CN112544745A - Oolong scented by sweet osmanthus and preparation method thereof - Google Patents
Oolong scented by sweet osmanthus and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses oolong scented by sweet osmanthus and a preparation method thereof, wherein the lucid ganoderma black tea takes oolong tea green as a main material and raspberry leaves and sweet osmanthus as auxiliary materials, and the weight percentages of the components in the raw material formula are as follows: 55-75% of oolong tea leaves, 10-20% of raspberry leaves and 15-25% of sweet osmanthus, and the tea is prepared by the steps of picking, sunning, green making, de-enzyming, rolling, drying, scenting, re-drying and the like. The tea blank is prepared from the raspberry leaves and the common oolong tea leaves, and the tea blank and the common oolong tea leaves are mutually overlapped and are used for scenting the prepared osmanthus fragrans scented oolong tea, so that the osmanthus scented oolong tea has clear and bright liquor color, strong osmanthus fragrance, elegant and pure fragrance, thick, mellow and fresh taste, higher water extract, flavone, amino acid and soluble sugar content, and the quality and the additional value of black tea are remarkably improved.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to oolong scented by sweet osmanthus and a preparation method thereof.
Background
Oolong tea belongs to green tea and semi-fermented tea, has a plurality of varieties, and is a tea variety with unique and distinct characteristics in China. Oolong tea is tea with excellent quality prepared by picking, withering, rocking, pan-frying, rolling, baking and other processes. Oolong tea is evolved from Song dynasty tribute tea dragon ball and phoenix cake, and is created before and after 1725 years (Qingyong Zhengnian). After tasting, the teeth and the cheeks have fragrance, and the taste is sweet and fresh. The oolong tea contains more than four hundred and fifty organic chemical components and more than forty inorganic mineral elements. The organic chemical components and inorganic mineral elements in tea leaves contain many nutrient components and medicinal components. The organic chemical components mainly comprise: tea polyphenols, plant alkaloid, protein, amino acid, vitamin, pectin, organic acid, lipopolysaccharide, saccharide, enzyme, pigment, etc. The pharmacological action of the oolong is highlighted in the aspects of fat decomposition, weight reduction, body building, blood fat reduction, aging resistance and the like. Oolong tea is a special tea in China, and is mainly produced in northern Fujian, southern Fujian, Guangdong and Taiwan provinces.
Scenting, also called smoking, is a process for making scented tea. The tea base and fresh flowers which are just picked are mixed together, the flowers bloom, the tea base absorbs fragrance, the tea fragrance and the flower fragrance are finally fused, and the scented tea is prepared. The scented tea prepared by the scenting method comprises the following steps: jasmine tea, magnolia tea, osmanthus flower tea, chloranthus tea and the like. The traditional scented tea is generally made of tea leaves, and the scented tea has heavier bitter taste and single effect.
The osmanthus has unique fragrance, and the osmanthus tea has the effects of warming and invigorating yang, whitening skin, expelling toxin in vivo, relieving cough and reducing sputum, preserving health and moistening lung. The raspberry leaves have fresh and sweet fragrance, and the raspberry leaves are rich in flavonoids, SOD, amino acids, vitamins, proteins and trace elements, and have the effects of reducing blood sugar, resisting oxidation, inhibiting bacteria, diminishing inflammation, resisting thrombus and the like. The sweet osmanthus tea has the effects of warming and invigorating yang qi, whitening skin, expelling toxin in vivo, relieving cough and reducing sputum, preserving health and moistening lung.
The raspberry leaves, the tea leaves and the sweet osmanthus are subjected to scenting, and no relevant report is found for manufacturing the oolong tea.
Disclosure of Invention
The invention provides an osmanthus scented oolong tea and a preparation method thereof, wherein raspberry leaves and tea leaves are prepared into an oolong tea blank which is overlapped with osmanthus, and the oolong tea blank is scented.
