Processing method of orchid fragrance type Nanjiang big-leaf tea
By controlling sunlight withering, stirring and finishing, orchid-flavored Nanjiang Dalea Tea is prepared, which solves the problem of quality decline caused by traditional processing methods and achieves high-quality improvement of tea.
Patent Information
- Application Number
- CN202510939786.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-08
- Publication Date
- 2025-08-12
Smart Images
Figure CN120458160A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the field of tea production and processing, in particular to a processing method of orchid-fragrant Nanjiang large-leaf tea. Background Art
[0002] Nanjiang large-leaf tea is tender green with fine hairs, while flat-shaped tea is flat and even, and needle-shaped tea is tight, thin, and straight. The tea's soup is bright tender green, with a mellow and refreshing flavor, rich chestnut aroma with hints of fine hairs, and a bright yellow-green leaf base. This type of green tea is primarily produced in the Nanjiang area of Bazhong and is a traditional product of the famous Yunding tea family in Bazhong. Because Sichuan green tea primarily exhibits a traditional chestnut aroma (or delicate fragrance), it is often homogenized with other green teas nationwide, lacking distinctive characteristics (uniqueness), and is therefore relatively inexpensive.
[0003] Traditional processing methods fail to fully realize the advantages of Nanjiang large-leaf tea. For example, improper processing can easily lead to loss of aroma and a deterioration in taste, making it difficult to meet modern consumers' demand for high-quality tea. At the same time, as people's expectations for tea quality continue to rise, teas with unique aromas are increasingly favored by consumers. Orchid-scented tea, with its fresh, mellow, and long-lasting fragrance, has established a niche in the tea market. The development of orchid-scented Nanjiang large-leaf tea would be of great significance for improving the quality, market competitiveness, and market share of Sichuan green tea, promoting the transformation and upgrading of Sichuan tea, and boosting the income and prosperity of tea farmers. Summary of the Invention
[0004] The purpose of the present invention is to provide a processing method for orchid-scented Nanjiang large-leaf tea, which can further improve the aroma quality of Nanjiang large-leaf tea, retain the quality characteristics of traditional Nanjiang large-leaf tea, and increase the types and quantities of inclusions.
[0005] In order to solve the problems existing in the prior art, the technical solution adopted by the present invention is: The present invention provides a processing method of orchid-scented Nanjiang large-leaf tea, comprising the following steps: 1) Picking: picking fresh leaves of Nanjiang large-leaf tea; 2) Sun withering: Spread the fresh leaves thinly and evenly on a fresh leaf tray, place it in a place with moderate light and good air circulation, and turn it over 1-2 times in the middle to ensure even withering. The withering time is 20-30 minutes. 3) Stirring: Stir 3-4 times, alternating between stirring and letting it rest, until the stinky green smell disappears and the orchid fragrance is emitted; 4) Stacking: thickness 15-20cm, time 1-1.5h; 5) Fixing: temperature 260-300℃.
[0006] 6) Kneading: 20-30 minutes; 7) Rough fire: 95-100℃, until the moisture content is 15-20%; 8) Full fire: temperature 70-75℃, until the moisture content is below 6%, and Nanjiang large leaf tea is produced.
[0007] Furthermore, the fresh leaves of Nanjiang large-leaf tea are Nanjiang large-leaf tea group varieties or Sichuan tea No. 5.
[0008] Preferably, the sunlight withering is carried out after 4 pm, and the sunlight withering temperature is 20-25°C.
[0009] Furthermore, the stirring times are 3 times, the first stirring is 2-3 minutes and then allowed to stand for 1 hour, the second stirring is 2-3 minutes and then allowed to stand for 2 hours, and the third stirring is 2-3 minutes and then allowed to stand for 1 hour.
[0010] Furthermore, the kneading is performed by light kneading using a 6CR-45 kneading machine.
[0011] Furthermore, in step 2), the fresh leaves are evenly and thinly spread on the fresh leaf plate, with a thickness of 1-3 cm.
[0012] Furthermore, the fixing is carried out using a 6CST-50 fixing machine, and the fixing time is 3-5 minutes.
[0013] Furthermore, in step 7), the raw fire is dried using a bucket dryer.
