Ankang selenium-rich honey fragrant kung fu black tea and processing method thereof

Abstract

The invention discloses an angkang selenium-rich honey fragrant kung fu black tea and a processing method thereof, and belongs to the technical field of tea processing. The method comprises the following steps: picking fresh selenium-rich tea leaves with one bud and one leaf to one bud and two leaves; carrying out comprehensive withering combining natural withering and sunlight withering, so that the water content is reduced to 50-60%; then performing long-time rolling at a specific temperature according to the principle of light-heavy-light; then, a low-temperature and medium-temperature segmented fermentation process is adopted; and finally, sequentially carrying out four-stage drying, namely high-temperature primary baking, natural spreading for cooling, low-temperature baking and high-temperature fragrance extraction. Optionally, a post-ripening treatment may be performed to stabilize quality. According to the method, through regulation and control of a key process, conversion of substances contained in the tea leaves is effectively promoted, and particularly, formation of honey fragrance is stimulated. The prepared black tea is tight in strip, exposed in golden hair, red and bright in soup color, rich in flower fragrance and honey fragrance, fresh, strong, sweet and mellow in taste, natural and rich in selenium, and the quality and economic value of summer and autumn tea are remarkably improved.

Description

Technical Field

[0001] This invention relates to the field of tea processing technology, specifically to an Ankang selenium-rich honey-scented Kung Fu black tea and its processing method. Background Technology

[0002] Black tea, as a fully fermented tea, is a major category of tea consumed worldwide due to its unique "golden liquor and red leaves" quality characteristics and mellow taste. Among them, Gongfu black tea is a traditional Chinese black tea type, renowned for its meticulous processing and superior quality. Gongfu black tea typically uses one bud and one leaf or one bud and two leaves from the tea tree as raw material, and is refined through traditional processes such as withering, rolling, fermentation, drying, and aroma enhancement. It is rich in various nutrients, including carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, and various amino acids.

[0003] Ankang selenium-rich tea originates from Ankang City, Shaanxi Province. This region boasts a unique ecological environment and naturally selenium-rich soil, resulting in tea leaves that are naturally rich in selenium. Selenium is an essential trace element for the human body, participating in the synthesis of various selenium-containing enzymes and proteins. It plays a vital role in eliminating free radicals and protecting biological membranes from oxidative damage. Selenium deficiency in the human body can cause dysfunction of important organs and is associated with the development of various serious diseases. Ankang selenium-rich black tea uses fresh, pristine tea leaves from high-altitude areas rich in selenium as raw material. After being refined using traditional techniques, the product typically features finely shaped leaves, prominent golden tips, a golden-black luster, a fresh and mellow aroma, a bright red liquor, and a rich, sweet aftertaste.

[0004] However, traditional Gongfu black tea production techniques have certain limitations. Gongfu black tea produced using current techniques often lacks a lingering aroma, and while the flavor is rich, it lacks freshness. This is especially true for tea leaves harvested in summer and autumn, as their quality is relatively lower than spring tea leaves, making processing more difficult and often resulting in a less than ideal taste. This leads to low utilization of fresh summer and autumn tea leaves. Furthermore, traditional processing methods do not adequately retain and utilize the selenium in the tea leaves, failing to fully realize the health benefits of selenium-rich tea.

[0005] To address these issues, various technological attempts have been made in the tea processing industry in recent years. For example, some methods employ a three-stage aroma-enhancing and two-stage cooling process to improve the aroma of black tea; others spray selenium-enriched nutrient solution during processing to increase the selenium content of the tea leaves; still others pre-treat the wok with salt water to reduce bitterness in the tea. However, these methods have not completely solved the problems of insufficient aroma persistence, poor brewing endurance, and inadequate sweetness and freshness in Gongfu black tea. In particular, for the special category of Ankang selenium-enriched tea, more targeted black tea processing techniques need to be developed.