The technical scheme of the invention is as follows:
a preparation method of oolong scented by sweet osmanthus is characterized by comprising the following steps:
(1) picking: picking fresh tea leaves with 2-3 primary-opened leaves in one bud, and picking fresh and tender raspberry bud leaves;
(2) and (3) drying in the sun: spreading the picked fresh tea leaves and the raspberry leaves on a bamboo sieve respectively, and naturally tedding for 20-30 min at the temperature of 20-25 ℃;
(3) performing green-making: shaking the withered tea leaves at a slow rotating speed for 1-2 min at an indoor temperature of 20-25 ℃ and a humidity of 70-80%, spreading the tea leaves on a bamboo sieve at a spread leaf thickness of 6-8 cm, standing for 2-3 h, continuing to shake at a slow rotating speed for 3-5 min, spreading the tea leaves on the bamboo sieve at a spread leaf thickness of 8-10 cm, standing for 5-8 h, shaking at a high rotating speed for 5-8 min at a spread leaf thickness of 10-12 cm, and standing for 48-60 h; firstly, slowly shaking the withered raspberry leaves at a rotating speed and then standing the mixture at an indoor temperature of 18-22 ℃ and a humidity of 65-70%, and then shaking the mixture at a high rotating speed and then standing the mixture;
(4) de-enzyming: respectively carrying out enzyme deactivation on the tea and the raspberry leaves, wherein the enzyme deactivation temperature is 270-310 ℃;
(5) rolling: firstly, wrapping and kneading: wrapping the de-enzymed tea leaves and the raspberry leaves with white cloth towels respectively, rolling the de-enzymed tea leaves for 5-7 min under medium pressure, and rolling the de-enzymed raspberry leaves for 3-5 min; secondly, low-temperature baking: spreading and spreading the primarily wrapped and kneaded tea leaves and the raspberry leaves respectively, and baking at a low temperature; and thirdly, secondary wrapping and kneading: carrying out medium-pressure kneading again on the primarily-baked tea leaves for 5-7 min, and carrying out kneading again on the primarily-baked raspberry leaves for 3-5 min;
(6) drying: spreading the tea leaves and the raspberry leaves prepared in the step (5) respectively, and drying the spread tea leaves with hot air, wherein the thickness of the spread tea leaves is 5-8 cm, the tea leaf drying temperature is 85-95 ℃, the time is 15-25 min, and the raspberry leaf drying temperature is 75-85 ℃, and the time is 25-35 min;
(7) scenting the flowers: picking fresh sweet osmanthus, screening to remove impurities, spreading for 1-2 h indoors at 18-23 ℃, laying tea blanks, sweet osmanthus and raspberry leaf tea on a clean bamboo mat or white cloth in a layered manner, stacking in a staggered and circulating manner, wherein the height of a kiln stack is 25-30 cm, scenting for 20-30 h, spreading the tea stack for ventilation and heat dissipation for 40-60 min when the temperature of the tea stack rises to 38-42 ℃, and collecting and scenting when the temperature of the tea stack falls to 30-35 ℃;
(8) and (3) re-drying: uniformly mixing the scented osmanthus tea obtained in the step (7), and drying at a sufficient fire temperature of 60-70 ℃ to reduce the water content to 4-6%;
(9) and (3) finished product: and cooling the re-dried osmanthus oolong tea, packaging in time, and storing in a cool and dry place.
Preferably, the raspberry leaves withered in the step (3) are shaken at a slow speed for 1-2 min, spread on a bamboo sieve, spread to have a leaf thickness of 6-8 cm, kept stand for 3-5 h, shaken at a high speed for 5-8 min, spread to have a leaf thickness of 8-12 cm, and kept stand for 24-36 h.
Preferably, in the step (4), the tea leaves are de-enzymed until the water content of de-enzymed leaves is 35-40%, and the raspberry leaves are de-enzymed until the water content of de-enzymed leaves is 40-45%.
Preferably, the tea leaves subjected to primary kneading in the step (5) are baked at a temperature of 75-85 ℃ for 10-15 min, and the raspberry leaves subjected to primary kneading are baked at a temperature of 65-75 ℃ for 20-30 min.
