CN115104652B - Making process of white tea Milin flower fragrance - Google Patents

Abstract

The invention relates to the technical field of tea processing, and discloses a preparation process of a white tea secret stand flower fragrance, which comprises withering, stacking, primary baking and carbon baking, wherein the withering adopts alternate natural wind and hot wind to treat tea so that the water content of the tea is reduced to 14-16%; the water content of the tea leaves after primary baking is reduced to 7-9%. According to the scheme, through a controllable withering process, moisture is gradually dissipated from tea leaves in a natural state, meanwhile, substances contained in the silver needle are locked, the pekoe silver needle processed through the process is 12.8% higher in aromatic substances than the common silver needle, 4.4% higher in amino acid than the common silver needle, 35% lower in tea green flavor than the common silver needle, more obvious in constipation fragrance in fragrance, and more layering in taste than the common silver needle, and unique quality of sweet, elegant, fragrant and honey charm of the pekoe silver needle is achieved.

Description

Making process of white tea Milin flower fragrance

Technical Field

The invention relates to the technical field of tea processing, in particular to a manufacturing process of a white tea Milin flower fragrance.

Background

White tea belongs to micro-fermented tea, is a special treasure in Chinese tea, and is one of Chinese six-big tea. White tea is divided into peonies, white peonies, shou Mei and tribute Mei by different tea varieties and raw material requirements. Wherein pekoe silver needle is named as silver snow because the appearance characteristic of the finished tea is straight and similar to a needle, and pekoe is full of pekoe. The white tea is not deactivated or kneaded, and the tea processed by sun drying or slow fire drying has the quality characteristics of complete appearance bud, full body, fragrance, freshness, yellow green and clear soup color and light and sweet taste. The current preparation method of pekoe silver needle comprises the following steps: the picked tea buds are spread on a bamboo sieve with holes, withered in weak sunlight, spread until the tea buds are dried in seven or eight directions, and then moved to the sun for drying until the tea buds are dried in sufficient. Withering in weak sunlight for two hours, then indoor withering to eight or nine times, and baking with slow fire to be sufficiently dry; and directly insolating in the sun to eight or nine times, and baking with slow fire to foot dryness. However, in the withering and airing processes, the process needs to be adjusted according to the water loss degree of tea buds, the process is simple, the process is difficult to grasp correctly, and particularly, the process for preparing tea is more difficult than other tea.

The prior art CN110089584A discloses a method for processing pekoe silver needle of Qian spoke 4 tea tree variety, which mainly comprises the following steps: picking strong and unbroken single bud heads of Qian-Diu No. 4 tea trees, alternately carrying out indoor natural withering and sunlight withering for 3-5 times, putting the tea tree into a tea aroma raising machine for baking, wrapping the tea tree by using tea She Mianzhi, and then putting the tea tree into a sealing bag for storage for 6 months to obtain pekoe silver needles. The invention fully shapes the flavor of pekoe silver needle through the alternation of indoor natural withering and sunlight withering, and the pekoe silver needle is obtained after baking and sealing storage for 6 months, thereby not only increasing the fragrance of pekoe silver needle, but also reducing green smell, leading the taste to be more mellow, and the processed pekoe silver needle has straight and white appearance, delicate and delicate fragrance, sweet taste and bright yellow soup color. However, the following problems still exist in the prior art:

1) In the prior art, the tea leaves are withered by adopting a mode of alternately carrying out natural withering and solar withering, however, the natural withering and the solar withering are uncontrollable in temperature conditions, so that the whole withering time and effect are uncontrollable, the tea leaves with stable quality cannot be obtained, the tea leaves are uneven in quality, and the quality stability of the tea leaves is reduced;

2) In the prior art, the tea leaves are withered in an alternating manner of natural withering and sunlight withering, so that the tea leaves need to be moved indoors and outdoors when being withered, the workload is greatly increased, the production efficiency of the tea leaves is greatly reduced, and mass production cannot be performed; in addition, the same batch of withered tea leaves are subjected to different sunlight irradiation in the carrying process, so that the withered tea leaves are inconsistent in degree, the quality of the tea leaves is further influenced, the quality of the tea leaves is different, and the yield of the tea leaves is reduced;

3) In the prior art, the tea leaves are withered in an alternate manner of natural withering and sunlight withering, so that the content in the tea leaves is seriously damaged in the sunlight withering process, the nutritional value of the tea leaves and the freshness of the tea leaves are reduced, and the quality of the tea leaves is reduced;

4) In the prior art, finished tea is obtained after the finished tea is directly sealed and stored for 6 months after baking, however, in the tea making process, buds are possibly broken, silver needles fall off and the like due to airing, split charging, carrying and the like, so that the finished tea exists in a form of non-silver needle impurities, the purity of the tea is reduced, and the quality of the tea is reduced.

