Preparation method of tricholoma matsutake green tea

Abstract

The invention belongs to the field of tea leaves, and in particular relates to a preparation method of tricholoma matsutake green tea. The preparation method of the tricholoma matsutake green tea comprises the following steps of: 1) processing raw materials namely processing tea base: refining green raw tea so as to obtain tea bases, and drying the tea bases so that the water content of the tea bases is 6-7wt%; and processing tricholoma matsutake: cleaning tricholoma matsutake and slicing the tricholoma matsutake; 2) scenting: at least twice splicing on the tricholoma matsutake and the tea bases, pile scenting, separating and baking, then piling the baked tea bases and the tricholoma matsutake uniformly, and finally re-firing so as to obtain the tricholoma matsutake green tea, wherein the weight ratio of the tea bases to the tricholoma matsutake is 100: (150-220), during the pile scenting, the pile scenting temperature is 30 DEG C-50 DEG C, and the pile scenting time is 10-14 hours, during the baking treatment, the tea bases after pile scenting is baked to the water content of 7-wt%, and the tricholoma matsutake is baked to the water content of 6.5-7.5wt%, and during the re-firing treatment, the referring temperature is 40 DEG C-50 DEG C, and the re-firing time is 15-25 minutes. The tricholoma matsutake green tea is prepared by utilizing the method provided by the invention, the obtained product has the efficacies of tricholoma matsutake and tea leaves.

Description

technical field [0001] The invention belongs to the field of tea, and in particular relates to a preparation method of matsutake green tea. Background technique [0002] Matsutake is a kind of pure natural rare and precious edible fungus, known as "the king of fungi". According to legend, after the Hiroshima atomic bomb attack in August 1945, the only surviving plant was matsutake, which cannot be cultivated artificially in the world. It grows in alpine woodlands above 3,500 meters above sea level in the cold temperate zone. Studies have shown that matsutake is rich in protein, various amino acids, unsaturated fatty acids, nucleic acid derivatives, peptides and other rare elements. Matsutake is collected and eaten from early August to mid-October in autumn. It has a special strong aroma, tastes like abalone, extremely smooth and refreshing, and the origin and output of matsutake are extremely rare. [0003] However, because matsutake is difficult to keep fresh and diffic...

AI Technical Summary

Problems solved by technology

[0003] However, because matsutake is difficult to keep fresh and difficult to process, its deep processing and product upgrading are hindered, and many wild matsutake cannot be processed in time, resulting in a serious waste of resources

At present, many production areas still adopt natural air-drying and salting processing methods, but the quality of natural air-drying products is poor, the market price is low, and the common salting technology destroys the unique flavor of wild fungi