CN113303382A - Processing method of flower and fruit flavored white tea rich in clausena lansium fruit flavor - Google Patents
Processing method of flower and fruit flavored white tea rich in clausena lansium fruit flavor Download PDFInfo
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- CN113303382A CN113303382A CN202110461971.6A CN202110461971A CN113303382A CN 113303382 A CN113303382 A CN 113303382A CN 202110461971 A CN202110461971 A CN 202110461971A CN 113303382 A CN113303382 A CN 113303382A
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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
- A23F3/10—Fermentation with addition of microorganisms or enzymes
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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 processing method of a flower and fruit flavored white tea rich in clausena lansium fruity, and belongs to the technical field of tea processing. The method comprises the steps of fresh leaf picking, sunning, natural withering, sunlight withering, low-temperature green elimination, rolling, primary drying and secondary drying, so that the components in the fresh leaves of the high-aroma oolong tea plant variety and the fresh leaves of the clausena lansium generate synergistic action, and further the quality and the health care value of the white tea are enhanced. The invention leads the leaf juice of the tea and the fresh leaf juice of the randia cochinchinensis to mutually permeate through the rolling process, and the polyphenol oxidation polymerization is carried out, thus promoting the tea to gradually and fully absorb the fragrance of the randia cochinchinensis. The white tea product prepared by the processing technology has the fragrance of both oolong and clausena lansium fruits, has the fragrance of the compound flowers and fruits, is mellow in taste and has high health care value. The method has simple and easy operation, is beneficial to improving the quality of the white tea and effectively utilizing the phellodendron amurense rupr ex wight resources, and has good economic benefit and social benefit.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to a processing method of a flower and fruit flavored white tea rich in clausena lansium fruit flavor.
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.
Compared with other domestic tea, the white tea has lighter fragrance and taste, which is probably the reason why the white tea is not popular in China. The white tea has unique but light fragrance, and if other plants are added in the processing process for processing, the quality of the white tea in the aspects of taste, fragrance, taste and the like is greatly improved.
The clausena lansium is commonly called as Chinese wampee fruit, also called as cortex phellodendri, is perennial evergreen small arbor of the genus clausena of the family Rutaceae, grows in cloud-mist-turning pollution-free mountainous areas, is mainly distributed in the southern subtropical areas south of the line of Return to the North, and is mainly produced in southern China, southwest, southern China, Guangdong New York, and the like. 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 product by using the clausena lansium not only can improve the quality of the white tea, but also 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
Aiming at the problems, the invention provides a processing method of a flower and fruit fragrant white tea rich in clausena lansium fruity, which comprises the steps of fresh leaf picking, sunning, natural withering, sunlight withering, low-temperature green elimination, rolling, primary drying and re-drying, so that the fresh leaves of a high-fragrance oolong tea variety and the fresh leaves of the clausena lansium have a synergistic effect, and further the quality and the health care value of the white tea are enhanced. The processing technology of the invention ensures that the prepared white tea product has the flower fragrance of oolong, has the composite flower and fruit fragrance of the clausena lansium fruit fragrance, has mellow and sweet taste and high health care value. The method has simple and easy operation, is beneficial to improving the quality of the white tea and effectively utilizing the phellodendron amurense rupr ex wight resources, and has good economic benefit and social benefit.
The invention is realized by the following technical scheme:
a processing method of a flower and fruit flavored white tea rich in clausena lansium fruit flavor comprises the following steps:
(1) picking fresh leaves: picking fresh leaves of one bud and one leaf and two leaves of a high-aroma oolong tea variety of an intercropped phellodendron amurense tea garden as raw materials;
(2) and (3) drying in the sun: uniformly spraying 1-2% edible acid on fresh leaves, wherein the amount of the edible acid is 30-50mL per kilogram of fresh leaves; spreading the fresh leaves treated with edible acid outdoors, and performing sunning under weak light for 40-80 min;
(3) naturally withering: washing the sunned leaves with distilled water, airing, spreading on an indoor withering rack which is ventilated on four sides and free of direct sunlight for natural withering;
(4) and (3) withering in sunlight: moving the naturally withered leaves indoors to the outdoors, and carrying out sunlight withering in the sun;
(5) and (3) low-temperature green elimination: feeding the withered leaves into a hot air low-temperature de-greening machine at 70-90 deg.C for 3-5min, and after de-greening, making the leaves soft, dark green, and removing green gas to show flower and fruit fragrance;
(6) rolling: uniformly spraying 0.5-1.5 wt% of decomposition enzyme on folium Isatidis at low temperature for 20-50 min; putting the low-temperature folium isatidis and the fresh leaves of the clausena lansium after the treatment of the lytic enzyme into a rolling machine for rolling;
(7) primary baking: putting the twisted leaves into a dryer, and putting the fresh leaves of the clausena lansium at the same time, wherein the primary drying temperature is higher and lower; taking out the mixed leaves after primary drying, cooling to room temperature, and then screening to remove the leaves of the clausena lansium;
(8) re-baking: drying the tea leaves after the mountain clausena lansium leaves are removed by screening at 50-60 ℃ until the water content is 4-6%, and cooling to room temperature to obtain the flower and fruit fragrant white tea.
