Birchleaf pear tea and preparation method thereof

Abstract

Disclosed are birchleaf pear tea and a preparation method thereof. The preparation method of the birchleaf pear tea includes that branches, leaves and fruits of birchleaf pears are prepared with different methods, the branches and the leaves of birchleaf pear trees are collected from April to June, the branches are cut into slices with thickness of 1-3 millimeters, leaves blades are cut up, the cut slices and the leaves blades are added into boiling water to be boiled for 3-5 minutes for removing astringent tastes, the slices and the leaves blades are taken out and dried in the sun, and the dried slices and the dried leaves blades are put into an iron pan, stir-fried and taken out of the iron pan until sweet flavors are smelled; the fruits of the birchleaf pears are collected in hoar frost seasons, put into boiling water to be boiled for 3-5 minutes for removing astringent tastes, and then dried in the sun; and tender leaves of the birchleaf pear trees are collected in pure brightness seasons, and the tender leaves are subjected to high-temperature de-enzyme, rolling, forming and drying to obtain the birchleaf pear tea. The birchleaf pears have functions of astringing intestines and lungs, curing diarrhoea and vomiting, soothing the liver and regulating the stomach, relaxing spasm and curing diarrhoea, and curing regurgitation, cholera, spasm and abdominal pain. According to modern researches, phloridzin and chlorogenic acid contained in the branches and leaves of the birchleaf pears have effects of antivirus, anti-tumor, blood pressure reducing, white blood cell increasing, hepatic protection and cholagogue action, and the birchleaf pear tea is ecological, healthy, environment-friendly and popular.

Description

technical field [0001] The invention belongs to the technical field of tea and tea processing, and in particular relates to Tangli tea and a processing and preparation method thereof. Background technique [0002] Tea is an indispensable drink in people's life. The processing and preparation of tea and tea has a history of thousands of years in my country. People drink tea to relieve tension, prevent diseases, and keep healthy. At present, due to the aggravation of environmental pollution, and most tea farmers use a large amount of chemical fertilizers and pesticides in order to increase the yield of tea, the quality of tea has declined, and the taste and taste of tea are not as good as before. Therefore, the development of new tea varieties to fill the gaps in the tea market not only has significant social benefits, but also has huge economic benefits. [0003] Tangli, also known as Du pear, wild pear, and soil pear, belongs to the deciduous tree of the Rosaceae Rosaceae p...

AI Technical Summary

Problems solved by technology

[0004] Tangli is suitable for growth, light-loving, cold-resistant, drought-tolerant, waterlogging-resistant, and barren-resistant. It can grow normally in neutral soil and saline-alkali soil. People in some mountainous areas of my country have dried the branches and leaves of Tangli for a long time and made tea for drinking. However, there have been no related reports on the preparation of Tangli branches, leaves and fruits into tea for drinking