WO2023179287A1 - 一种代替小绿叶蝉咬食鲜叶加工东方美人茶的新方法 - Google Patents

一种代替小绿叶蝉咬食鲜叶加工东方美人茶的新方法 Download PDF

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WO2023179287A1
WO2023179287A1 PCT/CN2023/077824 CN2023077824W WO2023179287A1 WO 2023179287 A1 WO2023179287 A1 WO 2023179287A1 CN 2023077824 W CN2023077824 W CN 2023077824W WO 2023179287 A1 WO2023179287 A1 WO 2023179287A1
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leaves
tea
green
fresh
hours
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PCT/CN2023/077824
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English (en)
French (fr)
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孙伶俐
陈若虹
操君喜
黎秋华
赖兆祥
孙世利
文帅
赖幸菲
张镇标
李治刚
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广东省农业科学院茶叶研究所
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Publication of WO2023179287A1 publication Critical patent/WO2023179287A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/08—Oxidation; Fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/12—Rolling or shredding tea leaves
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Definitions

  • the invention belongs to the technical field of tea processing, and specifically relates to a new method for processing Oriental Beauty tea by replacing small green leafhoppers from biting fresh leaves.
  • Oriental Beauty Tea is native to Taiwan and is a unique type of oolong tea, also known as pekoe oolong tea. Its traditional processing method is to use the young leaves that have been sucked by tea green leafhoppers, and combine the greening process of oolong tea and the fermentation process of black tea.
  • the specific processing techniques include picking fresh leaves, drying, drying, greening, fixing, fermentation, moisture regain, rolling and drying.
  • the appearance is heavy in pekoe and light in knots.
  • the color requires a variety of alternating colors.
  • the soup color is mostly amber (orange-yellow). It has a rich floral and fruity honey aroma, a mellow and sweet taste, and the bottom of the leaves is soft and bright.
  • the Chinese invention patent CN111602631A uses a breeding box to control the number and age of tea green leafhoppers.
  • the picked tea leaves are placed behind the breeding box, and a certain number of tea green leafhoppers of the same age are placed and exposed to light at a specific temperature and humidity. Treat for 1 day under certain conditions, and then collect the insects and bitten tea greens separately. This process can avoid the special natural climate conditions required for the growth of tea green leafhoppers.
  • Chinese invention patent CN107258982A mixes insect-bitten camellia greens with fresh flowers, and prepares Oriental Beauty Tea through drying, shaking, fermentation, fixing, rolling and microwave drying, thereby improving the floral fragrance of Oriental Beauty Tea.
  • Chinese invention patent CN 110214828 A utilizes Keemun locust leaf tea varieties, uses insect-free fresh leaves as raw materials, and adds natural herbal plant extracts during the rolling process to enrich the floral and fruity aroma of the tea.
  • the present invention proposes a new method of processing Oriental Beauty tea instead of the small green leafhoppers biting fresh leaves. This method not only expands the stress response range of the tea, but also utilizes the characteristics of the tea itself. Improving the aroma quality of tea can also improve the controllability and operability of the process.
  • the present invention provides a new method for processing Oriental Beauty tea instead of small green leafhoppers biting fresh leaves, that is, first using the tree abiotic stress wall-breaking technology to process the tea tree buds and leaves, and then picking the fresh leaves of the tea tree and then drying and drying them.
  • Oriental Beauty Tea is obtained through greening, greening, fixing, water return, rolling, fermentation and drying processes.
  • the new method of processing Oriental Beauty Tea instead of the small green leafhopper biting fresh leaves includes the following steps:
  • Greening Green the fresh leaves after drying, four times in total, and wait for 2 hours after each greening;
  • Kneading Use air kneading, light pressure, and medium pressure to knead the cured leaves after returning to water;
  • the varieties of Oriental Beauty tea include, but are not limited to, Jinxuan, Qingxindajie, Meizhan and other oolong tea varieties.
  • the abiotic stress wall-breaking treatment on the tree is carried out from July to August, and is carried out at 8:00-11:00 in the morning or 3:00-7:00 in the afternoon to avoid morning dew and noon high temperature.
  • each treatment is conducted for 1-5 minutes in each area where tea leaves are treated. Repeat the treatment once every 2-20 hours, repeat 3-6 times, until the edges and veins of the young buds and leaves appear red, and there is no substantial damage to the buds and leaves.
  • the fresh leaves of the tea tree are picked according to the standard of one bud and one leaf or one bud and two leaves.
  • the first time is 8-15 seconds, and the green water is soaked for 2 hours; the second time is 12-20 seconds, the green water is soaked for 2 hours; the third time is 30-60 seconds, the green water is soaked for 2 hours; and the fourth time is 60 seconds. -180s, wait for 2 hours.
  • the fermentation temperature is 25-28°C
  • the humidity is greater than 90%
  • the stacking thickness of the rolled leaves is 20-30cm
  • the fermentation time is 4-6h
  • the pile is turned every 2h.
  • the time of empty kneading, light pressing and medium pressing is 3-5 minutes.
  • the thickness when drying, spread the thickness to 2-4cm and dry for 2-3 hours.
  • the laying thickness is 1-3cm and the sunlight exposure time is 10-15 minutes.
  • the water return time is 2-4h.
  • the drying method is adopted, and the drying includes initial drying and re-drying.
  • the initial drying adopts fast speed, the temperature is 120-130°C, and the time is 10-20 min; water is returned to room temperature for 40-100 min after cooling; and the re-drying adopts slow speed. gear, the temperature is 100-110°C, the time is 30-40min;
  • the invention discloses a new method for processing Oriental Beauty tea instead of small green leafhoppers biting fresh leaves.
  • the tree abiotic stress technology is used to process the tea tree buds and leaves, and then the fresh tea leaves are picked, dried, and dried.
  • Oriental Beauty Tea is produced through processes such as greening, fixing, returning water, rolling, fermentation and drying.
  • the invention breaks through the limitations of the traditional Oriental Beauty Tea Chaqing, which is necessary for treating the biological stress of small green leafhoppers. It is not affected by natural conditions such as season, region, climate, etc., and its versatility, controllability and operability are fundamentally improved.
  • the Oriental Beauty Tea prepared by the present invention has a richer floral and fruity honey aroma and a more mellow, sweet and smooth taste compared to the Oriental Beauty Tea produced by traditional techniques; the floral and fruity aroma given to the Oriental Beauty Tea by the present invention originates from the activation of tea trees under abiotic stress.
  • the glycosidase stress response does not come from other flowers and herbs.
  • the prominent aroma component is limonene, which has a richer aroma; the stress response initiated by the present invention is based on the tea tree itself, rather than the isolated buds and leaves, and has a wider range, producing more and more prominent aromatic substances.
