CN113303377A - Making method of flower and fruit flavored black tea rich in osmanthus fragrance - Google Patents
Making method of flower and fruit flavored black tea rich in osmanthus fragrance Download PDFInfo
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- CN113303377A CN113303377A CN202110460347.4A CN202110460347A CN113303377A CN 113303377 A CN113303377 A CN 113303377A CN 202110460347 A CN202110460347 A CN 202110460347A CN 113303377 A CN113303377 A CN 113303377A
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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
- A23F3/14—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
- A23F3/08—Oxidation; Fermentation
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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
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
Abstract
The invention discloses a preparation method of flower and fruit flavored black tea rich in osmanthus fragrance. The method comprises the steps of fresh leaf picking, sunning, withering, rolling for multiple times, fermenting, primary drying, secondary drying and the like, and meanwhile, the clausena lansium concentrated juice is added in the rolling process and the fermenting process for multiple times, so that the effective components and the fragrance of the clausena lansium and the sweet osmanthus fully permeate into the tea leaves, and the fragrance of flowers and fruits of the tea leaves is enhanced; and adding the fresh leaves of the clausena lansium to carry out secondary aroma raising in the primary baking, so that the finally obtained black tea is rich in the aroma of sweet osmanthus, has the flower and fruit aroma of the clausena lansium, and is red and bright in liquor color, red and bright in leaf bottom and mellow in taste after being brewed.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to a method for making black tea rich in osmanthus fragrance.
Background
The clausena lansium is commonly called as Chinese wampee fruit, also called as cortex phellodendri, and is known as Clansena indica Oliv, is perennial evergreen small arbor of Clausena of Rutaceae, grows in cloud-mist-turning pollution-free mountainous areas, and is mainly distributed in south-West Guangxi, south-Yunnan, New-year-round Guangdong and the like at present in China. The clausena lansium leaf has the efficacies of dispelling wind and clearing heat, promoting diuresis and removing toxicity, eliminating dampness and reducing swelling, eliminating phlegm and transforming qi, removing food retention and eliminating stagnation and the like; can treat diseases such as cold, fever, cough, asthma, rheumatism, edema and the like, is a high-quality leaf resource, particularly has unique fruit aroma of the clausena lansium, has lasting and elegant aroma, and is a good leaf resource used as a tea raw material.
Osmanthus fragrans (famous Osmanthus fragrans (Thunb.) Lour.) has yellowish white flowers and rich fragrance, and can be used as additives for food and cosmetics. Osmanthus fragrans flower is pungent in flavor, and can be used as a medicine for dispelling cold, breaking lumps, reducing phlegm and relieving cough. Due to the strong smell of flowers, the flowers are commonly used as cakes or drinks at present. The sweet osmanthus tea has the effects of maintaining beauty, relieving throat, improving symptoms of excessive phlegm and cough and the like.
The current traditional black tea mainly has sweet fragrance, and the flower fragrance is not obvious. The black tea with the flower fragrance is novel black tea with the flower fragrance characteristic, and compared with the traditional black tea, the unique fragrance characteristic is deeply trusted by consumers, and the market demand is strong. Therefore, if the characteristic resources of Guangxi can be comprehensively utilized, the leaf blades of the clausena lansium and the sweet osmanthus are recycled, the quality of the black tea can be enriched, and the method has important significance for promoting the innovation and development of the clausena lansium industry and the tea industry.
Disclosure of Invention
The invention provides a method for making flower and fruit fragrant black tea rich in osmanthus fragrance, which takes fresh leaves of high-fragrance oolong tea tree varieties as raw materials, adds concentrated juice decocted by osmanthus fragrans and randia cochinchinensis leaves in the processes of rolling and fermenting for multiple times, and adds the randia cochinchinensis leaves in the process of primary drying for fragrance extraction, so that the finally made black tea is rich in full flower and fruit fragrance and has mellow taste.
