Preparation method of pseudo-ginseng stem and leaf Pu'er fermented seasoning tea

Abstract

The invention belongs to the field of brewing tea processing, and particularly relates to a making method of pseudo-ginseng stem and leaf Pu'er fermented tea. According to the technology, large-leaf sunned tea and pseudo-ginseng stems and leaves are blended according to the proportion of 19: 1: 1, and the flavor with the proportion is high in nutrient substance content, good in flavor and rich in fragrance level. And the panax notoginseng leaves are subjected to an indoor natural withering and sunlight withering combined process, so that the characteristic aroma is effectively reserved.

Description

Technical Field

[0001] This invention belongs to the field of blended tea processing, specifically relating to a method for making fermented Pu-erh tea from Panax notoginseng stems and leaves. Background Technology

[0002] Pu-erh tea (ripe Pu-erh) is made from sun-dried green tea leaves through a long-term pile fermentation process. During this process, the tea leaves undergo a series of decomposition and polymerization reactions under the influence of microorganisms and humid heat, resulting in the unique flavor and quality of Pu-erh tea. The dominant microorganisms in the pile fermentation process of Pu-erh tea include Aspergillus niger, Penicillium, Rhizopus, and yeast. These microorganisms are key to the formation of Pu-erh tea's aroma. Aspergillus niger produces various enzymes that can degrade tea polyphenols and polysaccharides, converting tannins into gallic acid, making the tea soup milder. It can also convert sugars into alcohols, and then into esters, generating the unique aroma of ripe Pu-erh tea. Rhizopus has high amylase activity, producing organic acids and aromatic esters. Its secreted pectinase is related to the softening of the tea leaves during pile fermentation. Methoxybenzene compounds and β-ionone are the main contributors to the formation of aged aroma and woody aroma.

[0003] Panax notoginseng stems and leaves belong to the Panax notoginseng genus of the Araliaceae family. Panax notoginseng (Burk.) FHChen The dried stems and leaves of Panax notoginseng are bitter with a sweet aftertaste and are rich in secondary metabolites and nutrients. They have a long history of medicinal and edible use in my country and Southeast Asian countries, but their current utilization rate is low (<5%), earning them the title of "forgotten treasure." Gamma-aminobutyric acid (GABA) is an important amino acid component of Panax notoginseng stems and leaves, possessing effects such as regulating blood pressure and heart rate, treating neurodegenerative diseases, protecting the liver and kidneys, anti-aging, promoting growth hormone secretion, and preventing obesity. Stem and leaf beverages may improve anti-fatigue effects and prolong sleep. Total saponins from Panax notoginseng leaves can reduce anxiety susceptibility in aged mice by regulating the BDNF-GABA signaling pathway, thus playing an anti-senile anxiety role. Panax notoginseng stems and leaves contain high levels of ginsenosides Rc, Rb2, and Rb3; most of the biological activities of Panax notoginseng are believed to be related to ginsenosides. Numerous research data indicate that ginsenosides have good effects on the blood system, cardiovascular system, nervous system, anti-tumor activity, and immune regulation. Based on the different contents of ginsenosides, they can be divided into major ginsenosides and rare ginsenosides. Rare ginsenosides exhibit stronger physiological and pharmacological activities and are more easily absorbed and utilized by the human body.

[0004] Existing studies have shown that microbial fermentation significantly affects the active substances in Panax notoginseng stems and leaves. Microbial fermentation of Panax notoginseng, under the action of various enzymes, not only fully releases saponins, polysaccharides, and flavonoids, but also achieves the transformation from macro-level ginsenosides to rarer ginsenosides. Monascus purpureus fermentation has the best synergistic effect on the functional activity of Panax notoginseng leaves. Aspergillus niger fermentation initially increases and then decreases the saponin content in Panax notoginseng leaves. Aspergillus niger and Monascus purpureus enzymes have shown advantages in both Pu-erh tea fermentation and Panax notoginseng leaf fermentation. Utilizing microbial fermentation to produce fermented Panax notoginseng stem and leaf flavored tea can fully leverage the raw material advantages of Yunnan large-leaf sun-dried green tea and Panax notoginseng stems and leaves, producing a fermented Panax notoginseng stem and leaf flavored tea with a unique flavor.

[0005] Fermented Panax notoginseng stem and leaf Pu-erh tea has a unique taste and aroma, while also possessing the health benefits of both Panax notoginseng stems and leaves and tea leaves. This Panax notoginseng Pu-erh flavored tea can not only improve immunity and enhance the body's resistance, but also improve gut microbiota and promote metabolism, thus benefiting overall health.

[0006] Very few Panax notoginseng stems and leaves are processed using fermented tea techniques, and they are not even seen in the Pu'er tea industry. Summary of the Invention

[0007] This invention aims to provide a method for preparing fermented Pu-erh tea made from Panax notoginseng stems and leaves, the specific scheme of which is as follows: A method for preparing a fermented Pu-erh flavored tea made from Panax notoginseng stems and leaves, comprising sun-dried green tea of ​​large-leaf variety, Panax notoginseng stems and leaves in a certain proportion, and processed using a flavored tea processing technique. The flavored tea processing technique includes a pile fermentation process, which includes moistening, piling, turning (preferably only turning once) and lifting.

[0008] The sun-dried green tea of ​​the large-leaf variety has a weight ratio of 19:1:1 for Panax notoginseng stems and leaves.

[0009] The processing technology for Panax notoginseng leaves includes the following steps: withering, blanching, rolling, breaking up clumps, and drying, wherein the drying step involves drying to a moisture content of <6.5%. The withering process employs a combination of indoor natural withering and sun withering.

[0010] The specific steps of the Panax notoginseng leaf processing technology are as follows: using Panax notoginseng leaves that have grown for 2 years as raw materials, after cleaning and removing impurities, the fresh Panax notoginseng leaves are then subjected to the following steps; (1) Withering: The treated Panax notoginseng leaves were subjected to indoor natural withering and sun withering; (2) Fixation: The fixation machine is a pot-type fixation machine, type 80 fixation pot; the amount of leaves fed per pot is about 8-10 kg, and the pot temperature is 200℃; (3) Kneading: At room temperature, the amount of Panax notoginseng leaves naturally fills the kneading barrel. The kneading machine is 6CR-45, the speed is 55 r / min to 60 r / min, the amount of leaves is 15 kg to 16 kg, and the kneading time is 45 min. (4) Breaking up clumps: After kneading, break up the kneaded leaves into clumps; (5) Drying: Spread the broken-up Panax notoginseng leaves evenly in the drying sieve of the tea drying machine, with a leaf thickness of 1 cm to 2 cm, dry at 120°C for 45 min to 60 min, until the moisture content is <6.5%, and then crush the tea strips into powder by hand to end the drying process.

[0011] The processing technology for Panax notoginseng stems includes the following steps: using Panax notoginseng that has grown for 2 years as raw material, after cleaning and removing impurities, the fresh Panax notoginseng stems are cut into sections with a length of no more than 1 cm, and the cut Panax notoginseng stems are dried. The drying temperature of the Panax notoginseng stems is 120℃.

[0012] The processing technology of the large-leaf sun-dried green tea includes the following steps: spreading the fresh leaves flat, fixing, rolling, clumping and drying, wherein the drying is carried out until the moisture content is <10%.

[0013] The specific steps of the processing technology for sun-dried green tea of ​​the large-leaf variety are as follows: (1) Spreading fresh leaves: Spread the fresh leaves to cool them down to a thickness of 10-15cm, so that the grassy smell can be released, the aromatic substances can be increased, and there is no water adhering to the surface, resulting in a weight loss rate of 10%; (2) Fixing: The fixing machine adopts a pot-type fixing machine, an 80-type fixing pot with a diameter of 80 cm and a pot depth of 28 cm; the amount of leaves added to each pot is 8-10 kg, and the pot temperature is 200℃; (3) Rolling: At room temperature, the fresh leaves are naturally filled into the rolling barrel. The rolling machine is 6CR-45 with a speed of 55 r / min to 60 r / min. The amount of withered leaves is 15 kg to 16 kg. The rolling time is 45 min. (4) Breaking up clumps: After kneading, break up the kneaded leaves into clumps; (5) Drying: Spread the fresh leaves that have been broken up evenly on the drying sieve of the tea drying machine. The thickness of the spread leaves is 1 cm to 2 cm. Adjust the drying time according to the drying temperature. The drying time is 45 min to 60 min. Dry until the moisture content is <10%. The tea strips can be crushed into powder by hand to end the drying process.