In a further preferred embodiment of the present invention, in the step (6), the rolling is performed by first rolling under light pressure for 3-6min, standing in a rolling machine for 5-10min, then rolling under light pressure for 5-8min for the second time, and taking out the rolled leaves after standing in the rolling machine for the second time for 10-20 min.
In a further preferred embodiment of the present invention, in the step (6), the amount of the low-temperature folium isatidis added is 3/4-4/5% of the volume of the rolling machine, and the amount of the fresh leaves of clausena lansium is 1.5-2.0% of the weight of the low-temperature folium isatidis.
As a further preference of the invention, in the step (7), the temperature is firstly high and then low, and the mixing and baking are firstly carried out at the high temperature of 65-80 ℃ for 10-20min, and then the mixing and baking are carried out at the low temperature of 50-60 ℃ for 20-30 min.
In a more preferred aspect of the present invention, the amount of the fresh leaves of clausena lansium added in the step (7) is 2.5 to 4.5% of the weight of the rolled leaves.
As a further preferable mode of the invention, the time of the solar withering in the step (4) is selected from 8:00-10:00 in the morning and 4:30-6:00 in the afternoon of a fine day, during which the leaves are turned over for 2-3 times, and the withering is carried out until the water loss rate of the sun-dried green leaves is 20-40%.
As a further preferable mode of the invention, in the step (3), the spreading thickness of the sunned leaves is 2-4cm, the temperature of the withering chamber is controlled to be 20-25 ℃, the relative humidity of air is controlled to be 60-72%, the leaves are turned over for 3-5 times during the period, and the withering is carried out in the chamber for 3-4 hours.
In a further preferred embodiment of the present invention, in the step (6), the lyase is a mixture of cellulase, pectinase and papain in a mass ratio of 1-3:1: 1.
As a further preferred aspect of the present invention, in the step (2), the edible acid is citric acid or acetic acid.
As a further optimization of the invention, in the step (2), the fresh leaves are spread to have the thickness of 1-1.5cm, are dried in the sun for 20-30min under weak light, and have the water loss rate of 4-7%.
In the invention, the fresh leaves are fresh leaves of a high-aroma oolong tea variety which are intercropped in a Chinese wampee tea garden, the fresh tea leaves absorb the fruit aroma of Chinese wampee during the growth process, and the high-aroma oolong tea variety comprises golden peony, golden kwan-yin and plum blossom.
In the invention, the fermented leaves and the fresh leaves of the clausena lansium are uniformly mixed and then primarily dried, and after the primary drying is finished, the mixed leaves are screened by a winnowing machine, because the leaves of the clausena lansium are lighter than the tea leaves, after the treatment, the lighter leaves of the clausena lansium are on the upper layer, and the heavier tea leaves are on the lower layer, so that the leaves of the clausena lansium can be well removed.
The cortex phellodendri chinensis has a health care function, contains various nutritional ingredients including selenium, carotene, retinol, alkaloid, glycoside substances, riboflavin, thiamine, vitamin C, neocinnamide, zinc, manganese, iron and the like, has the health care functions of strengthening spleen, helping digestion, improving human immunity, reducing phlegm, relieving cough, dispelling wind, clearing heat, eliminating edema and the like, is compounded with tea leaves and Arenga pinnata powder into a unique flavor type in the tea leaf processing process to form special fragrance, has the functions of increasing fragrance, inhibiting bacteria and killing bacteria, and can obviously increase the flower and fruit fragrance of the tea leaves.
The invention has the beneficial effects that:
1. the white tea leaves processed by the method are compact, not only have the fragrance of oolong, but also have the fragrance of composite flowers and fruits with the fragrance of clausena lansium fruits, the soaked soup is yellow and clear in color, the leaf bottom is uniform, tender and bright, the taste is sweet and mellow, and the clausena lansium fresh leaves are matched in the processing process, so that the clausena lansium has the effects of dispelling wind and clearing heat, promoting diuresis and removing toxicity and the like, and has high health care value. The processing technology of the invention is simple and easy to operate, and the white tea product prepared by the processing method of the invention has strong flower and fruit fragrance, fresh, sweet and mellow taste and has the health care value of the clausena lansium.
2. The invention adopts the high-aroma oolong tea variety of the wild wampee tea garden as the raw material, the whole process of the fresh leaf growth absorbs the fruit aroma of the wild wampee, and the natural flower fragrance component and the absorbed fruit aroma contained in the fresh leaf are fully utilized; the adopted fresh leaves of the clausena lansium have the health care functions of strengthening spleen, helping digestion, improving human immunity, reducing phlegm, relieving cough, dispelling wind, clearing heat, eliminating edema and the like, and have high health care value. The invention effectively fuses the characteristics of the tea and the clausena lansium, so that the processed white tea is rich in various nutrient substances, and the drinking value of the white tea is effectively improved.
