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Sweet tea and preparation method thereof

A technology of sweet tea and greening, applied in the field of sweet tea and its preparation, can solve the problems of poor taste, achieve the effect of bright yellow-green soup, reduce bitterness and astringency, and increase content content

Inactive Publication Date: 2016-12-07
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is also prior art that adopts oolong tea processes such as withering, greening, rolling, and fermentation to process sweet tea. The quality of the tea obtained is closer to the original flavor of sweet tea, but it has a bitter taste and poor taste.

Method used

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  • Sweet tea and preparation method thereof
  • Sweet tea and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0023] A preparation method of sweet tea, comprising the following steps:

[0024] (1) Collect sweet tea fresh leaves;

[0025] (2) Spread the fresh leaves of sweet tea for 30 minutes to get the leaves, the temperature of which is 28-32°C, the relative humidity of 80-90%, and the thickness of 3-5cm;

[0026] (3) Put the spread leaves at a temperature of 200-220° C. for 4 minutes to obtain green leaves;

[0027] (4) Knead the green leaves: take the leaves to the upper edge of the flat kneading barrel as the standard, and press the leaves flat and slightly; first empty knead (even if the kneading cover is slightly connected to the green leaves, no pressure is applied) for 5 minutes, lightly press (that is, rotate the control Knead the hand wheel for lifting and lowering the cover, so that the green leaves are lightly squeezed) for 1 minute, and then press the medium pressure (that is, turn the hand wheel to make the kneading cover drop to half of the scale, or a slight foam app...

Embodiment 2

[0031] A preparation method of sweet tea, comprising the following steps:

[0032] (1) Collect sweet tea fresh leaves;

[0033] (2) Spread the fresh leaves of sweet tea for 20 minutes to get the leaves, the temperature of which is 28-32°C, the relative humidity of 80-90%, and the thickness of 3-5cm;

[0034] (3) The green leaves are obtained by curing the spread leaves at a temperature of 200-220°C for 3 minutes;

[0035] (4) Knead the green leaves: take the leaves to the upper edge of the flat kneading barrel as the standard, and press the leaves flat and slightly; first empty knead (even if the kneading cover is slightly connected to the green leaves, no pressure is applied) for 5 minutes, lightly press (that is, rotate the control Knead the hand wheel for lifting and lowering the cover, so that the green leaves are lightly squeezed) for 1 minute, and then press the medium pressure (that is, turn the hand wheel to make the kneading cover drop to half of the scale, or a slig...

Embodiment 3

[0039] A preparation method of sweet tea, comprising the following steps:

[0040] (1) Collect sweet tea fresh leaves;

[0041] (2) Spread the fresh leaves of sweet tea for 40 minutes to get the leaves, the temperature of which is 28-32°C, the relative humidity of 80-90%, and the thickness of 3-5cm;

[0042] (3) Put the spread leaves at a temperature of 200-220° C. for 5 minutes to obtain green leaves;

[0043] (4) Knead the green leaves: take the leaves to the upper edge of the flat kneading barrel as the standard, and press the leaves flat and slightly; first empty knead (even if the kneading cover is slightly connected to the green leaves, no pressure is applied) for 5 minutes, lightly press (that is, rotate the control Knead the hand wheel for lifting and lowering the cover, so that the green leaves are lightly squeezed) for 1 minute, and then press the medium pressure (that is, turn the hand wheel to make the kneading cover drop to half of the scale, or a slight foam app...

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Abstract

The invention relates to sweet tea and a preparation method thereof. The preparation method of the sweet tea comprises following steps: (1), fresh leaves of rubus suavissimus are collected; (2), the fresh leaves of the rubus suavissimus are spread for 20-40 min, and spread leaves are obtained; (3), the spread leaves are subjected to fixation, and fixation leaves are obtained; (4), the fixation leaves are rolled, and rolled leaves are obtained; (5), the rolled leaves are subjected to first drying until the water content is 35%-40%, and primarily baked leaves are obtained; (6), the primarily baked leaves are subjected to sealed stacking for 3-4 h while the leaves are still hot, then the leaves are subjected to final firing until the water content reaches 5%-6%, and the sweet tea is obtained. According to the preparation method, the rolled leaves are subjected to first drying until certain water content is reached, and through combination of the thermochemical action during sealed stacking, the content of substances in a finished tea product is increased and the possible bitter and astringent taste is reduced; besides, the finished tea product has yellowish green and bright liquor color and tastes sweet, mellow and refreshing.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to sweet tea and a preparation method thereof. Background technique [0002] Sweet tea, also known as sweet leaf rubus, belongs to the genus Rubus of Rosaceae. It is a non-toxic, low-calorie, high-sweet and health-care plant unique to Guangxi. The sweet tea soup made from it is bright yellow-green, Sweet and refreshing. The original processing of the place of origin mostly adopts the method of directly drying the collected fresh leaves, or frying them in a pot and drying them in the sun. The obtained sweet tea has a loose appearance, large and fragile leaves, is not easy to store and transport, and has less extracts. At present, sweet tea is also processed according to the black tea processing method, that is, withering, rolling, fermentation and other processes. Although the extract has increased, due to the increase in the fermentation process, the resulting quality is far from the ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 王登良
Owner SOUTH CHINA AGRI UNIV
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