Elsholtzia rugulosa tea and preparation method thereof

Abstract

The invention provides elsholtzia rugulosa tea and a preparation method thereof. The preparation method of the elsholtzia rugulosa tea comprises the following steps: S1, picking; s2, performing withering; s3, performing rolling; s4, spreading and airing; s5, pressurizing and re-kneading; s6, performing fermentation; s7, spreading and airing; s8, drying at constant temperature; s9, spreading for cooling; and S10, drying and enhancing fragrance to obtain the elsholtzia rugulosa tea. The elsholtzia rugulosa tea with excellent taste, color and fragrance is prepared by taking elsholtzia rugulosa as a tea raw material, the conditions that the elsholtzia rugulosa tea prepared by a traditional preparation method is strange in taste, light in tea fragrance and bitter in taste are relieved, and only tender shoots and tender leaves of elsholtzia rugulosa are taken as the tea raw material.

Description

Technical Field

[0001] The invention relates to the field of food processing, in particular to Elsholtzia rugulosa tea and a preparation method thereof. Background Art

[0002] Non-Camellia tea refers to beverages made from leaves or flowers of plants other than the genus Camellia in the family Theaceae. my country's beverage industry is developing in the direction of natural, nutritious, and functional. In addition to having a similar aroma and taste to tea, most tea plants also have a high medicinal value. Many tea plants are both medicinal and edible. Therefore, following the development of tea beverages, tea beverages have become a new generation of beverage products that the beverage industry is competing to research and develop.

[0003] Elsholtzia rugulosa is a plant of the genus Elsholtzia in the Lamiaceae family. It is also known as wild dam, wild dam, wild wormwood, fragrant sedge, broom tea, etc. It grows in the grass and bushes on the hillside about 1,500 meters above the sea dam. It is mainly distributed in Sichuan, Guizhou, Yunnan and Guangxi provinces / regions. It is rich in resources and is a tea-like plant with development potential. As a plant with both food and medicine, Elsholtzia rugulosa was first recorded in the "Selected Yunnan Chinese Herbal Medicines", and its detailed records of medicinal effects are included in the "National Compilation of Chinese Medicines". Elsholtzia rugulosa is used as medicine with the whole plant. It tastes spicy and bitter, is cool in nature, and belongs to the lung and stomach meridians. Studies have shown that Elsholtzia rugulosa contains a variety of chemical components such as volatile oils, flavonoids, polysaccharides, and trace elements. It has antibacterial, antiviral, antioxidant, anti-Alzheimer's disease, and hypoglycemic pharmacological activities. Elsholtzia rugulosa is widely used in medicine, food, daily chemicals, prospecting, beekeeping, gardening and other fields, creating good social and economic benefits.

[0004] At present, the traditional method of making wild elm tea is to pick wild elm, wash it, dry it in the sun, and then brew it with hot water for drinking. For some people, the elm tea made in this way may feel a bit strange when they first drink it, and it cannot be fully accepted by people; secondly, the production process is simple, and the tea fragrance is relatively light and bitter, which cannot meet the needs of mass consumers.

[0005] The application documents of the Chinese invention patent "A method for preparing Yebazi bamboo tube tea (application number 201510500430.4)" and "A method for preparing Yebazi tea (application number 201811473862.0)" both disclose a production method using wild elm and tea leaves as raw materials, in order to obtain a mixed tea of ​​wild elm + tea leaves; the process of this wild elm + tea leaves can introduce the taste, fragrance, charm and other characteristics of tea leaves, which can cover some problems of wild elm, but at the same time, it will also make the taste of wild elm and tea leaves conflict, so that some consumers get negative feedback. Therefore, this method of making wild elm + tea leaves does not directly solve or alleviate the problems of traditional tea making with a single wild elm as raw material.

[0006] In view of this, it is necessary to provide a wild elm tea and a preparation method thereof to solve or at least alleviate the technical problem of how to prepare wild elm tea with excellent taste, color and aroma only by using wild elm tea raw materials. Summary of the invention

[0007] The main purpose of the present invention is to provide a method for solving the above-mentioned technical problem of how to prepare Ellis rutaecarpa tea with excellent taste, color and aroma only by using Ellis rutaecarpa tea raw materials.

