Method for preparing a thousand two tea and its tea cake and product

Abstract

Preparation method and product of fragrant qianliang tea and tea cake, relate to a processing method and product of flower roll tea. The preparation method comprises: raw material aging: humidity control 45-70%, temperature control within 30 DEG C, time 1-2 years; material preparation new tea; raw material flavoring: raw material blending: mountain organic black tea 60-90 parts, 2-3 grade high mountain barren mountain black tea 10-40 parts; steaming, treading, airing and drying: the characteristics are that tea column can naturally release the flower and fruit aroma of tea leaves, the tea aroma is puffed after slicing, the aroma is rich, fresh and lasting, and the aroma does not decrease after storage for many years; the product has mellow and soft taste, sweet and long aftertaste, and the problem that traditional qianliang tea only has aged aroma but no flower and fruit aroma of tea leaves is solved, the product does not need to be stored and can be directly marketed, the new concept of safe, green and fresh black tea consumption is adapted, the quality risk existing in long-term storage is avoided, the capital turnover is accelerated, and the economic benefit is improved.

Description

TECHNICAL FIELD

[0001] The present application relates to a processing method of a flower roll tea and a product thereof. BACKGROUND

[0002] Qianliang tea belongs to a black tea product of aged aroma type, and its value is determined by the length of aging time. The longer the aging time is, the more valuable it is. Therefore, people do not consider how to improve the aroma during the production of Qianliang tea. For example, the production method of Qianliang tea disclosed in Chinese Patent Publication No. CN101084771A, published on December 12, 2007, discloses a production method of Qianliang tea, which includes raw material screening, steaming, tight pressing, and drying. The feature is that after the raw material screening, the following steps are sequentially performed: blending, metering and bagging; and basket making and knotweed weaving are performed in advance or simultaneously. After the steaming, the following steps are sequentially performed: basket laying, basket loading, locking, bundling, airing, shaping, and flower hoop collecting. Then, the drying step is performed. For another example, the aged Qianliang tea for regulating the intestines and stomach and a preparation method thereof disclosed in Chinese Patent Publication No. CN105454526A, published on April 6, 2016, discloses that the raw materials include Yunnan large-leaf species, Taoyuan large-leaf species, Qimen leaf species, and Anhua Yuntaishan species, and the storage time is more than 10 years, preferably more than 15 years; and / or the storage time of the raw material black tea is 3-5 years. Although some existing technologies have a drying and aroma improving process during the production of tea raw materials, such as the production process of gold flower Qianliang tea (flower roll tea) disclosed in Chinese Patent Publication No. CN101352191B, published on January 4, 2012, which discloses a production process including the following steps: picking standard → high-temperature fixation → rolling and shaping → pile fermentation → drying and aroma improvement → stem picking and screening → blending and pile fermentation → classification and metering → steam softening → moisture detection → tight pressing and shaping → initial inspection and entering the drying → gold flower cultivation → ventilation and drying. However, the aroma is mostly lost after the blending and pile fermentation before the pressing, and even if some aroma is retained, it is replaced by the aroma of fungus after the flower is cultivated. In order to shorten the aging period of Qianliang tea, the raw materials are generally aged for 2-3 years, and the aged raw materials no longer have their original aroma. The aroma improvement during the production of raw materials can improve the selling points of the black tea, and is also a common method for the preparation of traditional black tea, but it has little effect on improving the aroma of the tight-pressed tea which needs long-term aging.

[0003] Now, with the expansion of the consumer group of Qianliang tea, people who are used to drinking green tea, Tieguanyin tea, and Dahongpao tea think that Qianliang tea lacks the original aroma of tea. In order to meet the needs of people for the aroma of Qianliang tea, people remove the basket packaging of Qianliang tea products before putting them on the market and perform overall charcoal baking to improve the aroma, or saw the Qianliang tea into cakes and put them into the drying room to improve the aroma. This increases the high aroma of Qianliang tea, but reduces the softness of Qianliang tea. SUMMARY

[0004] The present application aims to overcome the defects of the prior art, and discloses a preparation method of a fragrant Qianliang tea and a tea cake thereof, and a product thereof.

[0005] One of the technical solutions of the present application is that the fragrant Qianliang tea is characterized in that the raw materials are combined as follows: 60-90 parts of aged mountainous organic black tea, preferably 65-85 parts, 70-80 parts or 75 parts, and 10-40 parts of high-mountain and barren-mountain black tea produced in the current year, preferably 15-35 parts, 20-30 parts or 25 parts.

