CN113841765B - Processing method of pagodatree flower bud and mulberry leaf black tea - Google Patents
Processing method of pagodatree flower bud and mulberry leaf black tea Download PDFInfo
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Abstract
The invention discloses a processing method of pagodatree flower bud and mulberry leaf black tea, which comprises the following steps of: the black tea is prepared according to the proportion of 1, and is matched with the black tea for drinking, and amino acid is added during rolling, so that the taste of the black tea of the pagodatree flower bud mulberry leaves can be effectively improved, the taste is changed from traditional grass fishy smell and bitter taste into faint scent and sweet taste, the palatability of the product is effectively improved, the soup color is changed from turbid and dark green into clear and golden yellow without color change and precipitation after long-term placement, the content of extract is improved, the rutin content in the pagodatree flower bud and the flavonoid component content in the mulberry leaves are better reserved, and the cold property of the pagodatree flower bud and the mulberry leaves is weakened.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to a processing method of pagodatree flower bud and mulberry leaf black tea.
Background
The pagodatree flower bud and Sang Shejun belong to the medical and edible articles in the article list published by the ministry of health, which is both food and medicine.
Pagodatree flower bud and Chinese herbal medicine. The product is flower bud of Sophora japonica of Leguminosae. Harvesting in summer when flower buds are formed, drying in time, and removing branches, stems and impurities. Sophora flower bud is bitter in taste and slightly cold in nature; channel tropism: liver and large intestine channels; the flos Sophorae Immaturus has effects of clearing liver-fire, constipation, preventing apoplexy, lowering blood pressure, reducing pathogenic fire, removing toxic substances, cooling blood, and stopping bleeding; at the beginning of the 20 th century, the chemical components of pagodatree flower bud are studied at home and abroad, the pagodatree flower bud mainly contains flavone compounds, and contains rutin, quercetin, isorhamnetin, genistein, pagodatree flower Mi Jiasu and the like. The flos Sophorae Immaturus contains rutin as a main component, and has effects of improving microcirculation and reducing capillary fragility, and is mainly used for adjuvant treatment of diabetes, hypertension, hyperglycemia, etc.
Sang Sheshi dried leaves of Morus alba L. The preparation is obtained by collecting the primary frost, removing impurities and sun drying, and is a medicine for dispersing wind-heat, and can be taken orally or applied externally. Sang Ye is cold in nature, sweet and bitter in taste. The mulberry leaf and mulberry leaf preparation is used as a medicament for improving diabetes and other various difficult and complicated diseases in modern Chinese and Western medicine, and the medicament effect is considered to be extremely wide. Has the functions of reducing blood sugar, reducing blood fat, reducing cholesterol, resisting thrombosis, atherosclerosis, resisting coagulation, resisting aging, resisting fatigue, and the like, and has the reputation of "ginseng nourishment, mulberry leaf nourishment".
The current tea types are mainly divided into 6 types: green tea, black tea, oolong tea, white tea, yellow tea, and black tea. The nature of tea differs greatly depending on the degree of fermentation, and in general, the higher the degree of fermentation, the milder the nature of the tea itself, and the unfermented tea is generally a herbal tea. According to the tea quality, people can drink the tea suitable for the type of the people.
Because the pagodatree flower bud and the mulberry leaf have higher edible, medicinal and economic values, the pagodatree flower bud tea and the mulberry leaf tea are favored by more and more people as health care tea. However, mulberry leaves are sweet, bitter and cold, enter lung and liver meridians, and have the effects of dispersing wind-cold, moistening lung to arrest cough, calming liver and improving eyesight. The pagodatree flower bud is bitter and cold, enters liver and large intestine channels, and has the effects of cooling blood, stopping bleeding, removing liver heat and improving eyesight. The mulberry leaves and the pagodatree flower bud are bitter and cold in nature, have the effects of suppressing liver yang and clearing liver fire together, and treat headache dizziness caused by liver yang hyperactivity; dizziness, conjunctival congestion and dim eyesight caused by flaming up of liver fire. Meanwhile, the pagodatree flower bud can cool blood and stop bleeding, and the mulberry leaves and the pagodatree flower bud can enhance the effect of clearing liver fire, treat bleeding caused by fire heat attack, have good blood cooling and stop bleeding effects, and can treat hypertension and prevent cerebral hemorrhage. And modern pharmacological research: the flos Sophorae Immaturus can dilate coronary artery, strengthen myocardial contractility, slow heart rate, lower blood pressure, and prevent arteriosclerosis. Mulberry leaf has the effects of reducing blood sugar, and the contained desquamation hormone can reduce blood lipid. However, the traditional pagodatree flower bud tea and mulberry leaf tea have large cold property, are not beneficial to people with weak health for long-term use, and in order to improve the cold property of pagodatree flower bud and mulberry leaf, the pagodatree flower bud and the mulberry leaf can be made into black tea to be suitable for more people to drink.
