A method for making tea by symbiotic coexistence of natural solid material and tea leaves and a product thereof

Abstract

The application relates to the technical field of tea processing, and particularly discloses a method for symbiotic tea making of natural solid material and tea leaves and a product. The method comprises the following steps: S1, adopting tea leaf raw materials capable of fermentation, post-fermentation or aging; S2, adopting one or more whole pieces of natural solid material, which is not subjected to dyeing, glue injection, pickling or chemical optimization treatment; S3, performing cleaning, sterilization and air-drying pretreatment on the natural solid material; S4, placing the pretreated whole piece of natural solid material in the same coexistence space as the tea leaves for joint storage; S5, performing fermentation, post-fermentation or aging on the tea leaves in a suitable environment; and S6, aging and drying. The symbiotic tea making product can be used in the fields of high-end tea market, collection and special tea drinking, has the advantages that the tea leaves are more evenly fermented and aged, the tea soup quality is softer and more mellow, and the high-end recognition and collection value of the product can be significantly improved through the synergistic transformation of the natural solid material.

Description

Technical Field

[0001] This application relates to the field of tea processing technology, and more specifically, to a method and product for producing tea by co-producing natural solid materials with tea leaves. Background Technology

[0002] Tea processing involves a series of steps, including withering, fixation, rolling, fermentation, and drying, to transform fresh leaves into different types of tea, such as green tea, black tea, and oolong tea. These teas are widely used in beverage production, food flavoring, and the development of health products. Their advantage lies in their ability to inhibit enzyme activity or control the degree of oxidation, thereby fixing the unique flavor and aroma of tea, removing grassy smells and improving taste, while extending shelf life and retaining beneficial components such as tea polyphenols and amino acids, thus meeting consumers' diverse needs for quality, safety, and functionality.

[0003] Related tea processing involves traditional techniques such as withering, fixation, rolling, fermentation, and drying, combined with conventional fermentation and aging methods. However, these methods often struggle to precisely control the microenvironment, are susceptible to temperature and humidity fluctuations, and rely on chemical additives or the introduction of foreign substances. This results in uneven tea fermentation, unstable flavor, a rough tea taste, and limits the product's high-end recognition and long-term collectible value. Summary of the Invention

[0004] In order to solve the problems of uneven fermentation, unstable flavor and rough taste of tea caused by conventional fermentation and aging methods in tea processing, this application provides a method and product for tea production by co-producing natural solid materials with tea leaves.

[0005] In the first aspect, this application provides a method for producing tea by co-producing natural solid materials and tea leaves, using the following technical solution:

[0006] A method for producing tea using a natural solid material in symbiosis with tea leaves includes the following steps:

[0007] S1. Use tea leaves that can be fermented, post-fermented, or aged.

[0008] S2. Made of one or more whole pieces of solid natural material that has not been dyed, glued, acid-washed or chemically optimized.

[0009] S3. The natural solid material is cleaned, sterilized, and air-dried.

[0010] S4. Place the pre-treated solid natural material in the same storage space as the tea leaves and store them together.

[0011] S5. Ferment, post-ferment, or age tea leaves under suitable conditions to form a synergistic transformation system between the material and the tea leaves;

[0012] S6. Symbiotic tea products are obtained after aging and drying.

[0013] By adopting the above technical solution, the use of a whole solid natural material instead of fragments or powder allows its stable physical form to maintain continuous physical contact and potential field effect interaction with tea during long-term coexistence, without introducing foreign matter into the tea. Simultaneously, selecting tea raw materials with fermentation or aging potential provides raw materials for subsequent synergistic transformation. The untreated natural material ensures the purity of the introduced substances, avoiding the risk of chemical residue contamination of the tea in subsequent processes. This solution establishes a stable system for the long-term coexistence of the material and tea, allowing the tea, in addition to its own transformation pathways such as heat, moisture, enzymatic activity, and microbial action, to be influenced by the specific mineral structure, slow release of trace elements, or energy field characteristics of the natural material. This, under natural conditions, leads to a unique flavor formation path, ultimately resulting in a symbiotic tea product without chemical additives.

