CN114521600A - Litsea coreana and black tea mixed fermentation process - Google Patents

Abstract

The invention discloses a hawk and black tea mixed fermentation process, which belongs to the technical field of tea processing and comprises the steps of fresh leaf picking, withering, rolling, fermentation and drying, wherein the fresh leaf picking comprises the steps of hawk tea and common tea picking, the fresh hawk tea and the common tea fresh leaves are withered, the hawk tea and the common tea fresh leaves which are subjected to the withering process are rolled, the rolled tea leaves are fermented, and the fermented tea leaves are heated and dried. The excellent components in the components of the ordinary tea are effectively supplemented into the components of the hawk tea, and the advantages of various tea leaves are mutually complemented. The prepared hawk black tea has obvious fragrance and delicious taste, and the concentration of the water extract is increased compared with that of a single hawk tea; the amino acid content is obviously increased compared with that of the single litsea coreana. Therefore, the eagle tea which is a popular pure natural green drink has better quality and richer and more perfect nutritional structure.

Description

Litsea coreana and black tea mixed fermentation process

Technical Field

The invention relates to the technical field of tea processing, in particular to a mixed fermentation process of eagle black tea.

Background

Eagle tea, also known as laoyun tea, aged forest tea and white tea, is a popular drink prepared by picking young tender branches and leaves of cinnamomum camphora in lauraceae through sloppy → rolling → drying. The Pieris parviflora belongs to Lauraceae, Litsea litsea, is mainly distributed in southern provinces and provinces in the south of Yangtze river basin, but is mainly drunk as a beverage in Sichuan province, Chongqing province, Yunnan province, Guizhou province, Hubei province, Hunan province and the like, and more particularly in Chongqing province, Sichuan province and Guizhou province. The hawk tea has various health care functions of warming the middle-jiao to dispel cold, regulating qi to alleviate pain, calming the adverse-rising energy to arrest vomiting, inducing diuresis to alleviate summer heat and the like, and is a pure natural green drink deeply favored by southwest regions.

The eagle tea is a traditional beverage prepared by picking leaves and bud tips of a cinnamomum camphora plant in the Lauraceae family. The analysis of biochemical components of the hawk tea shows that: the water extract, total flavone and catechin contents of the glede tea are all lower than those of green tea. However, the water-soluble carbohydrates of eagle tea are higher than those of green tea. Catechins in eagle tea were < 0.1%, much less than 13.09% of green tea; in the experiment, no tea polyphenols were detected in eagle tea. The content of alkaloid and various mineral elements in the hawk tea is lower than that of the green tea. However, the fat content of the hawk tea is more than one time higher than that of the green tea. The Litsea coreana is aromatic oil plant of Litsea of Lauraceae, and has unique fragrance completely different from common tea. Eagle tea is popular among consumers due to its special flavor and particular resistance to brewing. The content of free amino acids in the eagle tea is also much lower than that of green tea. In conclusion, eagle tea is lower in tea polyphenols and total nutrient content than green tea.

Green tea is a tea that is not fermented, has the highest yield in china, and is most widely drunk. It features its clear and green soup. Black tea is prepared by fermenting green tea. The tea is prepared by using proper tea tree bud leaves as raw materials and refining the tea tree bud leaves through typical process processes of withering, rolling (cutting), fermentation, drying and the like. The tea is named as black tea because the color of the dry tea and the brewed tea soup are mainly red. The fermentation is a unique stage of black tea production, and the leaf color changes from green to red through fermentation to form the quality characteristics of black tea red leaf red soup.

Studies have shown that the essence of the black tea fermentation is to perform an enzymatic oxidation process. The polyphenol, amino acid and other substances in the tea tissue after the vacuole membrane is damaged are in full contact with a polyphenol oxidase system for enzymatic oxidation, and mainly the polyphenol substances in the tea, namely catechin, are subjected to oxidative polymerization and condensation to form a series of oxidation products such as theaflavin, thearubigin, theabrownin and the like. Therefore, the single hawk tea is not beneficial to fermentation for making black tea.

Disclosure of Invention

The invention aims to overcome the difficulties in the background technology, solve the technical problems of fermentation and low content of nutrient components of tea polyphenol, various mineral elements, free amino acid and the like in the hawk tea, and provide a mixed fermentation process of the hawk black tea.

In order to achieve the purpose, the technical scheme is as follows: a mixed fermentation process of eagle black tea comprises the following steps:

picking fresh leaves, namely picking fresh leaves of Litsea coreana and common tea respectively, wherein the ratio of the parts by weight of the Litsea coreana and the common tea picked by the fresh leaves is 1: 2-2.5;

withering, namely withering the litsea coreana and the fresh common tea leaves respectively, wherein the withering time of the litsea coreana is 10-14 h, and the withering time of the common tea is 8-16 h;

step three, rolling, namely rolling the litsea coreana and the common tea which are subjected to the withering process respectively, rolling by using a rolling machine, keeping the room temperature of a rolling chamber at 18-25 ℃ and the humidity of 84-93%, spraying water and mist, reducing the room temperature, increasing the humidity, wherein the rolling time is 75-115 min, and when the cell destruction rate of each tea reaches 70-77%, mixing the tea together and rolling until the cell destruction rate reaches 80-87% and the strip forming rate of the mixed tea reaches 94-98%;

fermenting the rolled tea leaves, controlling the room temperature of a fermentation chamber at 26-30 ℃, controlling the relative humidity to be more than 92%, keeping air flowing, spreading the fermented tea leaves to be 8-14 cm thick, turning over the tea leaves once or twice during fermentation to ensure uniform fermentation, and fermenting for 2.5-4 hours;

and step five, heating and drying the fermented tea leaves.

