CN113303380A - Preparation method of flower and fruit flavored white tea of oolong tea variety - Google Patents
Preparation method of flower and fruit flavored white tea of oolong tea variety Download PDFInfo
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- CN113303380A CN113303380A CN202110461836.1A CN202110461836A CN113303380A CN 113303380 A CN113303380 A CN 113303380A CN 202110461836 A CN202110461836 A CN 202110461836A CN 113303380 A CN113303380 A CN 113303380A
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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
- A23F3/12—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 provides a method for preparing flower and fruit flavor type white tea of oolong tea plant variety, which relates to the technical field of tea processing, and is characterized in that fresh leaves of high-flavor oolong tea plant variety are used as raw materials, and processes such as picking, sunning, indoor withering, low-temperature green elimination, rolling, primary drying, secondary drying and the like are carried out, and meanwhile, ginger flavor Chinese wampee concentrated juice is added in the rolling process; during primary drying, a certain amount of mature fresh leaves of the clausena lansium are added, and primary drying is carried out by adopting a step-by-step method, so that the active ingredients and the fragrance of the leaves of the clausena lansium are better absorbed, the fragrance of flowers and fruits of the finished tea is enhanced, and the final white tea product has flower and fruit fragrance, is sweet and soft in taste and simultaneously has the health-care effect of the clausena lansium.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a method for preparing flower and fruit flavored white tea of oolong tea varieties.
Background
The white tea is one of six types of tea in China, has high health-care effect, and the market demand is gradually increased in recent years. The white tea is prepared from Fuding white tea, Fuding pekoe tea, political and white tea, vegetable tea, Fuyun No. 6, Fujian narcissus, Fuan white tea and the like by withering and drying according to the traditional process, and the finished white tea is full of pekoe in appearance, apricot yellow in liquor color, fresh and sweet in taste and obvious in fragrance. Besides the traditional white tea, the novel white tea which is different from the traditional white tea in raw materials and process is also provided. The flower and fruit fragrant white tea is one kind of new white tea and has flower and fruit fragrance.
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. Especially for vast poor mountainous villages with the distribution of the clausena lansium, the method is more favorable for developing the economy of the mountainous areas.
Disclosure of Invention
The invention provides a method for preparing flower and fruit flavored white tea of an oolong tea variety, which takes fresh leaves of a high-flavor oolong tea variety of a wild wampee tea garden as a raw material, and prepares a new white tea product with the fragrance of the composite flower and fruit of the wild wampee, the fragrance of the composite flower and fruit, the flavor of the oolong tea, the fragrance of the wild wampee and the fruit, and the health care value is high through the processes of sunning, indoor withering, green elimination at low temperature, rolling, drying and the like.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of flower and fruit flavored white tea of oolong tea variety comprises the following steps:
(1) fresh leaves of raw materials: picking fresh leaves of a high-aroma oolong tea variety as raw material leaves;
(2) and (3) drying in the sun: spreading the raw material leaves outdoors with the thickness of 2-3 cm, and placing the raw material leaves under weak light for sunning for 30-40 min until the water loss rate of the fresh leaves is 4-7% to obtain sunned leaves;
(3) indoor withering: the sunned leaves are retracted and spread on an indoor withering frame for natural withering, and withered leaves are obtained;
(4) eliminating green gas at low temperature: putting the withered leaves into a hot air de-enzyming machine, and treating at the temperature of 70-90 ℃ for 3-5 min to obtain green air fading leaves;
(5) rolling: putting the green-qi-fading leaves into a rolling machine, rolling for 3-5 min under a non-pressure condition, spraying ginger-flavored phellodendron amurense rupr concentrated juice, wherein the adding amount of the ginger-flavored phellodendron amurense rupr concentrated juice is 0.8-1.2% of the weight of the green-qi-fading leaves, rolling for 5-8 min under light pressure, standing in the rolling machine for 30-40 min, and taking out to obtain rolled leaves;
(6) primary baking: putting the twisted leaves into a dryer, putting a certain amount of mature fresh leaves of the clausena lansium, and mixing and drying the leaves at the temperature of 60-65 ℃ for 10-15 min; heating to 75-80 ℃, continuously drying for 5-10 min, taking out and cooling to room temperature after primary drying is finished, and then screening to remove the leaves of the clausena lansium, wherein the rest is primary dried leaves;
(7) re-baking: and (3) drying the primarily dried leaves at the temperature of 50-60 ℃ until the water content is below 6%, thus obtaining the finished flower and fruit fragrant white tea.
