CN113303378A - Preparation method of flower and fruit flavored black tea rich in jasmine fragrance - Google Patents
Preparation method of flower and fruit flavored black tea rich in jasmine fragrance Download PDFInfo
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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
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- 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
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Abstract
The invention provides a preparation method of flower-fruit-fragrance black tea rich in jasmine fragrance, and relates to the technical field of tea processing.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a preparation method of flower and fruit fragrant black tea rich in jasmine fragrance.
Background
Black tea is the mainstream product in the international tea consumption market, and accounts for about 75% of the world tea trade volume. The traditional black tea mainly has sweet fragrance, and the fragrance of flowers and fruits is not obvious. The flower and fruit fragrant black tea is novel black tea with flower and fruit fragrant characteristics, and compared with the traditional black tea, the unique fragrance characteristics are deeply trusted by consumers, and the market demand is vigorous.
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 mountain areas, is mainly distributed in southern subtropical areas south of the North Return-Retz line, and is mainly produced in southern southwest of China, southern Yunnan, New City of Guangdong, northern Vietnamese and Philippine. The clausena lansium 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 be used for treating common cold, fever, cough, asthma, rheumatism, edema, fire burn, and snake wound, and also can eliminate chemical fertilizer, pesticide, bee venom, and chemical hormone residue in animal and fish feed, and has good health promotion effect. Meanwhile, the clausena lansium also has special fruit fragrance, and the fragrance is lasting and elegant. Therefore, the method for developing the special tea products by using the clausena lansium has obvious practical significance for promoting the benign development of the clausena lansium industrial chain.
Jasmine, academic name: jasminum sambac, genus Jasminum of the family meliaceae, is distributed mainly in mediterranean coastal countries. The planting area of the Guangxi jasmine is more than 10 ten thousand mu, and the yield of the Guangxi jasmine accounts for more than 80% of China and more than 60% of the world. The flower color has red and white, the flower fragrance is elegant, and the essence is an important essence raw material. Jasmine has the functions of treating red eyes, swelling and pain, relieving cough, eliminating phlegm and the like.
Chinese patent with publication No. CN103988958B discloses a preparation method of blended black tea, which combines the effective components of folium clausenae lansii and folium Mori, and ferments to obtain blended black tea with the characteristics of black tea. At present, the black tea with flower and fruit fragrance needs to be developed, the Chinese wampee is comprehensively utilized to develop a special tea product, and the black tea has obvious practical significance for promoting benign development of the Chinese wampee industrial chain, especially for vast poor mountain villages distributed with the Chinese wampee, and is more beneficial for developing economy of the mountain villages.
Disclosure of Invention
In order to solve the technical problems, the invention provides a preparation method of flower-fruit-fragrance black tea rich in jasmine fragrance, which takes fresh leaves of a high-fragrance oolong tea tree variety of an intercropped phellodendron amurense tea garden as a raw material, and prepares a new black tea product through the processes of sunning, indoor withering, rolling, fermentation, drying and the like.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of flower and fruit fragrant black tea rich in jasmine fragrance comprises the following steps:
(1) fresh leaves of raw materials: picking fresh leaves of a high-aroma oolong tea variety as raw material fresh leaves;
(2) and (3) drying in the sun: spreading the raw material fresh leaves outdoors, and placing the raw material fresh leaves under weak light for sunning for 20-30 min until the water loss rate of the fresh leaves is 4-7%, so as to obtain sunned green leaves;
(3) indoor withering: spreading the withered leaves on an indoor withering frame for natural withering to obtain withered leaves;
(4) rolling:
firstly, rolling: putting the withered leaves into a rolling machine, and rolling for 5-8 min under a non-pressure condition;
secondly, rolling: then adding fresh leaves of the clausena lansium, rolling for 5-10 min under light pressure, and then standing for 3-8 min in a rolling machine;
thirdly, rolling: adding fresh leaves of the clausena lansium, and rolling for 10-20 min under light pressure; standing the tea leaves in a rolling machine for 5-15 min;
fourthly, rolling: adding fresh leaves of the clausena lansium under light pressure, and rolling for 20-30 min to obtain rolled leaves;
(5) fermentation: putting the rolled leaves into a tea fermentation machine, introducing oxygen, spraying the phellodendron amurense rupr concentrated juice with the temperature of 30-35 ℃, and fermenting for 1-2 hours to obtain fermented leaves;
(6) primary baking: putting the fermented leaves into a dryer, putting a certain amount of fresh leaves of the clausena lansium, and performing distributed drying together, namely mixing and drying at the temperature of 40-60 ℃ for 15-20 minutes, and then mixing and drying at the temperature of 90-100 ℃ for 20-30 minutes; after primary drying is finished, taking out and cooling to room temperature, then screening to remove the leaves of the clausena lansium, and obtaining the left leaves which are primarily dried;
(7) re-baking: and (3) drying the primarily dried leaves at the temperature of 80-90 ℃ until the water content is below 6%, thus obtaining the finished flower and fruit fragrant black tea.
