Ampelopsis grossedentata brewed based on hidden tea cup and preparation method thereof
Through the hidden tea cup design and standardized brewing procedures, the problems of complicated steps and uneven release of nutrients in the brewing process of rattan tea have been solved, the uniform release of nutrients and flavor optimization have been achieved, the drinking experience of rattan tea has been improved, and it is suitable for a variety of scenarios.
Patent Information
- Application Number
- CN202510816601.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-18
- Publication Date
- 2025-09-19
AI Technical Summary
There are problems with the drinking process of rattan tea, such as complicated brewing steps, poor nutritional content and flavor. In particular, flavonoids and polyphenols tend to release bitterness at high temperatures, affecting the taste, and are easy to combine with other substances in the tea soup to form precipitation, causing the tea soup to be turbid, affecting the appearance and drinking experience.
Using the hidden tea cup design, the dry vine tea is pre-placed in the hidden tea cup with a built-in filter layer. The tea-to-water ratio, temperature and time are optimized through standardized brewing procedures to ensure the uniform release of active ingredients, avoid turbidity and bitterness of the tea soup, and enhance the flavor and taste.
It achieves the uniform release of the nutrients in rattan tea, significantly improves the flavor and taste, avoids the problems of turbidity and bitterness of the tea soup, provides convenience and environmental protection, is suitable for various scenarios such as home, office and outdoor, and broadens the application areas of rattan tea products.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food processing, and in particular relates to a rattan tea brewed in a hidden tea cup and a preparation method thereof. Background Art
[0002] Tengcha, also known as sweet tea or Tujia magic tea, is a medicinal and edible plant made from the stems and leaves of Ampelopsis grossedentata, a plant of the Vitaceae family. It is widely distributed in southern China, including Hunan, Hubei, Yunnan, Guizhou, Guangdong, and Guangxi. Tengcha is rich in various bioactive ingredients, including flavonoids, polyphenols, proteins, amino acids, polysaccharides, vitamins, and amino acids. Flavonoids, particularly dihydromyricetin, are particularly prominent, reaching levels exceeding 30%, far exceeding those of other common plants. It exhibits numerous physiological activities, including antioxidant, anti-inflammatory, antibacterial, lipid-lowering, blood pressure-lowering, and liver-protective properties. Tengcha has a long history of consumption among the people and is known as the "Tujia magic tea." It is commonly used to clear heat and detoxify, enhance immunity, and improve digestion. Its unique nutritional value and health benefits make it a promising candidate for application in functional foods.
[0003] Although rattan tea is rich in nutrients, there are many problems in the drinking process, which limits its market promotion and consumer acceptance. The processing methods (such as sun-drying, oven-drying, etc.) and drinking methods (such as boiling, brewing) of rattan tea are diverse, resulting in large differences in its flavor, taste and nutritional components. Among them, flavonoids (especially dihydromyricetin) and polyphenols tend to release bitterness at high temperatures, affecting the taste; at the same time, these active ingredients tend to combine with other substances in the tea soup to form precipitation, causing the tea soup to be turbid, affecting the appearance and drinking experience. At present, products related to rattan tea mainly include bulk tea and tea bags. However, these products generally have problems such as cumbersome brewing steps and the need for specific containers for drinking. In addition, due to differences in processing technology and brewing conditions, the tea soup may become turbid, bitter or thin after brewing, further affecting the consumer's sensory experience.
[0004] Based on the above problems, there is an urgent need for a new type of rattan tea product that can solve the problems of precipitation, poor flavor and cumbersome brewing while retaining its rich nutritional ingredients. Summary of the Invention
[0005] In order to overcome the problems of complicated steps, poor nutritional components and flavor in the brewing process of rattan tea in the prior art, the primary purpose of the present invention is to provide a preparation method of rattan tea based on brewing in a hidden tea cup; the present invention refers to the tea processing method, develops and produces rattan tea products of different types and flavors, optimizes the brewing parameters such as tea-to-water ratio, temperature and time through standardized experimental procedures, clarifies the dissolution law and content of nutrients in rattan tea, and determines standardized brewing conditions; on this basis, through the special design of the hidden tea cup, a certain mesh size and a certain amount of dry rattan tea are pre-placed in the hidden tea cup, and the built-in filter layer is used to effectively isolate the tea leaves, and then brewed according to the standardized brewing procedure to ensure that the effective ingredients in the rattan tea are evenly released in a short time, while avoiding the turbidity and bitterness of the rattan tea soup, thereby improving the flavor, taste and nutritional value of the rattan tea.
[0006] Another object of the present invention is to provide a vine tea prepared by the above-mentioned preparation method and brewed in a hidden tea cup. The product has the characteristics of strong portability, uniform release of nutrients, good flavor and taste, and can meet the needs of modern consumers for functional tea drinks.