Preferably, the fresh leaves in the step (1) are fresh leaves of a high-aroma oolong tea variety in an intercropping phellodendron amurense tea garden, the picking standards are one bud, one leaf and two leaves, and the fresh tea leaves absorb the fruit aroma of the phellodendron amurense in the growth process. The high-aroma oolong tea plant variety comprises golden peony, golden kwan-yin and plum blossom variety.
Preferably, in the step (2), the weak light is 9:00-10:00 in the morning or 17:30-18 in the afternoon: 30 of the total time period.
Preferably, in the step (3), the withering is carried out naturally in a ventilated room until the water loss rate is 20-40%.
Preferably, in the step (5), the volume of the green qi fading leaves added in the rolling process accounts for 70-80% of the volume of the rolling machine.
Preferably, in the step (5), the ginger-flavored phellodendron amurense rupr concentrated juice is obtained by picking mature fresh leaves of phellodendron amurense rupr, adding water into the collected leaves, adding 3-5L of water into each kilogram of mature fresh leaves of phellodendron amurense rupr, boiling the leaves for 30-40 min, adding old ginger slices, continuously boiling the mixture for 30-40 min, wherein the mass ratio of the ginger slices to the mass of the mature fresh leaves of phellodendron amurense rupr is 0.1-0.3: 1, fishing out the mature fresh leaves and the ginger slices, and heating and concentrating the mixture until the liquid is 20-30% of the original water amount.
Preferably, in the step (6), the amount of the mature fresh leaves of clausena lansium put into the primary drying is 5-10% of the weight of the twisted leaves.
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 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 white tea obtained by the invention has compact tea leaves, obvious flower and fruit fragrance, apricot yellow soup color and mellow taste, not only has the characteristics of the traditional white tea, but also has flower and fruit fragrance and sweet taste.
2. The invention adopts the high-aroma oolong tea variety of the wild phellodendron amurense tea garden as the raw material, the whole growth process of the fresh leaves absorbs the fruit aroma of the wild phellodendron amurense, the natural flower aroma components and the absorbed fruit aroma contained in the fresh leaves are fully utilized, and the wild phellodendron amurense concentrated solution with the ginger aroma is added in the processing process, so that the leaf aroma of the wild phellodendron amurense is enhanced, and the finally obtained white tea has the flower and fruit aroma. The Chinese wampee leaf juice has the effects of dispelling wind, clearing heat, promoting diuresis, removing toxic substances and the like, and has high health-care value.
3. The invention strictly controls the technological parameter conditions of rolling, the input amount of the rolled tea leaves is seven-eight of the volume of the rolling machine, no pressure is used for rolling in the rolling process, and then the turmeric concentrated juice with ginger flavor is added and then the tea leaves are rolled under light pressure. The non-pressure air kneading enables the tea leaves to be soft and provides a foundation for subsequent absorption of the concentrated ginger-flavored Chinese wampee juice, and after the tea leaves are kneaded, the tea leaves are placed and stacked in the machine for a period of time, so that the effective ingredients of the concentrated juice can be better absorbed, the flower and fruit flavor of the finished tea is enhanced, and meanwhile, the tea leaves are prevented from browning and keeping the attractive appearance.
