Finish processing and urn storage process of Nanguan mesona tea

Abstract

The invention discloses a fine processing and urn storage technology of Nanguan mesona tea, and belongs to the technical field of tea processing. Comprising the following steps: picking fresh leaves of the mesona tree; performing spreading; performing microwave fixation; performing hot air fixation; performing steam fixation; spraying pea meal treatment liquid on the surfaces of the tea leaves after fixation, and heaping for yellowing in a closed space; performing rolling; baking, drying, and spreading for cooling; performing fermentation; baking, drying, and spreading for cooling; putting the spread and cooled tea leaves into a purple sand earthen jar, sealing the mouth of the earthen jar with mulberry bark paper and yellow mud, and carrying out earthen jar storage; by accurately controlling the picking time and part and combining the unique spreading, enzyme deactivation, heaping for yellowing, rolling, fermentation and drying processes, the mesona tea is richer in tea leaf aroma and more mellow in taste; the urn storage technology provides a stable microenvironment for the tea leaves, effectively delays the oxidation and deterioration processes of the tea leaves, and significantly prolongs the storage period of the Nanguan mesona tea, so that consumers can taste the high-quality mesona tea for a longer time.

Description

Technical Field

[0001] The invention belongs to the technical field of tea processing, and in particular relates to a process for finely processing and storing Nanyue Xianren tea in jars. Background Art

[0002] The unique geographical environment and climatic conditions of the Guangdong region have nurtured a diverse array of high-quality tea varieties. Xianren Tea, a specialty tea of ​​the region, possesses a distinctive flavor and taste, but its current processing technology has limitations. Traditional processing techniques often fail to fully realize the quality advantages of Xianren Tea, resulting in a lack of aroma and a less mellow taste, and prone to quality degradation during storage. As consumers' expectations for tea quality continue to rise, developing a refined urn storage process that can enhance the quality of Nanyue Xianren Tea and extend its storage life is of great significance. Summary of the Invention

[0003] The purpose of the present invention is to provide a Nanyue Xianren Tea fine processing and jar storage process, which improves the aroma, taste and storage resistance of the Xianren Tea by optimizing various processing links, and fully demonstrates the unique charm of the Nanyue Xianren Tea.

[0004] The purpose of the present invention can be achieved through the following technical solutions:

[0005] A Nanyue Xianren Tea fine processing and jar storage process comprises the following steps:

[0006] S1. Pick fresh leaves of the Xianren Tea tree with one bud and one leaf just beginning to unfold or one bud and two leaves;

[0007] S2. Spread the fresh leaves evenly and thinly on a round bamboo sieve and place them in a temperature of 20-25°C, a wind speed of 0.5-0.6 m / s, and a relative humidity of 50-60% for 5-7 hours, gently turning the leaves 1-3 times during this period.

[0008] S3, using microwave fixing method to carry out the first fixing;

[0009] S4, using hot air to fix the green tea for the second time;

[0010] S5, performing a third fixing process using steam fixing;

[0011] S6. Spray the surface of the tea leaves after the third fixing with pea powder treatment liquid, and then perform yellowing in a closed space; during the yellowing process, the tea leaves are piled to a thickness of 8-10 cm, the yellowing temperature is 35-45° C., and ventilation is performed every 40-60 minutes for a yellowing time of 18-24 hours;

[0012] S7. Place the tea leaves after the tea leaves have turned yellow in a 6CR-40 rolling machine with a rolling barrel diameter of 40 cm, a rolling plate speed of 40-50 r / min, and a rolling temperature of 32-36° C. First, roll the tea leaves at a rolling pressure of 12-18 kg for 4-6 minutes to form strips; then roll the tea leaves at a rolling pressure of 4-6 kg for 1-2 minutes to break up the lumps.

[0013] S8, evenly spread the tea leaves after deblocking on the drying cage, bake and dry, and then dry and cool;

[0014] S9, the tea leaves after cooling are placed in the fermentation room, piled 20-30cm high, covered with a wet cloth, and the temperature in the fermentation room is maintained at 30-35 ° C, the relative humidity is 80-85%, and the fermentation time is 24-36h. During this period, the pile needs to be turned once every 6-8h. The tea leaves after fermentation are placed on the drying cage again, baked and dried, and then dried and cooled;

[0015] S10, putting the cooled tea leaves into purple clay pottery jars, with the filling amount of tea leaves in each jar being 70-80% of the jar volume, and then sealing the jar mouth with mulberry paper and yellow mud for jar storage.