Disclosure of Invention

The invention aims to provide a preparation process of a white tea secret stand flower fragrance, which aims to solve the technical problem that the quality stability of tea buds is reduced due to uncontrollable withering temperature in the prior art.

In order to achieve the above purpose, the invention adopts the following technical scheme: the preparation process of the white tea secret forest flower fragrance comprises the steps of withering, stacking, primary baking and carbon baking, wherein the withering is performed in a withering room, and the withering adopts alternate natural wind withering and hot wind withering to treat tea buds, so that the water content of the tea buds is reduced to 14% -16%; the water content of the tea buds after primary baking is reduced to 7-9%.

The principle and the advantages of the scheme are as follows:

1. Compared with the prior art, the temperature of withering is uncontrollable, the temperature (natural wind and hot wind) in the withering process is convenient to control by withering in the withering room in the scheme, and the controllable withering temperature enables tea buds of the same batch to wither in the same process, so that tea bud quality tends to be consistent, and the stability of tea bud quality is improved.

2. Compared with the prior art that tea buds are required to be transported back and forth in withering, in the scheme, tea buds are withered in a withering room, and the tea buds are not required to be transported in the process, so that the labor force is greatly reduced, and the labor cost is saved; this scheme withers tea buds through controllable hot-blast, and the natural wind of collocation with season withers for tea buds withers the progress unanimous, thereby makes tea buds production process controllable, is convenient for scale control and production, thereby is showing and is promoting production efficiency.

3. According to the scheme, the tea buds are treated by alternate natural wind and hot wind, so that the tea buds simulate the state that the tea buds are uniformly air-dried in a natural state, the activity of enzymes in the tea buds can be reserved to the greatest extent due to the fact that the water is slowly lost from the tea buds, and the situation that organic substances in the tea buds with too high temperature are oxidized and the structures of the enzyme with too low temperature are damaged to reduce the quality of the tea buds is avoided.

4. Compared with the prior art that the damage of the inclusions is serious, the method adopts a mild withering mode, so that the inclusions in the tea buds are reserved to the greatest extent, substances such as protein, polysaccharide and the like are hydrolyzed into small molecules under the action of enzyme, the contents of substances such as aromatic substances, soluble sugar, water-soluble pectin, amino acid and the like are increased, the freshness of the tea buds is improved, the constipation flower fragrance in the tea buds is released, and the quality of the tea buds is obviously improved.

5. The proposal effectively removes the green flavor of tea buds and locks the content substances in silver needles (tea buds) through the multi-step treatment of withering, primary baking and carbon baking, and gradually loses the moisture in the tea buds; tea buds (particularly pekoe silver needles) processed by the process are 16.4% higher than common silver needles, aromatic substances are 12.8% higher than common silver needles, amino acids are 4.4% higher than common silver needles, soluble sugar is 10% higher than common silver needles, and tea green taste is 35% lower than common silver needles, so that the secret woods fragrance in tea bud fragrance is more obvious, the taste is more layering than that of common silver needles, and the unique quality of sweet, plain, elegant, milli-fragrant and honey is created.

Preferably, the natural wind temperature is 15-18 ℃ and the hot wind temperature is 21-26 ℃. By adopting the scheme, the temperature during withering is relatively low, natural wind is fully simulated, so that tea buds are subjected to withering in a natural wind state, tea bud contents are fully reserved, and the nutritional value and unique fragrance of the tea buds are improved.

Preferably, the withering time is 40-50 h, and the natural wind withering and hot wind withering are alternately performed for 3-5 times; wherein the water content of the tea buds after 5h of withering is less than 65-70%. By adopting the scheme, the silver needle is convenient for uniformly losing water, the contents such as aromatic substances, amino acids and the like in the silver needle are reserved to a greater extent, and the freshness of the silver needle is improved, so that the Milin flower fragrance in the silver needle is released.

