A processing method of Longjing 43 camellia

Abstract

The invention provides a Longjing 43 camellia processing method, belonging to the technical field of tea accessory product processing. The invention picks Longjing 43 camellia buds, spreads them indoors for 8-18 hours, bakes the upper flowers to a moisture content of 40-50% at 100-110°C, cools the lower flowers, bakes the upper flowers again to a moisture content of 20-30% at 100-110°C, cools the lower flowers, bakes the upper flowers three times to a moisture content of 8-9% at 110-120°C, and then bakes the lower flowers to obtain Longjing 43 camellia products. The camellia products obtained by the invention have delicate and long fragrance, sweet taste, low caffeine content, and do not affect sleep. In addition, through the preparation of the camellia products, the nutrient consumption of reproductive growth is reduced, the yield and quality of tea leaves after picking flowers are increased, and the economic benefits of tea gardens are increased.

Description

Technical Field

[0001] The invention belongs to the technical field of tea accessory product processing, and in particular relates to a Longjing 43 camellia processing method. Background Art

[0002] Longjing 43 is a national asexual variety selected by the Tea Research Institute of the Chinese Academy of Agricultural Sciences from the Longjing population using the single-plant breeding method between 1960 and 1978. It is a national excellent variety that has been introduced into most tea-producing areas in the country, and is cultivated on a large scale in provinces such as Zhejiang, Jiangsu, Anhui, Henan, and Hubei. It is suitable for making black tea and green tea, especially the famous flat green tea.

[0003] During the growth of tea trees, camellia flowers grow reproductively, while tea leaves grow vegetatively. Vegetative growth is the material basis of reproductive growth. Without robust vegetative growth, it is difficult for plants to grow reproductively. The nutrients required for the development of reproductive organs are mainly supplied by vegetative organs. The growth of camellia flowers and tea fruits consumes a lot of nutrients, and often competes with the growth and development of tea leaves for nutrients. In particular, tea leaves have a very special "pregnancy" phenomenon: camellia buds are formed in June, bloom in October and November, and the fruits are not ripe until around the frost of the second year. From May to November every year, people can see both the flowers and buds of the current year and the fruits and seeds of the previous year on the same tea tree. In other words, tea trees compete with vegetative growth for nutrients throughout the year when they bloom and bear fruit. Most of the camellia teas currently on the market are naturally dried, with poor color, aroma, taste, and shape. Although there are also scented teas made by steaming flowers and scented teas made by fermentation, different varieties of camellia have different requirements for preparation technology, and there are also differences in quality between scented teas processed from fresh flowers of different tea tree varieties.

[0004] The existing Longjing 43 teas are all made from buds or tender leaves as tea making materials. The buds or leaves from the vegetative growth are the main economic value of tea. At the same time, the labor cost of thinning flowers and fruits is very high, and tea farmers often abandon the camellia. There is no report on the preparation process of Longjing 43 camellia. Therefore, a processing method of Longjing 43 camellia is provided, which can not only increase the income, but also be more conducive to the vegetative growth of tea, thereby providing guarantee for the quantity and quality of tea products. Summary of the invention

[0005] In view of this, the object of the present invention is to provide a Longjing 43 camellia processing method, which can prepare camellia tea with delicate and long floral fragrance and sweet taste.

[0006] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0007] The invention provides a Longjing 43 camellia processing method, comprising the following steps: picking flower buds and spreading them indoors for 8-18 hours, initially baking the upper flowers at 100-110 DEG C to a water content of 40-50%, placing the lower flowers cool, re-baking the upper flowers at 100-110 DEG C to a water content of 20-30%, placing the lower flowers cool, baking the upper flowers for the third time at 110-120 DEG C to a water content of 8-9%, and placing the flowers cool.

[0008] Preferably, the diameter of the camellia bud is 6 to 9 mm.

[0009] Preferably, the step of spreading the flower buds is performed until the flower buds lose 25-30% of their weight.

[0010] Preferably, the spreading thickness is 3 to 5 cm.

[0011] Preferably, the spreading process is performed by gently turning the dough 1 to 2 times.

[0012] Preferably, the initial baking thickness is 2 to 3 cm, and the initial baking time is 10 to 12 minutes.

[0013] Preferably, the re-baked thin layer has a thickness of 3 to 4 cm and a re-baking time of 40 to 60 min.

[0014] Preferably, the initial baking or secondary baking and cooling is to place the camellia at room temperature, and the placement time is independently 1 to 2 hours.

[0015] Preferably, the three-bake spreading thickness is 4 to 5 cm, and the three-bake time is 5 to 8 minutes.

