A method for screening tea raw materials for making rolled tea

Abstract

The application provides a tea raw material screening method for rolled tea, comprising the following steps: S1, providing a tea raw material, and performing simulation treatment on the tea raw material, wherein the simulation treatment is performed in a simulation box; a simulation cavity is formed in the simulation box, the simulation cavity has a structure of being narrow at the top and wide at the bottom, and the bottom of the simulation cavity is concave; a heating fan is arranged at the top of the simulation cavity, and a stirring assembly is arranged at the bottom of the simulation cavity; the simulation treatment comprises the following steps: placing the tea raw material in the simulation cavity, starting the heating fan, and running the stirring assembly to disperse and stir the tea raw material; S2, performing electronic tongue detection on the product obtained after the simulation treatment of the tea raw material; and taking the data obtained by the electronic tongue detection as the basis for screening the tea raw material. The screening method can evaluate the taste index of the tea raw material, and accurately screen the tea raw material in a simple and controllable manner.

Description

Technical Field

[0001] This invention relates to the field of tea, and more particularly to a method for selecting tea raw materials suitable for making rolled tea. Background Technology

[0002] Tencha is the primary steamed green tea used to make matcha, and the quality of the tea leaves significantly affects its quality. To obtain tencha that meets specific requirements, the tea leaves are usually processed according to the tencha processing technique, and the resulting tencha is then tested to determine if it meets the corresponding requirements. The tencha processing technique involves many steps, and each step requires close coordination and strict precision. If the tea leaves are processed into tencha, there are certain requirements for the processing conditions, the quality of the personnel, and the shape of the tea leaves, which leads to a complex and refined selection of tea leaves.

[0003] For example, there are currently many tea tree varieties, such as Fuding Dabai, Zhongcha 108, Mingshan 131, Baiye No. 1, Fuxuan No. 9, Gaoyuan Lv, and Xiapu Chunbo Lv, all of which can be used to produce tea products. However, the quality of the ground tea made from these tea tree varieties can only be known after each batch of tea leaves has been processed according to the grinding tea process. When the types of tea leaves are more subdivided and numerous, if all are screened according to the grinding tea process, it will not only be time-consuming, but it will also be difficult to ensure that each batch of tea leaves strictly meets the fine requirements of the grinding tea process, thus complicating the selection of tea leaves and leading to deviations.

[0004] Therefore, it is necessary to provide a method for selecting tea raw materials suitable for making tencha (a type of tea), in order to solve the technical problem of how to achieve accurate selection of tea raw materials in a simple and controllable manner. Summary of the Invention

[0005] The main objective of this invention is to provide a method for screening tea raw materials suitable for making rolled tea, aiming to solve the technical problem of how to achieve accurate screening of tea raw materials in a simple and controllable manner.

[0006] To achieve the above objectives, the present invention provides a method for selecting tea raw materials suitable for making tencha (a type of tea), comprising the following steps: S1, Provide tea raw materials and perform simulated processing on the tea raw materials; The simulation process is performed in a simulation chamber; a simulation cavity is formed inside the simulation chamber, and the simulation cavity has two opposing first and second inclined surfaces, the distance between the top ends of the first and second inclined surfaces being less than the distance between their bottom ends; the simulation cavity has a structure that is narrower at the top and wider at the bottom, and the bottom of the simulation cavity is concave; a first heating fan and a second heating fan are provided at the top of the simulation cavity, the first heating fan sprays heated air obliquely downward along the first inclined surface when it is running, and the second heating fan sprays the heated air obliquely downward along the second inclined surface when it is running; a stirring assembly is provided at the bottom of the simulation cavity, and when the heated air is sprayed, the simulation cavity exhausts air to the outside through the pressure relief port at the top; The simulation process includes: placing the tea raw material in the simulation chamber, turning on the first heating fan and the second heating fan; and operating the stirring component to disperse and stir the tea raw material while blowing the heated air. S2, the product obtained after the simulated treatment of the tea raw materials is subjected to electronic tongue detection; the data obtained from the electronic tongue detection is used as the basis for screening the tea raw materials.

[0007] Furthermore, the temperature of the heated air is 80-100℃; the blowing time of the heated air is 15-30 minutes.

[0008] Furthermore, the stirring assembly includes a main stirrer, a first auxiliary stirrer, and a second auxiliary stirrer; The main stirrer is located in the middle area of ​​the bottom of the simulation chamber, and the first auxiliary stirrer and the second auxiliary stirrer are located on both sides of the main stirrer, with the first auxiliary stirrer and the second auxiliary stirrer arranged opposite to each other.

