Processing technology of flower and fruit fragrance type Sichuan red congou black tea

Abstract

The invention discloses a processing technology of flower and fruit fragrance type Sichuan red congou black tea. The processing technology comprises the steps of fresh leaf picking, natural withering, green shaking, sunshine withering, rolling, fermentation and drying. According to the method, Sichuan middle and small leaf group species which are pierced and absorbed by tea lesser leafhoppers in summer and autumn are used as raw materials, on the basis of a traditional processing technology of the Sichuan red congou, the processes of shaking green leaves and withering in sunlight are added in the middle and later periods of withering, light fermentation is combined, and the developed Sichuan red congou is better in soup color brightness and taste richness and has sweet fragrance and flower and fruit fragrance. The invention aims to solve the problem of single aroma of the existing Sichuan red congou black tea, and provides the processing technology of the flower and fruit aroma type Sichuan red congou black tea, so that the types of Sichuan red congou products can be enriched, and the utilization rate of summer and autumn tea resources of middle and small leaf groups in Sichuan can be increased.

Description

Technical Field

[0001] The invention relates to the technical field of tea making, in particular to a processing technology of Sichuan red Gongfu black tea with floral and fruity aroma. Background Art

[0002] Sichuan Hong Gongfu black tea has the excellent quality of dark and moist color, golden hair, bright red soup color, rich aroma, mellow and fresh taste, soft and red leaves. It was once called "China's three major Gongfu black teas" together with "Qihong" and "Dianhong". The "Sichuan Hong Gongfu" group standard stipulates the raw materials and product classification of Sichuan Hong Gongfu, that is, the young buds and leaves of Sichuan small and medium-leaf group species and other small and medium-leaf asexual improved tea trees are used as raw materials, and are withered, rolled, fermented, dried and refined. It is divided into single bud type Sichuan Hong Gongfu, bud and leaf type Sichuan Hong Gongfu, and multi-leaf type Sichuan Hong Gongfu. At present, multi-leaf type Sichuan Hong Gongfu is mainly sweet and fragrant. Sichuan small and medium-leaf group species are excellent raw materials for making Sichuan Hong Gongfu, but because of the late germination time, low economic value, low utilization rate of summer and autumn tea, and the quality of Sichuan Hong Gongfu in taste and aroma needs to be further improved. There is also a fruity black tea made from oolong varieties. Since oolong varieties are naturally capable of producing fruity and floral aromas, and their leaves are rich in aromatic precursors, the black tea produced has a distinct fruity and floral aroma, which mostly reflects the characteristics of the variety. However, using oolong varieties directly to make Sichuan red tea cannot represent the local characteristics. It is of great significance to make full use of Sichuan small and medium-leaf group varieties to make fruity black tea, improve the recognition of Sichuan red tea, and enrich the types of Sichuan red tea products. Summary of the invention

[0003] The invention aims to solve the problems of single flavor, few product types and low resource utilization rate of existing Sichuan small and medium-leaf group black tea, and provides a processing technology of Sichuan Gongfu black tea with floral and fruity flavor.

[0004] In order to achieve the above technical objectives, the technical solution provided by the present invention is:

[0005] A processing technology for Sichuan red tea with floral and fruity aroma, characterized by comprising the following steps:

[0006] Step 1: picking fresh leaves to obtain picked fresh leaves;

[0007] Step 2: natural withering to obtain naturally withered leaves;

[0008] Step 3: Shake green: shake once every 1-3 hours in the middle and late stages of natural withering to obtain shake green leaves;

[0009] Step 4: Sunlight withering: Move the Douqing leaves outdoors for sunlight withering, and then move them indoors to obtain sunlight withered leaves;

[0010] Step 5: rolling: rolling the sun-withered leaves to obtain rolled leaves;

[0011] Step 6: Fermentation: subjecting the rolled leaves to natural fermentation to obtain fermented leaves;

[0012] Step 7: Dry.

[0013] Furthermore, in step 1, the specific conditions for picking are: in summer and autumn from August to September, picking fresh leaves of Sichuan small-leaf group with one bud, two or three leaves and pairs of leaves of equal tenderness that have been sucked by tea green leafhoppers as raw materials.

