The 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, and particularly to the processing process of Mikai black tea and Mikai black tea.

Background Art

[0002] Tea is a characteristic drink in China and has been widely loved and consumed around the world for thousands of years. With the development of society, more and more people attach importance to health. Since tea does not add substances during the processing process, it has become a drink that conforms to the concepts of natural, green, and healthy advocated by modern people.

[0003] The Mikai market in China is mainly a low-end market for the primary processing of Mikai, and high-end products with deep processing only account for a small market share. The development and utilization of Mikai black tea is an important way to utilize Mikai resources. Mikai (Rosa rugosa) is a deciduous shrub of the Rosaceae family and a flower used for both food and medicine. It is often used as a raw material for combination with tea or as a raw material for black tea. According to the latest pharmacological analysis, raw Mikai flowers contain rich protein, lipid, starch, various amino acids, vitamins, as well as abundant macro and trace elements. The flowers of Mikai contain dozens of beneficial components for the human body, such as volatile oils, esters, phenylethyl alcohol, nerolidol, organic acids, red pigments, yellow pigments, wax, carotenoids, etc., and have functions such as promoting blood circulation and metabolism, diuresis, menstrual regulation, analgesia, and softening of cardiovascular and cerebrovascular diseases. It has excellent nutritional value and health effects and is widely used in the fields of medicine, food, daily chemistry, etc.

[0004] Currently, the Mikai black tea sold on the market is mainly the dried product of flower bud tea or corolla tea. Although the fragrance is strong with the smell of Mikai, the taste is weak and the consumer range is narrow. Therefore, there is a demand for a product that breaks the image that Mikai black tea can only be made by baking technology, enriches the product types of Mikai black tea, increases the added value of Mikai, and promotes the development of the Mikai industry.

Summary of the Invention

Problems to be Solved by the Invention

[0005] In view of the above, the object of the present invention is to reduce the content of sour and astringent substances in Myrica rubra tea, generate various flavor substances, maintain the unique mellow fragrance of Myrica rubra, and produce a unique taste that is sweet, fresh, smooth and rich, and to provide a processing process for Myrica rubra tea and Myrica rubra tea.

Means for Solving the Problems

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

[0007] A processing process for Myrica rubra tea, comprising: a harvesting step S1 of selecting mature double-flowering red Myrica rubra in the flowering period from March to May and picking the flower petals from the corolla; a pretreatment step S2 of pretreating the flower petals picked in step S1 with a high-voltage electrostatic field; a withering step S3 of spreading the flower petals pretreated in step S2 thinly in a withering device and performing heated withering; a rolling step S4 of spreading the flower petals subjected to heated withering and reabsorbing moisture, and after completion of reabsorption of moisture, subjecting the flower petals to at least two rollings; a variable-temperature fermentation step S5 of fermenting the flower petals subjected to rolling at a high temperature and then at a low temperature; a post-treatment step S6 of drying, purifying the flower petals subjected to variable-temperature fermentation to enhance the fragrance and obtaining Myrica rubra tea.

[0008] In this embodiment, the double-flowering red Myrica rubra (Rose rugosa cv. Plena) is the double-flowering red Myrica rubra produced in Pingyin, its variety is Fenfa (abundant flowers), it has a maturity like a semi-open umbrella-shaped corolla, is famous as a Myrica rubra with a strong fragrance, has a high essential oil content, and its flower petals contain various sour and astringent substances.

[0009] The above processing method reduces the acidity and astringency of Maikai black tea, generates a variety of flavor compounds, and creates a unique sweet, fresh, smooth, and rich taste while maintaining Maikai's distinctive, fragrant aroma.

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

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

[0012] Because the surface of Maikai flower petals has a thick, waxy, hydrophobic film, the rate of water loss during conventional wilting is slow (over 20 hours). By applying high-voltage electrostatic treatment to the petals, the waxy, hydrophobic film on the petal surface is preemptively destroyed, improving the permeability of the film on the petal surface and accelerating water loss and the conversion of endoplasmic reticulum components within the petals. On the one hand, this can speed up the wilting process, and on the other hand, it helps the various substances contained in the petals to form various flavors.

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

[0014] More preferably, the petals are spread to a thickness of 2-3 cm, the wilting time is 3 hours, and the moisture content of the petals after wilting is 60% ± 2%.