[0008] To achieve the above object, the present invention provides a method for preparing Ellis rutaecarpa tea, comprising the steps of:

[0009] S1, picking: picking the tender buds and leaves of Elsholtzia arborescens, and using the tender buds and leaves of Elsholtzia arborescens as tea raw materials;

[0010] S2, withering: withering the tea raw material to dehydrate it to a moisture content of 40-42%;

[0011] S3, rolling: rolling the withered tea raw materials;

[0012] S4, airing: airing at 20-23°C for 10-15 min;

[0013] S5, pressurizing and re-kneading: pressurizing and re-kneading the tea raw materials after being spread out to dry;

[0014] S6, fermentation: fermentation at a temperature of 22-25°C and a humidity of 60-75% for 8-10 hours;

[0015] S7, airing: airing at 20-23°C for 20-30 min;

[0016] S8, constant temperature drying: constant temperature drying at 100-120°C for 0.5-1h;

[0017] S9, cooling: cooling at 18-20°C for 30-40 minutes;

[0018] S10, drying and aroma enhancement: drying at a temperature of 100-120°C for 0.5-1h to obtain Elsholtzia rugulosa tea.

[0019] Furthermore, in step S1, the tea raw material is one bud and three or four leaves of newly grown Elsholtzia rugulosa.

[0020] Furthermore, in step S1, the tea raw materials are picked in mid-April.

[0021] Furthermore, in step S3, the kneading method is: gentle kneading and pressurized kneading in sequence; the gentle kneading time is 5-10 minutes, and the pressurized kneading time is 10-15 minutes.

[0022] Furthermore, in step S5, the time of pressurizing and re-kneading is 5-10 minutes; through pressurizing and re-kneading, the tea raw material is kneaded into a tight, thin and curved shape.

[0023] Furthermore, in step S6, the fermentation time is 9.5-10 hours.

[0024] Furthermore, in step S10, the water content of Ellis rugulosa tea is 6-7%.

[0025] Furthermore, in the Ellis vanillae tea of ​​step S10, by weight, the total phenol content is 3-3.3%, the total flavonoids content is 2.1-2.3%, the total free amino acids content is 3.1-3.6%, and the water extract content is 29-32%.

[0026] Furthermore, in the Ellis rutaecarpa tea of ​​step S10, by weight, the total phenol content is 3-3.1%, the total flavonoid content is 2.1-2.15%, the total free amino acid content is 3.5-3.6%, and the water extract content is 29-30%.

[0027] The present invention also provides a Ellis rutaecarpa tea, which is prepared by any of the Ellis rutaecarpa tea preparation methods described above.

[0028] Compared with the prior art, the present invention has at least the following advantages:

[0029] The invention prepares the elm tea with excellent taste, color and aroma by using the elm tea raw material, and reduces the strange taste, light tea aroma and bitter taste of the elm tea prepared by the traditional method. The invention improves the overall process based on fermentation, and obtains a new method for preparing the elm tea by adding a spreading step after rolling and fermentation, and adding a cooling step after drying. Compared with the general traditional tea making method, the invention obtains a better aroma, better taste and soup color, and reduces the irritating smell and astringency of the elm tea. DETAILED DESCRIPTION

[0030] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] Furthermore, the technical solutions between the various embodiments of the present invention may be combined with each other, but this must be based on the fact that they can be implemented by ordinary technicians in the field. When the combination of technical solutions is mutually contradictory or cannot be implemented, it should be deemed that such combination of technical solutions does not exist and is not within the scope of protection required by the present invention.

[0032] It should be understood that the traditional production process of wild elm tea is relatively simple, and the obtained wild elm tea has a single taste, light tea fragrance, and light soup color, which cannot meet the needs of mass consumers; the fermentation process of wild elm tea requires good control of temperature and humidity, otherwise it is easy to affect the quality and taste of the tea. In addition, if the existing tea preparation method is directly applied to the preparation of wild elm tea, it is difficult to directly obtain high-quality wild elm tea.

