A processing method of a lankam type green tea

Abstract

The application discloses a processing method of orchid-scented green tea and relates to the technical field of tea processing. The method comprises the following steps: carrying out spreading green treatment on picked fresh leaves, wherein the spreading green time is 8-12 hours; carrying out fixation treatment on the spreaded green tea leaves, wherein the moisture removal intensity gradually weakens during the fixation; carrying out moisture recovery treatment on the fixed tea leaves; carrying out rolling treatment on the moisture-recovered tea leaves; carrying out primary strip processing and secondary strip processing on the rolled tea leaves, wherein the secondary strip processing adopts a three-section temperature control strip processing technology, namely, sequentially carrying out first section strip processing and second section strip processing to continuously reduce the water content of the tea leaves and gradually form the aroma. The temperature of each section strip processing presents a decreasing trend; then carrying out initial baking treatment on the secondary strip processed tea leaves; carrying out spreading and moisture recovery treatment on the initial baked tea leaves; and carrying out secondary baking and sufficient fire treatment on the spreaded and moisture-recovered tea leaves. According to the application, the spreading green time is prolonged and the fixation moisture removal is accurately controlled, so that the floral aroma precursor substances in the fresh leaves are fully converted and locked, and the finished tea has natural and lasting orchid fragrance.

Description

Technical Field

[0001] This invention relates to the field of tea processing technology, specifically to a processing method for orchid-scented green tea. Background Technology

[0002] Green tea is the most produced and widely consumed type of tea in my country. Traditional green tea processing mainly includes: withering, fixation, rolling, shaping, and drying. However, existing processes have the following problems: (1) Single aroma: Conventional green tea is mainly chestnut and bean aroma, lacking high boiling point floral and fruit aroma, especially the production of natural orchid aroma green tea lacks systematic and replicable process standards.

[0003] (2) White hairs not visible: Improper temperature control during the shaping and drying process leads to the scorching or adhesion of the tea surface hairs, making it difficult to present the quality characteristic of white hairs being visible.

[0004] (3) The color is not green: the withering and dehumidification are not timely or the withering time is insufficient, which leads to the demagnesium loss of chlorophyll, and the color of the dry tea is yellowish and dark.

[0005] (4) Insufficient freshness: Improper control of the blanching temperature and time leads to the loss of umami substances such as amino acids, resulting in a bland taste and poor aftertaste.

[0006] (5) The aroma dissipates quickly: if the drying temperature is too high or the storage is improper, low-boiling-point aroma substances such as orchid are very easy to volatilize, and the aroma of the product will decrease significantly during the shelf life.

[0007] Currently, there is no specific processing method for green tea that targets fresh leaves of a particular variety, aims to stimulate the natural orchid aroma, systematically controls the parameters of each process, and achieves stable aroma preservation. In particular, there is a lack of systematic technical solutions for transforming the gardenia aroma precursors inherent in fresh leaves into a lasting and pronounced orchid aroma in the finished tea. Summary of the Invention

[0008] The purpose of this invention is to at least solve one of the technical problems existing in the prior art and to provide a processing method for orchid-scented green tea.

[0009] The technical solution of the present invention is as follows: A processing method for orchid-scented green tea includes the following steps: S1. Spreading out the leaves: Spread out the freshly picked leaves for 8-12 hours. S2, Fixing: Fixing the withered tea leaves, gradually reducing the intensity of moisture removal during fixing; S3, Rehydration: Rehydrating the tea leaves after they have been killed; S4. Rolling: Roll the tea leaves after they have regained moisture. S5. Initial shaping: The kneaded tea leaves are first shaped into strips. S6. Re-stripping: The tea leaves after the initial stripping are re-stripped. The re-stripping adopts a three-stage temperature-controlled stripping process, that is, the first stage stripping, the second stage stripping and the third stage stripping are performed in sequence, and the temperature of each stage stripping decreases. S7. Initial drying: The tea leaves after re-stripping undergo initial drying treatment; S8. Cooling and Rehydration: The tea leaves after initial drying are cooled and rehydrated. S9. Re-drying: The tea leaves that have been cooled and rehydrated are re-dried to a high temperature.

