Processing method of citrus white tea base tea for novel tea drinks

Abstract

The invention relates to the technical field of tea processing, in particular to a processing method of citrus white tea base tea for novel tea drinks. The method comprises the following steps: collecting fresh citrus fruits and white tea leaves as raw materials, controlling the water content of the citrus fruits and the white tea leaves within a proper range, and then mixing, synchronously withering, rolling, drying and packaging to obtain the citrus white tea base tea. According to the method for directly processing the base tea of the citrus white tea by taking fresh tea leaves and fresh citrus fruits as raw materials, the current segmented processing of citrus Pu'er tea or pericarpium citri reticulatae white tea is improved into synchronous processing of white tea processing and pericarpium citri reticulatae making, so that comprehensive fusion of tea aroma, fruit aroma and tea flavor is completed, and the citrus white tea with unique flavor and rich nutrition is formed; the processing speed is high, the production efficiency is high, resources are fully utilized, and the quality of base tea meets the requirements of new tea drinks.

Description

Technical Field

[0001] The invention relates to the technical field of tea processing, and in particular to a processing method of citrus white tea-based tea for new-style tea drinks. Background Art

[0002] New-style tea drinks refer to tea drinks that are improved and innovated on the basis of traditional ready-made tea drinks. They use tea leaves and their products as the main raw materials, and are supplemented with raw materials and auxiliary materials such as fresh milk or dairy products, fruits or juices, sugar, spices, grains, and herbs. They are extracted on-site and mixed with seasonings to form ready-to-drink tea beverages. Base tea refers to the tea leaves used to prepare the tea soup required for new-style tea drinks. It is the basis for the formation of the taste and flavor of new-style tea drinks, and is the most critical factor affecting the quality of new-style tea drinks. New-style tea drinks are the third major form of tea consumption in the current tea industry in addition to traditional tea brewing and bottled drinking tea. According to statistics, by the end of 2023, the market size of new-style tea drinks has reached 230 billion yuan, consuming more than 300,000 tons of base tea raw materials. Tangerine peel Pu'er tea made from Pu'er tea and tangerine peel is also called tangerine peel tea, which is used as base tea in new-style tea drinks.

[0003] At present, the processing of tangerine peel Pu'er tea is to remove the pulp from fresh green or yellow-green tangerine fruits, fill the Pu'er tea into the shell and then dry it. This method is relatively complicated in terms of raw materials and processes, and will also have a negative impact on the quality of tea: on the one hand, the process of drying the tea after absorbing water, especially drying in the closed environment of the shell, will affect the sensory qualities of the tea such as color, fragrance, and taste, and even cause mold; on the other hand, the process of removing the pulp, filling the tea with shells and drying it is cumbersome and labor-intensive, and inefficient. Moreover, the removed pulp is used as waste, resulting in a huge waste of resources.

[0004] In recent years, tangerine peel white tea has appeared on the market, which is made by shredding tangerine peel and mixing it with white tea in a certain proportion. This processing method requires the tangerine peel and white tea to be processed separately, which is costly and inefficient. In addition, the white tea and tangerine peel are often mixed unevenly, resulting in different proportions and great differences in sensory quality. Due to the appearance of tea leaves and tangerine peel, most tangerine peel white tea products can only be processed into compressed or bagged tea forms.

[0005] The present invention overcomes the drawbacks of the above-mentioned tangerine peel tea processing according to the quality requirements of new tea drinks for base tea raw materials, creates a method for directly processing citrus white tea base tea with fresh leaves of tea trees and fresh citrus fruits as raw materials, improves the current segmented processing of tangerine Pu'er tea or tangerine peel white tea into simultaneous processing of white tea processing and tangerine peel production, completes the comprehensive fusion of tea aroma and fruit aroma, tea flavor and fruit flavor, forms citrus white tea with unique flavor and rich nutrition, has fast processing speed, high production efficiency, full utilization of resources, and the quality of the base tea is suitable for the needs of new tea drinks. Summary of the invention

[0006] The purpose of the present invention is to solve the problem of poor quality unsalable citrus, while reducing and simplifying the base raw material tea processing technology, and provide a processing method for citrus white tea base tea for new tea drinks.