Preferably, the withering specifically includes 3 times of alternate natural wind withering and hot wind withering, specifically: 1 st natural wind withering for 1-2 h, and then switching to hot wind withering; the 1 st hot air withering is that withering is carried out for 18 to 20 hours at the temperature of 20 to 22 ℃ until the water content of tea buds is about 40 to 45 percent, and then the tea buds are changed into natural air withering; the natural wind withering for 3h for the 2 nd time is switched into hot wind withering; the 2 nd hot air withering is to wither for 5-6 h at 22-24 ℃ until the water content of tea buds is 30-35%, and then to be changed into natural air withering; the natural wind withering for 5h for the 3 rd time is switched into hot wind withering; the 3 rd hot air withering is to wither for 10 hours at 24-26 ℃ until the water content of tea buds is 14-16%.

By adopting the scheme, the natural state is fully simulated, so that the tea buds fully retain the contents in the tea buds in the withering process, and substances such as protein, polysaccharide and the like are slowly hydrolyzed into small molecules by enzyme in the tea buds under the treatment of hot air, so that the contents of substances such as aromatic substances, soluble sugar, water-soluble pectin, amino acid and the like are increased, the freshness of the tea buds is improved, the secret stand flower fragrance in the tea buds is released, and the quality of the tea buds is remarkably improved.

Preferably, the tea buds after withering are further subjected to screening and piling uniformly, and the piling is carried out shading piling under the conditions that the temperature is 17-20 ℃ and the humidity is less than 55%, specifically, the tea buds after piling uniformly are piled in a clean space, the piling height is 25cm, and the piling time is 14-16 days. By adopting the scheme, tea buds in the same batch are convenient to process in a centralized manner, so that contents and aroma in the tea buds are better absorbed and fused, and the appearance, taste and stability of the tea buds are better.

Preferably, the primary baking is preceded by re-sun-drying the piled tea buds, wherein the re-sun-drying is carried out for 4-6 hours on a sunny day with the humidity of 40-60% and the temperature of about 13-17 ℃ until the water content of the tea buds is 10% -12%. By adopting the scheme, the tea buds which are piled up are convenient to re-sun, absorb sunlight energy and emit green flavor.

Preferably, the primary baking is carried out in a baking machine at 65 ℃ for 15-30 min until the water content of tea buds is 7% -9%. By adopting the scheme, the water in the tea buds can be removed conveniently, and the tea buds are manufactured into a pre-finished product.

Preferably, the carbon baking is preceded by resting and impurity removal, wherein the resting is that the tea buds subjected to primary baking are placed into an unsealed turnover box for resting for 3 months; the impurity removal comprises air separation, static electricity and selection, wherein the air separation, the static electricity and the selection are respectively to remove impurities which are not silver needles in tea buds by adopting breeze, static electricity and manual modes. By adopting the scheme, the tea buds are kept still for completing secondary green removing and mutual absorption and fusion, so that the tea bud pre-finished product is slightly oxidized by air, the types of the contents in the tea buds are improved, and the nutrition of the tea buds is enriched; the purity of the silver needle in the tea bud can be improved by removing impurities, so that the quality of the silver needle is improved.

Preferably, the carbon baking is to bake the tea buds after impurity removal slowly for 5 hours at the temperature of 55 ℃ on a carbon fire, and turn over and bake for 2-3 hours once; the carbon may also include a fragrance enhancing after baking. By adopting the scheme, the internal molecular structure of the silver needle is changed by the principle of infrared rays in the carbon fire, and the fragrance is added into water after the carbon is baked, so that the softness of soup feel is effectively improved.

Preferably, the method specifically comprises the following steps:

s1: picking, namely picking fresh terminal buds as raw materials within 15 days before the day;

S2, screening, namely placing the fresh terminal buds in the S1 on a circular screen for screening, and removing tea stems, leaves, fragments and impurities;

S3: airing, namely placing the tea buds screened in the step S2 on water sieves with the diameter of 1.8m and the diameter of 0.6m for airing, and spreading and airing 3kg of tea buds in each water sieve;

S4: withering, namely placing the water sieve in S3 on a display rack in a withering room in order, and alternately carrying out withering by natural wind and withering by hot wind for 3-5 times until the water content of tea buds is 14-16%; each layer of the display rack is 19cm in height; the bottom layer display rack is 30cm away from the ground; the hot air outlet of the withering room is opposite to the top wall and is 60cm away from the top layer of the display rack, and the inlet and outlet of natural air are positioned on the side walls around 50cm away from the ground;

S5: sieving, uniformly stacking, namely placing the tea buds withered in the step S4 in a frame, sieving, and uniformly stacking together;

s6: stacking, namely stacking tea buds which are uniformly stacked in the step S5 in a clean space, wherein the stacking height is 25cm, and shading and stacking for 14-16 days under the conditions that the temperature is 17-20 ℃ and the humidity is less than 55%;