Disclosure of Invention
The invention aims to provide a processing method of pagodatree flower bud and mulberry leaf black tea, which is characterized in that pagodatree flower bud and mulberry leaf are processed into black tea through a proper fermentation method, and are mixed according to a proper proportion, and especially amino acid is added, so that the processed black tea improves the taste, the soup color and the extract of the pagodatree flower bud and mulberry leaf black tea, better retains rutin components in pagodatree flower bud and flavonoid components in mulberry leaf, and weakens the cold property of pagodatree flower bud and mulberry leaf.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
the processing method of the pagodatree flower bud mulberry leaf black tea comprises the following steps:
(1) The flos Sophorae Immaturus is selected from flower bud of Sophora japonica of Leguminosae, and is obtained in summer by collecting, and removing branch, stalk and impurity; sang Shexuan freshly picked mulberry leaves;
(2) Respectively cleaning flos Sophorae Immaturus and folium Mori, and cutting folium Mori into strips with length according to Sang Sheda hr;
(3) Respectively drying flos Sophorae Immaturus and Sang Shetan, adding amino acids, and twisting; (Note that, the pagodatree flower bud and the mulberry leaf are not mixed together to add amino acid, but are added separately and kneaded separately)
(4) Respectively fermenting the twisted flos Sophorae Immaturus and folium Mori, drying, and extracting aroma to obtain flos Sophorae Immaturus tea and folium Mori tea;
(5) Mixing the obtained flos Sophorae Immaturus tea and folium Mori tea, and packaging to obtain flos Sophorae Immaturus folium Mori black tea. (the earlier stage is that the pagodatree flower bud tea and the mulberry leaf tea are independently manufactured and mixed before packaging)
Preferably, the fresh mulberry leaves in the step (1) are steamed for 1.5 to 3 minutes in steam, so that the fresh mulberry leaves are not easy to break during rolling, and more preferably 2 minutes; the thickness of the selected mulberry leaf is 1-3cm, more preferably 2cm.
Preferably, the strip width of the mulberry leaf strip cut in the step (2) is about 1cm.
Preferably, the addition amount of the amino acid in the step (3) is 0.5-2.0% of the weight of the pagodatree flower bud and the mulberry leaf respectively, and more preferably, the addition amount of the amino acid is 1% of the weight of the pagodatree flower bud and the mulberry leaf respectively.
Preferably, the fermentation time in the step (4) is 4-6 hours, the drying temperature is 120-130 ℃, the time is 60-90 minutes, the aroma raising temperature is 170 ℃, and the time is 15-20 minutes.
Preferably, the pagodatree flower bud tea and the mulberry leaf tea in the step (5) are mixed according to the weight ratio of 2:1, and the taste and the soup color of the black tea are better.
The invention has the advantages that:
1. according to the invention, a black tea process is selected, and pagodatree flower buds and mulberry leaves are fermented and baked to prepare the black tea, so that the cold property of the black tea is weakened, and the black tea is suitable for more people to drink;
2. according to the invention, the pagodatree flower bud and the mulberry leaf are made into the black tea according to the proportion of 2:1, and the black tea is matched with the black tea for drinking, so that the taste and the soup color of the black tea are improved;
3. the invention adds amino acid during rolling, better retains rutin component in pagodatree flower bud and flavonoid component in mulberry leaf, so that the rutin component and flavonoid component in pagodatree flower bud are easier to dissolve out, and the brewing frequency is obviously increased.
In summary, the method of the invention can improve the taste of the black tea of the pagodatree flower bud and the mulberry leaf (the taste is changed from the traditional grass fishy smell and bitter taste to faint scent and sweet, and the palatability of the product is effectively improved), the soup color (changed from turbid, dark green to clear, golden yellow and not discolored or precipitated after long-term placement), the extract content is improved, the rutin content in the pagodatree flower bud and the flavonoid content in the mulberry leaf are better reserved, and the cold property of the pagodatree flower bud and the mulberry leaf is weakened.
