Honey-flavor black tea and preparation method thereof

Abstract

The invention provides honey-flavored black tea and a preparation method thereof, and relates to the technical field of tea processing, and the preparation method comprises the following steps: A, performing light-controlled composite withering on tea leaves sucked by empoasca flavescens; b, rocking the green leaves until the leaf edges are slightly yellow or slightly red, and spreading for cooling; c, sequentially performing air pressure rolling, medium pressure rolling and heavy pressure rolling on the tea leaves wrapped by the cloth, and then performing oxygen-enriched fermentation; d, performing fixation for 3-5 minutes at 200-220 DEG C, performing fixation for 3-7 minutes at 180-190 DEG C and performing fixation for 3-8 minutes at 150-160 DEG C in sequence; e, immediately wrapping the enzyme-deactivated leaves which are not cooled with cloth, and sequentially performing air pressure rolling, medium pressure rolling and heavy pressure rolling; and F, heaping for yellowing and drying the rolled enzyme-deactivated leaves. The technical problems that the fruit honey flavor type black tea prepared by the traditional kung fu black tea process taking fresh leaves after empoasca flavescens as raw materials is low in honey flavor rich degree of tea soup, easy to bitterness, easy to generate burnt flavor, fragile in leaves and low in product yield are solved.

Description

Technical Field

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

[0002] Honey-scented black tea is a natural green raw leaf tea, with a honey-sweet and mellow taste in the tea soup. This tea uses the fresh tea leaves sucked by Empoasca vitis as raw materials, and produces Baihao Oolong tea by using the processing technology of oolong tea, with obvious milk fragrance and ripe fruit honey fragrance. This kind of honey fragrance lies in that during the growth process of the tea tree, after the leaves are bitten by Empoasca vitis, it makes them have a unique honey fragrance, and also has the mellow taste unique to black tea, but it is limited to some middle-leaf tea tree varieties such as Jinxuan, Qingxin Oolong, Cuiyu, etc. The honey fragrance compounded in the Qimen fragrance of the high-aroma Qimen black tea mainly comes from the Qimen tea variety and the traditional Gongfu black tea process. In addition, in the production process of a honey-scented black tea similar to honey-flavored black tea, the rocking green process, the over-red pot process and the bamboo cage baking process are innovated. After rolling, complete fermentation, fixation, and then through the static heat-insulating process, it focuses on strengthening the unique sweet fragrance. However, there are still significant differences in quality between the honey-scented black tea processed by this technology and the honey-scented black tea made from the fresh leaves sucked by Empoasca vitis. The honey-scented black tea made from the special raw materials sucked by Empoasca vitis has a strong and unique honey fragrance and high recognition. The main characteristics of the fresh tea leaves suitable for making honey-scented and honey-flavored black tea after being sucked by Empoasca vitis are as follows: (1) After the young tender buds and leaves are sucked by Empoasca vitis on the leaf veins, the growth is blocked, the buds and leaves wither, the internodes of the new shoots are shortened, the leaves turn yellow, and even turn red and charred, becoming more brittle and hard; (2) The moisture content of the fresh tea leaves decreases and is uneven, and the water movement is not smooth. Due to the different characteristics of the raw materials of honey-scented black tea from those of traditional fresh tea leaves, if the traditional Gongfu black tea processing technology (withering - rolling - fermentation - drying) is adopted, the following problems are likely to occur: (1) The made tea has a heavier bitter taste. (2) It is difficult to process evenly, and the green smell of the rough tea is heavy. (3) Due to the hard and brittle fresh tea leaves, the formed tea has a relatively loose strip. (4) Due to the yellowing, charring, withering, hardening and brittleness of the leaves, the water movement is not easy to be smooth. After conventional rolling by a rolling machine, breakage and fines are likely to occur, and charring occurs at high temperatures.

[0003] In view of this, the present invention is specifically proposed. Summary of the Invention

[0004] One of the purposes of the present invention is to provide a preparation method of honey-flavored black tea, so as to at least solve the technical problems of low honey flavor intensity in the tea soup, easy bitterness, easy generation of charred taste, easy breakage of leaves and low product yield in the production of fruit honey-scented black tea by the traditional Gongfu black tea process using the fresh leaves sucked by Empoasca vitis in the prior art.

[0005] Another purpose of the present invention is to provide a honey-flavored black tea.

[0006] In order to achieve the above purposes of the present invention, the following technical solutions are specifically adopted:

[0007] In a first aspect, the present invention provides a method for preparing honey - flavored black tea, comprising the following steps:

[0008] A. Carry out light - controlled compound withering on the tea greens sucked by Empoasca flavescens. The light - controlled compound withering includes light withering followed by indoor non - light - added withering until the water content reaches 55% - 58%;

[0009] B. Rotate the tea leaves until the edges turn slightly yellow or red, then spread them out and let them cool for 50 - 120 min;

[0010] C. Carry out empty - pressure rolling, medium - pressure rolling and heavy - pressure rolling on the tea greens wrapped in cloth in sequence, and then carry out oxygen - rich fermentation until a honey aroma appears;

[0011] D. Carry out fixation at 200 - 220 °C for 3 - 5 min, at 180 - 190 °C for 3 - 7 min, and at 150 - 160 °C for 3 - 8 min in sequence to obtain fixed tea leaves;

[0012] E. Immediately wrap the unfixed tea leaves that have not cooled down with cloth and carry out secondary rolling, including empty - pressure rolling, medium - pressure rolling and heavy - pressure rolling in sequence;

[0013] F. Carry out yellowing and drying on the rolled fixed tea leaves.

