Preparation technology of dendrobe and lotus leaf compressed white tea

Abstract

The invention relates to the technical field of white tea preparation processes, in particular to a dendrobium nobile and lotus leaf compressed white tea preparation process which comprises the following raw materials in parts by weight: 74-76 parts of aged Shomei white tea, 6-7 parts of dried lotus leaves, 4-5 parts of dendrobium nobile granules, 7-8 parts of shredded Xinhui dried tangerine peels, 1-1.5 parts of dried osmanthus fragrans flowers and 4-5 parts of Ningxia Chinese wolfberry petals. When the dried orange peel component and the base material are fermented together, active substances such as pectin and naringin can be quickly released, part of astringent substances in the lotus leaves and the tea leaves are effectively wrapped and converted into quick salivation promoting feeling, the mellowness of tea soup is remarkably improved, volatile terpene aromatic oil of sweet-scented osmanthus is locked through a high osmotic pressure environment, and the taste of the sweet-scented osmanthus is improved. In the curing process, flower fragrance molecules and sugar are promoted to generate primary Maillard reaction precursor change, the fresh and sharp faint scent is converted into deeper and more stable cooked sweet fragrance, and the baked Chinese wolfberry petals slowly release mild sweet substances and nourishing components in the fermentation process.

Description

Technical Field

[0001] This invention relates to the technical field of Dendrobium and Lotus Leaf Compressed White Tea Preparation Process, specifically a Dendrobium and Lotus Leaf Compressed White Tea Preparation Process. Background Technology

[0002] White tea, especially aged compressed white tea, is highly favored by the market due to its unique processing technology, which endows it with a clear and mellow flavor and the potential to become more fragrant with age. As consumers continue to increase their demand for the health attributes and flavor diversity of tea drinks, composite products with various food and medicine homologous ingredients have emerged in the market, in order to integrate the flavor and health benefits of multiple ingredients.

[0003] However, existing Dendrobium and lotus leaf compressed white teas lack effective media for encapsulating and transforming some astringent substances in the tea leaves and lotus leaves. This results in a prolonged astringency in the mouth, a slow dissipation of flavor, and an overall less full-bodied taste. Furthermore, the aroma dissipates rapidly after a brief release during brewing and fails to deeply integrate with the tea's flavor. Additionally, the mild nature of lotus leaves may lead to an overall cooling effect, limiting the suitable consumer base. Therefore, developing a compressed tea preparation process that can stably combine multiple heterogeneous raw materials, achieve deep synergy of flavor substances, and ensure the product's long-term storage safety has significant industrial value. Based on this, this invention provides a Dendrobium and lotus leaf compressed white tea preparation process. Summary of the Invention

[0004] The purpose of this invention is to provide a process for preparing Dendrobium and lotus leaf compressed white tea. The process for preparing Dendrobium and lotus leaf compressed white tea prepared by this invention effectively encapsulates some of the astringent substances in lotus leaves and tea leaves with the tangerine peel component, transforms the fresh and sharp fragrance into a deeper and more stable sweet aroma through the osmanthus component, and slowly releases its mild sweet substances and nourishing components during fermentation after roasting of wolfberry petals.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a process for preparing Dendrobium and Lotus Leaf Compressed White Tea, comprising the following raw materials in parts by weight: 74-76 parts aged Shoumei white tea, 6-7 parts dried lotus leaves, 4-5 parts Dendrobium granules, 7-8 parts Xinhui tangerine peel strips, 1-1.5 parts dried Osmanthus flowers, and 4-5 parts Ningxia wolfberry petals; The preparation steps of the Dendrobium and Lotus Leaf Compressed White Tea are as follows: S1. Prepare the following components: dried tangerine peel from Xinhui, dried osmanthus flowers, and Ningxia wolfberry petals into tangerine peel component, osmanthus component, wolfberry component, and base material component prepared from aged Shoumei white tea, dried lotus leaf, and dendrobium granules. S2. The base material components, tangerine peel components, wolfberry components and osmanthus components are blended in sequence, moistened with water, and then subjected to three-stage oxygen-controlled fermentation. S3. Soften the fermented material by steaming, press it into shape, and then dry it in a gradient process; S4. The dried tea cake is left to age in a constant temperature and humidity environment to obtain the finished product.

[0006] Furthermore, the preparation steps of the tangerine peel component are as follows: Xinhui tangerine peel is moistened with purified water until it is flexible, cut into thin strips along the fiber direction, and the tangerine peel strips are pre-fermented. During the fermentation, the strips are turned over continuously. After the pre-fermentation is completed, the tangerine peel strips are dried, sealed and stored for later use.

[0007] Furthermore, the mass ratio of purified water to dried tangerine peel used for softening is 1:10.

[0008] Furthermore, the endpoint determination criteria for the pre-fermentation are that the tangerine peel strips turn dark brown, emit a rich fruity aroma and a slight wine aroma, and have no musty or sour smell.

[0009] Furthermore, the preparation steps of the osmanthus component are as follows: take dried osmanthus flowers, manually remove the flower stems and impurities, place the dried osmanthus flowers and food-grade white sugar in a clean container and gently mix them, compact the mixture and seal it, after the ripening is completed, sift out the undissolved sugar granules to obtain candied osmanthus flowers, and seal and store them for later use.

