Making method of tribute brow white tea with rose fragrance

Abstract

The invention discloses a production method of tribute white tea with rose fragrance and belongs to the technical field of tea processing, fresh tribute white tea leaves and fresh edible roses are used as raw materials, and the tribute white tea with the rose fragrance is prepared through the steps of picking, screening, airing, withering, aromatherapy scenting, drying, screening, packaging and the like. According to the present invention, the original tea aroma of the tribute brow white tea is retained, the aroma of the rose is added, the market competitiveness of the product and the drinking experience of consumers are substantially improved, and the preparation method has advantages of simple operation, high repeatability, low cost and the like, and is suitable for large-scale industrial production.

Description

Technical Field

[0001] The invention belongs to the technical field of tea processing, and more specifically, particularly relates to a method for making Gongmei white tea with rose fragrance. Background Art

[0002] White tea has won wide acclaim for its unique production process and high-quality taste. Gongmei, as a type of white tea, has high quality, clear soup color, fresh taste and unique aroma.

[0003] White tea is a slightly fermented tea and a special treasure among Chinese teas. It is named because the finished tea is mostly buds, covered with white hairs, like silver or snow.

[0004] White tea is processed without withering or rolling, but only after sun drying or slow fire drying. It has the quality characteristics of complete buds and hairs all over the body, fresh and clear hair fragrance, clear yellow-green tea soup, and light and sweet taste.

[0005] Gongmei white tea, as one of the traditional famous teas in China, enjoys a high reputation in the tea market for its unique production process and flavor. Gongmei white tea is deeply loved by consumers for its unique production process and high-quality taste. However, there is still room for improvement in the aroma of traditional Gongmei white tea.

[0006] In the field of tea processing, aromatherapy technology is often used to enhance the aroma and taste of tea. However, traditional aromatherapy methods often make it difficult to control the degree of tea aroma absorption and aroma uniformity, resulting in unstable product quality. In particular, Gongmei white tea, whose unique tea aroma is easily affected by the aromatherapy process, requires a more sophisticated aromatherapy method to ensure its quality. Existing aromatherapy technology lacks the means to accurately control temperature and humidity, making it impossible for tea to fully and evenly absorb the aroma of roses.

[0007] However, there are some problems in the prior art: when the existing white tea is fermented with roses, the rose fragrance on the white tea is not long-lasting enough, the rose fragrance is easy to dissipate after opening the package, and the rose fragrance of the brewed tea soup is weak. Therefore, we propose a method for making Gongmei white tea with rose fragrance. Summary of the invention

[0008] In view of the problems existing in the prior art, the purpose of the present invention is to provide a method for making Gongmei white tea with rose fragrance, wherein the white tea and roses are treated multiple times so that the rose fragrance can be infiltrated into the white tea, and the roses and the white tea are fermented together so that the rose fragrance can be stably infiltrated into the white tea, thereby maintaining the persistence of the rose fragrance.