[0014] Further, the light withering includes artificial light withering or sunlight withering on the spread - out tea greens;

[0015] Preferably, the thickness of the spread - out tea greens is 3 - 5 cm;

[0016] Preferably, the tea greens are not turned over during the light withering process;

[0017] Preferably, the temperature of the indoor non - light - added withering is 20 - 32 °C.

[0018] Further, when the outdoor natural light intensity is lower than 1000 lux, artificial light withering is carried out;

[0019] Preferably, the time of the artificial light withering is 5 - 15 h;

[0020] Preferably, the light intensity of the artificial light withering is 200 - 600 Lux;

[0021] Preferably, when the outdoor natural light intensity is higher than 6000 lux and sunlight withering is carried out, the shading intensity is 30% - 70%;

[0022] Preferably, the time of the sunlight withering is 15 - 50 min;

[0023] Preferably, the light intensity of the sunlight withering is 1000 - 9000 Lux.

[0024] Furthermore, the time for withering is 20 - 35 min;

[0025] Preferably, the leaf - feeding amount for withering is 1 / 3 - 1 / 2 of the capacity of the withering container;

[0026] Preferably, the width of the slightly yellow or slightly red leaf margin ≤ 3 mm;

[0027] Preferably, the thickness of the tea leaves spread out during cooling is 3 - 6 cm.

[0028] Furthermore, the leaf - feeding amount for rolling is 60 - 80% of the rolling barrel;

[0029] Preferably, the oxygen content for oxygen - rich fermentation is 21% - 23%;

[0030] Preferably, the temperature for oxygen - rich fermentation is 28 - 45 °C;

[0031] Preferably, the humidity for oxygen - rich fermentation is 70% - 95%;

[0032] Preferably, the thickness of the tea leaves spread out during oxygen - rich fermentation is 8 - 12 cm;

[0033] Preferably, the time for oxygen - rich fermentation is 4 - 8 h;

[0034] Preferably, the honey - like aroma includes honey aroma, or the compound aroma of ripe berries and honey.

[0035] Furthermore, the humidity for yellowing is 75% - 95%;

[0036] Preferably, the thickness of the tea leaves spread out during yellowing is 8 - 12 cm;

[0037] Preferably, the time for yellowing is 6 - 15 h;

[0038] Preferably, the drying includes the first - stage drying at 100 - 115 °C and the second - stage drying at 90 - 100 °C;

[0039] Preferably, the time for the first - stage drying is 30 - 55 min;

[0040] Preferably, the time for the second - stage drying is 30 - 60 min;

[0041] Preferably, the thickness of the tea leaves spread out during drying is 3 - 5 cm;

[0042] Preferably, there is also a 30 - 60 - minute cooling between the first - stage drying and the second - stage drying.

[0043] Further, the variety of the tea green leaves sucked by Empoasca vitis includes oolong tea tree varieties with medium tea polyphenol content;

[0044] Preferably, the oolong tea tree varieties with medium tea polyphenol content include at least one of Jinxuan, Cuiyu, Qingxin Oolong, Sijichun or Qingxin Damao;

[0045] Preferably, the tea green leaves sucked by Empoasca vitis include standard leaves with at least 5 bites on a single bud leaf;

[0046] Preferably, the mass of the standard leaves is at least 65% of the total mass of the tea green leaves;

[0047] Preferably, the tenderness of the standard leaves includes one bud with one leaf to one bud with three leaves;

[0048] Preferably, the standard leaves include at least one of first-grade standard leaves, second-grade standard leaves, third-grade standard leaves or fourth-grade standard leaves;

[0049] Preferably, the first-grade standard leaves are in the scorched period;

[0050] Preferably, the scorched period includes that the scorched state exceeds 1 / 4 and expands to the whole leaf until the whole leaf is scorched, just like being burned by fire;

[0051] Preferably, the second-grade standard leaves are in the scorched tip period or / and the scorched edge period;

[0052] Preferably, the scorched tip period and the scorched edge period include that the veins and the leaf margin turn deeper red and expand towards the middle of the leaf, and the leaf tip and the leaf margin gradually curl, and the scorched area does not exceed 1 / 4;

[0053] Preferably, the third-grade standard leaves are in the red vein period;

[0054] Preferably, the red vein period includes that the leaf turns yellow, and the veins and the leaf margin turn dark red and are easily visible under light;

[0055] Preferably, the fourth-grade standard leaves are those with more than 10 bites on a single bud leaf and temporarily wilt at noon on sunny days.

[0056] Further, after step F, it also includes re-firing for fragrance enhancement at 80-100 °C;

[0057] Preferably, the time for re-firing for fragrance enhancement is 50-80 min;

[0058] Preferably, the thickness of the tea leaves spread out during re-firing for fragrance enhancement is 3-5 cm.

[0059] Further, before re-firing for fragrance enhancement, it also includes screening and sorting;

[0060] Preferably, the screening includes screening out the fine powder;

[0061] Preferably, the picking and sorting include removing yellow skins and / or tea stalks.

[0062] In a second aspect, the present invention provides a honey-flavored black tea prepared by the above preparation method.