  • Figure 1 shows the moderate results of abiotic stress wall-breaking treatment on trees
  • Figure 2 is a sensory evaluation comparison chart of Oriental Beauty Tea
  • Figure 3 shows the comparison results of the aroma classification composition ratio of Oriental Beauty tea.
  • test materials used in the following examples can be purchased through conventional commercial channels.
  • Example 1 A new method for processing Oriental Beauty Tea instead of using small green leafhoppers to bite fresh leaves
  • Abiotic stress wall breaking treatment on trees from 8 a.m. to 11 a.m. or from 3 p.m. to 7 p.m., avoid morning dew and high temperature at noon, use soft materials (such as branches with young leaves, soft plastic or Cloth strips, etc.), swipe the tea tree bud heads and leaf tips back and forth with a light force, so as not to cause broken buds and leaves. Apply each treatment to the area where tea leaves are processed (i.e., within the swiping range of soft materials). 3min, and then repeat the treatment once every 12h, repeat 5 times, until the edges and veins of the young buds and leaves appear red (as shown in Figure 1), and there is no substantial damage to the buds and leaves;
  • Dry green Transfer the fresh green leaves to a cool space and spread them to a thickness of 3cm, and let them dry for 2.5 hours to allow the green air to completely dissipate;
  • Greening use a shaking cage to make greens, four times in total.
  • the first time is 12s, and the water is released for 2 hours;
  • the second time is 16s, and the water is released for 2 hours;
  • the third time is 45s, and the water is released for 2 hours;
  • the fourth time is 150 seconds, and the green water is returned to water for 2 hours;
  • Greening Use a roller greening machine to green the fresh leaves. After the temperature of the greening machine rises to 220°C, put the green leaves into the green leaves. Leave to green for 3 minutes. It is better to bend the stems without breaking;
  • Kneading Use empty kneading, light pressing, and medium pressure to knead the cured leaves after returning to water, each stage is 4 minutes;
  • Fermentation After the rolled leaves are removed from the machine, they are transferred to the fermentation room, and the temperature of the fermentation room is set to 26.5°C, the humidity is greater than 90%, the thickness of the rolled leaves is 25cm, fermented for 5 hours, and the pile is turned every 2 hours;
  • Packaging The dried Oriental Beauty Maocha is cooled at room temperature, screened, and packed into storage.
  • Example 2 A new method for processing Oriental Beauty Tea instead of using small green leafhoppers to bite fresh leaves
  • Tea tree selection From July to August, choose and plant flat tea gardens of green heart and large varieties (located at Guangcong No. 1 Provincial Agricultural Science Tea Research Institute Base, Zhongluotan Town, Baiyun District, Guangzhou City);
  • Abiotic stress wall breaking treatment on trees from 8 a.m. to 11 a.m. or from 3 p.m. to 7 p.m., avoid morning dew and high temperature at noon, use soft materials (such as branches with young leaves, soft plastic or Cloth strips, etc.), swipe the tea tree bud heads and leaf tips back and forth with a light force, so as not to cause broken buds and leaves. Apply each treatment to the area where tea leaves are processed (i.e., within the swiping range of soft materials). 1 min, and then repeat the treatment once every 6 hours, repeat 6 times, until the edges and veins of the young buds and leaves appear red, and there is no substantial damage to the buds and leaves;
  • Dry green Transfer the fresh green leaves to a cool space and spread them to a thickness of 2cm, and let them dry for 2 hours to allow the green air to completely dissipate;
  • Greening use a shaking cage to make greens, four times in total.
  • the first time is 8s, and the water is allowed to stand for 2 hours;
  • the second time is 12s, and the water is released for 2h;
  • the third time is 30s, and the water is released for 2h;
  • the fourth time is 60 seconds, and the green water is returned to water for 2 hours;
  • Greening Use a roller greening machine to green the fresh leaves. After the temperature of the greening machine rises to 200°C, put the green leaves into the green leaves. Leave to green for 4 minutes. It is better to bend the stems without breaking;
  • Kneading Use air kneading, light pressure, and medium pressure to knead the cured leaves after returning to water, each stage is 3 minutes;
  • Fermentation After the rolled leaves are removed from the machine, they are transferred to the fermentation room, and the temperature of the fermentation room is set to 25°C, the humidity is greater than 90%, the thickness of the rolled leaves is 20cm, fermented for 6 hours, and the pile is turned every 2 hours;
  • Packaging The dried Oriental Beauty Maocha is cooled at room temperature, screened, and packed into storage.
  • Example 3 A new method for processing Oriental Beauty Tea instead of using small green leafhoppers to bite fresh leaves
  • Dry green Transfer the fresh green leaves to a cool space and spread them to a thickness of 4cm, and let them dry for 3 hours to allow the green air to completely dissipate;
  • Greening use a shaking cage to make greens, four times in total. The first time is 15 seconds, and the green water is soaked for 2 hours; the second time is 20 seconds, and the green water is soaked for 2 hours; the third time is 60 seconds, and the green water is soaked for 2 hours; The fourth time is 180s, and the green water is returned to water for 2h;
  • Greening Use a roller greening machine to green the fresh leaves. After the temperature of the greening machine rises to 250°C, put the green leaves into the green leaves. Leave to green for 2 minutes. It is better to bend the stems without breaking;
  • Kneading Use air kneading, light pressure, and medium pressure to knead the cured leaves after returning to water, each stage is 5 minutes;
  • Fermentation After the rolled leaves are removed from the machine, they are transferred to the fermentation room, and the temperature of the fermentation room is set to 28°C, the humidity is greater than 90%, the thickness of the rolled leaves is 30cm, fermented for 4 hours, and the pile is turned every 2 hours;
  • Packaging The dried Oriental Beauty Maocha is cooled at room temperature, screened, and packed into storage.
  • Comparative Example 1 A processing method of Oriental Beauty Tea
  • Greening Use a shaking cage to make greens, four times in total. The first time is 12s, and the water is released for 2 hours; the second time is 16s, and the water is released for 2 hours; the third time is 45s, and the water is released for 2 hours; The fourth time is 150 seconds, and the green water is returned to water for 2 hours;
  • Greening Use a roller greening machine to green the fresh leaves. Wait until the temperature of the greening machine rises to 220°C. Put in the green leaves and wait for 3 minutes until the stems are bent and unbroken;
  • Kneading Use air kneading, light pressure, and medium pressure to knead the cured leaves after returning to water, each stage is 4 minutes;
  • Fermentation After the rolled leaves are removed from the machine, they are transferred to the fermentation room, and the temperature of the fermentation room is set to 26.5°C, the humidity is greater than 90%, the thickness of the rolled leaves is 25cm, fermented for 5 hours, and the pile is turned every 2 hours;
  • Packaging The dried Oriental Beauty Maocha is cooled at room temperature, screened, and packed into storage.