Further, in the first step, the common tea species Qiamei 419, Qiamei 502, Qiamei 601 and Qiamei 809 are used.

Further, the hawk tea and the common tea after the withering process are respectively rolled by two rolling machines, firstly, the hawk tea is respectively rolled for 35-50 min, the common tea is rolled for 25-45 min, and then, the hawk tea and the common tea are mixed together and rolled for 40-65 min.

Further, the eagle tea and the ordinary tea after the withering process are respectively rolled by two rolling machines, firstly, the eagle tea is respectively rolled for 42.5min, the ordinary tea is rolled for 35min, and then the eagle tea and the ordinary tea are mixed together and rolled for 52.5 min.

Further, firstly, the hawk tea and the common tea which are subjected to the withering process are respectively rolled by two rolling machines, wherein the method for rolling the hawk tea comprises the following steps: gently kneading for 15-20 min → slightly pressing for 10-15 min → loosing for 10-15 min → stopping machine for releasing dough; the rolling method of the common tea comprises the following steps: performing air-kneading without pressurizing for 5-10 min → performing light kneading for 10-15 min → performing light pressing for 5-10 min → performing loose pressing for 5-10 min → stopping and breaking dough; then the hawk tea and the common tea are mixed together after being de-agglomerated and the rolling method comprises the following steps: and (3) the second starting-up air kneading is not pressurized for 5-10 min → lightly pressed for 5-10 min → slightly heavily pressed for 15-25 min → loose pressed for 15-20 → deblocking and sieving for re-kneading.

Further, firstly, the hawk tea and the common tea which are subjected to the withering process are respectively rolled by two rolling machines, wherein the method for rolling the hawk tea comprises the following steps: gently kneading for 17.5min → slightly pressing for 12.5min → loosely pressing for 12.5min → stopping to release lumps; the rolling method of the common tea comprises the following steps: performing air-kneading without pressurizing for 7.5min → performing light kneading for 12.5min → performing light pressing for 7.5min → performing loose pressing for 7.5min → stopping and breaking dough; then the hawk tea and the common tea are mixed together after being de-agglomerated and the rolling method comprises the following steps: and the second starting air kneading is not pressurized for 7.5min → lightly pressed for 7.5min → slightly heavily pressed for 20min → loose pressed for 17.5 → de-blocking, sieving and re-kneading.

Further, in the fourth step, the room temperature of the fermentation chamber is controlled at 28 ℃, the relative humidity is above 92%, air flow is kept, the spreading thickness of the fermented leaves is 11cm, the old leaves are properly spread thick, the young leaves are spread thin, the uniform fermentation is ensured by turning over the tea leaves once to twice during the fermentation, and the fermentation time is 3.5 hours.

Further, in the fifth step, the drying is carried out in two steps, the gross fire: drying to seventy-eight dry for the first time, mastering the principle of high temperature rapidness, uniformly scattering leaves with moderate fermentation on a preheated dryer, spreading the leaves to be about 1.6 cm in thickness, keeping the temperature at about 110-120 ℃, slightly stabbing when the leaves are pinched by hands, keeping the leaves soft and strong, continuously folding the stalks, keeping the water content at about 21-26%, spreading the tea leaves with the first gross fire to be cool in time, spreading the leaves to be 2-5 cm in thickness, keeping the time at 1-1.5 hours, and keeping the full fire: drying for the second time to be dry enough, tightly binding the rope, twisting into powder by hands, and having black and smooth color, strong fragrance and water content of about 6%.

The beneficial effect who adopts above-mentioned scheme does: according to the investigation and identification of related tea varieties, the method comprises the following steps: the common tea Meimei No. 419, the fresh leaves contain 36 percent of tea polyphenol, 1.4 percent of amino acid, 3.4 percent of caffeine and 22.9 percent of total amount of catechin, and is suitable for preparing black tea. Qian Mei No. 502, fresh leaves contain 37.7% of tea polyphenol, 1.1% of amino acid, 3% of caffeine and 23% of total amount of catechin, and are suitable for preparing black tea. Guimei No. 601, fresh leaves containing tea polyphenols 32.9%, amino acids 1.6%, total amount of catechin 19.2%. Qian Mei No. 701 fresh leaves contain 42.4 percent of tea polyphenol. Qian Mei No. 809, fresh leaves containing 30.5% of tea polyphenol, 1.5% of amino acid, 3.9% of caffeine, 20% of total amount of catechin and 42.3% of water extract, and the prepared black tea and green tea have excellent quality. The spring tea of the great white tea variety of the Fuding contains 3.5 percent of amino acid and 25.7 percent of tea polyphenol.

