Dendrobium officinale seasoning tea and preparation method thereof

Abstract

The invention relates to the technical field of tea preparation. The invention provides dendrobium officinale flavored tea and a preparation method thereof. The method comprises the following steps: taking fresh leaves of a Yunnan large-leaf tea tree variety as raw materials, withering, rolling, fermenting, pan-firing, heaping for yellowing, shaping, drying with gross fire, spreading for cooling, drying with full fire and refining; in the rolling stage, the dendrobium officinale instant powder is added for rolling, and finally the dendrobium officinale flavored tea is prepared. The dendrobium officinale flavored tea prepared by the method has the characteristics of being fresh, sweet, fine and smooth, and rich in flower fragrance and sweet fragrance. The dendrobium officinale black tea has comprehensive effects of dendrobium officinale and black tea, and is especially suitable for sub-health people to drink.

Description

Technical Field

[0001] The present invention relates to the technical field of tea preparation, and particularly relates to a Dendrobium officinale flavored tea and a preparation method thereof. Background Art

[0002] Dendrobium officinale is one of the most valuable species in the genus Dendrobium, and is a plant with both food and medicinal uses. It has the effects of promoting the production of body fluid to quench thirst, nourishing yin and clearing heat, enhancing immunity, anti-tumor, lowering blood pressure, and lowering blood sugar. There are various ways to consume Dendrobium officinale, such as directly swallowing, soaking in wine, making tea, and adding it to soups and diets. Soaking Dendrobium officinale in wine can nourish yin and promote the production of body fluid, cooking porridge can strengthen the stomach and invigorate the spleen, and making tea can clear heat and detoxify, resist fatigue, and nourish yin and tonify deficiency.

[0003] Black tea is a fully fermented tea, which has the effects of generating heat to warm the stomach, promoting appetite, dilating blood vessels, being beneficial to the heart, strengthening teeth and bones, etc. Dianhong Gongfu black tea is one of the three major Gongfu black teas in China. It is processed from fresh leaves of Yunnan large-leaf tea trees through processes such as withering, rolling, fermentation, stir-frying, yellowing, shaping, first firing for drying, cooling, final firing for drying, and refining. The content of tea polyphenols and caffeine in large-leaf black tea is significantly higher than that in small-leaf tea. During the fermentation stage of black tea, polyphenol oxidase and peroxidase oxidize catechins into theaflavins, thearubigins, and theabrownins. Tea polyphenols have the effects of antioxidant and anti-aging, antibacterial, and lowering blood lipid and blood sugar. In addition, theaflavin, as the main quality component of black tea, is not only an effective free radical scavenger and antioxidant, but also has various health care effects such as detoxification and antibacterial, cancer prevention and anti-cancer, weight loss and lipid reduction.

[0004] At present, there are already various Dendrobium flavored teas on the market, including blends of Dendrobium and tea, blends of Dendrobium flowers and tea, Dendrobium leaves, Dendrobium flowers, and other traditional Chinese medicines and tea. However, the existing Dendrobium flavored teas have the defect of poor taste. Summary of the Invention

[0005] The purpose of the present invention is to solve the defect of poor taste of the existing Dendrobium flavored teas, and to provide a Dendrobium officinale flavored tea and a preparation method thereof.

[0006] A preparation method of a Dendrobium officinale flavored tea includes: using fresh leaves of Yunnan large-leaf tea tree varieties as raw materials, and performing withering, rolling, fermentation, stir-frying, yellowing, shaping, first firing for drying, cooling, final firing for drying, and refining on them;

[0007] In the rolling stage, Dendrobium officinale powder is repeatedly sprayed on the surface of the rolled leaves, and repeated rolling is performed;

[0008] In the first firing for drying stage, the hot air temperature is controlled at 100°C, the first firing drying time is 10 min to 15 min, and the thickness of the spread leaves is 1 cm to 2 cm for drying until the water content is 20% to 25%.

[0009] Further, for the preparation method of the Dendrobium officinale flavored tea as described above, in the cooling stage, control the thickness of the spread tea leaves to be 10 cm - 12 cm, the cooling time to be 30 min - 50 min, and spread the tea leaves until the room temperature is reached.

[0010] Further, for the preparation method of the Dendrobium officinale flavored tea as described above, in the full - fire drying stage, control the full - fire temperature to be 70°C - 95°C, the thickness of the spread tea leaves to be 2 cm - 3 cm, and the drying time to be 15 min - 60 min, and dry the tea leaves until the water content is <6%.

[0011] Further, for the preparation method of the Dendrobium officinale flavored tea as described above, the preparation of the Dendrobium officinale powder includes:

[0012] Use Dendrobium officinale that has grown for more than 3 - 4 years as raw material. After cleaning and impurity removal, dry it at 60°C.

[0013] Crush the dried Dendrobium officinale raw material at a temperature below 20°C for 8 - 10 min, and pass through a 400 - mesh sieve to obtain Dendrobium officinale powder.

[0014] Further, for the preparation method of the Dendrobium officinale flavored tea as described above, in the rolling stage, the mass ratio of the Dendrobium officinale powder to the rolled tea leaves is 2 - 4:100.

[0015] Further, for the preparation method of the Dendrobium officinale flavored tea as described above, the stir - frying green process includes: fixing the tea leaves at a stir - frying green temperature of 240°C - 270°C for 1 min.

[0016] Further, for the preparation method of the Dendrobium officinale flavored tea as described above, the yellowing process includes: piling up the tea leaves after the stir - frying green is completed, controlling the pile temperature at 40°C - 50°C, the piling thickness is generally 20 - 30 cm, and yellowing for 1 h.

