CN116649441A - Polygonatum sibiricum black tea and preparation method thereof - Google Patents
Polygonatum sibiricum black tea and preparation method thereof Download PDFInfo
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- CN116649441A CN116649441A CN202310663334.6A CN202310663334A CN116649441A CN 116649441 A CN116649441 A CN 116649441A CN 202310663334 A CN202310663334 A CN 202310663334A CN 116649441 A CN116649441 A CN 116649441A
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- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 130
- 235000020279 black tea Nutrition 0.000 title claims abstract description 130
- 241000037831 Polygonatum sibiricum Species 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000013616 tea Nutrition 0.000 claims abstract description 279
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 91
- 238000002386 leaching Methods 0.000 claims abstract description 80
- 238000000855 fermentation Methods 0.000 claims abstract description 45
- 230000004151 fermentation Effects 0.000 claims abstract description 45
- 238000005096 rolling process Methods 0.000 claims abstract description 38
- 238000001035 drying Methods 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 18
- 230000008569 process Effects 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims description 49
- 238000003892 spreading Methods 0.000 claims description 17
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- 239000007921 spray Substances 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 4
- 230000008859 change Effects 0.000 claims description 3
- 238000000643 oven drying Methods 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims 1
- 235000019658 bitter taste Nutrition 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 10
- 235000014347 soups Nutrition 0.000 abstract description 8
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- 235000002678 Ipomoea batatas Nutrition 0.000 abstract description 3
- 241000756042 Polygonatum Species 0.000 description 28
- 150000004676 glycans Chemical class 0.000 description 11
- 229920001282 polysaccharide Polymers 0.000 description 11
- 239000005017 polysaccharide Substances 0.000 description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 10
- 238000001816 cooling Methods 0.000 description 6
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- 241001391944 Commicarpus scandens Species 0.000 description 4
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 description 4
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
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- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229940026510 theanine Drugs 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
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- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
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- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
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- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
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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
- A23F3/08—Oxidation; Fermentation
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a preparation method of polygonatum sibiricum black tea, which comprises the steps of extracting polygonatum sibiricum water leaching solution and carrying out tea leaf treatment, and preparing the polygonatum sibiricum black tea through the steps of tea leaf withering, adding polygonatum sibiricum water leaching solution, tea leaf rolling, tea leaf fermentation, tea leaf drying and aroma raising. Compared with the black tea processed by the traditional process, the black tea prepared from the spring tea leaves by the traditional process has the problems of heavy green taste, fresh and mellow tea soup, low sweetness, heavy bitter taste, less grass, insufficient aroma, low freshness and the like of part of varieties, and the black tea prepared from the summer and autumn tea leaves by the traditional process has the problem of poor quality; the sealwort black tea processed and manufactured by the invention has the advantages of strong taste, bright and transparent color and sufficient sweetness of the tea soup, and particularly has the advantages of baked sweet potato fragrance, dark and moist dry tea, bright black and tight knot of the dry tea, and the defects of heavy bitter taste, less grass, insufficient fragrance, low freshness and the like of the black tea processed by the tea leaves in summer and autumn are well improved.
Description
Technical Field
The invention relates to a tea preparation technology, in particular to a rhizoma polygonati black tea added with rhizoma polygonati water leaching solution and a preparation method thereof,
background
The yield of black tea in various kinds of tea leaves in the world is the first place in the world, and is favored by consumers. However, the fresh tea leaves in summer and autumn have high air temperature and strong sunlight in growing seasons, the tea polyphenol and caffeine in the leaves have higher content and lower content of amino acid and aromatic substances, so the summer Qiu Gongcha prepared by the traditional process is easy to have the problems of heavy bitter taste, bluish grass, insufficient aroma, low freshness and other poor quality, and the summer and autumn tea has lower price and relatively lower profit than the spring tea. The processing technology is improved, the fresh tea leaves of summer and autumn are developed with high quality, the products of which the tea polyphenol and the amino acid are obviously higher than those of spring tea can be processed, the free catechin can be increased, the bitter taste in tea soup can be reduced, and the convergence can be reduced. The black tea processed and manufactured by part spring tea varieties also has the problems of too strong grass, influence on taste and the like.
Disclosure of Invention
The invention aims to solve the defects of the technology, and provides the sealwort black tea which is rich in taste of dried tea, sweet potato and tea soup and good in sweet returning property, and can effectively reduce bitter taste and green taste of the black tea and improve the aroma quality and the preparation method thereof.
