One-leaf seven-ingredient tea making process

Abstract

The invention relates to the field of tea leaf processing, and discloses a one-leaf seven-flavor tea making technology which comprises the following steps: selecting tender leaves of one-bud two-leaf parts of an old tea tree, picking at 10 o'clock to 12 o'clock in the morning, and spreading the picked tender tea leaves in a ventilated, dry and shade place; after the pot is heated to a certain temperature, putting the fresh tea leaves into the pot for fixation; kneading the tea leaves into a long strip, putting the long strip into a pot, and performing rolling and stir-frying according to a plurality of temperature levels until the tea leaves are completely dried; stir-frying at different temperatures, spreading and cooling through a bamboo chip woven basket, and finally sealing, freezing and storing. According to the method, a method of sunning, rocking and tedding fresh leaves is adopted for the first time, so that leaf margin cell tissues are damaged, internal moisture, oxygen and membrane permeability conditions are changed, and improvement of enzymatic activity and oxidation of polyphenols are facilitated. Therefore, the color, fragrance and taste of the tea leaves are remarkably improved, the bitter taste is relieved, natural flower fragrance is formed, and the quality of the tea leaves is greatly improved.

Description

Technical Field

[0001] The invention relates to the technical field of tea processing, in particular to a one-leaf seven-flavor tea making process. Background Art

[0002] There are many problems that need to be solved in the existing tea making process. First of all, the long processing time and high labor cost are a major bottleneck of the traditional tea making process. Many production links, including high-temperature killing and repeated rolling and frying, require a lot of time and labor, which not only increases production costs, but also makes it difficult to achieve standardization in large-scale production. This method that relies on full manual production is not only inefficient, but also complicated and cumbersome to operate.

[0003] Secondly, the rolling and frying procedures are cumbersome, with many and complex processes, making it difficult to control consistent product quality. Different batches of tea may have significant differences in color, aroma, and taste due to subtle differences in the operation process, making it difficult to ensure the stability of tea quality.

[0004] In addition, although the traditional high-temperature withering process can effectively remove some of the moisture and enzyme activity in tea leaves, high-temperature treatment can easily destroy some of the beneficial ingredients in tea leaves, affecting the nutritional value and taste of tea leaves. Although the repeated rolling and frying process can form the unique shape and aroma of tea leaves, it is time-consuming and labor-intensive, and improper control of different temperatures and times can easily lead to over-frying or under-frying of tea leaves, affecting the quality of the finished tea.

[0005] The most critical thing is that traditional green tea is prone to deterioration during long-term storage, and the flavor and quality of the tea are difficult to maintain. Since green tea has high requirements for storage conditions, if you are not careful, the tea will lose its original fresh taste and become stale, which will affect its market competitiveness and consumer acceptance. The perishable nature of tea not only shortens its shelf life, but also limits the scope of its sales and circulation.

[0006] Therefore, the present invention proposes a tea-making process of one leaf seven flavors to solve the shortcomings of the prior art. Summary of the invention

[0007] In view of the deficiencies in the prior art, the present invention provides a tea-making process with seven flavors from one leaf, which optimizes the process flow, improves production efficiency, ensures the stability of tea quality, extends the shelf life of tea, and enhances its market competitiveness.

[0008] To achieve the above objectives, the present invention is implemented by the following technical scheme: A one-leaf seven-flavor tea making process comprises the following steps:

[0009] Picking: Choose the tender leaves of one bud and two leaves of old tea trees. The picking time is from 10 am to 12 pm. Spread the picked leaves in a ventilated, dry and cool place.

[0010] Killing the green tea leaves: After the pot is heated to a certain temperature, put the fresh tea leaves into the pot for killing the green tea leaves;

[0011] Rolling, twisting and stir-frying: Roll the tea leaves into a long strip and put them into the pot, then roll, twist and stir-fry at different temperatures until the tea leaves are completely dry.

[0012] Ti Xiang: Stir-fry at different temperatures, spread in bamboo baskets to cool, and finally seal and freeze for storage;

[0013] Taste adjustment: By combining the fresh leaf processing techniques of seven types of tea, different temperatures stimulate different aromas, forming flavors similar to honey orchid, Tieguanyin, Pu'er, Dianhong, Dancong, Qilan Oolong and sun-dried white tea.