[0017] A Dendrobium officinale flavored tea prepared according to any of the above - mentioned methods.

[0018] The present invention provides a preparation method of Dendrobium officinale flavored tea, including the following steps:

[0019] (I) Ultra - fine pulverization process flow of Dendrobium officinale processing

[0020] Use Dendrobium officinale that has grown for more than 3 - 4 years as raw material. After cleaning and impurity removal, dry the fresh Dendrobium officinale at low temperature (60°C), and then pulverize it with a wall - breaker under the environmental condition of below 20°C. The pulverization time should not be too long, preferably 8 - 10 min, and pass through a 400 - mesh sieve to obtain ultra - fine Dendrobium officinale powder;

[0021] (II) Processing technology of Dendrobium officinale flavored tea

[0022] (1) Fresh tea leaves. The fresh leaves of Yunnan big-leaf tea tree varieties (lines) with rich inclusions and high hairiness on buds and leaves are selected as raw materials. The fresh leaf grades mainly adopt the fresh tea leaves of two grades: one bud with one leaf or one bud with two leaves.

[0023] (2) Withering. The indoor natural withering method is adopted. Under the environmental conditions of room temperature of 20°C - 28°C and relative humidity of about 50%, spread the withered leaves on the withering trough. The thickness of the withered leaves is less than 3 cm, and the withering time is controlled within 12 - 24 h until the moisture content of the withered leaves is between 59% - 62%, or the weight loss rate of the withered leaves is between 30% - 40%; the sensory characteristics are soft when pinched by hand, can be clenched into a ball, do not bounce back when released, and the tender stalks can be bent but not broken; visually, the luster of the leaf surface disappears, the leaf color changes from bright green to dark green, without withered buds, scorched edges or redness; when smelling with the nose, the green stench disappears and a slight fresh flower fragrance emits.

[0024] (3) Rolling. At normal temperature, the freshly picked and graded fresh leaves (one bud with one leaf, one bud with two leaves) are naturally filled into the rolling barrel after withering. A 55-type rolling machine is used, and the rotational speed is preferably 55 r / min - 60 r / min. The feeding amount of the 6CR-45 type rolling machine is preferably 30 kg - 35 kg, and it is initially rolled without pressure for 15 min. After the initial rolling, take out the rolled leaves and place them in a food-grade stainless steel tray. Use a food-grade powder sprayer to sprinkle the ultrafine powder of Dendrobium officinale on the surface of the rolled leaves. The powder spraying weight per kilogram of rolled leaves is 10 - 50 g. Sprinkle the powder multiple times and make it evenly mixed so that the rolled leaves and the ultrafine powder of Dendrobium officinale are fully combined, and then perform re-rolling. The re-rolling time depends on the tenderness of the rolled leaves. For one bud with one leaf, it is lightly pressed for 15 min, medium pressed for 25 min, not pressed for 10 min; for one bud with two leaves, it is lightly pressed for 15 min, medium pressed for 30 min, heavily pressed for 20 min, and not pressed for 10 min. After rolling, perform lump breaking.

[0025] (4) Fermentation. An intelligent fermentation room or related fermentation equipment can be used. The fermentation environment is digitally controlled. The fermentation environment temperature is 22°C - 30°C, with the temperature first high and then low, the relative humidity is above 85%, the spreading thickness of the leaves is 6 cm - 15 cm, the tender leaves are thinly spread, and the old leaves are thickly spread. Oxygen supply and exhaust are carried out once every 10 min (blowing natural wind), and the temperature of the fermented leaves does not exceed 30°C. The fermentation time is 4 h - 6 h. When the color of the fermented spring tea is yellowish-red and that of the summer tea is reddish-yellow, and there are floral and sweet fragrances emitting, it is appropriate.

[0026] (5) Stir-frying: In order to solve the raw taste of tea leaves and the green taste of dendrobium in the fermentation stage and to inactivate the activity of enzymes, the fermented tea leaves are placed in a drum withering machine and withered for 1 minute at a stir-frying temperature of 240℃~270℃. Under high temperature conditions, the enzyme activity is completely inactivated to prevent continued fermentation during the subsequent yellowing process; secondly, the green taste of the tea leaves and dendrobium after fermentation is further volatilized through water evaporation. Stir-frying for a short time avoids the problem of excessive water loss in the tea leaves caused by long-term stir-frying, which leads to the drying of the tea leaves and excessive volatilization of high-quality aroma substances.

[0027] (6) Steaming: Pile the tea leaves that have been roasted while they are still hot. The pile temperature should be controlled at 40℃~50℃. The pile thickness is generally 20-30 cm. Steaming for 1 hour can reduce the bitterness and dryness of the tea leaves and increase the mellowness of the tea soup.

[0028] (7) Shaping: The shaping of Dendrobium flavored tea can be carried out according to the product appearance requirements, and the shaping equipment used in tea processing can be used for shaping.

[0029] (8) Raw fire drying: In order to prevent the high temperature from causing excessive loss of ingredients and aroma in the Dendrobium flavored tea, or producing high-fire tea or even burnt tea, and to prevent the high temperature from causing the surface of the tea leaves to harden, resulting in dryness on the outside and wetness on the inside, hindering the internal moisture from diffusing and evaporating outward, thereby causing high-temperature stuffiness inside and affecting the quality of the Dendrobium flavored tea, the raw fire temperature should not be too high. During raw fire drying, hot air is used for drying. The hot air temperature is 100℃, and the leaves are spread evenly. The thickness of the leaves is 1cm to 2cm. The air volume of the dryer should be large. The leaves are dried to a moisture content of 20% to 25%. The leaves are basically dry and hard, and the tender stems are slightly soft. They feel slightly soft when held in the hand. The raw fire drying time is 10min to 15min.