In order to achieve the above purpose, the preparation method of the polygonatum sibiricum black tea provided by the invention comprises the following steps:
(1) Preparing a rhizoma polygonati water leaching solution: selecting fresh rhizoma Polygonati in winter, slicing the root tuber, steaming in a steamer at a temperature below 100deg.C for 1 hr, oven drying at a temperature below 65deg.C for 30 min, and steaming and drying for 6-7 times until rhizoma Polygonati slices change from yellowish or white to black or deep yellowish brown to obtain processed rhizoma Polygonati; decocting rhizoma Polygonati in a pressure cooker for 30 min according to the proportion of 1 kg processed rhizoma Polygonati and 5 kg purified water, filtering rhizoma Polygonati solid-liquid material under pressure by 100 mesh filter screen to obtain rhizoma Polygonati water extract, cooling the rhizoma Polygonati water extract;
(2) Processing rhizoma polygonati black tea: a. withering the tea leaves: withering the spring tea leaves for 22-25 hours at 25-30 ℃ and withering the summer tea leaves for 20-22 hours at 25-30 ℃; b. adding the rhizoma polygonati water leaching solution: the tea leaves are based on 1 kg of standard, the total addition amount of the rhizoma polygonati water leaching solution is 10 to 15 ml of rhizoma polygonati water leaching solution which is prepared according to 1 kg of fresh tea leaves, and the tea leaves are adjusted according to the tea leaf picking season, variety and the like; when the tea leaves are withered to the condition that the rhizoma polygonati water leaching liquid is required to be added, the air supply amount of a blower in the spreading and airing machine is increased by 20% compared with the tea leaves without the rhizoma polygonati water leaching liquid; when the tea leaves wither to 60%, the tea leaves are turned over lightly and 35% of the total amount of the rhizoma polygonati water leaching liquid is sprayed by a spray pot at the same time, when the tea leaves wither to 70%, the tea leaves are turned over lightly and 30% of the total amount of the rhizoma polygonati water leaching liquid is sprayed at the same time, when the tea leaves wither to 80%, the tea leaves are turned over lightly and 20% of the total amount of the rhizoma polygonati water leaching liquid is sprayed at the same time, when the tea leaves wither to 90%, 15% of the total amount of the rhizoma polygonati water leaching liquid is sprayed at the same time, and the large-action tea leaves are turned over for 3-4 times until the tea leaves wither; c. rolling the polygonatum sibiricum black tea: transferring the withered tea leaves into a rolling machine, wherein the rolling pressure of the sealwort black tea leaves is increased by 10-15% compared with that of a traditional tea leaf rolling machine, the rotating speed is reduced by 15-20%, and the standard of the end of the tea leaf rolling is that the cell destruction rate of the tea leaves reaches more than 85% after the tea leaves are rolled to the tea leaf cell destruction rate of more than 90%, the tea leaves are tightly rolled by strip ropes, tea juice fully overflows and adheres to the surface of the tea leaves, and the tea leaves are tightly held by hands, so that the tea juice overflows without dripping is optimal; visual inspection shows that more than 95% of tea stems are changed from green to red, and 60-70% of tea leaves edges show slight fermentation signs, namely rolling is finished; d. fermenting rhizoma polygonati black tea: fermenting withered and rolled tea leaves in a fermentation chamber at 37-40 ℃, wherein the temperature of the fermentation chamber is set to be 37-38 ℃ in spring and 38-40 ℃ in summer and autumn, the humidity is controlled to be 95-96% for fermentation, the central part of the tea leaves is changed from green to red after fermentation for about 4-6 hours, and more than 80% of the whole leaves of the tea leaves are changed from green to red; e. the polygonatum sibiricum black tea is dried and is fragrant: and after the fermentation of the polygonatum sibiricum black tea is finished, drying and aroma raising are carried out on the polygonatum sibiricum black tea, wherein the drying temperature of the polygonatum sibiricum black tea is 90 ℃, the aroma raising temperature is 40 minutes, and the aroma raising temperature is 95 ℃ and the aroma raising time is 10 minutes. Compared with the traditional black tea, the rhizoma polygonati black tea is added with rhizoma polygonati water leaching solution (main component rhizoma polygonati polysaccharide), the rhizoma polygonati polysaccharide is mixed with the content of tea educts in the tea leaf rolling process, and the temperature of the rhizoma polygonati black tea is respectively increased by 10 ℃ and 5 ℃ in the drying and aroma extracting processes, namely the traditional black tea is dried at 80 ℃ for 40 minutes, and the aroma extracting temperature is 90 ℃ for 10 minutes.
