A kind of south Guangdong jade plant tea processing vat storage process
By optimizing the processing technology of Nanyue Xianren Tea, including steps such as picking, spreading, fixing, yellowing, rolling, and aging in urns, the problems of insufficient tea aroma and quality decline during storage in traditional processes have been solved, achieving high quality and long storage period for the tea.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- HAIFENG GREEN TRIBE ECOLOGICAL AGRI CO LTD
- Filing Date
- 2025-08-14
- Publication Date
- 2026-04-17
AI Technical Summary
Traditional processing techniques for Southern Guangdong Immortal Tea cannot fully realize its quality advantages, resulting in insufficient aroma, a less mellow taste, and a decline in quality during storage.
The process employs a refined urn aging technique, which includes steps such as picking, spreading, microwave fixation, hot air fixation, steam fixation, yellowing, rolling, fermentation, and urn aging. Combined with the use of pea flour to treat liquids, the aroma and taste of the tea are optimized by controlling temperature, humidity, and ventilation time, and a stable microenvironment is provided during the urn aging process.
It significantly enhances the aroma and taste of the tea, extends its shelf life, improves its mellowness and sweetness, and maintains its high quality.
Smart Images
Figure BDA0005548240220000091 
Figure BDA0005548240220000101
Abstract
Description
Technical Field
[0001] This invention belongs to the field of tea processing technology, specifically relating to a process for aging and processing Southern Guangdong Immortal Tea in urns. Background Technology
[0002] The unique geographical environment and climate of southern Guangdong have nurtured a variety of high-quality tea varieties. Xianren Tea, a specialty tea of southern Guangdong, possesses a unique flavor and taste, but its processing technology currently has certain limitations. Traditional processing methods often fail to fully utilize the quality advantages of Xianren Tea, resulting in insufficient aroma, a less mellow taste, and a tendency for quality degradation during storage. As consumers' demands for tea quality continue to rise, developing a refined processing and aging process for southern Guangdong Xianren Tea that can enhance its quality and extend its shelf life is of great significance. Summary of the Invention
[0003] The purpose of this invention is to provide a refined processing and aging process for Southern Guangdong Immortal Tea, which improves the aroma, taste and storage resistance of Immortal Tea by optimizing each processing step, thus fully showcasing the unique charm of Southern Guangdong Immortal Tea.
[0004] The objective of this invention can be achieved through the following technical solutions:
[0005] A process for aging and processing Southern Guangdong Immortal Tea in earthenware jars includes the following steps:
[0006] S1. Pick fresh leaves of the Fairy Tea Tree, which are 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 leave them for 5-7 hours at 20-25℃, wind speed 0.5-0.6m / s, and relative humidity 50-60%. During this period, the leaves can be turned over lightly 1-3 times.
[0008] S3. The first blanching is carried out using microwave blanching method;
[0009] S4. Use hot air fixation method for the second fixation;
[0010] S5. A third blanching process is carried out using steam blanching method;
[0011] S6. Spray the surface of the tea leaves after the third fixation with pea flour treatment solution, and then let them yellow in a sealed space. During the yellowing process, the tea leaves are piled up to a thickness of 8-10cm, the yellowing temperature is 35-45℃, and ventilation is carried out once every 40-60 minutes. The yellowing time is 18-24 hours.
[0012] S7. Place the yellowed tea leaves in a 6CR-40 type rolling machine with a rolling drum diameter of 40cm, a rolling disc speed of 40-50r / min, and a rolling temperature of 32-36℃. First, roll the tea leaves at a rolling pressure of 12-18kg for 4-6 minutes to form strips; then, roll the tea leaves at a rolling pressure of 4-6kg for 1-2 minutes to break up the clumps.
[0013] S8. Spread the broken-up tea leaves evenly on the drying rack for baking and drying, then remove from the rack and let cool.
[0014] S9. Place the cooled tea leaves in the fermentation room, pile them up to a height of 20-30cm, cover them with a damp cloth, and maintain the temperature in the fermentation room at 30-35℃, the relative humidity at 80-85%, and the fermentation time at 24-36h. During this period, the pile needs to be turned over once every 6-8h. After the fermentation is complete, place the tea leaves on the drying rack again for baking and drying, and then let them cool.
[0015] S10. After the tea leaves have cooled, pack them into a purple clay urn, filling each urn with 70-80% of its volume. Then seal the mouth of the urn with mulberry paper and yellow mud for storage.
[0016] As a preferred technical solution of the present invention, in step S3, the microwave power of the first blanching is 400-500W and the time is 30-40s.
