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Paper mulberry tea processing technology

A processing technology and tea technology, which is applied in the field of processing technology of mulberry tea, can solve the problems of not obvious health care effect, clearing away heat, cooling blood, promoting dampness, and poor efficacy of killing insects, etc.

Inactive Publication Date: 2017-11-24
王子成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Existing tea leaves are not effective in clearing away heat, cooling blood, promoting dampness, killing insects, etc. Basically, they can only be used as a daily water supplement drink, and the health care effect is not obvious

Method used

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Embodiment Construction

[0019] Below in conjunction with embodiment the present invention is further described in detail.

[0020] A kind of processing technology of mulberry tealeaves of the present invention, comprises the following steps:

[0021] (1) Raw materials: pick fresh and good-looking mulberry tea leaves, and fresh mulberry leaves, clean and drain;

[0022] (2) Slicing: cut the drained leaves into square pieces;

[0023] (3) Mixing: mix evenly according to the ratio of 80% fresh leaves of mulberry tree and 20% fresh leaves of mulberry tree;

[0024] (4) Finishing: Use the greening machine to enter the greening. The temperature of the greening machine is set at 75-95°C. The color of the leaves to be crushed becomes dark green, and the leaves are soft and sticky until the leaves become elastic, the green smell disappears, and there is a tea fragrance. until;

[0025] (5) Cold granulation: take out the tea leaves and spread them flat to cool;

[0026] (6) Kneading: Knead the tea leaves t...

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PUM

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Abstract

The invention discloses a paper mulberry tea processing technology which includes the steps: (1) raw material collection; (2) slicing: cutting drained leaves into square fragments; (3) mixing: uniformly mixing 80% of paper mulberry fresh leaves with 20% of white mulberry fresh leaves; (4) fixation; (5) cooling: taking out, spreading and cooling tea leaves; (6) rolling: rolling the tea leaves taken out; (7) tea frying: pouring the rolled tea leaves into a boiler for stir-frying; (8) shaping: rolling the stir-fried tea leaves again into strips; (9) baking: baking the tea leaves rolled into the strips; (10) roasting: roasting the tea leaves for 15 minutes at the temperature of 75-95 DEG C and enabling the water content of the tea leaves to reach 10-12% until the tea leaves can be twisted and broken with hands. Compared with the prior art, the paper mulberry tea processing technology has the advantages that paper mulberry tea is alkaline tea, the acidity and alkalinity of the body of a user can be adjusted when the user drinks the tea for a long time, human health is more facilitated, and the tea has the functions of clearing heat, cooling blood, removing dampness, killing pests and the like.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing technology of mulberry tea. Background technique [0002] The mulberry tree (scientific name Broussonetia papyrifera), also known as Chu Tao, is a deciduous tree with a height of 10-20m; the bark is dark gray; the branchlets are densely pubescent. The crown is open, ovate to broadly ovate; the bark is smooth, light gray or taupe, not easy to crack, and the whole plant contains milk. It is a strong positive tree species with strong adaptability and strong stress resistance. [0003] The mulberry tree has the characteristics of fast growth, strong adaptability, wide distribution, easy reproduction, high heat, and short rotation period. Its root system is shallow, lateral roots are widely distributed, it grows fast, has strong germination and tillering ability, and is resistant to pruning. Strong anti-pollution. It is distributed in temperate and tropical reg...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 王子成
Owner 王子成
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