A kind of processing method of macadamia leaf green tea

A processing method and technology of nuts, applied in the field of green tea preparation, to achieve the effects of convenient brewing, good taste and improved taste

Active Publication Date: 2020-01-10
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are no technical reports on the utilization of macadamia leaf resources in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A processing method of macadamia nut leaf green tea, comprising the steps of:

[0034] (1) Picking fresh leaves: pick young leaves of macadamia nuts and collect them; pick and cut the young leaves of sugarcane and cut them into 5-10cm sections for later use;

[0035] (2) Sun-drying and hot-drying treatment: spread the macadamia nut leaves in a dustpan, and start at 17:00 in the evening, place them outdoors for sun-drying, with a thickness of 2-3cm, dry for 30 minutes, and control the water content at 70-85%. spare.

[0036] Put the cut sugarcane tender leaves into clear water and rinse for 2 to 5 minutes to remove impurities such as dust and floating hair; ℃) for 6 to 8 minutes, scalding in clear water for 8 to 10 minutes, then drying until the water content is between 50 and 60%, for subsequent use.

[0037] (3) Preliminary kneading: put macadamia nut leaves in a kneading machine and knead for 30 minutes.

[0038] (4) Shaking green: put the twisted macadamia nut lea...

Embodiment 2

[0047] A processing method of macadamia nut leaf green tea, comprising the steps of:

[0048] (1) Picking fresh leaves: picking young leaves of macadamia nuts and collecting them; picking and cutting the young leaves of sugarcane and cutting them into 10-20cm sections for later use;

[0049] (2) Sun-drying and hot-drying treatment: spread the macadamia nut leaves in a dustpan, and start at 16:00 in the evening, place them outdoors for sun-drying, with a thickness of 1-2cm, dry for 20 minutes, and control the water content at 70-85%. spare.

[0050] Put the cut sugarcane tender leaves into clear water and rinse for 2 to 5 minutes to remove impurities such as dust and floating hair; ℃) to carry out scalding for 5 minutes, pick it up and put it into clear water to cool for 5-6 minutes, then dry it until the water content is between 50-60%, and set it aside.

[0051] (3) Preliminary kneading: put macadamia nut leaves in a kneading machine and knead for 20 minutes.

[0052](4) S...

Embodiment 3

[0061] A processing method of macadamia nut leaf green tea, comprising the steps of:

[0062] (1) Picking fresh leaves: picking young leaves of macadamia nuts and collecting them; picking and cutting the young leaves of sugarcane, and cutting them into 10-15cm sections for later use;

[0063] (2) Sun-drying and hot-drying treatment: spread the macadamia leaves in a dustpan, and place them outdoors at 17:30 in the evening, with a thickness of 2-3cm, dry for 25 minutes, and control the water content at 70-85%, and set aside .

[0064] Put the cut sugarcane tender leaves into clear water and rinse for 2-5 minutes to remove impurities such as dust and floating hair; then put them into hot water (65 ℃) for 5 to 8 minutes, scalding in clear water for 6 to 8 minutes, then air-dried until the water content is between 50 and 60%, and set aside.

[0065] (3) Preliminary kneading: put macadamia nut leaves in a kneading machine and knead for 25 minutes.

[0066] (4) Shaking green: put ...

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PUM

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Abstract

The invention discloses a processing method of macadamia leaf green tea. The steps include picking fresh leaves, sun-drying and scalding treatment, preliminary rolling, shaking green, blending, withering, killing green, secondary rolling, initial drying, and shaping. , drying and other processes. The present invention uses fresh leaves of sugarcane and fresh leaves of macadamia nuts as raw materials, combines the sun-drying, shaking, and techniques of oolong tea on the traditional green tea processing technology, reduces the degree of bitterness of the taste, and increases the fragrance and flavor of oolong tea; The tight screw shape makes the shape of the dry tea more compact, beautiful, easy to pack, and at the same time has a mellow taste and a rich floral fragrance.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing green tea. Background technique [0002] Macadamia nut (Latin scientific name: Macadamia ternifolia F.Muell.) Alias: Queensland chestnut, macadamia walnut, macadamia nut, Queensland fruit. Macadamia is native to the subtropical rainforests of Queensland and New South Wales, Australia, and is an evergreen nut tree. The critical temperature for tree growth is 10°C to 15°C. Branches, leaves and roots grow in abundance at 20°C, 25°C and 15°C, respectively. The average temperature is 25°C, the maximum temperature does not exceed 38°C, and almost no frost in winter is an ideal temperature condition. [0003] Macadamia nuts have a fat content of 65% to 83%, rich in a variety of unsaturated fatty acids and 8 essential amino acids, trace elements and vitamins, such as phosphorus, iron, vitamins B1 and B2. Macadamia nuts are crispy, smooth, tender and deli...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 王文林陈海生赵静郑树芳覃振师谭德锦黄锡云谭秋锦汤秀华许鹏李恒锐
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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