Composite agilawood snagged ancient tree black tea and preparation process thereof

Abstract

The invention relates to the technical field of agilawood snagged-thread ancient tree black tea, and particularly discloses composite agilawood snagged-thread ancient tree black tea which comprises ancient tree tea leaves and agilawood snagged threads. The ancient tree tea comprises ancient tree thick leaves and ancient tree tender leaves. By arranging a series of structures, the composite agilawood snagged ancient tree black tea is soft, soft and smooth in mouth feel, has sweet taste and is sweet and long in aftertaste; in the aspect of aroma, the aquilaria sinensis has slight caramel aroma generated by baking the black tea during initial smelling and can feel the unique wood aroma of the aquilaria sinensis during fine smelling, and the aroma can become more mellow and richer in layers; the agilawood has the effects of promoting qi circulation, relieving pain, warming kidney, absorbing qi and the like, the agilawood black tea has auxiliary effects on cardiovascular and cerebrovascular diseases and digestive system diseases, is warm in nature, promotes blood circulation and enhances the stomach warming effect after being matched with the agilawood; the blending composition is added into the agilawood snagged ancient tree black tea, the effect is enhanced, the taste is blended, the preparation process is simple, tea flavor substance conversion is promoted, and the aroma level is enhanced.

Description

Technical Field

[0001] This invention relates to the field of agarwood-infused ancient tree black tea technology, specifically to a composite agarwood-infused ancient tree black tea and its preparation process. Background Technology

[0002] Ancient tree black tea is a fermented tea, made from the fresh leaves of superior wild arbor ancient tea trees of the Yunnan large-leaf variety. It undergoes withering, rolling, fermentation, and drying processes. Withering involves placing fresh, tender tea leaves picked from the ancient tea trees on well-ventilated bamboo mats to release moisture. Once the moisture has evaporated to a certain extent and the leaves become loose, they are placed in a rolling machine with ridges to extract the tea juice and shape the leaves into strips. The rolled tea leaves are then placed in wooden trays and, under suitable temperature and humidity conditions, gradually turn red and emit a unique aroma. Finally, the tea leaves are dried in a drying machine until they can be easily crushed into powder, thus completing the ancient tree black tea. Agarwood with hooked threads is made by selecting the essence of agarwood, removing the outer white bark, and carefully processing it to obtain a raw material with hooked thread-like patterns.

[0003] Currently, single-ingredient black teas on the market offer limited flavor and aroma, and their sourness and bitterness make them unpalatable to some. Consuming only black tea can lead to nutritional imbalances, causing symptoms such as weakness and fatigue. Black tea contains a large amount of tannic acid, which can irritate the gastrointestinal tract and affect its rhythm, impacting digestion and absorption. Black tea can also cause excessive excitation of the cerebral cortex, leading to sleep disturbances and insomnia. Furthermore, the complex processing steps and imprecise temperature control in single-ingredient black tea production process negatively affect its taste. Summary of the Invention

[0004] The purpose of this invention is to provide a composite agarwood-infused ancient tree black tea and its preparation process, so as to solve the problems mentioned in the background art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a composite agarwood-infused ancient tree black tea, wherein the agarwood-infused ancient tree black tea comprises ancient tree tea leaves and agarwood threads; The ancient tree tea includes both coarse leaves and tender leaves from ancient trees.

[0006] Preferably, the agarwood-infused ancient tree black tea comprises 60 parts of coarse ancient tree leaves, 39 parts of tender ancient tree leaves, and 1 part of agarwood threads.

[0007] Preferably, the agarwood-infused ancient tree black tea further includes a blending composition, which includes one or more of the following: dried tangerine peel, rose petals, longan, red dates, camellia flowers, jasmine flowers, licorice root, and mint.

[0008] Preferably, the ratio of the blended composition to agarwood fibers is 1:1.