S7: re-sunning, namely placing the piled tea buds on a clean bamboo mat in the weather with abundant sunlight, and re-sunning for 4-6 hours on a shelf 30cm away from the ground until the water content of the tea buds is 10% -12%;

s8: primary baking, namely baking the re-sun-dried tea buds in a baking machine at 65 ℃ for 20min until the water content of the tea buds is 7% -9%, so as to obtain a pre-finished product;

s9: standing, namely placing the pre-finished product into an unsealed turnover box, and standing for 3 months;

S10: removing impurities, namely sequentially adopting breeze, high-voltage static electricity and a manual mode to treat the resting preform, and removing non-silver needle impurities in the preform;

S11: baking the carbon, namely slowly baking the impurity-removed preform for 4-6 hours at the temperature of 55 ℃ on a carbon fire, and turning over and baking once for 2-3 hours until the water content of tea buds is 5% -6%;

s12: and (3) extracting aroma, paving the carbon baked preform, wherein the thickness of the carbon baked preform is 6cm, and placing the preform in an aroma extracting machine for treatment at 95 ℃ for 7-10 min to obtain the finished tea.

By adopting the scheme, the process flow is concrete and flow-dependent, and is convenient for large-scale production; in the scheme, the tea buds gradually lose water under the simulated natural state, so that the content in the silver needle is effectively locked, and the quality of the finished tea obtained by the silver needle is improved. Experiments of the applicant prove that the pekoe silver needle processed by the scheme has the advantages that the aromatic content is 13% higher than that of the common silver needle, the amino acid content is 3.5% higher than that of the common silver needle, the tea green taste is 35% lower than that of the common silver needle, the constipation fragrance in the fragrance is more obvious, the taste is layered compared with that of the common silver needle, and the unique quality of the pekoe silver needle with fresh, sweet and elegant and fragrant honey charm is achieved.

Drawings

Fig. 1 is a schematic diagram of a process flow for making the floral fragrance of the Milin of white tea.

Detailed Description

The following is a detailed description of embodiments, but embodiments of the invention are not limited thereto. Unless otherwise indicated, the technical means used in the following examples and experimental examples are conventional means well known to those skilled in the art, and the materials, reagents and the like used are all commercially available.

Example 1

A preparation process of a white tea Milin flower fragrance is shown in figure 1, and comprises the following steps:

s1: picking, wherein a picking head picks fresh terminal buds of silver needles as raw materials within 15 days before the picking head is exposed; picking of terminal buds requires that the principle of "ten-no picking" be maintained: the method is characterized in that the method does not adopt in rainy days, dew is not dried, thin buds are not adopted, purple bud heads are not adopted, wind injury buds are not adopted, artificial injury buds are not adopted, insect injury buds are not adopted, open buds are not adopted, hollow buds are not adopted, and pathological buds are not adopted.

S2, screening, namely placing the fresh terminal buds in the S1 on a circular screen for screening, and removing tea stems, leaves, fragments and impurities; so that the tea buds have uniform length and high purity.

S3: airing, namely placing the tea buds screened in the step S2 on water sieves with the diameter of 1.8m and the diameter of 0.6m for airing, and spreading and airing 3kg of tea buds in each water sieve; the freshness of the silver needle can be effectively improved by quick airing.

S4: and (3) withering, namely placing the water screen in S3 on a display rack in a withering room in order, and alternately carrying out withering by natural wind and withering by hot wind for 3-5 times until the water content of tea buds is 15% (the water content range of optional tea buds is 10% -12%).

Wherein, each layer of the display rack has the height of 19cm, which is convenient for effectively improving the space utilization efficiency of the withering room on the premise of ensuring the ventilation (tea buds are ventilated and do not pile); the bottom layer display rack is 30cm away from the ground, an air heater is arranged in the withering room, an air outlet of the air heater is opposite to the top wall and 60cm away from the top layer of the display rack, and temperature sensors are arranged on the surrounding walls, so that the uniform-temperature silver needle humidity water passing condition in the withering room can be monitored in real time, and the withering room is kept at a constant temperature; the inlets and outlets (air outlets) of natural wind are positioned on the side walls around 50cm away from the ground, in the embodiment, the number of the air outlets is more than 6, and each air outlet is provided with an air outlet; and after the tea leaves are released, water molecules naturally sink under the action of gravity, and then the water molecules are discharged out of the withering room through the air outlet below, so that the removal of water and the tea leaves from tea buds is effectively accelerated.