[0007] To achieve the above object, the present invention adopts the following technical solutions: The first aspect of the present invention provides a processing method for a citrus white tea base tea for a new type of tea drink, which comprises collecting fresh citrus fruits and white tea leaves as raw materials, controlling the water content of the two within an appropriate range, and then mixing, synchronously withering, rolling, drying, and packaging to obtain the citrus white tea base tea.

[0008] Furthermore, the processing method of the above-mentioned citrus white tea base tea for new tea beverage is carried out according to the following steps: S1: Harvest plump, fresh, and pest-free citrus fruits; pick clean, unpolluted, and pest-free fresh young leaves next to the buds of white tea trees; S2: washing the harvested fresh citrus fruits, drying the surface moisture, cutting into strips, and placing in a ventilated place to dry until the moisture content decreases, thereby obtaining citrus fruit strips; spreading the picked fresh white tea leaves in a withering container, and then placing the withering container in a withering room for withering, thereby obtaining white tea leaves after primary withering; S3: Evenly mix the citrus fruit strips and the first withered white tea leaves, spread them in a withering container, and then place the withering container in a withering room to wither, thereby obtaining synchronously withered materials; S4: putting the synchronously withered material into a rolling machine for rolling to obtain a rolled material; S5: drying the rolled material in a dryer until the water content is reduced, and sealing and packaging after cooling to obtain the citrus white tea base tea.

[0009] Furthermore, the above step S2 is specifically as follows: rinse the harvested fresh citrus fruits with clean water, dry the surface moisture in a ventilated place, cut into strips, and place in a ventilated place to dry until the moisture content drops to 25%, thereby obtaining citrus fruit strips; spread the picked fresh white tea leaves in a withering container, and then place the withering container in a withering room, control the temperature in the withering room at 20-35°C, and the relative humidity at 65%-80%, and wither until the moisture content drops to 50%, thereby obtaining white tea leaves after one withering.

[0010] Furthermore, the above step S3 is specifically as follows: the citrus fruit strips and the once withered white tea leaves are evenly mixed in a mass ratio of 1 to 3:20, spread in a withering container, and then the withering container is placed in a withering room, the temperature in the withering room is controlled at 20 to 35°C, and the relative humidity is controlled at 50% to 65%, and withered until the moisture content drops to 10%, thereby obtaining the synchronously withered material.

[0011] Furthermore, the above step S4 is specifically as follows: putting the synchronously withered material into a rolling machine, and rolling it without pressure for 20 to 30 seconds to obtain the rolled material.

[0012] Furthermore, the above step S5 is specifically as follows: drying the rolled material in a dryer at a temperature of 80° C. until the moisture content is reduced to 8%, and sealing and packaging after cooling to obtain the citrus white tea base tea.

[0013] The second aspect of the present invention provides a citrus white tea base tea for new tea beverages, which is prepared by the above-mentioned processing method.

[0014] The third aspect of the present invention provides the use of the above-mentioned citrus white tea-based tea in preparing a new tea drink.

[0015] The significant advantages of the present invention are: White tea is one of the six major types of tea in my country. It is rich in tea polyphenols, caffeine, amino acids and other ingredients. The soup is light yellow and bright, with a fresh aroma and a mellow taste. Citrus is sweet and sour, contains a variety of vitamins, and is rich in organic and inorganic substances such as P, K, Ca, Fe, and cellulose that are needed by the human body. Using white tea and citrus as raw materials to process citrus white tea as the base of fruit tea in new tea drinks can replace the method of adding sliced ​​citrus after extracting the tea soup in traditional tea blending, simplifying the new tea blending process and giving full play to the nutritional and health functions of both. After testing and analysis, the citrus white tea base tea prepared by the present invention is rich in contents and good in sensory quality. The blended fruit tea shows excellent quality, indicating that the citrus white tea base tea prepared by the present invention fully meets the needs of new tea drinks. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 : Flow chart of the processing method of Examples 1 to 3.

[0017] Figure 2 : Analysis of physicochemical components of base tea.

[0018] Figure 3 : Rating results of new tea drinks made from base tea.

[0019] Note: A1 in the figure corresponds to Example 4, A2 corresponds to Example 5, A3 corresponds to Example 6, B1 corresponds to Example 1, B2 corresponds to Example 2, B3 corresponds to Example 3, and CK corresponds to Example 7; different capital letters indicate significant differences at the 0.01 level detected by Duncan's method. DETAILED DESCRIPTION

[0020] In order to make the contents of the present invention easier to understand, the technical solution of the present invention is further described below in conjunction with specific implementation methods, but the present invention is not limited thereto.