The invention is realized by the following technical scheme:
a preparation method of flower and fruit fragrance black tea rich in osmanthus fragrance comprises the following steps:
(1) picking fresh leaves: picking fresh leaves of a high-aroma oolong tea variety with one bud and one leaf and one bud and two leaves as raw materials;
(2) and (3) drying in the sun: spreading the fresh leaves outdoors with the thickness of 2-3 cm, and performing sunning for 20-30 min under low light;
(3) withering: after the sunning is finished, the fresh leaves are retracted, uniformly spread at a ventilated position for spreading, and the leaves are slowly lost and become soft;
(4) primary rolling: putting the withered leaves into a rolling machine, wherein the amount of the added withered leaves accounts for 1/2-2/3 of the volume of the rolling machine, and rolling for 5-8 min without pressure;
(5) and (3) secondary rolling: after primary rolling, spraying the concentrated juice of the clausena lansium to carry out secondary rolling, and rolling for 5-10 min under light pressure;
(6) standing for the first time: after the second rolling, keeping the mixture in the rolling machine and standing for 10 min;
(7) and (3) rolling for three times: after the first standing, spraying the clausena lansium concentrated juice to carry out rolling for three times, and rolling for 10-20 min under light pressure;
(8) and (3) secondary standing: after the third rolling, continuously keeping the mixture in a rolling machine and standing for 15 min;
(9) and (3) rolling for four times: after standing for the second time, spraying the clausena lansium concentrated juice for kneading for four times, and kneading for 15-20 min under light pressure;
(10) fermentation: after kneading, putting the leaves into a tea fermentation machine, introducing oxygen, and spraying the clausena lansium concentrated juice by using a sprayer, wherein the spraying amount is 0.2-0.5L/h; controlling the fermentation environment temperature to be 30-35 ℃, after fermenting for 1h, spraying the phellodendron amurense rupr concentrated juice, wherein the spraying amount is 0.1-0.2L/h, and after fermenting for 1h, finishing;
(11) primary baking: putting the fermented leaves into a dryer, putting the fresh leaves of the clausena lansium into the dryer at the same time, uniformly mixing, and drying for 20-30 min at 90-100 ℃; taking out the mixed leaves after primary drying, cooling to room temperature, and removing the leaves of the clausena lansium by screening;
(12) re-baking: and (3) drying the primarily dried tea leaves at 80-90 ℃ until the water content is below 6%, and cooling to obtain the osmanthus fragrance-rich flower and fruit fragrance black tea.
As a further preferable aspect of the present invention, the fresh leaves in step (1) are fresh leaves of a high-aroma oolong tea plant variety of an interspecific phellodendron tea garden, and the high-aroma oolong tea plant variety includes golden peony, golden kwan-yin and plum blossom variety.
In a further preferred embodiment of the present invention, the low light in step (2) is 9:00 to 10:00 in the morning or 17:30 to 18 in the afternoon: 30 of the total time period.
According to further optimization of the invention, the thickness of the spread leaves subjected to sun-drying in the step (3) is 2-4 cm; and (3) after withering, the water content of the withered leaves is 55-65%.
The further preferable method of the invention is that the clausena lansium concentrated juice is obtained by the steps of after picking the fresh leaves of the clausena lansium, adding 5-6L of clear water into each kilogram of the fresh leaves of the clausena lansium, boiling for 20-30 min, adding the dried sweet osmanthus, continuing to boil for 20-30 min, fishing out the leaves and flowers, heating and concentrating until the liquid is 20-25% of the original water amount.
The mass ratio of the dry sweet osmanthus and the fresh leaves of the clausena lansium is 0.05-0.1: 1.
In a further preferred embodiment of the present invention, the amount of the concentrated juice of clausena lansium added in the secondary rolling process is 1.5 to 2.0% of the weight of the leaves; the adding amount of the phellodendron amurense rupr concentrated juice in the third rolling process is 0.8-1.0% of the weight of the leaves; the addition amount of the phellodendron amurense rupr concentrated juice in the four rolling processes is 0.1-0.5% of the weight of the leaves.