[0010] Preferably, in step S1, the withering temperature is 20-26℃, the withering humidity is 65%-75%, and the withering is continued until the moisture content of the tea leaves is 68%-70%.

[0011] Preferably, in step S2, the blanching process is performed using a drum blanching method, with the drum temperature being 275-285℃ in the front section and 230-250℃ in the rear section, and the blanching time being 3-5 minutes. The specific dehumidification process during the blanching stage is as follows: For the first 1.5 minutes after adding the leaves: open the dehumidification valve to 80%-100% to quickly release water vapor. For 1.5-3 minutes: close the dehumidification valve to 40%-60%. From 3 minutes until the leaves are removed from the pot: close the dehumidification valve to 20%-30%.

[0012] Preferably, in step S3, the tea leaves after fixation are allowed to rehydrate naturally at room temperature for 40-50 minutes, and the pile thickness is 15-20 cm, so that the moisture of the tea leaves is redistributed evenly.

[0013] Preferably, in step S5, the initial sizing temperature is 120-130℃, and the initial sizing time is 8-10 minutes.

[0014] Preferably, in step S5, in the three-stage process of the sliver preparation, the temperature of the first stage is 100-105℃, the time is 3-4 minutes, and the frequency is 35-38Hz; the temperature of the second stage is 80-85℃, the time is 6-8 minutes, and the frequency is 45-50Hz; and the temperature of the third stage is 65-70℃, the time is 2-3 minutes, and the frequency is 25-30Hz.

[0015] Preferably, the drying temperature is 90-95℃, and the tea leaves are dried until the moisture content is 15-20%.

[0016] Preferably, in step S8, the tea leaves after initial drying are spread out to cool and rehydrate for 30-40 minutes.

[0017] Preferably, in step S9, the drying temperature is 70-75℃, and the tea leaves are dried until the moisture content is ≤5.5%.

[0018] The present invention also discloses an orchid-scented green tea, which is obtained by the above-described processing method.

[0019] The beneficial effects of this invention are: 1. This invention extends the withering time and precisely controls the withering and dehumidification process, thereby fully converting and locking in the floral aroma precursors in the fresh leaves, giving the finished tea a natural and lasting orchid fragrance.

[0020] 2. This invention significantly improves the visibility of white down on the surface of tea leaves by using segmented temperature control and high-speed friction in the tea-leaving process, achieving a visual effect of being covered with white down.

[0021] 3. This invention achieves a vibrant green color in dried tea by controlling the strong dehumidification in the early stage and the weak dehumidification in the later stage of the fixation process, combined with low-temperature drying.

[0022] 4. This invention preserves amino acids through high-temperature short-time fixation, combined with moderate kneading and low-temperature drying, resulting in a tea soup that is fresh, mellow, and has a distinct sweet aftertaste.

[0023] 5. This invention, through low-temperature drying and supporting storage technology, enables orchid-scented green tea to maintain its quality for more than 24 months under -18℃ freezing conditions. Detailed Implementation

[0024] This invention provides a processing method for orchid-scented green tea, the process flow of which includes: withering, fixation, rehydration, rolling, initial shaping, reshaping (three-stage), initial drying, cooling and rehydration, and final drying (full drying).

[0025] Specifically, it includes the following steps: S1. Spreading green: Spreading green on the freshly picked leaves; The requirements for fresh leaves are as follows: Varieties: Group varieties (such as Lushan group variety, Jiukeng variety, etc., suitable for making green tea); Tenderness: One bud and one leaf to one bud and two leaves, with intact and uniform buds and leaves; Harvesting criteria: No purple buds, no damage, no pests or diseases; The specific steps for spreading the green onion are as follows: Spreading thickness: 1.5-2 cm (single layer, thin spread); Environment: Indoor natural withering, temperature 20-26℃, humidity 65%-75%; Fan usage: Turn on the fan for the first hour to blow away surface water, then turn it off. Stirring frequency: Stir gently every 1.5-2 hours; Total duration: 8-12 hours (until the fresh grass and leaf scent dissipates and a distinct floral fragrance emerges); Target condition: 68%-70% moisture content, soft leaves, disappearance of grassy smell, and distinct gardenia or orchid fragrance.