  • Comparative Example 2 A method for processing Oriental Beauty Tea using small green leafhoppers biting fresh leaves
  • Greening Use a shaking cage to make greens, four times in total. The first time is 12s, and the water is released for 2 hours; the second time is 16s, and the water is released for 2 hours; the third time is 45s, and the water is released for 2 hours; The fourth time is 150 seconds, and the green water is returned to water for 2 hours;
  • Greening Use a roller greening machine to green the fresh leaves. After the temperature of the greening machine rises to 220°C, put the green leaves into the green leaves and freeze for 3 minutes. It is advisable to bend the stems without breaking;
  • Kneading Use air kneading, light pressure, and medium pressure to knead the cured leaves after returning to water, each stage is 4 minutes;
  • Fermentation After the rolled leaves are removed from the machine, they are transferred to the fermentation room, and the temperature of the fermentation room is set to 26.5°C, the humidity is greater than 90%, the thickness of the rolled leaves is 25cm, fermented for 5 hours, and the pile is turned every 2 hours;
  • Packaging The dried Oriental Beauty Maocha is cooled at room temperature, screened, and packed into storage.
  • Comparative Example 3 A new method for processing Oriental Beauty Tea instead of eating fresh leaves by small green leafhoppers
  • Abiotic stress wall breaking treatment on trees from 8 a.m. to 11 a.m. or from 3 p.m. to 7 p.m., avoid morning dew and high temperature at noon, use soft materials (such as branches with young leaves, soft plastic or Cloth strips, etc.), swipe the tea tree bud heads and leaf tips back and forth with a light force, so as not to cause broken buds and leaves. Apply each treatment to the area where tea leaves are processed (i.e., within the swiping range of soft materials). 3 minutes, and then repeat the treatment once every 12 hours, repeat 5 times, until the edges and veins of the young buds and leaves appear red, and there is no substantial damage to the buds and leaves;
  • Dry green Transfer the fresh green leaves to a cool space and spread them to a thickness of 3cm, and let them dry for 2.5 hours to allow the green air to completely dissipate;
  • Greening Use a roller greening machine to green the fresh leaves. After the temperature of the greening machine rises to 220°C, put the green leaves into the green leaves and freeze for 3 minutes. It is advisable to bend the stems without breaking;
  • Kneading Use air kneading, light pressure, and medium pressure to knead the cured leaves after returning to water, each stage is 4 minutes;
  • Fermentation After the rolled leaves are removed from the machine, they are transferred to the fermentation room, and the temperature of the fermentation room is set to 26.5°C, the humidity is greater than 90%, the thickness of the rolled leaves is 25cm, fermented for 5 hours, and the pile is turned every 2 hours;
  • Packaging The dried Oriental Beauty Maocha is cooled at room temperature, screened, and packed into storage.
  • Comparative Example 4 A new method for processing Oriental Beauty Tea instead of the small green leafhopper biting fresh leaves
  • Abiotic stress wall breaking treatment on trees from 8 a.m. to 11 a.m. or from 3 p.m. to 7 p.m., avoid morning dew and high temperature at noon, use soft materials (such as branches with young leaves, soft plastic or Cloth strips, etc.), swipe the tea tree bud heads and leaf tips back and forth with a light force, so as not to cause broken buds and leaves. Apply each treatment to the area where tea leaves are processed (i.e., within the swiping range of soft materials). 3 minutes, and then repeat the treatment once every 12 hours, repeat 5 times, until the edges and veins of the young buds and leaves appear red, and there is no substantial damage to the buds and leaves;
  • Dry green Transfer the fresh green leaves to a cool space and spread them to a thickness of 3cm, and let them dry for 2.5 hours to allow the green air to completely dissipate;
  • Greening use a shaking cage to make greens, twice in total. The first time is 28s, and the greens are spread and the water is released for 2 hours; the second time is 195s, and the greens are released and the water is released for 2 hours;
  • Greening Use a roller greening machine to green the fresh leaves. After the temperature of the greening machine rises to 220°C, put the green leaves into the green leaves. Leave to green for 3 minutes. It is better to bend the stems without breaking;
  • Kneading Use empty kneading, light pressing, and medium pressure to knead the cured leaves after returning to water, each stage is 4 minutes;
  • Fermentation After the rolled leaves are removed from the machine, they are transferred to the fermentation room, and the temperature of the fermentation room is set to 26.5°C, the humidity is greater than 90%, the thickness of the rolled leaves is 25cm, fermented for 5 hours, and the pile is turned every 2 hours;
  • Packaging The dried Oriental Beauty Maocha is cooled at room temperature, screened, and packed into storage.
  • Moisture content determination refers to GB/T 8304-2002 "Tea Moisture Determination";
  • the determination method refers to GB/T 8313-2018 "Detection method of tea polyphenols and catechins content in tea”;
  • the determination method refers to GB/T 8314-2013 "Determination of total free amino acids in tea";
  • Soluble sugar determination the determination method is anthrone-sulfuric acid colorimetric method
  • Flavonoid glycosides measured using aluminum trichloride colorimetric method
  • Tea pigment determination The determination method is the systematic colorimetric method.
  • Example 1 detected 41 aroma compounds, while Comparative Examples 1 and 2 each detected 39 aroma compounds.
  • Example 1 had more aroma compounds than Comparative Examples 1 and 2.
  • the two aroma compounds found are nerolidol and dehydrolalool.
  • the aroma classification composition ratio analysis results in Figure 3 show that the proportion of hydrocarbon components in Example 1 is higher than that in Comparative Examples 1 and 2, while the proportion of alcohol components is lower than that in Comparative Examples 1 and 2.
  • the analysis results of the dominant aroma components of the three types of Maocha in Table 5 show that the number of dominant aroma components is 2.
  • the relative content of ⁇ -linalool in Example 1 is the lowest and the relative content of limonene is the highest; and Comparative Example 1 has the highest relative content of ⁇ -linalool and the lowest relative content of limonene; Comparative Example 2 has the relative content of both components in the middle. It can be seen that compared with Comparative Example 1, the prominent aroma component in Example 1 is limonene instead of ⁇ -linalool; and compared with Comparative Example 2, the limonene content in Example 1 is higher and the aroma is richer. The above difference is due to the fact that the present invention uses abiotic stress technology to treat the in vitro tea tree buds and leaves, and the glycosidase stress response initiated acts on the tea tree body, and the response range is wider.
