Preparation process of highland characteristic composite wild flower and fruit honey composite aroma Gushu Bai tea

Abstract

The present application relates to the technical field of tea processing, and particularly relates to a preparation process of highland characteristic compound wild flower and fruit honey composite aroma ancient tree white tea, which adopts under-forest scattered light wooden appliance to wither, spreads tea fresh leaves on the appliance, keeps leaves from being overlapped, withers to a specified water content, carries out and screens every interval, continues withering by four times of screening in sequence (combines a plurality of screened withered leaves into one screen, utilizes internal respiration heat to drive enzyme oxidation reaction and aroma substance conversion), seals and matures the dried tea leaves, continuously and slowly transforms internal ingredients, further coordinates aroma and taste, then removes green grass smell and other miscellaneous smells by sunlight or low-temperature slow drying, makes flower, fruit and honey composite aroma type show, improves and stabilizes tea aroma quality, and the process ends when the water content of the tea reaches a standard. The under-forest scattered light wooden appliance withering compacts tea internal quality, controls temperature and humidity, combines with multiple screening, simultaneously retains active substances, and the finished product has good quality and strong late-stage transformation potential.

Description

Technical Field

[0001] This invention relates to the field of tea processing technology, and in particular to a preparation process for a highland-characteristic compound aroma of wild mountain flowers, fruits, honey, and ancient tree white tea. Background Technology

[0002] As a lightly fermented tea, the two core processes of withering and drying directly determine the quality of the finished product. Traditional white tea withering often uses hot air withering troughs or direct sunlight withering in the open air, which has problems such as uneven withering, fresh leaves being easily contaminated by metal utensils, and poor consistency in subsequent drying. The drying process either involves direct high-temperature baking, which easily results in a burnt and dry taste in the finished product, or direct sun drying, which easily leaves behind a grassy odor and cannot be dried within a certain time range, resulting in uneven drying. Neither of these methods can achieve the characteristics of white tea, such as plump and naturally unfolded buds and leaves, high aroma and rich honey flavor, thick and sweet soup, excellent brewing endurance, and strong aging potential.

[0003] To address the aforementioned shortcomings, a white tea preparation process was developed that balances withering uniformity and drying palatability, which is crucial for improving the quality of white tea. Summary of the Invention

[0004] The purpose of this invention is to provide a preparation process for a highland-characteristic compound white tea with wild flower and fruit aroma from ancient trees in barren mountains, in order to solve the problems mentioned in the background art.

[0005] The technical solution adopted in this invention is:

[0006] A preparation process for a highland-characteristic compound aroma of wild mountain flowers, fruits, and honey from ancient trees includes the following steps: S1: Spread fresh tea leaves on wooden containers and place them in a diffused light environment under forest cover for natural withering. Control the thickness of the spread leaves to ensure that the fresh leaves do not press against each other. The withering environment has a light intensity of 500-1000 lx, a temperature of 22-26℃, and a relative humidity of 40%-75%, withering until the moisture content of the fresh leaves is 58%-62%; S2: After the fresh leaves have withered to a moisture content of 58%-62%, perform the first withering by sieving (screening) and continue withering. The withering moisture content and withering time are flexibly controlled according to the temperature and humidity of the environment; S3: When the withered leaves contain... S4: When the moisture content of the withered leaves reaches 26%–31%, perform a second sieving (screening) for continued withering; S5: When the moisture content of the withered leaves reaches 15%–20%, perform a third sieving (screening) to a pile approximately 60 cm thick; S6: When the moisture content of the withered leaves reaches 9%–13%, perform a fourth sieving to a pile approximately 90 cm thick; S7: Move the piled and transformed leaves outdoors and spread them evenly in the sun to dry until the moisture content of the tea leaves is below 7%, and the leaves are easily broken or powdery when rubbed by hand, indicating they are fully dried; S8: Place the fully dried leaves in a cool, dry place and put them into a special white tea maturation wooden frame for further maturation. Seal the tea leaves in the frame with food-grade packaging film for tea. The maturation time should be 13 minutes. d~19d, when packing, the buds should be kept naturally loose and not squeezed, and the packaging film opening should be tightly sealed; S8: The tea leaves are processed to enhance their aroma. The aroma enhancement method can be sunlight enhancement or low-temperature slow drying enhancement. The matured tea leaves are evenly spread outdoors in the sun or in a sunroom and exposed to the sun for no less than 2 days. The exposure time can be extended appropriately according to the weather and the aroma formation of the product. During the sun exposure, the leaves are turned over 1 to 3 times; or the tea leaves are placed in a dryer, with the leaf thickness controlled at 3.5 cm~4.5 cm, and dried at 50℃±2℃ for 3.5 h~4.5 h. The sensory sign of the end of aroma enhancement is the dissipation of grassy smell and other off-flavors, the emergence of floral, fruity and honey complex aroma, and the moisture content reaching below the national standard.