Further, the fresh leaves of the high-aroma oolong tea tree variety in the step (1) are fresh leaves of the high-aroma oolong tea tree variety in an intercropping littleleaf wampee tea garden and are fresh leaves with one bud and two leaves; the fresh leaves of cortex Rangiferae Indicae are mature tender and fresh leaves.
Further, the high-aroma oolong tea plant varieties comprise golden peony, golden kwan-yin and plum blossom varieties.
Further, the thickness of the sun-dried green in the step (2) is 1-1.5 cm; the illumination intensity of the weak light is 20000-40000 Lux.
Further, the withering in the step (3) is carried out naturally in a ventilated room until the water content of the leaves is 55-65%.
Further, the volume of the withered leaves put into the rolling process in the step (4) accounts for 70-80% of the volume of the rolling machine.
Further, the amount of the fresh leaves of the cortex phellodendri bungei which are put in the secondary rolling in the step (4) is 2.2-4.0% of the weight of the withered leaves;
the amount of the fresh leaves of the clausena lansium put in the third rolling is 80-95% of the weight of the fresh leaves of the clausena lansium put in the second rolling;
the amount of the fresh leaves of the clausena lansium put in the fourth rolling is 70-80% of the weight of the fresh leaves of the clausena lansium put in the third rolling.
Further, the preparation method of the clausena lansium concentrated juice comprises the following steps: mixing dry wampee and dry jasmine according to the mass ratio of 1: 0.2-0.4, adding distilled water which is 2-2.5 times of the total mass of the mixture, boiling, continuing to boil for 10-15min, cooling, filtering and separating, and concentrating the obtained filtrate under reduced pressure until the density is 1.15-1.20.
Further, the oxygen introduction amount in the fermentation process in the step (5) is 0.4-0.6L/h; the clausena lansium concentrated juice is sprayed at a speed of 0.1-0.2L/h through a humidifier.
Further, the environment temperature of rolling, standing and fermenting is controlled to be 30-35 ℃ through a heating device.
Further, the amount of the fresh leaves of the clausena lansium put into the primary drying in the step (6) is 1.5-3.0% of the weight of the fermented leaves.
The invention also provides the flower and fruit fragrant black tea rich in jasmine fragrance, which is obtained by processing the flower and fruit fragrant black tea rich in jasmine fragrance by adopting any one of the preparation methods.
The leaves of the clausena lansium can be removed by screening after the leaves of the clausena lansium are primarily dried, because the leaves of the clausena lansium are lighter than the leaves of the tea, the leaves of the clausena lansium are screened by a winnowing machine, the lighter leaves of the clausena lansium are screened at the upper layer, and the heavier leaves of the clausena lansium are reserved at the lower layer.
The invention adds the fresh leaves of the clausena lansium in the primary drying process, adopts a two-step method, slowly pushes out the fragrance of the fresh leaves of the clausena lansium at low temperature in the first step, so that the fresh fragrance of the fresh leaves of the clausena lansium is slowly immersed into the fresh leaves in warm and wet kneading leaves, and increases the temperature in the second step to promote the fragrance of the fresh leaves of the clausena lansium to be further dispersed and then to be fully melted into the kneading leaves to improve the fragrance. The method avoids the one-step method, the temperature is too high, the fresh leaves of the clausena lansium are dried in a short time, and the fragrance in the leaves is not sufficiently diffused.
