Method for producing herb-containing tea

Abstract

This invention provides a method for producing herb-containing tea that has a harmonious blend of tea and herb aromas and flavors, quickly, easily, and at low cost. [Solution] The method for producing herb-containing tea comprises a kneading step in the tea-making process in which tea leaves and herb plants are mixed and kneaded, and a drying step in which the mixture of tea leaves and herb plants after the kneading step is dried.

Description

Technical Field

[0001] The present invention relates to a method for producing herb-containing tea produced from herbs such as aromatic herbs and tea leaves of Camellia sinensis as raw materials.

Background Art

[0002] Herbal tea, which is prepared by drinking aromatic herbs or medicinal herbs having good aroma and specific medicinal effects, namely so-called herbs, has attracted attention for allowing drinkers to enjoy its aroma and providing effects related to desired medicinal properties. Herbal teas include those composed solely of one or more types of raw material herbs, as well as herb-containing teas that contain herbs based on so-called teas such as green tea and black tea in order to improve drinkability and flavor.

[0003] For example, Patent Document 1 describes that an easily drinkable herb-blended tea can be obtained by blending 30% roasted green tea, 10% powdered Japanese tea, 10% oolong tea, 9% of a predetermined aromatic herb such as peppermint, and 41% of a predetermined medicinal herb such as Sasa veitchii.

[0004] Further, Patent Document 2 describes that a herbal tea in which the aromas of lemongrass and green tea match well can be obtained by mixing cut and dried lemongrass with shredded and dried green tea, allowing the mixture to naturally age at 25 to 28°C for 180 days, and then subjecting the mixture to a roasting treatment.

Prior Art Literature

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Outline of the Invention

Problem to be Solved by the Invention

[0006] Of these, the mixed tea described in Patent Document 1 is simply a mixture of pre-made teas such as roasted green tea and oolong tea with dried herbal raw materials. As a result, the aromas and flavors of each ingredient compete with each other, and there is a problem that the tea lacks a sense of unity in aroma and taste.

[0007] Therefore, Patent Document 2 discloses a manufacturing method that includes a maturation process in which tea and herbs are mixed and then naturally aged at 25-28°C in order to bring together the aroma and flavor of the tea and herbs. However, this method requires a long maturation period of 180 days, which necessitates equipment and space to maintain the maturation environment, resulting in high manufacturing costs.

[0008] Therefore, the present invention has been made in view of the above-mentioned points, and its object is to provide a method for producing herb-containing tea that has a unified aroma and taste of tea and herbs in a short period of time, by simple and low-cost means. [Means for solving the problem]

[0009] To solve the above problems, the present invention provides a method for producing herb-containing tea, comprising a kneading step in the tea-making process in which tea leaves and herb plants are mixed and kneaded, and a drying step in which the mixture of tea leaves and herb plants after the kneading step is dried. In the present invention, in the kneading step of the tea-making process, tea leaves and herb plants are mixed and kneaded together in a mixed state, so that the aroma and flavor of the herb plants are extracted by the moisture in the tea leaves that is exposed on the surface of the tea leaves by kneading, and the aroma and flavor of the herb plants are transferred to the tea leaves. Similarly, the aroma and flavor of the tea leaves are also transferred to the herb plants. Therefore, a mixture of tea leaves that have been imparted with the aroma and flavor of the herb plants and herb plants that have been imparted with the aroma and flavor of the tea leaves is obtained. Subsequently, by drying this mixture in the drying step, herb-containing tea with a unified aroma and taste is obtained. Thus, by mixing the two ingredients using a rolling device commonly used in the tea-making process, and then performing the drying process that is also commonly performed in the tea-making process, herb-containing tea can be produced. As a result, herb-containing tea with a harmonious aroma and taste can be obtained in approximately the same amount of time as the normal tea-making process. Therefore, herb-containing tea with a harmonious aroma and taste of tea and herbs can be produced using a simple and low-cost method.

[0010] Furthermore, the method for producing herb-containing tea of ​​the present invention further includes a herb-kneading step in which herb plants are kneaded before the kneading step, and it is preferable that the herb plants mixed with tea leaves and kneaded in the kneading step are herb plants that have been kneaded in the herb-kneading step. In the present invention, when tea leaves and herb plants are mixed and kneaded together in the kneading step, the herb plants are kneaded beforehand, which softens the tissue of the herb plants and makes it easier to extract the aroma and flavor contained in the cells. Therefore, the aroma and flavor of the herb plants can be sufficiently transferred to the tea leaves during the kneading process. As a result, herb-containing tea can be obtained in which the aroma and flavor of the herbs are fully extracted, while also having an aroma and taste that is integrated with the tea.

[0011] Furthermore, in the method for producing herb-containing tea of ​​the present invention, it is preferable that the tea leaves mixed with the herb plant material and rolled during the rolling process have a moisture content adjusted so that their dry-weight moisture content (D·B) is 150-45%. In the present invention, when the tea leaves and herb plant material are mixed and rolled together during the rolling process, the dry-weight moisture content (D·B) of the tea leaves is 150-45%. This allows the aroma and flavor of the herb plant material to be efficiently extracted by the moisture in the tea leaves, thereby transferring the aroma and flavor of the herb plant material to the tea leaves. Therefore, a herb-containing tea with a more integrated aroma and taste can be obtained.

[0012] Furthermore, in the method for producing herb-containing tea of ​​the present invention, it is also preferable to dry the mixture of tea leaves and herb plants so that its temperature is 70°C or lower during the drying process. This suppresses the vaporization of aromatic components mainly contained in the herbs (i.e., the loss of aroma), thus maintaining the aroma and flavor of the herbs and resulting in a herb-containing tea with improved aroma and flavor.