In a further preferred embodiment of the present invention, the amount of the fresh leaves of clausena lansium added in the initial baking process of step (12) is 1.5 to 3.0% of the weight of the fermented leaves. According to the invention, the fresh leaves of the clausena lansium are added in the primary drying process and directly dried at a high temperature of 90-100 ℃, so that the aroma of the clausena lansium is rapidly emitted in a high-temperature environment and permeates into tea leaves, and the aroma of black tea is enriched. Because the leaves of the black tea are dark red, the active ingredients of the leaves can not be changed, the color of the leaves can not be changed, and the fragrance permeation can be improved instead under the temperature environment.
In a further preferred embodiment of the present invention, the amount of oxygen introduced in step (10) is 0.4 to 0.6L/h.
After the primary drying is finished, the mixed leaves are screened by a winnowing machine, and the leaf of the clausena lansium is lighter than the kneaded tea leaves, so that the light leaf of the clausena lansium is on the upper layer and the heavy tea is on the lower layer in the winnowing process, and the leaf of the clausena lansium can be well removed.
The flower and fruit flavor black tea prepared by the invention not only has compact tea, but also has obvious flower and fruit flavor, and the tea soup after being brewed by the product is red and bright, red and bright in leaf bottom and mellow in taste, and belongs to high-quality black tea.
The invention has the beneficial effects that:
1. the preparation method is simple and easy to master, but the finally obtained black tea product has rich flower and fruit fragrance and mellow taste. Meanwhile, leaf resources and Chinese wampee resources of high-aroma oolong varieties are fully utilized, and the tea leaf development is promoted.
2. The invention adopts the processes of four times of rolling and secondary standing, the clausena lansium concentrated juice is sprayed in each rolling process, and the effective components in the clausena lansium concentrated juice and the fragrance of flowers and fruits are fully fused by utilizing cell crushing in the rolling process and permeate into tea leaves to play a primary fragrance improving role.
3. In the invention, the phellodendron amurense rupr concentrated juice is added in a spraying manner in the fermentation process from more to less, so that the leaves fully absorb the fragrance of the phellodendron amurense rupr concentrated juice again, the occurrence of enzymatic reaction is promoted, and the bitter taste of components is converted. The invention introduces oxygen in the fermentation process, can accelerate the fermentation process, shorten the fermentation time, simultaneously ferment more fully and effectively improve the tea making efficiency.
4. According to the invention, the fresh leaves of the randia cochinchinensis and the tea leaves are added in the primary drying process for mixing and primary drying, the fragrance of the high-temperature randia cochinchinensis is emitted in the environment and permeates into the tea leaves, the fragrance of flowers and fruits of the black tea is enhanced, and the fragrance can be maintained in the subsequent tea leaf storage process.
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 preparation method of flower and fruit fragrance black tea rich in osmanthus fragrance comprises the following steps:
(1) picking fresh leaves: picking fresh leaves of one bud, one leaf and two leaves of a high-aroma oolong tea golden peony and a golden kwan variety tea tree which are intercropped in a Chinese wampee tree tea garden as raw materials;
(2) and (3) drying in the sun: mixing the golden peony and the fresh leaves of the golden kwan-yin according to a ratio of 1:1, then spreading the fresh leaves outdoors with a thickness of 2-3 cm, and performing sun-drying under low light (in a time period of 17: 30-18: 30 in the afternoon) for 25-30 min;
(3) withering: after the sun-drying is finished, the fresh leaves are collected, uniformly spread at a ventilated position for spreading, and the spreading thickness is 3-4 cm; the moisture of the leaves is slowly dissipated and becomes soft; and (3) after withering, the water content of the withered leaves is 55-65%.
