Preparation method of mulberry leaf oolong tea

Abstract

The invention discloses a preparation method of mulberry leaf oolong tea. The preparation method comprises the following steps: picking mulberry leaves, cutting the mulberry leaves, carrying out ultrahigh pressure treatment, picking tea leaves, carrying out sun withering, carrying out enzyme treatment, carrying out green making, carrying out fixation and primarily drying. The preparation method has the advantages that by virtue of the ultrahigh pressure treatment, some cells are broken and the release of endogenous substances in the mulberry leaves is promoted, so that the preparation method is conducive to the reduction of the herbal flavor of the mulberry leaves and to the promotion of following enzymatic reaction. With the addition of a complex enzyme preparation, the decomposition of substances such as cellulose and protein into various soluble sugars and amino acids as well as the release of aroma substances can be promoted, the herbal smell of the mulberry leaves is remarkably eliminated, the aroma of the mulberry tea is enhanced and the taste of the tea is improved. By adding the tea leaves in the process of carrying out the green making on the mulberry leaves, the fermentation of the mulberry leaves is promoted by virtue of polyphenol substances and polyphenol oxidase in the tea leaves, so that the unique quality and aroma of the oolong tea are generated. The oolong tea prepared by the invention has the green appearance, is in the form of a screw, compact and uniform in texture, and has the fragrance of flowers when the tea is dried; and after being brewed, the oolong tea has the brightly yellow and green soup color, and tastes refreshing and mellow.

Description

technical field [0001] The invention relates to a mulberry leaf oolong tea and a preparation method thereof, in particular to a mulberry leaf oolong tea and a preparation method thereof. Background technique [0002] Mulberry leaf is a kind of medicinal and edible plant. Mulberry leaves are not only rich in amino acids, fats, carbohydrates, vitamins and calcium, iron, manganese, zinc and other minerals, but also rich in various biologically active ingredients needed by the human body, such as flavonoids, phytosterols, γ-aminobutyric acid acid, 1-deoxynojirimycin (DNJ), beneficial organic acids, etc. According to pharmacological tests, mulberry leaves have the effects of lowering blood sugar, lowering blood pressure, lowering blood fat, anti-aging, anti-tumor, reducing inflammation and swelling, preventing heatstroke and improving eyesight. [0003] Mulberry leaves are made into mulberry tea by a processing method similar to tea leaves, which has a history of many years at ...

AI Technical Summary

Problems solved by technology

[0005] Existing problems: the existing tea-making technologies of various varieties of oolong tea have common characteristics in important processes such as drying greens, shaking greens, drying greens, frying greens, kneading, baking, and molding, but in each processing procedure, the process parameters options are a little different

The shape and content of mulberry leaves and tea leaves are quite different. The mulberry leaf oolong tea processed by traditional and well-known oolong tea technology has a strong green and astringent taste, and the unique aroma and sweetness of oolong tea are insufficient.

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