Processing method of northern tea and northern tea

Abstract

The invention relates to the technical field of processing of tea leaves, in particular to a processing method of northern tea and the northern tea. The processing method of the northern tea comprises the following steps: S1, harvesting tea leaves; s2, tedding and withering; s3, rocking green leaves; s4, performing primary rolling: performing interval rolling treatment on the rocked green leaves twice, performing deblocking, spreading and airing on tea balls in an interval period, and performing shaking in time to obtain primarily-twisted leaves; s5, re-rolling: performing re-rolling treatment on the primarily-twisted leaves, stopping rolling when the strip forming rate reaches 95% or above, and spreading and airing in time to obtain rolled leaves; s6, performing pile fermentation: performing pile fermentation on the rolled leaves, and performing natural slow-oxidation micro-fermentation until tea fragrance overflows; and S7, carrying out fragrance fixation and drying: spreading and airing the fermented tea leaves in a sunlight room at normal temperature until the water content of the tea leaves is lower than 5%, so as to obtain the north tea. According to the processing method, the integrity of effective components of the tea can be kept to the maximum extent, meanwhile, the fragrance of the tea can be excited to the maximum extent, and the quality and taste of the tea are further improved.

Description

Technical Field

[0001] The invention relates to the technical field of tea processing, and in particular to a processing method of northern tea and the northern tea. Background Art

[0002] China North Tea is also known as Wufushan Rock Tea, Chengde Rock Tea, Yanshan Rock Tea, and Liusu Tea. It is a tea native to northern China that has been systematically developed using the buds and buds of the new varieties of Liusu Tree, a local aromatic tree species in northern China, such as "North Tea No. 1", "North Tea No. 2", "North Tea No. 3", and "Huaming No. 2". Its production process has been developed for more than 30 years, and the technical process has matured.

[0003] However, the existing technical processes have the following problems: 1. Although the original ingredients of the tea leaves are intact in the sun-dried tea, they have not undergone the aroma-enhancing processes such as rolling, oxidation, and fermentation, and the taste is not good. 2. Most tea leaves undergo high-temperature killing during the processing process. The purpose of killing is to destroy and reduce the activity of enzymes, thereby controlling the chemical changes of the contents in the tea leaves, and then forming the quality and flavor of the tea leaves. However, high-temperature killing will also destroy the effective ingredients of the tea leaves such as tea polyphenols, vitamins, catechins, and flavonoids under high temperature conditions, thereby reducing the drinking value of the tea leaves. 3. In the existing processing of some teas, moderate or deep fermentation is required to improve the taste and characteristics of the tea leaves. However, excessive fermentation will destroy the original contents of tea polyphenols, vitamins, catechins, flavonoids, etc. in the tea leaves, reduce or change their ingredients and content, and thus reduce the health value. 4. Some teas have a long fermentation time, which is easy to cause the growth of microorganisms or harmful bacteria.

[0004] In view of this, the present invention is proposed. Summary of the invention

[0005] The purpose of the present invention is to provide a processing method for northern tea and northern tea; the processing method can not only preserve the original effective ingredients of the tea to the maximum extent, but also stimulate the aroma of the tea to the maximum extent, further improving the quality and taste of the tea.

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

[0007] A method for processing northern tea comprises the following steps:

[0008] S1. Picking tea leaves: Pick tea leaves with two leaves and one tip, four leaves and one tip, or four leaves and one bud, and ensure that the tea leaves are free of pests, damage, and contamination;

[0009] S2, spreading and withering: Spreading the picked tea leaves to dry until the water of the tea leaves is 10-15%, the leaf stems wilt and become soft, and the leaves are soft and the stems cannot be broken;

[0010] S3, shaking green tea leaves: shaking the withered tea leaves to obtain shaking green leaves;

[0011] S4, initial rolling: the shaking green leaves are subjected to two interval rolling and twisting treatments, during which the tea balls are disassembled and spread out to dry, and the green leaves are shaken in time to obtain the initial twisting leaves;

[0012] S5, re-kneading: re-kneading the initially twisted leaves, and after the strip forming rate reaches more than 95%, stop kneading, and spread out in time to obtain twisted leaves;

[0013] S6, Wuqing: The rolled leaves are piled up for natural slow oxidation and micro-fermentation until the tea fragrance overflows;

[0014] S7, aroma fixing and drying: the fermented tea leaves are spread out in a sun room at room temperature to dry until the moisture content of the tea leaves is less than 5%, thereby obtaining the northern tea.