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FIG. 1 is a processing flow of the pagodatree flower bud mulberry leaf black tea of the invention.
Detailed Description
The invention will be further described with reference to specific embodiments, and advantages and features of the invention will become apparent from the description. However, unless otherwise indicated, all the specific examples described in the examples below were either conventional or were carried out under the conditions recommended by the manufacturer's instructions.
The technical means used in the examples are conventional means well known to those skilled in the art unless otherwise indicated. The test methods in the following examples are conventional methods unless otherwise specified. Unless otherwise indicated, all reagents and materials used are commercially available.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. In addition, any methods and materials similar or equivalent to those described herein can be used in the present invention. The preferred methods and materials described herein are presented for illustrative purposes only.
In order to obtain the best implementation effect, the applicant gradually searches the processing methods of the pagodatree flower bud and the mulberry leaf black tea in a laboratory from 2018 to 2021, firstly, through experimental observation and tasting in the earlier stage, the experiment shows that the color of the pagodatree flower bud tea soup is yellow and the fragrance is not mellow enough, and the color of the mulberry leaf tea soup is brown and the fragrance is not mellow enough, so the process of the pagodatree flower bud black tea is improved, and the specific experiment is as follows in the searching process of the best process:
experiment of influence of an amino acid on sensory and extract and Total flavonoid Components
The specific experimental process is as follows:
(1) The flos Sophorae Immaturus is selected from flower bud of Sophora japonica of Leguminosae, and is obtained in summer by collecting, and removing branch, stalk and impurity; sang Shexuan freshly picked mulberry leaves;
(2) Respectively cleaning flos Sophorae Immaturus and folium Mori, cutting folium Mori into strips with width of about 1cm, and length according to Sang Sheda hr;
(3) Spreading flos Sophorae Immaturus, airing on bamboo basket, withering, steaming folium Mori for about 2 min, and spreading Sang Shetan to a thickness of 2cm. Respectively dividing flos Sophorae Immaturus and folium Mori into several parts with equal weight, wherein one part of flos Sophorae Immaturus and one part of folium Mori are not added with amino acids, and the rest are uniformly added with 0.5%, 1%, 2%, 2.5% and 3.0% amino acids, respectively, and kneading;
(4) Fermenting the twisted flos Sophorae Immaturus and folium Mori for 5 hr, baking at 125deg.C for 60 min, and extracting fragrance at 170deg.C for 20 min to obtain flos Sophorae Immaturus tea and folium Mori tea respectively;
(5) The obtained flos Sophorae Immaturus tea and folium Mori tea are mixed at a ratio of 2:1 to obtain flos Sophorae Immaturus and folium Mori black tea.
The dry tea appearance, the soup color, the aroma, the taste, the leaf bottom color and the like of each part of pagodatree flower bud and mulberry leaf black tea are respectively subjected to sensory detection, and the water-soluble extract and the total flavone are detected, and the specific table is shown in table 1.
Determination of water-soluble extract: about 2-4 g of the sample is taken, precisely weighed, placed in a conical flask with 100-250 ml, precisely added with 50-100 ml of water, sealed, weighed, kept stand for 1 hour, connected with a reflux condenser tube, heated to boiling, and kept slightly boiling for 1 hour. After cooling, the conical flask is taken down, the sealing is carried out, the weight is weighed again, the lost weight is complemented by water, the shaking is carried out, the filtering is carried out by a drying filter, 25ml of filtrate is precisely measured, the filtrate is placed in an evaporation dish which is dried to constant weight, the evaporation dish is dried by evaporation on a water bath, the drying is carried out for 3 hours at 105 ℃, the cooling is carried out for 30 minutes in a dryer, and the weight is rapidly and precisely weighed. The content (%) of the water-soluble extract in the test sample is calculated on the dry basis, unless otherwise specified.
Determination of total flavonoids: the method comprises the steps of extracting total flavonoids by adopting a sodium nitrite-aluminum nitrate colorimetric method, then making a flavone standard substance (rutin standard substance is used for replacing the standard substance) curve, finally measuring absorbance of the total flavonoids, and calculating the content of the total flavonoids according to the absorbance.
(a) Extraction of total flavonoids
Taking 1.00g of sample in a 50mL centrifuge tube, adding 30mL of 75% ethanol solution, extracting by an ultrasonic cleaner, setting the condition temperature to 70 ℃ for 10min, setting the power to 128w, placing the sample in a centrifuge at the condition rotation speed of 5000r/min for 5min after the extraction is finished, taking out the supernatant, filtering, adding 75% ethanol aqueous solution for extracting again for 3 times, combining the supernatant, centrifuging and filtering, collecting filtrate, and fixing the volume to 45mL to be detected.
