Michelia alba white tea and scenting method thereof

Abstract

The invention discloses michelia alba white tea and a scenting method thereof.The scenting method of the michelia alba white tea comprises the following steps that after a part of Yunnan white tea base is reserved, fresh michelia alba flowers are scattered on the surface of the spread Yunnan white tea base, after the michelia alba flowers and the Yunnan white tea base are placed for a period of time, the michelia alba flowers and the Yunnan white tea base are evenly mixed, and a mixed tea base is obtained; scattering the reserved Yunnan white tea base on the surface of the stacked mixed tea base, covering the michelia alba flowers, and scenting; after scenting is finished, the michelia alba flowers are taken out, the remaining tea leaves are dried at low temperature, and the michelia alba white tea is prepared. According to the scenting method disclosed by the invention, through limitation of various processes and parameters, the prepared michelia alba white tea has excellent fragrance, and meanwhile, the influence on the taste, color and luster due to excessive fermentation is avoided.

Description

Technical Field

[0001] The invention relates to the technical field of tea processing, in particular to Magnolia dahurica white tea and a scenting method thereof. Background Art

[0002] White tea, a slightly fermented tea, is a special delicacy among Chinese teas. It gets its name from the fact that the finished tea leaves mostly consist of buds covered in white hairs, resembling silver and snow. It is one of China's six major tea categories. White tea is processed without withering or rolling, but only sun-dried or slowly dried. Its characteristics include intact buds covered with hairs, a fresh aroma, a clear yellow-green tea soup, and a light, sweet flavor. The main producing areas of white tea are Fuding in Fujian Province; Zhenghe in Xiapu County; Zherong; Tianshan in Jiaocheng; Songxi; Jianyang; Xinzhou Jiujie in Wuhan; Jinggu in Yunnan; and Sangzhi in Hunan Province. The basic production process includes withering, roasting (or shade drying), sorting, and re-firing. Yunnan white tea is primarily sun-dried, which has the advantage of preserving the tea's original fragrance. Withering is a key step in the quality development of white tea.

[0003] With the progress of life, people have more and more requirements on the taste of tea. Therefore, it is necessary to enrich the taste and flavor of tea to meet people's needs. Summary of the Invention

[0004] The object of the present invention is to provide a Magnolia white tea and a scenting method thereof. The scenting method of the present invention can make the prepared Magnolia white tea have an excellent aroma by limiting various processes and parameters, while avoiding excessive fermentation that affects the taste and color.

[0005] In order to achieve the above-mentioned purpose of the present invention, the following technical solutions are adopted:

[0006] A first aspect of the present invention provides a scenting method for Baiyulan white tea, comprising the following steps:

[0007] (a) After reserving a portion of Yunnan white tea dregs, fresh white magnolia flowers are sprinkled on the surface of the spread Yunnan white tea dregs, and after standing for a period of time, the white magnolia flowers and the Yunnan white tea dregs are mixed to obtain a mixed dregs;

[0008] (b) Sprinkling the reserved Yunnan white tea dregs on the surface of the piled mixed tea dregs and covering the white magnolia flowers, and then scenting;

[0009] (c) After the scenting is completed, the white magnolia flowers are taken out and the remaining tea leaves are dried at low temperature to obtain white magnolia tea.

[0010] Preferably, in step (a), the mass ratio of white magnolia flower to Yunnan white tea dregs is 1:(1.5-2.5).

[0011] Preferably, in the step (a), the standing time is 30 to 40 minutes.

[0012] Preferably, in the step (a), the reserved quality of the Yunnan white tea tea blank is 4% to 6% of the total quality of the Yunnan white tea tea blank.

[0013] Preferably, in the step (a), the water content of the Yunnan white tea tea blank is 5% to 8%.

[0014] Preferably, in the step (b), the scenting time is 20 to 28 hours, the scenting temperature is 25 to 45 °C, and the environmental humidity is 70% to 80%.

[0015] Preferably, in the step (c), the low-temperature drying temperature is 75 to 80 °C.

[0016] Preferably, in the step (c), the low-temperature drying is carried out until the water content of the tea leaves is not more than 7%.

[0017] The second aspect of the present invention provides a magnolia white tea prepared by the scenting method of the above magnolia white tea.

