Method for preparing Fuzhuan tea by fermenting buckwheat leaves and obtained golden tartary buckwheat Fuzhuan tea cake

Abstract

The invention discloses a method for preparing Fuzhuan tea by fermenting buckwheat leaves and an obtained golden tartary buckwheat Fuzhuan tea cake, and relates to the technical field of Fuzhuan tea fermentation and preparation. According to the golden flower color prediction formula, the golden flower color fraction N is obtained, then according to the golden flower color fraction N, under the condition that the golden flower color fraction N reaches the standard, the closeness degree between the temperature, the humidity, the air pressure, the duration and the pressing thickness and ideal conditions can be properly relieved, and therefore energy consumption needed by an air conditioner, a steamer and a press machine is saved; and meanwhile, the debugging time required by the process steps is also reduced. The preparation method comprises the following steps: matching and mixing blank tea taking buckwheat leaves as raw materials and blank tea taking other tea leaves as raw materials according to a specific blending ratio E to obtain mixed blank tea with different fragrances and different tastes, and then pouring the weighed mixed blank tea into a tea stirring machine; and mixing and stirring the mixed blank tea and purified water in a specific mixing ratio F according to different weathers and air temperatures so as to obtain wet blank tea.

Description

Technical Field

[0001] This invention relates to the field of Fu brick tea production technology, and in particular to a method for producing Fu brick tea by fermenting buckwheat leaves and the resulting golden buckwheat Fu brick tea cake. Background Technology

[0002] Buckwheat is generally rich in flavonoids, dietary fiber, and various minerals, all of which have high nutritional and health value. The development and utilization of bitter buckwheat mainly focuses on the grains, while the leaves are often neglected or discarded. However, the content of flavonoids and other active ingredients in the leaves of bitter buckwheat is no less than that in the grains; therefore, the leaves of bitter buckwheat have high research and utilization value.

[0003] In the existing technology, buckwheat leaves are often added to tea cakes as an auxiliary material, but the following problems exist: (1) The corresponding fermentation technology and pre-treatment process are mainly based on other traditional teas, which makes it difficult to maintain the nutritional value and taste of buckwheat leaves and cannot reflect the unique characteristics of buckwheat leaves; (2) In the existing technology, the fermentation effect of golden flowers cannot be predicted in advance, so it is impossible to relax the degree of closeness between temperature, humidity, air pressure, time, pressing thickness and ideal conditions, and thus it is impossible to save the energy consumption required for air conditioning, steaming pot and press, and reduce the debugging time required for process steps; (3) In the existing technology, low temperature drying and aging for a specific time are not used during drying, so it is difficult to increase the stability and quality of Fu brick tea cakes. Summary of the Invention

[0004] The purpose of this invention is to provide a method for fermenting buckwheat leaves to make Fu tea and the resulting golden buckwheat Fu tea cake. It aims to solve the technical problems existing in the prior art, such as how to maintain the nutritional value and taste of buckwheat leaves while reflecting the unique characteristics of buckwheat leaves, how to predict the fermentation effect of golden flowers in advance, and how to increase the stability and quality of Fu tea cake.

[0005] To address the aforementioned technical problems, the present invention adopts the following technical solution: a method for fermenting buckwheat leaves to produce Fu brick tea, comprising the following steps:

[0006] Step S1: First, the collected buckwheat leaf raw materials are initially sorted by machine. The sorted materials can be divided into tea-making materials and non-tea materials. Then, the dust and tea foam on the surface of the tea-making materials are removed. After cleaning, the tea-making materials are then sorted by an electrostatic hair separator to remove hair and hair-like impurities. Then, the tea stems and miscellaneous leaves are separated and removed by a separator to obtain raw tea without impurities.

[0007] Step S2: Mix the raw tea made from buckwheat leaves with raw tea made from other tea leaves according to a specific blending ratio E to obtain mixed raw tea with different aromas and tastes. Then, pour the weighed mixed raw tea into a tea mixer. Then, according to different weather and temperature, mix the mixed raw tea with purified water in a specific mixing ratio F to obtain wet raw tea.

[0008] Step S3: Then, the wet raw tea leaves are put into a special cloth bag. Under a specific sterilization temperature T1 and a specific sterilization pressure P1, the high temperature and high pressure remove the impurities and harmful substances in the wet raw tea leaves and promote the growth and reproduction of beneficial bacteria. After sterilization for a specific sterilization time t1, the sterilized wet raw tea leaves are poured into a sterilized fermentation tank to allow the impurities to completely evaporate.