[0033] The present invention provides a method for preparing Ellis rutaecarpa tea, comprising the steps of:

[0034] S1, picking: picking the tender buds and leaves of Elsholtzia arborescens, and using the tender buds and leaves of Elsholtzia arborescens as tea raw materials;

[0035] S2, withering: withering the tea raw material to dehydrate it to a moisture content of 40-42%;

[0036] S3, rolling: rolling the withered tea raw materials;

[0037] S4, airing: airing at 20-23°C for 10-15 min;

[0038] S5, pressurizing and re-kneading: pressurizing and re-kneading the tea raw materials after being spread out to dry;

[0039] S6, fermentation: fermentation at a temperature of 22-25°C and a humidity of 60-75% for 8-10 hours;

[0040] S7, airing: airing at 20-23°C for 20-30 min;

[0041] S8, constant temperature drying: constant temperature drying at 100-120°C for 0.5-1h;

[0042] S9, cooling: cooling at 18-20°C for 30-40 minutes;

[0043] S10, drying and aroma enhancement: drying at a temperature of 100-120°C for 0.5-1h to obtain Elsholtzia rugulosa tea.

[0044] In the present invention, tender buds and leaves are picked, washed, selected and withered, and then a series of rolling is performed to destroy the leaf cells of the elm of wild elm, and a series of chemical reactions are performed under the action of biological enzymes, which is helpful to improve the quality of the finished elm of wild elm tea.

[0045] The rolled tea raw materials are fermented under certain temperature (22-25°C) and humidity (60-75%) conditions. The fermentation in the present invention transforms the bitter components in the wild elm tea, reduces the bitterness, makes the wild elm tea soup more mellow and smooth, and the sugar substances in the wild elm tea undergo certain changes, so that the sweetness of the wild elm tea increases; the fermentation in the present invention promotes the aromatic substances in the wild elm tea raw materials to undergo complex chemical reactions, generates various unique aroma components, and the fermented wild elm tea has a more lasting aroma; the fermentation in the present invention can change the color of the wild elm tea, make the appearance of the wild elm tea more beautiful, and can also optimize the tea ingredients, thereby improving the quality and nutritional value of the tea.

[0046] In the process of making wild elm tea, the drying process plays a key role. By drying, the excess water in the tea is removed and the water content of the tea is reduced to a safe range, which can prevent the wild elm tea from getting moldy during storage and extend the shelf life of the tea. During the drying process, the shape of the wild elm tea will gradually become fixed, maintaining a good appearance; at the same time, drying can also make the texture of the tea more compact, which is convenient for packaging and transportation; proper drying can make the taste of the wild elm tea more mellow and the aroma more intense; the temperature and time control during the drying process are very important, and too high a temperature or too long a time may cause the wild elm tea to be scorched or the quality to deteriorate.

[0047] Spreading out to cool is an important step after drying. Spreading out to cool can make the moisture inside the wild elm tea more evenly diffuse, ensuring that the overall moisture content of the wild elm tea is more consistent, and avoiding the stability of the quality of the wild elm tea due to excessive or low local moisture; it allows the aroma time to gradually stabilize and blend, making the aroma of the wild elm tea more mellow and lasting; it allows the tea leaves to cool down naturally, avoiding the adverse effects of residual heat on the wild elm tea; by spreading out to cool down, the wild elm tea regains a certain toughness, reduces the risk of breakage, and ensures the integrity of the wild elm tea.

[0048] The aroma enhancement of Wild elm tea is achieved through specific technological means to further stimulate the aroma components in Wild elm tea, making the aroma more intense and lasting; it can not only enhance the aroma of Wild elm tea, but also improve the taste of the tea. The Wild elm tea that has been enhanced has a mellower, smoother taste and a long aftertaste; aroma enhancement is one of the important links in the Wild elm tea making process, which can further improve the quality of the tea and increase the added value of Wild elm tea; the degree of aroma enhancement should be moderate, excessive aroma enhancement may cause the aroma of Wild elm tea to be too strong and lose its original natural flavor.

[0049] In step S1 of the present invention, the tea raw materials are one bud and three or four leaves newly grown in mid-April, and are washed and selected; the tea raw materials are required to be tender, fresh, clean and uniform.

[0050] In the step S2 of the present invention, the moisture content of Elsholtzia arborescens needs to be maintained and should be properly checked to avoid excessive or light withering. The withering time should be determined according to the situation.

