Junlian broadleaf holly leaf production method

A technology of Junlian Kudingcha and its production method, which is applied in tea treatment before extraction, can solve the problem of destroying the medicinal ingredients of Kudingcha, and achieve the effect of slightly bitter taste and emerald green and bright soup color

Inactive Publication Date: 2018-10-09
深圳市冬青御品生态科技有限公司
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AI Technical Summary

Problems solved by technology

However, in the current Kudingcha processing method, the high-temperature killing and frying methods have destroyed various medicinal ingredients in Kudingcha

Method used

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Embodiment Construction

[0024] The specific embodiment of the preparation method of Junlian Kudingcha of the present invention is described in detail below.

[0025] Junlian County is located at the southern edge of the Sichuan Basin, at the junction of Sichuan and Yunnan provinces at the northern foot of the Yunnan-Guizhou Plateau. Warm in winter and early in spring, the four seasons are distinct. The soil in Junlian County is slightly acidic and rich in selenium. It is one of the four major selenium-rich counties in the country. The soil in the tea area of ​​Junlian County also contains dozens of trace elements such as strontium, zinc, and lithium.

[0026] The tea produced in the tea area of ​​Junlian County is well-known at home and abroad. The existing methods of making Kudingcha do not keep the efficacy of Kudingcha at its best.

[0027] The present invention provides a kind of preparation method of Junlian Kudingcha, comprising the following steps:

[0028] (1) Spread the fresh leaves of Kud...

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Abstract

The invention relates to the technical field of tea making, and discloses a Junlian broadleaf holly leaf production method, which comprises: (1) spreading the fresh leaves of broadleaf holly leaf according to grades; (2) carrying out enzyme inactivation on the fresh leaves of broadleaf holly leaf by using boiling water in grades; (3) carrying out rolling molding on the cooled broadleaf holly leaf;and (4) baking the molded broadleaf holly leaf to achieve a water content of less than 10%. According to the present invention, through the low-temperature enzyme inactivation with the boiling water,the loss of trace elements and other effective components in the broadleaf holly leaf can be reduced; and by producing in grades, the fresh leaves with different grades are respectively treated according to different parameters.

Description

technical field [0001] The invention relates to the technical field of tea production, in particular to a production method of Junlian Kuding tea. Background technique [0002] Tea, a part of Chinese traditional culture, has been passed down for thousands of years. Tea pursues color, aroma and taste, that is, the color of tea leaves, tea soup, tea bar shape, tea leaves, aroma of tea soup, and taste of tea soup. [0003] Kudingcha is the leaves of Ilex chinensis and big-leaf holly. It has the effects of dispelling wind and heat, clearing the head, and eliminating polydipsia. It is clinically used to treat headache, toothache, red eyes, tinnitus, fever, polydipsia, and dysentery. . In some ancient and modern documents or articles, there are records of Kudingcha's medicinal and health effects. The results of animal experiments and long-term drinking prove that Kudingcha can significantly reduce the content of cholesterol, triglyceride and LDL (low-density lipoprotein) in the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 周光从
Owner 深圳市冬青御品生态科技有限公司
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