阅读说明：本技术 一种彝茶的加工方法及其产品 (Processing method of Yi tea and product thereof ) 是由 罗凡 张翔 黄苹 李兰英 李贤波 罗晟 甘勇 叶玉龙 于 2021-07-30 设计创作，主要内容包括：本发明公开了一种彝茶加工方法及其产品,具体包括以下步骤：1)选用黑茶、红茶和黄茶混合或分别进行湿热处理2)发酵3)干燥4)做形。本方法制得的彝茶将不同颜色的茶叶与彝族的诺苏图案结合起来,形成红、黑、黄三种颜色茶叶组合成诺苏图案,使彝族文化和茶文化产品完美结合起来,保留了黄茶中较高的游离氨基酸和儿茶素,既具有黑茶易于存放、越陈越香的特点,又具有红茶可溶性糖含量高滋味甜醇的特点,产品性温,口感柔和,是一个具有鲜明彝族文化特色的茶叶创新产品。(The invention discloses a Yi tea processing method and a Yi tea product, and the Yi tea processing method specifically comprises the following steps: 1) selecting black tea, black tea and yellow tea to mix or respectively carry out damp-heat treatment 2), fermenting 3), drying 4) and shaping. The Yi tea prepared by the method combines tea leaves with different colors with the Yi nationality SouSu pattern to form the SouSu pattern formed by combining the tea leaves with three colors of red, black and yellow, so that the Yi nationality culture and the tea culture product are perfectly combined, higher free amino acid and catechin in the yellow tea are reserved, and the Yi nationality tea not only has the characteristics of easy storage and more old and more fragrant of the black tea, but also has the characteristics of high soluble sugar content, sweet and mellow taste of the black tea, is warm in nature and soft in taste, and is a tea innovative product with bright Yi nationality culture characteristics.)

1. The processing method of the Yi tea is characterized by comprising the following steps of:

1) and (3) moist heat treatment: introducing steam into the mixed tea leaves until the water content of the tea leaves is 35-45 wt%, so as to obtain damp-heat mixed tea leaves; or respectively introducing steam into the dark tea, the black tea and the yellow tea until the water content of the tea is 35-45 wt%, so as to obtain damp-heat dark tea, damp-heat black tea and damp-heat yellow tea;

2) fermentation: fermenting the material obtained in the step 1) for 18-36 hours at the temperature of 35-45 ℃ and the humidity of 60-90% to obtain fermented mixed tea leaves or fermented black tea, fermented black tea and fermented yellow tea;

3) and (3) drying: drying the material obtained in the step 2) at the temperature of 60-80 ℃ for 0.5-1.2 h until the water content is 7-11 wt% to obtain dry mixed tea leaves or dry black tea, dry black tea and dry yellow tea;

4) shaping: introducing steam into the dried mixed tea leaves obtained in the step 3), pressing into a fixed shape of finished tea leaves, and drying until the water content is 6-8 wt%;

or stacking the dried dark tea, the dried black tea and the dried yellow tea in the step 3) in a layered manner, introducing steam, pressing into a nusu pattern, and drying until the water content is 6-8 wt%;

or respectively introducing steam into the dried black tea, the dried black tea and the dried yellow tea in the step 3), then layering and stacking according to the Nosu pattern, pressing into a fixed shape, and drying until the water content is 6-8 wt%.

2. The processing method according to claim 1, characterized in that: in the step 1), the mixed tea comprises, by weight, 20-60 parts of black tea, 10-50 parts of black tea and 10-50 parts of yellow tea.

3. The processing method according to claim 1, characterized in that: in the step 1), 20-60 parts of black tea, 10-50 parts of black tea and 10-50 parts of yellow tea are calculated according to parts by weight.

4. The processing method according to claim 1, characterized in that: the black tea is selected from 3-6 leaves of a fresh leaf of a tea tree or a black tea prepared by oppositely clamping leaves with the same tenderness according to a black tea processing technology.

5. The processing method according to claim 1, characterized in that: the black tea is selected from 2-5 leaves of a fresh tea tree leaf or double-leaf tea with the same tenderness, and is prepared according to a black tea processing technology.

6. The processing method according to claim 1, characterized in that: the yellow tea is selected from 2-5 leaves of fresh leaves of tea trees of yellowed varieties such as Yi yellow No. 1, Jinfeng No. 2 and Zhonghuang No. 1, or leaves are oppositely clamped by equal tenderness, and the yellow tea is prepared according to a green tea processing technology.