[0026] S2. Fixation (Locking in Aroma, Preserving Greenness): The tea leaves after spreading out to undergo fixation, during which the intensity of moisture removal gradually decreases; details are as follows: Equipment: Continuous drum blanching machine (such as the 6CSQ-80 model); Cylinder temperature: front section 275-285℃, rear section 230-250℃; Fresh leaf flow rate: 50-80 kg / h (leaf spread thinly); Cut-off time: 3-5 minutes (adjust according to flow rate); Dehumidification control: For the first 1.5 minutes after adding the leaves: fully open the dehumidification valve (80%-100%) to quickly expel water vapor; 1.5-3 minutes: Close the dehumidification valve to about 50%; Cook for 3 minutes until done: Close the dehumidification valve to the minimum (20%-30%), until there is no visible water vapor at the nozzle; Cooling: The blanched leaves are forcibly cooled to room temperature by a conveyor belt fan; Target condition: Leaves are bright green, soft to the touch, stems do not break when broken, no green smell, and a sweet or floral fragrance.

[0027] S3. Rehydration: The tea leaves after fixation are rehydrated; details are as follows: Rehydration time: 40-50 minutes; Stack thickness: 15-20 cm (thin stack for better air permeability); Objective: To redistribute water evenly in the leaf veins and soften the leaf texture.

[0028] S4. Rolling (Preserving Shape and Down): Rolling the rehydrated tea leaves; details are as follows: Equipment: Type 55 or Type 60 kneading machine; Leaf feeding amount: 85%-90% of the kneading drum capacity; Kneading speed: 40-50 revolutions per minute; Total duration: 18-20 minutes (maintain the orchid shape, do not overcrowd); The pressurization sequence (pulse pressure method) parameters are shown in Table 1.

[0029] Table 1. Pressurization timing of the pulse pressure method

[0030] Target condition: Tea leaves are round, tightly rolled and straight (orchid flower shape), with a leaf formation rate of ≥90%, slight overflow of tea juice, and a completeness rate of ≥95%.

[0031] S5. Initial Shaping: The rolled tea leaves undergo initial shaping; details are as follows: Equipment: Reciprocating strip forming machine (such as Xiangfeng 6CLZ-80 / 18 model); Temperature: 120-130℃; Frequency: Medium speed (35-38Hz); Duration: 8-10 minutes; Leaf feeding rate: 1.0-1.5 kg / trough; Target: The strands should be initially straight and compact, with a moisture content of 40%-45%.

[0032] S6. Re-spinning: The tea leaves after the initial spinning are then re-spinned. This re-spinning process employs a three-stage temperature-controlled spinning technique, consisting of a first stage of spinning, a second stage of spinning, and a third stage of spinning, with the temperature decreasing in each stage. Details are as follows: Table 2. Three-stage temperature-controlled strip forming process parameters

[0033] During the second stage of the process, a tea-leaving stick (made of wood or bamboo) must be used to enhance friction. Open the lid every 3 minutes to observe the appearance of the white down; a soft brush can be used to gently sweep the surface of the tea leaves to help the white down detach.

[0034] S7. Initial Drying (Color Fixing and Aroma Locking): The tea leaves after re-sorting undergo initial drying; details are as follows: Equipment: Chain plate dryer; Temperature: 90-95℃; Time: 12-15 minutes; Leaf thickness: 2-3 cm; Target moisture content: 15%-20%.

[0035] S8. Cooling and Rehydration: Spread the initially dried tea leaves out to cool and rehydrate for 30-40 minutes. S9. Re-drying: After the tea leaves have cooled and regained moisture, they undergo a second drying process to ensure they are fully heated. Details are as follows: Temperature: 70-75℃; Time: 25-35 minutes; Target moisture content: ≤5.5%; Key point: The drying temperature must not exceed 75℃, otherwise the fragrance substances (linalool, etc.) will evaporate in large quantities.

[0036] Test results after drying: When crushed into powder by hand, it should be emerald green in color and have a delicate and lasting orchid fragrance.