[0016] As a preferred technical solution of the present invention, in step S3, the microwave power of the first killing is 400-500W, and the time is 30-40s.

[0017] As a preferred technical solution of the present invention, in step S4, the hot air temperature of the second fixing is 80-100°C and the time is 5-6 hours.

[0018] As a preferred technical solution of the present invention, in step S5, the steam temperature of the third fixing is 100° C. and the time is 40-60 seconds.

[0019] As a preferred technical solution of the present invention, in step S6, the dosage ratio of the tea leaves after the third withering and the pea powder processing liquid is 2-3 kg: 1-1.2 L.

[0020] As a preferred technical solution of the present invention, in step S8, the baking and drying refers to baking at 80-100° C. for 20-30 minutes until the moisture content of the tea leaves is reduced to 30-35%.

[0021] As a preferred technical solution of the present invention, in step S9, the baking and drying refers to baking at 60-70° C. for 50-70 minutes until the moisture content of the tea leaves is reduced to 7-9%.

[0022] As a preferred technical solution of the present invention, in step S10, the jar storage refers to placing the pottery jar in a cellar at 15-20°C and a relative humidity of 50-60% for 12-15 months.

[0023] Beneficial effects of the present invention:

[0024] (1) The disclosed Nanyue Xianren Tea fine processing and jar storage process precisely controls the picking time and position, and combines unique spreading, withering, yellowing, rolling, fermentation and drying processes to make the tea aroma more intense and the taste more mellow. The jar storage process provides a stable microenvironment for the tea, effectively delays the oxidation and deterioration of the tea, and significantly extends the storage period of Nanyue Xianren Tea, so that consumers can taste high-quality Xianren Tea for a longer period of time.

[0025] (2) The disclosed Nanyue Xianren Tea fine processing and jar storage process comprises spraying pea powder treatment liquid on the surface of the tea leaves and then performing yellowing. The plant esterase released after the pea seeds are ground into powder can break the gallate group contained in the molecular structure of the key source of bitterness (epigallocatechin gallate) through a hydrolysis reaction. Theobromine is one of the main bitter alkaloids in tea leaves, and its molecular structure contains a methylated purine ring. The plant esterase can convert theobromine into a small molecule metabolite by catalyzing the demethylation reaction or ring structure hydrolysis, thereby effectively reducing the bitterness caused by the ester catechin epigallocatechin gallate, theobromine, etc., and improving the richness and sweetness of the Xianren Tea.

[0026] Gallic acid produced by the degradation of ester-type catechins can promote the dissolution of pectin and polysaccharides in tea leaves, making the tea soup thicker.

[0027] After theobromine is degraded, the bitterness is weakened, and the freshness of amino acids (such as theanine) and the sweetness of soluble sugars in the tea soup are more prominent; the retained non-ester catechins bring a slight astringency, forming a sweet and astringent balance with the sweetness, and enhancing the sweet and refreshing experience of aftertaste and salivation. DETAILED DESCRIPTION

[0028] In order to further illustrate the technical means and effects adopted by the present invention to achieve the predetermined purpose of the invention, the specific implementation methods, structures, features and effects of the present invention are described in detail below in combination with the embodiments.

[0029] Example 1

[0030] A Nanyue Xianren Tea fine processing and jar storage process comprises the following steps:

[0031] S1. Pick fresh leaves of the Xianren Tea tree with one bud and one leaf just beginning to unfold;

[0032] S2. Spread the fresh leaves evenly and thinly on a circular bamboo sieve with a diameter of 1 m. The amount of leaves spread on each sieve is 1 kg, and the thickness of the leaves is 4 cm. Spread them for 5 hours at 20°C, a wind speed of 0.5 m / s, and a relative humidity of 50%. During this period, the leaves can be gently turned once.

