Tieguanyin multi-flavor directional processing method based on fine manipulation and fixation key regulation

Abstract

The invention discloses a Tieguanyin multi-flavor directional processing method based on fine manipulation and fixation key regulation. The method comprises the following steps: 1) withering; according to the processing method disclosed by the invention, by regulating and controlling the rocking and fixation processes in the Tieguanyin processing process, the fragrance of the Tieguanyin is effectively regulated and changed, and the problem that the processing fragrance of the Tieguanyin is uncontrollable in the traditional process is solved.

Description

Technical Field

[0001] This invention belongs to the field of tea production technology, specifically relating to a method for targeted processing of Tieguanyin tea with multiple aromas based on key control of withering and fixation. Background Technology

[0002] Tieguanyin is one of my country's representative oolong tea varieties and a national geographical indication protected product. It is widely favored by consumers for its unique "Guanyin rhyme" and orchid fragrance. The traditional processing of Tieguanyin includes fresh leaf picking → withering → oxidation → fixation → rolling → wrapping and rolling (initial wrapping and rolling → re-wrapping and rolling → further wrapping and rolling) → drying → finished tea. Among these, oxidation and fixation are key processes that determine its aroma, flavor, and quality characteristics. The essence of oxidation is to induce a certain degree of mechanical damage to the fresh leaves by shaking, thereby inducing cell structure destruction. This causes enzymatic oxidation reactions of internal substances (such as catechins) under the catalysis of polyphenol oxidase (PPO) and peroxidase (POD), generating a large number of quality-related compounds that affect the flavor and color of the tea. Fixation, on the other hand, rapidly deactivates the activity of these enzymes through high-temperature treatment, terminating the oxidation process and fixing the aroma and flavor base substances formed during oxidation. By precisely controlling the two key process parameters (such as time and temperature) of withering and fixing, the aroma of Tieguanyin tea can be effectively modified, thus producing finished Tieguanyin tea with various aromas such as floral and fruity aromas. Summary of the Invention

[0003] In view of the problems existing in the prior art, the purpose of this invention is to provide a multi-aroma directional processing method for Tieguanyin tea based on key control of withering and fixation, so as to solve the problems of unstable operation and inconsistent product aroma in the Tieguanyin processing process.

[0004] This invention is specifically implemented through the following technical solutions: A method for directional processing of Tieguanyin tea with multiple aromas based on key control of withering and fixation processes, the method comprising the following steps: 1) Withering: Select fresh Tieguanyin leaves with small to medium opening maturity and first wither them outdoors to obtain withered leaves; 2) Withering: The withered leaves obtained in step 1) are subjected to withering treatment. Withering is carried out by dynamic control of 3-4 alternating shaking and withering: The first shaking lasts for 3-4 minutes, and after shaking, the leaves are immediately transferred to a constant temperature withering room at 20℃ and left to stand for 1-3 hours, preferably 2 hours; the second shaking time is increased to 5-7 minutes, preferably 5 minutes, and the leaves are spread out to dry for 2-4 hours, preferably 3 hours, under the same temperature and humidity conditions; the third shaking time is increased to 16-20 minutes, preferably 18 minutes, and the withering time is extended to 7-9 hours, preferably 8 hours; the fourth shaking time is 30-60 minutes, and the leaves are withered for 5-10 hours after the shaking time. 3) Fixation: Put the tea leaves that have been fixed in step 2) into the drum fixation machine, precisely control the amount of leaves fed, and use high temperature to quickly deactivate enzyme activity to obtain fixed green leaves; 4) While the blanched leaves from step 3) are still hot, put them into a rolling machine and roll them for 3-4 minutes to obtain rolled leaves; after rolling, the tea leaves are initially formed and the tea juice is squeezed out; 5) Kneading: The kneaded leaves from step 4) are kneaded in sequence through initial kneading, secondary kneading, and shaping kneading to form kneaded leaves with firm particles and uniform shape; 6) Drying: Place the rolled leaves from step 5) into a dryer and dry them slowly at a low temperature to gradually reduce the moisture content, and finally obtain the finished Tieguanyin tea.