The eagle tea is a traditional beverage prepared by picking leaves and bud tips of a cinnamomum camphora plant in the Lauraceae family. The results obtained by collecting the hawk tea sample and carrying out comparative analysis on the biochemical components of the hawk tea and the green tea show that: except that the water-soluble carbohydrate content of the eagle tea is higher than that of the green tea, and the fat content of the eagle tea is more than one time higher than that of the green tea, the water extract, the total flavone and the catechin contents of the eagle tea are all lower than those of the green tea. Wherein the extraction conditions of the tea water extract are extraction temperature of 100 ℃, extraction time of 50min, extraction water amount of 180ml/g, water extract of glede tea of 27.94-29.81% and water extract of green tea of 31.05%. The catechins were < 0.1% measured in eagle tea, much less than 13.09% of green tea. In the experiment, tea polyphenols were not even detected in eagle tea. The content of alkaloid and various mineral elements in the hawk tea is lower than that of the green tea. Especially, the content of free amino acid in the hawk tea is far lower than that of the green tea. Wherein the content of free amino acid in green tea is 1803.30mg/100g, and the content of free amino acid in hawk tea is 281.54mg/100 g. The analysis result shows that: the total nutrient content of eagle tea is obviously lower than that of green tea.

By adopting the steps of the scheme, the excellent components in the ordinary tea components are effectively supplemented into the components of the hawk tea, so that the advantages of various tea leaves are mutually complemented. Through tests, the eagle black tea prepared by the scheme has lasting fragrance and ruddy soup color, and the water extract reaches 41.3-46.2%, which is increased by more than 11-16% compared with the water extract of single eagle tea; the amino acid content reaches 1.48-1.62%, and is increased by more than 6-7 times compared with the amino acid content of single eagle tea. Therefore, the eagle tea which is a popular pure natural green drink has better quality and richer and more perfect nutritional structure.

Detailed Description

The technical solution of the present invention will be clearly and completely described below with reference to the specific embodiments of the present invention. The described embodiments are only some, not all embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The first embodiment is as follows:

a mixed fermentation process of eagle black tea comprises the steps of fresh leaf picking, withering, rolling, fermentation and drying:

step one, picking fresh leaves comprises picking eagle tea and common tea, wherein the eagle tea and the common tea pick single buds, the leaf surfaces of the eagle tea and the common tea are similar in size, and the leaf number and the tenderness of the fresh leaves in the same batch are the same as much as possible. The tenderness of the plucked tea, i.e. the degree of maturity of the tea, is the most tender for a single bud.

The most water-soluble part in fresh leaves contains tea polyphenol, which has great influence on the color, aroma and taste of tea. The content of tea polyphenol in tea is an important factor for the quality formation of the tea. It was tested that for normal tea, the tea polyphenol content in the tea bud was 26.8% close to that of the one bud by one leaf. The content of catechin in tea bud is 13.7%. The protein content in the single shoot was about 29.06% higher than in the other leaf species. The water content of fresh leaves is divided into free water and bound water, most of which are free water. Generally, young leaves contain more water than old leaves.

Preferably, in the first step, the ratio of the glede tea picked from the fresh leaves to the common tea is 1:2 by weight.

Preferably, in the first step, the common tea comprises two of Guimei 419 number and Guimei 502 number, and the Guimei 419 number and the Guimei 502 number are 2:1 in parts by weight.

And secondly, respectively withering the fresh hawk tea leaves and the fresh common tea leaves, wherein the withering time of the hawk tea leaves is 10 hours, and the withering time of the common tea leaves is 8 hours. The ambient temperature is 32 ℃, the spreading amount is about 1kg/m of a withering sieve, the withering weight loss rate is 32%, and the water content of the tea leaves is 65% after the withering is completed.

During the withering process, the picked fresh leaves are dehydrated for a period of time, so that certain hard and crisp stem leaves are changed into withered and withered states. After withering, the water can be properly evaporated, the leaves are soft, the toughness is enhanced, and the shaping is convenient. This is the first step in the primary processing of black tea. During the withering process, a series of physical and chemical changes can occur in the product along with the loss of water in the fresh leaves, and further the special flavor quality of the black tea is formed.

According to experiments, the withering weight loss rate has certain influence on the aroma and taste of the tea. Usually, when the withering weight loss rate is more than or equal to 30 percent, the black tea flavor begins to be presented; when the withering weight loss rate is less than or equal to 40%, the aroma and the taste of the black tea product are formed in the same progress. By adopting the technical measures of the second step in the processing process of the black tea, the water loss speed in the stage of accelerating the withering weight loss rate to be less than or equal to 40 percent can be accelerated under the condition of keeping the flavor of the black tea, so that the effective formation of the aroma and the taste of the black tea can be regulated.

And step three, rolling the fresh eagle tea and the fresh ordinary tea leaves after the withering process is finished respectively, rolling by using a rolling machine, keeping the room temperature of a rolling chamber at 18 ℃, keeping the humidity at 84%, reducing the room temperature by adopting sprinkling and spraying, increasing the humidity, rolling for 75min, fully rolling out the tea juice without loss, enabling the leaves to be partially reddened, giving out stronger faint scent, enabling the strip forming rate to reach 94% and the cell destruction rate to reach 80%.

Preferably, in the third step, the eagle tea and the ordinary tea after the withering process are respectively rolled, and when the cell destruction rate of each tea leaf reaches 70%, the tea leaves are mixed together and rolled until the strip forming rate of the mixed tea leaves reaches 94% and the cell destruction rate reaches 80%.

Kneading is to knead the withered raw leaves into strips and knead the tea juice properly. The rolling function is to make the tea into strip shape, and to break the cell in the tea, the tea juice overflows and attaches to the surface of the tea, which is beneficial to increase the concentration of the tea soup. Furthermore, the rolling of the black tea can enable the tea leaves to be shaped and enhance the color, aroma and taste concentration in the rolling process, and more importantly, the necessary oxidation is started under the action of enzyme because leaf cells are damaged, so that the smooth fermentation is facilitated.

