Ginkgo dark tea and method for preparing same
A technology of dark tea and ginkgo, applied in the field of preparation of ginkgo dark tea, can solve the problems of great difference in texture, no relevant reports, different picking times, etc., achieves suitable high blood fat and high blood sugar, and inhibits the increase of abdominal fat. , the effect of shortening the brewing time
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Embodiment 1
[0040] Cut the fresh ginkgo leaves into strips of 3-5 mm with a fresh leaf slicer, and then put the strips of ginkgo leaves into the greening machine for greening. The pot temperature of the greening machine is 260°C-300°C, and the leaf temperature is 120°C-150 ℃, spread out the finished raw materials, knead, deblock, and dry, and control the water content at 8-12%; spray and mix the dried ginkgo leaf raw materials with 95% edible alcohol at a weight ratio of 1:1 , and mix well to make the raw material of ginkgo biloba fully moist. After standing at room temperature for 4-6 hours, put it in a stainless steel tank and seal it, and put it in a 26°C environment to ferment for 48 hours. Take out the raw material and let it dry for 4 hours. Place it in a 90°C incubator for 24 hours, take it out and let it cool, and obtain the ginkgo leaf blank for future use.
Embodiment 2
[0042] Take by weighing 450 grams of the ginkgo leaf blanks gained in Example 1 and cooperate with 550 grams of black tea, fully mix well, and pack to obtain the finished product of ginkgo dark tea.
Embodiment 3
[0044] Take by weighing 500 grams of ginkgo leaf blanks gained in Example 1 and cooperate with 500 grams of dark tea, fully mix well, and pack to obtain the finished product of ginkgo dark tea.
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