In order to further realize the technical effect of the invention, the tea leaves are fresh tea leaves in spring or summer and autumn, the spring tea picks two leaves of one bud, and the summer and autumn tea picks two leaves of one bud and three leaves are standard; the thickness of the fresh rhizoma polygonati tuberous root slices is 2-3 mm; the filtered rhizoma polygonati solid-liquid matter is prepared by pressurizing and filtering through a 100-mesh filter screen; in the process of adding the rhizoma polygonati water leaching solution into the withered tea leaves, a spreading and airing machine is arranged to blast the tea leaves, and the blast capacity of a blast blower in the spreading and airing machine is increased by 20% compared with that of the tea leaves without adding the rhizoma polygonati water leaching solution after the rhizoma polygonati water leaching solution is added.
According to the preparation method of the polygonatum sibiricum black tea, 10 ml to 15 ml of polygonatum sibiricum water leaching liquid is prepared according to 1 kg of fresh tea leaves according to the total addition amount of the polygonatum sibiricum water leaching liquid, and particularly, the proportion of the polygonatum sibiricum water leaching liquid can be adjusted according to tea tree varieties and seasons, for example, the content of substances such as tea leaves caffeine, tea polyphenol and the like in spring is low, the content of tea polysaccharide is high, and the liquid amount of the polygonatum sibiricum extract is 10 ml/kg of tea leaves; the contents of substances such as theaflavine, tea polyphenol and the like in summer and autumn are high, the varieties with heavy bitter taste are increased, the extract amount of the rhizoma polygonati is increased by 12 milliliters/kilogram (summer), 15 milliliters/kilogram (autumn) of theanine, and white tea and high mountain tea are properly reduced by 12 grams/kilogram of theanine.
In the preparation process, after the addition process of the rhizoma polygonati water leaching liquid is finished, the rhizoma polygonati water leaching liquid is spread and aired until the surface gloss of the tea leaves disappears, the leaf color is changed into light, the green air is reduced, the faint scent is exposed, the leaf shape is atrophy, the stems are dehydrated and soft and are not easy to break, the hand-pinched leaves have soft feel, friction-free noise is generated, the hand-pinched leaves can be elastically scattered after being tightly held into groups, the water content of the rhizoma polygonati water leaching liquid sprayed on the surface of the tea leaves is completely evaporated, the tea leaves are withered, then the tea leaves after complete withering are transferred into a twisting machine for twisting, fermentation is carried out in a fermentation machine, and the tea leaves are dried and are fragrance-improved.
Compared with the black tea processed by the traditional process, the black tea processed by the spring tea leaves and the rhizoma polygonati water leaching liquid has the problems of heavy green taste, light tea soup taste, poor quality of bitter taste, less grass, insufficient aroma, low tea soup freshness and the like. The polygonatum sibiricum black tea prepared by the method disclosed by the invention overcomes the defects of strong green taste of the black tea processed by spring tea, heavy bitter taste of the black tea processed by summer and autumn tea, insufficient fragrance, low freshness and the like; the sealwort black tea processed and manufactured by the invention has the advantages of baked sweet potato fragrance, dark and moist dry tea, tight knot, dark and bright color, stronger taste of tea soup, brighter and more thorough color and good sweetness, and has good improvement effects on the defects of heavy bitter taste, bluish, insufficient fragrance, low freshness and the like of the black tea processed by the summer and autumn tea.
According to the invention, through innovatively adding the rhizoma polygonati water leaching solution in the black tea processing process, changing the processing technologies such as fermentation, drying temperature and the like in the processing process, adjusting the rolling and drying parameters, improving the quality of tea leaves, increasing the value of the tea leaves, processing the black tea with strong flavor of dried tea and tea soup and good sweet taste, effectively reducing the bitter and astringent taste and green taste of the black tea, improving the quality of aroma, and processing the high-quality black tea suitable for wide consumers.
Detailed Description
The preferred embodiments of the present invention are further illustrated by the following examples, it being understood that the preferred examples described herein are for the purpose of illustration and explanation only and are not intended to limit the present invention.
