Jingu hawthorn bud tea and preparation process and application thereof

Abstract

This invention discloses a golden osmanthus hawthorn bud tea, its preparation process, and its application. The preparation process includes the following steps: withering and kneading fresh, tender hawthorn buds to obtain kneaded hawthorn buds; fermenting the kneaded hawthorn buds and then drying them to obtain hawthorn bud black tea; and mixing the hawthorn bud black tea with osmanthus flowers to obtain the golden osmanthus hawthorn bud tea. This invention uses fresh, tender hawthorn buds as raw material, processes them into hawthorn bud black tea using black tea processing techniques, and then blends them with dried osmanthus flowers harvested in August of autumn. This results in high raw material utilization and complete preservation of effective components. Compared with existing substitute teas and ordinary flower teas, it effectively improves the utilization efficiency of raw materials and the functionality of the product. Consequently, the golden osmanthus hawthorn bud tea obtained by this invention has a harmonious aroma and a mellow taste, and possesses multiple effects such as aiding digestion, relieving greasiness, anti-oxidation, and soothing the throat. It meets consumers' dual needs for the flavor and function of substitute teas and is suitable for daily consumption.

Description

Technical Field

[0001] This invention relates to the field of tea processing technology, specifically to a golden osmanthus hawthorn bud tea, its preparation process, and its application. Background Technology

[0002] With the increasing health awareness of residents and the diversification of consumption demands, substitute teas, as an important supplement to traditional tea drinks, have seen their market size continue to expand due to their advantages in raw material diversity and functional practicality. On the eve of the Spring Festival in 2026, the Ministry of Industry and Information Technology and four other departments jointly issued the "Guiding Opinions on Improving the Quality and Upgrading of the Tea Industry (2026-2030)," which specifically included "substitute teas" as a category outside the traditional six major tea categories in the tea industry upgrading plan. It explicitly proposed implementing product innovation and development projects, and cultivation projects for traditional advantageous tea-producing areas and local specialty teas, providing policy support for the high-quality development of the substitute tea industry and promoting the industry's upgrading towards standardization, functionalization, and diversification.

[0003] Hawthorn buds, the tender branches and leaves of the hawthorn tree, also known as hawthorn leaf buds or mountain red buds, are the tender leaves of the hawthorn plant (Crataegus pinnatifida), belonging to the Rosaceae family. They are distributed throughout China. They have a sour and sweet taste, are slightly warm in nature, and enter the spleen, stomach, and liver meridians. They have the effects of promoting digestion, resolving phlegm and blood stasis, and lowering lipids. They are particularly effective in relieving indigestion caused by greasy and meaty foods, and can also alleviate problems such as high blood pressure and high cholesterol. They are a high-quality medicinal and edible tea ingredient. Modern research has found that hawthorn buds are rich in flavonoids, polyphenols, and other active ingredients. These components have significant antioxidant, anti-tumor, and liver-protective effects. Their nutritional and health benefits are widely recognized. Compared to hawthorn fruit, hawthorn buds have a milder medicinal effect and a more fragrant aroma, making them more suitable for daily health maintenance.

[0004] Osmanthus, a traditional Chinese flower, especially dried osmanthus flowers harvested in August, has a fresh, rich, and long-lasting fragrance. It also has auxiliary effects such as warming the middle and dispelling cold, warming the stomach and relieving pain, making it a high-quality ingredient for flower tea.

[0005] In the existing technology, either it is a single hawthorn bud substitute tea, which has the problem of monotonous flavor and insufficient retention of active ingredients; or it is a regular flower tea, which has the drawbacks of uncoordinated aroma and taste, complicated processing and high energy consumption. Neither of them can meet the core needs of modern consumers for substitute tea that is "good flavor, full-function, more convenient and safer", nor can they adapt to the development trend of quality improvement and upgrading of the substitute tea industry.

[0006] In view of this, the present invention is hereby proposed. Summary of the Invention

[0007] The purpose of this invention is to provide a osmanthus hawthorn bud tea, its preparation process, and its application. The processing technology of this invention has a high raw material utilization rate, retains the effective components completely, has a simple processing procedure, low energy consumption, and the resulting product has a harmonious aroma, a mellow taste, and multiple effects, making it suitable for large-scale production and daily consumption.