(4) Primary rolling: putting the withered leaves into a rolling machine, wherein the amount of the added withered leaves accounts for 1/2 of the volume of the rolling machine, and rolling for 5-8 min without pressure;
(5) and (3) secondary rolling: after the primary rolling, spraying the phellodendron amurense rupr concentrated juice for secondary rolling, wherein the addition amount of the phellodendron amurense rupr concentrated juice is 1.5 percent of the weight of the leaves; rolling for 5-10 min under light pressure;
(6) standing for the first time: after the second rolling, keeping the mixture in the rolling machine and standing for 10 min;
(7) and (3) rolling for three times: after the leaves are stood for the first time, spraying the phellodendron amurense rupr concentrated juice for three times of rolling, wherein the addition amount of the phellodendron amurense rupr concentrated juice is 0.8 percent of the weight of the leaves; rolling for 10-20 min under light pressure;
(8) and (3) secondary standing: after the third rolling, continuously keeping the mixture in a rolling machine and standing for 15 min;
(9) and (3) rolling for four times: after standing for the second time, spraying the phellodendron amurense rupr concentrated juice for kneading for four times, wherein the addition amount of the phellodendron amurense rupr concentrated juice is 0.3 percent of the weight of the leaves; rolling for 15-20 min under light pressure.
(10) Fermentation: after kneading, the leaves are put into a tea fermentation machine, and oxygen is introduced, wherein the amount of the introduced oxygen is 0.3L/h. Spraying the clausena lansium concentrated juice by a sprayer, wherein the spraying amount is 0.5L/h; controlling the fermentation environment temperature at 30-35 deg.C, fermenting for 1 hr, spraying the concentrated juice of cortex Ranunculi Japonici at a spray amount of 0.2L/hr, and fermenting for 1 hr.
(11) Primary baking: putting the fermented leaves into a dryer, and putting the fresh leaves of the clausena lansium at the same time, wherein the adding amount is 3.0 percent of the weight of the fermented leaves, uniformly mixing, and mixing and drying for 30min at 90 ℃; taking out the mixed leaves after primary drying, cooling to room temperature, and removing the leaves of the clausena lansium by screening;
(12) re-baking: and (3) drying the primarily dried tea leaves at 80 ℃ until the water content is below 6%, and cooling to obtain the black tea rich in osmanthus fragrance.
The phellodendron amurense rupr concentrated juice needs to be prepared in advance: after the fresh leaves of the clausena lansium are picked, 5-6L of clear water is added into each kilogram of fresh leaves of the clausena lansium, the mixture is boiled for 20min, then the dry osmanthus is added, and the boiling is continued for 30min, wherein the mass ratio of the dry osmanthus to the fresh leaves of the clausena lansium is 0.1: 1. Taking out the leaves and flowers, heating and concentrating until the liquid is 25% of the original water amount to obtain the cortex phellodendri concentrated juice.
Example 2
A preparation method of flower and fruit fragrance black tea rich in osmanthus fragrance comprises the following steps:
(1) picking fresh leaves: picking fresh leaves of one bud and one leaf and one bud and two leaves of a high-aroma oolong golden kwan variety tea tree planted in a Chinese wampee tea garden as raw materials;
(2) and (3) drying in the sun: spreading fresh leaves outdoors with the thickness of 2-3 cm, and performing sun-drying under low light (in a time period of 17: 30-18: 30 in the afternoon) for 20-25 min;
(3) withering: after the sun-drying is finished, the fresh leaves are collected, uniformly spread at a ventilated position for spreading, and the spreading thickness is 2-3 cm; the moisture of the leaves is slowly dissipated and becomes soft; and (3) after withering, the water content of the withered leaves is 55-65%.