[0030] (9) Spread out the tea leaves to cool down. Spread out the tea leaves evenly to a thickness of 10 cm to 12 cm. Spread out the leaves for 30 to 50 minutes until the temperature of the leaves drops to room temperature. Increasing the thickness of the leaves during the cooling process and spreading the leaves to a thickness of 10 to 12 cm will help disperse the temperature and evenly restore moisture in the tea leaves, which will help evenly disperse moisture in the tea leaves during full fire drying and ensure a uniform degree of drying.

[0031] (10)Full - fire drying: For full - fire drying, it should be carried out at a low temperature and slowly. Dendrobium officinale - flavored teas of different fragrance types have different temperature requirements. Floral - flavored Dendrobium officinale - flavored teas require a lower drying temperature. Therefore, the full - fire temperature is 70°C - 95°C, the thickness of the spread leaves is 2 cm - 3 cm. Adjust the drying time according to the high or low drying temperature. The drying time is 15 min - 60 min, and dry until the water content is <6%. When the tea strips are ground by hand, they become fine powder. The Dendrobium officinale - flavored tea dried in this way can fully develop its fragrance. If the drying temperature is lower than 70°C, the fragrance substances in the Dendrobium officinale - flavored tea cannot fully develop, and the processed Dendrobium officinale - flavored tea has a low - pitched fragrance. During full - fire drying, due to the low water content in the Dendrobium officinale - flavored tea, if the drying temperature is higher than 95°C, a large amount of aromatic substances will volatilize, resulting in high - fire tea or even scorched tea. After drinking, it will make people feel dry mouth and prone to getting angry.

[0032] (11)Refining: The crude Dendrobium officinale - flavored tea obtained through full - fire drying is refined through screening, cutting, air - separation, picking, blending and even piling, and fragrance enhancing to obtain the finished tea.

[0033] Beneficial effects:

[0034] The Dendrobium officinale - flavored tea prepared by the method of the present invention has the characteristics of being sweet, delicate, smooth, and having rich floral and sweet fragrances. And it has the comprehensive effects of Dendrobium officinale and black tea, and is especially suitable for sub - healthy people to drink. Specific embodiments

[0035] To make the purpose, technical solutions and advantages of the present invention clearer, the technical solutions in the present invention will be described clearly and completely below. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments in the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0036] Currently, there are already various products of Dendrobium teas on the market, including blends of Dendrobium and tea leaves, blends of Dendrobium flowers and tea leaves, and blends of various traditional Chinese medicines such as Dendrobium leaves and Dendrobium flowers with tea leaves. The prepared finished products have the disadvantage of poor taste. Since Chinese people mainly drink tea in a simple way, due to poor compatibility ratios and excessive added types, the original taste of the tea is covered. Due to its taste factors, the drinking frequency and consumption amount are greatly reduced. Secondly, when Dendrobium is combined with tea leaves in the form of Dendrobium leaves and Dendrobium flowers, the effective components of Dendrobium cannot be maximally exerted, reducing the efficacy of Dendrobium. Therefore, how to combine black tea with Dendrobium officinale, magnify the efficacy components of Dendrobium officinale while making its taste coordinated, and fully combine with the original taste of the tea leaves, and prepare a health - care Dendrobium officinale - flavored tea has become a problem that needs to be solved currently.

[0037] The Dendrobium officinale flavored tea prepared by the present invention is a new health-care medicinal tea (functional tea) product processed from the special ultrafine powder of Dendrobium officinale and fresh tea leaves through compound compatibility according to traditional Chinese medicine formulas and a special processing technology. On the one hand, the ultrafine powder of Dendrobium officinale solves the problem that when Dendrobium and tea are blended, their different shapes affect the taste of the tea soup. On the other hand, the ultrafine powder of Dendrobium officinale is added during the black tea processing process. Since it combines with the tea in the form of powder, its active ingredients will not be lost during the high-temperature stage of tea processing. At the same time, compared with blending Dendrobium officinale leaves and flowers with tea, the Dendrobium officinale ultrafine powder releases far more effective ingredients of Dendrobium during both the tea processing stage and the brewing process. The reason is that the internal components of powdered Dendrobium are released in water much more efficiently than in leaf and flower forms. Secondly, the Dendrobium officinale ultrafine powder uses the Dendrobium officinale stem as the raw material, and the internal components of the stem are higher than those of the leaf and flower. Therefore, the synergistic effect of the combination of the Dendrobium officinale ultrafine powder and tea is much higher than that of Dendrobium officinale leaves and flowers. In addition, to solve the green flavor brought by the fermentation of the Dendrobium officinale ultrafine powder and tea, the fermented tea is stir-fried at high temperature quickly and yellowed by short-time steaming, which greatly reduces the green flavor and bitterness of the tea and significantly improves the mellow feeling of the tea soup. Moreover, through different addition ratio tests in this application, the optimal ratio is obtained. The Dendrobium officinale flavored tea prepared by the method of the present invention has the characteristics of being sweet, smooth, with strong floral and sweet fragrances. And it has the comprehensive effects of Dendrobium officinale and black tea, and is especially suitable for sub-healthy people to drink. The Dendrobium officinale flavored tea has a good effect of benefiting the stomach and promoting fluid production, and at the same time can nourish the lungs and yin, tonify the kidneys and essence, nourish yin fluid, relieve vexation and thirst, clear the head, help strengthen the physique, promote blood circulation, and nourish the skin; it can reduce blood sugar and plasma cholesterol levels, and by reducing the accumulation of body fat, improve the species abundance and diversity of the intestinal flora, and thus achieve the effect of reducing fat and losing weight; it can dilate blood vessels, prevent and treat cardiovascular diseases, and improve its own immunity.