[0009] Furthermore, the stirring blades of the main stirrer, the first auxiliary stirrer, and the second auxiliary stirrer are arranged obliquely upwards at an angle of 10-20°.

[0010] Furthermore, the stirring rate of the main stirrer is greater than that of the first auxiliary stirrer and the second auxiliary stirrer; the stirring rates of the first auxiliary stirrer and the second auxiliary stirrer are the same.

[0011] Furthermore, the stirring speed of the main stirrer is 350-500 rpm; the stirring speeds of the first auxiliary stirrer and the second auxiliary stirrer are 150-300 rpm.

[0012] Furthermore, a ventilation opening is provided at the top of the simulation chamber, and a ventilation cover is provided at the position of the ventilation opening. The ventilation cover and the ventilation opening are fixedly connected in an opening and closing manner; the pressure relief port is provided on the ventilation cover. The simulation process also includes: after stopping the blowing of the heated air, opening the ventilation cover, and the stirring component continuing to run for 5-8 minutes.

[0013] Furthermore, step S2 also includes: before performing the electronic tongue detection, drying and separating the stems and leaves of the tea raw material obtained after the simulated treatment in sequence.

[0014] The present invention also provides a simulation chamber for screening tea raw materials. The simulation chamber has a simulation cavity, which has two opposing first and second inclined surfaces. The distance between the top ends of the first and second inclined surfaces is less than the distance between their bottom ends. The simulation cavity has a structure that is narrower at the top and wider at the bottom, and the bottom of the simulation cavity is concave. A first heating fan and a second heating fan are provided at the top of the simulation cavity. When the first heating fan is running, it sprays heated air diagonally downward along the first inclined surface. When the second heating fan is running, it sprays the heated air diagonally downward along the second inclined surface. A stirring assembly is provided at the bottom of the simulation cavity. When the heated air is sprayed, the simulation cavity exhausts air to the outside through a pressure relief port at the top.

[0015] The present invention also provides an application of the simulation box as described above in the screening of tea raw materials.

[0016] Compared with the prior art, the present invention has at least the following advantages: This invention enables accurate screening of tea raw materials in a simple and controllable manner. By simulating the processing of tea raw materials, this invention fully exposes the flavor compounds within them, maximizing the simulation of tea flavor. This allows for preliminary observation of the sourness, bitterness, astringency, and umami flavor of the tea raw materials after processing, providing a basis for determining whether the flavor of the tea raw materials meets the requirements for making tea. In terms of implementation, this invention uses electronic tongue detection and data digitization to measure the flavor of the tea raw materials after simulated processing, which essentially reflects the flavor after making tea, thus providing a basis for the screening of tea raw materials.

[0017] Specifically, this invention can be used for the initial screening of the flavor of tea raw materials, thus serving as a basis for selecting suitable raw materials for tencha processing. If the flavor clearly does not meet the requirements in the initial screening, these tea raw materials can be removed early on, reducing the workload of subsequent re-screening using the tencha processing technique. In the screening process, this invention only requires simulation processing and does not need to follow the complex and precise control of the tencha processing technique, making the screening process simpler and ensuring the accuracy of the screening results. Attached Figure Description

[0018] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on the structures shown in these drawings without creative effort.

[0019] Figure 1 This is a schematic diagram of the simulation box in this invention; Figure 2 The image shows the appearance of the ground tea and the tea soup in Example 1 of this invention.

[0020] Reference numerals: 1. Simulation chamber; 2. First inclined plane; 3. Second inclined plane; 4. First heating fan; 5. Second heating fan; 6. Main stirrer; 7. First auxiliary stirrer; 8. Second auxiliary stirrer; 9. Ventilation cover; 10. Pressure relief port.

[0021] The realization of the objective, functional characteristics and advantages of the present invention will be further explained in conjunction with the embodiments and with reference to the accompanying drawings. Detailed Implementation

[0022] 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 a part of the embodiments of the present invention, and not all of them. 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.

[0023] Furthermore, the technical solutions of the various embodiments of the present invention can be combined with each other, but only if they are based on the ability of those skilled in the art to implement them. When the combination of technical solutions is contradictory or cannot be implemented, it should be considered that such combination of technical solutions does not exist and is not within the scope of protection claimed by the present invention.