[0051] In the step S3 of the present invention, the kneading method is: gentle kneading and pressurized kneading in sequence; the gentle kneading time is 5-10 minutes, and the pressurized kneading time is 10-15 minutes.

[0052] In step S4 of the present invention, the cloth is spread out to air for 10-15 minutes at a temperature of 20-23° C. The spreading out to air in this step can dissipate moisture, thereby achieving a better re-kneading effect.

[0053] In the step S5 of the present invention, the time of pressurized re-kneading is 5-10min; by pressurized re-kneading, the tea raw material is kneaded into a tight, thin and curved shape; pressurized re-kneading is to pressurize and twist the tea raw material again; when kneading the tea raw material, it should not be too light to avoid that the wild elm cannot be made into shape; it should not be too heavy to prevent the wild elm leaves from being mostly damaged, affecting the aesthetics. In the present invention, gentleness and pressurized kneading are both conventional manual operations when preparing tea leaves.

[0054] In the step S6 of the present invention, the fermentation temperature is 22-25°C, the humidity is 60-75%, the fermentation time is 8-10 hours, and the preferred fermentation time is 9.5-10 hours; the fermentation time should not be too long. The purpose of fermentation is to use microorganisms to change the original components in Elsholtzia rugulosa and produce a new unique flavor.

[0055] In the step S7 of the present invention, the airing time is 20-30 minutes and the temperature is 20-23° C. The airing in this step can make the internal ingredients tend to be stable.

[0056] In the step S8 of the present invention, the tea raw material is dried at a constant temperature of 100-120°C for 0.5-1h; a clean, odor-free drying machine is selected for drying to avoid introducing other flavors and affecting the aroma and taste of the final product. Preferably, in the step S8, the tea raw material is dried at a constant temperature of 115-120°C for 0.5-0.6h.

[0057] In the step S9 of the present invention, the cooling time is 30-40 minutes, and the cooling is carried out at a temperature of 18-20°C. It should be noted that cooling and airing belong to two different concepts. The cooling in the present invention is a step after constant temperature drying. Evenly spreading the wild elm tea in a ventilated and cool place (18-20°C) is a means to cool down the wild elm tea after high temperature, which has the effects of keeping the aroma of the wild elm tea stable and the water loss tending to be uniform; the airing in the present invention is to dissolve the wild elm tea in a lump at 20-23°C and evenly spread it after rolling and fermentation, which is a means to make the rolling and fermentation of the wild elm tea tend to be uniform and stable.

[0058] In the step S10 of the present invention, the tea is dried at 100-120° C. for 0.5-1 h by drying; the water content of the Ellis rugulosa tea is between 6-7%, and further, the water content of the Ellis rugulosa tea is 6.7-6.72%.

[0059] In the Elsholtzia rugulosa tea of ​​the present invention, by weight, the total phenol content is 3-3.3%, the total flavonoid content is 2.1-2.3%, the total free amino acid content is 3.1-3.6%, and the water extract content is 29-32%. Further, the total phenol content is 3-3.1%, the total flavonoid content is 2.1-2.15%, the total free amino acid content is 3.5-3.6%, and the water extract content is 29-30%.

[0060] The present invention also provides a Ellis rutaecarpa tea, which is prepared by any of the Ellis rutaecarpa tea preparation methods described above.

[0061] The following are specific examples of the present invention:

[0062] Example 1

[0063] A wild elm tea is prepared by the following steps:

[0064] S1, picking: picking the tender buds and leaves of Elsholtzia arborescens (in mid-April, newly grown one bud and three or four leaves), washing and selecting, and obtaining tea raw materials; the tea raw materials are required to be tender, fresh, clean and uniform;

[0065] S2, withering: withering the fresh tea raw material to dehydrate it to a water content of 40%;

[0066] S3, rolling: the withered tea raw materials are gently rolled for 5 minutes, and then rolled for 10 minutes under pressure;

[0067] S4, airing: airing the rolled tea raw materials at 20°C for 10 minutes;

[0068] S5, pressurizing and re-kneading: pressurizing and re-kneading the tea raw materials after drying for 5 minutes to knead the tea raw materials into a tight, thin and curved shape;

[0069] S6, pile fermentation: fermenting the pressurized and re-rolled tea raw materials at a temperature of 22° C., a humidity of 70%, and a fermentation time of 8 hours;

[0070] S7, airing: airing the fermented tea raw material at 23°C for 30 minutes;

[0071] S8, constant temperature drying: drying the fermented tea raw materials at a constant temperature of 120°C for 0.5h;

[0072] S9, cooling: cooling the tea raw materials after constant temperature drying on a perforated sieve plate at a temperature of 18°C ​​for 30 minutes;

[0073] S10, drying and aroma enhancement: drying and aroma enhancement of the tea raw material after cooling at a temperature of 100° C. for 1 hour to obtain Elsholtzia rugulosa tea.

