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Novel mulberry tea and its producing method

A production method and technology of mulberry tea, applied in new mulberry tea and its production field, can solve the problems of mulberry tea scorched spots, turbid soup color, heavy green, smelly and bitter mulberry tea, etc. cool effect

Inactive Publication Date: 2007-08-01
丁珊梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the mulberry tea prepared by some existing production processes fails to solve the problems such as green odor, bitterness and astringency of mulberry leaves, and the mulberry tea brewed has a heavier green smell and bitter taste.
Although some well-made mulberry teas have a milder bitter taste, many people cannot accept mulberry tea due to the habit of drinking tea for many years.
For the preparation of some mulberry teas, in order to solve the problems of mulberry leaf bitterness, astringency and green odor, the process such as killing (fried green or steamed green) and other process methods and process parameters (steps, equipment, temperature or time, etc.) If it is not done properly, the greening effect is not good, and it is easy to produce scorched spots, burst spots or yellow ripeness of mulberry tea, which will affect the quality of mulberry tea
There are also some mulberry tea products, the selection of buds as raw materials narrows the range of material selection, and the complex formula and process make the production cost high, or the mulberry tea leaves are of rough shape, and their appearance is unsightly, easy to break and produce powder, making the soup turbid
In addition, mulberry tea leaves with light specific gravity and poor shape float on the surface of tea soup for a long time, which affects the quality of drinking tea.

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0033] The production process steps of the present embodiment are as follows:

[0034] A. Preparation

[0035] a) Material selection: select tender mulberry leaves in the middle and upper sections (more than two-thirds) of mulberry branches in each season without pests and diseases, and without pesticide residues. The seasons are preferably spring and late autumn, or choose mulberry trees to germinate in various seasons The top mulberry buds that are topped (headed) are used to produce high-quality goods;

[0036] b) Spray washing: the ash and dust attached to the surface of the mulberry leaves should be sprayed with clear water and dried before picking, so that the picked mulberry leaves can be cleaned and fresh;

[0037] c) Picking: do not pick rain leaves and dew leaves, pick mulberry leaves, discard petioles, classify and store according to the age and tenderness of mulberry leaves, so as to prepare mulberry teas of different grades and qualities respectively;

[0038] B...

Embodiment 2

[0058] The technical scheme of the present embodiment is basically the same as that of the first embodiment, the difference is that the present embodiment also includes a scenting process, and the mulberry tea made in the process of the first embodiment is scented, that is, after the F process of the first embodiment , or after the G procedure, or after the H procedure, the following procedures are added:

[0059] J. Scenting flower

[0060] In one scenting time of scenting flowers, the steps of mixing flowers, scenting, dissipating flowers for heat dissipation, florescence, and baking are adopted, that is, the flowers are evenly mixed into mulberry tea, piled up for scenting, and then the tea pile is opened to pass through the flowers for heat dissipation. Sieve out or keep a small amount of high-quality flowers from the scented flower dregs, and finally bake and dry them. Generally, the flowers can be jasmine, rose, sweet-scented osmanthus, orchid or other flowers, and the ...

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Abstract

The invention relates to a mulberry leaf tea and its preparing process, wherein the tea is prepared from two compositions of mulberry leaf and tea leaf by a weight ratio of 25-90% and 10-75%. The tea is prepared through sectionalized water-removing and drying process.

Description

technical field [0001] The invention relates to the technical field of botanical beverages, in particular to a novel mulberry tea and a production method thereof. Background technique [0002] my country has the most abundant tea tree resources and is known as the "Country of Tea". Tea is the national drink of our Chinese nation. Not only can we see the civilized customs of Chinese tea culture through tea drinking customs, especially for thousands of years, the people of our country have accumulated a wealth of good experience in using tea to maintain health and treat diseases. In addition to tea, many tea generations have been created in modern times. For example, mulberry tea, which is popular with people for its rich nutrition, health care and medicinal ingredients, is also "medicine and food from the same source" like tea. However, the mulberry tea prepared by some existing production techniques fails to solve problems such as mulberry leaf green odor, bitterness and as...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A61K36/605A61K127/00
Inventor 孙洪如丁珊梅陈榕星
Owner 丁珊梅
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