[0007] The purpose of the present invention is achieved through the following technical solutions:
[0008] A method for preparing rattan tea brewed in a tea cup comprises the following steps:
[0009] (1) preparing raw materials of rattan tea, including preparing rattan tea green tea, rattan tea black tea, rattan tea white tea, rattan tea yellow tea, rattan tea oolong tea or rattan tea dark tea:
[0010] The Tengcha green tea is prepared specifically according to the following steps: plucking fresh Tengcha leaves, placing them at an ambient temperature of 17-25° C. for 4-6 hours for withering; subsequently using a drum-type withering machine at 220-280° C. or using a pot-type withering machine at 180-220° C. for 2-5 minutes, until the fresh Tengcha leaves turn dark, become soft, and the grassy smell disappears; then using a tea rolling machine to alternately roll the leaves with light and heavy pressure for 20-40 minutes to form the leaves into strips and shapes; finally using a hot air drying oven to initially bake them at 80-120° C. for 10-15 minutes, and then baking them at 100-120° C. for 20-30 minutes, to obtain the Tengcha green tea;
[0011] The rattan tea black tea is prepared by the following steps: plucking fresh rattan tea leaves, placing them in an environment at 20-38°C for withering for 8-12 hours until the leaves are soft and the stems are not broken; then using a tea rolling machine to roll the leaves by alternating light and heavy pressure for 60-100 minutes until the rattan tea leaves are formed into strips and juice oozes out; placing the rolled rattan tea leaves in an environment at 25-28°C and a relative humidity greater than 90% for fermentation for 2-5 hours until the leaves turn red and emit a fruity aroma; finally using a hot air drying oven, first drying them at 100-110°C for 10-15 minutes, and then drying them at 80-90°C for 20-30 minutes to obtain the rattan tea black tea;
[0012] The white tea of rattan tea is prepared by the following steps: plucking fresh leaves of rattan tea, placing them in an ambient temperature of 20-35°C and withering them for 48-72 hours until the water content of the leaves is reduced to 10%-15%; then using a hot air drying oven, first drying them at 80-90°C for 10-15 minutes, and then drying them at 70-80°C for 20-30 minutes to obtain the white tea of rattan tea;
[0013] The rattan tea yellow tea is prepared according to the following steps: plucking fresh rattan tea leaves, treating them with a drum-type green-fixing machine at 220-260° C. or a pot-type green-fixing machine at 180-220° C. for 2-5 minutes, until the leaves turn dark and the grassy smell disappears; then rolling them with a tea rolling machine by alternating light and heavy pressing for 10-20 minutes, until the rattan tea leaves are formed into strips; putting the rolled tea leaves into a yellowing process, wherein the wet leaves are yellowed in a high-temperature and high-humidity environment at 35-45° C. and a relative humidity of 70%-90% for 3-8 hours, until the leaves turn yellow and emit a sweet fragrance; and finally drying them in a hot air drying oven at 80-90° C. for 20-30 minutes, to obtain the rattan tea yellow tea.
[0014] The Tengcha Oolong tea is specifically prepared according to the following steps: plucking fresh Tengcha leaves, placing them at an ambient temperature of 25-35° C. for 2-4 hours for withering; then using a tea leaf shaking machine to make the leaves green at 26-28° C. and a relative humidity of 85%-90% until the leaf edges are slightly red and emit a floral fragrance; then using a drum-type tea leaf fixing machine at 260-300° C. or using a pot-type tea leaf fixing machine at 220-260° C. for 2-5 minutes until the fresh Tengcha leaves turn dark in color and the grassy smell disappears; then using a tea leaf rolling machine to alternately press lightly and heavily for 10-20 minutes to form the tea leaves into strips and shapes; finally using a hot air drying oven to initially dry the leaves at 100-120° C. for 10-15 minutes and then drying them at 80-90° C. for 60-90 minutes to obtain the Tengcha Oolong tea;
[0015] The rattan tea dark tea is prepared according to the following steps: plucking fresh rattan tea leaves, treating them with a drum-type tea-fixing machine at 220-260° C. or a pot-type tea-fixing machine at 180-220° C. for 2-5 minutes until the leaves turn dark and the grassy smell disappears; then rolling the leaves with a tea rolling machine with alternating light and heavy pressure for 30-60 minutes to form the tea leaves into strips and allow the juice to ooze out; placing the rolled tea leaves in an environment of 40-50° C. and a relative humidity of 85%-90% for fermentation for 12-24 hours until the leaves turn brown and emit an aged aroma; and finally drying them in a hot air drying oven at 80-100° C. for 20-30 minutes to obtain the rattan tea dark tea.
[0016] (2) The raw materials of Tengcha tea leaves are quantitatively divided into the Yincha cups, and the raw materials of Tengcha tea leaves are sealed in the tea compartment at the bottom of the Yincha cups with a filter screen using a sealing machine to ensure that the raw materials of Tengcha tea leaves do not leak out and maintain air permeability; product information is marked on the surface of the Yincha cups; then, the sealed Yincha cups are placed in food-grade outer packaging containers, and sealed again to complete the overall packaging, thereby obtaining Tengcha tea brewed based on the Yincha cups.
[0017] The fresh leaves of the rattan tea in step (1) are all tender leaf type and / or mature leaf type; the tender leaf type is the Qingyun section of the Longxu and Yunjian parts, and the picking section is 7 to 8 cm; the mature leaf type is the Cuiyang and Wushuang parts, and is the rattan tea leaves with older leaves in the lower section.
