A method for fermenting cigar tobacco leaves using fujian rock tea

Abstract

The present application belongs to the technical field of cigar processing, and particularly relates to a method for fermenting cigar tobacco leaves by using Fujian rock tea. The finished Fujian rock tea is heated to be refluxed, filtered and concentrated to obtain a rock tea concentrate, the concentrate is sprayed into the cigar tobacco leaves to be rehydrated, fresh Fujian rock tea leaves are added, the concentrate is sprayed again to adjust the moisture of the system, carboxy bacillus and bacillus megaterium, pectinase, glucosidase and protease are added to perform microbial-enzyme synergistic fermentation, and the fermented Fujian rock tea cigar tobacco leaves are obtained through separation and re-drying. The present application creatively uses the rock tea extract concentrate to rehydrate the tobacco leaves and co-ferment the tobacco leaves with the fresh rock tea leaves, so that the rock tea flavor is fully integrated into the cigar tobacco leaves. The artificial inoculation microorganisms carboxy bacillus and bacillus megaterium and the complex enzyme preparation pectinase, glucosidase and protease suitable for co-fermentation of the Fujian rock tea and the cigar tobacco leaves are screened, and the flavor of the cigar tobacco leaves is significantly improved.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of cigar processing, and particularly relates to a method for fermenting cigar tobacco leaves by using Fujian rock tea. BACKGROUND

[0002] Specific microbial fermentation is the key to forming the unique flavor of cigars, and is an important step for improving the quality of cigar tobacco leaves and the smoking properties of cigars. After microbial fermentation, under the action of microorganisms and enzymes produced by microbial metabolism, the large-molecular compounds in the cigar tobacco leaves which have no obvious aroma are degraded and transformed into small-molecular or volatile substances with characteristic aroma. The color of the cigar tobacco leaves becomes darker, the grassy smell and other odors are reduced, the irritation is weakened, the smoking is eased, the aroma is revealed, the appearance is obviously improved, the burning property is significantly improved, the moldy rate is reduced, and the unique quality flavor of the tobacco leaves is formed.

[0003] Wuyi rock tea is a semi-fermented tea, which is one of the ten famous teas in China. During the processing, the rock tea can produce a mellow taste and unique floral fragrance, including cis-3-hexenol and leaf alcohol with a grassy aroma, benzaldehyde with a sweet aroma, trans-alpha-ionone with a woody aroma, geraniol with a rose fragrance and sweet aroma, linalool with a floral fragrance and sweet aroma, cedrol with a woody aroma, hexanal with a fruity and green aroma, beta-cyclocitral with a fruity aroma, geranylacetone with a floral and fruity aroma, and more than ten kinds of alcohols, aldehydes, ketones, esters and other compounds. In addition, fresh rock tea is rich in endogenous enzymes, and various microorganisms exist on the surface of the tea leaves, which can further ferment and transform the cigar during fermentation, fully combining the taste of the cigar and the aroma of the rock tea.

[0004] Currently, there are few existing technologies for combining rock tea with tobacco. CN106167739A discloses using the extract of rock tea for tobacco flavoring, CN106037012A discloses using the extract of Wuyi rock tea flowers for electronic cigarette liquid, which has a fresh aroma, a warm and sweet honey aroma, and a tea flower aroma like orchid and cinnamon, CN106174683A discloses using the essential oil, alcohol extract and water extract of Wuyi rock tea for electronic cigarette liquid, which not only has the fresh, long, mellow and fragrant aroma characteristics of Wuyi rock tea, but also has rich and coordinated aroma, delicate and soft, and better fullness and thickness, and CN106615357A discloses using a Wuyi rock tea composition to reduce the harm of cigarettes.

[0005] It can be seen that the prior art is to add rock tea after extraction to cigarettes, the endogenous enzyme in the tea has been inactivated after extraction, and the microorganisms on the surface of the rock tea have died, so the above simple mixed fermentation cannot fully mix and transform the aroma of the rock tea and the taste of the tobacco, that is, the prior art does not combine the rock tea extract, fresh rock tea and cigar tobacco for fermentation, fully exert the role of the endogenous enzyme and the surface microorganisms in the fresh rock tea, and the prior art also does not screen artificial inoculation microorganisms and enzyme preparations suitable for the fermentation of the fresh rock tea and the cigar tobacco, and the influence of the microorganisms and the enzyme preparations on the aroma components, flavor and taste of the cigar.