[0009] Step S4: Pour the sterilized wet raw tea leaves into the sterilized fermentation tank and pile them up. Then, between 12 and 24 hours, measure the real-time fermentation temperature T2 of the fermentation tank every hour. At the same time, after 24 hours of fermentation, measure the maximum fermentation humidity H1. After 48 hours of fermentation, the wet raw tea leaves in the fermentation tank can be turned over to dissipate heat. When dissipating heat, you will smell the aroma of wine.

[0010] Step S5: Then, the wet raw tea leaves weighed according to the required pressing weight are poured into a special cloth bag in the steamer. Then, using a specific softening air pressure P2, the raw tea leaves are steamed for a specific softening time t2 according to their age, so that the raw tea leaves become sticky and easy to press.

[0011] Step S6: Then pour the softened tea leaves into the sterilized mold and spread them evenly. Then use a 30-ton hydraulic press to apply a specific pressing pressure P3 to the tea leaves and press them to a specific pressing thickness h.

[0012] Step S7: Press the pressed tea cake a second time with bricks to shape it. After 6 to 24 hours of shaping, inspect and trim the tea cake to obtain unfermented tea cake. Send qualified unfermented tea cake into the fermentation room, and return unqualified unfermented tea cake to the furnace for reprocessing.

[0013] Step S8: Arrange the qualified unfermented tea cakes at intervals of 1 to 2 cm. At the same time, the fermentation room needs to be kept well-ventilated. Then, use an air conditioner to maintain the temperature and humidity of the fermentation room within the specific fermentation temperature T3 and specific fermentation humidity H2. After 9 days of fermentation, fully mature golden flowers can be obtained. Then, on the tenth day, use a dehumidifier to dry and dehumidify the tea cakes that have formed golden flowers, thus obtaining Fu brick tea cakes.

[0014] Step S9: The dried Fu brick tea cakes are tested for effective components and the color of golden flowers. Qualified Fu brick tea cakes will be initially packaged, while unqualified Fu brick tea cakes will be returned for processing.

[0015] Preferably, when raw tea made from buckwheat leaves is blended with raw tea made from other tea leaves according to a specific blending ratio E, the blending ratio E ranges from 8:1 to 15:1. When the temperature is above 15℃ and the air humidity is above 60%, the specific mixing ratio F between the blended raw tea and purified water is 10:1; when the temperature is below 15℃ and the air humidity is above 60%, the specific mixing ratio F between the blended raw tea and purified water is 8:1; when the temperature is above 15℃ and the air humidity is below 60%, the specific mixing ratio F between the blended raw tea and purified water is 9:1; and when the temperature is below 15℃ and the air humidity is below 60%, the specific mixing ratio F between the blended raw tea and purified water is 6:1.

[0016] Preferably, the specific sterilization temperature T1 ranges from 105℃ to 135℃, the specific sterilization pressure P1 ranges from 2 to 4 standard atmospheres, and the specific sterilization time t1 ranges from 7 to 17 minutes. Substituting the values ​​of the specific sterilization temperature T1, specific sterilization pressure P1, and specific sterilization time t1 into the sterilization measurement formula yields the sterilization score S. A higher sterilization score S indicates a better sterilization effect. The sterilization measurement formula is shown below:

[0017]

[0018] Preferably, the average fermentation temperature is calculated based on the real-time fermentation temperature T2 measured over a period of 12 to 24 hours. Then the average pile temperature Substituting the value of the maximum fermentation humidity H1 into the fermentation measurement formula, we obtain the fermentation score W. The higher the fermentation score P, the better the fermentation effect. The fermentation measurement formula is as follows:

[0019]

[0020] Preferably, the specific softening pressure P2 ranges from 1.5 to 2 standard atmospheres, and the specific softening time t2 ranges from 15 to 20 seconds. The longer the raw material of the wet tea is stored, the older the wet tea becomes, and the longer the required softening time t2 is. Conversely, the shorter the raw material is stored, the more tender the wet tea becomes, and the shorter the required softening time t2 is.

[0021] Preferably, the specific pressing pressure P3 ranges from 15 to 30 tons, and the specific pressing thickness h ranges from 3 to 5 centimeters. To reflect the effect of the specific pressing thickness h on oxygen diffusion in the tea cake, the value of the specific pressing thickness h needs to be substituted into the oxygen diffusion effect formula to obtain the oxygen diffusion effect fraction C. The larger the oxygen diffusion effect fraction C, the closer the degree of oxygen diffusion in the raw tea cake is to the optimal conditions for golden flower fermentation. The oxygen diffusion effect formula is as follows:

[0022]

[0023] Preferably, the sterilization fraction S, the pile fermentation fraction W, and the oxygen diffusion effect fraction C are substituted into the formula for the germination potential of the microbial community to obtain the germination fraction G. The larger the germination potential fraction G, the closer the germination conditions of the *Agropyron cristatum* microbial community are to ideal conditions. The formula for the germination potential of the microbial community is as follows:

[0024] G = SWC.