[0018] In step (2), the raw materials of rattan tea leaves are first crushed into 20-30 meshes before quantitative packaging.
[0019] The hidden tea cup in step (2) refers to a paper composite material container that is made of food-grade filter paper or a degradable filter screen and is formed into a cup-shaped structure by a filter paper forming machine; the paper composite material container is an integrated design, including an outer cup, an inner cup, a filter screen and a tea bin, the cup mouth diameter is 70-80 mm, the cup bottom diameter is 50-60 mm, the cup body height is 80-95 mm, and the tea bin height is 10-20 mm; the sealing machine adopts hot pressing sealing, ultrasonic sealing, adhesive sealing or mechanical pressing sealing.
[0020] In step (2), the outer cup is made of paper, plastic or a composite packaging material thereof, specifically including natural plant fiber material, polylactic acid material, fiber or biodegradable resin composite material; the inner cup is made of paper, plastic and metal packaging materials, specifically including natural plant fiber material, polylactic acid material or aluminum foil; the filter is made of paper and plastic food-grade materials, specifically including natural plant fiber material, polylactic acid material or polypropylene or polyester fiber material.
[0021] The food-grade outer packaging container in step (2) is a paper or plastic packaging container, specifically a paper box, a paper tube, a plastic bag or a plastic barrel.
[0022] A rattan tea brewed in a hidden tea cup is prepared by the above-mentioned preparation method. Before drinking, the rattan tea brewed in a hidden tea cup is added with 0-100°C water in a ratio of 1g:25mL to 1g:250mL of rattan tea raw materials and water, and then brewed 1-3 times at 0-100°C, each brewing time for 0.5-40 minutes, to obtain rattan tea soup with different sensory qualities and nutritional components.
[0023] Preferably, before drinking, the vine tea brewed in the hidden tea cup is added with 95-100°C water according to the ratio of 1g:50mL of vine tea raw material and water, and then brewed 3 times at 95-100°C, each time for 4 minutes, to obtain vine tea soup with different sensory qualities and nutritional components.
[0024] The present invention has the following advantages and beneficial effects compared to the prior art:
[0025] Based on the traditional preparation method of rattan tea, the present invention draws on the processing technology and brewing methods of six major tea types, optimizes the processing flow and brewing parameters of rattan tea, and effectively solves the problems of single flavor and monotonous form of rattan tea products in the existing technology.
[0026] As an innovative form of tea carrier, the Hidden Tea Cup can effectively avoid the problem of tea soup precipitation through the design of a built-in filter layer or a slow-release membrane, while ensuring the uniform release of active ingredients and flavor optimization, effectively improving the quality and experience of tea brewing. In addition, the convenient design of the Hidden Tea Cup makes it an ideal choice for upgrading rattan tea products, and provides a new technical path for the subsequent promotion of rattan tea in the functional tea market. The present invention is based on the preparation of the Hidden Tea Cup brewing to empower rattan tea products. Through the innovative design of the Hidden Tea Cup and the standardized brewing process, it overcomes the technical bottlenecks of the traditional brewing process, such as cumbersome steps, uneven release of nutrients, and poor flavor. Through the special design of the Hidden Tea Cup, the present invention not only solves the core problems in the traditional brewing method, but also provides an innovative design and technical path for the development of functional rattan tea products, and provides a new solution for the promotion of rattan tea in the functional tea market.
[0027] The method of the present invention is convenient, environmentally friendly and efficient. The prepared rattan tea product can achieve uniform release of nutrients, significantly improve the flavor and taste, and avoid the problems of tea soup turbidity and bitterness.
[0028] Furthermore, the Yincha Cup is made of food-grade filter paper or biodegradable materials, embracing the concept of environmental protection. With its convenience, environmental friendliness, and versatility, the Tengcha products brewed in the Yincha Cup can meet the diverse tea drinking needs of modern life. They are suitable for daily drinking at home, in the office, for business receptions, and for outdoor activities. This not only broadens the application areas of Tengcha products, but also significantly enhances their market value and application prospects. BRIEF DESCRIPTION OF THE DRAWINGS
[0029] Figure 1 This is the appearance of the Tengcha green tea product.
[0030] Figure 2 This is the appearance of the rattan tea and black tea products.
[0031] Figure 3 Sensory score (A) and appearance (B), average diameter and total light intensity (C), zeta potential and PDI (D), as well as the contents of tea polyphenols (E), protein (F), soluble sugar (G) and free amino acids (H) of Tengcha green tea at different tea-water ratios.
[0032] Figure 4 Sensory score (A) and appearance (B), average diameter and total light intensity (C), Zeta potential and PDI (D), as well as the contents of tea polyphenols (E), protein (F), soluble sugar (G) and free amino acids (H) of Tengcha green tea at different extraction temperatures.
[0033] Figure 5 Sensory score (A) and appearance (B), average diameter and total light intensity (C), Zeta potential and PDI (D) of Tengcha green tea at different extraction times, as well as the contents of tea polyphenols (E), protein (F), soluble sugar (G) and free amino acids (H).
