Agricultural planting method of Huangshan strip tea and manufacturing process of gold-silver-carbon fire hundred-herb cream

Abstract

The present application relates to the technical field of tea processing, in particular to a method for farming Huangshan tea and a production process of gold-silver charcoal fire hundred-herb frost. The method comprises the steps of picking fresh leaves, spreading and wilting, fixation, rolling and making tea strips, initial baking and re-baking, five-stage baking with gold-silver charcoal fire, baking with hundred-herb frost adsorption, picking and product storage. The method adopts a zero-chemical input planting mode of hundred-herb symbiosis, weed returning to field and insect control with insects, and is combined with five-stage temperature control baking with gold-silver charcoal fire and hundred-herb frost adsorption processing, so that the organic matter and micro-ecological balance of the tea garden soil can be maintained for a long time, and the fresh leaf raw material achieves zero agricultural chemical residues. The method further comprises the steps of placing moxa leaves and rhizoma polygonati on the top of the gold-silver star fire and slowly smoldering, so that the tea fully absorbs the effective components and compound aroma of the hundred-herb frost in a cycle temperature control mode of first decreasing, then increasing and then falling again. The finished tea is mild, mellow and not dry, and achieves zero chemical residues in the whole chain from the tea garden to the finished product.

Description

Technical Field

[0001] This invention relates to the field of tea processing technology, specifically to a method for cultivating Huangshan strip tea and a process for making Jinyintanhuo Baicaoshuang (a type of herbal frost). Background Technology

[0002] Currently, the cultivation of commercially available tea generally relies on chemical pesticides, fertilizers, and herbicides to pursue yield and appearance. However, the resulting pesticide residues and heavy metal residues pose health risks if consumed long-term. At the same time, existing tea processing methods mostly use mechanical hot air roasting, which can achieve rapid drying, but the roasting process is simple, resulting in a single aroma and lack of mellowness. Furthermore, high-temperature hot air can easily damage the tea's internal activity, leading to a dry and astringent taste, which is not conducive to long-term health-preserving consumption.

[0003] For Huangshan Tiaocha, a regional specialty of Taiping County in eastern Huangshan, current planting methods largely follow conventional tea garden field management models, failing to fully leverage the local natural ecological advantages and hindering sustainable cultivation with zero pesticide residues and a cyclical supply of herbs. In the processing stage, even with the partial use of traditional charcoal roasting or single-herb aroma enhancement, the following shortcomings remain: First, the charcoal temperature control lacks a refined, stepped design, easily resulting in scorched edges, a burnt smell, or a dryness, affecting the purity of the tea's aroma and the mellowness of its taste. Second, the combination of gold and silver charcoal (charcoal that has burned thoroughly to a golden base and silver frost) with the smoldering properties of herbal frost makes it difficult for the tea to fully absorb the effective components of herbs and complex aromas. Third, there is a lack of a technical approach to systematically harmonize the timing of harvesting, tea garden maintenance, and the intensity of roasting based on seasonal changes and the internal transformation patterns of tea, resulting in an imbalance of hot and cold properties in the finished tea, making it unsuitable for long-term health consumption. This ultimately reduces the product quality and health value of Huangshan Tiaocha.

[0004] Therefore, there is an urgent need for a farming method for Huangshan strip (blended) tea and a process for making gold and silver charcoal fire herbal frost. Summary of the Invention

[0005] The purpose of this invention is to provide a farming method for Huangshan strip (blended) tea and a process for making gold and silver charcoal fire herbal frost, so as to solve the problems mentioned in the background art.

[0006] To achieve the above objectives, firstly, according to Figure 1 and Figures 6-16 As shown, this invention provides a process for making Huangshan strip (blended) tea using gold and silver charcoal and herbal frost, including the following steps: S1.1 Spreading and withering: Spread the fresh leaf material in a uniform thin layer of 2-4cm on a bamboo sieve or a ventilated device, and place it in a cool and ventilated place to wither naturally to obtain withered leaves; S1.2, Fixing: Put the withered leaves into a traditional iron wok for fixing, and stir-fry them to ensure that the leaves are heated evenly. Stir-fry until the leaves are soft, dark green, the grassy smell disappears, the tea aroma is revealed, and the leaves can be squeezed into a ball without sticking to your hands. Then remove them from the wok to obtain the fixed leaves. S1.3 Kneading and shaping: While the withered leaves are still hot, place them on a kneading table or bamboo tray and knead them using alternating light and heavy kneading techniques until the strips are tight, straight, and uniform, the tea juice adheres to the surface, and there are no broken leaves. This completes the kneading process and yields the kneaded strip blanks. S1.4, Initial drying and re-drying: Place the kneaded strips in a bamboo drying basket, first use the bamboo drying basket with charcoal fire for initial drying, and then use the same bamboo drying basket with adjusted charcoal fire for re-drying to obtain re-dried strips; S1.5 Five-stage baking with gold and silver charcoal: The re-baked blanks are placed in a special baking cage and baked in stages according to temperature steps. This is conducive to even heating, preventing burning, fishiness and dryness, and obtaining gold and silver charcoal baked blanks. S1.6, Herbal Frost Adsorption Baking: Place the gold and silver charcoal roasting blanks in a roasting cage, and use gold and silver sparks to ignite the smoldering herbs for adsorption roasting, so that the tea leaves can fully absorb the frost and effective ingredients produced by the smoldering herbs, and obtain the herbal frost roasting blanks. S1.7 Sorting and Finished Product Storage: Place the Baicaoshuang roasted tea cakes on a bamboo sieve to cool to room temperature, remove yellow leaves, tea stems and non-tea impurities, and store them in a sealed earthenware jar or tin can. The storage environment should be kept cool, dry, away from light and odorless to obtain the finished Huangshan strip (blended) tea.

[0007] Furthermore, in S1.1, the fresh leaf raw materials include the following five grades: Tribute-grade tea consists of one bud and two leaves; Level 2: Heaven, Earth, and Man – One bud with two leaves to one bud with three leaves; The third level, Yuan Heng Li Zhen, consists of one bud with three to four leaves; Grade 4 · Fu Lu Shou has leaves that are relatively mature; Grade 5 Heshunning refers to fully mature leaves.

[0008] Furthermore, in step S1.1, the withering time for fresh leaf raw materials is 6-12 hours, during which they are turned 1-2 times to ensure that the moisture in the fresh leaves is evenly lost, the leaf texture softens, and the grassy smell diminishes, until the leaf water loss rate reaches 20-30%, the leaf edges are slightly curled, and a fresh fragrance is emitted, at which point the withering process ends.