[0074] Example 2

[0075] Compared with Example 1, in this example, only the fermentation time in step S6 is adjusted to 10 h, and other conditions remain unchanged.

[0076] Example 3

[0077] Compared with Example 2, in this embodiment, only the temperature of the constant temperature drying in step S8 is adjusted to 100° C., and the constant temperature drying time is adjusted to 1 hour, and other conditions remain unchanged.

[0078] Comparative Example 1

[0079] Compared with Example 1, this comparative example only omits step S7, and other conditions and step sequences remain unchanged.

[0080] Comparative Example 2

[0081] Compared with Example 1, this comparative example only omits step S9, and other conditions and step sequences remain unchanged.

[0082] Comparative Example 3

[0083] Compared with Example 2, this comparative example only omits step S4, step S7, and step S9, and other conditions and step sequences remain unchanged.

[0084] Comparative Example 4

[0085] Compared with Example 1, this comparative example omits step S6 and step S7, and adds high-temperature heating and cooling processes in sequence between step S2 and step S3.

[0086] The specific steps of this comparative example are:

[0087] S1, picking: picking the tender buds and leaves of Elsholtzia arborescens (in mid-April, newly grown one bud and three or four leaves), washing and selecting, and obtaining tea raw materials; the tea raw materials are required to be tender, fresh, clean and uniform;

[0088] S2, withering: withering the fresh tea raw material to dehydrate it to a water content of 40%;

[0089] S3, high temperature heating: heating the withered tea raw material at 190°C for 2 minutes;

[0090] S4, cooling: cooling the tea raw materials after high temperature heating at 20°C for 40 minutes.

[0091] S5, rolling: the cooled tea material is gently rolled for 5 minutes, and then rolled for 10 minutes under pressure;

[0092] S6, airing: airing the rolled tea material at 20°C for 10 minutes;

[0093] S7, pressurizing and re-kneading: pressurizing and re-kneading the tea raw materials after being spread out for 5 minutes to knead the tea raw materials into a tight, thin and curved shape;

[0094] S8, constant temperature drying: drying the fermented tea raw materials at a constant temperature of 120°C for 0.5h;

[0095] S9, cooling: cooling the tea raw materials after constant temperature drying on a perforated sieve plate at a temperature of 18°C ​​for 30 minutes;

[0096] S10, drying and aroma enhancement: drying and aroma enhancement of the tea raw material after cooling at a temperature of 100° C. for 1 hour to obtain Elsholtzia rugulosa tea.

[0097] Analysis example 1

[0098] Experiment 1: Tea sensory evaluation experiment

[0099] 1. Experimental samples: Tea leaves of similar color, hue and size as in Examples 1-3 and Comparative Examples 1-4 were used.

[0100] 2. Experimental instruments: 150mL glass, evaluation bowl, evaluation plate, balance, kettle.

[0101] 3. Experimental method: Take 3g of each sample and place them in a glass cup with a capacity of 150mL, add 150mL of hot water, cover, and start timing; after 4 minutes, evaluate the taste, color, and aroma of the tea soup. Table 1 shows the evaluation standard for tea soup, and the specific implementation standard is GB / T 23776-2018. The sensory evaluation test results of wild elm tea in Examples 1-3 and Comparative Examples 1-4 are shown in Table 2.

[0102] Table 1 Evaluation criteria for tea soup

[0103]

[0104]

[0105] Table 2 Sensory evaluation scores

[0106]

[0107] Experiment 2: Determination of total phenols, total flavonoids and total free amino acids in Ellis rubra tea

[0108] 1. Experimental samples: Tea leaves of similar color, hue and size as in Examples 1-3 and Comparative Examples 1-4 were used.

