Powder Fuzhuan tea and processing method thereof

Abstract

The invention discloses powdered Fuzhuan tea and a processing method thereof, and belongs to the technical field of deep processing of tea leaves, the processing method of the powdered Fuzhuan tea comprises the following steps: S1, raw material pretreatment: S11, crushing the Fuzhuan tea into tea granules to obtain a primary product which contains eurotium cristatum and can be directly brewed for drinking; s12, respectively drying the dried orange peel and the sweet-scented osmanthus at low temperature, and crushing to obtain dried orange peel powder and sweet-scented osmanthus powder; s2, flavor coupling: mixing the tea granules, the dried orange peel powder and the sweet osmanthus powder in proportion to obtain a second-generation product which does not destroy eurotium cristatum. The primary product obtained by crushing the raw materials at low temperature and the secondary product obtained by flavor coupling can be directly drunk and can retain eurotium cristatum in the Fuzhuan tea, so that beneficial components in the Fuzhuan tea can be reserved to the greatest extent; the powder Fuzhuan tea prepared by reprocessing has convenience, health property and excellent taste and flavor.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of tea deep processing, and particularly relates to a powder Fuzhuan tea and a processing method thereof. BACKGROUND

[0002] Fuzhuan tea, as a representative of post-fermented black tea, has special fungus flower fragrance and mellow taste due to the unique “golden flower fungus” (Eurotium cristatum) produced in the processing process, and is rich in various active ingredients beneficial to health. However, traditional Fuzhuan tea is mostly pressed into bricks, cakes and other compact forms, and needs to go through cumbersome steps such as prying and brewing before being drunk, and its flavor substances are released slowly, which cannot meet the demand for convenient drinks in the modern fast-paced life.

[0003] Most of the existing instant tea powder products are made of green tea and black tea as raw materials through extraction, concentration and drying processes. Although such products solve the problem of convenience, they generally have the shortcomings of single flavor, serious aroma volatilization and thin taste, especially the unique “fungus fragrance” and “old flavor” of Fuzhuan tea cannot be reproduced and preserved. At the same time, simply mixing plant raw material powder with tea powder can only achieve physical superposition of flavors, and the flavors of each component are separated, which is easy to cause flavor imbalance or deterioration during brewing and storage.

[0004] Pericarpium Citri Reticulatae and osmanthus are two kinds of recognized medicinal and edible raw materials. Pericarpium Citri Reticulatae has the effects of regulating qi, invigorating the spleen, drying dampness and reducing phlegm, and its unique aged fragrance can effectively harmonize and enhance the mellow of tea soup; osmanthus has a rich and mellow fragrance, which can give tea soup a sweet and fragrant flower fragrance. How to deeply integrate and solidify the characteristic flavors of Pericarpium Citri Reticulatae and osmanthus with the essential flavor of Fuzhuan tea, and maximize the preservation of the functional ingredients of each raw material and the activity of the “golden flower” of Fuzhuan tea in the process, to produce a solid beverage with coordinated flavor and convenient nutrition, is a technical problem to be solved in the current tea deep processing field.

[0005] Therefore, in view of the above technical problems, it is necessary to provide a powder Fuzhuan tea and a processing method thereof.

[0006] The information disclosed in this BACKGROUND section is only intended to increase an understanding of the general context in which the present application can be practiced. It is not admitted that any of the information provided in this BACKGROUND section is prior art or an indication of prior art. SUMMARY

[0007] The purpose of the present application is to provide a processing method of powder Fuzhuan tea, which can overcome the problems of inconvenient drinking of Fuzhuan tea, single flavor of instant tea powder, lack of characteristic flavor of Fuzhuan tea and difficulty in stable integration of exogenous flavor substances with tea flavor in the prior art.

[0008] Another purpose of the present application is to provide a powder Fuzhuan tea product prepared by the above method, which has the properties of convenience, health and excellent taste and flavor.

