CN113575700A

CN113575700A - Post-fermented dark tea and processing method thereof

Info

Publication number: CN113575700A
Application number: CN202110632121.8A
Authority: CN
Inventors: 陈金辉; 罗月红; 廖侦成; 穆小婷; 徐吉祥; 黄自通
Original assignee: Qingyuan Polytechnic
Current assignee: Qingyuan Polytechnic
Priority date: 2019-01-04
Filing date: 2019-01-04
Publication date: 2021-11-02
Anticipated expiration: 2039-01-04
Also published as: CN109619221A; CN113575700B; CN109619221B

Abstract

This application is a divisional application of 201910006366.2. The application belongs to the field of tea processing and discloses post-fermented dark tea and a processing method thereof. The processing method of the post-fermented dark tea comprises the following steps: picking fresh tea leaves; de-enzyming; rolling; baking; sorting; steaming in a steamer; rolling again; drying again; performing after-fermentation to obtain the after-fermented dark tea. The processing method of the dark tea simplifies the processing technology, shortens the processing time, and simultaneously keeps the advantages of storage resistance, mellow taste and long storage time of the dark tea.

Description

Post-fermented dark tea and processing method thereof

The application is a divisional application of Chinese application with the application number of 201910006366.2, the application date of 2019, 1 month and 4 days, and the invention name of 'a blended tea and a processing method thereof'.

Technical Field

The invention belongs to the field of tea processing, and particularly relates to post-fermented dark tea and a processing method thereof.

Background

The dark tea is one of the main tea in China, is a product prepared by picking new and old leaves of tea trees, and performing typical processes such as enzyme deactivation, rolling, pile fermentation (fermentation), drying and the like, and belongs to the fully fermented tea. Compared with the green tea processing technology, the black tea processing technology comprises a fermentation process, during pile fermentation and after fermentation, natural substances in the tea are converted to form various color, aroma and taste substances, so that the black tea has the quality characteristics of mellow taste and slight astringency. In the traditional dark tea processing technology, the pile fermentation time is long, the management cost is high, and in addition, the bitter taste of the dark tea also influences the popularization of the dark tea in the market. Therefore, it is necessary to adjust the production process and reduce the bitter taste of dark green tea.

Green tea is also one of the main teas in china. The retention amount of tea polyphenol, catechin and the like in the green tea can reach more than 85 percent of fresh tea, chlorophyll is retained by about 50 percent, the loss of vitamins is less, and the green tea has the characteristics of green tea leaves with clear soup and strong taste astringency. The green tea has special effects of resisting aging, preventing and resisting cancer, sterilizing, diminishing inflammation, reducing weight and the like. For example, the catechin with higher content in the green tea can enter the whole body through blood circulation, strengthen metabolism, enhance the oxidation of fat and energy consumption so as to achieve the effect of inhibiting obesity, particularly has better inhibiting effect on visceral fat, and can achieve ideal weight-reducing effect. Although the current green tea product has a good health-preserving effect, the green tea has a heavy bitter taste (the bitter taste of green tea in summer and autumn is more serious than that of the green tea in spring), has a large stimulation effect on gastrointestinal tracts (can cause gastrointestinal discomfort), and influences the popularization and drinking of the green tea to a certain extent.

Black tea belongs to the whole fermentation tea, and is prepared by using proper tea tree fresh teeth leaves as raw materials and refining the tea through a series of processes such as withering, rolling (cutting), fermentation, drying and the like. Black tea is famous for red tea soup and tea bottom color after being brewed by dry tea. The black tea has enzymatic oxidation reaction of tea polyphenol during processing, the change of chemical components in fresh leaves is larger, the tea polyphenol is reduced by more than 80%, new components such as theaflavin, thearubigins and the like are generated, and aroma substances which are obviously increased compared with the fresh leaves are formed. Therefore, the black tea has the characteristics of black tea, red soup, red leaves and mellow sweet taste. However, the processing technology of black tea also causes a plurality of nutrient substances in the tea, such as vitamin C, to be greatly damaged.

Generally, dark tea, green tea and black tea are all made from plants of the genus Camellia of the family Theaceae. The tea product prepared by using plants except the plants in the genus of camellia in the family of camellia is poor in taste, the tea is easy to break in the processing process, the shaping difficulty is high, the economic value of the product is not high, and the social acceptance is low, so that at present, few reports are made on the preparation of green tea by using plants except the plants in the genus of camellia in the family of camellia.

The red-to-light ratio of the tooth and the leaf (Cleyera lippinggensis), which belongs to the plant of the genus Henbergia of the Theaceae family, grows in mountain dense forest with the elevation of 250-1500 m or sparse forest at the valley brook side, is a variety of the red-to-light ratio, has obvious sawteeth at the leaf margin, and has short and soft hair thinning from the terminal bud, the twig and the leaf stalk, and sometimes the flower stalk also has short and soft hair thinning from the root. Many tea plants are available, but there are not many varieties of tea leaves other than the variety of tea trees of the genus camellia of the family theaceae which can be used for processing tea leaves. The tooth leaf red-light ratio is a plant of the genus erythrobiphenol of the family Theaceae, and at present, no product or research report for preparing tea leaves by utilizing the tooth leaf red-light ratio leaves exists for a while.

