Processing method of dendrobium flower and sweet-scented osmanthus odor type white tea capable of benefitting stomach

Abstract

The invention discloses a processing method of dendrobium flower and sweet-scented osmanthus odor type white tea capable of benefitting the stomach. The processing method comprises the following stepsof performing picking, performing preliminary withering, performing freezing, performing temperature-controlled withering, performing treatment with traditional Chinese medicine liquid, performing first-stage drying, performing enzyme treatment, performing second-stage drying, performing fermentation, performing third-stage drying, performing packaging and the like. The white tea disclosed by theinvention not only has flowery odor of dendrobium flowers and sweet-scented osmanthus, but also has fresh, mellow and refreshing taste of the white tea, and has outstanding flower fragrance and finelong hair fragrance; through alternate drying and freezing, the phenol ammonia ratio in tea leaf contents can be reduced, the proportion of tea polyphenols expressing astringent taste can be reduced,and the proportion and the content of free-state amino acid compounds reflecting fresh and brisk characteristics can be increased; through spraying cellulase, when the white tea is brewed, cellulose in tea leaves can be decomposed out, and the nutrient value of the tea can be increased; and the prepared white tea is long-lasting in high-quality aroma, verdant and bright in soup color, and fresh, brisk and sweet after taste, and has the effects of invigorating the spleen, benefiting the stomach, invigorating the stomach, promoting digestion, refreshing oneself, restoring consciousness, removingliver fire for improving eyesight, reducing blood pressure, blood lipid and blood sugar, nourishing the heart, preventing cancer and resisting cancer.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method for a stomach-yielding dendrobium osmanthus-flavored white tea. Background technique [0002] White tea is a micro-fermented tea. It is a traditional famous tea created by Chinese tea farmers. It is one of the six major teas in China. Ding, Zhenghe, Songxi, Jianyang, Yunnan Jinggu and other places. It has the characteristics of complete appearance, full body, fresh fragrance, clear yellow-green soup, light and sweet taste. It has the characteristics of unique region, natural method and unique effect. It is proved by traditional Chinese medicine that white tea is cool and refreshing. It has the effect of reducing heat, reducing heat, detoxifying, and curing diseases. Especially with the in-depth research on white tea in European and American countries in recent years, it has been found that white tea has the following effects: [0003] 1. W...

AI Technical Summary

Problems solved by technology

[0008] At present, the processing of white tea is only to process the white tea leaves, and the white tea produced has a single taste, and the nutrients of white tea cannot be fully exerted, which cannot meet the needs of the public

If multiple teas are brewed together, the active ingredients in each tea cannot be effectively combined with the active ingredients of the tea and absorbed by the human body, and the taste and color are not good