[0014] The specific steps of the flavored tea processing technology are as follows: (a) Blending: The large-leaf sun-dried green tea, Panax notoginseng leaves and Panax notoginseng stems are blended in a weight ratio of 19:1:1 to obtain the flavored tea raw material; (2) Wodui: S1 Moistening: Moisten the flavored tea ingredients mixed according to the specified ratio, with the water ratio being, for example, 23%-25% of the mass of the flavored tea ingredients. Spray the tea leaves with water in a mist-like manner. After moistening, stir well to ensure that the tea leaves and Panax notoginseng stems and leaves are evenly moistened. After moistening, pack the tea leaves into a food-grade 304 stainless steel fermentation frame. S2 Pile: After the raw materials have been moistened, they are placed in an intelligent fermentation chamber for 5 days of fermentation. Fermentation ends when the pile temperature reaches 60℃. The fermentation chamber temperature is 40-70℃ and the relative humidity is above 85%. S3 Turning: The fermented tea leaves are pushed out of the fermentation box and into the de-clumping machine for de-clumping; S4 Pile Formation: Complete the above steps of piling and turning the pile in sequence to finish fermentation; (iii) Drying After fermentation, the tea leaves are placed in a tea drying machine and dried at 120℃. (iv) Uniform stacking The dried tea leaves are manually piled up to obtain a uniform fermented tea of ​​Panax notoginseng stems and leaves.

[0015] From a technological perspective, this invention uses a blend of large-leaf sun-dried green tea and Panax notoginseng stems and leaves in a 19:1:1 ratio. This ratio results in a high content of flavor nutrients, excellent flavor, and a rich aroma. Furthermore, the Panax notoginseng leaves are processed using a combination of indoor natural withering and sun withering, effectively preserving their characteristic aroma. Attached Figure Description

[0016] Figure 1 This is a graph showing the physicochemical analysis of tea samples from the first to the fifth turning of the pile in Example 1.

[0017] Figure 2 This is a graph showing the physicochemical testing results of Example 2. Detailed Implementation

[0018] Preparation Example 1

[0019] Yunnan large-leaf tea tree varieties (strains) with rich internal contents and high bud and leaf hair density are selected as raw materials. The grade is one bud and two leaves. The raw materials of Yunnan large-leaf sun-dried green tea are produced by spreading the fresh leaves, fixing, rolling, breaking up clumps, sun drying and packaging.

[0020] Fresh leaves spread out: The fresh leaves are spread out to cool moderately, to a thickness of 10-15cm, so that the grassy smell can be released, the aromatic substances can be increased, and there is no surface water attached, resulting in a weight loss rate of 10%.

[0021] Fixation: The fixation machine is a pan-type fixation machine, specifically an 80-type fixation pan with a diameter of 80 cm and a depth of 28 cm. The amount of leaves added to each pan is approximately 8-10 kg, and the pan temperature is 200℃.

[0022] Rolling: At room temperature, the fresh leaves are naturally filled into the rolling drum. The rolling machine is 6CR-45, with a speed of 55 r / min to 60 r / min. The amount of withered leaves is 15 kg to 16 kg, and the rolling time is 45 min.

[0023] Break up clumps: After kneading, break up the kneaded leaves into clumps.

[0024] Drying: Spread the broken-up fresh leaves evenly on the drying sieve of the tea drying machine, with a leaf thickness of 1 cm to 2 cm. Adjust the drying time according to the drying temperature, and dry for 45 min to 60 min until the moisture content is <10%. The drying is complete when the tea leaves are crushed into powder by hand.

[0025] Preparation Example 2

[0026] Using two-year-old Panax notoginseng leaves as raw material, after washing and removing impurities, the fresh Panax notoginseng leaves are then processed... (1) Withering: After cleaning and removing impurities, the Panax notoginseng leaves are subjected to a double withering process (indoor natural withering + sunlight withering).

[0027] (2) Fixing: The fixing machine is a pot-type fixing machine, an 80-type fixing pot with a diameter of 80 cm and a depth of 28 cm. The amount of leaves added to each pot is about 8-10 kg, and the pot temperature is 200℃.

[0028] (3) Kneading: At room temperature, the amount of Panax notoginseng leaves naturally fills the kneading barrel. The kneading machine is 6CR-45, with a rotation speed of 55 r / min to 60 r / min, and the amount of leaves is 15 kg to 16 kg. Kneading time is 45 min.

[0029] (4) Break up the clumps: After the kneading is finished, break up the kneaded leaves into clumps.

[0030] (5) Drying: Spread the broken-up Panax notoginseng leaves evenly in the drying sieve of the tea drying machine, with a leaf thickness of 1 cm to 2 cm, dry at 120°C for 45 min to 60 min, until the moisture content is <6.5%, and then crush the tea strips into powder by hand to end the drying process.

[0031] Experimental results: The soup is light greenish-yellow in color, with a distinctive aroma of Panax notoginseng, a sweet and mellow taste, a strong aftertaste that promotes salivation, and a harmonious flavor.

[0032] Preparation Example 3

[0033] Using 2-year-old Panax notoginseng as raw material, after cleaning and removing impurities, the fresh Panax notoginseng stems are cut into sections with a length of less than 1cm, and the cut Panax notoginseng stems are dried at 120℃. Example 1

[0034] Moistening: The sun-dried green tea, Panax notoginseng leaves, and Panax notoginseng stems obtained in Preparation Examples 1-3 were mixed in a ratio of 19:1:1 and moistened (23%-25% water was added). The water was sprayed into a mist to wet the tea leaves. The fermentation water was clean mineral water. After moistening, the mixture was stirred evenly to ensure that the tea leaves and Panax notoginseng stems and leaves were uniformly moistened. After moistening, the mixture was placed into a food-grade 304 stainless steel fermentation frame. It was then transported into the fermentation chamber for pile fermentation. The fermentation chamber used was a digital intelligent fermentation room from Yunnan Agricultural University.

[0035] Pile building: After the raw materials have been moistened, they are placed in an intelligent fermentation chamber for 5 days of fermentation, or the first fermentation is completed when the pile temperature reaches 60℃. The fermentation chamber temperature is 40-70℃, and the relative humidity is above 85%.

[0036] First turning: After the tea leaves have completed the first fermentation, they are taken out of the fermentation box and sampled according to the five-point sampling method. Five points are taken from each of the top, middle and bottom layers, and 50g is taken from each point. The mixture is stirred and 200g is taken out and dried in a tea dryer at 120℃. The dried tea sample is the first turning and drying sample.

[0037] Sensory evaluation was conducted on the first batch of dried tea samples after turning and turning. Evaluators used their normal visual, olfactory, gustatory, and tactile senses to comprehensively analyze and evaluate the tea products' appearance, liquor color, aroma, taste, and infused leaf quality factors. The specific methods are as follows: 1. Appearance review: Tea leaves: Observe the tightness, plumpness, and uniformity of the tea leaves.

[0038] Color: Check if the color of the dry tea is uniform, and if the color is oily and vibrant, avoiding dullness and unevenness.

[0039] Whole or broken: The integrity of the tea leaves, whether there are too many broken pieces or fragments.

[0040] Purity: Check for tea stems, yellow leaves, and impurities.

[0041] 2. Internal quality assessment (broth preparation assessment): Brewing method: Weigh 3g of tea sample into the tasting cup, pour in 150ml of boiling water (100℃), cover and let stand for 5 minutes, then pour the tea into the tasting bowl. Proceed in the order of "smell, look, taste, and observe the tea leaves".

[0042] Evaluation of tea liquor color: Observe the color of the tea liquor. Check if the transparency is clear, and whether there is any turbidity or sediment.

[0043] Aroma Evaluation: Hot Smell (Smell the lid or surface of the tea immediately after pouring): Determine the aroma type (e.g., floral, honey, aged, medicinal, etc.). Check for off-flavors (smoky, musty, sour, etc.). Warm Smell (Tea cooled to around 50℃): Capture the aroma layers and persistence. Cold Smell (After the tea leaves have cooled): Determine the aroma persistence and whether there is a lingering aroma after cooling.