(b) Determination of Total Flavonoids
Accurately sucking 1mL of sample to be detected, placing in a 25mL test tube with a plug, adding 1.0mL of 5% sodium nitrite, shaking uniformly, standing for 6min, adding 1.0mL of 10% aluminum nitrate, shaking uniformly, standing for 6min, adding 5mL of 10% sodium hydroxide, shaking uniformly, diluting to scale with 75% ethanol, measuring absorbance at 510nm after 15min, taking distilled water as a blank reference solution instead of sample solution reagent, finally recording absorbance value, and calculating the content of total flavonoids according to the following standard curve.
(c) Standard curve preparation of total flavone
Accurately weighing 25mg of rutin standard substance, dissolving with 75% ethanol, and fixing volume to 100mL, wherein the concentration is 0.25mg/mL. And respectively and accurately measuring 1.0mL, 5.0mL, 10.0mL, 15.0mL, 20.0mL and 25.0mL of the rutin standard solution in a 25mL test tube with a plug, and measuring absorbance by a sodium nitrite-aluminum nitrate colorimetric method.
According to experience, the good black tea has the standard of full and uniform appearance, golden soup color, mellow fragrance, fresh and sweet taste, uniform leaf bottom and the like.
TABLE 1 influence of amino acid concentration on sensory and extract and total flavonoid ingredients
As can be seen from table 1, the black tea without amino acid added has bright yellow soup color (abnormal color), impure aroma, green taste (poor taste), and blue (uneven) color of tea leaf base after brewing, and the above situation can be effectively improved by adding amino acid through comparison. And the content of extract and total flavonoids is increased after amino acid is added, so that the total flavonoids (calculated by rutin) can be dissolved out more easily after amino acid is added.
By comparing the addition amounts of different amino acids, the tea has yellow brown soup color, mellow fragrance and fresh and sweet taste, and the tea leaf bottom after brewing has uniform red color when the addition amount of the amino acids is 0.5-2%, and has bright red soup color, thick and astringent taste and black tea leaf bottom after brewing when the addition amount of the amino acids exceeds 2%, and the addition amount of the amino acids is more suitable when comprehensively considered to be 0.5-2%, and the effects are best when the addition amount of the amino acids is 1% when compared with the content of total flavonoids.
Experiment two influence of different aroma extraction temperatures on sense organs, extract and total flavonoid components
The specific experimental process is as follows:
(1) The flos Sophorae Immaturus is selected from flower bud of Sophora japonica of Leguminosae, and is obtained in summer by collecting, and removing branch, stalk and impurity; sang Shexuan freshly picked mulberry leaves;
(2) Respectively cleaning flos Sophorae Immaturus and folium Mori, cutting folium Mori into strips with width of about 1cm, and length according to Sang Sheda hr;
(3) Spreading flos Sophorae Immaturus, airing on bamboo basket, withering, steaming folium Mori for about 2 min, and spreading Sang Shetan to a thickness of 2cm. Uniformly adding 1% of amino acid into flos Sophorae Immaturus and folium Mori respectively, and twisting;
(4) Fermenting the respectively twisted flos Sophorae Immaturus and folium Mori for 5 hr, oven drying at 125deg.C for 60 min, and extracting fragrance at 150deg.C, 160deg.C, 170deg.C and 180deg.C for 20 min to obtain flos Sophorae Immaturus tea and folium Mori tea respectively;
(5) The obtained pagodatree flower bud tea and mulberry leaf tea are prepared according to the following weight ratio of 2:1 to obtain the pagodatree flower bud and mulberry leaf black tea.
Sensory tests are carried out on the shape of the dry tea, the soup color, the aroma, the taste, the leaf bottom color and the like of each part of pagodatree flower bud and mulberry leaf black tea after brewing, and the extract and the total flavone are detected, and the specific comparison results are shown in Table 2.