[0063] The preparation method of the honey-flavored black tea provided by the present invention improves the amino acid content in the finished product through controlled-light compound withering, improves the freshness of the tea soup, and reduces the bitterness; in the process of variable-temperature fixation, the temperature is controlled at 150-220°C and divided into three stages, which preferably retains the honey fragrance and honey flavor characteristics required by the product and improves the quality of the fruit honey-scented black tea; the yellowing process is adopted mainly to further eliminate the bitterness caused by the bites of Empoasca flavescens; the controlled-light compound withering, 1-time long shaking, variable-temperature fixation and yellowing processes are integrated into the traditional process, making the honey flavor rich and long-lasting, and the aroma, taste and leaf bottom characteristics are significantly different from the sweet fragrance, fruit fragrance and wood fragrance of traditional Gongfu black tea, with high recognition. The unfixed tea leaves are wrapped and kneaded instead of directly kneading the traditional strip-shaped Gongfu black tea, reducing breakage, improving the yield of the finished product, being more suitable for the fresh leaves that become hard and brittle after being bitten by Empoasca flavescens, and no longer reducing pressure during kneading after heavy pressure to facilitate the formation of tea strips and avoid the tea strips from becoming loose again. The prepared honey-flavored black tea has a strong and long honey fragrance when smelled; the tea soup has a strong and long honey fragrance and honey flavor, the soup color is golden to orange-red, clear and bright; the leaf bottom is red and bright, with a strong honey flavor, and is harder, thicker and has shorter internodes compared with black tea of the same tenderness. It solves the technical problems in the prior art that the honey flavor in the tea soup of the traditional Gongfu black tea made from fresh leaves bitten by Empoasca flavescens is relatively low, it is easy to be bitter, it is easy to produce burnt and charred flavors, the leaves are easy to break and the product yield is low. Detailed implementation manners

[0064] Unless otherwise defined herein, scientific and technical terms used in conjunction with the present invention shall have the meanings commonly understood by those of ordinary skill in the art. The meanings and scopes of the terms should be clear. However, in any case of potential ambiguity, the definitions provided herein shall prevail over any dictionary or extrinsic definition. In this application, unless otherwise stated, the use of "or" means "and / or". In addition, the use of the term "including" and other forms is non-restrictive.

[0065] Unless otherwise stated, the methods and techniques of the present invention are generally carried out according to conventional methods well known in the art and as described in various general and more specific references, which are cited and discussed throughout this specification.

[0066] In one aspect, the present invention provides a preparation method of a honey-flavored black tea, comprising the following steps:

[0067] A. Perform controlled-light compound withering on the tea greens bitten by Empoasca flavescens. The controlled-light compound withering includes light withering and then indoor non-light-added withering until the water content is 55% - 58%.

[0068] B. Withering for the first time until the leaf margins turn slightly yellow or red, then spreading out for cooling for 50 - 120 minutes;

[0069] C. Kneading the tea leaves wrapped in cloth successively by empty pressing, medium pressing and heavy pressing, and then subjecting them to oxygen - rich fermentation until a honey aroma appears;

[0070] D. Fixing the tea leaves at 200 - 220°C for 3 - 5 minutes, at 180 - 190°C for 3 - 7 minutes, and at 150 - 160°C for 3 - 8 minutes successively to obtain fixed tea leaves;

[0071] E. Immediately kneading the unfixed tea leaves wrapped in cloth for the second time, successively by empty pressing, medium pressing and heavy pressing;

[0072] F. Piling the kneaded fixed tea leaves for yellowing and then drying.

[0073] By controlling - light compound withering, the amino acid content in the finished product is increased, the freshness of the tea soup is improved, and the bitterness and astringency are reduced; in the process of variable - temperature fixing, the temperature is controlled at 150 - 220°C and divided into three stages, which can better retain the honey - aroma and honey - flavor characteristics required by the product and improve the quality of the honey - flavored black tea; the piling - yellowing process is adopted mainly to further eliminate the bitterness and astringency caused by the bites of Empoasca flavescens; by integrating the controlling - light compound withering, the first - time long - withering, variable - temperature fixing and piling - yellowing processes into the traditional process, the honey flavor is rich and long, and the aroma, taste and leaf - bottom characteristics are significantly different from those of the traditional black tea with sweet, fruity and woody aromas, etc., with high recognition.

[0074] Wrapping and kneading the unfixed tea leaves instead of directly kneading in the traditional strip - shaped black tea process reduces breakage, improves the yield of the finished product, is more suitable for the fresh leaves that become hard and brittle after being bitten by Empoasca flavescens, and does not reduce pressure after heavy pressing to facilitate the formation of tea strips and avoid the tea strips from becoming loose again.

[0075] The prepared honey - flavored black tea has a strong and long honey aroma when smelled dry; the tea soup has a strong and long honey aroma and honey flavor, and the soup color is golden to orange - red, clear and bright; the leaf - bottom is red and bright, with a strong honey flavor, and is harder, thicker and has shorter internodes compared with black teas of the same tenderness.

[0076] It solves the technical problems in the prior art that in the process of making honey - flavored black tea from the fresh leaves sucked by Empoasca flavescens in the traditional black tea process, the honey flavor in the tea soup is not strong enough, it is easy to be bitter and astringent, it is easy to produce burnt and charred flavors, the leaves are easy to break, and the product yield is low.

[0077] Among them, withering until the water content reaches 55 - 58%, at this time, the stem veins lose water and become soft, are tortuous and not easy to break crisply, the leaf veins are red - yellow, and it is appropriate that the leaf margins are slightly curled and a slight cinnamon flavor appears.

[0078] The indoor non-light withering to the water content can be, but is not limited to, 55%, 55.3%, 55.5%, 55.8%, 56%, 56.3%, 56.5%, 56.8%, 57%, 57.3%, 57.5%, 57.8% or 58%, and can also be any value between 55% and 58%.