[0037] This invention is based on four core principles in green tea processing: enzymatic transformation, thermochemical reaction, physical friction effect, and low-temperature inhibition. Through precise parameter coordination in each process, it achieves the systematic production of orchid-scented green tea. 1. Enzymatic aroma conversion principle: During the withering stage, the rate and duration of water loss are controlled (8-12 hours) to fully activate glycosidases, hydrolyzing the odorless glycoside-bound aroma precursors into free terpenoid alcohols (linalool, geraniol, etc.) with orchid fragrance characteristics. This is the key conversion step from non-existent to present orchid fragrance.

[0038] 2. Heat-locking aroma principle: During the fixation stage, a segmented control strategy of "vigorous dehumidification in the early stage and reduced dehumidification in the later stage" is adopted. In the early stage, the dehumidification is fully opened to ensure the green color, and in the later stage, it is closed to the minimum (no visible water vapor at the leaf outlet). The micro-pressure steam environment formed by the evaporation of moisture from the tea leaves itself is used to prevent the orchid aroma substances from being drawn away at high temperature, thus achieving the aroma-locking effect.

[0039] 3. Physical principle of hair removal: During the re-shaping stage, high-speed reciprocating friction is performed within the golden window period when the tea leaves have a moisture content of 25%-30% and a temperature of 80-85℃. At this time, the moisture at the base of the downy hairs evaporates and becomes brittle. Under the combined action of mechanical friction and the hair-lifting stick, the downy hairs peel off from the leaf surface and stand upright, forming the visual effect of a full coat of white downy hairs. If the temperature is below 80℃, the downy hairs will adhere and not detach; if the temperature is above 85℃, they will be scorched and turn black.

[0040] 4. Low-temperature preservation principle: The drying temperature is controlled below 75℃ to avoid thermal degradation of orchid fragrance substances; subsequent freezing storage at -18℃ almost stops molecular movement, greatly inhibiting oxidation, enzymatic reactions and microbial activities, thereby achieving long-term freshness preservation.

[0041] The embodiments of the present invention are described in detail below. These embodiments are exemplary and are only used to explain the present invention, and should not be construed as limiting the invention. Where specific techniques or conditions are not specified in the embodiments, they are performed according to the techniques or conditions described in the literature in the art or according to the product instructions. Reagents or instruments used, unless otherwise specified, are all commercially available conventional products.

[0042] Example 1: Processing of Orchid-scented Green Tea (One Bud and One Leaf) from the San Die Quan Base Raw materials: Fresh leaves of the group variety from the Wulaofeng Sandiequan base in Lushan, one bud and one leaf, with a uniformity of 95%, about 100 catties.

[0043] Operating steps: 1. Spreading the leaves thinly in the withering trough, 1.5-2cm thick. Turn on the fan for the first hour to blow away surface water, then turn off the fan and allow the leaves to wither naturally. Turn them lightly every 2 hours. The total time is 10 hours. At the end of the withering process, the grassy smell of the fresh leaves will have disappeared, replaced by a distinct gardenia fragrance, with a moisture content of 68% and a soft texture.

[0044] 2. Blanching: Use a 6CSQ-80 continuous drum blanching machine. The initial temperature is 285℃, and the final temperature is 240℃. The fresh leaf flow rate is 60kg / h. The dehumidification valve is fully open for the first 1.5 minutes, closed to 50% for 1.5-3 minutes, and then closed to the minimum (approximately 20%) after 3 minutes. Blanching time is approximately 4 minutes. After removal from the drum, the leaves are cooled to room temperature via a conveyor belt and fan. The blanched leaves are bright green, without any grassy taste, and have a distinct sweet aroma.

[0045] 3. Rehydration: Pile the blanched leaves to a thickness of 18cm and allow them to rehydrate for 45 minutes. 4. Rolling: Use a 55-type rolling machine, with a leaf load of approximately 32kg / bucket (85% capacity), and a speed of 45 rpm. Timing: 4 minutes of empty rolling (pulse 20), light pressure for 4-8 minutes (pulse 30→40), medium pressure for 8-14 minutes (pulse 50→60), heavy pressure for 14-16 minutes (pulse 70→80), and reduced pressure for 16-20 minutes (pulse 80→20). At the end of rolling, the tea leaves are tightly rolled, with a 92% yield rate, and a slight overflow of tea juice.

