High-aroma mulberry leaf green tea and preparation method thereof

Abstract

The invention belongs to the technical field of mulberry leaf green tea production, and particularly relates to high-aroma mulberry leaf green tea and a preparation method thereof. The method comprises the following steps: firstly, screening and cleaning mulberry leaves, and withering and cutting to obtain enzyme-deactivated mulberry leaves; wherein the fixation mode is hot air drying (55-60 DEG C) or microwave drying (350-700 W); and carrying out hot air drying (55-60 DEG C) or microwave drying (350-700W) on the rolled mulberry leaves again until the moisture content of the mulberry leaves is less than or equal to 6% so as to obtain the high-aroma mulberry leaf green tea. The invention provides mulberry leaf green tea which is dark green and oily in color, clear and transparent in soup color, fresh and cool in taste, sweet in aftertaste, rich in fragrance and high in content of total polysaccharides, total flavonoids, total polyphenols and GABA (gamma-aminobutyric acid), and a preparation method of the mulberry leaf green tea. The mulberry leaf green tea not only is beneficial to retaining a large amount of active substances of mulberry leaves, but also is beneficial to eliminating astringent taste of the mulberry leaves, and is good in taste and rich in active substance content.

Description

Technical Field

[0001] The invention belongs to the technical field of mulberry leaf green tea production, and particularly relates to a high-fragrance mulberry leaf green tea and a preparation method thereof. Background Art

[0002] Mulberry leaves contain a variety of nutrients and functional ingredients such as protein, cellulose, vitamins, minerals, polysaccharides, polyphenols, flavonoids, alkaloids, etc., and have pharmacological effects such as lowering blood sugar, lowering blood lipids, lowering blood pressure, scavenging free radicals, anti-aging, anti-tumor, and anti-virus. Mulberry leaves are "medicine and food" plants. In addition to being used in silkworm breeding and making ruminant feed, they can also be used in the fields of medicine, food, and chemical industry. The application of mulberry leaves in food can be roughly divided into: first, mulberry leaf teas, such as mulberry leaf green tea, mulberry leaf black tea, and mulberry leaf oolong tea; second, as vegetables, that is, fresh mulberry buds (young leaves and tender shoots) are directly made into dishes or processed into new frozen vegetable foods; third, mulberry leaves are made into powder or pulp and added to food in the form of additives to form mulberry leaf cakes, beverages and other composite mulberry leaf foods. After mulberry leaves are processed into mulberry leaf tea, their polyphenol content and antioxidant activity are higher than those of simply dried mulberry leaves, and the aroma components ketones and acids will increase. Drinking mulberry leaf tea has certain health benefits. Mulberry leaf green tea can not only give full play to its health benefits, but also obtain the refreshing sensory experience of the unique aroma and flavor of mulberry leaves. It has broad market prospects and development value.

[0003] The production process of mulberry leaf green tea is mulberry leaf picking, washing, withering, cutting, killing green, rolling, drying and aroma enhancement, etc. Among them, the key production process that affects the quality of mulberry leaf green tea is drying and aroma enhancement. Whether the drying method is appropriate not only directly affects the aroma of mulberry leaf green tea, but also affects the content of functional components in mulberry leaf green tea products. At present, most patents on mulberry leaf quality mainly involve killing green, shaping and drying, and most of the drying and aroma enhancement methods use natural drying, hot air drying and mulberry leaf baking machine baking. These drying methods have the problems of time-consuming, unobtrusive aroma, and low content of functional substances. In the process of making mulberry leaf tea, the present invention adopts a new environmentally friendly killing green manual kneading forming method. The mulberry leaf finished green tea obtained by microwave killing green has a high content of active substances, and its aroma and taste are better after brewing. Manual kneading forming can improve the shortcomings of the mulberry leaf leaves being thin, more fibers, poor plasticity and viscosity, and the finished machine-made mulberry leaf tea is not easy to form compact strips, the stripping rate is low, the looseness is easy to disperse, the brewing is not resistant, and the soup color is turbid.

[0004] The mulberry leaf green tea currently on the market has a poor taste and a green and astringent taste. Due to its special properties, mulberry leaf green tea is different from many other green teas in terms of preparation process. In order to solve the problems of incomplete removal of the green and astringent taste, insufficient aroma and taste, and low content of active substances in the finished mulberry leaf green tea during the production process of mulberry leaf green tea, it is urgent to develop a stable, controllable, energy-saving and convenient mulberry leaf green tea preparation process that takes into account color fixation, aroma enhancement, and odor removal. Summary of the invention

[0005] The production process of mulberry leaf green tea involves picking, selecting, washing, withering, cutting, killing green, rolling, drying and aroma enhancement; current research on the factors affecting the quality of mulberry leaf green tea mainly focuses on withering, killing green, rolling, and the drying and aroma enhancement processes are often overlooked.