[0009] To achieve the above object, a specific embodiment of the present application provides the technical scheme as follows: S1. Raw material pretreatment: S11. Crushing the Fuzhuan tea into tea particles to obtain a primary product, wherein the primary product contains Eurotium cristatum and can be directly brewed for drinking; S12. Low-temperature drying and crushing the Pericarpium Citri Reticulatae and the osmanthus flowers respectively to obtain Pericarpium Citri Reticulatae powder and osmanthus flower powder; S2. Flavor coupling: mixing the tea particles, the Pericarpium Citri Reticulatae powder and the osmanthus flower powder in proportion to obtain a secondary product, wherein the secondary product does not destroy the Eurotium cristatum; S3. Re-processing the secondary product to obtain a composite flavor product; The re-processing of the secondary product specifically includes the following steps: S31. Aging: aging the secondary product at 35-40℃ and a relative humidity of 65-75% for 5-7 days; S32. Joint extraction: performing stepwise variable-temperature extraction on the aged mixture and water in proportion, and supplementing the extraction process with intermittent ultrasonic treatment; S33. Membrane separation and concentration: clarifying the extraction liquid by membrane filtration, and then performing reverse osmosis membrane concentration to obtain concentrated tea paste; S34. Flavor aroma preservation and homogenization: adding a flavor aroma preservative to the concentrated tea paste and performing high-pressure homogenization; S35. Drying and packaging: spray drying the homogenized tea paste to obtain a powder product and nitrogen-packing the powder product.

[0010] In one or more embodiments of the present application, in step S1, the Fuzhuan tea is crushed to a particle size of 2-5mm; The Pericarpium Citri Reticulatae is low-temperature airflow crushed to 80-120 mesh; The osmanthus flowers are low-temperature dried to a water content of ≤8% and then crushed to 60-100 mesh.

[0011] In one or more embodiments of the present application, in step S2, the weight ratio of the tea particles, the Pericarpium Citri Reticulatae powder and the osmanthus flower powder is 75-85: 10-15: 5-10.

[0012] In one or more embodiments of the present application, in step S32, the solid-liquid ratio of the mixture and water is 1:12-1:18; The stepwise variable-temperature extraction is: first extracting at 85-90℃ for 15-20 minutes, and then extracting at 60-65℃ for 30-40 minutes.

[0013] In one or more embodiments of the present application, in step S32, the parameters of the intermittent ultrasonic treatment are: power 300-400 W, 10-15 minutes of extraction per time, and 1-3 minutes of ultrasonic treatment.

[0014] In one or more embodiments of the present application, in step S33, the membrane filtration is performed using a ceramic microfiltration membrane with a pore size of 0.1-0.5 μm. The reverse osmosis membrane concentration is performed at room temperature until the solid content of the concentrated tea paste reaches 25-35%.

[0015] In one or more embodiments of the present application, in step S34, the flavoring and aroma preserving agent is β-cyclodextrin, and the addition amount is 0.5%-1.5% by weight of the concentrated tea paste. The high-pressure homogenization is performed at a temperature of 50-55°C and a pressure of 25-35 MPa.

[0016] In one or more embodiments of the present application, in step S35, the parameters of the spray drying are: inlet air temperature 180-190°C, outlet air temperature 85-90°C, and atomizer rotation speed 18000-22000 rpm, and the obtained powder has a moisture content of ≤5%.

[0017] A powder Fuzhuan tea product prepared according to the above-mentioned processing method, wherein the product is a fine powder with a particle size of 80-150 mesh, is instant soluble, has a bright red and concentrated tea soup, and has a flavor that combines the aroma of Fuzhuan tea fungus, the aroma of dried tangerine peel, and the sweet aroma of osmanthus flowers.

[0018] In one or more embodiments of the present application, the volatile aroma components of the powder Fuzhuan tea product simultaneously detect characteristic dextro-limonene, linalool, and ionone, and the content of tangeritin in the product is not less than 0.3%.