Disclosure of Invention

The invention aims to provide a blended tea obtained by blending green tea with the tooth leaf red-to-red ratio with black tea, green tea or black tea and a preparation method thereof. Through blending, a new tea variety with higher nutritive value and better taste is obtained.

The technical scheme adopted by the invention is as follows:

a blended tea is prepared by blending green tea with red/light ratio of folium odontitis and black tea, green tea or black tea, wherein the green tea with red/light ratio of folium odontitis is tender bud with red/light ratio of folium odontitis and fresh leaves with five leaves not more than one bud are prepared by processing green tea.

The inventor researches and finds that the red and pale of the dentate leaves are higher in soluble sugar content and lower in caffeine content than the leaves. The green tea prepared from the leaves of the Bidens dranthema and the Bidens dranthema is matched with other tea leaves, so that the taste can be improved, the content of caffeine in tea products can be reduced, and special effects of aging prevention, cancer resistance, sterilization, inflammation diminishing, weight losing and the like can be given to the matched tea. Wherein, the red and light of the dentate leaves is matched with the green tea and the black tea; or mixing folium odontoidis red and green tea with common green tea; or mixing the red and light of the odontobutis with the green tea and the black tea. The black tea, green tea or dark tea can be prepared by conventional methods. By blending, a new tea variety with higher nutritive value and better taste can be obtained. The new blended tea product developed by the invention has good market prospect.

The tea blending is the operation of blending products with certain commonalities and different shapes and qualities together by selecting the short products, beautifying the shapes, homogenizing the colors, enhancing the fragrance or enriching the taste of the products through the sensory experience and the blending technology of tea evaluators; the tea which does not accord with the matching requirement is screened, cut, fanned or re-fired to meet the requirement, so as to achieve the purpose of conforming to the goods sample. The tea blending can improve the quality of tea, stabilize the quality of tea, enlarge the source of goods, increase the quantity and obtain higher economic benefit.

Generally, the purpose of blending is to enhance the attributes of one or more aspects, if sold as a product, by simply making the product appear substantially uniform from batch to batch. When the blending is carried out, besides mixing, technicians in the industry can also carry out blending processing according to needs, so that the blended product is more excellent in aspects of appearance, color, fragrance and the like.

Preferably, the blended tea is composed of the mixed tea of the red and green tea of the tooth leaf and the black tea, the green tea or the black tea, wherein the use amount of the red and green tea of the tooth leaf is 1 to 4 parts by weight, the use amount of the black tea, the green tea or the black tea is 6 to 9 parts by weight, and the total amount is 10 parts by weight.

For example, the blending tea obtained by blending the odontoid red tea with the green tea and the black tea can improve the catechin content in the post-fermented tea, reduce the caffeine content, overcome the slight bitter taste of the black tea and obtain a new blending black tea product with storage resistance, mellow taste, excellent aftertaste effect and aromatic smell.

Preferably, the processing method of the red-to-light ratio of the odontobalite to the green tea comprises the following steps:

(1) picking: picking tender shoots with red-to-light ratio of dental leaves and fresh leaves with less than one bud and five leaves of the plant in the family Theaceae;

(2) de-enzyming: fast de-enzyming at 250-270 deg.c for 8-10 min to obtain de-enzymed leaf;

(3) primary rolling: kneading leaves (enzyme-removed leaves) with different kneading forces according to the old and tender condition of the leaves, kneading the tender leaves lightly, kneading the old leaves heavily until the tea juice adheres to the leaves and the hands feel smooth and sticky;

(4) primary baking: drying to reduce the water content of the leaves to 30-40%;

(5) and (3) rolling again: spreading the primarily baked leaves for cooling, kneading again, kneading the tender leaves lightly, kneading the old leaves heavily until more than 95% of the leaves are curled into strips;

(6) and (3) drying again: drying until the water content of the leaves is lower than 6%, and preparing the green tea with the red-light ratio of the dentate leaves.

The red-light ratio of the tooth leaves is that of the Theaceae plant, and the inventor researches and discovers that the soluble sugar content of a green tea product obtained by de-enzyming, rolling and drying the leaves is as high as 10.1%. After the leaf green tea product is brewed and drunk, the aftertaste is remarkable, the aromatic smell is strong, and the leaf green tea product is a new plant beverage product worthy of popularization.

However, according to the research of the inventor, the main difficulty in processing green tea by using the red-shade ratio of the dentate leaves is that: 1. the tea is easy to break in the processing process, and the shaping difficulty is high; 2. proper rolling strength and time are determined according to the physicochemical characteristics of the red-light ratio of the dentate leaves to the fresh leaves so as to ensure that the processed product is suitable for brewing and drinking.

In order to solve the problems that tea is fragile, the shaping difficulty is high, and the proper cell rupture rate is difficult to achieve, the method adopted by the invention comprises the following steps: (1) kneading with different kneading force according to the tea leaf tenderness degree, wherein tender leaves are soft, and old leaves are hard; (2) and rolling in a fractional rolling mode. After the primary rolling, the leaves are primarily baked to reduce the moisture of the leaves to 30-40%, and then the leaves after primary baking and spreading are secondarily rolled. The toughness of the primarily baked leaves is increased, and the leaves are not easy to break during the secondary rolling. (3) The method of drying by times is adopted and is carried out alternately with 2 times of rolling. After primary drying, the tea leaves are spread out, and the moisture in different parts of the stems and the leaves has sufficient time to be redistributed. If the leaves are dried at one time, the leaves are dry outside and wet inside, and some leaves are dried but the stems are not dry, so the leaves are not storage-resistant and are easy to deteriorate. Meanwhile, after primary drying and spreading for cooling, the toughness of the leaves is increased, and the leaves are not easy to break and easier to shape during secondary rolling.