The invention has the following beneficial effects:
1. the high-aroma oolong tea variety planted in the clausena lansium tea garden is adopted as a raw material, the fruit aroma of the clausena lansium is absorbed in the whole growth process of the fresh leaves, the fresh leaves have natural flower aroma, natural flower aroma components and adsorbed fruit aroma contained in the fresh leaves are fully utilized, and the fresh leaves of the clausena lansium are utilized to enable the flower and fruit aroma of the tea to be displayed through the processes of sunning, indoor withering, multiple rolling, drying and the like, so that the prepared new black tea product has the composite flower and fruit aroma, is mellow and sweet in taste, has the health-care effects of the clausena lansium and has the effects of dispelling wind and clearing heat, clearing damp and reading, removing food retention and eliminating stagnation.
2. In the preparation process, technological parameters are strictly controlled, the environment temperature of rolling, standing and fermenting is controlled to be 30-35 ℃ through a heating device, and tea leaves are promoted to absorb the fragrance of the randia cochinchinensis and ferment; the cells in the tea leaves are promoted to be damaged and fully react with enzyme and oxygen, so that the tea leaves turn red and glossy, and the bitter taste of the tea leaves can be degraded through the auxiliary catalytic fermentation of the phellodendron amurense rupr concentrated juice; the phellodendron amurense rupr concentrated juice is obtained by extracting dry phellodendron amurense rupr and dry jasmine jointly, and the fragrance of the phellodendron amurense rupr and dry jasmine is promoted and excited mutually, so that the fragrance is strong, and the fragrance and the aftertaste effect are improved; meanwhile, the dried clausena lansium bunge fruit contains 17 amino acids and various mineral substances required by human bodies and has the effects of relieving summer heat, diminishing inflammation, removing stagnation, eliminating dampness, strengthening spleen and stomach.
3. The invention kneads tea for 4 times, and the process of kneading is rested, through controlling the force and time of kneading, time of resting and amount of fresh leaves of radix clausenae lansii, make tea absorb the fruit aroma of radix clausenae lansii step by step, lay the foundation for subsequent fermentation at the same time, can better absorb the aroma of radix clausenae lansii, improve the aroma of the finished tea, promote the tea taste to be sweet and soft, keep the beautiful appearance at the same time.
4. In the preparation process, when the fresh leaves of the clausena lansium are added during primary drying, the aroma of the clausena lansium is emitted in a high-temperature environment and permeates into tea leaves, so that the aroma of the rich finished tea is improved, and the original content ingredients of the tea leaves are not damaged.
Detailed Description
The following detailed description of the embodiments of the present invention is provided to facilitate understanding of the advantages and features of the invention, and to provide a clear and definite definition of the scope of the invention.
Example 1
A preparation method of flower and fruit fragrant black tea rich in jasmine fragrance comprises the following steps:
(1) fresh leaves of raw materials: picking fresh leaves of a golden peony variety of a high-aroma oolong tea tree as raw material fresh leaves; the fresh leaves of the high-aroma oolong tea tree variety are fresh leaves of the high-aroma oolong tea tree variety in an intercropping littleleaf wampee tea garden and are fresh leaves with one bud and two leaves; the fresh leaves of the clausena lansium are mature tender and fresh leaves;
(2) and (3) drying in the sun: spreading the fresh leaves of the raw materials outdoors, and placing the fresh leaves under weak light for sunning for 20min until the water loss rate of the fresh leaves is 4 percent to obtain sunned leaves; the thickness of the sun-dried green is 1 cm; the illumination intensity of the weak light is 20000 Lux;
(3) indoor withering: spreading the withered leaves on an indoor withering frame for natural withering to obtain withered leaves; the withering is carried out naturally in a ventilated room until the water content of leaves is 55%;
