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Honeysuckle tea and processing method thereof

A processing method, the technology of honeysuckle tea, applied in the field of tea processing, can solve the problems of inconvenient transportation and stomach injury, etc., and achieve the effect of maintaining the medicinal effect, weak stimulation, and obvious aftertaste

Inactive Publication Date: 2014-06-11
福建省柘荣县天康茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Aiming at the inconvenient transportation and carrying of the honeysuckle dew liquid beverage currently on the market, and the defects of long-term consumption of honeysuckle tea made from honeysuckle and tea leaves according to the processing technology of green tea and hurting the stomach, a kind of warm and stomach-protecting, unique taste, and can be invented The processing method of the honeysuckle tea which gives full play to the double health effects of honeysuckle and black tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The honeysuckle tea is made from honeysuckle and tea in a ratio of 1:6 according to the black tea processing technique.

[0021] The processing method of this honeysuckle tea comprises the following steps:

[0022] (1) Harvesting and processing of honeysuckle: from the end of May to the beginning of July, honeysuckle flower buds are picked during the bud formation stage of honeysuckle, and spread out on a bamboo sieve indoors for 3 to 4 hours after picking, and the leaves and green buds are removed;

[0023] (2) Picking of fresh tea leaves: In summer, fresh tea leaves with one bud and two leaves are picked as green tea;

[0024] (3) Green tea withering: natural withering in the withering room, the withering temperature is 26°C, the humidity is 70%, the withering time is 13 hours, the tea green is turned 7 times, and the weight loss rate of fresh leaves reaches 65%;

[0025] (4) Chopping honeysuckle: cut honeysuckle into 1-1.5cm size;

[0026] (5) Mixing: Fully mix hon...

Embodiment 2

[0032] The honeysuckle tea is made from honeysuckle and tea in a ratio of 1:6 according to the black tea processing technique.

[0033] The processing method of this honeysuckle tea comprises the following steps:

[0034] (1) Harvesting and processing of honeysuckle: from the end of May to the beginning of July, honeysuckle flower buds are picked during the bud formation stage of honeysuckle, and spread out on a bamboo sieve indoors for 3 to 4 hours after picking, and the leaves and green buds are removed;

[0035] (2) Picking of fresh tea leaves: In summer, fresh tea leaves with one bud and two leaves are picked as green tea;

[0036] (3) Green tea withering: natural withering in the withering room, the withering temperature is 28°C, the humidity is 70%, the withering time is 14 hours, the tea green is turned 6 times, and the weight loss rate of fresh leaves reaches 60%;

[0037] (4) Chopping honeysuckle: cut honeysuckle into 1-1.5cm size;

[0038] (5) Mixing: Fully mix hon...

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Abstract

The invention provides a processing method of the honeysuckle tea, and relates to the technical field of tea processing. The method mainly comprises the following steps of: picking up and treating the honeysuckle, picking up fresh tea, withering tea green, cutting up the honeysuckle, evenly mixing honeysuckle with the tea, rolling, fermenting, extracting fragrance in a drying way, carrying out vacuum package and the like. According to a 'curing' process, the honeysuckle tea provided by the invention is weak in irritation, more gentle and temperate, can play the functions of the red tea for effectively promoting the stomach digestion, promoting the appetite, carrying out detumescence and diuresis, strengthening the heart and the like, can keep the pesticide effect action of the honeysuckle, and keeps the health protection effect of the honeysuckle. The juice of the honeysuckle can be sufficiently absorbed by the tea according to the rolling and fermenting of both of the red tea and the honeysuckle, and the taste of the honeysuckle and that of the tea are mediated with each other, so that the mouth feel is more delicious, the bitter taste of the honeysuckle disappears, and the tea has better sweet aftertaste.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method of honeysuckle tea. Background technique [0002] Honeysuckle is a general term for Chinese medicinal materials and plants. Plant honeysuckle, also known as honeysuckle, is a perennial semi-evergreen winding woody vine of the family Lonicera. The name "Honeysuckle" comes from "Compendium of Materia Medica". Because the honeysuckle flower is white at first, and then turns yellow, it is named honeysuckle. The buds of honeysuckle contain volatile aromatic oils, inositol, saponins, chlorogenic acid, flavonoids, cinnamic acid, nerol, jasmonal, etc., the stems contain alkaloids, and the leaves contain honeysuckle and lutein, etc. It is one of the traditional Chinese medicinal materials, and it is also a raw material for both medicine and food. It has the effects of clearing away heat and detoxifying, cooling wind and heat, protecting the liver a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14A23F3/06
Inventor 黄福生
Owner 福建省柘荣县天康茶业有限公司
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