[0014] Preferably, the picking is carried out on at least one sunny day and without dew on the picking day.

[0015] Preferably, the thickness of the young tea leaves spread out is 1-2 cm, and the spreading time is 2-3 hours.

[0016] Preferably, during the fixing process, the temperature of the pot is 180-190 degrees, the stir-frying time is 4-8 minutes, and 25%-30% of the moisture in the fresh tea leaves is removed.

[0017] Preferably, the kneading and stir-frying steps include stir-frying in a pan at 70-80 degrees, 60-70 degrees, 50-60 degrees, 40-50 degrees and 30-40 degrees for 4-6 minutes, 4-6 minutes, 3-5 minutes, 3-5 minutes and until the tea leaves are completely dry.

[0018] Preferably, the aroma-enhancing process includes stir-frying in a pan at 70-80 degrees, 90-100 degrees and 110-120 degrees for 4-10 minutes respectively, and cooling in a bamboo woven basket for 15-20 minutes.

[0019] Preferably, a one-leaf, seven-flavor tea-making process further includes utilizing a combination of fresh leaf processing techniques to process the fresh leaves by sun drying, shaking, and spreading the leaves.

[0020] Preferably, the sun drying time is 90-100 minutes, the shaking time is 60-70 minutes, and the spreading time is 80-90 minutes.

[0021] Preferably, a one-leaf, seven-flavor tea-making process further includes multiple fermentation treatments and stewing yellow pile technology to achieve rapid aging of the tea leaves, the initial pile fermentation time is 20-22 hours, and when the temperature reaches 45°C-50°C, ventilation and oxygenation are carried out for 12-15 minutes.

[0022] The present invention provides a tea making process of one leaf with seven flavors. It has the following beneficial effects:

[0023] 1. The present invention is the first to use the method of sun-drying, shaking and spreading fresh leaves to damage the cell tissue at the edge of the leaves, change the internal moisture, oxygen and membrane permeability conditions, and is conducive to the improvement of enzyme activity and the oxidation of polyphenols. Thus, the color, aroma and taste of the tea leaves are significantly improved, the bitter taste is reduced, a natural floral fragrance is formed, and the quality of the tea leaves is greatly improved.

[0024] 2. The present invention realizes the rapid alcoholization of tea by performing multiple fermentation treatments and stewing yellow pile technology under high temperature and high humidity conditions. In this process, the tea leaves partially reduce the bitter taste of tea polyphenols through auto-oxidation and the enzymatic action of microbial extracellular enzymes, making the tea soup more mellow. Polysaccharides are hydrolyzed into monosaccharides to make the tea soup thick, and the oxidative polymerization of flavonoids turns the soup color orange. The process effectively improves the quality of the finished tea.

[0025] 3. By precisely controlling the temperature and time during the drying process, the aroma enhancement process of the present invention can stimulate the good aroma in the tea leaves, while removing some unpleasant odors, ultimately forming a unique quality flavor, and significantly improving the aroma and taste of the finished tea.

[0026] 4. The process of the present invention ensures that the tea can be brewed repeatedly for 7 times, and each brewing can release different aromas and flavors, forming flavors similar to honey orchid, Tieguanyin, Pu'er, Dianhong, Dancong, Qilan Oolong and sun-dried white tea. Such a design meets the needs of consumers for diversified tastes, making each tea tasting full of surprises and changes.

[0027] 5. Through scientific processing technology and sealed frozen storage, the tea leaves of the present invention can be stored for 3 to 5 years without changing taste, and the quality and taste of the tea leaves will be further improved as the storage time increases. This feature solves the problem that traditional green tea is easy to deteriorate and cannot be stored for a long time, making the tea leaves have higher market value and collection value.

[0028] 6. Although the process of the present invention is complicated, the problems of long time and high labor consumption in the traditional full manual production process are greatly reduced through standardization and mechanization. The optimized process not only improves production efficiency, but also ensures the consistency of products, so that high-quality tea can be supplied to the market with higher output. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 This is the process flow chart of making tea with one leaf and seven flavors. DETAILED DESCRIPTION

[0030] The following will be combined with the drawings in the specification of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] Example:

[0032] Please see attached Figure 1 :

[0033] Example 1

[0034] Specific steps:

[0035] pick:

[0036] Choose tender pieces from the one bud and two leaves area of ​​old tea trees, and make sure it is sunny the day before and there is no dew on the day of picking.

