The invention discloses a production process of
asparagus tea, which comprises the following steps of: (1) picking; (2) cleaning and
air drying; (3)
enzyme deactivation; (4) rolling; (5)
drying. The production process of
asparagus tea of the invention is characterized in that: (1) a
potassium permanganate solution is used for sterilization, and sterile air is used to dry fresh
asparagus tips (buds), which ensures that the asparagus tips (buds) are not contaminated by
bacteria, ensures that nutritional components are not destroyed, and ensures that the asparagus tea does not contain peculiar smell caused by bacterial
fermentation; (2)
enzyme deactivation is performed after the leaves wither, which facilitates thorough and uniform deactivation, improves the
toughness of the asparagus tea, allows tea juice to be not easy to be squeezed out during
enzyme deactivation, maintains the
emerald green color of finished tea, allows chemical components which exhibit
green tea smell in fresh leaves to be volatilized and transformed, and improves the purity of the
aroma of finished tea. The asparagus tea prepared by the process of the invention has the
efficacy of
cancer prevention and
cancer resistance, has
therapeutic effect on cardio cerebrovascular diseases, and has health care effect of
aging resistance and human
immunity improvement.