Preferably, the red-to-red ratio of the fresh leaves is not more than one bud and five leaves. Generally, the red and light of the tooth leaves of more than one bud and five leaves are older than the fresh leaves, and if the old leaves of more than one bud and five leaves are processed, the product quality is reduced: the tea has reduced flavor and fragrance, and is more difficult to shape during rolling.

Preferably, the fresh leaf picking criteria are one bud one leaf, one bud two leaves, one bud three leaves, one bud four leaves and/or one bud five leaves, adjusted according to green tea production grades.

Preferably, the invention adopts a cold kneading technology to carry out primary kneading on the green removed leaves: namely, the enzyme-removed leaves are rolled after being spread and cooled; and (3) performing primary rolling on the killed leaves by using a hot rolling technology (after the killed leaves are not cooled).

The rolling can be carried out by adopting a machine or a hand. In order to reduce the breakage rate of the leaves, the leaves are twisted by different twisting forces according to the old and tender conditions of the leaves, the tender leaves are slightly twisted, and the old leaves are heavily twisted. The specific description is as follows:

preferably, rolling at 40-60 rpm by using a rolling machine, wherein for tender leaves of tender shoots, one bud and one leaf and two buds, pressureless rolling is adopted for 8-12 minutes during primary rolling, light pressure rolling is adopted for 1.5-3 minutes, medium pressure rolling is adopted for 1.5-3 minutes, and pressureless rolling is adopted for 8-12 minutes again until tea juice is adhered to the leaf surfaces, and the hand feels smooth and sticky; and (3) for old leaves containing three leaves, four leaves and five leaves, rolling for 4-6 minutes without pressure during primary rolling, rolling for 4-6 minutes under medium pressure, rolling for 8-12 minutes under heavy pressure, and then rolling for 4-6 minutes without pressure until tea juice is adhered to the leaf surfaces and the hands feel smooth and sticky.

Preferably, a rolling machine is adopted for rolling at the speed of 40-60 r/min, when the tender leaves of tender shoots, one bud and one leaf and two buds are rolled again, pressureless rolling is adopted for 8-12 minutes, light pressure rolling is adopted for 1.5-3 minutes, medium pressure rolling is adopted for 1.5-3 minutes, and pressureless rolling is adopted for 8-12 minutes again until more than 95 percent of leaves are curled into strips; and (3) rolling old leaves containing three leaves with one bud, four leaves with one bud and five leaves with one bud again for 4-6 minutes under a non-pressure condition, rolling for 4-6 minutes under a medium pressure condition, rolling for 8-12 minutes under a heavy pressure condition, and rolling for 4-6 minutes under the non-pressure condition until more than 95% of leaves are curled into strips.

Preferably, the rolling is carried out by a manual rolling mode, the rolling is carried out by a light rolling mode on tender leaves of tender shoots, one shoot and one leaf and two leaves of one shoot, and the rolling is carried out by a heavy rolling mode on old leaves containing three leaves of one shoot, four leaves of one shoot and five leaves of one shoot.

When the tea is rolled manually, the tea is not rolled up to be heavy. The twisting force is adjusted according to the common knowledge and experience of the skilled person in the art.

Preferably, the temperature is 110-125 ℃ during the initial baking, and the time is 8-15 minutes, so that the moisture of the leaves is reduced to 30-40%.

Preferably, the leaves are dried again by parching at 95-105 deg.C for 1.5-2.5 hr to make the water content of the leaves less than 6%.

Preferably, the black tea is post-fermented black tea, and the processing method comprises the following steps:

1) picking fresh tea leaves.

2) De-enzyming: the pine firewood iron barrel is used for deactivating enzyme for 5-15 minutes until no green and astringent taste exists.

3) Rolling: rolling until the tea juice does not drip out, and stopping rolling.

4) Baking: firing pine branches, uniformly baking the tea leaves until the tea leaves are black and easy to break.

Baking effect: the tea leaves are changed from green to black in color and dried to form rosin.

Although pine branches are also used for heating during enzyme deactivation and steaming, the key point for obtaining the tea with pine fragrance is the step of baking the tea by using the pine branches.

5) Sorting: and rejecting defective products with green colors.

6) Steaming in a steamer: and (4) steaming the sorted tea leaves in a steamer, and stopping steaming when the tea leaves become soft again and are not broken when being held by hands.

The function of the steamer is as follows: the tea leaves absorb water and become soft, so that the tea leaves are convenient to knead again; and further damage chlorophyll.

7) And (3) rolling again: and rolling the tea leaves into strips again.

8) And (3) baking again: baking the tea leaves until the moisture content of the tea leaves is lower than 8%.

9) Carrying out after-fermentation: and carrying out after-fermentation on the tea leaves for 2-8 years under the indoor ventilation condition to obtain the after-fermented black tea.