[0034] Figure 6 The sensory scores (A), tea polyphenols (B), protein (C), soluble sugar (D) and free amino acids (E) of Tengcha green tea under different brewing times and tea-water ratios.
[0035] Figure 7 Sensory score (A), content of tea polyphenols (B), protein (C), soluble sugar (D) and free amino acids (E) under different brewing times and processing methods of rattan tea and green tea.
[0036] Figure 8 Sensory score (A), content of tea polyphenols (B), protein (C), soluble sugar (D) and free amino acids (E) of Tengcha green tea and Tengcha black tea beverages.
[0037] Figure 9 The sensory scores (A), tea polyphenols (B), protein (C), soluble sugar (D) and free amino acids (E) of Tengcha green tea young leaves and Tengcha green tea leaf beverages are shown.
[0038] Figure 10These are the appearances of a product brewed in a Yincha cup. (A) shows the inner cup (including the filter and tea compartment), (B) shows the appearance of a single product brewed in a Yincha cup, and (C) shows the overall packaging for the product. DETAILED DESCRIPTION
[0039] The present invention will be described in further detail below in conjunction with the examples and accompanying drawings, but the embodiments of the present invention are not limited thereto. The equipment, instruments, and reagents used in the present invention are all commonly used in the art. It should be understood that the examples described herein are merely for explanation of the present invention and are not intended to limit the present invention.
[0040] The raw materials of the present invention include rattan tea green tea, rattan tea black tea, rattan tea white tea, rattan tea yellow tea, rattan tea oolong tea or rattan tea dark tea, which are prepared according to the following preparation methods:
[0041] The preparation method of rattan tea green tea is as follows: picking fresh rattan tea leaves, placing them in an ambient temperature of 17-25°C for 4-6 hours for withering; then using a drum fixing machine at 220-280°C or a pot fixing machine at 180-220°C for 2-5 minutes, until the fresh rattan tea leaves turn dark, the leaves become soft, and the grassy smell disappears; then using a tea rolling machine to alternately roll the leaves with light and heavy pressure for 20-40 minutes to make the leaves into strips and shapes; finally using a hot air drying oven, first drying them at 80-120°C for 10-15 minutes, and then drying them at 100-120°C for 20-30 minutes to obtain rattan tea green tea; the obtained rattan tea green tea dry tea is as follows: Figure 1 As shown;
[0042] The preparation method of rattan tea black tea is as follows: picking fresh rattan tea leaves, placing them in an environment of 20-38°C for withering for 8-12 hours until the leaves are soft and the stems are not broken; then using a tea rolling machine to roll the leaves by alternating light and heavy pressure for 60-100 minutes until the rattan tea leaves are formed into strips and the juice oozes out; placing the rolled rattan tea leaves in an environment of 25-28°C and a relative humidity greater than 90% for fermentation for 2-5 hours until the leaves turn red and emit a fruity aroma; finally using a hot air drying oven, first drying them at 100-110°C for 10-15 minutes, and then drying them at 80-90°C for 20-30 minutes to obtain rattan tea black tea; the obtained rattan tea black tea dry tea is as follows: Figure 2 As shown;
[0043] The preparation method of rattan tea white tea is as follows: picking fresh rattan tea leaves, placing them in an ambient temperature of 20-35°C and withering them for 48-72 hours until the water content of the leaves is reduced to 10%-15%; then using a hot air drying oven, drying them at 80-90°C for 10-15 minutes, and then drying them at 70-80°C for 20-30 minutes to obtain rattan tea white tea;
[0044] The preparation method of rattan tea yellow tea is as follows: plucking fresh rattan tea leaves, treating them at 220-260° C. or 180-220° C. for 2-5 minutes using a drum-type green-fixing machine, until the leaves turn dark and the grassy smell disappears; then rolling them for 10-20 minutes using a tea rolling machine by alternating light and heavy pressing, until the leaves are formed into strips; putting the rolled tea leaves into a yellowing process, wherein the wet leaves are yellowed in a high-temperature and high-humidity environment of 35-45° C. and a relative humidity of 70%-90% for 3-8 hours, until the leaves turn yellow and emit a sweet fragrance; finally, drying them in a hot air drying oven at 80-90° C. for 20-30 minutes, thereby obtaining rattan tea yellow tea;
[0045] The preparation method of the oolong tea of rattan tea is as follows: fresh leaves of rattan tea are picked and laid out at an ambient temperature of 25-35°C for 2-4 hours for withering; tea leaves are then withered in a tea-shaking machine at 26-28°C and a relative humidity of 85%-90% until the leaves have a slightly reddish edge and emit a floral fragrance; the leaves are then withered in a drum withering machine at 260-300°C or a pot withering machine at 220-260°C for 2-5 minutes until the leaves turn dark in color and the grassy smell disappears; the leaves are then withered in a tea rolling machine with alternating light and heavy pressing for 10-20 minutes to form the leaves into strips and shapes; the leaves are then withered in a hot air drying oven at 100-120°C for 10-15 minutes and then withdrew at 80-90°C for 60-90 minutes to obtain the oolong tea of rattan tea;
[0046] The preparation of rattan tea dark tea is specifically carried out according to the following steps: plucking fresh rattan tea leaves, treating them with a drum-type withering machine at 220-260°C or a pot-type withering machine at 180-220°C for 2-5 minutes, until the leaves turn dark and the grassy smell disappears; then rolling the leaves with light and heavy pressure alternately on a tea rolling machine for 30-60 minutes, so that the tea leaves are formed into strips and the juice oozes out; placing the rolled tea leaves in an environment of 40-50°C and a relative humidity of 85%-90% for fermentation for 12-24 hours, until the leaves turn brown and emit an aged fragrance; finally, drying them in a hot air drying oven at 80-100°C for 20-30 minutes to obtain rattan tea dark tea.
