Composite mulberry leaf tea and preparation method thereof

Abstract

The invention provides composite mulberry leaf tea. A preparation method of the composite mulberry leaf tea comprises the following steps: (1) carrying out digestion treatment or juicing treatment on raw materials, and then adding dextrin or vitamin C; (2) selecting and compounding an obtained product, and adjusting solid content; (3) measuring and taking compound liquid for later use; (4) spraying the compound liquid on mulberry leaf tea base; (5) adsorbing the compound liquid by the mulberry leaf tea base; (6) drying the mulberry leaf tea base; (7) repeating the steps (4), (5) and (6) till using up the compound liquid; (8) drying the mulberry leaf tea base, and spreading the mulberry leaf tea base for cooling, thus obtaining the finished product. The invention also provides the preparation method of the composite mulberry leaf tea. The mulberry leaf tea provided by the invention is clear and bright in tea soup and suitable for drinking by modern women and crowds with weak, cold and cool physique, is a beneficial supplement for health and has sweet mouth feel and pleasant aroma. The mulberry leaf tea is in favor of meeting the demands of consumers, promoting the satisfaction of products on the market and stabilizing the promotion of development of mulberry leaf tea industries.

Description

technical field [0001] The invention relates to a compound mulberry leaf tea, in particular to a compound mulberry leaf tea suitable for drinking by women or people with cold body, and also relates to a preparation method of the compound mulberry leaf tea. Background technique [0002] At present, commercially available mulberry leaf tea is mainly green tea type mulberry leaf tea. The mulberry leaf tea produced according to the manufacturing process of traditional green tea with fresh mulberry leaves is slightly cold in nature and taste, and the taste is green and heavy. Consumers with weak body and cold stomach, especially female consumers, are more difficult to accept. Because the biochemical composition of mulberry leaf itself is far from that of tea, it is difficult for traditional tea production technology to produce mulberry leaf beverages with unique flavors that maximize strengths and avoid weaknesses. Improvement makes consumers have scruples, and the marketing sit...

AI Technical Summary

Problems solved by technology

The mulberry leaf tea produced with fresh mulberry leaves according to the traditional green tea manufacturing process has a slightly cold taste and a green taste, which is difficult for consumers with weak body and cold stomach, especially female consumers.

Because the biochemical composition of mulberry leaf itself is far from that of tea, it is difficult for traditional tea production technology to produce mulberry leaf beverages with unique flavors that maximize strengths and avoid weaknesses. Improvement makes consumers have scruples, and the marketing situation is difficult to open

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