TABLE 2 influence of different aroma extraction temperatures on sensory and extract and total flavonoid ingredients
| Fragrance raising temperature | Shape of dry tea | Soup color | Fragrance of fragrance | Taste and flavor | Leaf base | Extract (%) | Total flavone mg/g |
| 150℃ | Yellow and green | Yellow green | Impurity of | Green and astringent taste | Cyanine | 36.3 | 13.5 |
| 160℃ | Yellow and green | Yellow green | Impurity of | Green and astringent taste | Cyanine | 36.0 | 14.9 |
| 170℃ | Light brown | Yellow Brown | Mellow wine | Fresh sweet | Red and uniform | 36.4 | 15.2 |
| 180℃ | Tan brown | Tan brown | Is rich in weight | Concentrated and astringent taste | Dark black | 36.0 | 14.1 |
As can be seen from Table 2, the different aroma extraction temperatures have a larger sensory effect on the prepared tea leaves, but have a smaller effect on extract and total flavonoid components, and the soup color, aroma, taste and leaf base color are better than those of the tea leaves at other temperatures at the aroma extraction temperature of 170 ℃, and the aroma extraction temperature is selected to be the best at 170 ℃ by comprehensively considering.
Experimental effect of the same formulation on the sensory properties of the pagodatree flower bud Sang Shebu
The specific experimental process is as follows:
(1) The flos Sophorae Immaturus is selected from flower bud of Sophora japonica of Leguminosae, and is obtained in summer by collecting, and removing branch, stalk and impurity; sang Shexuan freshly picked mulberry leaves;
(2) Respectively cleaning flos Sophorae Immaturus and folium Mori, cutting folium Mori into strips with width of about 1cm, and length according to Sang Sheda hr;
(3) Spreading flos Sophorae Immaturus, airing on bamboo basket, withering, steaming folium Mori for about 2 min, and spreading Sang Shetan to a thickness of 2cm. Uniformly adding 1% of amino acid into flos Sophorae Immaturus and folium Mori respectively, and twisting;
(4) Fermenting flos Sophorae Immaturus and folium Mori respectively added with amino acids for 5 hr, baking at 120deg.C for 75 min, and extracting fragrance at 170deg.C for 20 min to obtain flos Sophorae Immaturus tea and folium Mori tea respectively;
(5) The obtained pagodatree flower bud tea and mulberry leaf tea are uniformly mixed according to the weight ratio of 1:1, 1:2, 2:1 and 3:1 respectively to obtain the pagodatree flower bud and mulberry leaf black tea.
Sensory tests are carried out on the shape of the dried tea, the soup color, the aroma, the taste, the leaf bottom color and the like of each part of pagodatree flower bud and mulberry leaf black tea after brewing, and the specific comparison results are shown in Table 3.
TABLE 3 influence of flos Sophorae Immaturus Sang Shebu and the same proportion on sense organs
As can be seen from comparison, different proportions of the pagodatree flower bud and the mulberry leaf can have a certain influence on the final sense, and the sense evaluation is best when the proportion of the pagodatree flower bud tea and the mulberry leaf tea is 2:1, so that the pagodatree flower bud tea and the mulberry leaf tea are finally selected, mixed in a weight ratio of 2:1, packaged and marketed.
The following examples are given by way of example, and reference may be made to the steps of the examples when specific operations are performed.
Example 1
(1) The flos Sophorae Immaturus is selected from flower bud of Sophora japonica of Leguminosae, and is obtained in summer by collecting, and removing branch, stalk and impurity; sang Shexuan freshly picked mulberry leaves;
(2) Respectively cleaning flos Sophorae Immaturus and folium Mori, cutting folium Mori into strips with width of about 1cm, and length according to Sang Sheda hr;
(3) Respectively airing flos Sophorae Immaturus and Sang Shetan on a bamboo basket, performing withering treatment, respectively and uniformly adding 1% of amino acid, and kneading;
(4) Fermenting flos Sophorae Immaturus and folium Mori respectively added with amino acids for 6 hr, oven drying at 125deg.C for 60 min, and extracting fragrance at 170deg.C for 20 min to obtain flos Sophorae Immaturus tea and folium Mori tea respectively;
(5) The obtained flos Sophorae Immaturus tea and folium Mori tea are mixed at a ratio of 2:1 to obtain flos Sophorae Immaturus and folium Mori black tea.