In the third step of this example, the fresh leaves reach the cell destruction rate of 80% under the action of rolling, so that the cell membrane structure of the fresh leaf tissue is destroyed and the permeability is increased. Thereby leading the polyphenol substances in the fresh leaves to be fully contacted with oxidase and effectively generating oxidative polymerization under the enzymatic action. Meanwhile, other chemical components are also correspondingly and deeply changed, so that the green tea leaves are subjected to red change, and the color, aroma and taste quality of the black tea is formed.

Preferably, the eagle tea and the ordinary tea subjected to the withering process are respectively rolled by two rolling machines, the eagle tea is firstly rolled for 35min, the ordinary tea is rolled for 25min, and the eagle tea and the ordinary tea are mixed together and rolled for 40 min.

Preferably, the hawk tea and the ordinary tea after the withering process are firstly rolled by two rolling machines, wherein the method for rolling the hawk tea comprises the following steps: gently kneading for 15min → slightly pressing for 10min → loosely pressing for 10min → stopping to release the mass; the rolling method of the common tea comprises the following steps: air kneading without pressing for 5min → light kneading for 10min → light pressing for 5min → loose pressing for 5min → machine halt for releasing the dough; then the hawk tea and the common tea are mixed together after being de-agglomerated and the rolling method comprises the following steps: and the second starting-up air kneading is not pressurized for 5min → lightly pressed for 15min → loose pressed for 15 → de-blocking and sieving for re-kneading.

The rolling effect is as follows: breaking leaf cells by rubbing to ensure that the components are easy to dissolve out when being soaked; the tea leaves are compact and convenient to store, and if the tea leaves are not rolled, the prepared tea leaves are like sun-dried fallen leaves and are broken by hand, so that the tea leaves are difficult to store; different flavors of the tea are shaped by using the weight of the rolling.

For the single-bud hawk tea and the common tea picked according to the weight ratio of 1:2 in the embodiment, after the fresh hawk tea and the fresh common tea leaves in the second step are respectively withered, the inventors can know that the strip forming rate and the cell breakage rate are measured according to the sampling in the rolling process by the inventors: the hawk tea is kneaded lightly for 15min → pressed lightly for 10min → pressed loosely for 10min → de-conglobated after shutdown, the rate of strip formation is 80%, and the cell destruction rate is 71.4%; the ordinary tea is subjected to air kneading without pressurizing for 5min → light kneading for 10min → light pressing for 5min → loose pressing for 5min → machine halt for ball breaking, the rate of strip formation is 81-83%, and the cell destruction rate is 68.6%; and then, the hawk tea and the common tea are mixed together and kneaded after being de-agglomerated, the pressure is not applied for 5min → the light pressure is applied for 15min → the loose pressure is applied for 15 → the de-agglomerated sieve is used for re-kneading for the second time, and the re-kneading is carried out for 2-3 times and 3-5 min in a short time sieve-separating way until the strip forming rate of the mixed tea reaches 94% and the cell destruction rate reaches 80%.

Sieving and re-kneading are important parts in the rolling process of black tea. The rolling degree of the black tea can be basically consistent by screening, the tea leaves with different degrees of tightness, fineness and sizes are clearly separated, and the effects of de-agglomerating and radiating heat are achieved. The strip forming rate of the coarse tea can be improved by adopting multiple and short-time screening and re-kneading, and the method plays an important role in improving the internal quality of the tea.

And step four, fermenting the rolled tea leaves, controlling the room temperature of a fermentation chamber at 26 ℃, controlling the relative humidity to be more than 92%, keeping air flowing, spreading the fermented leaves to be 8cm in thickness, turning over the tea leaves once or twice during fermentation to ensure uniform fermentation, and fermenting for 2.5 hours. The quality characteristics of the black tea red leaf and red soup are formed by changing the color of the fermented leaves into red.

For the single-bud hawk tea and the common tea picked according to the weight ratio of 1:2 in the embodiment, the fresh leaves of the hawk tea and the common tea in the step two are respectively withered, and the fresh leaves in the step three in the embodiment are rolled to achieve the cell destruction rate of 80%. Fermenting the rolled tea leaves, controlling the fermentation temperature at 26 ℃, controlling the relative humidity at more than 92%, spreading the fermented tea leaves to be 8cm thick, turning over the tea leaves once or twice during the fermentation, and fermenting for 2.5 h. Through tests, through the steps and the fermentation process, the retention amount of the water-soluble polyphenol compounds of the hawk tea and the common tea reaches 71 percent, and a relatively ideal process effect is achieved.

Fermentation is a key process for black tea formation and plays an extremely important role in the quality of black tea. During the fermentation process, the withered and rolled tea leaves are subjected to an enzymatic oxidation process, polyphenols, amino acids and other substances in the liquid bubbles are fully contacted with a polyphenol oxidase system after the liquid cell membranes are damaged to carry out enzymatic oxidation, catechin which is a main polyphenol substance is subjected to oxidative polymerization and condensation to form a series of oxidation products such as theaflavin, thearubigin and theabrownin, and meanwhile, along with other chemical reactions, the rolled leaves are changed from green to red, so that the unique color, aroma and taste quality of the black tea is comprehensively formed.