[0079] The time for spreading out and cooling can be, but is not limited to, 50 min, 60 min, 70 min, 80 min, 90 min, 100 min, 110 min or 120 min, and can also be any value between 50 and 120 min.

[0080] The temperature for fixation at 200 - 220°C for 3 - 5 min can be, but is not limited to, 200°C, 202°C, 204°C, 206°C, 208°C, 210°C, 212°C, 214°C, 216°C, 218°C or 220°C, and can also be any value between 200 and 220°C.

[0081] The time for fixation at 200 - 220°C for 3 - 5 min can be, but is not limited to, 3 min, 3.3 min, 3.5 min, 3.8 min, 4 min, 4.3 min, 4.5 min, 4.8 min or 5 min, and can also be any value between 3 and 5 min.

[0082] The temperature for fixation at 180 - 190°C for 3 - 7 min can be, but is not limited to, 180°C, 181°C, 182°C, 183°C, 184°C, 185°C, 186°C, 187°C, 188°C, 189°C or 190°C, and can also be any value between 180 and 190°C.

[0083] The time for fixation at 180 - 190°C for 3 - 7 min can be, but is not limited to, 3 min, 3.5 min, 4 min, 4.5 min, 5 min, 5.5 min, 6 min, 6.5 min or 7 min, and can also be any value between 3 and 7 min.

[0084] The temperature for fixation at 150 - 160°C for 3 - 8 min can be, but is not limited to, 150°C, 151°C, 152°C, 153°C, 154°C, 155°C, 156°C, 157°C, 158°C, 159°C or 160°C, and can also be any value between 150 and 160°C.

[0085] The time for fixation at 150 - 160°C for 3 - 8 min can be, but is not limited to, 3 min, 3.5 min, 4 min, 4.5 min, 5 min, 5.5 min, 6 min, 6.5 min, 7 min, 7.5 min or 8 min, and can also be any value between 3 and 8 min.

[0086] In some specific embodiments, the light withering includes artificial light withering or sunlight withering for the spread-out tea greens.

[0087] Among them, the artificial light includes LED light sources. Using energy-saving sunlight or LED light sources to replace traditional indoor withering, heating withering, compound withering, and energy-consuming indoor light withering is both energy-saving and controllable, not restricted by weather, different from traditional sun withering subject to weather, uncontrolled indoor heating withering, or high-energy-consuming light addition withering.

[0088] In some specific embodiments, the thickness of the spread-out tea greens is 3 - 5 cm.

[0089] In some specific embodiments, the tea greens are not turned during the light withering process.

[0090] In some specific embodiments, the temperature of the indoor non-light addition withering is 20 - 32 °C.

[0091] In some specific embodiments, when the outdoor natural light intensity is lower than 1000 lux, artificial light withering is carried out.

[0092] In some specific embodiments, the time of the artificial light withering is 5 - 15 h.

[0093] In some specific embodiments, the light intensity of the artificial light withering is 200 - 600 Lux.

[0094] In some specific embodiments, when the outdoor natural light intensity is higher than 6000 Lux and sunlight withering is carried out, sunlight withering is carried out with a shading intensity of 30% - 70%.

[0095] Special attention should be paid to the control of the sunlight intensity during the process of using the sun to dry, and the light intensity is controlled by shading. In some specific embodiments, the time of the sunlight withering is 15 - 50 min; in some specific embodiments, the light intensity of the sunlight withering is 1000 - 9000 Lux.

[0096] Different from the first short-term shaking of oolong tea for less than 5 min, in some specific embodiments, the time of the shaking is 20 - 35 min.

[0097] In some specific embodiments, the leaf input amount for the shaking is 1 / 3 - 1 / 2 of the capacity of the shaking container; in some specific embodiments, the width of the slightly yellow or slightly red leaf margin ≤ 3 mm.

[0098] In some specific embodiments, the thickness of the spread-out tea greens during the cooling is 3 - 6 cm.

[0099] In some specific embodiments, the leaf input amount for rolling is 60-80% of the rolling barrel.

[0100] The fermentation degree is higher than that of ordinary sweet fragrance and mellow black tea. In some specific embodiments, the oxygen content for oxygen-enriched fermentation is 21%-23%; in some specific embodiments, the temperature for oxygen-enriched fermentation is 28-45°C; in some specific embodiments, the humidity for oxygen-enriched fermentation is 70%-95%; in some specific embodiments, the thickness of the spread tea green for oxygen-enriched fermentation is 8-12 cm; in some specific embodiments, the time for oxygen-enriched fermentation is 4-8 h. Increasing the oxygen content, reducing the humidity and increasing the temperature are more conducive to the development of honey fragrance and honey flavor.

[0101] Among them, oxygen can be supplemented continuously or intermittently to maintain the oxygen content and overcome the problem that it is not easy to ferment fully after being bitten by Empoasca vitis.

[0102] In some specific embodiments, the honey fragrance includes honey fragrance, or the compound fragrance of ripe berries and honey.

[0103] In order to further promote the rich rhyme and taste of honey-flavored black tea and reduce the bitterness and astringency of the finished product. In some specific embodiments, the humidity for yellowing is 75%-95%; in some specific embodiments, the thickness of the spread tea leaves for yellowing is 8-12 cm; in some specific embodiments, the time for yellowing is 6-15 h.

[0104] In some specific embodiments, the drying includes the first drying at 100-115°C and the second drying at 90-100°C;

[0105] Among them, the time for the first drying is 30-55 min; the time for the second drying is 30-60 min; the thickness of the spread tea leaves during drying is 3-5 cm.

