Lotus black tea processing technology

Abstract

The invention discloses a lotus black tea processing technology. The lotus black tea processing technology comprises the following steps: S1, tea base making; S2, cellar making; S3, drying; the black tea base is subjected to cellar making through the lotuses, the faint scent of the lotuses can be combined with the black tea, various vitamins, amino acid and other nutritional ingredients and calcium, zinc, iron and other microelements of the lotuses are fully reserved, and the lotuses can be easily absorbed by the human body.

Description

Technical Field

[0001] The invention relates to the technical field of tea processing, in particular to a lotus black tea processing technology. Background Art

[0002] Lotus is bitter, sweet and warm in nature and flavor, and enters the heart and liver meridians. Lotus tea contains a large amount of vitamins and amino acids. Dry lotus soaked in water can assist in regulating constipation in clinical practice. Drinking it can speed up the body's metabolism, promote the excretion of toxins in the body, and can also play a certain role in clearing heat and detoxification, and improve the symptoms of headache and dizziness. Lotus soaked in water has the effects of promoting blood circulation, stopping bleeding, dispelling wind and removing dampness. It is mainly used for hematemesis and pemphigus. Lotus tea has a certain effect of promoting blood circulation and removing blood stasis, which can help women replenish qi and blood, and beautify the skin. Lotus tea also contains a large amount of alkaloids, which can dilate blood vessels, remove oils and fats in the gastrointestinal tract, play a certain role in lowering blood lipids and protecting the spleen and stomach, and can also play a role in preventing and fighting cancer.

[0003] Lotus has many nutrients and has a certain fragrance after drying, which is very popular among consumers. However, the dried lotus currently available on the market is mainly made by traditional drying equipment, and the petals of lotus are difficult to preserve. The conventional method is to take the petals of lotus and dry them in the sun to make tea for drinking, but this method has a poor utilization effect on lotus and low production efficiency, which is not suitable for the production of industrial lotus tea. Summary of the invention

[0004] The purpose of the invention is to overcome the problem that the existing lotus tea does not make good use of the lotus effect, and to provide a lotus black tea processing technology.

[0005] A lotus black tea processing technology comprises the following steps:

[0006] S1: Tea making

[0007] S1.1: Picking green tea leaves: Picking green tea leaves with one bud and two leaves or one bud and three leaves;

[0008] S1.2: Withering: Spread the green tea leaves on a bamboo mat with a thickness of less than 3 cm. The withering time is 24 hours. The temperature in the withering room is controlled at 18°C ​​and the humidity is controlled at 55%-65%. The degree of withering is controlled to make the leaves soft, the tea stems are not broken, the tea leaves can be squeezed into a ball without falling apart, the grassy smell of the tea leaves disappears, and the tea leaves emit a fresh fragrance. The water loss rate of the tea leaves during withering is controlled at 38%-42%;

[0009] S1.3: Rolling: The withered tea leaves are put into a rolling machine for rolling; the degree of rolling is controlled so that the cell damage rate is above 80% and 90% of the leaves are curled into strips;

[0010] S1.4: Fermentation: Spread the tea leaves on a bamboo plate with a thickness of 4cm-6cm, cover the top and bottom with wet cloth, and place them in a fermentation box for fermentation. The temperature in the fermentation room is adjusted to 28℃-32℃, and the humidity is adjusted to 80%-90%. Turn the leaves 2-3 times during the fermentation. Fermentation is completed when the leaves turn from green to red and a fresh, refreshing sugarcane aroma appears.