[0019] Compared with the prior art, the present application has the following beneficial effects: The primary product obtained by low-temperature crushing of the raw material and the secondary product obtained by flavor coupling can both be directly consumed and can retain the Eurotium repens in the Fuzhuan tea, thereby retaining the beneficial components in the Fuzhuan tea to the greatest extent. Through the key pretreatment step of controllable temperature and humidity aging of the secondary product in the reprocessing, the volatile aroma molecules of the dried tangerine peel and the osmanthus flowers can slowly and deeply penetrate into the loose and porous internal structure of the Fuzhuan tea under mild and hot conditions, and physical adsorption and slow chemical coupling occur between the aroma substances of the Fuzhuan tea itself, thereby forming stable composite flavor precursors. This process fundamentally solves the problems of superficial flavor, easy volatilization, and easy separation caused by simple mixing.

[0020] The "stepwise variable temperature extraction combined with intermittent ultrasonic" process adopted by the present application can not only efficiently extract tea polyphenols, citrus peel flavonoids and other taste and functional substances, but also avoid the destruction of heat-sensitive aroma of osmanthus and metabolic active ingredients of "golden flower fungus" in fu tea caused by high-temperature and long-time treatment. The subsequent "membrane separation" and "low-temperature spray drying" further protect these heat-sensitive and bioactive ingredients.

[0021] The membrane separation technology effectively removes macromolecular colloids, pectin and insoluble particles in the tea soup, fundamentally solves the problems of easy precipitation and turbidity after cooling of instant tea powder, and makes the product clear and stable. The high-pressure homogenization and aroma protection application of beta-cyclodextrin effectively embed the flavor substances, greatly improving the aroma persistence and flavor fullness of the finished powder after brewing.

[0022] The final product is a superfine powder with good flowability, which can be instantly dissolved in cold or hot water without residue, greatly improving the convenience of drinking fu tea. At the same time, the flavor is rich and harmonious, perfectly retaining the original flavor of fu tea and adding the flavor charm of citrus peel and osmanthus, widening the application scenarios and market acceptance of traditional fu tea. BRIEF DESCRIPTION OF DRAWINGS

[0023] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the following will briefly introduce the drawings needed to be used in the embodiment or prior art description. Obviously, the drawings described below are only some embodiments of the present application, and those skilled in the art can obtain other drawings according to these drawings without creative labor.

[0024] Figure 1 The process flow chart of the processing method of the powder fu tea in an embodiment of the present application. DETAILED DESCRIPTION

[0025] In order to make the person skilled in the art better understand the technical solutions in the present disclosure, the technical solutions in the embodiments of the present disclosure will be described clearly and completely below in combination with the drawings in the embodiments of the present disclosure. Obviously, the described embodiments are only a part of the embodiments of the present disclosure, not all the embodiments. Based on the embodiments in the present disclosure, all other embodiments obtained by those skilled in the art without creative labor should belong to the scope of protection of the present disclosure.

[0026] Embodiment 1: S1. Raw material pretreatment: Select 500g of high-quality fu brick tea with abundant flower growth and no moldy change, crush it using a toothed roll crusher, sieve it, and obtain fu tea particles with a particle size of about 3mm, which is the primary powder fu tea product.

[0027] 80g of Xinhui tangerine peel aged for 3 years was selected and pulverized using an air jet mill under low temperature cooling environment. The powder was then passed through a 100-mesh sieve to obtain fine tangerine peel powder.

[0028] Select 40g of dried Osmanthus fragrans, place it in a 45℃ hot air circulating oven and dry it until the moisture content is 7.5%. Then, use a regular grinder to grind it and pass it through an 80-mesh sieve to obtain Osmanthus powder.

[0029] S2. Flavor Coupling: Mix the Fu brick tea granules, dried tangerine peel powder, and osmanthus powder evenly according to the above weights to obtain the second-generation powdered Fu brick tea product.

[0030] Both the first-generation and second-generation powdered Fu brick tea products can retain the *Eurotium cristatum* in Fu brick tea to the greatest extent.