[0005] Further, in step 1), the specific method for outdoor withering is as follows: spread the fresh leaves evenly on a bamboo sieve and wither under natural light for 15 to 20 minutes; then transfer them to an indoor withering environment at a temperature of 20°C and continue withering for 90 minutes until the top leaves are slightly soft and drooping.

[0006] Furthermore, in step 3), the temperature of the cylinder for high-temperature blanching is 270℃, and the time is 4 to 6 minutes.

[0007] Furthermore, in step 5), the initial kneading stage uses a combination of a high-speed kneading machine and a flat kneading machine, with the high-speed kneading machine operating at a frequency of 60 seconds per cycle and the flat kneading machine operating at a frequency of 3 minutes per cycle; the re-kneading stage involves repeating the kneading and unpacking operations three times; and the shaping kneading stage involves a three-cycle kneading process.

[0008] Furthermore, in step 5), after re-kneading, the strips are slowly dried at a low temperature of 80℃ for 8 minutes to stabilize them.

[0009] Furthermore, in step 6), the low-temperature slow baking temperature is 70-80℃ and the time is 120-150min.

[0010] The processing method of this invention achieves effective modification of the aroma of Tieguanyin by controlling the shaking and fixing processes during the processing of Tieguanyin, thus solving the problem of uncontrollable aroma in the traditional process. Attached Figure Description

[0011] Figure 1 The ACI values ​​of the main volatile components of the floral-scented Tieguanyin tea prepared in Example 1; Figure 2 The results of the aroma recombination experiment of the floral-scented Tieguanyin tea prepared in Example 1; Figure 3 The ACI values ​​of the main volatile components of the floral and fruity Tieguanyin tea prepared in Example 2; Figure 4 The results of the aroma recombination experiment of the floral and fruity Tieguanyin tea prepared in Example 2. Figure 5The ACI values ​​of the main volatile components of the sweet fruit-flavored Tieguanyin tea prepared in Example 3; Figure 6 The results of the aroma recombination experiment of the sweet fruit-flavored Tieguanyin tea prepared in Example 3 are shown. Detailed Implementation

[0012] The present invention will be further described below with reference to specific embodiments in order to better understand the technical solution.

[0013] Example 1

[0014] A processing method for floral-scented Tieguanyin tea specifically includes the following steps: 1) Withering: Select fresh Tieguanyin leaves with small to medium maturity. First, wither outdoors: spread the fresh leaves evenly on a bamboo sieve and wither for 18 minutes under natural light. Then, transfer them to an indoor withering environment (temperature 20℃) and continue withering for 90 minutes until the top leaves are slightly soft and drooping. 2) Withering: The withered leaves obtained in step 1) are subjected to withering treatment. Withering is carried out by three alternating shaking and withering dynamic control: the first shaking lasts for 3-4 minutes, and after shaking, the leaves are immediately transferred to a constant temperature withering room (temperature 20℃) and left to stand for 2 hours; the second shaking time is increased to 5 minutes, and the leaves are spread out to wither for 3 hours under the same temperature and humidity conditions; the third shaking time is increased to 18 minutes, and the withering time is extended to 8 hours after completion. 3) Fixation: Put the tea leaves that have been processed in step 2) into the drum fixation machine, precisely control the amount of leaves to be fed into the drum to be 4kg / drum and the drum temperature to be 270℃, and quickly deactivate the enzyme activity through a high temperature treatment of 5.5 minutes; 4) Rolling: While the leaves obtained in step 3) are still hot, put them into a rolling machine and roll for 4 minutes. After rolling, the tea leaves will be initially formed and the tea juice will be squeezed out. 5) Kneading: Knead the rolled leaves obtained in step 4). In the initial kneading stage, use a high-speed kneading machine (60 seconds / cycle) and a flat kneading machine (3 minutes / cycle) to alternately knead, repeating three times. Then, dry at 170℃ for 3 minutes to fix the shape. In the re-kneading stage, repeat the kneading and unpacking operation three more times. Then, dry at 80℃ for 8 minutes to stabilize the strips. Finally, the shaping kneading is carried out through a third cycle of kneading process to form kneaded leaves with compact particles and uniform shape. 6) Drying: Place the rolled leaves in an 80℃ dryer and slowly dry them at a low temperature for 150 minutes to gradually reduce the moisture content, and finally obtain the finished Tieguanyin tea. 7) The finished tea obtained in step 6) has a significant floral aroma, with catechin and theanine contents of 105 mg / g and 10.52 mg / g, respectively. The total volatile compounds are 118.08 μg / L. The contribution of each compound to the overall aroma was assessed by calculating the percentage of each compound's threshold relative to the total threshold, i.e., the Aroma Character Impact value (ACI). Figure 1 The results showed that linalool was the absolute dominant component (ACI = 84.2%), followed by phenylacetaldehyde (6.3%), n-octanol (5.1%), indole (1.3%), and nonanal (0.6%). The aroma omission and recombination experiments successfully reproduced the aroma characteristics of this floral-scented Tieguanyin tea. Figure 2 This confirms that the above-mentioned components are its key aroma substances.

