Preparation method and application of honeysuckle black tea

Abstract

This invention discloses a method for preparing honeysuckle black tea and its application, belonging to the field of agricultural product tea processing technology. The preparation method consists of the following steps: withering, freezing, rolling, fermentation, and post-treatment. The freezing process involves mixing withered honeysuckle with tea polyphenols, performing a first freezing treatment, a second freezing treatment, and then allowing it to naturally return to room temperature. The fermentation process involves activating, expanding, and diluting *Lactobacillus plantarum* strains to obtain an aqueous solution of *Lactobacillus plantarum*. The *Lactobacillus plantarum* aqueous solution is then fermented with rolled honeysuckle, controlling the relative humidity during fermentation at 80-85% for a first fermentation. A fermentation promoter is added for a second fermentation. The honeysuckle black tea prepared by this invention is free of broken pieces, has a short preparation time, high content of flavonoids and free amino acids, good taste, and good anti-inflammatory, antioxidant, and antibacterial effects.

Description

Technical Field

[0001] This invention relates to the field of agricultural product tea processing technology, specifically to a method for preparing honeysuckle black tea and its application. Background Technology

[0002] Honeysuckle, also known as Lonicera japonica, is named after the plant *Lonicera japonica* (honeysuckle) from the *Compendium of Materia Medica*. It refers to the dried flower buds or unopened flowers of *Lonicera japonica* and related species within the Caprifoliaceae family. Honeysuckle blooms in March, with five petals, a slight fragrance, and a reddish stem. The flowers are initially white, turning yellow after one or two days, hence the name "honeysuckle." Because each stem bears two flowers, with two stamens protruding outwards, forming a pair that appears inseparable, resembling a male and female companion or mandarin ducks dancing, it is also called "Mandarin Duck Vine." The most distinctive feature of this species is its large, leaf-like bracts. Honeysuckle has been praised since ancient times as a good medicine for clearing heat and detoxifying. It is sweet and cold in nature, fragrant, and its sweet and cold properties clear heat without harming the stomach, while its fragrance dispels pathogens. Honeysuckle can disperse wind-heat and effectively clear blood toxins, making it effective for various febrile diseases such as fever, rashes, spots, carbuncles, and sore throat.

[0003] Honeysuckle black tea is made from fresh honeysuckle buds using traditional black tea processing techniques. Honeysuckle is considered cooling in nature, while honeysuckle black tea is sweet and warming, possessing stomach-warming properties. Therefore, honeysuckle black tea, processed using traditional black tea techniques, offers synergistic health benefits. The fermented honeysuckle black tea has a unique flavor and health benefits. In terms of aroma, the original light honeysuckle fragrance transforms into a rich tea aroma, and the taste changes from the herbal flavor of honeysuckle to a sweet, mellow, and refreshing one. This significantly improves the taste of honeysuckle while retaining its anti-inflammatory, antioxidant, and antibacterial properties.

[0004] The commonly used methods for preparing honeysuckle black tea are withering, rolling, fermentation, drying, and baking. However, due to the high moisture content of honeysuckle, it is easy for the honeysuckle to break during rolling. The drying and baking processes are also lengthy, resulting in a loose and broken appearance of the prepared honeysuckle black tea. In addition, it can lead to incomplete fermentation and a decrease in the content of flavonoids and free amino acids in the prepared honeysuckle black tea, thereby affecting the taste and anti-inflammatory, antioxidant, and antibacterial effects of the honeysuckle black tea. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides a method for preparing honeysuckle black tea and its application. The prepared honeysuckle black tea is free of broken pieces, has a short preparation time, high content of flavonoids and free amino acids, good taste, and good anti-inflammatory, antioxidant, and antibacterial effects.

[0006] To solve the above technical problems, the technical solution adopted by the present invention is as follows:

[0007] A method for preparing honeysuckle black tea comprises the following steps: withering, freezing treatment, rolling, fermentation, and post-treatment;

[0008] The withering process involves picking open honeysuckle flowers in their golden or silver flowering stage, spreading them out evenly to a thickness of 4-5 cm, and then placing them in a cool, shaded indoor environment with a temperature of 25-28℃ and a relative humidity of 55-60% for 5-6 hours to obtain withered honeysuckle flowers.

