drying with gross fire: putting the fermented leaves into a dryer for gross fire, wherein the drying temperature of the gross fire is 95 ℃, the drying time is 30min, opening a dryer door after the gross fire is over, and cooling the tea leaves to normal temperature;
(7) drying with full fire: drying the tea leaves which are dried by gross fire and cooled to normal temperature with full fire, wherein the drying temperature with full fire is 70 ℃, the drying time is 120min, and the water content of the tea leaves is controlled to be 5%;
(8) changing temperature and raising fragrance: changing temperature and raising fragrance: performing aroma raising on the dried tea leaves for 2 times at different aroma raising temperatures, and performing aroma raising for 80min at the aroma raising temperature of 90 ℃; and then carrying out aroma extraction for 20min at the aroma extraction temperature of 100 ℃, and controlling the water content to be 4% to obtain the Yunnan big-leaf tea tree black tea.
Test 1
The cinnamon scented black tea made in examples 1-4 was subjected to sensory evaluation and the black tea made from the Yunnan large leaf tea variety of the control was used as a control and the results of the tests are shown in Table 1:
table 1 examples 1-4 and sensory evaluation of the control
As can be seen from the sensory evaluation table in table 1, the black tea with cinnamon flavor obtained by the processing method of examples 1 to 4 of the present invention is significantly superior to the conventional black tea made of only the variety of Yunnan large-leaf tea tree in the aspect of liquor color, aroma and taste, and particularly, the black tea with cinnamon flavor is significant and persistent in aroma and taste. The black tea prepared from Yunnan large-leaf tea tree species has low fragrance and slightly bitter taste. In the present invention, the black tea with cinnamon flavor obtained in example 1 had a compact and uniform appearance without being soaked (as shown in fig. 2), and after soaking, the tea had a bright red color (as shown in fig. 1), with distinct cinnamon flavor, a sweet and mellow taste, and a red, uniform and soft leaf bottom (as shown in fig. 3). According to the invention, the sweet and unique aroma of cinnamon, the health preserving effect and the medicinal value are utilized, the quality of the Yunnan large-leaf black tea in summer is improved, and the processed new product of the black tea with the meat and the cinnamon has the health preserving effect and the medicinal value besides the high quality of mellow and sweet taste, red and bright liquor color and rich and lasting aroma of the cinnamon; meanwhile, the quality is improved, and the economic benefit of the tea enterprise is also improved.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and the like that are within the spirit and principle of the present invention are included in the present invention.
Claims (10)
1. A method for processing cinnamon black tea by using cinnamon bark is characterized by comprising the following steps:
(1) picking fresh leaves: picking fresh leaves with one bud and one leaf and two leaves tenderness of a summer Yunnan large-leaf tea tree variety as raw materials;
(2) withering: spreading the picked fresh leaves thinly, withering until the color of the fresh leaves is changed from bright green to dark green, keeping the leaves soft, holding the leaves into a ball, making the hands loose and not easy to bounce off, and breaking tender stems continuously;
(3) shaking green: placing the withered leaves into a rocking machine for rocking;
(4) crushing cinnamon bark: drying fresh cinnamon bark in the shade, crushing, and crushing into particles for later use;
(5) extracting solution of cinnamon bark juice: decocting the cinnamon bark particles in water, cooling and filtering to obtain a cinnamon bark juice extracting solution for later use;
(6) mixing and twisting: mixing fresh leaves and cortex Cinnamomi granules, and kneading;
(7) aerobic fermentation: carrying out aerobic fermentation on the mixed and twisted leaves after twisting, spraying cinnamon bark juice extracting solution on the mixed and twisted leaves every 25-30min, uniformly stirring, fermenting for 3-4h at a high fermentation temperature and a low fermentation temperature until the green grass smell of the tea leaves disappears, the cinnamon flavor is slightly shown, and the color of the cinnamon bark particles is changed from dark brown to orange red;
(8) drying with gross fire: putting the fermented leaves into a dryer for drying by gross fire;
(9) drying with full fire: drying the tea leaves with the gross fire and cooling to normal temperature, and then continuously drying the tea leaves with full fire;
(10) changing temperature and raising fragrance: carrying out fragrance extraction on the dried tea leaves for 2 times at different fragrance extraction temperatures;
(11) screening: and screening the tea leaves and the cinnamon bark particles after the aroma extraction is finished, screening out the cinnamon bark particles, and only remaining the tea leaves, namely obtaining the cinnamon black tea.
2. The method for processing cinnamon-flavor black tea with cinnamon bark as claimed in claim 1, wherein the weight ratio of the fresh leaves to the cinnamon bark particles in the step (6) is 3-6: 1; the addition amount of the cinnamon bark juice extracting solution in the step (7) is that 20-30mL of cinnamon bark juice extracting solution is sprayed on each kilogram of mixed and twisted leaves.
3. The method for processing cinnamon-flavor black tea with cinnamon bark as claimed in claim 1, wherein the fermentation temperature in the step (7) is 30-35 ℃ at high temperature and 26-28 ℃ at low temperature; the relative humidity of the aerobic fermentation is 90-95%; the spreading thickness of the mixed and twisted leaves is 15-20 cm.
4. The method for processing cinnamon-flavor black tea, according to claim 1, wherein in the step (10), the temperature raising and flavor raising are carried out at the temperature of 85-90 ℃ for 60-90 min; and then carrying out aroma raising at the aroma raising temperature of 95-100 ℃ for 20-30min, and controlling the water content to be 3-5%.
5. The method for processing cinnamon-flavor black tea by using cinnamon bark, as claimed in claim 1, wherein in the step (8), the drying temperature is 90-95 ℃ for 20-40min by gross fire, and after the gross fire is over, a dryer door is opened to cool the tea leaves to the normal temperature.
6. The method for processing cinnamon black tea by using cinnamon bark as claimed in claim 1, wherein the temperature for sufficient fire drying in step (9) is 70-80 ℃, the time is 120-150min, and the water content of the tea is controlled to be 4-6%.
7. The method for processing cinnamon-flavor black tea by using cinnamon bark as claimed in claim 1, wherein the kneading in the step (6) is firstly air-kneading for 15-20min, then pressing and kneading for 10-15min, and finally air-kneading for 10-15 min.
8. The method for processing cinnamon-flavor black tea by using cinnamon bark as claimed in claim 1, wherein the green rocking in the step (3) is as follows: rotating at speed of 10-12r/min for 3-5min, placing in a green spreading room, maintaining at 20-22 deg.C, and spreading for 1-2 hr until the green degree is to destroy leaf marginal cells and the green grass smell is emitted.
9. The method for processing cinnamon-flavor black tea with cinnamon bark as claimed in claim 1, wherein the mass ratio of cinnamon bark particles to water in the step (5) is 1: 4-6; the time for decoction is 100-150 min.
10. The method for processing black tea with cinnamon bark and cinnamon flavor according to claim 1, wherein the withering in step (2) is carried out with leaf spreading thickness of 1-2cm, so that the leaf is softened by slowly reducing water, and the water loss rate of the withering is controlled at 60-64%.
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