7. The Yi tea prepared by the processing method of any one of claims 1-6.

Technical Field

The invention relates to the technical field of tea processing, in particular to a processing method of Yi tea and a product thereof.

Background

Chinese tea has a long history of culture. According to the known situation, tea plants on earth have more than six to seventy thousand years of history, and the tea is discovered and utilized by human beings about four to five thousand years ago. China is the country where tea trees are found, utilized and cultivated at the earliest and is the hometown of tea. The cloud, precious and Sichuan regions in China are the regions where the wild tea trees and the existing wild tea trees are the most abundant and concentrated in the world at first. The wild tea plant has the most original characteristics and characteristics.

The Yi nationality is one of the most widely distributed native nationalities from ancient times to present in the southwest region of China, and is also one of the nationalities which discover, make and drink tea at the earliest. The Yi nationality calls the tea as "La xi", the tea is "La xi", and the tea is "La Yi". According to the record of Yi character's of Liang mountain in Sichuan (the tea classic): "Yi people's society has baked tea in pot at the beginning, and the tea is fragrant when being boiled in the times of girl, and the times of society begins to use tea water to give up spirit". The ancient times referred to as "girl" and "society" herein mean two times that first appeared after a chaotic period in the world, corresponding to the social period of the mother's family, which means that the history of tea production and discovery by the Yi nationality has been long. For thousands of years, the Yi people always put tea in the wine meat first, and the unique diet culture of 'one tea, two wine and three meat' is formed.

The Yi tea is mainly a Yi tea drinking mode, namely tea baking, when drinking, firstly a fist-sized pottery pot is selected, the tea pot is baked on a fire pond, then a proper amount of green tea is put into the pottery pot for baking, and the tea pot is turned over while being baked, so that the tea is uniformly heated and is not scorched; when the tea leaves turn yellow in color and emit light aroma, eight minutes of hot water is added to boil the tea leaves for two or three minutes, and then tea soup can be added into a prepared tea bowl containing seasonings such as salt, fried rice, walnut kernels, sesame and the like to be mixed with various seasonings for eating, and the Yi tea is not circulated in the market as a tea product so far and has no corresponding processing method.

Disclosure of Invention

The invention aims to provide a method for processing Yi-nationality tea so as to meet the requirements of people of Yi-nationality and people in parts of diet culture areas with special dietary habits and tea loving people.

The processing method of the Yi tea is characterized by comprising the following steps of:

1) and (3) moist heat treatment: introducing steam into the mixed tea leaves until the water content of the tea leaves is 35-45 wt%, so as to obtain damp-heat mixed tea leaves; or respectively introducing steam into the dark tea, the black tea and the yellow tea until the water content of the tea is 35-45 wt%, so as to obtain damp-heat dark tea, damp-heat black tea and damp-heat yellow tea;

2) fermentation: fermenting the material obtained in the step 1) for 18-36 hours at the temperature of 35-45 ℃ and the humidity of 60-90% to obtain fermented mixed tea leaves or fermented black tea, fermented black tea and fermented yellow tea;

3) and (3) drying: drying the material obtained in the step 2) at the temperature of 60-80 ℃ for 0.5-1.2 h until the water content is 7-11 wt% to obtain dry mixed tea leaves or dry black tea, dry black tea and dry yellow tea;

4) shaping: introducing steam into the dried mixed tea leaves obtained in the step 3), pressing into a fixed shape of finished tea leaves, and drying until the water content is 6-8 wt%;

or stacking the dried dark tea, the dried black tea and the dried yellow tea in the step 3) in a layered manner, introducing steam, pressing into a nusu pattern, and drying until the water content is 6-8 wt%;

or respectively introducing steam into the dried black tea, the dried black tea and the dried yellow tea in the step 3), then layering and stacking according to the Nosu pattern, pressing into a fixed shape, and drying until the water content is 6-8 wt%.

Further, in the step 1), the mixed tea leaves comprise 20-60 parts of black tea, 10-50 parts of black tea and 10-50 parts of yellow tea, and are mixed according to parts by weight.

Further, in the step 1), 20-60 parts of black tea, 10-50 parts of black tea and 10-50 parts of yellow tea are calculated according to parts by weight.

Further, the black tea is selected from 3-6 leaves of a fresh tea tree leaf or a black tea prepared by oppositely clamping leaves with the same tenderness according to a black tea processing technology.

Furthermore, the black tea is selected from 2-5 leaves of a fresh tea tree leaf or double-leaf tea with the same tenderness, and is prepared according to a black tea processing technology.