4. In the primary drying process, fresh leaves of the clausena lansium are added, the temperature is controlled from low to high, the fragrance of the fresh leaves of the clausena lansium is slowly expelled at low temperature, the fresh fragrance of the fresh leaves of the clausena lansium slowly permeates into the warm and wet kneading leaves, the fragrance of the tea is improved and enriched, the original content ingredients of the tea cannot be damaged, the subsequent temperature is improved because the fresh leaves of the clausena lansium are partially dried, the temperature is improved to further promote the fragrance of the fresh leaves of the clausena lansium to be dispersed, the fresh leaves of the clausena lansium are fully blended into the kneading leaves, the fragrance is improved, the temperature is not too high, the original content ingredients of the tea cannot be damaged, and the fragrance of the. Compared with a one-step high-temperature method, the temperature is overhigh in a short time, the fresh leaves of the clausena lansium are dried in a short time, and the fragrance in the leaves is not sufficiently diffused.
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 flavored white tea of oolong tea variety comprises the following steps:
(1) fresh leaves of raw materials: picking one bud and one leaf of a variety of tea trees including high-fragrance oolong gold peony and plum planted in a Chinese wampee tea garden, and taking one bud and two leaves as raw material leaves;
(2) and (3) drying in the sun: then, mixing the golden peony and the plum in a mass ratio of 2:1 to serve as raw material leaves, spreading the raw material leaves outdoors with the thickness of 2-3 cm, and placing the raw material leaves under weak light (in a 17: 30-18: 30 afternoon time period) for sunning for 30min until the water loss rate of fresh leaves is 6-7% to obtain sunned green leaves;
(3) indoor withering: the dried green leaves are retracted and spread on an indoor withering frame, and naturally withered in a ventilated room until the water loss rate is 30-40% to obtain withered leaves;
(4) eliminating green gas at low temperature: putting the withered leaves into a hot air de-enzyming machine, and treating at 85 ℃ for 3min to obtain green air fading leaves;
(5) rolling: putting the green qi fading leaves into a rolling machine, wherein the volume of the green qi fading leaves which are put into the rolling machine accounts for 70 percent of the volume of the rolling machine; rolling for 3-5 min under a non-pressure condition, spraying ginger-flavored clausena lansium concentrated juice with the addition amount of 1.0% of the weight of the green qi removed leaves, rolling for 5-8 min under light pressure, standing in a rolling machine for 30min, and taking out to obtain rolled leaves;
the preparation method of the ginger-flavored common yam rhizome peel concentrated juice comprises the steps of picking mature fresh leaves of common yam rhizome peel, adding water, adding 5L of water into each kilogram of mature fresh leaves of common yam rhizome peel, boiling for 30min, adding old ginger slices, continuously boiling for 30min, wherein the mass of the ginger slices is 0.1:1 of that of the mature fresh leaves of common yam rhizome peel, fishing out the mature fresh leaves and the ginger slices, and heating and concentrating the mixture until the liquid is 30% of the original water amount.
(6) Primary baking: putting the rolled leaves into a dryer, putting mature fresh leaves of the randia cochinchinensis which account for 10% of the weight of the rolled leaves, and then mixing and drying for 15min at the temperature of 65 ℃; heating to 80 deg.C, oven drying for 5min, cooling to room temperature, sieving to remove leaves, and collecting the residue;
(7) re-baking: and (3) drying the primarily dried leaves at the temperature of 50-60 ℃ until the water content is below 6%, thus obtaining the finished flower and fruit fragrant white tea.
