Processing process of maikai black tea and maikai black tea

Abstract

To provide a processing process of maikai black tea, which reduces a content of an acidic / astringent substance of the maikai black tea, generates various flavor substances, and, while maintaining unique mellow flavor of the maikai, generates sweet and fresh, smooth and thick unique taste.SOLUTION: The processing steps include step S1, which is the harvesting step; step S2, which involves the pretreatment of the harvested petals in the step S1 using a high voltage electrostatic field; step S3, where the pretreated petals in the step S2 are spread out thinly in a wilting device for heated wilting; step S4, in which the heated wilted petals are spread out to reabsorb moisture, and after the reabsorption is complete, the petals undergo at least two rounds of kneading; step S5, where the kneaded petals are fermented at high temperature and then fermented at low temperature in a variable temperature fermentation; and step S6, which is the post-processing step where the petals having undergone the variable temperature fermentation are dried, purified, and their aroma is enhanced to obtain Maikai black tea.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to the technical field of tea products, in particular to the processing process of Maikai black tea and Maikai black tea. [Background technology]

[0002] Tea, a drink with Chinese characteristics, has been widely enjoyed and consumed around the world for thousands of years. With the development of society, more and more people are paying attention to health, and tea, which has no added substances during the processing, is a drink that meets the concepts of natural, green and healthy advocated by modern people.

[0003] China's maikai market is mainly a low-end market for the primary processing of maikai, and high-end products with deep processing only occupy a small market share. The development and utilization of maikai black tea is an important way to utilize maikai resources. Rosa rugosa is a deciduous shrub in the Rosaceae family, and its flowers are used for both edible and medicinal purposes. It is often used as a raw material for tea combination and as a raw material for black tea. According to the latest pharmacological analysis, maikai fresh flowers are rich in protein, lipids, starch, various amino acids, vitamins, as well as abundant macroelements and trace elements. Maikai flowers contain dozens of ingredients that are beneficial to the human body, such as volatile oils, esters, phenylethyl alcohol, nerolidol, organic acids, red pigments, yellow pigments, wax, and carotene, and have the functions of promoting blood circulation and metabolism, diuresis, menstrual regulation, analgesia, and softening cardiovascular and cerebrovascular diseases. It has excellent nutritional value and health effects, and is widely used in medical, food, daily chemistry and other fields.

[0004] Currently, the Mai Kai black tea sold is mainly made by drying flower bud tea or flower crown tea, which has a strong Mai Kai aroma but a weak taste and is only popular among a small number of consumers. Therefore, there is a need to break the image that Mai Kai black tea can only be made with baking technology, enrich the variety of Mai Kai black tea products, increase the added value of Mai Kai, and promote the development of the Mai Kai industry. Summary of the Invention [Problem to be solved by the invention]

[0005] In view of the above, the object of the present invention is to provide a processing method for Mai Kai black tea and Mai Kai black tea, which can reduce the content of sour and astringent substances in Mai Kai black tea, generate a variety of flavor substances, and produce a unique sweet, fresh, smooth and rich taste while maintaining the unique mellow aroma of Mai Kai black tea. [Means for solving the problem]

[0006] The present invention solves the above technical problems by the following technical means.

[0007] The process of Maikai black tea is as follows: Step S1 is plucking in which mature double-flowered red maikai flowers are selected during the flowering period from March to May and the petals are plucked from the corolla; A pre-treatment step S2 in which the petals picked in step S1 are pre-treated in a high-voltage electrostatic field; A withering step S3 in which the petals pretreated in step S2 are thinly spread on a withering device and withered under heat; A rolling step S4 in which the petals that have been subjected to the heat wilting are spread out to reabsorb moisture, and after reabsorption is completed, the petals are rolled at least twice; A variable temperature fermentation step S5 in which the rolled petals are fermented at high temperature and then at low temperature; and post-processing step S6 of drying, refining and enhancing the aroma of the variable temperature fermented petals to obtain Maikai black tea.

[0008] In this form, the double-flowered red rose (Rose rugosa cv. Plena) is a double-flowered rose grown in the shade, its cultivar is Fenhua (abundant flower), and when it matures to a half-open umbrella-shaped corolla, it is famous for its strong fragrance, high essential oil content, and its petals contain various sour and astringent substances.