[0015] Heat wilting allows for further control of the water content in the petals and further promotes 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 during kneading. For the first kneading, first, the machine is run idle for 10-15 minutes, then low pressure is applied and light kneading is performed for 5-10 minutes, high pressure is applied for 20-30 minutes, alternating between high and low pressure, and finally, the machine is run idle for 5-10 minutes without pressure. After the first kneading is complete, the balls are broken up and sieved. For the second kneading, first, the machine is run idle for 5-10 minutes, high pressure is applied and kneading is performed for 15-20 minutes, then the machine is run idle again for 10-15 minutes. After the second kneading is complete, the balls are broken up and sieved.

[0017] More preferably, in the process of spreading out the petals and allowing them to re-moisten before kneading, the wilted petals are stacked to a height of 30-40 cm and allowed to absorb moisture for 30-50 minutes, which softens the petals by allowing them to re-moisten. This is advantageous for kneading, reduces breakage during kneading, and increases the yield.

[0018] In this method, two rolling processes are used. The two rolling processes completely break down the cells of the petals, making the stonland more compact, which allows for the formation of flavor substances in the subsequent fermentation step, resulting in a more beautiful appearance, increased aroma, and a sweeter taste for the final tea product.

[0019] Preferably, in step S5, the ambient temperature for high-temperature fermentation is set to 40°C to 45°C for 1 to 1.5 hours, the ambient temperature for low-temperature fermentation is set to 30°C to 35°C for 1.5 to 2 hours, and the ambient humidity for the variable-temperature fermentation process is set to 90% or higher, and this is repeated once with an interval of 0.5 hours.

[0020] By first fermenting at a high temperature and then at a lower temperature, the flavor components contained in the flower petals are more fully produced.

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

[0022] Preferably, the first firing step specifically includes subjecting the petals after the variable-temperature fermentation to high-speed and high-temperature first firing, with the first firing temperature being 100°C to 120°C and the time being 5 to 10 minutes. Bake until an obvious pungent feeling appears, and the moisture content is 20% to 25%.

[0023] Preferably, the vacuum pulsating wet yellowing step specifically includes stacking the petals after the first firing step in a pulsating vacuum dryer for wet yellowing treatment. The wet yellowing treatment conditions are that the temperature inside the dryer housing is 40°C to 45°C, the vacuum degree is 80 kPa to 95 kPa, the vacuum holding time for each pulse is 5 to 10 minutes, and the wet yellowing time is 1.5 to 2 hours.

[0024] Through the first firing step and the vacuum pulsating wet yellowing, the flavor substances contained in the petals are retained in the petals, and the sour and astringent substances in the petals are further reduced, thereby maintaining the mellow mykai fragrance of the petals while making the taste more mellow and rich.

[0025] Preferably, in the post-treatment step S6, the drying process includes a preliminary baking step and a final firing step. The preliminary baking step includes subjecting the strand-shaped mykai black tea to preliminary baking and frying the curly-shaped mykai black tea after turning it over. The final firing step specifically includes cooling the mykai black tea after the preliminary baking step and re-absorbing moisture for 20 to 30 minutes, and then performing final drying at a final drying temperature of 75°C to 80°C for 40 to 60 minutes.

[0026] More preferably, the step of preliminarily baking the strand-shaped mykai black tea specifically includes putting the mykai petals into a dryer at a temperature of 100°C to 120°C, baking for 5 to 10 minutes, and reducing the moisture content to 10% to 15%.

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

[0028] By pre-baking various types of Maikai black tea and then foot-drying them, the different varieties of Maikai black tea acquire a sweet, fresh, smooth, and rich flavor.

[0029] This application also discloses Maikai black tea produced by the above-described Maikai black tea processing process.

[0030] The Maikai black tea produced through the above processing method effectively reduces the content of acidic and astringent substances, generates a variety of flavor compounds, and creates a unique sweet, fresh, smooth, and rich taste while maintaining Maikai's distinctive fragrant aroma. [Effects of the Invention]

[0031] The present invention, adopting the above configuration, has the following beneficial effects.