[0010] Furthermore, the mass ratio of the dried osmanthus flowers to food-grade white sugar is 10:1.

[0011] Furthermore, the container for sugar curing is made of glass or ceramic and is kept sealed during the curing process.

[0012] Furthermore, the preparation steps of the wolfberry component are as follows: take Ningxia wolfberries, remove impurities, cut them longitudinally into two or three halves, dry the cut wolfberries, cool them to room temperature, and then seal and store them in a moisture-proof container for later use.

[0013] Furthermore, the preparation steps of the base material components are as follows: sorting aged Shoumei white tea, chopping dried lotus leaves, granulating dendrobium, putting the processed white tea, lotus leaves and dendrobium into a mixing device for mixing, and pre-treating the mixed base material with short-term accelerated oxidation under suitable temperature and humidity.

[0014] Furthermore, the mass ratio of the aged Shoumei white tea, dried lotus leaf, dendrobium granules, Xinhui tangerine peel strips, dried osmanthus flowers, and Ningxia wolfberry petals is 30:2.6:1.8:3:0.5:1.8.

[0015] Compared with the prior art, the beneficial effects of the present invention are: 1. This invention pre-ferments Xinhui tangerine peel under specific temperature and humidity conditions, causing its pectin components to dissolve and partially transform, and its lignin structure to degrade appropriately. When the treated tangerine peel components are fermented together with the base material, they can quickly release pectin and naringin active substances. The pectin forms a flexible colloidal network in the tea soup, effectively encapsulating some of the astringent substances in the lotus leaves and tea leaves, transforming them into a rapid salivation sensation, significantly improving the mellowness, smoothness, and fullness of the tea soup. At the same time, the mellow and aged aroma and fruity aroma developed by the pre-fermentation of tangerine peel become the key hub connecting the aged flavor of white tea, the fresh aroma of lotus leaves, and the flavors of other auxiliary ingredients, driving the overall flavor towards a harmonious and mellow direction.

[0016] 2. This invention uses a specific sugar-preserving process to treat dried osmanthus flowers. The high osmotic pressure environment locks in the volatile terpene aromatic oils of osmanthus flowers. Furthermore, during the ripening process, it promotes the initial Maillard reaction precursor changes between the floral aroma molecules and sugars, transforming their fresh and sharp fragrance into a deeper and more stable ripe sweet aroma. When this sugar-preserved osmanthus component participates in subsequent fermentation, its aroma release is controllable and long-lasting. It can also undergo efficient esterification exchange with the aroma molecules released by tea leaves and dried tangerine peel in the liquid fermentation matrix. This makes the osmanthus fragrance no longer a superficial embellishment, but deeply embedded in the essence of the tea soup, forming a clear and distinctive floral aroma in the first and middle stages that is perfectly integrated with the tea flavor.

[0017] 3. This invention reduces the surface area of ​​goji berries by slicing them into petals and then roasting them at a precise low temperature to completely reduce their moisture content below a safe threshold. At the same time, it stimulates the caramelization reaction of their sugars, producing a pleasant honey-sweet aroma. This treatment fundamentally eliminates the risk of mold growth caused by goji berries, ensuring the stability of the product during long-term storage. The roasted goji berry petals slowly release their mild sweet substances and nourishing components during fermentation, not only adding a pure sweet aftertaste to the tea soup, but also, according to traditional Chinese medicine theory, harmonizing the slightly cooling properties that white tea and lotus leaves may bring with their neutral nature, making the overall tea properties of the final product more balanced and suitable for a wider range of people. Detailed Implementation

[0018] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. 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 of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0019] It should be noted that the raw materials used in the following embodiments are all commercially available.

[0020] Example 1: A process for preparing Dendrobium and Lotus Leaf Compressed White Tea, which consists of the following raw materials in parts by weight: 74 parts aged Shoumei white tea, 6 parts dried lotus leaves, 4 parts Dendrobium granules, 7 parts Xinhui tangerine peel strips, 1 part dried osmanthus flowers, and 4 parts Ningxia wolfberry petals. The preparation steps for Dendrobium and Lotus Leaf Compressed White Tea are as follows: S1. Prepare the following components: dried tangerine peel from Xinhui, dried osmanthus flowers, and Ningxia wolfberry petals into tangerine peel component, osmanthus component, wolfberry component, and base material component prepared from aged Shoumei white tea, dried lotus leaf, and dendrobium granules. S2. The base ingredients, tangerine peel ingredients, wolfberry ingredients and osmanthus ingredients are blended in sequence, moistened with water, and then subjected to three-stage oxygen-controlled fermentation. S3. Soften the fermented material by steaming, press it into shape, and then dry it in a gradient process; S4. The dried tea cake is left to age in a constant temperature and humidity environment to obtain the finished product.