[0016] The present invention also provides a Longjing 43 camellia product processed by the method.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] The camellia product prepared by the present invention has delicate and long-lasting fragrance and sweet taste, is very suitable for female consumers, and has the effects of clearing away heat, dispersing blood stasis, and beautifying the skin; and the caffeine content of the camellia product obtained by the present invention is not high, and does not affect sleep.

[0019] The invention picks Longjing 43 camellia flowers for processing to obtain camellia products, realizes staggered production, enriches product categories, is conducive to efficient utilization of tea trees, full-price development, and increases the income of tea farmers. DETAILED DESCRIPTION

[0020] The invention provides a Longjing 43 camellia processing method, comprising the following steps: picking flower buds, spreading them until they lose weight by 25-30%, initially baking them until the water content is 40-50%, re-baking them until the water content is 20-30%, and thirdly baking them until the water content is 8-9%.

[0021] The invention uses Longjing 43 camellia buds as raw materials, and picks unopened buds (softened by hand) between October and November, wherein the diameter of the buds is 6 to 9 mm, preferably 7 to 8 mm. The invention finds that the buds at this time have high contents of nutrients such as protein, fat, ash, etc., and low content of caffeine, and the prepared camellia product has the best nutritional value.

[0022] In the present invention, 50 jin of Longjing 43 flower buds can be picked per mu, and about 10 jin of finished camellia tea can be made.

[0023] The present invention spreads the flower buds naturally indoors until they lose weight by 25-30%, preferably by 26-28%. As an optional embodiment, the present invention selects a tea spreading and natural withering device - bamboo strips to spread the flower buds. The bamboo strips can be placed on a shelf in multiple layers indoors, and the water loss can be adjusted by controlling ventilation, closing or opening doors and windows. Time is the first standard: on sunny days, open the windows once every hour for ten minutes each time; on rainy days, open the windows once every three hours for ten minutes each time. In the present invention, when the flower buds are naturally spread to lose weight by 25-30%, the receptacle changes from hard to soft, the leaf color changes from bright green to dark green, and the fragrance is revealed.

[0024] In the present invention, if the flower buds are picked on a rainy day, the surface water can be removed by a dehydrator before spreading, or the flower buds can be controlled to lose water by air blowing to shorten the spreading time. The present invention does not limit the spreading method and the water loss control method of the camellia flower buds.

[0025] The thickness of the flower buds in the present invention is 3 to 5 cm, preferably 3.5 to 4 cm, and more preferably 3.8 cm. The present invention selects this thickness to spread the camellia, which can promote the micro-oxidation of tea polyphenols in the camellia and increase the aroma substances; if the thickness is too large, it is not conducive to the uniform dehydration of the flower buds, and if the thickness is too small, it will lead to excessive dehydration and excessive oxidation, which will damage the taste of the camellia product.

[0026] The flower buds of the present invention are placed for 8 to 18 hours, preferably 10 to 12 hours, which can be slightly shorter on sunny and dry days and relatively longer on rainy days, but not more than 20 hours. The present invention finds that the camellia product with a placement time of 8 to 18 hours has a higher amount of aroma components and a higher level of characteristic aroma components, while a placement time of more than 20 hours is not conducive to the formation of the camellia aroma quality.

[0027] The camellia of the present invention needs to be gently turned over 1-2 times during spreading to ensure that the camellia loses water evenly, which is beneficial to the camellia having a complete appearance and uniform color.

[0028] The method bakes the spread camellia three times with a drying machine, including primary baking, secondary baking and tertiary baking.

[0029] The present invention first performs initial baking on the spread camellia, and the flowers are placed when the air inlet temperature of the dryer is 100-110°C, preferably 105°C; the camellia is evenly and thinly spread, and the thickness of the thin spread is 2-3cm, preferably 2.5cm; the initial baking time is 10-12min, preferably 11min. The present invention initially bakes the camellia until it is 50% dry, at which time the water content of the camellia is 40-50%, preferably 45-48%, and the camellia is still soft to the hand and has a sweet fragrance. The present invention can quickly dehydrate the camellia through initial baking, keep the appearance of the camellia intact, and keep the fragrance high. The present invention does not limit the specific dryer model.

[0030] After the initial baking, the present invention does not make any changes to the spreading form of the camellia, directly puts the camellia, and places the camellia at room temperature for 1 to 2 hours, preferably 1.5 hours. The present invention directly puts the camellia without any treatment on the camellia, which can prevent the camellia from breaking, so as to ensure that the appearance of the camellia is intact. The present invention places the camellia at room temperature, which is conducive to the transformation of endoplasm and the redistribution of water, and ensures that the appearance of the camellia is intact and the color is uniform.