[0025] Preferably, the fermentation time of *Gynostemma pentaphyllum* is t3, with a value ranging from 4 to 9 days; the specific fermentation temperature T3 ranges from 20°C to 28°C; and the specific fermentation humidity H2 ranges from 70% to 80%. Substituting the values ​​of the specific fermentation temperature T3, the specific fermentation humidity H2, and the germination potential fraction G of the microbial community into the fermentation measurement formula yields the fermentation score B. The higher the fermentation score B, the closer the fermentation conditions are to the ideal conditions. The fermentation measurement formula is shown below:

[0026]

[0027] Preferably, the values ​​of the flower blooming score B, the microbial germination score G, and the fermentation time t3 of the golden flower are substituted into the golden flower color prediction formula to obtain the golden flower color score N; the golden flower color prediction formula is as follows:

[0028]

[0029] In the formula: when N < 70, it indicates that the golden flower has almost no growth or grows too slowly, which is an unqualified state; when t3 = 4 and 70 ≤ N ≤ 85, it indicates that the golden flower is in the white mycelial stage on the 4th day of flowering, which is a qualified state; when t3 = 5 and 75 ≤ N ≤ 90, it indicates that the color of the golden flower is light blue on the 5th day of flowering, which is a qualified state; when t3 = 6 and 76 ≤ N ≤ 92, it indicates that the color of the golden flower is light green on the 6th day of flowering, which is a qualified state; when t3 = 7 and 78 ≤ N ≤ 94, it indicates that the color of the golden flower is alternating between green and yellow on the 7th day of flowering, which is a qualified state; when t3 = 8 and 79 ≤ N ≤ 96, it indicates that the color of the golden flower is predominantly yellow on the 8th day of flowering, which is a qualified state; when t3 = 9 and N ≥ 80, it indicates that the color of the golden flower is golden yellow on the 9th day of flowering, which is a qualified state.

[0030] Based on the gold color fraction N, when the gold color fraction N meets the standard, the degree of closeness between the temperature, humidity, air pressure, time, and pressing thickness and the ideal conditions can be appropriately relaxed, thereby saving the energy consumption required for air conditioning, steaming pots, and presses, and also reducing the debugging time required for process steps.

[0031] When the dehumidifier dries the moisture in the tea cake, the temperature in the dehumidification room must not exceed 33℃ and the humidity must not exceed 65%, otherwise the golden flowers will burn and turn light red. Then, the Fu tea cakes that have been initially packaged are packaged with food packaging paper according to the packaging requirements of different products, and finally aged for 3 to 6 months.

[0032] This invention also provides a method for fermenting buckwheat leaves to produce Fu tea cakes, resulting in Golden Buckwheat Fu Tea Cakes. These cakes use buckwheat leaves as the main raw material, enhancing the overall utilization value of buckwheat. After brewing, Golden Buckwheat Fu Tea Cakes have a unique golden-yellow liquor color. They possess a floral aroma and the distinctive flavor of buckwheat. The nutritional components of Golden Buckwheat Fu Tea Cakes include water, ash, lead, protein, dietary fiber, flavonoids, copper, zinc, selenium, iron, calcium, magnesium, manganese, phosphorus, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, histidine, arginine, vitamin B1, niacin, nicotinamide, vitamin E, and epicatechin. The total flavonoid content, determined by the rutin method, is 5250 mg / 100g.

[0033] The beneficial effects of this invention compared with the prior art are: (1) By using the golden flower color prediction formula, the golden flower color score N is obtained. Then, based on the golden flower color score N, the temperature, humidity, air pressure, duration, and pressing thickness can be appropriately relaxed to match the ideal conditions when the golden flower color score N meets the standard, thereby saving the energy consumption required for air conditioning, steaming pots, and presses, and also reducing the debugging time required for the process steps. (2) Raw tea made from buckwheat leaves and raw tea made from other tea leaves are mixed in a specific blending ratio E to obtain mixed raw tea with different aromas and tastes. Then, the weighed mixed raw tea is poured into a tea mixing machine, and the mixed raw tea is mixed with pure water in a specific mixing ratio F according to different weather and temperature to obtain wet raw tea. (3) When the dehumidifier dries the moisture in the tea cake, the temperature of the dehumidification room shall not exceed 33°C and the humidity shall not exceed 65%. Then, the Fu tea cake after initial packaging shall be packaged with food packaging paper according to the packaging requirements of different products, and finally aged for 3 to 6 months. Attached Figure Description

[0034] Figure 1This is a flowchart of the method for producing Fu brick tea by fermenting buckwheat leaves according to the present invention. Detailed Implementation

[0035] The technical solution of the present invention will be further described below with reference to the accompanying drawings and specific embodiments.