[0014] Preferably, the natural solid material is selected from one or more of natural jade, natural meteorite, or solid blocks of natural precious metal.

[0015] By adopting the above technical solutions, natural jade, natural meteorites, and solid blocks of natural precious metals share common characteristics such as dense structure, stable composition, and resistance to chemical changes under normal conditions. This provides a material basis for a long-term stable symbiotic transformation system. The mineral crystal structure or metal lattice of these natural materials contains physical properties that release far-infrared radiation, generate vibrations at specific frequencies, or maintain a stable micro-energy field at the microscopic level. When they coexist with tea under suitable temperature and humidity for a long time, their stable physicochemical properties will not interfere with the inherent fermentation process of tea. Through non-contact field effects or physical contact, they regulate the internal water molecule cluster structure, enzyme activity, and microbial community succession of tea, thereby forming a tea quality that differs from conventional fermentation paths.

[0016] Preferably, the natural jade includes Hetian jade, jadeite, jasper, yellow dragon jade, yellow wax stone, agate, chalcedony, serpentine, Dushan jade, crystal, and various dense natural stones; the natural meteorite includes stony meteorite, iron meteorite, stony-iron meteorite, tektite, and various extraterrestrial natural meteorites; the solid natural precious metal includes solid ingots or blocks made of gold, silver, and platinum.

[0017] By adopting the above technical solution, the diversity of the various natural jades, meteorites, and precious metals listed provides a range of materials for symbiotic compatibility with tea, due to their differences in mineralogical composition, crystal structure, and the types and contents of trace elements. Different types of jades contain different silicate mineral combinations and associated trace elements, while various meteorites carry the imprint of extraterrestrial minerals and cosmic ray influences, and precious metals are characterized by chemical inertness and electrical and thermal conductivity. During the symbiotic process, the physicochemical properties of these materials act differently on their surrounding microenvironment through thermodynamic conduction, vibrational conduction, or slow interfacial ion exchange, thereby affecting the conversion rate and pathway of flavor substances such as polyphenols, amino acids, and sugars in tea. This preferred solution, by clearly defining the specific material range, provides a basis for exploring the structure-activity relationship between different materials and specific tea varieties in symbiotic effects.

[0018] Preferably, in step S3, the pretreatment specifically involves: cleaning the natural solid material with clean water, sterilizing it by boiling at high temperature, and then air-drying it naturally without using any chemical agents.

[0019] By adopting the above technical solution, the pretreatment step, which uses physical cleaning and thermal sterilization, can remove dust, impurities, and some soluble substances adhering to the surface of the material, and kill harmful microorganisms, while avoiding the introduction of chemical agents such as detergents and disinfectants. This treatment method follows the principle of natural materials not being chemically treated, ensuring that the materials entering the symbiotic space are in a clean and chemically pure state. Cleaning removes surface contaminants that interfere with the flavor of tea, while sterilization prevents the material from becoming a carrier of harmful microorganisms and contaminating the tea. Natural air drying avoids stress changes caused by drying. This pretreatment lays a hygienic foundation for the safe and clean contact and long-term coexistence of the material and tea, and is a preliminary process to ensure the safety and pure flavor of the symbiotic tea product.

[0020] Preferably, in step S5, the suitable environment is a natural environment or a controlled temperature and humidity, slightly aerobic environment.

[0021] By adopting the above technical solutions, the fermentation, post-fermentation, or aging process of tea is essentially a biochemical process involving microbial activity, enzymatic reactions, and non-enzymatic oxidation. These processes have requirements for environmental temperature, humidity, and oxygen content. Aging under natural conditions depends on seasonal and regional climate changes, and its temperature and humidity fluctuation cycle is long, which is conducive to the slow and coordinated transformation of tea flavor. On the other hand, a controllable temperature and humidity, and a slightly aerobic environment can regulate the transformation conditions, thereby guiding the dominant microbial community and controlling the oxidation rate. Both of these environments provide an external framework for the synergistic transformation system of the material and the tea. Under this environment, the physical action of the natural solid material can continue in a relatively stable humid and hot atmosphere and gas atmosphere, interacting with the biochemical transformation process of the tea itself and jointly affecting the formation of the final product quality.

