Preparation method of high-aroma guqian tea and high-aroma guqian tea

Abstract

The application discloses a preparation method and high-aroma Guqian tea, and belongs to the field of tea processing technology. The preparation method comprises the following steps: uniformly laying dry tea, spraying tea aroma-extracting liquid on the dry tea to soften the dry tea, steaming the softened tea with steam, pressing the steamed tea with a pressing machine to obtain tea blanks, lightly pressing the tea blanks to make the tea blanks be shaped again, primary baking to slowly evaporate water, spreading and cooling, secondary baking, gradient baking in three stages of low temperature, medium temperature and high temperature, storing in a refrigerator to fix aroma, extracting aroma, spreading and cooling, and packaging after the tea is completely cooled. The preparation method can improve the aroma concentration, aroma purity, aroma persistence, internal and external aroma uniformity of the tea, reduce the degree of impurities, and improve the quality of the Guqian tea.

Description

Technical Field

[0001] This invention relates to the field of tea processing technology, and in particular to a method for preparing a highly aromatic ancient coin tea and the tea itself. Background Technology

[0002] Ancient Coin Tea is a type of compressed green tea. Its appearance is round, tightly rolled, and dark green, resembling an ancient coin. The tea liquor is a bright, tender green, with a lasting chestnut aroma, a sweet and refreshing taste, and bright, bud-covered leaves. The tea has a unique shape: round slices, 25mm in diameter and 5mm thick, each weighing 4.8g. Each slice has a square hole in the center, resembling an ancient Chinese copper coin. The slices are uniform in thickness and weight, moderately compressed, and smooth.

[0003] The existing technology for processing ancient coin tea is divided into direct processing of fresh leaves and secondary processing of finished tea. When the finished tea undergoes secondary processing, the tea leaves are softened by steaming, pressed into shape, shaped, dried, cooled and packaged. During the secondary processing, the aroma of the tea is easily lost. Summary of the Invention

[0004] This invention provides a method for preparing highly aromatic ancient coin tea, which enhances the aroma.

[0005] Some implementation schemes for solving the above-mentioned technical problems include:

[0006] A method for preparing a highly aromatic ancient coin tea includes the following steps:

[0007] (1) Spread the dry tea evenly and spray the tea aroma-enhancing liquid on the dry tea, cover it with a damp cloth, and let it soften until the moisture content is 35-45%; the tea aroma-enhancing liquid is the water decoction of tea stems.

[0008] (2) Steam the softened tea leaves to soften them further so that they do not break when pressed.

[0009] (3) Press the steamed tea leaves onto a press to obtain tea blanks;

[0010] (4) Take out the tea blank and press it lightly with a pressure lower than that of the press in step (3) to shape it a second time and obtain the ancient coin tea.

[0011] (5) Initially dry at 35~45℃ to allow the moisture to evaporate slowly and prevent the tea leaves from cracking; the time is 3~5 hours.

[0012] (6) Take out the ancient coin tea and place it on a cooling rack to cool for 1.5 to 3 hours until it is completely cooled;

[0013] (7) Re-dry at 50~70℃ for 1.5~3 hours;

[0014] (8) The aroma is roasted in three stages: low temperature, medium temperature and high temperature.

[0015] (9) Enhance fragrance;

[0016] (10) Spread the tea leaves out to cool completely before packaging.

[0017] Preferably, the method for preparing the tea flavoring liquid in step (1) includes:

[0018] Take fresh tea stems, add purified water and boil for 2-3 hours to obtain the tea aroma-enhancing liquid.

[0019] Preferably, the mass ratio of the fresh tea stems to purified water is 1~3:7~15.

[0020] Preferably, the tea aroma-enhancing liquid is sprayed onto the dry tea at a temperature of 30-50°C.

[0021] Preferably, the gradient roasting in step (8) includes three stages:

[0022] Low-temperature fragrance preservation: 65~75℃, 15~20min;

[0023] Medium-temperature aroma enhancement: 85~95℃, 6~10min;

[0024] High-temperature fragrance locking: 100~110℃, 1~2min.

[0025] Preferably, in step (1), the thickness of the tea pile after the dry tea is laid flat is 3~5cm.

[0026] Preferably, in step (9), when extracting aroma, the negative pressure is -0.04 to -0.06 MPa, the temperature is 80 to 85°C, and the time is 8 to 12 minutes.