[0017] As a preferred embodiment of the present invention, in step S4, the hot air temperature for the second blanching is 80-100℃, and the time is 5-6 hours.
[0018] As a preferred embodiment of the present invention, in step S5, the steam temperature for the third blanching is 100°C and the time is 40-60 seconds.
[0019] As a preferred technical solution of the present invention, in step S6, the ratio of tea leaves and pea flour treatment liquid after the third fixation 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℃ for 20-30 minutes until the moisture content of the tea leaves drops 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℃ for 50-70 minutes until the moisture content of the tea leaves drops to 7-9%.
[0022] As a preferred technical solution of the present invention, in step S10, the urn storage refers to placing the earthenware urn in a cellar at 15-20℃ and relative humidity of 50-60% for 12-15 months.
[0023] The beneficial effects of this invention are:
[0024] (1) The Nanyue Xianren Tea Refined Processing and Urn Storage Technology disclosed in this invention, through precise control of the picking time and parts, combined with unique spreading, fixing, yellowing, rolling, fermentation and drying processes, makes the Xianren Tea tea more fragrant and the taste more mellow. The urn storage technology provides a stable microenvironment for the tea, effectively delaying the oxidation and deterioration process of the tea, and significantly extending the storage period of Nanyue Xianren Tea, so that consumers can enjoy high-quality Xianren Tea for a longer period of time.
[0025] (2) The Nanyue Xianren Tea Refining and Urn Storage Process disclosed in this invention involves spraying pea flour treatment liquid onto the surface of the tea leaves and then subjecting them to yellowing. The plant esterase released after the pea seeds are ground into powder can break the gallic acid ester group contained in the molecular structure of the ester-type catechin (epigallocatechin gallate ester), which is the key source of bitterness, through a hydrolysis reaction. Theobromine is one of the main bitter alkaloids in tea. Its molecular structure contains a methylated purine ring. Plant esterase can catalyze the demethylation reaction of theobromine or hydrolyze the ring structure to convert it into small molecule metabolites, thereby effectively reducing the bitterness caused by ester-type catechin epigallocatechin gallate ester, theobromine, etc., and improving the mellowness and sweetness of Xianren Tea.
[0026] Gallic acid produced by the degradation of ester-type catechins can promote the dissolution of pectin and polysaccharides in tea, increasing the smoothness of the tea soup;
[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, which forms a sweet and astringent balance with the sweetness, enhancing the refreshing and sweet experience of aftertaste. Detailed Implementation
[0028] To further illustrate the technical means and effects of the present invention in achieving its intended purpose, the following detailed description of the specific implementation methods, structures, features, and effects of the present invention, in conjunction with embodiments, is provided below.
[0029] Example 1
[0030] A process for aging and processing Southern Guangdong Immortal Tea in earthenware jars includes the following steps:
[0031] S1. Pick the first bud and the first leaf of the Fairy Tea Tree;
[0032] S2. Spread the fresh leaves evenly and thinly on a circular bamboo sieve with a diameter of 1m. The amount of leaves spread on each sieve is 1kg and the thickness of the leaves is 4cm. Spread the leaves for 5 hours under the conditions of 20℃, wind speed of 0.5m / s and relative humidity of 50%. The leaves can be turned over once during the period.
[0033] S3. The first blanching is carried out using microwave blanching method, with a microwave power of 400W and a time of 40s;
[0034] S4. Use hot air fixation method for the second fixation, with hot air temperature of 80℃ and time of 6 hours;
[0035] S5. The third blanching is carried out by steam blanching at a steam temperature of 100℃ for 40 seconds.
[0036] S6. Spray the surface of the tea leaves after the third fixation with pea flour treatment solution, and then let them yellow in a sealed space. During the yellowing process, the tea leaves are piled up to a thickness of 8cm, the yellowing temperature is 35℃, and ventilation is carried out once every 40 minutes. The yellowing time is 18 hours. The ratio of tea leaves after the third fixation to pea flour treatment solution is 2kg:1L.
[0037] The pea flour treatment solution is prepared by grinding 50g of pea seeds into powder, passing it through a 100-mesh sieve, and ultrasonically dispersing it in 1L of deionized water.
[0038] S7. Place the yellowed tea leaves in a 6CR-40 type rolling machine with a rolling drum diameter of 40cm, a rolling disc speed of 40r / min, and a rolling temperature of 32℃. First, roll the tea leaves at a rolling pressure of 12kg for 6 minutes to form strips; then roll them at a rolling pressure of 4kg for 2 minutes to break up the clumps.