[0009] The freezing treatment involves mixing withered honeysuckle and tea polyphenols at a mass ratio of 1000:1.3-1.5, freezing the mixture at -5℃ to -2℃ for 0.5-1h, freezing it at -15℃ to -10℃ for 1.5-2h, and then allowing it to naturally return to room temperature to obtain the frozen honeysuckle.

[0010] The kneading process involves placing the frozen honeysuckle in an environment at 24-25℃ and kneading it without pressure for 25-40 minutes, then breaking it up to obtain the kneaded honeysuckle.

[0011] The fermentation process involves streaking *Lactobacillus plantarum* onto MRS solid medium and anaerobically activating it at 36-38°C for 25-30 hours. A single colony is then selected, streaked again on MRS solid medium, and anaerobically activated at 36-38°C for another 25-30 hours. Another single colony is then selected and inoculated into 80-100 mL of the medium. On MRS liquid medium, anaerobic activation culture was carried out at 36-38℃ for 25-30h. A single colony was selected and inoculated into MRS liquid medium at an inoculum rate of 2.5-3% (volume percentage). Anaerobic activation culture was carried out at 36-38℃ for 20-25h. The culture was diluted with water to an OD value of 0.1-0.12 to obtain an aqueous solution of *Lactobacillus plantarum*. The aqueous solution of *Lactobacillus plantarum* and the kneaded honeysuckle were added to the fermentation chamber at a mass ratio of 1:100-150. The relative humidity in the fermentation chamber was controlled at 80-85%, and the temperature of the fermentation chamber was controlled at 22-23℃. Fermentation was carried out for 2-2.5h. A fermentation accelerator was added, and the mass ratio of kneaded honeysuckle to fermentation accelerator was controlled at 900-1000:1-1.2. The temperature of the fermentation chamber was controlled at 26-27℃, and fermentation was carried out for 3.5-4h to obtain the fermented product.

[0012] The fermentation promoter is composed of tea polyphenols, sodium citrate, and vitamin B3, wherein the mass ratio of tea polyphenols, sodium citrate, and vitamin B3 is 9-10:2.5-3:0.3.

[0013] The post-processing involves frying the fermented material at 300-320℃ until it is 40% cooked, at 220-260℃ until it is 60% cooked, and at 170-180℃ until it is dry to obtain honeysuckle black tea.

[0014] An application of honeysuckle black tea prepared by the aforementioned method.

[0015] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0016] (1) The honeysuckle black tea preparation method of the present invention is simple to operate and suitable for agricultural production. In terms of aroma, the honeysuckle black tea changes from the light aroma of honeysuckle to the tea aroma of honeysuckle black tea. The taste also changes from the original herbal taste of honeysuckle to the sweet and refreshing taste of honeysuckle black tea, which greatly improves the taste of honeysuckle. Long-term drinking has a good effect on lowering lipids and blood sugar and delaying aging. It has good universality and meets more market demands.

[0017] (2) The honeysuckle black tea preparation method of the present invention involves freezing after withering to form small ice particles inside the honeysuckle, which destroys the fiber structure, reduces the herbal taste, and enriches the taste of the honeysuckle black tea. The fiber is destroyed in stages through two-stage freezing treatment to ensure that the fiber structure can be completely destroyed. Tea polyphenols are added as freeze-drying protectants to avoid the destruction of nutrients in the honeysuckle. A fermentation promoter is added during fermentation, and fermentation is carried out in stages with the fermentation temperature increasing from low to high. The fermentation promoter contains tea polyphenols, sodium citrate, and vitamin B3. Tea polyphenols can be converted into beneficial factors through fermentation, which can improve the anti-inflammatory, antioxidant, and antibacterial effects of honeysuckle black tea. Sodium citrate and vitamin B3 can improve the activity of Lactobacillus plantarum, thereby increasing the fermentation speed.

[0018] (3) The honeysuckle black tea preparation method of the present invention produces honeysuckle black tea without any broken pieces;

[0019] (4) The honeysuckle black tea preparation method of the present invention has a short preparation time and a total fermentation time of 5.5-6.5h;

[0020] (5) The honeysuckle black tea preparation method of the present invention has high content of flavonoids and free amino acids in the prepared honeysuckle black tea. The content of flavonoids can reach 2.76-2.92%, and the content of free amino acids can reach 780-820mg / 100g, thereby ensuring that the honeysuckle black tea has excellent anti-inflammatory and antibacterial effects.