[0027] Preferably, the relative humidity in step (9) is ≤45%.

[0028] The present invention also provides a highly aromatic ancient coin tea prepared by the preparation method described above.

[0029] Compared with the prior art, the present invention has the following advantages:

[0030] This invention utilizes a pre-enhancing aroma-enhancing liquid added during softening to prevent aroma loss. Furthermore, after re-drying, the tea undergoes a gradient roasting process involving low, medium, and high temperatures to stimulate the roasted aroma and address the issue of insufficient aroma within compressed tea. Negative pressure is used for aroma enhancement to quickly remove low-boiling-point grassy or off-flavors. This preparation method can improve the aroma concentration, purity, persistence, and uniformity of the tea's aroma, while reducing off-flavors and enhancing the quality of Guqian tea. Detailed Implementation

[0031] The specific embodiments shown below are intended to describe various configurations of the subject matter of the invention and are not intended to represent the only configuration in which the subject matter of the invention can be practiced. The specific embodiments include particular details intended to provide a thorough understanding of the subject matter of the invention. However, it will be clear and apparent to those skilled in the art that the subject matter of the invention is not limited to the specific details shown herein and can be practiced without these specific details.

[0032] Example 1

[0033] A method for preparing a highly aromatic ancient coin tea includes the following steps:

[0034] (1) Place the dry tea on a bamboo tray, spread the dry tea evenly, and make the tea pile 3-5cm thick. Spray the dry tea with tea aroma-enhancing liquid at a temperature of 30-50℃, cover it with a damp cloth, keep it at a constant temperature for 2 hours, and let it soften until the moisture content is 40%.

[0035] The tea aroma extract is a decoction of tea stems boiled in water. The preparation method of the tea aroma extract includes:

[0036] Take fresh tea stems, add purified water and boil for 2-3 hours. The mass ratio of fresh tea stems to purified water is 2:9 to obtain the tea aroma-enhancing liquid.

[0037] (2) Steam the softened tea leaves to soften them further so that they do not break when pressed.

[0038] (3) Press the steamed tea leaves on a press machine for about 1.5 minutes at a pressure of 180 MPa (1 MPa = 10 kg) to obtain tea blanks;

[0039] (4) Take out the tea blank and press it lightly with a pressure lower than that of the press in step (3) to shape it a second time and obtain the ancient coin tea.

[0040] (5) Initially dry at 35~45℃ to allow the moisture to evaporate slowly and prevent the tea leaves from cracking; the time is 3~5 hours.

[0041] (6) Take out the ancient coin tea and place it on a cooling rack to cool for 1.5 to 3 hours until it is completely cooled;

[0042] (7) Re-dry at 50~70℃ for 1.5~3 hours;

[0043] (8) The aroma is roasted in three stages: low temperature, medium temperature and high temperature. The three stages are as follows:

[0044] Low-temperature fragrance preservation: 65~75℃, 15~20min;

[0045] Medium-temperature aroma enhancement: 85~95℃, 6~10min;

[0046] High-temperature fragrance locking: 100~110℃, 1~2min.

[0047] The aroma is enhanced by roasting the ingredients in three stages: low temperature, medium temperature, and high temperature.

[0048] (9) Perform negative pressure aroma extraction to quickly remove low-boiling-point grassy gas and off-flavors. The relative humidity is ≤45%, the negative pressure is -0.04~-0.06MPa, the temperature is 80℃, and the time is 10min.

[0049] (10) Spread the tea leaves out to cool completely before packaging.

[0050] Example 2

[0051] The difference from Example 1 is that in step (1), tea aroma extracting liquid with a temperature of 30~50℃ was not sprayed on the dry tea.

[0052] Example 3

[0053] The difference from Example 1 is that the gradient roasting step (8) was not performed.

[0054] Example 4

[0055] The difference from Example 1 is that, in step (9), when enhancing the aroma, the temperature is around 80°C and the time is 10 minutes under non-negative pressure.

[0056] Ancient coin tea prepared using existing processes was used as a comparative example and compared with this embodiment.

[0057] In this invention, sensory evaluation was conducted according to GB / T 23776-2018, the sensory evaluation method for tea. Fifty participants were selected (25 males and 25 females). Evaluation indicators included aroma concentration, aroma purity, aroma persistence, uniformity of aroma (both internal and external), and degree of off-flavors (green / mushy). The maximum score was 100 points. The evaluation results are shown in Table 1.