[0013] Furthermore, the method for producing herb-containing tea of ​​the present invention further includes a separation step of separating the tea leaves into leaf and stem portions before the rolling step, and a selection step of selecting the leaf portions separated in the separation step as raw materials for tea. Preferably, the tea leaves that are mixed with the herb plant and rolled in the rolling step are the tea leaves selected in the selection step. This makes it possible to remove the stem portions of the tea leaves, which have a uniquely strong and rich flavor and aroma compared to the leaf portions, thereby enhancing the aroma and taste of the herbs and resulting in a herb-containing tea with a greater sense of unity in both aroma and taste.

[0014] Furthermore, in the method for producing herb-containing tea of ​​the present invention, it is also preferable that the herb plant material is at least one herb plant material selected from lemon myrtle, cinnamon myrtle, lemongrass, lemon verbena, hops, ginger, Japanese pepper, basil, peppermint, orange peel, lemon peel, cinnamon, rosehip, rosemary, rose red, lavender, linden flower, and loquat leaf. This allows for the selection of types of herb plant materials that are suitably used as raw materials for herb-containing tea.

[0015] Furthermore, in the method for producing herb-containing tea of ​​the present invention, it is preferable that the tea-making process described above is the same as that for green tea, black tea, or oolong tea. This makes it possible to obtain a delicious and easy-to-drink herb-containing tea with a green tea base, black tea base, or oolong tea base. [Effects of the Invention]

[0016] According to the present invention, it is possible to provide a method for producing herb-containing tea that has the following excellent effects. (1) Herb-containing tea with a harmonious blend of tea and herb aromas and flavors can be produced in a simple and low-cost manner, in approximately the same amount of time as the usual tea-making process. (2) By adjusting the temperature of the product during the drying process, it is possible to produce herb-containing tea with an improved aroma. (3) Because it can be applied to the tea processing process of various types of tea, it can selectively produce herb-containing teas based on green tea, black tea, or oolong tea. [Brief explanation of the drawing]

[0017] [Figure 1] This is a flowchart illustrating the method for producing herb-containing tea according to the first embodiment. [Figure 2] This is a flowchart illustrating a schematic method for producing herb-containing tea according to the second embodiment. [Figure 3] This is a flowchart illustrating the method for producing herb-containing tea according to the third embodiment. MODE FOR CARRYING OUT THE INVENTION

[0018] Hereinafter, the method for producing herb-containing tea according to each embodiment of the present invention will be described in detail.

[0019] First, with reference to Figure 1, a method for producing green tea-based herb-containing tea according to a first embodiment of the present invention will be described. As shown in Figure 1, the method for producing herb-containing tea P1 according to the present embodiment is generally configured from a pretreatment step SH for a herb plant, a so-called green tea manufacturing step ST covering from the preparation of fresh tea leaves to the rough rolling step for tea leaves, and a rolling step S5, a medium rolling step S6, a sorting step S7, a fine rolling step S8 and a drying step S9 for rolling and kneading both the tea leaves and the herb plant. Among these, the pretreatment step SH for the herb plant consists of a step SH0 of preparing a herb plant, a washing step SH1, a sterilization step SH2, a dehydration step SH3 and a kneading and pressing step SH4 of kneading and pressing the herb plant. On the other hand, the so-called green tea manufacturing step ST up to the rough rolling step consists of a step ST0 of preparing fresh tea leaves, a stem-leaf separation step ST1 of separating the fresh tea leaves into leaf portions and stem portions, a sorting step ST2 of sorting the separated leaf portions, a steaming step ST3 of deactivating enzymes in the sorted tea leaves, and a rough rolling step ST4. Note that the term "green tea" in the present embodiment is a concept that includes slightly fermented type or weakly fermented type green tea, in addition to green tea which is so-called non-fermented tea.

[0020] First, the pretreatment step SH for a herb plant will be described.

[0021] [Preparation of Herb Plant] First, the step SH0 for preparing an herb plant body will be described. In the present invention, the "herb plant body" refers to a plant body of a plant having good aroma, flavor and medicinal efficacy, and is a plant body other than tea leaves of *Camellia sinensis*, and is not particularly limited. Examples thereof include Backhousia citriodora, Cymbopogon citratus, Aloysia citriodora, Anethum cinnamomum, Humulus lupulus, Zingiber officinale, Zanthoxylum piperitum, Ocimum basilicum, Mentha piperita, orange peel, lemon peel, Cinnamomum cassia, Rosa canina fruit, Rosmarinus officinalis, red rose, Lavandula angustifolia, Tilia flower, Eriobotrya japonica leaf, and the like. These have aromas and flavors different from those of tea leaves of *Camellia sinensis*, and among these, one species or a combination of a plurality of species can also be used. Among these, in the present embodiment, herb plant bodies exhibiting citrus-like aroma and flavor such as Backhousia citriodora, Cymbopogon citratus, Aloysia citriodora, Backhousia myrtifolia, orange peel and lemon peel are suitably used. In addition, in the present invention, the "plant body" is a broad concept including leaves, buds, stems, barks, flowers, fruits, peels, seeds, and the like of aerial parts of plants, as well as rhizomes, rootstocks, tubers, roots, and the like of underground parts of plants. The herb plant body used in the present invention may be in a raw state as collected or in a dried state, but from the viewpoint of excellent aroma and flavor, a raw state, that is, a so-called fresh herb is preferable. In addition, when used as a raw material for herb-containing tea, if the size of the herb plant body is larger than that of tea leaves, it becomes difficult to uniformly mix the herb plant body in the rolling step S5 described later, and it becomes difficult to obtain a sense of unity of aroma and taste. Therefore, it is preferable to cut the herb plant body into small pieces using a shredder or the like in advance.

[0022] [Washing Step] Next, the washing step SH1 will be described. In this step SH1, the herb plant body prepared in the previous step SH0 is washed. For washing, a fresh leaf washing machine can be suitably used. The herb plant body is put into a washing tank filled with water, and washed by immersion stirring for a certain period of time or the like. This removes dust, shredded residues and the like adhering to the herb plant body.