[0009] The above process reduces the acidic and astringent substances in Mai Kai black tea, produces a variety of flavor substances, and gives the black tea its unique sweet, fresh, smooth and rich taste while maintaining the unique rich aroma of Mai Kai black tea.

[0010] Preferably, in step S2, when performing the high-voltage electrostatic field treatment, the petals are spread out in a high-voltage electrostatic field device and the treatment is performed at least twice intermittently under conditions of an electric field strength of 100 to 500 kV / m.

[0011] More preferably, the petals are spread in a high-voltage electrostatic device to a thickness of 3 to 5 cm, and treated for 30 minutes under conditions of an electric field strength of 200 to 250 kV / m. After the first treatment, the petals are treated again under the same conditions after an interval of 2 hours. During this interval, turn the petals over once and spread them thinly to 1-2cm.

[0012] Because there is a thick waxy hydrophobic film on the surface of Maikai petals, the water loss rate is slow (more than 20 hours) in traditional withering. By subjecting the petals to high-voltage electrostatic treatment, the waxy hydrophobic film on the surface of the petals can be preliminarily destroyed, the permeability of the film on the surface of the petals can be improved, and the water loss and the conversion of endoplasmic reticulum components in the petals can be promoted. On the one hand, it can hasten the withering process, and on the other hand, it can help different substances contained in the petals form different flavors.

[0013] Preferably, in the S3 step, during the heat wilting, the petals are spread to a thickness of 1 to 4 cm, the withering environment temperature is set to 35° C. to 45° C., and the withering is performed for 2 to 6 hours; The moisture content of the petals after wilting is 55-65%.

[0014] More preferably, the spreading thickness is 2-3 cm, the withering time is 3 hours, and the water content of the petals after withering is 60%±2%.

[0015] Heat wilting can further control the water content in the petals and further promote the conversion of endoplasmic reticulum components in the petals.

[0016] Preferably, in step S4, low pressure, high pressure, and low pressure are used in principle in the rolling and twisting, and in the first rolling and twisting, first, idling is performed for 10 to 15 minutes, then light rolling at low pressure for 5 to 10 minutes, and high pressure for 20 to 30 minutes, with pressure being applied alternately when applying high pressure, and finally, idling is performed for 5 to 10 minutes without applying pressure, and after the first rolling and twisting is completed, the balls are opened and sifted, and in the second rolling and twisting, first, idling is performed for 5 to 10 minutes, then rolling at high pressure for 15 to 20 minutes, and idling again for 10 to 15 minutes, and after the second rolling and twisting is completed, the balls are opened and sifted.

[0017] More preferably, in the process of spreading the petals and reabsorbing moisture before rolling, the withered petals are piled to a height of 30 to 40 cm and allowed to absorb moisture for 30 to 50 minutes to reabsorb moisture and soften the petals, which is favorable for rolling, reduces breakage during rolling, and increases the yield.

[0018] In this embodiment, two-time rolling is used, which can completely destroy the petal cells and make the stone land tighter, allowing the formation of flavor substances in the subsequent fermentation step, so that the final tea product has a more beautiful appearance, a stronger aroma, and a sweeter taste.

[0019] Preferably, in step S5, in the high temperature fermentation, the environmental temperature is 40°C to 45°C and the time is 1 to 1.5 hours, in the low temperature fermentation, the environmental temperature is 30°C to 35°C and the time is 1.5 to 2 hours, and in the variable temperature fermentation process, the environmental humidity is 90% or more, and the process is repeated once at an interval of 0.5 hours.

[0020] By fermenting at a higher temperature first and then at a lower temperature, the flavour compounds contained in the petals are more fully developed.

[0021] Preferably, in step S6, the post-treatment further includes a step of flaming and a step of vacuum pulsating wet flaming, and the step of flaming and the step of vacuum pulsating wet flaming are sequentially performed before drying.

[0022] Preferably, the step of baking specifically includes subjecting the petals that have completed the variable temperature fermentation to a high-speed high-temperature baking, with the baking temperature being 100°C to 120°C and the baking time being 5 to 10 minutes. When baked until there is an obvious tingling sensation, the moisture content is 20 to 25%.

[0023] Preferably, the vacuum pulsation wet ocellization step specifically includes stacking the petals that have been subjected to the step of firing in a pulsation vacuum dryer to perform wet ocellization treatment, and the wet ocellization treatment conditions are a temperature inside the dryer housing of 40 to 45°C, a vacuum degree of 80 to 95 kPa, a vacuum retention time for each pulsation of 5 to 10 minutes, and a wet ocellization time of 1.5 to 2 hours.

