Formula and production process of antrodia camphorata fermented tea

Abstract

The invention discloses a formula and a production process of antrodia camphorata fermented tea. The antrodia camphorata fermented tea is characterized by comprising 94%-100% of tea leaves, 0%-6% of auxiliary materials and 55%-65% of water. Antrodia camphorata is only one strain for fermenting the tea. The prepared tea contains antrodia camphorata mycelia so that the tea also has the health effect of antrodia camphorata; the adopted tea leaf raw material can be green tea leaves and all varieties of tea leaves excluding full-fermentation type tea leaves; an adopted fermentation process is an edible mushroom stock seed production process; the antrodia camphorata tea has special fused aromas of antrodia camphorata and the tea leaves, has red tea soup and rich taste, and also has good prevention and heath functions after being taken usually.

Description

technical field [0001] The invention relates to the field of tea processing. Background technique [0002] Pu'er cooked tea, Hunan black tea, Guangxi Liubao tea and other fully fermented tea leaves are basically processed through spreading, killing, rolling, retting, and drying. Among them, the retting depends on the natural infection of the tea’s own microorganisms and environmental microorganisms; there are many kinds of microorganisms involved in fermenting tea, so far it has not been possible to describe all the types of microorganisms fermenting tea, the fermentation process is cumbersome, and it is greatly affected by external temperature and humidity. , the fermentation environment is difficult to control; it may cause a lot of bacteria and unstable tea quality. [0003] Antrodia Cinnamomea is a rare medicinal fungus produced in Taiwan Province of my country. It has a fragrant smell and contains a variety of biologically active substances. Among the active ingredient...

AI Technical Summary

Problems solved by technology

Among them, the retting depends on the natural infection of the tea’s own microorganisms and environmental microorganisms; there are many kinds of microorganisms involved in fermenting tea, so far it has not been possible to describe all the types of microorganisms fermenting tea, the fermentation process is cumbersome, and it is greatly affected by external temperature and humidity. , the fermentation environment is difficult to control; it may cause a lot of bacteria and unstable tea quality