3. The invention develops the special tea product by using the fresh leaves of the clausena lansium, not only improves the quality and the health care value of the white tea, but also can fully utilize the resource of the clausena lansium, has important significance for promoting the benign development of the clausena lansium industrial chain, and has good economic benefit and social benefit.
4. According to the method, the low-temperature folium isatidis is treated by the lyase, the lyase plays a certain role in dissolving the cell wall of the low-temperature folium isatidis, the permeability of the cell wall can be improved, active nutrient substances in the cell wall can be released, the contents of substances such as extract, soluble sugar and free amino acid in tea soup can be increased, the content of tea polyphenol with astringent taste can be reduced, and the quality of tea can be improved; the method comprises the steps of uniformly mixing low-temperature folium isatidis and the fresh leaves of the clausena lansium after enzyme decomposition treatment, kneading, strictly controlling the technological parameter conditions of kneading, wherein the input amount of the kneaded tea leaves is 3/4-4/5 of the volume of a kneading machine, the addition amount of the fresh leaves of the clausena lansium is 1.5-2.0% of the weight of the low-temperature folium isatidis, kneading is carried out twice, partial cells of the low-temperature folium isatidis and the fresh leaves of the clausena lansium can be crushed, the toughness of the two raw materials is improved, leaf juice of the tea leaves and fresh leaf juice of the clausena lansium are mutually permeated, polyphenol oxidative polymerization is started, the aroma of the clausena lansium is gradually and fully absorbed by the tea leaves, standing and stacking are carried out after each kneading, the tea leaves better absorb the aroma of the clausena lansium, the flower fragrance of the tea leaves is improved, and the method can prevent the tea leaves from changing red and keeping the beautiful appearance.
5. The fresh leaves of the clausena lansium are put in the primary drying process, the temperature is controlled from high to low, the aroma of the clausena lansium can be emitted under the high-temperature environment at high temperature and permeates into the tea leaves, the aroma of the tea leaves is improved and enriched, the original content ingredients of the tea leaves are not damaged, the aromatic substances of the tea leaves are retained to a greater extent, the enzymatic oxidation reaction can be weakened by reducing the temperature, the fermentation strength and the fermentation speed are reduced, and the tea leaves have flower and fruit aroma and can also keep excellent taste and color quality.
6. The sun-dried green leaves are naturally withered and then withered in sunlight from indoor to outdoor, and the temperature and humidity are controlled, wherein the withering is to evaporate water in the sun-dried green leaves, promote chemical changes such as oxidation of polyphenol substances in the leaves and the like, and form good appearance characteristics and internal quality of white tea. The sun-dried green leaves naturally wither firstly and then undergo solar withering, the water loss speed of the sun-dried green leaves can be well controlled from indoor to outdoor, if the water loss speed of the leaves is too high at the beginning, the time spent in the withering process is too short, the defect of the physiological change of the sun-dried green leaves is easily caused, and therefore the finished tea is withered yellow and green in color and has a green and astringent taste; if the water loss speed is too low, the withering process is too long, and the sun-dried leaves are excessively changed in a rational manner, so that the finished tea is dark in color, low and light in fragrance. The withering mode can effectively shorten withering time and improve the quality of tea, in the withering process, the activity of enzyme substances in the sun-dried green leaves is enhanced, components such as starch, protein and insoluble pectin are promoted to be decomposed, converted and the like, substances such as glucose, amino acid and soluble pectin are generated, the quality of finished tea is effectively improved, and grass smell of the sun-dried green leaves is promoted to fade to generate flower and fruit fragrance.
7. The invention can fully kill germs on the surface of the fresh leaves and also can destroy partial cell walls of the fresh leaves by treating the fresh leaves with edible acid, so that the nutrient substances of the finished tea are easier to be soaked.
8. The invention treats the fresh leaves with acid in the sun-drying process, partial cell walls of the fresh leaves are destroyed, the subsequent low-temperature green elimination time can be effectively reduced, the production efficiency is effectively improved, and in the low-temperature green elimination process, as partial cell walls are destroyed, the activity of oxidase in the withered leaves can be better passivated in the low-temperature green elimination process, the enzymatic oxidation of substances such as tea polyphenol in the withered leaves is inhibited, so that the effective components in the finished tea are more than those of common tea, and the formation of good aroma is promoted.