[0009] Furthermore, in step S1.2, the withered leaves are added to a traditional iron pot at a rate of 0.5-1.0 kg per batch. In the initial stage, high temperature is used, supplemented by continuous blowing to remove moisture. The leaves are then stirred at high frequency for 30-60 seconds to quickly deactivate enzyme activity and dissipate grassy smell. Subsequently, the pot temperature is reduced to 140-160℃, the stirring frequency is slowed down, and this continues for 2-3 minutes to promote the transformation of substances in the leaves and gradually bring out the tea aroma. The entire fixation process takes 3-5 minutes.

[0010] Furthermore, in S1.3, the alternating light and heavy kneading technique includes the following steps: First, gently knead the leaves for 1-2 minutes with a pressure of 0.5-1.5 kg / cm² to initially form strips and slightly damage the cell walls; then, knead them more heavily with a pressure of 2.5-4.0 kg / cm² for 2-3 minutes to allow the tea juice to overflow appropriately and the strips to form a tight shape; finally, gently knead and shape the leaves with a pressure of 0.5-1.5 kg / cm² for 1 minute to straighten the strips and evenly distribute the tea juice on the surface of the strips.

[0011] Furthermore, in S1.4, the initial drying and re-drying are performed in the following manner: During the initial drying stage, the temperature of the charcoal fire is controlled at 70-80℃. The tea leaves are spread in the drying basket with a thickness of 2-3cm. Every 5-8 minutes, the tea leaves are taken out and turned over to ensure even heating. When the moisture content of the tea leaves drops to 35%-40%, they are no longer sticky when squeezed by hand, and the strips are slightly elastic, they are removed from the drying basket and allowed to cool for 25-30 minutes to allow the internal moisture to redistribute. During the re-drying stage, the temperature of the charcoal fire is adjusted to 60-70℃, the thickness of the spread leaves is increased to 3-4cm, and the leaves are turned over every 10-15 minutes. When the moisture content of the tea leaves drops to 15-20%, the strips are tightly rolled and shaped, and the aroma of the dry tea begins to appear, the leaves are removed from the oven and allowed to cool and rehydrate for 1-2 hours.

[0012] Furthermore, in step S1.5, the temperature-step baking process includes the following steps: The first stage involves baking at 108℃ for 20-30 minutes to quickly evaporate any remaining moisture in the tea leaves; the second stage involves baking at 81℃ for 30-40 minutes to help the tea leaves retain their shape; the third stage involves baking at 64℃ for 40-60 minutes to bring out the natural aroma of the tea leaves; the fourth stage involves baking at 49℃ for 60-90 minutes to refine the tea's character and remove dryness; and the fifth stage involves baking at 21℃ over a low heat for 120-180 minutes to gently refine the tea's character. After each stage, the tea leaves are removed, stirred evenly, and then re-baked.

[0013] Furthermore, in S1.6, the process of using gold and silver sparks to ignite the smoldering and adsorbing herbal ingredients during baking includes the following steps: First, place the burnt gold and silver embers at the bottom of the vessel to make the fire weak and gentle. Then, place at least one authentic herb, such as mugwort or polygonatum, on top of the gold and silver embers to allow it to slowly smolder and release the aroma of the herbal frost and its active ingredients. Next, place the gold and silver charcoal-roasted tea cake on top of the herbs to fully absorb the frost and medicinal aroma. The roasting temperature is first reduced from 80℃ to 21℃ at a constant rate over 2-4 hours, and then increased to 49℃ at a rate of 1-2℃ / h before naturally dropping back down. This cycle is regulated for 2-4 times to keep the tea moisture content at 8-10%. Finally, continue roasting at 16℃ over a low flame for 7-49 hours to complete the characterization and harmonization of the tea.

[0014] Secondly, according to Figure 2 and Figures 3-5 As shown, this invention provides a method for cultivating Huangshan Tiao (blended) tea, comprising the following steps: S2.1 Tea Garden Site Selection: Within the Huangshan tea region, in areas that meet the requirements for planting strip (tuned) tea, select plots with stable soil structure, suitable temperature and humidity, and altitude that meet the natural growth requirements of tea trees as planting sites. These plots should have the natural conditions to form a local ecological cycle. S2.2 Natural Farming Management: Chemical pesticides, chemical fertilizers, and herbicides are prohibited throughout the entire tea garden management process. A symbiotic relationship between various plants is adopted to form a natural ecological cycle in the tea garden. Natural enemy insects are used to control pest populations. The root activity of grasses and the decomposition of plant residues maintain the micro-ecological balance of the soil. Management operations are adjusted according to the solar terms to conform to the law of yin and yang, forming a sustainable tea garden ecosystem with zero chemical input. S2.3 Fresh Leaf Harvesting: Within the designated area of ​​Taiping County in the eastern Huangshan Mountains, following the solar terms, fresh leaves are harvested on sunny mornings after the dew has dried, and are divided into five grades according to their tenderness and maturity. The harvesting process follows the law of yin and yang, so that the internal quality of the fresh leaves is in harmony with the natural rhythm, resulting in fresh leaf raw materials with clear grades.

[0015] Furthermore, in S2.2, the symbiotic relationship between various herbaceous plants includes preserving the native herbaceous plants that grow naturally in the tea garden, allowing weeds of various families to coexist and thrive with the tea trees. When the weeds grow to a height of 30-50cm, they are cut and laid flat between the tea rows or buried in the shallow soil layer, allowing them to decompose naturally and become a source of organic fertilizer. The weeds of various families include at least three categories: grass, legume, and asteraceae. Among them, legume herbs supplement the soil with nitrogen through the nitrogen-fixing action of rhizobia, while deep-rooted herbs bring mineral nutrients from the lower layers to the surface for the tea trees to absorb. At the same time, the competition among various weeds inhibits the excessive growth of a certain harmful weed and also provides habitats and breeding grounds for natural enemy insects.

[0016] The invention first integrates the natural farming planting process with the production process of "gold and silver charcoal fire and herbal frost" into a complete technical chain. The tea garden adopts a zero-chemical input model of herbal symbiosis, weeding back to the field, and pest control using insects. Fresh leaves are harvested in five grades according to their tenderness and maturity based on the solar terms, forming a raw material foundation of zero pesticide residue and ecological cycle from the source. At the same time, the production process includes withering, pan fixation, alternating light and heavy kneading, initial and secondary drying in bamboo baskets, and then five-stage temperature-controlled baking at 108-21℃ using thoroughly heated charcoal fire with a golden and silver frost-like finish. This process dehydrates, shapes, enhances aroma, and mellows the tea leaves without burning, fishy, ​​or dryness. Finally, authentic herbs such as mugwort and polygonatum are placed on top of the gold and silver fire. The tea is slowly smoldering, with the temperature gradually decreasing from 80℃ to 21℃ over 2-4 hours, then rising to 49℃ at a rate of 1-2℃ / hour before naturally decreasing again. This process is repeated 2-4 times, and finally, the tea is continuously roasted at 16℃ for 7-49 hours. This allows the tea leaves to fully absorb the aroma and active ingredients of the herbal frost. This method not only ensures that the tea leaves are free of chemical residues and are mild and gentle on the stomach, but also, through the synergistic effect of the five-stage charcoal fire and the herbal smoldering, the finished product possesses a complex aroma of charcoal and herbal frost, with rich layers of fragrance. It also effectively enhances the health benefits and regional characteristics of the tea, forming a complete Huangshan tea production process that incorporates seasonal adjustments and techniques and can be standardized and passed down.