As described above, the content of tea polyphenols and catechins in the eagle tea is very low, and thus, in the actual black tea fermentation process, an ideal fermentation effect cannot be obtained by only fermenting the eagle tea itself. In the invention, the ordinary tea and the hawk tea are added in a proper proportion for mixed fermentation, so that the defect of lack of key fermentation components of the hawk tea is overcome, and the black tea fermentation process is effectively carried out. The invention also provides a method for preparing the eagle tea beverage, and aims to solve the problems in the prior art on the basis, so that the eagle tea beverage which is a popular pure natural green beverage has better quality and richer and more perfect nutritional structure.

Step five, heating and drying the fermented tea leaves, wherein the drying is carried out by two steps: drying to seventy-eight dry for the first time, mastering the principle of high temperature rapidness, uniformly scattering leaves with proper fermentation on a preheated dryer, spreading the leaves to be about 1.6 cm in thickness, keeping the temperature at about 110 ℃, slightly stabbing when the leaves are pinched by hands, softening the leaves to have strength, continuously folding the stalks, keeping the water content at about 21%, spreading the tea leaves with the first gross fire to be cool in time, spreading the leaves to be 2 cm in thickness, keeping the time for 1 hour, and fully firing: the second drying to be dry, the rope is tight, the rope is twisted into powder by hands, the color is black and moist, the fragrance is strong, and the water content is about 6 percent.

In this embodiment, the drying in the fifth step is a process of baking the fermented tea blank at a high temperature to quickly evaporate water to ensure quality and dryness. The aim is to rapidly inactivate the enzyme by utilizing high temperature and stop fermentation; evaporating water, reducing volume, fixing shape, and keeping dryness to prevent mildew. Meanwhile, two drying steps are adopted, so that most of grass smell with low boiling point can be emitted effectively, and aromatic substances with high boiling point are activated and reserved, so that the special fragrance of the black tea can be obtained.

By using the procedures described in example one, it is preferred that the good components of the two components, 2:1 parts by weight, of the ordinary tea Mei 419 and Guimei 502, are effectively supplemented to the components of Litsea coreana, so that the various tea leaves form a mutual complementary advantage. Through detection, the fresh tea mei Mei 419 contains 36% of tea polyphenol, 1.4% of amino acid, 3.4% of caffeine and 22.9% of total catechin; qian Mei No. 502, fresh leaves contain 37.7% of tea polyphenol, 1.1% of amino acid, 3% of caffeine and 23% of total amount of catechin. Through tests, the eagle black tea prepared by the scheme of the embodiment has obvious fragrance, delicious taste and ruddy liquor color, and the water extract reaches 41.3 percent, which is increased by more than 11 percent compared with 29.81 percent of the water extract of single eagle tea; the amino acid content reaches 1.48 percent, and is increased by more than 6 times than that of the single litsea coreana with the amino acid content of 0.23 percent. Therefore, the eagle tea which is a popular pure natural green drink has better quality and richer and more perfect nutritional structure.

The second embodiment:

a mixed fermentation process of eagle black tea comprises the steps of fresh leaf picking, withering, rolling, fermentation and drying:

step one, picking fresh leaves comprises picking eagle tea and common tea, picking two leaves with one bud and two leaves with similar leaf surface size, and keeping the leaf number and the tenderness of the fresh leaves in the same batch as much as possible.

Preferably, in the first step, the ratio of the glede tea picked from the fresh leaves to the common tea is 1:2 by weight.

Preferably, in the first step, the common tea is black mei 809A.

And step two, respectively withering the fresh hawk tea and the fresh common tea leaves, wherein the withering time of the hawk tea is 14 hours, and the withering time of the common tea is 16 hours. The ambient temperature is 21 ℃, the spreading amount is about 1kg/m of a withering sieve, the withering weight loss rate is 42%, and the water content of the tea leaves is 56% after the withering is finished.

And step three, rolling the fresh eagle tea and the fresh ordinary tea leaves after the withering process is finished respectively, rolling by using a rolling machine, keeping the room temperature of a rolling chamber at 25 ℃ and the humidity at 93%, reducing the room temperature by adopting sprinkling and spraying, increasing the humidity, rolling for 115min, fully rolling out the tea juice without loss, enabling the leaves to be partially reddened, giving out stronger faint scent, enabling the strip forming rate to reach 98% and the cell destruction rate to reach 87%.

Preferably, in the third step, the eagle tea and the ordinary tea after the withering process are respectively rolled, and when the cell destruction rate of each tea leaf reaches 77%, the tea leaves are mixed together and rolled until the strip forming rate of the mixed tea leaves reaches 98% and the cell destruction rate reaches 87%.

Preferably, the eagle tea and the ordinary tea subjected to the withering process are respectively rolled by two rolling machines, the eagle tea is firstly rolled for 50min, the ordinary tea is rolled for 45min, and the eagle tea and the ordinary tea are mixed together and rolled for 65 min.

Preferably, the hawk tea and the ordinary tea after the withering process are firstly rolled by two rolling machines, wherein the method for rolling the hawk tea comprises the following steps: gently kneading for 20min → slightly pressing for 15min → loosely pressing for 15min → stopping to release mass; the rolling method of the common tea comprises the following steps: performing air-kneading without pressurizing for 10min → performing light kneading for 15min → performing light pressing for 10min → performing loose pressing for 10min → stopping to release lumps; then the hawk tea and the common tea are mixed together after being de-agglomerated and the rolling method comprises the following steps: and the second starting-up air kneading is not pressurized for 10min → lightly pressed for 25min → loose pressed for 20 → de-blocking and sieving for re-kneading.

