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Method for preparing high-altitude sweet persimmon leaf tea

A high-altitude persimmon leaf tea, which is applied in the field of preparation of high-altitude sweet persimmon leaf tea, can solve the problems of technical parameter standards without persimmon leaves, etc., and achieve the effects of being beneficial to health, having a unique fragrance, and the taste is fragrant and sweet.

Inactive Publication Date: 2012-09-05
石林绿汀甜柿产品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The above-mentioned patent only introduces the processing method of persimmon leaf tea from the processing steps (such as cleaning, greening, packaging, etc.), and does not make any technical parameters on when to pick persimmon leaves and various steps due to the different nutrient content of the persimmon leaves. a standard

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  • Method for preparing high-altitude sweet persimmon leaf tea
  • Method for preparing high-altitude sweet persimmon leaf tea
  • Method for preparing high-altitude sweet persimmon leaf tea

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preparation example Construction

[0021] A kind of preparation method of high altitude sweet persimmon leaf tea, the preparation method of the present invention adopts following steps:

[0022] 1) The fresh leaves or buds of sweet persimmon are picked from sweet persimmon trees at an altitude of 1200-2000 meters; the high-altitude environment is conducive to the accumulation of solid substances in the persimmon leaves, and the final content of vitamin C and flavonoids is also higher than that of other low-altitude High, but the steps of the present invention can also be used in areas where the altitude is lower than 1200 meters, but the quality and taste are not as good as the sweet persimmon leaf tea processed in high altitude areas;

[0023] Picking is divided into spring picking and autumn picking;

[0024] a. Picking in spring: The picking date is from April 15th to May 31st; during the picking period, the average content of vitamin C in the fresh leaves or buds of sweet persimmons reaches more than 2% o...

Embodiment 1

[0037] A kind of preparation method of high altitude sweet persimmon leaf tea, the preparation method of the present invention adopts following steps:

[0038] 1) The fresh leaves or buds of sweet persimmon are picked from sweet persimmon trees at an altitude of 1200-2000 meters. The picking is divided into spring picking and autumn picking, as shown in Table 1 and figure 1 As shown, when picking in spring, the picking date is from April 15th to May 31st, and the average content of vitamin C in the fresh leaves or buds of sweet persimmons during this period reaches 2% of the weight of fresh persimmon leaves or buds. Stop picking when it is lower than 2%; by Table 2 and figure 2 As shown, when harvesting in autumn, when the average content of flavonoids in sweet persimmon fresh leaves or buds reaches 3% of the weight of sweet persimmon fresh leaves or buds, pick up, and stop picking when it is lower than 3%. The picking date is from November 1 to November 1. 30th; choose the ...

Embodiment 2

[0052] A kind of preparation method of high altitude sweet persimmon leaf tea, the preparation method of the present invention adopts following steps:

[0053] 1) The fresh leaves or buds of sweet persimmon are picked from sweet persimmon trees at an altitude of 1200-2000 meters. The picking is divided into spring picking and autumn picking, as shown in Table 1 and figure 1 As shown, when picking in spring, the picking date is from April 15th to May 31st, and the content of vitamin C in the fresh leaves or buds of sweet persimmons reaches 2% of the weight of fresh persimmon leaves or buds. Stop picking; from Table 2 and figure 2 As shown, when harvesting in autumn, the flavonoid content in fresh persimmon leaves or buds reaches 3% of the weight of sweet persimmon fresh leaves or buds, and stops picking when it is lower than 3%. The picking date is from around November 1 to November 1. At the end of the month; the content of vitamin C and flavonoids at this time is selected t...

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Abstract

The invention relates to a method for preparing high-altitude sweet persimmon leaf tea, which comprises the following steps of: 1) picking sweet persimmon fresh leaves or sprouts from sweet persimmon trees growing at a place with the altitude of 1200-2000m, wherein the sweet persimmon fresh leaves or sprouts are picked in spring and autumn; 2) adjusting wilting; 3) killing out; 4) twisting; 5) drying and 6) bagging. The method has the beneficial effects that the best picking date of the persimmon fresh leaves is confirmed, so that the standard guidance is provided for producing the sweet persimmon leaf tea with high-content vitamin C and high-content flavone, and the sweet persimmon leaf tea with best taste can be processed by using the method; the preparation method is simple and liable in technology; and the prepared sweet persimmon leaf tea not only maintains the original natural ingredients of persimmon leaves, but also is faint scent and sweet in taste and unique in fragrance, thus being relatively beneficial to the health.

Description

technical field [0001] The invention belongs to a method for preparing tea, in particular to a method for preparing high-altitude sweet persimmon leaf tea. Background technique [0002] Tea is a very common daily health drink. There are many varieties of tea. There are green tea, black tea, oolong tea, white tea, yellow tea, and black tea in terms of color. There are more varieties in terms of efficacy. It is famous at home and abroad for its tea culture. However, the raw materials of general tea leaves are all picked from tea trees, and few of them use raw materials other than tea trees to process them into beverages. In recent years, various leaf tea processing methods that use non-general tea trees as raw materials have become common. For example: the patent number is "200710032342", and the patent name is "a preparation method of mango leaf tea". ", the patent titled "Jujube Leaf Tea and Its Preparation Method", which selects jujube leaves for scientific deep processin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 梅为云
Owner 石林绿汀甜柿产品开发有限公司
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