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Cleistocalyx operculatus tea and preparation method thereof

A production method and technology of water weng tea, which is applied in the field of tea and tea processing, can solve the problems of easy mold, bad taste, and difficult brewing, and achieve the effect of fragrant smell, improving one's physical fitness, and convenient brewing and preservation

Inactive Publication Date: 2014-12-31
李雪壮
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally, water weng is used as a material in traditional Chinese medicine. Some people pick water weng flowers and leaves to soak in water to drink, but the taste is not good. First, it is difficult to brew, and second, it cannot emit the aroma of water weng. The third water weng leaf has high water content, easy to mold and difficult to preserve

Method used

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Embodiment Construction

[0024] The water weng tea of ​​the present invention is at least made from water weng leaves. Among them, water weng tea can also be supplemented by adding water weng flowers, bark or roots to produce water weng tea with different flavors and medicinal effects.

[0025] A kind of preparation method of water weng tea of ​​the present invention, its main method and steps are as follows:

[0026] 1) Picking: pick the leaves of water weng tree, wash and dry them. Wherein the water weng leaves are collected for all seasons of the year, the collected and selected water weng leaves are cleaned, preferably young shoot leaves, dust or pests on the leaves are removed and air-dried with a blower, natural wind or sun-dried. This step can remove the impurities and peculiar smell of water weng leaves, so that the quality of the produced tea leaves is consistent and the taste is good.

[0027] 2) Slicing: Cut the larger water weng leaves into smaller leaves. According to the needs of tea ...

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Abstract

The invention discloses cleistocalyx operculatus tea and a preparation method thereof. The preparation method comprises the following steps: picking, slicing, rolling, cooling, compressing and grinding, and drying. According to the cleistocalyx operculatus tea prepared by the method, the specific unique aroma and taste of cleistocalyx operculatus can be kept and the healthcare and medicinal effects of the cleistocalyx operculatus can be fused into a healthy tea drink. The prepared cleistocalyx operculatus tea is aromatic in smell and has the healthcare effects of eliminating gout, clearing the intestines and stomach, relieving exterior syndrome, helping digestion, relaxing the bowels and the like; the cleistocalyx operculatus tea can be conveniently drunk all year round by most people, the physical quality of people is improved, and the problems of poor mouth feel and deficiency in taste and medicinal effect for the cleistocalyx operculatus tea in the past are solved; meanwhile, the cleistocalyx operculatus tea can be very convenient to brew and store.

Description

technical field [0001] The invention relates to tea and tea processing technology, in particular to water weng tea and its preparation method. Background technique [0002] Water Weng (Cleistocalyx operculatus (Roxb.) Merr.), also known as water banyan. Strong moisture resistance, likes to be born at the water's edge, can grow in general soil; has certain anti-pollution ability. Water Weng also has high medical value. Its skin, leaves, and flowers are all medicinal materials, which have the functions of dispelling gout, clearing the stomach, relieving the exterior, digesting food, and laxative. According to the records of "Lingnan Caiyaolu", Shuiweng has the functions of clearing away heat, dispelling toxins, and eliminating stagnation. According to the records of "Guangdong Traditional Chinese Medicine", it has the effect of treating fever, headache due to exogenous pathogenic factors, cold and aversion to cold and fever. According to the records of "Guangxi Drug Pl...

Claims

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Application Information

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