[0046] 5. Initial leaf shaping: Xiangfeng leaf shaping machine, temperature 125℃, frequency 36Hz, leaf feed rate 1.2kg / tank, duration 9 minutes. Moisture content 42%, leaf strands initially tight and straight.

[0047] 6. Three-stage conditioning: Stage 1: 100℃, 35Hz, 4 minutes; Stage 2: 82℃, 48Hz (highest speed), 7 minutes, while simultaneously placing the hair-lifting stick; Stage 3: 68℃, 28Hz, 3 minutes. After conditioning, the white down is clearly visible, the orchid fragrance is evident, and the moisture content is 19%.

[0048] 7. Initial drying: Use a chain plate dryer at 92℃ for 12 minutes until the moisture content reaches 18%. Let it cool for 35 minutes.

[0049] 8. Final drying: Temperature 72℃, time 30 minutes, until the moisture content is 5.2%. The dry tea is emerald green with visible white hairs and has a high orchid fragrance.

[0050] Example 2: Processing of Orchid-scented Green Tea of ​​Variety 108 (One Bud and One or Two Leaves) Raw material: Conggui base medium tea 108, one bud and one or two leaves, thin leaf flesh, about 80 catties; Adjust parameters: The time for spreading the leaves has been shortened to 8 hours (due to the thin leaf tissue). Kneading time is reduced to 16 minutes, and the heavy pressure section is eliminated (pulse 80 is not used). The temperature of the second stage of the compounding strip drops to 78-80℃, lasting 6 minutes (to prevent scorching). The drying temperature should be 68-70℃.

[0051] The other steps are the same as in Example 1. The finished dry tea has a delicate orchid fragrance, tightly rolled leaves, and visible white down, indicating excellent quality.

[0052] Comparative Example 1 Unlike Example 1, the total spreading time is 4 hours.

[0053] Comparative Example 2 Unlike Example 1, the valve for blanching and dehumidification was maintained at 60%.

[0054] Comparative Example 3 Unlike Example 1, there are only initial solution strips and no secondary solution strips.

[0055] Comparative Example 4 Unlike Example 1, the foot drying temperature was 85°C.

[0056] Performance tests were conducted on the above embodiments, and the test results are as follows: (1) Sensory evaluation According to the national standard GB / T 23776-2018 "Sensory Evaluation Methods for Tea", the results are shown in Table 4.

[0057] Table 4 Sensory Evaluation

[0058] Sensory evaluation analysis: Comparative Example 1 (withering for 4 hours): Insufficient withering time resulted in inadequate dissipation of the grassy aroma from the fresh leaves and insufficient moisture loss, leading to a darker leaf color after fixation and a grassy fragrance, preventing the full formation of orchid fragrance. This demonstrates that sufficient withering (10-12 hours) is a necessary prerequisite for the transformation of orchid fragrance precursors.

[0059] Comparative Example 2 (60% fixed humidity control during fixation): During fixation, moisture release was obstructed, causing the tea leaves to remain in hot and humid conditions for too long. This exacerbated chlorophyll degradation, resulting in a yellowish color, a musty aroma, and almost no orchid fragrance. This demonstrates that proper humidity control during fixation is crucial for preserving color and aroma.

[0060] Comparative Example 3 (Single Shaping): Single shaping at 60℃ for 4 minutes, although it can achieve the desired shape, the continuous high temperature causes a significant loss of low-boiling-point orchid fragrance components, and the strips are not as tightly packed as those produced by the three-stage process, resulting in an increased breakage rate. This indicates that the three-stage decreasing shaping process can better balance the shaping and fragrance preservation.

[0061] Comparative Example 4 (Fully roasted at 85℃): The high roasting temperature caused the tea to develop a roasted aroma (high-fire flavor), which masked the delicate orchid fragrance. Simultaneously, the tea leaves developed scorched edges and a yellowish color. This demonstrates that slow roasting at a low temperature of 70-75℃ is crucial for preserving the orchid fragrance.