[0047] The above-mentioned fresh leaves of rattan tea are all young leaf type and / or mature leaf type; the young leaf type is the Qingyun section of the Longxu and Yunjian parts, and the picking section is 7 to 8 cm; the mature leaf type is the Cuiyang and Wushuang parts, which are the rattan tea leaves with older leaves in the lower section.
[0048] The following examples evaluated the sensory qualities of rattan tea beverages, including color, aroma, and flavor, with reference to the tea sensory evaluation method in GB / T 23776-2018. The nutritional value of the rattan tea beverages was evaluated by measuring the content of physicochemical components such as total flavonoids, tea polyphenols, protein, free amino acids, and polysaccharides using aluminum chloride colorimetry, folin phenol, Coomassie Brilliant Blue, ninhydrin, and anthrone-sulfuric acid colorimetry. The colloidal chemical properties of the rattan tea beverages were evaluated by measuring the average diameter and zeta potential of the colloidal particles using dynamic light scattering and laser Doppler velocimetry.
[0049] Example 1: Effects of extraction conditions on the sensory quality and physicochemical composition of Tengcha green tea.
[0050] A certain amount of the above-obtained vine tea green tea was crushed into 20-30 meshes, and then 100°C water was added at a material-liquid ratio of 1:25-1:250 (g:mL), and the mixture was extracted at 100°C for 30 minutes to prepare vine tea green tea soup. The tea soup was subjected to sensory scoring according to the sensory scoring standard, and its colloidal chemical properties and physicochemical composition content were determined, such as Figure 3 As the tea-to-water ratio decreases, the tea polyphenols, protein, soluble sugars, free amino acids, and other nutrients in the vine tea and green tea soup decrease, as does the number of colloidal particles. When the tea-to-liquid ratio is 1g:75mL, the vine tea and green tea soup achieves optimal color, aroma, and flavor.
[0051] Example 2: Effects of extraction conditions on the sensory quality and physicochemical composition of rattan tea leaves.
[0052] Compared with Example 1, the only difference is:
[0053] The material-liquid ratio was controlled to be 1:50 (g:mL), the extraction time was 30min, and the extraction temperature was changed to 0, 20, 40, 60, 80, 90, 95, and 100℃ to prepare the vine tea green tea soup. The sensory evaluation of the tea soup was conducted according to the sensory evaluation standard, and its colloidal chemical properties and physicochemical composition content were determined, such as Figure 4 As shown, as the extraction temperature increases, the dissolution rate of tea polyphenols, protein, soluble sugars, and free amino acids in the tea liquor of Tengcha green tea accelerates, increasing the content of active ingredients in the tea liquor and significantly increasing the colloidal particle size. The dissolution rate and content of tea polyphenols and free amino acids are highest at an extraction temperature of 90°C, while the dissolution rate of protein and soluble sugars reaches its maximum at an extraction temperature of 100°C. Sensory evaluation results show that the tea liquor color, aroma, and flavor of Tengcha green tea are optimal at an extraction temperature of 95°C.
[0054] Example 3: Effects of extraction conditions on the sensory quality and physicochemical composition of Tengcha green tea.
[0055] Compared with Example 1, the only difference is:
[0056] The material-liquid ratio was controlled to be 1:50 (g:mL), the extraction temperature was 100°C, and the extraction time was changed to 0.5, 1.0, 2.0, 4.0, 6.0, 8.0, 10.0, 20.0, 30.0, and 40.0 min to prepare the Tengcha green tea soup. The sensory evaluation of the Tengcha green tea soup was conducted according to the sensory evaluation standard, and its colloidal chemical properties and physicochemical composition content were determined, such as Figure 5 As shown, with the extension of extraction time, the dissolution rate of nutrients such as tea polyphenols, protein, soluble sugars, and free amino acids in the tea soup of rattan tea green tea increases. The content of tea polyphenols, protein, and polysaccharides varies significantly with extraction time, while the content of amino acids varies less. At an extraction time of 8.0 minutes, the tea soup color, aroma, and flavor of rattan tea green tea are more favorable.
[0057] Example 4: A method for a standardized brewing procedure for rattan tea green tea.