(4) Primary rolling: putting the withered leaves into a rolling machine, wherein the amount of the added withered leaves accounts for 2/3 of the volume of the rolling machine, and rolling for 5-8 min without pressure;
(5) and (3) secondary rolling: after the primary rolling, spraying the phellodendron amurense rupr concentrated juice for secondary rolling, wherein the addition amount of the phellodendron amurense rupr concentrated juice is 2.0 percent of the weight of the leaves; rolling for 5-10 min under light pressure;
(6) standing for the first time: after the second rolling, keeping the mixture in the rolling machine and standing for 10 min;
(7) and (3) rolling for three times: after the leaves are stood for the first time, spraying the phellodendron amurense rupr concentrated juice for three times of rolling, wherein the adding amount of the phellodendron amurense rupr concentrated juice is 1.0 percent of the weight of the leaves; rolling for 10-20 min under light pressure;
(8) and (3) secondary standing: after the third rolling, continuously keeping the mixture in a rolling machine and standing for 15 min;
(9) and (3) rolling for four times: after standing for the second time, spraying the phellodendron amurense rupr concentrated juice for kneading for four times, wherein the addition amount of the phellodendron amurense rupr concentrated juice is 0.5 percent of the weight of the leaves; rolling for 15-20 min under light pressure.
(10) Fermentation: after kneading, putting the leaves into a tea fermentation machine, and introducing oxygen, wherein the amount of the introduced oxygen is 0.2-0.3L/h. Meanwhile, spraying the clausena lansium concentrated juice by a sprayer, wherein the spraying amount is 0.2L/h; controlling the fermentation environment temperature at 30-35 deg.C, fermenting for 1 hr, spraying the concentrated juice of cortex Ranunculi Japonici at a spray amount of 0.1L/hr, and fermenting for 1 hr.
(11) Primary baking: putting the fermented leaves into a dryer, and putting the fresh leaves of the clausena lansium at the same time, wherein the adding amount is 1.5% of the weight of the fermented leaves, uniformly mixing, and mixing and drying at 100 ℃ for 20 min; taking out the mixed leaves after primary drying, cooling to room temperature, and removing the leaves of the clausena lansium by screening;
(12) re-baking: and (3) drying the primarily dried tea leaves at 90 ℃ until the water content is below 6%, and cooling to obtain the black tea rich in osmanthus fragrance.
The phellodendron amurense rupr concentrated juice needs to be prepared in advance: after the fresh leaves of the clausena lansium are picked, 5-6L of clear water is added into each kilogram of fresh leaves of the clausena lansium, the mixture is boiled for 30min, then the dry osmanthus is added, the boiling is continued for 20min, and the mass of the dry osmanthus and the fresh leaves of the clausena lansium is 0.05: 1. Taking out the leaves and flowers, heating and concentrating until the liquid is 20% of the original water amount to obtain the cortex phellodendri concentrated juice.
Example 3
A preparation method of flower and fruit fragrance black tea rich in osmanthus fragrance comprises the following steps:
(1) picking fresh leaves: picking fresh leaves of one bud and one leaf and one bud and two leaves of a variety of tea trees of high-fragrance oolong tea plum planted in a Chinese wampee tree tea garden as raw materials;
(2) and (3) drying in the sun: spreading fresh leaves outdoors with the thickness of 2-3 cm, and performing sun-drying under low light (9: 00-10: 00 in the morning) for 30 min;
(3) withering: after the sun-drying is finished, the fresh leaves are collected, uniformly spread at a ventilated position for spreading, and the spreading thickness is 3-4 cm; the moisture of the leaves is slowly dissipated and becomes soft; and (3) after withering, the water content of the withered leaves is 55-65%.
(4) Primary rolling: putting the withered leaves into a rolling machine, wherein the amount of the added withered leaves accounts for 1/2 of the volume of the rolling machine, and rolling for 5-8 min without pressure;
(5) and (3) secondary rolling: after the primary rolling, spraying the phellodendron amurense rupr concentrated juice for secondary rolling, wherein the addition amount of the phellodendron amurense rupr concentrated juice is 1.8 percent of the weight of the leaves; rolling for 5-10 min under light pressure;
(6) standing for the first time: after the second rolling, keeping the mixture in the rolling machine and standing for 10 min;
(7) and (3) rolling for three times: after the leaves are stood for the first time, spraying the phellodendron amurense rupr concentrated juice for three times of rolling, wherein the adding amount of the phellodendron amurense rupr concentrated juice is 1.0 percent of the weight of the leaves; rolling for 10-20 min under light pressure;
(8) and (3) secondary standing: after the third rolling, continuously keeping the mixture in a rolling machine and standing for 15 min;
(9) and (3) rolling for four times: after standing for the second time, spraying the phellodendron amurense rupr concentrated juice for kneading for four times, wherein the addition amount of the phellodendron amurense rupr concentrated juice is 0.5 percent of the weight of the leaves; rolling for 15-20 min under light pressure.