[0006] The present application combines the rock tea extract, fresh rock tea and cigar tobacco for fermentation, fully exerts the transformation and degradation of the endogenous enzyme and the surface microorganisms in the fresh rock tea, at the same time, screens the microorganisms and enzyme preparations suitable for the fermentation of the fresh rock tea and the cigar tobacco, which has important significance for the improvement of the taste and flavor of the cigar and the formation of the characteristic flavor. SUMMARY

[0007] The present application provides a method for fermenting cigar tobacco by using Fujian rock tea, which comprises the following steps:

[0008] (1) heating and refluxing the finished Fujian rock tea with hot water to extract, and then filtering and concentrating to obtain a rock tea concentrate after cooling;

[0009] (2) picking fresh Fujian rock tea leaves for standby;

[0010] (3) spraying the concentrate obtained in step (1) on the cigar tobacco to carry out moisture conditioning, and then mixing the cigar tobacco with the fresh Fujian rock tea leaves obtained in step (2) to obtain a mixture, spraying the concentrate obtained in step (1) on the mixture again to adjust the water content of the system, adding Bacillus caroticae and Bacillus megaterium, and then adding a composite enzyme preparation, and then placing the mixture in a constant temperature and humidity fermentation box to carry out fermentation, controlling the fermentation temperature to be 35-55℃ and the humidity to be 55%-65%, and controlling the fermentation time to be 24-60 hours, and then separating the fresh rock tea leaves from the cigar tobacco after the fermentation is completed, and then re-baking the separated cigar tobacco to obtain the Fujian rock tea fermented cigar tobacco;

[0011] Further, the composite enzyme preparation in step (3) is pectinase, glucosidase and protease.

[0012] Further, the hot water used in step (1) is in a weight ratio of 1:(30-90) for heating and refluxing extraction, preferably 1:(40-60), and most preferably 1:60.

[0013] Further, the concentration in step (1) is concentrated to 1 / 2-1 / 3 of the original volume, and preferably to 1 / 3 of the original volume.

[0014] Further, the mass ratio of the Fujian fresh tea leaf to the cigar leaf is 1:3-3:1, preferably 2:3, and more preferably 1:2.

[0015] Further, the moisture content of the system is adjusted to 10%-20%, preferably 12%-20%, more preferably 16%-20%, and most preferably 16%.

[0016] Further, the addition amount of Bacillus carotivorans and Bacillus megaterium is 10 6 -10 8 CFU / g of the mixture, preferably 10 7 -10 8 CFU / g, and most preferably 10 8 CFU / g.

[0017] Further, the mass ratio of Bacillus carotivorans to Bacillus megaterium is (1-3):(1-3), preferably (1-2):1, and most preferably 1:1.

[0018] Further, the complex enzyme preparation in step (3) is pectinase, glucosidase and protease, and the mass ratio thereof is (1-2):(1-3):(1-3), preferably (1-2):(2-3):1-3, and most preferably 1:1:1.

[0019] Further, the fermentation temperature in step (3) is controlled to be 40-55°C, preferably 45-55°C, and most preferably 45°C.

[0020] Further, the humidity in step (3) is 60-65%, and most preferably 60%.

[0021] Further, the fermentation time in step (3) is 36-48 hours, preferably 40-48 hours, and most preferably 48 hours.

[0022] Compared with the prior art, the beneficial effects that can be achieved by the embodiments of the present specification include at least:

[0023] (1) The prior art is to add the rock tea after extraction into the cigarette, and the endogenous enzyme in the tea leaf has been passivated after extraction, and the microorganisms on the surface of the rock tea have died, and the above simple mixing fermentation cannot fully mix and transform the rock tea aroma and the tobacco flavor. The researchers creatively use the finished rock tea extraction concentrate to rehydrate the tobacco leaf, and the rock tea fresh leaf and the cigar leaf are co-fermented, so that the rock tea flavor is fully integrated into the cigar leaf.

[0024] (2) The present application selects artificial inoculation microorganisms suitable for the fermentation of Fujian fresh tea leaf and cigar leaf, namely Bacillus carotivorans and Bacillus megaterium, and a complex enzyme preparation, namely pectinase, glucosidase and protease, which significantly improves the flavor of the cigar leaf.

