Aquilaria sinensis leaf seasoning tea and preparation method thereof

Abstract

The invention relates to the technical field of tea preparation. The invention provides aquilaria sinensis leaf seasoning tea and a preparation method thereof. The method comprises the following steps: withering, rolling, fermenting, shaping, drying with gross fire, spreading for cooling, drying with full fire and refining fresh leaves of a Yunnan large-leaf tea tree variety as a raw material; in the rolling stage, the aquilaria sinensis leaf instant powder is added for rolling, and finally the aquilaria sinensis leaf seasoning tea is prepared. According to the preparation method provided by the invention, the prepared seasoning tea is optimal in taste, the taste of black tea is not covered, the characteristics of sweetness, mellowness, flower and fruit fragrance of aquilaria sinensis leaf tea are fused together, the functional components of the aquilaria sinensis leaves are greatly reserved, and the health-care effect of the aquilaria sinensis leaves is improved.

Description

Technical Field

[0001] The invention relates to the technical field of tea preparation, in particular to a kind of aquilaria sinensis leaf flavored tea and a preparation method thereof. Background Art

[0002] Yunnan large-leaf tea leaves are rich in internal quality, and the content of chemical components such as polyphenol compounds is significantly higher than that of medium- and small-leaf tea leaves, and the polyphenol oxidase activity is strong. Yunnan large-leaf tea is made from fresh leaves of Yunnan large-leaf tea, and is made through withering, rolling, fermentation, drying, and refining processes. It has the characteristics of prominent golden hairs, mellow and fresh taste, bright red soup color, high and lasting aroma, and resistance to brewing. In addition, black tea is a fully fermented tea with a warm nature. It has many functions such as promoting fluid production and clearing heat, anti-inflammatory and sterilization, refreshing and relieving fatigue, preventing cancer and anti-tumor, dilating blood vessels, and promoting digestion. The tea polyphenols and tea pigments rich in large-leaf black tea have many functions such as scavenging free radicals, anti-oxidation, and lowering blood sugar and blood lipids.

[0003] Aquilaria sinensis is a green-leafed tree of the genus Aquilaria in the family Thymelaeaceae. The resinous part of the tree is called aquilaria sinensis. It is a precious and endangered medicinal plant unique to my country and a precious Chinese medicinal material. Aquilaria sinensis leaves are the leaves of Aquilaria sinensis. Although they are not its medicinal part, some of the pharmacological activities of Aquilaria sinensis leaves are similar to those of Aquilaria sinensis. The leaves contain flavonoids, phenols, glycosides and volatile oil components, and mainly have anti-tumor and anti-inflammatory effects. Among them, mangiferin, a flavonoid component, has biological activities such as anti-tumor, antipyretic, anti-inflammatory, and memory improvement. The ethyl acetate extract has the most prominent tumor cell inhibition effect, and its n-butanol extract has the most significant anti-inflammatory effect. It has high development value and potential as a medicinal tea.

[0004] How to combine Yunnan large-leaf tea with white agarwood leaves to prepare a health-care medicinal tea has become a problem that needs to be solved at present. Summary of the invention

[0005] The purpose of the present invention is to solve the defects of the above-mentioned prior art and provide a kind of atractylodes leaf flavored tea and a preparation method thereof.

[0006] A method for preparing a white agarwood leaf flavored tea, comprising: taking fresh leaves of Yunnan large-leaf tea tree varieties as raw materials, withering, rolling, fermenting, shaping, rough-fire drying, spreading and cooling, full-fire drying, and refining; In the rolling stage, the instant powder of white aquilegia leaf is added for rolling, and finally the white aquilegia leaf flavored tea is prepared; The preparation of the instant powder of Aquilaria sinensis leaves comprises: The fresh leaves of Aquilaria sinensis are used as raw materials, after impurities are removed, the leaves are withered to make the leaves lose 20%-25% of their water content, and withered leaves are obtained; The withered leaves are dried until fully dry to obtain dried white atractylodes leaves; Add the dried Aquilaria sinensis leaves into an extraction tank, add water at a temperature of 90±3°C for extraction, and obtain a filtrate; The filtrate is separated and purified to achieve primary impurity removal, and then passed through a sedimentation centrifuge for secondary impurity removal to obtain a filtrate after impurity removal; The filtrate after impurity removal is concentrated at a temperature of 60-70°C to a concentrated solution with a specific gravity of 1.110-1.120; The concentrated liquid is dried at 80-90° C. to obtain the white atractylodes leaf paste; The aquilegia leaf paste is crushed to obtain aquilegia leaf instant powder.

[0007] According to the preparation method of white aquilaria leaf flavored tea as described above, the white aquilaria tree fresh leaves after impurities removal are steam-killed at 300°C-320°C; or the white aquilaria tree fresh leaves after impurities removal are killed at 280°C-300°C using a drum killing machine.

[0008] According to the preparation method of white aquilaria leaf flavored tea as described above, the rolling comprises: After the withered Yunnan large-leaf withered leaves are kneaded for 15 minutes without pressure, the kneaded leaves are taken out and cooled to room temperature; Mixing the white aquilegia leaf instant powder and hot water in a mass ratio of 1:10-1:40 to obtain a white aquilegia leaf dilution; Spray the diluted white agarwood leaf liquid onto the cooled rolled leaves, stirring while spraying to evenly mix the diluted liquid and the rolled leaves, then spread them to cool. When the sprayed liquid has dried to the extent that the rolled leaves are not sprayed with the white agarwood leaf aqueous solution, re-roll them.

[0009] According to the preparation method of white aquilaria flavored tea as described above, the re-kneading comprises: lightly pressing and kneading the cooled kneaded leaves for 15-35 minutes, medium pressing and kneading for 25-80 minutes, and heavy pressing for 5-20 minutes; The light pressure is to lower the kneading cover to 1 / 4 of the kneading barrel for kneading; the medium pressure is to lower the kneading cover to 1 / 3 of the kneading barrel for kneading; the heavy pressure is to lower the kneading cover to 1 / 2 of the kneading barrel for kneading.