[0021] The preparation steps for the tangerine peel components are as follows: Xinhui tangerine peel is softened by spraying purified water until it is bendable, then cut into 2-3 mm thin strips along the fiber direction. The tangerine peel strips are placed in an environment with a temperature of 30±2℃ and a relative humidity of 80±5% for pre-fermentation. The pile height should not exceed 30 cm, and the fermentation time is 24-36 hours, during which the pile is turned over every 8 hours. After pre-fermentation, the tangerine peel strips are dried at 45℃ until the moisture content is ≤10%, then sealed and stored for later use. The mass ratio of purified water used for softening to tangerine peel is 1:10. The endpoint of pre-fermentation is determined when the tangerine peel strips turn dark brown, emit a rich fruity aroma and a slight wine aroma, and have no... Without any musty or sour taste, the tangerine peel, rich in pectin and naringin, targets and neutralizes astringency, thickening the tea soup. Its volatile oil is a key node in the aroma network. Xinhui tangerine peel has a mellow and rich citrus aroma and aged fragrance, with a harmonious balance of spiciness and bitterness, and a sweet aftertaste. It is rich in volatile oil, flavonoids, and pectin. Its pectin is the core substance that enhances the mellowness and smoothness of the tea soup. Flavonoids such as naringin help neutralize astringency. Its complex and mild aroma can effectively connect and blend the aged aroma of white tea, the fragrance of lotus leaves, and the sweet fragrance of osmanthus. The unique pre-fermentation process initiates its flavor transformation and pectin activation in advance, allowing it to play an immediate and full role in the subsequent integration.

[0022] The preparation steps for the osmanthus component are as follows: Take dried osmanthus flowers, manually remove the flower stems and impurities, and gently mix the dried osmanthus flowers and food-grade white sugar in a clean container according to the mass ratio. Compact the mixture and seal it. Allow it to candy-mature at 20-25℃ in the dark for 3-5 days. After maturation, sift through a 20-mesh sieve to remove undissolved sugar granules, obtaining candied osmanthus. Store it in a sealed container for later use. The mass ratio of dried osmanthus flowers to food-grade white sugar is 10:1. The container for candy-maturement should be made of glass or ceramic and kept sealed during the maturation process. The osmanthus should be provided with high-temperature preheating. The aroma of the tea is characterized by the transformation of aromatic alcohols into a more mellow and complex fragrance through oxidation. Dried osmanthus flowers have a sweet, rich, and refreshing floral aroma. The main aroma components are ionone, linalool and their oxides. The aroma is highly volatile and heat-sensitive, providing a pleasant, bright, and distinctive initial floral fragrance, which greatly enhances the layering and sophistication of the product's aroma. This invention uses sugar fixation to physically lock in the fragrance and promote its transformation into a more mellow and sweet aroma, ensuring that the floral fragrance can be retained for a long time and deeply integrated into the tea soup.

[0023] The preparation steps for the wolfberry components are as follows: Take Ningxia wolfberries, remove impurities, and cut them longitudinally into two or three halves. Spread the cut wolfberries evenly and thinly on a baking tray, place them in a hot air circulating oven, and bake at a low temperature of 60-70℃ for 30-40 minutes, until the wolfberry slices are slightly wrinkled and shrunken, turn dark red, emit a sweet caramel aroma, and the moisture content drops to ≤8%. Remove them, let them cool to room temperature, and then seal and store them in a moisture-proof container for later use. During the baking process, the wolfberry slices need to be turned every 10-15 minutes to ensure even heating. The thickness of the wolfberry slices should be controlled to a uniform thin layer of 3-5 mm to facilitate even moisture distribution. The loss of nutrients from whole goji berries, which are neutral in nature and sweet in taste, can neutralize the cooling nature of tea. Their sugars provide energy during the later fermentation process, enhancing the sweetness. Ningxia goji berry petals are sweet and rich in goji polysaccharides, betaine, and carotenoids. Their natural sweetness can enhance the aftertaste and sweetness of the tea soup. Their neutral nature helps to balance the slight cooling sensation that white tea and lotus leaves may bring, making the tea more mild. Whole goji berries are high in sugar and moisture, which is a major risk of product mold growth. Cutting the petals and low-temperature roasting are the decisive processes in this invention to ensure the long-term storage stability of the product. By thoroughly reducing the water activity and stimulating the caramel aroma, the risk point is turned into a point of flavor and safety enhancement.