[0022] Preferably, the coexisting space includes jars, baskets, barrels, boxes, bags, warehouses, cabinets, and open tea storage areas, and the whole piece of natural solid material can be placed at any position on the top, bottom, center, periphery, or between layers of the tea.

[0023] By adopting the above technical solutions, the method is applicable to various scenarios, from small-scale home storage to large-scale industrial production, due to the different coexistence spaces. The flexibility of material placement is a process parameter; placing it on top or around the perimeter emphasizes the effect through spatial field effects, while placing it in the center or between layers increases the contact area and uniformity with the tea. This adjustable placement strategy allows operators to improve the uniformity and intensity of the material's effect on the tea based on the volume, density, and characteristics of the tea pile itself. In large tea warehouses, distributing multiple materials according to geometric patterns produces a uniform effect on the entire batch of tea. This design allows the symbiotic process to be flexibly adapted to existing tea storage and fermentation facilities without large-scale modifications, facilitating practical promotion and application.

[0024] Preferably, the method does not use material powder, does not perform extraction or soaking, and does not add chemical additives during the process.

[0025] By adopting the above technical solution, this method eliminates the use of material powder, extract soaking, or any chemical additives. The absence of powder avoids the mixing of material particles into the tea body, making the product difficult to separate, and also eliminates the risk of dissolution or reaction caused by a significant increase in specific surface area. The absence of extraction or soaking means that the influence of the material depends on long-term, slow, and natural interaction within the coexisting space, rather than the forced extraction of its components through solvents. The absence of chemical additives ensures the pure natural properties of the entire transformation system, with the transformation of tea relying on the synergy of its own substances, microorganisms, and natural materials.

[0026] Preferably, the tea raw material is a tea tree raw material suitable for making post-fermented tea, including various types of fermentable tea such as Yunnan large-leaf variety, small-leaf variety, arbor type, and shrub type.

[0027] By adopting the above technical solutions, the quality formation of post-fermented tea depends on the long-term, synergistic interaction of endogenous enzymes and microorganisms in tea leaves under suitable temperature and humidity conditions. This is a process of active material transformation and a long cycle. Selecting this type of tea raw material provides a time window and an active biochemical reaction matrix for the slow synergistic effect of natural solid materials. Whether it is the polyphenol content of Yunnan large-leaf varieties or the aroma substances of small and medium-leaf varieties, their material basis interacts with the physical field or trace effects generated by the material in the long-term symbiotic transformation, thereby evolving a flavor profile that is different from conventional post-fermented tea. This clarifies the applicable tea categories and positions the symbiotic method for teas with transformation capabilities and aging value, ensuring that the process has application value and quality improvement potential.

[0028] Secondly, this application provides a tea product made from a natural solid material in symbiosis with tea leaves, employing the following technical solution:

[0029] A tea product made from a natural solid material in symbiosis with tea leaves, wherein the symbiotic tea product is loose tea or tea that has been steamed and pressed into shape.

[0030] By adopting the above technical solutions, the final form of symbiotic tea products can be loose tea or compressed tea formed by steaming and pressing. This feature indicates that the synergistic symbiosis between the material and the tea occurs during the fermentation and aging stages of the tea, rather than the final shaping stage. In the loose tea form, the contact between the tea and the material is more thorough and uniform. Steaming and pressing, on the other hand, is carried out after the tea has completed its initial symbiotic transformation. The shaping process changes the physical structure of the tea under high-pressure steam. The two product forms cover the mainstream product forms in the market, allowing the results of this symbiotic process to be presented in a form familiar to consumers, preserving the traditional appearance of tea products while also giving them their internal formation mechanism.

[0031] Preferably, the symbiotic tea product is raw Pu-erh tea or ripe Pu-erh tea.