The black tea blended by the invention is post-fermented black tea. Compared with the processing procedure of Anhua dark tea, the post-fermentation dark tea has the advantages that the procedures of steaming, secondary rolling, secondary baking, post-fermentation and the like are added in the processing procedure, and a time-consuming pile fermentation procedure is omitted. The advantages are that: the rolling time can be saved by rolling for several times, and the tea shaping is facilitated; the roasting and the cage steaming are used for replacing the pile fermentation process, so that the time can be saved by more than 24 hours, more natural substances are reserved, and the tea has a thicker and heavier taste effect; through after-fermentation, the dark tea has darker color and stronger taste. In general, the processing method of the dark tea simplifies the processing technology, shortens the processing time, and simultaneously keeps the advantages of storage resistance, mellow mouthfeel and long storage time of the dark tea.

The post-fermented black tea product retains main green tea characteristics (such as catechin content, tea polyphenol content, caffeine content and water extract content close to those of green tea), and has tea pigment characteristics (such as tea red, tea yellow and tea brown) contained in fermented tea (such as black tea). Therefore, the product not only has the main health-care efficacy of green tea, but also has the product characteristics of the color and taste of the fermented tea.

Preferably, the fresh tea leaves are selected from the species Camellia sinensis lobus of the genus Camellia of the family Theaceae.

Theaceae tea tree lobular species are the tea trees of the lobular species which are not bred, and are directly transplanted and propagated in local mountain forests.

Preferably, the fresh tea leaves are selected from tender shoots, one shoot and one leaf, two leaves per shoot, three leaves per shoot, four leaves per shoot or five leaves per shoot.

Preferably, the water-removing method is that the water-removing of the pine firewood iron barrel is carried out for 5-15 minutes until no green and astringent taste exists.

The invention adopts a firewood iron barrel to de-enzyme and uses pine to burn, so that the tea absorbs the rosin flavor of the pine. Because the tea leaves are common iron drums, temperature parameters are not set, and the tea leaves are artificially smelled to judge the fixation. Conventional deactivation of enzymes may also be employed.

Preferably, the pine branches are used for generating fire during baking, the tea uniformly spread on the bamboo weaving is baked, and the distance between the open fire and the bamboo weaving is kept between 60cm and 80 cm; during the baking process, the tea leaves are continuously turned over until the tea leaves are black and easy to break.

The invention uses the pine fire to bake the tea leaves, so that the tea leaves have pine fragrance and the bitter taste is covered.

Preferably, the steaming mode is that the sorted tea leaves are transferred into a wooden steamer, a wet towel is covered on the upper part of the steamer, pine is used for steaming for 20-40 minutes by fire, and the steaming mode is stopped when the tea leaves are softened again and the tea leaves are not broken when being held by hands.

The invention adopts the pine branches to be steamed with fire, so that the tea has pine fragrance and covers bitter taste.

Preferably, the operation of twisting again is as follows: rolling for 3-5min at 30-50 rpm by using a machine, stopping the machine, loosening the tea ball, and checking the tea product strip forming condition; repeating the above steps for several times, and stopping rolling until more than 90% of the tea leaves are formed into strips; or rolling by manual method until more than 90% of tea leaves are formed into strips.

Preferably, the tea leaves are transferred to an oven at 80-90 ℃ and baked until the moisture content of the tea leaves is lower than 8%.

Preferably, the specific operation of the re-twisting is: rolling for 3-5min at 30-50 rpm by using a machine, stopping the machine, loosening the tea ball, and checking the tea product strip forming condition; repeating the steps for many times, and stopping rolling until more than 90% of tea leaves have better strip forming property.

Preferably, the post-fermentation is carried out by packaging tea leaves with a breathable food bag, or transferring tea leaves into a tea jar for storage, and carrying out the post-fermentation for 2-8 years under indoor ventilation conditions.

The inventor researches and discovers that: after the storage time of the post-fermented dark tea reaches 2 years, the brewed tea soup is darker in color and more mellow in taste. The freshly prepared tea is burnt when being drunk.

The preparation method of the post-fermented dark tea simplifies the processing technology, shortens the processing time, and simultaneously keeps the advantages of dark tea of long storage life, mellow taste and long storage time.

The blending tea obtained by blending the odontoid red tea with the post-fermented black tea has the advantages that the content of catechin in the post-fermented black tea can be improved, the content of caffeine can be reduced, the slight bitter taste of the black tea can be overcome, and a new blending black tea product which is storage-resistant, mellow in taste, excellent in aftertaste and aromatic in smell can be obtained.

The invention has the beneficial effects that:

According to the invention, the tooth-leaf red-light tea is matched with the post-fermented black tea compared with the green tea, so that the catechin content in the post-fermented black tea can be increased, the caffeine content can be reduced, the defect of bitter taste of the black tea is overcome, and a new tea product with storage resistance, mellow taste, excellent aftertaste effect and aromatic smell is obtained. The product is a new plant beverage in the market, has no other competitive products of the same kind, and has very obvious economic benefit.

The invention preferably selects the leaves of the plant of the genus erythropsis of the family Theaceae to be used for processing and manufacturing the tea, and the leaves of the plant are subjected to enzyme deactivation, rolling, drying, rolling again and drying again to prepare the product of the plant of the genus erythropsis, which has good integrity and the content of soluble sugar reaching 10.1 percent. After the leaf green tea product is brewed and drunk, the aftertaste is remarkable, the aromatic smell is strong, and the leaf green tea product is a new plant beverage product worthy of popularization. The odontobutis red-light ratio leaf green tea product is the first creation in the market and fills the blank of domestic and foreign markets.