[0010] According to the preparation method of white aucklandia flavored tea as described above, the re-kneading time is based on the maturity of the rolled leaves: one bud and one leaf is re-kneaded for 45 minutes: light pressure: 15 minutes, medium pressure: 25 minutes, heavy pressure: 5 minutes; one bud and two leaves are re-kneaded for 75 minutes: light pressure: 20 minutes, medium pressure: 45 minutes, heavy pressure: 10 minutes; one leaf and three leaves are re-kneaded for 105-135 minutes: light pressure: 30 minutes-35 minutes, medium pressure: 60 minutes-80 minutes, heavy pressure: 15 minutes-20 minutes.

[0011] According to the preparation method of white aquilaria leaf flavored tea as described above, the mass ratio of the white aquilaria leaf diluted liquid to the cooled rolled leaves is 15:1000.

[0012] According to the preparation method of white aquilaria leaf flavored tea as described above, the temperature of the rough fire drying is: 100°C.

[0013] According to the preparation method of white aquilaria leaf flavored tea as described above, the cooling comprises: spreading the tea leaves evenly after rough fire drying, with a thickness of 10 cm to 12 cm, cooling time of 30 min to 50 min, and then fully drying the leaves when the leaf temperature drops to room temperature.

[0014] The present invention also provides a white aquilaria leaf flavored tea prepared according to any one of the above methods.

[0015] The preparation method of the white atractylodes flavored tea provided by the present invention comprises the following steps: 1. Processing technology of Aquilaria sinensis leaves (1) The fresh leaves of Aquilaria sinensis trees that are over 20 years old and have formed fragrance are used as raw materials. After removing impurities, the Aquilaria sinensis leaves are treated with steam (temperature 300℃-320℃) or drum withering machine (temperature 280℃-300℃) to make them lose 20%-25% of their moisture, destroy the activity of the biological enzymes contained in them, emit a grassy smell, and make the leaves soft.

[0016] (2) The leaves are then dried at a temperature of about 90°C-100°C until they are sufficiently dry (water content 3%-5%).

[0017] (II) Aquilaria Sinensis Leaf Extraction Process (1) Place dried Aquilaria sinensis leaves (solid material) in an extraction tank, add 8 times of solvent: water (90±3℃) and extract for 3 times, 1.0h / time. Filter the extract with a 100-mesh filter cloth, and combine the filtrates from the three times; remove impurities. The Aquilaria sinensis leaf extract still contains Aquilaria sinensis leaf powder and other suspended impurities. It must be separated and purified to remove the Aquilaria sinensis leaf powder and suspended matter mixed in the green leaves to ensure the clarity of the extract and improve product quality and yield.

[0018] (2) Use a decanter centrifuge to remove solid impurities, and the feed rate is controlled at 100L / h; (3) Concentrate the filtrate by utilizing the difference in volatility between the solvent and the solute, and vaporize and discharge the solvent water in the solution at a heating temperature of 60°C-70°C (not exceeding 75°C) or under a vacuum state, so as to separate the water (solvent) and the Aquilaria sinensis leaf extract (solute) in the material and concentrate it to a specific gravity of 1.110-1.120; (4) The concentrated liquid is transported by a crawler disc in a vacuum drying device for drying at a drying temperature of 80°C-90°C. After drying, it becomes a white atractylodes leaf paste, which is then crushed by an ultrafine grinder to become a white atractylodes leaf instant powder.

[0019] 3. Preparation technology of flavored tea (1) Tea Varieties and Fresh Leaves: Fresh leaves of the Yunnan large-leaf tea variety with rich internal contents and high bud and leaf visibility are selected as raw materials. The fresh leaf grade mainly uses mixed tea leaves of the spring one bud and one leaf, or one bud and two leaves grade.

[0020] (2) Withering: The fresh leaves picked in step (1) are withered indoors by a natural withering method, and are evenly and naturally spread on a withering trough in a withering room at a temperature of 20-28°C and a relative humidity of about 50°C. The thickness of the withered leaves is less than 3 cm, and the withering time is controlled at 12-18 h. When the fresh tea leaves are withered to a moisture content of 59%-62%, or a weight loss rate of 30%-40%, they are soft when squeezed, can be clenched into a ball, and do not fall apart when released, and the tender stems are not broken; the gloss of the leaves disappears when viewed, and the leaf color changes from bright green to dark green, without dead buds, burnt edges, or reddishness; when the green odor is reduced and a slight fresh floral fragrance is emitted, the next step can be carried out.

[0021] In this step, if the withering time is less than 12 hours, the moisture content of the tea leaves will not reach the ideal state, the leaves will be hard and brittle, and the buds and leaves will break easily when rolled; in addition, the biochemical process is incomplete and the contents are not fully converted, which will affect the taste and aroma of the tea leaves. If the withering time is too long, the tea leaves will be over-oxidized and the leaves will turn red and dark. The chemical reaction is more complete, and the chemical components in the tea leaves, such as polyphenols, are consumed too much, affecting the overall flavor of the tea leaves and making them taste bland.

[0022] (3) Rolling: The withered leaves obtained in step (2) are naturally filled into the rolling barrel of a 6CR-65 rolling machine. After an initial rolling without pressure for 15 minutes, the rolled leaves are taken out and poured into a food-grade stainless steel plate. The cooled aqueous solution of white agarwood leaves (the ratio of white agarwood leaf instant powder to hot water is 1:10-1:40) is sprayed with a food-grade atomizer. 15 g of the aqueous solution of white agarwood leaves is sprayed per kilogram of the rolled leaves. The mixture is mixed evenly to allow the rolled leaves to fully absorb the aqueous solution of white agarwood leaves. After cooling, the leaves are rolled with light pressure for 15-35 minutes, medium pressure for 25-80 minutes, and heavy pressure for 5-20 minutes, and finally the blocks are deblocked and sieved.

[0023] (4) Fermentation: The rolled leaves obtained in step (3) are evenly spread in a fermentation basket with a thickness of 12-15 cm. The fermentation is carried out in an intelligent fermentation room with an ambient temperature of 22°C to 32°C and a relative humidity of 85%. The fermentation temperature is first high and then low. Oxygen is supplied and exhaust is performed once every 10 minutes (natural wind is blown). The fermentation leaf temperature does not exceed 30°C. The fermentation time is 5 hours. The fermentation is considered moderate when the leaves are yellow-red in color and have a floral, fruity, and sweet aroma.