Preferably, in the step (7), a tea blank layer is firstly laid on the clean bamboo mat or the white cloth, a sweet osmanthus flower layer is uniformly added according to the raw material proportion, a raspberry leaf tea layer is added, a sweet osmanthus flower layer is continuously added, four layers are circularly stacked, and the piling kiln is covered by the tea blank layer on the uppermost layer.
Preferably, the osmanthus tea in the step (8) is dried until the moisture content is reduced to 4-6%.
The osmanthus scented oolong tea prepared by the preparation method is characterized in that the raw material formula of the osmanthus scented oolong tea comprises the following components in percentage by weight: 55-75% of oolong tea leaves, 10-20% of raspberry leaves and 15-25% of sweet osmanthus flowers.
The invention has the following beneficial effects:
1. the invention combines the raspberry leaves, the lucid ganoderma and the tea leaves, the lucid ganoderma is pretreated and then divided into four equal parts to be added in parts, the lucid ganoderma is kneaded with the withered tea leaves and the raspberry leaves, so that lucid ganoderma powder is uniformly dispersed on the tea leaves and the raspberry leaves and deeply adsorbed on the surfaces of the tea leaves and the raspberry leaves, the tea leaves and the raspberry leaves with the lucid ganoderma are respectively fermented after being kneaded, the effective active ingredients of the lucid ganoderma, the tea leaves and the raspberry leaves are fully combined, the health-care functions of regulating the immunity, reducing the blood sugar, reducing the blood fat, resisting oxidation, resisting aging, calming and the like are enhanced, and the invention has obvious economic benefit and social benefit.
2. The method comprises the steps of rolling and fermenting the raspberry leaves, the tea leaves and the lucid ganoderma, stacking the fermented raspberry leaves and the fermented tea leaves in a layered mode, flatly paving the fermented raspberry leaves on the lower layer and the upper layer, flatly paving the fermented tea leaves on the middle layer, enabling the sweet taste of the raspberry leaves to permeate into the tea leaves and the lucid ganoderma, enabling the prepared lucid ganoderma black tea to be free of bitter taste, red and bright in liquor color, lasting in fragrance, fresh and mellow in taste and long in aftertaste, and remarkably improving the quality and the additional value of the black tea.
Detailed Description
The following detailed description of embodiments of the invention is intended to be illustrative of the invention and is not to be construed as limiting the invention.
Example 1
The osmanthus scented oolong tea comprises the following components in percentage by weight: 55% of oolong tea leaves, 20% of raspberry leaves and 25% of sweet osmanthus flowers;
the preparation method of the scented oolong tea with sweet osmanthus comprises the following steps:
(1) picking: picking fresh tea leaves with 2-3 primary-opened leaves in one bud, and picking fresh and tender raspberry bud leaves;
(2) and (3) drying in the sun: spreading the picked fresh tea leaves and folium Rubi respectively on bamboo sieve, and naturally tedding at 20 deg.C for 30 min;
(3) performing green-making: slowly shaking the withered tea leaves for 1min at an indoor temperature of 20 ℃ and a humidity of 70%, spreading the withered tea leaves on a bamboo sieve at a leaf thickness of 6cm, standing for 2h, continuously shaking at a slow speed for 3min, spreading the withered tea leaves on the bamboo sieve at a leaf thickness of 8cm, standing for 5h, shaking at a high speed for 5min at a leaf thickness of 10cm, and standing for 48 h; slowly shaking the withered raspberry leaves for 1min at an indoor temperature of 18 ℃ and a humidity of 65%, spreading the leaves on a bamboo sieve with a thickness of 6cm, standing for 3h, shaking at a high speed for 5min with a thickness of 8cm, and standing for 24 h;
(4) de-enzyming: respectively carrying out enzyme deactivation on the tea leaves and the raspberry leaves at the enzyme deactivation temperature of 270 ℃ until the water content of the tea leaves is 35% and the water content of the raspberry leaf deactivated leaves is 40%;