According to the method, different rolling forces are used for rolling according to the red and light degree of the dentate leaves compared with the old and tender degree of the tea leaves, the tender leaves are soft, and the old leaves are heavy; and rolling in a mode of rolling for multiple times. After the primary rolling, the leaves are primarily baked to reduce the moisture of the leaves to 30-40%, and then the leaves which are primarily baked and spread for cooling are secondarily rolled. The toughness of the primarily baked leaves is increased, and the leaves are not easy to break during the secondary rolling; solves the problems that the tea is easy to break, the shaping difficulty is high and the proper cell rupture rate is difficult to achieve. The invention adopts a mode of rolling for times and is carried out with drying alternately. After primary drying, the tea leaves are spread out, and the moisture in different parts of the stems and the leaves has sufficient time to be redistributed. If the leaves are dried at one time, the leaves are dry outside and wet inside, and some leaves are dried but the stems are not dry, so the leaves are not storage-resistant and are easy to deteriorate. Meanwhile, after primary drying and spreading for cooling, the toughness of the leaves is increased, and the leaves are not easy to break and easier to shape during secondary rolling. The obtained folium dentis is better in taste and better in plasticity than green tea products, and the products have higher economic value, high social acceptance and wide market prospect.

The post-fermented dark tea is used for blending, the preparation method of the post-fermented dark tea simplifies the processing technology, shortens the processing time, and simultaneously keeps the advantages of dark tea of long storage time, mellow taste and long storage time. The post-fermented dark tea has better market prospect.

Drawings

FIG. 1 is a diagram of processed post-fermented dark tea.

FIG. 2 is a tree diagram of the red-to-thin ratio of the tooth leaves.

FIG. 3 is a photograph of red-light leaves vs. fresh leaves of plucked teeth.

FIG. 4 is a graph of processed folium orthodoniae red-to-light ratio green tea.

Detailed Description

The present invention will be further described with reference to specific examples, but is not limited thereto, for the purpose of facilitating understanding by those skilled in the art.

Example 1

A processing method of fermented dark tea after blending comprises the following steps:

1. the post-fermented dark tea and the red-to-light ratio of the tooth leaves to the green tea are prepared by the following methods in sequence:

1.1 preparation of post-fermented dark tea, comprising the following steps:

(1) picking fresh tea leaves: at 8-9 am in sunny days, the tender bud and fresh leaves of small leaf species of tea tree of Theaceae, such as one bud, one leaf, two leaves, three leaves, four leaves or five leaves, are picked manually. Can be selected according to the grade of tea.

(2) And (5) deactivating enzyme. The pine firewood iron barrel is used for killing out the tea for 5 to 15 minutes until the tea leaves have no green and astringent taste.

The invention adopts a firewood iron barrel to de-enzyme and uses pine to burn, so that the tea absorbs the rosin flavor of the pine. Because the tea leaves are common iron drums, temperature parameters are not set, and the tea leaves are artificially smelled to judge the fixation.

(3) And (6) rolling. Rolling is carried out for 5-15 minutes using a machine rolling method, or manual rolling is used. And (4) rolling until the tea juice adheres to the leaf surfaces and the hands feel smooth and sticky, and stopping rolling.

(4) And (6) baking. Firing pine wood, baking tea (3-5cm thick) uniformly spread on the bamboo weaving, and keeping the distance of 60-80 cm from the bamboo weaving by open fire. During the baking process, the tea leaves are turned over once every 3 minutes for about 1 hour, and the tea leaves are baked until the tea leaves are black and easy to break.

The significance of pine baking is as follows: the tea leaves form rosin smell, and a material foundation is laid for the formation of the taste and aroma of the black tea during the after-fermentation period; while drying the tea leaves.

(5) And (6) sorting. And removing the defective products with green color from the dried tea products.

(6) And (5) steaming in a steamer. Transferring the sorted tea leaves into a wooden steamer, and covering a wet towel on the upper part of the steamer. Steaming with pine branches for 20-40 min, and stopping steaming when the tea leaves are softened again and the tea leaves are not broken when being held by hands.

At present, no steaming report exists in the process of making the dark tea.

The significance of steaming with pine cages lies in: increase the rosin smell of the tea leaves and lay a material foundation for the formation of the taste and the aroma of the black tea during the after-fermentation. In addition, the tea leaves are softened by the steaming in the steamer, and the secondary rolling is convenient.

(7) And twisting again. Rolling (30-50 rpm) for 3-5min, stopping machine, loosening tea ball, and inspecting tea product strip condition; repeating the steps for many times until more than 95% of tea leaves are formed into strips, and stopping rolling. Or rolling by hand until more than 95% of tea leaves are formed into strips.

(8) And (3) baking again: baking the tea leaves until the moisture content of the tea leaves is lower than 8%.

(9) And (3) after-fermentation: and (3) transferring the tea leaves into a breathable food bag or a tea jar for after-fermentation for 2-8 years to obtain the after-fermented black tea.

(10) And (6) checking. The product after 2 years of post fermentation was tested. The fermented dark tea is prepared in 2015 and 05 months, stored in a tea jar and fermented for 2 years, taken out in 2017 and 06 months and detected, and the effect graph of the post-fermented dark tea after being stored for 2 years is shown in figure 1.