[0009] To achieve the above object, the present invention provides the following technical solution: a method for making Gongmei white tea with rose fragrance, comprising the following steps: S1. Picking new tea: Select high-quality fresh leaves of Gongmei white tea, with plump bud tips, silver hairs on the leaf bottoms, and the fresh leaves of Gongmei white tea being at the level of one bud with one leaf or one bud with two or three leaves. Pick them between the Tomb-Sweeping Festival and the Grain Rain Festival. Select edible fresh roses for picking. After picking, wash the fresh leaves of Gongmei white tea and roses. Rinse the fresh leaves of Gongmei white tea and roses with distilled water, and after rinsing three times, dry the fresh leaves of Gongmei white tea and roses in the sun to keep the surfaces of the fresh leaves of Gongmei white tea and roses dry; S2. Preliminary screening: Screen the fresh leaves of Gongmei white tea, remove branches and old leaves in the fresh leaves of Gongmei white tea, select tender raw tea, and especially select intact tender buds as raw materials, avoiding yellow leaves, old leaves, and rotten leaves. Screen the roses, remove old flowers and branches and leaves in the roses, select flower buds that are plump, bright in color, not fully opened, and roses that have just bloomed, and remove the flower stalks of the roses, leaving only the rose petals; S3. Spreading out Gongmei white tea and roses for airing: Spread the fresh leaves of Gongmei white tea flat on the airing device, with a spreading thickness of 5 - 6 cm. In a well-ventilated environment outdoors at 25 - 30 °C, place them in the sun for 25 - 30 minutes. After the leaves become slightly warm, transfer them indoors to cool naturally at 20 - 25 °C for about 25 - 30 minutes, and then continue to transfer them outdoors for airing. Repeat the above process 2 - 4 times; Spread the fresh roses flat on the airing device, lay a layer of preliminarily aired Gongmei white tea on top, and then lay a layer of roses and Gongmei white tea in turn on top. The spreading thickness of Gongmei white tea is 2 - 3 cm, and that of roses is 3 - 4 cm. Place them in a well-ventilated environment indoors at 25 - 30 °C and air them for 1 - 2 hours; S4. Withering Gongmei white tea: Put the sun-dried mixed tea leaves into the withering room to age the surface of Gongmei white tea and reduce moisture. Keep the environmental temperature at 25 - 30 °C and the humidity at 60 - 75%. The total withering time is 54 - 72 hours. At the time nodes of 36 hours and 48 hours, push and gather the stacked Gongmei white tea and roses to increase the stacking density and adjust the leaf layer structure of the stacked state; S5. Rose aroma scenting: Evenly mix the withered and dried Gongmei white tea and roses, transfer them to a sealed environment, keep the environmental temperature at 25 °C and the humidity at 60%, and let them stand for 10 hours for aroma scenting. After the scenting is completed, turn them over and place them in a ventilated environment for 30 minutes; It can also be scented in sections, with each scenting for 2 - 3 hours, then turn them over and ventilate for 30 minutes, and repeat 5 - 6 times; S6. Drying: Put the scented and sun-dried Gongmei white tea into the tea dryer for drying. Set the drying temperature at 8 °C and the drying time at 5 hours. Use nitrogen gas at 50 - 90 °C for step-by-step suspension heating, and then quickly cool the tea leaves with dry CO2 gas at 5 - 10 °C; S7, Sieving and Bagging: Sieve the dried Gongmei white tea to remove impurities and unqualified tea leaves. After sieving, classify it by grade and pack it separately. The grading is to conduct gradient classification according to the size, shape and quality of the mixed tea leaves to ensure the consistency of product quality for different gradients; Then put the graded mixed tea leaves into different packaging bags for packaging. The finished rose-scented Gongmei white tea products are stored in a cool, dry and ventilated place, avoiding direct sunlight and moisture.

[0010] For the rose-scented Gongmei white tea prepared according to the above production method, the raw materials used are in parts by weight: 40 - 60 parts of Gongmei white tea leaves and 40 - 60 parts of fresh roses.

[0011] Preferably, 50 parts of the Gongmei white tea leaves and 50 parts of the roses are used.

[0012] Technical effects and advantages of the present invention: The rose-scented Gongmei white tea of the present invention combines the elegance of Gongmei white tea and the fragrance of roses. It has a unique aroma and is intoxicating. The product has a fresh and refreshing taste, a long aftertaste, and a faint rose fragrance, bringing consumers a special tea-drinking experience; the product contains rich tea polyphenols, catechins, amino acids, vitamins and other nutrients, and has the effects of relieving fatigue, reducing blood lipids, promoting metabolism, antioxidant and replenishing body moisture; By screening the new tea in the present invention, the new tea can maintain its integrity during the subsequent preparation process, improving the quality of the rose-scented Gongmei white tea. And through multiple sunning treatments, the Gongmei white tea and roses can be sun-dried. This can reduce the moisture content of the Gongmei white tea and prevent it from breaking during subsequent processing. When sunning, first lay the roses at the bottom, then evenly lay the Gongmei white tea on top of the roses, and then lay roses and Gongmei white tea for sun-drying, so that the rose fragrance can penetrate into the interior of the Gongmei white tea. The fragrance substances of the roses that volatilize with the moisture during the drying process enter the tissue structure of the Gongmei white tea through the cell respiration of the Gongmei white tea, leaving a deep fragrance; Through the withering treatment of the Gongmei white tea, the surface of the Gongmei white tea ages and the moisture content is reduced, facilitating the aging treatment of the Gongmei white tea and the subsequent aromatherapy treatment of the roses and Gongmei white tea. At the same time, the common withering of the Gongmei white tea and roses in a mixed state not only further ensures the material exchange between the Gongmei white tea and roses, but also simplifies the processing technology; And through the aromatherapy treatment of the Gongmei white tea and roses, the fragrance of the roses can penetrate into the Gongmei white tea. And through sunning again, the Gongmei white tea can maintain the lasting solidification of the rose fragrance. And through the separation of tea and flowers and drying treatment, the storage duration of the Gongmei white tea is increased. Detailed implementation methods

[0013] In order to make the objectives, technical solutions and advantages of the present invention more clear and understandable, the present invention will be further described in detail below in conjunction with specific embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts fall within the scope of protection of the present invention.