[0006] In view of the deficiencies of the prior art, the present invention provides an optimal drying and aroma-extracting method suitable for the production stage of high-aroma mulberry leaf green tea, which can provide a mulberry leaf green tea with a dark green and oily color, clear and bright soup color, refreshing and sweet taste, rich aroma, and high total polysaccharide, total flavonoids, total polyphenols and GABA content and a preparation method thereof. The present invention provides an efficient, energy-saving and convenient drying and aroma-extracting method, which, combined with the selection of specific condition parameters, is not only conducive to retaining a large amount of active substances in the mulberry leaf itself, but also conducive to eliminating the green and astringent taste of the mulberry leaf, so as to obtain a mulberry leaf green tea with a good taste and rich active substance content.

[0007] The purpose of the present invention can be achieved through the following technical solutions:

[0008] A method for preparing high-fragrance mulberry leaf green tea comprises the following steps:

[0009] (1) Picking and selecting raw materials: Select fresh mulberry leaves without disease spots, insect eyes, and not withered and yellow for later use;

[0010] (2) washing: washing the fresh mulberry leaves with clean water to obtain washed mulberry leaves;

[0011] (3) Withering: spreading the cleaned mulberry leaves and withering at room temperature for 8-12 hours to obtain withered mulberry leaves;

[0012] (4) Cutting: Cutting the withered mulberry leaves, removing the petioles of the mulberry leaves, and cutting the fresh mulberry leaves into long strips to obtain cut mulberry leaves;

[0013] (5) Fixing: Fixing the cut mulberry leaves until the water content of the mulberry leaves is 50%-60%, thereby obtaining the fixed mulberry leaves; the fixing method is hot air drying or microwave drying, wherein the hot air drying temperature is 55-60° C., and the microwave drying power is 350W-700W;

[0014] (6) rolling: rolling the withered mulberry leaves to obtain rolled mulberry leaves;

[0015] (7) Drying and aroma enhancement: drying the rolled mulberry leaves until the moisture content of the mulberry leaves is ≤6% to obtain a highly aromatic mulberry leaf green tea; the drying method is hot air drying or microwave drying, wherein the hot air drying temperature is 55-60°C and the microwave drying power is 350W-700W.

[0016] Preferably, the number of cleaning times in step (2) is 3-5 times.

[0017] Preferably, the distance between the mulberry leaves after being spread out in step (3) is 2 to 5 cm.

[0018] Preferably, the strip in step (4) has a width of 1 to 2 cm and a length of 2 to 3 cm.

[0019] Preferably, the hot air drying temperature in step (5) is 55°C.

[0020] Preferably, the power of the microwave drying in step (5) is 350W.

[0021] Preferably, the kneading in step (6) is manual kneading, and the kneading time is 3 to 5 minutes.

[0022] Preferably, the drying method in step (7) is hot air drying at a temperature of 55°C.

[0023] Preferably, when the drying method in step (7) is microwave drying, the power of microwave drying is 350W.

[0024] The high-fragrance mulberry leaf green tea prepared based on the above method has a dark green and oily color, a clear and bright soup color, a refreshing and sweet taste, a strong aroma, and the contents of total polysaccharides, total flavonoids, total polyphenols and GABA are significantly increased, achieving substantial technical effects.

[0025] Beneficial effects:

[0026] The present invention explores the optimal drying and aroma-enhancing process and brings unexpected and significant effects in a simple way; it can not only effectively retain the content of active substances in mulberry leaves, but also the microwave drying technology can quickly remove moisture from the mulberry leaves, improve the aroma and flavor of mulberry leaf green tea, and can effectively sterilize.

[0027] (1) The mulberry leaf green tea prepared by the present invention has a dark green and oily color, a clear and bright soup color, and a refreshing and sweet taste.

[0028] (2) The total polysaccharide content of the mulberry leaf green tea prepared by the method of the present invention is as high as 7.97 mg / g, which is 145.99% higher than the content of 3.24 mg / g of naturally dried mulberry leaf green tea; and 49.81% higher than the content of 5.32 mg / g of commercially available mulberry leaf green tea.

