Preparation method of instant scented tea

Abstract

The invention relates to a preparation method of instant scented tea, and belongs to the field of tea processing. The preparation method comprises the following steps: step 1, mixed fermentation: mixing a tea leaf raw material with a fragrant material and traditional Chinese medicinal materials in parts by weight, and fermenting for 5-7 days under the conditions that the temperature is 25-30 DEG C and the relative humidity is 70-80% to form a group fermentation substance; step 2, baking and cooking: baking and then cooking the fermented mixture; and step 3, traditional Chinese medicine ointment taking: adding water into the cooked mixture, decocting for 2-3 times, decocting for 1-2 hours each time, combining decoctions, filtering, and concentrating the filtrate into ointment, so as to obtain the scented tea finished product. According to the invention, deep fusion of tea-incense-medicine components is realized through a modern fermentation technology, so that the traditional charm is reserved, and the modern consumption demand is met; idle resources such as summer tea and autumn tea are made live, and the economic benefits of the tea industry are improved; the product is instant paste, is convenient to brew and drink, has the health-preserving effects of regulating qi, soothing the nerves and the like due to the compatibility of the fragrant materials and the traditional Chinese medicinal materials, and accords with the medicinal development direction of the national tea industry.

Description

Technical Field

[0001] This invention belongs to the technical field of tea processing and health products. Specifically, it relates to a method for preparing an instant fragrant tea made from tea leaves and aromatic materials through fermentation, roasting, steaming, and traditional Chinese medicine extracting processes. This method combines the inheritance of traditional craftsmanship with modern health and wellness functions. Background Technology

[0002] China's tea-making techniques have a long history. By the Qin and Han dynasties, Chinese tea-making techniques had already been established, and our ancestors' tea drinking habits were deeply rooted in traditional Chinese medicine. The earliest method of tea drinking involved decocting tea with Chinese herbs. During the Sui and Tang dynasties, tea became more common, but it was still often consumed in combination with Chinese medicine. It wasn't until the Tang dynasty, with the emergence of Lu Yu, that tea began to be consumed separately from Chinese medicine. In the Song dynasty, traditional Chinese medicine became an important symbol of Song civilization, and the development of traditional Chinese medicine and herbal medicine entered a significant period. Emperor Taizong of Song spearheaded the compilation of works such as *Taiping Huimin Heji Jufang* and *Yuyi Fang*, Emperor Huizong of Song produced *Shengji Zonglun*, Su Song produced *Bencao Tujing*, and Tang Shenwei produced *Zhenghe Bencao*, marking the peak of traditional Chinese medicine culture. Tea paste was a great invention, and tea drinking became a mainstream culture for health preservation. In the Ming dynasty, tea-making underwent significant reforms, with leaf tea gradually becoming popular, and tea drinking returning to the consumption of single-origin tea leaves. The basic production methods of the six major modern tea categories were formed in the 1970s and 1980s. Although the techniques are mature, there is a disconnect with the traditional concept of combining "tea-fragrance-medicine".

[0003] The government has designated tea as a new product category with medicinal properties, encouraging the integration and innovation of the tea industry with the health and wellness sector. Meanwhile, existing technologies often discard summer and autumn teas due to low utilization rates, resulting in resource waste; therefore, high-value utilization technologies are urgently needed.

[0004] Currently, there are tea paste products on the market, which are made solely from tea. The market does not accept these teas, firstly because they lack aroma, and secondly because they are extremely bitter and unpleasant to drink. This tea paste uses Yunnan Pu'er tea leaves as its raw material; other teas cannot currently be used. The new process for fragrant tea paste involves a blend of fragrance, flowers, and tea, breaking away from the single-tea extraction method. It emphasizes mixed fermentation and adheres to the principles of traditional Chinese medicine's "principal, assistant, adjuvant, and guide" herbal formulation, achieving synergistic effects between the components and a deep integration of the tea paste as a whole. The raw materials for this fragrant floral tea paste are sourced at a completely different time than current tea paste processes, primarily using discarded tea leaves from farmers in summer and autumn. Fresh flowers are used, with Roman chamomile being a key ingredient. It is combined with precious natural ingredients such as borneol, agarwood, licorice, and mint. The process involves the synergistic fermentation of tea and fragrance materials, using a "first extraction, then blending" method, achieving a new technological breakthrough in tea production. Summary of the Invention

[0005] The purpose of this invention is to revive the traditional Song Dynasty technique of "blending tea and incense," realizing the value of discarded tea leaves. First, it inherits the wisdom of Song Dynasty court tea-making, breaking away from current paste tea production techniques. Through new process adjustments and the addition of floral blends, it achieves the desired effects. Second, it incorporates traditional Chinese medicine health concepts, using the scientific combination of tea and incense materials to promote the flow of internal energy and unblock meridians, thus realizing the product's health benefits. Third, it utilizes agricultural waste materials such as summer and autumn tea leaves for reuse, improving the utilization rate of tea resources, achieving technological innovation, and responding to the national tea industry innovation initiative.