[0021] (6) The honeysuckle black tea preparation method of the present invention produces honeysuckle black tea with a good taste, sweet and refreshing, and no herbal taste;

[0022] (7) The honeysuckle black tea preparation method of the present invention produces honeysuckle black tea with good antioxidant properties. Detailed Implementation

[0023] To provide a clearer understanding of the technical features, objectives, and effects of the present invention, specific embodiments of the present invention are now described.

[0024] Example 1

[0025] A method for preparing honeysuckle black tea, specifically as follows:

[0026] 1. Withering: Pick open honeysuckle flowers in the golden or silver flower stage, spread them out flat to a thickness of 4cm, and then place them in a cool indoor environment with a temperature of 25℃ and a relative humidity of 55% for 5 hours to wither and obtain withered honeysuckle flowers.

[0027] The withered honeysuckle had a moisture content of 60%.

[0028] 2. Freezing treatment: After the withered honeysuckle is mixed with tea polyphenols at a mass ratio of 1000:1.3, it is frozen at -5℃ for 0.5h and at -15℃ for 1.5h. Then it is allowed to return to room temperature naturally to obtain the frozen honeysuckle.

[0029] 3. Kneading: Place the frozen honeysuckle in an environment at 24℃ and knead without pressure for 25 minutes, then break up the clumps to obtain the kneaded honeysuckle;

[0030] 4. Fermentation: *Lactobacillus plantarum* strain was streaked onto MRS solid medium and anaerobically activated at 36℃ for 25 h. A single colony was selected and streaked onto MRS solid medium, and anaerobically activated at 36℃ for 25 h. Another single colony was selected and inoculated onto 80 mL of MRS liquid medium, and anaerobically activated at 36℃ for 25 h. Another single colony was selected and inoculated into MRS liquid medium at an inoculation rate of 2.5% (volume percentage), and anaerobically activated at 36℃ for 20 h. The solution was diluted with water to an OD value of 0.1 to obtain an aqueous solution of *Lactobacillus plantarum*. The aqueous solution of *Lactobacillus plantarum* and the kneaded honeysuckle were added to the fermentation chamber at a mass ratio of 1:100. The relative humidity in the fermentation chamber was controlled at 80%, and the temperature was controlled at 22℃. Fermentation was carried out for 2 h. A fermentation accelerator was added, and the mass ratio of the kneaded honeysuckle to the fermentation accelerator was controlled at 900:1. The temperature in the fermentation chamber was controlled at 26℃, and fermentation was carried out for 3.5 h to obtain the fermented product.

[0031] The fermentation promoter is composed of tea polyphenols, sodium citrate, and vitamin B3, wherein the mass ratio of tea polyphenols, sodium citrate, and vitamin B3 is 9:2.5:0.3.

[0032] 5. Post-processing: Stir-fry the fermented material at 300℃ until it is 40% cooked, stir-fry at 220℃ until it is 60% cooked, and stir-fry at 170℃ until it is dry to obtain honeysuckle black tea.

[0033] This embodiment also provides the application of honeysuckle black tea prepared by the aforementioned preparation method.

[0034] Example 2

[0035] A method for preparing honeysuckle black tea, specifically as follows:

[0036] 1. Withering: Pick open honeysuckle flowers in the golden or silver flower stage, spread them out flat to a thickness of 4cm, and then place them in a cool indoor environment with a temperature of 27℃ and a relative humidity of 60% for 5.5 hours to wither and obtain withered honeysuckle flowers.

[0037] The withered honeysuckle had a moisture content of 65%.

[0038] 2. Freezing treatment: After the withered honeysuckle and tea polyphenols are mixed evenly at a mass ratio of 1000:1.4, the mixture is frozen at -4℃ for 0.5h and at -15℃ for 2h. Then it is allowed to return to room temperature naturally to obtain the frozen honeysuckle.