[0032] 1. By adopting the processing method of this invention, the content of acidic and astringent substances in Maikai black tea is effectively reduced, diverse flavor substances are generated, and a unique sweet, fresh, smooth, and rich taste is created while maintaining Maikai's distinctive rich aroma.

[0033] 2. When processing Maikai tea, treating the petals with a high-voltage electrostatic field accelerates the wilting process, effectively reducing various acidic and astringent substances contained in the petals. Subsequently, variable temperature fermentation and vacuum pulsating wet fermentation further reduce the acidic and astringent substances in the petals, helping to generate diverse flavor substances while preserving the rich aroma inherent in Maikai tea to the fullest extent.

[0034] This application will further describe non-limiting embodiments with reference to the drawings. [Brief explanation of the drawing]

[0035] [Figure 1] This is a contour plot showing the interaction between each element of the response surface of Mykai black tea in the embodiment of the present invention. [Modes for carrying out the invention]

[0036] Hereinafter, embodiments of the present invention will be described by specific examples, and those skilled in the art will be able to understand the advantages and effects of the present invention from the contents disclosed herein.

[0037] Example 1: Processing process 1 of Maikai black tea Step S1 of the harvesting process: Select a double-flowered variety of Pingyin-grown Fenfa, 'Benimaikai', in its mature stage during the flowering period from March to May, and remove the petals from the corolla manually or using a petal harvesting machine.

[0038] Pretreatment step S2: The petals picked in step S1 are first subjected to ultrasonic treatment. The specific method of ultrasonic treatment is as follows: The petals of the Myrtle are spread out to a thickness of 1-2 cm in an ultrasonic generator, 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 addition of high-voltage electrostatic treatment further improves the degree of water loss within the petals and the conversion of endoplasmic reticulum components. After ultrasonic treatment is complete, high-voltage electrostatic field treatment is performed. The specific method for 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, the electric field strength is controlled to 213 kV / m, and the treatment is performed for 30 minutes. After the first treatment, a 2-hour interval is observed, and the treatment is repeated under the same conditions. During this interval, the petals are turned over once and spread thinly to a thickness of 1-2 cm on a high-density screen.

[0039] Wilting step S3: Spread the petals pretreated in step S2 thinly to a thickness of 2-3 cm on a high-density screen and wilting tank, and wilt for 3 hours under ambient temperature conditions of 35°C-45°C to reduce the moisture content of the petals to 60% ± 2%.

[0040] Step S4 of the kneading process: Spread out the petals that have undergone heat wilting and allow them to reabsorb moisture. The specific steps for spreading out the petals and allowing them to reabsorb moisture are as follows: Stack the wilted corollas to a height of 30-40 cm and allow them to reabsorb moisture for about 30-50 minutes to soften the corollas through reabsorption of moisture. After reabsorption, knead the petals. The specific steps for kneading are as follows: In principle, low pressure, high pressure, and low pressure are used. For the first kneading, first, the machine is run idle for 10-15 minutes, then low pressure is applied and light kneading is performed for 5-10 minutes, followed by high pressure for 20-30 minutes, alternating between high and low pressure, and finally, the machine is run idle for 5-10 minutes without pressure. After the first kneading is complete, the balls are broken up and sieved. For the second kneading, first, the machine is run idle for 5-10 minutes, then high pressure is applied and kneading is performed for 15-20 minutes, followed by another 10-15 minutes of run idle. After the second kneading is complete, the balls are broken up and sieved.

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

[0042] Step S61 of the hair-burning process: For the fermented petals, perform hair-burning for 5-10 minutes at a temperature of 100°C-120°C. Bake until a noticeable tingling sensation is present, at which point the moisture content is 20-25%.

[0043] Step S62 of the vacuum pulsation wet yellowing process: The petals that have been treated with hair-burning are stacked in a pulsation vacuum dryer and wet yellowing is performed, that is, wet yellowing is performed for 2 hours under the conditions of a temperature of 40°C and a vacuum of 80kPa inside the enclosure. The vacuum holding time is 10 minutes after each pulsation.

[0044] S63: Pre-bake When pre-baking Maikai flower petals according to the process for stranded black tea, place the Maikai flower petals in a dryer at a temperature of 100°C to 120°C and bake for 5 to 10 minutes to reduce the moisture content to 10 to 15% to obtain stranded Maikai black tea. When pre-baking the Maikai flower petals according to the process for making curled tea, place the Maikai flower petals in a frying pan at a temperature of 150-180°C and fry them for 3-5 minutes, turning them over and frying them repeatedly until they curl up and the moisture content is reduced to 10-15%, to obtain curled Maikai tea.

