A kind of apocynum brick tea and preparation method thereof

Abstract

The invention provides an apocynum brick tea and a preparation method thereof. The preparation method of apocynum brick tea is: by weight, after mixing 30-70 parts of black tea, 30-50 parts of apocynum, and 10-30 parts of black tea, steam the tea for 48-52 seconds in steam at 97-103°C; Add 0.8-2 parts of hops to the steamed tea leaves and mix them; stack the tea leaves mixed with hops until the temperature of the tea leaves rises to 78-82°C, then spread the tea leaves and cool them down naturally; after the natural cooling down, press them into shape , get the product. The present invention can not only fully extract the active ingredients in the apocynum, but also fully ferment the tea leaves; thus, the prepared apocynum brick tea not only has the mellow tea fragrance of black tea, but also has the fragrance and sweetness of apocynum, and the aroma of hops Taste, no salty taste, long shelf life.

Description

technical field [0001] The invention relates to the field of brick tea, in particular to a kind of apocynum brick tea and a preparation method thereof. Background technique [0002] Brick tea is mainly made of black tea as raw material through high-temperature and high-pressure autoclaving. In order to enrich the efficacy of tea, some commonly used health ingredients (such as other tea species, camellia, etc.) are often added in addition to black tea. [0003] Apocynum brick tea is a brick tea made by mixing black tea and apocynum. It is rich in nutrients, can promote the biosynthesis of gastric acid, stimulate the secretion of gastric juice, so it has the functions of digestion and stagnation, spleen and stomach, and qi. Indigestion, gastritis, enteritis, chronic constipation, etc. all have certain effects. [0004] In the prior art, Apocynum brick tea is selected and resoftened (after the selected tea leaves are washed with cold water to remove the soil, add a small amoun...

AI Technical Summary

Problems solved by technology

The brick tea produced by this process has the following disadvantages: the tea fragrance is too light, the salty and astringent taste of Apocynum acynum is heavy; the shelf life is short; the release of beneficial components in Apocynum acynum is small

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