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 processing method of a flower and fruit flavored white tea rich in clausena lansium fruit flavor comprises the following steps:
(1) picking fresh leaves: picking fresh leaves of one bud and one leaf and two leaves of a gold peony tea tree variety of an intercropped phellodendron amurense tea garden as raw materials; the fresh leaves are the fresh leaves of the golden peony tea tree variety which are intercropped in the Chinese wampee tea garden, and the fresh leaves absorb the fruit fragrance of the Chinese wampee during the growth process;
(2) and (3) drying in the sun: uniformly spraying acetic acid with the mass concentration of 1% on the fresh leaves, wherein the dosage of the acetic acid is 45mL per kilogram of the fresh leaves; spreading the acid-treated fresh leaves outdoors with a thickness of 1.2cm, and sunning under weak light for 25min to obtain fresh leaves with a water loss rate of 5%;
(3) naturally withering: washing the green-sun leaves with distilled water, airing, spreading on an indoor withering frame which is ventilated on four sides and free of direct sunlight for natural withering, wherein the spreading thickness of the green-sun leaves is 3cm, the temperature of a withering chamber is controlled to be 22 ℃, the relative humidity of air is 63%, and the leaves are turned over for 4 times during the period, and are withered indoors for 3.8 hours;
(4) and (3) withering in sunlight: moving the naturally withered sun-dried leaves indoors to the outdoors, carrying out sun-light withering under the sun, wherein the time is selected from 8:00-10:00 in the morning and 4:30-6:00 in the afternoon of sunny days, and the leaves are turned over for 3 times during the sun-light withering until the water loss rate of the sun-dried leaves is 25%;
(5) and (3) low-temperature green elimination: feeding the withered leaves into a hot air low-temperature de-greening machine at 75 ℃ for 4min, and after de-greening is completed, removing green leaves at low temperature, wherein the leaves are soft, the leaves are dark green, the green gas is removed, and the fragrance of flowers and fruits is displayed;
(6) rolling: uniformly spraying 1.2% of decomposition enzyme on the low-temperature folium Isatidis for 40min, wherein the decomposition enzyme is prepared by mixing cellulase, pectinase and papain in a mass ratio of 2:1: 1; putting the low-temperature folium isatidis and the fresh leaves of the clausena lansium after the treatment of the decomposition enzyme into a rolling machine for rolling, wherein the amount of the low-temperature folium isatidis added accounts for 4/5 of the volume of the rolling machine, the addition amount of the fresh leaves of the clausena lansium is 1.5 percent of the weight of the low-temperature folium isatidis, firstly rolling for 4min under light pressure, standing still for 6min in the rolling machine, then rolling for 8min under light pressure for the second time, and taking out the rolled leaves after standing still for 15min in the rolling machine for the second time;
(7) primary baking: putting the rolled leaves into a dryer, and simultaneously putting the fresh leaves of the Japanese wampee, wherein the amount of the fresh leaves of the Japanese wampee is 3% of the weight of the rolled leaves, the primary drying temperature is firstly high and then low, firstly mixing and drying at a high temperature of 70 ℃ for 14min, and then mixing and drying at a low temperature of 55 ℃ for 25 min; after primary drying, taking out the mixed leaves, cooling to room temperature, screening the mixed leaves by using a winnowing machine, wherein the processed leaves are lighter than the tea leaves, and the light leaves are on the upper layer and the heavy tea leaves are on the lower layer, so that the leaves can be well removed;
(8) re-baking: drying the tea leaves after the leaves of the clausena lansium are removed by screening at 50 ℃ until the water content is 6%, and cooling to room temperature to obtain the flower and fruit fragrant white tea rich in the fruit fragrance of the clausena lansium.
Example 2
A processing method of a flower and fruit flavored white tea rich in clausena lansium fruit flavor comprises the following steps:
(1) picking fresh leaves: picking fresh leaves of one bud and one leaf and two leaves of a gold peony tea tree variety of an intercropped phellodendron amurense tea garden as raw materials; the fresh leaves are the fresh leaves of the golden peony tea tree variety which are intercropped in the Chinese wampee tea garden, and the fresh leaves absorb the fruit fragrance of the Chinese wampee during the growth process;
(2) and (3) drying in the sun: uniformly spraying acetic acid with the mass concentration of 1.5% on the fresh leaves, wherein the dosage of the acetic acid is 40mL per kilogram of the fresh leaves; spreading the acid-treated fresh leaves outdoors with a thickness of 1.5cm, and drying in the sun for 20min under weak light, wherein the water loss rate of the fresh leaves is 7%;
(3) naturally withering: washing the green-sun leaves with distilled water, airing, spreading on an indoor withering frame which is ventilated on four sides and free of direct sunlight for natural withering, wherein the spreading thickness of the green-sun leaves is 2cm, the temperature of a withering chamber is controlled to be 25 ℃, the relative humidity of air is 60%, and the leaves are turned over for 3 times in the period, and are withered for 4 hours indoors;
(4) and (3) withering in sunlight: moving the naturally withered sun-dried leaves indoors to the outdoors, carrying out sun-light withering under the sun, wherein the time is selected from 8:00-10:00 in the morning and 4:30-6:00 in the afternoon of sunny days, and turning over the leaves for 2 times during the period until the water loss rate of the sun-dried leaves is 20%;