[0023] [Sterilization Step] Next, the sterilization process SH2 will be explained. In this process SH2, the herb plants are sterilized. As for the sterilization method, heating the herb plants can cause the aroma and flavor components contained in the herbs to volatilize and decompose, so a sterilization method other than heating is preferred. For example, the herb plants can be sterilized by immersing them in water with a sterilizing effect, such as electrolyzed hypochlorous acid water containing hypochlorous acid. More specifically, as an example, it is preferable to add water with a sterilizing effect to a fresh leaf washing machine that has performed the washing process SH1, and then perform the herb plant sterilization process SH2 following the washing process SH1.

[0024] [Dehydration process] Next, the dehydration process SH3 will be described. In the previous sterilization process SH2, sterilization was performed using water with sterilizing properties. Therefore, in this process SH3, dehydration is performed to remove water adhering to the herb plants. Dehydration can be performed by recovering the herb plants from the water and draining the water, or by efficiently removing water using a fresh leaf dehydrator or the like. With this process SH3, the washing, sterilization, and dehydration of the herb plants are completed, and the next process can be carried out in a hygienic and safe state. In this embodiment, the washing process SH1 to the dehydration process SH3 described above are included, but if plants that have been washed and sterilized in advance or plants that have been cultivated aseptically can be prepared, these processes will not be necessary, and it is possible to omit processes SH1 to SH3, and it is preferable to perform these processes as needed. It is also possible to include other processes other than those described above.

[0025] [Herbal massage process] Next, the kneading process SH4 will be described. In this process SH4, a herb kneading treatment is performed on the herb plants. Kneading treatment means applying pressure to the herb plants to soften or damage the plant tissue. The kneading means in this process SH4 can be any means that can soften or damage the plant tissue by applying pressure to the herb plants, and it is possible to apply pressure manually or using a device. From the viewpoint of work efficiency, it is preferable to use a device suitable for such kneading treatment, and although it is not particularly limited, specific examples include a rotor turban or CTC machine which are generally used in black tea production, as well as a screw press type device (see Japanese Patent Publication No. 2024-49551), a roller press device (see Japanese Utility Model Publication No. 54-101000), or a kneading machine, a rough kneading machine, etc., and a rotor turban machine is particularly preferred. In step SH4, the herb plants are kneaded, which softens their tissue. This makes it easier for the herb plants and tea leaves to knead together in the subsequent kneading step S5, resulting in a more efficient kneading process. Furthermore, the kneading pressure in step SH4 damages the cells of the herb plants, making it easier for the aroma and flavor contained in the herbs to seep out or be expressed. This allows for sufficient transfer of the herb's aroma and flavor to the tea leaves in the subsequent kneading step S5. Therefore, it becomes possible to fully extract the aroma and flavor of the herbs, resulting in a herb-containing tea with an aroma and taste that is integrated with the tea. In this embodiment, the herb kneading step SH4 is included, but if the prepared herb plants have soft and easily damaged tissue, this step SH4 can be omitted, and the step can be performed as needed.

[0026] Next, we will explain the green tea processing process ST, which includes the preparation of raw tea leaves ST0 to the rough rolling process ST4.

[0027] [Preparing fresh tea leaves] First, let's explain step ST0, which involves preparing the fresh tea leaves. In this invention, "fresh tea leaves" refers to tea leaves in the state they are in after being picked from a tea plant. Therefore, fresh tea leaves have both leaf and stem parts. The fresh tea leaves used in this invention are fresh tea leaves picked from the tea plant (Camellia sinensis), and specifically, in this step ST0, fresh tea leaves picked from the tea plant are prepared. The fresh tea leaves may have been washed to remove any sand, dust, etc. attached to them. The variety of tea plant, origin, and picking time used for the fresh tea leaves are not particularly limited, and any fresh tea leaves can be used.

[0028] [Stem and leaf separation process] Next, the stem and leaf separation process ST1 will be described. In this process ST1, a separation process is performed to separate the raw tea leaves prepared in the previous process ST0 into leaf parts and stem parts. In the present invention, "separation" means separating the leaf parts and stem parts from raw tea leaves, which are integrated, by applying a separation process such as cutting or pulling. Any means that can separate the raw tea leaves into leaf parts and stem parts is acceptable. This can be done by manually picking only the leaf parts from the stems by hand, or by cutting them with a blade, or by using a device to separate the two. From the viewpoint of work efficiency, it is preferable to use a device suitable for the separation process, and although not particularly limited, examples include a tea leaf cutting machine (see Japanese Patent Publication No. 2002-125592) and a wood stem separator commonly used in the production of tencha. In this ST1 process, the raw tea leaves are separated into leaf and stem portions. This allows the stem portions, which have a uniquely strong and rich flavor and aroma, to be removed in the subsequent ST2 sorting process, and the leaf portions to be selected as raw materials for tea. In the ST1 stem-leaf separation process of this invention, it is not required to completely separate the raw tea leaves into leaf and stem portions. At least about half of the raw tea leaves subjected to the separation process should be separated into leaf and stem portions, and more preferably, 60-70% or more of the raw tea leaves should be separated into leaf and stem portions.

[0029] [Sorting process] Next, the sorting process ST2 will be explained. In this process ST2, the leaf portion is selected from the leaf portion and stem portion separated in the stem-leaf separation process ST1 to be used as raw material for tea. This removes the stem portion from the raw material for tea. In addition, this process also removes stems, twigs, and separation residue generated by the separation process in the previous process ST1 that were mixed in with the raw tea leaves. Any means that can separate the leaf portion of the raw tea leaves is acceptable, and sorting can be done manually or using equipment. From the standpoint of work efficiency, it is preferable to use equipment suitable for this sorting process of leaf and stem portions, and although not particularly limited, one example is equipment that uses wind power, vibration, or rotation to separate the leaf portion. More specific examples include wind-powered sorting devices (see Japanese Patent Publication No. 2001-104889 and Japanese Patent Publication No. 10-28528) and wind separators commonly used in the production of tencha; vibratory leaf separators (see Japanese Utility Model Publication No. 6-72954) and other sorting devices that utilize vibration; and sieving devices (see Japanese Patent Publication No. 2002-272368) and other sorting devices that utilize rotation. In step ST2, by sorting the leaf portion as the raw material for tea leaves, the stem portion of the tea leaves, which has a uniquely strong and rich flavor and aroma compared to the leaf portion, can be removed, thereby enhancing the aroma and taste of the herbs, and resulting in a herb-containing tea with a more unified aroma and taste. In step ST2 of the present invention, it is not required to completely sort only the leaf portion as the raw material for tea, and a small amount of stem portion may be included.