[0109] 2. Experimental methods:

[0110] 1)Total phenols:

[0111] Preparation of standard curve: Prepare catechol standard solutions with concentrations of 0, 0.1, 0.2, 0.3, 0.4, and 0.5 mg / mL. Take 1 mL of standard solutions of different concentrations and add them to test tubes respectively, then add 2.5 mL of Folin-phenol reagent (10%), shake well and let stand for 5 minutes, then add 2 mL of sodium carbonate solution (7.5%) to maintain an alkaline environment. After the reaction is completed, measure the absorbance with a spectrophotometer at a wavelength of 760 nm, and draw a standard curve with the concentration of the standard solution as the horizontal axis and the absorbance as the vertical axis.

[0112] Sample determination: Pre-treat the sample, such as crushing and extracting (ethanol extraction) the sample. For liquid samples, appropriate dilution or filtration can be performed as needed. Take an appropriate amount of the treated sample solution, add Folin-phenol reagent and sodium carbonate solution according to the same steps as the standard curve preparation, and measure the absorbance after the reaction. According to the measured absorbance value, the corresponding total phenol concentration can be found from the standard curve.

[0113] 2) Total flavonoids:

[0114] Preparation of standard curve: Accurately weigh the rutin standard, dissolve it in ethanol and make up to volume, and prepare a series of standard solutions with different concentrations, with concentrations of 0, 0.1, 0.2, 0.3, 0.4, and 0.5 mg / mL. Take 1 mL of the standard solution and place it in a 10 mL volumetric flask, add 0.3 mL of 5% sodium nitrite solution, shake well, and let it stand for 6 minutes; then add 0.3 mL of 10% aluminum nitrate solution, shake well, and let it stand for 6 minutes; then add 4 mL of 1 mol / L sodium hydroxide solution, make up to the scale with distilled water, shake well, and let it stand for 15 minutes. Use a blank solution without rutin as a control and measure the absorbance at a wavelength of 510 nm. Draw a standard curve with rutin concentration as the horizontal axis and absorbance as the vertical axis.

[0115] Sample determination: Process the sample appropriately, crush it, and extract it (you can use organic solvents such as ethanol to extract it). Take 1 mL of the sample extract, perform a color reaction according to the steps of the standard curve preparation above, and determine the absorbance. Calculate the total flavonoid content in the sample based on the standard curve.

[0116] 3)Total free amino acids, ninhydrin colorimetric method:

[0117] Preparation of standard curve: Prepare standard solution of glycosaminoglycan with concentrations of 0, 0.2, 0.4, 0.6, 0.8, and 1.0 mol / L. Take 1 mL of standard solution in test tubes, add 1 mL of ninhydrin colorimetric agent, heat in a boiling water bath for 15 min, cool quickly after taking out, and then dilute to 10 mL with distilled water. Use a blank tube without amino acids as a control and measure the absorbance at a specific wavelength (570 nm). Draw a standard curve with amino acid concentration as the horizontal axis and absorbance as the vertical axis.

[0118] Sample determination: After diluting the sample, take 1 mL, add ninhydrin colorimetric reagent according to the steps of preparing the standard curve, heat, cool, and adjust the volume, and then determine the absorbance at the same wavelength. Calculate the content of total free amino acids in the sample according to the standard curve.

[0119] Experiment 3: Determination of water extractables

[0120] 1) Sample preparation:

[0121] First, the sample should be crushed into uniform fine powder, which can increase the contact area between the sample and water and facilitate the full extraction of soluble components. Generally, the crushed sample is required to pass through a 40-mesh sieve.

[0122] 2) Extraction process:

[0123] Accurately weigh 2g of the crushed sample and put it into a stoppered conical bottle or flask with constant weight. Add 200mL of distilled water. Then seal the container and place it in a constant temperature water bath. Heat it at 80℃ for 30min. During this period, shake the container from time to time to make the sample fully contact with water and promote the dissolution of soluble components.

[0124] 3) Filtration separation:

[0125] After the heating extraction was completed, the mixture was centrifuged at 5000 rpm for 5 min, and the extract was filtered through filter paper while still hot.