[0009] A preparation process for a compound agarwood-infused ancient tree black tea, the preparation process comprising: Step 1: Preparation of Agarwood Threads: Extract agarwood threads and bake them at low temperature; Step 2, Ancient Tree Tea Preparation: Pick fresh tea leaves (coarse leaves and tender leaves) from ancient trees with one bud and two leaves or one bud and three newly unfolded leaves to prepare ancient tree coarse leaves and ancient tree tender leaves. Step 3: Compounding: According to the ratio of agarwood shavings to ancient tree black tea, add agarwood shavings to the still warm coarse and tender leaves of ancient trees to obtain the compound agarwood shavings ancient tree black tea product.

[0010] Preferably, the specific process for preparing the ancient tree tea includes: S1. Picking: Pick fresh tea leaves and tender leaves from ancient tea trees with one bud and two leaves or one bud and three newly unfolded leaves. S2. Sun-drying and withering: Fresh leaves are spread out and sun-dried and withered by using sunlight or artificial heat sources to promote water evaporation and internal substance transformation. S3. Rolling: Rolling the withered tea leaves using a rolling machine; S4. Fermentation: After the tea leaves have been kneaded, they are piled up and kept at a suitable temperature and humidity. Fermentation is carried out by microorganisms and enzymes to change the color of the leaves. S5. High-temperature drying and enzyme inactivation: The fermented tea leaves are dried and inactivated by high-temperature drying using a high-temperature drying and enzyme inactivation pot. S6. Low-temperature drying: The tea leaves that have undergone high-temperature drying and enzyme inactivation are dried at a low temperature using a low-temperature wok. S7. Initial drying: The tea leaves that have been stir-fried at low temperature are subjected to an initial drying process using a tea drying machine. S8. Re-drying: The tea leaves that have undergone initial drying are re-dried a second time using a tea drying machine.

[0011] Preferably, the withering process involves spreading the fresh leaves to reduce moisture content to 60%, with a spreading thickness of 3-4 cm, a withering temperature of 22-24℃, and a withering time of 6-8 hours, with the leaves gently turned over every 2 hours; the rolling process uses a rolling machine with a speed of 40-50 r / min and a rolling time of 80 minutes; the fermentation process uses natural fermentation at a temperature of 24-28℃, with the fermented tea leaves piled to a thickness of 22-28 cm and a fermentation time of 4 hours; the high-temperature drying and enzyme inactivation process is carried out at a temperature of 110℃ for 10-15 minutes; the low-temperature drying process is carried out at a temperature of 80℃ for 2.5 hours; the initial drying process is carried out at a temperature of 110℃ for 15 minutes; and the final drying process is carried out at a temperature of 80℃ for 1.5 hours.

[0012] Preferably, the compounding process involves re-drying the tea leaves, then naturally cooling the ancient tree tea leaves to 40°C, and mixing them evenly with the coarse and tender leaves of the ancient tree according to the compound agarwood-infused ancient tree black tea formula to obtain the finished compound agarwood-infused ancient tree black tea.

[0013] Preferably, during the compounding process, the blending composition is added to agarwood threads, coarse leaves of ancient trees, and tender leaves of ancient trees according to the specified ratio and mixed evenly to obtain a compound blended agarwood thread ancient tree black tea product. The ingredients in the blend, including dried tangerine peel, rose petals, longan, red dates, camellia flowers, jasmine flowers, licorice root, and mint, need to be harvested, cleaned, and dried.

[0014] Compared with the prior art, the beneficial effects of the present invention are: This compound agarwood-infused ancient tree black tea and its preparation process result in a smooth and mellow taste with a sweet aftertaste and long-lasting sweetness. The aroma initially reveals a slight caramel scent from roasting black tea, followed by the unique woody fragrance of agarwood and a hint of fresh fruitiness. Over time, the aroma becomes richer and more complex. Agarwood is known for its qi-regulating, pain-relieving, kidney-warming, and qi-regulating effects, thus this agarwood black tea offers some auxiliary benefits for cardiovascular and digestive system diseases. Furthermore, the warming nature of black tea helps promote blood circulation, and when combined with agarwood, it enhances the stomach-warming effect. Adding a blending compound to this agarwood-infused ancient tree black tea further enhances its efficacy and harmonizes its flavor.