[0030] In this embodiment, a stem and leaf separation step ST1 and a sorting step ST2 are provided. However, for example, when preparing first or second flush tea leaves, the unique flavor of the tea leaf stems is weak, and the bancha odor is less likely to occur, so it is possible to omit steps ST1 and ST2. On the other hand, when using fresh tea leaves harvested during the third flush and autumn / winter bancha seasons, the unique flavor of the tea leaf stems is strong, and the bancha odor is more likely to occur, so it is preferable to provide steps ST1 and ST2.

[0031] [Green tea processing after sorting] The manufacturing process after the sorting process ST2 can be carried out in the same way as the conventional green tea processing process. In this embodiment, as shown in the flowchart of Figure 1, the decongesting process ST3 and the rough kneading process ST4 are shown. One or more of these processes may be added, modified, or omitted. For example, a pressing process as shown in the second embodiment described later may be added after the decongesting process ST3, and then the rough kneading process ST4 may be performed. Similarly, it is possible to add another sorting process between the decongesting process ST3 and the rough kneading process ST4.

[0032] [Blue killing process] In this embodiment, the means of killing the green in the killing process ST3 can be any means or treatment method that can inactivate the oxidizing enzymes contained in the raw tea leaves. Specifically, examples include steam treatment using a steamer, pan-frying treatment using a pan-frying machine, pan-frying and steaming treatment using a pan-frying and steaming machine, and high-temperature hot air killing treatment using a high-temperature hot air killing machine, and killing the green using any killing machine is applicable.

[0033] [Rough rolling process] After the killing-green process ST3, the tea leaves are quickly cooled, and then the rough rolling process ST4 is carried out. In the rough rolling process ST4, the tea leaves that have gone through the killing-green process ST3 are stirred and rolled in hot air to uniformly and efficiently dry the moisture in each part of the tea leaves. Means for the rough rolling process include leaf beaters, wide rough rolling machines, and rough rolling machines, and the rough rolling process is carried out using one or more of these devices in combination. In this rough rolling process ST4, it is preferable to perform the rough rolling process so that the dry-weight-based moisture content (D·B) of the tea leaves that will be mixed with the herb plant material and rolled in the rolling process S5 described later is 200-35%, more preferably 150-45%, and particularly preferably 100-50%. In this way, by adjusting the moisture content of the tea leaves, in the subsequent rolling process S5, the tea leaves do not become crushed, the moisture contained in the tea leaves is efficiently extracted, and the aroma and flavor of the herbs are extracted into that moisture, thus transferring the aroma and flavor of the herbs to the tea leaves. Therefore, it is possible to obtain herb-containing tea with a more integrated aroma and taste.

[0034] Next, we will explain the kneading process S5, in which the herb plant material that has undergone the pre-treatment process SH is mixed with the tea leaves that have undergone the green tea processing process ST up to the rough kneading process, and the processes thereafter.

[0035] [Kneading process] In step S5, the tea leaves and herbal plant material are mixed during the kneading process in the tea processing process, and the kneading process is performed on the mixed material. The kneading process in this invention refers to the process of kneading the tea leaves and herbal plant material together under appropriate pressure. Means for the kneading process include kneading machines commonly used in green tea production, screw press type kneading machines (see Japanese Patent Publication No. 2024-49551), or rotor turban machines. In step S5, by mixing and kneading the tea leaves and herbal plant material, moisture in the tea leaves is transferred to the surface of the tea leaves, and this moisture extracts the aroma and flavor of the herbal plant material, so the aroma and flavor of the herbal plant material are transferred to the tea leaves. Similarly, the aroma and flavor of the tea leaves are also transferred to the herbal plant material. Therefore, a mixture of tea leaves imparted with the aroma and flavor of the herbal plant material and herbal plant material imparted with the aroma and flavor of the tea leaves is obtained.

[0036] In the rolling process S5, the mixing ratio of tea leaves and herb plants can be appropriately set depending on the strength of the aroma and flavor of the herb plants selected. Although not particularly limited, for example, the mixing ratio based on the weight of fresh leaves is preferably tea leaves:herb plants = 99:1 to 50:50, more preferably tea leaves:herb plants = 95:5 to 65:35, and particularly preferably tea leaves:herb plants = 90:10 to 80:20.

[0037] In the kneading process S5, the tea leaves mixed with the herb plants and kneaded are preferably tea leaves whose moisture content is adjusted so that their dry-weight moisture content (D·B) is 200-35%, more preferably 150-45%, and particularly preferably 100-50%. By adjusting the moisture content of the tea leaves before kneading in this way, the moisture contained in the tea leaves is appropriately extracted during the kneading process, and the aroma and flavor of the herb plants are extracted into that moisture, thus transferring the aroma and flavor of the herb plants to the tea leaves. Therefore, it is possible to obtain herb-containing tea with a more integrated aroma and taste.

[0038] Furthermore, the herb plants that are mixed with the tea leaves and kneaded in this process have already been kneaded in the herb kneading process SH4 described above, so the tissue of the herb plants is already soft. Therefore, the tea leaves and herb plants can be kneaded together more easily in this process S5, and the kneading process is performed more efficiently. In addition, the kneading in the herb kneading process SH4 damages the cells of the herb plants, causing the aroma and flavor contained in the herb plants to seep out or be expressed. Therefore, by mixing the herb plants with the tea leaves and kneading them in this process S5, the aroma and flavor of the herb plants are fully transferred to the tea leaves. Therefore, it becomes possible to fully extract the aroma and flavor of the herbs, and a herb-containing tea with a harmonious aroma and taste is obtained.