[0017] Compared with the prior art, the beneficial effects of the present invention are as follows: The agricultural planting method and the processing technology of Huangshan strip tea using gold and silver charcoal fire and herbal frost employ a zero-chemical input planting model that combines herbal symbiosis, returning weeds to the field, and using insects to control pests. This is combined with a five-stage temperature-controlled roasting process using gold and silver charcoal fire and a smoldering and adsorption treatment with herbal frost. This ensures that the organic matter and micro-ecological balance of the tea garden soil are maintained in the long term, and that the fresh leaves have zero pesticide residue. At the same time, the roasting path, with the temperature gradually transitioning from 108℃ to 21℃ in five stages, is conducive to the gradual evaporation of moisture from the tea leaves, the tight and straight shape of the strips, and the gradual release of the internal aroma without producing burnt edges or a smoky smell. Furthermore, the slow smoldering of mugwort and polygonatum above the gold and silver fire, using a cyclical temperature control method of first lowering, then raising, and then lowering again, allows the tea leaves to fully absorb the effective components and complex aroma of the herbal frost. The finished tea is mild, mellow, and not dry, achieving zero chemical residue throughout the entire chain from tea garden to finished product. Attached Figure Description

[0018] Figure 1 This is a flowchart illustrating the production process of the gold and silver charcoal fire and herbal frost for Huangshan strip (blended) tea according to the present invention. Figure 2 This is a flowchart illustrating the agricultural cultivation method of Huangshan Tiao (Tiao) Tea according to the present invention; Figure 3 Photos of natural farming methods used in tea gardens according to this invention. Figure 1 ; Figure 4Photos of natural farming methods used in tea gardens according to this invention. Figure 2 ; Figure 5 Photos of natural farming methods used in tea gardens according to this invention. Figure 3 ; Figure 6 This invention relates to a gold and silver charcoal roasting equipment and its operation. Figure 1 ; Figure 7 This invention relates to a gold and silver charcoal roasting equipment and its operation. Figure 2 ; Figure 8 This invention relates to a gold and silver charcoal roasting equipment and its operation. Figure 3 ; Figure 9 Photos showing the raw materials and usage process of the herbal cream of this invention. Figure 1 ; Figure 10 Photos showing the raw materials and usage process of the herbal cream of this invention. Figure 2 ; Figure 11 Photos showing the raw materials and usage process of the herbal cream of this invention. Figure 3 ; Figure 12 Photos showing the raw materials and usage process of the herbal cream of this invention. Figure 4 ; Figure 13 Photos showing the raw materials and usage process of the herbal cream of this invention. Figure 5 ; Figure 14 Photos showing the raw materials and usage process of the herbal cream of this invention. Figure 6 ; Figure 15 Photos showing the raw materials and usage process of the herbal cream of this invention. Figure 7 ; Figure 16 Photos showing the raw materials and usage process of the herbal cream of this invention. Figure 8 . Detailed Implementation

[0019] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0020] Example 1: Huangshan strip (blended) dried tea Agricultural planting methods: Select plots with stable soil structure, suitable temperature and humidity, suitable altitude, and local ecological cycle natural conditions within the ancient Taiping County of Donghuangshan as planting sites; chemical pesticides, chemical fertilizers, and herbicides are prohibited throughout the tea garden management process. A symbiotic relationship between grasses and tea trees is adopted, preserving native herbs from multiple families such as grass, legume, and aster. When weeds grow to a height of 30-50cm, they are cut and laid flat between tea rows or buried in shallow soil to decompose naturally into organic fertilizer. The nitrogen fixation is achieved by the root nodules of legumes, and deep-rooted herbs bring mineral nutrients from the lower layers to the surface. The competition among weeds inhibits the excessive growth of harmful weeds and provides habitats and breeding grounds for natural enemies of insects, using insects to control insects. Management operations are adjusted according to the solar terms and follow the yin-yang balance. Fresh leaves are picked according to the tribute tea grade (one bud and two leaves) on sunny mornings after the dew has dried.

[0021] Preparation method: Spread fresh leaves 2-4cm thick on a bamboo sieve and allow them to wither naturally in a cool, ventilated place for 6-12 hours, turning them 1-2 times until the moisture loss rate is 20-30%, the leaf edges are slightly curled, and a light fragrance is emitted. Add 0.5-1.0kg of tea leaves to a traditional iron wok per batch. Initially, use high temperature with continuous ventilation to remove moisture, and frequently stir the tea leaves for 30-60 seconds. Then, reduce the wok temperature to 140-160℃ and slow down the stirring frequency for 2-3 minutes. The entire process of fixing (killing the green) takes 3-5 minutes until the leaves are soft, dark green, and the grassy smell disappears. The leaves should have a pleasant aroma and not stick to your hands when kneaded into a ball. While still warm, place them on a kneading table and gently knead for 1-2 minutes with a pressure of 0.5-1.5 kg / cm². Then, increase the pressure to 2.5-4.0 kg / cm² and knead for 2-3 minutes. Finally, gently knead for 1 minute with a pressure of 0.5-1.5 kg / cm² until the leaves are straight, uniform, and tightly rolled, with tea juice adhering to the surface and no broken leaves. Use a bamboo drying basket with charcoal fire to initially dry the leaves at 70-80℃, spreading them out 2-3 cm wide. Turn them over every 5-8 minutes until the moisture content reaches 35%-40%. Let them cool. For 25-30 minutes, re-dry at 60-70℃, spreading the leaves 3-4cm apart, turning them every 10-15 minutes until the moisture content reaches 15%-20%, then let them cool and rehydrate for 1-2 hours. Use thoroughly roasted charcoal fire with a golden-brown base and silver frost-like appearance, roasting in five stages: 108℃ / 20-30 minutes, 81℃ / 30-40 minutes, 64℃ / 40-60 minutes, 49℃ / 60-90 minutes, and 21℃ / 120-180 minutes, stirring evenly after each stage. Place the roasted leaves at the bottom of the container... The tea leaves are placed on top of the gold and silver sparks to slowly smolder. The tea leaves are then placed on top, and the roasting temperature is first reduced from 80℃ to 21℃ over 2-4 hours. Then, it is raised to 49℃ at a rate of 1-2℃ / hour and then naturally dropped back down. This cycle is repeated 2-4 times to bring the moisture content of the tea leaves to 8-10%. Finally, the tea leaves are roasted at 16℃ over a low flame for 7-49 hours. The tea leaves are then spread out on a bamboo sieve to cool to room temperature. Yellow leaves, tea stems, and non-tea impurities are removed. The tea leaves are then sealed in a ceramic jar or tin can and stored in a cool, dry, dark, and odorless environment to obtain the finished Huangshan strip (blended) tea.