[0024] The combination of the hair fire step and vacuum pulsation wet fermentation process keeps the flavorful substances in the petals and further reduces the acidic and astringent substances in the petals, making the taste mellower and richer while maintaining the petals' rich Mycaly aroma.

[0025] Preferably, in the post-treatment step S6, the drying process includes a pre-baking step and a foot-burning step, and the pre-baking step includes a pre-baking step of the strand-shaped Maikai black tea and a cutting and frying step of the curl-shaped Maikai black tea; Specifically, the foot-baking step involves allowing the Maikai black tea that has undergone the pre-baking step to cool and reabsorb moisture for 20 to 30 minutes, and then foot-drying it at a foot-drying temperature of 75 to 80°C for 40 to 60 minutes.

[0026] More preferably, the step of baking the strand-shaped Maikai black tea preparatory specifically includes placing the Maikai petals in a dryer at a temperature of 100°C to 120°C, and baking for 5 to 10 minutes to reduce the moisture content to 10 to 15%.

[0027] More preferably, the step of cutting and frying the curled Maikai black tea specifically includes placing Maikai petals in a frying pan at a temperature of 150-180°C, repeatedly cutting and frying for 3-5 minutes to make them curled and reduce the moisture content to 10-15%.

[0028] By pre-baking the various kinds of Maikai black tea and then drying the feet, the various kinds of Maikai black tea have a sweet, fresh, smooth and rich taste.

[0029] The present application also discloses Maikai black tea produced by the above Maikai black tea processing process.

[0030] The Mai Kai black tea produced by the above processing method can effectively reduce the content of sour and astringent substances in Mai Kai black tea, generate a variety of flavor substances, and create a unique sweet, fresh, smooth and rich taste while maintaining the unique mellow aroma of Mai Kai black tea. Effect of the Invention

[0031] The present application employing the above-described embodiment has the following beneficial effects.

[0032] 1. The processing method of this application effectively reduces the content of sour and astringent substances in Mai Kai black tea, produces a variety of flavor substances, and creates a unique sweet, fresh, smooth and rich taste while maintaining the unique mellow aroma of Mai Kai black tea.

[0033] 2. When processing Maikai tea, the petals are treated with a high-voltage electrostatic field to accelerate the wilting process and effectively reduce various sour and astringent substances in the petals. Then, variable temperature fermentation and vacuum pulsation wet fermentation further reduce the sour and astringent substances in the petals, helping to produce a variety of flavor substances while maximizing the rich aroma of Maikai tea.

[0034] The present application is further illustrated by non-limiting examples in the drawings. [Brief description of the drawings]

[0035] [Figure 1] FIG. 2 is a contour plot showing interactions between elements of the response surface for Maikai black tea in an example of the present application. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0036] In the following, the embodiments of the present invention will be described with reference to certain specific examples, so that those skilled in the art can understand the advantages and effects of the present invention from the contents disclosed herein.

[0037] Example 1: Maikai black tea processing process 1 Plucking step S1: Select a mature double-flowered red lily of the valley cultivar Fenpha that is in the flowering period from March to May, and pluck the petals from the corolla manually or with a petal picker.

[0038] Pretreatment step S2: First, the petals picked in step S1 are subjected to ultrasonic treatment. The specific method of ultrasonic treatment is as follows. The petals of the Maikai flower are spread over an ultrasonic generator to a thickness of 1 to 2 cm, and ultrasonic waves are applied for 5 seconds at a power of 200 W. After 5 seconds, ultrasonic waves are applied again, and the total ultrasonic treatment time is 15 minutes. The ultrasonic treatment improves the permeability of the petals, and the high-voltage electrostatic treatment also improves the loss of water in the petals and the degree of conversion of endoplasmic reticulum components. After the ultrasonic treatment is completed, high-voltage electrostatic field treatment is performed. The specific method of high-voltage electrostatic field treatment is as follows: the petals are placed in a high-voltage electrostatic field device, spread to a thickness of 3-5 cm, and the electric field strength is controlled to 213 kV / m for 30 minutes. After the first treatment, the petals are treated again under the same conditions after a 2-hour interval. During the interval, the petals are turned over once and spread thinly on a high-density screen to a thickness of 1-2 cm.