[0031] Example 2: like Figure 1 As shown, the specific steps for preparing a tangerine peel and osmanthus powder Fu brick tea are as follows: S1. Raw material pretreatment: Select 500g of high-quality Fu brick tea with abundant blooms and no mold, crush it using a toothed roller crusher, and sieve it to obtain Fu tea particles with a particle size of about 3mm.

[0032] 80g of Xinhui tangerine peel aged for 3 years was selected and pulverized using an air jet mill under low temperature cooling environment. The powder was then passed through a 100-mesh sieve to obtain fine tangerine peel powder.

[0033] Select 40g of dried Osmanthus fragrans, place it in a 45℃ hot air circulating oven and dry it until the moisture content is 7.5%. Then, use a regular grinder to grind it and pass it through an 80-mesh sieve to obtain Osmanthus powder.

[0034] S2. Flavor Coupling and Aging: Mix the Fu brick tea granules, dried tangerine peel powder, and osmanthus powder evenly according to the above weights. Transfer the mixture to a temperature and humidity controlled aging chamber, set the temperature to 38℃ and the relative humidity to 70%, and age in a sealed environment for 6 days.

[0035] S3. Combined extraction: The entire mixture after alcoholization was added to an extraction tank equipped with a stirrer and ultrasonic device, along with 8640g of purified water, at a material-to-liquid ratio of 1:16. Stirring was started, and the temperature was first raised to 88℃ and maintained for 18 minutes. Then, the temperature was lowered to 63℃ and extraction continued for 35 minutes. Throughout the extraction process, ultrasonic treatment was initiated for 2 minutes every 12 minutes at a power of 350W.

[0036] S4. Membrane separation and concentration: After the end of the extraction, the mixture was filtered hot through a 100 mesh filter cloth. The filtrate was pumped into a ceramic membrane filtration system with a pore size of 0.2 μm and microfiltered at room temperature to obtain a clear and transparent tea extract. The clear solution was concentrated at room temperature by a reverse osmosis membrane system to obtain about 1100 g of concentrated tea paste with a solid content of about 30%.

[0037] S5. Flavor preservation and homogenization: To the concentrated tea paste, 11 g of β-cyclodextrin was added at an addition amount of 1%, and dissolved by stirring in a 53°C water bath. Subsequently, a high-pressure homogenizer was used to homogenize the mixture twice at a pressure of 30 MPa.

[0038] S6. Drying and packaging: The homogenized tea paste was delivered to a centrifugal spray drying tower by a peristaltic pump. The inlet air temperature was set to 185°C, the outlet air temperature was set to 88°C, and the atomizing disc rotation speed was set to 20000 rpm. The powder collected at the bottom of the drying tower and in the cyclone separator was measured to have a moisture content of 4.2%. The obtained powder was immediately packaged and sealed in an aluminum foil composite bag in a nitrogen-filled environment.

[0039] Example 2 A preparation of a dried tea powder containing dried tangerine peel and osmanthus flowers, and the specific steps are as follows: S1. Pretreatment of raw materials: The dried tea was crushed to a particle size of about 2 mm.

[0040] The five-year-old dried tangerine peel was air-flow pulverized to 120 mesh at low temperature.

[0041] The fresh osmanthus flowers were air-dried at 50°C to a moisture content of 8% after quick freezing, and then pulverized to 100 mesh.

[0042] S2. Flavor coupling and aging: The raw materials were mixed in a ratio of dried tea particles:dried tangerine peel powder:osmanthus flower powder = 600:100:50 (i.e., about 80:13.3:6.7). The mixture was aged at a temperature of 40°C and a relative humidity of 65% for 5 days.

[0043] S3. Joint extraction: The aged mixture was mixed with 10500 g of water at a solid-liquid ratio of 1:14. The mixture was first extracted at 90°C for 15 minutes, and then extracted at 60°C for 40 minutes. The ultrasonic parameters were: power 400 W, 1 minute of action every 10 minutes.