[0039] 3. Kneading: Place the frozen honeysuckle in an environment at 24℃ and knead it without pressure for 35 minutes, then break it up to obtain the kneaded honeysuckle;

[0040] 4. Fermentation: *Lactobacillus plantarum* strain was streaked onto MRS solid medium and anaerobically activated at 37°C for 28 hours. A single colony was selected and streaked onto MRS solid medium, and anaerobically activated at 37°C for another 28 hours. Another single colony was selected and inoculated onto 90 mL of MRS liquid medium, and anaerobically activated at 37°C for another 28 hours. Another single colony was selected and inoculated into MRS liquid medium at an inoculation rate of 2.5% (volume percentage), and anaerobically activated at 37°C for 22 hours. The solution was diluted with water to an OD value of 0.12 to obtain an aqueous solution of *Lactobacillus plantarum*. The aqueous solution of *Lactobacillus plantarum* and the kneaded honeysuckle were added to the fermentation chamber at a mass ratio of 1:120. The relative humidity in the fermentation chamber was controlled at 85%, and the temperature was controlled at 22°C. Fermentation was carried out for 2 hours. A fermentation accelerator was added, and the mass ratio of the kneaded honeysuckle to the fermentation accelerator was controlled at 950:1.1. The temperature in the fermentation chamber was controlled at 26°C, and fermentation was carried out for 4 hours to obtain the fermented product.

[0041] The fermentation promoter is composed of tea polyphenols, sodium citrate, and vitamin B3, wherein the mass ratio of tea polyphenols, sodium citrate, and vitamin B3 is 9.5:3:0.3.

[0042] 5. Post-processing: Stir-fry the fermented material at 310℃ until it is 40% cooked, stir-fry at 250℃ until it is 60% cooked, and stir-fry at 175℃ until it is dry to obtain honeysuckle black tea.

[0043] This embodiment also provides the application of honeysuckle black tea prepared by the aforementioned preparation method.

[0044] Example 3

[0045] A method for preparing honeysuckle black tea, specifically as follows:

[0046] 1. Withering: Pick open honeysuckle flowers in the golden or silver flower stage, spread them out flat to a thickness of 5cm, and then place them in a cool indoor environment with a temperature of 28℃ and a relative humidity of 60% for 6 hours to wither and obtain withered honeysuckle flowers.

[0047] The withered honeysuckle had a moisture content of 65%.

[0048] 2. Freezing treatment: After the honeysuckle has withered, it is mixed with tea polyphenols at a mass ratio of 1000:1.5. The mixture is then frozen at -2℃ for 1 hour and at -10℃ for 2 hours. After that, it is allowed to return to room temperature naturally to obtain the frozen honeysuckle.

[0049] 3. Kneading: Place the frozen honeysuckle in an environment at 25℃ and knead without pressure for 40 minutes, then break up the clumps to obtain the kneaded honeysuckle;

[0050] 4. Fermentation: The *Lactobacillus plantarum* strain was streaked onto MRS solid medium and anaerobically activated at 38℃ for 30 h. A single colony was selected and streaked onto MRS solid medium, and anaerobically activated at 38℃ for another 30 h. Another single colony was selected and inoculated onto 100 mL of MRS liquid medium, and anaerobically activated at 38℃ for another 30 h. Another single colony was selected and inoculated into MRS liquid medium at an inoculation rate of 3% (volume percentage), and anaerobically activated at 38℃ for 25 h. The solution was diluted with water to an OD value of 0.12 to obtain an aqueous solution of *Lactobacillus plantarum*. The aqueous solution of *Lactobacillus plantarum* and the kneaded honeysuckle were added to the fermentation chamber at a mass ratio of 1:150. The relative humidity in the fermentation chamber was controlled at 85%, and the temperature was controlled at 23℃. Fermentation was carried out for 2.5 h. A fermentation accelerator was added, and the mass ratio of the kneaded honeysuckle to the fermentation accelerator was controlled at 1000:1.2. The temperature in the fermentation chamber was controlled at 27℃, and fermentation was carried out for 4 h to obtain the fermented product.

[0051] The fermentation promoter is composed of tea polyphenols, sodium citrate, and vitamin B3, wherein the mass ratio of tea polyphenols, sodium citrate, and vitamin B3 is 10:3:0.3.

[0052] 5. Post-processing: Stir-fry the fermented material at 320℃ until it is 40% cooked, stir-fry at 260℃ until it is 60% cooked, and stir-fry at 180℃ until it is dry to obtain honeysuckle black tea.

[0053] This embodiment also provides the application of honeysuckle black tea prepared by the aforementioned preparation method.

[0054] Comparative Example 1

[0055] The method for preparing honeysuckle black tea in Example 2 was modified, specifically by changing the freezing process in step 2 to:

[0056] After wilting, honeysuckle was frozen at -15℃ for 2.5 hours and then allowed to return to room temperature naturally to obtain frozen honeysuckle.

