Processing method of dendrobium officinale leaf tea
A processing method, the technology of Dendrobium candidum, applied in the field of processing of Dendrobium candidum leaf tea, can solve the problems of the loss of medicinal components of Dendrobium, reduce the medicinal properties of Dendrobium, and achieve the effects of retaining nutrients, improving immunity, and improving diabetes
Inactive Publication Date: 2015-04-29
安徽中升生物科技有限公司
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Problems solved by technology
[0003] At present, the processing method of Dendrobium tea is similar to that of ordinary tea. This processing method will easily lead to the loss of medicinal components in Dendrobium and reduce the medicinal properties of Dendrobium.
Method used
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Experimental program
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Effect test
Embodiment Construction
[0012] At the beginning of November every year, before the frost in the morning, select the three-year-old dendrobium leaves and cut them off together with the stems;
[0013] Rinse the dendrobium in running water, spread the dendrobium leaves evenly after rinsing, and dry them in the shade and away from light until the dendrobium leaves are soft, stirring them constantly;
[0014] After the Dendrobium loses 6%-10% of its weight, it is fried in an iron pan with manual hands until the leaves of the Dendrobium are vigorously rubbed with hands and no juice comes out;
[0015] Dendrobium leaves are fried and then kneaded into strands by hand;
[0016] Slowly bake at 35-40 degrees Celsius for 1-2 hours.
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The invention relates to the technical field of dendrobium officinale processing, and particularly relates to a processing method of dendrobium officinale leaf tea. At the beginning of November each year, triennial dendrobium officinale leaves and branches are cut down together, and are placed into running water for washing, after washing and cleaning, the triennial dendrobium officinale leaves are evenly spread out, through shady cooling and drying in dark, after the weight of the triennial dendrobium officinale leaves and the branches is reduced by 6 to 10 percent, the triennial dendrobium officinale leaves and branches are stir-fried in an iron pot through two hands until no juice is produced, the triennial dendrobium officinale leaves are kneaded into strips after stir-frying, and then the strips are baked slowly for 1 to 2 hours at a temperature of 35 to 40 DEG C. The dendrobium officinale leaf tea produced through the method has the efficacies of nourishing yin and boosting essence, beautifying and detoxifying, nourishing the stomach and lubricating the intestines, removing ozostomia, improving eyesight and brightening eyes, has a better improving effect on immunity enhancement, insomnia, cardiovascular and cerebrovascular diseases, and diabetes and can greatly maintain the nutrient contents of dendrobium. The green taste of the dendrobium leaves can be improved and acerbity can be alleviated through low temperature baking, and the fragrance of the dendrobium leaf tea is promoted to be pure.
Description
technical field [0001] The invention relates to the technical field of processing dendrobium candidum, in particular to a processing method for dendrobium candidum leaf tea. Background technique [0002] Dendrobium officinale is a perennial epiphytic herb of Orchidaceae. Born on the semi-shady rocks in the mountains at an altitude of 1600 meters, it likes warm and humid climates and semi-shady and semi-yang environments, and is not cold-resistant. Generally, they can withstand low temperatures of -5°C. Dendrobium can be divided into dozens of species such as yellow grass, nobile, and horsewhip. Dendrobium candidum is the best product of Dendrobium. It is named for its iron-green skin. Dendrobium officinale has unique medicinal value, and its stem is used as medicine. Modern pharmacological studies have shown that the main components of Dendrobium officinale are polysaccharides, amino acids and trace elements, etc., which have the functions of promoting body fluid and ...
Claims
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IPC IPC(8): A23F3/34
Inventor 谢成卓
Owner 安徽中升生物科技有限公司
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