[0044] Taste Evaluation: After the tea soup enters the mouth, swirl it on the tongue to experience the flavor. Concentration: Is it full-bodied or weak? Freshness: Does it have a lively feel? Bitterness and Aftertaste: Does the bitterness and astringency dissipate quickly, and is the aftertaste noticeable? Harmony: Are the various flavors balanced, and are there any off-flavors?

[0045] Leaf Appearance Evaluation: Pour the leaf axils into a leaf tray for observation. Tenderness: Bud-to-leaf ratio, leaf softness. Color: Vibrancy (e.g., yellowish-green, bluish-brown), presence of red stems or leaves. Uniformity: Leaf size uniformity. Toughness: Judge elasticity by pinching with your fingers.

[0046] The initial evaluation of the tea samples revealed the following: Dry tea appearance: robust, brownish-green, with many old stems and broken leaves. Liquor color: bright orange-yellow. Aroma: characteristic aroma of Panax notoginseng, with a sweet (rich) fragrance and a hint of aged aroma. Taste: mellow, sweet with a slight astringency, and a lingering sweetness; Infused leaves: brownish-green, with many stems and poor elasticity.

[0047] The basic physicochemical analysis of the first turned and dried samples was conducted, and the specific experimental steps are as follows: Moisture content determination: Following the method in GB / T8304-2013 "Determination of Moisture in Tea", weigh 5g (accurate to 0.001g) of sample into a pre-weighed drying dish and place it in a 120°C drying oven (with the lid open and tilted to the side). Calculate the moisture content by taking 2 minutes for the temperature to return to 120°C. Heat for 1 hour, cover, remove, and cool to room temperature in a desiccator. Weigh and calculate the moisture content (accurate to 0.001g).

[0048] Determination of water extract: According to GB / T8305-2013 "Determination of Water Extract in Tea", the boiling water bath extraction method was adopted. Weigh 2g (accurate to 0.001g) of the ground sample into a 500mL Erlenmeyer flask, add 300mL of boiling distilled water, and immediately transfer to a boiling water bath for extraction for 45min. After extraction, immediately filter under reduced pressure while hot. Wash the tea residue several times with about 150mL of boiling distilled water, and transfer the tea residue along with a known mass of filter paper into a drying dish. Then transfer it to a constant temperature drying oven at 120℃±2℃, with the lid open and tilted to the side, and dry for 1h. Cover and remove, cool for 1h, and then dry for another 1h. Immediately transfer to a desiccator to cool to room temperature, weigh, and calculate the water extract content.

[0049] Soluble sugar determination: The anthrone-sulfuric acid colorimetric method was used. After processing the tea sample, anthrone-sulfuric acid reagent was added, and the mixture was heated in a boiling water bath for 10 minutes. After cooling, the absorbance at 620 nm was measured, and the soluble sugar content was calculated based on the standard curve.

[0050] Determination of tea polyphenols: The Folin-Ciocalteu colorimetric method was used according to GB / T8313-2018 "Determination Method for Tea Polyphenol and Catechin Content in Tea". Using a pipette, 1.0 mL each of gallic acid working solution, water (for blank control), and test solution were transferred into graduated test tubes. 5.0 mL of Folin-Ciocalteu reagent was added to each test tube, and the mixture was shaken well. Within 3-8 minutes of reaction, 4.0 mL of 7.5% sodium carbonate (Na₂CO₃) solution was added, and water was added to the mark and shaken well. The mixture was allowed to stand at room temperature for 60 minutes. The absorbance was measured using a spectrophotometer at 765 nm using a 10 mm cuvette, and the tea polyphenol content was calculated.

[0051] Determination of Free Amino Acids: Utilizing the property that free amino acids in tea form a purple complex with ninhydrin reagent in a buffer solution, following GB / T8314-2013 "Determination of Total Free Amino Acids in Tea", 1 ml of the test solution was pipetted into a 25 ml colorimetric tube. 0.5 ml of pH 8.0 phosphate buffer and 0.5 ml of 2% ninhydrin solution were added, and the tube was heated in a boiling water bath for 15 min. After cooling, water was added to bring the volume to 25 ml. After standing for 10 min, the absorbance was measured at 570 nm using a 5 mm cuvette, with a reagent blank solution as a reference. The free amino acid content was then calculated.

[0052] Flavonoid determination: The aluminum trichloride colorimetric method was used. After processing the tea sample, aluminum trichloride reagent was added, and the sample was allowed to stand in the dark for 10 minutes. The absorbance was measured at 415 nm, and the flavonoid content was obtained according to the standard curve.

[0053] The first batch of tea samples, after being turned over, showed a moisture content of 6%, a water extract content of 49%, a soluble sugar content of 10%, a tea polyphenol content of 23%, a total free amino acid content of 4.2%, and a flavonoid content of 11.9 mg / g.

[0054] The remaining Panax notoginseng stems and leaves are fed into a de-clumping machine for de-clumping. After the tea leaves enter the de-clumping machine, the machine controls the size and speed of de-clumping according to the degree of caking, so that the de-clumping is uniform. After de-clumping, water is added again according to the ratio of tea leaves to water. After the water is added, the tea leaves are put back into the fermentation frame and pushed into the intelligent fermentation chamber to prepare for the second fermentation.

[0055] Second turning: After the tea leaves have completed the second fermentation, they are taken out of the fermentation frame and sampled according to the five-point sampling method. Five points are taken from each of the top, middle and bottom layers, and 50g is taken from each point. The mixture is stirred and 200g is taken out and dried in a tea dryer at 120℃. The dried tea sample is the second turning and drying sample.

[0056] Sensory evaluation was conducted on the samples dried after the second turning. Evaluators used their normal visual, olfactory, gustatory, and tactile senses to comprehensively analyze and evaluate the tea products' appearance, liquor color, aroma, taste, and infused leaf quality factors. The specific methods are as follows: Sensory evaluation was conducted on the first batch of dried tea samples after turning and turning. Evaluators used their normal visual, olfactory, gustatory, and tactile senses to comprehensively analyze and evaluate the tea products' appearance, liquor color, aroma, taste, and infused leaf quality factors. The specific methods are as follows: 1. Appearance review: Tea leaves: Observe the tightness, plumpness, and uniformity of the tea leaves.

[0057] Color: Check if the color of the dry tea is uniform, and if the color is oily and vibrant, avoiding dullness and unevenness.

[0058] Whole or broken: The integrity of the tea leaves, whether there are too many broken pieces or fragments.

[0059] Purity: Check for tea stems, yellow leaves, and impurities.

[0060] 2. Internal quality assessment (broth preparation assessment): Brewing method: Weigh 3g of tea sample into the tasting cup, pour in 150ml of boiling water (100℃), cover and let stand for 5 minutes, then pour the tea into the tasting bowl. Proceed in the order of "smell, look, taste, and observe the tea leaves".

[0061] Evaluation of tea liquor color: Observe the color of the tea liquor. Check if the transparency is clear, and whether there is any turbidity or sediment.

[0062] Aroma Evaluation: Hot Smell (Smell the lid or surface of the tea immediately after pouring): Determine the aroma type (e.g., floral, honey, aged, medicinal, etc.). Check for off-flavors (smoky, musty, sour, etc.). Warm Smell (Tea cooled to around 50℃): Capture the aroma layers and persistence. Cold Smell (After the tea leaves have cooled): Determine the aroma persistence and whether there is a lingering aroma after cooling.

[0063] Taste Evaluation: After the tea soup enters the mouth, swirl it on the tongue to experience the flavor. Concentration: Is it full-bodied or weak? Freshness: Does it have a lively feel? Bitterness and Aftertaste: Does the bitterness and astringency dissipate quickly, and is the aftertaste noticeable? Harmony: Are the various flavors balanced, and are there any off-flavors?

[0064] Leaf Appearance Evaluation: Pour the leaf axils into a leaf tray for observation. Tenderness: Bud-to-leaf ratio, leaf softness. Color: Vibrancy (e.g., yellowish-green, bluish-brown), presence of red stems or leaves. Uniformity: Leaf size uniformity. Toughness: Judge elasticity by pinching with your fingers.

[0065] The results of the second round of tea sample evaluation showed the following: Dry tea appearance: relatively robust, grayish-brown (with white mycelium attached), many stems. Liquor color: bright orange-red. Aroma: characteristic aroma of Panax notoginseng, rich. Taste: mellow, sweet; Infused leaves: brown, soft.