[0011] S1.5: Drying: Dry the fermented tea leaves; if the moisture content of the tea leaves is too high, they need to be baked with charcoal fire;

[0012] S2: Cellaring

[0013] S2.1: Flower cultivation: Select lotus buds just after the dew has dried in the morning of August, remove the stems, leaving the buds, and pile them in a dustpan to naturally heat up. When the temperature rises to about 36 degrees, spread the flowers until the lotus flowers are about 70% open;

[0014] S2.2: Screening flowers: Screen out immature seeds and petals as well as dead flowers from fresh flowers, so that the lotus can better emit the fragrance of lotus;

[0015] S2.3: Put the flowers on the tea leaves: After the tea leaves are spread out, put the flowers on the tea leaves and mix them evenly with the tea leaves;

[0016] S2.4: Flower drying: Spread out the piled tea leaves and flowers for 3 to 6 hours;

[0017] S2.5: Filling the lotus buds with tea leaves, allowing the petals to wrap around the tea leaves and blend deeply with the stamens for 12 hours;

[0018] S3: Drying: Place the kiln-processed lotus black tea leaves on charcoal fire for drying, with the temperature maintained at around 40°C for 48 hours.

[0019] S4: Storage: The dried tea leaves are placed for 2 days and then canned and sealed.

[0020] Furthermore, in step S1.5, the tea leaves are dried in a bamboo drying cage in two steps, and the tea leaves need to be spread out to cool between the two drying steps to fix the shape and allow the tea leaves to develop flavor and aroma.

[0021] Furthermore, in step S2.3, the stacking height is generally just enough to cover the lotus.

[0022] Furthermore, the step S2.5: watering the flowers is repeated multiple times.

[0023] A lotus black tea is made by any one of the above processes.

[0024] The beneficial effects of the present invention are as follows: by cellaring black tea blanks with lotus, the fragrance of lotus can be combined with black tea, and nutrients such as multiple vitamins, amino acids and trace elements such as calcium, zinc and iron of lotus itself are fully retained, which are easy to be absorbed by human body. DETAILED DESCRIPTION

[0025] The following describes the embodiments of the present invention by specific examples, and those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and the details in this specification can also be modified or changed in various ways based on different viewpoints and applications without departing from the spirit of the present invention. It should be noted that the following embodiments and features in the embodiments can be combined with each other without conflict.

[0026] It should be noted that the illustrations provided in the following embodiments are only schematic illustrations of the basic concept of the present invention, and thus the drawings only show components related to the present invention rather than being drawn according to the number, shape and size of components in actual implementation. In actual implementation, the type, quantity and proportion of each component may be changed arbitrarily, and the component layout may also be more complicated.

[0027] Example 1

[0028] A lotus black tea processing technology comprises the following steps:

[0029] S1: Tea making

[0030] S1.1: Picking green tea: Pick one bud and two leaves of green tea;

[0031] S1.2: Withering: Spread the green tea leaves on a bamboo mat with a thickness of less than 3 cm. The withering time is 24 hours. The temperature in the withering room is controlled at 18°C ​​and the humidity is controlled at 65%. The degree of withering is controlled to make the leaves soft, the tea stems are not broken, the tea leaves can be squeezed into a ball without falling apart, the grassy smell of the tea leaves disappears, and the tea leaves emit a fresh fragrance. The water loss rate of the tea leaves during withering is controlled at 42%;

[0032] S1.3: Rolling: The withered tea leaves are put into a rolling machine for rolling; the degree of rolling is controlled so that the cell damage rate is above 80% and 90% of the leaves are curled into strips;

[0033] S1.4: Fermentation: Spread the tea leaves on a bamboo plate with a thickness of 6 cm, cover the top and bottom with wet cloth, and place them in a fermentation box for fermentation. The temperature in the fermentation room is adjusted at 32°C and the humidity is adjusted at 90%. Turn the leaves over 3 times during the fermentation process. Fermentation is completed when the leaves turn from green to red and a fresh, refreshing sugarcane aroma appears.