[0033] S3, the first killing was performed by microwave killing, the microwave power was 400W, and the time was 40s;

[0034] S4, using hot air to fix the green for the second time, the hot air temperature is 80 ° C, the time is 6 hours;

[0035] S5, using steam to fix the green for the third time, the steam temperature is 100 ° C, the time is 40 seconds;

[0036] S6. Spray the surface of the tea leaves after the third fixing with pea flour treatment liquid, and then perform yellowing in a closed space; during the yellowing process, the tea leaves are piled up to a thickness of 8 cm, the yellowing temperature is 35°C, and ventilation is performed every 40 minutes, and the yellowing time is 18 hours; the ratio of the tea leaves after the third fixing to the pea flour treatment liquid is 2kg:1L;

[0037] The pea flour treatment liquid is prepared by grinding 50 g of pea seeds into powder, passing the powder through a 100-mesh sieve, and ultrasonically dispersing the powder in 1 L of deionized water to form a pea flour treatment liquid;

[0038] S7. Place the tea leaves after the tea leaves have turned yellow in a 6CR-40 rolling machine with a rolling barrel diameter of 40 cm, a rolling plate speed of 40 r / min, and a rolling temperature of 32° C. First, roll the tea leaves at a rolling pressure of 12 kg for 6 minutes to form strips; then roll the tea leaves at a rolling pressure of 4 kg for 2 minutes to break up the tea blocks.

[0039] S8, spread the rolled tea leaves evenly on the drying cage, bake at 80℃ for 30min, until the moisture content of the tea leaves drops to 30%, then place under the drying rack and cool for 1h.

[0040] S9, the tea leaves after cooling are placed in a fermentation room, piled 20cm high, covered with a wet cloth, and the temperature in the fermentation room is maintained at 30 ° C, the relative humidity is 80%, and the fermentation time is 24h. During this period, the pile needs to be turned once every 6h. The tea leaves after fermentation are placed on the drying cage again and baked at 60 ° C for 70min until the moisture content of the tea leaves is reduced to 7%;

[0041] S10. Pour the cooled tea leaves into an 8-liter purple clay pottery jar, filling each jar with 70% of the jar's volume. Seal the jar mouth with mulberry paper and yellow mud. Place the jar in a well-ventilated, cool, and dry cellar with a temperature maintained at 15°C and a relative humidity of 50% all year round. The jar should be stored for 12 months. During this period, check the sealing of the jar mouth regularly to ensure that it is well sealed.

[0042] Example 2

[0043] A Nanyue Xianren Tea fine processing and jar storage process comprises the following steps:

[0044] S1. Pick one bud and one leaf from the Xianren Tea tree;

[0045] S2, evenly spread the fresh leaves on a circular bamboo sieve with a diameter of 1.1 m, with 1.1 kg of leaves per sieve and a leaf thickness of 6 cm, and place it in a condition of 22℃, wind speed 0.55 m / s, and relative humidity 55% for 6 h, during which the leaves can be turned over twice;

[0046] S3, use microwave fixation method for the first fixation, microwave power 450 W, time 35 s;

[0047] S4, use hot air fixation method for the second fixation, hot air temperature 90℃, time 5.5 h;

[0048] S5, use steam fixation method for the third fixation, steam temperature 100℃, time 50 s;

[0049] S6, spray the surface of the tea leaves after the third fixation with a pea powder treatment solution, and then carry out yellowing in a sealed space; the tea leaf accumulation thickness during yellowing is 9 cm, the yellowing temperature is 40℃, and the yellowing time is 21 h, during which ventilation is carried out every 50 min; the ratio of the tea leaves after the third fixation to the pea powder treatment solution is 2.5 kg:1.1 L;

[0050] The pea powder treatment solution is prepared by grinding 60 g of pea seeds into powder, passing through a 100 mesh sieve, and ultrasonic dispersion in 1.1 L of deionized water to form a pea powder treatment solution;

[0051] S7, place the yellowed tea leaves in a 6CR-40 type rolling machine, with a rolling barrel diameter of 40 cm and a rolling disc rotating speed of 45 r / min, and a rolling temperature of 34℃; first roll for 5 min to form a strip at a rolling pressure of 15 kg, and then roll for 1.5 min to break the block at a rolling pressure of 5 kg;