[0014] Furthermore, in step 2, the natural withering conditions include: placing the fresh leaves on a withering screen, with a spreading thickness of 3-4 cm; a natural withering temperature of 22-24° C., withering for 6-8 hours, gently turning the leaves every 2 hours, and a spreading moisture content of 70-72%.

[0015] Furthermore, in step 3, the shaking conditions include: a total shaking time of 8-10 hours, shaking the naturally withered leaves once every 1-3 hours, shaking method: shaking 3 pounds each time, shaking for 6 seconds, the shaking degree is severe, and the moisture content of the shaken leaves is 58-61%.

[0016] Furthermore, in step 4, the sunlight withering conditions include: sunlight withering temperature: 24-26° C., sunlight withering time: 30-45 min; and sunlight withering leaf moisture content of 57-59%.

[0017] Furthermore, in step 5, the kneading conditions include: kneading method: the kneading speed is set to 35r / s, first kneading for 15 minutes, then kneading lightly for 15 minutes, and then the kneading speed is adjusted to 43r / s, kneading in medium for 40 minutes, kneading heavily for 5 minutes, and then kneading lightly for 15 minutes; kneading time: 1h30min.

[0018] Furthermore, in step 6, the fermentation conditions include: fermentation time: 2.5 hours; fermentation method: natural fermentation, the fermented leaves are stacked at a thickness of 20-30 cm; fermentation conditions: the temperature during the fermentation process is maintained at 25-27° C., the humidity is maintained at 90%-95%, and the leaves are turned over once every hour during the fermentation process.

[0019] Furthermore, the step 7 specifically includes the following steps:

[0020] Step 7.1: Initial drying: Place the fermented leaves in a five-bucket dryer for initial drying to obtain initially dried leaves;

[0021] Step 7.2: Spread out to cool: Spread out the initially dried leaves to cool and regain moisture;

[0022] Step 7.3: Re-drying: Place the cooled leaves in a roasting and aromatizing machine to dry again, and finally put them in a dryer to cool.

[0023] Furthermore, in step 7.1, the initial baking conditions include: initial baking temperature: setting the temperature of the five-bucket drying machine to 115° C.; initial baking time: 15 minutes; spreading thickness: 2-3 cm, and stopping baking when the moisture content is 28-30% and the tea leaves are slightly prickly.

[0024] Furthermore, in step 7.2, the cooling conditions include: cooling leaf thickness: 3-5 cm, and cooling time: 30 min.

[0025] Furthermore, in step 7.3, the re-baking conditions include: re-baking temperature: set the temperature to 80° C.; re-baking time: 90 min; spreading thickness: 2-3 cm, drying until the moisture content is below 7%, and stopping baking.

[0026] The present invention has the following beneficial effects:

[0027] 1. The present invention adds "shaking green" and "sunlight withering" processes in the middle and late stages of natural withering. After 6-8 hours of natural withering, the color of the withered leaves darkens, the leaves become soft, and when the moisture content is 70-72%, shaking green begins. Each heavy shaking lasts for 6 seconds, so that the edge of the withered leaves and the leaf surface can be fully rubbed, the leaf cells are damaged, and the leaf surface changes from green to yellow-green; shaking green once every 1-3 hours can give the damaged leaf cells sufficient time to start enzymatic oxidation, which is beneficial to the conversion of tea polyphenols, and catechins are further oxidized into theaflavins and thearubigins, making the taste sweeter and mellower, and improving the brightness of the tea soup; at a temperature of 24-26°C, after 30-45 minutes of sun withering, the enzyme activity is improved, some macromolecular compounds in the tea leaves are fully decomposed, the disappearance of green grass smell is accelerated, the formation of aromatic substances is promoted, the mature tea has a distinct floral and fruity aroma, and the freshness of the taste is enhanced.