[0034] S1.5: Drying: Dry the fermented tea leaves; if the moisture content of the tea leaves is too high, they need to be baked with charcoal fire;

[0035] S2: Cellaring

[0036] S2.1: Flower cultivation: Select lotus buds just after the dew has dried in the morning of August, remove the stems, leaving the buds, and pile them in a dustpan to naturally heat up. When the temperature rises to about 36 degrees, spread the flowers until the lotus flowers are about 70% open;

[0037] S2.2: Screening flowers: Screen out immature seeds and petals as well as dead flowers from fresh flowers, so that the lotus can better emit the fragrance of lotus;

[0038] S2.3: Put the flowers on the tea leaves: After the tea leaves are spread out, put the flowers on the tea leaves and mix them evenly with the tea leaves;

[0039] S2.4: Flower drying: Spread out the tea leaves and flowers from the pile for 6 hours;

[0040] S2.5: Filling the lotus buds with tea leaves, allowing the petals to wrap around the tea leaves and blend deeply with the stamens for 12 hours;

[0041] S3: Drying: Place the kiln-processed lotus black tea leaves on charcoal fire for drying, with the temperature maintained at around 40°C for 48 hours.

[0042] S4: Storage: The dried tea leaves are placed for 2 days and then canned and sealed.

[0043] Furthermore, in step S1.5, the tea leaves are dried in a bamboo drying cage in two steps, and the tea leaves need to be spread out to cool between the two drying steps to fix the shape and allow the tea leaves to develop flavor and aroma.

[0044] Furthermore, in step S2.3, the stacking height is generally just enough to cover the lotus.

[0045] Furthermore, the step S2.5: watering the flowers is repeated twice.

[0046] Example 2

[0047] A lotus black tea processing technology comprises the following steps:

[0048] S1: Tea making

[0049] S1.1: Picking green tea leaves: Picking green tea leaves with one bud and two leaves or one bud and three leaves;

[0050] S1.2: Withering: Spread the green tea leaves on a bamboo mat with a thickness of less than 3 cm. The withering time is 24 hours. The temperature in the withering room is controlled at 18°C ​​and the humidity is controlled at 55%. The degree of withering is controlled to make the leaves soft, the tea stems are not broken, the tea leaves can be squeezed into a ball without falling apart, the grassy smell of the tea leaves disappears, and the tea leaves emit a fresh fragrance. The water loss rate of the tea leaves during withering is controlled at 40%.

[0051] S1.3: Rolling: The withered tea leaves are put into a rolling machine for rolling; the degree of rolling is controlled so that the cell damage rate is above 80% and 90% of the leaves are curled into strips;

[0052] S1.4: Fermentation: Spread the tea leaves on a bamboo plate with a thickness of 4 cm, cover the top and bottom with wet cloth, and place them in a fermentation box for fermentation. The temperature in the fermentation room is adjusted at 28°C and the humidity is adjusted at 80%. Turn the leaves over 3 times during the fermentation. Fermentation is completed when the leaves turn from green to red and a fresh, refreshing sugarcane aroma appears.

[0053] S1.5: Drying: Dry the fermented tea leaves; if the moisture content of the tea leaves is too high, they need to be baked with charcoal fire;

[0054] S2: Cellaring

[0055] S2.1: Flower cultivation: Select lotus buds just after the dew has dried in the morning of August, remove the stems, leaving the buds, and pile them in a dustpan to naturally heat up. When the temperature rises to about 36 degrees, spread the flowers until the lotus flowers are about 70% open;

[0056] S2.2: Screening flowers: Screen out immature seeds and petals as well as dead flowers from fresh flowers, so that the lotus can better emit the fragrance of lotus;

[0057] S2.3: Put the flowers on the tea leaves: After the tea leaves are spread out, put the flowers on the tea leaves and mix them evenly with the tea leaves;

[0058] S2.4: Flower drying: Spread out the tea leaves and flowers from the pile for 3 hours;

[0059] S2.5: Filling the lotus buds with tea leaves, allowing the petals to wrap around the tea leaves and blend deeply with the stamens for 12 hours;

[0060] S3: Drying: Place the kiln-processed lotus black tea leaves on charcoal fire for drying, with the temperature maintained at around 40°C for 48 hours.