[0066] The basic physicochemical analysis of the samples dried after the second turning was carried out, and the specific experimental steps are as follows: Moisture content determination: Following the method in GB / T8304-2013 "Determination of Moisture in Tea", weigh 5g (accurate to 0.001g) of sample into a pre-weighed drying dish and place it in a 120°C drying oven (with the lid open and tilted to the side). Calculate the moisture content by taking 2 minutes for the temperature to return to 120°C. Heat for 1 hour, cover, remove, and cool to room temperature in a desiccator. Weigh and calculate the moisture content (accurate to 0.001g).

[0067] Determination of water extract: According to GB / T8305-2013 "Determination of Water Extract in Tea", the boiling water bath extraction method was adopted. Weigh 2g (accurate to 0.001g) of the ground sample into a 500mL Erlenmeyer flask, add 300mL of boiling distilled water, and immediately transfer to a boiling water bath for extraction for 45min. After extraction, immediately filter under reduced pressure while hot. Wash the tea residue several times with about 150mL of boiling distilled water, and transfer the tea residue along with a known mass of filter paper into a drying dish. Then transfer it to a constant temperature drying oven at 120℃±2℃, with the lid open and tilted to the side, and dry for 1h. Cover and remove, cool for 1h, and then dry for another 1h. Immediately transfer to a desiccator to cool to room temperature, weigh, and calculate the water extract content.

[0068] Soluble sugar determination: The anthrone-sulfuric acid colorimetric method was used. After processing the tea sample, anthrone-sulfuric acid reagent was added, and the mixture was heated in a boiling water bath for 10 minutes. After cooling, the absorbance at 620 nm was measured, and the soluble sugar content was calculated based on the standard curve.

[0069] Determination of tea polyphenols: The Folin-Ciocalteu colorimetric method was used according to GB / T8313-2018 "Determination Method for Tea Polyphenol and Catechin Content in Tea". Using a pipette, 1.0 mL each of gallic acid working solution, water (for blank control), and test solution were transferred into graduated test tubes. 5.0 mL of Folin-Ciocalteu reagent was added to each test tube, and the mixture was shaken well. Within 3-8 minutes of reaction, 4.0 mL of 7.5% sodium carbonate (Na₂CO₃) solution was added, and water was added to the mark and shaken well. The mixture was allowed to stand at room temperature for 60 minutes. The absorbance was measured using a spectrophotometer at 765 nm using a 10 mm cuvette, and the tea polyphenol content was calculated.

[0070] Determination of Free Amino Acids: Utilizing the property that free amino acids in tea form a purple complex with ninhydrin reagent in a buffer solution, following GB / T8314-2013 "Determination of Total Free Amino Acids in Tea", 1 ml of the test solution was pipetted into a 25 ml colorimetric tube. 0.5 ml of pH 8.0 phosphate buffer and 0.5 ml of 2% ninhydrin solution were added, and the tube was heated in a boiling water bath for 15 min. After cooling, water was added to bring the volume to 25 ml. After standing for 10 min, the absorbance was measured at 570 nm using a 5 mm cuvette, with a reagent blank solution as a reference. The free amino acid content was then calculated.

[0071] Flavonoid determination: The aluminum trichloride colorimetric method was used. After processing the tea sample, aluminum trichloride reagent was added, and the sample was allowed to stand in the dark for 10 minutes. The absorbance was measured at 415 nm, and the flavonoid content was obtained according to the standard curve.

[0072] The second batch of tea samples, after being turned over, showed a moisture content of 6%, a water extract content of 44%, a soluble sugar content of 10%, a tea polyphenol content of 16%, a total free amino acid content of 4.2%, and a flavonoid content of 11.9 mg / g.

[0073] The remaining Panax notoginseng stems and leaves are fed into a de-clumping machine for de-clumping. After the tea leaves enter the de-clumping machine, the machine controls the size and speed of de-clumping according to the degree of caking, so that the de-clumping is uniform. After de-clumping, water is added again according to the ratio of tea leaves to water. After the water is added, the tea leaves are put back into the fermentation frame and pushed into the intelligent fermentation chamber to prepare for the third fermentation.

[0074] Third turning: After the third fermentation, the tea leaves are taken out of the fermentation frame and sampled according to the five-point sampling method. Five points are taken from each of the top, middle and bottom layers, and 50g is taken from each point. The mixture is stirred and 200g is taken out and dried in a tea dryer at 120℃. The dried tea sample is the third turning and drying sample.

[0075] Sensory evaluation was conducted on the samples dried after the third turning. Evaluators used their normal visual, olfactory, gustatory, and tactile senses to comprehensively analyze and evaluate the tea products' appearance, liquor color, aroma, taste, and infused leaf quality factors. The specific methods are as follows: Sensory evaluation was conducted on the first batch of dried tea samples after turning and turning. Evaluators used their normal visual, olfactory, gustatory, and tactile senses to comprehensively analyze and evaluate the tea products' appearance, liquor color, aroma, taste, and infused leaf quality factors. The specific methods are as follows: 1. Appearance review: Tea leaves: Observe the tightness, plumpness, and uniformity of the tea leaves.

[0076] Color: Check if the color of the dry tea is uniform, and if the color is oily and vibrant, avoiding dullness and unevenness.

[0077] Whole or broken: The integrity of the tea leaves, whether there are too many broken pieces or fragments.

[0078] Purity: Check for tea stems, yellow leaves, and impurities.

[0079] 2. Internal quality assessment (broth preparation assessment): Brewing method: Weigh 3g of tea sample into the tasting cup, pour in 150ml of boiling water (100℃), cover and let stand for 5 minutes, then pour the tea into the tasting bowl. Proceed in the order of "smell, look, taste, and observe the tea leaves".

[0080] Evaluation of tea liquor color: Observe the color of the tea liquor. Check if the transparency is clear, and whether there is any turbidity or sediment.

[0081] Aroma Evaluation: Hot Smell (Smell the lid or surface of the tea immediately after pouring): Determine the aroma type (e.g., floral, honey, aged, medicinal, etc.). Check for off-flavors (smoky, musty, sour, etc.). Warm Smell (Tea cooled to around 50℃): Capture the aroma layers and persistence. Cold Smell (After the tea leaves have cooled): Determine the aroma persistence and whether there is a lingering aroma after cooling.

[0082] Taste Evaluation: After the tea soup enters the mouth, swirl it on the tongue to experience the flavor. Concentration: Is it full-bodied or weak? Freshness: Does it have a lively feel? Bitterness and Aftertaste: Does the bitterness and astringency dissipate quickly, and is the aftertaste noticeable? Harmony: Are the various flavors balanced, and are there any off-flavors?

[0083] Leaf Appearance Evaluation: Pour the leaf axils into a leaf tray for observation. Tenderness: Bud-to-leaf ratio, leaf softness. Color: Vibrancy (e.g., yellowish-green, bluish-brown), presence of red stems or leaves. Uniformity: Leaf size uniformity. Toughness: Judge elasticity by pinching with your fingers.

[0084] The results of the third batch of tea sample evaluation showed the following: Dry tea appearance: robust, brownish-red; Liquor color: reddish-bright (reddish-brown); Aroma: characteristic aroma of Panax notoginseng, with a roasting aroma; Taste: fairly mellow; Infused leaves: reddish-brown, soft.

[0085] The basic physicochemical analysis of the samples dried after the third turning was carried out, and the specific experimental steps are as follows: Moisture content determination: Following the method in GB / T8304-2013 "Determination of Moisture in Tea", weigh 5g (accurate to 0.001g) of sample into a pre-weighed drying dish and place it in a 120°C drying oven (with the lid open and tilted to the side). Calculate the moisture content by taking 2 minutes for the temperature to return to 120°C. Heat for 1 hour, cover, remove, and cool to room temperature in a desiccator. Weigh and calculate the moisture content (accurate to 0.001g).