For the eagle tea and the common tea with one bud and two leaves picked according to the weight ratio of 1:2 in the embodiment, after the eagle tea and the fresh tea leaves of the common tea in the second step are respectively withered, the inventors can know that the strip forming rate and the cell breakage rate are measured according to the sampling in the rolling process: the hawk tea is kneaded lightly for 20min → pressed lightly for 15min → pressed loosely for 15min → de-conglobated, the rate of strip formation reaches 85%, and the cell destruction rate is 76.7%; the ordinary tea is subjected to air-kneading without pressurizing for 10min → gentle kneading for 15min → gentle pressing for 10min → loose pressing for 10min → shutdown for ball breaking, the rate of strip formation is 86-89%, and the cell destruction rate is 77.4%. And then, the hawk tea and the common tea are mixed together and kneaded after being de-agglomerated, the pressure is not applied for 10min → the light pressure is applied for 25min → the loose pressure is applied for 20 → the de-agglomerated sieve is used for re-kneading for the second time, and the re-kneading is carried out for 2-3 times and 3-5 min in a short time sieve-separating way until the strip forming rate of the mixed tea reaches 98% and the cell destruction rate reaches 87%.

And step four, fermenting the rolled tea leaves, controlling the room temperature of a fermentation chamber at 30 ℃, controlling the relative humidity to be more than 92%, keeping air flowing, spreading the fermented leaves to be 14cm in thickness, turning over the tea leaves once or twice during fermentation to ensure uniform fermentation, and fermenting for 4 hours.

In the case of the eagle tea with one bud and two leaves and the common tea picked according to the weight ratio of 1:2 in the embodiment, the eagle tea and the common tea fresh leaves subjected to the second step are respectively subjected to withering processing, and the fresh leaves subjected to the third step in the embodiment are subjected to rolling action to achieve the cell destruction rate of 87%. Fermenting the rolled tea leaves, controlling the fermentation temperature at 30 ℃, controlling the relative humidity at more than 92%, spreading the fermented tea leaves to be 14cm thick, turning over the tea leaves once or twice during the fermentation, and fermenting for 4 hours. Through tests, through the steps and the fermentation process, the retention amount of the water-soluble polyphenol compounds of the hawk tea and the common tea reaches 74%, and a relatively ideal process effect is achieved.

Step five, heating and drying the fermented tea leaves, wherein the drying is carried out by two steps: drying to seventy-eight dry for the first time, mastering the principle of high temperature rapidness, uniformly scattering leaves with proper fermentation on a preheated dryer, spreading the leaves to be about 1.6 cm thick, keeping the temperature at about 120 ℃, slightly stabbing when the leaves are pinched by hands, softening the leaves to have strength, continuously folding the stalks, keeping the water content at about 26 percent, spreading the tea leaves with the first gross fire to be cool in time, spreading the leaves to be 5 cm thick, keeping the time for 1.5 hours, and keeping the temperature at full fire: drying for the second time to be dry enough, tightly binding the rope, twisting into powder by hands, and having black and smooth color, strong fragrance and water content of about 6%.

By adopting the steps described in the second embodiment, it is preferable that the good components in the component of ordinary tea mei 809 are effectively supplemented to the component of eagle tea, so that the two tea leaves have mutual advantages complementary. The common tea Meimei No. 809, fresh leaves contain 30.5 percent of tea polyphenol, 1.5 percent of amino acid, 3.9 percent of caffeine, 20 percent of total amount of catechin and 42.3 percent of water extract. Through tests, the eagle black tea prepared by the scheme has obvious fragrance and red and bright liquor color. The water extract reaches 43.2 percent, which is increased by more than 13 percent compared with the water extract of the single eagle tea; the amino acid content reaches 1.51 percent, and is increased by more than 6.5 times compared with the amino acid content of the single litsea coreana. Therefore, the eagle tea which is a popular pure natural green drink has better quality and richer and more perfect nutritional structure.

Example three:

a mixed fermentation process of eagle black tea comprises the steps of fresh leaf picking, withering, rolling, fermentation and drying:

step one, picking fresh leaves comprises picking glede tea and ordinary tea, picking one bud and one leaf, wherein leaf surfaces are similar in size, and the leaf number and the tenderness of the fresh leaves in the same batch are the same as much as possible.

Preferably, in the first step, the parts by weight of the eagle tea and the ordinary tea picked from the fresh leaves are 1: 2.5.

Preferably, in the first step, the common tea is black mei 601.

And step two, respectively withering the fresh hawk tea and the fresh common tea leaves, wherein the withering time of the hawk tea is 12 hours, and the withering time of the common tea is 12 hours. The ambient temperature is 26.5 ℃, the spreading amount is about 1kg/m of a withering sieve, the withering weight loss rate is 37%, and the water content of the tea leaves is 60.5% after the withering is finished.

And step three, rolling the fresh eagle tea and the fresh common tea leaves after the withering process is finished, rolling by using a rolling machine, keeping the room temperature of a rolling chamber at 21.5 ℃, keeping the humidity at 88.5%, reducing the room temperature by adopting watering and spraying, increasing the humidity, rolling for 95min, fully rolling out the tea juice without loss, making the leaves partially reddened, giving out stronger faint scent, wherein the strip forming rate reaches 96%, and the cell destruction rate reaches 83.5%.