[0024] The preparation steps for the base material components are as follows: 74 parts by weight of aged Shoumei white tea are sorted to ensure the integrity of the tea leaves; 6 parts by weight of dried lotus leaves are cut into 0.5-1.5 square centimeter pieces and lightly roasted at 60-70℃ for 2-4 minutes to enhance the aroma and reduce the raw, grassy smell; 4 parts by weight of Dendrobium officinale granules are softened by spraying with a small amount of purified water and then cut into 2-3 mm particles to facilitate the subsequent dissolution of substances. Then, the processed white tea, lotus leaves, and Dendrobium officinale are added to a mixing device according to a preset weight ratio for thorough and uniform physical blending to obtain a base material component that is uniformly mixed and has a consistent physical state, based on the product flavor design requirements. Alternatively, the mixed base material can be thinly spread out for a short-term oxidation pretreatment of 12-24 hours at a temperature of 25-28℃ and a humidity of 65-75%, with light turning every 4-6 hours during this period to balance the moisture and activate the activity of the raw materials, laying the foundation for subsequent blending and fermentation. The mass ratio of aged Shoumei white tea, dried lotus leaves, dendrobium granules, Xinhui tangerine peel strips, dried osmanthus flowers, and Ningxia wolfberry petals is 30:2.6:1.8:3:0.5:1.8. White tea is usually made from the tender shoots of tea trees with one bud and two or three leaves to two or three leaves of the terminal bud, which are withered and dried. After aging, the grassy smell fades and the color turns grayish-brown or yellowish-brown. The aroma transforms into jujube, medicinal, and aged notes, with a mellow and sweet taste. The leaves are relatively large with prominent stems, rich in soluble sugars and pectin. The aging process partially oxidizes the tea polyphenols, reducing their astringency and making the internal substances more stable and harmonious, providing the basic structure of the tea soup, a mellow taste, and a classic aged flavor. Its rich internal substances and suitable moisture content provide a good culture medium and reaction substrate for subsequent blending and fermentation. Its loose strand structure can effectively adsorb and carry the flavor substances released by other components. Dried lotus leaves, the dried leaves of the lotus plant (Nymphaeaceae family), have a unique fresh herbal aroma and are rich in lotus leaf alkaloids, flavonoids, and other compounds. This type of alkaloid provides a refreshing herbal aroma, contrasting and adding layers of flavor with the mellowness of white tea. Its active ingredients are associated with traditionally recognized cooling and lipid-lowering effects, complementing the antioxidant properties of white tea. Chopping facilitates dispersion, and light roasting can deactivate some enzymes, reducing excessive astringency and stimulating a gentler fragrance. Dendrobium granules are made from the processed stems of Dendrobium plants (Orchidaceae family), and are rich in Dendrobium polysaccharides, Dendrobium alkaloids, and various amino acids. After Dendrobium polysaccharides dissolve in tea soup, they can increase the viscosity and sweetness of the soup. Chopping greatly increases its surface area, allowing polysaccharides and other effective ingredients to dissolve more efficiently within a limited brewing time.

[0025] Example 2, a process for preparing Dendrobium and Lotus Leaf Compressed White Tea, which consists of the following raw materials in parts by weight: 75 parts aged Shoumei white tea, 6.5 parts dried lotus leaves, 4.5 parts Dendrobium granules, 7.5 parts Xinhui tangerine peel strips, 1.2 parts dried Osmanthus flowers, and 4.5 parts Ningxia wolfberry petals; The preparation steps for Dendrobium and Lotus Leaf Compressed White Tea are as follows: S1. Prepare the following components: dried tangerine peel from Xinhui, dried osmanthus flowers, and Ningxia wolfberry petals into tangerine peel component, osmanthus component, wolfberry component, and base material component prepared from aged Shoumei white tea, dried lotus leaf, and dendrobium granules. S2. The base ingredients, tangerine peel ingredients, wolfberry ingredients and osmanthus ingredients are blended in sequence, moistened with water, and then subjected to three-stage oxygen-controlled fermentation. S3. Soften the fermented material by steaming, press it into shape, and then dry it in a gradient process; S4. The dried tea cake is left to age in a constant temperature and humidity environment to obtain the finished product.

[0026] The preparation steps for the tangerine peel components are as follows: Xinhui tangerine peel is softened by spraying purified water until it is bendable, then cut into 2-3 mm thin strips along the fiber direction. The tangerine peel strips are placed in an environment with a temperature of 30±2℃ and a relative humidity of 80±5% for pre-fermentation. The pile height should not exceed 30 cm, and the fermentation time is 24-36 hours, during which the pile is turned over every 8 hours. After pre-fermentation, the tangerine peel strips are dried at 45℃ until the moisture content is ≤10%, then sealed and stored for later use. The mass ratio of purified water used for softening to tangerine peel is 1:10. The endpoint of pre-fermentation is determined when the tangerine peel strips turn dark brown, emit a rich fruity aroma and a slight wine aroma, and have no... Without any musty or sour taste, the tangerine peel, rich in pectin and naringin, targets and neutralizes astringency, thickening the tea soup. Its volatile oil is a key node in the aroma network. Xinhui tangerine peel has a mellow and rich citrus aroma and aged fragrance, with a harmonious balance of spiciness and bitterness, and a sweet aftertaste. It is rich in volatile oil, flavonoids, and pectin. Its pectin is the core substance that enhances the mellowness and smoothness of the tea soup. Flavonoids such as naringin help neutralize astringency. Its complex and mild aroma can effectively connect and blend the aged aroma of white tea, the fragrance of lotus leaves, and the sweet fragrance of osmanthus. The unique pre-fermentation process initiates its flavor transformation and pectin activation in advance, allowing it to play an immediate and full role in the subsequent integration.