[0086] Determination of water extract: According to GB / T8305-2013 "Determination of Water Extract in Tea", the boiling water bath extraction method was adopted. Weigh 2g (accurate to 0.001g) of the ground sample into a 500mL Erlenmeyer flask, add 300mL of boiling distilled water, and immediately transfer to a boiling water bath for extraction for 45min. After extraction, immediately filter under reduced pressure while hot. Wash the tea residue several times with about 150mL of boiling distilled water, and transfer the tea residue along with a known mass of filter paper into a drying dish. Then transfer it to a constant temperature drying oven at 120℃±2℃, with the lid open and tilted to the side, and dry for 1h. Cover and remove, cool for 1h, and then dry for another 1h. Immediately transfer to a desiccator to cool to room temperature, weigh, and calculate the water extract content.

[0087] Soluble sugar determination: The anthrone-sulfuric acid colorimetric method was used. After processing the tea sample, anthrone-sulfuric acid reagent was added, and the mixture was heated in a boiling water bath for 10 minutes. After cooling, the absorbance at 620 nm was measured, and the soluble sugar content was calculated based on the standard curve.

[0088] Determination of tea polyphenols: The Folin-Ciocalteu colorimetric method was used according to GB / T8313-2018 "Determination Method for Tea Polyphenol and Catechin Content in Tea". Using a pipette, 1.0 mL each of gallic acid working solution, water (for blank control), and test solution were transferred into graduated test tubes. 5.0 mL of Folin-Ciocalteu reagent was added to each test tube, and the mixture was shaken well. Within 3-8 minutes of reaction, 4.0 mL of 7.5% sodium carbonate (Na₂CO₃) solution was added, and water was added to the mark and shaken well. The mixture was allowed to stand at room temperature for 60 minutes. The absorbance was measured using a spectrophotometer at 765 nm using a 10 mm cuvette, and the tea polyphenol content was calculated.

[0089] Determination of Free Amino Acids: Utilizing the property that free amino acids in tea form a purple complex with ninhydrin reagent in a buffer solution, following GB / T8314-2013 "Determination of Total Free Amino Acids in Tea", 1 ml of the test solution was pipetted into a 25 ml colorimetric tube. 0.5 ml of pH 8.0 phosphate buffer and 0.5 ml of 2% ninhydrin solution were added, and the tube was heated in a boiling water bath for 15 min. After cooling, water was added to bring the volume to 25 ml. After standing for 10 min, the absorbance was measured at 570 nm using a 5 mm cuvette, with a reagent blank solution as a reference. The free amino acid content was then calculated.

[0090] Flavonoid determination: The aluminum trichloride colorimetric method was used. After processing the tea sample, aluminum trichloride reagent was added, and the sample was allowed to stand in the dark for 10 minutes. The absorbance was measured at 415 nm, and the flavonoid content was obtained according to the standard curve.

[0091] The third batch of tea samples showed a moisture content of 6%, a water extract content of 44%, a soluble sugar content of 10%, a tea polyphenol content of 16%, a total free amino acid content of 4.2%, and a flavonoid content of 11.9 mg / g.

[0092] The remaining Panax notoginseng stems and leaves are fed into a de-clumping machine for de-clumping. After the tea leaves enter the de-clumping machine, the machine controls the size and speed of de-clumping according to the degree of caking, so that the de-clumping is uniform. After de-clumping, water is added again according to the ratio of tea leaves to water. After the water is added, the tea leaves are put back into the fermentation frame and pushed into the intelligent fermentation chamber to prepare for the fourth fermentation.

[0093] Fourth turning: After the fourth fermentation, the tea leaves are taken out of the fermentation frame and sampled according to the five-point sampling method. Five points are taken from each of the top, middle and bottom layers, and 50g is taken from each point. The mixture is stirred and 200g is taken out and dried in a tea dryer at 120℃. The dried tea sample is the fourth turning and drying sample.

[0094] Sensory evaluation was conducted on the samples dried after the fourth turning and piling. Evaluators used their normal visual, olfactory, gustatory, and tactile senses to comprehensively analyze and evaluate the tea products' appearance, liquor color, aroma, taste, and infused leaf quality factors. The specific methods are as follows: Sensory evaluation was conducted on the first batch of dried tea samples after turning and turning. Evaluators used their normal visual, olfactory, gustatory, and tactile senses to comprehensively analyze and evaluate the tea products' appearance, liquor color, aroma, taste, and infused leaf quality factors. The specific methods are as follows: 1. Appearance review: Tea leaves: Observe the tightness, plumpness, and uniformity of the tea leaves.

[0095] Color: Check if the color of the dry tea is uniform, and if the color is oily and vibrant, avoiding dullness and unevenness.

[0096] Whole or broken: The integrity of the tea leaves, whether there are too many broken pieces or fragments.

[0097] Purity: Check for tea stems, yellow leaves, and impurities.

[0098] 2. Internal quality assessment (broth preparation assessment): Brewing method: Weigh 3g of tea sample into the tasting cup, pour in 150ml of boiling water (100℃), cover and let stand for 5 minutes, then pour the tea into the tasting bowl. Proceed in the order of "smell, look, taste, and observe the tea leaves".

[0099] Evaluation of tea liquor color: Observe the color of the tea liquor. Check if the transparency is clear, and whether there is any turbidity or sediment.

[0100] Aroma Evaluation: Hot Smell (Smell the lid or surface of the tea immediately after pouring): Determine the aroma type (e.g., floral, honey, aged, medicinal, etc.). Check for off-flavors (smoky, musty, sour, etc.). Warm Smell (Tea cooled to around 50℃): Capture the aroma layers and persistence. Cold Smell (After the tea leaves have cooled): Determine the aroma persistence and whether there is a lingering aroma after cooling.

[0101] Taste Evaluation: After the tea soup enters the mouth, swirl it on the tongue to experience the flavor. Concentration: Is it full-bodied or weak? Freshness: Does it have a lively feel? Bitterness and Aftertaste: Does the bitterness and astringency dissipate quickly, and is the aftertaste noticeable? Harmony: Are the various flavors balanced, and are there any off-flavors?

[0102] Leaf Appearance Evaluation: Pour the leaf axils into a leaf tray for observation. Tenderness: Bud-to-leaf ratio, leaf softness. Color: Vibrancy (e.g., yellowish-green, bluish-brown), presence of red stems or leaves. Uniformity: Leaf size uniformity. Toughness: Judge elasticity by pinching with your fingers.

[0103] The results of the fourth round of tea sample evaluation showed the following: Dry tea appearance: relatively robust and clean, reddish-brown, with stems, and relatively uniform. Liquor color: reddish-brown, bright. Aroma: characteristic aroma of Panax notoginseng, rich and strong. Taste: fairly mellow; Infused leaves: dark brown, slightly hard.

[0104] Basic physicochemical analysis was performed on the samples dried after the fourth turning and turning. The specific experimental steps are as follows: Moisture content determination: Following the method in GB / T8304-2013 "Determination of Moisture in Tea", weigh 5g (accurate to 0.001g) of sample into a pre-weighed drying dish and place it in a 120°C drying oven (with the lid open and tilted to the side). Calculate the moisture content by taking 2 minutes for the temperature to return to 120°C. Heat for 1 hour, cover, remove, and cool to room temperature in a desiccator. Weigh and calculate the moisture content (accurate to 0.001g).

[0105] Determination of water extract: According to GB / T8305-2013 "Determination of Water Extract in Tea", the boiling water bath extraction method was adopted. Weigh 2g (accurate to 0.001g) of the ground sample into a 500mL Erlenmeyer flask, add 300mL of boiling distilled water, and immediately transfer to a boiling water bath for extraction for 45min. After extraction, immediately filter under reduced pressure while hot. Wash the tea residue several times with about 150mL of boiling distilled water, and transfer the tea residue along with a known mass of filter paper into a drying dish. Then transfer it to a constant temperature drying oven at 120℃±2℃, with the lid open and tilted to the side, and dry for 1h. Cover and remove, cool for 1h, and then dry for another 1h. Immediately transfer to a desiccator to cool to room temperature, weigh, and calculate the water extract content.

[0106] Soluble sugar determination: The anthrone-sulfuric acid colorimetric method was used. After processing the tea sample, anthrone-sulfuric acid reagent was added, and the mixture was heated in a boiling water bath for 10 minutes. After cooling, the absorbance at 620 nm was measured, and the soluble sugar content was calculated based on the standard curve.