[0024] When numerical ranges are given in the embodiments, it should be understood that, unless otherwise stated in the present invention, both endpoints of each numerical range and any value between the two endpoints may be selected. Unless otherwise defined, all technical and scientific terms used in this invention, as well as the prior art known to those skilled in the art and the description of this invention, may be implemented using any prior art methods, devices, and materials similar to or equivalent to those described, used, or made of materials in the embodiments of this invention.

[0025] This invention provides a method for selecting tea raw materials suitable for making milled tea, comprising the following steps: S1, Provide tea raw materials and perform simulated processing on the tea raw materials.

[0026] By performing the aforementioned simulation treatment, this invention enables the full release of flavor substances from tea raw materials, thereby allowing observation of the flavor of the tea raw materials after processing into tea and determining whether the tea raw materials meet the requirements for making tea. Specifically, by digitizing the flavor of the tea raw materials after the simulation treatment, it is possible to basically reflect their flavor after making tea, thus providing a basis for the selection of tea raw materials.

[0027] Furthermore, this invention only performs the simulation process and does not require complex and precise control according to the tea grinding process. This not only simplifies the screening process and reduces the need for excessive fine-tuning, but also minimizes problems such as inaccurate analysis of tea raw materials caused by the operation. In this invention, the simulation process is carried out in a simulation chamber.

[0028] See Figure 1 As shown, a simulation cavity is formed inside the simulation box. The simulation cavity has two opposing first inclined surfaces and a second inclined surface. The distance between the top ends of the first inclined surface and the second inclined surface is less than the distance between their bottom ends. The simulation cavity has a structure that is narrow at the top and wide at the bottom, and the bottom of the simulation cavity is concave.

[0029] Specifically, the simulation chamber has four sides, two of which are the first inclined surface and the second inclined surface. The first inclined surface slopes inward from bottom to top, and the second inclined surface also slopes inward from bottom to top, thus giving the simulation chamber a structure that is narrow at the top and wide at the bottom. Based on this chamber structure, more hot air during the simulated processing can be concentrated in the lower part of the simulation chamber, thereby fully heat-treating the tea raw materials. In the specific design of this invention, the first inclined surface and the second inclined surface have equal inclination angles and the same slope, specifically both sloping inward from bottom to top at 25-35°.

[0030] In this invention, the bottom of the simulated cavity is concave, specifically meaning that the bottom surface between the first inclined surface and the second inclined surface is an arc-shaped depression.

[0031] In this invention, a first heating fan and a second heating fan are provided at the top of the simulation cavity. When the first heating fan is running, it blows heated air obliquely downward along the first inclined surface, and when the second heating fan is running, it blows heated air obliquely downward along the second inclined surface.

[0032] Specifically, the first heating fan is positioned close to the first inclined surface, with its air outlet located at the top of the first inclined surface; the second heating fan is positioned close to the second inclined surface, with its air outlet located at the top of the second inclined surface; the air outlet direction of the first heating fan is consistent with the extension direction of the first inclined surface, and the air outlet direction of the second heating fan is consistent with the extension direction of the second inclined surface.

[0033] In this invention, a stirring assembly is provided at the bottom of the simulation chamber; the stirring assembly includes a main stirrer, a first auxiliary stirrer, and a second auxiliary stirrer; the main stirrer is located in the middle region of the bottom of the simulation chamber, and the first and second auxiliary stirrers are located on both sides of the main stirrer, with the first and second auxiliary stirrers facing each other, i.e., along the direction from the first inclined plane to the second inclined plane, the first auxiliary stirrer, the main stirrer, and the second auxiliary stirrer are arranged sequentially. The stirring blades of the main stirrer, the first auxiliary stirrer, and the second auxiliary stirrer are inclined upwards at an angle of 10-20°.

[0034] In this invention, when heating air is blown out, the simulated chamber exhausts gas to the outside through a pressure relief port at the top. Specifically, a vent is provided at the top of the simulated chamber, and a vent cover is provided at the position of the vent. The vent cover and the vent are fixedly connected in an opening and closing manner (i.e., the vent cover is fixed when it covers the vent, and can be released when the vent cover is opened), and the vent cover can completely cover the vent. The pressure relief port is located on the vent cover. The pressure relief port is mainly used to discharge excess gas during the blowing of heating air; after the blowing of heating air stops, the vent cover is opened to expose the vent, which is mainly used to discharge evaporating moisture.