[0044] S4. Membrane separation and concentration: A 0.1 μm ceramic membrane was used for filtration, and reverse osmosis was used for concentration to a solid content of 35%.

[0045] S5. Flavor preservation and homogenization: Add β-cyclodextrin, the addition amount is 1.5% of the weight of tea paste. High pressure homogenization at 55℃, 35MPa.

[0046] S6. Drying and packaging: Spray drying parameters: inlet temperature 190℃, outlet temperature 90℃, atomizer speed 22000 rpm. Product moisture ≤5%, nitrogen-filled packaging.

[0047] Example 3 A preparation method of a powder Fuzhuan tea with pericarpium citri reticulatae and osmanthus fragrans, the specific steps are as follows: S1. Raw material pretreatment: Fuzhuan tea 400g, broken to particles with a particle size of about 5mm.

[0048] Pericarpium citri reticulatae 60g, crushed to 80 mesh.

[0049] Osmanthus fragrans 30g, dried to a moisture content of ≤8% and then crushed to 60 mesh.

[0050] S2. Flavor coupling and aging: The raw materials are mixed in a ratio of Fuzhuan tea particles: pericarpium citri reticulatae powder: osmanthus fragrans powder = 400:60:30 (i.e. about 81.6:12.2:6.1). Ageing at a temperature of 35℃ and a relative humidity of 75% for 7 days.

[0051] S3. Joint extraction: Mix the aged material with 7200g of water, the solid-liquid ratio is 1:18. First extract at 85℃ for 20 minutes, then extract at 65℃ for 30 minutes. Ultrasonic parameters: power 300W, act for 3 minutes every 15 minutes.

[0052] S4. Membrane separation and concentration: Use a 0.5μm ceramic membrane to filter, and concentrate by reverse osmosis to a solid content of 25%.

[0053] S5. Flavor preservation and homogenization: Add β-cyclodextrin, the addition amount is 0.5% of the weight of tea paste. High pressure homogenization at 50℃, 25MPa.

[0054] S6. Drying and packaging: Spray drying parameters: inlet temperature 180℃, outlet temperature 85℃, atomizer speed 18000 rpm. Product moisture ≤5%, nitrogen-filled packaging.

[0055] Product testing and effect The powder Fuzhuan tea product prepared in Example 2 is tested and evaluated: The powder is brownish yellow, fine and uniform, and has good fluidity. The particle size distribution is mainly between 80-150 meshes. It is completely dissolved in hot water at 85°C within 3 seconds, and the solution is clear and bright red. No visible precipitate is observed after standing for 24 hours.

[0056] According to the evaluation of a professional tea tasting team, the tea soup has a smooth and mellow entry, the unique "mushroom aroma" and "mellow" of the Fuzhuan tea are obvious, the clear and sweet "orange peel" aroma appears in the middle, and the elegant "sweet osmanthus" aroma appears in the aftertaste. The three flavors are naturally connected and coordinated, and there is no sense of abruptness or separation.

[0057] The volatile aroma components are detected by GC-MS, and the characteristic components dextro-limonene from orange peel and linalool and ionone series compounds from osmanthus are clearly detected. The content of hesperidin in the product is 0.38% detected by HPLC, which is higher than the limited requirement of 0.3%.

[0058] Comparative Example 1 (omit the "flavor coupling and mellowing" step) Preparation method: Except that step S2 (flavor coupling and mellowing) is omitted, the remaining steps are exactly the same as Example 2. That is, the pretreated Fuzhuan tea particles, orange peel powder and osmanthus powder are directly mixed, and then the combined extraction of step S3 is immediately performed.

[0059] Comparative Example 2 (using traditional high-temperature single extraction) Preparation method: The combined extraction of step S3 in Example 2 is modified to traditional high-temperature single extraction: the mellowed material with a liquid ratio of 1:16 is continuously extracted at 95°C for 60 minutes without ultrasonic assistance. The remaining steps are the same as Example 2.