[0058] Referring to the tea sensory evaluation method, a certain amount of the above-mentioned vine tea green tea was weighed and crushed to 20-30 mesh, and then added with 95-100℃ deionized water according to the material-liquid ratio of 1:25, 1:50, and 1:75 (g:mL), soaked for 4 minutes, and brewed repeatedly 4 times to obtain vine tea green tea soup under different tea-water ratios and brewing times. The sensory evaluation of the vine tea green tea soup was carried out according to the sensory evaluation standard, and its physical and chemical composition content was determined, such as Figure 6 As shown in the figure, at the same tea-to-water ratio, the content of tea polyphenols, protein, free amino acids, and soluble polysaccharides in the tengcha green tea soup decreased with increasing brewing times. Compared to tea-to-water ratios of 1:25 (g:mL) and 1:75 (g:mL), a tea-to-water ratio of 1:50 (g:mL) showed moderate dissolution of the active ingredients in the tengcha green tea, imparting a pleasant aroma, flavor, and taste to the tea soup, resulting in a high sensory score.
[0059] Example 5: A method for a standardized brewing procedure for vine tea green tea.
[0060] Compared with Example 4, the only difference is:
[0061] The material-liquid ratio was controlled to be 1:50 (g:mL), and the treatment method of the vine tea green tea was changed to no treatment or crushed to 20-30 mesh to prepare the vine tea green tea soup. The sensory evaluation of the vine tea green tea soup was carried out according to the sensory evaluation standard, and its physical and chemical composition content was determined, such as Figure 7Compared to unpulverized raw Tengcha green tea leaves, leaves crushed to 20-30 mesh size exhibit significantly higher levels of active ingredients such as tea polyphenols, protein, amino acids, and polysaccharides during the first brewing, indicating a higher nutritional value. Furthermore, after two to four brewings, the active ingredient content remains similar to that of the raw Tengcha green tea leaves, indicating a similar nutritional value. A comprehensive analysis of sensory evaluations and the dissolution patterns of the physicochemical composition indicates that the 20-30 mesh size processing method is more conducive to the dissolution of active ingredients, preserving the aroma, flavor, and taste of the Tengcha green tea.
[0062] Example 6: Sensory quality and physicochemical composition of different types of rattan tea leaves.
[0063] Compared with Example 4, the only difference is:
[0064] The material-liquid ratio was controlled to be 1:50 (g:mL), and the types of Tengcha tea leaves were changed to Tengcha green tea and Tengcha black tea to obtain Tengcha green tea soup and Tengcha black tea soup. The sensory evaluation of Tengcha green tea soup was conducted according to the sensory evaluation standard, and its physical and chemical composition content was determined, such as Figure 8 As shown. During the first brewing, Tengcha black tea outperformed Tengcha green tea in terms of flavor and taste. However, as the number of brewings increased, the flavor and taste of Tengcha black tea weakened, and the sensory score decreased. In contrast, with increasing brewing times, the content of tea polyphenols and other substances in Tengcha green tea decreased, resulting in a more suitable flavor and taste, and an increased sensory score. Regarding nutrients, during the first brewing, the tea polyphenols, polysaccharides, and amino acids in Tengcha green tea were significantly higher than those in Tengcha black tea, but the protein content was lower. As the number of brewings increased, the tea polyphenols content in Tengcha green tea remained higher than that in Tengcha black tea, but the content of nutrients such as protein, polysaccharides, and amino acids was significantly lower than that in Tengcha black tea. The dissolution of relevant nutrients comprehensively affects the flavor and taste of Tengcha green tea and Tengcha black tea.
[0065] Example 7: Sensory quality and physicochemical composition of green tea processed from fresh leaves of different parts of Camellia tengcha.
[0066] Compared with Example 4, the only difference is:
[0067] The material-liquid ratio was controlled at 1:50 (g:mL), and the type of tea used in the preparation of Tengcha green tea was changed to young leaf type or mature leaf type to obtain different parts of Tengcha green tea soup. The sensory evaluation of Tengcha green tea soup was carried out according to the sensory evaluation standard, and its physical and chemical composition content was determined, such as Figure 9As shown. The flavor, color, and taste of green tea from different parts of the vine tea plantation vary little, but the flavor and taste weaken with increasing infusion times. Regarding nutritional composition, the tea polyphenol, protein, and amino acid contents of young leaf vine tea are significantly higher than those of mature leaf vine tea at different infusion times; however, the polysaccharide content of young leaf vine tea is significantly lower than that of mature leaf vine tea. Significant differences in nutritional composition exist between vine tea plantations.
[0068] Example 8: Preparation of Tengcha product based on brewing in a tea cup
[0069] The obtained raw materials of Tengcha tea leaves are quantitatively divided into Yincha cups, and the raw materials of Tengcha tea leaves are sealed in the tea compartment at the bottom of the Yincha cups using a sealing machine with a filter screen to ensure that the raw materials of Tengcha tea leaves do not leak out and maintain air permeability; the surface of the Yincha cups is marked with product information in accordance with the provisions of GB 7718-2025 General Rules for Pre-packaged Food Labeling. Subsequently, the sealed Yincha cups are placed in food-grade outer packaging containers, sealed again, and the overall packaging is completed to obtain Tengcha tea brewed based on the Yincha cups. The product appearance is shown in the figure below. Figure 10 shown.