[0015] This compound agarwood-infused ancient tree black tea and its preparation process involve extracting agarwood fibers and low-temperature roasting. The tea leaves are then processed through picking, sun-drying and withering, rolling, fermentation, high-temperature roasting to deactivate enzymes, low-temperature roasting, initial drying, and re-drying. The agarwood fibers and blending composition are then mixed with the still-warm ancient tree tea leaves. The preparation process is simple and easy to promote, promotes the transformation of tea flavor substances, enhances aroma layers, and stabilizes tea quality. Attached Figure Description

[0016] Figure 1 This is a process diagram for preparing agarwood-infused ancient tree black tea according to the present invention; Figure 2 This is a diagram illustrating the process of preparing ancient tree tea leaves according to the present invention. Detailed Implementation

[0017] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0018] In the description of this invention, it should be noted that the terms "upper," "lower," "inner," "outer," "front end," "rear end," "both ends," "one end," and "the other end," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are used only for the convenience of describing this invention and for simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention. Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0019] like Figure 1 and Figure 2 As shown in this embodiment, the composite agarwood-infused ancient tree black tea and its preparation process are described. The agarwood-infused ancient tree black tea includes ancient tree tea leaves and agarwood threads. Ancient tree tea includes both coarse leaves and tender leaves from ancient trees.

[0020] Specifically, the Agarwood Gou Si Ancient Tree Black Tea consists of 60 parts of coarse leaves from ancient trees, 39 parts of tender leaves from ancient trees, and 1 part of agarwood gou si.

[0021] Furthermore, the Agarwood Gou Si Ancient Tree Black Tea also includes a blended composition, which includes one or more of the following: dried tangerine peel, rose petals, longan, red dates, camellia flowers, jasmine flowers, licorice, and peppermint.

[0022] Furthermore, the ratio of the blended composition to the agarwood strands is 1:1.

[0023] A preparation process for a compound agarwood-infused ancient tree black tea, the preparation process of which includes: Step 1: Preparation of Agarwood Threads: Extract agarwood threads and bake them at low temperature; Step 2, Ancient Tree Tea Preparation: Pick fresh tea leaves (coarse leaves and tender leaves) from ancient trees with one bud and two leaves or one bud and three newly unfolded leaves to prepare ancient tree coarse leaves and ancient tree tender leaves. Step 3: Compounding: According to the ratio of agarwood shavings to ancient tree black tea, add agarwood shavings to the still warm coarse and tender leaves of ancient trees to obtain the compound agarwood shavings ancient tree black tea product.

[0024] Furthermore, the specific processes for preparing ancient tree tea include: S1. Picking: Pick fresh tea leaves and tender leaves from ancient tea trees with one bud and two leaves or one bud and three newly unfolded leaves. S2. Sun-drying and withering: Fresh leaves are spread out and sun-dried and withered by using sunlight or artificial heat sources to promote water evaporation and internal substance transformation. S3. Rolling: Rolling the withered tea leaves using a rolling machine; S4. Fermentation: After the tea leaves have been kneaded, they are piled up and kept at a suitable temperature and humidity. Fermentation is carried out by microorganisms and enzymes to change the color of the leaves. S5. High-temperature drying and enzyme inactivation: The fermented tea leaves are dried and inactivated by high-temperature drying using a high-temperature drying and enzyme inactivation pot. S6. Low-temperature drying: The tea leaves that have undergone high-temperature drying and enzyme inactivation are dried at a low temperature using a low-temperature wok. S7. Initial drying: The tea leaves that have been stir-fried at low temperature are subjected to an initial drying process using a tea drying machine. S8. Re-drying: The tea leaves that have undergone initial drying are re-dried a second time using a tea drying machine.