[0126] 4) Evaporation drying:

[0127] Accurately draw 50ml of the filtrate and put it into an evaporating dish with constant weight. Place the evaporating dish in a water bath and evaporate it at 70℃ until it is nearly dry. Then transfer the evaporating dish to a drying oven and dry it at 100-105℃ until it is constant weight. The standard for constant weight is generally that the difference between two weighings does not exceed ±0.0002g.

[0128] 5) Calculate the content:

[0129] The water extract content was calculated according to the following formula:

[0130] Water extract content (%) = ((m2-m1) × V0) / (m0 × V1) × 100

[0131] Wherein, m0 is the mass of the sample (g); m1 is the mass of the evaporating dish (g); m2 is the mass of the evaporating dish and the extract after drying (g); V0 is the total volume of water added during extraction (mL); V1 is the volume of the filtrate absorbed for evaporation (mL).

[0132] In this analysis example, the test results of the content (mass percentage) of Ellis odorata tea in Examples 1-3 and Comparative Examples 1-4 are shown in Table 3.

[0133] Table 3 Content test results

[0134]

[0135] The above technical solutions of the present invention are only preferred embodiments of the present invention, and are not intended to limit the patent scope of the present invention. All equivalent structural changes made using the contents of the present invention specification under the technical concept of the present invention, or directly / indirectly applied in other related technical fields, are included in the patent protection scope of the present invention.

Claims

1. A method for preparing Ellis rutaecarpa tea, characterized in that: Includes steps: S1, picking: picking the tender buds and leaves of Elsholtzia arborescens, and using the tender buds and leaves of Elsholtzia arborescens as tea raw materials; S2, withering: withering the tea raw material to dehydrate it to a moisture content of 40-42%; S3, rolling: rolling the withered tea raw materials; S4, airing: airing at 20-23°C for 10-15 min; S5, pressurizing and re-kneading: pressurizing and re-kneading the tea raw materials after being spread out to dry; S6, fermentation: fermentation at a temperature of 22-25°C and a humidity of 60-75% for 8-10 hours; S7, airing: airing at 20-23°C for 20-30 min; S8, constant temperature drying: constant temperature drying at 100-120°C for 0.5-1h; S9, cooling: cooling at 18-20°C for 30-40 minutes; S10, drying and aroma enhancement: drying at a temperature of 100-120°C for 0.5-1h to obtain Elsholtzia rugulosa tea.

2. The method for preparing Ellis rutaecarpa tea according to claim 1, characterized in that: In step S1, the tea raw material is one bud and three or four leaves of newly grown Elsholtzia rugulosa.

3. The method for preparing Ellis rutaecarpa tea according to claim 2, characterized in that: In step S1, the tea raw materials are picked in mid-April.

4. The method for preparing Ellis rutaecarpa tea according to claim 1, characterized in that: In step S3, the kneading method is: gentle kneading and pressurized kneading in sequence; the gentle kneading time is 5-10 minutes, and the pressurized kneading time is 10-15 minutes.

5. The method for preparing Ellis rugulosa tea according to claim 1, characterized in that: In step S5, the time of pressurizing and re-kneading is 5-10 minutes; through pressurizing and re-kneading, the tea raw material is kneaded into a tight, thin and curved shape.

6. The method for preparing Ellis rugulosa tea according to claim 1, characterized in that: In step S6, the fermentation time is 9.5-10 hours.

7. The method for preparing Ellis rugulosa tea according to claim 1, characterized in that: In step S10, the water content of Ellis rugosa tea is 6-7%.

8. The method for preparing Ellis rugulosa tea according to claim 1, characterized in that: In the Ellis rutaecarpa tea of ​​step S10, by weight, the total phenol content is 3-3.3%, the total flavonoid content is 2.1-2.3%, the total free amino acid content is 3.1-3.6%, and the water extract content is 29-32%.

9. The method for preparing Ellis rugulosa tea according to claim 8, characterized in that: In the Ellis rutaecarpa tea of ​​step S10, by weight, the total phenol content is 3-3.1%, the total flavonoid content is 2.1-2.15%, the total free amino acid content is 3.5-3.6%, and the water extract content is 29-30%.

10. A wild elm tea, characterized in that The method for preparing the Ellis rutaecarpa tea is adopted as described in any one of claims 1 to 9.

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