[0027] The preparation steps for the osmanthus component are as follows: Take dried osmanthus flowers, manually remove the flower stems and impurities, and gently mix the dried osmanthus flowers and food-grade white sugar in a clean container according to the mass ratio. Compact the mixture and seal it. Allow it to candy-mature at 20-25℃ in the dark for 3-5 days. After maturation, sift through a 20-mesh sieve to remove undissolved sugar granules, obtaining candied osmanthus. Store it in a sealed container for later use. The mass ratio of dried osmanthus flowers to food-grade white sugar is 10:1. The container for candy-maturement should be made of glass or ceramic and kept sealed during the maturation process. The osmanthus should be provided with high-temperature preheating. The aroma of the tea is characterized by the transformation of aromatic alcohols into a more mellow and complex fragrance through oxidation. Dried osmanthus flowers have a sweet, rich, and refreshing floral aroma. The main aroma components are ionone, linalool and their oxides. The aroma is highly volatile and heat-sensitive, providing a pleasant, bright, and distinctive initial floral fragrance, which greatly enhances the layering and sophistication of the product's aroma. This invention uses sugar fixation to physically lock in the fragrance and promote its transformation into a more mellow and sweet aroma, ensuring that the floral fragrance can be retained for a long time and deeply integrated into the tea soup.

[0028] The preparation steps for the wolfberry components are as follows: Take Ningxia wolfberries, remove impurities, and cut them longitudinally into two or three halves. Spread the cut wolfberries evenly and thinly on a baking tray, place them in a hot air circulating oven, and bake at a low temperature of 60-70℃ for 30-40 minutes, until the wolfberry slices are slightly wrinkled and shrunken, turn dark red, emit a sweet caramel aroma, and the moisture content drops to ≤8%. Remove them, let them cool to room temperature, and then seal and store them in a moisture-proof container for later use. During the baking process, the wolfberry slices need to be turned every 10-15 minutes to ensure even heating. The thickness of the wolfberry slices should be controlled to a uniform thin layer of 3-5 mm to facilitate even moisture distribution. The loss of nutrients from whole goji berries, which are neutral in nature and sweet in taste, can neutralize the cooling nature of tea. Their sugars provide energy during the later fermentation process, enhancing the sweetness. Ningxia goji berry petals are sweet and rich in goji polysaccharides, betaine, and carotenoids. Their natural sweetness can enhance the aftertaste and sweetness of the tea soup. Their neutral nature helps to balance the slight cooling sensation that white tea and lotus leaves may bring, making the tea more mild. Whole goji berries are high in sugar and moisture, which is a major risk of product mold growth. Cutting the petals and low-temperature roasting are the decisive processes in this invention to ensure the long-term storage stability of the product. By thoroughly reducing the water activity and stimulating the caramel aroma, the risk point is turned into a point of flavor and safety enhancement.

[0029] The preparation steps for the base material components are as follows: 75 parts by weight of aged Shoumei white tea are sorted to ensure the integrity of the tea leaves; 6.5 parts by weight of dried lotus leaves are cut into pieces of 0.5-1.5 square centimeters and lightly roasted at 60-70℃ for 2-4 minutes to enhance the aroma and reduce the raw, grassy smell; 4.5 parts by weight of Dendrobium officinale granules are softened by spraying with a small amount of purified water and then cut into 2-3 mm particles to facilitate the subsequent dissolution of substances. Then, the processed white tea, lotus leaves, and Dendrobium officinale are added to a mixing device according to a preset weight ratio for thorough and uniform physical blending to obtain a base material component that is uniformly mixed and has a consistent physical state. The final product is then selected based on the desired flavor profile. According to demand, the mixed base material can also be thinly spread for a short-term oxidation pretreatment of 12-24 hours in an environment with a temperature of 25-28℃ and a humidity of 65-75%. During this period, it should be lightly turned every 4-6 hours to balance the moisture and activate the activity of the raw materials, laying the foundation for subsequent blending and fermentation. The mass ratio of aged Shoumei white tea, dried lotus leaves, dendrobium granules, Xinhui tangerine peel strips, dried osmanthus flowers, and Ningxia wolfberry petals is 30:2.6:1.8:3:0.5:1.8. White tea is usually made from the tender shoots of tea trees with one bud and two or three leaves to two or three leaves of the terminal bud. After withering and drying, the grassy smell fades and the color turns grayish-brown. The leaves are a mix of yellow and brown, with the aroma transforming into jujube, medicinal, and aged notes. The taste is mellow and sweet. The leaves are relatively large with prominent stems, rich in soluble sugars and pectin. The aging process partially oxidizes the tea polyphenols, reducing their astringency and making the internal substances more stable and harmonious. This provides the basic structure of the tea soup, a mellow taste, and a classic aged flavor. Its rich internal substances and suitable moisture content provide an excellent culture medium and reaction substrate for subsequent blending and fermentation. Its loose strand structure can effectively adsorb and carry flavor substances released by other components. Dried lotus leaves, the dried leaves of the lotus plant (Nelumbo nucifera), have a unique fresh herbal aroma and are rich in lotus leaf alkaloids, flavonoids, and... Multiple alkaloids provide a refreshing herbal aroma, contrasting and layering the flavor with the mellowness of white tea. Its active ingredients are associated with traditionally recognized cooling and lipid-lowering effects, complementing the antioxidant properties of white tea. Chopping facilitates dispersion, and light roasting can deactivate some enzymes, reducing excessive astringency and stimulating a gentler fragrance. Dendrobium granules are made from the processed stems of Dendrobium plants (Orchidaceae family), rich in Dendrobium polysaccharides, Dendrobium alkaloids, and various amino acids. After Dendrobium polysaccharides dissolve in tea soup, they can increase the viscosity and sweetness of the soup. Chopping greatly increases its surface area, allowing polysaccharides and other effective ingredients to dissolve more efficiently within a limited brewing time.

