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Penthorum Chinese pursh tea and preparation method thereof

A technology for catching yellow grass and yellow grass flowers is applied in the field of catching yellow grass tea and its preparation, which can solve the problems of difficulty in effectively retaining the active ingredients of yellow grass, high cost, complicated preparation process, etc., and achieves rich taste and sweetness, nutrition and health care. The effect of high value and simple preparation process

Inactive Publication Date: 2014-07-23
SICHUAN NEAUTUS TRADITIONAL CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method repeatedly heats the leaves of the yellow grass, and it is difficult to effectively retain the active ingredients of the yellow grass. At the same time, the preparation process is complicated and the cost is high.

Method used

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  • Penthorum Chinese pursh tea and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1 The preparation of the yellow grass tea of ​​the present invention

[0028] (1) Raw material preparation

[0029] (1) Purification: take fresh C. chinensis, remove impurities, wash, and separate the flowers, leaves and stems of C. chinensis;

[0030] (2) Cutting: Cut the flowers, leaves, and stems of the yellow grass into short sections of 1mm-2mm, and spread them evenly on a drying plate with a thickness of 5cm, and place them under the conditions of a temperature of 20°C and a humidity of 80%. After 19 hours, the water content was 60% to catch the yellow grass leaves, stems and flowers.

[0031] (2) Fermentation

[0032] (3) Fermentation: The cut flowers, leaves, and stems were evenly stacked in a fermentation tray with a thickness of 15cm, and naturally fermented for 10 hours at a temperature of 24°C and an air humidity of 85%. During this period, in order to make the fermentation evenly , turn over once every 5h.

[0033] After treatment, the leaf c...

Embodiment 2

[0041] Embodiment 2 The preparation of the yellow grass tea of ​​the present invention

[0042] (1) Raw material preparation

[0043] (1) Purification: take fresh C. chinensis, remove impurities, wash, and separate the flowers, leaves and stems of C. chinensis;

[0044] (2) Cutting: Cut the flowers, leaves, and stems of the yellow grass into short sections of 1mm-2mm, and spread them evenly on a drying plate with a thickness of 10cm, and place them under the conditions of a temperature of 28°C and a humidity of 85%. After 22 hours, the water content was 40% to catch the yellow grass leaves, stems and flowers.

[0045] (2) Fermentation

[0046] (3) Fermentation: The cut flowers, leaves and stems are evenly stacked in a fermentation tray with a thickness of 20cm, and naturally fermented for 20h at a temperature of 29°C and an air humidity of 95%. During this period, in order to make the fermentation evenly , turn over once every 6h.

[0047] After treatment, the leaf color i...

Embodiment 3

[0055] Embodiment 3 The preparation of the yellow grass tea of ​​the present invention

[0056] (1) Raw material preparation

[0057] (1) Purification: take fresh C. chinensis, remove impurities, wash, and separate the flowers, leaves and stems of C. chinensis;

[0058] (2) Cutting: Cut the flowers, leaves, and stems of the yellow grass into short sections of 1mm-2mm, and spread them evenly on the drying plate with a thickness of 8cm, and place them under the conditions of temperature 26°C and humidity 83%. After 20 hours, the water content was 50% to catch the yellow grass leaves, stems and flowers.

[0059] (2) Fermentation

[0060] (3) Fermentation: The cut flowers, leaves and stems were evenly stacked in a fermentation tray with a thickness of 18cm, and naturally fermented for 15 hours at a temperature of 27°C and an air humidity of 90%. During this period, in order to make the fermentation evenly , turn over every 5.5h.

[0061] After treatment, the leaf color is yell...

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Abstract

The invention discloses a penthorum Chinese pursh tea preparation method, the method comprises the following steps: 1)taking yellow, leave and stem of penthorum Chinese pursh with water content of 40-60%, piling under the condition that the air humidity is 85-95%, and fermenting for 10-20 hours, and turning once every 5-6 hours; and 2)drying and crushing to obtain the penthorum Chinese pursh tea. The invention also discloses the penthorum Chinese pursh tea prepared by the method. The prepared penthorum Chinese pursh tea has the advantages that the taste is pure and heavy, astringent flavor is not generated, the tea presents red bright color, the active ingredient content is high, and the prepared penthorum Chinese pursh tea has the efficacy of relieving or neutralizing the effect of alcohol and protecting liver.

Description

technical field [0001] The invention relates to a yellow-grass tea and a preparation method thereof. Background technique [0002] Penthorum chinense Pursh (Penthorum chinense Pursh), scientific name: root vegetable, belongs to the genus root vegetable of Saxifragaceae. The whole herb is warm in nature, sweet in taste, non-toxic, and has the functions of clearing heat, diuresis, detoxification, promoting blood circulation, calming the liver, strengthening the spleen, and dispelling jaundice. Modern studies have shown that the gallic acid and quercetin contained in the yellow grass have a protective effect on liver damage, can restore liver function, and reduce the damage to the liver caused by drinking and drugs. [0003] The whole herb is usually used as medicine, which can be prepared into various health products, such as Huangcao tea. The preparation method of the traditional yellow grass tea is relatively simple. After drying the yellow grass, it is made into small par...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 江云翟刚张大永兰泽伦刘静
Owner SICHUAN NEAUTUS TRADITIONAL CHINESE MEDICINE
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