[0025] Furthermore, withering involves spreading the fresh leaves to reduce moisture to 60%, with a spreading thickness of 3-4 cm, a withering temperature of 22-24℃, and a withering time of 6-8 hours, gently turning the leaves every 2 hours. Rolling is done using a rolling machine at 40-50 rpm for 80 minutes. Fermentation is done naturally at 24-28℃, with the fermented tea leaves piled 22-28 cm thick for 4 hours. High-temperature roasting to inactivate enzymes occurs at 110℃ for 10-15 minutes; low-temperature roasting occurs at 80℃ for 2.5 hours; initial drying occurs at 110℃ for 15 minutes; and final drying occurs at 80℃ for 1.5 hours.

[0026] Furthermore, the compounding process involves re-drying the tea leaves and then naturally cooling the ancient tree tea leaves to 40°C. The agarwood threads are then added to the coarse and tender leaves of the ancient tree according to the compound agarwood thread ancient tree black tea formula and mixed evenly to obtain the finished compound agarwood thread ancient tree black tea.

[0027] Furthermore, during the compounding process, the blending composition is added to agarwood threads, coarse leaves from ancient trees, and tender leaves from ancient trees according to the specified ratio and mixed evenly to obtain a compound blended agarwood thread ancient tree black tea product. The ingredients in the blend, such as dried tangerine peel, rose petals, longan, red dates, camellia flowers, jasmine flowers, licorice root, and mint, need to be harvested, cleaned, and dried.