Example 1:
the preparation method of the polygonatum sibiricum black tea provided by the embodiment comprises the following steps:
(1) Preparing a rhizoma polygonati water leaching solution: selecting fresh rhizoma Polygonati in winter, slicing the root tuber, steaming in a steamer at a temperature below 100deg.C for 1 hr, oven drying at a temperature below 65deg.C for 30 min, and steaming and drying for 6-7 times until rhizoma Polygonati slices change from yellowish or white to black or deep yellowish brown to obtain processed rhizoma Polygonati; decocting rhizoma Polygonati in pressure cooker for 30 min at a ratio of 1 kg processed rhizoma Polygonati and 5 kg purified water, heating the pressure cooker at normal temperature under natural condition under pressure of 40Kpa-60Kpa, filtering rhizoma Polygonati solid-liquid to obtain rhizoma Polygonati water extract, cooling the rhizoma Polygonati water extract;
(2) Processing rhizoma polygonati black tea: a. withering of the tea leaves, { when the tea leaves wither to the tea leaves needing adding the rhizoma polygonati water leaching solution, the air supply amount of a blower in the spreading and airing machine is increased by 20% compared with that of the tea leaves without adding the rhizoma polygonati water leaching solution }: withering the spring tea leaves for 22-25 hours at 25-30 ℃ and withering the summer tea leaves for 20-22 hours at 25-30 ℃; b. adding the rhizoma polygonati water leaching solution: adding the rhizoma polygonati water leaching solution: the tea leaves are based on 1 kg of standard, the total addition amount of the rhizoma polygonati water leaching solution is 10 to 15 ml of rhizoma polygonati water leaching solution which is prepared according to 1 kg of fresh tea leaves, and the tea leaves are adjusted according to the tea leaf picking season, variety and the like; when the tea leaves are withered to the condition that the rhizoma polygonati water leaching liquid is required to be added, the air supply amount of a blower in the spreading and airing machine is increased by 20% compared with the tea leaves without the rhizoma polygonati water leaching liquid; when the tea leaves wither to 60%, the tea leaves are turned over lightly and 35% of the total amount of the rhizoma polygonati water leaching liquid is sprayed by a spray pot at the same time, when the tea leaves wither to 70%, the tea leaves are turned over lightly and 30% of the total amount of the rhizoma polygonati water leaching liquid is sprayed at the same time, when the tea leaves wither to 80%, the tea leaves are turned over lightly and 20% of the total amount of the rhizoma polygonati water leaching liquid is sprayed at the same time, when the tea leaves wither to 90%, 15% of the total amount of the rhizoma polygonati water leaching liquid is sprayed at the same time, and the large-action tea leaves are turned over for 3-4 times until the tea leaves wither; c. rolling the polygonatum sibiricum black tea: transferring the withered tea leaves into a rolling machine, wherein the rolling pressure of the sealwort black tea leaves is increased by 10-15% compared with that of a traditional tea leaf rolling machine, the rotating speed is reduced by 15-20%, the tea leaves are rolled until the damage rate of tea leaf cells reaches more than 85%, the leaf forming rate is more than 90%, the leaf ropes are tightly rolled, tea juice is fully overflowed and adhered to the surfaces of the tea leaves, the tea leaves are tightly held by hands, the tea juice overflows without dripping optimally, the tea stems are changed from green to red by visual observation, and the rolling is finished when 60-70% of the leaf edges of the tea leaves show slight fermentation signs; d. fermenting rhizoma polygonati black tea: fermenting withered and rolled tea leaves in a fermentation chamber at 37-39 ℃ (wherein the temperature of the fermentation chamber is 37-38 ℃ in spring and 38-40 ℃ in summer and autumn), fermenting in a humidity control range of 95-96%, fermenting for about 4-6 hours, wherein 95% of the central part of the tea stems of the tea leaves is changed from green to red, and more than 80% of the whole tea leaves are changed from green to red; e. the polygonatum sibiricum black tea is dried and is fragrant: when the fermentation of the polygonatum sibiricum black tea is finished, the polygonatum sibiricum black tea is dried and aroma-improved, the drying temperature of the polygonatum sibiricum black tea is 90 ℃ for 40 minutes, (the drying temperature of the traditional black tea is 80 ℃ for 10 minutes), the aroma-improving temperature of the polygonatum sibiricum black tea is 95 ℃ for 10 minutes (the aroma-improving temperature of the traditional black tea is 80 ℃ for 10 minutes), and as compared with the traditional black tea, the polygonatum sibiricum black tea is added with the polygonatum sibiricum water leaching solution (main component of polygonatum sibiricum polysaccharide), the polygonatum sibiricum polysaccharide is mixed with the content of tea educts in the tea leaf rolling process, the temperature of the polygonatum sibiricum black tea in the drying and aroma-improving processes is respectively improved by 10 ℃ and 5 ℃ compared with the traditional black tea production, namely the drying temperature of the traditional black tea is 80 ℃ for 40 minutes, the aroma-improving temperature is 90 ℃ for 10 minutes.
The embodiment selects the rhizoma polygonati black tea processed by the spring tea green and rhizoma polygonati water leaching liquid, and the rhizoma polygonati black tea comprises the following raw materials in parts by weight: 10 kg of fresh tea leaves, 1 bud and 2 leaves of the tea leaves are picked, 100 ml-150 ml of rhizoma polygonati water leaching liquid is picked, and the tea leaves are three varieties of Jinguanyin, jing Bai No. three and dove pit group varieties. In the picking and processing process of the tea leaves, selecting 4 months in the middle and upper spring, growing the tea buds to 1 bud and 2 leaves, picking before 10 a.m. and uniformly spreading and airing on a withering machine, wherein the thickness of the tea leaves is 4-5 cm, the temperature of the withering machine is set to 25 ℃, and the air blower is used for wind power level 3.
