Hippophae rhamnoides black tea and preparation method thereof

Abstract

The invention discloses a preparation method of hippophae rhamnoides black tea. The preparation method comprises the following steps of (1) picking hippophae rhamnoides leaves; (2) performing dewaxing treatment on the pickled hippophae rhamnoides leaves, wherein dewaxing means removing tissue having protection effects on surfaces of the hippophae rhamnoides leaves through a specific reagent; (3) performing withering; (4) performing rolling; (5) performing fermentation; and (6) performing drying and sterilization. The black tea not only has color, aroma and taste of tea and pleasure sense when the black tea is drunk, but also has certain health-care functions.

Description

technical field [0001] The invention belongs to the field of tea preparation, and in particular relates to a seabuckthorn black tea and its preparation. Background technique [0002] Seabuckthorn tea not only has the pleasure of tea drinking but also has certain health care functions. The production of seabuckthorn tea in the prior art mainly adopts the production process of traditional tea leaves. In addition, there are some approximate implementations. [0003] Large technical background (traditional tea production process): [0004] The production of seabuckthorn fermented black tea is actually a kind of substitute tea. Generally, the production process of traditional tea is adopted. The production process of traditional black tea is: withering, rolling, fermentation and drying. Withering refers to the process in which the fresh leaves lose water after a period of time, making certain hard and brittle stalk leaves wilt and wither. It is the first process in the initial ...

AI Technical Summary

Problems solved by technology

[0013] (2) In the prior art, during the fermentation process of seabuckthorn leaf tea, the fermentation cycle is too long or the fermentation quality does not meet the requirements, and both cannot be achieved at the same time

[0014] (3) The existing technology still adopts the traditional tea production process. During the fermentation process, foreign strains or "fermentation factors" are added or even no substances beneficial to fermentation are added for natural fermentation, and the fermentation quality cannot be guaranteed. Under the premise of fermentation quality, the fermentation cycle is too long

[0015] (4) During the tea making process of the tea leaves produced by applying the existing technology, the surface of the tea soup is suspended in the form of dots or flaky waxes, which will cause the taste of the tea to become astringent, the tea soup will be turbid, and may cause gastrointestinal discomfort

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