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Preparation method of folium mori green tea bag

A production method and mulberry leaf technology are applied in the field of simple production of stir-fried green tea with mulberry leaves, which can solve the problems of short picking period of tender leaves and long operation time in the tea-making process, so as to achieve short tea-making time and improve blood flow in the brain. , the effect of drinking convenience

Inactive Publication Date: 2010-06-16
NORTHEAST FORESTRY UNIVERSITY +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a method for making mulberry leaf green tea in bags to solve the problems of short leaf picking cycle and long tea making process in order to solve the problems of the existing mulberry leaf tea preparation.

Method used

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  • Preparation method of folium mori green tea bag
  • Preparation method of folium mori green tea bag
  • Preparation method of folium mori green tea bag

Examples

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specific Embodiment approach 1

[0007] Specific embodiment one: the preparation method of bagged mulberry leaf green tea in the present embodiment is as follows: one, wither: pick 2~3 leaves of mulberry leaves, then spread out 2~3cm thick air in the shade for 5~10min, remove stalks, and then tear the mulberry leaves into strips and put them on a bamboo mat to dry for 5-10 minutes; 2. Killing: Stir-fry and knead the withered mulberry leaves for 5-10 minutes at a temperature of 270°C-330°C until the mulberry leaves Moisture content is 50%-60%; 3. Kneading: hot-knead the mulberry leaves after greening for 3-5 minutes; 4. Stir-fry: stir-fry and knead the mulberry leaves at 150°C-200°C for 5-10min When the moisture content of the mulberry leaves is 4% to 6%, spread and air the mulberry leaves on a bamboo mat, let them cool in the air, crush them, pack them, and obtain the mulberry leaf green tea in bags.

specific Embodiment approach 2

[0008] Specific embodiment two: the difference between this embodiment and specific embodiment one is that the mulberry leaves described in step one are torn into strips and placed on bamboo mats to air for 8 minutes. Others are the same as in the first embodiment.

specific Embodiment approach 3

[0009] Embodiment 3: The difference between this embodiment and Embodiment 1 or 2 is that in step 2, the withered mulberry leaves are fried while kneading at a temperature of 280° C. to 310° C. Others are the same as in the first or second embodiment.

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Abstract

The invention discloses a preparation method of a folium mori green tea bag and relates to a simple preparation method of folium mori pan-fired green tea, solving the problems of short plucking cycle and long operation time of a tea preparation process of tender leaves used for preparing the traditional folium mori tea. The method comprises the following steps of: (1) wilting; (2) removing water; (3) kneading; and (4) frying to dry to obtain the folium mori green tea bag. The preparation method of the folium mori green tea bag can utilize folium mori for a long time, the folium mori green tea can be prepared from June to August, and the plucking cycle of the folium mori is longer. Moreover, the whole tea preparation process only needs 23-45min, thus the tea preparation time is shorter so as to sufficiently utilize nutrition constituents in the folium mori, and the drinking is convenient. The tea soup color of the folium mori green tea is clear and bright and is light green or yellow green, and the tea soup has peculiar faint scent, refreshment, aftertaste and good mouthfeel.

Description

technical field [0001] The invention relates to a simple preparation method of fried green tea with mulberry leaves. Background technique [0002] Green tea includes fried green tea, baked green tea, sun-dried green tea and steamed green tea. The processing method of green tea currently adopted in my country is as follows: after harvesting fresh 1 bud and 1 leaf or 1 bud and 2 leaves, spread it on the ground for 2 to 3 hours, fix it for 5 to 15 minutes, knead it for 20 to 50 minutes, dry it for 100 to 120 minutes, and make the whole tea. The process takes 4 to 6 hours, the operation time is long, the process is complicated, and it is not easy to popularize. Traditional green tea manual frying requires certain skills and special tea frying workers. If the green tea is fried mechanically with a green tea machine, rolling machine and dryer, the equipment is expensive ( The cheapest household frying tea machine is about 20,000 yuan) and workers need to be trained. And existing p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 刘志明王海英曹明全蒋乃翔
Owner NORTHEAST FORESTRY UNIVERSITY
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