Example 2
(1) The flos Sophorae Immaturus is selected from flower bud of Sophora japonica of Leguminosae, and is obtained in summer by collecting, and removing branch, stalk and impurity; sang Shexuan freshly picked mulberry leaves; steaming fresh folium Mori in steam for 3 min;
(2) Respectively cleaning flos Sophorae Immaturus and folium Mori, cutting folium Mori into strips with width of about 1cm, and length according to Sang Sheda hr;
(3) Respectively airing flos Sophorae Immaturus and Sang Shetan on a bamboo basket, performing withering treatment, respectively and uniformly adding 0.5% of amino acid, and kneading;
(4) Fermenting flos Sophorae Immaturus and folium Mori respectively added with amino acids for 4 hr, oven drying at 120deg.C for 90 min, and extracting fragrance at 170deg.C for 15min to obtain flos Sophorae Immaturus tea and folium Mori tea respectively;
(5) The obtained flos Sophorae Immaturus tea and folium Mori tea are mixed at a ratio of 2:1 to obtain flos Sophorae Immaturus and folium Mori black tea.
Example 3
(1) The flos Sophorae Immaturus is selected from flower bud of Sophora japonica of Leguminosae, and is obtained in summer by collecting, and removing branch, stalk and impurity; sang Shexuan freshly picked mulberry leaves; steaming fresh folium Mori for 2 min;
(2) Respectively cleaning flos Sophorae Immaturus and folium Mori, cutting folium Mori into strips with width of about 1cm, and length according to Sang Sheda hr;
(3) Respectively airing flos Sophorae Immaturus and Sang Shetan on a bamboo basket, performing withering treatment, respectively and uniformly adding 2% of amino acids, and kneading;
(4) Fermenting flos Sophorae Immaturus and folium Mori respectively added with amino acids for 6 hr, oven drying at 130deg.C for 60 min, and extracting fragrance at 170deg.C for 15min to obtain flos Sophorae Immaturus tea and folium Mori tea respectively;
(5) The obtained flos Sophorae Immaturus tea and folium Mori tea are mixed at a ratio of 2:1 to obtain flos Sophorae Immaturus and folium Mori black tea.
Example 4
(1) The flos Sophorae Immaturus is selected from flower bud of Sophora japonica of Leguminosae, and is obtained in summer by collecting, and removing branch, stalk and impurity; sang Shexuan freshly picked mulberry leaves; steaming fresh folium Mori in steam for 1.5 min;
(2) Respectively cleaning flos Sophorae Immaturus and folium Mori, cutting folium Mori into strips with width of about 1cm, and length according to Sang Sheda hr;
(3) Respectively airing flos Sophorae Immaturus and Sang Shetan on a bamboo basket, performing withering treatment, respectively and uniformly adding 1.5% of amino acid, and kneading;
(4) Fermenting flos Sophorae Immaturus and folium Mori respectively added with amino acids for 5 hr, oven drying at 130deg.C for 70 min, and extracting fragrance at 170deg.C for 15min to obtain flos Sophorae Immaturus tea and folium Mori tea respectively;
(5) The obtained flos Sophorae Immaturus tea and folium Mori tea are mixed at a ratio of 2:1 to obtain flos Sophorae Immaturus and folium Mori black tea.
The above-mentioned embodiments are merely preferred embodiments of the present invention, which are not intended to limit the scope of the present invention, and other embodiments can be easily made by those skilled in the art through substitution or modification according to the technical disclosure in the present specification, so that all changes and modifications made in the principle of the present invention shall be included in the scope of the present invention.
Claims (2)
1. The processing method of the pagodatree flower bud mulberry leaf black tea is characterized by comprising the following steps of:
(1) The flos Sophorae Immaturus is selected from flower bud of Sophora japonica of Leguminosae, and is obtained in summer by collecting, and removing branch, stalk and impurity; sang Shexuan freshly picked mulberry leaves;
(2) Respectively cleaning flos Sophorae Immaturus and folium Mori, and cutting folium Mori into strips with length according to Sang Sheda hr;
(3) Steaming fresh folium Mori for 2 min, respectively drying flos Sophorae Immaturus and Sang Shetan, covering Sang Shetan with 2cm thick, respectively adding amino acids uniformly, and kneading, wherein the addition amount of amino acids is 1% of the weight of flos Sophorae Immaturus and folium Mori respectively;
(4) Respectively fermenting the twisted flos Sophorae Immaturus and folium Mori for 4-6 hr, drying at 120-130deg.C for 60-90 min, and extracting at 170deg.C for 15-20 min to obtain flos Sophorae Immaturus tea and folium Mori tea;
(5) The obtained pagodatree flower bud tea and mulberry leaf tea are processed according to the following ratio of 2: and (3) mixing the materials according to the weight ratio, and packaging to obtain the pagodatree flower bud and mulberry leaf black tea.
2. A method of processing black tea according to claim 1, wherein the strip width of the mulberry leaf cut strip in step (2) is 1cm.
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