[0045] Step S64 of the pre-baking process: After pre-baking, the Maikai black tea is allowed to cool for 20-30 minutes to allow it to reabsorb moisture, then it is subjected to foot-drying at a foot-drying temperature of 75-80°C for 40-60 minutes.

[0046] Refining step S65: The roasted Maikai black tea is subjected to processes such as sieving, air separation, sorting, drying, blending, and leveling to obtain refined tea, which is then packaged and stored in a warehouse. Step S66: Reheating and enhancing the aroma: Store the refined Maikai black tea in a cellar for 7-15 days, then reheat it in a dryer at a temperature of 65-70°C for 3-4 hours to obtain the finished Maikai black tea.

[0047] Example 2: Processing process 2 for Maikai black tea This embodiment differs from Embodiment 1 in that the processing parameters for steps S2 and S62 are different. Specifically, the differences are as follows.

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

[0049] Step S62 of the vacuum pulsating wet yellowing process: The petals that have been treated with hair-burning are stacked in a pulsating vacuum dryer and subjected to wet yellowing treatment, that is, wet yellowing is performed for 1.5 hours under the conditions of a temperature of 45°C and a vacuum of 95kPa inside the enclosure. The vacuum holding time is 5 minutes after each pulsation.

[0050] Example 3: Processing process 3 for Maikai black tea This embodiment differs from Example 1 in that, in step S62, the wet yellowing step may be performed using the following method.

[0051] S62: Place the petals that have undergone the hair-burning step into sealed bags in 2.5kg to 5kg portions, and perform wet yellowing without oxygen for 2 to 2.5 hours. During the wet yellowing process, open the sealed bags every 30 minutes and turn the petals over once in the presence of oxygen.

[0052] In Examples 1-3, the parameters of the high-voltage electrostatic field process were optimized using the response surface method, specifically optimizing three parameters: spread thickness, electric field strength, and processing time. These are shown in Table 1.

[0053] [Table 1]

[0054] The values ​​for each element and level of the response surface test were input into the software, an experimental plan was generated, and the experiment was conducted according to this plan. The quality of the final tea product manufactured using the same process was scored under various conditions, as shown in Table 2. [Table 2]

[0055] The data in Table 2 shows that the highest quality Maikai black tea was produced when the spreading thickness was 4 cm, the electric field strength was 250 kV / m, and the processing time was 60 minutes.

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

[0057] Y (Quality of the 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] We obtained the solution to the created regression model and acquired the optimal solution for the quality of the final tea product within the constraints of the three independent variables. The results are shown in Table 3. [Table 3]

[0059] Following a quadratic model, contour plots of the interaction between elements of the response surface and the response surface itself are created. The response surface method yields intuitive graphs that allow for a visual examination of the interaction effect of two elements on the quality of Maikai black tea, assuming that the central value of any one of the elements (spread thickness, electric field strength, and processing time) remains constant. The results are shown in Figure 1.

[0060] Software optimization revealed that with a spreading thickness of 3.996 cm, an electric field strength of 212.989 kV / m, and a processing time of 56.370 minutes, the final tea product quality was 91.883, with an expected value of 0.936. To verify the theoretically optimal conditions obtained through optimization using this model, a test was conducted under rounded conditions (spreading thickness of 4 cm, electric field strength of 213 kV / m, and processing time of 60 minutes). The result was a final tea product quality of 92, and compared to the predicted values ​​of the final tea product quality model for Maikai black tea under the corresponding conditions, the relative errors were approximately 0.613% and 0.127%, respectively. This model demonstrated that the effects of a high-voltage electrostatic field on Maikai flower wilting and final tea product quality are well-fitted, considering the interaction between the three elements: spreading thickness, electric field strength, and processing time. The application of response surface methodology to optimize the wilting process parameters of Maikai black tea using a high-voltage electrostatic field proved to be scientific, rational, rapid, and effective.