  • the Oriental Beauty tea production process of the present invention can effectively expand the stress response range of tea, give full play to the series of biochemical effects of glycoside enzymatic hydrolysis and other aromatic substances, produce more and more prominent aromatic substances, and thus make use of the characteristics of the tea itself.
  • the aroma of flowers and fruits is more intense, the taste is more mellow, sweet and smooth, and it is not limited by season, region, temperature and humidity, light and other conditions, and has better versatility, controllability and operability.

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Abstract

一种代替小绿叶蝉咬食鲜叶加工东方美人茶的新方法，首先利用树体非生物胁迫破壁技术处理茶树嫩芽叶，采摘茶树鲜叶后再经晒青、晾青、做青、杀青、回水、揉捻、发酵和干燥工艺加工得到东方美人茶。

Description

一种代替小绿叶蝉咬食鲜叶加工东方美人茶的新方法 技术领域
本发明属于茶叶加工技术领域，具体涉及一种代替小绿叶蝉咬食鲜叶加工东方美人茶的新方法。
背景技术
东方美人茶原产于台湾，为一种独特的乌龙茶，也称为白毫乌龙茶。其传统加工方法是利用经茶小绿叶蝉吸食过的嫩芽叶，融合乌龙茶的做青工艺和红茶的发酵工艺加工而成。具体加工工艺包括鲜叶采摘、晒青、晾青、做青、杀青、发酵、回潮、揉捻和干燥。外形重白毫而轻紧结，色泽要求多种颜色相间，汤色多呈琥珀色(橙黄色)，具有浓郁的花果蜜香，滋味醇厚甘爽，叶底柔软明亮。
后来，陆续推出了多种东方美人茶的相关制茶工艺，这些工艺主要是围绕茶青制备工艺优化和提升香气韵味的。比如，中国发明专利CN111602631A用饲养盒控制茶小绿叶蝉的数量和虫龄，将采摘的茶青置于饲养盒后，放置一定数量相同虫龄的茶小绿叶蝉，并在特定的温湿度光照条件下处理1天，然后分别收集虫和咬食后的茶青，这种工艺可以避免茶小绿叶蝉生长所需特殊的天然气候条件。中国发明专利CN107258982A将虫咬后的茶青和鲜花混合，经晒青、摇青、发酵、杀青、揉捻、微波干燥制备成东方美人茶，从而提高东方美人茶的花香韵味。中国发明专利CN 110214828 A利用祁门槠叶种茶品种，以未经虫食鲜叶为原料，在揉捻工艺中加入天然草本植物萃取精华，从而丰富茶叶的花果香。
虽然当前的东方美人茶制茶工艺取得了一定的研究进展，但其仍存在如下问题：(1)传统制备东方美人茶的茶青由于需要依赖茶小绿叶蝉的生物胁迫，必须依赖茶虫生长所需的特定季节、特殊气候、独特的温湿度光照条件，实际的可控性和可操作性较差，而且茶虫突然爆发还会导致茶园大面积减产。(2)利用饲养盒控制茶小绿叶蝉咬食嫩芽叶的处理方法虽然可控性较好，但是虫咬后启动鲜叶应激响应的范围仅为离体的芽叶，而传统鲜叶的应激响应范围为茶树，响应范围明显降低，从而无法充分启动糖苷酶的应激响应，产生足够的芳香物质，而且采用饲养盒的方法成本高，实用性不高。(3)添加花朵和中草药萃取精华虽然可以增加美人茶的香气滋味，但是这种工艺如果控制不当，容易掩盖和改变美人茶原有的花果蜜香，从而影响其本身的韵味。可见，现有东方美人茶的茶青处理离不开茶小绿叶蝉的咬食，存在季节、地域、温湿度、光照等条件局限，且可控性和可操作性差；同时，利用茶小绿叶 蝉饲养盒处理茶青时，茶青的应激响应范围低，且仅限于离体芽叶，香气产生不足；此外，采用花朵和草本植物精华提升茶叶香气，容易改变美人茶原有的花果蜜香和韵味。因此，有必要开发新的东方美人茶制茶工艺，既能扩大茶叶的应激响应范围，并利用茶叶本身的特点来提高茶叶的香气品质，又能提高工艺的可控性和可操作性。
发明内容
为了克服上述现有技术的不足，本发明提出了一种代替小绿叶蝉咬食鲜叶加工东方美人茶的新方法，该方法既扩大了茶叶的应激响应范围，并利用茶叶本身的特点来提高茶叶的香气品质，又能提高工艺的可控性和可操作性。
为了实现上述目的，本发明所采用的技术方案是：
本发明提供了一种代替小绿叶蝉咬食鲜叶加工东方美人茶的新方法，即首先利用树体非生物胁迫破壁技术处理茶树嫩芽叶，采摘茶树鲜叶后再经晒青、晾青、做青、杀青、回水、揉捻、发酵和干燥工艺加工得到东方美人茶。
作为本发明的一个优选实施方式，所述的一种代替小绿叶蝉咬食鲜叶加工东方美人茶的新方法，包括以下步骤：
S1、树上非生物胁迫破壁处理：在种植东方美人茶的茶园采用软质材料来回轻扫茶树芽头和叶稍，力度较轻，以不造成折芽破叶为宜；
S2、晒青：破壁处理后，采摘茶鲜叶并摊开铺放让鲜叶接受阳光照射，使嫩叶轻度萎焉即可；
S3、晾青：将晒青后的鲜叶转移至阴凉处摊晾，使青气消散完全；
S4、做青：对晾青后的鲜叶做青，共四次，每次做青后摊青回水2h；
S5、杀青：对做青后的鲜叶进行杀青处理，以梗折弯而不断为宜；
S6、回水：及时摊开杀青叶，常温冷却一段时间；
S7、揉捻：采用空揉、轻压、中压的方式对回水后的杀青叶进行揉捻；