[0039] S8. Spread the kneaded tea leaves evenly on the drying rack and bake at 80℃ for 30 minutes, until the moisture content of the tea leaves drops to 30%. Remove from the oven and let cool for 1 hour.
[0040] S9. Place the cooled tea leaves in the fermentation room, pile them up to a height of 20cm, cover them with a damp cloth, and maintain the fermentation room temperature at 30℃, relative humidity at 80%, and fermentation time at 24h. During this period, the pile needs to be turned over once every 6h. After the fermentation is complete, place the tea leaves on the drying rack again and bake them at 60℃ for 70min until the moisture content of the tea leaves drops to 7%.
[0041] S10. After cooling, pack the tea leaves into 8-liter purple clay urns, filling each urn with 70% of its volume. Seal the mouth of the urn with mulberry paper and yellow clay. Place the urn in a well-ventilated, cool, and dry cellar with a constant temperature of 15°C and relative humidity of 50% for 12 months. During this period, regularly check the seal of the urn mouth to ensure it is well sealed.
[0042] Example 2
[0043] A process for aging and processing Southern Guangdong Immortal Tea in earthenware jars includes the following steps:
[0044] S1. Pick the first bud and one leaf of the newly unfolded tea tree;
[0045] S2. Spread the fresh leaves evenly and thinly on a round bamboo sieve with a diameter of 1.1m. The amount of leaves spread on each sieve is 1.1kg and the thickness of the leaves is 6cm. Spread the leaves for 6 hours under the conditions of 22℃, wind speed of 0.55m / s and relative humidity of 55%. The leaves can be turned over twice during the period.
[0046] S3. The first blanching is carried out using microwave blanching method, with a microwave power of 450W and a time of 35s.
[0047] S4. Use hot air to fix the green for the second time, with a hot air temperature of 90℃ and a time of 5.5 hours;
[0048] S5. The third blanching is carried out by steam blanching at a steam temperature of 100℃ for 50 seconds.
[0049] S6. Spray the surface of the tea leaves after the third fixation with pea flour treatment solution, and then let them yellow in a sealed space. During the yellowing process, the tea leaves are piled up to a thickness of 9cm, the yellowing temperature is 40℃, and ventilation is carried out once every 50 minutes. The yellowing time is 21 hours. The ratio of tea leaves after the third fixation to pea flour treatment solution is 2.5kg:1.1L.
[0050] The pea flour treatment solution is prepared by grinding 60g of pea seeds into powder, passing it through a 100-mesh sieve, and ultrasonically dispersing it in 1.1L of deionized water.
[0051] S7. Place the yellowed tea leaves in a 6CR-40 type rolling machine with a rolling drum diameter of 40cm, a rolling disc speed of 45r / min, and a rolling temperature of 34℃. First, roll the tea leaves at a rolling pressure of 15kg for 5 minutes to form strips; then roll them at a rolling pressure of 5kg for 1.5 minutes to break up the clumps.
[0052] S8. Spread the kneaded tea leaves evenly on the drying rack and bake at 90℃ for 25 minutes, until the moisture content of the tea leaves drops to 32%. Then remove from the oven and let cool for 1.5 hours.
[0053] S9. Place the cooled tea leaves in the fermentation room, pile them up to a height of 25cm, cover them with a damp cloth, and maintain the fermentation room temperature at 32℃, relative humidity at 82%, and fermentation time at 30h. During this period, the pile needs to be turned over once every 7h. After the fermentation is complete, place the tea leaves on the drying rack again and bake them at 65℃ for 60min until the moisture content of the tea leaves drops to 8%.
[0054] S10. After cooling, pack the tea leaves into a 12-liter purple clay urn, filling each urn with tea leaves to 75% of its volume. Then seal the mouth of the urn with mulberry bark paper and yellow clay. Place the urn in a well-ventilated, cool, and dry cellar where the temperature is maintained at 18℃ and the relative humidity at 55% year-round. Store the urn for 13 months, during which time the seal of the urn should be checked regularly to ensure it is well sealed.
[0055] Example 3
[0056] A process for aging and processing Southern Guangdong Immortal Tea in earthenware jars includes the following steps:
[0057] S1. Pick the fresh leaves of the Immortal Tea Tree, which consist of one bud and two leaves;
[0058] S2. Spread the fresh leaves evenly and thinly on a round 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 the leaves for 7 hours under the conditions of 25℃, wind speed of 0.6m / s and relative humidity of 60%. The leaves can be turned over 3 times during the period.