[0008] In order to achieve the above-mentioned objectives of the present invention, the following technical solution is adopted:

[0009] The first aspect of this invention provides a preparation process for Osmanthus and Hawthorn Bud Tea, the preparation process comprising the following steps:

[0010] (a) The tender hawthorn buds are withered and kneaded to obtain kneaded hawthorn buds;

[0011] (b) The kneaded hawthorn buds are fermented and then dried to obtain hawthorn bud black tea;

[0012] (c) Mix hawthorn bud black tea and osmanthus flowers to obtain the Golden Osmanthus Hawthorn Bud Tea.

[0013] Preferably, the withering temperature is 22~26℃ and the time is 8~12h.

[0014] Preferably, the kneading time is 40-60 minutes.

[0015] Preferably, the fermentation treatment temperature is 25~28℃, the ambient humidity is 90%~95%, and the time is 3~6h.

[0016] Preferably, the drying process is a two-stage drying process, with the first stage drying temperature at 80~90℃ and the time at 20~30min, and the second stage drying temperature at 60~70℃.

[0017] Preferably, the drying process involves drying to a moisture content of ≤6%.

[0018] Preferably, the osmanthus flowers are dried osmanthus flowers.

[0019] Preferably, the mass ratio of hawthorn bud black tea to osmanthus is (4~9):1.

[0020] The second aspect of the present invention provides a osmanthus hawthorn bud tea prepared by the above-mentioned preparation process.

[0021] The third aspect of this invention provides the application of the hawthorn bud tea prepared by the above-mentioned preparation process in the preparation of beverages that aid digestion, relieve greasiness, provide antioxidant effects, and soothe the throat.

[0022] Compared with the prior art, the beneficial effects of the present invention include at least the following:

[0023] This invention uses fresh, tender hawthorn buds as raw material, processes them into hawthorn bud black tea using black tea techniques, and then blends them with dried osmanthus flowers harvested in August. This process results in high raw material utilization and complete preservation of effective components. Compared with existing substitute teas and ordinary flower teas, it effectively improves the utilization efficiency of raw materials and the functionality of the product. Consequently, the hawthorn bud tea obtained by this invention has a harmonious aroma and a mellow taste, and also has multiple effects such as aiding digestion, relieving greasiness, anti-oxidation, and soothing the throat. It meets consumers' dual needs for the flavor and function of substitute teas and is suitable for daily consumption.

[0024] Furthermore, this invention employs a two-stage drying process, which consumes less energy, is easier to operate, generates no pollutants, is more suitable for large-scale production, and has significant overall benefits. Detailed Implementation

[0025] The embodiments of the technical solution of the present invention will be described in detail below with reference to the examples. The following embodiments are only used to illustrate the technical solution of the present invention more clearly, and are therefore only examples, and should not be used to limit the scope of protection of the present invention.

[0026] It should be noted that, unless otherwise stated, the technical or scientific terms used in this application should have the ordinary meaning as understood by one of ordinary skill in the art to which this invention pertains.

[0027] This invention provides a preparation process for Osmanthus and Hawthorn Bud Tea, the preparation process comprising the following steps:

[0028] (a) The tender hawthorn buds are withered and kneaded to obtain kneaded hawthorn buds;

[0029] (b) The kneaded hawthorn buds are fermented and then dried to obtain hawthorn bud black tea;

[0030] (c) Mix hawthorn bud black tea and osmanthus flowers to obtain the Golden Osmanthus Hawthorn Bud Tea.

[0031] The Osmanthus Hawthorn Bud Tea of ​​this invention contains the following active ingredients:

[0032] Aromatic volatile oil components: Ionone, linalool, geraniol, cinnamyl alcohol; Effects: Soothes emotions, freshens breath, invigorates and cuts through grease; Temperature resistance: Not resistant to high temperatures, easily volatilizes and is lost at temperatures above 90℃; Suitable water temperature: 80~85℃;

[0033] Flavonoids: Quercetin, Kaempferol, Luteolin, Hawthorn Flavonoids, Rutin, Hyperoside; Functions: Antioxidant, vascular protection, metabolism regulation; Temperature resistance: Good heat resistance, minimal loss after prolonged soaking in boiling water; Suitable water temperature: 80-95℃;

[0034] Organic acid components: chlorogenic acid, hawthorn acid, ursolic acid, citric acid, malic acid; Functions: aids digestion, relieves greasiness, stimulates appetite; Temperature resistance: heat-stable, unaffected by short-term boiling water; Suitable water temperature: 80~95℃;

[0035] Vitamin components: Vitamin C, Vitamin E, beta-carotene, B vitamins; Functions: Antioxidant, relieves fatigue; Temperature tolerance: Vitamin C is most sensitive to high temperatures, starting to decompose above 80℃; Suitable water temperature: 75~80℃;

[0036] Mineral and polysaccharide components: potassium, calcium, magnesium, iron, zinc, osmanthus polysaccharide, hawthorn polysaccharide, amino acids; Functions: supplement nutrition and regulate the stomach and intestines; Temperature resistance: strong heat resistance, not easily damaged at 100℃; Suitable water temperature: 80~100℃.