[0007] Optionally, the S1 wooden implement is an unpainted solid wood withering curtain or bamboo strip, sieve, bamboo mat or reed curtain. The diffused light environment under the forest has no direct light. Sieving every once in a while is conducive to using the internal respiratory heat of the leaf layer to drive the enzymatic oxidation reaction and promote the transformation of green bean fragrance into a compound fragrance of flowers, fruits and honey.

[0008] Optionally, step S8 involves enhancing the aroma of the tea leaves. The enhancement method can be either sunlight enhancement or low-temperature slow drying. The matured tea leaves are evenly spread outdoors in sunlight or in a sunroom, and continuously exposed to the sun for at least 2 days, or the exposure time can be extended appropriately depending on the weather and the product's aroma development. During the sun exposure, the leaves are turned 1 to 3 times. Alternatively, the tea leaves are placed in a dryer, with the leaf thickness controlled at 3.5 cm to 4.5 cm, and dried at 50℃±2℃ for 3.5 to 4.5 hours. The sensory endpoint of the aroma enhancement is the dissipation of grassy and other off-flavors, and the emergence of a complex aroma profile of flowers, fruits, and honey. The core functions are sterilization, enzyme control, transformation promotion, and preservation of potential. Ultraviolet light can kill approximately 70% of bacteria / mold on the surface of the tea leaves, reducing the risk of mold and rancidity during drying and storage, ensuring cleanliness. Sunlight provides gentle heat (20–25℃), slowly dehydrating the tea to a moisture content ≤7%, without high-temperature enzyme inactivation. The retention rate of polyphenol oxidase and β-glucosidase activity is approximately 68% (far higher than the 22% retention rate of dried tea). %), to provide power for later aging; photolysis promotes aroma and removes greenness and reveals hairs: ultraviolet / blue-violet light promotes: chlorophyll decomposes moderately → leaf color is gray-green / silver-white, and hairs are revealed; green grassy substances (green leaf alcohol) photolysis → green smell disappears; aldehyde / ketone / terpene aroma is activated → hairy aroma, floral aroma, and honey aroma are more prominent; regulate polyphenols, reduce bitterness and increase sweetness: promote moderate oxidation of ester-type catechins (bitterness and astringency) → bitterness and astringency are reduced by about 23%; at the same time, the flavonoid content is increased (about 15% higher than that of drying), the tea soup is clearer and sweeter, and the aftertaste is more obvious.

[0009] Optionally, the S8 low-temperature slow aroma extraction (preserving enzymes without inactivation) and low-temperature drying: replenishing moisture, stabilizing moisture, and preserving all active enzymes without damaging the aroma and texture brought by sun drying; low-temperature slow drying can control the moisture steadily and evenly, ensuring consistent dryness inside and out, and making it less prone to dampness, sourness, and mold growth during later storage.

[0010] Compared with the prior art, the beneficial effects of the present invention are:

[0011] 1. Withering under diffused light in the forest combined with wood contact results in more uniform withering of fresh leaves, free from metal contamination, improving the consistency of subsequent rolling, withering and drying, and ensuring the basic internal quality of tea leaves;

[0012] 2. Temperature and humidity control combined with multiple withering and sieving processes ensures smooth water flow, uniform withering, removal of grassy taste, pure sweet aroma, and prevention of uneven withering and tea deterioration. Multiple sieving processes help to ensure even water flow, reduce astringency, and promote aroma concentration and development, avoiding a weak or bland aroma and ensuring the pure sweet aroma of the tea.