[0014] A method for making Gongmei white tea with rose fragrance provided by an embodiment of the present invention makes the rose fragrance penetrate into the white tea through multiple treatments of the white tea and roses, and ferments the roses and white tea together, so that the rose fragrance can stably penetrate into the white tea and maintain the persistence of the rose fragrance.

[0015] To achieve the above object, the present invention provides the following technical solution: A method for making Gongmei white tea with rose fragrance, comprising the following steps: S1. Picking new tea: Select high-quality fresh leaves of Gongmei white tea, and the buds are plump, the leaf bottoms contain silver hairs, and the fresh leaves of Gongmei white tea are of the one-bud-one-leaf or one-bud-two-or-three-leaf level, and are picked between the Tomb-Sweeping Festival and the Grain Rain. Pick edible fresh roses. After picking, wash the fresh leaves of Gongmei white tea and roses. Rinse the fresh leaves of Gongmei white tea and roses with distilled water. After rinsing three times, dry the fresh leaves of Gongmei white tea and roses in the sun to keep the surfaces of the fresh leaves of Gongmei white tea and roses dry. S2. Preliminary screening: Screen the fresh leaves of Gongmei white tea, clean the branches and old leaves in the fresh leaves of Gongmei white tea, select tender raw tea, and especially select intact tender buds as raw materials, avoiding yellow leaves, old leaves, and rotten leaves. Screen the roses, clean the old flowers and branches and leaves in the roses, select flower buds that are plump, bright in color, not fully opened, and roses that have just bloomed, and remove the flower stalks of the roses, leaving the rose petals. S3. Spreading out the Gongmei white tea and roses: Spread the fresh leaves of Gongmei white tea flat on a drying device, with a spreading thickness of 5-6 cm. Place it in a ventilated environment at 25-30 °C outdoors and expose it to sunlight for 25-30 minutes. After the leaves are slightly heated, transfer them indoors to cool naturally at 20-25 °C for about 25-30 minutes, and then continue to transfer them outdoors for drying. Repeat the above process at least 2-4 times; Spread the fresh roses flat on a drying device, lay a layer of preliminarily dried Gongmei white tea on it, and then lay a layer of roses and Gongmei white tea in turn on it. The spreading thickness of the Gongmei white tea is 2-3 cm, and the roses are 3-4 cm. Place it in a ventilated environment at 25-30 °C indoors and spread it out for 1-2 hours; S4. Withering of Gongmei white tea: Put the sun-dried mixed tea leaves into the withering room to age the exterior of Gongmei white tea and reduce moisture. Keep the environmental temperature at 25 - 30°C and the humidity at 60 - 75%. The total withering time is 54 - 72 hours. At the time nodes of 36 hours and 48 hours, push and gather the stacked Gongmei white tea and roses to increase the stacking density and adjust the leaf layer structure of the stacked state. S5. Rose aroma scenting: Evenly mix the dried Gongmei white tea and roses after withering and transfer them to a sealed environment. Keep the environmental temperature at 25°C and the humidity at 60%. Let it stand for 10 hours for aroma scenting. After scenting, turn it over and place it in a ventilated environment for 30 minutes. It can also be scented in sections, with each scenting for 2 - 3 hours, then turning it over and ventilating for 30 minutes, repeating 5 - 6 times. S6. Drying: Put the scented and sun-dried Gongmei white tea into a tea dryer for drying. Set the drying temperature at 8°C and the drying time at 5 hours. Use nitrogen to gradually suspend and heat at 50 - 90°C, and then quickly cool the tea leaves with dry CO2 gas at 5 - 10°C. S7. Screening and bagging: Screen the dried Gongmei white tea to remove impurities and unqualified tea leaves. After screening, classify it by grade and pack it separately. The classification is to conduct gradient classification according to the size, shape, and quality of the mixed tea leaves to ensure the consistency of product quality in different gradients. Then put the classified mixed tea leaves into different packaging bags for packaging. The packaged rose-scented Gongmei white tea products are stored in a cool, dry, and ventilated place, avoiding direct sunlight and moisture.