[0036] The accompanying drawings are for illustrative purposes only and are schematic diagrams, not actual pictures. They should not be construed as limiting the invention. To better illustrate the embodiments of the invention, some parts in the drawings may be omitted, enlarged, or reduced, and do not represent the actual product dimensions. It is understandable to those skilled in the art that some well-known structures and their descriptions may be omitted in the drawings.

[0037] Figure 1 This is a preferred embodiment of the present invention.

[0038] Figure 1 The present invention provides a flowchart of the method for producing Fu brick tea by fermenting buckwheat leaves, including the following steps:

[0039] Step S1: First, the collected buckwheat leaf raw materials are initially sorted by machine. The sorted materials can be divided into tea-making materials and non-tea materials. Then, the dust and tea foam on the surface of the tea-making materials are removed. After cleaning, the tea-making materials are then sorted by an electrostatic hair separator to remove hair and hair-like impurities. Then, the tea stems and miscellaneous leaves are separated and removed by a separator to obtain raw tea without impurities.

[0040] Step S2: Mix the raw tea made from buckwheat leaves with raw tea made from other tea leaves according to a specific blending ratio E to obtain mixed raw tea with different aromas and tastes. Then, pour the weighed mixed raw tea into a tea mixer. Then, according to different weather and temperature, mix the mixed raw tea with purified water in a specific mixing ratio F to obtain wet raw tea.

[0041] Step S3: Then, the wet raw tea leaves are put into a special cloth bag. Under a specific sterilization temperature T1 and a specific sterilization pressure P1, the high temperature and high pressure remove the impurities and harmful substances in the wet raw tea leaves and promote the growth and reproduction of beneficial bacteria. After sterilization for a specific sterilization time t1, the sterilized wet raw tea leaves are poured into a sterilized fermentation tank to allow the impurities to completely evaporate.

[0042] Step S4: Pour the sterilized wet raw tea leaves into the sterilized fermentation tank and pile them up. Then, between 12 and 24 hours, measure the real-time fermentation temperature T2 of the fermentation tank every hour. At the same time, after 24 hours of fermentation, measure the maximum fermentation humidity H1. After 48 hours of fermentation, the wet raw tea leaves in the fermentation tank can be turned over to dissipate heat. When dissipating heat, you will smell the aroma of wine.

[0043] Step S5: Then, the wet raw tea leaves weighed according to the required pressing weight are poured into a special cloth bag in the steamer. Then, using a specific softening air pressure P2, the raw tea leaves are steamed for a specific softening time t2 according to their age, so that the raw tea leaves become sticky and easy to press.

[0044] Step S6: Then pour the softened tea leaves into the sterilized mold and spread them evenly. Then use a 30-ton hydraulic press to apply a specific pressing pressure P3 to the tea leaves and press them to a specific pressing thickness h.

[0045] Step S7: Press the pressed tea cake a second time with bricks to shape it. After 6 to 24 hours of shaping, inspect and trim the tea cake to obtain unfermented tea cake. Send qualified unfermented tea cake into the fermentation room, and return unqualified unfermented tea cake to the furnace for reprocessing.

[0046] Step S8: Arrange the qualified unfermented tea cakes at intervals of 1 to 2 cm. At the same time, the fermentation room needs to be kept well-ventilated. Then, use an air conditioner to maintain the temperature and humidity of the fermentation room within the specific fermentation temperature T3 and specific fermentation humidity H2. After 9 days of fermentation, fully mature golden flowers can be obtained. Then, on the tenth day, use a dehumidifier to dry and dehumidify the tea cakes that have formed golden flowers, thus obtaining Fu brick tea cakes.

[0047] Step S9: The dried Fu brick tea cakes are tested for effective components and the color of golden flowers. Qualified Fu brick tea cakes will be initially packaged, while unqualified Fu brick tea cakes will be returned for processing.