[0057] That is, the addition of tea polyphenols is omitted, and the two-stage freezing process is changed to a one-stage freezing process.

[0058] The remaining operations are the same as in Example 2.

[0059] This comparative example also provides the application of honeysuckle black tea prepared by the aforementioned method.

[0060] Comparative Example 2

[0061] The method for preparing honeysuckle black tea in Example 2 was modified, specifically by changing step 4, fermentation, to:

[0062] Lactobacillus plantarum was streaked onto MRS solid medium and anaerobically activated at 37°C for 28 h. A single colony was selected and streaked again on MRS solid medium, and anaerobically activated at 37°C for 28 h. Another single colony was selected and inoculated onto 90 mL of MRS liquid medium, and anaerobically activated at 37°C for 28 h. Another single colony was selected and inoculated into MRS liquid medium at an inoculation rate of 2.5% (volume percentage), and anaerobically activated at 37°C for 22 h. The solution was diluted with water to an OD value of 0.12 to obtain an aqueous solution of Lactobacillus plantarum. The aqueous solution of Lactobacillus plantarum and the kneaded honeysuckle were added to the fermentation chamber at a mass ratio of 1:120. The relative humidity in the fermentation chamber was controlled at 85%, and the temperature was controlled at 22°C. Fermentation was carried out for 6 h to obtain the fermented product.

[0063] This means omitting the addition of fermentation promoters and changing the two-stage fermentation to a one-stage fermentation.

[0064] The remaining operations are the same as in Example 2.

[0065] This comparative example also provides the application of honeysuckle black tea prepared by the aforementioned method.

[0066] Comparative Example 3

[0067] The preparation method of honeysuckle black tea in Comparative Example 2 was modified. Specifically, step 4, fermentation, was changed as follows:

[0068] Lactobacillus plantarum was streaked onto MRS solid medium and anaerobically activated at 37°C for 28 h. A single colony was selected, streaked again on MRS solid medium, and anaerobically activated at 37°C for 28 h. Another single colony was selected and inoculated onto 90 mL of MRS liquid medium and anaerobically activated at 37°C for 28 h. Another single colony was selected and inoculated into MRS liquid medium at an inoculation rate of 2.5% (volume percentage). Anaerobically activated at 37°C for 22 h was then performed. The solution was diluted with water to an OD value of 0.12 to obtain an aqueous solution of Lactobacillus plantarum. The aqueous solution of Lactobacillus plantarum and the kneaded honeysuckle were added to the fermentation chamber at a mass ratio of 1:120. The relative humidity in the fermentation chamber was controlled at 85%, and the temperature was controlled at 22°C. Fermentation was carried out for 9 h to obtain the fermented product.

[0069] The fermentation time will be extended from 6 hours to 9 hours.

[0070] The remaining operations are the same as those in Comparative Example 2.

[0071] This comparative example also provides the application of honeysuckle black tea prepared by the aforementioned method.

[0072] Experimental Example 1

[0073] The honeysuckle black tea prepared in Examples 1-3 and Comparative Examples 1-3 was observed for any broken pieces. The results are as follows:

[0074]

[0075] Experimental Example 2

[0076] The contents of flavonoids and free amino acids in the honeysuckle black tea prepared in Examples 1-3 and Comparative Examples 1-3 were detected, and the results are as follows:

[0077]

[0078] Experimental Example 3

[0079] The taste of the honeysuckle black tea prepared in Examples 1-3 and Comparative Examples 1-3 was evaluated, and the evaluation results are as follows:

[0080]

[0081] Test Example 4

[0082] DPPH free radical scavenging tests were conducted on the honeysuckle black teas of Examples 1-3 and Comparative Examples 1-3. The test methods and results are as follows:

[0083] The honeysuckle black tea samples from Examples 1-3 and Comparative Examples 1-3 were steeped in water at 95°C for 5 minutes, with the mass ratio of honeysuckle black tea to water controlled at 1:20. After filtration, the residue was collected to obtain the test samples. Seven 2 mL portions of 120 μmol / L DPPH free radical solvent were taken. Six portions were selected, and 20 μL of the test samples obtained from Examples 1-3 and Comparative Examples 1-3 were added to each. The last portion was treated with 20 μL of distilled water as a blank control. The zeroing was performed using 2.0 mL of 50% ethanol instead of the DPPH free radical solution. After standing at 25°C for 20 minutes, the absorbance at 520 nm was measured, and the scavenging rate was calculated. The formula for calculating the scavenging rate is as follows:

