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Bamboo leaf tea and preparation method thereof

A bamboo leaf tea and bamboo leaf technology, applied in the field of bamboo leaf tea and its preparation, can solve the problems of easy oxidation and decomposition of tea polyphenols, change of characteristics of bamboo leaf tea, loss of fragrance of bamboo leaf tea, etc., to improve the preservation effect, Prevent oxidation by oxygen, improve color and tea aroma

Inactive Publication Date: 2014-03-05
何莉 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the tea polyphenols in bamboo leaves are easily oxidized and decomposed during the high-temperature greening process, which will lead to changes in the characteristics of bamboo leaf tea, and will lose the natural fragrance of bamboo leaf tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Collect 500g of fresh light bamboo leaves, remove the petiole, wash and dry with water to keep the original ecological shape of the bamboo leaves; put the washed and dried bamboo leaves in the sun to dry until the moisture content in the bamboo leaves is reduced by 30%; Bamboo leaves whose content has been reduced by 30% are refrigerated at -8°C for 0.5 hours to passivate the activity of enzymes in bamboo leaves, thereby preventing their oxidation of tea polyphenols, the active ingredient in bamboo leaves, and protecting bamboo leaves The active ingredients in it will not be lost; put the bamboo leaves refrigerated at low temperature at room temperature and then dry them for 1 hour at a temperature of 50°C. During the drying process, the bamboo leaves should be properly stirred to make It is heated evenly, and the moisture content in the dried bamboo leaves is 5.3%. At the same time, under these conditions, the shape of the dried bamboo leaves is gradually rolled into a...

Embodiment 2

[0036] Collect 500g of fresh light bamboo leaves, remove the petiole, wash and dry with water to keep the original ecological shape of the bamboo leaves; put the washed and dried bamboo leaves in the sun to dry until the moisture content in the bamboo leaves is reduced by 40%; Bamboo leaves whose content has been reduced by 40% are refrigerated at -6.5°C for 40 minutes to passivate the activity of enzymes in bamboo leaves, thereby preventing their oxidation of tea polyphenols in the active ingredients of bamboo leaves and protecting bamboo leaves. The active ingredients in the leaves will not be lost; put the bamboo leaves refrigerated at low temperature at room temperature and then dry them for 1 hour and 15 minutes at a temperature of 53.5°C. Stir to make it heated evenly, and the moisture content in the dried bamboo leaves is 6.2%. At the same time, under these conditions, the shape of the dried bamboo leaves is gradually rolled into a needle shape, thereby making needle-sh...

Embodiment 3

[0038] Collect 500g of fresh light bamboo leaves, remove the petioles, wash and dry with water to keep the original ecological shape of the bamboo leaves; put the washed and dried bamboo leaves in the sun to dry until the moisture content in the bamboo leaves is reduced by 50%; Bamboo leaves whose content has been reduced by 50% are refrigerated at -5°C for 1 hour to inactivate the activity of enzymes in bamboo leaves, thereby preventing their oxidation of tea polyphenols in the active ingredients of bamboo leaves and protecting bamboo leaves. The active ingredients in the leaves will not be lost; put the bamboo leaves refrigerated at low temperature at room temperature and then dry them for 1.5 hours at a temperature of 55°C. During the drying process, the bamboo leaves should be properly stirred. It is heated evenly, and the moisture content in the dried bamboo leaves is 6.8%. Under these conditions, the shape of the dried bamboo leaves is gradually rolled into a needle shap...

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Abstract

The invention discloses bamboo leaf tea and a preparation method of the bamboo leaf tea, belonging to the technical field of tea beverage processing. The preparation method of the bamboo leaf tea comprises the following steps: collecting fresh and tender bamboo leaves and removing the petioles; drying the washed and drained bamboo leaves in the sun until the moisture content is reduced by 30%-60%; keeping the dried bamboo leaves at the temperature of -10-0 DEG for 0.5-3 hours, then putting the bamboo leaves into air until the temperature of the aired bamboo leaves reaches the room temperature; baking the bamboo leaves at the temperature of 30-60 DEG for 1-3 hours to get the needlelike bamboo leaf tea; packing the baked bamboo leaf tea with a paper bag and wrapping the tea bag with indocalamus leaves. The bamboo leaf tea prepared by adopting the method has high tea polyphenol content and has good effect of diminishing inflammation.

Description

technical field [0001] The invention belongs to the technical field of tea beverage processing, and in particular relates to bamboo-leaf tea using natural plant bamboo leaves as raw materials and a preparation method thereof. Background technique [0002] Bamboo is a perennial green plant of Gramineae, also known as golden moso bamboo, which is widely distributed in Shandong, Jiangsu, Zhejiang, Hubei and other provinces in my country, and its resources are very rich. Bamboo leaves are narrowly lanceolate, apex acuminate, base blunt, 5-20 cm long, 1-3.5 cm wide, dark green on the leaf surface, and lighter on the back. Bamboo leaves are light in nature, slightly astringent, sweet in taste, and have the functions of clearing heat and diuresis, improving eyesight and detoxification, stopping bleeding, enhancing immunity, anti-oxidation and inhibiting tumors. It has a long history of edible and medicinal use in my country. [0003] Dianthus is a perennial herb, 30-50 cm high. S...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 何莉王林芝
Owner 何莉
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