[0006] Therefore, there is an urgent need for a processing method for Gongfu black tea that can fully utilize the characteristics of Ankang selenium-rich tea, while producing a unique honey aroma and enhancing the freshness of the tea soup. This method would promote the comprehensive utilization of Ankang summer and autumn teas, increase the income of tea farmers, improve the efficiency of enterprises, meet the diversified market demands, increase the added value of products, and contribute to the prosperity of the industry. Summary of the Invention

[0007] The technical problem this invention aims to solve is to overcome the shortcomings of traditional Kung Fu black tea, such as insufficient aroma, inadequate sweetness, poor brewing endurance, and a rich but lacking sweetness and freshness. Specifically, for Ankang selenium-rich tea raw materials, this invention aims to improve the freshness, sweetness, and aroma quality of Kung Fu black tea through cultivation techniques and process innovation. To solve the above technical problems, the technical solution adopted by this invention is: a processing method for Ankang selenium-rich honey-scented Kung Fu black tea, comprising the following steps:

[0008] (1) Tea garden planting: plant tea trees in soil rich in selenium, and lightly prune the tea garden 30 days before picking tea.

[0009] (2) Fresh leaf picking: Pick fresh tea leaves with one bud and one leaf to one bud and two leaves;

[0010] (3) Comprehensive withering: The fresh tea leaves are first naturally withered indoors for 8-10 hours, and then transferred to a shade net with a shading rate of 30% (24-30℃) for 2-4 hours of sun withering at 9-11 am or 3-6 pm every day. The total withering time of the fresh tea leaves is 8-12 hours. During this period, the leaves are turned evenly every hour to promote the increase of leaf surface temperature and the activity of peroxidase and polyphenol oxidase. When the moisture content of the fresh tea leaves drops to 50%-60%, 1 / 3 of the leaves turn gray-black, the leaves can be clumped together by hand, and can be separated when loosened. The tea stems are soft and can be broken without breaking. They can then be kneaded.

[0011] (4) Rolling treatment: Roll the withered leaves at 24-28℃, following the principle of "light-heavy-light". First, roll without water (1 hour), then lightly press (1 hour), medium press (0.5 hours), heavy press (0.5 hours), and finally lightly press (0.5 hours). The rolling time is 4 hours until the tea leaves have a strip rate of more than 85%.

[0012] (5) Segmented fermentation: Place the kneaded leaves in an environment of 24±1℃ and 95% or higher humidity for 2 hours to ferment, and then transfer them to an environment of 28-30℃ and 95% or higher humidity to continue fermenting for 1.5-2 hours until the leaves turn yellow-red, the grassy smell disappears, and the fragrance of flowers and fruits appears.

[0013] (6) High-temperature baking: Place the fermented tea leaves in a 120℃ oven (always keep a small gap in the oven), and stop baking when the tea leaves are 60-80% dry;

[0014] (7) Natural cooling: Take out the tea leaves that have been dried at high temperature to 60-80% and place them in an indoor environment to cool down naturally to the natural environment for 6-8 hours to rehydrate.

[0015] (8) Low-temperature roasting: Put the naturally cooled tea leaves back into the oven and roast them at 50-60℃ for 3-5 hours; wait until the moisture content drops to 10% before proceeding to the next step.

[0016] (9) High temperature aroma enhancement: Place the fully roasted leaves in an aroma enhancement machine at 110-115℃ and treat for 0.5-1 hour until the moisture content of the tea leaves drops to about 7% and the sugar is fully oxidized, so that the tea leaves form a rich honey aroma.

[0017] As a further aspect of the present invention: in the tea garden cultivation described in step (1), tea trees are planted in selenium-rich soil, and the tea garden is lightly pruned 30 days before tea picking to ensure that the fresh tea buds meet the selenium-rich standard.

[0018] As a further aspect of the present invention: the picking of fresh tea leaves with one bud and one leaf to one bud and two leaves in step (2) ensures that the processed tea leaves are rich in golden tips and have a mellow and fragrant tea soup.

[0019] As a further aspect of the present invention: in the comprehensive withering process described in step (3), the natural withering temperature is 24-26℃, the time is 8-10 hours, and the weight of fresh leaves is reduced by 10%-15%; the sunlight withering temperature is 24-30℃, and the time is 2-4 hours.

[0020] As a further aspect of the present invention: in step (3), the moisture content of wilted leaves is monitored in real time by near-infrared spectroscopy to ensure that the moisture content is controlled within the required range.

[0021] As a further aspect of the present invention: the kneading in step (4) is carried out in an environment of 24-28℃ and 75%-85% relative humidity, with a total kneading time of 4 hours and the kneading machine speed controlled at 40-50 r / min.