[0084] Sweep rate = (Absorbance of blank control - Absorbance of test sample) / Absorbance of blank control × 100%;

[0085] The process was repeated three times, and the average value was taken. The average clearance rate results are as follows:

[0086]

[0087] The results of Experiments 1-4 show that adding tea polyphenols during freezing and using two-stage freezing can prevent breakage in the prepared honeysuckle black tea and improve its antioxidant properties. Adding fermentation promoters during fermentation and using two-stage fermentation can shorten the preparation time of honeysuckle black tea, increase the content of flavonoids and free amino acids, improve the taste of honeysuckle black tea, and enhance its antioxidant properties.

[0088] Unless otherwise stated, all percentages used in this invention are mass percentages.

[0089] Finally, it should be noted that the above descriptions are merely preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for preparing honeysuckle black tea, characterized in that, It consists of the following steps: withering, freezing, rolling, fermentation, and post-treatment; The freezing process involves mixing withered honeysuckle with tea polyphenols, performing a first freezing treatment, a second freezing treatment, and then allowing it to naturally return to room temperature to obtain frozen honeysuckle. In the freezing process, the mass ratio of withered honeysuckle to tea polyphenols is 1000:1.3-1.5; The temperature of the first freezing treatment is -5℃ to -2℃, and the time is 0.5-1h; The secondary freezing treatment is performed at a temperature of -15°C to -10°C for 1.5-2 hours. The fermentation process involves activating, expanding, and diluting the *Lactobacillus plantarum* strain to obtain an aqueous solution of *Lactobacillus plantarum*. The aqueous solution of *Lactobacillus plantarum* is then fermented with kneaded honeysuckle, with the relative humidity controlled at 80-85% for a first fermentation. A fermentation promoter is then added for a second fermentation to obtain the fermented product. In the fermentation process, the temperature of the primary fermentation is 22-23℃, and the time is 2-2.5 hours. The fermentation promoter is composed of tea polyphenols, sodium citrate, and vitamin B3, wherein the mass ratio of tea polyphenols, sodium citrate, and vitamin B3 is 9-10:2.5-3:0.

3. The mass ratio of kneaded honeysuckle to fermentation accelerator is 900-1000:1-1.2; The secondary fermentation is carried out at a temperature of 26-27℃ for 3.5-4 hours. The mass ratio of the Lactobacillus plantarum aqueous solution to the kneaded honeysuckle is 1:100-150.

2. The method for preparing honeysuckle black tea according to claim 1, characterized in that, The withering process involves picking open honeysuckle flowers that are in their golden or silver flowering stage, spreading them out flat, and then placing them in a cool, shaded indoor environment with a temperature of 25-28℃ and a relative humidity of 55-60% to wither them, thus obtaining withered honeysuckle flowers. During the withering process, the thickness of the spread material is 4-5 cm, and the withering time is 5-6 hours.

3. The method for preparing honeysuckle black tea according to claim 1, characterized in that, The kneading process involves placing the frozen honeysuckle in an environment with a temperature of 24-25℃ and kneading it without pressure, then breaking it up to obtain the kneaded honeysuckle. During the kneading process, the kneading time is 25-40 minutes.

4. The method for preparing honeysuckle black tea according to claim 1, characterized in that, In the fermentation process, the activation, expansion culture, and dilution methods are as follows: *Lactobacillus plantarum* strain is streaked on MRS solid medium and anaerobically activated at 36-38℃ for 25-30 hours. A single colony is selected, streaked on MRS solid medium, and anaerobically activated at 36-38℃ for 25-30 hours. Another single colony is selected and inoculated onto 80-100 mL of MRS liquid medium, and anaerobically activated at 36-38℃ for 25-30 hours. A third single colony is selected and inoculated into MRS liquid medium at a volume fraction of 2.5-3%, and anaerobically activated at 36-38℃ for 20-25 hours. The culture is then diluted with water to an OD value of 0.1-0.

12.

5. The method for preparing honeysuckle black tea according to claim 1, characterized in that, The post-processing involves frying the fermented material at 300-320℃ until it is 40% cooked, at 220-260℃ until it is 60% cooked, and at 170-180℃ until it is dry to obtain honeysuckle black tea.

6. A honeysuckle black tea prepared by any one of claims 1-5.