[0106] In some specific embodiments, there is also a cooling for 30-60 min between the first drying and the second drying.

[0107] In some specific embodiments, the varieties of tea green sucked by Empoasca vitis include oolong tea tree varieties with medium tea polyphenol content.

[0108] The tea contains medium levels of tea polyphenols and amino acids. After being moderately sucked by Empoasca vitis and through the specific process of the present invention, black tea with honey fragrance and honey flavor can be produced.

[0109] Among them, medium specifically refers to the tea polyphenol content of 15%-35%.

[0110] In some specific embodiments, the oolong tea tree varieties with medium tea polyphenol content include at least one of Jinxuan, Cuiyu, Qingxin Oolong, Sijichun or Qingxin Damao.

[0111] In some specific embodiments, the tea greens sucked by Empoasca vitis include standard leaves with at least 5 bites on a single bud leaf.

[0112] Among them, the mass of the standard leaves is at least 65% of the total mass of the tea greens; in some specific embodiments, the tenderness of the standard leaves includes one bud with one leaf to one bud with three leaves.

[0113] In some specific embodiments, the standard leaves include at least one of first-grade standard leaves, second-grade standard leaves, third-grade standard leaves or fourth-grade standard leaves;

[0114] Specifically, the first-grade standard leaves are in the scorched period; the second-grade standard leaves are in the burnt tip period or / and the burnt edge period; the third-grade standard leaves are in the red vein period; the fourth-grade standard leaves are those with more than 10 bites on a single bud leaf and showing temporary wilting at noon on sunny days.

[0115] Among them, the scorched period includes the scorched area exceeding 1 / 4 and expanding to the whole leaf until the whole leaf is scorched, just like being burned by fire; the burnt tip period and the burnt edge period include the veins and leaf margins turning deeper red and expanding towards the middle of the leaf, and the leaf tip and leaf margins gradually curling, with the burnt area not exceeding 1 / 4; the red vein period includes the leaf turning yellow, the veins and leaf margins turning dark red and being easily visible under light. The characteristics and tenderness of the standard leaves are shown in Table 1.

[0116] Table 1 Characteristics and Grading of Fresh Leaves of Honey-flavored Black Tea

[0117]

[0118]

[0119] In some specific embodiments, after step F, it further includes re-firing for fragrance enhancement at 80 - 100 °C;

[0120] Among them, the time for re-firing for fragrance enhancement is 50 - 80 min; the thickness of the tea leaves spread out during re-firing for fragrance enhancement is 3 - 5 cm.

[0121] In some specific embodiments, screening and picking are also included before re-firing for fragrance enhancement.

[0122] Among them, the screening includes sieving out the fine powder; the picking includes removing the yellow skin or / and the tea stalks.

[0123] In a second aspect, the present invention provides a honey-flavored black tea prepared by the above preparation method.

[0124] The technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0125] Example 1

[0126] A preparation method of honey-flavored black tea specifically includes the following processes:

[0127] (1) Standard tea shoot picking: Pick tea shoots in the morning in early May. The proportion of grade 2 tea shoots is 85%, and the proportion of grade 1 tea shoots is 15%.

[0128] (2) Light-controlled withering: Control light withering + indoor withering.

[0129] The standard fresh leaves are spread out in a single layer on the withering net, shaded and sun-withered for 20 minutes at a temperature of 28-29°C. After shading, the light intensity is 4000-6500 lux; then thinly spread indoors at 3-4 cm and naturally withered for 10 hours until the stem veins lose water and become wilted and soft, not easily brittle when bent, and a fresh fragrance is emitted.

[0130] (3) Shaking: The leaf input amount is 1 / 2 of the capacity of the shaking machine, and it is shaken for 28 minutes at a time for a long time, and the shaking speed is 2 seconds / rotation.

[0131] (4) Cooling: After shaking, the indoor spreading layer thickness is 3 cm and it is left standing for 60 minutes.

[0132] (5) Wrapping and kneading; Wrap the in-process products with clean and odorless cotton cloth, and finally perform empty-pressure kneading for 3 minutes, medium-pressure kneading for 10 minutes, and heavy-pressure kneading for 12 minutes.

[0133] (6) Fermentation: The kneaded leaves are subjected to oxygen-enriched fermentation in the fermentation chamber: Oxygen is added every 20 minutes for 3 minutes at regular intervals, and air circulation fermentation is carried out to keep the oxygen content in the fermentation chamber at 21-23%. The temperature of the fermentation chamber should be kept at 32°C, the relative humidity is 85%, the leaf spreading thickness is 10 cm, and the fermentation time is 7 hours. It is appropriate to ferment until the in-process products are brownish-red, the green smell disappears, and a cooked fruit fragrance appears.

[0134] (7) Variable-temperature fixation: Use a 110 drum fixation pan, put 6 kg of tea leaves at one time, and the fixation includes 3 stages: Fixation at 200°C for 3 minutes, fixation at 180°C for 5 minutes, and fixation at 150°C for 5 minutes.

[0135] (8) Heating and wrapping kneading: The fixed leaves are not cooled, directly wrapped with a clean cloth while hot, and then kneaded according to the rhythm of empty-pressure kneading for 2 minutes, medium-pressure kneading for 5 minutes, and heavy-pressure kneading for 3 minutes.

[0136] (9) Yellowing: Place the rolled leaves in a fermentation chamber at a temperature of 32 °C, relative humidity of 80%, leaf spreading thickness of 12 cm, and yellowing time of 10 h.