Preferably, in the third step, the eagle tea and the ordinary tea after the withering process are respectively rolled, and when the cell destruction rate of each tea leaf reaches 73.5%, the tea leaves are mixed together and rolled until the strip forming rate of the mixed tea leaves reaches 96% and the cell destruction rate reaches 83.5%.

Preferably, the eagle tea and the ordinary tea subjected to the withering process are respectively rolled by two rolling machines, the eagle tea is firstly rolled for 42.5min, the ordinary tea is rolled for 35min, and the eagle tea and the ordinary tea are mixed together and rolled for 52.5 min.

Preferably, the hawk tea and the ordinary tea after the withering process are firstly rolled by two rolling machines, wherein the method for rolling the hawk tea comprises the following steps: gently kneading for 17.5min → slightly pressing for 12.5min → loosely pressing for 12.5min → stopping to release lumps; the rolling method of the common tea comprises the following steps: performing air-kneading without pressurizing for 7.5min → performing light kneading for 12.5min → performing light pressing for 7.5min → performing loose pressing for 7.5min → stopping and breaking dough; then the hawk tea and the common tea are mixed together after being de-agglomerated and the rolling method comprises the following steps: and the second starting air kneading is not pressurized for 7.5min → lightly pressed for 7.5min → slightly heavily pressed for 20min → loose pressed for 17.5 → de-blocking, sieving and re-kneading.

For the eagle tea and the ordinary tea picked in the embodiment with the weight ratio of 1:2.5, after the fresh eagle tea and the ordinary tea leaves in the second step are respectively withered, the strip forming rate and the cell breakage rate are determined according to the sampling in the rolling process by the inventor: the hawk tea is kneaded lightly for 17.5min → slightly pressed heavily for 12.5min → pressed loosely for 12.5min → is stopped and de-agglomerated, the strip forming rate reaches 83%, and the cell destruction rate is 74.6%; the ordinary tea is subjected to air-kneading without pressurizing for 7.5min → lightly kneading for 12.5min → lightly pressing for 7.5min → loose pressing for 7.5min → stopping machine for de-agglomerating, the strip forming rate is 84-87%, and the cell destruction rate is 72.4%. And then the hawk tea and the common tea are mixed together and kneaded after being de-agglomerated, the pressure is not applied for 7.5min → the light pressure is applied for 20min → the loose pressure is applied for 17.5 → the deblocking and sieving and re-kneading are carried out for the second time, and the short-time sieving and re-kneading are carried out for 2-3 times and 3-5 min until the strip forming rate of the mixed tea reaches 96 percent and the cell destruction rate reaches 83.5 percent.

And step four, fermenting the rolled tea leaves, controlling the room temperature of a fermentation chamber at 28 ℃, controlling the relative humidity to be more than 92%, keeping air flowing, spreading the fermented leaves to be 11cm in thickness, turning over the tea leaves once or twice during fermentation to ensure uniform fermentation, and fermenting for 3.5 hours.

In the case of the eagle tea and the common tea picked in the weight ratio of 1:2.5 in this example, the fresh leaves of the eagle tea and the common tea obtained in the second step are respectively withered, and the fresh leaves obtained in the third step are twisted to achieve the cell destruction rate of 83.5%. Fermenting the rolled tea leaves, controlling the fermentation temperature at 28 ℃, controlling the relative humidity at more than 92%, spreading the fermented tea leaves to a thickness of 11cm, turning over the tea leaves once to twice during the fermentation, and fermenting for 3.5 hours. Through tests, through the steps and the fermentation process, the retention amount of the water-soluble polyphenol compounds of the hawk tea and the common tea reaches 72 percent, and a relatively ideal process effect is achieved.

Step five, heating and drying the fermented tea leaves, wherein the drying is carried out in two steps: drying to seven-eight dry for the first time, mastering the principle of high temperature rapidness, uniformly scattering moderately fermented leaves on a preheated dryer, spreading the leaves to be about 1.6 cm in thickness, at about 115 ℃, slightly stabbing when the leaves are pinched by hands, softening the leaves to have strength, continuously folding the stalks, and keeping the water content to be about 23.5 percent, spreading the tea leaves with the first gross fire to be cool in time, wherein the spreading thickness is 3.5 cm, the time is 1.25 hours, and the full fire is as follows: the second drying to be dry, the rope is tight, the rope is twisted into powder by hands, the color is black and moist, the fragrance is strong, and the water content is about 6 percent.

By adopting the steps described in the third embodiment, it is preferable that the good components of the component of ordinary tea mei 601 are effectively supplemented to the component of Litsea coreana, so that the advantages of the tea leaves are mutually complemented. The common tea Mei 601, fresh leaves contain tea polyphenol 32.9%, amino acid 1.6% and total amount of catechin 19.2%. Through tests, the eagle black tea prepared by the scheme has lasting fragrance and ruddy soup color, and the water extract reaches 46.2 percent and is increased by more than 16 percent compared with the water extract of single eagle tea; the amino acid content reaches 1.62 percent, and is increased by more than 7 times compared with the amino acid content of single eagle tea. Therefore, the eagle tea which is a popular pure natural green drink has better quality and richer and more perfect nutritional structure.

It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.

Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.