[0032] By adopting the above technical solutions, since Pu-erh tea is a type of tea with post-fermentation characteristics, the natural aging of raw Pu-erh tea and the pile fermentation of ripe Pu-erh tea are both material transformation processes dominated by microorganisms. When the symbiotic method is applied to raw Pu-erh tea, the natural solid material continuously works in synergy with the slow oxidation and microbial replacement process of the tea leaves during natural storage for several years or decades, guiding an aging path that is different from the flavor of conventional storage. When applied to ripe Pu-erh tea, the physical factor of natural material is introduced into the pile fermentation process and its subsequent aging, which affects the temperature and humidity of the fermentation process and the structure of the microbial community, thereby forming ripe Pu-erh tea products with a mellow taste and flavor layers.

[0033] In summary, this application has the following beneficial effects:

[0034] 1. Since this application adopts the method of storing whole, untreated natural solid material with tea in the same space for fermentation or aging, the stable physical form of the material can continuously interact with the tea in the long-term coexistence without introducing foreign matter. By utilizing its stable microenvironment and buffering temperature and humidity fluctuations, the fermentation and aging of tea can be more uniform, the tea soup quality can be more mellow and rich, and the high-end recognition and collection value of the product can be enhanced.

[0035] 2. In this application, dense and stable natural jade, natural meteorite or solid blocks of natural precious metal are preferred. Since these materials are chemically stable under normal conditions, their unique mineral structure or physical properties can produce a mild field effect or physical influence on the tea transformation process at the microscopic level. Therefore, without interfering with the inherent fermentation path of tea, a synergistic transformation effect is achieved, which guides the formation of unique flavor and improves the delicacy and smoothness of the tea soup.

[0036] 3. The method of this application, by excluding the use of material powder, extraction and soaking and chemical additives throughout the entire process, ensures that the entire transformation system relies on the long-term, slow and natural interaction between the material and the tea leaves. Therefore, it achieves the effect of ensuring the pure natural properties of the final tea product, avoiding chemical residues and foreign matter contamination, and forming a clear process barrier.

[0037] 4. The method of this application is specifically applicable to post-fermented teas such as raw Pu-erh tea and ripe Pu-erh tea. Because the material transformation process of these tea raw materials is active and has a long cycle, it provides a sufficient time window and reaction matrix for the synergistic effect of natural materials. Therefore, it can achieve the effect of giving full play to the advantages of this symbiotic process and giving traditional teas a unique flavor. Attached Figure Description

[0038] Figure 1 This is a flowchart illustrating a method for producing tea using a natural solid material in symbiosis with tea leaves, as proposed in this application. Detailed Implementation

[0039] The present application will be further described in detail below with reference to the accompanying drawings and embodiments.

[0040] Technical concept:

[0041] Related tea processing involves traditional techniques such as withering, fixation, rolling, fermentation, and drying, combined with conventional fermentation and aging methods. However, these methods often struggle to precisely control the microenvironment, are susceptible to temperature and humidity fluctuations, and rely on chemical additives or the introduction of foreign substances. This results in uneven tea fermentation, unstable flavor, a rough tea taste, and limits the product's high-end recognition and long-term collectible value.

[0042] This application discloses a method and product for tea production using a natural solid material in symbiosis with tea leaves. The method includes the following steps: S1, using tea leaves suitable for fermentation, post-fermentation, or aging; S2, using one or more whole pieces of natural solid material, which has not been dyed, glued, acid-washed, or chemically optimized; S3, cleaning, sterilizing, and air-drying the natural solid material; S4, placing the pre-treated whole piece of natural solid material in the same coexisting space as the tea leaves; S5, fermenting, post-fermenting, or aging the tea leaves under suitable conditions; S6, aging and drying.