[0015] Furthermore, in step S2, the picked green tea leaves are spread out in a bamboo sieve to dry, the thickness of which is 3 to 5 cm, and the drying time is 8 to 10 hours; during the drying period, the green tea leaves are turned over and shaken 8 to 15 times.

[0016] Further, in step S3, during the shaking process, a shaking machine is used to shake the tea leaves three times at intervals; in the first shaking, the speed of the shaking machine is 8 to 16 r / min, and the shaking time is 5 min; after an interval of 0.5 h, the second shaking is carried out, the speed of the shaking machine is 13 to 18 r / min, and the shaking time is 5 to 10 min; after an interval of 0.5 to 1 h, the third shaking is carried out, the speed of the shaking machine is 8 to 16 r / min, and the shaking time is 5 min.

[0017] Furthermore, in step S4, the tea is kneaded in the same direction by alternating light and heavy kneading, and the single kneading time is 10 to 15 minutes; during the interval, the tea ball is disassembled and spread out for 3 to 5 cm for airing, the airing time is 0.5 to 1 hour, and the shaking time is 5 to 10 minutes.

[0018] Furthermore, in step S5, after stopping kneading, the dough is promptly spread out for airing for 3 to 5 hours.

[0019] Furthermore, in step S6, the conditions of the natural slow oxidation micro-fermentation are: the fermentation temperature is 25-30° C., and the fermentation time is 5-10 hours:

[0020] And / or, the natural slow oxidation micro-fermentation of Wuqing tea includes shaking the rolled leaves into a bamboo sieve, piling them into a thickness of 10 to 20 cm, covering them with cotton gauze, and then slowly oxidizing and micro-fermenting them until the tea fragrance is overflowing.

[0021] Furthermore, in step S6, the fermentation is performed by turning the dough 5 to 10 times.

[0022] Furthermore, in step S7, the normal temperature is 30-35°C.

[0023] Furthermore, the processing method also includes packing the dried tea leaves into bags and sealing them, and then storing them in a low-temperature cold storage; the temperature of the low-temperature cold storage is 0 to 7°C.

[0024] In addition, the present invention also provides a northern tea, which is processed by the above processing method.

[0025] Compared with the prior art, the technical solution of the present invention has at least the following technical effects:

[0026] The whole set of processing technology of the present invention is carried out under normal temperature environment, without high temperature withering and deep fermentation of tea leaves. Under the synergistic effect of each step, the effective components of tea leaves can be preserved to the maximum extent, while the aroma of tea leaves can be stimulated to the maximum extent, further improving the quality and taste of tea leaves. In addition, the present invention can also replace the traditional deep fermentation by the natural slow oxidation micro-fermentation of tea leaves, effectively avoiding the breeding of microorganisms or harmful fungi. The northern tea made by the present invention has been quantitatively tested for tea components in a professional institution, and the test report shows that the effective components of tea can be completely retained. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] The drawings constituting a part of the present application are used to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. Among them:

[0028] Figure 1-6 This is a test report of the northern tea of ​​the present invention. DETAILED DESCRIPTION

[0029] In order to make the purpose, technical scheme and advantages of the present invention clearer, the technical scheme in the embodiment of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. It should be understood by those skilled in the art that the embodiments are only to help understand the present invention and should not be regarded as specific limitations of the present invention. Based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in the field without making creative work are within the scope of protection of the present invention. The process parameters of the following embodiments that do not specify specific conditions are usually based on conventional conditions.

[0030] The endpoints and any values ​​of the ranges disclosed in the present invention are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of each range, the endpoint values ​​of each range and the individual point values, and the individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be regarded as specifically disclosed in the present invention.