[0006] To achieve the above objectives, the technical solution adopted by the present invention is as follows: A method for preparing an instant flavored tea includes the following steps: Step 1: Mixed fermentation The tea leaves are mixed with incense and Chinese medicinal herbs in proportion to their weight, and fermented for 5-7 days at a temperature of 25-30℃ and a relative humidity of 70-80% to form a group of fermented substances. Step 2: Baking and Steaming The fermented mixture is first baked and then steamed. Step 3: Traditional Chinese Medicine ointment preparation Add water to the mixture after steaming and boil it 2-3 times, each time for 1-2 hours. Combine the decoctions and filter them. Concentrate the filtrate to a paste with a relative density of 1.2-1.3 at 60℃ to obtain the finished fragrant tea.

[0007] Furthermore, in step 1, the tea raw material is fresh tea leaves, and the fragrance material is in powder form with a preferred particle size of 50-80 micrometers.

[0008] Furthermore, in step 1, the fragrance powder is evenly sprinkled on the tea leaves and Chinese medicinal herbs to complete the fermentation.

[0009] Furthermore, the tea raw materials are summer tea or autumn tea, including but not limited to: oolong tea, narcissus tea, dwarf oolong tea, cinnamon tea, green tea, and large-leaf black tea.

[0010] Summer tea leaves, discarded by tea farmers after budding, are often bitter and contain many impurities, resulting in an unpleasant taste after processing. This invention addresses these shortcomings of traditional methods, producing a tea paste that is no longer bitter, while simultaneously increasing farmers' income. Tea trees continue to mature and sprout in autumn, and current methods for processing autumn tea often suffer from limitations compared to summer tea. However, applying summer tea processing methods to autumn tea achieves the same results.

[0011] Furthermore, the aromatic materials include, but are not limited to: borneol, agarwood, and sandalwood. Aromatic materials are used to facilitate the flow of qi (vital energy) in the body, thereby promoting the circulation of blood and qi through the meridians. For example, borneol can improve cardiovascular health; phenolic substances stimulate blood vessels, reducing congestion.

[0012] Furthermore, the Chinese medicinal materials mentioned include, but are not limited to: peppermint, chamomile, licorice, and cornus officinalis.

[0013] Furthermore, the raw materials in step 1 are in the following weight proportions: 1-3 parts camphor, 3-8 parts agarwood, 5-8 parts sandalwood, 2-4 parts peppermint, 1-3 parts chamomile, 3-6 parts licorice, 2-5 parts cornelian cherry, and the weight of tea leaves is 5-8 times the total weight of the incense materials.

[0014] As a specific implementation method, the raw materials in step 1 are in the following weight parts: 1 part camphor, 3 parts agarwood, 5 parts sandalwood, 2 parts peppermint, 1 part chamomile, 3 parts licorice, 2 parts cornelian cherry, and 54 parts oolong tea leaves (summer tea leaves).

[0015] As a specific implementation method, the raw materials in step 1 are in the following weight proportions: 2 parts borneol, 6 parts agarwood, 7 parts sandalwood, 3 parts peppermint, 2 parts chamomile, 5 parts licorice, 4 parts cornelian cherry, and 90 parts oolong tea autumn tea leaves.

[0016] As a specific implementation method, the raw materials in step 1 are in the following weight proportions: 3 parts borneol, 8 parts agarwood, 8 parts sandalwood, 4 parts peppermint, 3 parts chamomile, 6 parts licorice, 5 parts cornelian cherry, and 115 parts green tea leaves (Summer Biluochun tea).

[0017] Furthermore, in step 2, the baking temperature is 80-100℃ and the baking time is 2-3 hours; the steaming temperature is 100-120℃ and the steaming time is 1-2 hours.

[0018] Furthermore, the decocting temperature in step 3 is 100-120℃.