Example 2
A preparation method of flower and fruit flavored white tea of oolong tea variety comprises the following steps:
(1) fresh leaves of raw materials: picking one bud and one leaf of a high-fragrance oolong tea tree of golden peony variety planted in a Chinese wampee tea garden, and taking one bud and two leaves as raw material leaves;
(2) and (3) drying in the sun: spreading the raw material leaves outdoors with the thickness of 2-3 cm, and placing the raw material leaves under weak light (in a time period of 17: 30-18: 30 in the afternoon) for sunning for 40min until the water loss rate of fresh leaves is 6-7% to obtain sunned green leaves;
(3) indoor withering: the dried green leaves are retracted and spread on an indoor withering frame, and naturally withered in a ventilated room until the water loss rate is 30-40% to obtain withered leaves;
(4) eliminating green gas at low temperature: putting the withered leaves into a hot air de-enzyming machine, and treating at 90 ℃ for 3min to obtain green air fading leaves;
(5) rolling: putting the green qi fading leaves into a rolling machine, wherein the volume of the green qi fading leaves which are put into the rolling machine accounts for 80% of the volume of the rolling machine; rolling for 3-5 min under a non-pressure condition, spraying ginger-flavored clausena lansium concentrated juice with the addition amount of 1.2% of the weight of the green qi removed leaves, rolling for 5-8 min under light pressure, standing in a rolling machine for 40min, and taking out to obtain rolled leaves;
the preparation method of the ginger-flavored common yam rhizome peel concentrated juice comprises the steps of picking mature fresh leaves of common yam rhizome peel, adding water, adding 3L of water into each kilogram of mature fresh leaves of common yam rhizome peel, boiling for 40min, adding old ginger slices, continuously boiling for 30min, wherein the mass of the ginger slices is 0.3:1 of that of the mature fresh leaves of common yam rhizome peel, fishing out the mature fresh leaves and the ginger slices, and heating and concentrating until the liquid is 20% of the original water amount.
(6) Primary baking: putting the rolled leaves into a dryer, putting mature fresh leaves of the randia cochinchinensis which are 5% of the weight of the rolled leaves, mixing and drying for 10min at the temperature of 60 ℃; heating to 75 deg.C, oven drying for 10min, cooling to room temperature, sieving to remove leaves, and collecting the residue;
(7) re-baking: and (3) drying the primarily dried leaves at the temperature of 50-60 ℃ until the water content is below 6%, thus obtaining the finished flower and fruit fragrant white tea.
Example 3
A preparation method of flower and fruit flavored white tea of oolong tea variety comprises the following steps:
(1) fresh leaves of raw materials: picking up one bud and one leaf of a variety of tea trees from high-fragrance oolong tea plums intercropped in a Chinese wampee tree tea garden, and taking one bud and two leaves as raw material leaves;
(2) and (3) drying in the sun: spreading the raw material leaves outdoors with the thickness of 2-3 cm, and placing the raw material leaves under weak light (in a time period of 9:00-10:00 in the morning) for sunning for 30min until the water loss rate of fresh leaves is 4-5% to obtain sunned green leaves;
(3) indoor withering: the dried green leaves are retracted and spread on an indoor withering frame, and naturally withered in a ventilated room until the water loss rate is 20-30% to obtain withered leaves;
(4) eliminating green gas at low temperature: putting the withered leaves into a hot air de-enzyming machine, and treating at 70 ℃ for 5min to obtain green air fading leaves;
(5) rolling: putting the green qi fading leaves into a rolling machine, wherein the volume of the green qi fading leaves which are put into the rolling machine accounts for 75 percent of the volume of the rolling machine; rolling for 3-5 min under a non-pressure condition, spraying ginger-flavored clausena lansium concentrated juice, wherein the addition amount of the ginger-flavored clausena lansium concentrated juice is 0.8% of the weight of the green qi removed leaves, rolling for 5-8 min under light pressure, standing in a rolling machine for 30min, and taking out to obtain rolled leaves;
preparing ginger-flavored phellodendron amurense concentrated juice in advance: picking mature fresh leaves of the clausena lansium, adding water, adding 4L of water into each kilogram of mature fresh leaves of the clausena lansium, boiling for 35min, adding old ginger slices, continuously boiling for 35min, wherein the mass of the ginger slices is 0.2:1 of that of the mature fresh leaves of the clausena lansium, fishing out the mature fresh leaves and the ginger slices of the clausena lansium, and heating and concentrating until the liquid is 25% of the original water amount.