S8、发酵：将揉捻叶转移至发酵室进行发酵处理；
S9、烘干：对发酵后的茶叶进行烘干即得东方美人茶。
优选地，所述东方美人茶的品种包括但不限于金萱、青心大冇和梅占等乌龙茶品种。
优选地，所述树上非生物胁迫破壁处理在七到八月份进行，且于早上8时-11时或下午3时-7时进行，以避开早晨露水和中午高温。
优选地，在进行树上非生物胁迫破壁处理时，在每块处理茶青的区域内每次处理1-5min， 间隔2-20h再重复处理一次，重复3-6次，以嫩芽嫩叶边缘和叶脉出现红变，芽叶未出现实质性破损为宜。
优选地，破壁处理后，一芽一叶或一芽二叶的标准采摘茶树鲜叶。
优选地，做青时，第一次8-15s，摊青回水2h；第二次12-20s，摊青回水2h；第三次30-60s，摊青回水2h；第四次60-180s，摊青回水2h。
优选地，发酵时，发酵的温度为25-28℃，湿度大于90％，揉捻叶堆放厚度为20-30cm，发酵时间为4-6h，每隔2h翻堆一次。
优选地，揉捻时，空揉、轻压和中压的时间均为3-5min。
优选地，杀青时，待温度升至200-250℃后投入做青叶，杀青2-4min。
优选地，晾青时，摊开厚度为2-4cm，摊晾2-3h。
优选地，晒青时，铺放厚度为1-3cm，阳光照射时间为10-15min。
优选地，回水时间为2-4h。
优选地，干燥采用烘干法，烘干包括初烘和复烘，初烘采用快档，温度为120-130℃，时间为10-20min；室温冷却后回水40-100min；复烘采用慢档，温度为100-110℃，时间为30-40min；
与现有技术相比，本发明的有益效果是：
本发明公开了一种代替小绿叶蝉咬食鲜叶加工东方美人茶的新方法，首先利用树体非生物胁迫技术处理茶树嫩芽叶，采摘茶树鲜叶后再经晒青、晾青、做青、杀青、回水、揉捻、发酵和干燥等工艺制作得到东方美人茶。本发明突破了传统东方美人茶茶青处理必需茶小绿叶蝉生物胁迫的局限性，不受季节、地域、气候等天然条件的影响，通用性、可控性和可操作性从根本上获得到提升；本发明制备的东方美人茶较传统工艺制作的东方美人茶，花果蜜香更加浓郁，滋味更加醇厚甘甜爽滑；本发明赋予东方美人茶的花果香源于茶树在非生物胁迫下启动的糖苷酶应激响应，不是来自其他鲜花和草本植物，与传统的制茶工艺相比，香气分子的种类更多，且主导香气成分含量更高，与离体芽叶的生物胁迫相比，突出的香气组分为柠檬烯，香气更浓郁；本发明启动的应激响应是基于茶树本身，而非离体芽叶，范围更大，产生芳香物质更多、更突出。
附图说明
图1为树上非生物胁迫破壁处理的适度结果图；
图2为东方美人茶的感官审评对比图；
[根据细则91更正 29.03.2023]
图3为东方美人茶香气分类组成比例的对比结果。
具体实施方式
下面对本发明的具体实施方式作进一步说明。在此需要说明的是，对于这些实施方式的说明用于帮助理解本发明，但并不构成对本发明的限定。此外，下面所描述的本发明各个实施方式中所涉及的技术特征只要彼此之间未构成冲突就可以相互组合。
下述实施例中的实验方法，如无特殊说明，均为常规方法，下述实施例中所用的试验材料，如无特殊说明，均为可通过常规的商业途径购买得到。
实施例1 一种代替小绿叶蝉咬食鲜叶加工东方美人茶的新方法
(1)茶树选择：于七到八月挑选种植金萱品种的平整茶园(位于广州市白云区钟落潭镇广从1号省农业科学茶叶研究所基地)；
(2)树上非生物胁迫破壁处理：于早上8时-11时或下午3时-7时，避开早晨露水和中午高温，采用软质材料(如带嫩叶的树枝、软塑料或者布条等)来回轻扫茶树芽头和叶稍，力度较轻，以不造成折芽破叶为宜，在每块处理茶青的区域内(即软质材料轻扫范围内)每次处理3min，间隔12h再重复处理一次，重复5次，以嫩芽嫩叶边缘和叶脉出现红变(如图1所示)，芽叶未出现实质性破损为宜；
(3)采摘：破壁处理结束后，采摘一芽一叶或一芽二叶的茶树鲜叶；
(4)晒青：将采摘的鲜叶轻轻摊开铺放在开阔的地面上，铺放厚度为2cm，让鲜叶接受阳光照射12.5min，使嫩叶轻度萎焉即可；
(5)晾青：将晒青后的鲜叶转移至阴凉空间中摊开，摊开厚度为3cm，摊晾2.5h，使青气消散完全；
(6)做青：采用摇青笼做青，共四次，第一次12s，摊青回水2h；第二次16s，摊青回水2h；第三次45s，摊青回水2h；第四次150s，摊青回水2h；
(7)杀青：利用滚筒杀青机对做青后的鲜叶进行杀青，待杀青机温度上升至220℃后投入做青叶，杀青3min，以梗折弯而不断为宜；
(8)回水：及时摊开杀青叶，常温冷却，时间为3h；
(9)揉捻：采用空揉、轻压、中压的方式对回水后的杀青叶进行揉捻，每个阶段4min；
(10)发酵：揉捻叶下机后转移至发酵室，并设置发酵室的温度为26.5℃，湿度大于90％，揉捻叶堆放厚度为25cm，发酵5h，每隔2h翻堆一次；
(11)烘干：对发酵后的茶叶进行烘干，初烘采用快档，温度为125℃，时间为15min；室温冷却后回水70min；复烘采用慢档，温度为105℃，时间为35min；
(12)包装：烘干后的东方美人毛茶室温冷却，筛分，打包入库即可。
实施例2 一种代替小绿叶蝉咬食鲜叶加工东方美人茶的新方法
(1)茶树选择：于七到八月挑选种植青心大冇品种的平整茶园(位于广州市白云区钟落潭镇广从1号省农业科学茶叶研究所基地)；
(2)树上非生物胁迫破壁处理：于早上8时-11时或下午3时-7时，避开早晨露水和中午高温，采用软质材料(如带嫩叶的树枝、软塑料或者布条等)来回轻扫茶树芽头和叶稍，力度较轻，以不造成折芽破叶为宜，在每块处理茶青的区域内(即软质材料轻扫范围内)每次处理1min，间隔6h再重复处理一次，重复6次，以嫩芽嫩叶边缘和叶脉出现红变，芽叶未出现实质性破损为宜；
(3)采摘：破壁处理结束后，采摘一芽一叶或一芽二叶的茶树鲜叶；