(5) rolling: firstly, wrapping and kneading: wrapping the de-enzymed tea leaves and the raspberry leaves with white cloth, rolling the de-enzymed tea leaves for 5min under medium pressure, and rolling the de-enzymed raspberry leaves for 3 min; secondly, low-temperature baking: spreading and spreading the primarily wrapped and kneaded tea leaves, baking at 75 deg.C for 10min, spreading and spreading the primarily wrapped and kneaded folium Rubi, and baking at 65 deg.C for 20 min; and thirdly, secondary wrapping and kneading: pressing and kneading the primarily baked tea leaves for 5min again, and kneading the primarily baked raspberry leaves for 3min again;
(6) drying: spreading the tea leaves and the raspberry leaves prepared in the step (5) respectively, and drying the tea leaves and the raspberry leaves by hot air, wherein the thickness of the spread tea leaves is 5cm, the tea leaf drying temperature is 85 ℃ for 15min, and the raspberry leaf drying temperature is 75 ℃ for 25 min;
(7) scenting the flowers: picking fresh sweet osmanthus, screening to remove impurities, spreading for 1h at 18 ℃ indoors, spreading a layer of tea blank on a clean bamboo mat or white cloth, uniformly adding a layer of sweet osmanthus according to the raw material proportion, adding a layer of raspberry leaf tea, continuously adding a layer of sweet osmanthus, circularly stacking the four layers, covering a piling kiln with the tea blank at the uppermost layer, scenting for 20h, spreading out the tea pile when the temperature of the tea pile rises to 38 ℃, ventilating and radiating heat for 40min, and collecting and scenting when the temperature of the tea pile drops to 30 ℃;
(8) and (3) re-drying: uniformly mixing the scented osmanthus tea obtained in the step (7), and drying at a temperature of 60 ℃ with sufficient fire to reduce the water content to 4%;
(9) and (3) finished product: and cooling the re-dried osmanthus oolong tea, packaging in time, and storing in a cool and dry place.
Example 2
The osmanthus scented oolong tea comprises the following components in percentage by weight: 65% of oolong tea leaves, 15% of raspberry leaves and 20% of sweet osmanthus flowers;
the preparation method of the scented oolong tea with sweet osmanthus comprises the following steps:
(1) picking: picking fresh tea leaves with 2-3 primary-opened leaves in one bud, and picking fresh and tender raspberry bud leaves;
(2) and (3) drying in the sun: spreading the picked fresh tea leaves and folium Rubi respectively on bamboo sieve, and naturally tedding at 22 deg.C for 25 min;
(3) performing green-making: slowly shaking the withered tea leaves at the indoor temperature of 22 ℃ and the humidity of 75% for 1.5min, spreading the withered tea leaves on a bamboo sieve at the leaf spreading thickness of 7cm, standing for 2.5h, continuously shaking at the slow speed for 4min, spreading the withered tea leaves on the bamboo sieve at the leaf spreading thickness of 9cm, standing for 6h, shaking at the high speed for 6min at the leaf spreading thickness of 11cm, and standing for 54 h; slowly shaking the withered raspberry leaves for 1.5min at an indoor temperature of 20 ℃ and a humidity of 68%, spreading the leaves on a bamboo sieve with a thickness of 7cm, standing for 4h, shaking at a high rotation speed of 7min with a thickness of 10cm, and standing for 30 h;
(4) de-enzyming: respectively carrying out enzyme deactivation on the tea leaves and the raspberry leaves at the enzyme deactivation temperature of 290 ℃ until the water content of the tea leaves is 38% and the water content of the raspberry leaves is 42%;
(5) rolling: firstly, wrapping and kneading: wrapping the de-enzymed tea leaves and the raspberry leaves with white cloth towels respectively, rolling the de-enzymed tea leaves for 6min under medium pressure, and rolling the de-enzymed raspberry leaves for 4 min; secondly, low-temperature baking: spreading and spreading the primarily wrapped and kneaded tea leaves, baking at 80 deg.C for 12min, spreading and spreading the primarily wrapped and kneaded folium Rubi, and baking at 70 deg.C for 25 min; and thirdly, secondary wrapping and kneading: pressing and kneading the primarily baked tea leaves for 6min again, and kneading the primarily baked raspberry leaves for 4min again;
(6) drying: spreading the tea leaves and the raspberry leaves prepared in the step (5) respectively, and drying the tea leaves and the raspberry leaves by hot air, wherein the thickness of the spread tea leaves is 6cm, the tea leaf drying temperature is 90 ℃ for 20min, and the raspberry leaf drying temperature is 80 ℃ for 30 min;