(10) Fermentation: after kneading, the leaves are put into a tea fermentation machine, and oxygen is introduced, wherein the amount of the introduced oxygen is 0.2L/h. Spraying the clausena lansium concentrated juice by a sprayer, wherein the spraying amount is 0.5L/h; controlling the fermentation environment temperature at 30-35 deg.C, fermenting for 1 hr, spraying the concentrated juice of cortex Ranunculi Japonici at a spray amount of 0.2L/hr, and fermenting for 1 hr.
(11) Primary baking: putting the fermented leaves into a dryer, and putting the fresh leaves of the clausena lansium at the same time, wherein the adding amount is 2.0 percent of the weight of the fermented leaves, uniformly mixing, and mixing and drying at 95 ℃ for 25 min; taking out the mixed leaves after primary drying, cooling to room temperature, and removing the leaves of the clausena lansium by screening;
(12) re-baking: and (3) drying the primarily dried tea leaves at 85 ℃ until the water content is below 6%, and cooling to obtain the osmanthus fragrance-rich flower and fruit fragrance black tea.
The phellodendron amurense rupr concentrated juice needs to be prepared in advance: after the fresh leaves of the clausena lansium are picked, 5L of clear water is added into each kilogram of fresh leaves of the clausena lansium, the mixture is boiled for 30min, then the dry osmanthus is added, the mixture is continuously boiled for 30min, and the mass of the dry osmanthus and the fresh leaves of the clausena lansium is 0.08: 1. Taking out the leaves and flowers, heating and concentrating until the liquid is 20% of the original water amount to obtain the cortex phellodendri concentrated juice.
Example 4
A preparation method of flower and fruit fragrance black tea rich in osmanthus fragrance comprises the following steps:
(1) picking fresh leaves: picking fresh leaves of one bud and one leaf and one bud and two leaves of a high-aroma oolong golden kwan variety tea tree planted in a Chinese wampee tea garden as raw materials;
(2) and (3) drying in the sun: spreading fresh leaves outdoors with the thickness of 2-3 cm, and performing sunning for 20min under low light (9: 00-10: 00 time period in the morning);
(3) withering: after the sun-drying is finished, the fresh leaves are collected, uniformly spread at a ventilated position for spreading, and the spreading thickness is 2-3 cm; the moisture of the leaves is slowly dissipated and becomes soft; and (3) after withering, the water content of the withered leaves is 55-65%.
(4) Primary rolling: putting the withered leaves into a rolling machine, wherein the amount of the added withered leaves accounts for 2/3 of the volume of the rolling machine, and rolling for 5-8 min without pressure;
(5) and (3) secondary rolling: after the primary rolling, spraying the phellodendron amurense rupr concentrated juice for secondary rolling, wherein the addition amount of the phellodendron amurense rupr concentrated juice is 1.5 percent of the weight of the leaves; rolling for 5-10 min under light pressure;
(6) standing for the first time: after the second rolling, keeping the mixture in the rolling machine and standing for 10 min;
(7) and (3) rolling for three times: after the leaves are stood for the first time, spraying the phellodendron amurense rupr concentrated juice for three times of rolling, wherein the addition amount of the phellodendron amurense rupr concentrated juice is 0.8 percent of the weight of the leaves; rolling for 10-20 min under light pressure;
(8) and (3) secondary standing: after the third rolling, continuously keeping the mixture in a rolling machine and standing for 15 min;
(9) and (3) rolling for four times: after standing for the second time, spraying the phellodendron amurense rupr concentrated juice for kneading for four times, wherein the addition amount of the phellodendron amurense rupr concentrated juice is 0.1 percent of the weight of the leaves; rolling for 15-20 min under light pressure.