[0039] [Tea manufacturing process after rolling process] The manufacturing process after the rolling process S5 can be carried out in the same way as the conventional green tea manufacturing process, except that the mixture consists of tea leaves and herbal plant material. In this embodiment, as shown in the flowchart of Figure 1, the intermediate rolling process S6, the sorting process S7, the final rolling process S8, and the drying process S9 are shown. One or more of these processes may be added, modified, or omitted. Furthermore, the intermediate rolling process S6 may consist not only of an intermediate rolling process, but also a combination of an intermediate rolling process and an intermediate rolling process.

[0040] Of the tea processing steps S6 to S9 after the rolling process, the intermediate rolling process S6 and the final rolling process S8, which are rolling and drying processes, and the drying process S9 will be explained. In these processes, the intermediate rolling process S6 and the final rolling process S8 involve rolling and drying the mixture of tea leaves and herb plants, and in the final drying process S9, the mixture is dried to a moisture content of about 5%. Here, in the intermediate rolling process S6 and the final rolling process S8, which are rolling and drying processes, the intermediate rolling and final rolling are performed while adjusting the product temperature (tea temperature) to 40°C or lower, as in the normal tea processing process. On the other hand, in the drying process in the normal tea processing process, in order to reduce the moisture content to about 5%, the drying process is carried out by supplying hot air at a high temperature of over 80°C into the drying chamber to dry the tea leaves. However, in the present invention, in the drying process, it is preferable to adjust the product temperature of the mixture of tea leaves and herb plants to be less than 80°C, more preferably to adjust it to 75°C or lower, and particularly preferably to adjust it to 70°C or lower. This prevents the aromatic components, mainly found in herbs, from vaporizing and losing their fragrance, resulting in a herb-containing tea that retains the aroma and flavor of the herbs.

[0041] Furthermore, in this embodiment, as shown in the flowchart of Figure 1, a sorting step S7 is provided between the intermediate rolling step S6 and the final rolling step S8. The sorting step S7 here is provided for the purpose of removing at least the stem portion of the tea leaves from the mixture of tea leaves and herb plants, similar to the sorting step ST2 described above. By removing the stem portion of the tea leaves, which has a strong and rich flavor and aroma, in this step S7, the aroma and taste of the herbs can be enhanced, resulting in a herb-containing tea with a more unified aroma and taste. The sorting means in the sorting step S7 here can be the same as the sorting step ST2 described above, and for example, an air sorting device is preferably used.

[0042] [Herbal tea] The resulting herb-containing tea P1 has a beautiful, finely twisted appearance and is a green tea-based herb-containing tea with a harmonious aroma and flavor of green tea and herb plants. Thus, according to this embodiment, since the two are mixed and kneaded using a kneading device normally used in the tea-making process, and then the mixture is dried, a herb-containing tea with a harmonious aroma and taste can be obtained in approximately the same amount of time as the normal tea-making process. Therefore, a herb-containing tea with a harmonious aroma and taste of tea and herbs can be produced by a simple and low-cost method.

[0043] Next, with reference to Figure 2, a method for producing a green tea-based herb-containing tea according to the second embodiment of the present invention will be described. As shown in Figure 2, the method for producing the herb-containing tea P10 according to this embodiment is generally composed of a pre-treatment step SH relating to the herb plant, a so-called simplified green tea production step ST' relating to the tea leaves from the preparation of raw tea leaves to the sorting step, and a kneading step S70 and a drying step S80 relating to both the tea leaves and the herb plant. Of these, the pre-treatment step SH relating to the herb plant consists of a step SH0 for preparing the herb plant, a washing step SH1, a sterilization step SH2, a dehydration step SH3, and a kneading step SH4 for kneading the herb plant, and has the same configuration as the first embodiment described above. On the other hand, the simplified green tea processing process ST' consists of a process ST0 for preparing raw tea leaves, a stem-leaf separation process ST10 for separating the raw tea leaves into leaf and stem portions, a sorting process ST20 for selecting the separated leaf portions, a greening process ST30 for killing the green color of the sorted tea leaves, a pressing process ST40, a primary drying process S50, and a sorting process ST60. This embodiment differs from the first embodiment mainly in the process after the greening process ST3 described above. Therefore, the explanation of the same configuration as the first embodiment described above will be omitted, and the different configuration will be explained below.

[0044] The simplified green tea processing process ST' in this embodiment will now be described, differing from that of the first embodiment described above. In this embodiment, instead of the rough kneading process ST4 in the first embodiment, a pressing process ST40, a primary drying process ST50, and a sorting process ST60 are provided.

[0045] [Strike pressure process] The pressing process ST40 in this embodiment will now be described. In this process ST40, the surface of the tea leaves after the killing process ST30 is pressed. A rotary pressing device (see Japanese Patent Publication No. 2021-114908) is preferably used as the means for the pressing process. Specifically, this rotary pressing device comprises an input section having an input port into which tea leaves can be inserted and a storage space for accommodating the tea leaves inserted into the input port; a screw-shaped member capable of transporting the tea leaves contained in the storage space; a body having an internal space capable of receiving the tea leaves transported by the screw-shaped member and being rotatable around an axis; and a plurality of blade-shaped members that scoop up the tea leaves received in the internal space of the body and agitate them while striking them against the inner surface of the body to press them. The inserted tea leaves are transported into the internal space of the body by the screw-shaped member (transportation means), and the tea leaves transported into the internal space of the body are scooped up and agitated while being pressed by the plurality of blade-shaped members (agitation means). As a result, when the tea leaves supplied into the device are conveyed by the screw-shaped member and when the tea leaves are scooped up and stirred by the blade-shaped member, the tea leaves rub against each other, and the surface of the tea leaves is also pressed, which softens the tea leaves and allows for better kneading in subsequent processes.

