Persimmon tea

Abstract

The invention relates to a persimmon tea, belongs to tea, and in particular relates to a tea prepared from persimmon fruits and persimmon leaves. The persimmon tea is prepared through the working produces of: picking, cleaning and absorbing water, crushing, freezing, drying and packaging. The health tea has a relatively-high-content natural Vc ingredient and various nutrition ingredients of natural persimmons, has sweet mouth feel, unique flavor and no bad taste, has the effects of pure persimmon leaf tea on complementing natural Vc, softening blood vessels, reducing and stabilizing blood pressure, adjusting blood fat, improving immunity of organisms and the like, and simultaneously has the health functions of the persimmon fruits on diseases such as intestinal tract diseases, cardiovascular diseases, hepatitis and high blood pressure.

Description

technical field [0001] The invention belongs to a kind of tea, in particular to a kind of tea prepared from sweet persimmon pomace and sweet persimmon leaves. Background technique [0002] There are many cultivars of persimmons, which can be divided into complete sweet persimmons, incomplete sweet persimmons, complete astringent persimmons and incomplete astringent persimmons according to the degree of natural deastringency of the persimmon fruit on the tree and the dependence of deastringency on the seeds. Completely sweet persimmons can be naturally and completely deastringent on the tree regardless of whether there are seeds in the fruit. The main varieties of Shilin sweet persimmon are Jiro and Maekawa Jiro, which belong to complete sweet persimmons. Pick it off and eat it after peeling like apples, pears and peaches. It is crisp, sweet and refreshing without astringency. According to the determination of the Chinese Academy of Forestry, every 100 grams of sweet persimm...

AI Technical Summary

Problems solved by technology

[0007] The above methods all process persimmon leaf tea according to the conventional process, and there are the following defects and contradictions: although the pure natural Vc content in the persimmon leaf is very high, the conventional tea making process is usually blanched in boiling water at about 95°C or 100-200°C. After high-temperature roasting and frying, the Vc in it will be severely damaged and lost. Therefore, although the green smell of persimmon leaves has been removed to a certain extent through the finishing treatment, the obtained persimmon leaf tea has a large amount of Vc in it. The quality of leaf tea has been seriously affected; however, if the fresh persimmon leaves are not processed, the green smell in the persimmon leaves will be very strong, resulting in bad taste of persimmon leaf tea, which seriously affects the commerciality and economy of persimmon leaf tea. benefit

Moreover, none of the above processing techniques involve the processing of Shilin sweet persimmon pomace and sweet persimmon leaves, and Shilin sweet persimmon varieties are Jiro, Maekawa Jiro and other varieties that have been trained locally and naturally deastringent on trees. Nearly 30 years of cultivation history; Shilin sweet persimmon leaves are different from other wild dwarf persimmon leaves, Anxi oil persimmon leaves and other persimmon leaves in different growth periods

[0008] The persimmon leaf tea processed by the traditional tea-making method is often due to the prominent grassy flavor of the persimmon leaves, the taste is relatively light, and the natural Vc in it is damaged and lost due to boiling water or high-temperature roasting and frying, thereby affecting the commodity value. It is necessary to improve the processing technology of persimmon leaf tea