[0021] Embodiment 1: A method for processing citrus white tea-based tea is carried out according to the following steps: S1: Harvest green or yellow-green citrus fruits that are 50-60% mature. The fruits should be plump, fresh, and free of pests and diseases. Considering economic benefits, choose bitter orange fruits with poor taste and flavor. Pick fresh tender leaves next to the buds of white tea trees (tender buds with one bud and one leaf, one bud and two leaves, and one bud and three leaves). The fresh leaves should be clean, free of pollution, pests and diseases, and rainwater leaves should not be picked.

[0022] S2: Rinse the harvested fresh citrus fruits with clean water, dry the surface moisture in a ventilated and clean place, cut them into strips with a thickness of 2mm together with the pulp and peel, and place them in a ventilated place to dry until the moisture content drops to 25%, thereby obtaining citrus fruit strips. Spread the picked fresh white tea leaves in a withering container with a thickness of 2cm, and then place the withering container in a withering room, control the temperature in the withering room at 30℃ and the relative humidity at 65% to 80%, and wither until the moisture content drops to 50%, thereby obtaining white tea leaves after primary withering.

[0023] S3: Evenly mix the citrus fruit strips and the once withered white tea leaves in a mass ratio of 1:20, spread them in a withering container with a thickness of 3 cm, and then place the withering container in a withering room. The temperature in the withering room is controlled at 30°C and the relative humidity is controlled at 50% to 65%. Wither until the moisture content drops to 10%, thereby obtaining the synchronously withered material.

[0024] S4: putting the synchronously withered material into a rolling machine, rolling it without pressure for 20 to 30 seconds to obtain the rolled material.

[0025] S5: drying the rolled material in a dryer at 80° C. until the moisture content is reduced to 8%, and sealing and packaging after cooling to obtain the citrus white tea base tea.

[0026] Embodiment 2: A method for processing citrus white tea-based tea is carried out according to the following steps: S1: Harvest green or yellow-green citrus fruits that are 50-60% mature. The fruits should be plump, fresh, and free of pests and diseases. Considering economic benefits, choose bitter orange fruits with poor taste and flavor. Pick fresh tender leaves next to the buds of white tea trees (tender buds with one bud and one leaf, one bud and two leaves, and one bud and three leaves). The fresh leaves should be clean, free of pollution, pests and diseases, and rainwater leaves should not be picked.

[0027] S2: Rinse the harvested fresh citrus fruits with clean water, dry the surface moisture in a ventilated and clean place, cut them into strips with a thickness of 2mm together with the pulp and peel, and place them in a ventilated place to dry until the moisture content drops to 25%, thereby obtaining citrus fruit strips. Spread the picked fresh white tea leaves in a withering container with a thickness of 2cm, and then place the withering container in a withering room, control the temperature in the withering room at 30℃ and the relative humidity at 65% to 80%, and wither until the moisture content drops to 50%, thereby obtaining white tea leaves after primary withering.

[0028] S3: Evenly mix the citrus fruit strips and the once withered white tea leaves in a mass ratio of 2:20, spread them in a withering container with a thickness of 3 cm, and then place the withering container in a withering room. The temperature in the withering room is controlled at 30°C and the relative humidity is controlled at 50% to 65%. Wither until the moisture content drops to 10%, thereby obtaining the synchronously withered material.

[0029] S4: putting the synchronously withered material into a rolling machine, rolling it without pressure for 20 to 30 seconds to obtain the rolled material.

[0030] S5: drying the rolled material in a dryer at 80° C. until the moisture content is reduced to 8%, and sealing and packaging after cooling to obtain the citrus white tea base tea.

[0031] Embodiment 3: A method for processing citrus white tea-based tea is carried out according to the following steps: S1: Harvest green or yellow-green citrus fruits that are 50-60% mature. The fruits should be plump, fresh, and free of pests and diseases. Considering economic benefits, choose bitter orange fruits with poor taste and flavor. Pick fresh tender leaves next to the buds of white tea trees (tender buds with one bud and one leaf, one bud and two leaves, and one bud and three leaves). The fresh leaves should be clean, free of pollution, pests and diseases, and rainwater leaves should not be picked.