[0024] (5) Shaping: The fermented leaves can be shaped using the shaping equipment used in tea processing according to the product appearance requirements.

[0025] (6) Raw fire drying: Raw fire drying uses hot air at a temperature of 100°C. The leaves are evenly spread to a thickness of 1cm to 2cm and dried for 10min to 15min until the moisture content reaches 20% to 25%. The leaves are basically dry and hard, and the tender stems are slightly soft. They feel prickly but also slightly soft when held by hand.

[0026] In order to prevent excessive loss of ingredients and aroma in the agarwood flavored tea due to high temperature, or to produce high-fire tea or even burnt tea, the present invention also prevents high temperature from causing hardening of the surface of the tea leaves, resulting in dryness on the outside and wetness on the inside, hindering the internal moisture from diffusing and evaporating outwards, thereby causing high-temperature stuffiness inside and affecting the quality of the agarwood flavored tea, so the raw fire temperature cannot be too high.

[0027] (7) Spreading and cooling: Spread the tea leaves obtained in step (6) evenly after rough drying to a thickness of 10 cm to 12 cm. Spread the leaves and cool them for 30 min to 50 min. When the temperature of the leaves drops to room temperature, proceed to the next step.

[0028] The present invention controls the thickness of the tea leaves to be 10 cm to 12 cm, and adjusts the water distribution inside the tea leaves to make the tea leaves softer, the aroma easier to release, and the taste more mellow. At the same time, during the cooling process, the water content of the tea leaves evaporates, resulting in changes in the chemical components of the tea leaves: the adjustment of the water content, tea polyphenols, amino acids and other components, which directly affects the flavor and health value of the finished tea. In general, the cooling process is conducive to dissipating the temperature while making the water in the tea leaves evenly rehydrated, which is conducive to evenly distributing the water in the tea leaves during full fire drying and achieving a uniform degree of drying.

[0029] (8) Full-fire drying: Full-fire drying should be done slowly at a low temperature, 70°C, with the leaves spread out 2cm to 3cm thick. The drying time should be adjusted according to the drying temperature. The drying time is 60 minutes. Dry until the moisture content is <6%, and then hand-crush the tea leaves into powder.

[0030] (9) Refining: The tea leaves obtained in step (7) after being fully dried are screened, cut, rolled, air-selected, sorted, blended, piled and scented to obtain the finished flavored tea.

[0031] The preparation method provided by the present invention makes the prepared flavored tea have the best taste, does not cover the taste of black tea itself, and combines the sweet and mellow characteristics of white aquilaria tea with the floral and fruity aroma. In addition, the effective components of white aquilaria tea are greatly retained, thereby improving its health care effect. DETAILED DESCRIPTION

[0032] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention is described clearly and completely below. Obviously, the described embodiments are 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.

[0033] The present invention is based on the processing of Yunnan Hong Gongfu black tea, and uses Yunnan large-leaf tea tree fresh leaves as raw materials for processing, so the applicability is extremely strong, and the quality of finished tea is stable. In the prior art, the white agarwood leaf tea processed on the traditional basis fails to bring the efficacy and quality of the white agarwood leaf into the best due to the immature processing technology, and its taste is not liked by the majority of consumers. In addition, the white agarwood tea contains certain pharmacological components, including substances such as volatile oils. Although these components may have certain benefits to the human body when taken in an appropriate amount, these components may stimulate the gastrointestinal tract and cause gastrointestinal discomfort if taken in large quantities for a long time. For people with weak gastrointestinal function or allergic to the components, frequent drinking of white agarwood tea may cause abdominal pain, diarrhea or allergic symptoms, such as skin itching, rash, etc. In order to make greater use of the efficacy of white agarwood leaves, the present invention simply processes the white agarwood leaves, deactivates the enzyme activity, radiates the grassy taste, and then performs concentrated extraction, and obtains the white agarwood leaf instant powder after series processing. Compared with the direct processing of white agarwood leaves into white agarwood leaf tea, the instant powder of white agarwood leaves greatly retains the effective ingredients of white agarwood and concentrates them into essence. At the same time, it reduces the peculiar smell of white agarwood leaves and greatly improves the taste of white agarwood leaf tea. In addition, in order to reduce the gastrointestinal discomfort caused by long-term intake of white agarwood leaf tea to the human body, the instant powder of white agarwood leaves is better integrated with Yunnan Hong Gongfu black tea. The instant powder of white agarwood leaves is added in the rolling process. During the rolling process, the rolling leaves are damaged, allowing the aqueous solution of white agarwood leaves to enter. On the one hand, it does not cover the taste of the black tea itself. On the other hand, the aqueous solution of white agarwood leaves is evenly integrated with the rolling of black tea, which improves the utilization rate of the instant powder of white agarwood leaves. Example 1

[0034] 1. Processing technology of Aquilaria sinensis leaves (1) Using fresh leaves of a 20-year-old or older agarwood tree as raw materials, after removing impurities, the agarwood leaves are steam-cured at a temperature of 310°C to reduce the water content to 20%; (2) The leaves are then dried at 90°C until they are sufficiently dry and have a moisture content of 3%.

[0035] (II) Aquilaria Sinensis Leaf Extraction Process (1) Place dried Aquilaria sinensis leaves (solid material) in an extraction tank, add 8 times of solvent: water (90°C) and extract 3 times, 1.0h / time. Filter the extract with a 100-mesh filter cloth, and combine the three filtrates; remove impurities. The Aquilaria sinensis leaf extract still contains Aquilaria sinensis leaf powder and other suspended impurities. It must be separated and purified to remove the Aquilaria sinensis leaf powder and suspended matter mixed in the green leaves to ensure the clarity of the extract and improve product quality and yield.