[0014] The advantages and beneficial effects of the present invention are: The Nanjiang large-leaf tea processed by the method of the invention has a natural appearance, a pure aroma with orchid charm, a bright green soup color, a mellow and refreshing taste, and a bright yellow-green leaf bottom.
[0015] The method of the present invention can improve the economic value of summer and autumn tea. After the fresh leaves are withered in the sun, turned and stirred, and fully fired, not only will the quality of the tea not be affected, but the bitterness of the summer and autumn tea can also be reduced and the aroma of the summer and autumn tea can be improved. BRIEF DESCRIPTION OF THE DRAWINGS
[0016] Figure 1 The orchid-scented Nanjiang large-leaf group dry tea prepared in Example 3; Figure 2 The orchid-scented Nanjiang large-leaf tea soup prepared in Example 3; Figure 3 The leaf bottom of the orchid-scented Nanjiang large-leaf group prepared in Example 3; Figure 4 The orchid-flavored Sichuan tea No. 5 dry tea prepared in Example 1; Figure 5 The tea soup of the orchid-flavored Sichuan tea No. 5 prepared in Example 1; Figure 6The leaf bottom of the orchid-fragrant Sichuan tea No. 5 prepared in Example 1. DETAILED DESCRIPTION
[0017] The technical solutions in the embodiments of the present application are clearly described below. Obviously, the embodiments described are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field are within the scope of protection of this application.
[0018] Unless otherwise specified, the experimental methods in the following examples are conventional methods and were performed according to the techniques or conditions described in the literature in the field or according to the product instructions. The materials and reagents used in the following examples, unless otherwise specified, were all commercially available.
[0019] Example 1
[0020] The present embodiment provides a method for processing orchid-scented Nanjiang large-leaf tea, the method comprising the following steps: 1) Taking Nanjiang Dayechuan Tea No. 5 as the standard, the fresh leaves are picked in the morning, brought into the factory at noon, and spread indoors.
[0021] 2) After 4:00 PM, begin sun withering. If sunlight is too strong, use a shade net or other auxiliary tool. Spread the leaves evenly and thinly on a fresh leaf tray, 1-3 cm thick. Place in a location with moderate light and good air circulation, gently turning the leaves midway to ensure even withering. The withering time is 20 minutes, and the withering temperature is 20-25°C. Experimental studies have shown that a 20-minute withering time and a withering temperature of 20-25°C allow the leaves to lose water appropriately in various parts of the leaf tip under the influence of light and heat. This increases substrate concentration and enhances enzyme activity, laying the foundation for the transformation of substances generated by the turning treatment. Photochemical reactions promote the accumulation and transformation of sugars. Ultraviolet light also promotes the transformation of aromatic substances, helping to eliminate green odors and develop orchid fragrance. If sun withering is carried out for too long or at too high a temperature, the photochemical reactions, enzymatic reactions, and moisture-heat effects will be too strong, causing excessive water loss and damage and reddening of the leaves. If the withering time is too short or the temperature is below 20℃, it will lead to insufficient photochemical reactions, enzymatic reactions, and moist heat effects, resulting in insufficient volatilization of low-boiling-point green aromatic substances, insufficient exposure of high-boiling-point floral fragrance components, and insufficient hydrolysis and conversion of bitter substances such as polyphenols and pigments.
[0022] 3) After moderate withering, when the leaves lose their gloss and turn dark green, emitting a slight grassy aroma, move the leaves indoors and spread them out to air for 2 hours. Then, begin the stirring process, stirring three times. The first stirring should last for 2 minutes and then be allowed to rest for 1 hour. The second stirring should last for 2 minutes and then be allowed to rest for 2 hours. The third stirring should last for 3 minutes and then be allowed to rest for 1 hour. Wait until the green odor disappears and the orchid fragrance is released.
[0023] 4) Stacking: The stacking thickness is 15cm and the stacking time is 1h.
[0024] 5) Fixing: Use 6CST-50 fixing machine for fixing, the temperature is 260-300℃, and the fixing should be thorough and even, so that the grass smell disappears and the fragrance is revealed. The fixing time is 3-5 minutes.