[0030] Example 3, a process for preparing Dendrobium and Lotus Leaf Compressed White Tea, which consists of the following raw materials in parts by weight: 76 parts aged Shoumei white tea, 7 parts dried lotus leaves, 5 parts Dendrobium granules, 8 parts Xinhui tangerine peel strips, 1.5 parts dried Osmanthus flowers, and 5 parts Ningxia wolfberry petals. The preparation steps for Dendrobium and Lotus Leaf Compressed White Tea are as follows: S1. Prepare the following components: dried tangerine peel from Xinhui, dried osmanthus flowers, and Ningxia wolfberry petals into tangerine peel component, osmanthus component, wolfberry component, and base material component prepared from aged Shoumei white tea, dried lotus leaf, and dendrobium granules. S2. The base ingredients, tangerine peel ingredients, wolfberry ingredients and osmanthus ingredients are blended in sequence, moistened with water, and then subjected to three-stage oxygen-controlled fermentation. S3. Soften the fermented material by steaming, press it into shape, and then dry it in a gradient process; S4. The dried tea cake is left to age in a constant temperature and humidity environment to obtain the finished product.

[0031] The preparation steps for the tangerine peel components are as follows: Xinhui tangerine peel is softened by spraying purified water until it is bendable, then cut into 2-3 mm thin strips along the fiber direction. The tangerine peel strips are placed in an environment with a temperature of 30±2℃ and a relative humidity of 80±5% for pre-fermentation. The pile height should not exceed 30 cm, and the fermentation time is 24-36 hours, during which the pile is turned over every 8 hours. After pre-fermentation, the tangerine peel strips are dried at 45℃ until the moisture content is ≤10%, then sealed and stored for later use. The mass ratio of purified water used for softening to tangerine peel is 1:10. The endpoint of pre-fermentation is determined when the tangerine peel strips turn dark brown, emit a rich fruity aroma and a slight wine aroma, and have no... Without any musty or sour taste, the tangerine peel, rich in pectin and naringin, targets and neutralizes astringency, thickening the tea soup. Its volatile oil is a key node in the aroma network. Xinhui tangerine peel has a mellow and rich citrus aroma and aged fragrance, with a harmonious balance of spiciness and bitterness, and a sweet aftertaste. It is rich in volatile oil, flavonoids, and pectin. Its pectin is the core substance that enhances the mellowness and smoothness of the tea soup. Flavonoids such as naringin help neutralize astringency. Its complex and mild aroma can effectively connect and blend the aged aroma of white tea, the fragrance of lotus leaves, and the sweet fragrance of osmanthus. The unique pre-fermentation process initiates its flavor transformation and pectin activation in advance, allowing it to play an immediate and full role in the subsequent integration.

[0032] The preparation steps for the osmanthus component are as follows: Take dried osmanthus flowers, manually remove the flower stems and impurities, and gently mix the dried osmanthus flowers and food-grade white sugar in a clean container according to the mass ratio. Compact the mixture and seal it. Allow it to candy-mature at 20-25℃ in the dark for 3-5 days. After maturation, sift through a 20-mesh sieve to remove undissolved sugar granules, obtaining candied osmanthus. Store it in a sealed container for later use. The mass ratio of dried osmanthus flowers to food-grade white sugar is 10:1. The container for candy-maturement should be made of glass or ceramic and kept sealed during the maturation process. The osmanthus should be provided with high-temperature preheating. The aroma of the tea is characterized by the transformation of aromatic alcohols into a more mellow and complex fragrance through oxidation. Dried osmanthus flowers have a sweet, rich, and refreshing floral aroma. The main aroma components are ionone, linalool and their oxides. The aroma is highly volatile and heat-sensitive, providing a pleasant, bright, and distinctive initial floral fragrance, which greatly enhances the layering and sophistication of the product's aroma. This invention uses sugar fixation to physically lock in the fragrance and promote its transformation into a more mellow and sweet aroma, ensuring that the floral fragrance can be retained for a long time and deeply integrated into the tea soup.