[0036] (2) Use a decanter centrifuge to remove solid impurities, and the feed rate is controlled at 100L / h; (3) The filtrate is concentrated by utilizing the difference in volatility between the solvent and the solute to vaporize and discharge the solvent water in the solution at a heating temperature of 65°C, thereby separating the water (solvent) and the Aquilaria sinensis leaf extract (solute) in the material and concentrating the material to a specific gravity of 1.115; (4) The concentrated liquid is transported by a crawler disc in a vacuum drying device for drying at a temperature of 80-90°C. After drying, it becomes a white atractylodes leaf paste, which is then crushed by an ultrafine grinder to become a white atractylodes leaf instant powder.

[0037] 3. Preparation process of flavored tea (1) Tea Varieties and Fresh Leaves: Fresh leaves of the Yunnan large-leaf tea variety with rich internal contents and high bud and leaf visibility are selected as raw materials. The fresh leaf grade mainly uses mixed tea leaves of the spring one bud and one leaf, or one bud and two leaves grade.

[0038] (2) Withering: The fresh leaves picked in step (1) are withered indoors by a natural withering method. They are evenly and naturally spread on a withering trough in a withering room at a temperature of 20-28°C and a relative humidity of about 50°C. The thickness of the withered leaves is less than 3 cm. The withering time is controlled at 16 h. When the fresh tea leaves are withered to a moisture content of 60%; they are soft when squeezed and can be clenched into a ball. They do not fall apart when released, and the tender stems do not break when broken; the gloss of the leaves disappears when viewed, and the leaf color changes from bright green to dark green. There are no dead buds, burnt edges, or reddish leaves; the green odor is reduced and a slight fresh floral fragrance is emitted, the next step can be carried out.

[0039] (3) Rolling: The withered leaves obtained in step (2) are naturally filled into the rolling barrel of a 6CR-65 rolling machine. After an initial rolling without pressure for 15 minutes, the rolled leaves are taken out and poured into a food-grade stainless steel plate. The cooled aqueous solution of white agarwood leaves (the ratio of white agarwood leaf instant powder to hot water is 1:10) is sprayed with a food-grade atomizer. 15 g of the aqueous solution of white agarwood leaves is sprayed per kilogram of the rolled leaves. The mixture is mixed evenly to allow the rolled leaves to fully absorb the aqueous solution of white agarwood leaves. After cooling, the leaves are rolled with light pressure for 15 minutes after the spraying liquid has dried to the extent that the rolled leaves are not sprayed with the aqueous solution of white agarwood leaves. Then, the leaves are rolled with heavy pressure for 15 minutes, medium pressure for 30 minutes, and heavy pressure for 15 minutes. Finally, the leaves are deblocked and sieved.

[0040] (4) Fermentation: The rolled leaves obtained in step (3) are evenly spread in a fermentation basket with a thickness of 13 cm. The fermentation is carried out in an intelligent fermentation room with an ambient temperature of 25° C. and a relative humidity of 85%. The fermentation temperature is first high and then low. Oxygen is supplied and exhaust is performed once every 10 minutes (natural wind is blown). The fermentation leaf temperature does not exceed 30° C. The fermentation time is 5 hours. The fermentation is moderate when the leaves are yellow-red in color and have a floral, fruity, and sweet aroma.

[0041] (5) Shaping: The fermented leaves can be shaped using the shaping equipment used in tea processing according to the product appearance requirements.

[0042] (6) Raw fire drying: Raw fire drying uses hot air at a temperature of 100°C. The leaves are evenly spread to a thickness of 2 cm and dried for 15 minutes until the moisture content is 25%. The leaves are basically dry and hard, and the tender stems are slightly soft. They feel prickly but also slightly soft when held by hand.

[0043] (7) Spreading and cooling: Spread the tea leaves obtained in step (6) evenly after rough drying to a thickness of 11 cm. Spread the leaves for 40 minutes. When the temperature of the leaves drops to room temperature, proceed to the next step.

[0044] (8) Full-fire drying: Full-fire drying should be done slowly at a low temperature, 70°C, with the leaves spread 3 cm thick. The drying time should be adjusted according to the drying temperature. The drying time is 60 minutes. Dry until the moisture content is <6%, and then hand-crush the tea leaves into powder.

[0045] (9) Refining: The tea leaves obtained in step (7) after being fully dried are screened, cut, rolled, air-selected, sorted, blended, piled and scented to obtain the finished flavored tea. Example 2

[0046] The difference between this embodiment and embodiment 1 is that: In step (1) of the processing technology of white agarwood leaves, the temperature of steam sterilization is: 320°C, so that the water content of the leaves is reduced to 25%; Example 3

[0047] The difference between this embodiment and embodiment 1 is that: In step (1) of the processing technology of white agarwood leaves, a drum-type green-killing machine is used for green-killing at a temperature of 280° C., so that the water content of the green-killing leaves is reduced to 23%; Example 4

[0048] The difference between this embodiment and embodiment 1 is that: In step (1) of the processing technology of white agarwood leaves, a drum-type green-killing machine is used for green-killing at a temperature of 300° C., so that the water content of the leaves is reduced to 22%; Example 5

[0049] The difference between this embodiment and embodiment 1 is that: In step (1) of the processing technology of white agarwood leaves, a drum-type green-killing machine is used for green-killing at a temperature of 280° C., so that the water content of the green agarwood leaves is reduced to 25%; Example 6

[0050] The difference between this embodiment and embodiment 1 is that: In step (1) of the processing technology of white agarwood leaves, a drum-type green-killing machine is used for green-killing at a temperature of 290° C., so that the water content of the green-killing leaves is reduced to 25%; Example 7

[0051] The difference between this embodiment and embodiment 1 is that: In step (1) of the processing technology of white agarwood leaves, the temperature of steam sterilization is: 330°C, so that the water content of the leaves is reduced to 20%; Example 8

[0052] The difference between this embodiment and embodiment 1 is that: In step (1) of the processing technology of white agarwood leaves, the temperature of steam sterilization is 290°C, so that the moisture loss is reduced to 25%. Example 9

[0053] The difference between this embodiment and embodiment 1 is that: In step (2) of the processing technology of white agarwood leaves, the drying temperature is 95°C and the moisture content is 5%. Example 10

[0054] The difference between this embodiment and embodiment 1 is that: During the processing of Aquilaria sinensis leaves, in step (2), the drying temperature is 100°C and the moisture content is 4%. Embodiment 11

