Lotus leaf black tea and processing method thereof

Abstract

The invention discloses lotus leaf black tea which comprises lotus leaves and tea green in wilted weight ratio of 1-1.2 to 1, wherein the lotus leaves are selected from spring lotus leaves or summer lotus leaves or autumn lotus leaves; the tea green is selected from Meizhao or Fuyun Number six or Fudingdahao. The processing method of the lotus leaf black tea comprises the following steps: selecting materials, removing the leaf navels, folding and rolling to carry out slitting, spreading on a tedding frame to carry out natural wilting, mixing the raw materials, rolling, screening to carry out dewaxing, flattening to carry out fermentation, frying by using a double-pot twisting machine, taking out from the pots after the leaves become soft, putting into a shaping machine to carry out shaping until the materials become 90% rolled or granular, carrying out first baking, baking until the materials are dry enough and carrying out aeration. The lotus leaf black tea is good in soup color, heavy and mellow in taste, sweet and elegant and long in fragrance, has the faint scent of the lotus leaves and the black tea flavor like the orchid fragrance, and is capable of satisfying the demands of the consumers requiring the faint scent of the lotus leaves and the black tea flavor; by carrying out alternate shaping through stir frying, more physiologically active ingredients can be retained so that benefit is brought to improve the health effect; and the shape of the finished tea is heavily practical so that the packaging and the conveying are convenient.

Description

technical field [0001] The invention relates to the technical field of food and tea processing, in particular to a lotus leaf black tea and a processing method thereof. Background technique [0002] The lotus leaf is the leaf of the Nymphaea plant lotus, which is a plant with both medicinal and edible uses. In November 1991, the Ministry of Health of the People's Republic of China issued the No. 45 document of Wei Jianfa (1991), and the lotus leaf was included in the second place. In the first list of "both food and medicine"; modern pharmacological research has proved that lotus leaf has a variety of physiological activities, it contains carbohydrates, lipids, proteins, polysaccharides, minerals, β-carotene, vitamin C, structural acid , tartaric acid, malic acid, oxalic acid and other chemical components, flavonoids and alkaloids and other active substances, have the functions of reducing fat and losing weight, anti-oxidation and anti-aging, antibacterial, anti-virus, and i...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of lotus leaf black tea and its processing method, to solve the problem that the lotus leaf tea and black tea made by the existing production process have a single taste