[0043] This application adopts a method of storing a whole piece of untreated natural solid material together with tea in the same space for fermentation or aging. The stable physical form of this material can continuously interact with the tea during long-term coexistence without introducing foreign matter. By utilizing its stable microenvironment and buffering temperature and humidity fluctuations, the fermentation and aging of the tea can be made more uniform, the tea soup quality can be more mellow and rich, and the product's high-end recognition and collection value can be enhanced.

[0044] Example 1: Symbiotic aging of raw Pu-erh tea fermented in vats

[0045] (1) Select Yunnan Mengku large-leaf variety Pu'er raw tea as tea raw material;

[0046] (2) Select natural solid materials such as Hetian jade, yellow wax stone, and gallstone to ensure that the materials have not been dyed, injected with glue, acid washed or other chemical treatments;

[0047] (3) Clean the natural solid material with water, sterilize it by boiling at high temperature, and then let it air dry naturally;

[0048] (4) Place the pre-treated stone in an earthenware jar and place it together with raw Pu'er tea leaves to ensure that the stone and tea leaves are in full contact.

[0049] (5) Control the temperature inside the tank to 20℃-35℃ and the humidity to 60%-85% for 12 months of symbiotic aging, using the stone to stabilize the microenvironment and promote the synergistic transformation of tea and materials;

[0050] (6) After aging, the stone and tea leaves are separated and dried to obtain raw Pu'er tea produced by fermentation in a vat. The tea soup is smooth and mellow, the astringency is reduced, and the aging effect is significant.

[0051] Example 2: Symbiotic fermentation of high-end ripe Pu-erh tea

[0052] (1) Select Pu-erh ripe tea leaves as tea raw material;

[0053] (2) Select high-end natural solid materials such as solid gold blocks and natural jadeite, and perform cleaning, high-temperature sterilization and drying pretreatment;

[0054] (3) Place the pretreated precious metals and jade in a fermentation container and place them together with the raw Pu'er tea leaves;

[0055] (4) Control the fermentation temperature to 28℃-32℃ and the humidity to 75%-85% for a period of 45 days for symbiotic pile fermentation;

[0056] (5) After fermentation, the material and tea leaves are separated, dried, steamed and pressed to form a high-end symbiotic Pu'er ripe tea. The tea soup is smooth, has a good oil-removing effect, and has a high-end recognition.

[0057] Comparative Example 1: This comparative example refers to the content of Example 1, except that in step (2), instead of using a whole piece of natural solid material, the same type of powder is mixed with tea leaves. The rest of the content is the same as Example 1.

[0058] Comparative Example 2: This comparative example refers to the content of Example 1. The difference is that in step (2), the selected natural solid material is acid washed and glued to change its appearance. In step (3), only water is used for cleaning and high-temperature boiling sterilization is not mentioned. The rest of the content is the same as Example 1.

[0059] Comparative Example 3: This comparative example refers to the content of Example 1, except that in step (5), the temperature inside the cylinder is controlled at 15°C and the humidity is still controlled at 60%-85% for 12 months of symbiotic aging. The rest of the content is the same as that of Example 1.

[0060] Comparative Example 4: This comparative example refers to the content of Example 1, except that in step (5), the humidity of the environment inside the cylinder is controlled at 50%, and the temperature is still controlled at 20℃-35℃ for 12 months of symbiotic aging. The rest of the content is the same as that of Example 1.

[0061] Comparative Example 5: This comparative example refers to the content of Example 1, except that in step (5), the symbiotic aging cycle is shortened to 3 months, the environmental temperature and humidity control range is the same as in Example 1, and the rest of the content is the same as in Example 1.

[0062] Comparative Example 6: This comparative example refers to the content of Example 1, except that in step (1), the tea raw material is replaced with pan-fried green tea that has not undergone microbial post-fermentation. The rest of the content regarding material, processing technology and aging environment is the same as in Example 1.

[0063] Performance testing

[0064] Sample preparation: To evaluate the effect of the symbiotic aging or fermentation process described in this method on the quality of tea, tea samples were prepared in parallel under the same basic conditions according to the methods described in Examples 1 and 2 and with reference to the comparison parameters set in Comparative Examples 1-6, for subsequent testing.