Adding the rhizoma polygonati water leaching solution: picking three kinds of tea green of Jinguanyin, jing Bai No. two and dove pit groups in the morning, weighing 10 kg, uniformly spreading and airing on a withering machine, respectively filling 100 ml 3 parts of rhizoma polygonati water leaching liquid into graduated watering cans by using measuring cups. When three varieties of tea leaves are withered to 60 percent (the wind power of a spreading and cooling machine blower is 4-level), the tea leaves are lightly turned and 35 percent of the total amount of the water leaching liquid of the rhizoma polygonati is sprayed by a spray pot, when the tea leaves are withered to 70 percent, the tea leaves are lightly turned and 30 percent of the total amount of the water leaching liquid of the rhizoma polygonati is sprayed, the air supply of the blower of the spreading and cooling machine is increased by 20 percent, when the tea leaves are withered to 80 percent, the tea leaves are lightly turned and 20 percent of the total amount of the water leaching liquid of the rhizoma polygonati is sprayed, when the tea leaves are withered to 90 percent, 15 percent of the total amount of the water leaching liquid of the rhizoma polygonati is sprayed, the large-action tea leaves are turned for 3-4 times, the water leaching liquid of the rhizoma polygonati is continuously spread and cooled until the water leaching liquid on the surfaces of the tea leaves is completely evaporated, the surface gloss of the tea leaves is lost, the leaf color is changed to be light, the green air is reduced, the leaf shape is withered, the stems are not easy to break, the leaf is soft, the leaf-pinching leaves have soft feeling, no friction noise, and can be loose, and the tea leaves are bounced, and the tea wither is ended.
Rolling the polygonatum sibiricum black tea: after the tea leaves are withered, the tea leaves are transferred into a rolling machine, the rolling pressure of the tea leaves of the polygonatum sibiricum and the black tea in spring is increased by 15% compared with that of the traditional tea leaves, and the rotating speed is reduced by 15-20%; the tea leaves are rolled until the destruction rate of the tea leaf cells reaches more than 85 percent, the strip forming rate of the leaves reaches more than 90 percent, the strip ropes are tightly rolled, tea juice fully overflows and adheres to the surfaces of the tea leaves, and the tea juice overflows without dripping after being tightly held by hands. When the tea stalks are observed by naked eyes and more than 95% of tea stalks are changed from green to red, the edges of the tea leaves are 60-70% of the tea leaves, and the slight fermentation signs are that the rolling is finished, and the standards of the rolling finish of the traditional black tea and the polygonatum black tea are the same.
Fermenting rhizoma polygonati black tea: fermenting the withered and rolled tea leaves in a fermentation chamber, wherein the temperature of the fermentation chamber is set to be 37-38 ℃, the temperature of the fermentation chamber is increased by 2-3 ℃ in spring and autumn compared with that of the traditional black tea, the temperature of the traditional black tea in the fermentation chamber is 35 ℃, the humidity of the rhizoma polygonati black tea is controlled to be 95-96%, the fermentation is carried out for about 4-6 hours, the central part of the tea stem of the tea leaves is changed from green to red, more than 80% of the whole leaf of the tea leaves is changed from green to red, the fermentation is finished, and the standard of the fermentation finish of the traditional black tea and the rhizoma polygonati black tea is the same.
The polygonatum sibiricum black tea is dried and is fragrant: when the fermentation of the polygonatum black tea is finished, the polygonatum black tea needs to be dried and aroma-enhanced, and compared with the traditional black tea, the polygonatum black tea is added with the polygonatum water leaching solution (main component of polygonatum polysaccharide), the polygonatum polysaccharide is mixed with the content of the tea precipitate in the tea leaf rolling process, the temperature of the polygonatum black tea is respectively increased by 10 ℃ and 5 ℃ in the drying and aroma-enhancing process, namely the traditional black tea drying temperature is 80 ℃ for 40 minutes, the polygonatum black tea drying temperature is 90 ℃ for 40 minutes, the traditional black tea aroma-enhancing temperature is 90 ℃ for 10 minutes, and the polygonatum black tea drying temperature is 95 ℃ for 10 minutes.