[0025] (3) The carboxy bacillus and bacillus megaterium screened by the application can produce more total amount of aroma components such as alcohols, aldehydes, esters, ketones and phenols than other bacteria.

[0026] (4) Compared with the control group and the comparative example, the carboxy bacillus and bacillus megaterium are used in combination with cellulase, pectinase and beta-glucosidase for synergistic fermentation of bacteria and enzymes, under the same amount of addition, under the multiple actions of enzyme preparations such as protease and endogenous enzymes of rock tea, microbial metabolic enzymes and microbial transformation and decomposition, the content of free flavor amino acids in tobacco leaves in the experimental group can be significantly improved compared with the control group, so that the cigar tobacco leaves with better flavor are obtained. BRIEF DESCRIPTION OF DRAWINGS

[0027] Figure 1 is the influence of different microorganisms in example 1 on the quality of cigar tobacco leaves.

[0028] Figure 2 is the influence of different enzyme preparations in example 2 on the quality of cigar tobacco leaves.

[0029] Figure 3 is the sensory evaluation results of cigar tobacco leaves obtained by the experimental group and the control group 1-3 in example 3.

[0030] Figure 4 is the content of free flavor amino acids in cigar tobacco leaves obtained by the experimental group and the control group 1-3 in example 3. DETAILED DESCRIPTION

[0031] The aroma substances of cigar tobacco leaves are detected by gas chromatography-mass spectrometry (GC-MS), and the main aroma components of tobacco leaves such as alcohols, aldehydes, esters, ketones and phenols are detected as indexes.

[0032] The sensory evaluation of cigar tobacco leaves refers to the tobacco industry standards and related industrial enterprise standards.

[0033] The content of free flavor amino acids is detected by near-infrared spectroscopy.

[0034] The specific embodiments of the application will be described below in conjunction with the accompanying drawings. The experimental methods used in the implementation examples are all conventional methods unless otherwise specified; and the materials, reagents and the like used are all commercially available unless otherwise specified.

[0035] Example 1 Influence of Different Microorganisms on Cigar Quality

[0036] (1) The finished Fujian rock tea is extracted by heating with hot water at a weight ratio of 1:60, and after cooling, it is filtered and concentrated to 1 / 3 of the original volume to obtain a rock tea concentrate;

[0037] (2) Pick Fujian rock tea fresh leaves, and reserve;

[0038] (3) Spraying Cigar Tobacco Leaves: The concentrated liquid obtained in step (1) is rehydrated and then mixed evenly with the fresh Fujian rock tea leaves obtained in step (2). The mass ratio of fresh Fujian rock tea leaves to cigar tobacco leaves is 1:2. The mixture is then sprayed with the concentrated liquid obtained in step (1) again to adjust the moisture content of the system to 16%. The mixture is divided into 10 equal portions, one portion of which serves as the control group, and the other 9 portions are each treated with 10% concentrated liquid. 8 The mixture of CFU / g Bacillus subtilis, lactic acid bacteria, yeast, Bacillus cereus, Bacillus pumilus, Bacillus carboxylus, Bacillus coagulans, Bacillus megaterium, and Bacillus licheniformis was then placed in a constant temperature and humidity fermentation chamber for fermentation. The fermentation temperature was controlled at 45℃ and the humidity at 60% for 48 hours. After fermentation, the fresh rock tea leaves and cigar tobacco leaves were separated. The separated cigar tobacco leaves were then re-dried to obtain Fujian rock tea fermented cigar tobacco leaves.

[0039] The content of major aroma components in tobacco leaves, such as alcohols, aldehydes, esters, ketones, and phenols, is as follows: Figure 1 As stated above.

[0040] from Figure 1 It can be seen that yeast fermentation can produce more alcohols, and there is no significant difference in the production of aldehydes among different bacteria. Bacillus carboxylates and Bacillus megaterium produce higher levels of esters, ketones, and phenols. Compared with Bacillus subtilis, lactic acid bacteria, yeast, Bacillus cereus, Bacillus pumilus, Bacillus coagulans, and Bacillus licheniformis, Bacillus carboxylates and Bacillus megaterium produce a greater total amount of aroma-producing components such as alcohols, aldehydes, esters, ketones, and phenols. Therefore, Bacillus carboxylates and Bacillus megaterium are selected as artificial fermentation strains for fresh rock tea leaves and cigar tobacco leaves.