[0022] Example 2: Huangshan strip (blended) dried tea The agricultural planting method is the same as in Example 1. Preparation method: Fresh leaves are used in batches of 10 kg, withering is performed as in Example 1; for blanching, 0.8 kg of leaves are added to each batch, the batch temperature is 200℃ with ventilation and high-frequency turning for 45 seconds, then the temperature is reduced to 150℃ and turned for 2.5 minutes; rolling and shaping: lightly roll for 1.5 minutes at 1.0 kg / cm² pressure, heavily roll for 2.5 minutes at 3.0 kg / cm² pressure, then lightly roll for 1 minute at 1.0 kg / cm² pressure; initial drying: bamboo drying basket with charcoal fire at 75℃, leaves spread 2.5 cm, turned every 6 minutes until moisture content reaches 38%, then cooled for 28 minutes; final drying: leaves spread 3.5 cm at 65℃, turned every 12 minutes. After stirring once until the moisture content reaches 18%, let it cool and rehydrate for 1.5 hours. Then, roast it in five stages over gold and silver charcoal: 108℃ / 25min, 81℃ / 35min, 64℃ / 50min, 49℃ / 75min, and 21℃ / 150min, stirring at the end of each stage. Finally, roast it with herbal frost: place gold and silver sparks at the bottom, and place 80g of mugwort and 60g of polygonatum on top for smoldering. The roasting temperature is reduced from 80℃ to 21℃ at a constant rate over 3 hours, then increased to 49℃ at a rate of 1.5℃ / hour before naturally dropping back down. Repeat this cycle 3 times, controlling the moisture content to 9%. Then, roast it over a low flame at 16℃ for 28 hours. After sorting, seal and store it in a ceramic jar to obtain the finished Huangshan strip (blended) tea.

[0023] Example 3: Tianwu Red Dried Tea The agricultural planting method is the same as in Example 1. Preparation method: Fresh leaves are picked according to the second grade of the "Heaven, Earth, and Man" standard (one bud and two leaves to one bud and three leaves), and picked on a sunny morning after the dew has dried; the steps of spreading out to wither, fixation, and rolling into strips are the same as in Example 1; the parameters for initial drying and re-drying are the same as in Example 1; five-stage baking with gold and silver charcoal: 108℃ / 20min, 81℃ / 30min, 64℃ / 40min, 49℃ / 60min, 21℃ / 120min, with stirring at the end of each stage; baking with herbal ash: gold and silver sparks are placed at the bottom, and 100g of mugwort leaves and 50g of polygonatum are placed on top and smoldered. The baking temperature is reduced from 80℃ to 21℃ at a uniform rate over 2.5h, then increased to 49℃ at 1.2℃ / h and then naturally dropped. This cycle is repeated twice, and the moisture content is controlled to 8.5%. Then it is baked at 16℃ for 7h; after sorting, it is sealed in a tin can and stored as the finished product.

[0024] Example 4: Tianwu Red Dried Tea The agricultural planting method is the same as in Example 1. Preparation method: Fresh leaves are picked according to the second grade of the "Heaven, Earth, and Man" standard (one bud and two leaves to one bud and three leaves), and picked on a sunny morning after the dew has dried; the steps of spreading out to wither, fixation, and rolling into strips are the same as in Example 1; the parameters for initial drying and re-drying are the same as in Example 1; five-stage baking with gold and silver charcoal: 108℃ / 20min, 81℃ / 30min, 64℃ / 40min, 49℃ / 60min, 21℃ / 120min, with stirring at the end of each stage; baking with herbal ash: gold and silver sparks are placed at the bottom, and 100g of mugwort leaves and 50g of polygonatum are placed on top and smoldered. The baking temperature is reduced from 80℃ to 21℃ at a uniform rate over 2.5h, then increased to 49℃ at 1.2℃ / h and then naturally dropped. This cycle is repeated twice, and the moisture content is controlled to 8.5%. Then it is baked at 16℃ for 7h; after sorting, it is sealed in a tin can and stored as the finished product.

[0025] To verify that the Huangshan Tiao (blended) tea and Tianwu Hong tea products prepared in Examples 1-4 of this invention have good safety and quality stability, the following experimental examples illustrate the Huangshan Tiao (blended) tea and Tianwu Hong tea products provided in the embodiments of this invention, and prove that the planting method and preparation method have the same effect on Huangshan Tiao (blended) tea and Tianwu Hong tea products.

[0026] Experimental Example 1: Detection of Zero Pesticide Residue Index The purpose of this experiment is to detect the pesticide and heavy metal residues in the finished products obtained from the agricultural planting method and the gold and silver charcoal fire herbal cream production process of this invention.

[0027] Experimental subjects: The finished tea products prepared by experimental groups A, B, C and D respectively using Examples 1, 2, 3 and 4.

[0028] Test methods: Based on the present invention, tests were conducted separately on pesticide residues and heavy metal residues. The specific test methods are as follows: Pesticide residue detection: Take a sample of finished tea leaves, pulverize it, and pass it through a 40-mesh sieve. Accurately weigh 5.0 g and place it in a 50 mL centrifuge tube. Add 10 mL of acetonitrile, vortex for 2 min, and ultrasonically extract for 15 min. Add 4 g of anhydrous magnesium sulfate and 1 g of sodium chloride, shake immediately for 1 min, and centrifuge at 4000 r / min for 5 min. Take 2 mL of the supernatant and place it in a centrifuge tube containing 50 mg of PSA adsorbent and 150 mg of anhydrous magnesium sulfate. Vortex for 1 min, centrifuge at 4000 r / min for 3 min, filter through a 0.22 μm organic filter membrane, and determine the residue using gas chromatography-mass spectrometry. Calculation formula: Residue (mg / kg) = (Determined concentration × Dilution volume × Dilution factor) / Sample mass.