[0029] (3) The total flavonoids content of the mulberry leaf green tea prepared by the method of the present invention is as high as 3.12 mg / g, which is 19.54% higher than the content of 2.61 mg / g in naturally dried mulberry leaf green tea; and 47.87% higher than the content of 2.11 mg / g in commercially available mulberry leaf green tea.

[0030] (4) The total polyphenol content of the mulberry leaf green tea prepared by the method of the present invention is as high as 19.56 mg / g, which is 37.75% higher than that of the naturally dried mulberry leaf green tea (14.20 mg / g); and 7.65% higher than that of the commercially available mulberry leaf green tea (18.17 mg / g).

[0031] (5) The GABA content of the mulberry leaf green tea prepared by the method of the present invention is as high as 6.80 mg / g, which is 107.32% higher than the naturally dried mulberry leaf green tea content of 3.28 mg / g; and 9.50% higher than the commercially available mulberry leaf green tea content of 6.21 mg / g.

[0032] (6) The present invention uses different drying methods for the drying and aroma extraction stage of mulberry leaf green tea, among which microwave drying has a better effect. The mulberry leaf green tea obtained by microwave drying and aroma extraction has a clearer tea soup color, a richer tea aroma, a mellow aftertaste, and is rich in active substances such as total polysaccharides, total flavonoids, total polyphenols, and GABA. In addition, microwave drying and aroma extraction takes a short time, reduces the production cost of mulberry leaf green tea, and has good operability and economic benefits. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 This is the process flow chart of mulberry leaf green tea.

[0034] Figure 2 To determine the total polysaccharide content of mulberry leaf green tea.

[0035] Figure 3 To determine the total flavonoids content in mulberry leaf green tea.

[0036] Figure 4 To determine the total polyphenol content of mulberry leaf green tea.

[0037] Figure 5 To determine the GABA content in mulberry leaf green tea.

[0038] Figure 6 Pictures of mulberry leaf green tea before and after brewing. DETAILED DESCRIPTION

[0039] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0040] It should be understood that the terms described in the present invention are only for describing special embodiments and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0041] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0042] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0043] Embodiment 1:

[0044] A method for preparing high-fragrance mulberry leaf green tea, the specific process comprising:

[0045] (1) Raw material collection: Pick 5 leaves from the Yu71-1 mulberry tree in the Zhenjiang mulberry nursery;

[0046] (2) Selection: Select fresh mulberry leaves without disease spots, insect eyes, or yellowing for later use;

[0047] (3) Cleaning: Clean the mulberry leaves three times with clean water to obtain cleaned mulberry leaves;

[0048] (4) Withering: Spread the cleaned fresh mulberry leaves with a spacing of 4 cm; wither at room temperature for 8 h to obtain withered mulberry leaves;

[0049] (5) Cutting: Cutting the withered mulberry leaves, removing the petioles of the mulberry leaves, and cutting the mulberry leaves into strips with a width of 2 cm and a length of 3 cm to obtain cut mulberry leaves;

[0050] (6) Fixing: The cut mulberry leaves are fixed by hot air drying, specifically, fixing the leaves at a temperature of 50° C. until the water content of the leaves reaches 60%;

[0051] (7) rolling and shaping: the long strips of mulberry leaves after withering are manually rolled for 5 minutes while still hot, until they are uniform in size, thereby obtaining rolled mulberry leaves;

[0052] (8) Drying and aroma enhancement: The rolled mulberry leaves are dried by hot air drying (50°C) until the moisture content of the mulberry leaves is ≤6%, thereby obtaining mulberry leaf green tea.

[0053] Embodiment 2:

[0054] A method for preparing high-fragrance mulberry leaf green tea, wherein the specific process is the same as that of Example 1, and steps 1-5 and step 7 are the same as those of Example 1, except that the temperature in steps 6 and 8 is adjusted to 55°C.

[0055] Embodiment 3:

[0056] A method for preparing high-fragrance mulberry leaf green tea, wherein the specific process is the same as that of Example 1, and steps 1-5 and step 7 are the same as those of Example 1, except that the temperature in steps 6 and 8 is adjusted to 60°C.

[0057] Embodiment 4:

[0058] A method for preparing high-fragrance mulberry leaf green tea, wherein the specific process is the same as that of Example 1, and steps 1-5 and step 7 are the same as those of Example 1, except that the temperature in steps 6 and 8 is adjusted to 65°C.

