Preparation technology of narcissus tea

Abstract

The invention relates to a preparation process of narcissus tea. Specifically, the invention provides a preparation process of narcissus tea, and the process comprises the following steps: withering fresh tea leaves of a tea tree, performing fine manipulation, performing fixation, performing rolling and performing drying so as to obtain the narcissus tea. The narcissus tea prepared by the process disclosed by the invention has an excellent sensory effect, high content of soluble total sugar and low content of caffeine, so that the narcissus tea has an excellent value.

Description

Technical Field

[0001] The invention relates to the field of food, and in particular to a preparation process of narcissus tea. Background Art

[0002] Narcissus tea, also known as Jianyang Narcissus, is one of the first batch of national tea tree varieties recognized by my country (named: Fujian Narcissus, number: GS13009-1985), one of the fine varieties of Chinese tea, and one of the two standard control varieties of oolong tea adopted by the national tea tree variety regional test so far: it is a clone, small tree type, large leaf type, late-maturing species, triploid (only blooming, no fruit), strong adaptability, easy to plant, high yield, the product has orchid fragrance, fragrance or fruit fragrance, is resistant to brewing, soft, suitable for storage, and is a punch product for export in tea. However, the existing Narcissus tea has a high moisture content in fresh leaves, thick stems, and long internodes. It is difficult to lose water (lost water) during tea processing, has a long withering time, and is easily damaged by mechanical damage and red deterioration. Therefore, there are objective problems such as low withering efficiency and low processing rate, which limits the promotion and application of Narcissus tea varieties. In this way, how to quickly dissipate the free water in the fresh leaves, shorten the withering time, improve the withering efficiency, maintain the freshness of the raw materials, improve the withering quality and the sensory quality of Narcissus tea during the withering stage is particularly important for enhancing the value of Narcissus tea.

[0003] Therefore, the art needs to develop a new withering process that can both shorten the withering time and improve the withering quality, thereby being conducive to the formation of the excellent sensory quality of Narcissus tea. Summary of the invention

[0004] The purpose of the present invention is to develop a preparation process for narcissus tea, which can not only shorten the withering time, but also improve the withering quality, thereby being beneficial to the excellent sensory quality of narcissus tea.

[0005] In a first aspect, the present invention provides a process for preparing narcissus tea, the process comprising the steps of:

[0006] (1) picking fresh leaves of Narcissus tea tree to obtain fresh tea leaves;

[0007] (2) placing fresh tea leaves at a temperature of 25-35° C. and a relative humidity of 35-45% to make the water content of the tea leaves 50-60%, and then placing the leaves at a temperature of 20-30° C. and a relative humidity of 20-30% to make the water content of the tea leaves 25-35%, thereby obtaining withered tea leaves;

[0008] (3) After the withered tea leaves are greened, they are sterilized at 280-320° C. for 6-10 minutes to obtain sterilized tea leaves;

[0009] (4) putting the withered tea leaves into a rolling machine for rolling, drying the rolled tea leaves at 100-140° C. to make the water content of the tea leaves 10-16%, and then drying the tea leaves at 80-120° C. to make the water content of the tea leaves 4-6%, thereby obtaining Narcissus tea.

[0010] Preferably, the process comprises the steps of:

[0011] (1) picking fresh leaves of Narcissus tea tree to obtain fresh tea leaves;

[0012] (2) placing fresh tea leaves at a temperature of 28-32° C. and a relative humidity of 38-42% to make the water content of the tea leaves 53-57%, and then placing them at a temperature of 23-27° C. and a relative humidity of 23-27% to make the water content of the tea leaves 27-33%, thereby obtaining withered tea leaves;

[0013] (3) After the withered tea leaves are greened, they are sterilized at 290-310° C. for 7-9 minutes to obtain sterilized tea leaves;

[0014] (4) putting the withered tea leaves into a rolling machine for rolling, drying the rolled tea leaves at 110-130° C. to make the water content of the tea leaves 12-14%, and then drying the tea leaves at 90-110° C. to make the water content of the tea leaves 4.5-5.5%, thereby obtaining Narcissus tea.

[0015] Preferably, the process comprises the steps of:

[0016] (1) picking fresh leaves of Narcissus tea tree to obtain fresh tea leaves;

[0017] (2) placing fresh tea leaves at a temperature of 30° C. and a relative humidity of 40% so that the water content of the tea leaves is 55%, and then placing the fresh tea leaves at a temperature of 25° C. and a relative humidity of 25% so that the water content of the tea leaves is 30%, thereby obtaining withered tea leaves;

[0018] (3) after the withered tea leaves are made green, they are sterilized at 300° C. for 8 minutes to obtain sterilized tea leaves;

[0019] (4) putting the withered tea leaves into a rolling machine for rolling, drying the rolled tea leaves at 120° C. to make the water content of the tea leaves 13%, and then drying the tea leaves at 100° C. to make the water content of the tea leaves 5%, thereby obtaining Narcissus tea.