[0070] The raw materials of rattan tea leaves can be crushed into 20-30 meshes before quantitative packaging.
[0071] The hidden tea cup can be made of food-grade filter paper or degradable filter screen, and is formed into a cup-shaped paper composite material container by a filter paper forming machine; the paper composite material container is an integrated design, including an outer cup, an inner cup, a filter screen and a tea compartment, the cup mouth diameter is 70-80 mm, the cup bottom diameter is 50-60 mm, the cup body height is 80-95 mm, and the tea compartment height is 10-20 mm; the sealing machine adopts hot pressing sealing, ultrasonic sealing, adhesive sealing or mechanical pressing sealing.
[0072] The outer cup can be made of paper, plastic or their composite packaging materials, specifically including natural plant fiber materials, polylactic acid materials, fibers or biodegradable resin composite materials; the inner cup can be made of paper, plastic and metal packaging materials, specifically including natural plant fiber materials, polylactic acid materials or aluminum foil; the filter can be made of paper and plastic food-grade materials, specifically including natural plant fiber materials, polylactic acid materials or polypropylene or polyester fiber materials.
[0073] The food-grade outer packaging container can be a paper or plastic packaging container, specifically including a paper box, a paper tube, a plastic bag or a plastic barrel.
[0074] Example 9:
[0075] According to the method described above, the vine tea green tea prepared with leaf-type vine tea as raw material is crushed to 20-30 mesh, and then the vine tea brewed based on the hidden tea cup is produced according to the method described in Example 8. Before drinking, 95-100°C water is added according to the ratio of 1g:50mL of the vine tea raw material and water, and then brewed 3 times at 95-100°C, each time for 4 minutes, to obtain a vine tea green tea soup with a comprehensive sensory score of up to 69.53 points, which is rich in nutrients such as tea polyphenols (122.34mg), protein (10.27mg), polysaccharides (34.04mg) and free amino acids (22.65mg).
[0076] Example 10:
[0077] Compared with Example 9, the only difference is:
[0078] The tea for the Yincha cup is made from mature Tengcha tea leaves. The tea received a comprehensive sensory score of 72.5 points and is rich in nutrients such as tea polyphenols (125.17 mg), protein (9.57 mg), polysaccharides (25.67 mg), and free amino acids (21.52 mg).
[0079] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be considered as equivalent replacement methods and are included in the scope of protection of the present invention.
Claims
1. A method for preparing rattan tea based on brewing in a hidden tea cup, characterized in that The following steps are involved: (1) preparing raw materials of rattan tea, including preparing rattan tea green tea, rattan tea black tea, rattan tea white tea, rattan tea yellow tea, rattan tea oolong tea and rattan tea dark tea: The Tengcha green tea is prepared specifically according to the following steps: plucking fresh Tengcha leaves, placing them at an ambient temperature of 17-25° C. for 4-6 hours for withering; subsequently using a drum-type withering machine at 220-280° C. or using a pot-type withering machine at 180-220° C. for 2-5 minutes, until the fresh Tengcha leaves turn dark, become soft, and the grassy smell disappears; then using a tea rolling machine to alternately roll the leaves with light and heavy pressure for 20-40 minutes to form the leaves into strips and shapes; finally using a hot air drying oven to initially bake them at 80-120° C. for 10-15 minutes, and then baking them at 100-120° C. for 20-30 minutes, to obtain the Tengcha green tea; The rattan tea black tea is prepared by the following steps: plucking fresh rattan tea leaves, placing them in an environment at 20-38°C for withering for 8-12 hours until the leaves are soft and the stems are not broken; then using a tea rolling machine to roll the leaves by alternating light and heavy pressure for 60-100 minutes until the rattan tea leaves are formed into strips and juice oozes out; placing the rolled rattan tea leaves in an environment at 25-28°C and a relative humidity greater than 90% for fermentation for 2-5 hours until the leaves turn red and emit a fruity aroma; finally using a hot air drying oven, first drying them at 100-110°C for 10-15 minutes, and then drying them at 80-90°C for 20-30 minutes to obtain the rattan tea black tea; The white tea of rattan tea is prepared by the following steps: plucking fresh leaves of rattan tea, placing them in an ambient temperature of 20-35°C and withering them for 48-72 hours until the water content of the leaves is reduced to 10%-15%; then using a hot air drying oven, first drying them at 80-90°C for 10-15 minutes, and then drying them at 70-80°C for 20-30 minutes to obtain the white tea of rattan tea; The rattan tea yellow tea is prepared according to the following steps: plucking fresh rattan tea leaves, treating them with a drum-type green-fixing machine at 220-260° C. or a pot-type green-fixing machine at 180-220° C. for 2-5 minutes, until the leaves turn dark and the grassy smell disappears; then rolling them with a tea rolling machine by alternating light and heavy pressing for 10-20 minutes, until the rattan tea leaves are formed into strips; putting the rolled tea leaves into a yellowing process, wherein the wet leaves are yellowed in a high-temperature and high-humidity environment at 35-45° C. and a relative humidity of 70%-90% for 3-8 hours, until the leaves turn yellow and emit