(4) rolling: controlling the ambient temperature of rolling, standing and fermenting to be 30 ℃;
firstly, rolling: putting the withered leaves into a rolling machine, wherein the volume of the added withered leaves accounts for 70% of the volume of the rolling machine; firstly, rolling for 5min under a non-pressure condition;
secondly, rolling: adding cortex Ranunculi Ternati fresh leaves 2.2% of the weight of the withered leaves, rolling under light pressure for 5min, and standing in a rolling machine for 3 min;
thirdly, rolling: adding fresh leaves of cortex Ranunculi Ternati, kneading under light pressure for 10 min; standing the tea leaves in rolling machine for 5 min; the amount of the fresh leaves of the clausena lansium which are put into the kneading machine for the second time is 80 percent of the weight of the fresh leaves of the clausena lansium which are put into the kneading machine for the second time;
fourthly, rolling: adding fresh leaves of cortex Ranunculi Ternati, and kneading under light pressure for 20min to obtain kneaded leaves; the amount of the fresh leaves of the clausena lansium which are put into the machine is 70 percent of the weight of the fresh leaves of the clausena lansium which are put into the machine for three times of rolling;
(5) fermentation: putting the rolled leaves into a tea fermentation machine, introducing oxygen according to the oxygen introduction amount of 0.4L/h, spraying the concentrated juice of the clausena lansium at 30 ℃, and fermenting for 1h to obtain fermented leaves; spraying the phellodendron amurense rupr concentrated juice at the speed of 0.1L/h through a humidifier; the preparation method of the phellodendron amurense rupr condensed juice comprises the following steps: mixing dried Chinese wampee fruit and dried jasmine flower according to the mass ratio of 1:0.2, adding distilled water 2 times of the total mass of the mixture, boiling, continuing to boil for 10min, cooling, filtering and separating, and concentrating the obtained filtrate under reduced pressure until the density is 1.15;
(6) primary baking: putting the fermented leaves into a dryer, putting a certain amount of fresh leaves of the clausena lansium, and performing distributed drying together, namely mixing and drying at the temperature of 40 ℃ for 15 minutes, and then mixing and drying at the temperature of 90 ℃ for 20 minutes; after primary drying is finished, taking out and cooling to room temperature, then screening to remove the leaves of the clausena lansium, and obtaining the left leaves which are primarily dried; the amount of the fresh leaves of the clausena lansium added is 1.5 percent of the weight of the fermented leaves;
(7) re-baking: and (3) drying the primarily dried leaves at the temperature of 80 ℃ until the water content is below 6 percent, thus obtaining the finished flower and fruit fragrant black tea.
Example 2
A preparation method of flower and fruit fragrant black tea rich in jasmine fragrance comprises the following steps:
(1) fresh leaves of raw materials: picking fresh leaves of a golden kwan-yin variety of a high-aroma oolong tea tree as raw material fresh leaves; the fresh leaves of the high-aroma oolong tea tree variety are fresh leaves of the high-aroma oolong tea tree variety in an intercropping phellodendron amurense tea garden and are fresh leaves with one bud and two leaves; the fresh leaves of the clausena lansium are mature tender and fresh leaves;
(2) and (3) drying in the sun: spreading the fresh leaves of the raw materials outdoors, and placing the fresh leaves under weak light for sunning for 30min until the water loss rate of the fresh leaves is 7 percent to obtain sunned leaves; the thickness of the sun-dried green is 1.5 cm; the illumination intensity of the weak light is 40000 Lux;
(3) indoor withering: spreading the withered leaves on an indoor withering frame for natural withering to obtain withered leaves; the withering is carried out naturally in a ventilated room until the water content of leaves is 65%;
(4) rolling: controlling the ambient temperature of rolling, standing and fermenting to be 35 ℃;
firstly, rolling: putting the withered leaves into a rolling machine, wherein the volume of the added withered leaves accounts for 80% of the volume of the rolling machine; firstly, rolling for 8min under a non-pressure condition;
