Method for accelerating and promoting aging of tianjian tea by using tea stem flowering agent and tianjian loose tea

Abstract

This invention provides a method for accelerating the aging of Tianjian tea using a tea stem fermentation agent, as well as Tianjian loose tea. After sterilization of the Tianjian raw materials, a tea stem fermentation agent is added and mixed evenly to obtain tea blanks. The tea blanks are then fermented and aged. The aged tea blanks are then dried to obtain the finished Tianjian loose tea. This invention innovatively uses the tea stem fermentation agent as a functional carrier of *Mycorrhiza uralensis*, directly mixing it with the Tianjian raw materials in solid form. It utilizes the *Mycorrhiza uralensis* already formed in the tea stems for secondary propagation and colonization in the Tianjian tea blanks. This completely replaces the traditional natural aging process in the dual stages of "fermentation + aging," shortening the natural aging cycle of Tianjian tea from the traditional 3-5 years to 2-4 months, increasing aging efficiency by over 90%, reducing production costs by over 30%, and reducing equipment investment by over 50%. The resulting Tianjian loose tea exhibits multiple layers of aroma, including the inherent pine smoke aroma, *Mycorrhiza uralensis* aroma, and aged aroma. The tea soup is bright reddish-yellow, with a mellow, smooth, and sweet taste, and its quality is stable and controllable.

Description

Technical Field

[0001] This invention belongs to the field of tea processing technology, specifically relating to a process for accelerating the aging of Tianjian tea, and more particularly to a method for accelerating the aging of Tianjian tea with a tea stem flowering agent and loose Tianjian tea. Background Technology

[0002] Tianjian tea is a signature category of Anhua dark tea from Hunan Province, belonging to the post-fermented tea category. Its traditional process involves first roasting local first-grade dark tea leaves in a seven-star stove for 3-4 hours to allow the tea leaves to fully absorb the aroma of pine smoke. Then, it undergoes processes such as sieving and removing stems, blending, steaming and pressing in baskets, and drying. The finished Tianjian tea, packaged in baskets, has a unique pine smoke aroma and a mellow tea soup taste. Since the Daoguang period of the Qing Dynasty, it has been listed as a tribute tea for the imperial court and is deeply loved by modern consumers.

[0003] Traditional Tianjian basket-packed tea is made from Anhua Tianjian tea that has undergone steaming and pressing into baskets. It typically requires 3-5 years of drying and aging in storage to allow for significant changes in flavor and internal quality. During this natural aging process, the aging of Tianjian basket-packed tea relies primarily on the slow metabolism of residual enzymes and natural microorganisms within the tea leaves during storage, gradually transforming the tea's internal substances over several years to ultimately develop its characteristic aged flavor. This traditional natural aging model, which "relies on time to improve tea quality," presents a significant and profound contradiction with the demands of modern dark tea industrialization and large-scale production, specifically in the following aspects: (1) Tianjian basket-packaged tea has a natural aging period of 3 to 5 years. There is a capital accumulation period of several years from raw material production to finished product market launch. Tea companies need to stockpile and store goods for a long time. A large amount of working capital is fixed in inventory products, which seriously restricts the speed of capital turnover of enterprises and restricts capacity expansion and reinvestment in production.

[0004] (2) Long-term storage increases overall production costs and weakens market competitiveness. Continuous storage for 3 to 5 years requires a large area of ​​storage space. Combined with the maintenance expenses such as precise control of storage temperature and humidity, daily ventilation and maintenance, pest and mold prevention and control, and regular turning and inspection, the overall cost of Tianjian basket-packaged tea is significantly increased, and the product's market price advantage continues to shrink.

[0005] (3) The aging process is uncontrollable, making it difficult to achieve product standardization. Natural aging depends on random microbial communities in the environment and unstable storage conditions. Fluctuations in storage temperature and humidity, differences in ventilation, and natural succession of microbial communities can all cause significant differences in aroma, soup color, and taste quality of the same batch of raw materials after aging for different storage times and in different storage environments. The inability to form a stable and uniform product flavor between batches makes it difficult to meet the standardized production requirements of modern food industry.

[0006] (4) The process is segmented and discrete, making it unsuitable for intensive and continuous production. The traditional complete process of Tianjian tea in baskets includes multiple independent processes such as pine smoke smoking, sieving and sorting stems, blending and mixing ingredients, steaming and pressing into baskets, drying, 3-5 years of storage and aging, unpacking, re-drying, and packaging. The entire production cycle is lengthy and energy-intensive, making it difficult to connect with the modern intensive and large-scale production system of the tea industry.

[0007] (5) Low utilization rate of processing by-products, resulting in waste of tea stem resources. A large number of tea stem by-products are generated in the refining and sorting process of black tea. In the existing processing system, tea stems are mostly used at low value or directly discarded. The functional substances contained in them have not been effectively developed and utilized, resulting in resource loss in the black tea processing industry chain.

[0008] To balance the traditional flavor characteristics of Tianjian tea with the demands of modern industrialization and market development, the industry is gradually promoting the development and application of loose-leaf Tianjian tea. Compared to traditional basket-packaged tea, loose-leaf Tianjian tea offers advantages such as flexible specifications, convenient access, low storage barriers, and suitability for mass-market immediate consumption, effectively avoiding the industry pain points of traditional basket-packaged tea, such as capital tied up, high storage costs, and difficult maintenance. However, current domestic production of loose-leaf Tianjian tea largely relies on modifications of traditional processes and has not yet formed a dedicated and mature targeted aging and processing technology system. The overall technical level has significant limitations, making it difficult to simultaneously meet the demands of product flavor, quality stability, and standardized mass production. Currently, the industry's technical solutions for rapid tea aging all have the following significant shortcomings: (1) By piling up black tea and controlling the temperature and humidity of the environment, the amino acids and reducing sugars in the tea are driven to undergo dehydration to achieve flavor transformation. This method relies solely on physical and chemical reactions to complete the internal transformation, without introducing functional microorganisms to enhance targeted metabolism, resulting in limited improvement in tea aging. At the same time, long-term high temperature can easily destroy the endogenous active substances and aroma precursors in the tea, and deplete the characteristic pine smoke aroma of Tianjian tea.

[0009] (2) Chinese patent document CN103535451A discloses a method for rapid aging of dark tea, which involves pre-treating sun-dried green tea with a high-voltage electric field and then accelerating aging in a constant temperature environment. This method relies on physical field stimulation to promote the transformation of internal substances, but lacks the participation of microbial targeted metabolism throughout the process, resulting in limited flavor enhancement; moreover, the purchase cost of the supporting high-voltage electric field equipment is high, the operating energy consumption is large, and the cost of industrialization is high.

