Making technology of bamboo leaf tea

Abstract

A making technology of bamboo leaf tea comprises the following steps: selecting current year new bamboo leaves, arranging the leaves, cutting the leaves to form leaf pieces with the length of 1cm, crushing the leaf pieces, Concretio Silicea Bambusae and bamboo shavings to form coarse powder, mixing the coarse powder with honey, putting the obtained mixture in a universal device steamer, adding purified water, steaming through a universal device steam method for 40min until the mixture is completely cooked, putting the cooked mixture in a fermentation tank, and brewing for 72h to obtain a comprehensive fermentation liquid for later use; selecting fresh bamboo leaf pieces, steaming through a steam method for 5min, adding the steamed bamboo leaves into a stir-frying pot, stir-frying until the leaf pieces are naturally cured and delicate fragrance overflows, and taking the stir-fried leaf pieces out of the pot; and fully mixing the comprehensive fertilization liquid with the stir-fried bamboo leaf tea, drying, taking out the obtained leaf tea, cooling, and arranging to obtain the bamboo leaf tea.

Description

technical field [0001] The invention relates to a production process of bamboo leaf tea. Background technique [0002] Using bamboo leaves as tea has a long history. Because the leaves are tough and difficult to soak, and its nutrients are not easy to seep out, so tea drinkers usually use boiling water to brew, or boil it for drinking, and sometimes cook it with porridge. Folks often use boiled bamboo leaves and stewed eggs to dispel heart fire and relieve toothache, with excellent results. Bamboo leaves have a long history of being edible and medicinal in China. It is recorded in "Compendium of Materia Medica": "Its nature and flavor are sweet and cold, non-toxic", "relieve restlessness and heat, facilitate urination, and clear heart." Modern research has proved that it contains a large amount of flavonoids and lactones , polysaccharides, chlorophyll, amino acids, vitamins and a variety of trace elements, it is one of the ideal ingredients for pure natural nutritional dri...

AI Technical Summary

Problems solved by technology

Because traditional drinking is relatively backward, soaking in boiling water can only extract three-tenths of the active ingredients. It is impossible to use boiling water for continuous soaking, so most of the nutrients are wasted; and boiling for drinking is more troublesome, and it also destroys some vitamins. And the disadvantages of beneficial ingredients and poor taste, after repeated tests and research, a new set of effective bamboo leaf green tea production process has been summed up