[0035] In this invention, to ensure the stability and ease of use of the simulation chamber, the simulation chamber has an overall shape that is close to a cuboid. The first and second inclined surfaces are located inside the simulation chamber, between the inner sides of the two outer walls of the simulation chamber, and are in contact with and sealed to the inner sides of the two outer walls of the simulation chamber. The other two sides of the simulation cavity originate from the aforementioned inner sides of the two outer walls. In addition, a cavity is formed between the inner side of the bottom wall of the simulation chamber and the bottom surface of the simulation cavity. The electronic components of the stirring assembly are installed in this cavity and are appropriately counterweighted.

[0036] In this invention, the simulation process includes: placing the tea raw material in the simulation chamber, turning on the first heating fan and the second heating fan; and operating the stirring component during the blowing of heated air to disperse and stir the tea raw material.

[0037] In this invention, after the first and second heating fans are turned on, the first heating fan continuously blows heated air along the first inclined surface towards the bottom of the simulation chamber; the second heating fan continuously blows heated air along the second inclined surface towards the bottom of the simulation chamber. Once the heated air reaches the bottom of the simulation chamber, due to the concave shape of the bottom, the heated air blows along the concave bottom, causing the tea leaves to float upwards. Combined with the stirring of the stirring assembly, the tea leaves, while being dispersed, exhibit a certain tendency to suspend, thereby achieving thorough heat treatment and thorough dispersion and stirring of the tea leaves, fully exposing the intrinsic flavor substances of the tea leaves. Furthermore, since the concave shape of the bottom of the simulation chamber is specifically an arc-shaped depression, this effect occurs continuously throughout the bottom of the simulation chamber; and in the middle of the bottom of the simulation chamber, the collision of airflows on both sides further disperses the tea leaves, ensuring they are fully heated by the hot air and subjected to the mechanical force of the stirring rod.

[0038] In this invention, the temperature of the heated air blown by the first heating fan and the second heating fan is 80-100℃; the blowing time of the heated air is 15-30 minutes; that is, after continuously blowing the heated air into the simulation cavity for 15-30 minutes, the blowing of the heated air is stopped.

[0039] In this invention, because the bottom of the simulated cavity is concave and the hot air on both sides flows towards the center, the tea leaves tend to move towards the center. Therefore, the stirring speed in the center needs to be greater than that on both sides to apply mechanical force to the tea leaves while simultaneously allowing them to diffuse outwards, thus inhibiting excessive accumulation of tea leaves in the central region and improving the adequacy of both heat treatment and mechanical processing.

[0040] Specifically, the mixing speed of the main stirrer is greater than that of the first and second auxiliary stirrers; the mixing speeds of the first and second auxiliary stirrers are the same. Further, the mixing speed of the main stirrer is 350-500 rpm; the mixing speeds of the first and second auxiliary stirrers are 150-300 rpm.

[0041] In this invention, after the blowing of heating air is stopped, a large amount of hot air and moisture will still diffuse inside the tea leaves. To avoid fluctuations in tea quality due to uneven residual heat and to prevent excessive moisture accumulation, the simulated treatment further includes: after the blowing of heating air is stopped, opening the ventilation cover to expose the vent, and continuing to operate the stirring component for 5-8 minutes. That is, after the blowing of heating air is stopped, the ventilation cover is opened, and stirring continues for 5-8 minutes, then stirring is stopped. After stirring stops, the product of the simulated treatment is removed.

[0042] S2, the product obtained after the simulated treatment of the tea raw materials is subjected to electronic tongue detection; the data obtained by the electronic tongue detection is used as the basis for screening the tea raw materials; that is, based on the data obtained by the electronic tongue detection, the corresponding tea raw materials are analyzed to determine whether they meet the requirements.

[0043] This invention, by subjecting the tea raw materials to the simulated treatment, can fully release the flavor substances within them, thereby allowing for a preliminary assessment of the flavor of the finished tea. It should be understood that while this invention can simulate the tea raw materials, this treatment cannot replace the tea-making process. This invention merely simulates the flavor of the tea raw materials, providing a basis for flavor selection. However, finished tea generally also has requirements for color, aroma, and shape, which usually require specific processing methods to meet.

[0044] In this invention, step S2 further includes: before performing the electronic tongue detection, drying and separating the stems and leaves of the tea raw material obtained after the simulation treatment in sequence, so as to simulate the finished tea to the greatest extent.