(5) and (3) low-temperature green elimination: feeding the withered leaves into a hot air low-temperature de-greening machine at 85 ℃ for 5min, and after de-greening is completed, removing green leaves at low temperature, wherein the leaves are soft, the leaves are dark green, the green gas is removed, and the fragrance of flowers and fruits is displayed;
(6) rolling: uniformly spraying 0.5% of decomposition enzyme on the low-temperature folium isatidis for 35min, wherein the decomposition enzyme is prepared by mixing cellulase, pectinase and papain in a mass ratio of 3:1: 1; putting the low-temperature folium isatidis and the fresh leaves of the clausena lansium after the treatment of the decomposition enzyme into a rolling machine for rolling, wherein the amount of the low-temperature folium isatidis added accounts for 3/4 of the volume of the rolling machine, the addition amount of the fresh leaves of the clausena lansium is 1.8 percent of the weight of the low-temperature folium isatidis, firstly rolling for 3min under light pressure, standing for 10min in the rolling machine, then rolling for 6min under light pressure for the second time, and taking out the rolled leaves after standing for 10min in the rolling machine for the second time;
(7) primary baking: putting the rolled leaves into a dryer, and simultaneously putting the fresh leaves of the clausena lansium in an amount which is 4% of the weight of the rolled leaves, wherein the initial drying temperature is firstly high and then low, mixing and drying at the high temperature of 75 ℃ for 10min, and then mixing and drying at the low temperature of 50 ℃ for 30 min; after primary drying, taking out the mixed leaves, cooling to room temperature, screening the mixed leaves by using a winnowing machine, wherein the processed leaves are lighter than the tea leaves, and the light leaves are on the upper layer and the heavy tea leaves are on the lower layer, so that the leaves can be well removed;
(8) re-baking: drying the tea leaves after the clausena lansium leaves are removed by screening at 55 ℃ until the water content is 6%, and cooling to room temperature to obtain the flower and fruit fragrant white tea rich in clausena lansium fruit fragrance.
Example 3
A processing method of a flower and fruit flavored white tea rich in clausena lansium fruit flavor comprises the following steps:
(1) picking fresh leaves: picking fresh leaves of one bud and one leaf and two leaves of a golden kwan tea tree variety of an intercropping phellodendron amurense tea garden as raw materials; the fresh leaves are fresh leaves of a golden kwan tea tree variety which are intercropped in a Chinese wampee tea garden, and the fresh leaves absorb the fruit fragrance of Chinese wampee during the growth process;
(2) and (3) drying in the sun: uniformly spraying citric acid with the mass concentration of 1.2% on fresh leaves, wherein the dosage of the citric acid is 50mL per kilogram of the fresh leaves; spreading the acid-treated fresh leaves outdoors with a thickness of 1cm, and drying in the sun for 20min under weak light, wherein the water loss rate of the fresh leaves is 5%;
(3) naturally withering: washing the green-sun leaves with distilled water, airing, spreading on an indoor withering frame which is ventilated on four sides and free of direct sunlight for natural withering, wherein the spreading thickness of the green-sun leaves is 4cm, the temperature of a withering chamber is controlled to be 22 ℃, the relative humidity of air is 65%, and the leaves are turned over for 4 times in the period, and are withered for 3 hours indoors;
(4) and (3) withering in sunlight: moving the naturally withered sun-dried leaves indoors to the outdoors, carrying out sun-light withering under the sun, wherein the time is selected from 8:00-10:00 in the morning and 4:30-6:00 in the afternoon of sunny days, and turning over the leaves for 2 times during the period until the water loss rate of the sun-dried leaves is 35%;
(5) and (3) low-temperature green elimination: feeding the withered leaves into a hot air low-temperature de-greening machine at 90 ℃ for 4min, and after de-greening is completed, removing green leaves at low temperature, wherein the leaves are soft, the leaves are dark green, the green gas is removed, and the fragrance of flowers and fruits is displayed;
(6) rolling: uniformly spraying 0.5% of decomposition enzyme on the low-temperature folium isatidis for 20min, wherein the decomposition enzyme is prepared by mixing cellulase, pectinase and papain in a mass ratio of 2.5:1: 1; putting the low-temperature folium isatidis and the fresh leaves of the clausena lansium after the treatment of the decomposition enzyme into a rolling machine for rolling, wherein the amount of the low-temperature folium isatidis added accounts for 4/5 of the volume of the rolling machine, the addition amount of the fresh leaves of the clausena lansium is 1.5 percent of the weight of the low-temperature folium isatidis, firstly rolling for 6min under light pressure, standing for 5min in the rolling machine, then rolling for 5min under light pressure for the second time, and taking out the rolled leaves after standing for 15min in the rolling machine for the second time;
(7) primary baking: putting the rolled leaves into a dryer, and simultaneously putting the fresh leaves of the clausena lansium in an amount which is 2.5 percent of the weight of the rolled leaves, wherein the initial drying temperature is firstly high and then low, mixing and drying at the high temperature of 75 ℃ for 20min, and then mixing and drying at the low temperature of 55 ℃ for 28 min; after primary drying, taking out the mixed leaves, cooling to room temperature, screening the mixed leaves by using a winnowing machine, wherein the processed leaves are lighter than the tea leaves, and the light leaves are on the upper layer and the heavy tea leaves are on the lower layer, so that the leaves can be well removed;
(8) re-baking: drying the tea leaves after the leaves of the clausena lansium are removed by screening at 60 ℃ until the water content is 5%, and cooling to room temperature to obtain the flower and fruit fragrant white tea rich in the fruit fragrance of the clausena lansium.