[0059] S3. The first blanching is carried out using microwave blanching method, with a microwave power of 500W and a time of 30s;
[0060] S4. Use hot air fixation method for the second fixation, with hot air temperature of 100℃ and time of 5 hours;
[0061] S5. The third blanching is carried out by steam blanching at a steam temperature of 100℃ for 40 seconds.
[0062] S6. Spray the surface of the tea leaves after the third fixation with pea flour treatment solution, and then let them yellow in a sealed space. During the yellowing process, the tea leaves are piled up to a thickness of 10cm, the yellowing temperature is 45℃, and ventilation is carried out once every 60 minutes. The yellowing time is 24 hours. The ratio of tea leaves after the third fixation to pea flour treatment solution is 3kg:1.2L.
[0063] The pea flour treatment solution is prepared by grinding 70g of pea seeds into powder, passing it through a 100-mesh sieve, and ultrasonically dispersing it in 1.2L of deionized water.
[0064] S7. Place the yellowed tea leaves in a 6CR-40 type rolling machine with a rolling drum diameter of 40cm, a rolling disc speed of 50r / min, and a rolling temperature of 36℃; first, roll the tea leaves at a rolling pressure of 18kg for 4 minutes to form strips; then, roll the tea leaves at a rolling pressure of 6kg for 1 minute to break up the clumps.
[0065] S8. Spread the kneaded tea leaves evenly on the drying rack and bake at 100℃ for 20 minutes, until the moisture content of the tea leaves drops to 35%. Remove from the oven and let cool for 2 hours.
[0066] S9. Place the cooled tea leaves in the fermentation room, pile them up to a height of 30cm, cover them with a damp cloth, and maintain the fermentation room temperature at 35℃, relative humidity at 85%, and fermentation time at 36h. During this period, the pile needs to be turned over once every 8h. After the fermentation is complete, place the tea leaves on the drying rack again and bake them at 70℃ for 50min until the moisture content of the tea leaves drops to 9%.
[0067] S10. After cooling, pack the tea leaves into a 16-liter purple clay urn, filling each urn to 80% capacity. Seal the urn opening with mulberry bark paper and yellow clay. Place the urn in a well-ventilated, cool, and dry cellar with a constant temperature of 20°C and relative humidity of 60% for 15 months. During this period, regularly check the sealing of the urn opening to ensure it is well sealed.
[0068] Comparative Example 1
[0069] The difference from Example 2 lies in the fact that the processing and aging process of this Southern Guangdong Immortal Tea includes the following steps:
[0070] S1. Pick the first bud and one leaf of the newly unfolded tea tree;
[0071] S2. Spread the fresh leaves evenly and thinly on a round bamboo sieve with a diameter of 1.1m. The amount of leaves spread on each sieve is 1.1kg and the thickness of the leaves is 6cm. Spread the leaves for 6 hours under the conditions of 22℃, wind speed of 0.55m / s and relative humidity of 55%. The leaves can be turned over twice during the period.
[0072] S3. The first blanching is carried out using microwave blanching method, with a microwave power of 450W and a time of 35s.
[0073] S4. Use hot air to fix the green for the second time, with a hot air temperature of 90℃ and a time of 5.5 hours;
[0074] S5. The third blanching is carried out by steam blanching at a steam temperature of 100℃ for 50 seconds.
[0075] S6. Place the tea leaves after the third fixation in a sealed space for yellowing; during the yellowing process, the tea leaves are piled up to a thickness of 9cm, the yellowing temperature is 40℃, and ventilation is carried out once every 50 minutes for 21 hours.
[0076] S7. Place the yellowed tea leaves in a 6CR-40 type rolling machine with a rolling drum diameter of 40cm, a rolling disc speed of 45r / min, and a rolling temperature of 34℃. First, roll the tea leaves at a rolling pressure of 15kg for 5 minutes to form strips; then roll them at a rolling pressure of 5kg for 1.5 minutes to break up the clumps.
[0077] S8. Spread the kneaded tea leaves evenly on the drying rack and bake at 90℃ for 25 minutes, until the moisture content of the tea leaves drops to 32%. Then remove from the oven and let cool for 1.5 hours.
[0078] S9. Place the cooled tea leaves in the fermentation room, pile them up to a height of 25cm, cover them with a damp cloth, and maintain the fermentation room temperature at 32℃, relative humidity at 82%, and fermentation time at 30h. During this period, the pile needs to be turned over once every 7h. After the fermentation is complete, place the tea leaves on the drying rack again and bake them at 65℃ for 60min until the moisture content of the tea leaves drops to 8%.