[0059] Embodiment 5:

[0060] A method for preparing high-fragrance mulberry leaf green tea, wherein the specific process is the same as that of Example 1, and steps 1-5 and step 7 are the same as those of Example 1, except that the temperature in steps 6 and 8 is adjusted to 70°C.

[0061] Embodiment 6:

[0062] A method for preparing high-fragrance mulberry leaf green tea, wherein the specific process is the same as that of Example 1, and steps 1-5 and step 7 are the same as those of Example 1, except that the drying method in steps 6 and 8 is adjusted to microwave drying, and the power of the microwave drying is 350W.

[0063] Embodiment 7:

[0064] A method for preparing high-fragrance mulberry leaf green tea, the specific process of which is the same as that of Example 6, except that the power of microwave drying is adjusted to 490W.

[0065] Embodiment 8:

[0066] A method for preparing high-fragrance mulberry leaf green tea, the specific process of which is the same as that of Example 6, except that the power of microwave drying is adjusted to 700W.

[0067] Comparative Example 1:

[0068] A method for preparing high-fragrance mulberry leaf green tea, the specific process of which is the same as that of Example 1, except that the drying method in step 6 and step 8 is natural drying at a temperature of 25°C.

[0069] Comparative Example 2:

[0070] Commercially available mulberry leaf green tea (product name: Cunyutang mulberry leaf tea)

[0071] The sensory evaluation and active substance content determination of mulberry leaf green tea obtained by different drying and aroma extraction processes were carried out.

[0072] The sensory evaluation and active substance content determination methods are as follows:

[0073] (1) Sensory evaluation was performed on the mulberry leaf green tea samples obtained in Examples 1 to 8 and Comparative Examples 1 to 2.

[0074] In accordance with the standards of "Mulberry Leaf Sensory Evaluation Method" (GB / T 23776-2018) and "Green Food Substitute Tea" (NY / T 2140-2015), and combined with the characteristics of mulberry leaf tea itself, the five factors of appearance, soup color, aroma, taste and leaf bottom of the finished tea samples were evaluated, and a sensory evaluation score sheet was set up, as shown in Table 1.

[0075] Table 1 Tea sensory evaluation score table

[0076]

[0077]

[0078] (2) The content of active substances (including total polysaccharides, total flavonoids, total polyphenols, and GABA) in the mulberry leaf green tea samples obtained in Examples 1 to 8 and Comparative Examples 1 to 2 was determined.

[0079] The total polysaccharide content was determined by the phenol-sulfuric acid method; the total flavonoids content was determined by the sodium nitrite-aluminum nitrate colorimetric method; the total polyphenol content was determined with reference to the "Determination Method for Tea Polyphenols and Catechins in Tea" (GB / T 8313-2018); the GABA content was determined by the GABA chemical colorimetric method; the DNJ content was determined with reference to the "High Performance Liquid Chromatography Method for the Detection of 1-Deoxynojirimycin in Mulberry Leaf Extract" (GB / T 40642-2021).

[0080] (3) Data processing: The samples were measured three times, and SPSS and Origin software were used for data processing and statistical analysis.

[0081] The results of sensory evaluation and active substance content determination of mulberry leaf green tea obtained by different drying and aroma extraction processes are shown in Table 2 and Figure 2-5 As shown:

[0082] The effects of different drying and aroma extraction methods on the sensory evaluation of mulberry leaf green tea are shown in Table 2.

[0083] Table 2 Sensory evaluation results of mulberry leaf green tea

[0084]

[0085]

[0086] Table 2 shows the sensory evaluation results of mulberry leaf green tea. From the evaluation results, it can be seen that the data of Examples 6-8 are obviously better than those of the comparative example and other examples, that is, the quality of the mulberry leaf green tea obtained by microwave drying is better.