[0038] Example 1:

[0039] (I) Processing technology of Dendrobium officinale powder

[0040] Using the Dendrobium officinale stem with a growth period of more than 3 years as the raw material, after cleaning and impurity removal, the fresh Dendrobium is dried at low temperature (60 °C), and then pulverized by a wall breaker under the environmental condition of below 20 °C. The pulverizing time is 9 min, and it is sieved through a 400-mesh sieve to obtain the ultrafine powder of Dendrobium officinale;

[0041] (II) Processing technology of Dendrobium officinale flavored tea

[0042] (1) For fresh tea leaves, select the fresh leaves of Yunnan big-leaf tea tree varieties (lines) with rich internal contents and high bud and leaf hairiness as the raw materials. The fresh leaf grades mainly adopt the fresh tea leaves of two grades: one bud with one leaf or one bud with two leaves.

[0043] (2) Withering, adopting the indoor natural withering method. Under the environmental conditions of room temperature 25°C and relative humidity 50%, spread the withered leaves on the withering trough, with the thickness of the withered leaves being 3 cm, and control the withering time at 20 h until the moisture content of the withered leaves reaches 61%. The sensory characteristics are that when pinched by hand, it is soft, can be tightly held into a ball, and does not bounce back when released, and the tender stalks can be bent but not broken; visually, the luster on the leaf surface disappears, the leaf color changes from bright green to dark green, without withered buds, scorched edges or blushing; when smelling, the green stench disappears and a slight fresh floral fragrance emits.

[0044] (3) Rolling, at normal temperature, naturally fill the fresh leaves picked by grading (one bud with one leaf, one bud with two leaves) into the rolling barrel. The rolling machine adopts a 55-type rolling machine, and the rotation speed is preferably 58 r / min. The feeding amount of the 6CR-45 type rolling machine is 30 kg, and it is initially rolled without pressure for 15 min. After the initial rolling is completed, take out the rolled leaves and place them in a food-grade stainless steel tray. Use a food-grade powder sprayer to sprinkle the ultra-fine powder of Dendrobium on the surface of the rolled leaves. 10 g of powder is sprinkled per kilogram of rolled leaves with the food-grade powder sprayer, and the powder is sprinkled multiple times and mixed evenly. After the rolled leaves are fully combined with the ultra-fine powder of Dendrobium officinale, perform re-rolling. The re-rolling time is: for one bud with one leaf, lightly press for 15 min, medium press for 25 min, and no pressure for 10 min; for one bud with two leaves, lightly press for 15 min, medium press for 30 min, heavily press for 20 min, and no pressure for 10 min.

[0045] (4) Fermentation, just use an intelligent fermentation room or related fermentation equipment. The fermentation environment is digitally controlled, the fermentation environment temperature is 28°C, the temperature is high first and then low, the relative humidity is 90%, the thickness of the spread leaves is 10 cm, the tender leaves are thinly spread and the old leaves are thickly spread. Oxygen supply and exhaust are carried out once every 10 min (blowing natural wind), the temperature of the fermented leaves does not exceed 30°C, and the fermentation time is 5 h.

[0046] (5) Pan-firing, under the condition of pan-firing temperature 250°C, put the fermented tea leaves into a drum green tea killing machine and quickly pan-fry for 1 min.

[0047] (6) Yellowing by piling, pile up the tea leaves that have completed pan-firing while they are hot, control the pile temperature at 45°C, and the pile thickness is generally 20 - 30 cm, and yellow by piling for 1 h.

[0048] (7) Shaping, for the shaping of Dendrobium flavor tea, according to the requirements of the product appearance, shaping equipment in tea processing can be selected for shaping.

[0049] (8) First drying, the hot air temperature is 100°C, spread the leaves evenly, with the thickness of the spread leaves being 1 cm, and the air volume of the dryer should be large. Dry until the moisture content reaches 25%, the leaf strips are basically dry and hard, the tender stalks are slightly soft, and it feels prickly when held by hand and slightly soft; the first drying time is 12 min.

[0050] (9) Cooling, spread the tea leaves evenly, with the thickness of the spread leaves being 11 cm, and the cooling time is 40 min until the leaf temperature drops to room temperature. Increase the thickness of the spread leaves during the cooling process.

[0051] (10)Full - fire drying, with a full - fire temperature of 80°C, a leaf - spreading thickness of 2.5 cm, a drying time of 30 min, drying until the water content is <6%, and the tea strips can be ground into powder by hand.

[0052] (11)Refining: The rough tea of Dendrobium officinale obtained after full - fire drying is refined through screening, cutting, air - separation, picking, blending and even piling, and flavor enhancing to obtain the finished tea.