Further, the yellow tea is selected from 2-5 leaves of a bud of fresh leaves of tea trees of yellowed varieties such as Yi Huang No. 1, Jinfeng No. 2 and Zhonghuang No. 1, or leaves with the same tenderness and is prepared according to a green tea processing technology.

The processing method not only retains the advantages of black tea, yellow tea and black tea, but also utilizes the different colors of the black tea, the black tea and the yellow tea to press the black tea, the yellow tea and the yellow tea into the Nuosu pattern in the shaping process, can embody the characteristics of the traditional culture of the Yi nationality, is rich in aesthetic feeling, and has ornamental and collection values.

Another object of the present invention is to provide a Yi tea product prepared by the processing method, which comprises the following characteristics:

the Yi tea prepared by the method skillfully combines the tea leaves with different colors with the Yi nationality Nuosu pattern to form the Nuosu pattern formed by combining the tea leaves with three colors of red, black and yellow, so that the Yi nationality culture and the tea culture tea product are perfectly combined, higher free amino acid and catechin in the yellow tea are reserved, the Yi nationality tea has the characteristics of being more and more fragrant when being stored easily, the characteristics of high soluble sugar content and sweet and mellow taste of black tea, the product is warm in nature and soft in taste, and is a tea innovative product with bright and vivid Yi nationality culture characteristics.

The invention has the beneficial effects that:

1. according to the processing method of Yi tea, the Yi tea has a nusu pattern in appearance, is brown and oily, has thick and strong cords, and is good in uniformity; the soup color is red and bright, the aroma is pure and high, the taste is sweet, mellow, refreshing and obvious in aftertaste, the leaf bottom is black, red and yellow, and the tea is soft and complete.

2. The tea leaf pattern combining tea leaves with three different colors of red, black and yellow is ingeniously combined with the Minosu pattern of the Yi nationality to form the Minosu pattern combining the tea leaves with the three colors of red, black and yellow, so that the culture of the Yi nationality and the tea culture product are perfectly combined through the tea science and technology, the difference and diversity development of Sichuan tea products can be ensured, the requirements of the Yi nationality and parts of people with special dietary habits and dietary culture areas are met, the competitiveness of the Sichuan tea industry in the tea leaf market at home and abroad can be improved, and the tea leaf pattern combining tea leaves with the Minosu pattern is an innovative product of tea culture.

3. The Yi tea prepared by the invention not only keeps the characteristics of high free amino acid, catechin and EGCG in yellow tea, but also keeps the characteristics of high soluble sugar content, sweet and mellow taste of black tea, and simultaneously has the characteristics of easy storage, mellowness and high tea pigment content of black tea, and the product is warm in nature, soft in taste, low in caffeine content and less in influence on people with poor sleep.

Detailed Description

The technical effects of the present invention will be specifically described below by way of examples. It should be noted that the following examples are given solely for the purpose of illustration and are not to be construed as limitations on the scope of the invention, as many insubstantial modifications and variations of the invention may be made by those skilled in the art without departing from the spirit and scope of the invention.

Example 1:

a processing method of Yi tea comprises the following steps:

1) and (3) moist heat treatment: and (3) introducing steam into the mixed tea leaves until the water content of the tea leaves is 35 wt%, so as to obtain the damp-heat mixed tea leaves.

2) Fermentation: fermenting the wet and hot mixed tea leaves for 18 hours under the conditions that the temperature is 35 ℃ and the humidity is 65 to obtain fermented mixed tea leaves;

3) and (3) drying: drying the fermented mixed tea leaves at 65 ℃ for 1h until the water content is 9 wt% to obtain dried mixed tea leaves;

4) shaping: steaming the dried mixed tea leaves, pressing into various shapes, and drying until the water content is 7 wt%.

Wherein the mixed tea leaves comprise black tea, black tea and yellow tea; the black tea comprises 30 parts of black tea, 40 parts of black tea and 30 parts of yellow tea in parts by weight.

The black tea is selected from 3-5 leaves of a fresh leaf of a tea tree or a pair of leaves with the same tenderness, and is prepared according to a black tea processing technology.

The yellow tea is selected from 2-3 leaves of fresh leaves of tea trees of yellowed varieties such as Yi yellow No. 1, Jinfeng No. 2 and Zhonghuang No. 1, or leaves are oppositely clamped by equal tenderness, and the yellow tea is prepared according to a green tea processing technology.

The black tea is selected from 2-3 leaves of a fresh leaf of a tea tree or double-leaf tea with the same tenderness, and is prepared according to a black tea processing technology.