[0045] In this invention, the data obtained by the electronic tongue detection is used as the basis for screening the tea raw materials. Of course, it is only the basis for initial screening. Subsequently, according to the taste requirements, the tea raw materials that meet the taste requirements can be further processed according to the tea grinding process and then screened again.

[0046] The present invention also provides a simulation chamber for screening tea raw materials. The simulation chamber has a simulation cavity, which has two opposing first and second inclined surfaces. The distance between the top ends of the first and second inclined surfaces is less than the distance between their bottom ends. The simulation cavity has a structure that is narrower at the top and wider at the bottom, and the bottom of the simulation cavity is concave. A first heating fan and a second heating fan are provided at the top of the simulation cavity. When the first heating fan is running, it sprays heated air diagonally downward along the first inclined surface. When the second heating fan is running, it sprays heated air diagonally downward along the second inclined surface. A stirring assembly is provided at the bottom of the simulation cavity. When the heated air is sprayed, the simulation cavity exhausts air to the outside through a pressure relief port at the top.

[0047] In this invention, the simulation chamber can be structurally identical to the simulation chamber used in any of the above-described tea raw material screening methods.

[0048] The present invention also provides an application of the simulation box as described above in the screening of tea raw materials, especially in the screening of milled tea raw materials.

[0049] The following are specific examples of the present invention: Example 1 See Figure 1 As shown, this embodiment provides a simulation box; a simulation cavity is formed inside the simulation box, and the simulation cavity has four sides, two of which are a first inclined surface and a second inclined surface; the first inclined surface slopes inward from bottom to top, and the second inclined surface also slopes inward from bottom to top, so that the simulation cavity has a structure that is narrow at the top and wide at the bottom. The first inclined surface and the second inclined surface have the same inclination angle and the same slope, specifically 30°; the bottom of the simulation cavity is concave, specifically the bottom surface between the first inclined surface and the second inclined surface is an arc-shaped depression.

[0050] The simulation chamber is equipped with a first heating fan and a second heating fan at its top. When operating, the first heating fan blows heated air diagonally downwards along a first inclined plane, and the second heating fan blows heated air diagonally downwards along a second inclined plane. The first heating fan is positioned close to the first inclined plane, with its outlet approximately located at the top of the first inclined plane; the second heating fan is positioned close to the second inclined plane, with its outlet approximately located at the top of the second inclined plane. The outlet direction of the first heating fan is consistent with the extension direction of the first inclined plane, and the outlet direction of the second heating fan is consistent with the extension direction of the second inclined plane.

[0051] A stirring assembly is provided at the bottom of the simulation chamber; the stirring assembly includes a main stirrer, a first auxiliary stirrer, and a second auxiliary stirrer; the first auxiliary stirrer, the main stirrer, and the second auxiliary stirrer are arranged sequentially along the direction from the first inclined plane to the second inclined plane, and the main stirrer is located in the middle area of ​​the bottom of the simulation chamber; the stirring blades of the main stirrer, the first auxiliary stirrer, and the second auxiliary stirrer are arranged obliquely upward with an inclination angle of 15°.

[0052] The top of the simulation chamber has a ventilation opening, and a ventilation cover is installed at the location of the ventilation opening. The ventilation cover and the ventilation opening are fixedly connected in an opening and closing manner. The pressure relief port is opened on the ventilation cover and is located in the middle area of ​​the top of the simulation chamber, corresponding vertically to the middle area of ​​the bottom of the simulation chamber.

[0053] Example 2 Seven tea varieties were selected: Fuding Dabai (FDDB), Zhongcha 108 (ZC108), Mingshan 131 (MS131), Baiye No. 1 (BY1H), Fuxuan No. 9 (FX9H), Gaoyuan Lv (GYL), and Xiapu Chunbo Lv (XPCBL). The spring shoots were harvested as tea raw materials.

[0054] The simulation chamber provided in Example 1 was used to simulate the processing of various tea raw materials. The simulation process is as follows: The tea leaves are placed in the simulation chamber, and the vents are fixedly covered with ventilation covers. The first and second heating fans are turned on to blow heated air. During the blowing of heated air, the main stirrer, the first auxiliary stirrer, and the second auxiliary stirrer are operated to stir and disperse the tea leaves. After the first and second heating fans are turned on, the first heating fan continuously blows heated air along the first inclined plane towards the bottom of the simulation chamber; the second heating fan continuously blows heated air along the second inclined plane towards the bottom of the simulation chamber.