[0053] Example 2:

[0054] The difference between this example and Example 1 lies in: In the processing stage of Dendrobium officinale, the crushing time is 8 min;

[0055] In the withering stage, the room temperature is 20°C, the withering time is 12 h, withering until the water content of the withered leaves is 62%;

[0056] In the rolling stage, the rotation speed of the rolling machine is 55 r / min, and the feeding amount of the rolled leaves is 35 kg; The re - rolling time is: for one - bud - one - leaf, light pressure for 15 min, medium pressure for 30 min, no pressure for 10 min; for one - bud - two - leaves, light pressure for 15 min, medium pressure for 30 min, heavy pressure for 20 min, no pressure for 10 min;

[0057] In the fermentation stage, the fermentation environment temperature is 22°C, the leaf - spreading thickness is 6 cm, and the fermentation time is 4 h;

[0058] In the first - fire drying stage, the leaf - spreading thickness is 2 cm; drying until the water content is 20%; the first - fire drying time is 10 min;

[0059] In the cooling stage, the leaf - spreading thickness is 10 cm, and the cooling time is 30 min;

[0060] In the full - fire drying, the full - fire temperature is 95°C, the leaf - spreading thickness is 3 cm, and the drying time is 60 min.

[0061] Example 3:

[0062] The difference between this example and Example 1 lies in: In the processing stage of Dendrobium officinale, the crushing time is 10 min; In the withering stage, the room temperature is 28°C, the withering time is 24 h, withering until the water content of the withered leaves is 59%;

[0063] In the rolling stage, the rotation speed of the rolling machine is 60 r / min, and the feeding amount of the rolled leaves is 30 kg;

[0064] In the fermentation stage, the environmental temperature is 30°C, the leaf - spreading thickness is 15 cm, and the fermentation time is 6 h;

[0065] In the first - fire drying stage, the leaf - spreading thickness is 1 cm; drying until the water content is 20%; the first - fire drying time is 15 min;

[0066] During the cooling stage, the thickness of the spread leaves is 12 cm, and the cooling time is 50 min;

[0067] During the full-fire drying, the full-fire temperature is 70 °C, the thickness of the spread leaves is 2 cm, and the drying time is 15 min.

[0068] Example 4:

[0069] The difference between this example and Example 1 is that during the processing of Dendrobium officinale, the crushing time is 7 min and the drying temperature is 55 °C.

[0070] Example 5:

[0071] The difference between this example and Example 1 is that during the processing of Dendrobium officinale, the crushing time is 11 min.

[0072] Example 6:

[0073] The difference between this example and Example 1 is that during the processing of Dendrobium officinale, the crushing time is 7 min and the drying temperature is 61 °C.

[0074] Example 7:

[0075] The difference between this example and Example 4 is that during the processing of Dendrobium officinale, the crushing time is 11 min and the drying temperature is 61 °C.

[0076] Analyze the flavored teas prepared in Example 1 and Examples 4 - 7. The specific data is shown in Table 1:

[0077] Table 1

[0078]

[0079] As can be seen from Table 1, in this application, the crushing time of the Dendrobium officinale raw material is controlled within 8 - 10 min, which can make the finally prepared flavored tea have the advantages of: the dry tea has a dark brown and shiny color, a delicate fragrance, a fine taste, and a bright soup color. This is because: when the Dendrobium officinale raw material is crushed appropriately, it is easy to adhere to the surface of the tea leaves during the rolling stage. In the subsequent re-rolling process, as the damage rate of the tea leaves increases, the Dendrobium officinale and the tea leaves are better integrated, the fermentation degree of the fermented leaves is uniform, and the Dendrobium officinale in the finished tea is leached out together with the tea leaves when brewed. If the crushing time is less than 7 min or more than 10 min, there are defects such as the dry tea not being shiny, the delicate fragrance not being obvious, and the taste not being fine. This is because: when the crushing time is too long, the Dendrobium officinale raw material is too fine, resulting in a faster absorption of the cell solution, uneven distribution on the tea leaves and easy caking of the tea leaves; when the crushing time is too short, it is difficult to fully integrate with the tea leaves, the fermentation stage time is prolonged, the sweet fragrance degree is reduced, and the delicate fragrance is not obvious.

[0080] Example 8:

[0081] The difference between this embodiment and Embodiment 1 is that in the primary drying stage, the hot air temperature is 90°C.

[0082] Embodiment 9:

[0083] The difference between this embodiment and Embodiment 1 is that in the primary drying stage, the hot air temperature is 105°C.

[0084] Embodiment 10:

[0085] The difference between this embodiment and Embodiment 1 is that in the primary drying stage, the primary drying time is 9 minutes.

[0086] Embodiment 11:

[0087] The difference between this embodiment and Embodiment 1 is that in the primary drying stage, the primary drying time is 15 minutes.

[0088] Analyze the flavored teas prepared in Embodiments 8 - 11. The specific data is shown in Table 2:

[0089] Table 2:

[0090]

[0091] It can be seen from Table 2 that at a suitable temperature of 90°C, the fruity and floral fragrance intensity can be maximally stimulated and the fresh fragrance can last for a long time. However, if the primary drying time exceeds 15 minutes, the aroma is likely to be lost; while if it is less than 9 minutes, although it is more conducive to maintaining the fresh fragrance duration and the fruity and floral fragrance intensity, the sweet fragrance intensity and the sweet and mellow taste will be lacking. This is because the reaction time of amino acids, proteins, etc. is reduced, and the taste and aroma levels are not as good as those of 15 minutes.

[0092] Embodiment 12:

[0093] The difference between this comparative example and Embodiment 1 is that in the cooling stage, the thickness of the tea leaves is 15 cm.

[0094] Embodiment 13:

[0095] The difference between this embodiment and Embodiment 1 is that in the cooling stage, the thickness of the tea leaves is 7 cm.