[0062] (2) Comparison of the content of key aroma components (GC-MS analysis, μg / g) The following method was used for determination: 5.0 g of tea sample was accurately weighed, and aroma components were extracted using headspace solid-phase microextraction (HS-SPME). Ethyl decanoate (85 μg / L) was used as an internal standard. After separation by DB-5MS column, the components were detected and analyzed by GC-MS. Qualitative analysis was performed by NIST library search, and quantification was performed using the internal standard curve method. The results are shown in Table 5.

[0063] Table 5 Comparison of Key Aroma Content

[0064] It should be noted that the total amount of characteristic components of orchid fragrance refers to the sum of the contents of six characteristic volatile components detected: geraniol, linalool IV oxide, methyl salicylate, phenylacetonitrile, indole, and trans-nerolidol. These components have been confirmed by existing technology as key aroma substances in orchid-scented green tea.

[0065] In addition, although other amino acid-derived aroma components such as 2-methylbutyraldehyde also exist in finished tea, their aroma characteristics mainly contribute to the sweet and roasted aromas. Therefore, they are not included in the total amount calculation directly related to the "orchid aroma characteristics" but are referred to separately as auxiliary aroma indicators.

[0066] Key aroma analysis: Comparative Example 1: The content of hexanal (a grassy smell component) was as high as 8.6 μg / g, which was much higher than that of Example 1 (1.2 μg / g), indicating that insufficient withering led to the residual grassy smell. At the same time, the total amount of orchid fragrance characteristic components was only 36% of that in Example 1.

[0067] Comparative Example 2: The total amount of orchid fragrance characteristic components was the lowest (11.3 μg / g), only 29% of that in Example 1. The contents of geraniol and linalool oxide decreased sharply, indicating that poor dehumidification during blanching led to excessive heat and moisture treatment, which destroyed the aroma precursors.

[0068] Comparative Example 3: The total amount of characteristic components of orchid fragrance was 16.5 μg / g, which was about 43% of that in Example 1. The geraniol retention rate was significantly lower (4.5), indicating that a single high-temperature stripping process had a significant impact on aroma loss.

[0069] Comparative Example 4: The total amount of characteristic components of orchid fragrance was 19.3 μg / g, which was about 50% of that of Example 1. Although the retention rate was higher than that of Comparative Examples 1-3, the high-temperature drying caused changes in the aroma structure and increased the content of aroma components (such as furfural, 5-methylfuranaldehyde, etc.), which interfered with the purity of orchid fragrance.

[0070] (3) Physicochemical indicators Moisture content determination: Refer to GB / T 8304-2013 "Determination of Moisture in Tea", and use the constant weight method (arbitration method) at 103℃.

[0071] Determination of water extract: Refer to GB / T 8305-2013 "Determination of water extract of tea".

[0072] Determination of tea polyphenols: The content of tea polyphenols and catechins in tea was determined by spectrophotometry in accordance with GB / T 8313-2018 "Determination Method of Tea Polyphenols and Catechins in Tea".

[0073] Determination of free amino acids: The determination was performed using the ninhydrin colorimetric method, referring to GB / T 8314-2013 "Determination of total free amino acids in tea".

[0074] Chlorophyll determination: Chlorophyll in tea samples was extracted using a spectrophotometric method with an acetone-ethanol mixture. The absorbance of the extract at 645 nm and 663 nm was measured. The contents and total amount of chlorophyll a and b were calculated using the Arnon formula. The results are shown in Table 6.

[0075] Table 6 Physicochemical Indicators

[0076] Physicochemical analysis: Phenolic-to-amino acid ratio: The phenol-to-amino acid ratio is an important indicator for evaluating the taste quality of green tea. Example 1 had the lowest phenol-to-amino acid ratio (4.33), indicating the best freshness and mellowness; Comparative Example 2 had the highest (7.43), meaning a stronger bitter and astringent taste, which is related to the excessive retention of polyphenols due to poor withering and dehumidification.

[0077] Chlorophyll content: In Comparative Example 2, the total chlorophyll content was only 1.82 mg / g, and the chlorophyll a / b ratio dropped to 1.86, indicating that the damp heat caused severe chlorophyll damage, which is consistent with the sensory result of a dark yellow-green soup color. In Example 1, chlorophyll retention was the best, and the soup color was bright and tender green.

[0078] In addition, the orchid-scented green teas of Examples 1 and 2 maintained stable quality for more than 24 months under -18°C freezing conditions.