[0041] Example 2: Effects of different enzyme preparations on cigar quality

[0042] (1) The finished Fujian rock tea is heated and refluxed with hot water at a weight ratio of 1:60, cooled and filtered, and concentrated to 1 / 3 of the original volume to obtain rock tea concentrate.

[0043] (2) Pick fresh leaves of Fujian rock tea and set aside;

[0044] (3) Spraying Cigar Tobacco Leaves: The concentrated liquid obtained in step (1) is rehydrated and then mixed evenly with the fresh Fujian rock tea leaves obtained in step (2). The mass ratio of the fresh Fujian rock tea leaves to the cigar tobacco leaves is 1:2. The concentrated liquid obtained in step (1) is sprayed onto the mixture again to adjust the moisture content of the system to 16%. The mixture is divided into 12 equal portions. 10g of the concentrated liquid is added to each portion. 8Carboxy Bacillus and Bacillus megaterium in CFU / g mixture with a mass ratio of 1:1, then 0.8% enzyme preparation (cellulase, pectinase, β-glucosidase, protease, cellulase and pectinase, cellulase and β-glucosidase, cellulase and protease, pectinase and β-glucosidase, pectinase and protease, cellulase, pectinase and β-glucosidase, cellulase, pectinase and protease, pectinase, β-glucosidase and protease) was added in each part according to the weight ratio, and the mixture was placed in a constant temperature and humidity fermentation box for fermentation, with the fermentation temperature controlled at 45°C and the humidity at 60%, and the fermentation was carried out for 48 hours. After the fermentation was completed, the fresh tea leaves were separated from the cigar tobacco leaves, and the separated cigar tobacco leaves were re-fired to obtain Fujian rock tea fermented cigar tobacco leaves.

[0045] The contents of main aroma components such as alcohols, aldehydes, esters, ketones, and phenols in the tobacco leaves are as follows Figure 2 .

[0046] From Figure 2 It can be seen that, under the condition of adding the same amount of Carboxy Bacillus and Bacillus megaterium and the same amount of enzyme preparation, the combination of pectinase, glucosidase and protease produces more total amount of aroma components such as alcohols, aldehydes, esters, ketones and phenols, compared with other enzyme preparations or combinations of enzyme preparations. The reason may be that protease can degrade proteins in tobacco leaves to produce various taste amino acids, and the high content of proteins in tobacco leaves will produce harmful compounds such as polycyclic aromatic hydrocarbons and nitrogen nitrosamines during combustion, and increase the pungent and bitter taste and unpleasant odor. Pectinase and β-glucosidase decompose pectin and glucosidic bonds in tobacco leaves into reducing sugars, which react with the amino acids produced by protease enzyme hydrolysis, so that the color of cigar tobacco leaves is deepened and the flavor is enhanced. Therefore, pectinase, β-glucosidase and protease are selected to cooperate with Carboxy Bacillus and Bacillus megaterium as the enzyme preparation for the synergistic fermentation of fresh tea leaves and cigar tobacco leaves.

[0047] Example 3

[0048] (1) The finished Fujian rock tea was heated and refluxed with hot water at a weight ratio of 1:60, cooled and filtered, and concentrated to 1 / 3 of the original volume to obtain a rock tea concentrate;

[0049] (2) Fresh Fujian rock tea leaves were picked and prepared;

[0050] (3) The concentrated solution obtained in step (1) is sprayed to carry out moisture conditioning, and then is uniformly mixed with the fresh Fujian tea leaves obtained in step (2), the mass ratio of the fresh Fujian tea leaves to the cigar tobacco leaves being 1:2, to obtain a mixture, the concentrated solution obtained in step (1) is again sprayed to the mixture, the moisture content of the system is adjusted to 16%, and the mixture is divided into four equal parts, one part is added with 0.8% pectinase, beta-glucosidase and protease, serving as a control group 1. One part is added with 10 8 CFU / g of the mixture of Paenibacillus carnosus and Bacillus megaterium at a mass ratio of 1:1, serving as a control group 2. One part is added with 10 8 CFU / g of the mixture of Paenibacillus carnosus and Bacillus megaterium at a mass ratio of 1:1, and then added with 0.8% cellulase, pectinase and beta-glucosidase, serving as a control group 3. One part is added with 10 8 CFU / g of the mixture of Paenibacillus carnosus and Bacillus megaterium at a mass ratio of 1:1, and then added with 0.8% pectinase, beta-glucosidase and protease, serving as an experimental group. The mixtures of the control groups 1-3 and the experimental group are placed in a constant-temperature and constant-humidity fermentation box to carry out fermentation, the fermentation temperature is controlled at 45°C and the humidity is controlled at 60%, and the fermentation is carried out for 48 hours. After the fermentation is completed, the fresh Fujian tea leaves are separated from the cigar tobacco leaves, the cigar tobacco leaves obtained by the separation are re-cured, and the fermented cigar tobacco leaves of Fujian tea are obtained.

