A kind of preparation method of eucommia jasmine tea and product thereof
A technology of jasmine tea and a production method, which is applied in the field of health care tea, can solve the problems that the taste of tea is not mellow and natural, it is difficult to remove the astringency of Eucommia leaves, and the quality of Eucommia jasmine flowers is affected, so as to improve the ability to emit fragrance, prolong the lifespan, and maintain the shape of the jasmine flower. changing effect
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Embodiment 1
[0021] (1) Treatment of Eucommia tea dregs
[0022] 1. Greening: The temperature of the greening pot needs to be between 200°C and 220°C to achieve the purpose of passivation and enzymaticity. If the pot temperature is too high, the greening leaves will lose water too quickly, which will easily produce burnt leaves and burnt edges, making the finished product smoke Burnt smell, if the pot temperature is too low, it is easy to produce black stalks and black leaves, which will affect the quality.
[0023] 2. Kneading: According to the type of eucommia tea and the tenderness of the leaves, determine the amount of leaf throwing, the size of the pressurization and the kneading time, and master the "lightly kneading of young leaves, heavy kneading of old leaves", "light and heavy" and "combination of shaking and kneading". According to the principle of operation, the strips are more than 95%, the young leaves are kneaded for about 25 minutes, and the old leaves are kneaded for about...
Embodiment 2
[0043] Example 2: In step (3) of Example 1, the weight ratio of Eucommia tea base and jasmine flower is 300:9, and the scenting method is the same as in Example 1.
Embodiment 3
[0044] Example 3: In the step (3) of Example 1, the weight ratio of Eucommia tea base and jasmine flower is 200:15, and the scenting method is the same as that of Example 1.
[0045] Embodiment 1 is preferred scheme.
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