Example 4
A processing method of a flower and fruit flavored white tea rich in clausena lansium fruit flavor comprises the following steps:
(1) picking fresh leaves: picking fresh leaves of one bud and one leaf and two leaves of a golden kwan tea tree variety of an intercropping phellodendron amurense tea garden as raw materials; the fresh leaves are fresh leaves of a golden kwan tea tree variety which are intercropped in a Chinese wampee tea garden, and the fresh leaves absorb the fruit fragrance of Chinese wampee during the growth process;
(2) and (3) drying in the sun: uniformly spraying citric acid with the mass concentration of 2% on fresh leaves, wherein the dosage of the citric acid is 50mL per kilogram of the fresh leaves; spreading the acid-treated fresh leaves outdoors with a thickness of 1.5cm, and drying in the sun for 28min under weak light, wherein the water loss rate of the fresh leaves is 7%;
(3) naturally withering: washing the green-sun leaves with distilled water, airing, spreading on an indoor withering frame which is ventilated on four sides and free of direct sunlight for natural withering, wherein the spreading thickness of the green-sun leaves is 4cm, the temperature of a withering chamber is controlled to be 20 ℃, the relative humidity of air is 72%, and the leaves are turned for 5 times in the period, and are withered for 3.2 hours indoors;
(4) and (3) withering in sunlight: moving the naturally withered sun-dried leaves indoors to the outdoors, carrying out sun-light withering under the sun, wherein the time is selected from 8:00-10:00 in the morning and 4:30-6:00 in the afternoon of sunny days, and the leaves are turned over for 3 times during the sun-light withering until the water loss rate of the sun-dried leaves is 30%;
(5) and (3) low-temperature green elimination: feeding the withered leaves into a hot air low-temperature de-greening machine at 70 ℃ for 5min, and after de-greening is completed, removing green leaves at low temperature, wherein the leaves are soft, the leaves are dark green, the green gas is removed, and the fragrance of flowers and fruits is displayed;
(6) rolling: uniformly spraying 1.5% of decomposition enzyme on the low-temperature folium Ilicis Purpureae for 25min, wherein the decomposition enzyme is prepared by mixing cellulase, pectinase and papain at a mass ratio of 1:1: 1; putting the low-temperature folium isatidis and the fresh leaves of the clausena lansium after the treatment of the decomposition enzyme into a rolling machine for rolling, wherein the amount of the low-temperature folium isatidis added accounts for 4/5 of the volume of the rolling machine, the addition amount of the fresh leaves of the clausena lansium accounts for 2.0% of the weight of the low-temperature folium isatidis, firstly rolling for 6min under light pressure, standing for 5min in the rolling machine, then rolling for 8min under light pressure for the second time, and taking out the rolled leaves after standing for 20min in the rolling machine for the second time;
(7) primary baking: putting the rolled leaves into a dryer, and simultaneously putting the fresh leaves of the Japanese wampee, wherein the amount of the fresh leaves of the Japanese wampee is 4.5% of the weight of the rolled leaves, the primary drying temperature is firstly high and then low, firstly mixing and drying at a high temperature of 65 ℃ for 15min, and then mixing and drying at a low temperature of 60 ℃ for 30 min; after primary drying, taking out the mixed leaves, cooling to room temperature, screening the mixed leaves by using a winnowing machine, wherein the processed leaves are lighter than the tea leaves, and the light leaves are on the upper layer and the heavy tea leaves are on the lower layer, so that the leaves can be well removed;
(8) re-baking: drying the tea leaves after the leaves of the clausena lansium are removed by screening at 60 ℃ until the water content is 4%, and cooling to room temperature to obtain the flower and fruit fragrant white tea rich in the fruit fragrance of the clausena lansium.
