Preparation method for twice fermented jasmine-containing mulberry leaf tea
A technology of secondary fermentation and production method, applied in the field of tea processing, can solve problems such as differences in the quality of finished tea, and achieve the effect of good taste
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[0018] The preparation process of the invention includes: picking mulberry leaves, cleaning mulberry leaves, cutting mulberry leaves into strips, natural fermentation, killing greens, kneading, fermenting, kneading, smelling flowers and drying.
[0019] The concrete preparation method that the present invention implements is:
[0020] The first step is to pick mulberry leaves: pick fresh mulberry leaves with no pesticide residues and no pollution by diseases and insect pests in the middle and upper parts of mulberry branches, and discard the petioles.
[0021] The second step is to clean the mulberry leaves: after the fresh mulberry leaves are picked, wash them with clean water.
[0022] The third step is to cut the mulberry leaves into strips: cut the washed mulberry leaves into thin strips 3 cm long and 1 cm wide.
[0023] The fourth step is natural fermentation: stack the mulberry leaf strips in an air-conditioned room at 15-20°C for 5-10 hours of natural fermentation to m...
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