[0107] Determination of tea polyphenols: The Folin-Ciocalteu colorimetric method was used according to GB / T8313-2018 "Determination Method for Tea Polyphenol and Catechin Content in Tea". Using a pipette, 1.0 mL each of gallic acid working solution, water (for blank control), and test solution were transferred into graduated test tubes. 5.0 mL of Folin-Ciocalteu reagent was added to each test tube, and the mixture was shaken well. Within 3-8 minutes of reaction, 4.0 mL of 7.5% sodium carbonate (Na₂CO₃) solution was added, and water was added to the mark and shaken well. The mixture was allowed to stand at room temperature for 60 minutes. The absorbance was measured using a spectrophotometer at 765 nm using a 10 mm cuvette, and the tea polyphenol content was calculated.

[0108] Determination of Free Amino Acids: Utilizing the property that free amino acids in tea form a purple complex with ninhydrin reagent in a buffer solution, following GB / T8314-2013 "Determination of Total Free Amino Acids in Tea", 1 ml of the test solution was pipetted into a 25 ml colorimetric tube. 0.5 ml of pH 8.0 phosphate buffer and 0.5 ml of 2% ninhydrin solution were added, and the tube was heated in a boiling water bath for 15 min. After cooling, water was added to bring the volume to 25 ml. After standing for 10 min, the absorbance was measured at 570 nm using a 5 mm cuvette, with a reagent blank solution as a reference. The free amino acid content was then calculated.

[0109] Flavonoid determination: The aluminum trichloride colorimetric method was used. After processing the tea sample, aluminum trichloride reagent was added, and the sample was allowed to stand in the dark for 10 minutes. The absorbance was measured at 415 nm, and the flavonoid content was obtained according to the standard curve.

[0110] The fourth batch of tea samples showed a moisture content of 7%, a water extract content of 47%, a soluble sugar content of 10%, a tea polyphenol content of 11%, a total free amino acid content of 4.2%, and a flavonoid content of 11.9 mg / g.

[0111] The remaining Panax notoginseng stems and leaves are fed into a de-clumping machine for de-clumping. After the tea leaves enter the de-clumping machine, the machine controls the size and speed of de-clumping according to the degree of caking, so that the de-clumping is uniform. After de-clumping, water is added again according to the ratio of tea leaves to water. After the water is added, the tea leaves are put back into the fermentation frame and pushed into the intelligent fermentation chamber for the fifth fermentation.

[0112] Fifth turning: After the fifth fermentation, the tea leaves are taken out of the fermentation box and sampled according to the five-point sampling method. Five points are taken from each of the top, middle and bottom layers, and 50g is taken from each point. The mixture is stirred and 200g is taken out and dried in a tea dryer at 120℃. The dried tea sample is the second turning and drying sample.

[0113] Sensory evaluation was conducted on the fifth batch of tea samples after turning and drying. Evaluators used their normal visual, olfactory, gustatory, and tactile senses to comprehensively analyze and evaluate the tea products' appearance, liquor color, aroma, taste, and infused leaf quality factors. The specific methods are as follows: Sensory evaluation was conducted on the first batch of dried tea samples after turning and turning. Evaluators used their normal visual, olfactory, gustatory, and tactile senses to comprehensively analyze and evaluate the tea products' appearance, liquor color, aroma, taste, and infused leaf quality factors. The specific methods are as follows: 1. Appearance review: Tea leaves: Observe the tightness, plumpness, and uniformity of the tea leaves.

[0114] Color: Check if the color of the dry tea is uniform, and if the color is oily and vibrant, avoiding dullness and unevenness.

[0115] Whole or broken: The integrity of the tea leaves, whether there are too many broken pieces or fragments.

[0116] Purity: Check for tea stems, yellow leaves, and impurities.

[0117] 2. Internal quality assessment (broth preparation assessment): Brewing method: Weigh 3g of tea sample into the tasting cup, pour in 150ml of boiling water (100℃), cover and let stand for 5 minutes, then pour the tea into the tasting bowl. Proceed in the order of "smell, look, taste, and observe the tea leaves".

[0118] Evaluation of tea liquor color: Observe the color of the tea liquor. Check if the transparency is clear, and whether there is any turbidity or sediment.

[0119] Aroma Evaluation: Hot Smell (Smell the lid or surface of the tea immediately after pouring): Determine the aroma type (e.g., floral, honey, aged, medicinal, etc.). Check for off-flavors (smoky, musty, sour, etc.). Warm Smell (Tea cooled to around 50℃): Capture the aroma layers and persistence. Cold Smell (After the tea leaves have cooled): Determine the aroma persistence and whether there is a lingering aroma after cooling.

[0120] Taste Evaluation: After the tea soup enters the mouth, swirl it on the tongue to experience the flavor. Concentration: Is it full-bodied or weak? Freshness: Does it have a lively feel? Bitterness and Aftertaste: Does the bitterness and astringency dissipate quickly, and is the aftertaste noticeable? Harmony: Are the various flavors balanced, and are there any off-flavors?

[0121] Leaf Appearance Evaluation: Pour the leaf axils into a leaf tray for observation. Tenderness: Bud-to-leaf ratio, leaf softness. Color: Vibrancy (e.g., yellowish-green, bluish-brown), presence of red stems or leaves. Uniformity: Leaf size uniformity. Toughness: Judge elasticity by pinching with your fingers.

[0122] The results of the fifth round of tea sample evaluation showed the following: Dry tea appearance: relatively robust and clean, reddish-brown, with many stems and some broken leaves, fairly uniform. Liquor color: deep red. Aroma: characteristic aroma of Panax notoginseng. Taste: relatively mellow (good balance); Infused leaves: dark brown, slightly hard.

[0123] Basic physicochemical analysis was performed on the samples dried after the fifth turning and turning. The specific experimental steps are as follows: Moisture content determination: Following the method in GB / T8304-2013 "Determination of Moisture in Tea", weigh 5g (accurate to 0.001g) of sample into a pre-weighed drying dish and place it in a 120°C drying oven (with the lid open and tilted to the side). Calculate the moisture content by taking 2 minutes for the temperature to return to 120°C. Heat for 1 hour, cover, remove, and cool to room temperature in a desiccator. Weigh and calculate the moisture content (accurate to 0.001g).

[0124] Determination of water extract: According to GB / T8305-2013 "Determination of Water Extract in Tea", the boiling water bath extraction method was adopted. Weigh 2g (accurate to 0.001g) of the ground sample into a 500mL Erlenmeyer flask, add 300mL of boiling distilled water, and immediately transfer to a boiling water bath for extraction for 45min. After extraction, immediately filter under reduced pressure while hot. Wash the tea residue several times with about 150mL of boiling distilled water, and transfer the tea residue along with a known mass of filter paper into a drying dish. Then transfer it to a constant temperature drying oven at 120℃±2℃, with the lid open and tilted to the side, and dry for 1h. Cover and remove, cool for 1h, and then dry for another 1h. Immediately transfer to a desiccator to cool to room temperature, weigh, and calculate the water extract content.

[0125] Soluble sugar determination: The anthrone-sulfuric acid colorimetric method was used. After processing the tea sample, anthrone-sulfuric acid reagent was added, and the mixture was heated in a boiling water bath for 10 minutes. After cooling, the absorbance at 620 nm was measured, and the soluble sugar content was calculated based on the standard curve.

[0126] Determination of tea polyphenols: The Folin-Ciocalteu colorimetric method was used according to GB / T8313-2018 "Determination Method for Tea Polyphenol and Catechin Content in Tea". Using a pipette, 1.0 mL each of gallic acid working solution, water (for blank control), and test solution were transferred into graduated test tubes. 5.0 mL of Folin-Ciocalteu reagent was added to each test tube, and the mixture was shaken well. Within 3-8 minutes of reaction, 4.0 mL of 7.5% sodium carbonate (Na₂CO₃) solution was added, and water was added to the mark and shaken well. The mixture was allowed to stand at room temperature for 60 minutes. The absorbance was measured using a spectrophotometer at 765 nm using a 10 mm cuvette, and the tea polyphenol content was calculated.

[0127] Determination of Free Amino Acids: Utilizing the property that free amino acids in tea form a purple complex with ninhydrin reagent in a buffer solution, following GB / T8314-2013 "Determination of Total Free Amino Acids in Tea", 1 ml of the test solution was pipetted into a 25 ml colorimetric tube. 0.5 ml of pH 8.0 phosphate buffer and 0.5 ml of 2% ninhydrin solution were added, and the tube was heated in a boiling water bath for 15 min. After cooling, water was added to bring the volume to 25 ml. After standing for 10 min, the absorbance was measured at 570 nm using a 5 mm cuvette, with a reagent blank solution as a reference. The free amino acid content was then calculated.

