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Processing method for preparing oriental wormwood tea

A production method and technology of capillary tea, applied in the field of processing and production of capillary tea, can solve the problems of restricting the drinking of capillary tea, rough taste and bad taste of capillary tea, so as to improve the economic value and make the soup yellow Bright green, strong aroma and long-lasting effect

Inactive Publication Date: 2015-12-23
WEIFANG UNIV OF SCI & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the processing and utilization of Yinchen tea mainly focus on the following two aspects: one is as a kind of Yinchen tea (patent No. 201010519564); Baihua Yinchen tea and its production method (patent No. 200810215904.0); 201310428683.6), on the other hand, the blended tea and its extracts are mainly commonly used by folks. They are soaked in water directly after being cooled and dried. The latter method is the main utilization form of capillary chen. However, these two utilization forms , all can not change the "artemisia flavor" and "grass smell" and other strange smells of Yinchen tea itself, resulting in the coarse and astringent taste of Yinchen tea, heavy strange taste, and bad taste, which greatly limits the drinking of Yinchen tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Harvesting raw materials: pull out the roots of capillary in spring together, and remove foreign matter such as leaves damaged by diseases and insect pests, old leaves that are not fresh, and mixed withered grasses;

[0025] (2) Cleaning: Wash the picked fresh capillary wormwood repeatedly under clear water for 3-5 times until the root and root base of the capillary capillary are cleaned;

[0026] (3) Spread fresh leaves: evenly spread the clean capillary chinensis in step (2) on the indoor bamboo curtain, when spreading, the room temperature is 20°C, the spreading thickness is 7 cm, flip twice in the middle, and the time is 10 hours. Finally, the water content of capillary wormwood is 65-75%;

[0027] (4) Finishing: adopt manual frying pan to finish, the temperature is 200 ℃, the time is 4 minutes, and the water content of capillary wormwood in this step is controlled to be 40-50%;

[0028] (5) Re-moisture once: quickly take out the Yin Chen from the manual frying...

Embodiment 2

[0036] (1) Harvesting raw materials: pull out the roots of capillary in spring together, and remove foreign matter such as leaves damaged by diseases and insect pests, old leaves that are not fresh, and mixed withered grasses;

[0037] (2) Cleaning: Wash the picked fresh capillary wormwood repeatedly under clear water for 3-5 times until the root and root base of the capillary capillary are cleaned;

[0038] (3) Spreading of fresh leaves: Spread the clean capillary wormwood in step (2) evenly on the indoor bamboo curtain, the room temperature is 24°C when spreading, the thickness of spreading is 5 cm, flip twice in the middle, the time is 6 hours, Finally, the water content of capillary wormwood is 65-75%;

[0039] (4) Finishing: adopt manual frying pan to finish, the temperature is 180 ℃, the time is 6 minutes, and the water content of capillary wormwood in this step is controlled to be 40-50%;

[0040] (5) Re-moisture once: quickly take out the Yin Chen from the hand-made w...

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Abstract

The invention discloses a processing method for preparing oriental wormwood tea, belonging to the technical field of tea processing. The method is characterized by carrying out the steps of cleaning, spreading, fixation, moisture regaining, twisting, primary drying, drying, flavoring and the like on picked fresh oriental wormwood so as to prepare the oriental wormwood tea. The product, namely oriental wormwood tea, prepared by the method has yellow-green liquor color and lasting fragrance and improves the unpleasant taste, such as bitterness, piquancy and green grass smell, of the oriental wormwood, thereby providing a new tea product with pleasant taste for consumers and improving the economical utilization value of the oriental wormwood.

Description

technical field [0001] The invention relates to the technical field of tea making, in particular to a method for processing capillary tea. Background technique [0002] Yinchen, also known as Oregano, Tian Naili, Yinchen, Maxian, Mianyinchen, Artemisia velvet, Artemisia annua, Artemisia fine-leaved, Anlucao, is the seedling of Artemisia chinensis, Asteraceae, oregano , widely distributed in Henan, Jiangsu, Zhejiang, Anhui, Jiangxi, Fujian, Taiwan, Hubei, Hunan, Guangdong, Guizhou, Sichuan, Yunnan, Shaanxi, Gansu, Xinjiang and Tibet. Studies have shown that the taste of capillary wormwood is slightly bitter and pungent, the smell is delicate, slightly cold, and has the functions of clearing away heat and dampness, and reducing jaundice. Indications: jaundice, dysuria, eczema itching, infectious icteric hepatitis, etc. Pharmacological studies have the functions of benefiting gallbladder, protecting liver function, antipyretic, anti-inflammation, lowering blood fat, lowering ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 李春雷
Owner WEIFANG UNIV OF SCI & TECH
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