[0055] The difference between this embodiment and embodiment 9 is that: In step (2) of the processing technology of white agarwood leaves, the drying temperature is: 110°C. Example 12

[0056] The difference between this embodiment and embodiment 9 is that: In step (2) of the processing technology of white agarwood leaves, the drying temperature is 89°C. Embodiment 13

[0057] The difference between this embodiment and embodiment 1 is that: In the Aquilaria sinensis leaf extraction process, in step (1), the temperature of the extraction solvent (water) is 87°C. Embodiment 14

[0058] The difference between this embodiment and embodiment 1 is that: In the extraction process of Aquilaria sinensis leaves, in step (1), the temperature of the extraction solvent (water) is 93°C. Embodiment 15

[0059] The difference between this embodiment and embodiment 1 is that: In the extraction process of Aquilaria sinensis leaves, in step (1), the temperature of the extraction solvent (water) is 85°C. Example 16

[0060] The difference between this embodiment and embodiment 1 is that: In the Aquilaria sinensis leaf extraction process, in step (1), the temperature of the extraction solvent (water) is 96°C. Embodiment 17

[0061] The difference between this embodiment and embodiment 1 is that: In the Aquilaria sinensis leaf extraction process, in step (3), during the concentration of the filtrate, the heating temperature is 60°C. Embodiment 18

[0062] The difference between this embodiment and embodiment 1 is that: In the Aquilaria sinensis leaf extraction process, in step (3), during the concentration of the filtrate, the heating temperature is 70°C. Embodiment 19

[0063] The difference between this embodiment and embodiment 1 is that: In the Aquilaria sinensis leaf extraction process, in step (3), during the concentration of the filtrate, the heating temperature is 75°C. Embodiment 20

[0064] The difference between this embodiment and embodiment 1 is that: In the Aquilaria sinensis leaf extraction process, in step (3), during the concentration of the filtrate, the heating temperature is 80°C. Embodiment 21

[0065] The difference between this embodiment and embodiment 1 is that: In the Aquilaria sinensis leaf extraction process, in step (3), the concentration specific gravity is 1.110. Embodiment 22

[0066] The difference between this embodiment and embodiment 1 is that: In the Aquilaria sinensis leaf extraction process, in step (3), the concentration specific gravity is 1.120. Embodiment 23

[0067] The difference between this embodiment and embodiment 1 is that: In the Aquilaria sinensis leaf extraction process, in step (3), the concentration specific gravity is 1.130. Embodiment 24

[0068] The difference between this embodiment and embodiment 1 is that: In the preparation process of white flavored tea, in step (3), the ratio of white agarwood leaf instant powder to hot water is 1:20. Embodiment 25

[0069] The difference between this embodiment and embodiment 1 is that: In the preparation process of white flavored tea, in step (3), the ratio of white agarwood instant powder to hot water is 1:40. Embodiment 26

[0070] The difference between this embodiment and embodiment 1 is that: In the preparation process of white flavored tea, in step (3), the ratio of white agarwood instant powder to hot water is 1:50. Embodiment 27

[0071] The difference between this embodiment and embodiment 1 is that: In the preparation process of white flavored tea, in step (3), the ratio of white agarwood leaf instant powder to hot water is 1:8. Embodiment 28

[0072] The difference between this embodiment and embodiment 1 is that: In the preparation process of white flavored tea, in step (6), the hot air temperature is 120°C. Embodiment 29

[0073] The difference between this embodiment and embodiment 1 is that: In the preparation process of white flavored tea, in step (6), the hot air temperature is 110°C. Embodiment 30

[0074] The difference between this embodiment and embodiment 1 is that: In the preparation process of white flavored tea, in step (6), the hot air temperature is 90°C. Embodiment 31

[0075] The difference between this embodiment and embodiment 1 is that: In the preparation process of white flavored tea, in step (6), the hot air temperature is 115°C. Embodiment 32

[0076] The difference between this embodiment and embodiment 1 is that: In the preparation process of white flavored tea, in step (7), the thickness of the leaves is 10 cm. Embodiment 33

[0077] The difference between this embodiment and embodiment 1 is that: In the preparation process of white flavored tea, in step (7), the thickness of the leaves is 12 cm. Embodiment 34

[0078] The difference between this embodiment and embodiment 1 is that: In the preparation process of white flavored tea, in step (7), the thickness of the leaves is 8 cm. Embodiment 35

[0079] The difference between this embodiment and embodiment 1 is that: In the preparation process of white flavored tea, in step (7), the thickness of the leaves is 14 cm. Embodiment 36

[0080] The difference between this embodiment and embodiment 1 is that: In the flavored tea preparation process, in step (3), the withered leaves obtained in step (2) are lightly pressed and kneaded for 15 minutes.

[0081] Comparative Example 1 The difference between this embodiment and embodiment 1 is that the preparation process of the instant powder of white aquilaria leaf is prepared by the following method: (1) After the impurities are removed from the white agarwood leaves, the white agarwood leaves are steam-cured at a temperature of 310°C to reduce the water loss to 20%; (2) The leaves are then dried at 90°C until they are sufficiently dry and have a moisture content of 3%.

[0082] (2) The dried Aquilaria sinensis leaves were broken into 400 meshes using a wall breaking machine.

[0083] Experimental Example 1

[0084] The Aquilaria sinensis leaves prepared in Examples 1 to 8 were analyzed, and the specific data are shown in Table 1; Table 1:

[0085] As can be seen from Table 1, when the temperature of steam-curing is controlled at 290℃ or 330℃, the color of the prepared flavored tea is dark, with a green taste, and the soup is turbid. This is because if the temperature of steam-curing exceeds 330℃, the leaves lose water quickly, the chlorophyll is more damaged, and the leaves are yellowish; if the temperature of steam-curing is lower than 290℃, it will cause slow water loss, easy to be stuffy and yellow, and have a green smell. When the temperature of steam-curing is controlled at 300℃-320℃, compared with drum-curing, the steam-curing time is short and the water loss is slow, so the temperature and time can be accurately controlled, the grass taste and bitter taste can be effectively removed, and the aroma is more intense, so that the prepared flavored tea has a strong floral fragrance, mellow and fresh.