[0029] Heavy metal residue detection: Take a sample of finished tea leaves, pulverize it, accurately weigh 2.0 g, place it in a digestion vessel, add 8 mL of nitric acid and 2 mL of hydrogen peroxide, cover and let stand overnight, then perform microwave digestion. Digestion program: 120℃ for 5 min, 160℃ for 5 min, 190℃ for 15 min. After digestion, remove acid at 140℃ to about 1 mL, and make up to 25 mL with ultrapure water. Determine the content of lead, cadmium, arsenic, and mercury using inductively coupled plasma mass spectrometry. Calculation formula: Heavy metal content (mg / kg) = (determined concentration × volume) / sample mass.

[0030]

[0031] As shown in Table 1, organochlorine and pyrethroid pesticide residues were undetectable in the finished tea products of the four test groups. Lead, cadmium, and arsenic levels were all below the relevant national limits, and mercury was undetectable. These data indicate that the natural farming methods employing symbiotic cultivation, returning weeds to the field, and using insects to control pests, combined with a management model that completely prohibits the use of chemical pesticides and fertilizers, can block the input of pesticide residues and heavy metals at the source, achieving zero chemical residues in the finished tea products. This verifies the controllability and consistency of the method in terms of raw material safety and also demonstrates that the Huangshan Tiao (blended) tea and Tianwu Hong finished tea products corresponding to Examples 1-4 show no difference in the zero pesticide residue index.

[0032] Experimental Example 2: Detection of Physicochemical and Aroma Components The purpose of this experiment is to detect the content of the main physicochemical components and the characteristics of the aroma components in the finished tea product obtained by this invention.

[0033] Experimental subjects: Same as in Experiment 1.

[0034] Test methods: Based on the present invention, tests were conducted for the determination of moisture content, water extract content, and water extract content, respectively. The specific test methods are as follows: Moisture content determination: After crushing the finished tea sample, accurately weigh 5.0g and place it in a pre-weighed weighing bottle. Dry in a drying oven at 103℃±2℃ for 4 hours. Remove and cool in a desiccator for 30 minutes, then weigh again. Repeat the operation until constant weight is achieved. Calculation formula: Moisture (%) = (Mass before drying - Mass after drying) / Mass before drying × 100%.

[0035] Determination of water extract content: Accurately weigh 2.0 g of the pulverized sample and place it in a 500 mL Erlenmeyer flask. Add 300 mL of boiling water and extract in a boiling water bath for 45 min (shaking once every 10 min). After filtration, take 200 mL of the filtrate into a pre-weighed evaporating dish, evaporate to dryness, and then dry in a drying oven at 103℃±2℃ for 4 h. After cooling, weigh. Calculation formula: Water extract (%) = (dry mass of extract × 1.5) / dry mass of sample × 100%.

[0036] Aroma component determination: Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HSP-MS / MS) was used. 3.0 g of finished tea sample was placed in a 20 mL headspace vial and equilibrated in a 60℃ water bath for 10 min. An aged 75 μm CAR / PDMS extraction head was then inserted into the headspace vial, and adsorption was performed at 60℃ for 40 min. The injection port temperature was 250℃, and desorption was performed for 5 min. Gas chromatography conditions: HP-5MS capillary column (30 m × 0.25 mm × 0.25 μm), temperature program: 40℃ for 3 min, increased to 150℃ at 3℃ / min, then increased to 230℃ at 5℃ / min and held for 5 min. Mass spectrometry conditions: EI ion source, electron energy 70 eV, scan range m / z 35-450. Qualitative analysis was performed using NIST library search combined with retention index, and semi-quantitative analysis was performed using the internal standard method.

[0037]

[0038] As shown in Table 2, the moisture content of the finished tea products in the four test groups ranged from 8.5% to 8.9%, meeting the requirements for dry tea storage stability. The water extract content was all above 41.5%, indicating that the internal substances of the tea were fully retained. In terms of aroma detection, 54-58 volatile components were detected in each group. Among them, the characteristic aroma components of Baicaoshuang (derived from the frost-like components produced by the smoldering of Artemisia argyi and Polygonatum sibiricum) and the characteristic aroma components of Jinyintan were consistently detected in each group, indicating that the five-stage temperature-controlled roasting and Baicaoshuang adsorption process have a stable aroma-imparting effect. The Huangshan Tiao (blended) tea and Tianwu Hong finished products in Examples 1-4 were consistent in physicochemical indicators and aroma component composition, proving that this method has equal applicability to different grades of fresh leaves and different tea products.

[0039] Experimental Example 3: Sensory Quality Evaluation The purpose of this experiment is to evaluate the five sensory quality characteristics of the finished tea product obtained by this invention: appearance, liquor color, aroma, taste, and infused leaf residue.

[0040] Experimental subjects: Same as in Experiment 1.

[0041] Test Method: Accurately weigh 3.0g of the finished tea sample and place it in a 150mL tasting cup. Pour in boiling water at 100℃, cover, and steep for 4 minutes. Strain the tea liquor. Twenty qualified tea tasters will score the tea in five aspects: appearance, liquor color, aroma, taste, and infused leaves. Appearance scoring indicators include four aspects: shape, color, integrity, and cleanliness; liquor color scoring indicators include two aspects: brightness and clarity; aroma scoring indicators include four aspects: purity, layering, persistence, and harmony between roasted aroma and herbal frost aroma; taste scoring indicators include four aspects: mellowness, aftertaste, dryness, and astringency; infused leaves scoring indicators include three aspects: softness, uniformity, and color. Each aspect is worth 20 points, for a total of 100 points. The arithmetic mean of the scores from the 20 tasters will be used as the final score.

[0042]

[0043] As shown in Table 3, the total sensory scores of the finished tea products from all four test groups were above 90 points. Examples 1 and 2 (tribute-grade fresh leaves, complete processing) scored slightly higher than Examples 3 and 4, but overall remained within the same quality range. In terms of aroma, all groups exhibited a harmonious blend of charcoal and herbal frost aromas, without any burnt edges, fishy smells, or dryness. In terms of taste, the tea was mellow on the palate, with a noticeable sweet aftertaste and no irritating dryness, indicating that the five-stage cooling roasting process and the herbal frost smoldering adsorption process effectively harmonized the tea's character and removed dryness. The tea leaves were soft and uniform in color, reflecting proper control during the withering and rolling stages. The above evaluation results demonstrate that this method can consistently produce high-quality tea with a tight, straight shape, rich aroma layers, and mild character for both Huangshan strip (blended) tea and Tianwu Hong finished products.