Example 2:
the embodiment describes sealwort black tea processed by summer tea green and sealwort water leaching solution, which comprises the following raw materials in parts by weight: 10 kg of fresh tea leaves, 1 bud 2 leaf or 1 bud 3 leaf of tea leaves, 120 ml of rhizoma polygonati water leaching liquid, wherein the tea leaves are three varieties of Jinguanyin, jing Bai No. three and dove pit group varieties.
(1) Picking and treating the tea leaves: in the middle and middle ten days of 5 months in summer, tea buds grow to 1 bud, 2 leaves and 3 leaves, picking is completed before 10 hours in the morning, and the tea buds are evenly spread and aired on a withering machine, the thickness of tea leaves is 4-5 cm, the temperature of the withering machine is set to 25 ℃, and the air is blown by a blower for 3 grades.
(2) Adding the rhizoma polygonati water leaching solution: picking three kinds of tea green of Jinguanyin, jing Bai No. three and dove pit groups in the morning, weighing 10 kg, uniformly spreading and airing on a withering machine, respectively using 120 ml of measuring cup quantity of rhizoma polygonati water leaching solution for 3 parts, and respectively filling into graduated watering cans. When three varieties of tea leaves are withered to 60 percent (the wind power of a spreading and cooling machine blower is 4-level), the tea leaves are lightly turned and simultaneously sprayed with 35 percent of the total amount of the water leaching liquid of the rhizoma polygonati by using a spray pot, namely 42 milliliters, when the tea leaves are withered to 70 percent, the tea leaves are lightly turned and simultaneously sprayed with 30 percent of the total amount of the extract liquid of the rhizoma polygonati, namely 36 milliliters, simultaneously the air supply of the blower of the spreading and cooling machine is improved by 20 percent, when the tea leaves are withered to 80 percent, the tea leaves are lightly turned and simultaneously sprayed with 20 percent of the total amount of the extract liquid of the rhizoma polygonati, namely 18 milliliters, when the tea leaves are withered to 90 percent, the tea leaves are repeatedly turned for 3-4 times, the water leaching liquid of the rhizoma polygonati sprayed on the surface of the tea leaves is completely evaporated, the surface gloss of the tea leaves is lost, the leaf color is light, the green air is reduced, the leaf shape is withered, the stems are not easy to break, the leaf is soft and the leaf is soft, the leaf is not easy to shake by a friction, and the tea leaves are loose by a firm grip, and the tea leaves are withered.
(3) Rolling the polygonatum sibiricum black tea: after the tea leaves are withered, the tea leaves are transferred into a rolling machine, the rolling pressure of the tea leaves of the polygonatum sibiricum black tea in summer is increased by 15% compared with that of the traditional tea leaves, and the rotating speed is reduced by 15-20%; the tea leaves are rolled until the destruction rate of the tea leaf cells reaches more than 85 percent, the strip forming rate of the leaves reaches more than 90 percent, the strip ropes are tightly rolled, tea juice fully overflows and adheres to the surfaces of the tea leaves, and the tea juice overflows without dripping after being tightly held by hands. When the tea stalks are observed by naked eyes and more than 95% of tea stalks are changed from green to red, the edges of the tea leaves are 60-70% of the tea leaves, and the slight fermentation signs are that the rolling is finished, and the standards of the rolling finish of the traditional black tea and the polygonatum black tea are the same.
(4) Fermenting rhizoma polygonati black tea: fermenting the withered and rolled tea leaves in a fermentation chamber, wherein the temperature of the fermentation chamber is set to be 38-40 ℃, the temperature of the fermentation chamber in summer and autumn is improved by 3-4 ℃ compared with that of the traditional black tea, the temperature of the traditional black tea in the fermentation chamber is 35 ℃, the temperature of the rhizoma polygonati black tea is controlled to be 38-39 ℃, the humidity is controlled to be 95% -96%, the fermentation is carried out for about 4-6 hours, the central part of the tea stem of the tea leaves is changed from green to red, more than 80% of the whole leaves of the tea leaves are changed from green to red, the fermentation is finished, and the standard of the fermentation finish of the traditional black tea and the rhizoma polygonati black tea is the same.
(5) Baking and aroma improving the polygonatum sibiricum black tea: when the fermentation of the polygonatum black tea is finished, the polygonatum black tea needs to be dried and aroma-enhanced, and compared with the traditional black tea, the polygonatum black tea is added with the polygonatum water leaching solution (main component of polygonatum polysaccharide), the polygonatum polysaccharide is mixed with the content of the tea precipitate in the tea green rolling process, the drying temperature of the polygonatum black tea is 90 ℃,40 minutes, the drying temperature is 95 ℃ and the time is 10 minutes.
