Poria cocos mycelium fermented tea and processing method thereof

Abstract

The invention discloses poria cocos mycelium fermented tea. According to the poria cocos mycelium fermented tea, tea leaves are used as raw materials, and the poria cocos mycelium fermented tea is prepared through the following steps of inoculating original species or culturing species of poria cocos to the tea leaves, performing sterilization, performing culturing, performing inactivating and performing drying. The invention further discloses a processing method of the poria cocos mycelium fermented tea. Under the premise that no culturing auxiliary materials are added, the tea leaves are used as culture mediums for growth of poria cocos mycelium, and foreign contaminants do not exist in the entire process, so that the safety of products is guaranteed. In the culturing process of the poria cocos mycelium, a large quantity of amino acid substances and polysaccharide substances can be synthesized, so that the fresh and brisk degree of the taste of products is increased, and the abundance of inclusions is improved. Tea polyphenol substances are naturally oxidized, so that the bitterness is reduced, and the quality of the tea leaves as the culture mediums is improved. The poria cocos species are medical and edible dual-purpose fungi, so that the safety is high. The poria cocos mycelium selected for the poria cocos mycelium fermented tea exists in the tea leaves in the fermentation process, so that the poria cocos mycelium fermented tea also has the efficacies of tonifying the spleen, eliminating dampness and promoting digestion.

Description

technical field [0001] The invention relates to the technical field of tea, in particular to a fermented Poria cocos hyphae tea and a processing method thereof. Background technique [0002] Tea originated in China and has been used as a vegetable since the late Spring and Autumn Period. It was developed into a medicinal drink in the middle of the Western Han Dynasty, and it was developed into a high-grade court beverage in the late Western Han Dynasty. Tea contains catechin, cholesterolenone, caffeine, inositol, folic acid, pantothenic acid and other ingredients, which can improve human health. Tea drinks are known as "one of the three major drinks in the world". [0003] There are six major types of tea in my country: green tea, white tea, yellow tea, jasmine tea, black tea, and black tea. According to the degree of tenderness of raw materials and different picking seasons, the quality of tea leaves varies greatly, especially for most tea products processed from green te...

AI Technical Summary

Problems solved by technology

According to the degree of tenderness of raw materials and different picking seasons, the quality of tea leaves varies greatly, especially for most tea products processed from green tea in summer and autumn, due to the high content of tea polyphenols, amino acids Low substance content results in poor tea quality, low price, and less economic benefits, resulting in low utilization rate of summer and autumn tea resources and serious waste