(4)晒青：将采摘的鲜叶轻轻摊开铺放在开阔的地面上，铺放厚度为1cm，让鲜叶接受阳光照射10min，使嫩叶轻度萎焉即可；
(5)晾青：将晒青后的鲜叶转移至阴凉空间中摊开，摊开厚度为2cm，摊晾2h，使青气消散完全；
(6)做青：采用摇青笼做青，共四次，第一次8s，摊青回水2h；第二次12s，摊青回水2h；第三次30s，摊青回水2h；第四次60s，摊青回水2h；
(7)杀青：利用滚筒杀青机对做青后的鲜叶进行杀青，待杀青机温度上升至200℃后投入做青叶，杀青4min，以梗折弯而不断为宜；
(8)回水：及时摊开杀青叶，常温冷却，时间为2h；
(9)揉捻：采用空揉、轻压、中压的方式对回水后的杀青叶进行揉捻，每个阶段3min；
(10)发酵：揉捻叶下机后转移至发酵室，并设置发酵室的温度为25℃，湿度大于90％，揉捻叶堆放厚度为20cm，发酵6h，每隔2h翻堆一次；
(11)烘干：对发酵后的茶叶进行烘干，初烘采用快档，温度为120℃，时间为20min；室温冷却后回水40min；复烘采用慢档，温度为100℃，时间为40min；
(12)包装：烘干后的东方美人毛茶室温冷却，筛分，打包入库即可。
实施例3 一种代替小绿叶蝉咬食鲜叶加工东方美人茶的新方法
(1)茶树选择：于七到八月挑选种植梅占品种的平整茶园(位于广州市白云区钟落潭镇广从1号省农业科学茶叶研究所基地)；
(2)树上非生物胁迫破壁处理：于早上8时-11时或下午3时-7时，避开早晨露水和中 午高温，采用软质材料(如带嫩叶的树枝、软塑料或者布条等)来回轻扫茶树芽头和叶稍，力度较轻，以不造成折芽破叶为宜，在每块处理茶青的区域内(即软质材料轻扫范围内)每次处理5min，间隔20h再重复处理一次，重复3次，以嫩芽嫩叶边缘和叶脉出现红变，芽叶未出现实质性破损为宜；
(3)采摘：破壁处理结束后，采摘一芽一叶或一芽二叶的茶树鲜叶；
(4)晒青：将采摘的鲜叶轻轻摊开铺放在开阔的地面上，铺放厚度为3cm，让鲜叶接受阳光照射15min，使嫩叶轻度萎焉即可；
(5)晾青：将晒青后的鲜叶转移至阴凉空间中摊开，摊开厚度为4cm，摊晾3h，使青气消散完全；
(6)做青：采用摇青笼做青，共四次，第一次15s，摊青回水2h；第二次20s，摊青回水2h；第三次60s，摊青回水2h；第四次180s，摊青回水2h；
(7)杀青：利用滚筒杀青机对做青后的鲜叶进行杀青，待杀青机温度上升至250℃后投入做青叶，杀青2min，以梗折弯而不断为宜；
(8)回水：及时摊开杀青叶，常温冷却，时间为4h；
(9)揉捻：采用空揉、轻压、中压的方式对回水后的杀青叶进行揉捻，每个阶段5min；
(10)发酵：揉捻叶下机后转移至发酵室，并设置发酵室的温度为28℃，湿度大于90％，揉捻叶堆放厚度为30cm，发酵4h，每隔2h翻堆一次；
(11)烘干：对发酵后的茶叶进行烘干，初烘采用快档，温度为130℃，时间为10min；室温冷却后回水100min；复烘采用慢档，温度为110℃，时间为30min；
(12)包装：烘干后的东方美人毛茶室温冷却，筛分，打包入库即可。
对比例1 一种叶东方美人茶的加工方法
(1)茶树选择：于七到八月挑选种植金萱品种的平整茶园(与实施例1相同的茶园)；
(2)采摘：采摘一芽一叶或一芽二叶的茶树鲜叶(与实施例1相同时间)；
(3)晒青：将采摘的鲜叶轻轻摊开铺放在开阔的地面上，铺放厚度为2cm，让鲜叶接受阳光照射12.5min，使嫩叶轻度萎焉即可；
(4)晾青：将晒青后的鲜叶转移至阴凉空间中摊开，摊开厚度为3cm，摊晾2.5h，使青气消散完全；
(5)做青：采用摇青笼做青，共四次，第一次12s，摊青回水2h；第二次16s，摊青回水2h；第三次45s，摊青回水2h；第四次150s，摊青回水2h；
(6)杀青：利用滚筒杀青机对做青后的鲜叶进行杀青，待杀青机温度上升至220℃后 投入做青叶，杀青3min，以梗折弯而不断为宜；
(7)回水：及时摊开杀青叶，常温冷却，时间为3h；
(8)揉捻：采用空揉、轻压、中压的方式对回水后的杀青叶进行揉捻，每个阶段4min；
(9)发酵：揉捻叶下机后转移至发酵室，并设置发酵室的温度为26.5℃，湿度大于90％，揉捻叶堆放厚度为25cm，发酵5h，每隔2h翻堆一次；
(10)烘干：对发酵后的茶叶进行烘干，初烘采用快档，温度为125℃，时间为15min；室温冷却后回水70min；复烘采用慢档，温度为105℃，时间为35min；
(11)包装：烘干后的东方美人毛茶室温冷却，筛分，打包入库即可。
对比例2 一种小绿叶蝉咬食鲜叶加工东方美人茶的方法
(1)茶树选择：于七到八月挑选种植金萱品种的平整茶园(与实施例1相同的茶园)；
(2)鲜叶采摘：在气温为25℃，湿度为75％的条件下，以虫口密度为4500只/亩的标准投放小绿叶蝉咬食鲜叶，在茶小绿叶蝉咬食茶树嫩芽叶15％后，按一芽一叶或一芽二叶的标准采摘茶树鲜叶；
(3)晒青：将采摘的鲜叶轻轻摊开铺放在开阔的地面上，铺放厚度为2cm，让鲜叶接受阳光照射12.5min，使嫩叶轻度萎焉即可；
(4)晾青：将晒青后的鲜叶转移至阴凉空间中摊开，摊开厚度为3cm，摊晾2.5h，使青气消散完全；
(5)做青：采用摇青笼做青，共四次，第一次12s，摊青回水2h；第二次16s，摊青回水2h；第三次45s，摊青回水2h；第四次150s，摊青回水2h；
(6)杀青：利用滚筒杀青机对做青后的鲜叶进行杀青，待杀青机温度上升至220℃后投入做青叶，杀青3min，以梗折弯而不断为宜；
(7)回水：及时摊开杀青叶，常温冷却，时间为3h；
(8)揉捻：采用空揉、轻压、中压的方式对回水后的杀青叶进行揉捻，每个阶段4min；
(9)发酵：揉捻叶下机后转移至发酵室，并设置发酵室的温度为26.5℃，湿度大于90％，揉捻叶堆放厚度为25cm，发酵5h，每隔2h翻堆一次；