[0013] 3. Sealed aging helps to dissipate the grassy smell and other off-flavors, revealing the aroma of soybean paste and the complex aroma of flowers, fruits, and honey;

[0014] 4. Direct sunlight and slow drying at low temperature enhance aroma, allowing for the appropriate release and retention of internal substances. This not only promotes uniform drying but also prevents enzyme inactivation, maximizing the potential for later transformation. Detailed Implementation

[0015] Given that the existing technology has solved the problems of uneven withering, easy sourness during fermentation, and poor taste during drying in traditional processes, the tea produced has a mellow taste and rich aroma, without any dry or grassy taste.

[0016] Example

[0017] Withering using wood-based materials (bamboo mats, sieves, bamboo mats, reed curtains, etc.) under diffused light in the forest: Spread fresh tea leaves on wooden containers and place them in a diffused light environment under the forest for natural withering. Control the thickness of the spread leaves to ensure that the fresh leaves do not press against each other. The withering environment has a light intensity of 500-1000 lx, a temperature of 22-26℃, and a relative humidity of 40%-75%. Wither until the moisture content of the fresh leaves is 58%-62%.

[0018] Fresh leaves are withered until their moisture content reaches 58%–62%, then sieved (using a screen) for the first time to continue withering. The withering moisture content and time are adjusted flexibly according to the ambient temperature and humidity. When the moisture content of the withered leaves reaches 26%–31%, a second sieve is performed for continued withering. When the moisture content of the withered leaves reaches 15%–20%, a third sieve (using a screen) is performed to form a pile approximately 60 cm thick. When the moisture content of the withered leaves reaches 9%–13%, a fourth sieve is performed to form a pile approximately 90 cm thick. When the leaves are naturally unfurled, dry and firm, and the floral, fruity, and honey aromas are pronounced, the piling and transformation process is complete. The fully dried leaves are then placed in a cool, dry place and placed in a special white tea matting wooden frame for transformation. The frame is sealed with food-grade packaging film specifically for tea. The ripening time should be 13-19 days. When packing, the buds should be kept naturally loose and not squeezed. The packaging film should be tightly sealed. The tea leaves should be treated to enhance their aroma. The aroma enhancement methods can be sunlight enhancement or low-temperature slow drying enhancement. After ripening, the tea leaves should be evenly spread outdoors in the sun or in a sunroom and exposed to the sun for at least 2 days. The exposure time can be extended appropriately depending on the weather and the aroma formation of the product. During the sun exposure, the leaves should be turned over 1-3 times. Alternatively, the tea leaves can be placed in a drying machine with the leaf thickness controlled at 3.5cm-4.5cm and dried at 50℃±2℃ for 3.5h-4.5h. The sensory sign of the end of aroma enhancement is the dissipation of grassy smell and other off-flavors, the emergence of floral, fruity, and honey complex aromas, and the moisture content reaching below the national standard.