[0086] Experimental Example 2

[0087] The flavored teas prepared in Example 1 and Examples 9-12 were analyzed, and the specific data are shown in Table 2; Table 2:

[0088] As can be seen from Table 2, when the full drying temperature after fixing is lower than 90°C, or is higher than 100°C for drying, the prepared flavored tea product will have a high fire smell or the woody aroma will be impure and not strong. This is because: the temperature is higher than 100°C, which will make the woody aroma difficult to stimulate and easy to produce a high fire smell. Therefore, the full drying temperature after fixing is controlled at 90°C-100°C for drying, so that the woody aroma can be volatilized to a greater extent and it is not easy to produce a high fire smell, so that the prepared flavored tea product has a strong and pure aroma.

[0089] Experimental Example 3

[0090] The flavored teas prepared in Example 1, Example 13-14, and Example 15-16 were analyzed, and the specific data are shown in Table 3; Table 3:

[0091] As can be seen from Table 3, in the extraction process of white agarwood leaves, if the water temperature range of the extraction is outside 90±3℃, the woody aroma of the prepared finished tea will be pure and strong. This is because: when the temperature exceeds 93℃, the white agarwood leaves are prone to lose their aroma when extracted, and when the temperature is lower than 87℃, the aroma of the white agarwood leaves cannot be fully stimulated, and the contained substances are less leached, and the sweetness is slightly lower. Therefore, controlling the temperature at 90±3℃ for extraction to extract the filtrate can make the aroma of the white agarwood leaves not easily dissipated during the continuous extraction process and maximize the stimulation of high-quality aromas such as woody aroma. The contained substances gradually increase with the leaching time, so that the final prepared finished tea will be sweet and rich, and the woody aroma will be pure and strong.

[0092] Experimental Example 4

[0093] The flavored teas prepared in Example 1, Examples 17-19, and Example 20 were analyzed, and the specific data are shown in Table 4; Table 4:

[0094] As can be seen from Table 4, during the extraction process of Aquilaria sinensis leaves, when the temperature exceeds 75°C during the concentration of the filtrate, the finished tea soup will be light in color, lack of aroma, increased bitterness or odor. The reason is: if the temperature is lower than 60°C, the release of aroma components will be limited and the pigments will not be easily extracted; if the temperature is higher than 75°C, the odor will be concentrated and the heat-sensitive components will be reduced. However, controlling the temperature within 75°C for heating and concentration can maximize the stimulation of aroma components, and the effective ingredients are not easily lost, so that the aroma of the final prepared tea is pure and rich.

[0095] Experimental Example 5

[0096] The flavored tea prepared in Example 1, Example 21-22, and Example 23 was analyzed, and the specific data are shown in Table 5; Table 5:

[0097] As can be seen from Table 5, in the extraction process of white agarwood leaves, if the concentration ratio exceeds 1.130, the final prepared tea will be sweet, mellow, and slightly bitter. This is because: when the concentration ratio exceeds 1.130, the content of polysaccharides and other components that contribute to sweetness and sweet fragrance in white agarwood leaves increases, resulting in the floral and fruity fragrance being covered up to a certain extent. Moreover, the greater the concentration ratio, the greater the bitterness of white agarwood leaves. If the concentration ratio is controlled at 1.110-1.120, the sweetness and sweetness of white agarwood leaves themselves will be combined with the freshness and sweetness of Yunnan Hong Gongfu black tea. The finished tea will have a sweet and mellow taste and a rich aroma. At the appropriate ratio, the sweet fragrance and floral and fruity fragrance will not cover each other. As a result, the final prepared tea will have a sweet fragrance, rich and coordinated floral and fruity fragrance, and a sweet and mellow taste.

[0098] Experimental Example 6

[0099] The flavored teas prepared in Example 1, Examples 24-25, and Examples 26-27 were analyzed, and the specific data are shown in Table 6; Table 6:

[0100] As can be seen from Table 6, in the preparation process of white flavored tea, if the ratio of white agarwood instant powder to hot water is lower than 1:40, or higher than 1:10, the final finished tea will be slightly bitter, and the floral and fruity aroma will be covered or the richness will be reduced. This is because: when the proportion of hot water is large, the concentration of the effective ingredients of white agarwood is low, and the richness of the taste is not obvious; when the proportion of hot water is small, the concentration of the effective ingredients of white agarwood is too high, and the bitter taste of the white agarwood itself is amplified. If the ratio of white agarwood instant powder to hot water is controlled at 1:10-1:40, the floral and fruity aroma of white agarwood and the floral and fruity aroma of black tea will be fully integrated, and the sweet and mellow taste of black tea itself will offset the bitter taste of white agarwood itself, so that the final finished tea will have a rich and coordinated taste, and the floral and fruity aroma will be obvious.

[0101] Experimental Example 7

[0102] The flavored teas prepared in Example 1 and Examples 28-30 were analyzed, and the specific data are shown in Table 7; Table 7:

[0103] As can be seen from Table 7, in the preparation process of white flavored tea, if the raw fire temperature is lower than 100℃ or higher than 100℃, the finished tea will have a woody aroma and a strong high-fire taste. The reason is: the woody aroma is easy to be emitted when it is higher than 100℃, and the raw fire temperature is too high to burn and produce a high-fire taste, which is dry and easy to get angry; when the raw fire temperature is lower than 100℃ (90℃), the finished tea will be loose and the aroma will not be obvious. This is because: the temperature is too low, the water fails to evaporate completely, resulting in loose strips, and the enzyme activity fails to stop, and the aroma is not completely stimulated. When the raw fire temperature is controlled at 100℃, the woody aroma fails to dissipate, and the temperature condition is reached enough to develop the aroma, and the sweet aroma, flower and fruit aroma are strong. The tea leaves added with white wood fragrance diluent will not cause the "dry outside and wet inside" at 120℃ at 100℃, nor will it cause the problem of excessive moisture at 90℃, incomplete aroma stimulation, and failure to fully release the contained substances, so that the finished tea is sweet, fragrant, flowery and fruity, and pure woody aroma.