[0031] According to a first aspect of the present invention, there is provided a method for processing northern tea, comprising the following steps:

[0032] S1. Picking tea leaves: Pick tea leaves with two leaves and one tip, four leaves and one tip, or four leaves and one bud, and ensure that the tea leaves are free of pests, damage, and contamination;

[0033] S2, spreading and withering: spreading the picked tea leaves to dry until the water content of the tea leaves is 10-15% (e.g. 10%, 11%, 12%, 13%, 14%, 15%), the leaf stalks wilt and become soft, and the leaves are soft and the stalks cannot be broken;

[0034] S3, shaking green tea leaves: shaking the wilted tea leaves to obtain shaking green leaves;

[0035] S4, initial rolling: the shaking green leaves are subjected to two interval rolling and twisting treatments, during which the tea balls are disassembled and spread out to dry, and the green leaves are shaken in time to obtain the initial twisting leaves;

[0036] S5, re-kneading: re-kneading the initially twisted leaves, and after the strip forming rate reaches more than 95%, stop kneading, and spread out in time to obtain twisted leaves;

[0037] S6, Wuqing: The rolled leaves are piled up for natural slow oxidation and micro-fermentation until the tea fragrance overflows;

[0038] S7, aroma fixing and drying: the fermented tea leaves are spread out in a sun room at room temperature to dry until the moisture content of the tea leaves is less than 5%, thereby obtaining the northern tea.

[0039] In the technical solution of the present invention, the tea leaves are preferably picked in North China from late April to early to mid-May, on sunny days between 8:00-11:00 in the morning and 14:00-17:00 in the afternoon. The tea leaves are picked using bamboo baskets or rattan baskets and other well-ventilated tea baskets. Plastic bags and other sealed containers are prohibited to prevent "warming of the tea leaves".

[0040] As the temperature is high during the picking season, the temperature of the green tea is also high. To prevent the green tea from being warmed by high temperature due to long-term storage in the tea basket, it should be spread out to dry in time. As a preferred implementation, in step S2, the picked green tea is spread out on a bamboo sieve indoors to dry. The thickness of the flat sieve is 3 to 5 cm, and the drying time is 8 to 10 hours. During the drying period, the green tea is turned over and shaken 8 to 15 times.

[0041] After the tea leaves are spread out for physical withering, some of the tea leaves lose water and become soft. The tea leaves are shaken in a tea-shaking machine. The tea-shaking process of the present invention uses a tea-shaking machine to shake the tea leaves three times at intervals. For the first shaking, the speed of the tea-shaking machine is 8 to 16 r / min (e.g., 8 r / min, 9 r / min, 10 r / min, 11 r / min, 12 r / min, 13 r / min, 14 r / min, 15 r / min, 16 r / min), and the shaking time is 5 min. After an interval of 0.5 h, the second shaking is performed, and the speed of the tea-shaking machine is 13 to 18 r / min (e.g., 13 r / min, 14 r / min, 15 r / min, 16 r / min). / min, 16r / min, 17r / min, 18r / min), the shaking time is 5-10min (such as 5min, 6min, 7min, 8min, 9min, 10min,); after an interval of 0.5-1h, the third shaking is carried out, the speed of the shaking machine is 8-16r / min (such as 8r / min, 9r / min, 10r / min, 11r / min, 12r / min, 13r / min, 14r / min, 15r / min, 16r / min), and the shaking time is 5min. The moderate shaking of the tea leaves is manifested as: the tea fragrance is slightly exposed, and the leaves soften and change color. The whole process follows the principle of "slow first, then fast, then slow again, light first, then heavy, then light again".

[0042] In the above processing method, as a preferred embodiment, the kneading is carried out in the same direction by alternating light and heavy kneading, and the single kneading time is 10 to 15 minutes (for example, 10 minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes, and 15 minutes). During the initial kneading interval, the tea balls are spread out for 3 to 5 cm (for example, 3 cm, 4 cm, and 5 cm) for airing, and the airing time is 0.5 to 1 hour, and the shaking time is 5 to 10 minutes (for example, 5 minutes, 6 minutes, 12 minutes, 7 minutes, 8 minutes, 9 minutes, and 10 minutes).

[0043] After the initial kneading and sun-drying, most of the leaves soften, oxidize, enzymatically change, and overflow with fragrance, but some tea stems lose water unevenly, are not softened thoroughly, and still feel prickly. The re-kneading makes them further soften, oxidize, and ferment, further enhances the tea fragrance, and is also conducive to the later shaping of the tea leaves. The intensity and duration of the re-kneading depend on the softening degree of the initial kneading, the tenderness of the tea leaves, and the temperature. After kneading, spread the tea leaves for 3 to 5 hours in time to allow the surface water of the tea leaves to evaporate as soon as possible, accelerate the oxidation, enzymatic change, and fragrance of the tea leaves.