[0037] The picking time is from 10 am to 12 pm.

[0038] Place the picked young tea leaves in a ventilated, dry and cool place, spread them out to a thickness of 1-2 cm, and leave them for 2-3 hours.

[0039] Finishing:

[0040] After the pot is heated to 180 degrees, put the fresh tea leaves into the pot to wither, stir-fry for 4-8 minutes, and remove 25%-30% of the moisture in the fresh tea leaves.

[0041] Kneading and stir-frying:

[0042] Roll the tea leaves into long strips and put them into a pot at 70-80 degrees and stir-fry for 4-6 minutes to remove 20%-25% of the moisture from the tea leaves.

[0043] Then stir-fry in a pan at 60-70 degrees, 50-60 degrees, 40-50 degrees and 30-40 degrees for 4-6 minutes, 3-5 minutes, and 3-5 minutes respectively until the tea leaves are completely dry.

[0044] Titian:

[0045] Stir-fry in a pan at 70-80 degrees for 4-10 minutes and let cool in a bamboo basket for 15-20 minutes.

[0046] Stir-fry in a pan at 90-100 degrees for 4-10 minutes and let cool in a bamboo basket for 15-20 minutes.

[0047] Finally, stir-fry in a pan at 110-120 degrees for 4-10 minutes, spread to cool in a bamboo woven basket for 15-20 minutes, and finally seal and freeze for storage.

[0048] Taste adjustment:

[0049] By combining the fresh leaf processing techniques of seven types of tea, different temperatures stimulate different aromas, forming flavors similar to honey orchid, Tieguanyin, Pu'er, Dianhong, Dancong, Qilan Oolong and sun-dried white tea.

[0050] Summary of embodiments:

[0051] This embodiment not only reduces processing time and labor costs, but also significantly improves the flavor and quality of tea leaves through systematic picking, withering, rolling, frying and aroma-enhancing processes. In particular, the use of multi-temperature-level rolling, frying and aroma-enhancing processes makes the tea leaves more fragrant and richer in taste.

[0052] Distinction analysis:

[0053] Compared with the traditional process, this embodiment reduces manual intervention by precisely controlling temperature and time, ensuring the quality consistency of each batch of tea. At the same time, the multi-level aroma enhancement process effectively removes unpleasant odors and enhances the aroma and taste of tea.

[0054] Example 2

[0055] Specific steps:

[0056] pick:

[0057] Choose tender pieces from the one bud and two leaves area of ​​old tea trees, and make sure it is sunny the day before and there is no dew on the day of picking.

[0058] The picking time is from 10 am to 12 pm.

[0059] Place the picked young tea leaves in a ventilated, dry and cool place, spread them out to a thickness of 1-2 cm, and leave them for 3 hours.

[0060] Finishing:

[0061] After the pot is heated to 185 degrees, put the fresh tea leaves into the pot to wither, stir-fry for 6 minutes, and remove 28% of the moisture in the fresh tea leaves.

[0062] Kneading and stir-frying:

[0063] Roll the tea leaves into long strips and stir-fry them in a pot at 75 degrees for 5 minutes to remove 22% of the moisture from the tea leaves.

[0064] Then stir-fry in a pan at 65 degrees, 55 degrees, 45 degrees and 35 degrees for 5 minutes, 4 minutes, 4 minutes and until the tea leaves are completely dry.

[0065] Titian:

[0066] Stir-fry in a pan at 75 degrees for 8 minutes and let cool in a bamboo basket for 20 minutes.

[0067] Stir-fry in a pan at 95 degrees for another 8 minutes and let cool in a bamboo basket for 20 minutes.

[0068] Finally, stir-fry in a pan at 115 degrees for 8 minutes, cool in a bamboo basket for 20 minutes, and finally seal and freeze for storage.

[0069] Taste adjustment:

[0070] By combining the fresh leaf processing techniques of seven types of tea, different temperatures stimulate different aromas, forming flavors similar to honey orchid, Tieguanyin, Pu'er, Dianhong, Dancong, Qilan Oolong and sun-dried white tea.