[0028] Second, the present invention combines the improvement and application of optimal parameters such as fermentation time and drying. After 2.5 hours of natural light fermentation, the polyphenols in the tea are converted into complex organic substances, which promotes the transformation of flavor and the formation of soup color. The green smell of the fermented leaves disappears, and a pleasant floral and fruity aroma appears; after drying, the moisture content of the tea is reduced to below 7%, highlighting the aroma and flavor of the tea, which is conducive to the storage and maintenance of the quality of the tea. After a series of production processes, the soup color brightness and flavor richness of the Sichuan Hong Gongfu black tea produced are better, and the sweet fragrance and floral and fruity fragrance are obvious, which solves the problem of the single aroma of the existing Sichuan Hong Gongfu black tea, enriches the types of Sichuan Hong Gongfu products, and improves the utilization rate of Sichuan small and medium-leaf group summer and autumn tea resources. DETAILED DESCRIPTION

[0029] The technical solution of the present invention is described clearly and completely. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. 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.

[0030] In addition, the technical features involved in the different embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0031] Example 1

[0032] Step 1: harvesting fresh leaves: in summer and autumn from August to September, picking fresh leaves of Sichuan medium and small leaf populations with one bud, two leaves, three leaves and the same tenderness of the interleaf leaves that have been sucked by tea green leafhoppers as raw materials to obtain fresh leaves;

[0033] Step 2: Natural withering: Spread the fresh leaves on the withering screen at a temperature of 22-24°C, withering time of 7.5 hours, with a thickness of 3-4 cm, and gently turn the leaves over every 2 hours. The leaves are withered until they are slightly soft, the grass smell is weakened, the flower fragrance gradually emerges, and the moisture content is 70%. The naturally withered leaves are then entered into the next step.

[0034] Step 3: Shaking: The total shaking time is 8 hours. Shake the naturally withered leaves once every 1 hour (8 times in total, lasting 8 hours). Shaking method: shake 3 pounds each time, shake for 6 seconds, the shaking degree is severe, and the moisture content of the shaken green leaves is 58.8%.

[0035] Step 4: Sunlight withering: Move the Douqing leaves outdoors to a place with weak sunlight for sunlight withering, with a withering temperature of 24-26°C, a withering time of 30 minutes, and move the withered leaves indoors, with a moisture content of 57.9%, to obtain sunlight withered leaves;

[0036] Step 5: rolling: placing the sun-withered leaves on a rolling machine for rolling, setting the rolling speed to 35r / s, first rolling for 15min, then rolling for 15min, then adjusting the rolling speed to 43r / s, rolling for 40min, then rolling for 5min, then rolling for 15min, and finally rolling for 1h30min to obtain rolled leaves;

[0037] Step 6: Fermentation: stack the rolled leaves in a fermentation basket with a thickness of 20-30 cm, and ferment them naturally for 2.5 hours. During the fermentation process, turn them over once every hour. During the fermentation process, the temperature is maintained at 25-27° C. and the humidity is maintained at 90-95%. The leaves turn red to obtain fermented leaves.

[0038] Step 7: Initial baking: Place the fermented leaves on a five-bucket drying machine at a temperature of 115°C and bake for 15 minutes, with a thickness of 2-3 cm. When the tea leaves are slightly prickly and the moisture content is 28%, baking is stopped to obtain the initially baked leaves;

[0039] Step 8: Cooling: initially spread the leaves to a thickness of 3-5 cm, and allow them to cool and regain moisture for 30 minutes;

[0040] Step 9: Re-drying: Place the cooled initially dried leaves in a roasting and aromatizing machine for re-drying. The temperature is set to 80°C, the drying time is 90 minutes, the thickness is 2-3 cm, and the moisture content is 5.74%.

[0041] Example 2

[0042] Step 1: harvesting fresh leaves: in summer and autumn from August to September, picking fresh leaves of Sichuan medium and small leaf populations with one bud, two leaves, three leaves and the same tenderness of the interleaf leaves that have been sucked by tea green leafhoppers as raw materials to obtain fresh leaves;

[0043] Step 2: Natural withering: Spread the fresh leaves on the withering screen at a temperature of 22-24°C, withering time of 7 hours, with a thickness of 3-4 cm, and gently turn the leaves over every 2 hours. The leaves are withered until they are slightly soft, the grass smell is weakened, the flower fragrance gradually emerges, and the moisture content is 71%. The naturally withered leaves can enter the next process;