[0037] This invention, Osmanthus Hawthorn Bud Tea, has a mellow floral aroma and a refreshing bud tea flavor. It also has the effects of soothing the throat, aiding digestion, relieving greasiness, anti-oxidation, protecting blood vessels, and regulating the stomach and intestines. It combines good taste with good nutrition.

[0038] In one embodiment, the withering temperature is 22~26°C and the time is 8~12h.

[0039] In one embodiment, the kneading time is 40-60 minutes.

[0040] In one embodiment, the fermentation treatment temperature is 25~28℃, the ambient humidity is 90%~95%, and the time is 3~6h.

[0041] In one embodiment, the drying is a two-stage drying process, with the first stage drying temperature at 80~90℃ and the time at 20~30min, and the second stage drying temperature at 60~70℃.

[0042] In one embodiment, the drying process involves drying to a moisture content of ≤6%.

[0043] In one embodiment, the osmanthus flowers are dried osmanthus flowers.

[0044] In one embodiment, the mass ratio of hawthorn bud black tea to osmanthus is (4~9):1.

[0045] Another embodiment of the present invention provides a osmanthus hawthorn bud tea prepared by the above preparation process.

[0046] Another embodiment of the present invention provides the application of the Osmanthus hawthorn bud tea prepared by the above preparation process in the preparation of a beverage that aids digestion, relieves greasiness, provides antioxidant effects, and soothes the throat.

[0047] The technical solution of the present invention will be further described in detail below through specific embodiments.

[0048] Example 1

[0049] This embodiment describes a preparation process for Osmanthus Hawthorn Bud Tea, which includes the following steps:

[0050] (a) Select 100kg of fresh hawthorn buds, place them at 22℃ for 12 hours to wither naturally, and then knead them for 40 minutes to obtain kneaded hawthorn buds;

[0051] (b) Transfer the kneaded hawthorn buds to the fermentation room, control the fermentation temperature at 25°C and relative humidity at 90%, ferment for 6 hours, and then dry in two stages. The first stage of drying is at 80°C for 30 minutes; the second stage of drying is at 60°C, and continue drying until the moisture content of the hawthorn bud black tea is 5.2%, thus obtaining hawthorn bud black tea.

[0052] (c) Select dried osmanthus flowers in August of autumn, and mix hawthorn bud black tea and dried osmanthus flowers in a weight ratio of 9:1 (i.e. 17:3) in a dark, dry and ventilated environment for 20 minutes to obtain the Golden Osmanthus Hawthorn Bud Tea.

[0053] Example 2

[0054] This embodiment describes a preparation process for Osmanthus Hawthorn Bud Tea, which includes the following steps:

[0055] (a) Select 100kg of fresh hawthorn buds, place them in a 26℃ environment to wither naturally for 8 hours, and then knead them for 60 minutes to obtain kneaded hawthorn buds;

[0056] (b) Transfer the kneaded hawthorn buds to the fermentation room, control the fermentation temperature at 28°C and relative humidity at 95%, ferment for 3 hours, and then dry in two stages. The first stage of drying is at 90°C for 20 minutes; the second stage of drying is at 70°C, and continue drying until the moisture content of the hawthorn bud black tea is 5.5%, thus obtaining hawthorn bud black tea.

[0057] (c) Select dried osmanthus flowers in August of autumn, and mix hawthorn bud black tea and dried osmanthus flowers in a weight ratio of 4:1 in a dark, dry and ventilated environment for 15 minutes to obtain the Golden Osmanthus Hawthorn Bud Tea.

[0058] Example 3

[0059] This embodiment describes a preparation process for Osmanthus Hawthorn Bud Tea, which includes the following steps:

[0060] (a) Select 100kg of fresh hawthorn buds, place them in a 24℃ environment to wither naturally for 10 hours, and then knead them for 50 minutes to obtain kneaded hawthorn buds;

[0061] (b) Transfer the kneaded hawthorn buds to the fermentation room, control the fermentation temperature at 26°C and relative humidity at 92%, ferment for 4.5 hours, and then dry in two stages. The first stage of drying is at 85°C for 25 minutes; the second stage of drying is at 65°C, and continue drying until the moisture content of the hawthorn bud black tea is 5.0%, thus obtaining hawthorn bud black tea.