[0033] The preparation steps for the wolfberry components are as follows: Take Ningxia wolfberries, remove impurities, and cut them longitudinally into two or three halves. Spread the cut wolfberries evenly and thinly on a baking tray, place them in a hot air circulating oven, and bake at a low temperature of 60-70℃ for 30-40 minutes, until the wolfberry slices are slightly wrinkled and shrunken, turn dark red, emit a sweet caramel aroma, and the moisture content drops to ≤8%. Remove them, let them cool to room temperature, and then seal and store them in a moisture-proof container for later use. During the baking process, the wolfberry slices need to be turned every 10-15 minutes to ensure even heating. The thickness of the wolfberry slices should be controlled to a uniform thin layer of 3-5 mm to facilitate even moisture distribution. The loss of nutrients from whole goji berries, which are neutral in nature and sweet in taste, can neutralize the cooling nature of tea. Their sugars provide energy during the later fermentation process, enhancing the sweetness. Ningxia goji berry petals are sweet and rich in goji polysaccharides, betaine, and carotenoids. Their natural sweetness can enhance the aftertaste and sweetness of the tea soup. Their neutral nature helps to balance the slight cooling sensation that white tea and lotus leaves may bring, making the tea more mild. Whole goji berries are high in sugar and moisture, which is a major risk of product mold growth. Cutting the petals and low-temperature roasting are the decisive processes in this invention to ensure the long-term storage stability of the product. By thoroughly reducing the water activity and stimulating the caramel aroma, the risk point is turned into a point of flavor and safety enhancement.

[0034] The preparation steps for the base material components are as follows: 76 parts by weight of aged Shoumei white tea are sorted to ensure the integrity of the tea leaves; 7 parts by weight of dried lotus leaves are cut into 0.5-1.5 square centimeter pieces and lightly roasted at 60-70℃ for 2-4 minutes to enhance the aroma and reduce the raw, grassy smell; 5 parts by weight of Dendrobium officinale granules are softened by spraying with a small amount of purified water and then cut into 2-3 mm particles to facilitate the subsequent dissolution of substances. Then, the processed white tea, lotus leaves, and Dendrobium officinale are added to a mixing device according to a preset weight ratio for thorough and uniform physical blending to obtain a base material component that is uniformly mixed and has a consistent physical state, based on the product flavor design requirements. Alternatively, the mixed base material can be thinly spread out for a short-term oxidation pretreatment of 12-24 hours at a temperature of 25-28℃ and a humidity of 65-75%, with light turning every 4-6 hours during this period to balance the moisture and activate the activity of the raw materials, laying the foundation for subsequent blending and fermentation. The mass ratio of aged Shoumei white tea, dried lotus leaves, dendrobium granules, Xinhui tangerine peel strips, dried osmanthus flowers, and Ningxia wolfberry petals is 30:2.6:1.8:3:0.5:1.8. White tea is usually made from the tender shoots of tea trees with one bud and two or three leaves to two or three leaves of the terminal bud, which are withered and dried. After aging, the grassy smell fades and the color turns grayish-brown or yellowish-brown. The aroma transforms into jujube, medicinal, and aged notes, with a mellow and sweet taste. The leaves are relatively large with prominent stems, rich in soluble sugars and pectin. The aging process partially oxidizes the tea polyphenols, reducing their astringency and making the internal substances more stable and harmonious, providing the basic structure of the tea soup, a mellow taste, and a classic aged flavor. Its rich internal substances and suitable moisture content provide a good culture medium and reaction substrate for subsequent blending and fermentation. Its loose strand structure can effectively adsorb and carry the flavor substances released by other components. Dried lotus leaves, the dried leaves of the lotus plant (Nymphaeaceae family), have a unique fresh herbal aroma and are rich in lotus leaf alkaloids, flavonoids, and other compounds. This type of alkaloid provides a refreshing herbal aroma, contrasting and adding layers of flavor with the mellowness of white tea. Its active ingredients are associated with traditionally recognized cooling and lipid-lowering effects, complementing the antioxidant properties of white tea. Chopping facilitates dispersion, and light roasting can deactivate some enzymes, reducing excessive astringency and stimulating a gentler fragrance. Dendrobium granules are made from the processed stems of Dendrobium plants (Orchidaceae family), and are rich in Dendrobium polysaccharides, Dendrobium alkaloids, and various amino acids. After Dendrobium polysaccharides dissolve in tea soup, they can increase the viscosity and sweetness of the soup. Chopping greatly increases its surface area, allowing polysaccharides and other effective ingredients to dissolve more efficiently within a limited brewing time.

[0035] Comparative Example 1: The difference between this comparative example and Example 1 is that this example uses tangerine peel components to enhance the richness of the tea soup.

[0036] Comparative Example 2 differs from Example 1 in that: in this example, the osmanthus component is used to transform its fresh and sharp fragrance into a deeper and more stable ripe and sweet fragrance.

[0037] Comparative Example 3 differs from Example 1 in that: in this example, the wolfberry component is used to add a pure sweet aftertaste to the tea soup.

[0038] Performance testing: The relevant performance of the Dendrobium and Lotus Leaf compressed white tea preparation process provided in Examples 1-3 and Comparative Examples 1-3 was tested respectively, and the test data are recorded in the table below:

[0039] Among them, the sensory evaluation integration score test of the preparation process of Dendrobium and lotus leaf compressed white tea prepared using the test methods in GB / T 23776-2018, Experiment 1, Experiment 2, Experiment 3, Comparative Example 1, Comparative Example 2 and Comparative Example 3; The mold rate during storage stability of a Dendrobium officinale and lotus leaf compressed white tea prepared using the test methods in GB / T 30375-2013 (Experiments 1, 2, 3, Comparative Examples 1, 2, and 3) was tested. The content of characteristic flavor substances in a Dendrobium and lotus leaf compressed white tea prepared using the test methods in GB / T 30483-2013 (Experiment 1, Experiment 2, Experiment 3, Comparative Example 1, Comparative Example 2, and Comparative Example 3) was tested.

