Preparation method of dark tea

Abstract

The invention relates to a preparation method of dark tea. The preparation method of the dark tea comprises the following steps of: mixing 3 to 5 parts of dark tea with the moisture content of 4.5 to 5.0 percent as well as 8 to 12 parts of mulberry leaves with the moisture content of 6.5 to 7.0 percent, 8 to 15 parts of buckwheat with the moisture content of 6.5 to 7.0 percent, 7 to 12 parts of lotus leaves with the moisture content of 6.5 to 7.0 percent, 6 to 18 parts of sweet potato leaves with the moisture content of 6.5 to 7.0 percent, 3 to 8 parts of hawthorn with the moisture content of 6.5 to 7.0 percent and 5 to 15 parts of honeysuckle with the moisture content of 6.5 to 7.0 percent, and placing the mixture into a softening tank to be softened; transferring the softened mixture to a rolling machine to be rolled for 1 to 2 min in a light-heavy-light alternating rolling manner; and transferring the rolled mixture into a green removing machine to be primarily dried, ensuring the temperature at 110 to 120 DEG, ensuring the time at 10 to 15min, initially forming the dark tea, transferring the dark tea into a fragrance enhancing machine to be stereotyped and fragrance enhanced when the fragrance is primarily presented, and forming a dark tea product. The preparation method of the dark tea product adopts a novel processing process, the raw materials are uniformly mixed, the sense of wholeness is strong, the tea streaks are compact and uniform, the color is oily and smooth, the taste is pure and fresh in drinking, the fragrance overflows, the original flavor of the tea is preserved, the dark tea is tasty and can quench the thirst after being drunk after the meal, the inflammation can be diminished, and a function for reducing the high blood pressure, hyperlipidemia and hyperglycemia and removing stubborn stool can be realized.

Description

Technical field [0001] The invention relates to a method for preparing tea, in particular to a method for preparing black tea products. Background technique [0002] Dark tea is a fully fermented tea. Because the raw materials of dark tea are relatively coarse and old, it is often piled up and fermented for a long time during the manufacturing process, so the leaves are mostly dark brown, so it is called dark tea. Dark tea contains rich nutrients and has good health care effects. It can not only resist oxidation, delay aging, sterilize and reduce inflammation, diuretic and detoxify, moisturize the intestines, soothe the nerves, and prevent radiation, but also reduce blood lipids, blood pressure, and blood sugar. Has significant effects. [0003] Mulberry leaf is the dry leaf of the moraceae plant Mulberry, also known as mulberry, wattle mulberry, mulberry tree, yellow mulberry, etc. It is produced in most parts of the country and has the effects of lowering blood pressure, blood ...

AI Technical Summary

Problems solved by technology

[0010] The technical problem to be solved by the present invention is how to overcome the above-mentioned defects of the prior art, and provide a preparation method of dark tea products, which solves the problem of physical blending of various dry teas. The shape of the compound tea product is not tight enough, the raw materials separate and float on the water surface when brewing, and the taste is green and astringent, the aroma is low, the foam resistance is poor, and the taste of the original tea is lost. It has better effects of reducing three highs and eliminating stool