(6) Primary baking: and putting the twisted leaves into a dryer, and putting mature fresh leaves of the phellodendron amurense rupr which account for 8 percent of the weight of the twisted leaves. Mixing and drying for 12min at the temperature of 65 ℃; heating to 80 deg.C, oven drying for 8min, cooling to room temperature, sieving to remove leaves, and collecting the residue;
(7) re-baking: and (3) drying the primarily dried leaves at the temperature of 50-60 ℃ until the water content is below 6%, thus obtaining the finished flower and fruit fragrant white tea.
Example 4
A preparation method of flower and fruit flavored white tea of oolong tea variety comprises the following steps:
(1) fresh leaves of raw materials: picking one bud and one leaf of a high-aroma oolong golden kwan variety tea tree planted in a Chinese wampee tea garden, and taking one bud and two leaves as raw material leaves;
(2) and (3) drying in the sun: spreading the raw material leaves outdoors with the thickness of 2-3 cm, and placing the raw material leaves under weak light (in a time period of 9:00-10:00 in the morning) for sunning for 30-40 min until the water loss rate of fresh leaves is 4-7% to obtain sunned leaves;
(3) indoor withering: the dried green leaves are retracted and spread on an indoor withering frame, and naturally withered in a ventilated room until the water loss rate is 30-40% to obtain withered leaves;
(4) eliminating green gas at low temperature: putting the withered leaves into a hot air de-enzyming machine, and treating at the temperature of 70-90 ℃ for 3-5 min to obtain green air fading leaves;
(5) rolling: putting the green qi fading leaves into a rolling machine, wherein the volume of the green qi fading leaves which are put into the rolling machine accounts for 70 percent of the volume of the rolling machine; rolling for 3-5 min under a non-pressure condition, spraying ginger-flavored clausena lansium concentrated juice with the addition amount of 1.2% of the weight of the green qi removed leaves, rolling for 5-8 min under light pressure, standing in a rolling machine for 35min, and taking out to obtain rolled leaves;
preparing ginger-flavored phellodendron amurense concentrated juice in advance: picking mature fresh leaves of the clausena lansium, adding water, adding 5L of water into each kilogram of mature fresh leaves of the clausena lansium, boiling for 30min, adding old ginger slices, continuously boiling for 30min, taking out the mature fresh leaves and the ginger slices, and heating and concentrating until the liquid is 25-30% of the original water amount, wherein the mass of the ginger slices is 0.1:1 of that of the mature fresh leaves of the clausena lansium.
(6) Primary baking: and putting the twisted leaves into a dryer, and putting mature fresh leaves of the randia cochinchinensis accounting for 10% of the weight of the twisted leaves. Mixing and drying for 15min at the temperature of 60 ℃; heating to 80 deg.C, oven drying for 5min, cooling to room temperature, sieving to remove leaves, and collecting the residue;
(7) re-baking: and (3) drying the primarily dried leaves at the temperature of 50-60 ℃ until the water content is below 6%, thus obtaining the finished flower and fruit fragrant white tea.
Comparative example 1: the difference from example 1 is that the ginger-flavored phellodendron amurense rupr concentrated juice in step (5) is replaced by clear water.
Comparative example 2: compared with the example 1, the method is characterized in that mature fresh leaves of the clausena lansium are not added in the primary baking process in the step (6).
Comparative example 3: compared with the example 1, the difference is that the ginger-flavored phellodendron amurense rupr concentrated juice in the step (5) is replaced by clear water, and mature and fresh leaves of phellodendron amurense rupr are not added in the primary drying process in the step (6).
The product teas obtained in examples and comparative examples 1 to 3 were subjected to examination and sensory evaluation, and the specific results are shown in table 1.