The relevant detection indexes and detection methods of the post-fermented dark tea and other 3 kinds of tea for comparison are shown in table 1.

TABLE 1 detection indexes and detection methods

The results of the test are shown in Table 2.

TABLE 2 test results of post-fermented dark tea and three other teas

Index content	After-fermentation dark tea	Yinghong Jiu green tea	Yinghong Jiu black tea	Anhua dark tea
					Water content (%)	9.1	5.33	5.67	9.45
Water extract (%)	41.51	44.09	34.90	39.74
					Tea polyphenols (%)	23.4	21.54	12.82	18.17
Amino acid (%)	2.64	4.18	3.05	1.92
					Soluble sugar (%)	3.66	4.72	2.21	3.03
Catechin (%)	4.53	6.52	0.45	3.02
					Flavones (%)	1.60	2.02	2.19	1.74
Caffeine (%)	2.52	2.63	5.26	4.88
					Theaflavin (%)	1.55	-	0.67	1.21
Thearubigin (%)	3.95	-	2.48	5.84
					Theabrownin (%)	3.87	-	8.65	4.23

Note: "-" represents that the relevant substance could not be detected when the detection method described in the present invention was used for detection.

From the results of table 2, it can be seen that: the post-fermented black tea is closer to green tea in terms of multiple indexes such as water extract, tea polyphenol, soluble sugar, catechin, caffeine and the like, and has the quality characteristics of the green tea. The post-fermented black tea produces a certain amount of theaflavin, thearubigin and tea nuclide in the fermentation process, and the formation of the substances endows the tea with the quality characteristics of beautiful liquor color and mellow taste. The higher content of tea polyphenol and catechin in the tea shows that the product has better effects of resisting oxidation, beautifying and losing weight, preventing cardiovascular and cerebrovascular diseases and the like. Moisture content in excess of 8% may be responsible for the absorption of air moisture by the tea leaves during the post-fermentation process.

1.2 method for processing the red-to-light ratio of the dentate leaves to the leaves of the green tea, which comprises the following steps:

(1) and (4) picking fresh leaves. Collecting the red and light of the odontoid leaves rather than the fresh leaves in the morning on a sunny day of 7-8 months, wherein the red and light of the odontoid leaves rather than the tree is shown in figure 2. The fresh leaf picking standard is picking tender shoots and fresh leaves with less than one shoot and five leaves, as shown in figure 3.

(2) And (5) deactivating enzyme. De-enzyming by a de-enzyming machine at the high temperature of 250-270 ℃ for 8-10 minutes. The enzyme activity in fresh leaves is destroyed by rapid de-enzyming, the oxidation of polyphenol compounds is inhibited, green odor is volatilized, the tea fragrance is enhanced, and the quality of green leaves of the clear soup is maintained. If the tea leaves are not subjected to quick fixation, the polyphenol substances are easy to oxidize, the contents of tea polyphenol and catechin are reduced, the volatilization of green odor is not facilitated, and the residual green odor of the tea leaves is easy to cause finally.

(3) And (5) rolling for the first time. The rolling is performed in one of the following two ways.

Firstly, rolling the enzyme-deactivated leaves for about 60-90 minutes at the speed of 30-50 revolutions per minute by adopting a rolling machine, molding strips and properly destroying the cell tissues of the leaves, so that the tea juice is easy to soak out and is durable to soak. The rolling process of the tender bud and the tender leaf (one bud, one leaf and two leaves) is that the pressure is not applied for 10 minutes, the pressure is lightly applied for 2 minutes, the pressure is applied for 2 minutes, and then the pressure is not applied for 10 minutes until the tea juice is adhered to the leaf surface, and the hand feels smooth and sticky. And (3) for fresh leaves containing old leaves (three leaves in one bud, four leaves in one bud and five leaves in one bud), pressureless for 5 minutes, medium pressure for 5 minutes, heavy pressure for 10 minutes and pressureless for 5 minutes until the tea juice is adhered to the leaves, and the hands feel smooth and sticky.

And secondly, rolling by using a manual rolling mode. Slightly kneading tender shoots and tender leaves, and stopping kneading when the tea juice is adhered to the leaf surfaces and the hand feels smooth and sticky and is uniform; and (4) re-kneading old leaves until the tea juice adheres to the leaves and the hands feel smooth and sticky.

(4) Primary baking: drying the second green leaves by a dryer at the temperature of about 120 ℃ for about 7-8 minutes to reduce the moisture content of the leaves to 30-40%.

(5) And (3) rolling again: spreading the primarily baked leaves for cooling, or rolling again by using a rolling machine at the speed of 30-50 r/min. Wherein, the tender leaves are kneaded in a soft mode (no pressure is applied for 10 minutes, light pressure is applied for 2 minutes, medium pressure is applied for 2 minutes, no pressure is applied for 10 minutes again, and the tender leaves are rolled into strips until more than 95 percent of the leaves are curled into strips); and (3) rolling the fresh leaves containing old leaves in a re-rolling mode (5 minutes without pressure, 5 minutes under medium pressure, 10 minutes under heavy pressure, and then 5 minutes without pressure until more than 95 percent of the leaves are curled into strips). Or manually twisting again according to the old tender degree of the leaves, slightly twisting the tender leaves, and heavily twisting the old leaves until more than 95% of the leaves are curled into strips. When the tea is rolled manually, the tea is not rolled up to be heavy. The twisting force is adjusted according to the common knowledge and experience of the skilled person in the art.