secondly, rolling: adding cortex Ranunculi Ternati fresh leaves 4.0% of the weight of the withered leaves, rolling under light pressure for 10min, and standing in a rolling machine for 8 min;
thirdly, rolling: adding fresh leaves of cortex Phellodendri, kneading under light pressure for 20 min; standing the tea leaves in a rolling machine for 15 min; the amount of the fresh leaves of the clausena lansium which are put into the machine is 95 percent of the weight of the fresh leaves of the clausena lansium which are put into the machine in the second rolling;
fourthly, rolling: adding fresh leaves of cortex Ranunculi Ternati under light pressure, and kneading for 30min to obtain kneaded leaves; the amount of the fresh leaves of the clausena lansium which are put into the machine is 80 percent of the weight of the fresh leaves of the clausena lansium which are put into the machine for three times of rolling;
(5) fermentation: putting the rolled leaves into a tea fermentation machine, introducing oxygen according to the oxygen introduction amount of 0.6L/h, spraying the phellodendron amurense rupr concentrated juice with the temperature of 35 ℃, and fermenting for 2h to obtain fermented leaves; spraying the phellodendron amurense rupr concentrated juice at the speed of 0.2L/h through a humidifier; the preparation method of the phellodendron amurense rupr condensed juice comprises the following steps: mixing dried Chinese wampee fruit and dried jasmine flower according to the mass ratio of 1:0.4, adding distilled water which is 2.5 times of the total mass of the mixture, boiling, continuing to boil for 15min, cooling, filtering and separating, and concentrating the obtained filtrate under reduced pressure until the density is 1.20;
(6) primary baking: putting the fermented leaves into a dryer, simultaneously putting a certain amount of fresh leaves of the clausena lansium, and performing distributed drying together, namely mixing and drying at the temperature of 60 ℃ for 20 minutes, and then mixing and drying at the temperature of 100 ℃ for 30 minutes; after primary drying is finished, taking out and cooling to room temperature, then screening to remove the leaves of the clausena lansium, and obtaining the left leaves which are primarily dried; the amount of the fresh leaves of the clausena lansium added is 3.0 percent of the weight of the fermented leaves;
(7) re-baking: and (3) drying the primarily dried leaves at the temperature of 90 ℃ until the water content is below 6 percent, thus obtaining the finished flower and fruit fragrant black tea.
Example 3
A preparation method of flower and fruit fragrant black tea rich in jasmine fragrance comprises the following steps:
(1) fresh leaves of raw materials: picking fresh leaves of a variety of high-aroma oolong tea tree plum as raw material fresh leaves; the fresh leaves of the high-aroma oolong tea tree variety are fresh leaves of the high-aroma oolong tea tree variety in an intercropping phellodendron amurense tea garden and are fresh leaves with one bud and two leaves; the fresh leaves of the clausena lansium are mature tender and fresh leaves;
(2) and (3) drying in the sun: spreading the fresh leaves of the raw materials outdoors, and placing the fresh leaves under weak light for sunning for 25min until the water loss rate of the fresh leaves is 6 percent to obtain sunned leaves; the thickness of the sun-dried green is 1.2 cm; the illumination intensity of the weak light is 30000 Lux;
(3) indoor withering: spreading the withered leaves on an indoor withering frame for natural withering to obtain withered leaves; the withering is carried out naturally in a ventilated room until the water content of leaves is 60%;
(4) rolling: controlling the ambient temperature of rolling, standing and fermenting to be 32 ℃;
firstly, rolling: putting the withered leaves into a rolling machine, wherein the volume of the added withered leaves accounts for 75% of the volume of the rolling machine; firstly, rolling for 7min under a non-pressure condition;
secondly, rolling: adding cortex Ranunculi Ternati fresh leaves 3.0% of the weight of the withered leaves, rolling under light pressure for 8min, and standing in a rolling machine for 5 min;