[0040] By comparing and analyzing the relevant data in the table, it can be seen that the Dendrobium and Lotus Leaf Compressed White Tea preparation process of this invention achieves superior results in terms of deep integration and harmony of sensory flavors, physical and microbial stability under accelerated aging conditions, and effective retention and transformation of characteristic active ingredients. This indicates that the Dendrobium and Lotus Leaf Compressed White Tea preparation method provided by this invention has a broader market prospect and is more suitable for promotion.

[0041] In the description of this specification, references to terms such as "an embodiment," "example," "specific example," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0042] The preferred embodiments of the present invention disclosed above are merely illustrative of the invention. These preferred embodiments do not exhaustively describe all details, nor do they limit the invention to the specific implementations described. Clearly, many modifications and variations can be made based on the content of this specification. This specification selects and specifically describes these embodiments to better explain the principles and practical applications of the invention, thereby enabling those skilled in the art to better understand and utilize the invention. The invention is limited only by the claims and their full scope and equivalents.

Claims

1. A process for preparing Dendrobium and Lotus Leaf Compressed White Tea, characterized in that, It is composed of the following ingredients by weight: 74-76 parts aged Shoumei white tea, 6-7 parts dried lotus leaves, 4-5 parts dendrobium granules, 7-8 parts Xinhui tangerine peel strips, 1-1.5 parts dried osmanthus flowers, and 4-5 parts Ningxia wolfberry petals. The preparation steps of the Dendrobium and Lotus Leaf Compressed White Tea are as follows: S1. Prepare the following components: dried tangerine peel from Xinhui, dried osmanthus flowers, and Ningxia wolfberry petals into tangerine peel component, osmanthus flower component, wolfberry component, and base material component prepared from aged Shoumei white tea, dried lotus leaf, and dendrobium granules. S2. The base material components, tangerine peel components, wolfberry components and osmanthus components are blended in sequence, moistened with water, and then subjected to three-stage oxygen-controlled fermentation. S3. Soften the fermented material by steaming, press it into shape, and then dry it in a gradient process; S4. The dried tea cake is left to age in a constant temperature and humidity environment to obtain the finished product.

2. The process for preparing Dendrobium and Lotus Leaf Compressed White Tea according to claim 1, characterized in that, The preparation steps of the tangerine peel component are as follows: Xinhui tangerine peel is moistened with purified water until it is flexible, cut into thin strips along the fiber direction, and the tangerine peel strips are pre-fermented. During the fermentation, the strips are turned over continuously. After the pre-fermentation is completed, the tangerine peel strips are dried, sealed and stored for later use.

3. The process for preparing Dendrobium and Lotus Leaf Compressed White Tea according to claim 2, characterized in that, The mass ratio of purified water to dried tangerine peel used for softening is 1:

10.

4. The process for preparing Dendrobium and Lotus Leaf Compressed White Tea according to claim 2, characterized in that, The endpoint of the pre-fermentation is determined when the tangerine peel turns dark brown, emits a rich fruity aroma and a slight wine aroma, and has no musty or sour smell.

5. The process for preparing Dendrobium and Lotus Leaf Compressed White Tea according to claim 1, characterized in that, The preparation steps of the osmanthus component are as follows: take dried osmanthus flowers, manually remove the flower stems and impurities, place the dried osmanthus flowers and food-grade white sugar in a clean container and gently mix them, compact the mixture and seal it, after the ripening is completed, sift out the undissolved sugar granules to obtain candied osmanthus flowers, and seal and store them for later use.

6. The process for preparing Dendrobium and Lotus Leaf Compressed White Tea according to claim 5, characterized in that, The mass ratio of dried osmanthus flowers to food-grade white sugar is 10:

1.

7. The process for preparing Dendrobium and Lotus Leaf Compressed White Tea according to claim 5, characterized in that, The container for candied curing is made of glass or ceramic and is kept sealed during the curing process.

8. The process for preparing Dendrobium and Lotus Leaf Compressed White Tea according to claim 1, characterized in that, The preparation steps of the wolfberry component are as follows: take Ningxia wolfberries, remove impurities, cut them longitudinally into two or three halves, dry the cut wolfberries, cool them to room temperature, and then seal and store them in a moisture-proof container for later use.

9. The process for preparing Dendrobium and Lotus Leaf Compressed White Tea according to claim 1, characterized in that, The preparation steps of the base material components are as follows: sorting aged Shoumei white tea, chopping dried lotus leaves, granulating dendrobium, putting the processed white tea, lotus leaves and dendrobium into a mixing device for mixing, and pre-treating the mixed base material with short-term accelerated oxidation under suitable temperature and humidity.

10. The process for preparing Dendrobium and Lotus Leaf Compressed White Tea according to claim 1, characterized in that, The mass ratio of the aged Shoumei white tea, dried lotus leaves, dendrobium granules, Xinhui tangerine peel strips, dried osmanthus flowers, and Ningxia wolfberry petals is 30:2.6:1.8:3:0.5:1.8.

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