[0044] As can be seen from the above examples 1-3, the agricultural planting method and the gold and silver charcoal fire herbal frost production process provided by this invention have equally good control effects on Huangshan Tiao (blended) tea and Tianwu Hong tea products in terms of zero pesticide residue safety, stability of physicochemical and aroma components, and consistency of sensory quality. The data comparison of Examples 1-4 further proves that regardless of whether the raw materials used are tribute tea grade (one bud and two leaves) or grade two Tiandiren (one bud and two leaves to one bud and three leaves), this method can stably produce tea products with no chemical residues, mild tea properties, rich aroma layers, and mellow and non-dry taste, verifying the wide applicability and reproducibility of this technical solution to different grades of raw materials and different tea products.

[0045] To verify that the Huangshan tea prepared in Examples 1 and 2 of this invention has good quality stability and the necessity of the process, the following experimental examples are used to illustrate the Huangshan tea provided in the embodiments of this invention.

[0046] Experiment Example 4: Comparative Experiment on the Influence of Key Processing Steps on the Quality of Huangshan Strip (Blended) Tea The purpose of this experiment is to investigate the effects of five-stage roasting with gold and silver charcoal, roasting with herbal frost, kneading techniques, and planting methods on the overall quality of Huangshan strip (blended) tea, and to test the sensory quality stability and physicochemical consistency of the Huangshan strip (blended) tea of ​​this invention.

[0047] Experimental subjects: Experimental groups A and B adopted the Huangshan tea (blending) planting and preparation methods of Examples 1 and 2, respectively; the control groups were control groups A, B, C, D, E, and F, wherein: Control group A: Existing planting methods and the preparation method of this invention The agricultural planting method adopts existing technology: chemical nitrogen, phosphorus and potassium compound fertilizer is applied twice a year in the tea garden, chemical pesticides are sprayed to control pests, herbicides are used to remove weeds, native herbs are not retained, weeds are not returned to the field, and management does not follow the seasonal order. Fresh leaves are picked without grade or time. The preparation method is the same as in Example 1: withering, iron pot fixation, alternating light and heavy rolling, initial and secondary drying in bamboo drying baskets, five-stage baking with gold and silver charcoal (108-21℃ in five stages), baking with herbal frost adsorption (first 80℃ for 2-4 hours, then reduced to 21℃, then increased to 49℃ at 1-2℃ / h, cycled 2-4 times, moisture 8-10%, simmered at 16℃ for 7-49 hours), sorting and storage, to obtain Huangshan strip (blended) tea product.

[0048] Control group B: No gold and silver charcoal five-stage baking. The agricultural planting method is the same as in Example 1. Preparation method: the fresh leaves are spread out to wither, the iron wok is used to kill the green, the leaves are rolled into strips with alternating light and heavy kneading, and the initial and secondary drying in bamboo drying baskets are all the same as in Example 1; after the initial and secondary drying, the leaves are directly subjected to the herbal frost adsorption baking, skipping the five-stage baking steps of gold and silver charcoal fire. The herbal frost adsorption baking parameters are the same as in Example 1 (80℃ to 21℃ and then to 49℃ in cycles, 16℃ simmering fire); the sorting and storage are the same as in Example 1, and the Huangshan strip (blended) tea product is obtained.

[0049] Control group C: Baking without herbal frost adsorption The agricultural planting method is the same as in Example 1. Preparation method: the fresh leaves are spread out to wither, iron wok is used to kill the green, and the leaves are rolled into strips by alternating light and heavy kneading. The leaves are then dried in bamboo baskets for the first and second drying, and then roasted in five stages (108-21℃) over gold and silver charcoal. All of these processes are the same as in Example 1. After the five stages of roasting, the leaves are directly sorted and stored without the step of roasting with the adsorption of herbal frost. The sorting and storage are the same as in Example 1, and the finished Huangshan strip (blended) tea is obtained.

[0050] Control group D: Kneading was performed directly without alternating light and heavy kneading techniques. The agricultural planting method is the same as in Example 1. Preparation method: the fresh leaves are spread out to wither and the iron wok is fixed in the same way as in Example 1; after fixing, the leaves are directly kneaded while hot, and kneaded continuously for 4-6 minutes with a constant pressure of 3.0 kg / cm², without applying pressure in stages according to the alternating light and heavy method; the subsequent bamboo drying basket initial drying, double drying, five-stage baking with gold and silver charcoal, baking with the adsorption of herbal frost, sorting and storage are all the same as in Example 1, to obtain the Huangshan strip (blended) tea product.

[0051] Control group E: Gold and silver spark ignition, herbal smoldering adsorption, baking temperature directly reduced from high temperature to low temperature and then kept constant. The agricultural planting method is the same as in Example 1. Preparation method: the fresh leaves are spread out to wither, the iron wok is used to kill the green, the leaves are rolled into strips with alternating light and heavy kneading, the bamboo drying basket is used for initial and secondary drying, and the five-stage roasting with gold and silver charcoal is the same as in Example 1. In the herbal frost adsorption roasting, the bottom is laid with the burnt gold and silver sparks, and the top is laid with mugwort and polygonatum to make it burn slowly. The gold and silver charcoal roasted blanks are placed on top of the herbs. The roasting temperature is reduced from 80℃ to 21℃ at a uniform rate over 2-4 hours. The tea is then roasted directly at a constant temperature of 21℃. The constant temperature roasting time is consistent with the total time in Example 1, which is reduced from 80℃ to 21℃ and then raised to 49℃ and repeated for 2-4 cycles (corresponding to a range of 7-49 hours). The moisture content of the tea leaves is controlled to 8-10%. The 16℃ low-heat roasting step is not performed. The tea leaves are directly sorted and stored to obtain the finished Huangshan strip (blended) tea.

[0052] Control group F: The entire process uses the conventional processing methods for commercially available tea. The agricultural planting method adopts the existing planting method described in Comparative Example 1 (application of chemical fertilizers, pesticides, and herbicides; disregard for solar terms; and non-grading of harvesting). The preparation method adopts existing technology: after the fresh leaves are spread out to wither, they are put into a drum fixation machine at 220℃ for 2 minutes; a rolling machine is used for constant pressure rolling for 5 minutes; a hot air dryer is used to first dry at 120℃ to a moisture content of 40%, and then dry again at 90℃ to a moisture content of 10%; no five-stage roasting with gold and silver charcoal is carried out, and no roasting with herbal frost is carried out. The leaves are directly sieved, sorted, packaged, and stored to obtain commercially available Huangshan strip (blended) tea.

[0053] Test methods: Based on the sensory quality evaluation method, aroma component detection method, and storage stability of this invention, tests were conducted respectively, and the specific test methods are as follows: Sensory quality assessment: The experimental method is the same as that in Experiment Example 3.