[0010] (3) Chinese patent document CN105410207A discloses a tea bag for Tianjian tea with golden flowers and its processing method. The tea leaves are artificially inoculated after isolating and purifying *Aspergillus cristatus* and preparing a spore suspension. This technology has several shortcomings: First, the production requires aseptic operating equipment and professional microbiology technicians, which is a high technical threshold and difficult for small and medium-sized tea enterprises in Anhua to implement; Second, the tea is dried directly after the flowers are developed, without an independent post-aging process, so the transformation potential of *Aspergillus cristatus* on the endogenous matter cannot be fully released; Third, the product is a powdered tea bag, which cannot retain the complete strip shape of Tianjian tea and is not suitable for traditional Tianjian tea processing.

[0011] In summary, the existing technologies for aging Tianjian basket-packed tea face the following problems: natural aging cycles are too long and costly, while artificial acceleration techniques have limited effectiveness, primarily relying on professional technicians to prepare exogenous microbial strains. No single technology can completely replace natural aging, that is, one that, without relying on long-term storage and natural aging, can systematically achieve the unique aging quality characteristics of Tianjian basket-packed tea in a short period through the active introduction of functional microorganisms to promote the metabolic transformation, resulting in the fusion of pine smoke and aged aromas, the degradation and transformation of tea polyphenols, the deepening of the bright red liquor color, and the mellow and sweet aftertaste. Summary of the Invention

[0012] This invention aims to overcome the industry challenges of the long natural aging cycle of Tianjian tea (which takes 3-5 years) and the inability of existing accelerated aging technologies to completely replace natural aging. It provides a method for accelerating the aging of Tianjian tea using a tea stem inoculant and a loose Tianjian tea product. After steaming, the Tianjian tea raw material is not compressed into baskets. The tea stem inoculant acts as a carrier for the golden flower fungus, directly mixing with the steamed Tianjian raw material. The golden flower fungus already formed in the tea stems then spreads and colonizes the Tianjian tea leaves, accelerating the formation of quality characteristics that traditional natural aging takes several years to achieve in the dual stages of "inoculant growth + aging." This replaces the time-consuming natural aging process, achieving a substantial restructuring of the process chain. Traditional Tianjian tea has a low stem content, which is not conducive to the colonization and metabolic activities of the golden flower fungus. Adding the tea stem inoculant directly to the loose Tianjian tea solves the problem of secondary colonization of the golden flower fungus, effectively linking inoculant growth and aging, and preserving the inherent pine smoke aroma of Tianjian, thus replacing the cumbersome natural aging process.

[0013] To solve the above-mentioned technical problems, the present invention provides a method for accelerating the aging of Tianjian tea using a tea stem flowering agent, the method comprising: S1. After sterilization of Tianjian raw materials, add tea stem flower-inducing agent and mix evenly to obtain tea base; S2. The tea leaves are fermented and aged. S3. Dry the aged tea leaves to obtain Tianjian loose tea product; The tea stem flower-inducing agent was prepared using the following method: S1-1. Cut the tea tree stems into small sections and spray them with water until the moisture content reaches 25%~30%; then bake them until the moisture content reaches 3%~5%. S1-2. After cooling, inoculate mature Fu brick tea powder or Jin Hua loose tea powder into the tea stems, add sterile water to the moisture content to 17%~20%, and carry out fermentation culture until golden yellow Jin Hua fungus cleistothecia are visible on the surface of the tea stems. S1-3, after drying, tea stem flower-inducing agent is obtained.

[0014] Further, in step S1-1 of the above method, the baking process specifically involves: spreading tea stems evenly in an electric heating chain plate tea dryer with a thickness of 3 cm to 4 cm, setting the baking temperature to 110℃ to 120℃, the hot air speed to 0.8 m / s to 1.2 m / s, and baking for 30 min to 35 min.

[0015] Further, in the above method, S1-2 specifically involves: incorporating 0.5% to 1% of mature Fu brick tea dust or loose golden flower tea dust by weight of tea stems, and transferring them into a constant temperature and humidity incubation room for 8 to 10 days at 26℃ to 28℃ and 80% to 85% relative humidity; or for 10 to 12 days at 28℃ to 30℃ and 70% to 75% relative humidity.

[0016] Further, the drying of S1-3 in the above method is specifically as follows: drying at 38℃~42℃ until the moisture content is below 10%.

[0017] In the above method, further, the amount of tea stem flower-inducing agent added in S1 is 1wt%~6wt%.

[0018] Further, the above method involves adding 4 wt% of the tea stem blooming agent to the premium Tianjian raw material and adding 2 wt% of the tea stem blooming agent to the first-grade Tianjian raw material.

[0019] Further, in the above method, the blooming and aging process in S2 specifically involves: blooming for 10 to 12 days at 26℃~32℃ and relative humidity of 70%~85%; and aging for 30 to 90 days at 20℃~30℃ and relative humidity of 50%~60%.

[0020] The above method, further, specifically refers to the process of creating flowers: From day 1 to day 4, the temperature will be 26℃~27℃ and the humidity will be 80%~85%. From day 5 to day 8, the temperature will be 27℃~28℃ and the humidity will be 75%~80%. From day 9 to day 12, the temperature is 30℃~32℃ and the humidity is 70%~75%.

[0021] Furthermore, in the above method, the moisture content of the Tianjian loose tea product in step S3 is 7%~9%.

[0022] Based on a general technical concept, the present invention provides a Tianjian loose tea, which is prepared by the above-described method.

[0023] Compared with the prior art, the advantages of the present invention are as follows: (1) This invention provides a method for accelerating the aging of Tianjian tea using a tea stem flowering agent. The tea stem flowering agent of this invention is made from tea tree stems and stalks through cutting, high-temperature baking, moisture control, flower-promoting culture, maturation of *Aspergillus cristatus* cleistothecia, and drying. The surface and interior of the agent are covered with a large number of *Aspergillus cristatus* (scientific name *Aspergillus cristatus*). Eurotium cristatum The cleistothecia and spores. This tea stem flower-inducing agent is mixed with the raw materials of Tianjian tea in a certain proportion. After flower-inducing cultivation and aging treatment, the aging quality of Tianjian loose tea can be systematically formed within 2-4 months, completely replacing the traditional 3-5 year natural aging process. The core technical idea of ​​this invention is: using tea stems, a by-product of tea processing, as a carrier, utilizing their own sugar and cellulose matrix to provide continuous and rich nutrition for *Mycorrhiza uralensis*, cultivating highly active *Mycorrhiza uralensis*; then, this tea stem flower-inducing agent is used as an "activation inoculum source" for *Mycorrhiza uralensis*, directly mixed with the steamed tea leaves. Through the secondary transmission and continuous metabolism of *Mycorrhiza uralensis* on the solid carrier to the Tianjian loose tea leaves, the microbial transformation process upon which the natural aging of Tianjian loose tea depends is actively promoted. This technical approach transforms the aging process from "passive waiting" to "active construction."