[0044] Step 3: Shaking: The total shaking time is 10 hours. Shake the naturally withered leaves manually once every 2 hours (a total of 5 times, lasting 10 hours). Each time, shake 3 jin manually for 6 seconds. The shaking degree is severe, and the moisture content reaches 59.9%;

[0045] Step 4: Sunlight withering: Move the Douqing leaves outdoors to a place with weak sunlight for sunlight withering, with a withering temperature of 24-26°C, a withering time of 35 minutes, and move the withered leaves indoors, with a moisture content of 58.5%, to obtain sunlight withered leaves;

[0046] Step 5: rolling: placing the sun-withered leaves on a rolling machine for rolling, setting the rolling speed to 35r / s, first rolling for 15min, then rolling for 15min, then adjusting the rolling speed to 43r / s, rolling for 40min, then rolling for 5min, then rolling for 15min, and finally rolling for 1h30min to obtain rolled leaves;

[0047] Step 6: Fermentation: stack the rolled leaves in a fermentation basket with a thickness of 20-30 cm, and ferment them naturally for 2.5 hours. During the fermentation process, turn them over once every hour. During the fermentation process, the temperature is maintained at 25-27° C. and the humidity is maintained at 90-95%. The leaves turn red to obtain fermented leaves.

[0048] Step 7: Initial baking: Place the fermented leaves on a five-bucket drying machine at a temperature of 115°C and bake for 15 minutes, with a thickness of 2-3 cm. When the tea leaves are slightly prickly and the moisture content is 29%, baking is stopped to obtain the initially baked leaves;

[0049] Step 8: Cooling: initially spread the leaves to a thickness of 3-5 cm, and allow them to cool and regain moisture for 30 minutes;

[0050] Step 9: Re-drying: Place the cooled initially dried leaves in a roasting and aromatizing machine for re-drying. The temperature is set to 80°C, the drying time is 90 minutes, the thickness is 2-3 cm, and the moisture content is 5.81%.

[0051] Example 3

[0052] Step 1: harvesting fresh leaves: in summer and autumn from August to September, picking fresh leaves of Sichuan medium and small leaf populations with one bud, two leaves, three leaves and the same tenderness of the interleaf leaves that have been sucked by tea green leafhoppers as raw materials to obtain fresh leaves;

[0053] Step 2: Natural withering: Spread the fresh leaves on the withering screen at a temperature of 22-24°C, withering time of 6.5 hours, with a thickness of 3-4 cm, and gently turn the leaves over every 2 hours. The leaves are withered until they are slightly soft, the grass smell is weakened, the flower fragrance gradually emerges, and the moisture content is 72%. Natural withering is achieved and the next step can be entered;

[0054] Step 3: Shaking: Shake the naturally withered leaves manually once every 3 hours (3 times in total, lasting 9 hours), shaking 3 jin each time, shaking for 6 seconds, the shaking degree is severe, and the moisture content reaches 61.3%, to obtain shaken green leaves;

[0055] Step 4: Sunlight withering: Move the Douqing leaves outdoors to a place with weak sunlight for sunlight withering, with a withering temperature of 24-26°C, a withering time of 45 minutes, and move the withered leaves indoors, with a moisture content of 59.8%, to obtain sunlight withered leaves;

[0056] Step 5: rolling: placing the sun-withered leaves on a rolling machine for rolling, setting the rolling speed to 35r / s, first rolling for 15min, then rolling for 15min, then adjusting the rolling speed to 43r / s, rolling for 40min, then rolling for 5min, then rolling for 15min, and finally rolling for 1h30min to obtain rolled leaves;

[0057] Step 6: Fermentation: stack the rolled leaves in a fermentation basket with a thickness of 20-30 cm, and ferment them naturally for 2.5 hours. During the fermentation process, turn them over once every hour. During the fermentation process, the temperature is maintained at 25-27° C. and the humidity is maintained at 90-95%. The leaves turn red to obtain fermented leaves.

