Method for preparation of honeysuckle tea

A technology of honeysuckle tea and honeysuckle, which is applied in the field of tea product processing, and can solve the problems of dry flowers such as color difference, musty smell, and brittleness, and achieve the effect of beautiful appearance and less brittle shape

Inactive Publication Date: 2015-01-21
遵义市遵茶茶叶有限公司
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In summer, people often drink honeysuckle dried flowers directly as tea, which not only quenches thirst but also relieves summer heat. However, if the prep

Method used

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Embodiment Construction

[0019] Honeysuckle is produced in most parts of China, but Shandong produces the most, and Henan produces the best quality. Because honeysuckle has heat-clearing and toxic substances removing, disperses wind-heat, cools blood and stops dysentery, lowers blood and lowers fire, eliminates the effect of pharynx and diaphragm. Therefore, the market demand for honeysuckle is very large, but because the storage time of fresh honeysuckle is limited, and it is not conducive to deep processing, it becomes an inevitable trend to prepare fresh honeysuckle into dried flowers.

[0020] The preparation method of the honeysuckle tea of ​​the present invention is that the production enterprise develops through practice many times, and its specific steps are:

[0021] (1) Wither the freshly collected honeysuckle that is yellow in color, and control the water content between 80% and 90%;

[0022] (2) Kill the withered honeysuckle at a temperature between 180 and 200°C;

[0023] (3) Spread...

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Abstract

The invention relates to a method for preparation of honeysuckle tea. The preparation method comprises the following specific steps: withering collected fresh honeysuckle flowers in a yellow color, and controlling the water content within the range between 80% and 90%; performing deactivation of enzymes on withered honeysuckle flowers at the temperature between 180 DEG C and 200 DEG C; spreading and air-drying the honeysuckle flowers subjected to deactivation of enzymes for 15-20 minutes to enable heat to be fully dissipated; drying for 6 times; performing flavour distilling on the dried honeysuckle tea at the temperature controlled within the range between 100 DEG C and 120 DEG C, so that unique fragrance of the honeysuckle tea is achieved, the taste is slightly bitter and a golden yellow color is realized; finally, carefully selecting the honeysuckle tea according to the level, and packaging, weighing and storing products passing inspection into a storage room. The honeysuckle tea prepared by the method disclosed by the invention is attractive and shaped in appearance and not easy to crisp, can be shallow golden yellow when being brewed in cups, and is very attractive, and due to specific medicinal value and health care value of the honeysuckle flowers, the honeysuckle tea is well favored by people.

Description

technical field [0001] The invention belongs to the field of tea product processing, and in particular relates to a preparation method of honeysuckle tea. Background technique [0002] Honeysuckle is a general term for Chinese medicinal materials and plants. Plant honeysuckle, also known as honeysuckle, is a perennial semi-evergreen winding woody vine of the family Lonicera. The name "Honeysuckle" comes from "Compendium of Materia Medica". Because the honeysuckle flower is white at first, and then turns yellow, it is named honeysuckle. Honeysuckle has been hailed as a good medicine for clearing away heat and detoxification since ancient times. It is sweet and cold in nature and fragrant. It is sweet and cold in clearing away heat without hurting the stomach. Honeysuckle can not only disperse wind-heat, but also be good at clearing blood toxin. It is used for various febrile diseases, such as body heat, rash, spots, pyretic sores, sore throat, etc., with remarkable e...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 牟维生
Owner 遵义市遵茶茶叶有限公司
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