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Method for preparing myrtle leaf green tea

A technology of myrtle leaves and myrtle, which is applied in the field of myrtle green tea preparation, can solve the problems of less development and utilization, and achieve the effects of rich content, short production cycle, and promotion of dissolution and discharge

Inactive Publication Date: 2014-01-22
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, myrtle is still in the wild stage, and its development and utilization are still seldom, limited to the picking of fruits, drying of roots, stems and leaves to be used as medicine, etc.
There is no report on making myrtle leaves into health tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The preparation method of myrtle leaf green tea comprises the steps:

[0029] (1) Picking of fresh leaves: pick young myrtle leaves as raw materials, and the picking standard is 1-3 leaves per bud.

[0030] (2) Spread green: spread the picked myrtle leaves at room temperature for 10-12 hours. The place to spread should be shaded, free from direct sunlight, clean and hygienic, and ventilated. The greening area is 2kg per square meter, the thickness is 3~4cm, and the water content of the leaves is controlled at 70~75%. During the greening process, it needs to be lightly turned 2 or 2 times to facilitate the even distribution of water and heat.

[0031] (3) One-time greening: place the green myrtle leaves in the container of the greening machine, control the temperature at 150~160°C and stir-fry for 3~5 minutes to finish, and then heat knead at 50~60°C for 5~8 Minutes; leaf moisture content is controlled at 55-60%. Try to rub and destroy the tissue of the leaves so that ...

Embodiment 2

[0037] The preparation method of myrtle leaf green tea comprises the steps:

[0038] (1) Picking of fresh leaves: pick young myrtle leaves as raw materials, and the picking standard is 1-3 leaves per bud.

[0039] (2) Spread green: spread the picked myrtle leaves at room temperature for 4~6 hours, spread green area 1kg per square meter, thickness 2~3cm, control leaf water content at 70~75%; spread green During the process, it needs to be turned lightly 1~2 times to facilitate the even distribution of moisture and heat.

[0040] (3) One-time fixation: place the green myrtle leaves in a steam fixation container (fixer), control the temperature at 120-140°C and stir-fry for 2-4 minutes to finish, and then heat at 40-50°C Knead for 8-10 minutes; the moisture content of the leaves is controlled at 55-60%. Try to rub and destroy the tissue of the leaves so that the active ingredients can be released easily when the tea is brewed.

[0041] (4) Secondary greening: stir-fry the hot-...

Embodiment 3

[0046] The preparation method of myrtle leaf green tea comprises the steps:

[0047] (1) Picking fresh leaves: pick the healthy and mature leaves of myrtle as raw materials. In order to make the leaves clean, you can wash the picked leaves with water, dry the water on the surface, and then cut into strips with a width of 0.3~ 1cm.

[0048] (2) Spread green: spread the myrtle leaves picked in step (1) at room temperature for 7-9 hours, the spread green area is 1.5kg per square meter, the thickness is 2-3cm, and the water content of the leaves is controlled at 70 ~75%; in the greening process, it needs to be lightly turned 2~3 times to facilitate the even distribution of water and heat.

[0049] (3) One-time killing: put the green myrtle leaves in a steam fixing container, control the temperature at 170-180°C and stir-fry for 2-3 minutes to finish, and then heat knead at 45-55°C for 6-8 Minutes; leaf moisture content is controlled at 55-60%. Try to rub and destroy the tissue ...

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PUM

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Abstract

The invention discloses a method for preparing myrtle leaf green tea. The method comprises the following steps: picking up fresh leaves; tedding fresh leaves; killing for the first time; killing for the second time; twisting; drying to obtain the myrtle leaf green tea. According to the method, the suffruticosa plant myrtle leaves are used as a raw material, twice killing-out processes are adopted, high-temperature killing-out and low-temperature killing-out are combined, so that the green smell of the myrtle leaves can be effectively removed, and the influence of villus on the back of the leaves to the taste of green tea can be reduced. The prepared myrtle leaf green tea has a good color and rich smell, is enriched with multiple amino acid, vitamin and the like required by human bodies, and has health-care effects of treating chronic dysentery, rheumatism and hepatitis, and reducing blood fat and the like due to phenols, tannin and the like in the myrtle leaf green tea.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a preparation method of myrtle green tea. Background technique [0002] Myrtle (Rhodomyrtus tomentosa), also known as Shanren, Gangren, Dangli, Renzi, Doumen, Myrtle, belongs to Myrtaceae, and Myrtle is an evergreen shrub with a height of 0.5-2 meters. The young branches have Short fluff. Leaves are opposite, leathery, elliptic or obovate, covered with short hairs below, with free base veins; cymes axillary, with 1-3 flowers; flowers are white first and then purple-red; bracteoles 2, ovate, Calyx tube bell-shaped, lobes 5, round, varying in size; petals 5, obovate; berries ovate, dark purple, edible; flowering period 4-6 months, fruiting period 8-10 months, often scattered or small pieces distributed on low hillsides In the sparse forest. At present, myrtle is still in the wild stage, and its development and utilization are still seldom, limited to the picking of fruits...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 邱文武王文林罗莲凤郭凌飞郑树芳覃杰凤唐君海徐健韦持章
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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