[0015] The content of the main aroma components of the floral-scented Tieguanyin tea prepared in this embodiment is shown in Table 1.

[0016] Table 1 compound Aroma properties Content (μg / L) Ethylbenzene Aromatic scent 1.18 benzaldehyde Strong bitter almond smell 1.46 1-Octen-3-ol Rich earthy, mushroom-like aroma 0.18 (E,E)-2,4-Heptadienal fatty aroma, fried aroma 0.55 cis-3-hexenyl acetate The aroma of grass and green leaves 0.55 o-Isopropyltoluene faint aromatic hydrocarbon odor 3.54 D-Limonene Citrus-like aroma 0.92 phenylacetaldehyde The fresh scent and floral fragrance of violets 15.83 (E)-2-Octenal Aromas of fat, grass, and cucumber 0.12 Octyl alcohol A waxy and fruity scent reminiscent of citrus and rose. 0.07 [2-(5-methyl-5-vinyltetrahydrofuran-2-yl)propyl-2-yl]ethyl carbonate Aromas reminiscent of wood, amber, and ambergris. 1.14 Linalool Fresh and elegant lily-lily of the valley fragrance 11.62 albiocimide Fragrant with linden and lily of the valley flowers 2.07 Nononal fatty, citrus and rose-like aromas 1.11 Phenylacetyl alcohol Rose-like fragrance 1.28 Benzonitrile Almond and nutty aroma 2.02 (E)-2-Nonenal Strong fatty smell 0.07 trans-pyran-type linalool oxide Soft floral and woody scents 0.14 nonyl alcohol Rose and citrus scents 0.04 (-)-4-terpineol A gentle woody scent, with floral notes similar to cloves and lily of the valley. 0.04 Methyl salicylate Strong and characteristic minty aroma 3.22 decanal Intense, sweet, citrus-floral aroma 0.01 β-Citral Strong saffron-like aroma 0.09 Geraniol Sweet, rich rose-like floral scent 2.06 (E)-2-decenal Strong fatty odor 0.02 Indole A delicate floral scent, similar to jasmine and orange blossom. 32.15 cis-3-hexenyl hexanoate aroma of grass and fruit 2.90 Hexyl hexanoate Intense and sweet fruity aroma 0.18 cis-jasmone Warm, sweet jasmine-like floral scent 0.65 α-Ionone Soft, sweet violet-like floral scent 0.02 Phenylacetyl butyrate A rich and sweet rose-like floral and fruity fragrance. 0.12 β-ionone Rich aroma of fruit, wood, and violet-like flowers. 0.18 α-Farnese A light, soft scent of green and woody notes. 1.77 Neroli tertrol A soft, long-lasting woody and floral scent. 6.51 Hexyl benzoate A delicate and long-lasting fruity and floral fragrance. 3.12 cis-3-hexenyl benzoate A long-lasting aroma of grass, herbs, and mild fruit. 0.37 Cedarwood Mild woody scent 0.02 cis-3-hexenyl salicylate Long-lasting, sweet herbal and grassy scent 0.01 Methyl palmitate A faint waxy smell 0.07 Ethyl palmitate A subtle aroma of waxes, fruits, and cream. 0.03