TABLE 1
As can be seen from the above table 1, the white tea soup prepared by the method has apricot yellow color, not only has the characteristics of the traditional white tea, but also has compound flower and fruit fragrance, sweet and soft taste, better mouthfeel and high health care value, and the comparative examples 1-3 are relatively poor. In the water extract, the white tea prepared by the method has higher content and better health care effect.
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 (7)
1. A preparation method of flower and fruit flavored white tea of oolong tea variety 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 leaves;
(2) and (3) drying in the sun: spreading the raw material leaves outdoors with the thickness of 2-3 cm, and placing the raw material leaves under weak light for sunning for 30-40 min until the water loss rate of the fresh leaves is 4-7% to obtain sunned leaves;
(3) indoor withering: the sunned leaves are retracted and spread on an indoor withering frame for natural withering, and withered leaves are obtained;
(4) eliminating green gas at low temperature: putting the withered leaves into a hot air de-enzyming machine, and treating at the temperature of 70-90 ℃ for 3-5 min to obtain green air fading leaves;
(5) rolling: putting the green-qi-fading leaves into a rolling machine, rolling for 3-5 min under a non-pressure condition, spraying ginger-flavored phellodendron amurense rupr concentrated juice, wherein the adding amount of the ginger-flavored phellodendron amurense rupr concentrated juice is 0.8-1.2% of the weight of the green-qi-fading leaves, rolling for 5-8 min under light pressure, standing in the rolling machine for 30-40 min, and taking out to obtain rolled leaves;
(6) primary baking: putting the twisted leaves into a dryer, putting a certain amount of mature fresh leaves of the clausena lansium, and mixing and drying the leaves at the temperature of 60-65 ℃ for 10-15 min; heating to 75-80 ℃, continuously drying for 5-10 min, taking out and cooling to room temperature after primary drying is finished, and then screening to remove the leaves of the clausena lansium, wherein the rest is primary dried leaves;
(7) re-baking: and (3) drying the primarily dried leaves at the temperature of 50-60 ℃ until the water content is below 6%, thus obtaining the flower and fruit flavor type white tea of the oolong tea plant variety.
2. The method of making a flower and fruit flavored white tea of an oolong tea variety as claimed in claim 1, wherein: the fresh leaves in the step (1) are the fresh leaves of the high-aroma oolong tea tree variety of the intercropping phellodendron amurense tea garden, the picking standards are one bud, one leaf and two leaves, and the fresh tea leaves absorb the fruit aroma of the phellodendron amurense in the growth process.
3. The method of making a flower and fruit flavored white tea of an oolong tea variety as claimed in 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 method of making a flower and fruit flavored white tea of an oolong tea variety as claimed in claim 1, wherein: and (3) naturally withering the leaves in a ventilated and breathable room until the water loss rate is 20-40%.
5. The method of making a flower and fruit flavored white tea of an oolong tea variety as claimed in claim 1, wherein: and (5) in the rolling process, the volume of the green qi fading leaves added accounts for 70-80% of the volume of the rolling machine.
6. The method of making a flower and fruit flavored white tea of an oolong tea variety as claimed in claim 1, wherein: the ginger-flavored Chinese wampee concentrated juice in the step (5) is obtained by picking mature fresh leaves of Chinese wampee, adding water, adding 3-5L of water into each kilogram of mature fresh leaves of Chinese wampee, boiling for 30-40 min, adding old ginger slices, continuously boiling for 30-40 min, wherein the mass of the ginger slices and the mass of the mature fresh leaves of Chinese wampee are 0.1-0.3: 1, fishing out the mature fresh leaves and the ginger slices of Chinese wampee, and heating and concentrating until the liquid is 20-30% of the original water amount.
7. The method of making a flower and fruit flavored white tea of an oolong tea variety as claimed in claim 1, wherein: and (6) the amount of the mature fresh leaves of the clausena lansium put into the primary drying is 5-10% of the weight of the twisted leaves.
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