[0031] The present invention re-dries the camellia after the initial drying and cooling. The temperature of the air inlet of the dryer during re-drying is 100-110°C, preferably 105°C; the camellia is evenly spread thinly, and the thickness of the thin spread is 3-4cm, preferably 3.5cm; the re-drying time is 40-60min, preferably 45-55min, and more preferably 52min. The present invention re-dries until the camellia is 70% dry, at which time the water content of the camellia is 20-30%, preferably 20-28%, the camellia has a slight touch when held in the hand, and the aroma of the camellia is revealed. The present invention can further dehydrate the camellia through re-drying, reduce the water content of the camellia, retain a large amount of nutrients in the camellia, promote the oxidation of the substances contained in the camellia, and increase the content of nutrients such as protein, fat, ash, etc. in the camellia. The present invention does not limit the specific dryer model.

[0032] After the re-drying, the camellia is placed without any change in the spreading form, and the camellia is placed directly at room temperature for 1 to 2 hours, preferably 1.5 hours. The camellia is placed directly without any treatment, which can prevent the camellia from breaking and ensure the complete appearance of the camellia. The camellia is placed at room temperature, which is conducive to the transformation of endoplasm and the redistribution of water, and ensures that the camellia has a complete appearance and uniform color.

[0033] The present invention performs three-time baking on the camellia after repeated baking and cooling. The flowers are placed when the air inlet temperature of the dryer is 110-120°C, preferably 115°C; the camellia is evenly spread thinly, and the thickness of the thin spread is 4-5cm, preferably 4.5cm; the repeated baking time is 5-8min, preferably 6-7min. The present invention performs three-time baking until the camellia is fully dry, and the water content of the camellia is 8-9%, meeting the drying requirements for long-term storage. The present invention can dehydrate the camellia quickly at high temperature to dryness through three-time baking, stop the enzymatic oxidation, promote the thermochemical changes in the camellia, and make the camellia produce fragrance. The present invention does not limit the specific dryer model.

[0034] After the triple baking, the flowers are directly put into the water to obtain a camellia product with delicate and long floral fragrance and sweet taste.

[0035] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0036] Example 1

[0037] In this embodiment, 50 kilograms of Longjing 43 flower buds were picked from Tengjiao Town, Pingyang County, Wenzhou City, Zhejiang Province on October 15, and the average diameter of the picked flower buds was about 7-8 mm.

[0038] (1) Spread the picked flower buds on bamboo strips with a thickness of 4 cm. Place the bamboo strips in multiple layers on a rack and place it indoors. After spreading for 6 hours, gently turn the camellia once and spread for another 6 hours, for a total of 12 hours. During the spreading period, open the window once every hour for ten minutes each time.

[0039] (2) Place the spread camellia flowers on a tray of a box dryer, spread them 2 cm thick, adjust the air inlet temperature of the dryer to 110°C, and bake for 11 minutes. After the initial baking, take the tray out directly and place it at room temperature for 2 hours.

[0040] (3) Place the tea flowers after the initial drying in the box dryer again, spread them 3 cm thick, adjust the air inlet temperature of the dryer to 110°C, and bake for 55 minutes. After the second drying, take out the tray directly and place it at room temperature for 2 hours.

[0041] (4) Place the re-dried camellia flowers in a box-type dryer again, spread them out to a thickness of 5 cm, adjust the air inlet temperature of the dryer to 120°C, and bake for 6 minutes. After the third drying, a camellia product is obtained.

[0042] Example 2

[0043] In this embodiment, 50 kilograms of Longjing 43 flower buds were picked from Tengjiao Town, Pingyang County, Wenzhou City, Zhejiang Province on October 15, and the average diameter of the picked flower buds was about 7-8 mm.

[0044] (1) Spread the picked flower buds on bamboo strips with a thickness of 4 cm. Place the bamboo strips in multiple layers on a rack and place it indoors. After spreading for 3 hours, gently turn the camellia once. After spreading for another 4 hours, gently turn it again. Spread for another 3 hours, for a total of 10 hours. During the spreading period, open the window once every hour for ten minutes each time.

[0045] (2) Place the spread camellia flowers on a tray of a box dryer, spread them 3 cm thick, adjust the air inlet temperature of the dryer to 105°C, and bake for 12 minutes. After the initial baking, take the tray out directly and place it at room temperature for 2 hours.

[0046] (3) Place the tea flowers after the initial drying in the box dryer again, spread them 3 cm thick, adjust the air inlet temperature of the dryer to 105°C, and bake for 50 minutes. After the second drying, take out the tray directly and place it at room temperature for 2 hours.