[0052] S8, evenly spread the rolled tea leaves on a baking cage, and bake at 90℃ for 25 min until the tea leaf moisture content is reduced to 32%, and then spread and cool for 1.5 h,

[0053] S9, place the cooled tea leaves in a fermentation chamber with a pile height of 25 cm, cover with a wet cloth, and maintain the fermentation chamber temperature at 32℃, the relative humidity at 82%, and the fermentation time at 30 h, during which the pile needs to be turned over every 7 h; then place the fermented tea leaves on a baking cage again, and bake at 65℃ for 60 min until the tea leaf moisture content is reduced to 8%;

[0054] S10, place the cooled tea leaves in a purple clay pottery jar with a volume of 12 liters, with a tea filling amount of 75% of the jar volume, then seal the jar opening with mulberry paper and yellow clay, and place the pottery jar in a well-ventilated, cool, dry, and temperature-constant-at-18℃-and-relative-humidity-55%-year-round cellar, and store for 13 months, during which the sealing condition of the jar opening is checked regularly to ensure good sealing.

[0055] Example 3

[0056] A Nanyue Xianren Tea fine processing and jar storage process comprises the following steps:

[0057] S1. Pick one bud and two leaves of the Xianren Tea tree;

[0058] S2. Spread the fresh leaves evenly and thinly on a circular bamboo sieve with a diameter of 1.2m. The amount of leaves spread on each sieve is 1.2kg, and the thickness of the leaves is 8cm. Spread them at 25℃, wind speed 0.6m / s, and relative humidity 60% for 7h. During this period, the leaves can be gently turned 3 times.

[0059] S3, the first killing of the tea leaves was performed by microwave, with a microwave power of 500W and a time of 30s;

[0060] S4, using hot air to fix the green for the second time, the hot air temperature is 100 ° C, the time is 5 hours;

[0061] S5, using steam to fix the green for the third time, the steam temperature is 100 ° C, the time is 40 seconds;

[0062] S6. Spray the surface of the tea leaves after the third fixing with pea flour treatment liquid, and then perform yellowing in a closed space; during the yellowing process, the tea leaves are piled up to a thickness of 10 cm, the yellowing temperature is 45°C, and ventilation is performed every 60 minutes, and the yellowing time is 24 hours; the dosage ratio of the tea leaves after the third fixing to the pea flour treatment liquid is 3kg:1.2L;

[0063] The pea flour treatment liquid is prepared by grinding 70 g of pea seeds into powder, passing the powder through a 100-mesh sieve, and ultrasonically dispersing the powder in 1.2 L of deionized water to form a pea flour treatment liquid;

[0064] S7. Place the tea leaves after the tea leaves have turned yellow in a 6CR-40 rolling machine with a rolling barrel diameter of 40 cm, a rolling plate speed of 50 r / min, and a rolling temperature of 36° C. First, roll the tea leaves at a rolling pressure of 18 kg for 4 minutes to form strips; then roll the tea leaves at a rolling pressure of 6 kg for 1 minute to break up the lumps.

[0065] S8, spread the rolled tea leaves evenly on the drying cage, bake at 100℃ for 20min, until the moisture content of the tea leaves drops to 35%, then place under the drying rack to cool for 2h,

[0066] S9, the cooled tea leaves are placed in a fermentation room, piled 30cm high, covered with a wet cloth, and the temperature in the fermentation room is maintained at 35 ° C, the relative humidity is 85%, and the fermentation time is 36h. During this period, the pile needs to be turned once every 8h. The tea leaves after fermentation are placed on the drying cage again and baked at 70 ° C for 50min until the moisture content of the tea leaves is reduced to 9%;

[0067] S10. Pour the cooled tea leaves into a 16-liter purple clay pottery jar, filling 80% of the jar's volume with tea leaves. Seal the mouth of the jar with mulberry paper and yellow mud. Place the jar in a well-ventilated, cool, and dry cellar with a temperature of 20°C and a relative humidity of 60% all year round. The jar should be stored for 15 months. During this period, check the sealing of the mouth of the jar regularly to ensure that it is well sealed.