[0019] Finally, it should be noted that the above descriptions are merely preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A preparation process for a highland-characteristic compound aroma of wild mountain flowers, fruits, and honey from ancient tree trees, characterized by: Includes the following steps: S1: Spread the fresh tea leaves on wooden containers and place them in a diffused light environment under the forest to wither naturally. Control the thickness of the spread leaves to ensure that the fresh leaves do not press against each other. The withering environment should have a light intensity of 500-1000 lx, a temperature of 22-26℃, and a relative humidity of 40%-75%. Wither until the moisture content of the fresh leaves is 58%-62%. S2: The fresh leaves are withered to a moisture content of 58% to 62% for the first time and then sieved for further withering. The withering moisture content and withering time are flexibly controlled according to the temperature and humidity of the environment. S3: When the moisture content of the wilted leaves reaches 26% to 31%, a second sieving and further wilting are carried out. S4: When the moisture content of the wilted leaves reaches 15% to 20%, a third processing is carried out and the leaves are sieved into a pile about 60 cm thick. The enzymatic oxidation reaction is driven by the internal respiration heat of the leaf layer, which promotes the transformation of the green aroma into a complex aroma of flowers, fruits, and honey. S5: When the moisture content of the wilted leaves reaches 9% to 13%, perform the fourth sieve and pile up to a thickness of about 90 cm. When the leaves naturally unfold, become dry and hard, and have obvious floral, fruity, and honey aromas, the pile conversion is complete. S6: Move the leaves that have completed the piling and transformation to the outdoors and spread them evenly in the sun to dry. Dry until the moisture content of the tea leaves is below 7% and the leaves are easily broken or powdery when rubbed by hand. S7: Place the fully dried leaves into a special white tea maturation wooden frame in a cool, dry warehouse for maturation. Seal the tea leaves in the frame with a food-grade packaging film for tea. The maturation time should be 13 to 19 days. When packing the leaves into the frame, keep the buds naturally loose and do not squeeze them. The opening of the packaging film should be tightly sealed. S8: The tea leaves are then subjected to aroma enhancement treatment. The aroma enhancement methods can be either sunlight enhancement or low-temperature slow drying enhancement. The matured tea leaves are evenly spread outdoors in the sun or in a sunroom and continuously exposed to the sun for no less than 2 days. The exposure time can be extended appropriately depending on the weather and the aroma formation of the product. During the sun exposure, the leaves are turned over 1 to 3 times. Alternatively, the tea leaves are placed in a drying machine with the leaf thickness controlled at 3.5cm to 4.5cm and dried at 50℃±2℃ for 3.5h to 4.5h. The sensory indicators of the aroma enhancement endpoint are the dissipation of grassy smell and other off-flavors, the emergence of floral, fruity, and honey complex aromas, and the moisture content meeting national standards.

2. The preparation process of a plateau-characteristic compound wildflower, fruit, and honey-scented ancient tree white tea from barren mountains according to claim 1, characterized in that, The S1 wooden implements are unpainted solid wood withering curtains or bamboo strips, sieves, bamboo mats or reed curtains. The forest understory has diffused light environment without direct sunlight. Regular sieving is beneficial for utilizing the respiratory heat inside the leaf layer to drive enzymatic oxidation reactions, promoting the transformation of green agarwood into a complex aroma of flowers, fruits and honey.

3. The preparation process of a plateau-characteristic compound wildflower, fruit, and honey-scented ancient tree white tea from barren mountains according to claim 1, characterized in that, The S8 uses either sunlight or low-temperature slow baking for aroma enhancement, with the core principles of sterilization, enzyme control, transformation promotion, and potential preservation. Ultraviolet light kills approximately 70% of bacteria / mold on the surface of the tea leaves, reducing the risk of mold and rancidity during drying and storage, ensuring cleanliness. Sunlight heat slowly dehydrates the tea to a moisture content of ≤7%, without high-temperature enzyme inactivation: the activity retention rate of polyphenol oxidase and β-glucosidase is approximately 68%, providing impetus for later aging. Photolysis promotes aroma, removing the grassy smell and revealing the fragrance. Ultraviolet / blue-violet light promotes this process. Moderate chlorophyll decomposition leads to gray-green / silver-white leaf color and visible buds. Photolysis of grassy substances removes the grassy smell. Activation of aldehyde / ketone / terpene aromas enhances the aroma of downy buds, flowers, and honey. Regulation of polyphenols reduces bitterness and increases sweetness. Moderate oxidation of ester-type catechins reduces bitterness by approximately 23%. Simultaneously, it increases flavonoid content, resulting in a sweeter tea soup with a more pronounced aftertaste.

4. The preparation process of a plateau-characteristic compound wildflower, fruit, and honey-scented ancient tree white tea from barren mountains according to claim 1, characterized in that, The S8 sun-dried or low-temperature slow-drying method enhances aroma. Low-temperature drying replenishes moisture, stabilizes moisture, and preserves all active enzymes, without damaging the aroma and texture brought by sun-drying. Low-temperature slow drying can control moisture steadily and evenly, ensuring consistent dryness inside and out, making it less prone to dampness, souring, or mold growth during later storage.