[0065] Sensory Quality Testing: Sensory evaluation is a comprehensive method for evaluating tea quality. A panel of five professionally trained tea tasters was invited to conduct the evaluation in a standard evaluation room. All eight samples were blind-tasted, presented only with randomly assigned numbers. Using standard evaluation equipment, a fixed amount of tea sample was weighed and brewed using the standard method. The color, aroma, taste, and infused leaf appearance of the tea liquor were assessed and scored sequentially. The evaluation focused on sensory attributes mentioned in the examples, such as smoothness, mellowness, reduced astringency, smoothness, and high-end distinctiveness. For the taste, the intensity and degree of astringency transformation, the thickness and smoothness of the liquor, and the purity and aging characteristics of the aroma were considered. Finally, the average score from the five tea tasters was taken as the total sensory score and individual score for each sample. The sensory evaluation process and scoring standards for this test were implemented in accordance with the national standard "Sensory Evaluation Method for Tea" GB / T23776-2018.

[0066] Characteristic Physicochemical Component Detection: To quantify the changes in the internal substances of tea during aging and fermentation, and to elucidate the chemical basis for the improvement of sensory quality, the internal components of the samples were detected. Tea samples were pulverized and prepared into standard test solutions. High-performance liquid chromatography (HPLC) was used to determine the total amount of tea polyphenols, catechin components, and gallic acid content to characterize the biochemical mechanism of astringency reduction and mellowness enhancement. Simultaneously, spectrophotometry was used to determine the content of theaflavins and theabrownins to assess the fermentation degree and reddish-brown color characteristics of ripe Pu-erh tea, as well as the degree of oxidation and polymerization of raw Pu-erh tea during aging. All tests were conducted in parallel, and the results were averaged. For the physicochemical component detection, the determination of tea polyphenols, catechins, and gallic acid followed the national standard GB / T8313-2018 "Determination Methods of Tea Polyphenols and Catechins in Tea," while the determination of theaflavins and theabrownins followed the relevant principles and methods of the industry standard QB / T4067-2010 "Tea Pigments: Theaflavins, Thearubigins, and Theabrownins."

[0067] In vitro antioxidant activity assay: The health benefits of tea are related to its antioxidant capacity, and the aging and fermentation processes affect its active components and efficacy. Two in vitro antioxidant models were used for evaluation. The first was the DPPH free radical scavenging capacity assay, which involved reacting tea extracts of different concentrations with DPPH solution and measuring the decrease in absorbance at a specific wavelength to calculate the half-maximal scavenging concentration. The second was the FRAP iron ion reducing capacity assay, which assessed the total reducing power by measuring the absorbance change produced when the tea extract reduced the ferric iron-tripyridine triazine complex to the ferrous iron form. Standard curves were prepared for both methods using Trolox or ascorbic acid as standards, and the final results were expressed as equivalent antioxidant doses. The effect of co-treatment on the activity of functional components was evaluated by comparing the antioxidant data of samples prepared by different processes. The DPPH method for antioxidant activity assay was based on the methods in relevant research literature such as "Determination of DPPH Free Radical Scavenging Capacity in Tea", and the FRAP method was based on the classic literature method of Benzie and Strain.

[0068] In vitro simulation of degreasing function detection: A pancreatic lipase inhibition activity assay model was used. Pancreatic lipase is an enzyme in the intestine that breaks down fat. Inhibiting its activity can reduce the digestion and absorption of fat, thus achieving a degreasing effect. In the experiment, tea extracts of different concentrations were co-incubated with pancreatic lipase solution and the substrate p-nitrophenol butyrate. Pancreatic lipase hydrolyzes the substrate to release p-nitrophenol, which has absorption at a specific wavelength. By measuring the amount of p-nitrophenol generated in the reaction system, the inhibition rate of tea extract on pancreatic lipase activity was calculated, and its degreasing potential was quantified by the half-maximal inhibitory concentration (IC50).

