Preparation method for scented tea of tea tree

Abstract

The invention discloses a preparation method for scented tea of a tea tree. The method comprises the following steps: picking; cleaning (with an ultrasonic wave); carrying out enzyme wall-breaking; heating and withering; cooling flowers; carrying out enzymatic fermentation; baking; removing impurities; sterilizing; and packaging. Through the enzymolysis wall-breaking effect, a cell wall of tea tree pollen can be destroyed; nutrition health materials are leached; the functional role is enhanced; meanwhile, tea polyphenol is transformed through withering and fermenting; the bitter taste of the scented tea of the tea tree is relieved; and the taste of the scented tea of the tea tree is improved, so that the preparation method can be widely applied to the field of preparation of the scented tea of the tea tree.

Description

technical field

[0001] The invention relates to the technical field of tea product processing, in particular to a method for preparing tea tree scented tea. Background technique

[0002] The ingredients contained in tea tree flowers have the functions of detoxification, antibacterial, hypoglycemic, anti-aging, anti-cancer and anti-cancer and enhancing immunity. Its protein, tea polysaccharides, tea polyphenols, and active antioxidant substances exceed the content of similar substances in tea. The residual and heavy metal content is lower than the EU standard. Tea tree flower is a high-quality source of protein nutrition, which is comparable to the world-recognized antioxidant plants. So there are methods for making tea tree scented tea by directly pressing and drying and directly drying. But the existing technique that utilizes direct drying, direct drying to make tea tree scented tea really exists three problems. First, due to the special cell structure of tea tree flowe...