[0104] Experimental Example 8

[0105] The flavored teas prepared in Example 1, Examples 32-33, and Examples 34-35 were analyzed, and the specific data are shown in Table 7; Table 8:

[0106] As can be seen from Table 8, in the preparation process of white flavored tea, in step (7), if the thickness of the leaves is less than 10 cm, or more than 12 cm for cooling, the final finished tea will be slightly broken and slightly sour. The reason is: cooling is to redistribute the moisture of the tea leaves evenly to avoid being dry on the outside and wet on the inside. Spreading the leaves too thin will make it difficult for the moisture to dissipate, resulting in sour taste; spreading the leaves too thin will cause the moisture of the tea leaves to dissipate too quickly, and the outside will be dry when fully fired, resulting in the tea leaves being fragile and incomplete. Controlling the thickness of the leaves to 10 cm to 12 cm for cooling can make the moisture of the tea leaves evenly distributed, which promotes the next step of fully firing. As a result, the final finished tea leaves are complete and have no sour taste.

[0107] Experimental Example 9

[0108] The flavored tea prepared in Example 1 and Example 36 was analyzed, and the specific data are shown in Table 9; Table 9:

[0109] As can be seen from Table 9, in the preparation process of white flavored tea, if the withered leaves obtained in step (2) are lightly pressed and kneaded for 15 minutes, the color of the final finished tea will not be oily, the aroma will be reduced, the tea will be dull, the soup color will be dark red, and the bottom of the leaves will be dark. This is because: light pressing leads to an increase in the cell damage rate and the degree of compaction of the rolled leaves, and a slight fermentation has begun in the process from cell damage to spraying the dilution of white agarwood leaves; this accelerates the increase in the degree of fermentation in the subsequent re-kneading process, causing the tea leaves to ferment too quickly in the real fermentation stage, and the conversion of its internal components is not sufficient. However, the withered leaves are not pressed for 15 minutes, so that the leaf cells are slightly damaged, and the strips are uniform and not agglomerated. The sprayed dilution of white agarwood leaves is uniform and absorbed quickly, and part of it can adhere to the surface of the rolled leaves, and fully merge with the rolled leaves in the subsequent re-kneading process, so that the internal substances in the fermentation stage are fully converted. As a result, the final product of the dry tea is glossy in color, rich and pure in aroma, strong and layered in flavor, with a bright and rich red soup color and a bright and even red leaf bottom.

[0110] Experimental Example 10

[0111] The flavored tea prepared in Example 1 and Comparative Example 1 was analyzed, and the specific data are shown in Table 10; Table 10:

[0112] It can be seen from Table 10 that if the method of Comparative Example 1 is used to prepare flavored tea, the taste is thin and the aroma characteristics are not obvious; the reason is that the effective ingredients of the unextracted white agarwood leaf powder are not concentrated, the flavor components are thin, and the aroma conversion is not thorough without high temperature treatment; while the flavored tea is prepared by the scheme of the present invention, after the white agarwood leaf is extracted, the specific components of the white agarwood leaf can be effectively extracted, and the concentration of the specific components can be increased, such as polyphenols, volatile oil content and components are significantly higher than those in Comparative Example 1. Therefore, the method provided by the present invention has the advantages of efficacy, oily color, strong taste and rich aroma.

[0113] The scientific ratio of adding white agarwood leaf extract to the white agarwood leaf flavored tea processed from fresh tea leaves of the same variety in different seasons (spring, summer, and autumn) was studied. The sensory effects of white agarwood leaf flavored tea under different conditions were compared by evaluating the appearance, soup color, aroma, taste, and leaf bottom of the finished white agarwood leaf flavored tea. The specific quality characteristics are as follows: 10-20g of white agarwood leaf extract powder diluent is added to each kilogram of first rolled leaves. The quality characteristics are shown in Table 1 Tea Sensory Quality Table. When less than 10g of white agarwood (agarwood) instant powder is added to each kilogram of first rolled leaves, the taste and aroma are not obvious, the sweet fragrance is too light, and there is no sweet and mellow taste, and the soup color is bright red; when the added amount is greater than 10g of white agarwood leaf extract powder diluent and less than or equal to 20g of white agarwood leaf extract powder diluent, as the added amount increases, the color and brightness of the dry tea increases, and the sweet or floral fragrance As the concentration increases, the freshness, sweetness and mellowness of the taste also increase, and the soup color gradually changes from bright red to bright red, bright red, and bright red. When the added amount is greater than 20g of diluent of white aquilaria leaf extract powder, it is easy to agglomerate during the kneading process, and the kneaded leaves stick together, making it difficult to carry out effective kneading, and also causing difficulties in subsequent processing links such as deblocking, shaping, and drying. The dry tea produced is coarse and loose, uneven in appearance, with many pieces, slightly dry brown in color, slightly coarse in aroma, without floral or fruity or sweet aroma, sour in taste, dark red in soup color, and slightly dark red in leaf bottom.

[0114] Table 11

[0115] By comparing the addition ratio of different proportions of white agarwood leaf extract powder diluent, it was found that adding 15 grams of white agarwood leaf extract powder diluent (1:10-1:40) in the rolling process had a great impact on the quality of the finished tea. When the white agarwood leaf extract powder diluent ratio was 1:20, the taste of the finished tea was the best, which neither covered the taste of the black tea itself, but also integrated the sweet and mellow, floral and fruity characteristics of white agarwood leaf tea. After obtaining the optimal addition ratio of white agarwood leaf extract powder diluent, by comparing the experiments of processing white agarwood leaf flavored tea with fresh leaves of tea trees in different seasons, it was found that the tea soup color was the best in summer, but the taste was thin, and the tea aroma in autumn was high, the taste was higher than summer tea and lower than spring tea, and the spring tea tasted full, and the tea soup was thick and durable. Product innovation is based on the market. While considering the efficacy of white agarwood leaves, we must also consider its taste, quality, cost and other factors to meet people's growing consumption needs and increase the comprehensive utilization of white agarwood leaf resources.