(10)烘干：对发酵后的茶叶进行烘干，初烘采用快档，温度为125℃，时间为15min；室温冷却后回水70min；复烘采用慢档，温度为105℃，时间为35min；
(11)包装：烘干后的东方美人毛茶室温冷却，筛分，打包入库即可。
对比例3 一种代替小绿叶蝉咬食鲜叶加工东方美人茶的新方法
(1)茶树选择：于七到八月挑选种植金萱品种的平整茶园(与实施例1相同的茶园)；
(2)树上非生物胁迫破壁处理：于早上8时-11时或下午3时-7时，避开早晨露水和中午高温，采用软质材料(如带嫩叶的树枝、软塑料或者布条等)来回轻扫茶树芽头和叶稍，力度较轻，以不造成折芽破叶为宜，在每块处理茶青的区域内(即软质材料轻扫范围内)每次处理3min，间隔12h再重复处理一次，重复5次，以嫩芽嫩叶边缘和叶脉出现红变，芽叶未出现实质性破损为宜；
(3)采摘：破壁处理结束后，采摘一芽一叶或一芽二叶的茶树鲜叶；
(4)晒青：将采摘的鲜叶轻轻摊开铺放在开阔的地面上，铺放厚度为2cm，让鲜叶接受阳光照射12.5min，使嫩叶轻度萎焉即可；
(5)晾青：将晒青后的鲜叶转移至阴凉空间中摊开，摊开厚度为3cm，摊晾2.5h，使青气消散完全；
(6)杀青：利用滚筒杀青机对做青后的鲜叶进行杀青，待杀青机温度上升至220℃后投入做青叶，杀青3min，以梗折弯而不断为宜；
(7)回水：及时摊开杀青叶，常温冷却，时间为3h；
(8)揉捻：采用空揉、轻压、中压的方式对回水后的杀青叶进行揉捻，每个阶段4min；
(9)发酵：揉捻叶下机后转移至发酵室，并设置发酵室的温度为26.5℃，湿度大于90％，揉捻叶堆放厚度为25cm，发酵5h，每隔2h翻堆一次；
(10)烘干：对发酵后的茶叶进行烘干，初烘采用快档，温度为125℃，时间为15min；室温冷却后回水70min；复烘采用慢档，温度为105℃，时间为35min；
(11)包装：烘干后的东方美人毛茶室温冷却，筛分，打包入库即可。
对比例4 一种代替小绿叶蝉咬食鲜叶加工东方美人茶的新方法
(1)茶树选择：于七到八月挑选种植金萱品种的平整茶园(与实施例1相同的茶园)；
(2)树上非生物胁迫破壁处理：于早上8时-11时或下午3时-7时，避开早晨露水和中午高温，采用软质材料(如带嫩叶的树枝、软塑料或者布条等)来回轻扫茶树芽头和叶稍，力度较轻，以不造成折芽破叶为宜，在每块处理茶青的区域内(即软质材料轻扫范围内)每次处理3min，间隔12h再重复处理一次，重复5次，以嫩芽嫩叶边缘和叶脉出现红变，芽叶未出现实质性破损为宜；
(3)采摘：破壁处理结束后，采摘一芽一叶或一芽二叶的茶树鲜叶；
(4)晒青：将采摘的鲜叶轻轻摊开铺放在开阔的地面上，铺放厚度为2cm，让鲜叶接受阳光照射12.5min，使嫩叶轻度萎焉即可；
(5)晾青：将晒青后的鲜叶转移至阴凉空间中摊开，摊开厚度为3cm，摊晾2.5h，使青气消散完全；
(6)做青：采用摇青笼做青，共两次，第一次28s，摊青回水2h；第二次195s，摊青回水2h；
(7)杀青：利用滚筒杀青机对做青后的鲜叶进行杀青，待杀青机温度上升至220℃后投入做青叶，杀青3min，以梗折弯而不断为宜；
(8)回水：及时摊开杀青叶，常温冷却，时间为3h；
(9)揉捻：采用空揉、轻压、中压的方式对回水后的杀青叶进行揉捻，每个阶段4min；
(10)发酵：揉捻叶下机后转移至发酵室，并设置发酵室的温度为26.5℃，湿度大于90％，揉捻叶堆放厚度为25cm，发酵5h，每隔2h翻堆一次；
(11)烘干：对发酵后的茶叶进行烘干，初烘采用快档，温度为125℃，时间为15min；室温冷却后回水70min；复烘采用慢档，温度为105℃，时间为35min；
(12)包装：烘干后的东方美人毛茶室温冷却，筛分，打包入库即可。
实验例1 品质审评
参照国标茶叶感官审评方法(GB/T23776-2018)，邀请专业评茶员4-5名，从“外形、汤色、香气、滋味与叶底”五个方面对本发明的东方美人茶产品(实施例1-3、对比例1-4)进行审评打分。
由图2和表1的东方美人茶品质审评结果可以看出，与对比例1、2相比，实施例1-3的汤色偏橙色，花果蜜香较浓郁，滋味较甘甜爽滑，整体感官效果更好。其中，实施例1整体更好。与对比例3、4相比，实施例1-3汤色偏橙色，在香气方面也要更浓郁，滋味更好。说明本发明的非生物胁迫需要结合适当的加工工艺(比如做青工艺等)才能使东方美人茶获得最佳的感官口感。
表1 东方美人茶的感官审评与打分对比结果

实验例2 东方美人茶的化学组分测定
1、常规组分测定
以实施例1的东方美人茶为例，结合对比例1、2进行常规组分测定：
(1)含水量测定：测定方法参照GB/T 8304-2002《茶水分测定》；
(2)水浸出物测定：测定方法参照GB/T 8305-2013《茶水浸出物测定》；
(3)茶多酚测定：测定方法参照GB/T 8313-2018《茶叶中茶多酚和儿茶素类含量的检测方法》；
(4)氨基酸测定：测定方法参照GB/T 8314-2013《茶游离氨基酸总量的测定》；
(5)可溶糖测定：测定方法为蒽酮-硫酸比色法；
(6)黄酮苷类：采用三氯化铝比色法测定；
(7)茶色素测定：测定方法为系统比色法。
由表2的东方美人茶常规成分检测结果可以看出，与对比例1相比，实施例1的水浸出物、茶多酚、茶红素和茶褐素的含量、酚氨比显著降低；游离氨基酸、可溶性糖和茶黄素的含量明显增加。与对比例2相比，实施例1的游离氨基酸和茶黄素含量显著增加，酚氨比、茶红素和茶褐素含量明显降低。游离氨基酸和茶黄素为东方美人茶爽滑滋味品质的主要内含物质，表明实施例1较对比例1和2茶汤的爽滑滋味更加突出，品质较好。
表2 东方美人茶生化成分的对比分析

注：同列中不同小写字母表示具有显著性差异水平(P<0.05)。
2、儿茶素、咖啡碱等单体分析
以实施例1的东方美人茶为例，结合对比例1、2，参考GB/T 8313-2018《茶叶中茶多酚和儿茶素类含量的检测方法》，采用高效液相色谱法检测儿茶素、咖啡碱等单体，以外标法进行数据分析。