[0069] Table 1: Comparison of Sensory and Basic Physicochemical Components

[0070] Group Sensory evaluation total score (out of 100) Total tea polyphenols (%) Gallic acid content (mg / g) Thearubigin content (%) Theabrownin content (%) Example 1 90.0 18.0 3.2 2.5 8.0 Example 2 92.5 12.0 4.8 9.0 15.0 Comparative Example 1 54.0 22.5 2.2 1.5 4.8 Comparative Example 2 45.0 25.0 1.5 1.0 3.2 Comparative Example 3 63.0 25.2 2.0 1.6 5.0 Comparative Example 4 58.5 23.4 2.3 1.8 5.6 Comparative Example 5 54.0 24.0 1.8 1.4 4.5 Comparative Example 6 36.0 28.0 0.8 0.5 1.5

[0071] Table 2: Comparison of Functional Activity Indicators of Tea Samples

[0072] Group DPPH free radical scavenging ability FRAP iron ion reducing power Pancreatic lipase inhibition rate Example 1 1250 850 120 Example 2 980 720 85 Comparative Example 1 750 510 192 Comparative Example 2 600 400 240 Comparative Example 3 820 550 168 Comparative Example 4 880 600 180 Comparative Example 5 770 490 192 Comparative Example 6 500 340 300

[0073] Example Conclusion:

[0074] Based on Examples 1-2 and Comparative Example 1, and in conjunction with Tables 1 and 2, it can be seen that using a single, untreated, natural solid material achieves a positive effect in symbiotic aging. Compared to grinding the same material into powder, a single piece of material can create and maintain a stable microenvironment through its stable physical form during long-term coexistence with tea leaves, thereby promoting a more continuous, gentle, and natural interaction between tea leaves and the material. This interaction avoids the introduction of foreign substances, guides flavor compounds to transform in a more harmonious direction, and ultimately makes the tea soup taste smoother, more mellow, and improves its purity and overall quality.

[0075] As can be seen from Examples 1-2 and Comparative Example 2, and from Tables 1 and 2, ensuring that the materials used in the symbiosis process are not chemically treated and are cleaned and sterilized is a prerequisite for ensuring the safety and pure flavor of tea. Using materials that have undergone acid washing, resin injection, or other treatments, even if they look similar, will release chemical residues that contaminate the tea, interfering with and disrupting the inherent material transformation pathways of the tea. This will not only lead to a mixed flavor and low quality in the tea soup, but will also damage the natural and safety attributes of the product. Therefore, avoiding chemical contamination from the materials themselves is the foundation of this process.

[0076] Based on Examples 1-2 and Comparative Example 3, and in conjunction with Tables 1 and 2, it can be seen that maintaining a suitable ambient temperature has an impact during the symbiotic aging process. Excessively low temperatures inhibit the activity of the microbial community and the rate of enzymatic and non-enzymatic transformation of the chemical components within the tea leaves, making the entire aging process slow and incomplete. This results in the ineffective transformation of astringent and other irritating components in the tea leaves, hindering the development of the tea's mellowness and smoothness, thus making it difficult to achieve the expected aging effect and flavor enhancement.

[0077] Based on Examples 1-2 and Comparative Example 4, and in conjunction with Tables 1 and 2, it can be seen that maintaining sufficient environmental humidity during the symbiotic aging process is a condition for driving the transformation reaction. Too low humidity will affect the growth and metabolic activity of microorganisms and restrict the various chemical reactions such as hydrolysis and oxidation in tea leaves involving water. This results in insufficient material transformation, insufficient generation of characteristic components such as thearubigins and theabrownins that contribute to a mellow taste and a rich red liquor color, ultimately leading to a thin tea liquor taste, insignificant astringency reduction, and poor overall aging quality.