(6) And (3) drying again: parching the three green tea leaves with a bottle type parching machine to be dry. Parching at 100 deg.C for about 2 hr to make water content of the leaves lower than 6%, and making into green tea with red and light contents of folium odontoidis as shown in figure 4.

(7) Examination of

The relevant detection indexes and detection methods are shown in table 1, and the detection results are shown in table 3.

TABLE 3 examination index and examination result of green tea with red to light ratio of tooth leaf

Index (I)	Content (wt.)	Index (I)	Content (wt.)
				Water content (%)	2.96	Flavones (%)	1.54
Water leaching (%)	59.57	Caffeine (%)	0.98
				Tea polyphenols (%)	12.28	Theaflavin (%)	-
Amino acid (%)	1.30	Thearubigin (%)	-
				Soluble sugar (%)	10.01	Theabrownin (%)	-
Catechin (%)	7.22

From the results in Table 3, it can be seen that: the content of the red and light of the dentate leaves in the invention is 59.57% compared with the content of water extract in green tea, the content of soluble sugar is 10.01%, the content of catechin is 7.22%, and the content of caffeine is as low as 0.984%.

The red-light ratio of the tooth leaves is that of the Theaceae plant, and the inventor finds that the soluble sugar content of the green tea product obtained by de-enzyming, rolling and drying the leaves is as high as 10.1 percent. After the leaf green tea product is brewed and drunk, the soup color is clear and bright, the taste is mellow, and the aroma is strong; after tasting, the aftertaste is extremely sweet, and the aromatic smell is strong, so that the plant beverage is a new plant beverage product worthy of popularization. The high content of catechin in the product indicates that the product has good weight-losing effect. In addition, the caffeine content in the product is low, which indicates that the product is very suitable for consumers to drink in the evening time and consumers who worry about the influence of caffeine in tea on sleep.

2. Mixing the post-fermented dark tea and the green tea with the red and light content of the tooth leaves according to the weight ratio of 7: 3, uniformly mixing to obtain the blended tea product. Also can be properly assembled and processed according to the needs, so that the assembled product is more excellent in aspects of appearance, color, fragrance and the like.

3. Product inspection

(1) The relevant detection indexes and detection methods are shown in table 1.

(2) The results of the test are shown in Table 4.

TABLE 4 testing index and testing result of blended tea

Table 4 the results show: according to the following steps: 3, the bitter and astringent taste of the post-fermented dark tea in the blended tea can be reduced by improving the content of soluble sugar in the tea, so that the sweet return effect of the product is better and the taste is better; can reduce the content of caffeine in the product, and is more suitable for people who are sensitive to caffeine to drink and ordinary people to drink before sleep.

Example 2

A processing method of blended tea comprises the following steps:

1. the post-fermented dark tea and the leaf tooth reddish than green tea were prepared in the same manner as in example 1.

2. Mixing the post-fermented dark tea and the red-light green tea of the dentate leaves according to the weight ratio of 6: 4, uniformly mixing to obtain the blended tea product.

3. Product inspection

3.1 testing the indices and testing the same as in example 1.

3.2 test results

The results of the test are shown in Table 5.

TABLE 5 testing index and testing result of blended tea

Index (I)	Content (wt.)	Index (I)	Content (wt.)
				Water content (%)	6.64	Flavones (%)	1.58
Water leaching (%)	48.73	Caffeine (%)	1.91
				Tea polyphenols (%)	18.95	Theaflavin (%)	0.93
Amino acid (%)	2.10	Thearubigin (%)	2.37
				Soluble sugar (%)	6.20	Theabrownin (%)	2.32
Catechin (%)	5.61

Table 5 the results show: according to the following steps of 6: 4, the bitter and astringent taste brought by post-fermentation of the dark green tea in the blended tea can be well covered by greatly improving the content of soluble sugar in the blended tea, so that the sweet effect of the product is better and the taste is better; can greatly reduce the content of caffeine in the product, so that the product is more suitable for drinking by groups sensitive to caffeine and common groups before sleep.

Example 3

A processing method of blended tea comprises the following steps:

2. Mixing the post-fermented dark tea and the red-light green tea of the tooth leaves according to the weight ratio of 8: 2, and uniformly mixing to obtain a blended tea product.

3. Product inspection

3.1 testing the indices and testing the same as in example 1.

3.2 test results

The results of the test are shown in Table 6.

TABLE 6 testing index and testing result of blended tea

Index (I)	Content (wt.)	Index (I)	Content (wt.)
				Water content (%)	7.87	Flavones (%)	1.59
Water leaching (%)	45.12	Caffeine (%)	2.21
				Tea polyphenols (%)	21.18	Theaflavin (%)	1.24
Amino acid (%)	2.37	Thearubigin (%)	3.16
				Soluble sugar (%)	4.93	Theabrownin (%)	3.10
Catechin (%)	5.07

Table 6 the results show: according to the following steps of 8: 2, the bitter and astringent taste brought by post-fermentation dark green tea in the blended tea can be better covered by improving the content of soluble sugar in the tea, so that the sweet-aftertaste effect of the product is better and the taste is better; can reduce the content of caffeine in the product, and is more suitable for people who are sensitive to caffeine to drink and ordinary people to drink before sleep.