[0128] Flavonoid determination: The aluminum trichloride colorimetric method was used. After processing the tea sample, aluminum trichloride reagent was added, and the sample was allowed to stand in the dark for 10 minutes. The absorbance was measured at 415 nm, and the flavonoid content was obtained according to the standard curve.

[0129] The fifth batch of tea samples showed a moisture content of 6%, a water extract content of 41%, a soluble sugar content of 10%, a tea polyphenol content of 13%, a total free amino acid content of 4.2%, and a flavonoid content of 11.9 mg / g.

[0130] Pile building: Complete the above pile building and turning steps 5 times in sequence to finish fermentation and remove the pile.

[0131] Table 1. Sensory quality of Panax notoginseng stem and leaf fermented tea at different fermentation times. Example 2

[0132] This embodiment provides a Panax notoginseng stem and leaf Pu-erh fermented tea composition, the only difference from Example 1 being the ratio of sun-dried green tea to Panax notoginseng stems and leaves changed to 14:1:1. The Panax notoginseng stem and leaf Pu-erh fermented tea composition is obtained by turning the pile after five days of fermentation. The remaining production process is the same as in Example 1. Sensory evaluation of the Panax notoginseng stem and leaf Pu-erh fermented tea composition obtained after five days of fermentation revealed the following characteristics: Dry tea appearance: tightly rolled leaves, brownish-green color, visible downy hairs, uneven texture, many broken pieces, and some lumps. Tea liquor color: bright orange-yellow. Aroma: woody with a sweet fragrance and a fungal aroma, rich and prominent. Taste: rich, mellow, refreshing, sweet with a hint of sourness, with a noticeable aftertaste and salivation. Infused leaves: greenish-brown, soft, fairly uniform, with stems.

[0133] Physicochemical analysis results showed that the flavonoid content was 9 mg / g, the total free amino acid content was 4.8%, the soluble sugar content was 1%, and the moisture content was 6%.

[0134] Comparative Example 1 This comparative example provides a composition whose components are composed of preparation examples 1, 2, and 3 (sun-dried green tea, Panax notoginseng leaves, and Panax notoginseng stems) in a ratio of 14:1:1. After mixing, the composition is subjected to sensory evaluation and physicochemical testing according to the detection method in Example 1. The evaluation results show that the tea leaves are coarse and solid, dark green, with visible white hairs, fairly uniform, and contain green leaves. The tea liquor is light yellow and bright. The aroma is Panax notoginseng fragrance with sweet and honey notes, rich and high-pitched. The taste is sweet, mellow, smooth, and refreshing with a strong aftertaste. The tea leaves are yellow-green, soft, fairly uniform, and contain green leaves.

[0135] Physicochemical analysis results showed that the flavonoid content was 9 mg / g, the total free amino acid content was 5%, the soluble sugar content was 0.6%, and the moisture content was 7%.

[0136] Example 3 This embodiment provides a Panax notoginseng stem and leaf Pu-erh fermented tea composition, the only difference from Example 1 being the ratio of sun-dried green tea to Panax notoginseng stems and leaves changed to 12:1:1. The Panax notoginseng stem and leaf Pu-erh fermented tea composition is obtained by turning the pile after five days of fermentation. The remaining production process is the same as in Example 1. The Panax notoginseng stem and leaf Pu-erh fermented tea composition obtained after turning the pile after five days of fermentation was evaluated. The results showed that the dry tea had the following characteristics: tightly rolled leaves, brownish-green color, visible downy hairs, uneven texture, many broken pieces, and some lumps. The tea liquor was bright orange-yellow. The aroma was a rich and pronounced combination of fungal and aged notes, with woody and sweet notes. The taste was rich, mellow, and refreshing, with a slightly sweet and sour aftertaste and noticeable salivation. The tea leaves were greenish-brown, fairly uniform, and contained stems.

[0137] Physicochemical analysis results showed that the flavonoid content was 10 mg / g, the total free amino acid content was 4.5%, the soluble sugar content was 2.6%, and the moisture content was 7%.

[0138] Example 4 This embodiment provides a Panax notoginseng stem and leaf Pu-erh fermented tea composition, the only difference from Example 1 being the ratio of sun-dried green tea to Panax notoginseng stems and leaves changed to 6:1:1. The Panax notoginseng stem and leaf Pu-erh fermented tea composition is obtained by turning the pile after five days of fermentation. The remaining production process is the same as in Example 1. The evaluation results of the Panax notoginseng stem and leaf Pu-erh fermented tea composition obtained after turning the pile after five days of fermentation show the following: Dry tea appearance: tightly rolled leaves, brownish-green color, visible downy hairs, uneven texture, and many broken pieces. Tea liquor color: bright orange-yellow. Aroma: prominent fungal and aged aromas, with woody and sweet notes, relatively rich and pronounced. Taste: rich, fresh, and mellow, with a slightly sour and bitter aftertaste, and a strong sweet aftertaste. Leaf color: greenish-brown, soft texture, fairly uniform, and contains stems.

[0139] Physicochemical analysis results showed that the flavonoid content was 9.5 mg / g, the total free amino acid content was 4%, the soluble sugar content was 3.8%, and the moisture content was 6%.

[0140] Comparative Example 2 This comparative example provides a composition whose components are composed of preparation examples 1, 2, and 3 (sun-dried green tea, Panax notoginseng leaves, and Panax notoginseng stems) in a ratio of 6:1:1. After mixing, the composition is subjected to sensory evaluation and physicochemical testing according to the detection method in Example 1. The evaluation results show that the tea leaves are coarse and loose, green, with downy hairs, uneven, with many stems and pieces, and green leaves. The tea soup is bright greenish-yellow, the aroma is light and sweet with honey fragrance, and is relatively rich and high-pitched. The taste is sweet, smooth, rich, mellow, and refreshing, with a strong aftertaste. The tea leaves are yellowish-green, soft, uneven, and contain many green leaves.

[0141] Physicochemical analysis results showed that the flavonoid content was 7 mg / g, the total free amino acid content was 4%, the soluble sugar content was 1.5%, and the moisture content was 6%.

[0142] Preparation Example 4 (Preparation Examples 4-6 were used to study the preparation process of Panax notoginseng leaves) Using two-year-old Panax notoginseng leaves as raw material, after washing and removing impurities, the fresh Panax notoginseng leaves are dried at 120℃ until the moisture content is 10%-15%, thus obtaining the finished Panax notoginseng leaves.

[0143] Experimental results: The dried Panax notoginseng leaves produce a bright yellow soup with a distinct grassy aroma, a strong raw and grassy taste, a pure and mellow flavor, a low level of sweetness and salivation, and a thin soup.

[0144] Preparation Example 5 Using two-year-old Panax notoginseng leaves as raw material, after washing and removing impurities, the fresh Panax notoginseng leaves are then processed... 1. Spreading fresh leaves: Spread the fresh leaves out to cool to a thickness of 10-15cm, so that the grassy smell can be released, the aromatic substances can be increased, and there is no surface water attached, resulting in a weight loss rate of 9.8%.

[0145] 2. Fixing: The fixing machine is a pot-type fixing machine, specifically an 80-type fixing pot with a diameter of 80 cm and a depth of 28 cm. The amount of leaves added to each pot is approximately 8-10 kg, and the pot temperature is 200℃.

[0146] 3. Kneading: At room temperature, the amount of Panax notoginseng leaves naturally fills the kneading drum. The kneading machine is 6CR-45, with a speed of 55 r / min to 60 r / min, and the amount of leaves is 15 kg to 16 kg. Kneading time is 45 minutes.

[0147] 4. Break up clumps: After kneading, break up the kneaded leaves into clumps.

[0148] 5. Drying: Spread the broken-up Panax notoginseng leaves evenly on the drying sieve of the tea drying machine, with a leaf thickness of 1-2 cm. Set three drying temperatures (90℃, 120℃, 130℃) and a drying time of 45-60 minutes. Dry until the moisture content is <6.5%. The tea leaves can be crushed into powder by hand to end the drying process.