Example 2

A processing method of Yi tea comprises the following steps:

1) and (3) moist heat treatment: and (3) introducing steam into the mixed tea leaves until the water content of the tea leaves is 40 wt%, so as to obtain the damp-heat mixed tea leaves.

2) Fermentation: fermenting the wet-hot mixed tea leaves for 20 hours under the conditions that the temperature is 38 ℃ and the humidity is 70 to obtain fermented mixed tea leaves;

3) and (3) drying: drying the fermented mixed tea leaves at 75 ℃ for 0.8h until the water content is 8 wt% to obtain dried mixed tea leaves;

4) shaping: introducing steam into the dried mixed tea leaves, pressing into various shapes, and drying until the water content is 6 wt%.

Wherein the mixed tea leaves comprise black tea, black tea and yellow tea; the black tea comprises 40 parts of black tea, 40 parts of black tea and 20 parts of yellow tea in parts by weight.

The black tea is selected from 3-5 leaves of a fresh leaf of a tea tree or a pair of leaves with the same tenderness, and is prepared according to a black tea processing technology.

The yellow tea is selected from 2-3 leaves of fresh leaves of tea trees of yellowed varieties such as Yi yellow No. 1, Jinfeng No. 2 and Zhonghuang No. 1, or leaves are oppositely clamped by equal tenderness, and the yellow tea is prepared according to a green tea processing technology.

The black tea is selected from 2-3 leaves of a fresh leaf of a tea tree or double-leaf tea with the same tenderness, and is prepared according to a black tea processing technology.

Example 3

A processing method of Yi tea comprises the following steps:

1) and (3) moist heat treatment: and (3) introducing steam into the dark tea, the black tea and the yellow tea respectively until the water content of the tea is 35 wt%.

2) Fermentation: fermenting the material obtained in the step 1) for 25 hours at the temperature of 40 ℃ and the humidity of 75% to obtain fermented black tea, fermented black tea and fermented yellow tea;

3) and (3) drying: drying the material obtained in the step 2) at the temperature of 80 ℃ for 0.8h until the water content is 8 wt% to obtain dry black tea, dry black tea and dry yellow tea;

4) shaping: steaming dried black tea, dried black tea and dried yellow tea, layering and stacking into a Sooka pattern, pressing into a square shape, and drying until the water content is 7 wt%.

Wherein the dried dark tea comprises 50 parts by weight of dried black tea, 30 parts by weight of dried black tea and 20 parts by weight of dried yellow tea.

The black tea is selected from 3-5 leaves of a fresh leaf of a tea tree or a pair of leaves with the same tenderness, and is prepared according to a black tea processing technology.

The yellow tea is selected from 2-3 leaves of fresh leaves of tea trees of yellowed varieties such as Yi yellow No. 1, Jinfeng No. 2 and Zhonghuang No. 1, or leaves are oppositely clamped by equal tenderness, and the yellow tea is prepared according to a green tea processing technology.

The black tea is selected from 3 leaves of one bud of fresh tea tree or double-leaf tea with the same tenderness, and is prepared according to a black tea processing technology.

Example 4

A processing method of Yi tea comprises the following steps:

1) and (3) moist heat treatment: and (3) introducing steam into the dark tea, the black tea and the yellow tea respectively until the water content of the tea is 40 wt%.

2) Fermentation: fermenting the material obtained in the step 1) for 30 hours at the temperature of 45 ℃ and the humidity of 90% to obtain fermented black tea, fermented black tea and fermented yellow tea;

3) and (3) drying: drying the material obtained in the step 2) at the temperature of 80 ℃ for 0.8h until the water content is 8 wt% to obtain dry black tea, dry black tea and dry yellow tea;

4) shaping: steaming dry black tea, dry black tea and dry yellow tea to soften the tea, layering and stacking according to the Sooka pattern, pressing into round shape, and drying until the water content is 7 wt%.

Wherein, the dried dark tea comprises 60 parts by weight of dried black tea, 20 parts by weight of dried black tea and 20 parts by weight of dried yellow tea.

The black tea is selected from 5 leaves of a fresh leaf of a tea tree or a black tea prepared by oppositely clamping leaves with the same tenderness according to a black tea processing technology.

The yellow tea is selected from a bud of 3 tea leaves of fresh tea leaves of yellow tea trees of Yi Huang No. 1, Jinfeng No. 2, Zhonghuang No. 1 and the like, or the yellow tea leaves are oppositely clamped with the same tenderness and are prepared according to a green tea processing technology.

The black tea is selected from 3 leaves of one bud of fresh tea tree or double-leaf tea with the same tenderness, and is prepared according to a black tea processing technology.