[0028] Agarwood threads are filamentous substances formed during the resin formation process of agarwood. They are rich in volatile oils and aromatic components and have the effects of regulating qi and relieving pain, calming the mind and aiding sleep, promoting qi circulation and warming the middle jiao, and antibacterial and anti-inflammatory properties. They are often used to improve qi stagnation, insomnia and spleen and stomach discomfort. Ancient tree black tea possesses antioxidant and anti-aging properties, invigorates the mind, relieves fatigue, warms and protects the stomach, promotes digestion, regulates metabolism, aids in blood sugar control, and soothes emotions, relaxing the mind and body. Rich in natural antioxidants such as tea polyphenols and catechins, it can eliminate free radicals in the body, slow down cellular oxidative damage, and long-term consumption helps delay skin aging and enhance the body's disease resistance. The moderate caffeine content in black tea gently stimulates the central nervous system, improving attention and mental agility, while also promoting blood circulation and relieving fatigue, making it suitable for drinking during work or study. The fully fermented process makes black tea mild and less irritating to the stomach. Theaflavins and other substances help repair the gastric mucosa and relieve discomfort such as stomach cold and bloating. Drinking a moderate amount after meals can also promote fat breakdown and aid digestion. Studies have shown that the tea polysaccharides and trace elements (such as manganese and potassium) in black tea can help regulate blood sugar and cholesterol levels, which can be helpful for people with metabolic syndrome. However, it should be noted that it cannot replace drug treatment. Ancient tree black tea has a rich aroma and a mellow and sweet taste. The theanine in it can promote the release of alpha waves in the brain, which can help relieve anxiety and stress. It is suitable for drinking in the afternoon or evening when you are relaxing. Synergistic effects of agarwood threads and ancient tree black tea: 1. Promotes qi circulation and warms the stomach, relieving bloating and pain: The qi-regulating and pain-relieving effects of agarwood threads (resolving chest and abdominal distension) combined with the warming properties of black tea can significantly improve stomach cold and vomiting, indigestion, and gastrointestinal discomfort after drinking alcohol; 2. Calms the nerves and promotes sleep, regulating the mind and body: The anxiety-relieving properties of agarwood threads combined with theanine in black tea can dually regulate the nervous system, promote deep sleep, and relieve stress; 3. Enhances immunity and delays aging: The antioxidant components of agarwood and the polyphenols of black tea work together to eliminate free radicals, reduce the frequency of colds, protect cardiovascular health, and delay skin aging; 4. Harmonizes flavor: The sweetness of black tea neutralizes the woody astringency of agarwood, improving palatability and creating a richer aroma. The volatile oils of agarwood combined with the polyphenols of black tea enhance the warming effect on the stomach and promote blood circulation. Dried tangerine peel is bitter and pungent in taste, and warm in nature. It enters the lung and spleen meridians and has the effects of regulating qi and strengthening the spleen, drying dampness and resolving phlegm. 1. Regulating qi and strengthening the spleen: Dried tangerine peel is bitter and pungent in taste, and warm in nature. The pungent taste can disperse, the bitter taste can dry and purge, and the warm taste can tonify and harmonize. It has the effect of regulating qi and strengthening the spleen. It is often used for symptoms such as chest and abdominal distension, poor appetite, vomiting and diarrhea. It is suitable for symptoms such as abdominal distension, nausea, vomiting and diarrhea caused by cold and dampness in the middle jiao and qi stagnation in the spleen and stomach. It is often used with Atractylodes lancea and Magnolia officinalis. When used for food stagnation and qi stagnation, abdominal distension and pain, it is often used with hawthorn and Shenqu. 2. Drying dampness and resolving phlegm: Dried tangerine peel is bitter in taste. Bitterness can dry dampness, purge fire and lower qi. It is often used to relieve symptoms of cough with phlegm. It is used with Citrus aurantium and ginger. It is suitable for those with chest pain, chest tightness and shortness of breath. When combined with agarwood and dried tangerine peel, it can relieve abdominal distension and indigestion. Dried tangerine peel is slightly bitter and pungent, which can neutralize the bitterness of agarwood. It is suitable for drinking after meals. Roses are known for their effects of regulating qi and relieving depression, promoting blood circulation and regulating menstruation, and anti-oxidation. They are often used to improve mood, regulate physiological functions, and assist in skin care. Roses are neutral in nature and have a mild fragrance, which can alleviate the bitterness of agarwood tea. They are suitable for people with high emotional stress and poor sleep. Longan has the effects of nourishing the heart and spleen, nourishing blood and calming the mind, and invigorating qi and strengthening the spleen. Longan is rich in iron, glucose, protein and other components, which can promote the production of hemoglobin and improve anemia symptoms