[0068] Comparative Example 1

[0069] The difference from Example 2 is that the Nanyue Xianren Tea fine processing and jar storage process includes the following steps:

[0070] S1. Pick one bud and one leaf from the Xianren Tea tree;

[0071] S2. Spread the fresh leaves evenly and thinly on a circular bamboo sieve with a diameter of 1.1m. The amount of leaves spread per sieve is 1.1kg, and the thickness of the leaves is 6cm. Spread them for 6 hours at 22℃, wind speed 0.55m / s, and relative humidity 55%. Gently turn the leaves twice during this period.

[0072] S3, the first killing of the green leaves was performed by microwave killing, the microwave power was 450W, and the time was 35s;

[0073] S4, using hot air to fix the green for the second time, the hot air temperature is 90 ° C, the time is 5.5 hours;

[0074] S5, using steam to fix the green for the third time, the steam temperature is 100 ° C, the time is 50 seconds;

[0075] S6. Place the tea leaves after the third fixing in a closed space for yellowing; during the yellowing process, the tea leaves are piled to a thickness of 9 cm, the yellowing temperature is 40° C., and ventilation is performed every 50 minutes for a yellowing time of 21 hours;

[0076] S7. Place the tea leaves after the tea leaves have turned yellow in a 6CR-40 rolling machine with a rolling barrel diameter of 40 cm, a rolling plate speed of 45 r / min, and a rolling temperature of 34° C. First, roll the tea leaves at a rolling pressure of 15 kg for 5 minutes to form strips; then roll the tea leaves at a rolling pressure of 5 kg for 1.5 minutes to break up the tea blocks.

[0077] S8, spread the rolled tea leaves evenly on the drying cage, bake at 90℃ for 25min, until the moisture content of the tea leaves drops to 32%, and then cool for 1.5h.

[0078] S9, the tea leaves after cooling are placed in a fermentation room, piled 25cm high, covered with a wet cloth, and the temperature in the fermentation room is maintained at 32 ° C, the relative humidity is 82%, and the fermentation time is 30h. During this period, the pile needs to be turned once every 7h. The tea leaves after fermentation are placed on a baking cage again and baked at 65 ° C for 60min until the moisture content of the tea leaves is reduced to 8%;

[0079] S10. Pour the cooled tea leaves into a 12-liter purple clay pottery jar, filling each jar with 75% of the jar's volume. Seal the jar mouth with mulberry paper and yellow mud. Place the jar in a well-ventilated, cool, and dry cellar where the temperature is maintained at 18°C ​​and the relative humidity is 55% all year round. The jar storage time is 13 months. During this period, check the sealing of the jar mouth regularly to ensure that it is well sealed.

[0080] Comparative Example 2

[0081] The difference from Example 2 is that the Nanyue Xianren Tea preservation container is stored in an iron can made of tinplate.

[0082] Comparative Example 3

[0083] The difference from Example 2 is that the Nanyue Xianren Tea storage container is stored in a wooden box made of paulownia wood.

[0084] Performance Testing

[0085] 1. Sensory evaluation

[0086] Twelve professional tea tasters (aged 20-60, 5 men and 7 women) with 5-30 years of tea evaluation experience conducted a sensory evaluation of the samples using the double-infusion method in a cylindrical cup according to the requirements of GB / T 23776-2018 "Tea Sensory Evaluation Method". The evaluation results were averaged and summarized to generate a comprehensive score, as shown in Table 1 below.

[0087] Table 1

[0088]

[0089] As can be seen from Table 1, the refined jar storage process adopted in Examples 1 to 3 of the present application retains the natural aroma and nutritional components of the fairy tea to the greatest extent, making the tea aroma richer and the taste mellower, allowing consumers to taste high-quality fairy tea for a longer period of time.

[0090] 2. Ingredient testing

[0091] As shown in Table 2 below:

[0092] Table 2

[0093]

[0094] As shown in Table 2, the contents of epigallocatechin gallate and theobromine in Examples 1-3 are significantly lower than those in Comparative Example 1. Combined with the sensory evaluation, spraying the tea surface with the pea powder treatment liquid and then yellowing the tea leaves can effectively reduce the bitterness caused by epigallocatechin gallate and theobromine, and improve the richness and sweetness of the fairy tea.