[0055] The temperature of the heated air blown by the first and second heating fans is 90℃, and the blowing time is 20 minutes. The stirring speed of the main agitator is 400 rpm, and the stirring speed of the first and second auxiliary agitators is 200 rpm. After the heating air blowing stops, the ventilation cover is opened to expose the ventilation opening, and the main agitator, the first auxiliary agitator, and the second auxiliary agitator continue to run for 5 minutes.

[0056] After completing the simulation treatment, the simulated product was removed. The simulated product was then dried and its stems and leaves were separated sequentially. The drying temperature was 80℃ for 20 minutes, and the stem content after destemming was no higher than 1%. Then, electronic tongue detection was performed. The electronic tongue detection process was as follows: the tea simulation product obtained above was made into a simulated tea infusion. The tea infusion sample was centrifuged at 4000 r / min for 10 minutes, and then 50 mL of the supernatant was taken, filtered through a filter membrane, and diluted to 100 mL with distilled water. The sample temperature was 40℃, the collection time was 120 s, and after measurement, the sample was rinsed with distilled water for 120 seconds. Taste evaluation was performed using a professional sensor system equipped with AHS, PKS, CTS, NMS, CPS, ANS, and SCS, such as the ASTREE II electronic tongue system (Alpha MOS, France). Multiple biological replicates were performed for each sample. Data processing and statistical analysis were performed using Alpha SOFT software.

[0057] In this embodiment, the detection data of the electronic tongue is shown in Table 1: In this invention, Sample is a sample of tea raw material; Sourness is sourness; Bitterness is bitterness; Astringency is astringency; Aftertaste-B is bitter aftertaste; Aftertaste-A is sweet aftertaste; Umami is umami; Richness is mellowness; Saltiness is saltiness.

[0058] Table 1. Electronic tongue detection data in Example 2 Analysis example 1 Seven tea varieties were selected: Fuding Dabai (FDDB), Zhongcha 108 (ZC108), Mingshan 131 (MS131), Baiye No. 1 (BY1H), Fuxuan No. 9 (FX9H), Gaoyuan Lv (GYL), and Xiapu Chunbo Lv (XPCBL). These teas were grown in Tongren City, Guizhou Province, and the spring shoots were harvested as raw materials. In this analysis example and Example 2, the raw materials used for each variety were from the same batch.

[0059] This analysis example uses the tea-grinding process to process tea raw materials into ground tea, and then performs electronic tongue detection. The electronic tongue detection process is the same as in Example 2.

[0060] In this example analysis, the tea-grinding process used is as follows: (1) Leaf cutting: The leaves are cut using a tea cutting machine.

[0061] (2) Fixing: Use a steam fixation machine for fixing; steam temperature 95℃, steam flow rate 100 kg / h, drum speed 30 rpm, stirring shaft speed 300 rpm, fixation time 20s.

[0062] (3) Cooling: The blanched leaves are blown into the air by a fan, rising and falling multiple times to quickly cool and dehumidify; the cooling time is 8 minutes.

[0063] (4) Initial drying: The initial drying is divided into the front section, the middle section and the back section. The temperature is controlled at 180℃, 100℃ and 70℃ respectively, and the time is controlled at 8min, 10min and 20min respectively.

[0064] (5) Stem-leaf separation: The stem content after destemming is no higher than 1%.

[0065] (6) Re-drying: air temperature 80℃, duration 15min, the moisture content of the leaves after re-drying is not higher than 5%.

[0066] In this analytical example, the appearance and tea liquor of the milled tea obtained using the milled tea processing technique are shown in the following figures. Figure 2 As shown; in this embodiment, the detection data of the electronic tongue is shown in Table 2: Table 2 Analysis of electronic tongue detection data in Example 1 As shown in Table 2, the data trend of tea obtained by the tencha processing technology after electronic tongue detection is basically consistent with the data trend of the electronic tongue in Example 2. This proves that the simulation processing in Example 2 can be used to screen the taste of tea raw materials, thus serving as a basis for screening suitable tencha. If the taste does not meet the requirements in the initial screening process, the tea raw material can be removed in the early stage, simplifying the workload of subsequent verification using the tencha processing technology.