such as pale complexion, dizziness and fatigue. Longan can regulate the nervous system and relieve insomnia, dreaminess, palpitations and anxiety. It is especially suitable for sleep problems caused by deficiency of both heart and spleen. It is warm in nature and sweet in taste, which can enhance the function of spleen and stomach, improve loss of appetite and indigestion, and help restore physical strength. Longan contains polyphenols, which can eliminate free radicals, delay aging, relieve fatigue and enhance immunity. Red dates primarily function to replenish qi and blood, calm the mind, and moderate the effects of other medicines. They are mainly used to treat symptoms such as spleen deficiency with poor appetite, insufficient qi and blood, insomnia, and excessive dreaming. They are warm in nature and sweet in taste, rich in vitamins, minerals, and amino acids, making them suitable for daily conditioning and as an adjunct to improve sub-health conditions. Longan and red dates are sweet, which can balance the bitterness of agarwood and enhance its qi-tonifying and blood-nourishing effects, making them suitable for people with qi and blood deficiency and cold hands and feet. Camellia flowers are cool in nature and have the effects of clearing heat and detoxifying, cooling blood and stopping bleeding. They are often used to relieve symptoms such as cough, gastrointestinal bleeding and external bleeding. Jasmine flowers have the effects of clearing heat and detoxifying, soothing the liver and relieving depression. Its volatile oils and antioxidants have a certain auxiliary effect in relieving anxiety and improving digestion. It contains nutrients such as vitamin C and potassium, but is low in calories, making it suitable for brewing tea or adding to meals. Combining jasmine tea, black tea, and agarwood infusion can produce synergistic effects in regulating qi and calming the mind, warming the middle and dispelling cold, and promoting qi circulation and relieving pain. It is suitable for improving sub-health conditions such as emotional depression, spleen and stomach deficiency and cold, and nervous tension. The specific synergistic effects are as follows: 1. Synergistic effect on mood regulation and the nervous system: soothing the liver and relieving depression + calming the nerves. Jasmine flowers are pungent and warm, and can regulate qi and relieve depression, and soothe anxiety. Agarwood contains volatile oils, which can calm the mind and improve insomnia. The theanine in black tea helps relieve tension. The three work together to not only soothe stagnation of liver qi, but also deeply calm the nerves, which is especially suitable for people with high stress and mood swings. 2. Synergistic effect on dispelling cold and warming the body and digestion: warming the middle and strengthening the stomach + promoting metabolism. Black tea is warm in nature, dispelling stomach cold and improving abdominal pain caused by deficiency and cold. The volatile oils of jasmine flowers stimulate the secretion of digestive juices and relieve abdominal distension. Agarwood promotes qi circulation and stops vomiting, and regulates the gastrointestinal qi mechanism. The combination can synergistically relieve indigestion and loss of appetite caused by spleen and stomach deficiency and cold. Licorice is neutral in nature and sweet in taste. It has the effects of tonifying the spleen and replenishing qi, clearing heat and detoxifying, resolving phlegm and relieving cough, relieving pain and pain, and harmonizing the properties of other medicines. The sweetness of licorice can alleviate the bitterness of agarwood tea and harmonize the medicinal properties. Peppermint's main effects include dispersing wind-heat, clearing the head and eyes, and soothing the liver and regulating qi. When paired with agarwood tea, it can increase the cooling sensation, relieve throat discomfort, improve digestion, and warm the stomach and relieve bloating: black tea and agarwood promote gastrointestinal motility, relieving cold-induced stomach pain and bloating; peppermint inhibits intestinal spasms and reduces nausea; it promotes appetite: peppermint's aroma invigorates the spleen, while black tea stimulates gastric juice secretion, synergistically boosting appetite; it relieves respiratory discomfort and soothes the throat: peppermint has anti-inflammatory and antibacterial properties, reducing sore throat; agarwood calms lung qi and helps relieve asthma; it dispels wind and heat: peppermint induces sweating and relieves exterior symptoms, while black tea enhances metabolism, relieving headaches and fever in the early stages of wind-heat colds; it regulates physical and mental state, relieving depression and calming the mind: agarwood has a calming and soothing effect, while peppermint's cooling and soothing properties reduce anxiety; black tea is invigorating without being overly stimulating, maintaining focus; and it has antioxidant and anti-aging effects: black tea polyphenols and peppermint flavonoids synergistically eliminate free radicals, while agarwood enhances cell repair capabilities. Finally, it should be noted that the above descriptions 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 compound agarwood-infused ancient tree black tea, characterized in that: The agarwood hook silk ancient tree black tea comprises ancient tree tea leaves and agarwood hook silk. The ancient tree tea leaves comprise ancient tree coarse leaves and ancient tree tender leaves.