[0054] Aroma component determination: The experimental method was the same as in Example 2.

[0055] Storage stability: 500g samples of finished tea were placed in sealed earthenware jars and stored in a constant temperature and humidity environment (temperature 25℃±2℃, relative humidity 60%±5%). Samples were taken at 0, 3, 6, 9, and 12 months of storage. Approximately 50g of each sample was taken from the top, middle, and bottom layers of the earthenware jar, mixed thoroughly, and reduced to 100g for testing. Moisture content was determined using the same method as in Example 2, and the moisture values ​​at each time point were recorded. Sensory quality evaluation was conducted using the same method as in Example 3, with 20 tea tasters performing blind evaluations of the samples at each storage time point and recording the total score. The increase in moisture content and the decrease in the total sensory score were used as the evaluation indicators for storage stability, calculated using the following formula: Moisture increase (%) = (Moisture content in month n of storage - Moisture content in month 0 of storage) / Moisture content in month 0 of storage × 100%; Sensory total score retention rate (%) = Sensory total score in month n of storage / Sensory total score in month 0 of storage × 100%.

[0056] Moisture content determination: The experimental method is the same as in Experiment Example 2.

[0057] Determination of water extract content: The experimental method is the same as in Experiment Example 2.

[0058]

[0059]

[0060] Based on Tables 4 and 5, the summary of the above comparative data is as follows: Experimental groups A and B outperformed all control groups in key indicators such as moisture content (8.7%, 8.9%), water extract (42.3%, 42.6%), total number of aroma components (58, 57), and total sensory score (92.1, 92.6). Furthermore, after 12 months of storage, their sensory score retention rates reached 96.1% and 96.2% respectively, higher than all control groups. Control group A, which uses chemical pesticides and fertilizers for cultivation, had the same processing technology as the experimental group, but its water extract content dropped to 41.5% and its total sensory score dropped to 86.3 points. This indicates that conventional cultivation methods lead to the deterioration of the internal material basis of fresh leaves. Even if the roasting process of this invention is used later, it is difficult to completely make up for the defects in the quality of raw materials. This proves that natural farming determines the internal quality basis and safety of tea from the source. After omitting the five-stage roasting process using gold and silver charcoal, the number of aroma components in control group B decreased sharply to 41, no charcoal aroma characteristic components were detected, and the total sensory score was only 79.5. At the same time, after 12 months of storage, the moisture content increased by 13.0%, and the sensory score retention rate dropped to 89.1%. This proves that the five-stage temperature-controlled roasting process not only imparts charcoal aroma characteristics to the tea, but also plays a key role in gradually dehydrating and shaping the tea, reducing the initial moisture content uniformity, and improving storage stability. After omitting the adsorption and roasting of Baicaoshuang in control group C, the characteristic aroma components of Baicaoshuang were not detected, the number of aroma components decreased to 38, and the total sensory score was 81.2 points. Among them, the aroma score was only 15.0 points and the leaf residue score was 15.0 points, which were the lowest among the control groups. This proves that the adsorption and roasting of Baicaoshuang is the core step for tea to obtain the characteristic aroma and complex aroma of Baicaoshuang. At the same time, this step also improves the color and softness of the leaf residue. Control group D used constant pressure continuous kneading instead of alternating light and heavy kneading. The water extract content decreased to 40.2%, the number of aroma components was 49, the total sensory score was 83.6, and the appearance score was 16.1, which was significantly lower than the experimental group's 18.5. This proves that the alternating light and heavy kneading method, by controlling the kneading pressure in stages, is conducive to the tight and uniform shaping of tea strips and moderately controls the amount of tea juice overflow, avoiding excessive cell breakage and premature loss of aroma substances due to continuous heavy pressure. In the control group E, a constant temperature of 21℃ was used instead of the cyclic temperature control that first decreased, then increased and then decreased again during the Baicaoshuang adsorption roasting process. The moisture content increased to 9.0%, the moisture increase was 11.1%, the total sensory score was 82.4 points, and only a portion of the characteristic aroma components of Baicaoshuang were detected. This proves that the cyclic temperature control method helps the tea to gradually adsorb the effective components of Baicaoshuang in batches and evenly control the moisture, while the constant temperature mode is prone to adsorption saturation, uneven moisture distribution and insufficient aroma. The control group F used conventional planting and processing methods throughout the entire process. Its water extract content was only 36.4%, its aroma components were only 32, its total sensory score was 68.7, and its sensory score retention rate after 12 months of storage was only 80.4%. All indicators were significantly lower than those of other control and experimental groups. This proves that the present invention adopts a zero-chemical input mode of herb symbiosis and weed return to the field in the planting stage. In the processing stage, it sets up a five-stage temperature-controlled baking with gold and silver charcoal, herb frost smoldering for adsorption and property enhancement, and alternating light and heavy kneading to make strips. Each step forms a complete technical chain that is mutually reinforcing. Compared with conventional planting and processing methods, it has a clear quality improvement effect.

[0061] As can be seen from Experiment 4 above, the Huangshan Tiao (Blended) Tea Farming Method and the Gold and Silver Charcoal Fire Herbal Frost Production Process provided by this invention ensure the zero pesticide residue quality and internal quality of fresh leaves from the source through natural farming. The five-stage temperature-controlled roasting with gold and silver charcoal achieves the gradual dehydration, shaping, aroma enhancement, and improved storage stability of the tea leaves. The cyclical temperature-changing treatment of the herbal frost during roasting (first lowering, then raising, and then lowering) allows the tea leaves to fully absorb the effective components and complex aroma of the herbal frost produced by the smoldering of herbs such as Artemisia argyi and Polygonatum. The alternating light and heavy kneading ensures that the tea leaves are tightly shaped and that the aroma substances are appropriately retained. Experimental groups A and B are superior to all control groups in multiple test indicators such as moisture content, water extract, number of aroma components, total sensory score, and storage stability. This proves that there is a synergistic relationship between the various links of the planting method and production process described in this invention, which can stably produce Huangshan Tiao (Blended) Tea with zero chemical residue, mild tea properties, rich aroma layers, and good storage stability.

[0062] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely preferred examples and are not intended to limit the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of the present invention is defined by the appended claims and their equivalents.

Claims

1. A process for producing Huangshan strip tea using gold and silver charcoal and herbal frost, characterized in that... Includes the following steps: S1.1 Spread the fresh leaf material into a uniform thin layer of 2-4cm on a bamboo sieve or a ventilated device, and place it in a cool and ventilated place to wither naturally to obtain withered leaves; S1.