[0079] S10. After cooling, pack the tea leaves into a 12-liter purple clay urn, filling each urn with tea leaves to 75% of its volume. Then seal the mouth of the urn with mulberry bark paper and yellow clay. Place the urn in a well-ventilated, cool, and dry cellar where the temperature is maintained at 18℃ and the relative humidity at 55% year-round. Store the urn for 13 months, during which time the seal of the urn should be checked regularly to ensure it is well sealed.
[0080] Comparative Example 2
[0081] The difference from Example 2 is that the storage container for the Southern Guangdong Immortal Tea is a tin can made of tinplate.
[0082] Comparative Example 3
[0083] The difference from Example 2 is that the storage container for the Southern Guangdong Immortal Tea is 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 sensory evaluations of the samples using the cylindrical cup double-brewing method, in accordance with the requirements of GB / T23776—2018 "Sensory Evaluation Method for Tea". The evaluation results were averaged and summarized to generate a comprehensive score, as shown in Table 1 below.
[0087] Table 1
[0088]
[0089] As shown in Table 1, the fine processing and aging process adopted in Examples 1-3 of this application preserves the natural aroma and nutrients of Xianren Tea to the greatest extent, making the tea aroma more intense and the taste more mellow, so that consumers can enjoy high-quality Xianren Tea for a longer period of time.
[0090] 2. Component analysis
[0091] As shown in Table 2 below:
[0092] Table 2
[0093]
[0094] As shown in Table 2, the contents of ester-type catechin epigallocatechin gallate and theobromine in Examples 1-3 were significantly lower than those in Comparative Example 1. Combined with sensory evaluation, spraying the tea surface with pea flour treatment liquid and then yellowing it can effectively reduce the bitterness caused by ester-type catechin epigallocatechin gallate and theobromine, and improve the mellowness and sweetness of the tea.
[0095] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some modifications or alterations to the above-disclosed technical content to create equivalent embodiments without departing from the scope of the present invention. Any simple modifications, equivalent changes and alterations made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the scope of the present invention.
Claims
1. A refined processing and aging process for Southern Guangdong Immortal Tea, characterized in that, Includes the following steps: S1. Pick fresh leaves of the Fairy Tea Tree, which are 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 leave them for 5-7 hours at 20-25℃, wind speed 0.5-0.6m / s, and relative humidity 50-60%. During this period, the leaves can be turned over lightly 1-3 times. S3. The first blanching is carried out using microwave blanching method; S4. Use hot air fixation method for the second fixation; S5. A third blanching process is carried out using steam blanching method; S6. Spray the surface of the tea leaves after the third fixation with pea flour treatment solution, and then let them yellow in a sealed space. During the yellowing process, the tea leaves are piled up to a thickness of 8-10cm, the yellowing temperature is 35-45℃, and ventilation is carried out once every 40-60 minutes. The yellowing time is 18-24 hours. S7. Place the yellowed tea leaves in a rolling machine. The rolling speed is 40-50 r / min and the rolling temperature is 32-36℃. First, roll the tea leaves with a rolling pressure of 12-18 kg for 4-6 minutes to form strips. Then, roll the tea leaves with a rolling pressure of 4-6 kg for 1-2 minutes to break up the clumps. S8. Spread the broken-up tea leaves evenly on the drying rack for baking and drying, then remove from the rack and let cool. S9. Place the cooled tea leaves in the fermentation room, pile them up to a height of 20-30cm, cover them with a damp cloth, and maintain the temperature in the fermentation room at 30-35℃, the relative humidity at 80-85%, and the fermentation time at 24-36h. During this period, the pile needs to be turned over once every 6-8h. After the fermentation is complete, place the tea leaves on the drying rack again for baking and drying, and then let them cool. S10. After the tea leaves have cooled, put them into a purple clay urn, filling each urn with 70-80% of its volume. Then seal the mouth of the urn with mulberry paper and yellow mud for storage. In step S3, the microwave power for the first sterilization is 400-500W, and the time is 30-40s; In step S4, the hot air temperature for the second blanching is 80-100℃, and the time is 5-6 hours; In step S5, the steam temperature for the third blanching is 100℃, and the time is 40-60 seconds; In step S6, the ratio of tea leaves and pea flour treatment liquid after the third fixation is 2-3 kg: 1-1.2 L; In step S8, the baking and drying refers to baking at 80-100℃ for 20-30 minutes until the moisture content of the tea leaves drops to 30-35%. In step S9, the baking and drying refers to baking at 60-70℃ for 50-70 minutes until the moisture content of the tea leaves drops to 7-9%. In step S10, the urn storage refers to placing the earthenware urn in a cellar at 15-20℃ and 50-60% relative humidity for 12-15 months.
Citation Information
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