Making method of distylium myricoides acid tea

Abstract

The invention discloses a making method of distylium myricoides acid tea. Tender leaves of distylium myricoides are taken as raw materials, and an acid tea finished product is made through picking, leaf cooling, rolling, fermentation, drying and other processes. The made acid tea is firstly slightly acerb and then sweet in taste, obviously and durably sweet after taste, orange and bright in liquorcolor, and has natural flavor.

Description

technical field [0001] The invention belongs to the technical field of tea substitute processing, and in particular relates to a preparation method of red bayberry sour tea. Background technique [0002] Myrica rubra belongs to the family of Hamamelidaceae and is mainly distributed in Sichuan, Anhui, Zhejiang, Fujian, Jiangxi, Guangdong, Guangxi, Hunan and eastern Guizhou. Existing studies have shown that Myrica rubra mainly contains flavonoids, dibenzofurans, tannins and other substances, and has activities such as inhibiting α-amylase, α-glucosidase and anti-oxidation. In some areas of Fujian and Zhejiang, there is a habit of collecting the leaves of Myrica rubra and processing them into tea, which is called sour tea or wild tea. Sour tea has good effects of clearing heat and detoxifying, clearing throat and throat, and helping digestion. The traditional production process of sour tea is relatively rough. It is made from the young leaves of the bayberry leaf mosquito tre...

AI Technical Summary

Problems solved by technology

The traditional production process of sour tea is relatively rough. It is made from the young leaves of the bayberry leaf mosquito tree as raw material, and is made through simple rolling and drying processes. There are problems such as sour tea products with obvious sour taste and low aroma. accept

In addition, because the bayberry leaf mosquito belongs to the genus of Hamamelidaceae, the composition of the leaf content is obviously different from that of traditional tea, so the production process of sour tea cannot simply apply the production process parameters of traditional oolong tea or black tea.

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