[0006] The second technical solution of the present application is a preparation method of the fragrant Qianliang tea, which is characterized in that the following steps are taken:

[0007] a. Raw material selection: sea level 300 m or above mountainous organic black tea is used to remove stems and impurities;

[0008] b. Raw material aging: the selected mountainous organic black tea is placed in an aging warehouse for aging, the air humidity in the aging warehouse is controlled to be 45-70%, the temperature is controlled to be 30°C or below, and the aging time is 1-2 years;

[0009] c. New tea preparation: sea level 600 m or above high-mountain and barren-mountain black tea produced in the current year is selected to remove stems and impurities;

[0010] d. Raw material flavoring: the aged mountainous organic black tea and the new tea without stems and impurities are respectively subjected to flavoring by using a flavoring device until the tea aroma is strong;

[0011] Further, the flavoring is performed by controlling the temperature to be 60-70°C for 2-3 hours, and then increasing the temperature to 75-85°C for 0.5-1 hour.

[0012] Further, the flavoring is performed by using a smokeless fire of Qixingzao.

[0013] e. Raw material combination: the flavored tea is combined by 60-90 parts of the aged mountainous organic black tea and 10-40 parts of the high-mountain and barren-mountain black tea produced in the current year;

[0014] d. Steam softening: the combined tea is steamed by using steam at 110-150°C until the tea is completely softened, and the tea is kneaded into a ball, and the water content is controlled to be 17-20%;

[0015] e. Basket packing and pressing: the steamed and softened tea is quantitatively poured into a Qianliang tea bamboo basket while hot, and then the basket is sealed and pressed into a cylindrical Qianliang tea column;

[0016] f.Drying: the tea column prepared by treading is placed in a drying shed with ventilation, light and rain prevention, and dried until the moisture content is 12-15%, and then stored in the warehouse after quality inspection.

[0017] The third technical solution of the present application is a preparation method of the fragrant Qianliang tea cake, which is characterized in that the fragrant Qianliang tea is sawn into tea cakes, and then dried by the method of shade drying or moisture extraction drying until the moisture content is less than 9%, preferably 5-8%, so that the taste is soft, the aroma is thick and long-lasting; if the moisture content is less than 5%, the softness of the taste is reduced; if the moisture content is more than 9%, the thickness and long-lastingness of the aroma are reduced.

[0018] Due to the above technical solution, the tea column can naturally emit the flower and fruit aroma of tea leaves, and the tea aroma is rich and full after slicing, and the aroma is long-lasting and does not decrease even after storage for many years; the product has a mellow and soft taste, a sweet and long-lasting taste, a fresh and active aroma, and a lingering aroma after drinking, which solves the problem that the traditional Qianliang tea only has aged aroma but no flower and fruit aroma of tea leaves, and the product can be directly marketed without storage, which adapts to the new concept of safe, green and fresh dark tea consumption; at the same time, the quality risk of long-term storage is avoided, the enterprise capital turnover is accelerated, and the economic benefit of the enterprise is improved. DETAILED DESCRIPTION

[0019] The present application will be further described below in combination with specific embodiments.

[0020] Example 1: The raw materials of the fragrant Qianliang tea are mixed and matched as follows: 60-90 parts of aged Shantou organic dark tea and 10-40 parts of high-mountain wild-mountain dark tea produced in the current year.

[0021] Example 2: The raw materials of the fragrant Qianliang tea are mixed and matched as follows: 75 parts of aged Shantou organic dark tea and 25 parts of high-mountain wild-mountain dark tea produced in the current year.

[0022] Example 3: The preparation method of the fragrant Qianliang tea adopts the following steps:

[0023] a. Raw material picking: the Shantou organic dark tea above 300 m of sea level is picked to remove stems and impurities;

[0024] b. Raw material aging: the picked Shantou organic dark tea is stacked in an aging warehouse for aging, the air humidity in the aging warehouse is controlled to be 45-70%, the temperature is controlled to be less than 30℃, and the time is 1-2 years;

[0025] If the humidity is controlled to be less than 45%, the aging and fermentation of the tea leaves are not convenient, if the humidity is controlled to be more than 70%, there is a risk of mold during the aging and fermentation; if the temperature is controlled to be more than 30℃, the tea leaves will also have a risk of mold in a high-humidity environment, and if the room temperature is more than 30℃, it must be reduced to less than 30℃. If the aging time is less than 1 year, the taste of the product is not mellow, and if the aging time is more than 2 years, the subsequent aroma enhancement effect is poor.