由表3的东方美人茶儿茶素、咖啡碱等单体组分的含量检测结果可以看出，与对比例1相比，实施例1的EGC、EGCG、GCG、ECG、酯型儿茶素、非酯型儿茶素和总儿茶素含量显著降低；与对比例2相比，实施例1的酯型儿茶素明显减少，EGC和非酯型儿茶素含量显著增加。表明实施例1中的苦涩味显著降低。
表3 东方美人茶儿茶素、咖啡碱及没食子酸含量(mg/g)的对比结果


注：同行中不同小写字母表示具有显著性差异水平(P<0.05)。
四、芳香物质检测
以实施例1的东方美人茶为例，结合对比例1、2，利用TRACE DSQ GC-MS气相质谱联用仪器检测分析本发明的东方美人茶干茶样品的香气化合物(表4)，以相对百分含量统计分析。
由表4的东方美人茶香气化合物的分析结果可以看出，实施例1检测出41种香气化合物，而对比例1、2各检测出39种香气化合物，实施例1较对比例1、2多出的2种香气化合物为橙花醇和脱氢芳樟醇。同时，图3的香气分类组成比例分析结果表明，实施例1的碳氢类组分占比高于对比例1、2，醇类组分的占比则低于对比例1、2。此外，表5对三种毛茶的主导香气组分的分析结果显示，主导香气组分的数量均为2种，其中，实施例1的β-芳樟醇相对含量最低，柠檬烯相对含量最高；而对比例1的β-芳樟醇相对含量最高，柠檬烯相对含量最低；对比例2两种组分的相对含量则都为居中。可见，与对比例1相比，实施例1突出的香气组分为柠檬烯，而非β-芳樟醇；而与对比例2相比，实施例1中的柠檬烯含量更高，香气更浓郁。上述这种差异是由于本发明利用非生物胁迫技术处理未离体茶树嫩芽叶稍，启动的糖苷酶应激响应作用于茶树树体，响应范围更广所致的。
可见，本发明的东方美人茶制作工艺可以有效扩大茶叶的应激响应范围，充分发挥糖苷酶解等产生芳香物质的系列生化作用，产生芳香物质更多、更突出，从而可以利用茶叶本身的特点来提高茶叶的香气品质，花果蜜香更加浓郁，滋味更加醇厚甘甜爽滑，且不受存在季节、地域、温湿度、光照等条件局限，通用性、可控性和可操作性更好。
表4 东方美人茶香气成分相对含量(％)的对比结果


表5 东方美人茶主导香气成分的相对含量(％)对比结果
以上对本发明的实施方式作了详细说明，但本发明不限于所描述的实施方式。对于本领域的技术人员而言，在不脱离本发明原理和精神的情况下，对这些实施方式进行多种变化、修改、替换和变型，仍落入本发明的保护范围内。

Claims (10)

  1. 一种代替小绿叶蝉咬食鲜叶加工东方美人茶的新方法，其特征在于，首先利用树体非生物胁迫破壁技术处理茶树嫩芽叶，采摘茶树鲜叶后再经晒青、晾青、做青、杀青、回水、揉捻、发酵和干燥工艺加工得到东方美人茶。
  2. 根据权利要求1所述的一种代替小绿叶蝉咬食鲜叶加工东方美人茶的新方法，其特征在于，包括以下步骤：
    S1、树上非生物胁迫破壁处理：在种植东方美人茶的茶园采用软质材料来回轻扫茶树芽头和叶稍，力度较轻，以不造成折芽破叶为宜；
    S2、晒青：破壁处理后，采摘茶鲜叶并摊开铺放让鲜叶接受阳光照射，使嫩叶轻度萎焉即可；
    S3、晾青：将晒青后的鲜叶转移至阴凉处摊晾，使青气消散完全；
    S4、做青：对晾青后的鲜叶做青，共四次，每次做青后摊青回水2h；
    S5、杀青：对做青后的鲜叶进行杀青处理，以梗折弯而不断为宜；
    S6、回水：及时摊开杀青叶，常温冷却一段时间；
    S7、揉捻：采用空揉、轻压、中压的方式对回水后的杀青叶进行揉捻；
    S8、发酵：将揉捻叶转移至发酵室进行发酵处理；
    S9、烘干：对发酵后的茶叶进行烘干即得东方美人茶。
  3. 根据权利要求2所述的一种代替小绿叶蝉咬食鲜叶加工东方美人茶的新方法，其特征在于，所述树上非生物胁迫破壁处理在七到八月份进行，且于早上8时-11时或下午3时-7时进行，以避开早晨露水和中午高温。
  4. 根据权利要求2所述的一种代替小绿叶蝉咬食鲜叶加工东方美人茶的新方法，其特征在于，在进行树上非生物胁迫破壁处理时，在每块处理茶青的区域内每次处理1-5min，间隔2-20h再重复处理一次，重复3-6次，以嫩芽嫩叶边缘和叶脉出现红变，芽叶未出现实质性破损为宜。
  5. 根据权利要求2所述的一种代替小绿叶蝉咬食鲜叶加工东方美人茶的新方法，其特征在于，破壁处理后，一芽一叶或一芽二叶的标准采摘茶树鲜叶。
  6. 根据权利要求2所述的一种代替小绿叶蝉咬食鲜叶加工东方美人茶的新方法，其特征在于，做青时，第一次8-15s，摊青回水2h；第二次12-20s，摊青回水2h；第三次30-60s，摊青回水2h；第四次60-180s，摊青回水2h。
  7. 根据权利要求2所述的一种代替小绿叶蝉咬食鲜叶加工东方美人茶的新方法，其特征 在于，发酵时，发酵的温度为25-28℃，湿度大于90％，揉捻叶堆放厚度为20-30cm，发酵时间为4-6h，每隔2h翻堆一次。
  8. 根据权利要求2所述的一种代替小绿叶蝉咬食鲜叶加工东方美人茶的新方法，其特征在于，揉捻时，空揉、轻压和中压的时间均为3-5min。
  9. 根据权利要求2所述的一种代替小绿叶蝉咬食鲜叶加工东方美人茶的新方法，其特征在于，杀青时，待温度升至200-250℃后投入做青叶，杀青2-4min。
  10. 根据权利要求2所述的一种代替小绿叶蝉咬食鲜叶加工东方美人茶的新方法，其特征在于，晾青时，摊开厚度为2-4cm，摊晾2-3h。
PCT/CN2023/077824 2022-03-21 2023-02-23 一种代替小绿叶蝉咬食鲜叶加工东方美人茶的新方法 WO2023179287A1 (zh)

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