2. The compound type of litchi hook-silk ancient black tea according to claim 1, characterized in that: The agarwood hook silk ancient tree black tea comprises 60 parts of ancient tree coarse leaves, 39 parts of ancient tree tender leaves and 1 part of agarwood hook silk.

3. The compound type of litchi hooked-silk ancient tree black tea according to claim 1, characterized in that: The agarwood hook silk ancient tree black tea further comprises a blending composition, wherein the blending composition comprises one or more of dried tangerine or orange peel, rose, longan, red date, camellia flower, jasmine flower, liquorice and mint.

4. The compound type of litchi hook-silk ancient black tea according to claim 3, characterized in that: The blending composition and the agarwood hook silk are in a ratio of 1:

1.

5. A preparation process of a composite type of agarwood twisted silk ancient tree black tea, characterized in that: The preparation process of the agarwood hook silk ancient tree black tea comprises the following steps: Step 1, preparation of agarwood hook silk: low-temperature baking of agarwood hook silk; Step 2, preparation of ancient tree tea leaves: picking of fresh tea coarse leaves and tender leaves with one bud and two or three leaves of ancient trees to prepare ancient tree coarse leaves and ancient tree tender leaves; Step 3, compounding: according to the ratio of the agarwood hook silk ancient tree black tea, the agarwood hook silk is added into the ancient tree coarse leaves and ancient tree tender leaves which still have residual heat, to obtain the final product of the compounded agarwood hook silk ancient tree black tea.

6. The preparation process of compound luo-si ancient tree black tea according to claim 5, characterized in that: The specific process for preparing the ancient tree tea leaves comprises the following steps: S1, picking: picking of fresh tea coarse leaves and tender leaves with one bud and two or three leaves of ancient trees; S2, airing and withering: airing and withering by spreading the fresh leaves and promoting water evaporation and internal transformation by using sunlight or artificial heat source; S3, rolling: rolling of the tea leaves after airing and withering by using a rolling machine; S4, fermentation: piling up of the tea leaves after rolling and maintaining suitable temperature and humidity, and fermentation by the action of microorganisms and enzymes to change the leaf color; S5, high-temperature drying and enzyme inactivation: high-temperature drying and enzyme inactivation of the tea leaves after fermentation by using a high-temperature drying and enzyme inactivation pot; S6, low-temperature drying: low-temperature drying of the tea leaves after high-temperature drying and enzyme inactivation by using a low-temperature drying pot; S7, primary baking: primary baking of the tea leaves after low-temperature drying by using a tea leaf drying machine; S8, secondary baking: secondary baking of the tea leaves after primary baking by using a tea leaf drying machine.

7. The preparation process of compound type Jiaosihu Lapsang Souchong black tea according to claim 5, characterized in that: The airing and withering is performed by spreading the fresh leaves to reduce the water content to 60%, the thickness of the spread fresh leaves is 3-4 cm, the airing and withering temperature is 22-24℃, the airing and withering time is 6-8 h, and the fresh leaves are gently turned over every 2 h; the rolling is performed by using a rolling machine at a speed of 40-50 r / min for 80 min; the fermentation is performed by natural fermentation at a temperature of 24-28℃, the piling thickness of the fermented tea leaves is 22-28 cm, and the fermentation time is 4 h; the high-temperature drying and enzyme inactivation is performed at a temperature of 110℃ for 10-15 min; the low-temperature drying is performed at a temperature of 80℃ for 2.5 h; the primary baking is performed at a temperature of 110℃ for 15 min; and the secondary baking is performed at a temperature of 80℃ for 1.5 h.

8. The preparation process of compound type Jiaosihu Lapsang Souchong black tea according to claim 5, characterized in that: The compounding is performed after the secondary baking of the tea leaves, the ancient tree tea leaves are naturally cooled to 40℃, the agarwood hook silk is added into the ancient tree coarse leaves and ancient tree tender leaves according to the ratio of the compounded agarwood hook silk ancient tree black tea, and the compounded agarwood hook silk ancient tree black tea is obtained.

9. The preparation process of compound Jiaosihu ancient black tea according to claim 5, characterized in that: In the compounding, the blending composition is added into the agarwood hook silk, the ancient tree coarse leaves and the ancient tree tender leaves according to the ratio, and the compounded blending agarwood hook silk ancient tree black tea is obtained. The dried Pericarpium Citri Reticulatae, Rosa rugosa, Euphoria longan, Zizyphus jujuba, Camellia japonica, Jasminum sambac, Glycyrrhiza uralensis and Mentha haplocalyx of the blending composition need to be picked, impurity-removed and dried.

Images