[0096] Analyze the flavored teas prepared in Embodiments 1, 12, and 13. The specific data is shown in Table 3:

[0097] Table 3:

[0098]

[0099] As can be seen from Table 3, in this application, the thickness of spreading and cooling is controlled at 10 - 12 cm, and the finished tea prepared has clear and bright tea soup, rich aroma, and strong taste. However, if the thickness of spreading and cooling is higher than 12 cm or lower than 7 cm, the finished tea prepared has a weak aroma, turbid tea soup, and dull color. The reason is as follows: The main purpose of spreading and cooling is to adjust the moisture content of the stems and leaves, so that the moisture of the stems and leaves is redistributed evenly. In the drying process of black tea, the first drying and the final drying are two important stages. In the first drying stage, most of the moisture is quickly removed through high temperature, while in the final drying stage, the tea leaves are dried at low temperature for a long time to reach the ideal drying degree. The process of spreading and cooling after the first drying can make the humidity inside and outside the tea leaves consistent, avoid the effect of high-temperature and high humidity, ensure the uniform drying of the tea leaves, which is conducive to storage and transportation and extends the shelf life. In addition, spreading and cooling also helps the further fermentation of the tea leaves and the formation of aroma. During the spreading and cooling process, the chemical components inside the tea leaves will further change, forming more aroma substances. For example, low-boiling aroma components will volatilize, high-boiling aroma components will be retained, carotenoids will be further oxidized and degraded, forming a variety of volatile aroma components. At the same time, substances such as catechins, amino acids, and sugars interact with each other to produce more aroma. However, if the thickness of spreading and cooling is too thick, it is easy to produce a stuffy smell of water; if the spreading and cooling is too thin, the upper and lower layers of the tea leaves are uneven, and the aroma cannot be emitted, affecting the taste and aroma.

[0100] Example 14:

[0101] The difference between this example and Example 1 is that in the spreading and cooling stage, the spreading and cooling time is 20 min.

[0102] Example 15:

[0103] The difference between this example and Example 1 is that in the spreading and cooling stage, the spreading and cooling time is 60 min.

[0104] Analyze the flavored teas prepared in Examples 1, 14, and 15. The specific data are shown in Table 4:

[0105] Table 4:

[0106]

[0107] As can be seen from Table 4, in this application, the spreading and cooling time is controlled within 30 - 50 min, and the prepared finished tea has the advantages of rich aroma and strong taste. However, if the spreading and cooling time is less than 30 min or greater than 50 min, the aroma of the prepared finished tea will be lost or the taste will be weak. The reason is that: if the spreading and cooling time is too long, the aroma of the tea leaves is easy to dissipate, and moreover, during the spreading and cooling process of the tea leaves, part of the moisture in the air is absorbed. If the time is too long, the moisture content will be too much, affecting the subsequent drying and the quality of the tea leaves. If the spreading and cooling time is too short, it is easy to cause the phenomenon of dry outside and wet inside, which is not conducive to the occurrence of internal chemical components of the tea leaves and the transformation of aroma.

[0108] Example 16:

[0109] The difference between this embodiment and embodiment 1 is that in the full-fire drying stage, the full-fire temperature is controlled to be 69°C.

[0110] Embodiment 17:

[0111] The difference between this embodiment and embodiment 1 is that in the full-fire drying stage, the full-fire temperature is controlled to be 96°C.

[0112] The flavored teas prepared in Examples 1, 16, and 17 were analyzed, and the specific data are shown in Table 5:

[0113] Table 5:

[0114]

[0115] As can be seen from Table 5, the application controls the full fire temperature at 70℃~95℃, and the prepared finished tea has a strong and pleasant aroma, a strong taste and a lasting sweetness. If the full fire temperature exceeds 95℃, it is easy to cause a layer of dry and hard shell to form quickly on the surface of the tea leaves, affecting the appearance of the tea leaves, and the moisture of the tea leaves cannot be effectively evaporated, the aromatic substances are excessively volatilized, and the aroma is weakened. If the full fire temperature is lower than 70℃, the moisture will not evaporate sufficiently, the tea soup will not be red and thick enough, the aroma will not be mellow enough, and even a green taste will appear.

[0116] Embodiment 18:

[0117] The difference between this embodiment and embodiment 1 is that in the full-fire drying stage, the thickness of the leaves is 1 cm.

[0118] Embodiment 19:

[0119] The difference between this embodiment and embodiment 1 is that in the full-fire drying stage, the thickness of the leaves is 4 cm.

[0120] The flavored teas prepared in Examples 1, 18, and 19 were analyzed, and the specific data are shown in Table 6:

[0121] Table 6:

[0122]

[0123] As can be seen from Table 6, the present application controls the thickness of the fully-fired leaves to 2 to 3 cm, and the prepared finished tea has a strong aroma, a strong flavor, and a bright red soup color. If the thickness of the fully-fired leaves is greater than 3 cm or less than 2 cm, the prepared finished tea strips are not tightly bound, the aroma is insufficient, and the soup color and taste are also affected. This is because: too thick will lead to reduced drying efficiency, and it is difficult for the inside of the tea leaves to be completely dried, which affects the conversion of high-quality aroma and the emission of inferior aroma. Too thin will lead to excessive volatilization of aroma during the drying process, loss of the original aroma, and too fast evaporation of water will affect the conversion of tea ingredients, thereby affecting the color and taste of the tea soup.

[0124] Example 20:

[0125] The difference between this example and Example 1 is that in the full-fire drying stage, the drying time is 15 minutes.

[0126] Example 21:

[0127] The difference between this example and Example 1 is that in the full-fire drying stage, the drying time is 60 minutes.