[0058] Table 1

[0059] Rating Indicators Example 1 Example 2 Example 3 Example 4 Compare with Example 1 Aroma concentration 91 87 90 89 60 Aroma purity 90 86 89 87 60 Fragrance persistence 90 88 87 86 58 Uniformity of internal and external aroma 91 86 82 86 55 Degree of off-flavors (green / musty) none none none slight obvious

[0060] As can be seen from Table 1, in this embodiment, the aroma can be pre-enhanced by softening and adding tea aroma-enhancing liquid to prevent aroma loss. In addition, after re-drying, the aroma is enhanced by gradient roasting in three stages: low temperature, medium temperature and high temperature, which stimulates the roasting aroma and solves the problem of insufficient aroma inside the compressed tea. Then, negative pressure aroma enhancement is carried out to quickly remove low boiling point grassy smell and off-flavors.

[0061] The technical solution of the present invention and its corresponding details have been described above. It is understood that the above description is only some implementation schemes of the technical solution of the present invention, and some details may be omitted in the specific implementation.

[0062] Furthermore, in some embodiments of the above invention, multiple embodiments may be combined; however, due to space limitations, all such combinations will not be listed here. Those skilled in the art can freely combine and implement the above embodiments according to their needs to obtain a better application experience.

[0063] When implementing the subject matter of this invention, those skilled in the art can obtain other detailed configurations based on the subject matter of this invention. Obviously, these details are still within the scope of the subject matter of this invention without departing from it.

Claims

1. A method for preparing a highly aromatic ancient coin tea, characterized in that, Includes the following steps: (1) Spread the dry tea evenly and spray the tea aroma-enhancing liquid on the dry tea, cover it with a damp cloth, and let it soften until the moisture content is 35-45%; the tea aroma-enhancing liquid is the water decoction of tea stems. (2) Steam the softened tea leaves to soften them further so that they do not break when pressed. (3) Press the steamed tea leaves onto a press to obtain tea blanks; (4) Take out the tea blank and press it lightly with a pressure lower than that of the press in step (3) to shape it a second time and obtain the ancient coin tea. (5) Initially dry at 35~45℃ to allow the moisture to evaporate slowly and prevent the tea leaves from cracking. The drying time is 3~5 hours. (6) Take out the ancient coin tea and place it on a cooling rack to cool for 1.5 to 3 hours until it is completely cooled; (7) Re-dry at 50~70℃ for 1.5~3 hours; (8) The aroma is roasted in three stages: low temperature, medium temperature and high temperature. (9) Enhance fragrance; (10) Spread the tea leaves out to cool completely before packaging.

2. The method for preparing the highly aromatic ancient coin tea according to claim 1, characterized in that, The preparation method of the tea aroma-enhancing liquid in step (1) includes: Take fresh tea stems, add purified water and boil for 2-3 hours to obtain the tea aroma-enhancing liquid.

3. The method for preparing the highly aromatic ancient coin tea according to claim 1, characterized in that, The mass ratio of fresh tea stems to purified water is 1~3:7~15.

4. The method for preparing the highly aromatic ancient coin tea according to claim 1, characterized in that, The tea aroma-enhancing liquid is sprayed onto the dry tea at a temperature of 30-50℃.

5. The method for preparing the highly aromatic ancient coin tea according to claim 1, characterized in that, The gradient roasting in step (8) includes three stages: Low-temperature fragrance preservation: 65~75℃, 15~20min; Medium-temperature aroma enhancement: 85~95℃, 6~10min; High-temperature fragrance locking: 100~110℃, 1~2min.

6. The method for preparing the highly aromatic ancient coin tea according to claim 1, characterized in that, In step (1), the thickness of the tea pile after the dry tea is laid flat is 3~5cm.

7. The method for preparing the highly aromatic ancient coin tea according to claim 1, characterized in that, In step (9), when extracting aroma, the negative pressure is -0.04 to -0.06 MPa, the temperature is 80 to 85°C, and the time is 8 to 12 minutes.

8. The method for preparing the highly aromatic ancient coin tea according to claim 7, characterized in that, In step (9), the relative humidity is ≤45%.

9. A highly aromatic ancient coin tea prepared by the preparation method according to any one of claims 1 to 8.