Example 3:
the example 3 describes a Polygonatum black tea processed from autumn tea leaves and Polygonatum sibiricum water leachate, which comprises the following raw materials in parts by weight: 10 kg of fresh tea leaves, 1 bud and 2 leaves of tea leaves are picked, 150 ml of rhizoma polygonati water leaching solution is picked, and the tea leaves are three varieties of Jinguanyin, jing Bai No. three and dove pit group varieties.
(1) Picking and treating the tea leaves: the tea buds grow to 1 bud, 2 and 3 leaves in mid-autumn and mid-autumn from 8 months to 10 months, picking is completed before 10 hours in the morning, and the tea buds are uniformly spread and dried on a withering machine, the thickness of the tea leaves is 4-5 cm, the temperature of the withering machine is set to 25 ℃, and the wind power of a blower is 2 grades.
(2) Adding the rhizoma polygonati water leaching solution: picking three kinds of tea green of Jinguanyin, jing Bai No. three and dove pit groups in the morning, weighing 10 kg, uniformly spreading and airing on a withering machine, respectively filling 150 ml of water leaching liquid of rhizoma polygonati with a measuring cup amount of 3 parts into graduated watering cans respectively. When three varieties of tea leaves are withered to 60%, the tea leaves are turned over lightly and the total amount of the water leaching liquid of the rhizoma polygonati is sprayed by a spray pot, namely 52.5 milliliters, when the tea leaves are withered to 70%, the tea leaves are turned over lightly and the total amount of the water leaching liquid of the rhizoma polygonati is sprayed, namely 45 milliliters, the air supply amount of a blower of a spreading and airing machine is increased by 20%, when the tea leaves are withered to 80%, the tea leaves are turned over lightly and the total amount of the water leaching liquid of the rhizoma polygonati is sprayed, namely 30 milliliters, when the tea leaves are withered to 90%, the total amount of the water leaching liquid of the rhizoma polygonati is sprayed, namely 22.5 milliliters, the water of the water leaching liquid of the rhizoma polygonati is continuously spread until the water leaching liquid sprayed on the surface of the tea leaves is completely evaporated, the surface gloss of the tea leaves is lost, the leaf color is changed to be light, the green air is reduced, the leaf shape is withered, the stem vein is not easy to break, the hand-pinched leaves have soft feel, no friction noise, the tea leaves are tightly held into groups, loose hands, and can be sprung, and the tea leaves are withered.
(3) Rolling the polygonatum sibiricum black tea: after the tea leaves are withered, the tea leaves are transferred into a rolling machine, the rolling pressure of the autumn sealwort black tea leaves is increased by 15% compared with the traditional tea leaves, and the rotating speed is reduced by 15-20%; the tea leaves are rolled until the destruction rate of the tea leaf cells reaches more than 85 percent, the strip forming rate of the leaves reaches more than 90 percent, the strip ropes are tightly rolled, tea juice fully overflows and adheres to the surfaces of the tea leaves, and the tea juice overflows without dripping after being tightly held by hands. When the tea stalks are observed by naked eyes and more than 95% of tea stalks are changed from green to red, the edges of the tea leaves are 60-70% of the tea leaves, and the slight fermentation signs are that the rolling is finished, and the standards of the rolling finish of the traditional black tea and the polygonatum black tea are the same.
(4) Fermenting rhizoma polygonati black tea: fermenting the withered and rolled tea leaves in a fermentation chamber, wherein the temperature of the fermentation chamber is set to be 38-39 ℃, the temperature of the fermentation chamber in summer and autumn is improved by 4-5 ℃ compared with that of the traditional black tea in the fermentation chamber, the traditional black tea in the fermentation chamber is 35 ℃, the rhizoma polygonati black tea is 39-40 ℃, the humidity is controlled to be 95% -96%, the fermentation is carried out for about 4-6 hours, the central part of the tea stem of the tea leaves is changed from green to red, more than 80% of the whole leaf of the tea leaves is changed from green to red, the fermentation is finished, and the standard of the fermentation finish of the traditional black tea and the rhizoma polygonati black tea is the same.
(5) The polygonatum sibiricum black tea is dried and is fragrant: when the fermentation of the polygonatum black tea is finished, the polygonatum black tea needs to be dried and aroma-enhanced, and compared with the traditional black tea, the polygonatum black tea is added with the polygonatum water leaching solution (main component of polygonatum polysaccharide), the polygonatum polysaccharide is mixed with the content of the tea precipitate in the tea leaf rolling process, and the temperature of the polygonatum black tea is respectively increased by 10 ℃ and 5 ℃ in the drying and aroma-enhancing process, namely, the drying temperature of the polygonatum black tea is 90 ℃,40 minutes, and the aroma-enhancing temperature is 95 ℃ and the aroma-enhancing time is 10 minutes.