[0060] Comparative Example 3 (omit membrane separation and use conventional filtration and vacuum concentration) Preparation method: The membrane separation and concentration of step S4 in Example 2 is modified as follows: the extraction liquid is filtered through a 200-mesh screen, and then concentrated by vacuum rotary evaporation at 75°C and -0.09 MPa to the same solid content. The remaining steps are the same as Example 2.

[0061] Comparative Example 4 (change the ratio of key raw materials) Preparation method: The weight ratio of raw materials in step S2 of Example 2 is adjusted as follows: Fuzhuan tea particles: orange peel powder: osmanthus powder = 90:5:5. The mellowing and other step parameters are the same as Example 2.

[0062] The products prepared in Example 2 and Comparative Examples 1-4 are detected for multiple indicators and sensory evaluation, and the results are summarized in the following table: Table 1: Comparison of comprehensive performance of products of the present application and comparative products

[0063] The specific analysis is as follows: Regarding the "flavor coupling and aging" step (Comparative Example 1 vs. Example 2): The data shows that after omitting the aging step, the product flavor fusion degree is significantly reduced (92 vs. 68), the pericarpium citri reticulatae and osmanthus aroma clarity and persistence are greatly reduced (95 vs. 70), and the total amount of characteristic aroma is also reduced by nearly 40%. This directly proves that step S2 is not simply a mixture of materials, but a key process that promotes the migration, adsorption and non-enzymatic reaction of exogenous flavor substances to the inside of the fu tea substrate under specific temperature and humidity conditions, and is a necessary link to form a deeply integrated and stable and persistent compound flavor.

[0064] Regarding the "stepwise temperature change combined extraction" step (Comparative Example 2 vs. Example 2): The data shows that using single high-temperature extraction, although the extraction efficiency can be not low, the pericarpium citri reticulatae glycoside content and the total amount of characteristic aroma are both significantly reduced, and the aroma quality and soup color scores in the sensory evaluation are lower. This proves that the stepwise design of "high-temperature extraction for flavor first and low-temperature extraction for aroma second" in step S3, combined with intermittent ultrasonic waves, can efficiently extract while protecting the heat-sensitive flavor substances and active ingredients to the greatest extent, and avoid aroma loss and component damage caused by high-temperature long-time treatment.

[0065] Regarding the "membrane separation and reverse osmosis concentration" step (Comparative Example 3 vs. Example 2): The data shows that using conventional filtration and vacuum concentration, the product is severely turbid after cooling, with the lowest clarity score of soup color, and the powder is prone to moisture absorption and caking. This highlights the advantages of membrane technology in step S4. Ceramic microfiltration can completely remove macromolecular colloids and insoluble particles, and reverse osmosis concentration at room temperature avoids flavor loss and browning caused by heat concentration. The combination of the two is the key to obtaining a product with high clarity, high stability and easy solubility.

[0066] Regarding the "raw material ratio" range (Comparative Example 4 vs. Example 2): The data shows that when the pericarpium citri reticulatae ratio is too low, although the fu tea fungus aroma is more prominent, the pericarpium citri reticulatae characteristic component pericarpium citri reticulatae glycoside content and the total amount of compound aroma are severely insufficient, the flavor is unbalanced, and the core feature of the present application "flavor fusion" is lost. This confirms the rationality and necessity of the pericarpium citri reticulatae 10-15% ratio range. Only within this range, the flavors of pericarpium citri reticulatae and osmanthus can have sufficient contribution, and the main flavor of fu tea can achieve the best balance, realizing "harmonious fusion" rather than "primary and secondary indistinction".

[0067] It will be apparent to those skilled in the art that the disclosure is not limited to the details of the above-exemplified embodiments and that the disclosure can be implemented in other particular forms without departing from the spirit or essential characteristics of the disclosure. The presently disclosed embodiments are, therefore, to be considered in all respects as illustrative and not restrictive, the scope of the disclosure being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. No feature of the claims is to be construed as limiting the claims to the exact nature of the features described therein.

