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Method for preparing pubescent spiraea fermented tea

A technology for spiraea and fermented tea, applied in the direction of tea substitutes, etc., can solve problems such as poor flavor, and achieve the effects of low fluoride content, red and bright soup color, and excellent taste and flavor.

Inactive Publication Date: 2012-07-11
INNER MONGOLIA AGRICULTURAL UNIVERSITY
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Problems solved by technology

In the minority-inhabited areas of Inner Mongolia, there has long been a history of directly crushing the branches and leaves of spirea to make tea instead of brick tea. The folks call it "Buddha tea", and this "Buddha tea" has not been fermented, and the herdsmen drink it It's raw tea, the taste is not good

Method used

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  • Method for preparing pubescent spiraea fermented tea

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Embodiment Construction

[0007] An embodiment is described in detail below:

[0008] 1. Remove impurities from the picked Spiraea fragrans leaves.

[0009] 2. Place 600g of the processed raw material in 3.6kg of 90°C hot water for blanching for 1min. After taking it out, place it on a grid and spread it 2cm to drain. During this period, turn it every half an hour to promote the even loss of water.

[0010] 3. When the spirea leaves are dry until the surface water disappears, hold them into a ball, and knead them with your hands to get a little water out. At this time, the water content of the leaves is about 65%, and then knead them for about 8 minutes. When the leaves roll After wrinkling, tea juice overflows.

[0011] 4. The kneaded material is not deblocked, but is directly placed in double-layer gauze, wrapped into a ball, compacted, placed on a ventilated shelf, and put into the fermentation room for fermentation. The humidity in the fermentation room is 80%, and the temperature is 28°C. Dur...

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Abstract

The invention discloses a method for preparing pubescent spiraea fermented tea, which comprises the following technological procedures of: blanching pubescent spiraea leaves to remove green, kneading the leaves after draining to be dry, compacting and agglomerating separate piles of kneaded leaves in a gauze, fermenting the agglomerates at certain temperature and humidity, and drying the agglomerates to obtain the pubescent spiraea fermented tea. The preparation method has scientific and reasonable technologies and is beneficial to the development and change of endoplasmic constituents of pubescent spiraea. The prepared pubescent spiraea fermented tea has bright red soup color, excellent taste and flavor and low fluoride content and is a tea product capable of replacing brick tea to drink.

Description

technical field [0001] The invention relates to a method for preparing tea, in particular to a method for preparing fermented spirea tea. Background technique [0002] The production and drinking of fermented tea in my country has a long history, especially in ethnic minority areas. Because the raw materials of traditional fermented tea are coarse and old, most of them contain excessive fluorine, and long-term drinking is not good for health. Spiraea is a wild shrub widely distributed in my country, especially in Inner Mongolia, where Spiraea is the species with the largest distribution in the genus Spiraea. The content of amino acids, tea polyphenols, tea polysaccharides, flavonoids, caffeine and other tea nutrients in Spiraea Tuzhuang is high, and the fluorine content is low. It is suitable for processing into fermented tea and has a certain health care effect. In the minority-inhabited areas of Inner Mongolia, there has long been a history of directly crushing the branc...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 赵丽芹毕力夫吴岩遇艳萍刘红薇
Owner INNER MONGOLIA AGRICULTURAL UNIVERSITY
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