Preparation method for instant Tibetan tea

Abstract

The invention discloses a preparation method for instant Tibetan tea, and relates to an instant border area tea technology. The conventional Tibetan tea drinking technology and the modern instant tea preparation technology are organically combined. The preparation method comprises the following steps: performing rinsing, spread cooling, stacking, fixation, spread cooling, stem taking off, fumigating, rolling, drying, re-twisting, re-drying, re-rolling, piling, drying, screening, slitting, re-screening, blending, picking out, inspection, examination, fumigating, pressing, drying, cooling and racking (pre-treatment) on picked matured leaflet Sichuan tea leaves and then performing selection, boiled water continuous extraction, filtration, vacuum concentration, drying, inspection and package, so that the instant Tibetan tea is prepared. Matured leaves of a tea tree can be effectively used, and the utilization rate of the leaves can be greatly increased; Tibetan tea is rich in various biochemical substances beneficial to a human body, and has the functions of preventing some diseases and protecting the health.

Description

technical field [0001] The invention relates to a preparation method of Tibetan tea instant tea, which relates to the technical field of side tea products. Background technique [0002] Chinese Tibetan tea has been a thousand-year-old tea since it was recorded in the Tang Dynasty. Tibetan tea is the main daily drink of nearly three million Tibetan compatriots in ethnic minorities, also known as the tea of ​​the people's livelihood of Tibetan compatriots. , dark tea, thick tea, south road side tea, brick tea, bar tea, pressed tea, group tea, edge tea, etc. It is a fully fermented tea that is picked at an altitude of more than 1,000 meters in Mengding Mountain, where mature tea leaves and red moss were produced in the same year, and refined through a special process. Tibetan tea is the most typical black tea, its color is dark brown, and it is fully fermented tea. [0003] Instant tea is a solid beverage tea that can be quickly dissolved in water. Using finished tea, semi-...

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the deficiencies in existing Tibetan tea production that cannot utilize the old leaves of tea trees, contain high levels of organic substances such as tea polyphenols and caffeine, and low water extracts, and lack other beneficial substances necessary to maintain human health, the present invention A preparation method of Tibetan tea will be provided and the product Tibetan tea directly obtained by this method can not only effectively utilize the middle-aged and old leaves of tea trees, but also change and transform the content of tea leaves to meet the needs of human health. Material needs