Production method of fermented broadleaf holly leaves

Abstract

The invention belongs to the field of tea production and processing and particularly relates to a production method of fermented broadleaf holly leaves. The production method comprises the following steps: picking, cleaning, kill-out, primary fermentation, leaf cleaning, secondary fermentation, screening and drying. The processed fermented broadleaf holly leave keep the traditional characteristicsof bitter, strong taste at a small amount and brewing resistance, has purity and mildness of black tea, helps gastrointestinal digestion, promotes appetite and has an effect of nourishing and protecting the stomach; the production method improves the current situation that the broadleaf holly leaves are not easily processed into fermented black tea by the traditional processing method; a cold andcool property of the traditional broadleaf holly leaves is changed; and the broadleaf holly leaves are suitable for people with deficiency-cold in the spleen and stomach or common cold due to wind-cold to drink.

Description

technical field [0001] The invention belongs to the field of tea production and processing, and in particular relates to a production method of fermented Kudingcha. Background technique [0002] Kudingcha is an evergreen tree of the genus Ilex in the family Ilex, mainly distributed in Southwest China and South China. Kudingcha contains polyphenols, flavonoids, amino acids, caffeine and other ingredients. It has many functions such as clearing away heat and relieving heat, promoting body fluid and quenching thirst, lowering blood pressure and losing weight, and activating blood vessels. When used medicinally, it can reduce three highs and increase Myocardial blood supply, anti-atherosclerosis, etc., have high medical value. Because Kudingcha is bitter and cold in nature, it is not suitable for people with spleen and stomach deficiency and colds. At the same time, Kudingcha is not easy to process into black tea because of its thick buds and leaves, large stems, and more mucus...

AI Technical Summary

Problems solved by technology

[0003] At present, there is also a technology of making Kudingcha black tea by fermentation. The patent publication number CN103907732A discloses a preparation method of Kudingcha black tea. The process steps include material selection, withering, rolling, fermentation, re-kneading, and initial baking. , drying, etc., the patent publication No. CN108782892A discloses a processing technology of fermented Kudingcha, including withering, fixing, cooling, dehydration, rolling, fermentation, drying and other steps, which are basically only in the process of traditional Kudingcha. On the basis of the processing technology, a fermentation step is added. Since Kudingcha itself is not easy to make black tea, only a fermentation step of temperature and humidity control is added to the traditional Kudingcha processing process, which is no essential difference from other black tea fermentation processes. Only some process parameters were adjusted. During the fermentation process, the mucus produced by Kudingcha was not removed, and the fundamental problem that Kudingcha was not easy to be made into black tea was not solved. The yield of fermented Kudingcha produced by such a process is inevitable. Low, and the quality of the finished product is not high

[0004] This application proposes a compound fermentation method, which not only solves the problem that Kudingcha is not easy to make fermented tea due to mucus, but also improves the fermentation method, so that the beneficial components of Kudingcha after fermentation increase

Images