[0068] Furthermore, it should be understood that although the description is made on the basis of the embodiments, not every embodiment contains only one independent technical solution, and the description of the specification is only for the sake of clarity, and those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that those skilled in the art can understand.

Claims

1. A method for processing powder Fu tea, characterized in that, The method comprises the following steps: S1. Raw material pretreatment: S11. Crush the Fu tea into tea particles to obtain a primary product containing Eurotium cristatum, which can be directly brewed for drinking; S12. Dry the pericarpium citri reticulatae and osmanthus separately at low temperature and then crush them to obtain pericarpium citri reticulatae powder and osmanthus powder; S2. Flavor coupling: Mix the tea particles, pericarpium citri reticulatae powder and osmanthus powder in a certain proportion to obtain a secondary product, wherein the Eurotium cristatum is not damaged; S3. Further process the secondary product to obtain a composite flavor product; The further processing of the secondary product specifically comprises the following steps: S31. Aging: Age the secondary product at 35-40℃ and a relative humidity of 65-75% for 5-7 days; S32. Joint extraction: Perform stepwise variable-temperature extraction on the mixture after aging and water in a certain proportion, and assist the extraction process with intermittent ultrasonic treatment; S33. Membrane separation and concentration: After the extraction liquid is clarified by membrane filtration, perform reverse osmosis membrane concentration to obtain concentrated tea paste; S34. Flavor aroma preservation and homogenization: Add a flavor aroma preservative to the concentrated tea paste and perform high-pressure homogenization; S35. Drying and packaging: Perform spray drying on the homogenized tea paste to obtain a powder product and then perform nitrogen packaging.

2. The method of claim 1 wherein, In step S1, the Fu tea is crushed to a particle size of 2-5mm; The pericarpium citri reticulatae is low-temperature airflow crushed to 80-120 mesh; The osmanthus is low-temperature dried to a water content of ≤8% and then crushed to 60-100 mesh.

3. The method of claim 1 wherein, In step S2, the weight ratio of the tea particles, pericarpium citri reticulatae powder and osmanthus powder is 75-85:10-15:5-10.

4. The method of claim 1 wherein, In step S32, the solid-liquid ratio of the mixture and water is 1:12-1:18; The stepwise variable-temperature extraction is: first extract at 85-90℃ for 15-20 minutes, and then extract at 60-65℃ for 30-40 minutes.

5. The method of processing according to claim 1 or 4, wherein, In step S32, the parameters of the intermittent ultrasonic treatment are: power 300-400W, ultrasonic treatment for 1-3 minutes every 10-15 minutes of extraction.

6. The method of claim 1 wherein, In step S33, the membrane filtration is performed by using ceramic microfiltration membranes with a pore size of 0.1-0.5μm; The reverse osmosis membrane concentration is performed at room temperature until the solid content of the concentrated tea paste reaches 25-35%.

7. The method of claim 1 wherein, In step S34, the flavor aroma preservative is β-cyclodextrin, and the addition amount is 0.5%-1.5% of the weight of the concentrated tea paste; The high-pressure homogenization is performed under the following conditions: temperature 50-55℃, pressure 25-35MPa.

8. The method of claim 1 wherein, In step S35, the parameters of the spray drying are: inlet air temperature 180-190℃, outlet air temperature 85-90℃, atomizer speed 18000-22000 rpm, and the water content of the obtained powder is ≤5%.

9. A powder tremella product prepared according to the processing method of any one of claims 1 to 8, characterized in that, The product is a fine powder with a particle size of 80-150 mesh, which can be dissolved immediately, the tea soup is bright red and concentrated, and the flavor is a combination of Fu tea fungus aroma, pericarpium citri reticulatae citrus aroma and osmanthus sweet aroma.

10. The powder beech tree product according to claim 9, characterized in that, Characteristic dextro-limonene, linalool and ionone are detected in the volatile aroma components, and the content of pericarpium citri reticulatae glycoside in the product is not less than 0.3%.

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