[0017] Example 2

[0018] A processing method for a floral and fruity aroma type of Tieguanyin tea specifically includes the following steps: 1) Withering: Select fresh Tieguanyin leaves with small to medium maturity. First, wither outdoors: spread the fresh leaves evenly on a bamboo sieve and wither for 18 minutes under natural light. Then, transfer them to an indoor withering environment (temperature 20℃) and continue withering for 90 minutes until the top leaves are slightly soft and drooping. 2) Withering: The withered leaves obtained in step 1) are subjected to withering treatment. Withering is carried out by three alternating shaking and withering dynamic control: the first shaking lasts for 3-4 minutes, and after shaking, the leaves are immediately transferred to a constant temperature withering room (temperature 20℃) and left to stand for 2 hours; the second shaking time is increased to 5 minutes, and the leaves are spread out to wither for 3 hours under the same temperature and humidity conditions; the third shaking time is increased to 18 minutes, and the withering time is extended to 8 hours after completion. 3) Fixation: Put the tea leaves that have been processed in step 2) into the drum fixation machine, precisely control the amount of leaves to be fed into the drum to be 4kg / drum and the drum temperature to be 270℃, and quickly deactivate the enzyme activity through a 5-minute high-temperature treatment. 4) Rolling: While the leaves obtained in step 3) are still hot, put them into a rolling machine and roll for 4 minutes. After rolling, the tea leaves will be initially formed and the tea juice will be squeezed out. 5) Kneading: Knead the rolled leaves obtained in step 4). In the initial kneading stage, use a high-speed kneading machine (60 seconds / cycle) and a flat kneading machine (3 minutes / cycle) to alternately knead, repeating three times. Then, dry at 170℃ for 3 minutes to fix the shape. In the re-kneading stage, repeat the kneading and unpacking operation three more times. Then, dry at 80℃ for 8 minutes to stabilize the strips. Finally, the shaping kneading is carried out through a third cycle of kneading process to form kneaded leaves with compact particles and uniform shape. 6) Drying: Place the rolled leaves in an 80℃ dryer and slowly dry them at a low temperature for 150 minutes to gradually reduce the moisture content, and finally obtain the finished Tieguanyin tea. 7) The tea obtained in step 6) exhibits a significant floral and fruity aroma, with catechin and theanine contents of 92.30 mg / g and 10.06 mg / g, respectively. The total volatile compounds amount to 136.31 μg / L. Aroma Character Impact Value (ACI) calculations show that linalool is the absolute dominant component (ACI = 86%), followed by phenylacetaldehyde (4.5%), n-octanol (4.7%), indole (1.1%), and nonanal (0.8%). Figure 3 The aroma loss and recombination experiment successfully reproduced the aroma characteristics of this floral and fruity Tieguanyin tea. Figure 4 This confirms that the above-mentioned components are its key aroma substances.

[0019] The content of the main aroma components of the floral and fruity Tieguanyin tea prepared in this embodiment is shown in Table 2.