[0024] Traditional Tianjian bamboo-packed tea requires 3-5 years of natural aging in storage, resulting in a long production cycle and significant capital investment, which is a key obstacle to the industry's large-scale development. This invention, combined with a tea stem-inducing agent and a mixed aging process, achieves excellent flavor and quality in just 2-4 months, increasing aging efficiency by more than 10 times, truly replacing long-term natural storage. The finished product's flavor and the degree of transformation of its internal substances can reach or even surpass those of Tianjian bamboo-packed tea aged for many years naturally, eliminating the need for long-term storage and significantly shortening the product's time to market.

[0025] (2) This invention provides a method for accelerating the aging of Tianjian tea using a tea stem inoculation agent. Traditional Golden Flower Fungus inoculation processes require the isolation and purification of Golden Flower Fungus from Fu brick tea, preparation of spore suspensions, and concentration calibration, which are complex and require high levels of expertise. This invention pioneers a solid-carrier delivery mode for the fungal strain. The tea stem inoculation agent carries highly active Golden Flower Fungus cleistothecia and spores, which can be directly mixed with steam-sterilized tea leaves to complete secondary colonization and dissemination, eliminating complex processes such as strain isolation and fungal solution preparation. Ordinary tea-making workers can operate this method. It significantly reduces the investment in supporting special equipment, reducing equipment investment by more than 50% and the overall production cost by more than 30%, making it suitable for promotion and use in tea processing plants of all sizes.

[0026] (3) This invention provides a method for accelerating the aging of Tianjian tea using a tea stem fermentation agent. Tea stems are a waste byproduct of tea processing, which was previously only used for low-value purposes or even discarded directly, resulting in serious resource waste. This invention processes inexpensive tea stems into a high-functionality fermentation agent, realizing the recycling of waste and increasing the economic value of tea stems by 10 to 20 times. It is green, environmentally friendly, and has outstanding economic benefits. Tianjian tea in baskets has few tea stems and insufficient internal gaps, which is not conducive to the attachment and growth of golden flower fungus. The addition of the tea stem fermentation agent can simultaneously fill the gaps in the material structure, and ferment the Tianjian tea leaves. It also has the dual functions of inoculum source and microbial nutrient substrate, making it a multi-purpose product and optimizing the fermentation environment.

[0027] (4) This invention provides a method for accelerating the aging of Tianjian tea with a tea stem flower-inducing agent. Most existing loose tea golden flower processes terminate processing after the flower-inducing process is completed and the tea is baked at high temperature. They only utilize the rapid reproduction effect of the fungi and ignore the flavor enhancement brought about by the continuous metabolism in the later stage. This invention has created a unique two-stage process of "flower-inducing cultivation + low temperature and low humidity aging". After the flower-inducing process, an independent aging stage is set up to allow the golden flower fungi to slowly and continuously metabolize. Relying on the rich enzyme system, it promotes the deep oxidation of tea polyphenols, the enrichment of soluble sugars, and the transformation of aroma precursors, resulting in a fuller taste and aroma of the product.

[0028] (5) This invention provides a method for accelerating the aging of Tianjian tea with a tea stem inoculant. The aroma of pine smoke is the signature aroma of basket-pressed Tianjian tea. After inoculation with exogenous golden flower fungus, the taste is relatively weak. The deep fermentation of conventional microorganisms can easily dilute and mask this characteristic aroma. This invention limits the optimal addition ratio of tea stem inoculant to 1%~6%, and combines it with phased differentiated humidity control (70%~85% humidity for inoculation, and 40%~60% humidity for aging), to precisely regulate the metabolic intensity of golden flower fungus, thereby achieving a dynamic balance between the transformation of internal substances and the retention of pine smoke aroma, taking into account both the unique flavor of traditional products and the optimized mellow aged aroma.

[0029] (6) This invention provides a method for accelerating the aging of Tianjian tea using a tea stem fermentation agent. Traditional natural storage aging is affected by various uncontrollable factors such as temperature, humidity, storage environment, and storage time, resulting in significant differences in tea quality between different batches and storage locations, and varying degrees of product standardization. The tea stem fermentation agent of this invention adopts a standardized preparation process, with precise and controllable temperature and humidity parameters during the fermentation and aging stages. The fermentation and aging environment is uniform and stable, and the flavor and physicochemical indicators of each batch of finished product are highly consistent. It is suitable for industrialized and standardized production, resulting in Tianjian tea products with stable and controllable quality.

[0030] (7) This invention provides a Tianjian tea with a suitable amount of golden-yellow closed sac shells visible on the surface of the loose Tianjian tea leaves. The golden flowers are naturally and evenly distributed in a moderate quantity. Unlike the design concept of "golden flowers covering the surface" in compressed Fu brick tea, this invention controls the addition of golden flowers to moderately metabolize and transform the internal components in the Tianjian tea base, which can drive the aging process without masking the inherent pine smoke aroma of Tianjian tea. The product has multiple aromas, including the inherent pine smoke aroma of Tianjian tea, the fungal aroma formed by the flower growth, and the aged aroma, sweet aroma, and woody aroma formed by aging. The aroma is highly complex and well-coordinated. The tea polyphenols are fully oxidized and polymerized, the bitterness and astringency are significantly reduced, and the tea soup is bright reddish-yellow. The content of soluble sugars and theabrownins is increased, and the tea soup is mellow, sweet, and smooth with a long-lasting aftertaste. The standardized tea stem flower growth agent preparation process and precise and controllable temperature and humidity parameters are used for flower growth and aging. The product quality is highly consistent between batches, meeting the requirements of industrialized and standardized production. Attached Figure Description

[0031] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings.

[0032] Figure 1 This is a flowchart of the preparation process of the tea stem flower-inducing agent in Example 1 of the present invention.