[0019] Compared with the prior art, the beneficial effects of the present invention are as follows: Differences from existing technologies: 1. Raw material innovation: For the first time, summer tea and autumn tea are combined with precious incense materials such as camphor and agarwood, as well as Chinese medicinal materials such as cornus officinalis, to form a three-dimensional system of "tea-fragrance-medicine"; 2. Unique Process: The "mass fermentation" process enables the tea and aromatic materials to achieve synergistic transformation of components during the fermentation stage, which is different from the existing step-by-step process of "extraction first and then mixing". 3. Functional Differentiation: Integrating traditional Chinese medicine extracting techniques, the product combines quick dissolution and convenience with health benefits, breaking through the limitations of the single taste of traditional tea pastes.

[0020] Advantages of this invention: 1. Combining tradition and innovation: Through modern fermentation technology, the components of tea, aroma and medicine are deeply integrated, which not only preserves the traditional charm, but also meets the needs of modern consumers; 2. Efficient utilization of resources: Revitalize idle resources such as summer tea and autumn tea to improve the economic benefits of the tea industry; 3. Combining health benefits with convenience: The product is an instant paste, easy to prepare and drink, and the combination of fragrance and Chinese medicinal herbs has health benefits such as regulating qi and calming the mind, which is in line with the national development direction of the medicinalization of the tea industry. Attached Figure Description

[0021] Figure 1 Photographs of the sample prepared in Example 1; Figure 2 Photographs of the samples prepared in Example 2; Figure 3 Photographs of the sample prepared in Example 3; Figure 4 Photograph of the sample prepared in Example 4. Detailed Implementation

[0022] The technical solution and effects of the present invention will be further described below with reference to the accompanying drawings and specific embodiments, but the scope of protection of the present invention is not limited thereto.

[0023] Furthermore, the raw materials in step 1 are in the following weight proportions: 1-3 parts camphor, 3-8 parts agarwood, 5-8 parts sandalwood, 2-4 parts peppermint, 1-3 parts chamomile, 3-6 parts licorice, 2-5 parts cornelian cherry, and the weight of tea leaves is 5-8 times the total weight of the incense materials.

[0024] As a specific implementation method, the raw materials in step 1 are in the following weight parts: 1 part camphor, 3 parts agarwood, 5 parts sandalwood, 2 parts peppermint, 1 part chamomile, 3 parts licorice, 2 parts cornelian cherry, and 54 parts oolong tea leaves (summer tea leaves).

[0025] As a specific implementation method, the raw materials in step 1 are in the following weight proportions: 2 parts borneol, 6 parts agarwood, 7 parts sandalwood, 3 parts peppermint, 2 parts chamomile, 5 parts licorice, 4 parts cornelian cherry, and 90 parts oolong tea autumn tea leaves.

[0026] Example 1 The process for preparing the fragrant tea paste in this embodiment is as follows: Step 1: Raw material preparation: 650g of oolong tea leaves (summer tea leaves), 30g of borneol, 30g of chamomile, 50g of agarwood, 50g of sandalwood, 20g of peppermint, 30g of licorice, and 20g of dogwood. Step 2, Mixed Fermentation: Mix the above ingredients evenly and ferment for 6 days at 28℃ and 75% humidity; Step 3, Baking: Bake the fermented material at 90℃ for 2.5 hours; Step 4, Steaming: Steam the baked materials at 110℃ for 1.5 hours; Step 5: Obtain the paste: Add water and decoct three times, 1.5 hours each time. Combine the filtrates and concentrate to a paste with a relative density of 1.25 at 60℃ to obtain the finished product. Figure 1 As shown.

[0027] Example 2 The process for preparing the fragrant tea paste in this embodiment is as follows: Step 1: Prepare the ingredients: 500g of oolong tea leaves (summer tea leaves), 10g of borneol, 10g of chamomile, 30g of agarwood, 50g of sandalwood, 20g of peppermint, 30g of licorice, and 20g of dogwood. Step 2, Mixed Fermentation: Mix the above ingredients evenly and ferment for 6 days at 28℃ and 75% humidity; Step 3, Baking: Bake the fermented material at 90℃ for 2.5 hours; Step 4, Steaming: Steam the baked materials at 110℃ for 1.5 hours; Step 5: Obtain the paste: Add water and decoct three times, 1.5 hours each time. Combine the filtrates and concentrate to a paste with a relative density of 1.25 at 60℃ to obtain the finished product. Figure 2 As shown.

