The invention discloses a
dandelion tea
processing method capable of increasing the
caffeic acid content, and belongs to the technical field of
processing of
dandelion tea. The
processing of the
dandelion tea is realized through six steps of picking fresh leaves, performing maceration, performing
microwave steam fixation, performing gradient temperature reduction and
drying, performing alternativetwisting, and performing
fermentation and shaping. According to the dandelion tea processing method disclosed by the invention,
microwave steam fixation treatment, gradient temperature reduction anddrying treatment and alternate rolling treatment are adopted, so that effective components in the tea leaves can be extracted to the maximum extent, the effective components of the tea leaves are guaranteed not to be destroyed, and the preservation time of
tea leaf finished products can be prolonged.
Dandelion tea processed by the processing method disclosed by the invention is yellowish in color,harmonious and rich in smell, cool, refreshing and delicious, moderate in sour and sweet degree, clear and transparent, has peculiar taste of dandelions and
green tea, and meets requirements of vastconsumers. In the dandelion tea processed by the processing method disclosed by the invention, the
caffeic acid content is 0.478-0.486mg / g, the
caffeic acid recovery rate is 97.2-98.1%, and the processing benefits are significant.