[0032] S2: Rinse the harvested fresh citrus fruits with clean water, dry the surface moisture in a ventilated and clean place, cut them into strips with a thickness of 2mm together with the pulp and peel, and place them in a ventilated place to dry until the moisture content drops to 25%, thereby obtaining citrus fruit strips. Spread the picked fresh white tea leaves in a withering container with a thickness of 2cm, and then place the withering container in a withering room, control the temperature in the withering room at 30℃ and the relative humidity at 65% to 80%, and wither until the moisture content drops to 50%, thereby obtaining white tea leaves after primary withering.

[0033] S3: Evenly mix the citrus fruit strips and the once withered white tea leaves in a mass ratio of 3:20, spread them in a withering container with a thickness of 3 cm, and then place the withering container in a withering room. The temperature in the withering room is controlled at 30°C and the relative humidity is controlled at 50% to 65%. Wither until the moisture content drops to 10%, thereby obtaining the synchronously withered material.

[0034] S4: putting the synchronously withered material into a rolling machine, rolling it without pressure for 20 to 30 seconds to obtain the rolled material.

[0035] S5: drying the rolled material in a dryer at 80° C. until the moisture content is reduced to 8%, and sealing and packaging after cooling to obtain the citrus white tea base tea.

[0036] Embodiment 4: A method for processing citrus white tea-based tea is carried out according to the following steps: S1: Harvest green or yellow-green citrus fruits that are 50-60% mature. The fruits should be plump, fresh, and free of pests and diseases. Considering economic benefits, choose bitter orange fruits with poor taste and flavor. Pick fresh tender leaves next to the buds of white tea trees (tender buds with one bud and one leaf, one bud and two leaves, and one bud and three leaves). The fresh leaves should be clean, free of pollution, pests and diseases, and rainwater leaves should not be picked.

[0037] S2: Rinse the harvested fresh citrus fruits with clean water, dry the surface moisture in a ventilated and clean place, cut them into strips with a thickness of 2mm together with the pulp and peel, and place them in a ventilated place to dry until the moisture content drops to 25%, thereby obtaining citrus fruit strips. Spread the picked fresh white tea leaves in a withering container with a thickness of 2cm, and then place the withering container in a withering room, control the temperature in the withering room at 30°C and the relative humidity at 65% to 80%, and wither until the moisture content drops to 20% to 30%, thereby obtaining the white tea leaves after primary withering.

[0038] S3: Spread the citrus fruit strips in a withering container, then place the withering container in a withering room, control the temperature in the withering room at 30°C, and the relative humidity at 50% to 65%, wither until the water content drops to 10%, and obtain the withered citrus fruit strips. Spread the white tea leaves after primary withering in a withering container with a thickness of 3 cm, then place the withering container in a withering room, control the temperature in the withering room at 30°C, and the relative humidity at 50% to 65%, wither until the water content drops to 10%, and obtain the white tea leaves after secondary withering.

[0039] S4: drying the withered orange strips in a drying machine at 80°C until the water content is reduced to 8%, and then cooling to obtain dried orange strips. Drying the second withered white tea leaves in a drying machine at 80°C until the water content is reduced to 8%, and then cooling to obtain dried white tea leaves.

[0040] S5: Evenly mix the dried orange fruit strips and the dried white tea leaves in a mass ratio of 1:20, and seal and package to obtain orange white tea base tea.

[0041] Embodiment 5: A method for processing citrus white tea-based tea is carried out according to the following steps: S1: Harvest green or yellow-green citrus fruits that are 50-60% mature. The fruits should be plump, fresh, and free of pests and diseases. Considering economic benefits, choose bitter orange fruits with poor taste and flavor. Pick fresh tender leaves next to the buds of white tea trees (tender buds with one bud and one leaf, one bud and two leaves, and one bud and three leaves). The fresh leaves should be clean, free of pollution, pests and diseases, and rainwater leaves should not be picked.

[0042] S2: Rinse the harvested fresh citrus fruits with clean water, dry the surface moisture in a ventilated and clean place, cut them into strips with a thickness of 2mm together with the pulp and peel, and place them in a ventilated place to dry until the moisture content drops to 25%, thereby obtaining citrus fruit strips. Spread the picked fresh white tea leaves in a withering container with a thickness of 2cm, and then place the withering container in a withering room, control the temperature in the withering room at 30°C and the relative humidity at 65% to 80%, and wither until the moisture content drops to 20% to 30%, thereby obtaining the white tea leaves after primary withering.