[0116] In summary: the white atractylodes leaf flavored tea provided by the present invention has the following advantages: 1. Aquilaria sinensis leaf extract powder greatly retains the effective ingredients of Aquilaria sinensis leaves; 2. The mature processing technology of Dianhong Gongfu black tea is the processing basis of white amber leaf flavored tea. The richness of Yunnan large-leaf tea trees and the inclusions and the extracted and concentrated white amber leaf instant powder greatly improve its resistance to brewing. As the higher the resistance to brewing, the richer the ingredients, the higher the purity and concentration of the extracted and concentrated white amber leaf aqueous solution. During the rolling stage, the tea leaf cells are broken, and part of the white amber leaf aqueous solution enters the cells and partly adheres to the surface of the tea leaves. As the number of brewing increases, the content of tea water extract dissolved in the water is higher. In addition, since the content of Yunnan large-leaf tea is significantly higher than that of small and medium-leaf tea, the number of brewing resistance of the concentrated and extracted white amber leaf instant powder will also increase. When the two are matched, the perfect fusion of the tea flavor and the white amber leaf flavor will be better brought into play, and the situation of the tea flavor being bland in the later stage will not appear.

[0117] 3. The content of tea polyphenols in spring black tea is high, with soft floral fragrance, tender sweet fragrance, high tenderness, mellow and fresh taste; while the content of theaflavins and thearubigins in summer black tea is high, with sweet fragrance and fresh taste, but the taste is not as good as that in spring. The content of aroma substances in autumn is relatively high, the aroma is strong, and the taste is mellow but not as good as that in spring. Therefore, the present invention uses the fresh leaves of the Yunnan large-leaf tea tree variety in spring as raw materials, which can make the prepared tea of ​​better quality.

[0118] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a white atractylodes leaf flavored tea, comprising: Using fresh leaves of Yunnan large-leaf tea tree varieties as raw materials, withering, rolling, fermentation, shaping, rough fire drying, cooling, full fire drying, and refining; The method is characterized in that, in the kneading stage, white aquilaria leaf instant powder is added for kneading, and white aquilaria leaf flavored tea is finally prepared; The preparation of the instant powder of Aquilaria sinensis leaves comprises: The fresh leaves of Aquilaria sinensis are used as raw materials, after impurities are removed, the leaves are withered to make the leaves lose 20%-25% of their water content, and withered leaves are obtained; The withered leaves are dried until fully dry to obtain dried white atractylodes leaves; Add the dried Aquilaria sinensis leaves into an extraction tank, add water at a temperature of 90±3°C for extraction, and obtain a filtrate; The filtrate is separated and purified to achieve primary impurity removal, and then passed through a sedimentation centrifuge for secondary impurity removal to obtain a filtrate after impurity removal; The filtrate after impurity removal is concentrated at a temperature of 60-70°C to a concentrated solution with a specific gravity of 1.110-1.120; The concentrated liquid is dried at 80-90° C. to obtain the white atractylodes leaf paste; The aquilegia leaf paste is crushed to obtain aquilegia leaf instant powder.

2. The method for preparing the white aquilaria leaf flavored tea according to claim 1, characterized in that: The impurity-removed Aucklandia odorifera trees are steam-killed at 300°C-320°C; or the impurity-removed Aucklandia odorifera trees are killed at 280°C-300°C using a drum-killing machine.

3. The method for preparing the white aquilaria leaf flavored tea according to claim 1, characterized in that: When the withered leaves are dried to be fully dry, the drying temperature is 90℃-100℃.

4. The method for preparing the Aquilaria sinensis flavored tea according to claim 1, characterized in that: The kneading comprises: After the withered Yunnan large-leaf withered leaves are kneaded for 15 minutes without pressure, the kneaded leaves are taken out and cooled to room temperature; Mixing the white aquilegia leaf instant powder and hot water in a mass ratio of 1:10-1:40 to obtain a white aquilegia leaf dilution; Spray the diluted white agarwood leaf liquid onto the cooled rolled leaves, stirring while spraying to evenly mix the diluted liquid and the rolled leaves, then spread them to cool. When the sprayed liquid has dried to the extent that the rolled leaves are not sprayed with the white agarwood leaf aqueous solution, re-roll them.

5. The method for preparing the Aquilaria sinensis flavored tea according to claim 4, characterized in that: The re-kneading comprises: lightly pressing and kneading the cooled kneaded leaves for 15-35 minutes, medium pressing and kneading for 25-80 minutes, and heavy pressing for 5-20 minutes; The light pressure is to lower the kneading cover to 1 / 4 of the kneading barrel for kneading; the medium pressure is to lower the kneading cover to 1 / 3 of the kneading barrel for kneading; the heavy pressure is to lower the kneading cover to 1 / 2 of the kneading barrel for kneading.

6. The method for preparing the Aquilaria sinensis flavored tea according to claim 4, characterized in that: The time of re-kneading depends on the maturity of the kneaded leaves. One bud and one leaf is re-kneaded for 45 minutes: light pressure for 15 minutes, medium pressure for 25 minutes, and heavy pressure for 5 minutes. One bud and two leaves are re-kneaded for 75 minutes: light pressure for 20 minutes, medium pressure for 45 minutes, and heavy pressure for 10 minutes. One leaf and three leaves are re-kneaded for 105-135 minutes: light pressure for 30-35 minutes, medium pressure for 60-80 minutes, and heavy pressure for 15-20 minutes.

7. The method for preparing the Aquilaria sinensis flavored tea according to claim 1, characterized in that: The mass ratio of the diluted Aquilaria sinensis leaves to the cooled rolled leaves is 15:1000.

8. The method for preparing the Aquilaria sinensis flavored tea according to claim 1, characterized in that: The temperature of the rough fire drying is: 100°C.

9. The method for preparing the Aquilaria sinensis flavored tea according to claim 1, characterized in that: The method of spreading and cooling comprises: spreading the tea leaves uniformly after rough fire drying, with the thickness of the leaves being 10 cm to 12 cm, the spreading and cooling time being 30 min to 50 min, and then carrying out full fire drying when the temperature of the leaves drops to room temperature.

10. A tea flavored with Aquilaria sinensis leaves prepared according to any one of claims 1 to 9.

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