[0022] As a further aspect of the present invention: the segmented fermentation in step (5) is carried out in a fermentation machine. During the fermentation process, the tea leaves are turned over and the door of the machine is opened regularly to ensure sufficient oxygen supply and uniform fermentation.

[0023] As a further aspect of the present invention: the high-temperature baking in step (6) is completed on an automatic dryer, and the hot air temperature and the thickness of the leaf spreading can be adjusted according to the changes in the moisture content of the tea leaves.

[0024] As a further aspect of the present invention: the natural cooling in step (7) can be completed on an automatic dryer, or it can be naturally cooled in an indoor environment.

[0025] As a further aspect of the present invention: the low-temperature drying in step (8) is completed on an automatic drying machine, the oven temperature is set at 50-60℃, and the drying time can be adjusted according to the thickness of the spread leaves and the change in the moisture content of the tea leaves.

[0026] As a further aspect of the present invention: the high-temperature aroma enhancement in step (9) is completed on an automatic drying machine, the oven temperature is set at 110-115℃, and the drying time can be adjusted according to the thickness of the spread leaves and the change in the moisture content of the tea leaves.

[0027] As a further aspect of the present invention: after the high-temperature aroma enhancement in step (9), the tea can be optionally subjected to post-ripening and aging treatment, that is, the tea leaves are placed at -4-16℃ and 40% humidity for 3-5 days, and then placed at 25-30℃ and 40% humidity for 3-5 days. This high-low temperature alternation treatment is repeated 2-3 times, for a total time of 25-30 days, in order to further promote the transformation and fusion of flavor substances.

[0028] Ankang selenium-rich honey-scented black tea is characterized by its tightly rolled leaves, prominent golden tips, and dark, lustrous color. The tea liquor is bright golden yellow and has a rich floral, fruity, and honey aroma. It has a fresh, sweet, and mellow taste, and the infused leaves are tender, even, and bright red. It is also naturally rich in selenium.

[0029] As a further aspect of the present invention, the finished tea has a moisture content of less than 6% and is rich in quality components such as tea polyphenols, amino acids, and soluble sugars.

[0030] Compared with the prior art, the present invention has the following advantages:

[0031] 1. Significantly enhances sensory quality and flavor uniqueness

[0032] Rich and lasting aroma: Through a combination of withering (natural slow withering and sun withering), staged fermentation (fermentation for 2 hours at 24℃ and above 95% humidity, followed by 1.5-2 hours of fermentation at 28-30℃ and above 95% humidity), and high-temperature aroma enhancement (treatment at 80-90℃ for 100-120 minutes), the formation and transformation of aromatic substances in the tea leaves, as well as the transformation of sugars and the formation of a sugary aroma, are effectively promoted. This floral and sugary aroma gradually forms a unique honey aroma. This complex aroma (floral, fruity, and honey aromas) is rich in layers and has significantly better persistence than traditional single-aroma black teas.

[0033] The tea boasts a fresh, mellow, and sweet flavor: The precise control of segmented fermentation (first at a low temperature of 24±1℃ for 2 hours, then at a medium temperature of 28-30℃ for 1.5-2 hours) and low-temperature roasting (50-60℃) ensures a more complete and harmonious transformation of tea polyphenols, amino acids, soluble sugars, and other internal substances. This not only effectively reduces the bitterness commonly found in summer and autumn teas but also results in a finished tea with a fresh, rich, sweet, and mellow flavor, a refreshing aftertaste, and a smooth texture, significantly improving the problem of traditional Gongfu black tea being "rich in flavor but lacking in freshness."

[0034] Appearance and liquor color optimization: Through precise rolling (following the "light-heavy-light" principle, achieving a strip-forming rate of over 85%) and fermentation control, the tea leaves develop a beautiful appearance with tightly rolled leaves, prominent golden tips, and a glossy black color. After brewing, the tea leaves are tender, even, and bright red, and the liquor is a bright golden yellow, offering excellent visual appeal.

[0035] 2. To retain and enhance the health benefits of selenium to the greatest extent possible.

[0036] Ankang tea leaves are naturally rich in selenium. This processing method, through cultivation in selenium-rich soil, withering at medium and low temperatures, variable-temperature fermentation, and segmented drying (such as withering temperature mostly controlled at 24-30℃, fermentation starting temperature at 24℃, and final drying temperature at 120℃), avoids the loss or damage of selenium elements that may be caused by high temperatures, and is conducive to the preservation and transformation of natural organic selenium in tea leaves.