[0137] (10) Drying: Load the rolled tea leaves into an oven, with a spreading layer of 3 cm, and control the temperature between 105 °C for 35 min of drying.

[0138] (11) Screening and picking. Sift out the fine powder and pick out the yellow leaves, tea stalks, etc.

[0139] (12) Re-firing for aroma enhancement: Load the semi-finished products into an oven, with a spreading layer of 5 cm, control the temperature at 85 °C, and enhance the aroma for 50 min.

[0140] (13) Grading and warehousing, packaging: Use the method of sensory evaluation to grade the products. The tea soup has a strong honey aroma and taste, the tea soup is bright red, and it is rated as special grade. Then grade and warehouse, and package.

[0141] Example 2

[0142] (1) Standard tea green picking: Pick tea greens in the afternoon on a sunny day in early October. About 70% of the tea greens are of grade 2, and about 30% are of grade 3.

[0143] (2) Light-controlled withering: Spread in a single layer on a withering net for LED light withering. The irradiation height is 10 cm, the light intensity is 350 lux, the temperature is 25 - 27 °C, and the continuous irradiation time is 10 h; then naturally wither indoors for 3 h until there is a slight fresh fragrance, the stem veins lose water and become soft, and are tortuous and not easily brittle.

[0144] (3) Shaking: The leaf input amount is 1 / 2 of the capacity of the shaking machine, and shake for 23 min at one time for a long time.

[0145] (4) Cooling: After shaking, spread indoors with a thickness of 5 cm and let stand for 60 min.

[0146] (5) Wrapping and rolling; Wrap the semi-finished products with clean and odorless cotton cloth, then put them into a rolling machine for empty pressing and rolling for 3 min, medium pressing and rolling for 15 min, and heavy pressing and rolling for 20 min.

[0147] (6) Fermentation: Carry out oxygen-rich fermentation of the rolled leaves in a fermentation chamber. Add oxygen for 5 min at intervals of 20 min and ferment with air circulation to keep the oxygen content in the fermentation chamber ≥ 21%. The temperature of the fermentation chamber is 30 °C, the relative humidity is 83%, the leaf spreading thickness is 12 cm, and the fermentation time is 8 hours. Ferment until the semi-finished products are brownish-red and have a ripe fruit aroma.

[0148] (7) Variable-temperature fixation: Use a 110 drum fixation pan, put 6 kg of tea leaves at one time, and the fixation includes 3 stages: fix at 200 °C for 3 min, fix at 180 °C for 3 min, and fix at 150 °C for 6 min.

[0149] (8) Heating and kneading: Without spreading out the de-enzymed leaves to cool, directly wrap them with a clean cloth while they are still hot, and then knead them. The leaf input amount is 80% of the normal leaf input amount for kneading. Knead them in the rhythm of 3 minutes of light pressure kneading, 5 minutes of medium pressure kneading, and 5 minutes of heavy pressure kneading, which is conducive to the formation of tea strips and avoids the tea strips from becoming loose again.

[0150] (9) Yellowing: Place the kneaded leaves in a fermentation box at a temperature of 30 °C, relative humidity of 80%, leaf spreading thickness of 8 cm, and yellowing time of 12 hours.

[0151] (10) Drying: Put the kneaded tea leaves into an oven, spread them in a layer of 3 cm, control the temperature between 100 °C, and dry for 35 minutes.

[0152] (11) Screening and picking. Screen out the fine powder, pick out the yellow leaves, tea stalks, etc.

[0153] (12) Re-firing for fragrance enhancement: Put the semi-finished products into an oven, spread them in a layer of 5 cm, control the temperature at 85 °C, and enhance the fragrance for 50 minutes.

[0154] (13) Grading and warehousing, packaging: Use the method of sensory evaluation to grade the products. The tea soup has a strong honey fragrance and taste, and the tea soup is bright red. It is rated as Grade 1. Then grade and warehouse, package, and store below 25 °C.

[0155] Example 3

[0156] (1) Standard tea green picking: Pick the afternoon tea greens in early July; 50% of the tea greens are Grade 3, and 50% are Grade 4.

[0157] (2) Light-controlled withering: Conduct shaded sunlight withering on the withering net for 20 minutes at a temperature of 32 °C and light intensity of 7500 lux; then thinly spread it indoors at a thickness of 3 - 4 cm and naturally wither for 8 hours until the stem veins lose water and become wilted and soft, not easily brittle when bent, and with a fresh fragrance emitted.

[0158] (3) Shaking: The leaf input amount is 1 / 2 of the capacity of the shaking machine, and conduct one long-time shaking for 20 minutes at a shaking speed of 2 S / rotation.

[0159] (4) Spreading out to cool: After shaking, spread it indoors with a layer thickness of 4 cm and let it stand for 45 minutes.

[0160] (5) Wrapping and kneading; Wrap the semi-finished products with a clean and odorless cotton cloth, and finally conduct 3 minutes of light pressure kneading, 10 minutes of medium pressure kneading, and 12 minutes of heavy pressure kneading.

[0161] (6) Fermentation: The rolled leaves are subjected to oxygen-rich fermentation in the fermentation chamber: Oxygen is added every 20 minutes for 3 minutes, and air circulation fermentation is carried out to maintain the oxygen content in the fermentation chamber at 22-23%. The temperature in the fermentation chamber should be maintained at 30°C, the relative humidity at 85%, the thickness of the leaf layer at 10 cm, and the fermentation time at 7 hours. Fermentation is appropriate until the in-process product shows a brownish-red color and emits a ripe fruit aroma.

