Mulberry leaf tea and production method thereof
A production method and technology of mulberry leaf tea, applied in the field of mulberry leaf tea and its production, can solve problems such as bad taste, difficult for consumers, green and astringent tea, etc., and achieve the effect of clear and bright tea soup, fresh taste and golden color
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Embodiment 1
[0010] (1) Select fresh mulberry leaves and spread them out; (2) Slicing: cut into 1 cm long leaves; (3) Dry green: spread the mulberry leaves on a bamboo dustpan to dry, and divide every 0.5 kg of mulberry leaves into 1 square (4) Knead soft: Knead the fresh leaves after drying for 1.5 to 2.5 hours until the leaves are pliable and not broken; (5) Fermentation: knead the soft leaves The mulberry leaves are placed in a closed space and fermented for two hours at a temperature of 20 to 30°C and a relative humidity of 90%. The mulberry leaves are 20 to 30 cm thick to remove the fishy smell; (6) Cooking: fermented Put the mulberry leaves in a wooden steaming barrel, cover the barrel, and keep steaming for 10 to 15 minutes under saturated steam. The thickness of the mulberry leaves is 30 cm to remove the bitterness; (7) Drying: After cooking, spread the mulberry leaves on the tray in time , and put it in an oven to remove the steam. When the thickness of the mulberry leaves is 2 c...
Embodiment 2
[0012] (1) Select fresh mulberry leaves and spread them out; (2) Slicing: cut into 1 cm long leaves; (3) Dry green: spread the mulberry leaves on a bamboo dustpan to dry, and divide every 0.5 kg of mulberry leaves into 1 square Rice bamboo dustpan to remove 40% of the water; (4) Knead soft: Knead the fresh green leaves after drying for 2 hours until the leaves are pliable and not broken; (5) Fermentation: Knead the soft mulberry leaves Put it in a closed space and ferment for two hours at a temperature of 26°C and a relative humidity of 90%. The mulberry leaves are 25 cm thick to remove the fishy smell; (6) Cooking: the fermented mulberry leaves are placed in a wooden steam barrel, and cover the wooden barrel lid, keep cooking in saturated steam for 12 minutes, the thickness of mulberry leaves is 30 cm, to remove the bitter taste; Steam, when the thickness of the mulberry leaves is 2 cm and the temperature is 95°C, bake for 25 minutes initially. When the middle of the mulberr...
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