The alternation of natural wind withering and hot wind withering during the withering process is as follows: the 1 st natural wind withering is to open a door and an exhaust fan, the natural wind withering is used for 1-2 h, when the moisture on the tea bud surface is evaporated to be white, the door and the window and the exhaust fan are turned off (only one exhaust fan is left) after obvious burrs are formed on the tea surface, and then the hot air blower is turned on to be changed into hot air withering; the temperature in the withering room is controlled to be 21 ℃ (specifically, the temperature in the withering room detected by a temperature sensor is 20-22 ℃) in the 1 st hot air withering, and the withering is carried out for 18-20 hours under the condition until the water content of the tea leaves is reduced to 40-45%, and the tea leaves are changed into natural air withering; at this time, the dehumidifier is started according to the climate condition, for example, when the air humidity is more than 55%, the dehumidifier in the withering room can be started to accelerate the discharge of the moisture and the green air in the withering room. The 2 nd natural wind withering is to switch the natural wind to hot wind withering after opening a door and an exhaust fan to circulate for 3 hours, and the natural wind withering effectively promotes the silver needle to naturally emit green air; the 2 nd hot air withering is to wither for 5-6 h under the condition of 23 ℃ (the optional temperature range is 22-24 ℃), and the wither is switched to natural air withering when the water content of the tea leaves is reduced to 30% -35% (about seven-dry). The 3 rd natural wind withering is switched to hot wind withering after lasting for 5 hours, and the natural wind withering effectively promotes the slight fermentation of the silver needle to retain the substances and amino acids in the silver needle; the 3 rd hot air withering is to wither for 10 hours under the condition of 26 ℃ (the optional temperature range is 24-26 ℃), and the withering is stopped when the water content of the tea buds is 15% (the optional water content range of the tea buds is 10% -12%).

In the withering process, when hot air blows on the wall to form circulating air, the tea leaves release water molecules to naturally sink under the action of gravity, the lower air outlet effectively removes water in the tea leaves under the action of the circulating air, and meanwhile, the surrounding walls are provided with temperature sensors, so that the temperature in the withering room can be monitored in real time, the humidity water passing condition of a silver needle with uniform temperature in the withering room can be ensured, and the withering room can be kept at a constant temperature.

The withering mode of the scheme can lead the silver needle to uniformly walk water, simultaneously improves the activity of enzymes in the tea to the greatest extent, does not promote oxidation, hydrolyzes substance components such as protein, polysaccharide and the like under the action of enzymes, increases the contents of substances such as aromatic substances, soluble sugar, water-soluble pectin, amino acid and the like, improves the freshness of the silver needle, and releases the Milin fragrance in the silver needle.

S5: sieving, uniformly stacking, namely placing the tea buds withered in the step S4 in a frame, sieving, and uniformly stacking together; the appearance and the taste of the silver needle are better consistent, and the fragrance of the silver needle content is better absorbed and fused.

S6: stacking, namely stacking tea buds subjected to uniform stacking in the step S5 in a clean space (before stacking, paving waterproof and moistureproof non-woven fabrics on a clean ground), wherein the stacking height is 25cm, and shading and stacking for 14-16 days under the conditions of 20 ℃ (optional temperature range is 17-20 ℃) and humidity less than 55%; the silver needle is made to spit the green fragrance, the aromatic content in the silver needle body is induced, the fragrance of the silver needle is stronger, and the slight fermentation of the tea is promoted.

S7: re-sun-drying, namely uniformly laying the piled tea buds on a clean bamboo mat in sunny days, and placing the bamboo mat on a shelf 30cm away from the ground for re-sun-drying for 5 hours (the optional re-sun-drying time is 4-6 hours) until the water content of the tea buds is 10% (the optional water content range of the tea buds is 10% -12%); the silver needle absorbs the sunlight energy and emits green smell through sunlight irradiation. The tea buds are slightly moistened due to slight fermentation in the stacking process, and re-sun drying is convenient for keeping the water content of the tea buds; certain wind speed is convenient for blowing off the miscellaneous flavor generated by the accumulation fermentation on the surface of the tea buds, so that the tea is properly dried, and the tea bud quality is improved.

S8: primary baking, namely baking the re-sun-dried tea buds in a baking machine at 65 ℃ for 20min until the water content of the tea buds is 8% (the water content range of the optional tea buds is 7% -9%), so as to obtain a pre-finished product; when the sun-dried silver needle is the best one, the primary baking is convenient for locking the fragrance.