[0162] (7) Variable-temperature fixation: A 110-roller fixation pan is used, and 6 kg of tea leaves are put in at one time. The fixation includes 3 stages: fixation at 200°C for 3 minutes, fixation at 180°C for 5 minutes, and fixation at 150°C for 5 minutes.

[0163] (8) Warm pressing and rolling: The fixed leaves are not cooled, directly wrapped with a clean cloth while still hot, and then rolled. The rolling is carried out in the rhythm of 2 minutes of empty pressing, 5 minutes of medium pressing, and 3 minutes of heavy pressing.

[0164] (9) Yellowing by covering: The rolled leaves are placed in the fermentation box at a temperature of 32°C, a relative humidity of 80%, a thickness of the leaf layer of 10 cm, and a yellowing time of 12 hours.

[0165] (10) Drying: The rolled tea leaves are loaded into the oven, with a layer thickness of 3 cm, the temperature controlled between 100°C, and dried for 30 minutes.

[0166] (11) Screening and picking. Sift out the fine powder, pick out the yellow leaves, tea stalks, etc.

[0167] (12) Re-firing for aroma enhancement: The in-process product is loaded into the oven, with a layer thickness of 5 cm, the temperature controlled at 85°C, and the aroma is enhanced for 50 minutes.

[0168] (13) Grading, warehousing, and packaging: Using the method of sensory evaluation, the product is graded. The tea soup has a strong honey aroma and taste, the tea soup is bright red, and it is rated as super grade. Then it is graded, warehoused, and packaged.

[0169] Comparative Example 1

[0170] Differing from Example 1, step (1) is full-process indoor natural withering. The raw material used is level 2 tea green bitten by Empoasca flavescens.

[0171] Comparative Example 2

[0172] Differing from Example 1, the time for shaking in step (3) is 5 minutes.

[0173] Comparative Example 3

[0174] Differing from Example 1, the fixation temperature in step (7) is set at 180°C, and the fixation time is 10 minutes.

[0175] Comparative Example 4

[0176] Different from Example 1, after the standard tea greens are picked in step (1), the following traditional Gongfu tea making process is carried out: (1) Indoor withering until the water content reaches 61%; (2) Light-medium-light rolling for 50 minutes; (3) Fermentation: at 24°C and 95% humidity for 3 hours; (4) Two-stage drying until the water content reaches 4%.

[0177] Test 1 Comparison of the quality of honey-flavored black tea

[0178] The honey-flavored black tea prepared in the above examples and comparative examples was compared in terms of appearance, soup color, aroma, taste and leaf bottom. The sensory evaluation referred to the "Method for Sensory Evaluation of Tea" (GB / T 23776—2018). The specific results are shown in Table 2.

[0179] Table 2 Sensory evaluation results of each tea sample

[0180]

[0181] As can be seen from Table 3, the appearance, soup color, aroma, taste and leaf bottom of Examples 1 to 3 are all better than those of each comparative example. Among them, compared with Example 1, in Comparative Example 1, sunlight withering was not used, and there was no difference in appearance, but the honey flavor in the aroma of the dry tea and the tea soup was significantly insufficient, and there was a green flavor; in Comparative Example 2, the shaking time was shortened, and there was still no difference in appearance and soup color, but the aroma was mainly sweet fragrance and the fruit honey flavor was weak, and the taste had astringency; in Comparative Example 3, the constant temperature fixation was carried out at 180°C, which made the appearance tight, the color changed, the soup color deepened, and there were both green flavor and burnt flavor in the aroma and taste, seriously affecting the taste and aroma quality. In Comparative Example 4, it was completely made according to the traditional black tea method, the dry tea became loose, and the evenness decreased. The dry tea had a strong and lasting sweet fragrance, but the fruit honey flavor was significantly insufficient, and the honey fruit fragrance in the tea soup was weak, and there was a bitter and astringent taste.

[0182] Test 2 Comparison of the physicochemical components of honey-flavored black tea

[0183] The honey-flavored black tea prepared in Examples 1 to 3 was selected for comparison of physicochemical components with the black tea (comparative example) prepared by the traditional Gongfu black tea process. The specific operations were as follows:

[0184] 1. Water extract: Refer to GB / T 8305-2013 for the determination of water extract.

[0185] 2. Concentrations of amino acids, tea polyphenols, thearubigins and theaflavins: The total determination of free amino acids refers to the ninhydrin method in "Determination of Total Free Amino Acids in Tea" (GB / T 8314—2013), the total determination of tea polyphenols refers to "Tea Products Part 2: Tea Polyphenols" (GB / T 31740.2—2015), and the reference for thearubigins and theaflavins is the systematic analysis method.

[0186] The specific results are shown in Table 3.

[0187] Table 3 Physicochemical Composition Analysis

[0188]

[0189] As can be seen from Table 3, the water extracts and amino acid contents of Examples 1 to 3 are higher than those of Comparative Example 4. A high water extract content usually makes the taste of the tea soup richer, mellow, and with a rich taste, while a high amino acid content makes the freshness and sweetness of the tea soup more obvious and the taste more delicious.