[0048] The working principle of this invention is as follows: First, the collected buckwheat leaves are initially screened. The screened materials can be divided into tea-making materials and non-tea materials. Then, the dust and tea foam on the surface of the tea-making materials are removed. The cleaned tea-making materials are then passed through an electrostatic hair separator to remove hair and hair-like impurities. Subsequently, tea stems and miscellaneous leaves are separated and removed by a separator, thus obtaining raw tea without impurities. Then, the raw tea made from buckwheat leaves is mixed with raw tea made from other tea leaves according to a specific blending ratio E, thus obtaining mixed raw tea with different aromas and tastes. Then, the weighed mixed raw tea is poured into a tea mixing machine, and the mixed raw tea is further processed according to different weather and temperature conditions. The raw tea is mixed with purified water at a specific mixing ratio F to obtain wet raw tea. The wet raw tea is then placed in a special cloth bag and sterilized at a specific temperature T1 and a specific sterilization pressure P1. High temperature and high pressure remove bacteria and harmful substances from the wet raw tea, promoting the growth and reproduction of beneficial bacteria. After sterilization for a specific time t1, the sterilized wet raw tea is poured into a sterilized fermentation tank to allow impurities to completely evaporate. The sterilized wet raw tea is then piled up in the sterilized fermentation tank. The real-time fermentation temperature T2 of the fermentation tank is measured every hour from 12 to 24 hours. Simultaneously, after 24 hours of fermentation, the limiting fermentation humidity H1 is measured. After 48 hours, the wet tea cakes in the fermentation pit can be loosened and cooled, during which a wine aroma will be detected. Then, the weighed wet tea cakes, according to the required pressing weight, are poured into a special cloth bag in a steamer. Using a specific softening pressure P2, and depending on the age of the tea cakes, they are steamed for a specific softening time t2, making the tea cakes sticky and easy to press. The softened tea cakes are then poured into sterilized molds and evenly distributed. A 30-ton hydraulic press is then used to apply a specific pressing pressure P3 to press the tea cakes to a specific pressing thickness h. The pressed tea cakes are then shaped a second time using bricks, and after 6 to 24 hours of setting, the tea cakes are further processed. The process involves inspection and trimming to obtain unfermented tea cakes. Qualified unfermented tea cakes are then sent to the fermentation room, while unqualified ones are returned to the kiln for reprocessing. Qualified unfermented tea cakes are arranged at 1-2 cm intervals, and the fermentation room is kept well-ventilated. Air conditioning is then used to maintain the temperature and humidity within a specific fermentation temperature (T3) and humidity level (H2). After 9 days of fermentation, fully mature golden flowers are obtained. On the tenth day, a dehumidifier is used to dry and dehumidify the tea cakes that have formed golden flowers, resulting in Fu brick tea cakes. The dried Fu brick tea cakes are then tested for effective components and the color of the golden flowers. Qualified Fu brick tea cakes undergo preliminary packaging, while unqualified ones are returned for further processing.

[0049] Furthermore, when raw tea made from buckwheat leaves is blended with raw tea made from other tea leaves according to a specific blending ratio E, the blending ratio E ranges from 8:1 to 15:1. When the temperature is above 15℃ and the air humidity is above 60%, the specific mixing ratio F between the blended raw tea and purified water is 10:1; when the temperature is below 15℃ and the air humidity is above 60%, the specific mixing ratio F between the blended raw tea and purified water is 8:1; when the temperature is above 15℃ and the air humidity is below 60%, the specific mixing ratio F between the blended raw tea and purified water is 9:1; and when the temperature is below 15℃ and the air humidity is below 60%, the specific mixing ratio F between the blended raw tea and purified water is 6:1.

[0050] Furthermore, the specific sterilization temperature T1 ranges from 105℃ to 135℃, the specific sterilization pressure P1 ranges from 2 to 4 standard atmospheres, and the specific sterilization time t1 ranges from 7 to 17 minutes. Substituting the values ​​of the specific sterilization temperature T1, specific sterilization pressure P1, and specific sterilization time t1 into the sterilization measurement formula yields the sterilization score S. A higher sterilization score S indicates a better sterilization effect. The sterilization measurement formula is shown below:

[0051]

[0052] Furthermore, the average fermentation temperature is calculated based on the real-time fermentation temperature T2 measured over a period of 12 to 24 hours. Then the average pile temperature Substituting the value of the maximum fermentation humidity H1 into the fermentation measurement formula, we obtain the fermentation score W. The higher the fermentation score P, the better the fermentation effect. The fermentation measurement formula is as follows:

[0053]

[0054] Furthermore, the specific softening pressure P2 ranges from 1.5 to 2 standard atmospheres, and the specific softening time t2 ranges from 15 to 20 seconds. The longer the raw material of wet tea is stored, the older the wet tea becomes, and the longer the required softening time t2 is. Conversely, the shorter the raw material is stored, the younger the wet tea becomes, and the shorter the required softening time t2 is.

[0055] Furthermore, the specific pressing pressure P3 ranges from 15 to 30 tons, and the specific pressing thickness h ranges from 3 to 5 centimeters. To reflect the effect of the specific pressing thickness h on oxygen diffusion in the tea cake, the value of the specific pressing thickness h needs to be substituted into the oxygen diffusion effect formula to obtain the oxygen diffusion effect fraction C. The larger the oxygen diffusion effect fraction C, the closer the degree of oxygen diffusion in the raw tea cake is to the optimal conditions for golden flower fermentation. The oxygen diffusion effect formula is shown below:

[0056]

[0057] Furthermore, by substituting the sterilization fraction S, the pile fermentation fraction W, and the oxygen diffusion effect fraction C into the formula for the germination potential of the microbial community, we obtain the germination potential fraction G. The larger the germination potential fraction G, the closer the germination conditions of the *Aureobasidium aureum* microbial community are to ideal conditions. The formula for the germination potential of the microbial community is shown below:

[0058] G = SWC.