[0044] The kneaded and twisted leaves are shaken into a bamboo sieve and piled into a thickness of 10 to 20 cm (for example, 10 cm, 11 cm, 12 cm, 13 cm, 14 cm, 15 cm, 16 cm, 17 cm, 18 cm, 19 cm, 20 cm), and covered with cotton gauze for natural slow oxidation and micro-fermentation. The fermentation temperature is preferably 25 to 30°C (for example, 25°C, 26°C, 27°C, 28°C, 29°C, 30°C), and the fermentation time is preferably 5 to 10 hours (for example, 5 hours, 6 hours, 7 hours, 8 hours, 9 hours, 10 hours); during this period, the tea leaves are turned over 5 to 10 times (for example, 5 times, 6 times, 7 times, 8 times, 9 times, 10 times) depending on the temperature and the degree of oxidation and fermentation of the tea leaves until the tea fragrance is overflowing; high-temperature mildew, yellowing, and burning are strictly prevented.

[0045] The green tea leaves undergo a gradual, gentle process of water loss, oxidation, enzymatic change, and aroma production at room temperature, and gradually transform from a grassy aroma to an orchid aroma. The green tea leaves should be spread, sun-dried, and ventilated and dried in a sun room at room temperature, with the temperature controlled at 30-35°C (e.g. 30°C, 31°C, 32°C, 33°C, 34°C, 35°C). On rainy days, they can be dried in a drying room at 30-35°C.

[0046] In the above processing method, as a preferred embodiment, the processing method also includes packaging the dried tea leaves in sealed bags and storing them in a low-temperature cold storage; the temperature of the low-temperature cold storage is 0-7°C (such as 0°C, 1°C, 2°C, 3°C, 4°C, 5°C, 6°C, 7°C). The finished tea leaves are placed in food-grade environmentally friendly plastic bags that are sealed to prevent moisture and insects and stored in a low-temperature cold storage.

[0047] According to a second aspect of the present invention, there is provided a northern tea, which is processed by the above processing method. The northern tea has been quantitatively tested for tea components in a professional institution, and the test report shows that the effective components of the tea can be completely retained. The test report is as attached. Figure 1-6 shown.

[0048] The present invention will be described in detail below in conjunction with the accompanying drawings and embodiments of the present invention. Each example is provided by way of explanation of the present invention and does not limit the present invention. In fact, it will be clear to those skilled in the art that modifications and variations may be made in the present invention without departing from the scope or spirit of the present invention. For example, a feature shown or described as a part of an embodiment may be used in another embodiment to produce yet another embodiment. Therefore, it is desired that the present invention includes such modifications and variations within the scope of the appended claims and their equivalents.

[0049] Example 1

[0050] This embodiment provides a method for processing northern tea, and the specific steps are as follows:

[0051] (1) Picking tea leaves: Picking tea leaves with two leaves and one tip, four leaves and one tip, or four leaves and one bud, ensuring that the tea leaves are free of pests, damage, or contamination;

[0052] (2) Spreading and wilting: Spread the picked tea leaves in a bamboo sieve with a thickness of 3 cm for 8 hours until 10% of the water is lost. Turn and shake the leaves 8 times during the spreading and drying process.

[0053] (3) Shaking: The green leaves are shaken three times at intervals by a green shaker; the first time, the green leaves are shaken at a speed of 8 r / min and a shaking time of 5 min; after an interval of 0.5 h, the second time, the green leaves are shaken at a speed of 13 r / min and a shaking time of 5 min; after an interval of 30 min, the third time, the green leaves are shaken at a speed of 8 r / min and a shaking time of 5 min; and green leaves are obtained;

[0054] (4) Initial kneading: The leaves are kneaded in the same direction by alternating light and heavy kneading. The single kneading time is 10 minutes. During the initial kneading interval, the tea balls are spread out 3 cm for airing. The airing time is 1 hour and the shaking time is 5 minutes. Initial kneading leaves are obtained.