[0061] S4: Storage: The dried tea leaves are placed for 2 days and then canned and sealed.

[0062] Furthermore, in step S1.5, the tea leaves are dried in a bamboo drying cage in two steps, and the tea leaves need to be spread out to cool between the two drying steps to fix the shape and allow the tea leaves to develop flavor and aroma.

[0063] Furthermore, in step S2.3, the stacking height is generally just enough to cover the lotus.

[0064] Furthermore, the step S2.5: watering the flowers is repeated multiple times.

[0065] Example 3

[0066] A lotus black tea processing technology comprises the following steps:

[0067] S1: Tea making

[0068] S1.1: Picking green tea leaves: Picking green tea leaves with one bud and two leaves or one bud and three leaves;

[0069] S1.2: Withering: Spread the green tea leaves on a bamboo mat with a thickness of less than 3 cm. The withering time is 24 hours. The temperature in the withering room is controlled at 18°C ​​and the humidity is controlled at 65%. The degree of withering is controlled to make the leaves soft, the tea stems are not broken, the tea leaves are squeezed into a ball but not scattered, the grassy smell of the tea leaves disappears, and the tea leaves emit a fresh fragrance. The water loss rate of the tea leaves during withering is controlled at 38%%;

[0070] S1.3: Rolling: The withered tea leaves are put into a rolling machine for rolling; the degree of rolling is controlled so that the cell damage rate is above 80% and 90% of the leaves are curled into strips;

[0071] S1.4: Fermentation: Spread the tea leaves on a bamboo plate with a thickness of 4 cm, cover the top and bottom with a wet cloth, and place them in a fermentation box for fermentation. The temperature in the fermentation room is adjusted at 30°C and the humidity is adjusted at 85%. Turn the leaves over twice during the fermentation process. Fermentation is completed when the leaves turn from green to red and a fresh, refreshing sugarcane aroma appears.

[0072] S1.5: Drying: Dry the fermented tea leaves; if the moisture content of the tea leaves is too high, they need to be baked with charcoal fire;

[0073] S2: Cellaring

[0074] S2.1: Flower cultivation: Select lotus buds just after the dew has dried in the morning of August, remove the stems, leaving the buds, and pile them in a dustpan to naturally heat up. When the temperature rises to about 36 degrees, spread the flowers until the lotus flowers are about 70% open;

[0075] S2.2: Screening flowers: Screen out immature seeds and petals as well as dead flowers from fresh flowers, so that the lotus can better emit the fragrance of lotus;

[0076] S2.3: Put the flowers on the tea leaves: After the tea leaves are spread out, put the flowers on the tea leaves and mix them evenly with the tea leaves;

[0077] S2.4: Flower drying: Spread out the tea leaves and flowers from the pile for 6 hours;

[0078] S2.5: Filling the lotus buds with tea leaves, allowing the petals to wrap around the tea leaves and blend deeply with the stamens for 12 hours;

[0079] S3: Drying: Place the kiln-processed lotus black tea leaves on charcoal fire for drying, with the temperature maintained at around 40°C for 48 hours.

[0080] S4: Storage: The dried tea leaves are placed for 2 days and then canned and sealed.

[0081] Furthermore, in step S1.5, the tea leaves are dried in a bamboo drying cage in two steps, and the tea leaves need to be spread out to cool between the two drying steps to fix the shape and allow the tea leaves to develop flavor and aroma.

[0082] Furthermore, in step S2.3, the stacking height is generally just enough to cover the lotus.

[0083] Furthermore, the step S2.5: watering the flowers is repeated 3 times.

[0084] The lotus black tea obtained by the three processing techniques in the above Examples 1 to 3 was selected, and 3 samples were taken respectively, marked as Samples 1 to 3, and tested. The test results are shown in Tables 1 to 3.