[0059] Furthermore, let the fermentation time of *Gynostemma pentaphyllum* be t3, with a value ranging from 4 to 9 days; the specific fermentation temperature T3 ranges from 20℃ to 28℃; and the specific fermentation humidity H2 ranges from 70% to 80%. Substituting the values ​​of the specific fermentation temperature T3, the specific fermentation humidity H2, and the germination potential fraction G of the microbial community into the fermentation measurement formula, we obtain the fermentation score B. The higher the fermentation score B, the closer the fermentation conditions are to the ideal conditions. The fermentation measurement formula is shown below:

[0060]

[0061] Furthermore, the values ​​of the flower blooming score B, the microbial germination score G, and the fermentation time t3 of the golden flower are substituted into the golden flower color prediction formula to obtain the golden flower color score N; the golden flower color prediction formula is shown below:

[0062]

[0063] In the formula: when N < 70, it indicates that the golden flower has almost no growth or grows too slowly, which is an unqualified state; when t3 = 4 and 70 ≤ N ≤ 85, it indicates that the golden flower is in the white mycelial stage on the 4th day of flowering, which is a qualified state; when t3 = 5 and 75 ≤ N ≤ 90, it indicates that the color of the golden flower is light blue on the 5th day of flowering, which is a qualified state; when t3 = 6 and 76 ≤ N ≤ 92, it indicates that the color of the golden flower is light green on the 6th day of flowering, which is a qualified state; when t3 = 7 and 78 ≤ N ≤ 94, it indicates that the color of the golden flower is alternating between green and yellow on the 7th day of flowering, which is a qualified state; when t3 = 8 and 79 ≤ N ≤ 96, it indicates that the color of the golden flower is predominantly yellow on the 8th day of flowering, which is a qualified state; when t3 = 9 and N ≥ 80, it indicates that the color of the golden flower is golden yellow on the 9th day of flowering, which is a qualified state.

[0064] Based on the gold color fraction N, when the gold color fraction N meets the standard, the degree of closeness between the temperature, humidity, air pressure, time, and pressing thickness and the ideal conditions can be appropriately relaxed, thereby saving the energy consumption required for air conditioning, steaming pots, and presses, and also reducing the debugging time required for process steps.

[0065] When the dehumidifier dries the moisture in the tea cake, the temperature in the dehumidification room must not exceed 33℃ and the humidity must not exceed 65%, otherwise the golden flowers will burn and turn light red. Then, the Fu tea cakes that have been initially packaged are packaged with food packaging paper according to the packaging requirements of different products, and finally aged for 3 to 6 months.

[0066] This text describes a method for making Fu brick tea using buckwheat leaves. The resulting Golden Buckwheat Fu brick tea cake uses buckwheat leaves as its main ingredient, enhancing the overall utilization value of buckwheat. After brewing, it has a unique golden-yellow liquor color. It also possesses a floral aroma and the distinctive flavor of buckwheat. The nutritional components of the Golden Buckwheat Fu brick tea cake include water, ash, lead, protein, dietary fiber, and flavonoids.

[0067] Copper, zinc, selenium, iron, calcium, magnesium, manganese, phosphorus, aspartic acid, threonine, serine, glutamic acid

[0068] Proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine

[0069] Phenylalanine, lysine, histidine, arginine, vitamin B1, niacin, nicotinamide, vitamin E, epicatechin; the total flavonoid content, determined by the rutin method, was 5250 mg / 100g.

[0070] This invention is not limited to the specific embodiments described above. Any modifications made by those skilled in the art based on the above concept without creative effort are within the protection scope of this invention.