[0149] Experimental results: The soup made from Panax notoginseng leaves dried at 90℃ is greenish-blue in color, with the characteristic aroma of Panax notoginseng (plant herb), a rich taste, a rapid and intense aftertaste, and a refreshing sensation, with the characteristic flavor of Panax notoginseng.

[0150] The soup made from Panax notoginseng leaves dried at 120℃ is bright yellow-green, with a characteristic aroma of Panax notoginseng (lower level), a rich and harmonious flavor with the characteristic aroma of Panax notoginseng, and a strong aftertaste that promotes salivation.

[0151] The soup made from Panax notoginseng leaves dried at 130℃ is bright yellow-green, with a pungent and burnt aroma, a distinctly bitter taste, a sweet aftertaste, and low salivation.

[0152] Preparation Example 6 Using two-year-old Panax notoginseng leaves as raw material, after washing and removing impurities, the fresh Panax notoginseng leaves are then processed... 1. Withering: Different withering methods are used for the Panax notoginseng leaves after cleaning and impurity removal: indoor natural withering and compound withering (indoor natural withering).

[0153] 2. Fixing: The fixing machine is a pot-type fixing machine, specifically an 80-type fixing pot with a diameter of 80 cm and a depth of 28 cm. The amount of leaves added to each pot is approximately 8-10 kg, and the pot temperature is 200℃.

[0154] 3. Kneading: At room temperature, the amount of Panax notoginseng leaves naturally fills the kneading drum. The kneading machine is 6CR-45, with a speed of 55 r / min to 60 r / min, and the amount of leaves is 15 kg to 16 kg. Kneading time is 45 minutes.

[0155] 4. Break up clumps: After kneading, break up the kneaded leaves into clumps.

[0156] 5. Drying: Spread the broken-up Panax notoginseng leaves evenly on the drying sieve of the tea drying machine, with a leaf thickness of 1-2 cm. Dry at 120℃ for 45-60 minutes until the moisture content is <6.5%. The drying process is complete when the tea leaves are crushed into powder by hand.

[0157] Experimental results: The soup obtained by natural withering indoors is a deep yellow and bright color, with a stale aroma and a slightly off-putting smell. The taste is strong and pure, with a stale flavor and a sweet aftertaste.

[0158] Sensory quality table of Panax notoginseng leaves processed with different techniques

[0159] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for preparing a fermented Pu-erh flavored tea made from Panax notoginseng stems and leaves, characterized in that: It is made from sun-dried green tea of ​​the large-leaf variety, Panax notoginseng stems and leaves in a certain proportion through a flavored tea processing technology. The flavored tea processing technology includes a pile fermentation process, which includes moistening, piling, turning and lifting.

2. The method for preparing a fermented Pu-erh flavored tea with Panax notoginseng stems and leaves as described in claim 1, characterized in that: The sun-dried green tea of ​​the large-leaf variety has a weight ratio of 19:1:1 for Panax notoginseng stems and leaves.

3. The method for preparing a fermented Pu-erh flavored tea with Panax notoginseng stems and leaves as described in claim 1, characterized in that, The processing technology of Panax notoginseng leaves includes the following steps: withering, blanching, rolling, breaking up clumps and drying, wherein the drying step is performed until the moisture content is <6.5%.

4. The method for preparing a fermented Pu-erh flavored tea with Panax notoginseng stems and leaves as described in claim 3, characterized in that: The withering process employs a combination of indoor natural withering and sunlight withering.

5. The method for preparing a fermented Pu-erh flavored tea with Panax notoginseng stems and leaves as described in claim 3, characterized in that, The specific steps of the Panax notoginseng leaf processing technology are as follows: using Panax notoginseng leaves that have grown for 2 years as raw materials, after cleaning and removing impurities, the fresh Panax notoginseng leaves are then subjected to the following steps; (1) Withering: The treated Panax notoginseng leaves were subjected to indoor natural withering and sun withering; (2) Fixation: The fixation machine is a pot-type fixation machine, type 80 fixation pot; the amount of leaves fed per pot is 8-10 kg, and the pot temperature is 200℃; (3) Kneading: At room temperature, the amount of Panax notoginseng leaves naturally fills the kneading barrel. The kneading machine is 6CR-45, the speed is 55 r / min to 60 r / min, the amount of leaves is 15 kg to 16 kg, and the kneading time is 45 min. (4) Breaking up clumps: After kneading, break up the kneaded leaves into clumps; (5) Drying: Spread the broken-up Panax notoginseng leaves evenly in the drying sieve of the tea drying machine, with a leaf thickness of 1 cm to 2 cm, dry at 120°C for 45 min to 60 min, until the moisture content is <6.5%, and then crush the tea strips into powder by hand to end the drying process.

6. The method for preparing a fermented Pu-erh flavored tea with Panax notoginseng stems and leaves as described in claim 1, characterized in that, The processing technology of Panax notoginseng stems includes the following steps: using Panax notoginseng that has grown for 2 years as raw material, after cleaning and removing impurities, the fresh Panax notoginseng stems are cut into sections with a length of less than 1 cm, and the cut Panax notoginseng stems are dried.

7. The method for preparing a fermented Pu-erh flavored tea with Panax notoginseng stems and leaves as described in claim 6, characterized in that: The drying temperature of the Panax notoginseng stems is 120℃.

8. The method for preparing a fermented Pu-erh flavored tea with Panax notoginseng stems and leaves as described in claim 1, characterized in that, The processing technology of the large-leaf sun-dried green tea includes the following steps: spreading the fresh leaves flat, fixing, rolling, clumping and drying, wherein the drying is carried out until the moisture content is <10%.

9. The method for preparing a fermented Pu-erh flavored tea with Panax notoginseng stems and leaves as described in claim 8, characterized in that, The specific steps of the processing technology for sun-dried green tea of ​​the large-leaf variety are as follows: (1) Spreading fresh leaves: Spread the fresh leaves to cool them down to a thickness of 10-15cm, so that the grassy smell can be released, the aromatic substances can be increased, and there is no water adhering to the surface, resulting in a weight loss rate of 10%; (2) Fixing: The fixing machine adopts a pot-type fixing machine, an 80-type fixing pot with a diameter of 80 cm and a pot depth of 28 cm; the amount of leaves added to each pot is 8-10 kg, and the pot temperature is 200℃; (3) Rolling: At room temperature, the fresh leaves are naturally filled into the rolling barrel. The rolling machine is 6CR-45 with a speed of 55 r / min to 60 r / min. The amount of withered leaves is 15 kg to 16 kg. The rolling time is 45 min. (4) Clumping: After kneading, the kneaded leaves should be clumped together; (5) Drying: Spread the fresh leaves that have been broken up evenly on the drying sieve of the tea drying machine. The thickness of the spread leaves is 1 cm to 2 cm. Adjust the drying time according to the drying temperature. The drying time is 45 min to 60 min. Dry until the moisture content is <10%. The tea strips can be crushed into powder by hand to end the drying process.

10. The method for preparing a fermented Pu-erh flavored tea with Panax notoginseng stems and leaves as described in claim 1, characterized in that, The specific steps of the flavored tea processing technology are as follows: (a) Blending: The large-leaf sun-dried green tea, Panax notoginseng leaves and Panax notoginseng stems are blended in a weight ratio of 19:1:1 to obtain the flavored tea raw material; (2) Wodui: S1 Moistening: Moisten the flavored tea ingredients mixed according to the specified ratio, where the water ratio is 23%-25% of the weight of the flavored tea ingredients, and spray the tea leaves with water in a mist; after moistening, stir well to make the tea leaves and Panax notoginseng stems and leaves evenly moistened; after moistening, put it into a food-grade 304 stainless steel fermentation frame. S2 Pile: After the raw materials have been moistened, they are placed in an intelligent fermentation chamber for 5 days of fermentation. Fermentation ends when the pile temperature reaches 60℃. The fermentation chamber temperature is 40-70℃ and the relative humidity is above 85%. S3 Turning: The fermented tea leaves are pushed out of the fermentation box and into the de-clumping machine for de-clumping; S4 Pile Formation: Complete the above steps of piling and turning the pile in sequence to finish fermentation; (iii) Drying After fermentation, the tea leaves are placed in a tea drying machine and dried at 120℃. (iv) Uniform stacking The dried tea leaves are manually piled up to obtain a uniform fermented tea of ​​Panax notoginseng stems and leaves.

Images