[0020] Preferably, in step (1), the fresh leaves include fresh leaves of spring Narcissus tea tree.

[0021] Preferably, in the step (1), the production area of ​​the Narcissus tea tree includes Jianyang District, Nanping City, Fujian Province.

[0022] Preferably, in the step (1), the fresh tea leaves are evenly spread on a bamboo sieve.

[0023] The second aspect of the present invention provides a narcissus tea, which is prepared by the process described in the first aspect of the present invention.

[0024] It should be understood that within the scope of the present invention, the above-mentioned technical features of the present invention and the technical features specifically described below (such as embodiments) can be combined with each other to form new or preferred technical solutions. DETAILED DESCRIPTION

[0025] The invention develops a preparation process of narcissus tea. The narcissus tea prepared by the process has excellent sensory effects, high content of soluble total sugar and low content of caffeine, and thus has excellent value.

[0026] the term

[0027] As used herein, the terms "including", "comprising", and "containing" are used interchangeably and include not only open definitions, but also semi-closed and closed definitions, and the terms include "consisting of", "consisting essentially of".

[0028] The following is a description of the exemplary embodiments of the present application, including various details of the embodiments of the present application to facilitate understanding, which should be considered as merely exemplary. Therefore, it should be recognized by those of ordinary skill in the art that various changes and modifications can be made to the embodiments described herein without departing from the scope and spirit of the present application. Similarly, for the sake of clarity and conciseness, the description of well-known functions and structures is omitted in the following description.

[0029] Preparation technology of narcissus tea

[0030] The present invention provides a preparation process of narcissus tea, which comprises the following steps:

[0031] (1) picking fresh leaves of Narcissus tea tree to obtain fresh tea leaves;

[0032] (2) placing fresh tea leaves at a temperature of 25-35° C. and a relative humidity of 35-45% to make the water content of the tea leaves 50-60%, and then placing the leaves at a temperature of 20-30° C. and a relative humidity of 20-30% to make the water content of the tea leaves 25-35%, thereby obtaining withered tea leaves;

[0033] (3) After the withered tea leaves are greened, they are sterilized at 280-320° C. for 6-10 minutes to obtain sterilized tea leaves;

[0034] (4) putting the withered tea leaves into a rolling machine for rolling, drying the rolled tea leaves at 100-140° C. to make the water content of the tea leaves 10-16%, and then drying the tea leaves at 80-120° C. to make the water content of the tea leaves 4-6%, thereby obtaining Narcissus tea.

[0035] Specifically, the preparation process of the narcissus tea described in the present invention is as described above in the first aspect of the present invention.

[0036] The main technical effects achieved by the present invention include:

[0037] The present invention provides a preparation process of narcissus tea, which can shorten the withering time and improve the withering quality, thereby being beneficial to the excellent sensory quality of narcissus tea. The narcissus tea prepared by the process of the present invention has excellent sensory effects and a high content of soluble total sugar and a low content of caffeine, thus having excellent value.

[0038] Example 1

[0039] In this embodiment 1, a narcissus tea is prepared, and the preparation process of the narcissus tea is as follows:

[0040] (1) Pick fresh leaves of Narcissus tea trees (Jianyang District, Nanping City, Fujian Province) in spring to obtain fresh tea leaves.

[0041] (2) After the fresh tea leaves are evenly spread on a bamboo sieve, they are placed at a temperature of 30° C. and a relative humidity of 40% so that the moisture content of the tea leaves is 55%, and then placed at a temperature of 25° C. and a relative humidity of 25% so that the moisture content of the tea leaves is 30%, thereby obtaining withered tea leaves.

[0042] (3) After the withered tea leaves are made green, they are sterilized at 300° C. for 8 minutes to obtain sterilized tea leaves.

[0043] (4) putting the withered tea leaves into a rolling machine for rolling, drying the rolled tea leaves at 120° C. to make the water content of the tea leaves 13%, and then drying the tea leaves at 100° C. to make the water content of the tea leaves 5%, thereby obtaining Narcissus tea.