[0087] Figure 2 The total polysaccharide content of mulberry leaf green tea is determined. From the determination results, it can be seen that the data of Examples 2-3 and Examples 6-8 are significantly better than the comparative example and other examples. Among them, Examples 1-5 are all hot air drying, but due to the different temperatures, different results are brought. The temperatures of Implementation 2 and 3 are 55°C and 60°C respectively. There is no significant difference in the results between the two, but they are significantly better than Example 1 (50°C), Example 4 (65°C) and Example 5 (70°C). This shows that when hot air drying is used for treatment, the temperature parameter is also crucial. Too high or too low temperature cannot achieve good technical effects. Only under the optimization of specific parameters can substantial effects be achieved. This also precisely illustrates the importance of parameter adjustment and limitation of the present invention. Similarly, Examples 6-8 are microwave drying, and the microwave drying method is not only significantly better than the comparative example, but also better than the hot air drying of Examples 1-5, indicating that the microwave drying adopted in the present invention is a substantial improvement; moreover, it is not simply the use of microwave drying that can achieve significant effects, and the limitation of its parameters is equally important. The best effect was achieved when the microwave power was selected as 350W, and the total polysaccharide content of mulberry leaves was the most significant, with a total polysaccharide content of up to 7.97 mg / g; compared with the total polysaccharide content of naturally dried mulberry leaf green tea (3.24 mg / g), it was increased by 145.99%; compared with the total polysaccharide content of commercially available mulberry leaf green tea (5.32 mg / g), it was increased by 49.81%.

[0088] Figure 3The total flavonoid content of mulberry leaf green tea is determined. From the determination results, it can be seen that the data of Examples 1-2 and Examples 6-7 are significantly better than the comparative example and other examples. Among them, Examples 1-5 are all hot air drying, but due to different temperatures, different results are brought. The temperatures of Examples 1 and 2 are 50°C and 55°C respectively. There is no significant difference between the results of the two, but they are significantly better than Example 3 (60°C), Example 4 (65°C), and Example 5 (70°C), indicating that when hot air drying is used for treatment, its temperature parameter is crucial. Similarly, Examples 6-7 are microwave drying. When the microwave drying power is 350W and 490W, it is not only significantly better than the comparative example, but also better than the hot air drying of Examples 1-5, indicating that the microwave drying of the present invention has substantial improvements. At 490W, the total flavonoid content of mulberry leaf green tea is as high as 4.22mg / g, which is 61.69% higher than the naturally dried mulberry leaf green tea content of 2.61mg / g; compared with the commercially available mulberry leaf green tea content of 2.11mg / g, it is 100% higher. At 350w, the total flavonoids content is 3.12 mg / g, which is 19.54% higher than the 2.61 mg / g of dry mulberry leaves; it is 47.87% higher than the 2.11 mg / g of commercially available mulberry leaf green tea. The effects are both very significant.

[0089] Figure 4 For the determination of the total polyphenol content of mulberry leaf green tea, Examples 1-5 are all hot air drying. From the determination results, it can be seen that Examples 1-3 are significantly better than Comparative Example 1 and Examples 4-5; similarly, Examples 6-8 are microwave drying. During microwave drying, their total polyphenol content is not only significantly better than the comparative example, but also better than the hot air drying of Examples 1-5, indicating that the microwave drying of the present invention has substantial improvements; moreover, the corresponding results are different under different parameter settings. When the microwave power is 350W, the total polyphenol content of mulberry leaf green tea is higher. Specifically, at 350W, the total polyphenol content of the prepared mulberry leaf green tea is as high as 19.56mg / g, which is 37.75% higher than the naturally dried mulberry leaf green tea content of 14.20mg / g; it is also 7.65% higher than the commercially available mulberry leaf green tea of ​​18.17mg / g.

[0090] Figure 5The GABA content of mulberry leaf green tea was determined. From the determination results, it can be seen that Example 2 and Example 6 are significantly better than Comparative Example 1 and other examples, and the value of Example 6 is higher than that of Example 2. Among them, Examples 1-5 are all hot air dried, but due to different temperatures, different results are obtained. Example 2 (55°C) is significantly better than Example 1 (50°C), Example 3 (60°C), Example 4 (65°C), and Example 5 (70°C), indicating that when using hot air treatment, the temperature parameter is crucial, and too low or too high a temperature cannot achieve a good technical effect. Examples 6-8 are all microwave drying, but not all microwave drying conditions can achieve the optimal effect. Example 6 is not only better than Comparative Example 1, but also better than the hot air drying of Examples 1-5, indicating that the microwave drying of the present invention has substantial improvements; moreover, under specific microwave drying conditions (350W), the GABA content of mulberry leaf green tea is most significant. The GABA content of mulberry leaf green tea is as high as 6.80 mg / g, which is 107.32% higher than the naturally dried mulberry leaf green tea content of 3.28 mg / g; and 9.50% higher than the commercially available mulberry leaf green tea content of 6.21 mg / g.

