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Mintleaves flavor tea and preparation method thereof

A technology of tea and mint is applied in the field of processing technology of tea in food, which can solve the problems of low market share and scarcity of tea

Inactive Publication Date: 2018-12-18
贵州岚宇茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, so far, teas with various tea flavors are still relatively scarce, and the market share of teas with special flavors is still relatively small.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Tea pretreatment; pretreatment includes tea picking, cleaning, etc. Pick summer and autumn tea, single bud or one bud and one leaf, or single bud and multiple leaves. Before cleaning, put the tea leaves in a low-temperature refrigerator at -4°C for 30 minutes, then wash them with water at 25°C, drain them after cleaning, and place them in an air-conditioned room to air-dry with a thickness of 5cm and a temperature of 22°C. to 65% humidity.

[0025] (2) Mint pretreatment: clean the mint, chop it into fine pieces that can pass through a 20-mesh sieve, and set aside.

[0026] (3) Finishing: The high-temperature steam is used to finish the greening, and the greening is continued for 4 hours.

[0027] (4) Mixing and withering; the natural withering method is adopted for the tea leaves in the mixing process. The tea leaves that have just been finished are spread out with a thickness of 5 cm. The amount of crushed mint added is 50g of mint crushed per 1kg of tea leaves....

Embodiment 2

[0032] (1) Tea pretreatment; pretreatment includes tea picking, cleaning, etc. Pick summer and autumn tea, single bud or one bud and one leaf, or single bud and multiple leaves. Before washing, put the tea leaves in a low-temperature refrigerator at -4°C for 45 minutes, then wash them with water at 25°C, drain them after washing, and place them in an air-conditioned room to air-dry at a thickness of 7.5 cm and at a temperature of 22°C. Spread to air to 65% humidity.

[0033] (2) Mint pretreatment: clean the mint, chop it into fine pieces that can pass through a 20-mesh sieve, and set aside.

[0034] (3) Finishing: High-temperature steam is used for finishing, and the continuous finishing is 4.5 hours.

[0035] (4) Mixed withering; the natural withering method is adopted for the tea leaves to be withered in the mixing process. The tea leaves that have just been finished greening are spread out with a thickness of 5-6 cm, and after the remaining temperature after greening is d...

Embodiment 3

[0040] (1) Tea pretreatment; pretreatment includes tea picking, cleaning, etc. Pick and choose summer and autumn tea, single bud or one bud and one leaf or single bud and multiple leaves. Before washing, put the tea leaves in a low-temperature refrigerator at -4°C for 55 minutes, then wash them with water at 25°C, drain them after washing, and place them in an air-conditioned room to dry them with a thickness of 8cm and a temperature of 22°C. to 65% humidity.

[0041] (2) Mint pretreatment: clean the mint, chop it into fine pieces that can pass through a 20-mesh sieve, and set aside.

[0042] (3) Finishing: High-temperature steam is used for finishing, and the finishing is continued for 5 hours.

[0043] (4) Mixing and withering; the natural withering method is adopted for the tea leaves in the mixing process. The tea leaves that have just been finished greening are spread out with a thickness of 6 cm, and after drying for 45 minutes at the remaining temperature after greeni...

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Abstract

The invention relates to mintleaves flavor tea, which is characterized by being prepared by the steps of (1) tea pretreatment; (2) mint leavespretreatment; (3) enzyme deactivation; (4) mixed withering; (5) stir-frying; (6) screening; (7) packaging for sales. The mint leavesflavor tea has the principle of milling fresh mint fresh leaves; adding mint leaves chips during the withering after the tea enzyme deactivation; then, performing mixing and stir-frying; screening the rest mint leaves to obtain mint leavesflavor tea. The mint leaves flavor tea prepared by the preparation method has the advantages that after the brewing, the tea soup is in clear dark green. In addition, the tea also has the fresh mint leavesfragrance and intense tea fragrance. The prepared mintleaves flavor tea has the effects of clearing away heat and toxic materials, clearing away the heart-fire, improving the eyesight, treating the skin diseases and the like.

Description

technical field [0001] The invention relates to mint-flavored tea and a preparation method thereof, belonging to the technical field of processing technology of tea in food. Background technique [0002] Mint, the native name is "Yindancao", which is a plant of the Labiatae family, that is, it belongs to other dry whole plants. It mostly grows beside rivers in mountain wetlands, and its rhizomes grow horizontally underground. It mostly grows at an altitude of 2100 meters, but it can also grow at an altitude of 3500 meters. It is an aromatic crop with special economic value. The whole plant is green and fragrant. The leaves are opposite, the flowers are small lavender, lip-shaped, and the small dark purple-brown fruits are formed after the flowers. Peppermint is one of the commonly used traditional Chinese medicines in China. It is a pungent and cool antipyretic medicine for sweating and treating influenza, headache, red eyes, body heat, sore throat and gums. External app...

Claims

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Application Information

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IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 林选平卢星岚
Owner 贵州岚宇茶业有限公司
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