[0044] Example 2

[0045] In this embodiment 2, a narcissus tea is prepared, and the preparation process of the narcissus tea is as follows:

[0046] (1) Pick fresh leaves of Narcissus tea trees (Jianyang District, Nanping City, Fujian Province) in spring to obtain fresh tea leaves.

[0047] (2) After the fresh tea leaves are evenly spread on a bamboo sieve, they are placed at a temperature of 30° C. and a relative humidity of 60% so that the moisture content of the tea leaves is 65%, and then placed at a temperature of 25° C. and a relative humidity of 35% so that the moisture content of the tea leaves is 40%, thereby obtaining withered tea leaves.

[0048] (3) After the withered tea leaves are made green, they are sterilized at 300° C. for 8 minutes to obtain sterilized tea leaves.

[0049] (4) putting the withered tea leaves into a rolling machine for rolling, drying the rolled tea leaves at 120° C. to make the water content of the tea leaves 13%, and then drying the tea leaves at 100° C. to make the water content of the tea leaves 5%, thereby obtaining Narcissus tea.

[0050] Example 3

[0051] In this embodiment 3, a narcissus tea is prepared, and the preparation process of the narcissus tea is as follows:

[0052] (1) Pick fresh leaves of Narcissus tea trees (Jianyang District, Nanping City, Fujian Province) in spring to obtain fresh tea leaves.

[0053] (2) After the fresh tea leaves are evenly spread on a bamboo sieve, they are placed at a temperature of 25° C. and a relative humidity of 55% so that the moisture content of the tea leaves is 60%, and then placed at a temperature of 35° C. and a relative humidity of 45% so that the moisture content of the tea leaves is 50%, thereby obtaining withered tea leaves.

[0054] (3) After the withered tea leaves are made green, they are sterilized at 300° C. for 8 minutes to obtain sterilized tea leaves.

[0055] (4) putting the withered tea leaves into a rolling machine for rolling, drying the rolled tea leaves at 120° C. to make the water content of the tea leaves 13%, and then drying the tea leaves at 100° C. to make the water content of the tea leaves 5%, thereby obtaining Narcissus tea.

[0056] Example 4

[0057] In this embodiment 4, a narcissus tea is prepared, and the preparation process of the narcissus tea is as follows:

[0058] (1) Pick fresh leaves of Narcissus tea trees (Jianyang District, Nanping City, Fujian Province) in spring to obtain fresh tea leaves.

[0059] (2) After the fresh tea leaves are evenly spread on a bamboo sieve, they are placed at a temperature of 30° C. and a relative humidity of 40% so that the moisture content of the tea leaves is 55%, and then placed at a temperature of 25° C. and a relative humidity of 25% so that the moisture content of the tea leaves is 30%, thereby obtaining withered tea leaves.

[0060] (3) After the withered tea leaves are greened, they are sterilized at 200° C. for 3 minutes to obtain sterilized tea leaves.

[0061] (4) putting the withered tea leaves into a rolling machine for rolling, drying the rolled tea leaves at 120° C. to make the water content of the tea leaves 13%, and then drying the tea leaves at 100° C. to make the water content of the tea leaves 5%, thereby obtaining Narcissus tea.

[0062] Sensory evaluation of Narcissus tea and determination of its soluble total sugar and caffeine content

[0063] The sensory evaluation of the prepared Narcissus tea was carried out according to GB / T23776-2018 "Tea Sensory Evaluation Method". The proportions of appearance, soup color, aroma, taste, and leaf bottom in the sensory evaluation were 20%, 5%, 30%, 35%, and 10% respectively.

[0064] Evaluation method of tea soup: Heat the tea cup with boiling water, weigh 5.0g of Narcissus tea, put it in a 110mL inverted bell-shaped tea cup, quickly fill it with boiling water, scrape the foam on the surface with the cup lid, and cover it. After 1min, remove the lid and smell the lid fragrance, evaluate the aroma of tea leaves, and drain the tea soup into the tea bowl after 2min, and evaluate the soup color and taste. Then brew it for the second time, cover it, and after 1min~2min, remove the lid and smell the lid fragrance, evaluate the aroma of tea leaves, and drain the tea soup into the tea bowl after 3min, and then evaluate the soup color and taste. Brew it for the third time, cover it, and after 2min~3min, evaluate the aroma, and drain the tea soup into the tea bowl after 5min, and evaluate the soup color and taste. Finally, smell the fragrance of the leaf bottom, pour it into the leaf bottom plate, and evaluate the leaf bottom. The results are based on the second brewing as the main basis, and the first and third brewing are comprehensively judged.