[0028] Example 3 The process for preparing the fragrant tea paste in this embodiment is as follows: Step 1: Raw material preparation: 900g of autumn oolong tea leaves, 20g of borneol, 20g of chamomile, 60g of agarwood, 70g of sandalwood, 30g of peppermint, 50g of licorice, and 40g of dogwood. Step 2, Mixed Fermentation: Mix the above ingredients evenly and ferment for 6 days at 28℃ and 75% humidity; Step 3, Baking: Bake the fermented material at 90℃ for 2.5 hours; Step 4, Steaming: Steam the baked materials at 110℃ for 1.5 hours; Step 5: Obtain the paste: Add water and decoct three times, 1.5 hours each time. Combine the filtrates and concentrate to a paste with a relative density of 1.25 at 60℃ to obtain the finished product. Figure 3 As shown.

[0029] Example 4 The process for preparing the fragrant tea paste in this embodiment is as follows: Step 1: Raw material preparation: 800g of narcissus tea leaves from autumn, 30g of borneol, 30g of chamomile, 50g of agarwood, 50g of sandalwood, 20g of peppermint, 30g of licorice, and 20g of dogwood. Step 2, Mixed Fermentation: Mix the above ingredients evenly and ferment for 6 days at 28℃ and 75% humidity; Step 3, Baking: Bake the fermented material at 90℃ for 2.5 hours; Step 4, Steaming: Steam the baked materials at 110℃ for 1.5 hours; Step 5: Obtain the paste: Add water and decoct three times, 1.5 hours each time. Combine the filtrates and concentrate to a paste with a relative density of 1.25 at 60℃ to obtain the finished product. Figure 4 As shown.

[0030] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A method for preparing an instant flavored tea, characterized in that, The preparation method includes the following steps: Step 1: Mixed fermentation The tea leaves are mixed with incense and Chinese medicinal herbs in proportion to their weight, and fermented for 5-7 days at a temperature of 25-30℃ and a relative humidity of 70-80% to form a group of fermented substances. Step 2: Baking and Steaming The fermented mixture is first baked and then steamed. Step 3: Traditional Chinese Medicine ointment preparation Add water to the mixture after steaming and boil it 2-3 times, 1-2 hours each time. Combine the decoctions and filter them. Concentrate the filtrate to a paste with a relative density of 1.2-1.3 at 60℃ to obtain the finished fragrant tea.

2. The preparation method according to claim 1, characterized in that, The tea raw materials are summer tea or autumn tea, including but not limited to: oolong tea, narcissus tea, dwarf oolong tea, cinnamon tea, green tea, and large-leaf black tea.

3. The preparation method according to claim 1, characterized in that, The fragrance materials include, but are not limited to: camphor, agarwood, and sandalwood.

4. The preparation method according to claim 1, characterized in that, The medicinal materials mentioned include, but are not limited to: peppermint, chamomile, licorice, and cornus officinalis.

5. The preparation method according to claim 1, characterized in that, The raw materials in step 1 are in the following weight proportions: 1-3 parts camphor, 3-8 parts agarwood, 5-8 parts sandalwood, 2-4 parts peppermint, 1-3 parts chamomile, 3-6 parts licorice, 2-5 parts cornelian cherry, and the weight of tea leaves is 5-8 times the total weight of the incense materials.

6. The preparation method according to claim 1, characterized in that, The raw materials in step 1 are in the following weight proportions: 1 part camphor, 3 parts agarwood, 5 parts sandalwood, 2 parts peppermint, 1 part chamomile, 3 parts licorice, 2 parts cornelian cherry, and 54 parts oolong tea leaves (summer tea leaves).

7. The preparation method according to claim 1, characterized in that, The raw materials in step 1 are in the following weight proportions: 2 parts borneol, 6 parts agarwood, 7 parts sandalwood, 3 parts peppermint, 2 parts chamomile, 5 parts licorice, 4 parts cornelian cherry, and 90 parts oolong tea autumn tea leaves.

8. The preparation method according to claim 1, characterized in that, The raw materials in step 1 are in the following weight proportions: 3 parts camphor, 8 parts agarwood, 8 parts sandalwood, 4 parts peppermint, 3 parts chamomile, 6 parts licorice, 5 parts cornelian cherry, and 115 parts green tea leaves (Summer Biluochun tea).

9. The preparation method according to claim 1, characterized in that, In step 2, the baking temperature is 80-100℃ and the baking time is 2-3 hours; the steaming temperature is 100-120℃ and the steaming time is 1-2 hours.

10. The preparation method according to claim 1, characterized in that, The decocting temperature in step 3 is 100-120℃.

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