(7) scenting the flowers: picking fresh sweet osmanthus, screening to remove impurities, spreading for 1.5h at 20 ℃ indoors, spreading a layer of tea blank on a clean bamboo mat or white cloth, uniformly adding a layer of sweet osmanthus according to the raw material ratio, adding a layer of raspberry leaf tea, continuously adding a layer of sweet osmanthus, circularly stacking the four layers, covering the top layer with the tea blank, stacking the tea in a kiln with the height of 28cm, scenting for 25h, spreading the tea stack for ventilation and heat dissipation for 40-60 min when the temperature of the tea stack rises to 40 ℃, and collecting and scenting when the temperature of the tea stack is reduced to 32 ℃;
(8) and (3) re-drying: uniformly mixing the scented osmanthus tea obtained in the step (7), and drying at a temperature of 65 ℃ with full fire to reduce the water content to 5%;
(9) and (3) finished product: and cooling the re-dried osmanthus oolong tea, packaging in time, and storing in a cool and dry place.
Example 3
The osmanthus scented oolong tea comprises the following components in percentage by weight: 75% of oolong tea leaves, 10% of raspberry leaves and 15% of sweet osmanthus flowers;
the preparation method of the scented oolong tea with sweet osmanthus comprises the following steps:
(1) picking: picking fresh tea leaves with 2-3 primary-opened leaves in one bud, and picking fresh and tender raspberry bud leaves;
(2) and (3) drying in the sun: spreading the picked fresh tea leaves and folium Rubi respectively on bamboo sieve, and naturally tedding at 25 deg.C for 30 min;
(3) performing green-making: shaking withered tea leaves at a slow rotation speed for 2min at an indoor temperature of 25 ℃ and a humidity of 80%, spreading the tea leaves on a bamboo sieve to a thickness of 8cm, standing for 3h, continuing to shake at a slow rotation speed for 5min, spreading the tea leaves on the bamboo sieve to a thickness of 10cm, standing for 8h, shaking at a high rotation speed for 8min to a thickness of 12cm, and standing for 60 h; slowly shaking the withered raspberry leaves for 2min at an indoor temperature of 22 ℃ and a humidity of 70%, spreading on a bamboo sieve, spreading the leaves with a thickness of 8cm, standing for 5h, shaking at a high speed for 8min, spreading the leaves with a thickness of 12cm, and standing for 36 h;
(4) de-enzyming: respectively carrying out enzyme deactivation on the tea leaves and the raspberry leaves at the enzyme deactivation temperature of 310 ℃ until the water content of the tea leaves is 40% and the water content of the raspberry leaves is 45%;
(5) rolling: firstly, wrapping and kneading: wrapping the de-enzymed tea leaves and the raspberry leaves with white cloth towels respectively, rolling the de-enzymed tea leaves for 7min under medium pressure, and rolling the de-enzymed raspberry leaves for 5 min; secondly, low-temperature baking: spreading and spreading the primarily wrapped and kneaded tea leaves, baking at 85 deg.C for 15min, spreading and spreading the primarily wrapped and kneaded folium Rubi, and baking at 75 deg.C for 30 min; and thirdly, secondary wrapping and kneading: pressing and kneading the primarily baked tea leaves for 7min again, and kneading the primarily baked raspberry leaves for 5min again;
(6) drying: spreading the tea leaves and the raspberry leaves prepared in the step (5) respectively, and drying the tea leaves and the raspberry leaves by hot air, wherein the thickness of the spread tea leaves is 8cm, the tea leaf drying temperature is 95 ℃ for 25min, and the raspberry leaf drying temperature is 85 ℃ for 35 min;
(7) scenting the flowers: picking fresh sweet osmanthus, screening to remove impurities, spreading for 2h at 23 ℃, spreading a layer of tea blank on a clean bamboo mat or white cloth, uniformly adding a layer of sweet osmanthus according to the raw material proportion, adding a layer of raspberry leaf tea, continuously adding a layer of sweet osmanthus, circularly stacking the four layers, covering a piling kiln with the tea blank at the uppermost layer, scenting for 30h, spreading out the tea pile when the temperature of the tea pile rises to 42 ℃, ventilating and radiating heat for 60min, and collecting and scenting when the temperature of the tea pile drops to 35 ℃;
(8) and (3) re-drying: uniformly mixing the scented osmanthus tea obtained in the step (7), and drying at 70 ℃ with full fire to reduce the water content to 6%;
(9) and (3) finished product: and cooling the re-dried osmanthus oolong tea, packaging in time, and storing in a cool and dry place.