(10) Fermentation: after kneading, the leaves are put into a tea fermentation machine, and oxygen is introduced, wherein the amount of the introduced oxygen is 0.3L/h. Meanwhile, spraying the clausena lansium concentrated juice by a sprayer, wherein the spraying amount is 0.2L/h; controlling the fermentation environment temperature at 30-35 deg.C, fermenting for 1 hr, spraying the concentrated juice of cortex Ranunculi Japonici at a spray amount of 0.1L/hr, and fermenting for 1 hr.
(11) Primary baking: putting the fermented leaves into a dryer, and putting the fresh leaves of the clausena lansium at the same time, wherein the adding amount is 1.5 percent of the weight of the fermented leaves, uniformly mixing, and mixing and drying at 90 ℃ for 20 min; taking out the mixed leaves after primary drying, cooling to room temperature, and removing the leaves of the clausena lansium by screening;
(12) re-baking: and (3) drying the primarily dried tea leaves at 80 ℃ until the water content is below 6%, and cooling to obtain the osmanthus fragrance-rich flower and fruit fragrance black tea.
The phellodendron amurense rupr concentrated juice needs to be prepared in advance: after the fresh leaves of the clausena lansium are picked, adding 6L of clear water into each kilogram of fresh leaves of the clausena lansium, decocting for 20min, adding the dry sweet osmanthus, and continuing to decoct for 20min, wherein the mass of the dry sweet osmanthus and the fresh leaves of the clausena lansium is 0.05: 1. Taking out the leaves and flowers, heating and concentrating until the liquid is 25% of the original water amount to obtain the cortex phellodendri concentrated juice.
Test 1
Sensory evaluation was performed on the flower-and-fruit-flavored black tea prepared in examples 1 to 4, and the black tea obtained by processing fresh leaves of an oolong tea variety by a conventional processing method was used as a control, the sensory evaluation of tea was performed according to the sensory evaluation method for tea of GB/T23776-2018, and the test results are shown in table 1:
table 1 examples 1-5 and sensory evaluation of the control
When the black tea is not soaked, the appearance is compact and uniform; after soaking, the soup is bright red, the flower and fruit fragrance is obvious, the taste is mellow, and the leaf bottom is red and uniform. As can be seen from Table 1, the black tea obtained by the method of the present invention is superior to the black tea processed from the fresh leaves of the conventional oolong tea variety in appearance, aroma, taste, and leaf bottom. Especially in the aspects of fragrance and taste, the flower and fruit fragrance is obvious and lasting, and the taste is mellow. The obtained black tea has low fragrance and slightly bitter taste because the fresh leaves of the oolong tea variety are not subjected to incense treatment.