[0037] The finished tea has a stable selenium content, which is easily absorbed by the human body. Long-term consumption can help supplement the body with the essential selenium element, which may exert health benefits such as anti-oxidation, delaying aging, enhancing immunity, and protecting the cardiovascular system.

[0038] 3. Comprehensive advantages brought about by innovation in processing technology

[0039] Process compatibility and quality improvement: Integrating indoor withering and sun withering processes into black tea processing, and adopting extended rolling time, segmented fermentation and four-stage drying (high-temperature baking - natural cooling - low-temperature roasting - high-temperature aroma enhancement), this is an innovative integration and improvement of traditional black tea processing technology, effectively solving the industry problem of low utilization rate and poor quality of summer and autumn tea raw materials.

[0040] The processing is highly controllable and stable: Near-infrared spectroscopy technology is introduced into key processes to monitor the moisture content of withered leaves in real time; temperature sensors are installed in indoor natural withering and sun withering; and the fermentation machine incorporates regular tea turning and aeration by opening the door. These measures reduce over-reliance on human experience, improve the precision, stability, and repeatability of the process, and help ensure the stability and consistency of product quality across different batches.

[0041] Optional post-ripening processes can further optimize quality: The post-ripening and aging treatment (alternating high and low temperature treatment) mentioned in the claims is an optional step. This process can further promote the transformation and integration of flavor substances in tea leaves, making the aroma and taste more mellow and harmonious, and may enhance the aging value of the product.

[0042] 4. Enhanced economic benefits and market competitiveness

[0043] This invention significantly enhances the sensory quality and health benefits of Ankang selenium-rich black tea through improvements in processing technology.

[0044] The newly developed selenium-rich black tea, with its rich honey aroma and unique flavor, is distinct from other teas and meets consumers' demand for high-quality, distinctive, and healthy black tea. It is expected to enhance the brand image and market competitiveness of Ankang selenium-rich tea and bring greater economic benefits to the production area. Attached Figure Description

[0045] The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used in conjunction with embodiments of the invention to explain the invention and do not constitute a limitation thereof. In the drawings:

[0046] Figure 1 This is a flowchart illustrating the process of making Ankang selenium-rich honey-scented Kung Fu black tea and its processing method, according to the present invention.

[0047] Figure 2 This is a bar chart comparing the main physicochemical components of the finished tea product of the Ankang selenium-rich honey-scented Kung Fu black tea and its processing method according to the present invention. Detailed Implementation

[0048] This invention provides a processing method for Ankang selenium-rich honey-scented Kung Fu black tea. The specific implementation of this invention is described in detail below through multiple embodiments and comparative examples, with comparative analysis to highlight the advantages of this invention. All embodiments and comparative examples use fresh tea leaves (one bud and one leaf to one bud and two leaves) harvested from the same production area and season (summer and autumn) in Ankang City, Shaanxi Province, to ensure consistent initial conditions.

[0049] Example 1

[0050] Step 1: Comprehensive withering

[0051] The freshly picked leaves are first placed indoors at 24℃ for natural withering for 8 hours. Then, between 9-11 am or 3-6 pm each day, they are transferred to a shade net with 30% shading rate (26℃) for sun withering for 2 hours. The total withering time for the tea leaves is 10 hours. During this period, the leaves are turned over evenly every hour to promote the increase of leaf surface temperature and the activity of peroxidase and polyphenol oxidase. Finally, the moisture content of the tea leaves is reduced to 50%-60%.

[0052] Near-infrared spectroscopy is used to monitor the moisture content of wilted leaves in real time to ensure that it is controlled within the required range.

[0053] Step 2: Kneading process

[0054] The withered leaves are kneaded at 24℃ and 80% relative humidity (35 r / min). The "light-heavy-light" principle is followed: first knead without water (0.5 hours), then light pressure (0.5 hours), medium pressure (0.5 hours), heavy pressure (0.5 hours), and finally light pressure (0.5 hours). The kneading time is 3 hours, until the tea leaves have a strip-forming rate of more than 80%.

[0055] Step 3: Segmented Fermentation

[0056] First, place the kneaded leaves in an environment of 24℃ and 90% humidity to ferment for 2 hours, then transfer them to an environment of 28℃ and 95% or higher humidity to continue fermenting for 1.5 hours, until the leaves turn yellow-red, the grassy smell disappears, and the aroma of flowers and fruits appears.