[0128] Analyze the flavored teas prepared in Examples 1, 20, and 21. The specific data is shown in Table 7:

[0129]

[0130] Table 7:

[0131] As can be seen from Table 7, when the full-fire drying time of this application is 30 minutes, the prepared finished product has a strong aroma development, no bad aroma, a thick and sweet taste, a clear and bright soup color, and an oily and shiny dry tea color. However, when the full-fire drying time is too long (60 minutes), the prepared finished product has a high-fire taste or the taste is not thick enough, and the dry tea color is not oily. The reason is that long-term high temperature will cause the volatilization of low-boiling bad aromas in the tea leaves, and the good aroma components with high boiling points are damaged, resulting in a high-fire taste or a burnt taste, thus affecting the overall aroma and taste of the tea. Moreover, pigment substances such as theaflavins and thearubigins are transformed, resulting in a decrease in the brightness of the tea leaves, a darker soup color, and a redder leaf bottom. More theabrownin is produced, affecting the taste. When the full-fire drying time is too short (15 minutes), the aromatic substances cannot be fully volatilized, the tea aroma is insufficient, and the fresh aroma is not obvious. The internal chemical reactions of the tea leaves are not thorough enough, the tea taste is light and lacks a mellow taste. The leaf bottom is still soft and shows a sandwich state.

[0132] Example 22:

[0133] The difference between this example and Example 1 is that 20 grams of powder is sprinkled per kilogram of rolled tea leaves with a food-grade powder sprayer.

[0134] Example 23:

[0135] The difference between this example and Example 1 is that 30 grams of powder is sprinkled per kilogram of rolled tea leaves with a food-grade powder sprayer.

[0136] Example 24:

[0137] The difference between this example and Example 1 is that 40 grams of powder is sprinkled per kilogram of rolled tea leaves with a food-grade powder sprayer.

[0138] Example 25:

[0139] The difference between this embodiment and Embodiment 1 is that: for every kilogram of rolled leaves, 50 g of powder is sprinkled using a food-grade powder sprayer.

[0140] Comparative Example 1:

[0141] The difference between this comparative example and Embodiment 1 is that: in the rolling stage, the aqueous solution of Dendrobium officinale ultrafine powder and the rolled leaves are repeatedly rolled. The specific measures are as follows: After the primary rolling is completed, the rolled leaves are taken out and placed in a food-grade stainless steel tray. The aqueous solution of Dendrobium officinale ultrafine powder (prepared by mixing 30 g of Dendrobium officinale ultrafine powder and 180 g of water at a ratio of 1:6) is sprayed on the surface of the rolled leaves using a food-grade sprayer. For every kilogram of rolled leaves, 180 g of the aqueous solution of Dendrobium officinale ultrafine powder is sprayed using a food-grade sprayer. Spraying is carried out in multiple layers and made to mix evenly, and the rolled leaves are fully combined with the aqueous solution of Dendrobium officinale ultrafine powder until the degree where no aqueous solution of Dendrobium officinale ultrafine powder is sprayed, and then re-rolling is carried out.

[0142] The flavor teas prepared in Embodiment 1 and Comparative Example 2 were analyzed, and the specific data are shown in Table 8:

[0143] Table 8:

[0144]

[0145] As can be seen from Table 8, the finished product prepared by fully combining the Dendrobium officinale ultrafine powder with the rolled leaves in this application has the advantages of an oily and lustrous dry tea color, a strong aroma, a mellow and delicate taste, and a more brilliant red soup color. The finished product tea prepared by fully combining the aqueous solution of Dendrobium officinale ultrafine powder with the rolled leaves is inferior to the finished product tea prepared by adding the Dendrobium officinale ultrafine powder in the ultrafine powder state in terms of the oiliness of the dry tea color, the mellow thickness of the taste, the smoothness, and the red concentration of the soup color. The reasons are as follows: First, the aqueous solution of Dendrobium officinale ultrafine powder has a relatively large viscosity, and when added to the rolled leaves, it is easy to cause the tea leaves to agglomerate during the rolling stage, resulting in uneven and insufficient rolling; Second, during the process from spraying the aqueous solution of Dendrobium officinale ultrafine powder on the surface of the rolled leaves to the state where the aqueous solution and the rolled leaves are dried to the state before spraying, it takes a longer time than directly spraying the Dendrobium officinale ultrafine powder. During this waiting process, after primary rolling for a period of time, local damage occurs to the cell walls, and slight fermentation occurs after the sprayed aqueous solution combines with them, which is not conducive to the unfinished rolling process and the subsequent fermentation stage; Third, due to the far higher degree of pulverization of the Dendrobium officinale ultrafine powder than ordinary Dendrobium officinale powder, when it is soaked and stirred to prepare an aqueous solution, it is easy to cause components such as amino acids and vitamins in the Dendrobium to be released in the soaking water. During the subsequent fermentation process and drying stage under long-term high-temperature baking, it is easy to cause the volatilization of the active ingredients of Dendrobium officinale, resulting in a significant reduction in the sweet taste and smoothness of Dendrobium itself in the prepared finished product tea. On the one hand, the taste of the finished product tea is reduced, and on the other hand, a large part of the active ingredients are also volatilized at high temperatures.

[0146] Comparative Example 2:

[0147] The difference between this comparative example and Example 1 is that: in the pan-firing stage, the pan-firing temperature is 210 °C.

[0148] Example 26:

[0149] The difference between this example and Example 1 is that: in the pan-firing stage, the pan-firing temperature is 240 °C.

[0150] Example 27:

[0151] The difference between this example and Example 1 is that: in the pan-firing stage, the pan-firing temperature is 270 °C.

