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Preparation method of dragon fruit flower tea

A technology for pitaya flower and tea, which is applied in the field of preparation of pitaya flower tea, can solve the problems of low price, roughness, unmanned production and the like, and achieves the effects of reducing cost, making up for bitterness and solving waste.

Inactive Publication Date: 2019-08-16
DUYUN QINGYUANLIN DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But it is also because green tea is not fermented, so the tea is cold in nature, so it is not suitable for people with weak and cold constitutions to drink
[0004] At the same time, high-grade green tea mainly has one bud and one leaf, and mid-grade green tea mainly has one bud and two leaves or one bud and three leaves. The output is low, the cost is high, and the price is high, so it is difficult for ordinary working-class people to consume in large quantities.
Ordinary green tea made from fresh leaves with one bud and many leaves is bitter and astringent, and has a rough and old-fashioned taste, which is not welcomed by consumers and generally has low utilization value; or it can only be used as raw material for black hair tea processing, and the price is low and the economic benefit is poor.
Therefore, tea farmers have no enthusiasm for production, resulting in basically no one picking and processing, resulting in a great waste of fresh tea leaf resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A preparation method of pitaya scented tea, comprising the following steps:

[0032] (1) Preparation of pitaya flower extract: pick fresh pitaya flowers in the air for 3 hours, crush to 25 mesh, add 30-35°C pure water and soak for 60 minutes, distillate three times to collect distillate, and filter at 120 mesh to obtain pitaya fruit flower extract;

[0033] (2) Tea picking: When the new shoots of the tea tree grow to one bud with four or five leaves, avoid the rain leaves, and pick at 9-11 am and 3-6 pm;

[0034] (3) Tanqing: spread the picked fresh tea leaves with a bamboo sieve. The temperature of the green tea is controlled at 26-28°C and the relative humidity is 60%. After 30 minutes, it is moved to 35°C-38°C and the relative humidity is 55%. Spread the leaves in a suitable environment, the thickness of the spread is such that the leaves do not overlap, keep ventilation, lightly turn it once or twice during the spreading process, the light turning strength is based...

Embodiment 2

[0042] (1) Preparation of dragon fruit flower extract: pick fresh dragon fruit flowers in the air for 4 hours, crush to 60 mesh, add 50°C pure water and soak for 100 minutes, distillate four times to collect distillate, filter at 150 mesh to obtain dragon fruit flower extract;

[0043] (2) Tea picking: When the new shoots of the tea tree grow to one bud with four or five leaves, avoid the rain leaves, and pick at 9-11 am and 3-6 pm;

[0044] (3) Tanqing: Spread the picked fresh tea leaves with a bamboo sieve. The temperature of the green tea is controlled at 26-28°C and the relative humidity is 70%. After 20 minutes, it is moved to 35°C-38°C and the relative humidity is 60%. Spread the leaves in a suitable environment, the thickness of the spread is such that the leaves do not overlap, keep ventilation, lightly turn it once or twice during the spreading process, the light turning strength is based on not damaging the fresh leaves, and the leaf color of the fresh leaves to be s...

Embodiment 3

[0052] (1) Preparation of pitaya flower extract: pick fresh pitaya flowers in the air for 4 hours, crush to 45 mesh, add 40°C pure water and soak for 100 minutes, distillate three times to collect distillate, and filter at 130 mesh to obtain pitaya flowers Extraction solution;

[0053] (2) Tea picking: When the new shoots of the tea tree grow to one bud with four or five leaves, avoid the rain leaves, and pick at 9-11 am and 3-6 pm;

[0054] (3) Tanqing: spread the picked fresh tea leaves with a bamboo sieve, the temperature of the green tea is controlled at 26-28°C, and the relative humidity is 70%. After 25 minutes, it is moved to 35°C-38°C, and the relative humidity is 65%. Spread the leaves in a suitable environment, the thickness of the spread is such that the leaves do not overlap, keep ventilation, lightly turn it once or twice during the spreading process, the light turning strength is based on not damaging the fresh leaves, and the leaf color of the fresh leaves to be...

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Abstract

The invention discloses a preparation method of dragon fruit flower tea. The preparation method of the dragon fruit flower tea comprises the following steps: (1) preparing a dragon fruit flower extracting solution; (2) picking tea leaves; (3) airing in a spreading manner; (4) pre-twisting; (5) de-enzyming; (6) spraying the dragon flower extracting solution; (7) twisting; (8) baking; and (9) picking and packaging. According to the invention, after the dragon fruit flowers and the one-bud multi-leaf tea leaves are matched, the problems of bitter taste and cold nature of the one-bud multi-leaf tea leaves are solved, meanwhile, the problem of waste of the one-bud multi-leaf tea leaves and the dragon fruit flowers is solved, a high-quality new product is developed, the yield is further increased, and the cost is reduced.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and more specifically relates to a preparation method of dragon fruit scented tea. Background technique [0002] Green tea (Green Tea) is one of the main teas in China. It refers to the new leaves or buds of tea trees, which are not fermented, and are made by killing, shaping, and drying. It retains the natural substances of fresh leaves, and contains more nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, and vitamins. These natural nutrients in green tea have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc., which are beyond the reach of other teas. [0003] But it is also because green tea has not been fermented, so the tea is cold in nature, which makes it unsuitable for people with weak and cold constitutions. [0004] At the same time, high-grade green tea mainly has one bud and one leaf, and mid-grade gr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/12
CPCA23F3/06A23F3/12A23F3/14
Inventor 梁为清
Owner DUYUN QINGYUANLIN DEV CO LTD
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