[0058] Step 7: Initial baking: Place the fermented leaves on a five-bucket drying machine at a temperature of 115°C and bake for 15 minutes, with a thickness of 2-3 cm. When the tea leaves are slightly prickly and the moisture content is 30%, baking is stopped to obtain the initially baked leaves;

[0059] Step 8: Cooling: initially spread the leaves to a thickness of 3-5 cm, and allow them to cool and regain moisture for 30 minutes;

[0060] Step 9: Re-drying: Place the cooled initially dried leaves in a roasting and aromatizing machine for re-drying. The temperature is set to 80°C, the drying time is 90 minutes, the thickness is 2-3 cm, and the moisture content is 5.23%.

[0061] Comparative Example

[0062] Step 1: harvesting fresh leaves: in summer and autumn from August to September, picking fresh leaves of Sichuan medium and small leaf populations with one bud, two leaves, three leaves and the same tenderness of the interleaf leaves as raw materials, to obtain fresh leaves;

[0063] Step 2: Natural withering: Spread the fresh leaves on the withering screen at a temperature of 22-24°C for 16 hours, with a thickness of 3-4 cm, and gently turn them over every 2 hours. The fresh leaves are withered until the leaves are slightly soft, the grass smell gradually weakens, the flower fragrance gradually emerges, and the moisture content is 61.8%, then they can enter the next process;

[0064] Step 3: rolling: placing the naturally withered leaves on a rolling machine for rolling, setting the rolling speed to 35r / s, first rolling for 15min, then rolling for 15min, then adjusting the rolling speed to 43r / s, rolling for 40min, then rolling for 5min, then rolling for 15min, and finally rolling for 1h30min, to obtain rolled leaves;

[0065] Step 4: Fermentation: stack the rolled leaves in a fermentation basket with a thickness of 20-30 cm and ferment them naturally for 3 hours. Turn them over once every hour during the fermentation process. The temperature during the fermentation process is maintained at 25-27°C and the humidity is maintained at 90%-95%. The leaves turn red to obtain fermented leaves.

[0066] Step 5: Initial baking: Place the fermented leaves on a five-bucket drying machine at a temperature of 115°C and bake for 10-15 minutes, with a thickness of 2-3 cm. When the tea leaves are slightly prickly and the water content is 29.7%, baking is stopped to obtain the initially baked leaves;

[0067] Step 6: Cooling: initially spread the leaves to a thickness of 3-5 cm, and allow them to cool and regain moisture for 30 minutes;

[0068] Step 7: Re-drying: Place the cooled initially dried leaves in a roasting and aromatizing machine for re-drying. The temperature is set to 80°C, the time is 90 minutes, the thickness is 2-3 cm, and the moisture content is 5.98%.

[0069] The comparative example and the example both use the same tea tree variety with the same tenderness. The comparative example is the traditional Sichuan red tea processing, including fresh leaf picking → natural withering → rolling → fermentation → initial baking → cooling → re-baking. Example 1 is fresh leaf harvesting → natural withering → shaking (shaking once every 1 hour) → sunlight withering → rolling → fermentation (2.5 hours) → initial baking → cooling → re-baking; Example 2 is fresh leaf harvesting → natural withering → shaking (shaking once every 2 hours) → sunlight withering → rolling → fermentation (2.5 hours) → initial baking → cooling → re-baking; Example 3 is fresh leaf harvesting → natural withering → shaking (shaking once every 3 hours) → sunlight withering → rolling → fermentation (2.5 hours) → initial baking → cooling → re-baking;

[0070] Through the sensory evaluation comparison of the comparative example and examples 1, 2 and 3, it can be seen that the total sensory evaluation scores of the Sichuan red tea of ​​examples 1, 2 and 3 with the addition of the "sunlight withering" and "shaking green" processes are higher than those of the control. In examples 2 and 3, the brightness of the soup color is increased, the taste is improved, and the aroma has sweet and floral and fruity aromas. The results are shown in Table 1.

[0071] Table 1 Comparison of sensory evaluation of different Sichuan red teas

[0072]

[0073]

[0074] 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.

[0075] The above specific implementation methods are detailed descriptions of the present invention. It cannot be determined that the specific implementation methods of the present invention are limited to these descriptions. For ordinary technicians in the technical field to which the present invention belongs, several simple deductions and substitutions can be made without departing from the concept of the present invention, which should be regarded as belonging to the protection scope of the present invention.