S9: standing, namely placing the pre-finished product into an unsealed turnover box, and standing for 3 months; the tea buds are convenient for secondary green removing and mutual absorption and fusion. The moisture content of the stems in the fresh buds is higher than that of the leaves, the moisture content difference between the stems and the leaves is larger along with the acceleration of the water loss rate, the moisture in the tea stems and the moisture in the leaves can be fully fused by standing for 90 days, and the tea cannot deteriorate due to the excessively high moisture content after the tea is stored in the later stage through a later stage manufacturing process.

S10: removing impurities, namely sequentially adopting breeze, high-voltage static electricity and a manual mode to treat the resting preform, and removing non-silver needle impurities in the preform; the purity of the silver needle is convenient to improve, and the quality of the silver needle is ensured.

S11: baking the carbon, namely slowly baking the impurity-removed preform for 5 hours at the temperature of 55 ℃ of a carbon fire (the optional carbon baking time is 4-6 hours), and turning over and baking once for 2-3 hours until the water content of tea buds is 5% (the optional tea bud water content range is 5% -6%);

Specifically, a white cloth is covered on a baking cage, silver needles after impurity removal are put in the baking cage, the baking is carried out for 5 hours at the temperature of 55 ℃ and is carried out for 2-3 hours, the principle that the internal molecular structure of the silver needles is changed by infrared rays in the carbon fire is adopted, enzyme oxidation is prevented at proper time, and trans-form green leaf alcohol with faint scent is formed; amino acids are also oxidatively deaminated under the action of a carbon fire bake to form aromatic alcohols. The tea aroma is added into water by carbon baking, so that the softness of soup feel is effectively improved, and the tea aroma is improved.

S12: and (3) extracting aroma, paving the carbon baked preform, wherein the thickness of the carbon baked preform is 6cm, and placing the preform in an aroma extracting machine for treatment at 95 ℃ for 7-10 min to obtain the finished tea.

Examples 1 to 5 are all tea products prepared by adopting the Milin flower fragrance process of the scheme; comparative examples 1 to 5 show the existing withering process finished tea, and the preparation process differences of pekoe silver needles in examples 1 to 5 and comparative examples 1 to 5 are shown in Table 1.

TABLE 1 difference between pekoe silver needles in examples 1 to 5 and comparative examples 1 to 5

Test example 1: content detection of pekoe silver needle

The main contents of the pekoe needles prepared in examples 1 to 5 and comparative examples 1 to 5 were detected by the combined distillation extraction-gas chromatography-mass spectrometry (SDE-GC-MS), and the differences of the results are shown in Table 2.

TABLE 2 types and content differences of contents of pekoe silver needles prepared in examples 1 to 5 and comparative examples 1 to 5

Experimental data shows that compared with the prior art that only 1 withering cycle (or 2 withering cycles) is adopted to form tea, the pekoe silver needle prepared by the scheme has the tea polyphenol which is 16.4 percent higher than that of the pekoe silver needle obtained by the prior art on average, the average of aromatic content is 12.8% higher than that of pekoe silver needle obtained in the prior art, the average of amino acid is 4.4% higher than that of pekoe silver needle obtained in the prior art, and the average of soluble sugar is 10% higher than that of pekoe silver needle obtained in the prior art; fully explaining the preparation process of pekoe silver needle of this scheme through controllable flow control tea bud water content gradually reduced, effectively simulate tealeaves and lose moisture progressively under natural state, lock the inclusion in the silver needle simultaneously for the pekoe silver needle of making has higher quality, and the fragrance of flowers can be more obvious, and the taste is more layering than ordinary silver needle, and the unique quality of making the pekoe silver needle sweet and elegant, milli fragrant honey charm is made.

Test example 2: sensory evaluation of pekoe silver needle

Sensory evaluation was performed on pekoe silver needles prepared in examples 1 to 5 and comparative examples 1 to 5 according to GB/T10220-2012 general theory of sensory analysis methodologies, 25 persons were randomly selected for blind sample measurement, and comprehensive scoring was performed on pekoe silver needles positive scoring criteria including "appearance, soup color, aroma, taste, leaf base" and negative evaluation criteria "tea green taste". The average score was calculated and sensory evaluation of pekoe silver needle was obtained, and the results are shown in table 3.