thirdly, rolling: adding fresh leaves of cortex Ranunculi Ternati, kneading under light pressure for 15 min; standing the tea leaves in a rolling machine for 10 min; the amount of the fresh leaves of the clausena lansium which are put into the kneading machine for the second time is 90 percent of the weight of the fresh leaves of the clausena lansium which are put into the kneading machine for the second time;
fourthly, rolling: adding fresh leaves of cortex Ranunculi Ternati, and kneading under light pressure for 25min to obtain kneaded leaves; the amount of the fresh leaves of the clausena lansium which are put into the machine is 75 percent of the weight of the fresh leaves of the clausena lansium which are put into the machine for three times of rolling;
(5) fermentation: putting the rolled leaves into a tea fermentation machine, introducing oxygen according to the oxygen introduction amount of 0.5L/h, spraying the 32 ℃ Chinese wampee concentrated juice, and fermenting for 1.5h to obtain fermented leaves; spraying the phellodendron amurense rupr concentrated juice at the speed of 0.15L/h through a humidifier; the preparation method of the phellodendron amurense rupr condensed juice comprises the following steps: mixing dried Chinese wampee fruit and dried jasmine flower according to the mass ratio of 1:0.3, adding distilled water which is 2.2 times of the total mass of the mixture, boiling, continuing to boil for 12min, cooling, filtering and separating, and concentrating the obtained filtrate under reduced pressure until the density is 1.18;
(6) primary baking: putting the fermented leaves into a dryer, putting a certain amount of fresh leaves of the clausena lansium, and performing distributed drying together, namely mixing and drying at the temperature of 50 ℃ for 18 minutes, and then mixing and drying at the temperature of 95 ℃ for 25 minutes; after primary drying is finished, taking out and cooling to room temperature, then screening to remove the leaves of the clausena lansium, and obtaining the left leaves which are primarily dried; the amount of the fresh leaves of the clausena lansium added is 2.0 percent of the weight of the fermented leaves;
(7) re-baking: and (3) drying the primarily dried leaves at the temperature of 85 ℃ until the water content is below 6 percent, thus obtaining the finished flower and fruit fragrant black tea.
Comparative example 1: compared with the embodiment 1, the difference is that the rolling replacement without the step (4) is that the withered leaves are put into a rolling machine, and the volume of the withered leaves put into the rolling machine accounts for 70 percent of the volume of the rolling machine; firstly, rolling for 5min under a non-pressure condition; adding cortex Ranunculi Ternati fresh leaves 8% of the weight of the withered leaves, and rolling for 25min under no pressure.
Comparative example 2: compared with the example 1, the difference is that no phellodendron amurense rupr concentrated juice is added in the fermentation process of the step (5).
And (3) detection: the flower and fruit flavored black tea of the examples 1 to 3 and the comparative examples 1 to 2 is brewed by water with the temperature of 100 ℃ and the solid-to-liquid ratio of the brewed tea is 3 g: 150mL, the brewing time is 5min, and the detection results are shown in Table 1.
TABLE 1
As can be seen from Table 1, the indexes of the flower-fruit-flavor black tea prepared by the method of the invention in examples 1-3 are superior to those of comparative examples 1-2. The flower and fruit flavored black tea in the embodiments 1-3 of the invention has red and bright soup color, not only has the characteristics of the traditional black tea, but also has composite flower and fruit flavor, sweet taste and high health care value, and the comparative examples 1-2 are poorer, which shows that the black tea obtained by the method of the invention has higher quality.
The above description is only a preferred embodiment of the present invention, and it should be noted that the above preferred embodiment should not be considered as limiting the present invention, and the protection scope of the present invention should be subject to the scope defined by the claims. It will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the spirit and scope of the invention, and these modifications and adaptations should be considered within the scope of the invention.