[0039] Withering step S3: The petals pretreated in step S2 are thinly spread on a high-density screen and a withering tank to a thickness of 2 to 3 cm, and withered for 3 hours under conditions of an environmental temperature of 35°C to 45°C until the moisture content of the petals reaches 60%±2%.

[0040] Rolling step S4: The petals that have been subjected to heat wilting are spread out and re-moisturized. The specific steps for spreading the petals and re-moisturizing are as follows. The corollas that have completed wilting are stacked to a height of 30 cm to 40 cm and re-moisturized for approximately 30 to 50 minutes, softening them through re-moisture absorption. After re-moisture absorption, the petals are rolled. The specific steps for rolling are as follows. In principle, low pressure, high pressure, and then low pressure are used. In the first rolling, first, the material is idled for 10 to 15 minutes, then lightly rolled at low pressure for 5 to 10 minutes, and then at high pressure for 20 to 30 minutes, alternating between applying high pressure and applying pressure. Finally, the material is idled for 5 to 10 minutes without applying pressure. After the first rolling is completed, the material is loosened and sifted. In the second rolling, the material is idled for 5 to 10 minutes, then rolled at high pressure for 15 to 20 minutes, and then idled again for 10 to 15 minutes. After the second rolling is completed, the material is loosened and sifted.

[0041] Step S5 of variable temperature fermentation: The rolled petals are fermented at high temperature and then at low temperature. In the high temperature fermentation, the ambient temperature is 40°C to 45°C, the time is 1 to 1.5 hours, and the ambient humidity is 91%, and the fermentation is turned over once when the fermentation time exceeds 1 hour. In the low temperature fermentation, the ambient temperature is 30°C to 35°C, the time is 1.5 to 2 hours, and the fermentation is turned over once every 0.5 hours.

[0042] S61 of the baking step: After fermentation, the petals are baked at a temperature of 100℃ to 120℃ for 5 to 10 minutes. When the petals are baked until they have a noticeable tingling sensation, the moisture content is 20 to 25%.

[0043] Vacuum pulsation wet oak step S62: The petals that have been subjected to the fire are stacked in a pulsation vacuum dryer to carry out the wet oak treatment, that is, the wet oak treatment is carried out for 2 hours under the conditions of 40°C temperature and 80kPa vacuum degree in the box. The vacuum retention time for each pulsation is 10 minutes.

[0044] S63: Pre-bake When the Maikai petals are pre-baked according to the process of making stranded black tea, the Maikai petals are put into a dryer at a temperature of 100°C to 120°C and baked for 5 to 10 minutes to make the moisture content 10 to 15% to obtain stranded Maikai black tea. When the Maikai petals are pre-baked according to the process for making curled black tea, the Maikai petals are placed in a frying pan at a temperature of 150-180°C, and repeatedly cut and fried for 3-5 minutes to make them curled, and the moisture content is reduced to 10-15%, to obtain the curled Maikai black tea.

[0045] Foot-firing step S64: The pre-baked Maikai black tea is left to cool for 20-30 minutes to reabsorb moisture, and then foot-dried at a foot-drying temperature of 75-80°C for 40-60 minutes.

[0046] Refining step S65: The Maikai black tea that has been foot-steamed is sifted, winnowed, selected, dried, blended, spread evenly, and other processes are carried out to obtain refined tea, which is then packed and stored in a warehouse. Reheating and enhancing the aroma step S66: The refined Maikai black tea is stored in a cabinet, and after 7 to 15 days, it is reheated in a dryer at a temperature of 65 to 70°C for 3 to 4 hours to obtain the finished Maikai black tea.

[0047] Example 2: Maikai black tea processing process 2 This embodiment differs from the first embodiment in that the parameters of the processes in steps S2 and S62 are different. Specifically, this is as follows.

[0048] Pre-treatment step S2: First, the petals picked in step S1 are subjected to ultrasonic treatment. The specific method of ultrasonic treatment is as follows: The petals of the Maikai are spread in an ultrasonic generator to a thickness of 1 to 2 cm, and ultrasonic waves are applied for 5 seconds under the condition of a power of 300 W. After 5 seconds, ultrasonic waves are applied again, and the total ultrasonic treatment time is 10 minutes. After the ultrasonic treatment is completed, high-voltage electrostatic field treatment is performed. The specific method of high-voltage electrostatic field treatment is as follows: the petals are placed in a high-voltage electrostatic field device, spread to a thickness of 3-5 cm, and the electric field strength is controlled to 213 kV / m for 30 minutes. After the first treatment, the petals are treated again under the same conditions after a 2-hour interval. During the interval, the petals are turned over once and spread thinly on a high-density screen to a thickness of 1-2 cm.

