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Guanxiang tea and preparation process thereof

A production process, the technology of Wanxiang tea, which is applied in the field of Wanxiang tea and its production technology, can solve the problems that the leaves cannot be retained, the active ingredients of Wanxiang leaves cannot be released smoothly, and the bitterness of Wanxiang tea has not been fundamentally resolved, so as to achieve The release is stable, the soup color is yellow and bright, and the effect of sweetness is good

Active Publication Date: 2010-06-16
东莞市莞香园艺科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current production process needs to slice the leaves of Wanxiang tea, which cannot keep the complete leaves. The active ingredients of Wanxiang leaves cannot be released smoothly, and licorice is used to cover up the bitterness of Wanxiang tea. The bitterness of Wanxiang tea has not been fundamentally resolved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] When picking fresh and healthy leaves, they should be picked several times in batches to improve the quality of fresh leaves, and the picked fresh leaves should be processed in time. Rinse the plucked leaves of Coriander with clean water to clean the dust and debris from the leaves. Carry out deenzyming treatment to the leaves of guanxiang, the deenzyming temperature is 200 ℃, and the deenzyming time is 2 minutes. Carry out drying treatment in the drying oven of the greened sweet-scented leaves. The temperature of the oven is 70° C., and the drying time is 10 minutes, until the leaves are crisp and the moisture content is ≤10%. Carry out warm tea treatment to the bay leaf, the temperature of warm tea is 50 ℃, and the time of warm tea is 1 hour. Place the leaves of Guanxiang treated with warm tea in a cool place until room temperature for 10 days, put the cooled tea leaves into vacuum packaging bags, and vacuum pack them into finished products.

Embodiment 2

[0020] When picking fresh and healthy leaves, they should be picked several times in batches to improve the quality of fresh leaves, and the picked fresh leaves should be processed in time. Wash the plucked fenugreek leaves with clean water to clean the dust and sundries on the leaves, and then put them into a sealed container for fermentation. The fermentation temperature is 30°C, the fermentation time is 2 days, and the fermentation degree is 40%. Carry out deenzyming treatment to the leaves of guanxiang, the deenzyming temperature is 250 ℃, and the deenzyming time is 7 minutes. Drying the greened leaves of fenugreek in an oven, the temperature of the oven is 100° C., and the drying time is 1 hour, until the leaves are crisp and the moisture content is ≤8%. Carry out warm tea treatment with the bay leaf, the temperature of warm tea is 80 ℃, and the time of warm tea is 3 hours. Place the leaves of Guanxiang treated with warm tea in a cool place until room temperature for 30 ...

Embodiment 3

[0022] When picking fresh and healthy leaves, they should be picked several times in batches to improve the quality of fresh leaves, and the picked fresh leaves should be processed in time. The plucked leaves are washed with clean water to clean the dust and debris on the leaves, and then put into a sealed container for fermentation. The fermentation temperature is 30°C, the fermentation time is 5 days, and the fermentation degree is 70%. Carry out deenzyming treatment to the leaves of guanxiang, the deenzyming temperature is 275 ℃, and the deenzyming time is at 12 minutes. Carry out drying treatment in the drying oven of the greened sweet-scented leaves, the oven temperature is 130° C., and the drying time is 1.5 hours, until the leaves are crisp and the moisture content is ≤7%. Carry out warm tea treatment with the bay leaf, the temperature of warm tea is 80 ℃, and the time of warm tea is 4 hours. Place the leaves of Guanxiang treated with warm tea in a cool place until roo...

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Abstract

The invention belongs to the technical field of healthcare tea and particularly relates to guanxiang tea and a preparation process thereof. The preparation method comprises the following steps of: (1) picking fresh leaves from guanxiang trees; (2) sealing and fermenting the leaves; (3) steaming the leaves; (4) drying the leaves; (5) insulating the tea; and (6) packing finished tea products. In the preparation method of the invention, the bitter taste of the guanxiang leaves can be removed through the fermentation process; the liquid colors and aromas of finished guanxiang tea vary with the fermentation degrees of the guanxiang leaves, and so the tea is diversified; in the parathion process, the guanxiang leaves are not required to be cut, so the leaves of the finished products of the guanxiang tea are complete, the effective components guanxiang tea is released stably in the process of making the tea and the tea is obviously lasting longer than products of the same kind; and the guanxiang tea has yellow tea color, aromatic flavor, good mouth feel and sweet taste and contains rich active ingredients such as mineral substances comprising nitrogen and phosphorus, soluble polysaccharide, polyphenol, alkaloid, flavone and the like. The guanxiang tea without any spice is a health-care tea suitable for long-term drinking.

Description

Technical field: [0001] The invention belongs to the technical field of health-care tea, and in particular relates to a Wanxiang tea and a production process thereof. Background technique: [0002] The many benefits of drinking tea are well known. After modern scientific separation and identification, tea contains more than 450 kinds of organic chemical components and more than 40 kinds of inorganic mineral elements. But tea contains theophylline. Theophylline is a central nervous system stimulant. If it is too concentrated or too much, it is easy to "tea drunk": blood circulation is accelerated, shortness of breath, causing a series of adverse reactions, causing electrolyte balance in the human body. The activity of enzymes in the human body is abnormal, leading to metabolic disorders, often appearing hyperesthesia, insomnia, headache, nausea, unsteady standing, trembling hands and feet, and decreased fine work efficiency; in severe cases, muscle tremors, heart rate disord...

Claims

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Application Information

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IPC IPC(8): A23F3/34A23F3/06A23L1/29A23L33/00
Inventor 刘东晓
Owner 东莞市莞香园艺科技有限公司
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