Claims (10)
1. A preparation method of flower and fruit fragrant black tea rich in jasmine fragrance is characterized by comprising the following steps:
(1) fresh leaves of raw materials: picking fresh leaves of a high-aroma oolong tea variety as raw material fresh leaves;
(2) and (3) drying in the sun: spreading the raw material fresh leaves outdoors, and placing the raw material fresh leaves under weak light for sunning for 20-30 min until the water loss rate of the fresh leaves is 4-7%, so as to obtain sunned green leaves;
(3) indoor withering: spreading the withered leaves on an indoor withering frame for natural withering to obtain withered leaves;
(4) rolling:
firstly, rolling: putting the withered leaves into a rolling machine, and rolling for 5-8 min under a non-pressure condition;
secondly, rolling: then adding fresh leaves of the clausena lansium, rolling for 5-10 min under light pressure, and then standing for 3-8 min in a rolling machine;
thirdly, rolling: adding fresh leaves of the clausena lansium, and rolling for 10-20 min under light pressure; standing the tea leaves in a rolling machine for 5-15 min;
fourthly, rolling: adding fresh leaves of the clausena lansium under light pressure, and rolling for 20-30 min to obtain rolled leaves;
(5) fermentation: putting the rolled leaves into a tea fermentation machine, introducing oxygen, spraying the phellodendron amurense rupr concentrated juice with the temperature of 30-35 ℃, and fermenting for 1-2 hours to obtain fermented leaves;
(6) primary baking: putting the fermented leaves into a dryer, putting a certain amount of fresh leaves of the clausena lansium, and performing distributed drying together, namely mixing and drying at the temperature of 40-60 ℃ for 15-20 minutes, and then mixing and drying at the temperature of 90-100 ℃ for 10-20 minutes; after primary drying is finished, taking out and cooling to room temperature, then screening to remove the leaves of the clausena lansium, and obtaining the left leaves which are primarily dried;
(7) re-baking: and (3) drying the primarily dried leaves at the temperature of 80-90 ℃ until the water content is below 6%, thus obtaining the finished flower and fruit fragrant black tea.
2. The preparation method of the jasmine flower fragrance-rich black tea according to claim 1, is characterized in that: the fresh leaves of the high-aroma oolong tea tree variety are fresh leaves of the high-aroma oolong tea tree variety in an intercropping littleleaf wampee tea garden and are fresh leaves with one bud and two leaves; the fresh leaves of cortex Rangiferae Indicae are mature tender and fresh leaves.
3. The preparation method of the jasmine flower fragrance-rich flower-fruit fragrance black tea according to claim 1, is characterized in that: the thickness of the sun-dried green in the step (2) is 1-1.5 cm; the illumination intensity of the weak light is 40000-60000 Lux.
4. The preparation method of the jasmine flower fragrance-rich flower-fruit fragrance black tea according to claim 1, is characterized in that: and (3) naturally withering the leaves in a ventilated and ventilated room until the water content of the leaves is 55-65%.
5. The preparation method of the jasmine flower fragrance-rich flower-fruit fragrance black tea according to claim 1, is characterized in that: and (4) in the rolling process, the volume of the withered leaves added accounts for 70-80% of the volume of the rolling machine.
6. The preparation method of the jasmine flower fragrance-rich flower-fruit fragrance black tea according to claim 1, is characterized in that: the amount of the fresh leaves of the clausena lansium put into the secondary rolling in the step (4) is 2.2-4.0% of the weight of the withered leaves;
the amount of the fresh leaves of the clausena lansium put in the third rolling is 80-95% of the weight of the fresh leaves of the clausena lansium put in the second rolling;
the amount of the fresh leaves of the clausena lansium put in the fourth rolling is 70-80% of the weight of the fresh leaves of the clausena lansium put in the third rolling.
7. The preparation method of the jasmine flower fragrance-rich flower-fruit fragrance black tea according to claim 1, is characterized in that: the oxygen introduction amount in the fermentation process in the step (5) is 0.4-0.6L/h; spraying the phellodendron amurense rupr concentrated juice through a humidifier at the speed of 0.1-0.2L/h; the preparation method of the phellodendron amurense rupr condensed juice comprises the following steps: mixing dry wampee and dry jasmine according to the mass ratio of 1: 0.2-0.4, adding distilled water which is 2-2.5 times of the total mass of the mixture, boiling, continuing to boil for 10-15min, cooling, filtering and separating, and concentrating the obtained filtrate under reduced pressure until the density is 1.15-1.20.
8. The preparation method of the jasmine flower fragrance-rich black tea according to claim 1, is characterized in that: and controlling the ambient temperature of rolling, standing and fermenting to be 30-35 ℃ by a heating device.
9. The preparation method of the jasmine flower fragrance-rich black tea according to claim 1, is characterized in that: and (3) the amount of the fresh leaves of the clausena lansium put into the primary drying in the step (6) is 1.5-3.0% of the weight of the fermented leaves.
10. A flower-fruit-fragrance black tea rich in jasmine fragrance is characterized by being processed by the flower-fruit-fragrance black tea preparation method of any one of claims 1-9.
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