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Preparation method of mulberry leaf yellow tea

A technology of mulberry leaves and yellow tea, which is applied in the field of preparation of mulberry leaves and yellow tea, can solve the problems of not being easy and less moisture in old leaves, and achieve the effect of strong flower fragrance, strong fragrance and sweet taste

Inactive Publication Date: 2018-01-23
杨春香
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the old leaves have less moisture, so it is not easy to make granular tea. Generally, only powder tea or other medicinal materials are made.

Method used

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  • Preparation method of mulberry leaf yellow tea
  • Preparation method of mulberry leaf yellow tea
  • Preparation method of mulberry leaf yellow tea

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Embodiment Construction

[0049] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with the accompanying drawings and specific embodiments.

[0050] Such as figure 1 The shown frying pan adds a cylindrical pot body 2 on the original tea leaves koji frying tea pot 1, the height of the cylindrical pot body is one-third of the pot diameter, and a pot cover 3 is provided. The pot cover is provided with a small air hole 4, and the pot The bottom design is a circular tea outlet 5 with a diameter of 20cm, and the speed is 0-60r / min. First fry the tea in a pot with a temperature of 80-100°C and a speed of 50r / min for 30 minutes, and then adjust it to 40°C-45°C. The rotation speed is 40 rpm, so that the mulberry leaves are fried at low temperature and slow speed in the pot.

[0051] (1) Processing method 1

[0052] 1) Picking of mulberry leaves: On October 15, 201...

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Abstract

The invention discloses a preparation method of a mulberry leaf yellow tea, and relates to the technical field of tea processing. The method comprises the following steps: picking mulberry leaves, subjecting the mulberry leaves to enzyme deactivation, and conducting rolling, wherein a big rolling machine is used for the rolling for 40 minutes according to a conventional tea rolling method with a light, heavy and light principle. The process can reduce water loss through three times of yellowing, reserve as much moisture in old mulberry leaves as possible, and simultaneously increase moisture and the mucilage colloid by adding polygonatum sibiricum rhizome water, propolis liquiin and wall-broken bee pollen in the processing process, and promote mulberry leaf shaping.

Description

Technical field: [0001] The invention relates to the technical field of tea processing, in particular to a preparation method of mulberry leaf yellow tea. Background technique: [0002] Mulberry leaves, known as "immortal grass" in ancient times, are rich in flavonoids, high-quality proteins, polysaccharides, organic acids, alkaloids, vitamins, amino acids, zinc, calcium, phosphorus, manganese, iron and other trace elements. It is a plant with the same origin of medicine and food confirmed by the Ministry of Health of the People's Republic of China. It has been listed as "one of the top ten health foods for human beings in the 21st century" by the International Food Hygiene Organization, and has become a source of green new food for human beings. [0003] Traditional medicine believes that the nature and flavor of mulberry leaves are sweet, calm and cold; it has the functions of clearing the liver, improving eyesight and ears, and calming nerves. Especially in recent years,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 杨春香殷建查任珍唐春兰
Owner 杨春香
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