Vine tea and method for producing same

Abstract

A new type vine tea production method comprises the following process steps: laying, washing enzymes, dehydrating, separating blocks, second deactivating enzymes, rolling, re-separating blocks, shaping and drying; boiling water is used in the washing enzymes process, which can be heated automatically or thermal insulated and heated after filling water; and boiling water spraying leaf is performed while washing enzymes; the washing enzymes time is 1-1.2 minute for tender leaves and 1.2-2.5 minutes for old leaves, and the initial temperature is 95-100 degrees centigrade while the operating temperature is 85-90 degrees centigrade; and cold wash spraying and washing is performed after washing enzymes. By changing the traditional deactivating enzymes process into washing enzymes process, comparing with the prior arts, the invention reduces bitter substances in vine tea product, can prevent enzyme type change of vine tea, improves vine tea product quality, increases processing efficacy, reduces labor intensity and production cost, and increases the integrated production economic benefit of vine tea.

Description

technical field [0001] The invention relates to a tea-making technology, in particular to a novel vine tea and a production method thereof. Background technique [0002] Vine tea is a wild or semi-wild plant that grows in mountains, forests, rocks and bushes. It is also called sweet tea vine. It is the tender stems and leaves of the viticae snake grape plant. It is mainly distributed in Guangdong, Guangxi, Yunnan, Hunan, and Hubei. Minority areas (mountainous areas) in , Jiangxi, Fujian and other provinces. Rattan tea products have a unique flavor, no deterioration, no peculiar smell, no coloring, no artificial synthetic chemicals and fragrance substances. The soup color of rattan tea is bright yellow, the aroma is high and pure, and the taste is mellow and long-lasting. Studies have shown that vine tea is sweet and light in taste and cool in nature. It has multiple functions such as clearing heat and detoxifying, antibacterial and anti-inflammatory, expelling wind and dam...

AI Technical Summary

Problems solved by technology

Its shortcomings are: the appearance is not beautiful, the inner quality is rough and astringent, the aroma is green, the smell is heavy, and the soup is yellow. Many consumers are not used to it, which greatly limits the promotion and drinking of rattan tea products.