Prinsepia utilis tea preparing method

Abstract

The present invention discloses a prinsepia utilis tea preparing method, and belongs to the technical field of agricultural product processing. The preparing method comprises the following steps in order: A, harvesting and collecting: fresh prinsepia utilis tender leaves are collected; B, hot steaming: the prinsepia utilis tender leaves after being sun-dried are wrapped with a damp cloth, the wrapped tea leaves are placed in a heating tank prepared by using alnus cremastogyne material and hot-steamed in a heating manner by using water vapor to heat the bottom part of the heating tank for 30 minutes; C, spreading and air-drying: the hot-steamed prinsepia utilis leaves are cooled to a temperature of 10-15 DEG C; D, rolling: the cooled prinsepia utilis leaves are put on a taxus chinensis wood board and rolled using palms according to the same direction for 20-30 min; E, frying to dehydrate: the prinsepia utilis leaves is fried into a moisture content of less than 5%; F, second spreading and air-drying: the dried prinsepia utilis leaves are cooled to a temperature of 25-30 DEG C; G, fragrance improving: the temperature of the cooled prinsepia utilis leaves is controlled at 160-180 DEG C and the fragrance improving is conducted for 10-20 minutes; and H: packaging. The prinsepia utilis tea preparing method can effectively remove the bitter taste of the prinsepia utilis tea, improve the cable and stripped appearance and fragrance of the prinsepia utilis tea, and enable the prinsepia utilis tea to be better in mouthfeel when the prinsepia utilis tea is drunk.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a method for preparing green thorn tea. Background technique [0002] Chinese medicine believes that the upper part of the tea can clear the head, the middle part can eliminate food stagnation, and the lower part can facilitate urination. It is a natural health drink. There are hundreds of kinds of modern famous tea in China, mainly including green tea, white tea, yellow tea, green tea, black tea and black tea, and scented tea, instant tea, herbal tea, etc. are also developed on this basis. In recent years, with the improvement of people's living standards, my country's domestic tea consumption has developed towards diversification, branding, and name optimization. Among them, non-tea leaf beverages made from plant leaves with special nutrition or special therapeutic effects have gradually Favored by the public. [0003] Prinsepia utilis Royle is a flat-n...

AI Technical Summary

Problems solved by technology

Although this method puts the kneading process after baking and roasting to enhance the aroma, which is different from the traditional tea making process, it is well known that kneading after roasting will cause the green thorns to be easily broken due to the lower moisture content of the green thorns. broken, unable to maintain the shape of green thorns, and dried with hot air after kneading, unable to form a unique tea aroma

In addition, in the prior art, high-temperature killing is used to remove the astringent taste of green thorns. This method uses 300-400°C for 3-5 minutes. The activity of some enzymes in the green thorns will also greatly destroy the nutritional value of the green thorns, and also destroy the normal color of the green thorns; moreover, it will be turned, raised, sprinkled and scooped when the green thorns are finished, which will easily damage the appearance of the green thorns , so that the finished green thorns are fragile during the rolling process and cannot form a complete rope

In addition, due to the short greening time, only 3 to 5 minutes, the bitter taste of green thorns cannot be effectively removed, and the processed green thorn tea has a rough taste and insufficient aroma after brewing.

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