[0055] (5) Re-kneading: The initially twisted leaves are subjected to re-kneading treatment, and the kneading is stopped when the strip forming rate reaches more than 95%, and the leaves are spread out to air for 3 hours to obtain twisted leaves;

[0056] (6) Wooqing: Shake the rolled leaves into a bamboo sieve and pile them into a thickness of 10 cm. Cover them with cotton mesh and then slowly oxidize and ferment them naturally. The fermentation temperature is preferably 25°C and the fermentation time is preferably 5 hours. During this period, turn the leaves over 5 times depending on the temperature and the degree of oxidation and fermentation of the leaves.

[0057] (7) Drying: The fermented tea leaves are spread out to air at room temperature until the moisture content of the tea leaves is less than 5%, thereby obtaining the northern tea of ​​this embodiment.

[0058] Example 2

[0059] This embodiment provides a method for processing northern tea, and the specific steps are as follows:

[0060] (1) Picking tea leaves: Picking tea leaves with two leaves and one tip, four leaves and one tip, or four leaves and one bud, ensuring that the tea leaves are free of pests, damage, or contamination;

[0061] (2) Spreading and wilting: Spread the picked tea leaves in a bamboo sieve with a thickness of 4 cm for 9 hours until the tea leaves lose 12% of their water content. Turn and shake the leaves 10 times during the spreading and drying process.

[0062] (3) Shaking: The green leaves are shaken three times at intervals by a green shaker; the first time, the green leaves are shaken at a speed of 12 r / min and a shaking time of 5 min; after an interval of 0.5 h, the second time, the green leaves are shaken at a speed of 15 r / min and a shaking time of 8 min; after an interval of 45 min, the third time, the green leaves are shaken at a speed of 12 r / min and a shaking time of 5 min; and the green leaves are obtained;

[0063] (4) Initial kneading: The leaves are kneaded in the same direction by alternating light and heavy kneading. The single kneading time is 12 minutes. During the initial kneading interval, the tea balls are spread out 4 cm for airing. The airing time is 2 hours and the shaking time is 8 minutes. Initially twisted leaves are obtained.

[0064] (5) Re-rolling: The primary twisted leaves are subjected to re-rolling treatment, and the rolling is stopped when the strip forming rate reaches more than 95%, and the leaves are promptly spread out to air for 4 hours to obtain rolled leaves;

[0065] (6) Wooqing: Shake the rolled leaves into a bamboo sieve and pile them into a thickness of 15 cm. Cover them with cotton mesh and then slowly oxidize and ferment them naturally. The fermentation temperature is preferably 28°C and the fermentation time is preferably 8 hours. During this period, turn the leaves over 8 times depending on the temperature and the degree of oxidation and fermentation of the leaves.

[0066] (7) Drying: The fermented tea leaves are spread out to air at room temperature until the moisture content of the tea leaves is less than 5%, thereby obtaining the northern tea of ​​this embodiment.

[0067] Example 3

[0068] This embodiment provides a method for processing northern tea, and the specific steps are as follows:

[0069] (1) Picking tea leaves: Picking tea leaves with two leaves and one tip, four leaves and one tip, or four leaves and one bud, ensuring that the tea leaves are free of pests, damage, or contamination;

[0070] (2) Spreading and wilting: Spread the picked tea leaves in a bamboo sieve with a thickness of 5 cm for 10 hours until 15% of the water is lost. Turn and shake the leaves 15 times during the spreading and drying process.

[0071] (3) Shaking: The green leaves are shaken three times at intervals by a green shaker; the first time, the green leaves are shaken at a speed of 16 r / min and a shaking time of 5 min; after an interval of 0.5 h, the second time, the green leaves are shaken at a speed of 18 r / min and a shaking time of 8 min; after an interval of 60 min, the third time, the green leaves are shaken at a speed of 16 r / min and a shaking time of 5 min; and green leaves are obtained;

[0072] (4) Initial kneading: The leaves are kneaded in the same direction by alternating light and heavy kneading. The single kneading time is 15 minutes. During the initial kneading interval, the tea balls are spread out to dry for 4 cm. The drying time is 3 hours and the shaking time is 10 minutes. Initial kneading leaves are obtained.

[0073] (5) Re-kneading: knead the primary twisted leaves, stop kneading when the strip forming rate reaches more than 95%, and spread them out to air for 5 hours to obtain twisted leaves;

[0074] (6) Wooqing: Shake the rolled leaves into a bamboo sieve and pile them into a thickness of 20 cm. Cover them with cotton mesh and then slowly oxidize and ferment them naturally. The fermentation temperature is preferably 30°C and the fermentation time is preferably 10 hours. During this period, turn the leaves over 10 times depending on the temperature and the degree of oxidation and fermentation of the leaves.