[0033] Figure 2 The flowcharts show the process of applying the tea stem flower-inducing agent to Tianjian loose tea as a substitute for natural aging in Examples 2 to 5 of the present invention.

[0034] Figure 3 The figure shows the effect of different amounts of tea stem flowering agent added on the aging quality of Tianjian loose tea in Experiment 1 of this invention.

[0035] Figure 4 These are photographs showing the appearance of *Gynostemma pentaphyllum* mycelium on Tianjian loose tea under different humidity conditions in Experiment 4 of this invention. Detailed Implementation

[0036] The present invention will be further described below with reference to specific preferred embodiments, but this does not limit the scope of protection of the present invention.

[0037] The materials, reagents, and instruments used in the following examples are all commercially available. Unless otherwise specified, the experimental methods used in the following examples are conventional methods in the art.

[0038] Terminology Explanation: "Fahua" is a controlled post-fermentation process exclusive to Fu brick tea (Anhua Fu tea). It refers to the controlled microbial fermentation process in which, after the black tea leaves are pressed into bricks, the dominant probiotic *Golden Flower Fungus* is cultivated under conditions of 26℃~32℃ and relative humidity of 70%~85%, allowing it to multiply in large quantities in the gaps between the tea leaves and generate golden yellow cleistothecia (commonly known as *Golden Flower Fungus*).

[0039] Tea stems specifically refer to the leaf stems selected during the refining, sieving, and winnowing processes of black tea. They are the parts where the tea leaves connect to the stems and branches, and belong to the stem tissue of the tea tree.

[0040] This invention provides a method for accelerating the aging of Tianjian tea using a tea stem flowering agent, the method comprising: S1. After sterilization of Tianjian raw materials, add tea stem flower-inducing agent and mix evenly to obtain tea base; S2. The tea leaves are fermented and aged. S3. Dry the aged tea leaves to obtain the Tianjian loose tea product.

[0041] During the aforementioned aging process, the *Gynostemma pentaphyllum* in the tea stem flower-inducing agent stably adheres to the surface of the tea stem carrier in the form of mature cleistothecia and spores. After mixing with the Tianjian raw material, the *Gynostemma pentaphyllum* spores migrate and diffuse from the tea stem carrier to the surface of the Tianjian tea leaves, achieving secondary dissemination and colonization of *Gynostemma pentaphyllum* in Tianjian tea. A local "activated inoculum source" of *Gynostemma pentaphyllum* is formed around each tea stem flower-inducing agent, spreading outward from multiple central points to achieve rapid and uniform flower-inducing throughout the entire area. At the same time, the tea stem itself increases the porosity of the tea pile, ensuring the oxygen supply required for the growth of *Gynostemma pentaphyllum*; the sugars and cellulose in the tea stem provide continuous nutrition for *Gynostemma pentaphyllum*, promoting its metabolic activity. This design changes the source of *Gynostemma pentaphyllum* from "exogenous purification and culture" to "tea stem carrier delivery." The tea stem is used as a flower-inducing agent, and its effective flower-inducing vitality reaches 3-5 years, avoiding the tedious processes of strain purification and liquid amplification culture required for each flower-inducing process.

[0042] Further, the above method involves adding 4 wt% of the tea stem fermentation agent to the premium-grade Tianjian raw material and 2 wt% of the tea stem fermentation agent to the first-grade Tianjian raw material. The premium-grade material naturally contains fewer tea stems and ferments more slowly, therefore requiring the addition of more tea stem fermentation agent.

[0043] Further, in the above method, the blooming and aging processes in S2 specifically involve: blooming at 26℃~32℃ and relative humidity of 70%~85% for 10~12 days; and aging at 20℃~30℃ and relative humidity of 50%~60% for 30~90 days. Furthermore, the blooming process involves staged temperature and humidity control, specifically: From day 1 to day 4, fermentation is carried out at a temperature of 26℃~27℃ and a humidity of 80%~85% to promote the attachment and germination of golden flower spores on the tea leaves.

[0044] From day 5 to day 8, fermentation is carried out at a temperature of 27℃~28℃ and a humidity of 75%~80% to promote rapid mycelial growth and the formation of golden flowers.

[0045] From day 9 to day 12, fermentation is carried out at a temperature of 30℃~32℃ and a humidity of 70%~75%. This promotes the full maturation of the closed capsules and the accumulation of aroma substances.

[0046] During this stage, the golden flower fungus germinates and colonizes on the surface of Tianjian tea leaves, forming visible golden-yellow cleistothecia (golden flowers). During fermentation, the golden flower fungus secretes abundant extracellular enzymes, such as polyphenol oxidase, amylase, and β-glucosidase, which metabolize and transform phenolic substances in the tea, such as catechins, laying the material foundation for the aging process.

[0047] The core mechanism of "alternative natural aging" is as follows: During the aging stage, *Tetraphyta glabra* enters a slow metabolic state in a relatively low-humidity environment. However, its secreted extracellular enzymes, such as polyphenol oxidase, amylase, and β-glucosidase, continuously act on macromolecules such as polyphenols, cellulose, and starch in the tea leaves, promoting the oxidation and polymerization of tea polyphenols, reducing bitterness and astringency, forming thearubigins and theabrownins, promoting the release and conversion of soluble sugars, increasing sweetness and mellowness, and promoting the synthesis and accumulation of aroma precursors, thus forming aged aroma, medicinal aroma, and woody aroma. This process completely replaces the natural ripening process in traditional natural aging, which relies on the residual enzyme activity of the tea leaves and the slow metabolic action of environmental microorganisms, shortening the cycle from 3-5 years to 30-90 days.

[0048] The tea stem flower-inducing agent was prepared using the following method: S1-1. Cut the tea tree stems into small sections and spray them with water until the moisture content reaches 25%~30%; then bake them until the moisture content reaches 3%~5%. S1-2. After cooling, inoculate the tea stems with mature Fu brick tea (Fu brick tea is a rectangular compressed black tea made from black tea as the main raw material, processed through a complete set of processes including tea screening, semi-finished product blending, piling, steaming, pressing into brick shape, fermentation, and drying) tea dust or loose golden flower tea (loose golden flower tea, also known as loose Fu brick tea, belongs to the black tea category. It is a fermented tea made by directly controlling the fermentation process of loose tea, with golden flower fungus as the dominant probiotic for directional fermentation. It is not steamed or pressed into bricks throughout the process, and the finished product retains the loose strip shape) tea dust, add sterile water to the moisture content to 17%~20%, and carry out fermentation culture until the golden golden flower fungus cleistothecia structure can be seen on the surface of the tea stems; S1-3, after drying, tea stem flower-inducing agent is obtained.