[0071] Summary of embodiments:

[0072] This embodiment focuses on optimizing the withering, rolling and stir-frying processes, and through reasonable temperature control and time allocation, the effective ingredients in the tea are retained to the maximum extent, the bitterness is reduced, and the sweetness and aroma of the tea are improved.

[0073] Distinction analysis:

[0074] Compared with the traditional process, this embodiment adopts more efficient temperature management and precise time control to make the quality of tea more stable. In particular, in the process of aroma enhancement, multiple high temperature treatments effectively stimulate the aroma of tea, making the flavor of the finished tea more complex and unique.

[0075] Embodiment 3:

[0076] Specific steps:

[0077] pick:

[0078] Choose tender pieces from the one bud and two leaves area of ​​old tea trees, and make sure it is sunny the day before and there is no dew on the day of picking.

[0079] The picking time is from 10 am to 12 pm.

[0080] Place the picked young tea leaves in a ventilated, dry and cool place, spread them out to a thickness of 1.5 cm, and leave them for 2 hours.

[0081] Finishing:

[0082] After the pot is heated to 190 degrees, put the fresh tea leaves into the pot to wither, stir-fry for 7 minutes, and remove 30% of the moisture in the fresh tea leaves.

[0083] Kneading and stir-frying:

[0084] Roll the tea leaves into long strips and stir-fry them in a pot at 80 degrees for 5 minutes to remove 25% of the moisture from the tea leaves.

[0085] Then stir-fry in a pan at 70 degrees, 60 degrees, 50 degrees and 40 degrees for 6 minutes, 5 minutes, 4 minutes and until the tea leaves are completely dry.

[0086] Titian:

[0087] Stir-fry in a pan at 80 degrees for 10 minutes and let cool in a bamboo basket for 15 minutes.

[0088] Stir-fry in a pan at 100 degrees for 10 minutes and let cool in a bamboo basket for 15 minutes.

[0089] Finally, stir-fry in a pan at 120 degrees for 10 minutes, cool in a bamboo basket for 15 minutes, and finally seal and freeze for storage.

[0090] Taste adjustment:

[0091] By combining the fresh leaf processing techniques of seven types of tea, different temperatures stimulate different aromas, forming flavors similar to honey orchid, Tieguanyin, Pu'er, Dianhong, Dancong, Qilan Oolong and sun-dried white tea.

[0092] Summary of embodiments:

[0093] This embodiment ensures that the tea leaves are thoroughly dried and release the best aroma through high temperature sterilization and multiple rolling and frying. This process ensures the stability of the aroma and taste of the tea leaves and prolongs the shelf life of the tea leaves.

[0094] Distinction analysis:

[0095] Compared with the traditional process, the multi-level temperature control and multiple aroma-enhancing processes of this embodiment make the aroma of tea more intense and the taste richer. At the same time, through the scientific preservation method, it is ensured that the quality and flavor of tea are maintained during long-term storage.

[0096] Comparative experiment:

[0097] Target:

[0098] The advantages and disadvantages of the one-leaf seven-flavor tea making process of the present invention and the traditional green tea making process in terms of tea quality and preservation are compared.

[0099] method:

[0100] The same variety and the same amount of tea leaves were processed by the traditional green tea making process and the one-leaf seven-flavor tea making process of the present invention, and then the quality and preservation effect of the tea leaves were compared.

[0101] Existing technical solution: The traditional green tea production process includes the following steps:

[0102] Picking: There are no strict regulations on picking time and conditions.

[0103] Killing: Rapid killing at high temperature in a short time, but the temperature control is not precise.

[0104] Kneading, twisting and stir-frying: Manual stir-frying, temperature and time are difficult to standardize.

[0105] Drying: High temperature drying can easily destroy the beneficial ingredients in tea.

[0106] Storage: Tea leaves will easily go bad if stored at room temperature.

[0107] The solution provided by the present invention: the one-leaf seven-flavor tea making process comprises the following steps:

[0108] Picking: Strictly control the picking time and conditions to ensure the quality of tea.

[0109] Fixing the green tea: Precisely control the temperature and time to preserve the effective ingredients in the tea leaves.

[0110] Rolling, twisting and frying: multi-level temperature control ensures consistent tea quality.