[0079] In summary, this invention, by scientifically revealing and precisely controlling the synergistic mechanism of enzymatic transformation → heat-locked aroma → physical manifestation of white hairs → low-temperature preservation in green tea processing, solves the five core problems of existing technologies: lack of orchid fragrance, indistinct white hairs, dull color, insufficient freshness, and easy dissipation of aroma. It achieves high-quality, standardized, and replicable production of orchid-scented green tea, and has significant technological advancements and industrial application value.

[0080] The embodiments described above are merely preferred embodiments of the present invention, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that those skilled in the art can make various other corresponding changes and modifications based on the technical solutions and concepts described above, and all such changes and modifications should fall within the protection scope of the claims of the present invention.

Claims

1. A processing method for orchid-scented green tea, characterized in that, Includes the following steps: S1. Spreading out the leaves: Spread out the freshly picked leaves for 8-12 hours. S2, Fixing: Fixing the withered tea leaves, gradually reducing the intensity of moisture removal during fixing; S3, Rehydration: Rehydrating the tea leaves after the initial processing. S4. Rolling: Roll the tea leaves after they have regained moisture. S5. Initial shaping: The kneaded tea leaves are first shaped into strips. S6. Re-stripping: The tea leaves after the initial stripping are re-stripped. The re-stripping adopts a three-stage temperature-controlled stripping process, that is, the first stage stripping, the second stage stripping and the third stage stripping are performed in sequence, and the temperature of each stage stripping decreases. S7. Initial drying: The tea leaves after re-stripping undergo initial drying treatment; S8. Cooling and Rehydration: The tea leaves after initial drying are cooled and rehydrated. S9. Re-drying: The tea leaves that have been cooled and rehydrated are re-dried to a high temperature.

2. The processing method of orchid-scented green tea according to claim 1, characterized in that, In step S1, the withering temperature is 20-26℃, the withering humidity is 65%-75%, and the withering is continued until the moisture content of the tea leaves is 68%-70%.

3. The processing method of orchid-scented green tea according to claim 1, characterized in that, In step S2, the blanching process is carried out by drum blanching, with the drum temperature being 275-285℃ in the front section and 230-250℃ in the rear section, and the blanching time being 3-5 minutes. The specific dehumidification process during the blanching stage is as follows: For the first 1.5 minutes after adding the leaves: open the dehumidification valve to 80%-100% to quickly release water vapor. For 1.5-3 minutes: close the dehumidification valve to 40%-60%. From 3 minutes until the leaves are removed from the pot: close the dehumidification valve to 20%-30%.

4. The processing method of orchid-scented green tea according to claim 1, characterized in that, In step S3, the tea leaves after fixation are allowed to rehydrate naturally at room temperature for 40-50 minutes, and piled up to a thickness of 15-20 cm to redistribute the moisture evenly.

5. The processing method of orchid-scented green tea according to claim 1, characterized in that, In step S5, the initial sizing temperature is 120-130℃, and the initial sizing time is 8-10 minutes.

6. The processing method of orchid-scented green tea according to claim 1, characterized in that, In step S5, in the three-stage process of the slab forming, the temperature of the first stage of slab forming is 100-105℃, the time is 3-4 minutes, and the frequency is 35-38Hz; the temperature of the second stage of slab forming is 80-85℃, the time is 6-8 minutes, and the frequency is 45-50Hz; the temperature of the third stage of slab forming is 65-70℃, the time is 2-3 minutes, and the frequency is 25-30Hz.

7. The processing method of orchid-scented green tea according to claim 1, characterized in that, The drying temperature is 90-95℃, and the tea leaves are dried until the moisture content is 15-20%.

8. The processing method of orchid-scented green tea according to claim 1, characterized in that, In step S8, spread the initially dried tea leaves out to cool and rehydrate for 30-40 minutes.

9. The processing method of orchid-scented green tea according to claim 1, characterized in that, In step S9, the drying temperature is 70-75℃, and the tea leaves are dried until the moisture content is ≤5.5%.

10. A type of orchid-scented green tea, characterized in that, Obtained by any of the processing methods described in claims 1-9.

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