[0047] (4) Place the re-dried camellia flowers in a box-type dryer again, spread them thinly to 4 cm, adjust the air inlet temperature of the dryer to 115°C, and bake for 8 minutes. After the third drying, a camellia product is obtained.

[0048] Comparative Example 1

[0049] In this embodiment, 50 kilograms of Longjing 43 flower buds were picked from Tengjiao Town, Pingyang County, Wenzhou City, Zhejiang Province on October 15, and the average diameter of the picked flower buds was about 7-8 mm.

[0050] The difference between this embodiment and embodiment 1 is that the spreading operation in step (1) is not performed, and the picked flower buds are directly baked in steps (2) to (4) of embodiment 1.

[0051] Comparative Example 2

[0052] In this embodiment, 50 kilograms of Longjing 43 flower buds were picked from Tengjiao Town, Pingyang County, Wenzhou City, Zhejiang Province on October 15, and the average diameter of the picked flower buds was about 7-8 mm.

[0053] (1) The spreading process is the same as in Example 1.

[0054] (2) Place the spread camellia flowers on a tray of a box-type drying machine, spread them 2 cm thick, adjust the air inlet temperature of the drying machine to 110°C, and bake them for 90 minutes until they are fully dry. At this time, the moisture content is 9%.

[0055] Comparative Example 3

[0056] In this embodiment, 50 kilograms of Longjing 43 flower buds were picked from Tengjiao Town, Pingyang County, Wenzhou City, Zhejiang Province on October 15, and the average diameter of the picked flower buds was about 7-8 mm.

[0057] (1) The spreading process is the same as in Example 1.

[0058] (2) Place the spread camellia flowers on a tray of a box dryer, spread them 2 cm thick, adjust the air inlet temperature of the dryer to 60°C, and bake for 11 minutes. After the initial baking, take the tray out directly and place it at room temperature for 2 hours.

[0059] (3) The re-drying process is the same as in Example 1.

[0060] (4) The three baking processes are the same as in Example 1.

[0061] Comparative Example 4

[0062] In this embodiment, 50 kilograms of Longjing 43 flower buds were picked from Tengjiao Town, Pingyang County, Wenzhou City, Zhejiang Province on October 15, and the average diameter of the picked flower buds was about 7-8 mm.

[0063] (1) The spreading process is the same as in Example 1.

[0064] (2) The initial baking process is the same as in Example 1.

[0065] (3) Place the initially baked camellia flowers in a box dryer again, spread them 3 cm thick, adjust the air inlet temperature of the dryer to 110°C, and bake for 70 minutes until they are fully dry.

[0066] Comparative Example 5

[0067] In this embodiment, 50 kilograms of open flowers of Longjing 43 from Tengjiao Town, Pingyang County, Wenzhou City, Zhejiang Province were picked on October 20, and the average diameter of the picked flowers was about 7-8 mm.

[0068] The preparation method is the same as steps (1) to (4) in Example 1.

[0069] Comparative Example 6

[0070] In this embodiment, 50 jin of young and tender flower buds of Longjing 43 were picked from Chaoyang Mountain, Pingyang County, Wenzhou City, Zhejiang Province on October 10, and the average diameter of the picked flower buds was about 4-5 mm.

[0071] The preparation method is the same as steps (1) to (4) in Example 1.

[0072] Example 3

[0073] The energy, protein, fat, carbohydrate, sodium, moisture and ash contents in the camellia products prepared in Examples 1 to 2 and Comparative Examples 1 to 6 were tested, as shown in Table 1.

[0074] Table 1 Nutritional content of camellia products

[0075]

[0076] As shown in Table 1, regarding the energy, protein, fat, carbohydrate, sodium, moisture, and ash content of the camellia products prepared in Examples 1-2 and Comparative Examples 1-6, except for Comparative Example 5, which has significantly lower energy, protein, and carbohydrate due to the loss of open flowers, the others do not show significant differences. Mainly because Examples 1-2 and Comparative Examples 1-6 use similar raw materials and similar operations, and due to inevitable detection errors, there is no significant difference between the obtained data, indicating that the preparation method of Examples 1-2 does not significantly affect the content of nutrients in the camellia products.

[0077] Example 4

[0078] The taste of the camellia products prepared in Examples 1 to 2 and Comparative Examples 1 to 6 was evaluated.