2. Put the withered leaves into a traditional iron wok for fixation, and stir-fry them to ensure that the leaves are heated evenly. Stir-fry until the leaves are soft, dark green, grassy smell disappears, tea aroma emerges, and they can be squeezed into a ball without sticking to your hands. Remove them from the wok to obtain the fixation leaves. S1.

3. While the blanched leaves are still hot, place them on a kneading table or bamboo tray and knead them using alternating light and heavy kneading techniques until the strips are tight, straight, and uniform, the tea juice adheres to the surface, and there are no broken leaves. This completes the kneading process. S1.4 Place the kneaded strip in a bamboo drying basket, first use the bamboo drying basket with charcoal fire for initial drying, and then use the same bamboo drying basket with adjusted charcoal fire for secondary drying to obtain the secondary dried strip. S1.5 Place the re-baked blanks in a special baking cage, and use firewood charcoal that has been thoroughly burned to a golden base and silver frost as a heat source. Bake them in sequence according to the temperature steps to obtain gold and silver charcoal baked blanks. S1.6 Place the gold and silver charcoal roasted tea leaves in a roasting cage, and use gold and silver sparks to ignite the smoldering herbs for adsorption roasting, so that the tea leaves can fully absorb the frost and effective ingredients produced by the smoldering herbs, and obtain the herbal frost roasted tea leaves. S1.7 Place the Baicaoshuang roasted tea cake on a bamboo sieve to cool to room temperature, remove yellow leaves, tea stems and non-tea impurities, and store it in a sealed earthenware jar or tin can. Keep the storage environment cool, dry, away from light and odorless to obtain the Huangshan strip (blended) tea product.

2. The process for producing Huangshan strip tea using gold and silver charcoal and herbal frost as described in claim 1, characterized in that... In S1.1, the fresh leaf raw materials include the following five grades: Tribute-grade tea consists of one bud and two leaves; Level 2: Heaven, Earth, and Man – One bud with two leaves to one bud with three leaves; The third level, Yuan Heng Li Zhen, consists of one bud with three to four leaves; Grade 4 · Fu Lu Shou has leaves that are relatively mature; Grade 5 Heshunning refers to fully mature leaves.

3. The process for producing Huangshan strip tea using the gold and silver charcoal fire and herbal frost method according to claim 1, characterized in that... In step S1.1, the withering time for fresh leaf raw materials is 6-12 hours, during which they are turned 1-2 times to ensure that the moisture in the fresh leaves is evenly lost, the leaf texture softens, and the grassy smell diminishes, until the leaf water loss rate reaches 20-30%, the leaf edges are slightly curled, and a fresh fragrance is emitted, at which point the withering ends.

4. The process for producing Huangshan strip tea using the gold and silver charcoal fire and herbal frost method according to claim 1, characterized in that, In step S1.2, withered leaves are added to a traditional iron wok at a rate of 0.5-1.0 kg per batch. In the initial stage, high temperature is used, supplemented by continuous blowing to remove moisture. The leaves are then stirred at high frequency for 30-60 seconds to quickly deactivate enzymes and dissipate grassy odor. Subsequently, the wok temperature is lowered to 140-160℃, the stirring frequency is reduced, and the stirring continues for 2-3 minutes to promote the transformation of substances in the leaves and gradually bring out the tea aroma. The entire fixation process takes 3-5 minutes.

5. The process for producing Huangshan strip tea using the gold and silver charcoal fire and herbal frost method according to claim 1, characterized in that, In step S1.3, the alternating light and heavy kneading technique includes the following steps: First, gently knead the leaves for 1-2 minutes with a pressure of 0.5-1.5 kg / cm² to initially form strips and slightly damage the cell walls; then, knead them more heavily with a pressure of 2.5-4.0 kg / cm² for 2-3 minutes to allow the tea juice to overflow appropriately and the strips to form a tight shape; finally, gently knead and shape the leaves with a pressure of 0.5-1.5 kg / cm² for 1 minute.

6. The process for producing Huangshan strip tea using the gold and silver charcoal fire and herbal frost method according to claim 1, characterized in that, In step S1.4, the initial drying and re-drying are performed in the following manner: During the initial drying stage, the temperature of the charcoal fire is controlled at 70-80℃. The tea leaves are spread in the drying basket with a thickness of 2-3cm. Every 5-8 minutes, the tea leaves are taken out and turned over to ensure even heating. When the moisture content of the tea leaves drops to 35%-40%, they are no longer sticky when squeezed by hand, and the strips are slightly elastic, they are removed from the drying basket and allowed to cool for 25-30 minutes to allow the internal moisture to redistribute. During the re-drying stage, the temperature of the charcoal fire is adjusted to 60-70℃, the thickness of the spread leaves is increased to 3-4cm, and the leaves are turned over every 10-15 minutes. When the moisture content of the tea leaves drops to 15-20%, the strips are tightly rolled and shaped, and the aroma of the dry tea begins to appear, the leaves are removed from the oven and allowed to cool and rehydrate for 1-2 hours.

7. The process for producing Huangshan strip tea using the gold and silver charcoal fire and herbal frost method according to claim 1, characterized in that, In step S1.5, the temperature-step baking process includes the following steps: The first stage involves baking at 108℃ for 20-30 minutes to quickly evaporate any remaining moisture in the tea leaves; the second stage involves baking at 81℃ for 30-40 minutes to help the tea leaves retain their shape; the third stage involves baking at 64℃ for 40-60 minutes to bring out the natural aroma of the tea leaves; the fourth stage involves baking at 49℃ for 60-90 minutes to refine the tea's character and remove dryness; and the fifth stage involves baking at 21℃ over a low heat for 120-180 minutes to gently refine the tea's character. After each stage, the tea leaves are removed, stirred evenly, and then re-baked.

8. The gold and silver charcoal-fired herbal frost processing technique for Huangshan strip tea according to claim 1, characterized in that, In step S1.6, the process of using gold and silver sparks to ignite the herbal smoldering and adsorption baking process includes the following steps: First, place the burnt gold and silver embers at the bottom of the vessel to make the fire weak and gentle. Then, place at least one authentic herb, such as mugwort or polygonatum, on top of the gold and silver embers to allow it to slowly smolder and release the aroma of the herbal frost and its active ingredients. Next, place the gold and silver charcoal-roasted tea cake on top of the herbs to fully absorb the frost and medicinal aroma. The roasting temperature is first reduced from 80℃ to 21℃ at a constant rate over 2-4 hours, and then increased to 49℃ at a rate of 1-2℃ / h before naturally dropping back down. This cycle is regulated for 2-4 times to keep the tea moisture content at 8-10%. Finally, continue roasting at 16℃ over a low flame for 7-49 hours to complete the characterization and harmonization of the tea.

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