[0062] (c) Select dried osmanthus flowers in August of autumn, and mix hawthorn bud black tea and dried osmanthus flowers in a weight ratio of 6:1 in a dark, dry and ventilated environment for 25 minutes to obtain the Golden Osmanthus Hawthorn Bud Tea.

[0063] Comparative Example 1

[0064] This comparative example illustrates a preparation process for hawthorn bud black tea, which includes the following steps:

[0065] (a) Select 100kg of fresh hawthorn buds, place them in a 24℃ environment to wither naturally for 10 hours, and then knead them for 50 minutes to obtain kneaded hawthorn buds;

[0066] (b) Transfer the kneaded hawthorn buds to the fermentation room, control the fermentation temperature at 26°C and relative humidity at 92%, ferment for 4.5 hours, and then dry in two stages. The first stage of drying is at 85°C for 25 minutes; the second stage of drying is at 65°C, and continue drying until the moisture content of the hawthorn bud black tea is 5.0%, thus obtaining hawthorn bud black tea.

[0067] Experimental Example

[0068] Obtain the hawthorn bud black tea prepared in step (b) of Examples 1-3;

[0069] The polyphenol content (GB / T 8313-2022) and flavonoid content (GB / T20769-2006) of the above-mentioned different hawthorn bud black teas were detected, and the results are shown in Table 1.

[0070] Table 1

[0071] Group Tea polyphenol content Flavonoid content Example 1 12.1% 3.7% Example 2 11.8% 3.5% Example 3 13.7% 4.3%

[0072] As shown in Table 1, the hawthorn bud black tea prepared in the embodiments of this application has a high content of tea polyphenols and flavonoids.

[0073] Obtain the Osmanthus Hawthorn Bud Tea of ​​Example 3 and the Hawthorn Bud Black Tea of ​​Comparative Example 1; then brew them and evaluate their sensory properties. The evaluation results are shown in Table 2.

[0074] Table 2

[0075] Group Senses Example 3 The aroma is fresh and gentle, the taste is smooth and comfortable, and it has an outstanding effect in soothing the throat. Comparative Example 1 It lacks the fragrance of osmanthus, offering only the tart and astringent taste of hawthorn buds. The aroma is simple and lacks complexity, resulting in a weaker soothing effect on the throat.

[0076] As shown in Table 2:

[0077] This invention blends hawthorn bud black tea with dried osmanthus flowers from August in a specific ratio, achieving a synergistic enhancement of aroma and taste. This effectively solves the drawback of the monotonous flavor of single hawthorn bud substitute tea, highlighting the innovation and superiority of this invention.

[0078] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention, and they should all be covered within the scope of the claims and specification of the present invention.

Claims

1. A preparation process for Osmanthus and Hawthorn Bud Tea, characterized in that, The preparation process includes the following steps: (a) The tender hawthorn buds are withered and kneaded to obtain kneaded hawthorn buds; (b) The kneaded hawthorn buds are fermented and then dried to obtain hawthorn bud black tea; (c) Mix hawthorn bud black tea and osmanthus flowers to obtain the Golden Osmanthus Hawthorn Bud Tea.

2. The preparation process according to claim 1, characterized in that, The withering temperature is 22~26℃, and the time is 8~12h.

3. The preparation process according to claim 1, characterized in that, The kneading time is 40-60 minutes.

4. The preparation process according to claim 1, characterized in that, The fermentation process is carried out at a temperature of 25-28°C, an ambient humidity of 90%-95%, and a time of 3-6 hours.

5. The preparation process according to claim 1, characterized in that, The drying process consists of two stages: the first stage is at a temperature of 80-90℃ for 20-30 minutes, and the second stage is at a temperature of 60-70℃.

6. The preparation process according to claim 1, characterized in that, The product is dried until the moisture content is ≤6%.

7. The preparation process according to claim 1, characterized in that, The osmanthus mentioned refers to dried osmanthus flowers.

8. The preparation process according to claim 1, characterized in that, The mass ratio of hawthorn bud black tea to osmanthus flowers is (4~9):

1.

9. The osmanthus hawthorn bud tea prepared by any one of claims 1 to 8.

10. The application of the hawthorn bud tea prepared by the process described in any one of claims 1 to 8 in the preparation of beverages that aid digestion, relieve greasiness, provide antioxidant benefits, and soothe the throat.