a sweet fragrance; and finally drying them in a hot air drying oven at 80-90° C. for 20-30 minutes, to obtain the rattan tea yellow tea. The Tengcha Oolong tea is specifically prepared according to the following steps: plucking fresh Tengcha leaves, placing them at an ambient temperature of 25-35° C. for 2-4 hours for withering; then using a tea leaf shaking machine to make the leaves green at 26-28° C. and a relative humidity of 85%-90% until the leaf edges are slightly red and emit a floral fragrance; then using a drum-type tea leaf fixing machine at 260-300° C. or using a pot-type tea leaf fixing machine at 220-260° C. for 2-5 minutes until the fresh Tengcha leaves turn dark in color and the grassy smell disappears; then using a tea leaf rolling machine to alternately press lightly and heavily for 10-20 minutes to form the tea leaves into strips and shapes; finally using a hot air drying oven to initially dry the leaves at 100-120° C. for 10-15 minutes and then drying them at 80-90° C. for 60-90 minutes to obtain the Tengcha Oolong tea; The rattan tea dark tea is prepared according to the following steps: plucking fresh rattan tea leaves, treating them with a drum-type tea-fixing machine at 220-260° C. or a pot-type tea-fixing machine at 180-220° C. for 2-5 minutes until the leaves turn dark and the grassy smell disappears; then rolling the leaves with a tea rolling machine with alternating light and heavy pressure for 30-60 minutes to form the tea leaves into strips and allow the juice to ooze out; placing the rolled tea leaves in an environment of 40-50° C. and a relative humidity of 85%-90% for fermentation for 12-24 hours until the leaves turn brown and emit an aged aroma; and finally drying them in a hot air drying oven at 80-100° C. for 20-30 minutes to obtain the rattan tea dark tea. (2) quantitatively packing the raw materials of rattan tea leaves into the hidden tea cups, and using a sealing machine with a filter to seal the raw materials of rattan tea leaves in the tea compartment at the bottom of the hidden tea cups to ensure that the raw materials of rattan tea leaves do not leak out and maintain air permeability; marking product information on the surface of the hidden tea cups; Subsequently, the sealed hidden tea cup is placed in a food-grade outer packaging container, sealed a second time, and the overall packaging is completed to obtain the vine tea brewed based on the hidden tea cup.
2. The method for preparing rattan tea based on brewing in a tea cup according to claim 1, characterized in that: The fresh leaves of the rattan tea in step (1) are all tender leaf type and / or mature leaf type; the tender leaf type is the Qingyun section of the Longxu and Yunjian parts, and the picking section is 7 to 8 cm; the mature leaf type is the Cuiyang and Wushuang parts, and is the rattan tea leaves with older leaves in the lower section.
3. The method for preparing rattan tea based on brewing in a tea cup according to claim 1, characterized in that: In step (2), the raw materials of rattan tea leaves are first crushed into 20-30 meshes before quantitative packaging.
4. The method for preparing rattan tea based on brewing in a tea cup according to claim 1, characterized in that: The hidden tea cup in step (2) refers to a paper composite material container that is made of food-grade filter paper or a degradable filter screen and is formed into a cup-shaped structure by a filter paper forming machine; the paper composite material container is an integrated design, including an outer cup, an inner cup, a filter screen and a tea bin, the cup mouth diameter is 70-80 mm, the cup bottom diameter is 50-60 mm, the cup body height is 80-95 mm, and the tea bin height is 10-20 mm; the sealing machine adopts hot pressing sealing, ultrasonic sealing, adhesive sealing or mechanical pressing sealing.
5. The method for preparing rattan tea based on brewing in a tea cup according to claim 4, characterized in that: In step (2), the outer cup is made of paper, plastic or a composite packaging material thereof, specifically including natural plant fiber material, polylactic acid material, fiber or biodegradable resin composite material; the inner cup is made of paper, plastic and metal packaging materials, specifically including natural plant fiber material, polylactic acid material or aluminum foil; the filter is made of paper and plastic food-grade materials, specifically including natural plant fiber material, polylactic acid material or polypropylene or polyester fiber material.
6. The method for preparing rattan tea based on brewing in a tea cup according to claim 1, characterized in that: The food-grade outer packaging container in step (2) is a paper or plastic packaging container, specifically a paper box, a paper tube, a plastic bag or a plastic barrel.
7. A rattan tea prepared by the preparation method of claim 1 and brewed in a tea cup, characterized in that: Before drinking, the rattan tea brewed in the hidden tea cup is added with 0-100°C water in a ratio of 1g:25mL to 1g:250mL of the rattan tea raw material and water, and then brewed 1-3 times at 0-100°C, each brewing time for 0.5-40 minutes, to obtain rattan tea soup with different sensory qualities and nutritional components.
8. The vine tea brewed in a tea cup according to claim 7, characterized in that: Before drinking, the rattan tea brewed in the hidden tea cup is added with 95-100°C water according to the ratio of the rattan tea raw material to water of 1g:50mL, and then brewed three times at 95-100°C, each time for 4 minutes, to obtain rattan tea soup with different sensory qualities and nutritional components.