[0043] S3: Spread the citrus fruit strips in a withering container, then place the withering container in a withering room, control the temperature in the withering room at 30°C, and the relative humidity at 50% to 65%, wither until the water content drops to 10%, and obtain the withered citrus fruit strips. Spread the white tea leaves after primary withering in a withering container with a thickness of 3 cm, then place the withering container in a withering room, control the temperature in the withering room at 30°C, and the relative humidity at 50% to 65%, wither until the water content drops to 10%, and obtain the white tea leaves after secondary withering.

[0044] S4: drying the withered orange strips in a drying machine at 80°C until the water content is reduced to 8%, and then cooling to obtain dried orange strips. Drying the second withered white tea leaves in a drying machine at 80°C until the water content is reduced to 8%, and then cooling to obtain dried white tea leaves.

[0045] S5: Evenly mix the dried orange fruit strips and the dried white tea leaves in a mass ratio of 2:20, and seal and package to obtain orange white tea base tea.

[0046] Embodiment 6: A method for processing citrus white tea-based tea is carried out according to the following steps: S1: Harvest green or yellow-green citrus fruits that are 50-60% mature. The fruits should be plump, fresh, and free of pests and diseases. Considering economic benefits, choose bitter orange fruits with poor taste and flavor. Pick fresh tender leaves next to the buds of white tea trees (tender buds with one bud and one leaf, one bud and two leaves, and one bud and three leaves). The fresh leaves should be clean, free of pollution, pests and diseases, and rainwater leaves should not be picked.

[0047] S2: Rinse the harvested fresh citrus fruits with clean water, dry the surface moisture in a ventilated and clean place, cut them into strips with a thickness of 2mm together with the pulp and peel, and place them in a ventilated place to dry until the moisture content drops to 25%, thereby obtaining citrus fruit strips. Spread the picked fresh white tea leaves in a withering container with a thickness of 2cm, and then place the withering container in a withering room, control the temperature in the withering room at 30°C and the relative humidity at 65% to 80%, and wither until the moisture content drops to 20% to 30%, thereby obtaining the white tea leaves after primary withering.

[0048] S3: Spread the citrus fruit strips in a withering container, then place the withering container in a withering room, control the temperature in the withering room at 30°C, and the relative humidity at 50% to 65%, wither until the water content drops to 10%, and obtain the withered citrus fruit strips. Spread the white tea leaves after primary withering in a withering container with a thickness of 3 cm, then place the withering container in a withering room, control the temperature in the withering room at 30°C, and the relative humidity at 50% to 65%, wither until the water content drops to 10%, and obtain the white tea leaves after secondary withering.

[0049] S4: drying the withered orange strips in a drying machine at 80°C until the water content is reduced to 8%, and then cooling to obtain dried orange strips. Drying the second withered white tea leaves in a drying machine at 80°C until the water content is reduced to 8%, and then cooling to obtain dried white tea leaves.

[0050] S5: Evenly mix the dried orange fruit strips and the dried white tea leaves in a mass ratio of 3:20, and seal and package to obtain orange white tea base tea.

[0051] Embodiment 7: A method for processing white tea base tea is carried out according to the following steps: S1: Pick fresh tender leaves next to the buds of white tea trees (one bud and one leaf, one bud and two leaves, and one bud and three leaves tender buds). The fresh leaves must be clean, pollution-free, free of pests and diseases, and rainwater leaves should not be picked.

[0052] S2: Spread the picked fresh white tea leaves in a withering container with a thickness of 2 cm, and then place the withering container in a withering room. The temperature in the withering room is controlled at 30°C and the relative humidity is controlled at 65%-80%. Wither until the moisture content drops to 20%-30%, thereby obtaining the white tea leaves after one withering.

[0053] S3: Spread the white tea leaves after the primary withering in a withering container with a thickness of 3 cm, and then place the withering container in a withering room. The temperature in the withering room is controlled at 30°C and the relative humidity is controlled at 50% to 65%. Wither until the moisture content drops to 10%, thereby obtaining the white tea leaves after the secondary withering.