[0085] Sample 1 test items list

[0086]

[0087]

[0088] Sample 2 test items list

[0089]

[0090]

[0091] Sample 3 test items list

[0092]

[0093]

[0094] Comparative Example 1

[0095] The lotus tea (Fanming Lotus Tea, Lotus Black Tea) sold on the market and the above samples 1 to 3 were selected for sensory comparison in terms of appearance (color, strips, wholeness, clarity) and internal quality (soup color, aroma, taste, leaf bottom). The comparison results are as follows:

[0096]

[0097]

[0098] In summary, the lotus black tea obtained by the processing method can combine the fragrance of lotus with black tea by cellaring the black tea blank through lotus, and the overall color is better than the existing lotus black tea. In addition, the scheme fully retains the nutrients such as multiple vitamins, amino acids and trace elements such as calcium, zinc and iron possessed by the lotus itself, which are easy to be absorbed by the human body.

[0099] The above-mentioned embodiments only express the specific implementation of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the present invention. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention.

Claims

1. A lotus black tea processing technology, characterized by: The steps include: S1: Tea making S1.1: Picking green tea leaves: Picking green tea leaves with one bud and two leaves or one bud and three leaves; S1.2: Withering: Spread the green tea leaves on a bamboo mat with a thickness of less than 3 cm. The withering time is 24 hours. The temperature in the withering room is controlled at 18°C ​​and the humidity is controlled at 55%-65%. The degree of withering is controlled to make the leaves soft, the tea stems are not broken, the tea leaves can be squeezed into a ball without falling apart, the grassy smell of the tea leaves disappears, and the tea leaves emit a fresh fragrance. The water loss rate of the tea leaves during withering is controlled at 38%-42%; S1.3: Rolling: The withered tea leaves are put into a rolling machine for rolling; the degree of rolling is controlled so that the cell damage rate is above 80% and 90% of the leaves are curled into strips; S1.4: Fermentation: Spread the tea leaves on a bamboo plate with a thickness of 4cm-6cm, cover the top and bottom with wet cloth, and place them in a fermentation box for fermentation. The temperature in the fermentation room is adjusted to 28℃-32℃, and the humidity is adjusted to 80%-90%. Turn the leaves 2-3 times during the fermentation. Fermentation is completed when the leaves turn from green to red and a fresh, refreshing sugarcane aroma appears. S1.5: Drying: Dry the fermented tea leaves; if the moisture content of the tea leaves is too high, they need to be baked with charcoal fire; S2: Cellaring S2.1: Flower cultivation: Select lotus buds just after the dew has dried in the morning of August, remove the stems, leaving the buds, and pile them in a dustpan to naturally heat up. When the temperature rises to about 36 degrees, spread the flowers until the lotus flowers are about 70% open; S2.2: Screening flowers: Screen out immature seeds and petals as well as dead flowers from fresh flowers, so that the lotus can better emit the fragrance of lotus; S2.3: Put the flowers on the tea leaves: After the tea leaves are spread out, put the flowers on the tea leaves and mix them evenly with the tea leaves; S2.4: Flower drying: Spread out the piled tea leaves and flowers for 3 to 6 hours; S2.5: Filling the lotus buds with tea leaves, allowing the petals to wrap around the tea leaves and blend deeply with the stamens for 12 hours; S3: Drying: Place the kiln-processed lotus black tea leaves on charcoal fire for drying, with the temperature maintained at around 40°C for 48 hours. S4: Storage: The dried tea leaves are placed for 2 days and then canned and sealed.

2. The lotus black tea processing technology according to claim 1, characterized in that: In step S1.5, the tea leaves are dried in a bamboo drying cage in two steps, and the tea leaves need to be spread out to cool between the two steps to fix their shape and allow the tea leaves to develop flavor and aroma.

3. The lotus black tea processing technology according to claim 1, characterized in that: In step S2.3, the stacking height is generally just enough to cover the lotus.

4. The lotus black tea processing technology according to claim 1, characterized in that: The step S2.5: watering the flowers is repeated multiple times.

5. A lotus black tea, characterized in that: Made by any one of the processes in claims 1 to 4.

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