[0049] Vacuum pulsation wet oak step S62: The petals that have been subjected to the fire are piled up in a pulsation vacuum dryer and subjected to wet oak processing, that is, the wet oak processing is performed for 1.5 hours under the conditions of a temperature of 45°C in the housing and a vacuum degree of 95 kPa. The vacuum retention time for each pulsation is 5 minutes.

[0050] Example 3: Maikai black tea processing process 3 This embodiment differs from the first embodiment in that the wet oozing step in step S62 may adopt the following method.

[0051] S62: The petals that have been subjected to the hair fire step are stacked in sealed bags of 2.5kg to 5kg each, and wet yellowing is carried out without oxygen for 2 to 2.5 hours. During the wet yellowing process, the sealed bags are opened every 30 minutes and cut once in the presence of oxygen.

[0052] In Examples 1 to 3, the parameters of the high voltage electrostatic field process are optimized by response surface methodology, and the three parameters of spreading thickness, electric field strength, and processing time are optimized, as shown in Table 1.

[0053] [Table 1]

[0054] The values ​​of each factor and level of the response surface test were input into the software, an experimental design was generated, and the experiment was carried out according to this design, and the quality of the final tea products produced by the same process under various treatments was scored, specifically as shown in Table 2. [Table 2]

[0055] From the data given in Table 2, it was found that the quality of Maikai black tea produced was highest when the spreading thickness was 4 cm, the electric field strength was 250 kV / m and the treatment time was 60 min.

[0056] For the sample data listed in Table 2, a multiple regression fitting analysis was performed using Design Expert data analysis software to create a second order polynomial regression model between Y (final tea product quality) and the three independent variables (spreading thickness, electric field strength, and processing time), and the analysis of variance results are shown below.

[0057] Y(Quality of final tea product)=91.8-0.25*A-0.5*B-1*C-0.5*AB+AC-0.5*BC-13.15*A 2 -1.65*B 2 -3.15*C 2

[0058] The regression model created was solved to obtain the optimal solution for the quality of the final tea product within the constraints of the three independent variables, and the results are shown in Table 3. [Table 3]

[0059] According to the quadratic model, the contour plot and response surface of the interaction between the elements of the response surface are respectively constructed. The response surface methodology provides an intuitive graph, allowing visual exploration of the interaction effect of the other two elements on the quality of Maikai black tea when the central value of any of the elements, such as spreading thickness, electric field strength, and processing time, remains unchanged. The results are shown in Figure 1.

[0060] The software optimization function showed that when the spreading thickness was 3.996 cm, the electric field strength was 212.989 kV / m, and the processing time was 56.370 min, the quality of the final tea product was 91.883, and the expected value was 0.936. To verify the theoretical optimal conditions obtained by optimization using this model, a test was conducted under the rounding conditions (spreading thickness 4 cm, electric field strength 213 kV / m, processing time 60 min), and the quality of the final tea product was 92, and compared with the predicted value of the quality model of the final tea product of Maikai black tea under the corresponding conditions, the relative error was about 0.613% and 0.127%, respectively. The model showed that the effect of high-voltage electrostatic field on the withering of Maikai flowers and the quality of the final tea product were well fitted under the interaction between the three factors of spreading thickness, electric field strength, and processing time. The application of response surface methodology to optimize the process parameters of withering of Maikai black tea using high-voltage electrostatic field was proven to be scientific, reasonable, rapid, and effective.

[0061] Above, the processing process of Mai Kai black tea and Mai Kai black tea of ​​the present invention have been described in detail. The description of the specific embodiment is only used to help the understanding of the method of the present invention and its central idea. It should be noted that those skilled in the art can make some improvements and modifications to the present invention without departing from the principle of the present invention, and these improvements and modifications shall also fall within the protection scope of the claims of the present invention.

[0062] In addition, unless specific experimental steps or conditions are specified in the examples, they may be carried out according to the procedures or conditions of typical experimental steps described in the literature in the field. Unless the manufacturers of the reagents or instruments used are specified, they are all typical reagent products available commercially.