Example 5
A processing method of a flower and fruit flavored white tea rich in clausena lansium fruit flavor 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 plum tree in an intercropped phellodendron tea garden as raw materials; the fresh leaves are the fresh leaves of the tea tree variety, namely the plum planted in the phellodendron amurense tea garden, and absorb the fruit fragrance of the phellodendron amurense during the growth process;
(2) and (3) drying in the sun: uniformly spraying acetic acid with the mass concentration of 2% on the fresh leaves, wherein the dosage of the acetic acid is 30 per kilogram of the fresh leaves; spreading the acid-treated fresh leaves outdoors with a thickness of 1.5cm, and drying in the sun for 30min under weak light, wherein the water loss rate of the fresh leaves is 6%;
(3) naturally withering: washing the green-sun leaves with distilled water, airing, spreading on an indoor withering frame which is ventilated on four sides and free of direct sunlight for natural withering, wherein the spreading thickness of the green-sun leaves is 2cm, the temperature of a withering chamber is controlled to be 25 ℃, the relative humidity of air is 68%, and the leaves are turned over for 5 times in the period, and are withered for 3.5 hours indoors;
(4) and (3) withering in sunlight: moving the naturally withered sun-dried leaves indoors to the outdoors, carrying out sun-light withering under the sun, wherein the time is selected from 8:00-10:00 in the morning and 4:30-6:00 in the afternoon of sunny days, and turning over the leaves for 2 times during the period until the water loss rate of the sun-dried leaves is 40%;
(5) and (3) low-temperature green elimination: feeding the withered leaves into a hot air low-temperature de-greening machine at 80 ℃ for 3min, and after de-greening is completed, removing green leaves at low temperature, wherein the leaves are soft, the leaves are dark green, the green gas is removed, and the fragrance of flowers and fruits is displayed;
(6) rolling: uniformly spraying 1% of a decomposition enzyme on the low-temperature folium isatidis for 50min, wherein the decomposition enzyme is prepared by mixing cellulase, pectinase and papain in a mass ratio of 1.5:1: 1; putting the low-temperature folium isatidis and the fresh leaves of the clausena lansium after the treatment of the decomposition enzyme into a rolling machine for rolling, wherein the amount of the low-temperature folium isatidis added accounts for 3/4 of the volume of the rolling machine, the addition amount of the fresh leaves of the clausena lansium is 1.8 percent of the weight of the low-temperature folium isatidis, firstly rolling for 4min under light pressure, standing for 10min in the rolling machine, then rolling for 5min under light pressure for the second time, and taking out the rolled leaves after standing for 12min in the rolling machine for the second time;
(7) primary baking: putting the rolled leaves into a dryer, and simultaneously putting the fresh leaves of the Japanese wampee, wherein the amount of the fresh leaves of the Japanese wampee is 3.5% of the weight of the rolled leaves, the primary drying temperature is firstly high and then low, mixing and drying are carried out at the high temperature of 80 ℃ for 10min, and then mixing and drying are carried out at the low temperature of 60 ℃ for 25 min; after primary drying, taking out the mixed leaves, cooling to room temperature, screening the mixed leaves by using a winnowing machine, wherein the processed leaves are lighter than the tea leaves, and the light leaves are on the upper layer and the heavy tea leaves are on the lower layer, so that the leaves can be well removed;
(8) re-baking: drying the tea leaves after the clausena lansium leaves are removed by screening at 54 ℃ until the water content is 4%, and cooling to room temperature to obtain the flower and fruit fragrant white tea rich in clausena lansium fruit fragrance.
Test 1
The flower and fruit flavored white tea rich in clausena lansium fruity, which is processed in the examples 1 to 5, is subjected to sensory evaluation, and white tea obtained by processing fresh leaves of an oolong tea variety by a traditional processing method is used as a control, the sensory evaluation of the tea is carried out according to a tea sensory evaluation method of GB/T23776-2018, and the test results are shown in a table 1:
table 1 examples 1-5 and sensory evaluation of the control
As can be seen from the sensory evaluation table in table 1, the fig-flavor white tea rich in clausena lansium fruity obtained by the processing method of the embodiments 1 to 5 of the present invention is significantly superior to the conventional white tea processed from fresh leaves of oolong tea tree varieties alone in appearance, flavor, taste and leaf bottom, and particularly, the fig flavor is significant and long-lasting in flavor and taste, and the taste is fresh, sweet and refreshing. While the white tea processed by only using the fresh leaves of the oolong tea variety has low fragrance and slightly bitter taste. In the invention, the flower and fruit flavored white tea rich in the fruit flavor of the clausena lansium processed by the processing method is compact and uniform in appearance when not soaked, and after soaking, the soup is yellow and clear in color, obvious in flower and fruit flavor, mellow in taste, and red, uniform and soft in leaf bottom. According to the invention, the unique aroma, health preserving effect and medicinal value of the fresh leaves of the clausena lansium are utilized, the quality of the white tea of the oolong tea variety is improved, the processed new product has mellow taste and yellow and clear soup color, and the processed product has the flower aroma of oolong tea and the aroma of the compound flowers and fruits with the fruit aroma of the clausena lansium and also has the health care value; meanwhile, the improvement of the quality not only improves the economic benefit of the tea enterprise, but also fully utilizes the phellodendron amurense rupr ex hance resources, has important significance for promoting the benign development of the phellodendron amurense rupr ex hance industrial chain, and has good economic benefit and social benefit.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and the like that are within the spirit and principle of the present invention are included in the present invention.