Comparative example
The osmanthus scented oolong tea comprises the following components in percentage by weight: 90% of oolong tea leaves and 10% of sweet osmanthus flowers;
the preparation method of the scented oolong tea with sweet osmanthus comprises the following steps:
(1) picking: picking fresh tea leaves with 2-3 primary-spread buds;
(2) and (3) drying in the sun: spreading the picked fresh tea leaves on a bamboo sieve, and naturally tedding for 25min at the temperature of 22 ℃;
(3) performing green-making: slowly shaking the withered tea leaves at the indoor temperature of 22 ℃ and the humidity of 75% for 1.5min, spreading the withered tea leaves on a bamboo sieve at the leaf spreading thickness of 7cm, standing for 2.5h, continuously shaking at the slow speed for 4min, spreading the withered tea leaves on the bamboo sieve at the leaf spreading thickness of 9cm, standing for 6h, shaking at the high speed for 6min at the leaf spreading thickness of 11cm, and standing for 54 h;
(4) de-enzyming: deactivating enzymes of the tea leaves at 290 ℃ until the water content of the deactivated tea leaves is 38%;
(5) rolling: firstly, wrapping and kneading: wrapping the tea leaves after de-enzyming with white cloth towel, and kneading the de-enzyming tea leaves for 6min under medium pressure; secondly, low-temperature baking: spreading the primarily wrapped and kneaded tea leaves, spreading and spreading, and baking at 80 deg.C for 12 min; and thirdly, secondary wrapping and kneading: pressing and kneading the primarily baked tea again for 6 min;
(6) drying: spreading the tea leaves prepared in the step (5) flat, and drying the tea leaves by hot air, wherein the thickness of the spread tea leaves is 6cm, the drying temperature of the tea leaves is 90 ℃, and the time is 20 min;
(7) scenting the flowers: picking fresh sweet osmanthus, screening to remove impurities, spreading for 1.5h at 20 ℃, spreading a layer of tea blank on a clean bamboo mat or white cloth, uniformly adding a layer of sweet osmanthus according to the mixture ratio of raw materials, circularly stacking, covering a stacking kiln with the tea blank on the uppermost layer, keeping the height of the stacking kiln at 28cm, scenting for 25h, spreading out the tea stack for ventilation and heat dissipation for 40-60 min when the temperature of the tea stack rises to 40 ℃, and collecting and scenting when the temperature of the tea stack is reduced to 32 ℃;
(8) and (3) re-drying: uniformly mixing the scented osmanthus tea obtained in the step (7), and drying at a temperature of 65 ℃ with full fire to reduce the water content to 5%;
(9) and (3) finished product: and cooling the re-dried osmanthus oolong tea, packaging in time, and storing in a cool and dry place.