[0063] The above examples are for a better understanding of the present invention, and are not limited to the above best embodiments. Any products identical or similar to the present invention obtained by anyone based on the idea of ​​the present invention or by combining the present invention with other prior art features shall be included within the protection scope of the present invention.

[0064] [Note] [Appendix 1] The process of Maikai black tea is as follows: Step S1 is plucking in which mature double-flowered roses (Rose rugosa cv. Plena) are selected during the flowering period from March to May and the petals are removed from the corolla. A pre-treatment step S2 in which the petals picked in step S1 are pre-treated in a high-voltage electrostatic field; A withering step S3 in which the petals pretreated in step S2 are thinly spread on a withering device and withered under heat; A rolling step S4 in which the petals that have been subjected to the heat wilting are spread out to reabsorb moisture, and after reabsorption is completed, the petals are rolled at least twice; A variable temperature fermentation step S5 in which the rolled petals are fermented at high temperature and then at low temperature; and a post-treatment step S6 of drying, purifying and enhancing the aroma of the variable temperature fermented petals to obtain Mai Kai black tea.

[0065] [Appendix 2] In step S2, when performing the high-voltage electrostatic field treatment, the petals are spread in a high-voltage electrostatic field device, and the treatment is performed intermittently at least twice under the condition of an electric field strength of 100 to 500 kV / m.

[0066] [Appendix 3] The petals were spread in a high-voltage electrostatic device to a thickness of 3-5 cm, and treated for 30 minutes under conditions of an electric field strength of 200-250 kV / m. After the first treatment, they were treated again under the same conditions after an interval of 2 hours. During that interval, the petals are turned over once and spread thinly to 1-2 cm. The processing process of Maikai black tea described in Appendix 2.

[0067] [Appendix 4] In the S3 step, the petals are spread to a thickness of 1-5 cm during heat wilting, and the withering temperature is set to 35℃-45℃, and the flowers are wilted for 2-6 hours. The processing process of Mai Kai black tea as described in Appendix 1, wherein the moisture content of the petals after withering is 55-65%.

[0068] [Appendix 5] In step S4, in principle, low pressure, high pressure, and low pressure are used in rolling. In the first rolling, first, idling is performed for 10 to 15 minutes, then, low pressure is applied and light rolling is performed for 5 to 10 minutes, high pressure is applied for 20 to 30 minutes, and pressure is applied alternately when high pressure is applied. Finally, idling is performed for 5 to 10 minutes without applying pressure. After the first rolling is completed, the balls are loosened and sifted. In the second rolling, first, idling is performed for 5 to 10 minutes, high pressure is applied and rolling is performed for 15 to 20 minutes, idling is performed again for 10 to 15 minutes, and after the second rolling is completed, the balls are loosened and sifted. This is the processing process of Mai Kai black tea described in Appendix 1.

[0069] [Appendix 6] In step S5, in the high temperature fermentation, the environmental temperature is 40℃-45℃, and the time is 1-1.5 hours; in the low temperature fermentation, the environmental temperature is 30℃-35℃, and the time is 1.5-2 hours; in the variable temperature fermentation process, the environmental humidity is 90% or more, and the process is repeated once with an interval of 0.5 hours.

[0070] [Appendix 7] In step S6, the post-treatment further includes a step of Maohuo and a step of vacuum pulsation wet Munhuang, and the steps of Maohuo and vacuum pulsation wet Munhuang are sequentially performed before drying.

[0071] [Appendix 8] The vacuum pulsation wet huangshi step specifically includes stacking the petals that have been subjected to the hair fire step in a pulsation vacuum dryer to carry out the wet huangshi treatment, and the wet huangshi treatment conditions are the temperature inside the dryer housing of 40-45°C, the vacuum degree of 80-95 kPa, the vacuum retention time for each pulsation of 5-10 minutes, and the wet huangshi time of 1.5-2 hours. The processing process of Maikai black tea described in Appendix 7.

[0072] [Appendix 9] In the post-treatment step S6, the drying process includes a pre-baking step and a foot-burning step, and the pre-baking step includes a pre-baking step of the strand-shaped Maikai black tea and a cutting and frying step of the curl-shaped Maikai black tea; The foot-burning step specifically includes allowing the Mai Kai black tea that has undergone the pre-baking step to cool and re-absorb moisture for 20-30 minutes, and then foot-drying the tea at a foot-drying temperature of 75-80°C for 40-60 minutes.