[0078] Based on Examples 1-2 and Comparative Example 5, and in conjunction with Tables 1 and 2, it can be seen that ensuring a sufficiently long symbiotic aging or fermentation cycle is a key element for achieving quality transformation. Shortening the time means that the interaction between tea leaves and materials, as well as the material transformation process within the tea leaves, are insufficient. Whether it is the aging of raw tea or the fermentation of ripe tea, the improvement of its flavor, taste, and functionality requires a relatively long and gradual process. Insufficient time will result in an insufficient degree of transformation, making it impossible to form a smooth and mellow quality characteristic, and thus the advantages of the symbiotic process cannot be realized.

[0079] Based on Examples 1-2 and Comparative Example 6, and in conjunction with Tables 1 and 2, it can be seen that the effect of this symbiotic aging method is closely related to the type of tea raw material. It is suitable for post-fermented teas such as raw Pu-erh tea and ripe Pu-erh tea. For non-post-fermented teas such as pan-fried green tea, the material composition and transformation potential are fundamentally different from those of post-fermented teas. Under the same process, due to the lack of active and long-term microorganisms and chemical transformation basis, symbiotic aging is difficult to drive the expected synergistic transformation, thus failing to achieve quality improvement and even leading to flavor imbalance.

[0080] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A method for producing tea using a natural solid material in symbiosis with tea leaves, characterized in that, Includes the following steps: S1. Use tea leaves that can be fermented, post-fermented, or aged. S2. Made of one or more whole pieces of solid natural material that has not been dyed, glued, acid-washed or chemically optimized. S3. The natural solid material is cleaned, sterilized, and air-dried. S4. Place the pre-treated solid natural material in the same storage space as the tea leaves and store them together. S5. Ferment, post-ferment, or age tea leaves under suitable conditions to form a synergistic transformation system between the material and the tea leaves; S6. Symbiotic tea products are obtained after aging and drying.

2. The method for producing tea by co-producing natural solid material and tea leaves according to claim 1, characterized in that, The natural solid material is selected from one or more of natural jade, natural meteorite, or solid blocks of natural precious metal.

3. The method for producing tea by co-producing natural solid material and tea leaves according to claim 2, characterized in that, The natural jade includes Hetian jade, jadeite, jasper, yellow dragon jade, yellow wax stone, agate, chalcedony, serpentine, Dushan jade, crystal, and various dense natural stones; the natural meteorites include stony meteorites, iron meteorites, stony-iron meteorites, tektites, and various extraterrestrial natural meteorites; the solid blocks of natural precious metals include solid ingots or blocks made of gold, silver, and platinum.

4. The method for producing tea by co-producing natural solid material and tea leaves according to claim 1, characterized in that, In step S3, the pretreatment specifically involves: cleaning the natural solid material with clean water, sterilizing it by boiling at high temperature, and then air-drying it naturally without using any chemical agents.

5. The method for producing tea by co-producing natural solid material and tea leaves according to claim 1, characterized in that, In step S5, the suitable environment is a natural environment or a controlled temperature and humidity environment with a slight oxygen content.

6. The method for producing tea by co-producing natural solid material and tea leaves according to claim 1, characterized in that, The coexisting space includes jars, baskets, barrels, boxes, bags, warehouses, cabinets, and open tea storage areas. The solid natural material can be placed anywhere on the top, bottom, center, perimeter, or between layers of the tea.

7. The method for producing tea by co-producing natural solid material and tea leaves according to claim 1, characterized in that, The method does not use material powder, does not involve extraction or soaking, and does not add chemical additives during the process.

8. The method for producing tea by co-producing natural solid material and tea leaves according to claim 1, characterized in that, The tea raw materials are tea tree materials suitable for making post-fermented tea, including various types of fermentable tea such as Yunnan large-leaf variety, small-leaf variety, arbor type, and shrub type.

9. A tea product made from a natural solid material in symbiosis with tea leaves, characterized in that, The tea product is prepared by the method of symbiotic tea production of natural solid material and tea leaves as described in any one of claims 1 to 7, wherein the symbiotic tea product is loose tea or tea that has been steamed and pressed.

10. A tea product made from a natural solid material and tea leaves as described in claim 9, characterized in that, The symbiotic tea product is either raw Pu-erh tea or ripe Pu-erh tea.

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