Claims (8)

1. A mixed fermentation process of eagle black tea is characterized by comprising the following steps:

picking fresh leaves, namely picking fresh leaves of Litsea coreana and common tea respectively, wherein the ratio of the parts by weight of the Litsea coreana and the common tea picked by the fresh leaves is 1: 2-2.5;

withering, namely withering the litsea coreana and the fresh common tea leaves respectively, wherein the withering time of the litsea coreana is 10-14 h, and the withering time of the common tea is 8-16 h;

rolling, namely rolling the eagle tea and the common tea which are subjected to the withering process respectively, rolling by using a rolling machine, keeping the rolling temperature at 18-25 ℃ and the humidity at 84-93%, spraying water and mist to improve the humidity, wherein the rolling time is 75-115 min, and when the cell destruction rate of each tea reaches 70-77%, mixing the tea together and rolling until the cell destruction rate reaches 80-87% and the strip forming rate of the mixed tea reaches 94-98%;

fermenting the rolled tea leaves, controlling the room temperature of a fermentation chamber at 26-30 ℃, controlling the relative humidity to be more than 92%, keeping air flowing, spreading the fermented tea leaves to be 8-14 cm thick, turning over the tea leaves once or twice during fermentation to ensure uniform fermentation, and fermenting for 2.5-4 hours;

and step five, heating and drying the fermented tea leaves.

2. The mixed fermentation process of eagle black tea according to claim 1, which is characterized in that: in the step one, the common tea is selected from the species of tea including Mei 419, Mei 502, Mei 601 and Mei 809.

3. The mixed fermentation process of eagle black tea according to claim 1, which is characterized in that: in the third step, the litsea coreana and the ordinary tea after the withering process are respectively rolled by two rolling machines, firstly, the litsea coreana is respectively rolled for 35-50 min, the ordinary tea is rolled for 25-45 min, and then the litsea coreana and the ordinary tea are mixed together and rolled for 40-65 min.

4. The mixed fermentation process of eagle black tea according to claim 3, which is characterized in that: the litsea coreana and the ordinary tea after the withering process are respectively rolled by two rolling machines, firstly, the litsea coreana is respectively rolled for 42.5min, the ordinary tea is rolled for 35min, and then the litsea coreana and the ordinary tea are mixed together and rolled for 52.5 min.

5. The mixed fermentation process of eagle black tea according to claim 3, which is characterized in that: firstly, rolling the eagle tea and the common tea which are subjected to the withering process by adopting two rolling machines respectively, wherein the eagle tea rolling method comprises the following steps: gently kneading for 15-20 min → slightly pressing for 10-15 min → loosing for 10-15 min → stopping machine for releasing dough; the rolling method of the common tea comprises the following steps: performing air-kneading without pressurizing for 5-10 min → performing light kneading for 10-15 min → performing light pressing for 5-10 min → performing loose pressing for 5-10 min → stopping and breaking dough; then the hawk tea and the common tea are mixed together after being de-agglomerated and the rolling method comprises the following steps: and (3) the second starting-up air kneading is not pressurized for 5-10 min → lightly pressed for 5-10 min → slightly heavily pressed for 15-25 min → loose pressed for 15-20 → deblocking and sieving for re-kneading.

6. The mixed fermentation process of eagle black tea according to claim 4, which is characterized in that: firstly, rolling the eagle tea and the common tea which are subjected to the withering process by adopting two rolling machines respectively, wherein the eagle tea rolling method comprises the following steps: gently kneading for 17.5min → slightly pressing heavily for 12.5min → loosening and pressing for 12.5min → stopping to release mass; the rolling method of the common tea comprises the following steps: performing air-kneading without pressurizing for 7.5min → performing light kneading for 12.5min → performing light pressing for 7.5min → performing loose pressing for 7.5min → stopping and breaking dough; then the hawk tea and the common tea are mixed together after being de-agglomerated and the rolling method comprises the following steps: and the second starting air kneading is not pressurized for 7.5min → lightly pressed for 7.5min → slightly heavily pressed for 20min → loose pressed for 17.5 → de-blocking, sieving and re-kneading.

7. The mixed fermentation process of eagle black tea according to claim 1, which is characterized in that: in the fourth step, the room temperature of the fermentation chamber is controlled at 28 ℃, the relative humidity is more than 92%, air flow is kept, the spreading thickness of the fermented leaves is 11cm, the old leaves are properly spread thick, the young leaves are spread thin, the uniform fermentation is ensured by turning over the tea leaves once to twice during the fermentation, and the fermentation time is 3.5 hours.

8. The mixed fermentation process of eagle black tea according to claim 1, which is characterized in that: in the fifth step, the drying is carried out in two steps, wherein the step of coarse fire comprises the following steps: drying to seventy-eight dry for the first time, mastering the principle of high temperature rapidness, uniformly scattering leaves with moderate fermentation on a preheated dryer, spreading the leaves to be about 1.6 cm in thickness, keeping the temperature at about 110-120 ℃, slightly stabbing when the leaves are pinched by hands, keeping the leaves soft and strong, continuously folding the stalks, keeping the water content at about 21-26%, spreading the tea leaves with the first gross fire to be cool in time, spreading the leaves to be 2-5 cm in thickness, keeping the time at 1-1.5 hours, and keeping the full fire: drying for the second time to be dry enough, tightly binding the rope, twisting into powder by hands, and having black and smooth color, strong fragrance and water content of about 6%.