Claims

1. A method for fermenting buckwheat leaves to produce Fu brick tea, characterized in that, Includes the following steps: Step S1: First, the collected buckwheat leaf raw materials are initially sorted by machine. The sorted materials can be divided into tea-making materials and non-tea materials. Then, the dust and tea foam on the surface of the tea-making materials are removed. After cleaning, the tea-making materials are then sorted by an electrostatic hair separator to remove hair and hair-like impurities. Then, the tea stems and miscellaneous leaves are separated and removed by a separator to obtain raw tea without impurities. Step S2: Mix the raw tea made from buckwheat leaves with raw tea made from other tea leaves according to a specific blending ratio E to obtain mixed raw tea with different aromas and tastes. Then, pour the weighed mixed raw tea into a tea mixer. Then, according to different weather and temperature, mix the mixed raw tea with purified water in a specific mixing ratio F to obtain wet raw tea. Step S3: Then, the wet raw tea leaves are put into a special cloth bag. Under a specific sterilization temperature T1 and a specific sterilization pressure P1, the high temperature and high pressure remove the impurities and harmful substances in the wet raw tea leaves and promote the growth and reproduction of beneficial bacteria. After sterilization for a specific sterilization time t1, the sterilized wet raw tea leaves are poured into a sterilized fermentation tank to allow the impurities to completely evaporate. Step S4: Pour the sterilized wet raw tea leaves into the sterilized fermentation tank and pile them up. Then, between 12 and 24 hours, measure the real-time fermentation temperature T2 of the fermentation tank every hour. At the same time, after 24 hours of fermentation, measure the maximum fermentation humidity H1. After 48 hours of fermentation, the wet raw tea leaves in the fermentation tank can be turned over to dissipate heat. When dissipating heat, you will smell the aroma of wine. Step S5: Then, the wet raw tea leaves weighed according to the required pressing weight are poured into a special cloth bag in the steamer. Then, using a specific softening air pressure P2, the raw tea leaves are steamed for a specific softening time t2 according to their age, so that the raw tea leaves become sticky and easy to press. Step S6: Then pour the softened tea leaves into the sterilized mold and spread them evenly. Then use a 30-ton hydraulic press to apply a specific pressing pressure P3 to the tea leaves and press them to a specific pressing thickness h. Step S7: Press the pressed tea cake a second time with bricks to shape it. After 6 to 24 hours of shaping, inspect and trim the tea cake to obtain unfermented tea cake. Send qualified unfermented tea cake into the fermentation room, and return unqualified unfermented tea cake to the furnace for reprocessing. Step S8: Arrange the qualified unfermented tea cakes at intervals of 1 to 2 cm. At the same time, the fermentation room needs to be kept well-ventilated. Then, use an air conditioner to maintain the temperature and humidity of the fermentation room within the specific fermentation temperature T3 and specific fermentation humidity H2. After 9 days of fermentation, fully mature golden flowers can be obtained. Then, on the tenth day, use a dehumidifier to dry and dehumidify the tea cakes that have formed golden flowers, thus obtaining Fu brick tea cakes. Step S9: The dried Fu brick tea cakes are tested for effective components and the color of golden flowers. Qualified Fu brick tea cakes will be initially packaged, while unqualified Fu brick tea cakes will be returned for processing.

2. The method for producing Fu brick tea by fermenting buckwheat leaves as described in claim 1, characterized in that: When raw tea made from buckwheat leaves is blended with raw tea made from other tea leaves according to a specific blending ratio E, the blending ratio E ranges from 8:1 to 15:

1. When the temperature is above 15℃ and the air humidity is above 60%, the specific mixing ratio F between the blended raw tea and purified water is 10:

1. When the temperature is below 15℃ and the air humidity is above 60%, the specific mixing ratio F between the blended raw tea and purified water is 8:

1. When the temperature is above 15℃ and the air humidity is below 60%, the specific mixing ratio F between the blended raw tea and purified water is 9:

1. When the temperature is below 15℃ and the air humidity is below 60%, the specific mixing ratio F between the blended raw tea and purified water is 6:

1.

3. The method for producing Fu brick tea by fermenting buckwheat leaves as described in claim 2, characterized in that: The specific sterilization temperature T1 ranges from 105℃ to 135℃, the specific sterilization pressure P1 ranges from 2 to 4 standard atmospheres, and the specific sterilization time t1 ranges from 7 to 17 minutes. Substituting these values ​​into the sterilization measurement formula yields the sterilization score S. A higher sterilization score S indicates a better sterilization effect. The sterilization measurement formula is shown below:

4. The method for producing Fu brick tea by fermenting buckwheat leaves as described in claim 3, characterized in that: The average pile temperature is calculated based on the real-time pile temperature T2 measured over a period of 12 to 24 hours. Then the average pile temperature Substituting the value of the maximum fermentation humidity H1 into the fermentation measurement formula, we obtain the fermentation score W. The higher the fermentation score P, the better the fermentation effect. The fermentation measurement formula is as follows:

5. The method for producing Fu brick tea by fermenting buckwheat leaves as described in claim 4, characterized in that: The specific softening pressure P2 ranges from 1.5 to 2 standard atmospheres, and the specific softening time t2 ranges from 15 to 20 seconds. The longer the raw material of wet tea is stored, the older the wet tea becomes, and the longer the required softening time t2 is. Conversely, the shorter the raw material is stored, the younger the wet tea becomes, and the shorter the required softening time t2 is.

