Acid tea and preparation method thereof

Abstract

The invention belongs to the technical field of tea processing and in particular relates to an acid tea and a preparation method thereof. The preparation method comprises the following steps: (1) raw materials are selected, wherein red-bud five-leaf acid tea leaves which are germinated for not more than 10 days in Fengshan ecological tea garden in Luojiang district of Quanzhou city are selected; (2) a preparation technique comprises picking, sunning, frying by charcoal fire, rubbing by hands, cooling, frying by charcoal fire, rubbing by hands, deactivating enzymatic activity, frying by charcoal fire, rubbing by hands, frying by charcoal fire, rubbing by hands, fermenting and staying overnight in cloth bags and roasting by charcoal fire in sequence; (3) the storage is implemented, wherein the roasted acid tea is sealed and stored in a pottery jar for naturally cooling in a room with temperature of 20 DEG C to 25 DEG C, the same-batch products are uniformly stirred, encased and put in storage after being cooled by one month; and (4) refining technology is implemented, wherein the refining technology comprises four processes, namely screening, picking, piling and packaging. The acid tea prepared by the preparation method disclosed by the invention can provide nourishments needed by a human body, and can cultivate the original nature of a user, ward off diseases, improve physiological and psychological functions of the user and extend the life time of the user after being drunk for a long time. Besides, the acid tea has special effects on the symptoms such as difficult urination, edema, abdominal distension, abdominal pain, gout and extremely high uric acid.

Description

technical field [0001] The method of the invention relates to the technical field of traditional tea production, in particular to a unique sour tea and a preparation method thereof. Background technique [0002] As we all know, there are six major types of tea in the world: green tea, oolong tea, yellow tea, dark tea, black tea, and white tea. For thousands of years, the production methods of tea are at different stages of its historical development, and the various production methods and techniques of various types of tea are not the same. There have been few major changes and dissents for quite some time. [0003] Sour tea is a tea product traditionally eaten by ethnic minorities in Dehong Prefecture, Yunnan Province and other places in my country. At present, there is no sour tea product for sale on the market, and it is only produced in the family style of ethnic minorities, and it is limited to self-produced food or as a folk etiquette gift. When ethnic minorities ma...

AI Technical Summary

Problems solved by technology

When ethnic minorities make sour tea, there are the following outstanding disadvantages: 1. The pickling cycle is long (months or even years); 2. The quality of sour tea is unstable due to family-style pickling; Poor food safety

All of these are not conducive to the large-scale production of sour tea and cannot meet people's edible needs.

[0004] At present, most varieties of tea on the market are difficult to avoid environmental or man-made pollution, such as: air pollution caused by industrialization, heavy metal pollution in groundwater, man-made pesticide pollution, chemical fertilizer pollution, etc., etc. This has made people more and more worried about drinking this ancient healthy drink, and has even caused substantial harm to people.