[0079] 30 women and 10 men, aged 20 to 50 years old, were selected to take 3 grams of the camellia products prepared in Examples 1 to 2 and Comparative Examples 1 to 6, respectively, and soaked them in 150 mL boiling water for 4 minutes. The 40 people were asked to taste the dried tea, soup color, aroma, and taste of the camellia products, and the scoring criteria were as follows (a total of 100 points):

[0080] (1) Dry tea: The color is light yellow with a hint of green, the color is uneven, and the flower shape is incomplete, with a score of 1 to 10 points;

[0081] The color is brown and withered, the flower shape is acceptable, but slightly incomplete, 11 to 20 points;

[0082] The color is uniform ginger yellow, the color is uniform, and the flower shape is uniform, which is 21-25 points;

[0083] Total score is 25 points.

[0084] (2) Soup color: The soup color is light green and slightly turbid, ranging from 1 to 3 points;

[0085] The soup color is reddish brown, and the brightness is 4-7 points;

[0086] The soup is apricot yellow, bright 8-10 points;

[0087] Total score is 10 points.

[0088] (3) Aroma: Strong green smell or other peculiar smell, 1 to 10 points;

[0089] The floral or sweet fragrance is obvious, and the duration is 11 to 20 minutes;

[0090] The floral fragrance is rich, long-lasting, and lasts for 21 to 30 minutes;

[0091] The total score is 30 points.

[0092] (4) Taste: bitterness, other miscellaneous tastes, 1 to 10 points;

[0093] Sweet, mellow, thick, and soft, 11-20 points;

[0094] Sweet, mellow, rich, soft, and refreshing with a sweet aftertaste of 21-35 points;

[0095] Total score: 35 points.

[0096] The scoring results of the 40 people were statistically analyzed, and the comprehensive evaluation of each embodiment and comparative example and the average score of the comprehensive score were calculated, as shown in Table 2.

[0097] Table 2 Comprehensive scores of various camellia products

[0098]

[0099]

[0100] As shown in Table 2, the camellia products prepared in Examples 1 to 2 have uniform color and complete appearance, the obtained soup color is clear, the apricot yellow is bright, the flower fragrance is long, the taste is sweet and mellow, the comprehensive evaluation score is high, and it is deeply loved by the crowd; in Comparative Example 1, the camellia is directly dried without withering, and the obtained product has a heavy grass smell, and the tea soup has a strong astringent feeling after entering the mouth, and there is no mellow and sweet taste; in Comparative Example 2, the camellia is dried to full dryness at one time, the outside is crispy and the inside is tender, the water distribution is uneven, resulting in uneven color, slightly damaged appearance, insufficient shelf life, easy to deteriorate, and the flower fragrance is light. After the tea soup enters the mouth, The bitter taste is slightly strong; in comparative example 3, the camellia is initially baked at low temperature, and the loss of aroma substances is large, and the obtained product has a strong bitter taste and a light taste; in comparative example 4, the camellia is baked twice, and it is more fresh and lively, but not fragrant enough, and the aroma and taste of the tea soup are slightly insufficient; in comparative example 5, the open flowers are used as raw materials, the finished product is fragile, difficult to transport, and the shape is uneven, and the aroma is lost during the processing. The aroma of the finished product is lighter and the softness is slightly poor; in comparative example 6, the young and tender flower buds are used as raw materials, and the grass smell is difficult to remove, the sweetness of the tea soup is insufficient, and the manual picking cost of this comparative example is higher. It shows that the camellia products prepared in Examples 1 to 2 are of excellent quality and low cost, and the full price development and comprehensive utilization of tea are realized, which can effectively enrich the product category and increase the income of tea farmers.

[0101] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for processing Longjing 43 camellia, It is characterized in that The following steps are involved: Pick the flower buds and spread them indoors for 8 to 18 hours, and then perform the initial baking of the spread camellia flowers. At 100 to 110° C., the upper flowers are initially baked to a moisture content of 40 to 50%, and the lower flowers are placed in a cool place. At 100 to 110° C., the upper flowers are re-baked to a moisture content of 20 to 30%, and the lower flowers are placed in a cool place. At 110 to 120° C., the upper flowers are third-baked to a moisture content of 8 to 9%, and the flowers are placed in a cool place. The step of spreading the flower buds until the flower buds lose 25-30% of their weight; The spreading thickness is 3 to 5 cm; The thickness of the initial baking is 2 to 3 cm, and the initial baking time is 10 to 12 minutes; The re-baking thin layer has a thickness of 3 to 4 cm and a re-baking time of 40 to 60 minutes; The initial baking or re-baking and cooling is to place the camellia at room temperature, and the time of the placement is independently 1 to 2 hours; The three-bake spreading thickness is 4 to 5 cm, and the three-bake time is 5 to 8 minutes; The diameter of the flower bud is 6 to 9 mm; During the spreading process, the dish is gently turned over 1 to 2 times.

2. A Longjing 43 camellia product obtained by processing according to the method of claim 1.

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