[0049] In the above process, the tea stems are cut into small sections and sprayed with water to a moisture content of 25%–30%. They are then baked to a moisture content of 3%–5%. The purpose of this is twofold: firstly, adding water to the dried tea stems allows for sterilization through evaporation during high-temperature baking; secondly, adding water softens the waxy layer of the tea leaves and loosens the woody fiber channels of the stems, allowing soluble carbohydrates to migrate outwards, forming nutrients that the fungus *Aureobasidium aureum* can utilize. Simultaneously, opening the fiber gaps makes it easier for the mycelium to take root, reproduce, and accumulate a large number of cleistothecia and spores. Subsequent drying to a moisture content of 3%–5% keeps the *Aureobasidium aureum* spores in a dormant state, allowing for long-term storage and use as an inoculation carrier at any time.

[0050] Example 1 A tea stem flower-inducing agent of the present invention, according to Figure 1 The preparation process includes the following steps: (1) Preparation of tea stem raw materials: Take 100 kg of tea stem by-products separated during the refining and processing of tea, cut the tea stems into small sections of 3cm~5cm, rinse with clean water to remove surface dust, and spread them out to dry until the surface moisture evaporates.

[0051] (2) Tea stem preparation and water adjustment: Spread the cut tea stems evenly in the bamboo tray, with a thickness of 5 cm. Use a sprayer to spray pure water evenly on the surface of the tea stems, turning them over while spraying, to adjust the moisture content of the tea stems to 28%.

[0052] (3) High-temperature baking: Spread the cut tea stems evenly in the electric heating chain plate tea dryer, with a thickness of 3 cm to 4 cm. Set the baking temperature to 110℃, the hot air speed to 0.8 m / s to 1.2 m / s, and bake for 35 min to reduce the moisture content of the tea stems to 3% to 5%. Cool to room temperature for later use.

[0053] (4) Flowering culture: After roasting and cooling, tea stems are inoculated with 0.5% to 1% of loose tea powder of golden flower, or mature Fu brick tea powder can be inoculated as the "seed" inoculation source; add sterile water until the moisture content of the tea leaves reaches 17% to 20%, and transfer them into a constant temperature and humidity culture room at 27℃ and 85% relative humidity for 6 days.

[0054] (5) Maturation of cleistothecia: The culture temperature was adjusted to 28℃ and the relative humidity to 72%. On the 6th day of culture, the mycelium on the surface of the tea stem began to transform into golden yellow cleistothecia. On the 10th to 12th day, the cleistothecia were golden yellow, with plump and uniform particles. Microscopic examination revealed the typical structure of golden flower fungus.

[0055] (6) Drying and Preservation: The mature Camellia chrysantha stems were dried in a 40℃ hot air dryer until the moisture content was 9%, yielding the finished Camellia chrysantha flower-inducing agent. Testing showed that the finished product contained 1.5 × 10⁻⁶ Camellia chrysantha spores. 7CFU / g. The dried tea stem flower-growing agent is golden yellow with abundant golden flowers adhering to the surface and has a rich floral aroma. Store in a sterile, sealed bag at room temperature, away from light, for later use.

[0056] Example 2 A method for accelerating the aging of Tianjian tea using a tea stem flower-inducing agent according to Example 1, in accordance with... Figure 2 The preparation process includes the following steps: (1) Preparation of raw materials for Tianjian loose tea: Take 500 kg of first-grade Tianjian raw tea from Anhua area of ​​Hunan Province. After sieving and winnowing to remove tea leaves and non-tea impurities, it is ready for use. The initial moisture content of Tianjian raw tea is 8%, and it has the basic characteristics of pine smoke aroma formed by traditional seven-star stove roasting.

[0057] (2) Steam sterilization: The weighed tea leaves are put into the steaming equipment and treated with saturated steam at 100℃~105℃ for 20 to 30 seconds. This step aims to kill the residual microorganisms in the tea leaves and make them fully softened; the moisture content after steaming is controlled at 18%~22%; the roasted Tianjian loose tea leaves are spread out to cool to room temperature.

[0058] (3) Mixing of tea stem flowering agent: Take 5 kg of the tea stem flowering agent prepared in Example 1, which is 1% of the mass of Tianjian loose tea, and add it evenly to the cooled Tianjian loose tea. Use a mixing machine to mix thoroughly so that the tea stem flowering agent is evenly distributed in the Tianjian loose tea. The overall moisture content of the tea leaves after mixing is about 20%~22%.

[0059] (4) Loose tea fermentation: The evenly mixed tea leaves are placed in a 60-100 mesh stainless steel mesh tray in loose form, with a thickness of 6 cm, and then transferred to a constant temperature and humidity fermentation room. The temperature settings of the fermentation room are as follows: Day 1 to Day 4, temperature 26℃~27℃, humidity 80%~85%; Day 5 to Day 8, temperature 27℃~28℃, humidity 75%~80%; Day 9 to Day 12, temperature 30℃~32℃, humidity 70%~75%. During the fermentation process, the golden flower spores in the tea stem fermentation agent migrate and diffuse to the surface of the Tianjian loose tea leaves and germinate and colonize. On Day 3 to Day 4, white mycelium begins to appear on the surface of the Tianjian loose tea leaves and around the tea stems; on Day 5 to Day 8, the mycelium gradually turns golden yellow and forms cleistothecia; on Day 10, a suitable amount of golden flowers are formed, and the cleistothecia are plump and bright yellow.

[0060] (5) Aging: The core stage replacing natural aging. After the flowering process is completed, the stainless steel mesh tray is transferred to the aging room for aging treatment. The aging temperature is set at 25℃, the relative humidity at 50%, and the aging time at 60 days. During the aging process, the golden flower fungus continuously secretes extracellular enzymes to degrade and decompose the tea polyphenols in the tea leaves and break down macromolecules such as cellulose. The tea soup has a mellow taste, and the aroma of pine smoke and the aroma of fungus are further integrated and coordinated during the slow aging process, forming the characteristics of aged aroma.

[0061] (6): Drying and finished product processing: After aging, a chain plate dryer is used to stop microbial activity and fix the quality; the first stage is drying at 110℃~120℃ for 30min, and the second stage is drying at 70℃~85℃ for 30min, until the moisture content of Tianjian loose tea drops to 6%~7%. After natural cooling, it is packaged to obtain the finished Tianjian loose tea.

