Preparation method of guava leaf black tea

A technology of guava leaf and black tea, which is applied in the field of preparation of guava leaf black tea, which can solve the problems of being difficult to drink, bitter and astringent taste of guava leaf water, and not liking to drink, etc., and achieve the effect of sweet and smooth taste

Active Publication Date: 2014-12-03
李国勋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the folk, people often use guava leaves to boil water to treat diabetes, and the effect is good, but the guava leaf water is very bitter and astringent, it is difficult to drink, and most people don’t like to drink it

Method used

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Examples

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preparation example Construction

[0019] A kind of preparation method of guava leaf black tea is provided in an embodiment of the present invention, comprises the following steps:

[0020] (a), picking the tender leaves of the guava tree;

[0021] (b), spread described tender leaf, until leaf quality is soft, and green grass taste disappears, and smells strong guava fruit fragrance;

[0022] (c), kneading the young leaves that have been spread out to an appropriate degree until the damage rate of the leaf surface reaches more than 80%;

[0023] (d), fluff the tender leaves that have been kneaded, ventilate and oxidize them until they all turn red, and then dry them.

[0024] The preparation method of the guava leaf black tea provided by the embodiment of the present invention is based on the fact that the guava leaves contain polyphenolic chemical components, and the polyphenolic substances react with oxygen in the air under the action of polyphenolase to form tea red tea. Based on this principle, after tria...

Embodiment 1

[0035] A preparation method of guava leaf black tea, comprising the following steps:

[0036] (a), picking the tender leaves of the guava tree;

[0037] (b), tender leaf is spread out, and the thickness that spreads out is 3cm, and the spreading time is 8 hours, obtains the tender leaf that leaf quality is soft, grass flavor disappears, and smells strong guava fruit fragrance;

[0038] (c), the young leaves that have been spread to a moderate amount are first empty-kneaded for 8 minutes, then pressurized and kneaded for 30 minutes, so that the leaf surface is fully damaged, and the damage rate to the leaf surface reaches more than 80%;

[0039] (d), loosen the tender leaves that have been rolled, put them in a bamboo basket with a thickness of 10cm, and place them in a ventilated place for 4 hours. After rolling, all the leaves turn red and give off the strong fragrance of guava; then spread the leaves Thickness is 2-3cm for drying, when drying, first bake at 90°C for 35 minu...

Embodiment 2

[0041] A preparation method of guava leaf black tea, comprising the following steps:

[0042] (a), picking the tender leaves of the guava tree;

[0043] (b), spread described tender leaf, the thickness of spreading is 5cm, and spreading time is 16 hours, obtains the tender leaf that leaf quality is soft, grass smell disappears, and smells strong guava fruit fragrance;

[0044] (c), knead the tender leaves that have been spread to a moderate degree for 10 minutes, and then pressurize and knead for 35 minutes, so that the leaf surface is fully damaged, and the damage rate to the leaf surface reaches more than 80%;

[0045] (d), loosen the tender leaves that have been rolled, put them in a bamboo basket with a thickness of 15cm, put them in a ventilated place, and for 8 hours, all the rolled leaves will turn red and give off the strong fragrance of guava; then spread the leaves Thickness is 2-3cm for drying, when drying, firstly bake at 100°C for 30 minutes, then take it out and...

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PUM

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Abstract

The invention relates to the field of preparation of tea leaf and specifically relates to a preparation method of guava leaf black tea. The preparation method comprises the following steps: picking tender leaves of guava trees; spreading the tender leaves till the leaf texture is soft, the grassy smell disappears and the rich guava fruity fragrance is smelt; rolling the tender leaves spread to a moderate degree till the foliar breakage rate is above 80%; shaking the well rolled tender leaves for loosening, then performing ventilation for oxidation till all the leaves turn red and drying. The guava leaf black tea can be processed by the preparation method of the guava leaf black tea provided by the invention after trial production according to the principle that polyphenol type chemical components are contained in the guava leaves and polyphenol type substances can react with oxygen in air to produce thearubigins under the action of a polyphenol. The guava leaf black tea has red tea infusion after being by infused with boiling water, the tea infusion has sweet and smooth taste and no bitter taste, the fragrance of guava is retained and the guava leaf black tea can achieve the purpose of treating diseases by daily drinking.

Description

technical field [0001] The invention relates to the field of tea preparation, in particular to a preparation method of guava leaf black tea. Background technique [0002] Guava (Psidium guajava Linn.), commonly known as plucked fruit, chicken arrow fruit, guava, red heart fruit, trumpet fruit, etc., is a plant of the genus Guava in the Myrtaceae family and is an evergreen small tree or shrub. Native to tropical America and Southeast Asia, it is now widely distributed and planted in tropical and subtropical regions. Guava has a long history of medicinal use in countries such as Peru, Mexico, the Caribbean, Africa, and Asia. Modern pharmacological studies have shown that guava leaves have various pharmacological activities such as anti-inflammatory, anti-oxidation, anti-tumor, lowering blood fat, and lowering blood sugar. In my country, the single preparation of guava leaf "Xiaoke Jiangtang Capsule" has been included in the fifteenth volume of Chinese medicine prescription p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 李国勋
Owner 李国勋
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