[0111] Enhance the aroma: Multiple high-temperature treatments to stimulate the aroma of tea.

[0112] Storage: Store in sealed container and freezer to extend the shelf life of tea.

[0113] Data table:

[0114] project Traditional green tea craft One Leaf Seven Flavors Craft Production time (one hour) 12 8 Labor cost (person-time) 5 3 Bitterness of finished tea high Low Tea aroma generally Natural floral scent Tea Thickness medium high Tea soup color Light yellow Orange Brewing times 3 times 7 times Shelf life (years) 1 5 Deterioration rate high Low Market acceptance medium high

[0115] in conclusion:

[0116] By comparing the experimental data, it can be seen that the one-leaf seven-flavor tea making process of the present invention is superior to the traditional green tea process in terms of production time, labor consumption, finished tea quality, brewing times and shelf life, and has significant market competitive advantages. The traditional process is not accurate enough in high-temperature treatment, which leads to the destruction of beneficial ingredients in tea leaves, while the present invention ensures the aroma and quality of tea leaves through scientific temperature control and multiple aroma enhancement processes. At the same time, by sealed and frozen storage, the shelf life of tea leaves is extended, so that tea leaves can still maintain their original flavor and quality during long-term storage, thereby improving the market value of tea leaves and consumer acceptance.

[0117] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A tea-making process for one leaf with seven flavors, characterized in that: The following steps are involved: Picking: Choose the tender leaves of one bud and two leaves of old tea trees. The picking time is from 10 am to 12 pm. Spread the picked leaves in a ventilated, dry and cool place. Killing the green tea leaves: After the pot is heated to a certain temperature, put the fresh tea leaves into the pot for killing the green tea leaves; Rolling, twisting and stir-frying: Roll the tea leaves into a long strip and put them into the pot, then roll, twist and stir-fry at different temperatures until the tea leaves are completely dry. Ti Xiang: Stir-fry at different temperatures, cool in bamboo baskets, and finally seal and freeze for storage; Taste adjustment: By combining the fresh leaf processing techniques of seven types of tea, different temperatures stimulate different aromas, forming flavors similar to honey orchid, Tieguanyin, Pu'er, Dianhong, Dancong, Qilan Oolong and sun-dried white tea.

2. The one-leaf, seven-flavor tea making process according to claim 1, characterized in that: During the picking process, at least one sunny day is ensured and there is no dew on the picking day.

3. The one-leaf, seven-flavor tea making process according to claim 1, characterized in that: The thickness of the young tea leaves spread out is 1-2 cm, and the spreading time is 2-3 hours.

4. The one-leaf, seven-flavor tea making process according to claim 1, characterized in that: During the fixing process, the temperature of the pot is 180-190 degrees, the stir-frying time is 4-8 minutes, and 25%-30% of the water in the fresh tea leaves is removed.

5. The one-leaf, seven-flavor tea making process according to claim 1, characterized in that: The kneading and stir-frying steps include stir-frying in a pot at 70-80 degrees, 60-70 degrees, 50-60 degrees, 40-50 degrees and 30-40 degrees in sequence for 4-6 minutes, 4-6 minutes, 3-5 minutes, 3-5 minutes and until the tea leaves are completely dried.

6. The one-leaf, seven-flavor tea making process according to claim 1, characterized in that: The aroma-enhancing process comprises stir-frying in a pan at 70-80 degrees, 90-100 degrees and 110-120 degrees for 4-10 minutes respectively, and cooling in a bamboo woven basket for 15-20 minutes.

7. The one-leaf, seven-flavor tea making process according to claim 1, characterized in that: It further includes utilizing a combination of fresh leaf processing technologies to process the fresh leaves by sun drying, shaking, and spreading.

8. The one-leaf, seven-flavor tea making process according to claim 6, characterized in that: The sun drying time is 90-100 minutes, the shaking time is 60-70 minutes, and the spreading time is 80-90 minutes.

9. The one-leaf, seven-flavor tea making process according to claim 1, characterized in that: The method further includes multiple fermentation treatments and stewing yellow pile technology to achieve rapid aging of tea leaves. The initial pile fermentation time is 20-22 hours. When the temperature reaches 45°C-50°C, ventilation and oxygenation are performed for 12-15 minutes.

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