[0054] S4: drying the second withered white tea leaves in a drying machine at a temperature of 80° C. until the moisture content is reduced to 8%, and then cooling the dried white tea leaves.

[0055] S5: The dried white tea leaves are sealed and packaged to obtain white tea base tea.

[0056] Sensory evaluation of base tea: An evaluation team was formed, with three volunteers with senior tea appraiser qualifications. The evaluation team scored the appearance, aroma, taste, soup color, and leaf bottom of the base tea samples according to the GB / T23776-2018 tea sensory evaluation method. The evaluation team scores were then averaged, and the total score was finally calculated according to the sensory total score formula. The sensory evaluation total score calculation formula: sensory total score = 20% × appearance score + 30% × aroma score + 30% × taste score + 10% × soup color score + 10% × leaf bottom score. The results are shown in Table 1. The total sensory evaluation scores of each embodiment are all above 80 points.

[0057] Table 1 Sensory evaluation results of base tea Analysis of physical and chemical components of base tea: The base tea sample was poured into boiling water with a tea-water ratio of 3g:150mL and covered for 5 minutes. The obtained tea soup was used as the test solution to determine the physical and chemical components in the tea soup. The determination of water extract content was based on the method of GB / T8305-2013, the determination of tea polyphenols content was based on the method of GB / T8313-2018, the determination of amino acid content was based on the method of GB / T8314-2013, and the determination of caffeine content was based on ultraviolet spectrophotometry. The results are shown in Table 2 and Figure 2 The water extract of the base tea in Example 2 is significantly higher than that in Example 1 and Examples 3 to 6, and the amino acid content in Example 2 is significantly higher than that in other examples.

[0058] Table 2 Analysis of physical and chemical components of base tea Tea Sample Water content / % Water extract / % Tea polyphenols / % Amino Acid / % Caffeine / % Phenol / ammonia value Example 1 9.84 35.12 15.32 3.57 4.06 4.29 Example 2 9.63 36.17 16.32 3.94 4.18 4.14 Example 3 9.41 35.32 14.82 3.59 4.73 4.13 Example 4 10.23 35.34 16.89 3.04 5.18 5.56 Example 5 9.74 34.78 18.86 2.75 4.78 6.85 Example 6 9.91 34.88 16.89 2.79 5.31 6.05 Example 7 9.61 36.52 21.14 3.43 3.76 6.17 Application of base tea in preparing new tea drinks: According to the tea-water ratio of 1g:20mL, 40g of base tea sample was injected into 800mL of boiling water and covered for 7min. After filtering with filter cloth, the filtrate was transferred to 400g of ice cubes and stirred quickly until the ice cubes melted to obtain tea soup; oval-shaped, 2-3cm long orange-red kumquats were soaked in salt water for 30s, washed, cut in half, and deseeded for later use; 80g of kumquats were accurately weighed into a shaker cup, and after hand-pounding until the pulp was separated, 300mL of tea soup, 40mL of glucose syrup and 120g of ice cubes were added to complete the mixing of raw materials and auxiliary materials, and then the shaker cup was sealed and covered, and quickly shaken manually to mix the raw materials evenly to obtain the prepared fruit tea. The prepared fruit tea was poured into a 500mL transparent serving cup, sealed and labeled. The color, aroma, taste and mouthfeel of fruit tea were evaluated with reference to the group standard T / CSTEA00024-2021 "Freshly Made Fruit Tea for Tea Beverages", and the scoring coefficients of each quality factor were 20% for color, 30% for aroma, 30% for taste, and 20% for taste. 20 volunteers with normal senses were randomly invited to observe the soup color and clarity of the fruit tea, smell the type and strength of the fruit tea aroma, taste the sour, sweet, bitter and astringent taste characteristics of the fruit tea, and the taste characteristics of the tea flavor and fruit flavor, and score their color, aroma, taste and mouthfeel according to the fruit tea sensory quality evaluation standards. Based on the fruit tea scoring method and the quality weights of each factor, the sensory evaluation analysis of fruit tea is carried out. The formula is as follows: Comprehensive score of fruit tea = color × 20% + aroma × 30% + taste × 30% + mouthfeel × 20%. The scoring results are shown in Tables 4 and Figure 3 . The fruit tea prepared from the base tea of ​​Example 7 scored high, but failed to achieve the purpose of selling and utilizing the citrus fruits (non-excellent varieties, poor commercial properties). The fruit tea prepared from the base tea of ​​Example 4 ranked second, but there was no gentle kneading process, the base tea extraction rate was slightly low, and the concentration was insufficient, which affected the utilization rate of the base tea raw materials. The fruit tea prepared from the base tea of ​​Examples 2-3 ranked 3-4 in quality, which can take into account both the extraction rate and the initial fruit utilization goals.

