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The preparation method of secondary fermented jasmine mulberry leaf tea
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A technology of secondary fermentation and production method, applied in the field of tea processing, can solve problems such as difference in quality of finished tea, and achieve the effect of good taste
Active Publication Date: 2016-06-01
谢大高
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[0003] At present, there are many varieties of tea products related to jasmine that are used for brewing and drinking on the market, such as jasmine green tea, jasmine black tea, etc., but there are few reports about jasmine mulberry leaf tea. The quality of the finished tea has also produced a large difference, and there are many jasmine tea products with better taste and stronger aroma to be discovered by people.
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[0018] The preparation process of the invention includes: picking mulberry leaves, cleaning mulberry leaves, cutting mulberry leaves into strips, natural fermentation, killing greens, kneading, fermenting, kneading, smelling flowers and drying.
[0019] The concrete preparation method that the present invention implements is:
[0020] The first step is to pick mulberry leaves: pick fresh mulberry leaves with no pesticide residues and no pollution by diseases and insect pests in the middle and upper parts of mulberry branches, and discard the petioles.
[0021] The second step is to clean the mulberry leaves: after the fresh mulberry leaves are picked, wash them with clean water.
[0022] The third step is to cut the mulberry leaves into strips: cut the washed mulberry leaves into thin strips 3 cm long and 1 cm wide.
[0023] The fourth step is natural fermentation: stack the mulberry leaf strips in an air-conditioned room at 15-20°C for 5-10 hours of natural fermentation to m...
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Abstract
The invention discloses a preparation method for twice fermented jasmine-containing mulberry leaf tea. The preparation method comprises the steps of 1, mulberry leaf picking, namely picking fresh mulberry leaves, which do not contain pesticide residues and are free of diseases and insect pests, at the upper-middle parts of mulberry twigs, and eliminating stems; 2, mulberry leaf cleaning, namely after the fresh mulberry leaves are picked, cleaning the mulberry leaves with clean water; 3, mulberry leaf slitting, namely slitting the cleaned mulberry leaves; 4, natural fermentation, namely putting the mulberry leaf strips into an air conditioning room for natural fermentation; 5, fixation, namely performing fixation on the naturally fermented mulberry leaf strips; 6, rolling, namely rolling the mulberry leaf strips subjected to fixation; 7, fermentation, namely covering the rolled mulberry leaf strips with wet cloth for fermentation; 8, wrapping-twisting, namely performing wrapping-twisting on the fermented mulberry leaf strips for formation; 9, scenting, namely scenting the mulberry leaf strips with jasmine buds according to a weight ratio of 1 to 1 by circulating bedding; and 10, drying, namely drying the scented mulberry leaf strips.
Description
technical field [0001] The invention belongs to the field of tea processing, in particular to a method for preparing secondary fermented jasmine mulberry leaf tea. Background technique [0002] Jasmine tea is a high-grade tea scented with jasmine; jasmine, whose scientific name is Jasmineofficinale, and whose family name is Oleaceae, is people's favorite flower. The song "What a beautiful jasmine" brings beauty to people. Jasmine tea is one of the top ten scented teas in my country. It is picked from the blooming jasmine in spring and combined with tea leaves to form a scented tea. It has the aroma of spring flowers and the freshness of tea leaves. It is a sweet and popular scented tea. For women, drinking jasmine tea regularly can not only beautify the skin, whiten the skin, but also resist aging and keep the tail of youth. It can also dredge the stomach and intestines of the human body, discharge stool, clear the brain, lower blood pressure and blood lipids, and also has ...
Claims
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Application Information
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