[0016] Based on the above process, prepare rose-scented Gongmei white tea and conduct experiments according to different raw materials: Example 1: Use 50 parts of Gongmei white tea leaves and 50 parts of roses.

[0017] Example 2: Use 40 parts of Gongmei white tea leaves and 60 parts of roses.

[0018] Example 3: Use 60 parts of Gongmei white tea leaves and 40 parts of roses.

[0019] Comparison of the above examples: Soup color Aroma Taste Aftertaste Example 1 Clear yellow More mellow, mature, with a long-lasting floral fragrance that does not cover up the tea fragrance Relatively mellow, rich in taste, with an obvious floral fragrance Front: Smooth and gentle Middle: Honey sweetness and floral fragrance Back: Sweet aftertaste, long-lasting floral fragrance Example 2 Light yellow, with a reddish tint The rose floral fragrance is too strong and covers up the tea fragrance The floral fragrance is strong, and the tea taste is weak Front: Floral fragrance prominent, tea fragrance weak Middle: Long-lasting floral fragrance Back: Cloyingly sweet aftertaste, no tea fragrance Example 3 Dark yellow, with a lighter red color The rose floral fragrance is faint and not long-lasting The floral fragrance is relatively faint, the tea taste is thick, and the bitterness is strong Front: Slightly astringent in the mouth, smooth and gentle Middle: Obvious tea fragrance Back: Weak aftertaste In summary, using the ratio in Example 1 can increase the ratio of tea fragrance and flower fragrance between rose fragrance and Gongmei white tea, with a suitable taste, bright soup color, mellow aroma, and rich flavor.

[0020] The Gongmei white tea sample of this application was sent to Xi'an Guolian Quality Inspection Technology Co., Ltd. for testing. Galacturonic acid, tea polyphenols, fructose, caffeine, glucose, vitamin B2, fat and total flavonoids in the Gongmei white tea were detected respectively. The Gongmei white tea samples used for detecting each component were all 560 g. The specific test results are shown in Table 1.

[0021] Table 1: Serial number Test item Unit Test result Method standard 1 Theanine g / kg 0.04 GB / T 23193-2017 "Determination of theanine in tea - High performance liquid chromatography method" 2 Caffeine % 4.0 GB / T 8312-2013 "Tea - Determination of caffeine" 3 <![CDATA[Riboflavin]]> mg / 100g Not detected GB 5009.85-2016 "National food safety standard - Determination of riboflavin in foods" 4 <![CDATA[Vitamin B1]]> mg / 100g Not detected GB 5009.84-2016 (First method) 5 Tea polyphenols % 18.5 GB / T 8313-2018 6 Catechins % 10.53 GB / T 8313-2018 7 Total flavonoids (calculated as rutin) g / 100g 1.11 "Technical guidelines for the inspection and evaluation of the physical and chemical and hygienic indicators of health foods" (2020 edition), Part II, Test methods for functional ingredients / signature ingredients, XV. Determination of total flavonoids in health foods, First method 8 Fructose % Not detected GB 5009.8-2023 (First method) As can be seen from Table 1, the caffeine content of the product scented Gongmei white tea prepared by this scheme is 4%, and the tea polyphenol content is 18.5%. The content index is low, and fructose is not detected. These data show that: in scented Gongmei white tea, the content indexes of substances that stimulate the gastrointestinal surface mucosa (caffeine, tea polyphenols) and substances that cause an increase in gastric acid (fructose) are on average lower than those of single-strain un-scented white tea (such as the caffeine content of Zhenghe big white tea is 4.82%, the caffeine content of Fuan big white tea is 4.68%, the total amount of tea polyphenols in white tea accounts for 21.54% of the dry weight of white tea on average, and the fructose content of white tea is 0.5%-2%); scented Gongmei white tea also contains flavonoid substances that can effectively protect the gastric mucosa. Some of the above data are from the literature: Dai Weidong, Xie Dongchao, Lin Zhi. Research progress on functional components and health effects of white tea [J]. China Tea, 2021, 43(04): 1-8.