[0061] The processing process for Maikai black tea and Maikai black tea according to the present invention have been described in detail above. The description of specific examples is used solely to aid in understanding the method and central idea of ​​the present invention. Those skilled in the art can make several improvements and modifications to the present invention without departing from the principles of the present invention, and these improvements and modifications are also included within the scope of protection of the claims of the present invention.

[0062] If specific experimental steps or conditions are not specified in the examples, they should be carried out according to the usual experimental steps or conditions described in the literature in that field. Unless otherwise specified, the reagents and equipment used are all standard reagent products available commercially.

[0063] The above examples are for the purpose of better understanding the present invention and are not limited to the best embodiments described above. Any product identical or similar to the present invention obtained by someone based on the idea of ​​the present invention or by combining the present invention with other features of the prior art is included within the scope of protection of the present invention.

[0064] [Note] [Note 1] The processing process for Maikai black tea, Select a mature, double-flowered variety of Rose rugosa cv. Plena, which blooms from March to May, and perform step S1 of pruning, where the petals are removed from the corolla. Step S2 is a pretreatment step in which the petals picked in step S1 are pretreated with a high-voltage electrostatic field, Step S3 involves wilting, in which the petals pre-treated in step S2 are spread thinly in a wilting device and heated wilting is performed. Step S4 involves spreading out the petals that have been wilted by heating to allow them to reabsorb moisture, and after reabsorption is complete, the petals are kneaded at least twice. Step S5 involves variable temperature fermentation, where the kneaded petals are fermented at high temperature, followed by fermentation at low temperature. A processing process for Maikai black tea, characterized by comprising step S6, a post-processing step in which the petals that have undergone variable temperature fermentation are dried, refined, and their aroma is enhanced to obtain Maikai black tea.

[0065] [Note 2] In step S2, the processing process for Maikai black tea as described in Appendix 1, wherein when performing high-voltage electrostatic field treatment, the petals are spread inside a high-voltage electrostatic field device and the treatment is performed intermittently at least twice under conditions of an electric field strength of 100 to 500 kV / m.

[0066] [Note 3] Spread the petals to a thickness of 3-5 cm on a high-voltage electrostatic device, treat them for 30 minutes under conditions of electric field strength of 200-250 kV / m, and after a 2-hour interval, treat them again under the same conditions. During that interval, the petals are turned over once and spread out thinly to a width of 1-2 cm, as described in Appendix 2 of the Maikai black tea processing process.

[0067] [Note 4] In step S3, during heated wilting, spread the petals to a thickness of 1-5 cm, set the wilting environment temperature to 35°C-45°C, and wilt for 2-6 hours. The moisture content of the petals after wilting is 55-65%, as described in Appendix 1 regarding the processing of Maikai black tea.

[0068] [Note 5] In step S4, the kneading process generally involves using low pressure, high pressure, and low pressure. For the first kneading, the dough is first rotated for 10-15 minutes, then lightly kneaded for 5-10 minutes under low pressure, followed by high pressure for 20-30 minutes, alternating between high and low pressure. Finally, the dough is rotated for 5-10 minutes without pressure. After the first kneading is complete, the dough is separated and sieved. For the second kneading, the dough is first rotated for 5-10 minutes, then kneaded for 15-20 minutes under high pressure, followed by another 10-15 minutes of rotation. After the second kneading is complete, the dough is separated and sieved. This is the processing process for Maikai black tea as described in Appendix 1.

[0069] [Note 6] Step S5 is the processing process for Maikai black tea as described in Appendix 1 or 5, in which high-temperature fermentation is performed with an ambient temperature of 40°C to 45°C for 1 to 1.5 hours, low-temperature fermentation is performed with an ambient temperature of 30°C to 35°C for 1.5 to 2 hours, and in the variable-temperature fermentation process, the ambient humidity is 90% or higher, and this is repeated once with an interval of 0.5 hours.

[0070] [Note 7] In step S6, the post-processing further includes a hair-burning step and a vacuum pulsating wet humidification step, the hair-burning step and the vacuum pulsating wet humidification step are performed sequentially before drying, as described in Appendix 1 of the processing process for Maikai black tea.