[0026] c. Preparation of new tea: select the sea 600m above the year production of high mountain barren mountain black tea to remove stem and impurities;

[0027] d. Raw material flavoring: the aged mountain organic black tea and the new tea after removing stem and impurities are respectively flavored by flavoring equipment until the tea aroma is pungent,

[0028] e. Raw material blending: the flavored tea is blended with 60-90 parts of aged mountain organic black tea and 10-40 parts of 2-3 grade high mountain barren mountain black tea produced this year;

[0029] f. Steam softening: the blended tea is steamed with 110℃-150℃ steam until the tea is completely softened and can be kneaded into a ball, and the moisture content is controlled at 17-20%;

[0030] The steam temperature of 110℃-150℃ can make the tea soften quickly in a short time, avoiding oversteaming which makes the moisture content exceed the standard; the moisture content below 17% is not conducive to slow fermentation of the tea column, and the moisture content exceeding 20% will reduce the aroma of the tea during slow fermentation.

[0031] g. Basket packing and treading: the steamed and softened tea is poured into a bamboo basket while hot, then the basket is locked and treading is performed to form a cylindrical tea column;

[0032] h. Airing and drying: the treading tea column is placed in an airing shed for airing and drying, and when the moisture content is 12-15%, the product is checked and stored.

[0033] The moisture content below 12% is not conducive to the further aging of the product, and the moisture content above 15% has the risk of quality during further aging, and greatly reduces the retention time of tea aroma.

[0034] Example 4: Preparation method of aroma type Qianliang tea, which adopts the following steps:

[0035] a. Raw material selection: sea 300m above mountain organic black tea is selected to remove stem and impurities, generally 2-3 grade black tea.

[0036] b. Raw material aging: the selected black tea is placed in an aging warehouse for aging, the air humidity in the warehouse is controlled at 50-65%, the temperature is controlled at 28℃ or below, and the time is 1-2 years;

[0037] c. Preparation of new tea: select the sea 600m above the year production of 2-3 grade high mountain barren mountain black tea to remove stem and impurities;

[0038] d. Material Aromatization: After aging, the black tea and the new tea after removing stems and impurities are aromatized by smokeless fire of Qixingzao. First, the temperature is controlled at 60-70°C for 2-3 hours, then the temperature is increased to 75-85°C for 0.5-1 hour until the tea aroma is strong. Hot air or far infrared aromatization machine can also be used.

[0039] e. Material Blending: The aromatized tea is blended with 65-85 parts of aged Shantou organic black tea and 15-35 parts of 2-3 grade high mountain black tea of the current year;

[0040] f. Steaming Softening: The blended tea is steamed with steam at 115°C-140°C until the tea is completely softened and can be kneaded into a ball. The moisture content is controlled at 18-19%;

[0041] g. Basket Filling and Treading: The steamed and softened tea is immediately poured into a bamboo basket, then the basket is locked and treading is performed to form a cylindrical tea column;

[0042] h. Airing and Drying: The treading tea column is placed in an airing and drying shed to dry. When the moisture content is 13-14%, the tea is inspected and stored.

[0043] Example 5: Preparation method of aroma type Qianliang tea, the following steps are taken:

[0044] a. Material Selection: Black tea is removed from stems and impurities. The black tea is organic black tea, preferably high mountain organic black tea above 400m.

[0045] b. Material Aging: The selected black tea is placed in a ventilated and cool aging warehouse for aging. In high temperature and humid seasons, the humidity is controlled at 50-60% and the aging time is 1-2 years.

[0046] c. Preparation of New Tea: 2 grade high mountain black tea above 600m of the current year is selected and removed from stems and impurities for use;

[0047] d. Material Aromatization: The aged black tea and the new tea after removing stems and impurities are aromatized by smokeless fire of Qixingzao. First, the temperature is controlled at 60-70°C for 2-3 hours, then the temperature is increased to 75-85°C for 0.5-1 hour until the tea aroma is strong.

[0048] Material Blending: The aromatized tea is blended with 75 parts of aged Shantou organic black tea and 25 parts of 2 grade high mountain black tea of the current year;

[0049] f. Steaming Softening: The aromatized tea is steamed with steam at 120°C-130°C until the tea is completely softened and can be kneaded into a ball. The moisture content is controlled at 18-19%;

[0050] g. Basket treading: first, pour the softened tea material after steaming into the basket of the thousand two tea bamboo basket, which has been paved with brown leaves and knotweed leaves, then lock the mouth, bundle and press, and dry and shape, and collect the flowers and hoops; treading into a cylindrical thousand two tea column;

[0051] h. Drying: place the treading thousand two tea column into a well-ventilated and light-transmitting shed to dry, and dry to a moisture content of 13-14%, then quality inspection and storage.

[0052] Example 6: The method for preparing tea cakes by using the thousand two tea with the fragrance type described in examples 1-5, first, saw the thousand two tea with the fragrance type into tea cakes, then used the method of shade drying or moisture extraction drying to dry it to a moisture content of less than 9%.

[0053] Example 7: The tea cakes of the thousand two tea with the fragrance type prepared according to example 6.