[0051] The sensory quality of the cigar tobacco leaves of the experimental group and the control groups is evaluated, and the content of the taste-free amino acids is detected by using near-infrared spectroscopy, the evaluation standard is shown in Table 1, the evaluation results are shown in Figure 3 , and the detection results are shown in Figure 4 .

[0052] Table 1 Evaluation standard

[0053]

[0054] It can be seen from Figure 3 that the control group 3 is similar to the experimental group in the burning property, but the experimental group is higher than the control groups 1-3 in the aroma, irritability and color, and it can be seen that the synergistic fermentation of Paenibacillus carnosus and Bacillus megaterium, combined with pectinase, beta-glucosidase and protease, can greatly improve the aroma, burning property, irritability and color of the cigar tobacco leaves.

[0055] It can be seen from Figure 4 that when the same amount of fermentation agent and enzyme preparation is used, the combination of microorganisms and enzyme preparation in the experimental group can significantly increase the content of the free taste amino acids in the tobacco leaves under the multiple actions of the enzyme preparation such as protease and the endogenous enzyme of the fresh Fujian tea leaves, the metabolic enzyme production of the microorganisms and the microbial transformation and decomposition, so that the cigar tobacco leaves with better flavor are obtained.

[0056] Example 4

[0057] (1) The finished Fujian rock tea was extracted with hot water at a weight ratio of 1:40 by heating and refluxing, and after cooling, filtration was performed, and the rock tea concentrate was obtained by concentrating to 1 / 2 of the original volume;

[0058] (2) Fresh Fujian rock tea leaves were picked and prepared for use;

[0059] (3) The cigar leaves were sprayed with the concentrate obtained in step (1) for rehydration treatment, and then mixed evenly with the fresh Fujian rock tea leaves obtained in step (2), the mass ratio of the fresh Fujian rock tea leaves to the cigar leaves being 1:3, to obtain a mixture, and the concentrate obtained in step (1) was sprayed again into the mixture to adjust the water content of the system to 16%, 10 7 CFU / g of the mixture of Bacillus caroticae and Bacillus megaterium at a mass ratio of 1:1, and then 0.5% of pectinase, β-glucosidase and protease at a mass ratio of 1:1:1 were added, and the mixture was placed in a constant temperature and humidity fermentation box for fermentation, the fermentation temperature was controlled at 35°C and the humidity was controlled at 55%, and the fermentation was carried out for 24 hours, after the fermentation was completed, the fresh Fujian rock tea leaves were separated from the cigar leaves, and the separated cigar leaves were re-cured to obtain the fermented cigar leaves of Fujian rock tea.

[0060] Example 5

[0061] (1) The finished Fujian rock tea was extracted with hot water at a weight ratio of 1:60 by heating and refluxing, and after cooling, filtration was performed, and the rock tea concentrate was obtained by concentrating to 1 / 3 of the original volume;

[0062] (2) Fresh Fujian rock tea leaves were picked and prepared for use;

[0063] (3) The cigar leaves were sprayed with the concentrate obtained in step (1) for rehydration treatment, and then mixed evenly with the fresh Fujian rock tea leaves obtained in step (2), the mass ratio of the fresh Fujian rock tea leaves to the cigar leaves being 3:1, to obtain a mixture, and the concentrate obtained in step (1) was sprayed again into the mixture to adjust the water content of the system to 20%, 10 8 CFU / g of the mixture of Bacillus caroticae and Bacillus megaterium at a mass ratio of 1:1, and then 0.8% of pectinase, β-glucosidase and protease were added, and the mixture was placed in a constant temperature and humidity fermentation box for fermentation, the fermentation temperature was controlled at 55°C and the humidity was controlled at 65%, and the fermentation was carried out for 60 hours, after the fermentation was completed, the fresh Fujian rock tea leaves were separated from the cigar leaves, and the separated cigar leaves were re-cured to obtain the fermented cigar leaves of Fujian rock tea.