[0025] 6) Use 6CR-45 rolling machine to knead, gently knead for 20 minutes, and the speed is 55rad / min-60rad / min.
[0026] 7) Use a bucket dryer for the first drying, with a rough fire of 100°C for 10-15 minutes, until the moisture content reaches 15-20%.
[0027] 8) Use a box-type aroma roaster for the second drying, with a full fire temperature of 75°C and a drying time of 1 hour, until the moisture content is below 6%.
[0028] 9) The finished tea is cooled and packaged before being put on the market.
[0029] Example 2
[0030] This embodiment provides a processing method for orchid-scented Nanjiang large-leaf tea. The only difference between this embodiment and Example 1 is that step 1) uses single-bud fresh leaves of Nanjiang large-leaf Sichuan tea No. 5 as the standard, and the rest are the same as Example 1.
[0031] Example 3
[0032] This embodiment provides a processing method for orchid-scented Nanjiang large-leaf tea. The only difference between this embodiment and Example 1 is that step 1) is based on one-bud and one-two-leaf fresh leaves of the Nanjiang large-leaf tea population. The rest is the same as Example 1.
[0033] Example 4
[0034] This embodiment provides a processing method for orchid-scented Nanjiang large-leaf tea. The only difference between this embodiment and Example 1 is that step 1) uses single-bud fresh leaves of the Nanjiang large-leaf tea group as the standard, and the rest are the same as Example 1.
[0035] Comparative Example 1
[0036] This comparative example provides a processing method for Nanjiang large-leaf tea. This comparative example differs from Example 1 in that: Step 1) uses fresh leaves of one bud and one or two leaves from the Nanjiang large-leaf tea population. Steps 2), 3), and 4) are omitted, and the sun withering, turning, and stacking processes are omitted. Step 5) The temperature for withering is 300-350°C. Step 6) Light pressure is applied during rolling, and the rolling time is 45-60 minutes. Step 7) When the drum wall temperature of the drum reaches 200-220°C, the drum frying machine is loaded with tea leaves, with a loading rate of 100-120 kg of fresh leaves per load. At the end of loading, the temperature is lowered to 130-160°C, and the frying cycle is repeated until the leaves have a moisture content of 10%-12%. Step 8) The leaves are dried at 90°C to a moisture content below 6%.
[0037] Experimental example
[0038] Three tea reviewers were asked to conduct a sensory evaluation of the Nanjiang large-leaf tea prepared in Examples 1-4 and Comparative Example 1 according to the tea sensory evaluation method. Before scoring, the staff classified and coded the tea samples. The reviewers conducted a blind evaluation. The appearance, soup color, aroma, taste and leaf bottom were scored on a 100-point scale. The total sensory evaluation score was calculated as follows: Total score of tea sensory evaluation = appearance × 25% + aroma × 25% + tea color × 10% + flavor × 30% + tea leaves × 10% The scoring results are shown in Table 1: Table 1 Scoring results
[0039] As shown in Table 1, the scores of the orchid-scented Nanjiang large-leaf tea prepared in Examples 1-4 of the present application are all higher than those of the Nanjiang large-leaf tea prepared in Comparative Example 1, among which the orchid-scented Nanjiang large-leaf tea prepared in Example 1 has the highest score. Figure 4-6 As shown, the orchid-scented Nanjiang large-leaf tea prepared in Example 1 has a natural appearance, a pure aroma with orchid charm, a bright green soup color, a mellow and refreshing taste, and a bright yellow-green leaf bottom.
[0040] Example 3 prepared orchid-scented Nanjiang large-leaf group dry tea, tea soup, leaf bottom as Figure 1-3 As shown, by comparing Examples 1-4, it can be seen that using one bud and one or two leaves of Sichuan Tea No. 5 as raw materials to prepare orchid-scented Nanjiang large-leaf tea is better. This may be because the method of Example 1 helps the unique internal components of Sichuan Tea No. 5 to form an orchid aroma. At the same time, one bud and one or two leaves of the same variety are more mature than a single bud, and have higher content of internal components and volatile substances, making it easier to form an orchid aroma.
