Making process of paeonia rockii bud tea

Abstract

The invention discloses a preparation method of fermented paeonia rockii bud tea. According to the method, paeonia rockii buds are subjected to wet fermentation treatment twice, and the fermentation degree is about 15-20%; the prepared fermented tea has the original fresh leaf flavor of tea leaves and the continuous taste of post-fermentation of the tea leaves, the soup color is yellow and red, the taste is mellow and smooth, the bitter taste is relatively light, the sweet aftertaste is strong, the fragrance is lasting, the mouthfeel is good, and the quality is good; the bud tea meets the drinking taste requirements of people; the preparation method of the bud tea is simple and reliable to operate and high in material utilization rate; and the bud tea has remarkable health-care effects ofregulating immunity, resisting oxidation, resisting mutation and the like, and has great economic value.

Description

Technical field [0001] The invention relates to a preparation method of bud tea, in particular to a preparation process of purple spotted peony bud tea. Background technique [0002] Peony is a rare woody flower unique to our country, with thousands of years of natural growth and more than two thousand years of artificial cultivation history. Peony is known as the "national color, heavenly fragrance" and "king of flowers". The whole body of peony is a treasure, and the peony can be viewed. The peony can also be made into peony tea, peony essential oil, peony polyphenols and peony flavone, which are unique in the peony, have strong antioxidant and lipid-lowering effects, and can extend Other antioxidants (such as vitamin C, vitamin E) in the body, delay skin aging. At the same time, it inhibits stains, age spots, prevents acne, and clears the skin; the root bark of peony is a traditional Chinese medicine "paeon"; the leaves of peony can extract flavonoids; the seeds of peony can...

AI Technical Summary

Problems solved by technology

Tea leaves made from peony buds as the main raw material, using a special fermentation process, and using peony flower extracts and fruit pulp as nutritional and taste-enhancing auxiliary materials have not yet been reported.