Production method of spleen strengthening and digestion promoting tea

Abstract

The invention relates to a production method of spleen strengthening and digestion promoting tea. The production method of spleen strengthening and digestion promoting tea comprises the following steps: mixing yellow tea which contains 4.5-5.0% of water, and 3-8 parts of hawthorn, 12-25 parts of malt, 8-12 parts of fructus amomi and 15-28 parts of radix polygonati officinalis each of which contains 5.0-5.5% of water, and softening the mixture in a softening tank; kneading and shaping the mixture in a kneading machine for 1-2 minutes in a light-heavy-light alternating manner; and after shaping, primarily drying the mixture in a water removing machine for 10-15 minutes at 110-120 DEG C for primary shaping, shaping and scenting in a scenting machine as fragrance appears, thus obtaining the finished spleen strengthening and digestion promoting tea. The production method of the spleen strengthening and digestion promoting tea, which adopts a novel processing technology, guarantees uniform mixing of raw materials, strong sense of wholeness, tight and uniform strip, and moist color; when drunk, the tea is pure and fresh in taste and is fragrant, and the tea can maintain original aroma, refresh and quench thirst, diminish inflammation and remove pathological fire after being drunk; and the tea, after being drunk for a long term, has functions of strengthening the spleen, promoting digestion and the like.

Description

technical field [0001] The invention relates to a production method of tea, in particular to a production method of tea for invigorating the spleen and helping digestion. Background technique [0002] Yellow tea is a fermented tea. Yellow tea is cold in nature and contains chlorophyll, carotene and lutein. After processing, the chlorophyll is destroyed, and lutein and carotene dominate. Lutein and carotene are collectively referred to as carotenoids, and carotenoids undergo cyclization under long-term high temperature and high humidity conditions to produce ionone with a violet aroma. At the same time, there are a large number of microorganisms growing during the process of stacking yellow tea. These microorganisms can decompose macromolecular sugars and crude fats into small molecules such as alcohols, aldehydes, organic acids, and carbon dioxide, and decompose proteins into amino acids. During the fermentation process of yellow tea, a large amount of digestive enzymes wi...

AI Technical Summary

Problems solved by technology

[0008] 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 production method of spleen-invigorating and digestive-helping tea, which solves the physical problems of various dry teas. The shape of the compound tea is not tight enough, the raw materials are separated and floated 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 good effects of invigorating the spleen and helping digestion