[0071] [Note 8] The vacuum pulsating wet yellowing step specifically includes stacking the petals that have undergone the hair-burning step into a pulsating vacuum dryer and performing wet yellowing treatment, with the wet yellowing treatment conditions being a temperature of 40-45°C inside the dryer enclosure, a vacuum level of 80-95kPa, a vacuum holding time of 5-10 minutes per pulsation, and a wet yellowing time of 1.5-2 hours, as described in Appendix 7 of the processing process for Maikai black tea.

[0072] [Note 9] In the post-processing step S6, the drying process includes a pre-baking step and a foot-burning step, the pre-baking step includes pre-baking the stranded Maikai tea and turning and frying the curled Maikai tea, The foot-baking step specifically includes the processing process for Maikai black tea as described in Appendix 1, which involves allowing the Maikai black tea, after the pre-baking step, to cool and re-moisten for 20-30 minutes, followed by foot-drying at a foot-drying temperature of 75-80°C for 40-60 minutes.

[0073] [Note 10] Maikai black tea produced using the processing method for Maikai black tea described in any one of the appendices 1 to 9.

Claims

1. The processing process for Maikai black tea, Select a mature double-flowered variety of Rose rugosa (Rose rugosa cv. Plena) that is in bloom from March to May, and perform step S1 of pruning, in which the petals are removed from the corolla. Step S2 is a pretreatment step in which the petals picked in step S1 are pretreated with a high-voltage electrostatic field, Step S3 involves wilting, in which the petals pre-treated in step S2 are spread thinly in a wilting device and heated wilting is performed. Step S4 involves spreading out the petals that have been withered by heating to allow them to reabsorb moisture, and after reabsorption is complete, the petals are kneaded at least twice. Step S5 involves variable temperature fermentation, where the kneaded petals are fermented at high temperature, followed by fermentation at low temperature. A processing process for Maikai black tea, characterized by comprising step S6, a post-processing step in which the petals that have undergone variable temperature fermentation are dried, refined, and their aroma is enhanced to obtain Maikai black tea.

2. The processing process for Mykai black tea according to 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 treatment is performed intermittently at least twice under conditions where the electric field strength is 100 to 500 kV / m.

3. Spread the petals to a thickness of 3-5 cm on a high-voltage electrostatic device, treat them for 30 minutes under conditions of electric field strength of 200-250 kV / m, and after a 2-hour interval, treat them again under the same conditions. The processing process for Mykai black tea according to claim 2, wherein during that interval, the petals are turned over once and spread out thinly to a width of 1-2 cm.

4. In step S3, during heated wilting, the petals are spread to a thickness of 1-5 cm, the wilting environment temperature is set to 35°C-45°C, and wilting is performed for 2-6 hours. The processing process for Maikai black tea according to claim 1, wherein the moisture content of the petals after wilting is 55-65%.

5. The processing process for Mykai black tea according to claim 1, wherein in step S5, the ambient temperature is 40°C to 45°C and the time is 1 to 1.5 hours during high-temperature fermentation, the ambient temperature is 30°C to 35°C and the time is 1.5 to 2 hours during low-temperature fermentation, and the ambient humidity is 90% or higher during the variable-temperature fermentation process, and this is repeated once with an interval of 0.5 hours.

6. The processing process for Mykai black tea according to claim 1, wherein step S6 further comprises a step of hair burning and a step of vacuum pulsating wet humping, the step of hair burning and the step of vacuum pulsating wet humping being performed sequentially before drying.

7. The vacuum pulsating wet yellowing step specifically includes stacking the petals that have undergone the hair-burning step in a pulsating vacuum dryer and performing a wet yellowing treatment, wherein the wet yellowing treatment conditions are a temperature of 40 to 45°C inside the dryer housing, a vacuum level of 80 to 95 kPa, a vacuum holding time of 5 to 10 minutes per pulsation, and a wet yellowing time of 1.5 to 2 hours, as described in claim 6, for the processing of Maikai black tea.

8. In the post-processing step S6, the drying process includes a pre-baking step and a foot-burning step, the pre-baking step includes pre-baking the stranded Maikai tea and turning and frying the curled Maikai tea, The processing process for Maikai black tea according to claim 1, wherein the foot-baking step specifically includes allowing the Maikai black tea that has undergone the pre-baking step to cool and re-moisten for 20 to 30 minutes, followed by foot-drying at a foot-drying temperature of 75 to 80°C for 40 to 60 minutes.

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