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 (9)
1. The making method of the flower and fruit flavored black tea rich in osmanthus fragrance is characterized by comprising the following steps:
(1) picking fresh leaves: picking fresh leaves of a high-aroma oolong tea variety with one bud and one leaf and one bud and two leaves as raw materials;
(2) and (3) drying in the sun: spreading the fresh leaves outdoors with the thickness of 2-3 cm, and performing sunning for 20-30 min under low light;
(3) withering: after the sunning is finished, the fresh leaves are retracted, uniformly spread at a ventilated position for spreading, and the leaves are slowly lost and become soft;
(4) primary rolling: putting the withered leaves into a rolling machine, wherein the amount of the added withered leaves accounts for 1/2-2/3 of the volume of the rolling machine, and rolling for 5-8 min without pressure;
(5) and (3) secondary rolling: after primary rolling, spraying the concentrated juice of the clausena lansium to carry out secondary rolling, and rolling for 5-10 min under light pressure;
(6) standing for the first time: after the second rolling, keeping the mixture in the rolling machine and standing for 10 min;
(7) and (3) rolling for three times: after the first standing, spraying the clausena lansium concentrated juice to carry out rolling for three times, and rolling for 10-20 min under light pressure;
(8) and (3) secondary standing: after the third rolling, continuously keeping the mixture in a rolling machine and standing for 15 min;
(9) and (3) rolling for four times: after standing for the second time, spraying the clausena lansium concentrated juice for kneading for four times, and kneading for 15-20 min under light pressure;
(10) fermentation: after kneading, putting the leaves into a tea fermentation machine, introducing oxygen, and spraying the clausena lansium concentrated juice by using a sprayer, wherein the spraying amount is 0.2-0.5L/h; controlling the fermentation environment temperature to be 30-35 ℃, after fermenting for 1h, spraying the phellodendron amurense rupr concentrated juice, wherein the spraying amount is 0.1-0.2L/h, and after fermenting for 1h, finishing;
(11) primary baking: putting the fermented leaves into a dryer, putting the fresh leaves of the clausena lansium into the dryer at the same time, uniformly mixing, and drying for 20-30 min at 90-100 ℃; taking out the mixed leaves after primary drying, cooling to room temperature, and removing the leaves of the clausena lansium by screening;
(12) re-baking: and (3) drying the primarily dried tea leaves at 80-90 ℃ until the water content is below 6%, and cooling to obtain the osmanthus fragrance-rich flower and fruit fragrance black tea.
2. The method for preparing osmanthus fragrans fragrant black tea according to claim 1, wherein the fresh leaves in step (1) are fresh leaves of high-fragrance oolong tea tree varieties in an intercropping phellodendron amurense tea garden, and the high-fragrance oolong tea tree varieties comprise golden peony, golden kwan-yin and plum blossom varieties.
3. The making method of osmanthus fragrans fragrant black tea according to claim 1, wherein the weak light in the step (2) is 9: 00-10: 00 in the morning or 17: 30-18 in the afternoon: 30 of the total time period.
4. The making method of osmanthus fragrans fragrant black tea according to claim 1, wherein in the step (3), the spread thickness of the sun-dried green leaves is 2-4 cm; and (3) after withering, the water content of the withered leaves is 55-65%.
5. The preparation method of the osmanthus fragrans fragrant black tea according to claim 1, wherein the phellodendron amurense rupr concentrated juice is prepared by picking fresh phellodendron amurense rupr leaves, adding 5-6L of clear water into each kilogram of phellodendron amurense rupr leaves, decocting for 20-30 min, adding dry osmanthus fragrans, continuously decocting for 20-30 min, taking out leaves and flowers, and heating and concentrating until the liquid is 20-25% of the original water amount.
6. The manufacturing method of the osmanthus-fragrance-rich flower-fruit-fragrance black tea according to claim 5, wherein the mass ratio of the dry osmanthus flowers to the fresh leaves of the clausena lansium is 0.05-0.1: 1.
7. The manufacturing method of the osmanthus fragrans fragrant black tea according to claim 1 or 5, wherein the addition amount of the phellodendron amurense rupr concentrated juice in the secondary rolling process is 1.5-2.0% of the weight of the leaves; the adding amount of the phellodendron amurense rupr concentrated juice in the third rolling process is 0.8-1.0% of the weight of the leaves; the addition amount of the phellodendron amurense rupr concentrated juice in the four rolling processes is 0.1-0.5% of the weight of the leaves.
8. The preparation method of the osmanthus-fragrance-enriched flower-fruit-fragrance black tea according to claim 1, wherein the amount of oxygen introduced in the step (10) is 0.2-0.3L/h.
9. The making method of the osmanthus-fragrance-enriched flower-fruit-fragrance black tea according to claim 1, wherein the amount of the fresh leaves of the clausena lansium put into the primary baking process in the step (12) is 1.5-3.0% of the weight of the fermented leaves.
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