Claims

1. A processing technology for Sichuan red Gongfu black tea with floral and fruity aroma, characterized in that: The steps include: Step 1: picking fresh leaves to obtain picked fresh leaves; Step 2: natural withering to obtain naturally withered leaves; Step 3: Shake green: shake once every 1-3 hours in the middle and late stages of natural withering to obtain shake green leaves; Step 4: Sunlight withering: Move the Douqing leaves outdoors for sunlight withering, and then move them indoors to obtain sunlight withered leaves; Step 5: rolling: rolling the sun-withered leaves to obtain rolled leaves; Step 6: Fermentation: subjecting the rolled leaves to natural fermentation to obtain fermented leaves; Step 7: Dry.

2. The processing technology of the floral and fruity Sichuan red Gongfu black tea according to claim 1, characterized in that: The specific conditions for picking in step 1 are: in summer and autumn from August to September, picking fresh leaves of Sichuan small-leaf group with one bud, two or three leaves and pairs of leaves of equal tenderness that have been sucked by tea green leafhoppers as raw materials.

3. The processing technology of the floral and fruity Sichuan red Gongfu black tea according to claim 1, characterized in that: The natural withering conditions of step 2 include: placing the fresh leaves on a withering screen, with a spreading thickness of 3-4 cm; natural withering temperature of 22-24° C., withering for 6-8 hours, gently turning the leaves every 2 hours, and a spreading moisture content of 70-72%.

4. The processing technology of the floral and fruity Sichuan red Gongfu black tea according to claim 1, characterized in that: In the step 3, the shaking conditions include: the total shaking time is 8-10 hours, the naturally withered leaves are shaken once every 1-3 hours, the shaking method is: shaking 3 pounds each time, shaking for 6 seconds, the shaking degree is severe, and the moisture content of the shaken leaves is 58-61%.

5. The processing technology of the floral and fruity Sichuan red Gongfu black tea according to claim 1, characterized in that: In the step 4, the sunlight withering conditions include: sunlight withering temperature: 24-26° C., sunlight withering time: 30-45 min, and sunlight withering leaf moisture content of 57-59%.

6. The processing technology of the floral and fruity Sichuan red Gongfu black tea according to claim 1, characterized in that: In step 5, the kneading conditions include: kneading method: the kneading speed is set to 35r / s, first kneading for 15 minutes, then kneading for 15 minutes, and then the kneading speed is adjusted to 43r / s, kneading for 40 minutes, kneading for 5 minutes, and then kneading for 15 minutes; the kneading time is 1h30min.

7. The processing technology of the floral and fruity Sichuan red Gongfu black tea according to claim 1, characterized in that: In step 6, the fermentation conditions include: fermentation time: 2.5 hours; fermentation method: natural fermentation, the fermented leaves are stacked at a thickness of 20-30 cm; fermentation conditions: the temperature during the fermentation process is maintained at 25-27° C., the humidity is maintained at 90%-95%, and the leaves are turned over once every hour during the fermentation process.

8. The processing technology of the floral and fruity Sichuan red Gongfu black tea according to claim 1, characterized in that: The step 7 specifically comprises the following steps: Step 7.1: Initial baking: Place the fermented leaves in a five-bucket dryer for baking to obtain initially baked leaves; Step 7.2: Spread out to cool: Spread out the initially dried leaves to cool and regain moisture; Step 7.3: Re-baking: Place the cooled leaves in the baking and aromatizing machine and bake them again, and finally bake and cool them down. The re-drying conditions include: re-drying temperature: set the temperature to 80°C; re-drying time: 90 minutes; spreading thickness: 2-3 cm, and drying to a moisture content of less than 7%.

9. The processing technology of the floral and fruity Sichuan red Gongfu black tea according to claim 8, characterized in that: In step 7.1, the initial baking conditions include: initial baking temperature: setting the temperature of the five-bucket drying machine to 115° C.; initial baking time: 15 minutes; spreading thickness: 2-3 cm, and stopping baking when the moisture content is 28-30% and the tea leaves are slightly prickly.

10. The processing technology of the floral and fruity Sichuan red Gongfu black tea according to claim 8, characterized in that: In the step 7.2, the cooling conditions include: cooling leaf thickness: 3-5 cm, and cooling time: 30 min.

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