[0152] Comparative Example 2:

[0153] The difference between this comparative example and Example 1 is that: in the pan-firing stage, the pan-firing temperature is 300 °C.

[0154] Analyze the flavored teas prepared in Example 26, 27, Comparative Example 2, and Comparative Example 3. The specific data is shown in Table 9:

[0155] Table 9

[0156]

[0157] As can be seen from Table 9, in the range of pan-firing temperature from 240 °C to 270 °C, the green flavor can be volatilized to the greatest extent, and the prepared tea has no obvious green flavor, with a sweet, mellow and rich taste. When the temperature is lower than 240 °C, the green flavor is not volatilized completely, lacking a mellow feeling. When the temperature is higher than 270 °C, too much moisture is dissipated, the tea is too hard, and at the same time, the edges of the tea are scorched, and the finished tea shows broken pieces and a burnt smell.

[0158] Comparative Example 4:

[0159] The difference between this comparative example and Example 1 is that: in the pan-firing stage, the pan-firing time is 2 min.

[0160] Analyze the flavored teas prepared in Example 1 and Comparative Example 4. The specific data is shown in Table 10:

[0161] Table 10

[0162]

[0163] As can be seen from Table 10, when the pan-firing time is 1 min, the prepared finished tea is uniform, with an oily luster, and a sweet, mellow and strong taste. When the pan-firing time is 2 min, due to the too long pan-firing time, the color of the tea becomes dark, losing its bright luster, resulting in a decrease in the oiliness of the finished tea. At the same time, with too long pan-firing time, the high-quality aroma components are volatilized excessively, the aroma weakens and a burnt smell appears, and the tea becomes brittle with an increase in broken pieces.

[0164] Comparative Example 5:

[0165] The difference between this comparative example and Example 1 is that during the yellowing stage, the yellowing time is 0.5 h.

[0166] Comparative Example 6:

[0167] The difference between this comparative example and Example 1 is that during the yellowing stage, the yellowing time is 1.5 h.

[0168] The flavor teas prepared in Example 1, Comparative Example 5, and Comparative Example 6 were subjected to component analysis, and the specific data are shown in Table 11:

[0169] Table 11

[0170]

[0171] As can be seen from Table 11, when the yellowing time is 1 h, the prepared finished tea has a dark brown and shiny color, a strong sweet and fruity aroma, a sweet, mellow and thick taste, and a bright red and clear soup color. When the yellowing time is 0.5 h, the mellow feeling of the taste is significantly lower than that at 1 h, the dry taste in the pan-firing stage is not completely eliminated, the aftertaste is not obvious, the taste is more bitter and astringent, and the overall aroma is not strong enough. When the yellowing time is 1.5 h, the color of the tea leaves is dark brown, the brightness decreases, and there is a slight water-stuffy taste, which affects the aroma quality of the tea. During the yellowing process of the tea, substances such as tea pigments are over-oxidized, losing the fresh and mellow taste, and the quality is not good.

[0172] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that they can still modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements for some of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the various embodiments of the present invention.

Claims

1. A method for preparing a Dendrobium officinale flavored tea, comprising: Using fresh leaves of Yunnan large-leaf tea tree varieties as raw materials, withering, rolling, fermenting, stir-frying, steaming, shaping, rough fire drying, spreading and cooling, full fire drying, and refining are carried out; The method is characterized in that, in the rolling stage, the Dendrobium officinale powder is repeatedly sprayed on the surface of the rolling leaves, and the leaves are repeatedly rolled; During the rough fire drying stage, the hot air temperature is controlled at 100°C, the rough fire drying time is 10min-15min, the leaf thickness is 1cm-2cm, and the leaves are dried until the moisture content reaches 20%-25%.

2. The method for preparing the Dendrobium officinale flavored tea according to claim 1, characterized in that: During the cooling stage, control the thickness of the leaves to 10cm to 12cm, and the cooling time to 30min to 50min, and spread the tea leaves to room temperature.

3. The method for preparing the Dendrobium officinale flavored tea according to claim 1 or 2, characterized in that: During the full-fire drying stage, the full-fire temperature is controlled at 70℃~95℃, the leaf thickness is 2cm~3cm, the drying time is 15min~60min, and the tea leaves are dried to a moisture content of <6%.

4. The method for preparing the Dendrobium officinale flavored tea according to claim 3, characterized in that: In the full fire drying stage, the drying time is 30 minutes.

5. The method for preparing the Dendrobium officinale flavored tea according to claim 3, characterized in that: The preparation of the Dendrobium officinale powder comprises: Dendrobium officinale grown for more than 3-4 years is used as raw material, after cleaning and removing impurities, it is dried at 60℃; The dried Dendrobium officinale raw material is crushed at below 20° C. for 8-10 minutes, and passed through a 400-mesh sieve to obtain Dendrobium officinale powder.

6. The method for preparing the Dendrobium officinale flavored tea according to claim 3, characterized in that: In the rolling stage, the mass ratio of the Dendrobium officinale powder to the rolled leaves is 2-4:

100.

7. The method for preparing the Dendrobium officinale flavored tea according to claim 1, characterized in that: The stir-frying comprises: killing the green at a stir-frying temperature of 240° C. to 270° C. for 1 minute.

8. The method for preparing the Dendrobium officinale flavored tea according to claim 1, characterized in that: The yellowing process comprises: piling the fried tea leaves, controlling the pile temperature at 40° C. to 50° C., the pile thickness at 20 to 30 cm, and yellowing for 1 hour.

9. A Dendrobium officinale flavored tea prepared according to any one of claims 1 to 8.

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