[0062] Example 3 A method for accelerating the aging of Tianjian tea using a tea stem blooming agent in Example 1 differs from that in Example 2 in that the amount of tea stem blooming agent added in step (3) is 2% of the mass of loose Tianjian tea.

[0063] Example 4 A method for accelerating the aging of Tianjian tea using a tea stem blooming agent in Example 1 differs from that in Example 2 in that the amount of tea stem blooming agent added in step (3) is 4% of the mass of loose Tianjian tea.

[0064] Example 5 A method for accelerating the aging of Tianjian tea using a tea stem blooming agent in Example 1 differs from that in Example 2 in that the amount of tea stem blooming agent added in step (3) is 6% of the mass of loose Tianjian tea.

[0065] Comparative Example 1 Tianjian tea, traditionally aged for 3-5 years, packaged in baskets.

[0066] The Tianjian loose tea from Example 3 was inspected as a finished product: the finished Tianjian tea leaves were intact, with a suitable amount of golden-yellow closed buds visible on the surface, and the golden flowers were naturally and evenly distributed; sensory evaluation results showed that the pine smoke aroma was prominent, the fungal aroma and sweet aroma were harmoniously integrated, the aged aroma was beginning to emerge, and the aroma was rich in layers; the soup color was bright reddish-yellow, the taste was mellow and smooth, and the bitterness and astringency were significantly reduced. According to professional evaluation, the quality of the product is equivalent to that of traditional Tianjian basket-packaged tea that has been naturally aged for 3-5 years, but the production cycle of this product is only about 2.5 months (10 days of flower development + 60 days of aging + drying), which is more than 90% shorter than the traditional process.

[0067] Compared with traditional basket-packed naturally aged Tianjian tea, this product retains the characteristics of pine smoke aroma, while its fungal and aged aromas are significantly superior to those of products aged for the same period of time. Its quality reaches the level of basket-packed products aged for 3 years, proving that this invention has completely replaced the function of basket-packed natural aging.

[0068] Experiment 1: Investigating the effect of different amounts of tea stem blooming agent added on aging quality.

[0069] The aging quality of loose Tianjian tea from Examples 2 to 6 was examined and compared with that of Tianjian tea packaged in baskets and naturally aged for 3 years and 5 years. The results showed that: 1% addition: The flowering process starts more slowly, the golden flowers are sparsely distributed, the floral aroma is weaker after aging, and the aged aroma characteristics are not obvious, but the pine smoke aroma is preserved most completely.

[0070] 2% addition: even blooming, appropriate amount of golden flowers, best aroma harmony, balanced pine smoke aroma and fungal aroma, obvious aged aroma.

[0071] Adding 4% results in rapid blooming, abundant golden flowers, and the most significant improvement in the mellowness of the tea soup after aging. It also results in the highest richness of aroma, full-bodied aged fragrance, and excellent overall quality.

[0072] 6% addition: The growth of mold is too vigorous, and the aroma of mold flowers to some extent covers the pine smoke aroma of the original Tianjian tea base, suppressing the aged aroma and making the aroma layering slightly monotonous.

[0073] The specific results are listed in Table 1 for comparison.

[0074] Table 1: Effects of Different Amounts of Tea Stem Fermentation Agent on Aging Quality

[0075] Figure 3 The effect of different amounts of tea stem blooming agent on the aging quality of Tianjian loose tea is shown in the figure.

[0076] from Figure 3 As shown in Table 1, the addition of 2%, 4%, and 6% of tea stem blooming agent significantly improved the taste and aroma quality. Bitterness decreased sequentially, the flavor became more mellow, and the aroma of the blooming fungus increased sequentially; the liquor color deepened from yellow to orange-yellow, red-orange, and deep red; the inherent pine smoke aroma of Tianjian tea gradually weakened, while the aroma of the blooming fungus gradually strengthened; the color of the tea leaves also gradually deepened, from yellowish-brown to dark brown, and finally to blackish-brown. Based on comprehensive evaluation, 2%–5% is the optimal addition range.

[0077] Experiment 2: The content of ingredients in Tianjian tea with different addition amounts and natural aging in baskets for 3 years.

[0078] The internal components of Tianjian tea from Examples 3, 4, and 5 were compared with those of Tianjian tea that had been naturally aged in baskets for 3 years. The results are listed in Table 2. The measured values ​​of all indicators for the basket-aged tea (Comparative Example 1) for 3 years were set as 1. The measured values ​​of Examples 3, 4, and 5 were calculated as: (sample measured value ÷ measured value of the same indicator in Comparative Example 1)

[0079] Table 2: Comparison of the content of internal components of Tianjian tea with different additive amounts and after 3 years of natural aging in baskets.

[0080] As shown in Table 1, compared with Comparative Example 1, the amount of tea stem blooming agent added in each example increased sequentially, while the contents of their water extract, tea polyphenols, flavonoids, free amino acids, gallic acid, theobromine, and caffeine decreased sequentially. However, with the increase of the amount of blooming tea stems, the content of soluble sugars increased. The contents of the four simple catechins—epigallocatechin (EGC), catechin (DL-C), epicatechin (EC), and gallocatechin (GC)—increased sequentially. The contents of the three bitter-tasting ester-type catechins—epigallocatechin gallate (EGCG), gallocatechin gallate (GCG), and epicatechin gallate (ECG)—decreased sequentially. These changes in internal components reduced the bitterness and astringency of the tea infusion and increased its sweetness.

[0081] Experiment 3: To investigate the aroma components of different amounts of added Tianjian tea leaves after 3 years of natural aging in baskets.

[0082] The aroma components of Tianjian tea from Examples 3, 4, and 5 were compared with those of Tianjian tea that had been naturally aged in baskets for 3 years (Comparative Example 1). The results are listed in Table 3.

[0083] Table 3: Comparison of GC-MS spectra of aroma components of naturally aged Tianjian basket-packaged tea with different amounts of tea stem flower-inducing agent.