6. The method for producing Fu brick tea by fermenting buckwheat leaves as described in claim 5, characterized in that: The specific pressing pressure P3 ranges from 15 to 30 tons, and the specific pressing thickness h ranges from 3 to 5 centimeters. In order to reflect the effect of the specific pressing thickness h on oxygen diffusion in the tea cake, the value of the specific pressing thickness h needs to be substituted into the oxygen diffusion effect formula to obtain the oxygen diffusion effect fraction C. The larger the oxygen diffusion effect fraction C is, the closer the degree of oxygen diffusion in the raw tea cake is to the optimal conditions for golden flower fermentation. The formula for the effect of oxygen diffusion is shown below:

7. The method for producing Fu brick tea by fermenting buckwheat leaves as described in claim 6, characterized in that: Substituting the sterilization fraction S, the pile fermentation fraction W, and the oxygen diffusion effect fraction C into the formula for the germination potential of the microbial community, we obtain the germination potential fraction G. The larger the germination potential fraction G, the closer the germination conditions of the *Aureobasidium aureum* microbial community are to ideal conditions. The formula for the germination potential of the microbial community is shown below: G = SWC.

8. A method for producing Fu brick tea by fermenting buckwheat leaves according to claim 7, characterized in that: Let the fermentation time of golden flower be t3, with a value ranging from 4 to 9 days; the specific fermentation temperature T3 ranges from 20℃ to 28℃; and the specific fermentation humidity H2 ranges from 70% to 80%. Substitute the values ​​of the specific fermentation temperature T3, the specific fermentation humidity H2, and the germination potential score G into the flower development measurement formula to obtain the flower development score B. The higher the flower development score B, the closer the flower development conditions are to the ideal conditions. The formula for measuring blooming is as follows:

9. A method for producing Fu brick tea by fermenting buckwheat leaves according to claim 8, characterized in that: Substituting the values ​​of the flower bloom score B, the microbial germination score G, and the fermentation time t3 of *Golden Flower* into the *Golden Flower* color prediction formula, we obtain the *Golden Flower* color score N; the *Golden Flower* color prediction formula is shown below: In the formula: when N < 70, it indicates that the golden flower has almost no growth or grows too slowly, which is an unqualified state; when t3 = 4 and 70 ≤ N ≤ 85, it indicates that the golden flower is in the white mycelial stage on the 4th day of flowering, which is a qualified state; when t3 = 5 and 75 ≤ N ≤ 90, it indicates that the color of the golden flower is light blue on the 5th day of flowering, which is a qualified state; when t3 = 6 and 76 ≤ N ≤ 92, it indicates that the color of the golden flower is light green on the 6th day of flowering, which is a qualified state; when t3 = 7 and 78 ≤ N ≤ 94, it indicates that the color of the golden flower is alternating between green and yellow on the 7th day of flowering, which is a qualified state; when t3 = 8 and 79 ≤ N ≤ 96, it indicates that the color of the golden flower is predominantly yellow on the 8th day of flowering, which is a qualified state; when t3 = 9 and N ≥ 80, it indicates that the color of the golden flower is golden yellow on the 9th day of flowering, which is a qualified state. Based on the gold color fraction N, when the gold color fraction N meets the standard, the degree of closeness between the temperature, humidity, air pressure, time, and pressing thickness and the ideal conditions can be appropriately relaxed, thereby saving the energy consumption required for air conditioning, steaming pots, and presses, and also reducing the debugging time required for process steps. When the dehumidifier dries the moisture in the tea cake, the temperature in the dehumidification room must not exceed 33℃ and the humidity must not exceed 65%, otherwise the golden flowers will burn and turn into a light red color. The Fu brick tea cakes, after initial packaging, are then packaged in food-grade paper according to the packaging requirements of different products, and finally aged for 3 to 6 months.

10. A golden buckwheat Fu tea cake obtained by the method of fermenting buckwheat leaves to make Fu tea according to claim 9, characterized in that: Golden Buckwheat Fu Tea Cake uses buckwheat leaves as its main raw material, enhancing the overall utilization value of buckwheat. After brewing, it has a unique golden-yellow liquor color. It possesses a floral aroma and the distinctive flavor of buckwheat. The nutritional components of Golden Buckwheat Fu Tea Cake include water, ash, lead, protein, dietary fiber, flavonoids, copper, zinc, selenium, iron, calcium, magnesium, manganese, phosphorus, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, histidine, arginine, vitamin B1, niacin, nicotinamide, vitamin E, and epicatechin. The total flavonoid content, determined by the rutin method, is 5250 mg / 100g.

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