TABLE 3 sensory evaluation results of pekoe silver needles prepared in examples 1 to 5 and comparative examples 1 to 5

Examples	Appearance of the shape	Soup color	Fragrance of fragrance	Taste and flavor	Leaf base	Forward average division	Negative tea green taste	Total score
									Example 1	10	9	10	10	9	9.6	-0.7	8.9
Example 2	10	9	10	10	9	9.6	-0.8	8.8
									Example 3	10	10	10	10	9	9.8	-0.7	9.1
Example 4	9	9	10	10	9	9.4	-0.7	8.7
									Example 5	9	9	10	10	9	9.4	-0.7	8.7
Average score	9.6	9.2	10	10	9	9.56	-0.72	8.84
									Comparative example 1	8	9	7	8	7	7.8	-1	6.8
Comparative example 2	9	7	9	8	8	8.2	-1.2	7
									Comparative example 3	7	6	7	6	5	6.2	-1.1	5.1
Comparative example 4	8	8	6	7	7	7.2	-1.3	5.9
									Comparative example 5	9	6	7	6	9	7.4	-1	6.4
Average score	8.2	7.2	7.2	7	7.2	7.36	-1.12	6.24
									Quality improvement	17.07％	27.78％	38.89％	42.86％	25.00％	29.89％	-35.71％	41.67％

Experimental data show that the pekoe silver needle prepared by the process of the scheme has higher sensory evaluation of various standards than the pekoe silver needle obtained by the prior art, and particularly has higher scores of aroma and taste than the pekoe silver needle obtained by the prior art. Mainly because the preparation process of the scheme can lead the silver needle to gradually lose water under the natural state, so that a plurality of aroma components such as benzyl alcohol, phenethyl alcohol, methyl salicylate and the like in the silver needle are reserved, wherein the benzyl alcohol has weak apple aroma, the phenethyl alcohol has soft rose aroma, the methyl salicylate has the special aroma of wintergreen oil, and the aroma components lead the silver needle manufactured by the process to present unique secret woods and flowers, have layering sense compared with the common silver needle in taste, and bring the unique quality of the pessary of sweet, plain and elegant, milli-fragrant honey.

In addition, the pekoe silver needle negative sensory evaluation prepared by the process is also obviously lower than that of pekoe silver needles obtained by the prior art, and particularly, the pekoe silver needle prepared by the process has lower average green taste than that of pekoe silver needles obtained by the prior art, the pekoe silver needles obtained by the examples 1-5 have lower average green taste than that of pekoe silver needles obtained by the comparative examples 1-5, the green taste of the pekoe silver needle can enable the taste of tea soup to be thick, and the green taste can hang on tongue taste buds, so that the sensory quality of pekoe silver needles is seriously affected. Compared with the prior art, the pekoe silver needle has obvious green tea taste, the pekoe silver needle prepared by the process of the scheme has lighter green tea taste, is hidden in the fresh scent of the pekoe silver needle, and is extremely difficult to distinguish; and the tea is changed into sweet and even engendered liquid along with entering the throat, and more people feel fresh and cool in taste when drinking a plurality of mouths; therefore, the pekoe silver needle prepared by the process of the scheme has obviously better taste than the pekoe silver needle obtained by the prior art.

The foregoing is merely exemplary of the present application, and specific technical solutions and/or features that are well known in the art have not been described in detail herein. It should be noted that, for those skilled in the art, several variations and modifications can be made without departing from the technical solution of the present application, and these should also be regarded as the protection scope of the present application, which does not affect the effect of the implementation of the present application and the practical applicability of the patent. The protection scope of the present application is subject to the content of the claims, and the description of the specific embodiments and the like in the specification can be used for explaining the content of the claims.

Claims (4)

1. A preparation process of a white tea Milin flower fragrance is characterized by comprising the following steps: the method comprises the steps of withering, stacking, primary baking and carbon baking, wherein the withering is performed in a withering room, and the withering adopts alternate natural wind withering and hot wind withering to treat tea buds, so that the water content of the tea buds is reduced to 14% -16%;

The natural wind temperature is 15-18 ℃ and the hot wind temperature is 21-26 ℃; the withering time is 40-50 h, and the natural wind withering and hot wind withering are alternately carried out for 3-5 times; wherein the water content of the tea buds after 5h of withering is less than 65-70%;