[0046] [Primary drying process] In this embodiment, after the pressing process ST40, a primary drying process ST50 is performed to dry the tea leaves until they reach a predetermined moisture content. Means for the drying process include net-type dryers and drum-type dryers, and these devices are used in combination, either individually or in combination. In this primary drying process ST50, it is preferable to dry the tea leaves so that the dry-weight-based moisture content (D·B) of the tea leaves to be mixed with herb plants and kneaded in the subsequent kneading process S70 is 200-35%, more preferably 150-45%, and particularly preferably 100-50%. By adjusting the moisture content of the tea leaves in this way, in the subsequent kneading process S70, the moisture contained in the tea leaves is efficiently kneaded out, and the aroma and flavor of the herb plants are extracted into that moisture, thus transferring the aroma and flavor of the herb plants to the tea leaves. Therefore, a herb-containing tea with a more integrated aroma and taste can be obtained.

[0047] Furthermore, in this embodiment, a sorting step ST60 is provided after the primary drying step ST50. Similar to the sorting step ST20 in the preceding step, the sorting step ST60 is provided with the aim of removing at least the stem portion of the tea leaves from the mixture of tea leaves and herb plants. By removing the stem portion of the tea leaves, which has a strong and rich flavor and aroma, in this step ST60, the aroma and taste of the herbs can be enhanced, resulting in a herb-containing tea with a more unified aroma and taste. The sorting means in this sorting step ST60 can be the same as the sorting step ST2 described in the first embodiment, and for example, an air sorting device is preferably used.

[0048] Next, we will explain the kneading process S70 and the drying process S80, in which the herb plants that have undergone the pre-treatment process SH and the tea leaves that have undergone the green tea processing process ST' up to the sorting process are mixed and kneaded.

[0049] [Kneading process] In the kneading process S70, in the kneading process of the simplified tea production process, the tea leaves and herb plants are mixed, and the kneading process is carried out with the mixture of both. Means for the kneading process according to this embodiment include a screw press type kneading machine (see Japanese Patent Publication No. 2024-49551) or a rotor turban machine used in the simplified green tea production method. In this process S70, by mixing and kneading the tea leaves and herb plants, the moisture in the tea leaves is transferred to the surface of the tea leaves, and the aroma and flavor of the herb plants are extracted by this moisture, so the aroma and flavor of the herb plants are transferred to the tea leaves. Similarly, the aroma and flavor of the tea leaves are also transferred to the herb plants. Therefore, a mixture of tea leaves imparted with the aroma and flavor of the herb plants and herb plants imparted with the aroma and flavor of tea leaves is obtained.

[0050] [Drying process] In the drying process S80, the mixture of tea leaves and herb plants after the rolling process S70 is dried to a moisture content of approximately 5%. Means for the drying process include net-type dryers and drum-type dryers, with net-type dryers being particularly preferred. In the drying process of the present invention, it is preferable to adjust the temperature of the mixture of tea leaves and herb plants to be below 80°C, more preferably to be below 75°C, and particularly preferably to be below 70°C. This prevents the aromatic components mainly contained in the herbs from vaporizing and losing their aroma, thus obtaining herb-containing tea that retains the aroma and flavor of the herbs.

[0051] [Herbal tea] The resulting herb-containing tea P10 is a green tea-based herb-containing tea with a harmonious aroma and flavor of green tea and herb plants. Thus, according to this embodiment, since the mixture is mixed and kneaded using a kneading device commonly used in simplified tea production processes, and then the mixture is dried, a herb-containing tea with a harmonious aroma and taste can be obtained in a time approximately the same as that required for a simplified tea production process. Therefore, a herb-containing tea with a harmonious aroma and taste of tea and herbs can be produced by a simple and low-cost method.

[0052] The following descriptions of the pretreatment process SH for the herb plant, the simplified green tea processing ST' which includes the process ST0 for preparing raw tea leaves, the stem and leaf separation process ST10, the sorting process ST20, the sterilization process ST30, the pressing process ST40, the primary drying process S50, and the sorting process ST60, as well as the kneading process S70 and drying process S80 for kneading both the tea leaves and the herb plant, are the same as described in the first embodiment above, and their effects are also the same.

[0053] Next, with reference to Figure 3, a method for producing a black tea-based herb-containing tea according to a third embodiment of the present invention will be described. As shown in Figure 3, the method for producing the herb-containing tea P11 according to this embodiment is generally composed of a pre-treatment step SH relating to the herb plant, a so-called black tea production step ST'' relating to the tea leaves from the preparation of the raw tea leaves to the sorting step, and a kneading step S51, a fermentation step S61, and a drying step S71 relating to both the tea leaves and the herb plant. Of these, the pre-treatment step SH relating to the herb plant consists of a step SH0 for preparing the herb plant, a washing step SH1, a sterilization step SH2, a dehydration step SH3, and a kneading step SH4 for kneading the herb plant, and has the same configuration as the first embodiment described above. On the other hand, the black tea production step ST'' consists of a step ST0 for preparing the raw tea leaves, a wilting step S11 for wilting the raw tea leaves, a stem and leaf separation step ST21 for separating the wilted tea leaves into leaf and stem parts, and a sorting step ST31 for sorting the separated leaf parts. This embodiment differs from the first embodiment mainly in the black tea processing ST'' described above. Therefore, the description of the same configuration as the first embodiment described above will be omitted, and the different configuration will be described below.

[0054] [Withering process] In the wilting process ST11, the raw tea leaves prepared in the previous process ST0 are wilted to reduce their moisture content. The wilting can be carried out in the same way as in the wilting process in conventional tea processing, and any wilting method such as indoor wilting (artificial wilting), sun-drying (natural wilting), or sunlight wilting can be applied individually or in combination. During this wilting process ST11, slight fermentation occurs due to enzymes in the tea leaves, resulting in a unique wilted aroma. In this invention, in the subsequent rolling process S51, it is preferable to wilt the tea leaves so that their dry-weight-based moisture content (D·B) is 200-35%, more preferably 150-45%, and particularly preferably 100-50%, in order to extract the aroma and flavor of the herb plant from the moisture in the tea leaves.