Claims (10)
1. A processing method of a flower and fruit flavored white tea rich in clausena lansium fruit flavor is characterized by comprising the following steps:
(1) picking fresh leaves: picking fresh leaves of one bud and one leaf and two leaves of a high-aroma oolong tea variety of an intercropped phellodendron amurense tea garden as raw materials;
(2) and (3) drying in the sun: uniformly spraying 1-2% edible acid on fresh leaves, wherein the amount of the edible acid is 30-50mL per kilogram of fresh leaves; spreading the fresh leaves treated with edible acid outdoors, and performing sunning under weak light for 40-80 min;
(3) naturally withering: washing the sunned leaves with distilled water, airing, spreading on an indoor withering rack which is ventilated on four sides and free of direct sunlight for natural withering;
(4) and (3) withering in sunlight: moving the naturally withered leaves indoors to the outdoors, and carrying out sunlight withering in the sun;
(5) and (3) low-temperature green elimination: feeding the withered leaves into a hot air low-temperature de-greening machine at 70-90 deg.C for 3-5min, and after de-greening, making the leaves soft, dark green, and removing green gas to show flower and fruit fragrance;
(6) rolling: uniformly spraying 0.5-1.5 wt% of decomposition enzyme on folium Isatidis at low temperature for 20-50 min; putting the low-temperature folium isatidis and the fresh leaves of the clausena lansium after the treatment of the lytic enzyme into a rolling machine for rolling;
(7) primary baking: putting the twisted leaves into a dryer, and putting the fresh leaves of the clausena lansium at the same time, wherein the primary drying temperature is higher and lower; taking out the mixed leaves after primary drying, cooling to room temperature, and then screening to remove the leaves of the clausena lansium;
(8) re-baking: drying the tea leaves after the mountain clausena lansium leaves are removed by screening at 50-60 ℃ until the water content is 4-6%, and cooling to room temperature to obtain the flower and fruit fragrant white tea.
2. The processing method of the fig-flavor white tea rich in clausena lansium fruity according to claim 1, wherein the rolling in the step (6) comprises firstly rolling under light pressure for 3-6min, standing in a rolling machine for 5-10min, then rolling under light pressure for 5-8min for the second time, and taking out the rolled leaves after standing in the rolling machine for 10-20min for the second time.
3. The processing method of the fig-flavor white tea rich in the clausena lansium fruity flavor as claimed in claim 1, wherein the amount of the low-temperature folium isatidis added in the step (6) accounts for 3/4-4/5 of the volume of the rolling machine, and the addition amount of the fresh leaves of the clausena lansium is 1.5-2.0% of the weight of the low-temperature folium isatidis.
4. The processing method of the fig-flavor white tea rich in clausena lansium fruity according to claim 1, wherein the temperature in the step (7) is higher and lower, and the step of mixing and drying is that the mixture is firstly mixed and dried at the high temperature of 65-80 ℃ for 10-20min, and then mixed and dried at the low temperature of 50-60 ℃ for 20-30 min.
5. The processing method of the fig-flavor white tea rich in clausena lansium fruity according to claim 1, wherein the amount of fresh leaves of clausena lansium added in the step (7) is 2.5-4.5% of the weight of the twisted leaves.
6. The processing method of the fig-flavor white tea rich in clausena lansium fruity flavor as claimed in claim 1, wherein the time of the solar withering in the step (4) is selected from 8:00-10:00 in the morning and 4:30-6:00 in the afternoon of a sunny day, during which the leaves are turned over for 2-3 times, and the withering is carried out until the water loss rate of the sun-dried leaves is 20-40%.
7. The processing method of the fig-flavor white tea rich in the clausena lansium fruity flavor as claimed in claim 1, wherein the spreading thickness of the sun-dried green leaves in the step (3) is 2-4cm, the temperature of the withering chamber is controlled to be 20-25 ℃, the relative humidity of air is controlled to be 60-72%, the leaves are turned over 3-5 times during the period, and the withering is carried out in the chamber for 3-4 hours.
8. The processing method of the fig-flavor white tea rich in clausena lansium fruity according to claim 1, wherein the lyase in the step (6) is formed by mixing cellulase, pectinase and papain in a mass ratio of 1-3:1: 1.
9. The processing method of the fig-flavor white tea rich in clausena lansium fruity according to claim 1, wherein the edible acid in the step (2) is citric acid or acetic acid.
10. The processing method of the fig-flavor white tea rich in clausena lansium fruity according to claim 1, wherein in the step (2), the fresh leaves are spread at a thickness of 1-1.5cm, and are dried in the sun for 20-30min under weak light, and the water loss rate of the fresh leaves is 4-7%.
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