[0057] Step 4: Drying treatment

[0058] High-temperature baking: Dry the kneaded leaves at 105℃ until they are 60-80% dry (moisture content 40%).

[0059] Natural cooling: Spread the Maohuo leaves naturally indoors to rehydrate for 6 hours.

[0060] Low-temperature roasting: Dry the raw leaves at 50℃ until the moisture content is 20%.

[0061] High-temperature aroma enhancement: Place fully roasted leaves in an aroma enhancement machine at 110℃ for 100 minutes. When a caramel aroma can be smelled, continue processing for 0.5 hours. The moisture content of the tea leaves will drop to about 7%. Once the sugars are fully oxidized, the tea leaves will develop a rich honey aroma.

[0062] Step 5: Post-maturation aging (optional)

[0063] The tea leaves were placed at -4℃ and 40% humidity for 3 days, and then at 25℃ and 40% humidity for 3 days. This alternating high and low temperature treatment was repeated twice, for a total of 18 days, to promote further transformation and integration of flavor compounds.

[0064] Example 2

[0065] Step 1: Comprehensive withering

[0066] Natural withering (25℃, 9 hours, 15% weight loss of fresh leaves) - sun withering (28℃, 3 hours). Total withering time: 12 hours, final moisture content: 50%. Leaf edges turn distinctly red, and the aroma of flowers and fruits is strong.

[0067] Step 2: Kneading

[0068] Kneading for 3 hours at 26℃ and 80% relative humidity (40 r / min), with alternating light-heavy-light pressure, resulted in a strip yield of 85%.

[0069] Step 3: Segmented Fermentation

[0070] Fermentation is carried out at a low temperature (25℃, humidity 95%+, 2 hours) followed by a medium temperature (32℃, humidity 90%+, 2 hours). The tea leaves are turned over and the fermentation chamber door is opened regularly to ensure that the tea leaves are fully fermented and turn yellow-red.

[0071] First, place the kneaded leaves in an environment of 26℃ and above 90% humidity for 2 hours to ferment, then transfer them to an environment of 30℃ and above 95% humidity to continue fermenting for 2 hours, until the leaves turn yellow-red, the grassy smell disappears, and the fragrance of flowers and fruits appears.

[0072] Step 4: Drying treatment

[0073] The initial drying process involves 115℃ to 40% moisture content, leaving the tea leaves approximately 60-80% dry. The leaves are then allowed to cool naturally for 6-8 hours to rehydrate. The final drying process involves 55℃ to 20% moisture content. Finally, the aroma is enhanced by 115℃ for 1 hour until the moisture content reaches 7%.

[0074] High-temperature baking: Dry the kneaded leaves at 120℃ until they are 60-80% dry (moisture content 40%).

[0075] Natural cooling: Spread the Maohuo leaves naturally indoors to rehydrate for 7 hours.

[0076] Low-temperature roasting: Dry the raw leaves at 50-60℃ until the moisture content is 20%.

[0077] High-temperature aroma enhancement: Place fully roasted leaves in an aroma enhancement machine at 110-115℃ for 100 minutes. When a caramel aroma can be smelled, continue processing for 0.5-1 hour. The moisture content of the tea leaves will drop to about 7%. Once the sugars are fully oxidized, the tea leaves will develop a rich honey aroma.

[0078] Step Six: Post-maturation and alcohol aging

[0079] The treatment was carried out in three alternating high and low temperature cycles (4 days each at -2 to 12℃ and 28℃), for a total duration of 28 days.

[0080] Example 3

[0081] Step 1: Comprehensive withering

[0082] Natural withering (26℃, 10 hours) - Sun withering (30℃, 4 hours, 13% weight loss of fresh leaves) - Total withering time: 14 hours, final moisture content: 55%.

[0083] Step 4: Kneading

[0084] Knead for 80 minutes at 28℃ and 85% relative humidity (45 r / min), alternating between light-heavy-light pressure, resulting in a strip yield of 90%.

[0085] Step Two: Shaking and Shaking Treatment

[0086] A total of 8 shakings were performed. The first shaking lasted 80 seconds (150 rpm), followed by 3 hours of drying (26℃); the second shaking lasted 120 seconds (200 rpm), followed by 4 hours of drying (26℃); subsequent shaking times were adjusted. The leaf edges turned significantly red, and the fragrance of flowers and fruits was rich.