[0055] In this embodiment, a stem and leaf separation step ST21 and a sorting step ST31 are provided after the wilting step ST11. The stem and leaf separation step ST21 and the sorting step ST31 here are the same as the stem and leaf separation step ST1 and the sorting step ST2 in the first embodiment, and their functions are also the same, so their explanation will be omitted. Next, the kneading step S51, fermentation step S61, and drying step S71 will be described, in which the herb plant body that has undergone the pretreatment step SH and the tea leaves that have undergone the black tea processing step ST'' up to the sorting step are mixed and kneaded.

[0056] [Kneading process] In the kneading process S51, the tea leaves and herbal plant material are mixed together in the kneading process of the black tea production process, and the kneading process is carried out with the mixture of both. Means for the kneading process according to this embodiment include rotor turban machines and CTC machines mainly used in black tea production, as well as ordinary kneading machines, rough kneading machines, screw press type kneading machines (see Japanese Patent Publication No. 2024-49551), etc. In this process S51, by mixing and kneading the tea leaves and herbal plant material, moisture in the tea leaves is transferred to the surface of the tea leaves, and the aroma and flavor of the herbal plant material are extracted by this moisture, so the aroma and flavor of the herbal plant material are transferred to the tea leaves. Similarly, the aroma and flavor of the tea leaves are also attached to the herbal plant material. Therefore, a mixture of tea leaves that have been imparted with the aroma and flavor of the herbal plant material and herbal plant material that has been imparted with the aroma and flavor of the tea leaves is obtained.

[0057] [Fermentation process] In the fermentation process S61, the mixture of tea leaves and herbal plants after the rolling process S51 is left to stand and ferment. In this process S61, the polyphenols contained in the tea leaves react with oxidizing enzymes, causing the fermentation of the tea leaves to proceed. Specific fermentation conditions include, for example, leaving the mixture of tea leaves and herbal plants in a room at a room temperature of 23-28°C and a humidity of approximately 90%, but are not limited to these conditions. The fermentation time is preferably 20 minutes to 2 hours, and more preferably 30 minutes to 60 minutes.

[0058] [Drying process] In the drying process S71, the mixture of tea leaves and herb plants after the fermentation process S61 is dried to a moisture content of approximately 5%. Means for the drying process include net-type dryers and drum-type dryers, with net-type dryers being particularly preferred. In the drying process of the present invention, it is preferable to adjust the temperature of the mixture of tea leaves and herb plants to be below 80°C, more preferably to be below 75°C, and particularly preferably to be below 70°C. This prevents the aromatic components mainly contained in the herbs from vaporizing and losing their aroma, thus obtaining herb-containing tea that retains the aroma and flavor of the herbs.

[0059] [Herbal tea] The resulting herb-containing tea P11 is a black tea-based herb-containing tea with a harmonious aroma and flavor of black tea and herb plants. Thus, according to this embodiment, since the mixture is mixed using a rolling device commonly used in the black tea production process and then dried, a herb-containing tea with a harmonious aroma and taste can be obtained in a time approximately the same as that required for the normal black tea production process. Therefore, a herb-containing tea with a harmonious aroma and taste of tea and herbs can be produced by a simple and low-cost method.

[0060] Further explanations of the pre-treatment step SH relating to the herb plant, the step ST0 for preparing the raw tea leaves which is the black tea processing step ST'', the stem and leaf separation step ST21 and the sorting step ST31, and the kneading step S51 and drying step S71 for kneading both the tea leaves and the herb plant are the same as those described in the first embodiment above, and their effects are also the same. [Examples]

[0061] The present invention will be described in more detail below with reference to examples, but the present invention is not limited in any way by these examples.

[0062] [Example 1] In this example, lemon myrtle-containing green tea was produced using harvested raw tea leaves and harvested raw lemon myrtle leaves. First, the harvested raw tea leaves were subjected to a leaf cutter to separate the leaves from the stems. The separated tea leaves were then subjected to an air-powered separator (product name "Medium-fired Tea Separator," manufactured by Kawasaki Kiko Co., Ltd.) to separate the leaves and remove the stems using air force. Subsequently, the raw tea leaves were subjected to a steaming process to kill the green pigment. After the steamed leaves were cooled, they were subjected to a rotary crushing device (product name "Super Green," manufactured by Kawasaki Kiko Co., Ltd.) for crushing. Finally, they were subjected to the air-powered separator again to separate the leaves and remove the stems using air force. The sorted tea leaves were subjected to leaf-beating using a leaf-beating machine and rough-rolling using a rough-rolling machine, and dried while being rolled until the moisture content (D·B) of the tea leaves was about 65-70%. On the other hand, the fresh lemon myrtle leaves that were picked were washed in a washing machine, sterilized with hypochlorous acid water, and then dehydrated and the fresh leaves were recovered. These fresh lemon myrtle leaves were subjected to rolling pressure treatment in a rotary turban machine. The lemon myrtle leaves after rolling pressure treatment and the tea leaves after rough-rolling treatment were subjected to rolling treatment while being mixed in a rolling machine. The mixing ratio of the two was tea leaves:lemon myrtle leaves = 9:1 in terms of fresh leaf weight. After rolling treatment, the tea leaves were subjected to intermediate rolling treatment in a medium rolling machine and then to a fine rolling treatment in a fine rolling machine, and then dried in a net-type dryer while adjusting the temperature and amount of hot air blown into the dryer so that the product temperature was 70°C or lower, thereby obtaining lemon myrtle-containing green tea. During the manufacturing process, samples discharged from each device after each processing step were collected as samples related to that processing step, and the dry-weighted moisture content (D·B) was measured. The results are shown in Table 1.