[0067] The above technical solutions of the present invention are merely preferred embodiments of the present invention and do not limit the patent scope of the present invention. All equivalent structural transformations made under the technical concept of the present invention using the contents of the present invention specification and drawings, or direct / indirect applications in other related technical fields, are included in the patent protection scope of the present invention.

Claims

1. A method for selecting tea raw materials suitable for making tencha (a type of rolled tea), characterized in that, Including the following steps: S1, Provide tea raw materials and perform simulated processing on the tea raw materials; The simulation process is performed in a simulation chamber; a simulation cavity is formed inside the simulation chamber, and the simulation cavity has two opposing first and second inclined surfaces, the distance between the top ends of the first and second inclined surfaces being less than the distance between their bottom ends; the simulation cavity has a structure that is narrower at the top and wider at the bottom, and the bottom of the simulation cavity is concave; a first heating fan and a second heating fan are provided at the top of the simulation cavity, the first heating fan sprays heated air obliquely downward along the first inclined surface when it is running, and the second heating fan sprays the heated air obliquely downward along the second inclined surface when it is running; a stirring assembly is provided at the bottom of the simulation cavity, and when the heated air is sprayed, the simulation cavity exhausts air to the outside through the pressure relief port at the top; The simulation process includes: placing the tea raw material in the simulation chamber, turning on the first heating fan and the second heating fan; and operating the stirring component to disperse and stir the tea raw material while blowing the heated air. S2, the product obtained after the simulated treatment of the tea raw materials is subjected to electronic tongue detection; the data obtained from the electronic tongue detection is used as the basis for screening the tea raw materials.

2. The method for selecting tea raw materials suitable for making tencha according to claim 1, characterized in that, The temperature of the heated air is 80-100℃; the blowing time of the heated air is 15-30 minutes.

3. The method for selecting tea raw materials suitable for making tencha according to claim 1, characterized in that, The mixing assembly includes a main mixer, a first auxiliary mixer, and a second auxiliary mixer; The main stirrer is located in the middle area of ​​the bottom of the simulation chamber, and the first auxiliary stirrer and the second auxiliary stirrer are located on both sides of the main stirrer, with the first auxiliary stirrer and the second auxiliary stirrer arranged opposite to each other.

4. The method for selecting tea raw materials suitable for making tencha according to claim 3, characterized in that, The stirring blades of the main stirrer, the first auxiliary stirrer, and the second auxiliary stirrer are arranged obliquely upwards at an angle of 10-20°.

5. The method for selecting tea raw materials suitable for making tencha according to claim 3, characterized in that, The mixing speed of the main stirrer is greater than that of the first auxiliary stirrer and the second auxiliary stirrer; the mixing speeds of the first auxiliary stirrer and the second auxiliary stirrer are the same.

6. The method for selecting tea raw materials suitable for making tencha according to claim 5, characterized in that, The stirring speed of the main stirrer is 350-500 rpm; the stirring speeds of the first auxiliary stirrer and the second auxiliary stirrer are 150-300 rpm.

7. The method for selecting tea raw materials suitable for making tencha according to claim 1, characterized in that, The simulation chamber has a ventilation opening at the top, and a ventilation cover is provided at the position of the ventilation opening. The ventilation cover and the ventilation opening are fixedly connected in an opening and closing manner; the pressure relief port is provided on the ventilation cover. The simulation process also includes: after stopping the blowing of the heated air, opening the ventilation cover, and the stirring component continuing to run for 5-8 minutes.

8. The method for selecting tea raw materials suitable for making tencha according to claim 1, characterized in that, Step S2 further includes: before performing the electronic tongue detection, drying and separating the stems and leaves of the tea raw material obtained after the simulation treatment in sequence.

9. A simulation box for screening tea raw materials, characterized in that, The simulation chamber contains a simulation cavity with two opposing first and second inclined surfaces. The distance between the top ends of the first and second inclined surfaces is less than the distance between their bottom ends. The simulation cavity has a structure that is narrower at the top and wider at the bottom, and the bottom of the simulation cavity is concave. A first heating fan and a second heating fan are provided at the top of the simulation cavity. When the first heating fan is running, it blows heated air diagonally downward along the first inclined surface, and the second heating fan blows the heated air diagonally downward along the second inclined surface. A stirring assembly is provided at the bottom of the simulation cavity. When the heated air is blown, the simulation cavity exhausts air to the outside through a pressure relief port at the top.

10. The application of the simulation box as described in claim 9 in the screening of tea raw materials.

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