[0075] (7) Drying: The fermented tea leaves are spread out to air at room temperature until the moisture content of the tea leaves is less than 5%, thereby obtaining the northern tea of ​​this embodiment.

[0076] Comparative Example 1

[0077] This embodiment provides a method for processing northern tea, and the specific steps are as follows:

[0078] (1) Picking tea leaves: Picking tea leaves with two leaves and one tip, one leaf and one tip, or four leaves and one bud, ensuring that the tea leaves are free of pests, damage, and contamination;

[0079] (2) Spreading and withering: Spread the picked tea leaves in a bamboo sieve to dry. The thickness of the sieve should be 3-5 cm. The drying time should be 8-10 hours and the leaves should be turned over 8-15 times.

[0080] (3) Drying: The tea leaves are spread out to dry under room temperature until the moisture content of the tea leaves is less than 5%, thereby obtaining the northern tea of ​​this comparative example.

[0081] Comparative Example 2

[0082] This comparative example provides a processing method for northern tea, and the specific steps are as follows:

[0083] (1) Picking tea leaves: Picking tea leaves with two leaves and one tip, one leaf and one tip, or four leaves and one bud, ensuring that the tea leaves are free of pests, damage, and contamination;

[0084] (2) Spreading and wilting: Spread the picked tea leaves in a bamboo sieve with a thickness of 3 cm for 8 hours until 10% of the water is lost. Sieve and shake the leaves 8 times during the spreading and drying process.

[0085] (3) Fixing: The wilted tea leaves are fixed twice in a fixing machine, the first fixing temperature is 150°C, the duration is 5 min; the second fixing temperature is 180°C, the duration is 5 min, and the interval between the two fixings is 0.5 h to obtain stir-fried green leaves;

[0086] (4) Initial kneading: The leaves are kneaded in the same direction by alternating light and heavy kneading. The single kneading time is 10 minutes. During the initial kneading interval, the tea balls are spread out 3 cm to air for 0.5 hours and shaken for 5 minutes to obtain the initial kneaded leaves.

[0087] (5) Re-kneading: knead the initial twisted leaves, stop kneading when the strip forming rate reaches more than 95%, and spread them out to air for 3-5 hours to obtain twisted leaves;

[0088] (6) Pile fermentation: shake the rolled leaves into a bamboo sieve, pile them into a thickness of 30 cm, cover them with plastic sheeting and allow them to ferment naturally. The fermentation temperature is preferably 55°C and the fermentation time is preferably 20 hours. During this period, the leaves are turned over twice depending on the temperature and the degree of oxidation and fermentation of the tea leaves.

[0089] (7) Drying: The fermented tea leaves are spread out to air at room temperature until the moisture content of the tea leaves is less than 5%, thereby obtaining the northern tea of ​​this embodiment.

[0090] The quality sensory evaluation of the northern tea obtained in Examples 1-3 and Comparative Examples 1-2 was performed, and the specific results are shown in Table 1:

[0091] Table 1

[0092] serial number quality Taste aroma Example 1 Level 1 Fragrant and refreshing Fresh and fragrant Example 2 Level 1 Fragrant and refreshing Pure fragrance Example 3 Level 1 Fragrant and refreshing Fragrant and pure Comparative Example 1 Level 3 Bitter Slightly coarse grassy aroma Comparative Example 2 Level 2 Slightly bitter Pure aroma

[0093] As can be seen from Table 1, the quality of the northern tea obtained in Examples 1 to 3 is the best. By comparing Comparative Example 1 with Examples 1 to 3, the process of Comparative Example 1 only goes through the process of picking green tea - spreading green tea withering - sun drying, and does not go through the processes of making green tea, rolling, and soaking green tea. Although it effectively preserves the original components of tea leaves, the disadvantage is that the aromatic substances in tea leaves are not effectively activated, the tea leaves have insufficient aroma, poor taste, and poor commercial quality. By comparing Comparative Example 2 with Examples 1 to 3, the processing technology of Comparative Example 2 goes through the processes of picking green tea - spreading green tea withering - killing green tea - initial rolling - repeated rolling - high-temperature soaking green tea - fixing fragrance and drying, and the key difference from the processes of Examples 1 to 3 is that (1) Comparative Example 2 uses a high-temperature killing green tea process to passivate enzyme activity, while Examples 1 to 3 use a shaking green tea process to accelerate oxidative enzyme changes. (2) Comparative Example 2 uses a high-temperature soaking green tea process for moderate fermentation, while Examples 1 to 3 use a room-temperature slow oxidation micro-fermentation. The comparative example 2 is subjected to high temperature withering, which destroys some original components of the tea leaves. At the same time, after high temperature moderate fermentation, the aromatic substances of the tea leaves are also destroyed and affected, resulting in insufficient tea aroma, poor taste, and poor commercial quality.