The main components of the examples 1-3 and the comparative example are detected as follows:
the chemical component detection is carried out on the oolong tea scented by sweet osmanthus prepared in the examples 1-3 and the comparative example, three groups of data are arranged in parallel, and the average value is taken to obtain the results shown in the following table 1.
TABLE 1 comparison table of chemical component contents of oolong tea brewed with different sweet osmanthus flowers
As can be seen from the data in the table, compared with the indexes of the comparative examples, the contents of the water extract, flavone, amino acid and soluble sugar of the examples 1 to 3 are obviously higher than those of the comparative examples; the caffeine content of examples 1-3 is significantly lower than the comparative example; the contents of water extract, flavone, amino acid, caffeine and soluble sugar in the tea leaves are closely related to the comprehensive quality of the tea leaves.
Examples 1-3 and comparative examples sensory evaluation:
5g of each of the tea leaves of examples 1 to 3 and comparative example was brewed in 300g of boiling water, and drinking tests were performed on consumers and compared, and the results are shown in Table 3. The drinking test method is as follows: the age of the tested population is 18-65 years, the number of the tested population is 1000, and the tested population is half of men and women, the tested population is drunk by each appraiser by distributing test tea, then a uniformly formulated questionnaire is filled for evaluation, the evaluation result adopts an average score, and the evaluation standard is shown in a table 2.
TABLE 2 evaluation of oolong tea with osmanthus fragrans
TABLE 3 sensory evaluation results of oolong tea brewed with different sweet osmanthus flowers
As can be seen from tables 2 and 3, compared with the comparative examples, the oolong scented with sweet osmanthus prepared in examples 1 to 3 has higher scores for the overall appearance, liquor color, aroma and taste, compact and strong appearance, oily and smooth tea color, uniformity, good cleanliness, red and thick liquor color, clearness and brightness, rich sweet osmanthus aroma, elegant and pure aroma and thick, clear and smooth taste.
As can be seen from tables 1 to 3, the osmanthus scented oolong tea prepared in examples 1 to 3 has higher content of functional components such as amino acid, flavone and soluble sugar, lower content of caffeine which is easy to cause astringent taste of tea, better appearance, liquor color, aroma and taste, and better comprehensive quality than the comparative example.
It should be understood that the above description is only exemplary of the present invention, and is not intended to limit the present invention, and those skilled in the art may make variations, modifications, additions or substitutions within the spirit and scope of the present invention.
Claims (7)
1. A preparation method of oolong scented by sweet osmanthus is characterized by comprising the following steps:
(1) picking: picking fresh tea leaves with 2-3 primary-opened leaves in one bud, and picking fresh and tender raspberry bud leaves;
(2) and (3) drying in the sun: spreading the picked fresh tea leaves and the raspberry leaves on a bamboo sieve respectively, and naturally tedding for 20-30 min at the temperature of 20-25 ℃;
(3) performing green-making: shaking the withered tea leaves at a slow rotating speed for 1-2 min at an indoor temperature of 20-25 ℃ and a humidity of 70-80%, spreading the tea leaves on a bamboo sieve at a spread leaf thickness of 6-8 cm, standing for 2-3 h, continuing to shake at a slow rotating speed for 3-5 min, spreading the tea leaves on the bamboo sieve at a spread leaf thickness of 8-10 cm, standing for 5-8 h, shaking at a high rotating speed for 5-8 min at a spread leaf thickness of 10-12 cm, and standing for 48-60 h; firstly, slowly shaking the withered raspberry leaves at a rotating speed and then standing the mixture at an indoor temperature of 18-22 ℃ and a humidity of 65-70%, and then shaking the mixture at a high rotating speed and then standing the mixture;
(4) de-enzyming: respectively carrying out enzyme deactivation on the tea and the raspberry leaves, wherein the enzyme deactivation temperature is 270-310 ℃;