[0018] Compared with the prior art, the beneficial effects of the present invention at least include:

[0019] Through the limitation of each process and parameters, the scenting method of the present invention can make the prepared magnolia white tea have excellent aroma, and at the same time avoid over-fermentation, which affects the taste and color; specifically, by controlling the ratio of tea flowers and the scenting time, the problems of insufficient aroma and over-fermentation are solved; by controlling the scenting temperature and time, the mildew of fresh flowers and the loss of aroma at high temperature are avoided, the aroma of the product is improved, and the oxidation by-products are reduced; and then by low-temperature drying to an appropriate water content, the tea leaves are dried and the broken tea is prevented, and the yield and quality of the finished product are improved. Specific Embodiments

[0020] The embodiments of the technical solutions of the present invention will be described in detail below in conjunction with the embodiments. The following embodiments are only used to illustrate the technical solutions of the present invention more clearly, so they are only examples and cannot be used to limit the protection scope of the present invention.

[0021] It should be noted that unless otherwise specified, the technical terms or scientific terms used in this application should have the ordinary meaning understood by those skilled in the art to which the present invention belongs.

[0022] The raw materials used in the following embodiments are as follows:

[0023] The water content of the Yunnan white tea tea blank is 6%.

[0024] Example 1

[0025] This embodiment is a method for scenting white magnolia white tea. The method for scenting white magnolia white tea includes the following steps:

[0026] (a) After reserving 4% of the Yunnan white tea tea base, sprinkle fresh white magnolia flowers on the surface of the spread Yunnan white tea tea base. After placing for 40 minutes, mix the white magnolia flowers and the Yunnan white tea tea base to obtain a mixed tea base, wherein the mass ratio of the white magnolia flowers to the Yunnan white tea tea base is 1:1.5;

[0027] (b) Sprinkle the reserved Yunnan white tea tea base on the surface of the stacked mixed tea base to cover the white magnolia flowers, and then carry out scenting. The scenting time is 20 hours. During the scenting process, control the temperature at 25 - 35 °C and the environmental humidity at 70% - 80% through ventilation, ventilation with flowers, and stacking;

[0028] (c) After the scenting is completed, take out the white magnolia flowers, and dry the remaining tea leaves at a low temperature of 75 °C until the moisture content of the tea leaves is 6.8% to obtain white magnolia white tea.

[0029] Example 2

[0030] This embodiment is a method for scenting white magnolia white tea. The method for scenting white magnolia white tea includes the following steps:

[0031] (a) After reserving 6% of the Yunnan white tea tea base, sprinkle fresh white magnolia flowers on the surface of the spread Yunnan white tea tea base. After placing for 30 minutes, mix the white magnolia flowers and the Yunnan white tea tea base to obtain a mixed tea base, wherein the mass ratio of the white magnolia flowers to the Yunnan white tea tea base is 1:2.5;

[0032] (b) Sprinkle the reserved Yunnan white tea tea base on the surface of the stacked mixed tea base to cover the white magnolia flowers, and then carry out scenting. The scenting time is 28 hours. During the scenting process, control the temperature at 35 - 45 °C and the environmental humidity at 70% - 80% through ventilation, ventilation with flowers, and stacking;

[0033] (c) After the scenting is completed, take out the white magnolia flowers, and dry the remaining tea leaves at a low temperature of 80 °C until the moisture content of the tea leaves is 6.2% to obtain white magnolia white tea.

[0034] Example 3

[0035] This embodiment is a method for scenting white magnolia white tea. The method for scenting white magnolia white tea includes the following steps:

[0036] (a) After reserving 5% of the Yunnan white tea tea base, sprinkle fresh white magnolia flowers on the surface of the spread Yunnan white tea tea base. After placing for 35 minutes, mix the white magnolia flowers and the Yunnan white tea tea base to obtain a mixed tea base, wherein the mass ratio of the white magnolia flowers to the Yunnan white tea tea base is 1:2;

[0037] (b) Sprinkle the reserved Yunnan white tea tea blanks on the surface of the stacked mixed tea blanks and cover them with white magnolia flowers, then carry out scenting for 24 hours. During the scenting process, control the temperature at 30 - 40 °C and the environmental humidity at 70% - 80% through ventilation, opening the pile, and stacking;

[0038] (c) After the scenting is completed, take out the white magnolia flowers, and low-temperature dry the remaining tea leaves at 78 °C until the moisture content of the tea leaves is 6.6%, obtaining white magnolia white tea.

