Processing method of flat high-aroma spring mulberry leaf green tea

Abstract

The invention belongs to the technical field of processing of green tea, and discloses a processing method of flat high-aroma spring mulberry leaf green tea. The processing method comprises the stepsof performing shaping for four times namely performing shaping for the first time: adopting a fully automatic intelligent flat type tea roasting machine, wherein the parameter includes that the temperature is 220-230 DEG C, and applying light pressure for 15s; performing shaping for the second time: adopting the fully automatic intelligent flat type tea roasting machine, wherein the parameter includes that the temperature is 220-230 DEG C, and applying middle pressure for 18s; performing shaping for the third time: adopting the fully automatic intelligent flat type tea roasting machine, wherein the parameter includes that the temperature is 220-230 DEG C, and applying middle pressure for 15s; and performing shaping for the fourth time: adopting the fully automatic intelligent flat type tearoasting machine, wherein the parameter includes that the temperature is 220-230 DEG C, and applying high pressure for 20s. The mulberry leaf green tea is flat and straight in shape, yellowish greenin color, moistening, and fragrant in inner quality, and has bean fragrance. The soup is yellowish green and bright in color, and sweet and pure in taste; and the leaf base is yellowish green and evenand orderly. The processing method is simple, the quality problems that the spring mulberry leaves are high in bean smell ( or green grass smell) and bitterness, yellow dull in soup color and the like are solved, and clean, standard and serialized production can be realized.

Description

technical field [0001] The invention belongs to the technical field of green tea processing, and in particular relates to a processing method of flat high-flavor spring mulberry leaf green tea. Background technique [0002] Mulberry leaves are traditional raw materials for silkworm rearing. With the discovery of modern medical research, the inherent components of mulberry leaves, such as alkaloids, flavonoids, free amino acids, phytosterols, β-carotene and other functional components, make them exhibit anti-cancer, weight loss, anti-inflammatory and anti-aging effects. Stress, anti-aging, lowering blood sugar, lowering blood pressure, lowering blood fat, eliminating sores and freckles and preventing myocardial infarction and other medicinal functions, which makes mulberry leaves widely used as medicinal and edible plants, among which mulberry leaf tea is the most important common consumption patterns. At present, mulberry leaf tea mostly exists in the form of mulberry leaf ...

AI Technical Summary

Problems solved by technology

At present, mulberry leaf tea mostly exists in the form of mulberry leaf green tea (prepared with reference to green tea processing technology), and the raw materials are mostly autumn and winter mulberry leaves. , shredding, kneading and other factors) and other factors, the commercially available mulberry leaf green tea often shows shortcomings such as dark yellow soup, heavy beany smell (or grassy smell), bitter taste, and single aroma. It is often used in combination with chrysanthemum, Eucommia, wolfberry, etc. The quality characteristics of this compound mulberry leaf tea, such as soup color, aroma, and taste, are difficult to achieve pleasing sensory enjoyment, which greatly limits the quality of mulberry leaf tea. development of drinking space

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