Example 4

A processing method of blended tea comprises the following steps:

1. the preparation method of the leaf tea is the same as that of example 1.

2. Mixing Yinghong Jiu green tea (sold in market) and the tooth leaf red with the green tea according to the weight ratio of 7: 3, uniformly mixing to obtain the blended tea product.

3. Product inspection

3.1 testing the indices and testing the same as in example 1.

3.2 test results

The results of the test are shown in Table 7.

TABLE 7 testing index and testing result of blended tea

Index (I)	Content (wt.)	Index (I)	Content (wt.)
				Water content (%)	4.62	Flavones (%)	1.88
Water leaching (%)	48.73	Caffeine (%)	2.14
				Tea polyphenols (%)	18.76	Theaflavin (%)	-
Amino acid (%)	3.32	Thearubigin (%)	-
				Soluble sugar (%)	6.31	Theabrownin (%)	-
Catechin (%)	6.73

Table 7 the results show: according to the weight ratio of Yinghong No. nine green tea (sold in market) to the tooth leaf red to the green tea of 7: 3, the content of soluble sugar in the tea can be improved, the bitter and astringent taste brought by Yinghong Jiu green tea (sold in the market) in the blended tea can be better covered, and the aftertaste effect and the mouthfeel comfort level of the product are enhanced; can reduce the content of caffeine in the product, and is more suitable for people who are sensitive to caffeine to drink and ordinary people to drink before sleep.

Example 5

A processing method of blended tea comprises the following steps:

1. the method for preparing the green tea having a red-to-pale tooth leaf ratio was the same as in example 1.

2. Mixing Yinghong No. nine black tea (sold in market) and odontobine red leaf green tea according to the weight ratio of 7: 3, uniformly mixing to obtain the blended tea product.

3. Product inspection

3.1 testing the indices and testing the same as in example 1.

3.2 test results

The results of the test are shown in Table 8.

TABLE 8 testing index and testing result of blended tea

Table 8 the results show: the weight ratio of Yinghong No. nine black tea (sold in market) to the dentate red-shade leaf product is 7: 3, the content of soluble sugar in the tea can be improved, and the aftertaste effect and the mouthfeel comfort level of the product are obviously improved; can reduce the content of caffeine in the product, and is more suitable for people who are sensitive to caffeine to drink and ordinary people to drink before sleep.

The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.

Claims

1. The processing method of the post-fermented dark tea is characterized by comprising the following steps:

picking fresh tea leaves;

de-enzyming;

rolling: rolling until the tea juice does not drip out, and stopping rolling;

baking: firing pine branches, baking the tea leaves until the tea leaves are black and easy to break;

sorting: rejecting inferior-quality products with green colors;

steaming in a steamer: steaming the sorted tea leaves in a steamer, and stopping steaming when the tea leaves become soft again and the tea leaves are not broken when being held by hands;

and (3) rolling again: rolling the tea leaves into strips again;

and (3) drying again: baking the tea leaves until the moisture content of the tea leaves is lower than 8%;

carrying out after-fermentation: and carrying out after-fermentation on the tea leaves for 2-8 years under the indoor ventilation condition to obtain the after-fermented black tea.

2. The processing method according to claim 1, characterized in that: the fresh tea leaf is selected from the species of lobule of Camellia sinensis belonging to the genus Camellia of the family Theaceae.

3. The processing method according to claim 2, characterized in that: the fresh tea leaves are selected from tender shoots, one shoot and one leaf, two leaves, three leaves, four leaves or five leaves.

4. The processing method according to claim 1, characterized in that: the method for deactivating enzyme comprises the following steps: the pine firewood iron barrel is used for killing out the tea for 5 to 15 minutes until the tea leaves have no green and astringent taste.

5. The processing method according to claim 1, characterized in that: during baking, pine branches are used for generating fire, tea uniformly spread on the bamboo weaving is baked, and the distance between open fire and the bamboo weaving is kept to be 60-80 cm; during the baking process, the tea leaves are continuously turned over until the tea leaves are black and easy to break.

6. The processing method according to claim 1, characterized in that: the steaming mode is that the sorted tea leaves are transferred into a wooden steamer, the upper part of the steamer is covered with a wet towel, pine is used for steaming for 20-40 minutes by fire, and the steaming is stopped when the tea leaves are softened again and the tea leaves are not broken when being held by hands.

7. The processing method according to claim 1, characterized in that: the operation of rolling again is as follows: rolling for 3-5min at 30-50 rpm, stopping machine, loosening tea ball, and inspecting tea strip condition; repeating the above steps for several times, and stopping rolling until more than 90% of the tea leaves are formed into strips; or rolling by manual method until more than 90% of tea leaves are formed into strips.

8. The processing method according to claim 1, characterized in that: transferring the tea leaves into an oven at 80-90 ℃, and baking until the moisture content of the tea leaves is lower than 8%.

9. The processing method according to claim 1, characterized in that: and packaging the tea leaves by using a breathable food bag during after-fermentation, or transferring the tea leaves into a tea leaf jar for storage, and performing after-fermentation for 2-8 years under indoor ventilation conditions to obtain the after-fermented black tea.

10. The post-fermented dark tea is characterized in that: the post-fermented dark tea is prepared by the processing method of any one of claims 1 to 9.