[0094] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for processing northern tea, characterized in that: The following steps are involved: S1. Picking tea leaves: Pick tea leaves with two leaves and one tip, four leaves and one tip, or four leaves and one bud, and ensure that the tea leaves are free of pests, damage, and contamination; S2, spreading and withering: Spreading the picked tea leaves to dry until the water of the tea leaves is 10-15%, the leaf stems wilt and become soft, and the leaves are soft and the stems cannot be broken; S3, shaking green tea leaves: shaking the withered tea leaves to obtain shaking green leaves; S4, initial rolling: the shaking green leaves are subjected to two interval rolling and twisting treatments, during which the tea balls are disassembled and spread out to dry, and the green leaves are shaken in time to obtain the initial twisting leaves; S5, re-kneading: re-kneading the initially twisted leaves, and after the strip forming rate reaches more than 95%, stop kneading, and spread out in time to obtain twisted leaves; S6, Wuqing: The rolled leaves are piled up for natural slow oxidation and micro-fermentation until the tea fragrance overflows; S7, aroma fixing and drying: the fermented tea leaves are spread out in a sun room at room temperature to dry until the moisture content of the tea leaves is less than 5%, thereby obtaining the northern tea.

2. The processing method according to claim 1, characterized in that: In step S2, the picked green tea leaves are placed in a bamboo sieve and spread out to dry. The thickness of the sieve is 3 to 5 cm, and the spreading time is 8 to 10 hours. During the spreading period, the green tea leaves are turned over and shaken 8 to 15 times.

3. The processing method according to claim 1, characterized in that: In step S3, during the shaking process, a shaking machine is used to shake the tea leaves three times at intervals; in the first shaking, the speed of the shaking machine is 8 to 16 r / min, and the shaking time is 5 min; after an interval of 0.5 h, the second shaking is carried out, the speed of the shaking machine is 13 to 18 r / min, and the shaking time is 5 to 10 min; after an interval of 0.5 to 1 h, the third shaking is carried out, the speed of the shaking machine is 8 to 16 r / min, and the shaking time is 5 min.

4. The processing method according to claim 1, characterized in that: In step S4, the tea is kneaded in the same direction in an alternating light and heavy manner, and the single kneading time is 10 to 15 minutes. During the interval, the tea ball is disassembled and spread out 3 to 5 cm for airing, the airing time is 0.5 to 1 hour, and the shaking time is 5 to 10 minutes.

5. The processing method according to claim 1, characterized in that: In step S5, after stopping kneading, the dough is promptly spread out to air for 3 to 5 hours.

6. The processing method according to claim 1, characterized in that: In step S6, the conditions of the natural slow oxidation micro-fermentation are: the fermentation temperature is 25-30° C., and the fermentation time is 5-10 hours: And / or, the natural slow oxidation micro-fermentation of Wuqing tea includes shaking the rolled leaves into a bamboo sieve, piling them into a thickness of 10 to 20 cm, covering them with cotton gauze, and then slowly oxidizing and micro-fermenting them until the tea fragrance is overflowing.

7. The processing method according to claim 1, characterized in that: In step S6, the fermentation is performed for 5 to 10 times.

8. The processing method according to claim 1, characterized in that: In step S7, the normal temperature is 30-35°C.

9. The processing method according to any one of claims 1 to 8, characterized in that: The processing method also includes packing the dried tea leaves into bags and sealing them, and then storing them in a low-temperature cold storage; the temperature of the low-temperature cold storage is 0-7°C.

10. A northern tea, characterized in that The product is processed by the processing method described in any one of claims 1 to 9.

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