[0065] The sensory scores of the narcissus tea prepared in Examples 1-4 are shown in Table 1 below:

[0066] Table 1 Average sensory scores of narcissus tea of ​​Examples 1-4 (total score 10 points)

[0067] Example Sensory Rating Example 1 9.75 Example 2 8.23 Example 3 7.46 Example 4 8.59

[0068] Note: A higher sensory score indicates a better sensory effect.

[0069] As can be seen from Table 1, the appearance, soup color, aroma, taste and sensory quality of the Narcissus tea of ​​Example 1 are optimal, thus having excellent sensory properties.

[0070] The soluble total sugar content in Narcissus tea was determined by the phenol-sulfuric acid method and the caffeine content in Narcissus tea was determined by ultraviolet spectrophotometry (measurement wavelength was 274 nm). The soluble total sugar and caffeine contents in Narcissus tea prepared in Examples 1-4 are shown in Table 2 below.

[0071] Table 2 Soluble total sugar and caffeine content in narcissus tea prepared in Examples 1-4

[0072] Example Total soluble sugar (%) Caffeine(%) Example 1 7.65±0.57 1.21±0.01 Example 2 5.82±0.42 1.95±0.02 Example 3 5.27±0.35 2.32±0.01 Example 4 6.54±0.31 1.58±0.01

[0073] The soluble total sugar in tea leaves is the main source of sweetness in tea soup and is a flavor component of tea soup. The flavor of tea soup becomes mellower as the soluble total sugar increases. Caffeine, as the main bitter component in tea leaves, reduces the flavor and mouthfeel of tea leaves. As can be seen from Table 2, the narcissus tea of ​​Example 1 has a high content of soluble total sugar and a low content of caffeine. Therefore, the narcissus tea of ​​Example 1 has an excellent taste and thus has an excellent value.

[0074] The above description is only the preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A process for preparing narcissus tea, characterized in that: The process comprises the steps of: (1) picking fresh leaves of Narcissus tea tree to obtain fresh tea leaves; (2) placing fresh tea leaves at a temperature of 25-35° C. and a relative humidity of 35-45% to make the water content of the tea leaves 50-60%, and then placing the leaves at a temperature of 20-30° C. and a relative humidity of 20-30% to make the water content of the tea leaves 25-35%, thereby obtaining withered tea leaves; (3) After the withered tea leaves are greened, they are sterilized at 280-320° C. for 6-10 minutes to obtain sterilized tea leaves; (4) putting the withered tea leaves into a rolling machine for rolling, drying the rolled tea leaves at 100-140° C. to make the water content of the tea leaves 10-16%, and then drying the tea leaves at 80-120° C. to make the water content of the tea leaves 4-6%, thereby obtaining Narcissus tea.

2. The preparation process according to claim 1, characterized in that: The process comprises the steps of: (1) picking fresh leaves of Narcissus tea tree to obtain fresh tea leaves; (2) placing fresh tea leaves at a temperature of 28-32° C. and a relative humidity of 38-42% to make the water content of the tea leaves 53-57%, and then placing them at a temperature of 23-27° C. and a relative humidity of 23-27% to make the water content of the tea leaves 27-33%, thereby obtaining withered tea leaves; (3) After the withered tea leaves are greened, they are sterilized at 290-310° C. for 7-9 minutes to obtain sterilized tea leaves; (4) putting the withered tea leaves into a rolling machine for rolling, drying the rolled tea leaves at 110-130° C. to make the water content of the tea leaves 12-14%, and then drying the tea leaves at 90-110° C. to make the water content of the tea leaves 4.5-5.5%, thereby obtaining Narcissus tea.

3. The preparation process according to claim 1, characterized in that: The process comprises the steps of: (1) picking fresh leaves of Narcissus tea tree to obtain fresh tea leaves; (2) placing fresh tea leaves at a temperature of 30° C. and a relative humidity of 40% so that the water content of the tea leaves is 55%, and then placing the fresh tea leaves at a temperature of 25° C. and a relative humidity of 25% so that the water content of the tea leaves is 30%, thereby obtaining withered tea leaves; (3) after the withered tea leaves are made green, they are sterilized at 300° C. for 8 minutes to obtain sterilized tea leaves; (4) putting the withered tea leaves into a rolling machine for rolling, drying the rolled tea leaves at 120° C. to make the water content of the tea leaves 13%, and then drying the tea leaves at 100° C. to make the water content of the tea leaves 5%, thereby obtaining Narcissus tea.

4. A narcissus tea, characterized in that: The narcissus tea is prepared by the process as claimed in claim 1.