[0059] Table 3 Sensory quality evaluation criteria for new tea drinks (fruit tea) Table 4 Sensory quality evaluation results of new tea drinks (fruit tea) Tea Sample Color aroma taste Taste Total score Overall ranking Example 1 16.50 20.87 21.45 17.24 76.05 7 Example 2 16.39 23.39 23.29 17.55 80.62 3 Example 3 16.97 23.03 22.82 17.65 80.47 4 Example 4 18.13 23.18 24.18 18.04 83.53 2 Example 5 16.29 21.03 23.50 17.18 78.00 6 Example 6 15.50 22.29 23.97 17.08 78.84 5 Example 7 17.34 24.13 24.18 18.14 83.79 1 The above description is only a preferred embodiment of the present invention. All equivalent changes and modifications made according to the scope of the patent application of the present invention should fall within the scope of the present invention.

Claims

1. A method for processing citrus white tea-based tea for new tea beverages, characterized in that: Fresh citrus fruits and white tea leaves are collected as raw materials, the water content of the two is controlled within an appropriate range, and then they are mixed, synchronously withered, rolled, dried and packaged to obtain citrus white tea base tea.

2. The processing method according to claim 1, characterized in that: Follow these steps: S1: Harvest plump, fresh, and pest-free citrus fruits; pick clean, unpolluted, and pest-free fresh young leaves next to the buds of white tea trees; S2: washing the harvested fresh citrus fruits, drying the surface moisture, cutting into strips, and placing in a ventilated place to dry until the moisture content decreases, thereby obtaining citrus fruit strips; spreading the picked fresh white tea leaves in a withering container, and then placing the withering container in a withering room for withering, thereby obtaining white tea leaves after primary withering; S3: Evenly mix the citrus fruit strips and the first withered white tea leaves, spread them in a withering container, and then place the withering container in a withering room to wither, thereby obtaining synchronously withered materials; S4: putting the synchronously withered material into a rolling machine for rolling to obtain a rolled material; S5: drying the rolled material in a dryer until the water content decreases, and sealing and packaging after cooling to obtain the citrus white tea base tea.

3. The processing method according to claim 2, characterized in that: Step S2 is specifically as follows: rinsing the harvested fresh citrus fruits with clean water, drying the surface moisture in a ventilated place, cutting into strips, and placing in a ventilated place to dry until the moisture content drops to 25%, thereby obtaining citrus fruit strips; spreading the picked fresh white tea leaves in a withering container, and then placing the withering container in a withering room, controlling the temperature in the withering room at 20-35°C and the relative humidity at 65%-80%, and withering until the moisture content drops to 50%, thereby obtaining once withered white tea leaves.

4. The processing method according to claim 3, characterized in that: Step S3 is specifically as follows: citrus fruit strips and once withered white tea leaves are evenly mixed in a mass ratio of 1-3:20, spread in a withering container, and then the withering container is placed in a withering room, the temperature in the withering room is controlled at 20-35°C, the relative humidity is controlled at 50%-65%, and withering is carried out until the moisture content drops to 10%, thereby obtaining a synchronously withered material.

5. The processing method according to claim 4, characterized in that: Step S4 is specifically as follows: putting the synchronously withered material into a rolling machine, and rolling it without pressure for 20 to 30 seconds to obtain the rolled material.

6. The processing method according to claim 5, characterized in that: Step S5 is specifically as follows: drying the rolled material in a dryer at 80° C. until the moisture content is reduced to 8%, and sealing and packaging after cooling to obtain the citrus white tea base tea.

7. A citrus white tea-based tea for new tea drinks, characterized in that: The invention is prepared by the processing method according to any one of claims 1 to 6.

8. Use of the citrus white tea base tea as claimed in claim 7 in preparing new tea drinks.

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