[0064] Comparative Example 1: The same as Example 5, except that the fresh Fujian rock tea leaves were omitted.

[0065] Comparative Example 2: Same as Example 5, except that the fresh tea leaves were subjected to fixation to deactivate the endogenous enzymes in the fresh tea leaves and to kill the surface microorganisms.

[0066] Comparative Example 3: Same as Example 5, except that the tea concentrate was omitted and pure water was used instead of the tea concentrate for spraying.

[0067] Comparative Examples 1-3 and Example 5 were subjected to sensory evaluation using the evaluation criteria in Table 1 of Example 3. Comparative Examples 1-3 had no significant difference in the burning property from Example 5, but Example 5 was superior in aroma, stimulation and color, and the possible reason was that the endogenous enzymes in the fresh tea leaves and the surface microorganisms could not participate in decomposition and transformation, and could not fully absorb the aroma of the tea.

[0068] Although the present application has been disclosed with reference to the preferred embodiments as above, it is not intended to limit the present application, and any person skilled in the art can make various modifications and modifications without departing from the spirit and scope of the present application, and therefore the scope of protection of the present application should be defined by the claims.

Claims

1. A method of fermenting cigar tobacco leaves with Fujian Camellia sinensis, characterized in that The method comprises the following steps: (1) heating and refluxing the finished Fujian rock tea with hot water to extract, and after cooling, filtering and concentrating to obtain a rock tea concentrate; (2) picking Fujian rock tea fresh leaves for standby; (3) spraying the concentrate obtained in step (1) on cigar leaves for moisture recovery, and then mixing the cigar leaves with the Fujian rock tea fresh leaves obtained in step (2) to obtain a mixture, spraying the concentrate obtained in step (1) on the mixture again to adjust the moisture content of the system, adding Bacillus carotica and Bacillus megaterium, and then adding a composite enzyme preparation, and then placing the mixture in a constant temperature and humidity fermentation box for fermentation, controlling the fermentation temperature at 35-55℃ and the humidity at 55%-65%, and controlling the fermentation time at 24-60 hours, after the fermentation is completed, separating the rock tea fresh leaves from the cigar leaves, and re-flue-curing the separated cigar leaves to obtain Fujian rock tea fermented cigar leaves; The composite enzyme preparation in step (3) is pectinase, glucosidase and protease.

2. The method of claim 1 for fermenting cigar wrapper tobacco using Fujian Camellia sinensis, wherein, In step (1), the hot water is used in a weight ratio of 1:(40-60) for heating and refluxing extraction.

3. The method of claim 1 for fermenting cigar wrapper tobacco using Fujian Camellia sinensis, wherein, In step (1), the concentration is to 1 / 3-1 / 2 of the original volume.

4. The method of claim 1 for fermenting cigar wrapper tobacco using Fujian Camellia sinensis, wherein, In step (3), the mass ratio of Fujian rock tea fresh leaves to cigar leaves is 1:3-3:

1.

5. The method of claim 1 for fermenting cigar wrapper tobacco using Fujian Camellia sinensis, wherein, In step (3), the moisture content of the system is adjusted to 16-20%.

6. A method of fermenting cigar wrapper tobacco with Fujian Camellia sinensis as claimed in claim 1, characterized in that, The addition amount of the Bacillus carotovenoris and Bacillus megaterium in the step (3) is 10 7 -10 8 CFU / g mixture.

7. A method of fermenting cigar tobacco leaves with Fujian Camellia sinensis as claimed in claim 6, wherein, The addition amount of the Bacillus carotovenoris and Bacillus megaterium in the step (3) is 10 8 CFU / g mixture.

8. The method of claim 1 for fermenting cigar wrapper tobacco using Fujian Camellia sinensis, wherein, In step (3), the addition amount of the composite enzyme preparation relative to the mixture is 0.5%-0.8%.

9. A method of fermenting cigar wrapper tobacco with Fujian Camellia sinensis as claimed in claim 1, characterized in that, In step (3), the mass ratio of pectinase, glucosidase and protease is 1:1:

1.

10. The method of claim 1 for fermenting cigar wrapper tobacco using Fujian Camellia sinensis, wherein, In step (3), the fermentation temperature is controlled at 45℃, the humidity is 60%, and the fermentation time is 48 hours.

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