[0041] By comparing Example 1 with Comparative Example 1, it can be seen that the score of Example 1 is much higher than that of Comparative Example 1. This may be because the appropriate sunlight withering method, temperature and time can make the leaves lose water moderately in various parts of the leaf tips under the action of light and heat, thereby increasing the substrate concentration and enhancing the activity of the enzyme, laying the foundation for the material transformation formed by the stirring treatment, and is conducive to the accumulation and transformation of sugars through photochemical action. Under the action of ultraviolet rays, it will also promote the transformation of aromatic substances, which is conducive to eliminating green gas and forming orchid fragrance. At the same time, appropriate stirring can damage the cell tissue at the edge of the leaf, change its oxygen supply conditions, and promote enzymatic action; as the stem tip vibrates, the water in the stem and the soluble substances it contains are gradually transported to the leaves, which is beneficial to improving the aroma of the leaves. During the placement of the leaves after stirring, the appropriate moisture in the leaves is vaporized, which promotes the corresponding material transformation of the mesophyll and leaf edge, thereby dissipating the green smell and forming a good tea aroma; it is also a "mellowing" process. The material transformation in the leaves is mainly the decomposition of high molecules (protein decomposition into amino acids, starch decomposition into monosaccharides) and the transformation of tea polyphenols (isomerization). The products of the interaction between the three play an important role in eliminating bitterness and producing orchid fragrance. Finally, the orchid-scented Nanjiang large-leaf tea with a natural appearance, pure aroma, orchid charm, bright green soup color, mellow and refreshing taste, and bright yellow-green leaf bottom is obtained.
[0042] The above describes the embodiments of the present application, but the present application is not limited to the above-mentioned specific implementation methods. The above-mentioned specific implementation methods are merely illustrative and not restrictive. Under the guidance of this application, ordinary technicians in this field can also make many forms without departing from the purpose of this application and the scope of protection of the claims, all of which are within the protection of this application.
Claims
1. A method for processing orchid-scented Nanjiang large-leaf tea, characterized in that: The following steps are involved: 1) Picking: picking fresh leaves of Nanjiang large-leaf tea; 2) Sun withering: Spread the fresh leaves thinly and evenly on a fresh leaf tray, place it in a place with moderate light and good air circulation, turn it over 1-2 times in the middle to ensure even withering. The withering time is 20-30 minutes. 3) Stirring treatment: Stir 3-4 times, alternating between stirring and letting it stand; 4) Stacking: thickness 15-20cm, time 1-1.5h; 5) Fixing: temperature 260-300℃; 6) Kneading: 20-30 minutes; 7) Rough fire: 95-100℃, until the moisture content is 15-20%; 8) Full fire: temperature 70-75℃, until the moisture content is below 6%, and Nanjiang large leaf tea is produced.
2. The processing method of the orchid-scented Nanjiang large-leaf tea according to claim 1, characterized in that: The fresh leaves of Nanjiang big-leaf tea are from the Nanjiang big-leaf tea group or Sichuan tea No.
5.
3. The processing method of the orchid-scented Nanjiang large-leaf tea according to claim 1, characterized in that: The sunlight withering is carried out after 4 o'clock in the afternoon, and the sunlight withering temperature is 20-25°C.
4. The processing method of the orchid-scented Nanjiang large-leaf tea according to claim 1, characterized in that: The stirring times are 3 times, the first stirring is 2-3 minutes and then allowed to stand for 1 hour, the second stirring is 2-3 minutes and then allowed to stand for 2 hours, and the third stirring is 2-3 minutes and then allowed to stand for 1 hour.
5. The processing method of the orchid-scented Nanjiang large-leaf tea according to claim 1, characterized in that: The kneading is performed by light kneading using a 6CR-45 kneading machine.
6. The processing method of the orchid-scented Nanjiang large-leaf tea according to claim 1, characterized in that: In step 2), the fresh leaves are evenly and thinly spread on the fresh leaf tray, with a thickness of 1-3 cm.
7. The processing method of the orchid-scented Nanjiang large-leaf tea according to claim 1, characterized in that: The fixing is carried out using a 6CST-50 fixing machine, and the fixing time is 3-5 minutes.
8. The processing method of the orchid-scented Nanjiang large-leaf tea according to claim 1, characterized in that: In step 7), the raw flame is dried using a bucket dryer.