1 st natural wind withering for 1-2 h, and then switching to hot wind withering; the 1 st hot air withering is that withering is carried out for 18 to 20 hours at the temperature of 20 to 22 ℃ until the water content of tea buds is about 40 to 45 percent, and then the tea buds are changed into natural air withering; the natural wind withering for 3h for the 2 nd time is switched into hot wind withering; the 2 nd hot air withering is to wither for 5-6 h at 22-24 ℃ until the water content of tea buds is 30-35%, and then to be changed into natural air withering; the natural wind withering for 5h for the 3 rd time is switched into hot wind withering; the 3 rd hot air withering is that withering is carried out for 10 hours at 24-26 ℃ until the water content of tea buds is 14% -16%;

Re-sun-drying the piled tea buds before primary baking, wherein re-sun-drying is carried out on sunny days with humidity of 40-60% and temperature of about 13-17 ℃ for 4-6 hours until the water content of the tea buds is 10% -12%;

the primary baking is that the tea buds are baked for 15 to 30 minutes in a baking machine at the temperature of 65 ℃, and the water content of the tea buds after the primary baking is reduced to 7 to 9 percent;

The carbon baking is to slowly bake the tea buds after impurity removal for 5h at the temperature of 55 ℃ on a carbon fire, and turn over and bake for 2-3 h once; the water content of tea buds after carbon baking is 5 to 6 percent; the carbon may also include a fragrance enhancing after baking.

2. The process for preparing the white tea secret stand flower fragrance according to claim 1, which is characterized in that: the tea buds after withering are screened and stacked uniformly before stacking, and the stacking is carried out shading stacking under the conditions that the temperature is 17-20 ℃ and the humidity is less than 55%, specifically, the stacked tea buds are stacked in a clean space, the stacking height is 25cm, and the stacking time is 14-16 days.

3. The process for preparing the white tea secret stand flower fragrance according to claim 2, which is characterized in that: the carbon baking is preceded by resting and impurity removal, wherein the resting is that the tea buds subjected to primary baking are placed into an unsealed turnover box for resting for 3 months; the impurity removal comprises air separation, static electricity and selection, wherein the air separation, the static electricity and the selection are respectively to remove impurities which are not silver needles in tea buds by adopting breeze, static electricity and manual modes.

4. A process for preparing a floral white tea as claimed in claim 3, wherein: the method specifically comprises the following steps:

s1: picking, namely picking fresh terminal buds as raw materials within 15 days before the day;

S2, screening, namely placing the fresh terminal buds in the S1 on a circular screen for screening, and removing tea stems, leaves, fragments and impurities;

S3: airing, namely placing the tea buds screened in the step S2 on water sieves with the diameter of 1.8m and the diameter of 0.6m for airing, and spreading and airing 3kg of tea buds in each water sieve;

S4: withering, namely placing the water sieve in S3 on a display rack in a withering room in order, and alternately carrying out withering by natural wind and withering by hot wind for 3-5 times until the water content of tea buds is 14-16%; each layer of the display rack is 19cm in height; the bottom layer display rack is 30cm away from the ground; the hot air outlet of the withering room is opposite to the top wall and is 60cm away from the top layer of the display rack, and the inlet and outlet of natural air are positioned on the side walls around 50cm away from the ground;

S5: sieving, uniformly stacking, namely placing the tea buds withered in the step S4 in a frame, sieving, and uniformly stacking together;

S6: stacking, namely stacking tea buds in the step S5 on clean ground, wherein the stacking height is 25cm, and shading and stacking for 15 days under the conditions that the temperature is 17-20 ℃ and the humidity is less than 55%;

S7: re-sunning, namely placing the piled tea buds on a clean bamboo mat in the weather with abundant sunlight, and re-sunning for 4-6 hours on a shelf 30cm away from the ground until the water content of the tea buds is 10% -12%;

s8: primary baking, namely baking the re-sun-dried tea buds in a baking machine at 65 ℃ for 20min until the water content of the tea buds is 7% -9%, so as to obtain a pre-finished product;

s9: standing, namely placing the pre-finished product into an unsealed turnover box, and standing for 3 months;

S10: removing impurities, namely sequentially adopting breeze, high-voltage static electricity and a manual mode to treat the resting preform, and removing non-silver needle impurities in the preform;

s11: baking the carbon, namely slowly baking the impurity-removed preform for 4-6 hours at the temperature of 55 ℃ on a carbon fire, and turning over and baking once for 2-3 hours until the water content of tea buds is 5% -6%;

s12: and (3) extracting aroma, paving the carbon baked preform, wherein the thickness of the carbon baked preform is 6cm, and placing the preform in an aroma extracting machine for treatment at 95 ℃ for 7-10 min to obtain the finished tea.