[0084] As can be seen from Table 3, compared with Comparative Example 1, the aroma quality of each embodiment was significantly optimized with the participation of the flower-growing agent of the present invention. The content of unpleasant grassy substances such as hexanal, trans-2-nonenal, geraniol, and heptanal decreases in that order; the content of pungent substances produced during the piling of raw tea, such as 2-methoxy-4-propylphenol, 2,6-dimethylphenol, 4-ethyl-2-methoxyphenol, and isoeugenol, as well as substances absorbed during pine smoke smoking, such as 2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde, o-methoxyphenol, o-methylphenol, and decanal, decreases; however, the content of substances with fungal, floral, fruity, woody, and aged aromas, such as linalool, trans-linalool oxide (furan type), D-limonene, trans-β-ionone, (E,E)-2,4-heptadienal, phenethyl acetate, dodecanoic acid, α-ionone, 1-octen-3-ol, β-ionone, α-terpineol, and isophorone, increases in that order.

[0085] In summary, while maintaining a high OAV floral and fruity base, each embodiment, compared with Comparative Example 1, reduced the raw greenness, weakened the smoky aroma, and significantly enhanced the woody, mushroom, and floral and fruity aromas. The overall aroma was richer, more complex, and more natural, with better layering and distinctiveness.

[0086] Experiment 4: Investigate the effect of different humidity levels on the blooming effect during the blooming process.

[0087] Following the method in Example 2, the humidity of the fermentation room during the loose tea fermentation process in step (4) is adjusted as follows: High humidity treatment group: Adjust the humidity in the flower fermentation room to 80%~85%.

[0088] Medium humidity treatment group: Adjust the humidity in the flower fermentation room to 65%~75%.

[0089] Low humidity group: Adjust the humidity in the flower fermentation room to 50%~60%.

[0090] Figure 4 Images show the growth of *Gynostemma pentaphyllum* in Tianjian loose tea under different humidity levels. Image A represents the high humidity treatment group, where the tea surface is covered with mature, golden-yellow ascocarps of *Gynostemma pentaphyllum*, and a large number of immature white mycelia are also visible. Image B represents the medium humidity treatment group, where the tea surface is covered with mature, golden-yellow ascocarps of *Gynostemma pentaphyllum*, the white mycelia are significantly reduced, and the tea turns a dark brown color. Image C represents the low humidity group, where the tea surface has no light-colored mycelia, only a small number of mature, golden-yellow ascocarps of *Gynostemma pentaphyllum*, the tea leaves are dry and hard, the spores are completely solidified, and there is no new fungal growth. Three different humidity treatments demonstrated that: Group A, with its high humidity, promoted the production of mature ascocarps of *Aureobasidium aureum* and the vigorous occurrence of asexual reproduction such as mycelium; as the humidity of the tea in Groups B and C decreased, the white mycelium on the surface of the tea disappeared, promoting sexual reproduction and generating mature ascocarps of *Aureobasidium aureum*; in Group C, with its low humidity treatment, after the flowering process ended and the tea was left to stand for 10-20 days, the golden yellow spores of *Aureobasidium aureum* basically stopped increasing, indicating that the spores of *Aureobasidium aureum* entered a dormant state.

[0091] Experiment 5: Investigate the effect of different aging times on aging quality.

[0092] Based on the implementation of particle 3, four experimental groups with aging times of 30 days, 60 days, 90 days, and 120 days were set up for comparison.

[0093] The results show that: 30-day aging: The aroma is not fully integrated, the aged aroma is weak, and the tea soup still has a slightly astringent taste of new tea. The quality is slightly lower than that of traditional 1-year aging.

[0094] 60-day aging: The aroma is harmonious and well-integrated, with a balance of pine smoke, fungus and floral aroma and aged aroma. The tea soup has reached an ideal level in terms of mellowness and smoothness, and the quality reaches the level of traditional aging of 2-3 years.

[0095] 90-day aging: The aroma becomes more pronounced, but the improvement in quality slows down, costs increase significantly, and marginal benefits decline.

[0096] 120-day aging: The marginal effect of quality improvement diminishes, and the difference between the product and the 90-day aged product is not significant, resulting in decreased economic efficiency.

[0097] Based on comprehensive evaluation, 60-90 days is the optimal aging time range, with 60 days achieving the best balance between economy and quality.

[0098] Experiment 6: Investigating the effects of different fermentation methods on the sensory properties of Tianjian tea.

[0099] Natural aging group: Tianjian basket-packaged tea aged under natural conditions for 3 years (Comparative Example 1).

[0100] Golden Camellia Powder Addition Group: The method of Example 2 is followed, except that 5% golden camellia powder is added in step (3).

[0101] Tea stem flower-growth agent addition group: The method of Example 2 is followed, except that in step (3), 5% tea stem flower-growth agent is added instead.

[0102] Sensory evaluations were conducted on the Tianjian tea from the naturally aged group, the group with added golden camellia powder, and the group with added tea stem flower-inducing agent. The results are shown in Table 4.

[0103] Table 4: Comparison of Sensory Evaluation Results of Basket-Type Natural Aging Group, Golden Camellia Powder Addition Group, and Tea Stem Flowering Agent of This Application Group

[0104] The results in Table 4 show that the group with 5% golden flower fungus added exhibits a distinct fungal and smoky aroma compared to Tianjian tea naturally aged for 3 years. The tea liquor color is also deeper, changing from yellow to orange-yellow, and the bitterness is reduced, resulting in a mellow and pleasant taste. Conversely, the group with 5% tea stem fermentation agent has a richer aroma than the group treated with 5% golden flower tea powder, while still retaining the smoky aroma. The taste is sweeter, while preserving the original smoky flavor. Therefore, the fermentation and aging effect of 5% tea stem fermentation agent is superior to that of the same proportion of golden flower fungus powder.

[0105] The content of internal components of Tianjian tea in the naturally aged group, the group with added golden camellia powder, and the group with added tea stems and flowering agents were investigated separately, and the results are listed in Table 5. The measured values ​​of all indicators of the basket-packed natural aging for 3 years (Comparative Example 1) were set as 1. The measured values ​​of the golden camellia powder group or the group with added tea stems and flowering agents were calculated as: sample measured value ÷ measured value of the same indicator in Comparative Example 1.

[0106] Table 5: Comparison of the components of Tianjian tea in the group with added tea stems and flower-growth agent and the group with added golden flower fungus powder.

[0107] The results in Table 5 show that compared with the group with added golden flower fungus powder, the addition of 5% tea stem fermentation agent resulted in higher water extract and soluble sugar content, and a greater decrease in the content of tea polyphenols, free amino acids, gallic acid, and flavonoids. This resulted in a greater reduction in the bitterness and astringency of the tea soup, a more mellow taste, and an increase in sweetness. The analysis of the components of tea polyphenols also revealed that the addition of 5% tea stem fermentation agent resulted in a greater decrease in the levels of ester-type catechins epigallocatechin gallate (EGCG), gallocatechin gallate (GCG), and epicatechin gallate (ECG), which contribute to bitterness and astringency.

