High-nutrition Huangkui tea and preparation method thereof

A technology of fresh leaves and high nutrition of Huangkui tea, applied in the direction of tea extraction, etc., can solve the problems of unreserved emission, waste of nutrients, and display, etc., to achieve the effect of ensuring full absorption, simple process flow, and reasonable ratio of raw materials

Inactive Publication Date: 2015-08-26
安徽宏云制茶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Huangkui tea has "tender yellow lotus fragrance of dry tea, mellow apricot yellow tea soup, and golden and rich leaf bottom". It is rich in amino acids and lutein, which integrates color, aroma, taste, shape and nutrition. As we all know, amino acids and lutein can prolong life Therefore, Huangkui tea is a rare and rare tea. In the daily consumption of tea, it is directly brewed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A high-nutrition Huangkui tea made from the following raw materials by weight:

[0019] Huangkui tea fresh leaves 50-60g, hawthorn 8-10g, papaya 10-20g, Luo Han Guo 10-20g, coix seed 3-5g, red date 15-25g, wolfberry 20-30g, honey 10-20g, royal jelly 10-20g, wheat Winter 3-5g, angelica 5-7g, lavender 8-10g, violet 12-14g, winter plum 8-10g, locust tree flower 8-10g.

[0020] The preparation method is as follows:

[0021] (1) The fresh leaves of Huangkui tea must be picked fresh. The tea core is suitable. After initial cleaning, put it in a drying room at 20-30℃ for 3-5 days, and take it out for use;

[0022] (2) After preliminary cleaning of the hawthorn, papaya, red dates and wolfberry in the raw materials, put them in a squeezer, add 2 times the total amount of water, squeeze, and then remove the residue to obtain the juice, spare;

[0023] (3) Cut the raw materials of Momordica grosvenori, coix seed, Ophiopogon japonicus and Angelica sinensis into sections, and then use non-w...

Embodiment 2

[0028] A high-nutrition Huangkui tea made from the following raw materials by weight:

[0029] Huangkui tea fresh leaves 55g, hawthorn 9g, papaya 15g, mangosteen 15g, coix seed 4g, red date 20g, medlar 25g, honey 15g, royal jelly 15g, Ophiopogon japonicus 4g, angelica 6g, lavender 9g, violet 13g, winter plum 9g, locust tree Flower 9g.

[0030] The preparation method is as follows:

[0031] (1) The fresh leaves of Huangkui tea must be picked fresh. The tea core is suitable. After preliminary cleaning, put it in a drying room at 20-30℃ for 3-5 days, and take it out for use;

[0032] (2) After preliminary cleaning of the hawthorn, papaya, red dates and wolfberry in the raw materials, put them in a squeezer, add 2 times the total amount of water, squeeze, and then remove the residue to obtain the juice, spare;

[0033] (3) Cut the raw materials of Momordica grosvenori, coix seed, Ophiopogon japonicus and Angelica sinensis into sections, and then use non-woven bags to wrap them to form a t...

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PUM

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Abstract

The present invention relates to a high-nutrition Huangkui tea, and relates to the technical field of tea production. The high-nutrition Huangkui tea is prepared from the following raw materials by weight in parts: 50-60 parts of fresh Huangkui tea leaves, 8-10 parts of hawthorn, 10-20 parts of papaya, 10-20 parts of siraitia grosvenorii, 3-5 parts of semen coicis, 15-25 parts of red dates, 20-30 parts of Chinese wolfberry fruits, 10-20 parts of honey, 10-20 parts of royal jelly, 3-5 parts of ophiopogon japonicus, 5-7 parts of angelica, 8-10 parts of lavender, 12-14 parts of violets, 8-10 parts of chimonanthus praecox and 8-10 parts of sophora japonica linn flower. The high-nutrition Huangkui tea has the following beneficial effects that: the process is simple; a ratio of the raw materials is reasonable; the high-nutrition Huangkui tea is prepared by adding pure natural Chinese medicine herbs and precious auxiliary materials; all of amino acids and lutein of the Huangkui tea can be fully retained during the processing; and aroma and nutrition of the Huangkui tea can be ensured. Long-term consumption ensures the full absorption of essential amino acids, and plays a prolonging life effect.

Description

Technical field [0001] The invention relates to the technical field of tea production, in particular to a high-nutrition Huangkui tea and a preparation method thereof. Background technique [0002] The original species of "Huangkui" tea tree is derived from a natural variant individual plant of the local tea population in Biqiao Town, Langxi County, Anhui Province. The original mother tree is preserved in Anhui Hongyun Tea Co., Ltd., Langxi County, Xuancheng City, Anhui Province. Protective excavation and utilization of the original mother trees began in 2008. Huangkui tea "dry tea with tender yellow lotus fragrance, tea soup with apricot yellow mellow, and golden leaf base" is rich in amino acids and lutein. It integrates color, fragrance, taste, shape and nutrition. It is well known that amino acids and lutein have longevity and longevity. Therefore, Huangkui tea is a rare kind of tea. In the daily eating process, the tea is directly brewed with boiling water, so that the inte...

Claims

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Application Information

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IPC IPC(8): A23F3/16
Inventor 戴照云
Owner 安徽宏云制茶有限公司
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