[0020] Table 2 compound Aroma properties Content (μg / L) Ethylbenzene Aromatic scent 1.45 benzaldehyde Strong bitter almond smell 1.58 1-Octen-3-ol Rich earthy, mushroom-like aroma 0.20 (E,E)-2,4-Heptadienal fatty aroma, fried aroma 0.49 cis-3-hexenyl acetate The aroma of grass and green leaves 0.37 o-Isopropyltoluene faint aromatic hydrocarbon odor 6.22 D-Limonene Citrus-like aroma 1.46 phenylacetaldehyde The fresh scent and floral fragrance of violets 12.71 (E)-2-Octenal Aromas of fat, grass, and cucumber 0.19 Octyl alcohol A waxy and fruity scent reminiscent of citrus and rose. 0.07 [2-(5-methyl-5-vinyltetrahydrofuran-2-yl)propyl-2-yl]ethyl carbonate Aromas reminiscent of wood, amber, and ambergris. 2.00 Linalool Fresh and elegant lily-lily of the valley fragrance 13.26 albiocimide Fragrant with linden and lily of the valley flowers 1.94 Nononal fatty, citrus and rose-like aromas 1.02 Phenylacetyl alcohol Rose-like fragrance 1.57 (E)-2-Nonenal Strong fatty smell 0.08 trans-pyran-type linalool oxide Soft floral and woody scents 0.17 nonyl alcohol Rose and citrus scents 0.07 Methyl salicylate Strong and characteristic minty aroma 4.60 decanal Intense, sweet, citrus-floral aroma 0.02 β-Citral Strong saffron-like aroma 0.09 Geraniol Sweet, rich rose-like floral scent 2.87 (E)-2-decenal Strong fatty odor 0.03 α-Citral Strong, sweet lemon-like aroma 0.08 Indole A delicate floral scent, similar to jasmine and orange blossom. 32.12 cis-3-hexenyl hexanoate aroma of grass and fruit 3.64 Hexyl hexanoate Intense and sweet fruity aroma 0.24 cis-jasmone Warm, sweet jasmine-like floral scent 0.69 Lauraldehyde Strong fatty smell 0.01 α-Ionone Soft, sweet violet-like floral scent 0.03 Phenylacetyl butyrate A rich and sweet rose-like floral and fruity fragrance. 0.13 β-ionone Rich aroma of fruit, wood, and violet-like flowers. 0.35 α-Farnese A light, soft scent of green and woody notes. 1.82 Neroli tertrol A soft, long-lasting woody and floral scent. 6.47 Hexyl benzoate A delicate and long-lasting fruity and floral fragrance. 4.57 cis-3-hexenyl benzoate A long-lasting aroma of grass, herbs, and mild fruit. 0.43 Cedarwood Mild woody scent 0.03 cis-3-hexenyl salicylate Long-lasting, sweet herbal and grassy scent 0.02 Methyl palmitate A faint waxy smell 0.06 Ethyl palmitate A subtle aroma of waxes, fruits, and cream. 0.03