[0054] The technical effects of the present application compared with the technical effects of the prior art are:

[0055] Comparison of contents Prior art Qianliang tea and tea cake Scented Qianliang tea and tea cake of the present application Scent type Fermented scent Fruit and flower scent External scent Tea column does not naturally emit scent, and tea cake cannot smell the fruit and flower scent of tea leaves Tea column can naturally emit scent, and tea cake can smell the fruit and flower scent Taste scent Fermented scent, dull scent Fruit and flower scent, fresh and lingering scent Scent duration Fermented scent becomes stronger with time Fruit and flower scent is long-lasting and does not decrease even after years of storage Storage period At least 3 years or more The product does not need to be stored and can be directly put on the market Quality risk of storage Yes No Adaptability Only suitable for traditional black tea consumers Adapts to the new concept of safe, green and fresh black tea consumption Enterprise capital turnover period 3 years or more 6 months Enterprise benefit Low High

[0056] The present application is not limited to the above examples, any technical feature within the scope of the technical parameters of the present application, and any technical feature that can be inferred and expanded by the skilled person in the art according to the technical solution of the present application, all belong to the scope of protection of the present application.

Claims

1. A method for preparing a floral and fruity thousand two tea, comprising the steps of: picking and sorting raw materials; aging the raw materials; preparing new tea; blending the raw materials; steaming and softening; loading and treading; and airing and drying, wherein the picking and sorting raw materials comprises picking and sorting organic black tea leaves from hills above 300 m above sea level; the aging the raw materials comprises piling the picked and sorted organic black tea leaves from hills in an aging warehouse, controlling the air humidity in the aging warehouse to be 45-70%, controlling the temperature to be within 30℃, and aging for 1-2 years; the preparing new tea comprises selecting high-mountain and barren-mountain black tea leaves produced in the current year and above 600 m above sea level; the steaming and softening comprises steaming the blended tea leaves with steam at 110-150℃ until the tea leaves are fully softened and can be kneaded into a ball, and controlling the moisture content to be 17-20%; the loading and treading comprises loading the steamed and softened tea leaves into a bamboo basket while hot, locking the basket, and treading to form a cylindrical thousand two tea column; and the airing and drying comprises placing the treading-formed thousand two tea column in a well-ventilated and light-transmitting shed to air and dry, and storing in a warehouse after the moisture content is reduced to 12-15%. The method is characterized in that: before the blending of the raw materials, the raw materials are scented, wherein the aged organic black tea leaves from hills and the high-mountain and barren-mountain black tea leaves produced in the current year are scented by a seven-star stove smokeless fire, the temperature is controlled to be 60-70℃ for 2-3 hours, then the temperature is increased to 75-85℃ for 0.5-1 hour, and the tea aroma is released until it is pungent; the blending of the raw materials comprises blending the scented tea leaves in a weight ratio of 60-90 parts of the aged organic black tea leaves from hills and 10-40 parts of the scented high-mountain and barren-mountain black tea leaves produced in the current year; and the thousand two tea column after the airing and drying can naturally release the floral and fruity aroma of tea leaves. The air humidity in the aging warehouse is controlled to be 50-65%, and the temperature is controlled to be within 28℃. The air humidity in the aging warehouse is controlled to be 55-60%, and the temperature is controlled to be within 26℃. The aging of the raw materials comprises piling the picked black tea leaves from hills in a well-ventilated and cool aging warehouse, dehumidifying in high-temperature and humid seasons, controlling the humidity to be 50-60%, and aging for 1 year. The blending of the raw materials comprises blending the scented tea leaves in a weight ratio of 65-85 parts of the aged organic black tea leaves from hills and 15-35 parts of the scented high-mountain and barren-mountain black tea leaves produced in the current year. The aged organic black tea leaves from hills are 70-80 parts, and the high-mountain and barren-mountain black tea leaves produced in the current year are 20-30 parts. The aged organic black tea leaves from hills are 75 parts, and the high-mountain and barren-mountain black tea leaves produced in the current year are 25 parts. The method according to any one of claims 1-7. ​ ​ 2. The method of preparing the floral fruity thousand leaf tea as claimed in claim 1, wherein ​ 3. The method of preparation of floral and fruity thousand leaf tea as claimed in claim 2 wherein ​ 4. The method of preparation of floral and fruity flavored Choolai tea as claimed in claim 1, wherein ​ 5. The method of preparation of floral fruity thousand leaf tea as claimed in claim 1 wherein: ​ 6. The method of preparation of floral and fruity flavored Choolai tea as claimed in claim 5, wherein: ​ 7. The method of preparation of floral and fruity flavored Choolai tea as claimed in claim 6, wherein: ​ 8. A flowery and fruity thousand leaf tea characterized in that: ​