[0095] The above description is merely a preferred embodiment of the present invention and does not constitute any form of limitation to the present invention. Although the present invention has been disclosed as above in terms of a preferred embodiment, it is not intended to limit the present invention. Any person skilled in the art can, without departing from the scope of the technical solution of the present invention, make some changes or modifications to equivalent embodiments using the technical contents disclosed above. However, any brief modifications, equivalent changes and modifications made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention are still within the scope of the technical solution of the present invention.

Claims

1. A Nanyue Xianren Tea fine processing and jar storage process, characterized in that: The following steps are involved: S1. Pick fresh leaves of the Xianren Tea tree with one bud and one leaf just beginning to unfold or one bud and two leaves; S2. Spread the fresh leaves evenly and thinly on a round bamboo sieve and place them in a temperature of 20-25°C, a wind speed of 0.5-0.6 m / s, and a relative humidity of 50-60% for 5-7 hours, gently turning the leaves 1-3 times during this period. S3, using microwave fixing method to carry out the first fixing; S4, using hot air to fix the green tea for the second time; S5, performing a third fixing process using steam fixing; S6. Spray the surface of the tea leaves after the third fixing with pea powder treatment liquid, and then perform yellowing in a closed space; during the yellowing process, the tea leaves are piled to a thickness of 8-10 cm, the yellowing temperature is 35-45° C., and ventilation is performed every 40-60 minutes for a yellowing time of 18-24 hours; S7. Place the tea leaves after the tea leaves have turned yellow in a rolling machine at a rolling plate speed of 40-50 r / min and a rolling temperature of 32-36° C. First, roll the tea leaves at a rolling pressure of 12-18 kg for 4-6 minutes to form strips; then roll the tea leaves at a rolling pressure of 4-6 kg for 1-2 minutes to break up the tea blocks. S8, evenly spread the deblocked tea leaves on a drying cage, bake and dry them, and then dry and cool them; S9, the tea leaves after cooling are placed in the fermentation room, piled 20-30cm high, covered with a wet cloth, and the temperature in the fermentation room is maintained at 30-35 ° C, the relative humidity is 80-85%, and the fermentation time is 24-36h. During this period, the pile needs to be turned once every 6-8h. The tea leaves after fermentation are placed on the drying cage again, baked and dried, and then dried and cooled; S10, putting the cooled tea leaves into purple clay pottery jars, with the filling amount of tea leaves in each jar being 70-80% of the jar volume, and then sealing the jar mouth with mulberry paper and yellow mud for jar storage.

2. The Nanyue Xianren Tea fine processing and jar storage process according to claim 1, characterized in that: In step S3, the microwave power for the first killing is 400-500W, and the time is 30-40s.

3. The Nanyue Xianren Tea fine processing and jar storage process according to claim 1, characterized in that: In step S4, the hot air temperature of the second fixing is 80-100° C. and the time is 5-6 hours.

4. The Nanyue Xianren Tea fine processing and jar storage process according to claim 1, characterized in that: In step S5, the steam temperature for the third fixing is 100° C. and the time is 40-60 seconds.

5. The Nanyue Xianren Tea fine processing and jar storage process according to claim 1, characterized in that: In step S6, the dosage ratio of the tea leaves after the third withering and the pea powder processing liquid is 2-3 kg: 1-1.2 L.

6. The Nanyue Xianren Tea fine processing and jar storage process according to claim 1, characterized in that: In step S8, the baking and drying refers to baking at 80-100° C. for 20-30 minutes until the moisture content of the tea leaves is reduced to 30-35%.

7. The Nanyue Xianren Tea fine processing and jar storage process according to claim 1, characterized in that: In step S9, the baking and drying refers to baking at 60-70° C. for 50-70 minutes until the moisture content of the tea leaves is reduced to 7-9%.

8. The Nanyue Xianren Tea fine processing and jar storage process according to claim 1, characterized in that: In step S10, the jar storage refers to placing the pottery jar in a cellar at 15-20°C and a relative humidity of 50-60% for 12-15 months.

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