[0063] [Examples 2 and 3] In Examples 2 and 3, lemon myrtle-containing green tea was produced using fresh tea leaves and lemon myrtle leaves harvested on different days than in Example 1. In Examples 2 and 3, lemon myrtle-containing green tea was obtained using the same manufacturing process as in Example 1, except that the tea leaves were dried until their moisture content (D·B) reached approximately 40-50% during the rough rolling process. During the manufacturing process, samples discharged from each apparatus after each processing step were collected as samples related to that processing step, and their dry-weight-based moisture content (D·B) was measured. The results are shown in Table 1.

[0064] [Example 4] In this 4th example, lemon myrtle-containing green tea was produced using fresh tea leaves and lemon myrtle leaves picked on a different day than in Examples 1-3. First, the picked fresh tea leaves were subjected to a leaf cutter to separate the leaves from the stems. The separated tea leaves were then subjected to an air-powered sorting device (product name "Medium-fired Tea Sorting Machine", manufactured by Kawasaki Kiko Co., Ltd.) to separate the leaves and remove the stems using air force. After that, the fresh tea leaves were subjected to a steaming machine for a degreening treatment. After the steamed leaves were cooled, they were subjected to a rotary crushing device (product name "Super Green", manufactured by Kawasaki Kiko Co., Ltd.) for crushing. After that, they were subjected to a net-type dryer for primary drying. Finally, they were subjected to the air-powered sorting device again to separate the leaves and remove the stems using air force. On the other hand, the harvested lemon myrtle leaves were washed in a washing machine, sterilized with hypochlorous acid water, and then dehydrated to recover the leaves. These lemon myrtle leaves were then subjected to a rolling process in a rotary turban machine. The lemon myrtle leaves after this rolling process and the tea leaves after the rough rolling process were then subjected to a rolling process in the rotary turban machine while being mixed. The mixing ratio of the two was 9:1 (tea leaves:lemon myrtle leaves) based on the weight of the raw leaves. After the rolling process, the leaves were subjected to a net-type dryer, and the temperature and amount of hot air blown into the dryer were adjusted to keep the product temperature below 70°C to obtain lemon myrtle-containing green tea. During the manufacturing process, samples discharged from each device after each processing step were collected as samples related to that processing step, and the dry weight moisture content (D·B) was measured. The results are shown in Table 1.

[0065] For each of the herb-containing green teas produced in Examples 1-4, 150 mL of 90°C water was added and steeped for 3 minutes in a Koransha tasting pot. The resulting extract was then tasted and its aroma and flavor were evaluated sensorily. A "Excellent: ◎" rating indicated that the aroma and taste of the tea and herbs were integrated, creating a new flavor. A "Good: ○" rating indicated that while there was some integration, one of the flavors was more dominant than the other. A "Poor: ×" rating indicated that the aroma and taste of the tea and herbs lacked integration, and each flavor was perceived as distinct. The results are shown in Table 1.

[0066] [Table 1]

[0067] According to Table 1, it was found that both the general green tea processing process described in the first embodiment (Examples 1-3) and the simplified green tea processing process described in the second embodiment (Example 4) yielded delicious tea with a harmonious blend of tea and herb aromas and flavors. Furthermore, since the tea from Example 1 (general processing) and the tea from Example 4 (simplified processing) were both rated as excellent, and the teas from Examples 2 and 3 (general processing) were rated as good, it was shown that a higher-rated tea is obtained when the dry-weight moisture content (D·B) of the tea leaves supplied to the rolling process is 50% or higher. Therefore, it was found that the dry-weight moisture content (D·B) of the tea leaves supplied to the rolling process is preferably 200-35%, more preferably 150-45%, even more preferably 100-50%, and particularly preferably 100-55%. [Industrial applicability]

[0068] The method for producing herb-containing tea according to the present invention can be used in a wide range of industries in the food sector because it allows for the production of delicious herb-containing tea with a harmonious blend of tea and herb aromas and flavors in a short period of time, using simple and low-cost means.

Claims

1. In the kneading process of the tea manufacturing process, there is a kneading process in which tea leaves and herbal plants are mixed and kneaded, A method for producing herb-containing tea, comprising a drying step of drying the mixture of tea leaves and herb plants after the kneading step.

2. Furthermore, before the kneading process, It has a herb kneading process in which the herb plant is kneaded and pressed. The method for producing herb-containing tea according to claim 1, characterized in that the herb plant material mixed with tea leaves and kneaded in the kneading step is the herb plant material that has been kneaded in the herb kneading step.

3. The method for producing herb-containing tea according to claim 1 or 2, characterized in that the tea leaves mixed with the herb plant material and kneaded in the kneading step are tea leaves whose moisture content is adjusted so that their dry-weight moisture content (D.B) is 150 to 45%.

4. A method for producing herb-containing tea according to claim 1 or 2, characterized in that, in the drying step, the mixture of tea leaves and herb plants is dried so that its temperature is 70°C or lower.

5. Furthermore, before the kneading process, The separation process involves separating the tea leaves into leaf and stem parts, The process includes a sorting step in which the leaf portion separated by the above separation step is selected as a raw material for tea. The method for producing herb-containing tea according to claim 1 or 2, characterized in that the tea leaves mixed with the herb plant material and kneaded in the kneading step are the tea leaves selected in the sorting step.

6. The method for producing herb-containing tea according to claim 1 or 2, characterized in that the herb plant body is at least one herb plant body selected from lemon myrtle, cinnamon myrtle, lemongrass, lemon verbena, hops, ginger, Japanese pepper, basil, peppermint, orange peel, lemon peel, cinnamon, rosehip, rosemary, rose red, lavender, linden flower, and loquat leaf.

7. The method for producing herb-containing tea according to claim 1 or 2, characterized in that the tea-making process is a tea-making process for green tea, black tea, or oolong tea.

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