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Processing technology of tea leaves rich in calcium

A processing technology and tea technology, applied in the field of tea processing, can solve the problems of destroying tea calcium and affecting the nutritional components of tea, and achieve the effect of lasting floral fragrance, good for physical and mental health, and bright orange-red soup.

Inactive Publication Date: 2015-09-23
柳州市侗天湖农业生态旅游投资有限责任公司
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

However, in the process of processing, the calcium in the tea will be inadvertently destroyed, which will affect the nutritional content of the tea.

Method used

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Embodiment Construction

[0013] In order to clearly understand the technical solution of the present invention, its detailed structure will be presented in the following description. Obviously, the implementation of the embodiments of the invention is not limited to specific details familiar to those skilled in the art. The preferred embodiments of the present invention are described in detail below, and there may be other implementations besides those described in detail.

[0014] A kind of processing technique of the tealeaves rich in calcium, described tealeaves is black tea, and described processing technique comprises the following steps:

[0015] S1. Grading of fresh leaves: using fresh leaves of high-flavor tea tree varieties suitable for making black tea locally in Ningde as processing raw materials, the fresh leaves are graded according to the picking standards;

[0016] S2. Withering: adopt the method of withering in the sun first, then naturally withering indoors, and indoor controlled wit...

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Abstract

The invention discloses a processing method of tea leaves rich in calcium. The tea leaves rich in calcium is prepared through methods of selection, fixation, withering, shaking, rolling, fermentation, drying, stalk sorting, packing and the like. The produced tea leaves are compact and uniform in appearance, orange and bright in brewed tea color, lasting in fragrance, and strong and mellow in taste. The processing method is simple, and the production cost is low. The produced tea leaves have the efficacy of clearing heat, resolving thirst, moistening spleen and refreshing taste, as well as utility of tasting and viewing, are perfect in color, fragrance and taste, and are beneficial for physical and psychological health. With the adoption of the tea leaves disclosed in the invention, the calcium content is ensured, and need of consumers in body and spirit is satisfied.

Description

technical field [0001] The invention relates to the production technology of tea, in particular to the processing technology of tea rich in calcium. Background technique [0002] With the substantial improvement of living standards, people are not limited to drinking a kind of tea, but drink different teas according to their own constitution and seasonal changes. A processing technology for tea rich in calcium has been invented, which can be made at home. Every 100 grams of black tea contains 378 mg of calcium. Therefore, black tea is a drink with good calcium content. It is made by fermentation and baking. During fermentation, the tea leaves turn into red oxides under the action of oxidase. Blood sugar levels and high blood pressure. Black tea is mild in nature, mellow in taste, and contains a variety of water-soluble vitamins. However, in the process of processing, the calcium in the tea will be destroyed inadvertently, which will affect the nutritional content of the t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08A23F3/12A23F3/06
Inventor 江锦其
Owner 柳州市侗天湖农业生态旅游投资有限责任公司
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