Preparation method of fructus forsythiae dark tea

A production method and technology for forsythia, applied in the field of preparing forsythia dark tea, can solve the problems of low amount of effective substances, insufficient tea aroma and brown color, etc., and achieve the effects of low production cost, pure aroma and strong taste

Pending Publication Date: 2020-04-10
山西省林业和草原科学研究院 +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Forsythia black tea prepared from forsythia leaves in the market usually follows the existing dark tea pr

Method used

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Embodiment Construction

[0025] Specific embodiments of the present invention will be described in detail below.

[0026] A preparation method of forsythia black tea, the steps are as follows:

[0027] 1. Green picking

[0028] Forsythia black tea needs to pick forsythia leaves with thick mesophyll and strong stems. The picking period is from June to August, and the best picking time is from 10:00 am to 2:00 pm before picking. When picking tea, pick it by lifting and picking. It is forbidden to pinch and pick with one hand to avoid damage to the young leaves. When picking forsythia leaves, pay attention to differentiating plants belonging to the same genus as Forsythia, such as Jinzhonghua, Qinlianqiao, Lijiang Forsythia, Strange Forsythia, Ovale Forsythia, and Lilac. The leaves of these plants contain no or very little medicinal ingredients and cannot be confused with Forsythia. leaf use.

[0029] 2. Fermentation of primary leaves

[0030] Place the forsythia leaves on a clean bamboo sieve, pile ...

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Abstract

The invention discloses a preparation method of fructus forsythiae dark tea. The preparation method comprises the following steps: (1) picking of green tea leaves; (2) fermentation of raw leaves; (3)sterilizing; (4) rolling; (5) re-packaging, wrapping-twisting and scattering; (6) tea frying; (7) gathering with a shallow basket; and (8) packaging of a finished product. The method mainly comprisesthe following steps: picking fructus forsythiae leaves with fleshy mesophyll and thick stems from June to August, and fermenting the fructus forsythiae leaves for 3-5 hours at 28-30 DEG C until the fructus forsythiae leaves become yellowish brown from dark green and give out light grass fragrance; carrying out enzyme deactivation at 220-240 DEG C for 3-5 minutes; performing rolling for 30-40 minutes, and then repeatedly conducting wrapping-twisting 4-6 times until forming is realized; and conducting stir-frying at a temperature of 200 DEG C for 15-20 minutes. The fructus forsythiae dark tea produced by the method has the effects of clearing away heat and toxic materials, helping produce saliva and slake thirst, resisting bacteria and inducing diuresis, invigorating stomach and increasing appetite, is pure in fragrance and strong in taste, belongs to a pure natural tea product suitable for people of all ages, and has great health-care value and market value.

Description

technical field [0001] The invention relates to the field of tea preparation, in particular to a method for preparing forsythia black tea from forsythia leaves. Background technique [0002] Forsythia is a commonly used Chinese medicinal material and one of the 40 bulk medicinal materials in my country, with a long history of application. It has the effects of clearing heat, reducing swelling and dispelling stagnation. It is the main medicine for treating exogenous febrile diseases, febrile stranguria with urinary retention, sores and swelling. In recent years, with the in-depth research on forsythia resources, it was found that the content of active ingredients such as forsythin, forsythiatin, and oleanolic acid in the leaves of forsythia were higher than those in the fruit, and the leaves of forsythia were also rich in Mg, Zn, Se and other essential elements for the human body, forsythia leaf extract has significant in vivo and in vitro antioxidant and hepatoprotective ef...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 刘鑫陈留明史敏华刘劲
Owner 山西省林业和草原科学研究院
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