Eucommia male flower tea and manufacturing method thereof

Abstract

The invention discloses a manufacturing method of eucommia male flower tea, comprising the following steps: (1) selecting materials: collecting eucommia male flower buds, and removing impurities; (2) airing: airing for 8-10 hours to control the water content to be 60-70 %; (3) carrying out deactivation of enzymes: conducting deactivation of enzymes in a steam heat fixation machine for 2.5 min; (4) drying: rapidly drying for 3 min by using a microwave drying machine to reduce the water content to be within 20%; (5) distilling fragrance: distilling fragrance by a tea baker with a time of 30 min to let the water content less than 12%; and (6) packaging. The method utilizes steam heat deactivation of enzymes and the tea baker to dry and distill fragrance, thus the product quality is greatly raised. The invention relates to eucommia male flower tea manufactured by the method. The tea of the invention has a bud-type or tussocky appearance, yellow and green bright liquid color, strong, tasty and fresh taste, lingering fragrance, and sweet aftertaste, and has obviously better color, fragrance and taste than other eucommia male flower tea.

Description

technical field [0001] The invention relates to an Eucommia male flower tea and a preparation method thereof. Background technique [0002] Eucommia ulmoides is a well-known nourishing traditional Chinese medicine. It is warm in nature and sweet in taste. It can nourish the liver and kidney, strengthen bones and muscles, and lower blood pressure. It has high medical and health care value. Eucommia is a dioecious plant, and the male flowers of Eucommia contain a variety of nutrients and active ingredients. Compared with the bark and leaves of Eucommia, it can be called "the top grade of the top grade". In the existing production method of eucommia male flower tea, such as the Chinese patent No. 98117579.1, it adopts ventilation and drying for 24-48 hours, prolongs the oxidase activity in the fresh leaves, and promotes the enzyme activity of tea polyphenols in the fresh leaves. Pro-oxidation causes the stamens to turn red and ferment and change flavor; the subsequent process ...

AI Technical Summary

Problems solved by technology

In the existing production method of eucommia male flower tea, such as the Chinese patent No. 98117579.1, it adopts ventilation and drying for 24-48 hours, prolongs the oxidase activity in the fresh leaves, and promotes the enzyme activity of tea polyphenols in the fresh leaves. Pro-oxidation, causing the stamens to turn red and ferment and change taste; the subsequent process of low-temperature blast drying can easily cause damage to the shape of the stamens, increase the tea residue, and affect the integrity of the tea shape

The Chinese patent No. 200510042883.3, in which citric acid and other color-protecting agents are added in the process, loses the natural flavor