The comparison of the black tea with conventional black tea obtained in the above example is shown in the following "black tea review form":
black tea review form
Claims (3)
1. A preparation method of rhizoma polygonati black tea comprises the following steps:
(1) Preparing a rhizoma polygonati water leaching solution: selecting fresh rhizoma Polygonati in winter, slicing the root tuber, steaming for 1 hr at 100deg.C in a steamer, oven drying at 65deg.C for 30 min, and steaming and drying for 6-7 times until rhizoma Polygonati slices change from yellowish or white to black or dark yellowish brown to obtain processed rhizoma Polygonati; decocting rhizoma Polygonati in pressure cooker for 30 min at a ratio of 1 kg processed rhizoma Polygonati to 5 kg purified water, filtering the cool rhizoma Polygonati solid liquid with 30 mesh sieve to obtain rhizoma Polygonati water extract;
(2) Processing rhizoma polygonati black tea: a. the tea leaves wither { when the tea leaves wither to the tea leaves needing adding the rhizoma polygonati water leaching solution, the air supply amount of a blower in a spreading and airing machine is increased by 20% compared with that of the tea leaves without adding the rhizoma polygonati water leaching solution, the environment of the tea leaves in spring is withered for 22-25 hours at 25-30 ℃, and the environment of the tea leaves in summer and autumn is withered for 20-22 hours at 25-30 ℃; b. adding the rhizoma polygonati water leaching solution: the tea green is based on 1 kg standard, and the total addition amount of the rhizoma polygonati water leaching solution is 10 ml to 15 ml of rhizoma polygonati water leaching solution which is prepared according to 1 kg of fresh tea green, wherein: when the tea leaves wither to 60%, the tea leaves are turned over lightly and 35% of the total amount of the water leaching liquid of the rhizoma polygonati is sprayed by a spray pot at the same time, when the tea leaves wither to 70%, the tea leaves are turned over lightly and 30% of the total amount of the water leaching liquid of the rhizoma polygonati is sprayed at the same time, when the tea leaves wither to 80%, the tea leaves are turned over lightly and 20% of the total amount of the water leaching liquid of the rhizoma polygonati is sprayed at the same time, and when the tea leaves wither to 90%, the tea leaves are turned over for 3-4 times in a large action and 15% of the total amount of the water leaching liquid of the rhizoma polygonati is sprayed at the same time until the tea leaves wither is finished; c. rolling the polygonatum sibiricum black tea: transferring the withered tea leaves into a rolling machine, wherein the rolling pressure of the sealwort black tea leaves is increased by 10-15% compared with that of a traditional tea leaf rolling machine, the rotating speed is reduced by 15-20%, the tea leaves are rolled until more than 95% of tea stems are visually changed from green to red, and the rolling is finished when 60-70% of the edges of tea leaves are slightly fermented; d. fermenting rhizoma polygonati black tea: fermenting withered and rolled tea leaves in a fermentation chamber at 37-39 ℃ (wherein the temperature of the fermentation chamber is 37-38 ℃ in spring and 38-40 ℃ in summer and autumn), fermenting in a humidity control range of 95-96%, fermenting for about 4-6 hours, wherein 95% of the central part of the tea stems of the tea leaves is changed from green to red, and more than 80% of the whole leaves of the tea leaves are changed from green to red; e. the polygonatum sibiricum black tea is dried and is fragrant: and after the fermentation of the polygonatum sibiricum black tea is finished, drying the polygonatum sibiricum black tea, and extracting aroma, wherein the drying temperature of the polygonatum sibiricum black tea is 90 ℃, the drying time is 40 minutes, and the aroma extracting temperature of the polygonatum sibiricum black tea is 95 ℃ and the aroma extracting time is 10 minutes after the drying is finished.
2. A method for preparing rhizoma polygonati black tea according to claim 1, wherein the tea leaves are fresh tea leaves in spring or summer and autumn, spring tea picks one bud and two leaves, and summer and autumn tea picks one bud and two leaves and three leaves are the standard; the thickness of the fresh rhizoma polygonati tuberous root slices is 2-3 mm; the filtered rhizoma polygonati solid-liquid matter is filtered by a 100-mesh filter screen in a pressurizing way; in the process of adding the rhizoma polygonati water leaching solution into the withered tea leaves, a spreading and airing machine is arranged to blast the tea leaves, and the blast capacity of the blast machine in the spreading and airing machine is increased by 20% compared with that of the tea leaves without adding the rhizoma polygonati water leaching solution after the tea leaves are added with the rhizoma polygonati water leaching solution.
3. A black tea of Polygonatum sibiricum obtained by the process of preparing black tea of Polygonatum sibiricum of claim 1.
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