(5) rolling: firstly, wrapping and kneading: wrapping the de-enzymed tea leaves and the de-enzymed raspberry leaves with white cloth towels respectively, rolling the de-enzymed tea leaves for 5-7 min under medium pressure, and rolling the de-enzymed raspberry leaves for 3-5 min; secondly, low-temperature baking: spreading and spreading the primarily wrapped and kneaded tea leaves and the raspberry leaves respectively, and baking at a low temperature; and thirdly, secondary wrapping and kneading: carrying out medium-pressure kneading again on the primarily-baked tea leaves for 5-7 min, and carrying out kneading again on the primarily-baked raspberry leaves for 3-5 min;
(6) drying: spreading the tea leaves and the raspberry leaves prepared in the step (5) respectively, and drying the spread tea leaves with hot air, wherein the thickness of the spread tea leaves is 5-8 cm, the tea leaf drying temperature is 85-95 ℃, the time is 15-25 min, and the raspberry leaf drying temperature is 75-85 ℃, and the time is 25-35 min;
(7) scenting the flowers: picking fresh sweet osmanthus, screening to remove impurities, spreading for 1-2 h indoors at 18-23 ℃, laying tea blanks, sweet osmanthus and raspberry leaf tea on a clean bamboo mat or white cloth in a layered manner, stacking in a staggered and circulating manner, wherein the height of a kiln stack is 25-30 cm, scenting for 20-30 h, spreading the tea stack for ventilation and heat dissipation for 40-60 min when the temperature of the tea stack rises to 38-42 ℃, and collecting and scenting when the temperature of the tea stack falls to 30-35 ℃;
(8) and (3) re-drying: uniformly mixing the scented osmanthus tea obtained in the step (7), and drying at a sufficient fire temperature of 60-70 ℃ to reduce the water content to 4-6%;
(9) and (3) finished product: and cooling the re-dried osmanthus oolong tea, packaging in time, and storing in a cool and dry place.
2. The preparation method of oolong tea scented with osmanthus fragrans as claimed in claim 1, wherein the raspberry leaves withered in the step (3) are shaken at a slow speed for 1-2 min, spread on a bamboo sieve, spread to have a leaf thickness of 6-8 cm, kept stand for 3-5 h, shaken at a high speed for 5-8 min, spread to have a leaf thickness of 8-12 cm, and kept stand for 24-36 h.
3. The preparation method of the oolong tea scented with osmanthus fragrans as claimed in claim 1, wherein in the step (4), the tea leaves are de-enzymed until the water content of de-enzymed leaves is 35-40%, and the raspberry leaves are de-enzymed until the water content of de-enzymed leaves is 40-45%.
4. The method for preparing oolong tea scented with osmanthus fragrans according to any one of claims 1 to 3, wherein the primarily kneaded tea leaves in the step (5) are baked at a temperature of 75-85 ℃ for 10-15 min, and the primarily kneaded raspberry leaves are baked at a temperature of 65-75 ℃ for 20-30 min.
5. The method for preparing oolong scented with osmanthus fragrans as claimed in claim 4, wherein in the step (7), a tea blank is firstly laid on a clean bamboo mat or white cloth, then a layer of osmanthus fragrans is uniformly added according to the raw material ratio, a layer of raspberry leaf tea is further added, a layer of osmanthus fragrans is further added, four layers are circularly stacked, and the piling kiln is covered with the tea blank on the uppermost layer.
6. The method for preparing oolong tea scented with osmanthus flower as claimed in claim 5, wherein in the step (8), the osmanthus tea is dried until the moisture content is reduced to 4-6%.
7. The osmanthus scented oolong tea is prepared by the preparation method of the osmanthus scented oolong tea as claimed in any one of claims 1 to 6, and is characterized in that the raw material formula of the osmanthus scented oolong tea comprises the following components in percentage by weight: 55-75% of oolong tea leaves, 10-20% of raspberry leaves and 15-25% of sweet osmanthus flowers.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113303380A (en) * | 2021-04-27 | 2021-08-27 | 广西南亚热带农业科学研究所 | Preparation method of flower and fruit flavored white tea of oolong tea variety |
| CN115517307A (en) * | 2021-06-24 | 2022-12-27 | 张永泉 | Osmanthus flower and narcissus tea |
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