[0021] Example 3

[0022] A processing method for sweet fruity Tieguanyin tea specifically includes the following steps: 1) Withering: Select fresh Tieguanyin leaves with small to medium maturity. First, wither outdoors: spread the fresh leaves evenly on a bamboo sieve and wither for 18 minutes under natural light. Then, transfer them to an indoor withering environment (temperature 20℃) and continue withering for 90 minutes until the top leaves are slightly soft and drooping. 2) Withering: The withered leaves obtained in step 1) are subjected to withering treatment. Withering is carried out by three alternating shaking and withering dynamic control: the first shaking lasts for 3-4 minutes, and after shaking, the leaves are immediately transferred to a constant temperature withering room (temperature 20℃) and left to stand for 2 hours; the second shaking time is increased to 5 minutes, and the leaves are spread out to wither for 3 hours under the same temperature and humidity conditions; the third shaking time is increased to 18 minutes, and the withering time is extended to 8 hours; the fourth shaking time is 30-60 minutes, and the leaves are withered for 5-10 hours. 3) Fixation: Put the tea leaves that have been processed in step 2) into the drum fixation machine, precisely control the amount of leaves to be fed into the drum at 4kg / drum and the drum temperature at 270℃, and quickly deactivate the enzyme activity through a high-temperature treatment of 4.5 minutes. 4) Rolling: While the leaves obtained in step 3) are still hot, put them into a rolling machine and roll for 4 minutes. After rolling, the tea leaves will be initially formed and the tea juice will be squeezed out. 5) Kneading: Knead the rolled leaves obtained in step 4). In the initial kneading stage, use a high-speed kneading machine (60 seconds / cycle) and a flat kneading machine (3 minutes / cycle) to alternately knead, repeating three times. Then, dry at 170℃ for 3 minutes to fix the shape. In the re-kneading stage, repeat the kneading and unpacking operation three more times. Then, dry at 80℃ for 8 minutes to stabilize the strips. Finally, the shaping kneading is carried out through a third cycle of kneading process to form kneaded leaves with compact particles and uniform shape. 6) Drying: Place the rolled leaves in an 80℃ dryer and slowly dry them at a low temperature for 150 minutes to gradually reduce the moisture content, and finally obtain the finished Tieguanyin tea. 7) The finished tea obtained in step 6) has a significant sweet and fruity aroma, with catechin and theanine contents of 91.51 mg / g and 9.54 mg / g, respectively. The total volatile compounds are 143.51 μg / L. Aroma Character Impact Value (ACI) calculations show that linalool is the absolute dominant component (ACI = 86.2%), followed by phenylacetaldehyde (4.1%), n-octanol (4.8%), indole (1.2%), and nonanal (0.9%). Figure 5 The aroma loss and recombination experiment successfully reproduced the aroma characteristics of this sweet fruity Tieguanyin tea. Figure 6 This confirms that the above-mentioned components are its key aroma substances.

[0023] The main aroma contents of the sweet fruit-scented Tieguanyin tea prepared in this embodiment are shown in Table 3.

[0024] Table 3 compound Aroma properties Content (μg / L) Ethylbenzene Aromatic scent 0.70 benzaldehyde Strong bitter almond smell 1.56 1-Octen-3-ol Rich earthy, mushroom-like aroma 0.15 (E,E)-2,4-Heptadienal fatty aroma, fried aroma 0.69 o-Isopropyltoluene faint aromatic hydrocarbon odor 6.74 D-Limonene Citrus-like aroma 1.62 phenylacetaldehyde The fresh scent and floral fragrance of violets 11.18 β-cis-ocimene A fresh, grassy aroma 1.00 (E)-2-Octenal Aromas of fat, grass, and cucumber 0.16 Octyl alcohol A waxy and fruity scent reminiscent of citrus and rose. 0.07 [2-(5-methyl-5-vinyltetrahydrofuran-2-yl)propyl-2-yl]ethyl carbonate Aromas reminiscent of wood, amber, and ambergris. 1.43 Linalool Fresh and elegant lily-lily of the valley fragrance 12.93 albiocimide Fragrant with linden and lily of the valley flowers 2.81 Nononal fatty, citrus and rose-like aromas 1.05 Phenylacetyl alcohol Rose-like fragrance 1.63 Benzonitrile Almond and nutty aroma 2.79 (E)-2-Nonenal Strong fatty smell 0.08 trans-pyran-type linalool oxide Soft floral and woody scents 0.20 nonyl alcohol Rose and citrus scents 0.06 Methyl salicylate Strong and characteristic minty aroma 4.74 decanal Intense, sweet, citrus-floral aroma 0.03 β-Citral Strong saffron-like aroma 0.10 Geraniol Sweet, rich rose-like floral scent 2.79 (E)-2-decenal Strong fatty odor 0.03 Indole A delicate floral scent, similar to jasmine and orange blossom. 31.43 cis-3-hexenyl hexanoate aroma of grass and fruit 5.44 Hexyl hexanoate Intense and sweet fruity aroma 0.39 cis-jasmone Warm, sweet jasmine-like floral scent 0.83 Lauraldehyde Strong fatty smell 0.02 α-Ionone Soft, sweet violet-like floral scent 0.04 Phenylacetyl butyrate A rich and sweet rose-like floral and fruity fragrance. 0.16 Dihydro-β-ionone A soft and long-lasting scent of woody, fruity, and rose-like floral notes. 0.13 α-Farnese A light, soft scent of green and woody notes. 1.98 Neroli tertrol A soft, long-lasting woody and floral scent. 6.21 Hexyl benzoate A delicate and long-lasting fruity and floral fragrance. 4.41 cis-3-hexenyl benzoate A long-lasting aroma of grass, herbs, and mild fruit. 0.51 Cedarwood Mild woody scent 0.02 cis-3-hexenyl salicylate Long-lasting, sweet herbal and grassy scent 0.02 Methyl palmitate A faint waxy smell 0.18 Ethyl palmitate A subtle aroma of waxes, fruits, and cream. 0.02 .