[0087] Step 3: Segmented Fermentation

[0088] Ferment at low temperature (25℃, 90% humidity, 1.5 hours) followed by medium temperature (30℃, 95%+ humidity, 2 hours).

[0089] Step 5: Drying treatment

[0090] Initial firing: 125℃ to 40% moisture content, then rehydrate for 8 hours; final firing: 60℃ to 20% moisture content; aroma enhancement: 120℃ for 1.5 hours to 7% moisture content.

[0091] Step Six: Post-maturation and alcohol aging

[0092] The treatment was repeated three times, alternating between high and low temperatures (5 days each at 0-16℃ and 30℃), for a total duration of 30 days.

[0093] Comparative Example 1 (Traditional Gongfu Black Tea Process)

[0094] The process involves conventional withering (withering trough, 28℃, 6 hours, 60% moisture content), without shaking, one-time fermentation (26℃, 90% humidity, 4 hours), conventional rolling (70 minutes), and one-time drying (110℃, to 7% moisture content). No post-ripening or alcohol treatment is performed.

[0095] Comparative Example 2 (without the shaking process)

[0096] The comprehensive withering and drying parameters of Example 2 of the present invention are adopted, but the shaking treatment is omitted, and the fermentation is carried out in a single fermentation (30°C, 90% humidity, 3.5 hours).

[0097] Comparative Example 3 (Single-stage fermentation process)

[0098] The integrated withering, shaking and drying parameters of Example 2 of this invention are used, but the segmented fermentation is changed to a one-time fermentation (30°C, 90% humidity, 3.5 hours).

[0099] Table: Comparison of key process parameters between the examples and comparative examples

[0100] Process steps Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Withering method Comprehensive withering Comprehensive withering Comprehensive withering Single withering trough Comprehensive withering Comprehensive withering Total withering time (h) 8 12 10 6 12 10 Shaking and greening treatment 4 alternations 6 alternations 8 alternations none none 6 alternations Fermentation method Staged fermentation Staged fermentation Staged fermentation One-time fermentation One-time fermentation One-time fermentation Drying method Three-stage drying Three-stage drying Three-stage drying One-time drying Three-stage drying Three-stage drying Post-maturation aging Yes (18 days) There are (28 days). Yes (30 days) none none none

[0101] Product Quality Comparison Analysis

[0102] Sensory evaluation and physicochemical component testing were conducted on the finished black tea products prepared in the above embodiments and comparative examples. The results are as follows:

[0103] Table: Comparison of Sensory Quality of Finished Tea

[0104] Evaluation indicators Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 shape The strands are tightly bound, with visible golden tips and a dark, lustrous color. The strands are tightly bound, with visible golden tips and a dark, lustrous color. The strands are tightly bound, with visible golden tips and a dark, lustrous color. The strands are relatively tight, with few golden hairs, and the color is jet black. Tightly rolled strips, with a dark, glossy color Tightly rolled strips, with a dark, glossy color aroma Distinct floral and fruity aroma, rich honey fragrance Rich floral and fruity aroma, long-lasting honey scent Rich floral and fruity aroma, long-lasting honey scent Predominantly sweet with a hint of grassy notes Predominantly sweet with a subtle honey scent The floral and fruity aroma is prominent, but the honey aroma is insufficient. soup color Bright red Bright red Bright red Bright red Bright red Bright red taste Rich, sweet, and mellow with a distinct aftertaste. Rich, sweet, and mellow with a long-lasting aftertaste. Rich, sweet, and mellow with a long-lasting aftertaste. Rich but lacking in freshness, with a slightly astringent taste. It is mellow and sweet, but lacks complexity. Mild and fresh, but not particularly mellow. leaf base Tender, even, and bright red Tender, even, and bright red Tender, even, and bright red Dark red, uneven Bright red, fairly uniform Bright red, fairly uniform

[0105] Table: Comparison of main physicochemical components of finished tea (dry matter content %)

[0106] Element Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Tea polyphenols 12.5 11.8 11.5 15.2 13.6 12.8 amino acids 3.2 3.5 3.6 2.1 2.8 3.0 soluble sugars 6.8 7.2 7.5 4.3 5.9 6.2 water leachate 42.5 43.2 43.8 38.5 40.2 41.0 Selenium content (mg / kg) 0.85 0.88 0.92 0.80 0.84 0.86