[0108] Aroma components of Tianjian tea were investigated in the naturally aged group, the group with added golden camellia powder, and the group with added tea stem flower-inducing agent. The results are listed in Table 6.

[0109] Table 6: Comparison of GC-MS Results of Aroma Components in Tianjian Tea

[0110] As shown in Table 6, compared with the group with added golden flower powder, the addition of 5% tea stem flower-inducing agent during fermentation and aging resulted in a greater decrease in the content of unpleasant grassy odor substances such as hexanal, trans-2-nonenal, geraniol, and heptanal; the content of smoky and pungent components such as 2-methoxy-4-propylphenol, 2,6-dimethylphenol, 4-ethyl-2-methoxyphenol, isoeugenol, 2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde, and o-methoxyphenol also decreased more significantly; however, the content of components with floral, fruity, woody, and fungal aromas such as linalool, trans-linalool oxide (furan type), D-limonene, trans-β-ionone, (E,E)-2,4-heptadienal, phenethyl acetate, and α-terpineol increased.

[0111] The results of Experiment Six show that adding tea stem inoculant during aging results in superior quality Tianjian loose tea. This is because, firstly, tea stems contain polysaccharide carbon sources, providing a long-lasting nutrient matrix for the golden flower fungus. Furthermore, the slow transformation of lignin and polysaccharides in the tea stems generates a woody, aged aroma and a honey-sweet fragrance, which interacts with the original pine smoke aroma of Tianjian, creating a multi-layered and complex aroma. Simultaneously, the continuous enzymatic hydrolysis of crude fiber and bitter polyphenols results in a bright, clear, mellow, and smooth tea liquor. Secondly, when the tea stem inoculant is added, the tea already possesses a mature and dominant golden flower fungus population, quickly seizing nutrients from the tea embryo and preventing it from being overtaken by other fungi.

[0112] Comparative Example 2 Take mature Fu brick tea powder, add sterile water until the moisture content of the tea base reaches 17%~20%, transfer it into a constant temperature and humidity incubation room at 27℃ and 85% relative humidity, and incubate for 6 days to obtain tea powder flower-inducing agent. The tea powder fermentation agent was fermented and aged according to the method in Example 3 to obtain Tianjian loose tea.

[0113] Experiment 7: To examine the quality differences between the Tianjian loose tea of ​​Example 3 and the Tianjian loose tea of ​​Comparative Example 2.

[0114] The same experiment was conducted following the procedure in Experiment 6. The results showed that when the tea powder flower-inducing agent of Comparative Example 2 was used to induce flower growth in Tianjian loose tea, the effect was similar to that of the Golden Camellia powder addition group in Experiment 6, with no significant difference.

[0115] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make many possible variations and modifications to the technical solutions of the present invention using the methods and techniques disclosed above, or modify them into equivalent embodiments with equivalent changes, without departing from the spirit and technical essence of the present invention. Therefore, any simple modifications, equivalent substitutions, equivalent changes, and modifications made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solutions of the present invention shall still fall within the protection scope of the technical solutions of the present invention.

Claims

1. A method for accelerating the aging of Tianjian tea using a tea stem flowering agent, characterized in that, The method includes: S1. After sterilization of Tianjian raw materials, add tea stem flower-inducing agent and mix evenly to obtain tea base; S2. The tea leaves are fermented and aged. S3. Dry the aged tea leaves to obtain Tianjian loose tea product; The tea stem flower-inducing agent was prepared using the following method: S1-1. Cut the tea stems into small sections and spray them with water until the moisture content reaches 25%~30%; then bake the tea stems until the moisture content reaches 3%~5%. S1-2. After cooling, inoculate mature Fu brick tea powder or Jin Hua loose tea powder into the tea stems, add sterile water to the moisture content to 17%~20%, and carry out fermentation culture until a large number of golden yellow cleistothecia of Jin Hua fungus appear on the surface of the tea stems. S1-3, after drying, tea stem flower-inducing agent is obtained.

2. The method according to claim 1, characterized in that, In S1-1, the specific baking parameters are as follows: tea stems are evenly spread in an electric heating chain plate tea dryer with a thickness of 3 cm to 4 cm, the baking temperature is set to 110℃ to 120℃, the hot air speed is 0.8 m / s to 1.2 m / s, and the baking time is 30 min to 35 min.

3. The method according to claim 1, characterized in that, S1-2 specifically involves: incorporating 0.5% to 1% of mature Fu brick tea dust or Jin Hua loose tea dust by weight of tea stems, adding sterile water to a moisture content of 17% to 20%, and transferring it to a constant temperature and humidity incubation room for 8 to 10 days at 26℃ to 28℃ and 80% to 85% relative humidity; or for 10 to 12 days at 28℃ to 30℃ and 70% to 75% relative humidity.

4. The method according to claim 1, characterized in that, The drying of S1-3 specifically involves drying at 38℃~42℃ until the moisture content is below 10%.

5. The method according to any one of claims 1 to 4, characterized in that, The amount of tea stem flower-inducing agent added in S1 is 1wt%~6wt%.

6. The method according to claim 5, characterized in that, The premium Tianjian raw material contains 4 wt% of the tea stem flower-growing agent, and the first-grade Tianjian raw material contains 2 wt% of the tea stem flower-growing agent.

7. The method according to any one of claims 1 to 4, characterized in that, The specific process of blooming and aging in S2 is as follows: blooming for 10 to 12 days at 26℃~32℃ and relative humidity of 70%~85%; and then aging for 30 to 90 days at 20℃~30℃ and relative humidity of 50%~60%.

8. The method according to claim 7, characterized in that, The term "flowering" specifically refers to: From day 1 to day 4, the temperature will be 26℃~27℃ and the humidity will be 80%~85%. From day 5 to day 8, the temperature will be 27℃~28℃ and the humidity will be 75%~80%. From day 9 to day 12, the temperature is 30℃~32℃ and the humidity is 70%~75%.

9. The method according to any one of claims 1 to 4, characterized in that, The moisture content of the Tianjian loose tea product in S3 is 7%~9%.

10. A type of Tianjian loose tea, characterized in that, The Tianjian loose tea is prepared by the method described in any one of claims 1 to 9.

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