[0190] 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 recorded in the foregoing embodiments, or perform equivalent replacements on some or all of the technical features; and these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A preparation method of honey-flavored black tea, characterized in that, It includes the following steps: A. Carry out light-controlled compound withering on the tea greens sucked by Empoasca vitis. The light-controlled compound withering includes artificial light withering or sunlight withering after light withering, and then indoor non-light-added withering until the water content reaches 55% - 58%; B. Rock the tea greens until the edges turn slightly yellow or slightly red, then spread them out and cool for 50 - 120 min; C. Carry out empty-pressure rolling, medium-pressure rolling and heavy-pressure rolling on the tea greens wrapped in cloth in sequence, and then carry out oxygen-enriched fermentation until honey fragrance appears; D. Carry out fixation at 200 - 220 °C for 3 - 5 min, at 180 - 190 °C for 3 - 7 min, and at 150 - 160 °C for 3 - 8 min in sequence to obtain fixed leaves; E. Immediately wrap the unfixed fixed leaves with cloth and carry out secondary rolling, including empty-pressure rolling, medium-pressure rolling and heavy-pressure rolling in sequence; F. Carry out yellowing and drying on the rolled fixed leaves.

2. The preparation method according to claim 1, characterized in that, The light withering includes artificial light withering or sunlight withering on the spread tea greens; Preferably, the thickness of the spread tea greens is 3 - 5 cm; Preferably, the tea greens are not turned over during the light withering process; Preferably, the temperature of the indoor non-light-added withering is 20 - 32 °C.

3. The preparation method according to claim 2, characterized in that, When the outdoor natural light intensity is lower than 1000 lux, carry out artificial light withering; Preferably, the time of the artificial light withering is 5 - 15 h; Preferably, the light intensity of the artificial light withering is 200 - 600 Lux; Preferably, when the outdoor natural light intensity is higher than 6000 Lux and sunlight withering is carried out, shade with an intensity of 30% - 70%; Preferably, the time of the sunlight withering is 15 - 50 min; Preferably, the light intensity of the sunlight withering is 1000 - 9000 Lux.

4. The preparation method according to claim 1, characterized in that, The time of the rocking is 20 - 35 min; Preferably, the feeding amount of the rocking is 1 / 3 - 1 / 2 of the capacity of the rocking container; Preferably, the width of the slightly yellow or slightly red leaf edges is ≤ 3 mm; Preferably, the thickness of the spread tea greens during the cooling is 3 - 6 cm.

5. The preparation method according to claim 1, characterized in that, The feeding amount of the rolling is 60 - 80% of the rolling barrel; Preferably, the oxygen content of the oxygen-enriched fermentation is 21% - 23%; Preferably, the temperature of the oxygen-enriched fermentation is 28 - 45 °C; Preferably, the humidity of the oxygen-enriched fermentation is 70% - 95%; Preferably, the thickness of the spread tea greens during the oxygen-enriched fermentation is 8 - 12 cm; Preferably, the time of the oxygen-enriched fermentation is 4 - 8 h; Preferably, the honey fragrance includes honey fragrance, or the compound fragrance of ripe berries and honey.

6. The preparation method according to claim 1, characterized in that, The humidity of the yellowing is 75% - 95%; Preferably, the thickness of the spread tea leaves during the yellowing is 8 - 12 cm; Preferably, the time of the yellowing is 6 - 15 h; Preferably, the drying includes the first drying at 100 - 115 °C and the second drying at 90 - 100 °C; Preferably, the time of the first drying is 30 - 55 min; Preferably, the time of the second drying is 30 - 60 min; Preferably, the thickness of the spread tea leaves during the drying is 3 - 5 cm; Preferably, there is also a 30 - 60 min cooling between the first drying and the second drying.

7. The preparation method according to claim 1, wherein The tea greens sucked by Empoasca vitis include oolong tea tree varieties with medium tea polyphenol content; Preferably, the oolong tea tree varieties with medium tea polyphenol content include at least one of Jinxuan, Cuiyu, Qingxin Oolong, Sijichun or Qingxin Damao; Preferably, the tea greens sucked by Empoasca vitis include standard leaves with at least 5 bites on a single bud leaf; Preferably, the mass of the standard leaves is at least 65% of the total mass of the tea greens; Preferably, the tenderness of the standard leaves includes one bud with one leaf to one bud with three leaves; Preferably, the standard leaves include at least one of first-grade standard leaves, second-grade standard leaves, third-grade standard leaves or fourth-grade standard leaves; Preferably, the first-grade standard leaves are in the scorching period; Preferably, the scorching period includes that the scorched state exceeds 1 / 4 and expands to the whole leaf until the whole leaf is scorched, just like being burned by fire; Preferably, the second-grade standard leaves are in the scorched tip period or / and scorched edge period; Preferably, the scorched tip period and scorched edge period include that the veins and leaf margins turn darker red and expand towards the middle of the leaf, and the leaf tips and leaf margins gradually curl, and the scorched area does not exceed 1 / 4; Preferably, the third-grade standard leaves are in the red vein period; Preferably, the red vein period includes that the leaves turn yellow, and the veins and leaf margins turn dark red and are easy to see under light; Preferably, the fourth-grade standard leaves are those with more than 10 bites on a single bud leaf and temporarily wilt at noon on sunny days.

8. The preparation method according to any one of claims 1 to 7, characterized in that, After step F, it also includes re-firing for fragrance enhancement at 80-100 °C; Preferably, the time for re-firing for fragrance enhancement is 50-80 min; Preferably, the thickness of the tea leaves spread out during re-firing for fragrance enhancement is 3-5 cm.

9. The preparation method according to claim 8, characterized in that, Before the re-firing for fragrance enhancement, it also includes screening and picking; Preferably, the screening includes screening out fine powder; Preferably, the picking includes removing yellow skin or / and tea stalks.

10. A honey - flavored black tea, characterized in that, Prepared by the preparation method according to any one of claims 1-9.

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