[0107] Comparative analysis summary

[0108] By comparing the above embodiments with the comparative examples, the following conclusions can be drawn:

[0109] 1. The crucial role of combined withering and shaking treatments in aroma formation: Examples 1-3, which employed combined withering and shaking treatments, all produced teas exhibiting rich floral, fruity, and honey aromas. In contrast, Comparative Examples 1 and 2 (without shaking or withering alone) were significantly inferior in aroma richness and persistence. This indicates that the introduction of the shaking process promotes enzymatic oxidation and the formation of aromatic substances at the tea leaf edges, making it a key step in the generation of honey aroma.

[0110] 2. Improvement of Flavor and Freshness through Segmented Fermentation: Examples 1-3 employed segmented fermentation (first at low temperature, then at medium temperature), resulting in moderate conversion of tea polyphenols and higher contents of amino acids and soluble sugars, leading to a rich, sweet, and mellow flavor. Comparative Examples 1 and 3 (single-stage fermentation) retained more tea polyphenols but had lower contents of amino acids and soluble sugars, resulting in a relatively mellow flavor but insufficient freshness and occasional astringency. This indicates that segmented fermentation is more conducive to the coordinated transformation of internal substances, improving the flavor of summer and autumn teas.

[0111] 3. Post-ripening and three-stage drying enhance flavor stability: Examples 1-3 all underwent post-ripening treatment, resulting in stable and lasting aroma and flavor. Comparative Examples 1-3, however, did not undergo this process, leading to relatively poor quality stability. Three-stage drying (medium-low-high temperature) is more effective than single-stage drying in gradually stabilizing tea quality and developing a honey-like aroma.

[0112] 4. The Value of Technological Innovation in the Utilization of Summer and Autumn Tea Resources: All examples used fresh summer and autumn tea leaves, but the products made using the process of this invention were significantly superior to Comparative Example 1, which used the traditional process, in terms of sensory quality and physicochemical composition. This indicates that the process of this invention effectively improves the utilization value and economic benefits of summer and autumn tea, and solves the problem of waste of summer and autumn tea resources.

[0113] In summary, the processing method of this invention, through the innovative combination and refined control of processes such as withering, shaking, segmented fermentation, three-stage drying, and post-ripening aging, has successfully produced Ankang selenium-rich Kung Fu black tea with a unique honey aroma, fresh and mellow taste, and high nutritional value, significantly improving product quality and economic benefits.

[0114] The present invention and its embodiments have been described above. This description is not restrictive, and the accompanying drawings are only one embodiment of the present invention; the actual structure is not limited thereto. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the invention, such designs should fall within the protection scope of the present invention.

Claims

1. A processing method for Ankang selenium-rich honey-scented Kung Fu black tea, characterized in that: Includes the following steps: (1) Tea garden planting: plant tea trees in soil rich in selenium, and lightly prune the tea garden 30 days before picking tea. (2) Fresh leaf picking: When the tea buds have grown to one bud and one leaf or one bud and two leaves, the fresh tea leaves should be picked in time; (3) Comprehensive withering: The fresh tea leaves are first naturally withered indoors for 8-10 hours, and then transferred to a shade net with a 30% shading rate for 2-4 hours every day from 9-11 am or 3-6 pm for sun withering. The total withering time of the fresh tea leaves is 8-12 hours. During this period, the leaves are turned evenly every hour to promote the increase of leaf surface temperature and the activity of peroxidase and polyphenol oxidase. When the moisture content of the fresh tea leaves drops to 50%-60%, 1 / 3 of the leaves turn gray-black, the leaves can be clumped together by hand, and can be separated when loosened, the tea stems are soft and can be broken without breaking, then the withering is complete. (4) Rolling treatment: Roll the withered leaves at 24-28℃, following the principle of "light-heavy-light". First, roll without water (1 hour), then lightly press (1 hour), medium press (0.5 hours), heavy press (0.5 hours), and finally lightly press (0.5 hours). The rolling time is 4 hours until the tea leaves have a strip rate of more than 85%. (5) Segmented fermentation: Place the kneaded leaves in an environment of 24±1℃ and 95% or higher humidity for 2 hours to ferment, and then transfer them to an environment of 28-30℃ and 95% or higher humidity to continue fermenting for 1.5-2 hours until the leaves turn yellow-red, the grassy smell disappears, and the fragrance of flowers and fruits appears. (6) High-temperature baking: Place the fermented tea leaves in a baking oven at 120℃ and stop baking when the tea leaves are 60-80% dry; (7) Natural cooling: Take out the tea leaves that have been dried at high temperature to 60-80% and place them in an indoor environment to cool down naturally to the natural environment for 6-8 hours for rehydration. (8) Low-temperature roasting: Put the naturally cooled tea leaves back into the oven and roast them at 50-60℃ for 3-5 hours; wait until the moisture content drops to 10% before proceeding to the next step. (9) High temperature aroma enhancement: Place the fully roasted leaves in an aroma enhancement machine at 110-115℃ and treat for 0.5-1 hour until the moisture content of the tea leaves drops to about 7%. When the sugar is fully oxidized, the tea leaves will develop a rich honey aroma.