Sensory evaluation

At present, no special Yi tea product standard is established in China, and because part of processes in the Yi tea processing process are similar to those of black tea, the Yi tea products prepared by the embodiments and the comparative examples are evaluated and scored according to a national standard GB/T23776-.

The evaluation was divided into five categories, namely, appearance (a), soup color (b), aroma (c), flavor (d), and leaf bottom (e). The specific scoring rules are as follows:

1. the appearance (20 percent): the shape completely meets the specification requirements, the tightness is moderate, the surface is flat, and the surface is divided into 90-99 parts. Secondly, the shape meets the specification requirements, the tightness is moderate, and the surface is smooth and is divided into 80-89 minutes. And finally, the shape basically meets the specification requirement, the tightness is more suitable, and the distribution is 70-79 minutes.

2. Soup color (10%): the color and luster are different according to the tea type, and the color and luster are given to 90-99 points. The color and luster of the tea are different according to the tea type, and the tea is bright and is given by 80 to 89 points. The color of B is 70-79 points according to different tea types and is not bright or turbid.

3. Aroma (30%): pure and cool fragrance, no foreign odor and optimal grade of 90-99. The fragrance is pure, no foreign odor exists, and the score is 80-89. The fragrance is pure, and the fragrance is smoke, slightly coarse and the like, and the score is 70-79.

4. Flavor (35%): mellow and delicious, and gives 90-99 points. The sum of the alcohols is 80-89 min. And 70-79 minutes of still alcohol.

5. Leaf bottom (5%): and (3) uniformly mixing the yellow brown or black brown, and giving 90-99 min. The yellow brown or black brown is uniform and uniform, and the feed is divided into 80-89 minutes. Yellow brown or black brown, and the distribution is 70-79 minutes.

Sensory evaluation scoring results for the Yi tea products prepared in each example and control are as follows:

TABLE 1 Yi tea sensory evaluation results

The grading results of each embodiment and the comparison example show that sensory evaluation scores of the Yi tea product prepared by the embodiment of the invention are all higher than those of the comparison sample, the highest comprehensive score is higher than that of the comparison sample by more than 9%, and the lowest comprehensive score is also higher than that of the comparison sample by more than 3%, and the Yi tea product is mainly expressed in aspects of appearance, aroma, liquor color and the like, particularly has obvious improvement on liquor color, aroma and taste, has pure and unique aroma, rich taste layering, mellow aftertaste and bright orange liquor color.

Random blind comment

The Yi tea prepared in the examples and the comparative examples is subjected to random blind evaluation, and the evaluation items comprise: fragrance (A), liquor color (B) and tea liquor taste (C). And randomly inviting 25 tea enthusiasts in the comparison process, carrying out blind evaluation scoring, wherein each dimension is full of 10 scores and lowest score is 5 scores, and the average value of the scoring results is obtained, and the evaluation results are as follows:

TABLE 3 Blind evaluation of Yi tea

The random blind evaluation result is basically consistent with the sensory evaluation result of Yi tea, and the Yi tea disclosed by the invention has greater advantages in the aspects of tea color, aroma, liquor color, taste and mouthfeel and the like compared with the traditional product and is more favorable for consumers. Therefore, the Yi tea set has the characteristics of black and moist color, pure fragrance, mellow and sweet taste, red and bright soup color, yellow brown and glossy tea base and the like by integrating various evaluations of Yi tea, is the top grade of Yi tea, and integrally speaking, the Yi tea processed by the method is a novel Yi tea product with higher quality.

Component detection

According to the main chemical components of tea, the contents of amino acid, caffeine, water extract and the like are respectively detected by GB/T8304, GB/T8312, GB/T8305 and other standards, soluble sugar is analyzed by gas chromatography and organic acid by high performance liquid chromatography, and the test results are as follows (unit%):

table 4 Yi tea ingredient detection and analysis

From the test and analysis results of the components in the Yi tea, compared with the Yi tea product processed by the traditional method, the Yi tea product processed by the Yi tea processing method has higher amino acid content, soluble sugar content and water extract content, and lower organic acid content, thereby showing strong and mellow aftertaste in taste, improving the taste, flavor and drinking value of the Yi tea product, and providing a characteristic Yi tea culture innovative product for consumers.

The above embodiments are merely preferred examples of the present invention, and are not intended to limit the technical solutions of the present invention, and it should be understood by those skilled in the art that modifications and equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the present invention, and all of them should be covered by the protection scope of the present invention.