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Method for preparing healthcare compound white tea

A compound white tea and health-preserving technology, which is applied in the direction of fertilization method, fertilizer mixture, tea treatment before extraction, etc., can solve the problems of white tea type, color, taste and nutritional composition destruction, slow release of tea juice, etc.

Inactive Publication Date: 2019-03-08
湖北圣浩现代农业科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this production process, due to the long-term mechanical roasting and frying under the condition of high temperature and high oxygen content, the shape, color, taste and nutritional components of white tea are destroyed, and the color and aroma of tea leaves will be affected when brewing in hot water. The white tea made by the existing method still has the problems of floating and sinking of tea leaves and slow release of tea juice when brewing.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0005] Example 1 A method for preparing compound white tea for health care, comprising the following steps: (1) picking 60 parts of selenium-enriched Lingyun Pekoe tea, 25 parts of cassia cotyledon leaves, 30 parts of Cyclocarya paliurus leaves and 25 parts of Gotu Kola On the trough, in a room with a temperature of 25-28°C, turn the tea once after 12 hours, let the tea ferment for 8 hours after 24 hours, and take it out to dry outside after the tea color turns dark green; (2) The fermented tea leaves are naturally dried outdoors in the sun at 30-35°C to obtain dried tea leaves; (3) Wrap the dried tea leaves with lotus leaves, dry at 75°C for 50 minutes, and pack to obtain compound white tea. The production process of the selenium-enriched Lingyun Pekoe tea is as follows: 25 days before picking Lingyun Pekoe tea, spray selenium-enriched water-soluble fertilizer on the leaves with an amount of 1000kg per mu every 3 days, and stop spraying 3 days before picking; the selenium-enri...

Embodiment 2

[0006] Example 2 A method for preparing compound white tea for health care, comprising the following steps: (1) picking 70 parts of selenium-enriched Lingyun pekoe tea, 20 parts of cassia cotyledon leaves, 35 parts of Cyclocarya paliurus leaves and 30 parts of triptogyra root, and spread them to cool before withering On the trough, in a room with a temperature of 25-28°C, turn the tea once after 12 hours, let the tea ferment naturally for 6 hours after 24 hours, and take it out to dry outside after the tea color turns dark green; (2) The fermented tea leaves are naturally dried outdoors in the sun at 30-35°C to obtain dried tea leaves; (3) Wrap the dried tea leaves with lotus leaves, dry them at a temperature of 80°C for 45 minutes, and pack them to obtain compound white tea. The production process of the selenium-enriched Lingyun Pekoe tea is as follows: Spray selenium-enriched water-soluble fertilizer on the leaves every 3 days with an amount of 500 kg per mu 30 days before p...

Embodiment 3

[0007] Example 3 A method for preparing compound white tea for health care, comprising the following steps: (1) picking 65 parts of selenium-enriched Lingyun Pekoe tea, 15 parts of cassia cotyledon leaves, 40 parts of Cyclocarya paliurus leaves and 20 parts of Gotu Kola On the trough, in a room with a temperature of 25-28 ℃, turn the tea once after 12 hours, let the tea ferment for 7 hours after 24 hours, and take it out to dry outside after the tea color turns dark green; (2) The fermented tea leaves are naturally dried outdoors in the sun at 30-35°C to obtain dried tea leaves; (3) Wrap the dried tea leaves with lotus leaves, dry them at a temperature of 75°C for 60 minutes, and pack them to obtain compound white tea. The production process of the selenium-enriched Lingyun Pekoe tea is as follows: 20 days before picking Lingyun Pekoe tea, spray selenium-enriched water-soluble fertilizer on the leaves with an amount of 800kg per mu every 3 days, and stop spraying 3 days before ...

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PUM

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Abstract

The invention discloses a method for preparing healthcare compound white tea. The method comprises the steps as follows: picking 50-80 parts of selenium-rich white tea, 10-30 parts of cassia leaves, 20-40 parts of cyclocarya paliurus leaves and 20-30 parts of centella asiatica, spreading the tea on a withering trough, turning tea once after placing the tea for 12 h in a room at 25-28 DEG C, and fermenting the tea naturally for 6-10 h after placing the tea for 24 h; naturally drying the fermented tea outdoors at high temperature to obtain dry tea; and packing the dry tea with lotus leaves, drying the dry tea at 70-80 DEG C for 40-60 min, and packaging the tea to obtain compound white tea. The prepared healthcare compound white tea contains rich human amino acid and active enzyme and has effects of clearing heat, relieving summer heat, improving eyesight, benefiting intelligence, helping production of saliva, slaking thirst, expanding blood vessels, reducing blood sugar and blood lipid,reducing blood pressure, losing weight, improve body immunity, resisting oxidation, inhibiting and preventing cancer, maintaining beauty and the like. The tea has higher attractiveness and high brewing resistance degree, cannot be affected with damp and deteriorate, has bright soup, sweet soup aftertaste and fragrant tea aroma and can be taken for a long term as tea medicine.

Description

technical field [0001] The invention belongs to the technical field of tea, in particular to a method for preparing compound white tea for health care. Background technique [0002] White tea is one of the six major teas in China. White tea has the characteristics of complete appearance, full body, fresh fragrance, clear yellow-green soup, light taste and sweet aftertaste. It is a slightly fermented tea and is a special treasure among teas in my country. It is named because the finished tea is mostly bud heads, covered with pekoe, like silver and snow. White tea is a variant of green tea, named for its white buds and leaves in early spring. Its amino acid content is 2-3 times that of ordinary green tea, so it tastes fresh and mellow, and is very popular among consumers. White tea has more health care effects. It has the lowest free radical content, the highest flavonoid content, and the average amino acid content is higher than other teas. The content of tea polyphenols in...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/08A01C21/00C05G3/00
CPCA01C21/005A23F3/08A23F3/14C05C11/00C05G3/00C05G5/23C05D9/02C05F3/00
Inventor 王芳
Owner 湖北圣浩现代农业科技发展有限公司
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