2. The processing method of Ankang selenium-rich honey-scented Kung Fu black tea according to claim 1, characterized in that: In step (1), the selenium-rich soil cultivation involves light pruning 30 days before tea picking to promote the absorption, translocation, and transformation of selenium elements in the soil by the new tea leaves and to ensure that the selenium content of the fresh tea leaves meets the standards.

3. The processing method of Ankang selenium-rich honey-scented Kung Fu black tea according to claim 1, characterized in that: In the comprehensive withering process described in step (2), the natural withering temperature is 24-26℃, the time is 8-10 hours, and the weight of fresh leaves is reduced by 10%-15%; the sun withering temperature is 24-30℃, and the time is 2-4 hours.

4. The processing method of Ankang selenium-rich honey-scented Kung Fu black tea according to claim 1, characterized in that: In step (3), the moisture content of wilted leaves is monitored in real time using near-infrared spectroscopy to ensure that the moisture content is controlled within the required range.

5. The processing method of Ankang selenium-rich honey-scented Kung Fu black tea according to claim 1, characterized in that: The kneading in step (4) is carried out in an environment of 24-28℃ and 75%-85% relative humidity, with a total kneading time of 3.5-4 hours and the kneading machine speed controlled at 40-50 r / min.

6. The processing method of Ankang selenium-rich honey-scented Kung Fu black tea according to claim 1, characterized in that: The segmented fermentation described in step (5) is carried out in a fermentation machine. During the fermentation process, the tea leaves are turned over and the fermentation box door is opened regularly to ensure sufficient oxygen and promote uniform fermentation.

7. The processing method of Ankang selenium-rich honey-scented Kung Fu black tea according to claim 1, characterized in that: The high-temperature baking in step (6) is completed on an automatic dryer with a hot air temperature of 120°C. The tea leaves are taken out when they are 60-80% dry. The thickness of the spread leaves can be adjusted according to the change in the moisture content of the tea leaves. The natural cooling process described in step (7) can be carried out on a stopped dryer or indoors for 6-8 hours to ensure that the tea stems and moisture in the tea leaves are evenly distributed. The low-temperature roasting in step (8) is completed on an automatic dryer, with the hot air temperature set at 50-60℃ and the dryer fully heated for 3-5 hours.

8. The processing method of Ankang selenium-rich honey-scented Kung Fu black tea according to claim 1, characterized in that: After the aroma enhancement at 110-115℃ in step (9), the tea can be optionally subjected to post-fermentation treatment, that is, placed at -4-16℃ and 40% humidity for 3-5 days, and then placed at 25-30℃ and 40% humidity for 3-5 days. This high and low temperature alternation treatment is repeated 2-3 times, with a total time of 25-30 days, in order to further promote the transformation and integration of flavor substances.

9. The Ankang selenium-rich honey-scented Kung Fu black tea prepared by the processing method according to any one of claims 1-8, characterized in that: This black tea has tightly rolled leaves with visible golden tips and a dark, lustrous color. The tea liquor is bright golden yellow and has a rich floral and honey aroma. It has a fresh, sweet, and mellow taste, and the infused leaves are tender, even, and bright red. It is also naturally rich in selenium.

10. The Ankang selenium-rich honey-scented Kung Fu black tea according to claim 9, characterized in that: The finished tea has a moisture content of less than 6% and is rich in quality components such as tea polyphenols, amino acids, and soluble sugars.

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