[0039] Comparative Example 1

[0040] This comparative example is a method for scenting white magnolia white tea. The method for scenting white magnolia white tea includes the following steps:

[0041] (a) After reserving 5% of the Yunnan white tea tea blanks, sprinkle fresh white magnolia flowers on the surface of the spread Yunnan white tea tea blanks. After placing for 35 minutes, mix the white magnolia flowers and the Yunnan white tea tea blanks to obtain mixed tea blanks, where the mass ratio of white magnolia flowers to Yunnan white tea tea blanks is 1:4;

[0042] (b) Sprinkle the reserved Yunnan white tea tea blanks on the surface of the stacked mixed tea blanks and cover them with white magnolia flowers, then carry out scenting for 24 hours. During the scenting process, control the temperature at 30 - 40 °C and the environmental humidity at 70% - 80% through ventilation, opening the pile, and stacking;

[0043] (c) After the scenting is completed, take out the white magnolia flowers, and low-temperature dry the remaining tea leaves at 78 °C until the moisture content of the tea leaves is 6.7%, obtaining white magnolia white tea.

[0044] Comparative Example 2

[0045] This comparative example is a method for scenting white magnolia white tea. The method for scenting white magnolia white tea includes the following steps:

[0046] (a) After reserving 5% of the Yunnan white tea tea blanks, sprinkle fresh white magnolia flowers on the surface of the spread Yunnan white tea tea blanks. After placing for 35 minutes, mix the white magnolia flowers and the Yunnan white tea tea blanks to obtain mixed tea blanks, where the mass ratio of white magnolia flowers to Yunnan white tea tea blanks is 1:4;

[0047] (b) Sprinkle the reserved Yunnan white tea tea blanks on the surface of the stacked mixed tea blanks and cover them with white magnolia flowers, then carry out scenting for 36 hours. During the scenting process, control the temperature at 30 - 40 °C and the environmental humidity at 70% - 80% through ventilation, opening the pile, and stacking;

[0048] (c) After the scenting is completed, take out the white magnolia flowers, and low-temperature dry the remaining tea leaves at 78 °C until the moisture content of the tea leaves is 6.6%, obtaining white magnolia white tea.

[0049] Experimental Example

[0050] Obtain Magnolia officinalis white tea prepared in Example 3 and Comparative Examples 1-2 respectively;

[0051] Carry out sensory evaluation on the above Magnolia officinalis white tea, and the evaluation results are shown in Table 1:

[0052] Table 1

[0053] Group Odor Example 3 Orchid fragrance is significant and there is no alcohol smell Comparative Example 1 There is no orchid fragrance Comparative Example 2 There is orchid fragrance and there is alcohol smell

[0054] As can be seen from Table 1:

[0055] Compared with the comparative examples, the examples of the present application can better improve the smell of Magnolia officinalis white tea and better meet the market demand by selecting the ratio of tea to flower and the scenting time.

[0056] 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 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, and they should all be covered by the scope of the claims and the description of the present invention.

Claims

1. A method for scenting white magnolia white tea, characterized in that, The method for scenting Magnolia denudata white tea comprises the following steps: (a) After reserving a part of Yunnan white tea tea blanks, sprinkle fresh Magnolia denudata flowers on the surface of the spread Yunnan white tea tea blanks. After placing for a period of time, mix the Magnolia denudata flowers and the Yunnan white tea tea blanks to obtain a mixed tea blank; (b) Sprinkle the reserved Yunnan white tea tea blanks on the surface of the stacked mixed tea blanks to cover the Magnolia denudata flowers, and then carry out scenting; (c) After the scenting is completed, take out the Magnolia denudata flowers, and carry out low-temperature drying on the remaining tea leaves to obtain Magnolia denudata white tea.

2. The scenting method of Magnolia denudata white tea according to claim 1, characterized in that, In the step (a), the mass ratio of the Magnolia denudata flowers to the Yunnan white tea tea blanks is 1∶(1.5 - 2.5).

3. The scenting method of Magnolia denudata white tea according to claim 1, characterized in that, In the step (a), the period of placing is 30 - 40 min.

4. The scenting method of Magnolia denudata white tea according to claim 1, characterized in that, In the step (a), the mass of the reserved Yunnan white tea tea blanks is 4% - 6% of the total mass of the Yunnan white tea tea blanks.

5. The scenting method of Michelia alba white tea according to claim 1, characterized in that, In the step (a), the water content of the Yunnan white tea tea blanks is 5% - 8%.

6. The method for scenting magnolia white tea according to claim 1, characterized in that In the step (b), the scenting time is 20 - 28 h, the scenting temperature is 25 - 45 °C, and the environmental humidity is 70% - 80%.

7. The method for scenting white magnolia white tea according to claim 1, wherein In the step (c), the low-temperature drying temperature is 75 - 80 °C.

8. The scenting method of Magnolia denudata white tea according to claim 1, characterized in that, In the step (c), carry out low-temperature drying until the moisture content of the tea leaves is not more than 7%.

9. Magnolia denudata white tea prepared by the method for scenting Magnolia denudata white tea according to any one of claims 1 - 8.