[0091] Figure 6 These are pictures of mulberry leaf green tea before and after brewing. Compared with Examples 1-5 and the comparative example, Examples 6-8 not only have the unique characteristics and inherent color of the tea, are uniform in size and have no deterioration, but also have a bright and clear tea soup color; more importantly, they have a rich aroma, a refreshing and sweet taste, and a very good taste.

[0092] The present invention adopts a novel and environmentally friendly method of killing green tea and manual kneading and forming in the process of making mulberry leaf tea. The finished mulberry leaf green tea obtained by microwave killing green tea has a high content of active substances, and has a good aroma and taste after brewing. Manual kneading and forming can improve the problems of thin mulberry leaf leaves, more fibers, poor plasticity and viscosity, and avoid the shortcomings of the finished machine-made mulberry leaf tea, such as difficulty in forming compact strips, low strip formation rate, loose and easy to disperse, inability to withstand brewing, and turbid soup color. The prepared green tea has a better effect after brewing (of course, the present invention can also be carried out by conventional machine kneading).

[0093] In summary, based on the above results, it can be explained that after the special treatment of the present invention, a high-fragrance mulberry leaf green tea is obtained; its color is dark green and oily, the soup color is clear and bright, the taste is refreshing and sweet, and the aroma is rich; and the total polysaccharide, total flavonoids, total polyphenols and GABA contents have achieved substantial improvements.

[0094] Note: The above embodiments are only used to illustrate the present invention and are not intended to limit the technical solutions described in the present invention; therefore, although this specification has described the present invention in detail with reference to the above embodiments, a person skilled in the art should understand that the present invention can still be modified or replaced by equivalents; and all technical solutions and improvements thereof that do not depart from the spirit and scope of the present invention should be included in the scope of the claims of the present invention.

Claims

1. A method for preparing high-fragrance mulberry leaf green tea, characterized in that: The following steps are involved: (1) Picking and selecting raw materials: Select fresh mulberry leaves without disease spots, insect eyes, and not withered and yellow for later use; (2) washing: washing the fresh mulberry leaves with clean water to obtain washed mulberry leaves; (3) Withering: spreading the cleaned mulberry leaves and withering at room temperature for 8-12 hours to obtain withered mulberry leaves; (4) Cutting: Cutting the withered mulberry leaves, removing the petioles of the mulberry leaves, and cutting the fresh mulberry leaves into long strips to obtain cut mulberry leaves; (5) Fixing: Fixing the cut mulberry leaves until the water content of the mulberry leaves is 50%-60%, thereby obtaining the fixed mulberry leaves; the fixing method is hot air drying or microwave drying, wherein the hot air drying temperature is 55-60° C., and the microwave drying power is 350W-700W; (6) rolling: rolling the withered mulberry leaves to obtain rolled mulberry leaves; (7) Drying and aroma enhancement: drying the rolled mulberry leaves until the moisture content of the mulberry leaves is ≤6% to obtain a highly aromatic mulberry leaf green tea; the drying method is hot air drying or microwave drying, wherein the hot air drying temperature is 55-60°C and the microwave drying power is 350W-700W.

2. The method for preparing a high-flavor mulberry leaf green tea according to claim 1, characterized in that: The number of times of cleaning in step (2) is 3-5 times.

3. The method for preparing a high-flavor mulberry leaf green tea according to claim 1, characterized in that: The distance between the mulberry leaves after being spread out in step (3) is 2 to 5 cm.

4. The method for preparing a high-flavor mulberry leaf green tea according to claim 1, characterized in that: The strip in step (4) has a width of 1 to 2 cm and a length of 2 to 3 cm.

5. The method for preparing a high-flavor mulberry leaf green tea according to claim 1, characterized in that: The hot air drying temperature in step (5) is 55°C.

6. The method for preparing a high-flavor mulberry leaf green tea according to claim 1, characterized in that: The power of the microwave drying in step (5) is 350W.

7. The method for preparing a high-flavor mulberry leaf green tea according to claim 1, characterized in that: The kneading in step (6) is performed by hand kneading, and the kneading time is 3 to 5 minutes.

8. The method for preparing high-flavor mulberry leaf green tea according to claim 7, characterized in that: In step (7), the drying method is hot air drying at a temperature of 55°C.

9. The method for preparing a high-flavor mulberry leaf green tea according to claim 1, characterized in that: When the drying method in step (7) is microwave drying, the power of microwave drying is 350W.

10. High-fragrant mulberry leaf green tea prepared according to the method according to any one of claims 1 to 9.

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