[0073] [Appendix 10] 10. Mai Kai black tea produced by the Mai Kai black tea processing process according to any one of claims 1 to 9.

Claims

1. The process of Maikai black tea is as follows: A step S1 of plucking a mature double-flowered rose rugosa cv. Plena during the flowering period from March to May, and plucking the petals from the corolla; A pre-treatment step S2 in which the petals picked in step S1 are pre-treated in a high-voltage electrostatic field; A withering step S3 in which the petals pretreated in step S2 are thinly spread on a withering device and withered under heat; A rolling step S4 in which the petals that have been subjected to the heat wilting are spread out to reabsorb moisture, and after reabsorption is completed, the petals are rolled at least twice; A variable temperature fermentation step S5 in which the rolled petals are fermented at a high temperature and then at a low temperature; and a post-treatment step S6 of drying and refining the variable temperature fermented petals to enhance the aroma and obtain Mai Kai black tea.

2. The processing method of Maikai black tea as claimed in claim 1, wherein in step S2, when performing high-voltage electrostatic field treatment, the petals are spread in a high-voltage electrostatic field device, and the electric field strength is 100-500 kV / m, and the treatment is performed at least twice intermittently.

3. The petals are spread in a high-voltage electrostatic device to a thickness of 3 to 5 cm, and treated for 30 minutes under conditions of an electric field strength of 200 to 250 kV / m. After the first treatment, the petals are treated again under the same conditions after an interval of 2 hours.

3. The process of claim 2, wherein the petals are turned over once during the interval and thinly spread to 1-2 cm.

4. In step S3, during the heat wilting, the petals are spread to a thickness of 1 to 5 cm, the withering environment temperature is set to 35°C to 45°C, and the withering is carried out for 2 to 6 hours.

2. The process of claim 1, wherein the moisture content of the petals after withering is 55-65%.

5. In step S4, in the rolling, low pressure, high pressure, and low pressure are used in principle, and in the first rolling, first, idling is performed for 10 to 15 minutes, then, low pressure is applied and light rolling is performed for 5 to 10 minutes, and high pressure is applied for 20 to 30 minutes, so that pressure is applied alternately when high pressure is applied, and finally, idling is performed for 5 to 10 minutes without applying pressure, and after the first rolling is completed, the balls are loosened and sifted; in the second rolling, first, idling is performed for 5 to 10 minutes, high pressure is applied and rolling is performed for 15 to 20 minutes, and idling is performed again for 10 to 15 minutes, and after the second rolling is completed, the balls are loosened and sifted.

6. The processing method of Maikai black tea according to claim 1 or 5, wherein in step S5, in the high temperature fermentation, the environmental temperature is 40°C-45°C, and the time is 1-1.5 hours; in the low temperature fermentation, the environmental temperature is 30°C-35°C, and the time is 1.5-2 hours; in the variable temperature fermentation process, the environmental humidity is 90% or more, and the process is repeated once at an interval of 0.5 hours.

7. 2. The process of claim 1, wherein in step S6, the post-treatment further includes a step of flaming and a step of vacuum pulsation wet huang, and the steps of flaming and vacuum pulsation wet huang are sequentially carried out before drying.

8. The process of Maikai black tea as described in claim 7, wherein the vacuum pulsation wet huang process specifically includes stacking the petals that have been subjected to the step of firing in a pulsation vacuum dryer to carry out the wet huang process, and the wet huang process conditions are: temperature inside the dryer housing is 40-45°C, vacuum degree is 80-95kPa, vacuum holding time for each pulsation is 5-10 minutes, and wet huang time is 1.5-2 hours.

9. In the post-treatment step S6, the drying process includes a pre-baking step and a foot-burning step, and the pre-baking step includes a pre-baking step of the strand-shaped Maikai black tea, and a cutting and frying step of the curl-shaped Maikai black tea; The process of Maikai black tea as claimed in claim 1, wherein the step of foot-burning specifically includes cooling the Maikai black tea after the pre-baking step for 20-30 minutes to reabsorb moisture, and then foot-drying the Maikai black tea at a foot-drying temperature of 75-80°C for 40-60 minutes.

10. 10. Maikai black tea produced by the process for producing Maikai black tea according to any one of claims 1 to 9.

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