Claims

1. A multi-flavor directional processing method of Tieguanyin based on key regulation of bruising and fixation, characterized in that, The method comprises the following steps: 1) wilting: selecting small to medium open maturity of Tieguanyin fresh leaf raw materials, first outdoor wilting to get wilted leaves; 2) green making: the wilted leaves obtained in step 1) are subjected to green making treatment, and the green making adopts 3-4 times of alternating shaking and airing dynamic regulation: the first shaking time is 3-4 minutes, and after shaking, it is immediately transferred to a constant temperature airing interval at 20°C for 1-3 hours; the second shaking time is increased to 5-7 minutes, and the airing time is 2-4 hours under the same temperature and humidity conditions; the third shaking time is increased to 16-20 minutes, and the airing time is extended to 7-9 hours after completion; the fourth shaking time is 30-60 minutes, and the airing time is 5-10 hours after completion; 3) killing green: the tea leaves subjected to the killing green in step 2) are put into a drum killing machine, the leaf quantity is accurately controlled, high-temperature killing green is used to rapidly inactivate enzyme activity, and the killed green leaves are obtained; 4) putting the killed green leaves in step 3) into a rolling machine for rolling 3-4 minutes while hot to obtain rolled leaves; 5) baling: the rolled leaves in step 4) are subjected to initial baling, repeated baling and shaping baling in sequence to form baled leaves with compact particles and uniform shape; 6) drying: the baled leaves in step 5) are placed in a drying machine, low-temperature slow drying is used to gradually reduce the moisture content, and finally Tieguanyin finished tea is obtained.

2. The multi-flavor directional processing method of Tieguanyin based on key regulation of bruising and fixation according to claim 1, characterized in that In step 1), the specific method of outdoor wilting is: evenly spreading the fresh leaves on a bamboo screen, wilting under natural light for 15-20 minutes; then transferring to an indoor wilting environment with a temperature of 20°C, and continuously wilting for 90 minutes until the top leaves are slightly soft and drooping.

3. The multi-flavor directional processing method of Tieguanyin based on key regulation of bruising and fixation according to claim 1, characterized in that In step 3), the high-temperature killing green has a cylinder temperature of 270°C and a time of 4-6 minutes.

4. The multi-flavor directional processing method of Tieguanyin based on key regulation of bruising and fixation according to claim 1, characterized in that In step 5), the initial baling stage adopts alternating compression and rolling of a speed baling machine and a flat plate baling machine, the speed baling machine frequency is 60 seconds / time, and the flat plate baling machine frequency is 3 minutes / time; the repeated baling stage is three times of baling and deblocking operation; the shaping baling is a three-cycle baling process.

5. The multi-flavor directional processing method of Tieguanyin based on key regulation of bruising and fixation according to claim 1, characterized in that In step 5), after repeated baling, low-temperature slow drying at 80°C for 8 minutes is used to stabilize the strips.

6. The multi-flavor directional processing method of Tieguanyin based on key regulation of bruising and fixation according to claim 1, characterized in that In step 6), the low-temperature slow drying temperature is 70-80°C, and the time is 120-150 minutes.

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