[0022] Finally, it should be noted that the above are only the preferred embodiments of the present invention and are not used to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, for those skilled in the art, they can still modify the technical solutions recorded in the foregoing embodiments, or perform equivalent replacements on some of the technical features. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing Gongmei white tea with rose fragrance, characterized in that: The following steps are involved: S1. Material selection and picking: Select high-quality Gongmei white tea leaves and edible fresh roses for preliminary screening, clean the branches and old leaves of Gongmei white tea, and clean the old flowers and branches of roses; S2, drying: spread the fresh leaves of Gongmei white tea on the drying device, place them in the sun for 25-30 minutes in a ventilated environment outdoors at 25-30°C, transfer the leaves to a room at 20-25°C to cool naturally for about 25-30 minutes after they are slightly hot, and then continue to transfer them to the outdoors for drying, repeating the above process 2-4 times; Spread the fresh roses flat on the drying device, spread a layer of Gongmei white tea that has been preliminarily dried on top, and then spread another layer of roses and Gongmei white tea on top in sequence, and place them indoors in a ventilated environment at 25-30℃ to dry for 1-2 hours; S3, withering: the Gongmei white tea and roses after drying are transferred to the withering room in a stacked state for withering, the ambient temperature is maintained at 25-30°C, the humidity is 60-75%, and the withering time is 54-72 hours. At the time nodes of 36 hours and 48 hours, the stacked Gongmei white tea and roses are pushed to gather, the stacking density is increased, and the leaf layer structure of the stacked state is adjusted; S4, aromatherapy scenting: evenly mix the withered and dried Gongmei white tea and roses, transfer them to a closed environment, maintain the ambient temperature at 25°C and the humidity at 60%, and leave them for 10 hours for aromatherapy scenting. After the scenting is completed, turn them over and place them in a ventilated environment for 30 minutes; S5, drying: putting the mixed tea leaves after scenting into a tea drying device for drying; S6. Screening and packaging: Screen the dried mixed tea to remove impurities and unqualified tea, then put the screened mixed tea into sealed bags for packaging, which is the rose scented Gongmei white tea product.

2. The method according to claim 1, characterized in that: In the step S1, the fresh leaves of Gongmei white tea are picked between Qingming and Guyu, and the picked fresh leaves of Gongmei white tea and roses are washed, rinsed with distilled water, and after rinsing three times, the fresh leaves of Gongmei white tea and roses are aired to keep the surfaces of the fresh leaves of Gongmei white tea and roses dry; then, fresh and tender raw tea is selected by screening, and tender buds with complete shapes are especially selected as raw materials to avoid yellow leaves, old leaves, and rotten leaves. Organic roses are selected for roses, and buds with full buds, bright colors, and not fully opened and roses that have just bloomed are selected, and the pedicels of the roses are removed to retain the rose petals.

3. The method according to claim 1, characterized in that: In the step S2, the flattened thickness of the Gongmei white tea dried alone is 5-6 cm. When stacked with roses, the flattened thickness of the Gongmei white tea is 2-3 cm, and the flattened thickness of the roses is 3-4 cm.

4. The method according to claim 1, characterized in that: In the step S4, the aromatherapy scenting process can be replaced by segmented scenting, that is, each aromatherapy session is for 2-3 hours, followed by turning and ventilation for 30 minutes, and repeated 5-6 times.

5. The method according to claim 1, characterized in that: In the step S5, the drying temperature is set at 8°C, the drying time is 5 hours, 50-90°C nitrogen is used for step-by-step suspension heating, and then 5-10°C dry CO2 gas is used to quickly cool the tea leaves.

6. The method according to claim 1, characterized in that: In the step S6, the mixed tea leaves are graded after screening and packaged separately, wherein the grading is gradient classification according to the size, shape and quality of the mixed tea leaves to ensure the consistency of product quality of different gradients, and then the graded mixed tea leaves are put into different packaging bags for packaging. The packaged rose scented Gongmei white tea products are stored in a cool, dry and ventilated place to avoid direct sunlight and moisture.

7. A rose-scented Gongmei white tea, characterized in that: The invention is prepared by the preparation method described in any one of claims 1 to 6.

8. The rose-scented Gongmei white tea according to claim 7, characterized in that: The raw materials are selected in the following weight proportions: 40-60 parts of fresh Gongmei white tea leaves and 40-60 parts of fresh rose flowers.

9. The rose-scented Gongmei white tea according to claim 8, characterized in that: The raw materials are selected in the following weight proportions: 50 parts of fresh Gongmei white tea leaves and 50 parts of fresh rose flowers.