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Golden eucommia ulmoides green tea and preparation method thereof

A technology for gold and green tea, applied in the field of golden Eucommia green tea and its preparation, can solve the problems of green tea with astringency and low component content, and achieve the effects of eliminating astringency and bitterness and increasing permeability

Inactive Publication Date: 2016-01-20
湖南盛世湘西农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Processing the young leaves of Wintersweet to make green tea is a conventional utilization method of Wintersweet, but the existing golden green tea processing technology has low content of green tea water extract, tea pigment, amino acid and other quality components, and Made green tea with astringent technical flaws

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Finishing, mix 22 parts of eucommia tender leaves and 65 parts of willow-leaved wintersweet leaves into a pot for killing, and turn the fresh leaves in the pot until the leaves turn from bright green to emerald green, and the leaves lose their luster. Slightly elastic, the leaf quality is soft, the stems are broken continuously, and the fragrance can be smelled with a sense of fragrance;

[0021] (2) Kneading, put the finished tea leaves into the kneading bucket for kneading, so that the leaves become strips, the stems are further softened, and the tea cells are further destroyed. The cell destruction rate is over 90%, and the tea juice is fully overflowed and adhered to the surface of the leaves. Hold it tightly with your hands, the tea juice will overflow but not drip;

[0022] (3) Enzymolysis, add 7% enzymolysis solution to the withered leaves, mix well and then enzymolysis at 45°C for 2 hours;

[0023] The preparation method of the enzymolysis solution is as fo...

Embodiment 2

[0029] (1) Finishing, mix 25 parts of eucommia tender leaves and 69 parts of willow-leaved wintersweet leaves into a pot for killing, and turn the fresh leaves in the pot until the leaves turn from bright green to emerald green, and the leaves lose their luster. Slightly elastic, the leaf quality is soft, the stems are broken continuously, and the fragrance can be smelled with a sense of fragrance;

[0030] (2) Kneading, put the finished tea leaves into the kneading barrel for kneading, so that the leaves become strips, the stems are further softened, and the tea cells are further destroyed. The cell destruction rate is over 90%, and the tea juice is fully overflowed and adhered to the surface of the leaves. Hold it tightly with your hands, the tea juice will overflow but not drip;

[0031] (3) Enzymolysis, add 9% enzymatic hydrolysis solution to the withered leaves, mix well, and enzymolyze at 51°C for 1.2 hours;

[0032] The preparation method of the enzymolysis solution is...

Embodiment 3

[0038] (1) Finishing, mix 209 parts of eucommia tender leaves and 62 parts of willow-leaved wintersweet leaves into a pot for killing, and turn the fresh leaves in the pot until the leaves turn from bright green to emerald green, and the leaves lose their luster. Slightly elastic, the leaf quality is soft, the stems are broken continuously, and the fragrance can be smelled with a sense of fragrance;

[0039] (2) Kneading, put the finished tea leaves into the kneading barrel for kneading, so that the leaves become strips, the stems are further softened, and the tea cells are further destroyed. The cell destruction rate is over 90%, and the tea juice is fully overflowed and adhered to the surface of the leaves. Hold it tightly with your hands, the tea juice will overflow but not drip;

[0040] (3) Enzymolysis, add 6% enzymolysis solution to the withered leaves, mix well, and then enzymolysis at 38°C for 2.4 hours;

[0041] The preparation method of the enzymolysis solution is a...

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PUM

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Abstract

The invention discloses golden eucommia ulmoides green tea and a preparation method thereof. The method comprises the steps that 1, deactivation of enzymes is conducted, and 20-30 parts of tender leaves of eucommia ulmoides and 60-70 parts of tender leaves of chimonanthus salicifolius are mixed and put into a pot for deactivation of the enzymes; 2, rolling is conducted, and the leaves which are subjected to deactivation of the enzymes are put into a rolling barrel to be rolled; 3, enzymolysis is conducted, 5%-10% of enzymatic hydrolysate is added to the leaves which are subjected to deactivation of the enzymes, and enzymolysis is conducted for 1-3 h after even mixing is conducted; 4, tea is fried, and the tea leaves which are subjected to enzymolysis are poured into a stir pan to be stir-fried for 2-5 h; 5, drying is conducted, and the stir-fried tea leaves are sent to a dryer to be dried. The obtained golden eucommia ulmoides green tea is brownish green, full in form, attractive in appearance and high permeable in fragrance, steeped tea soup is mellow in mouthfeel, rich in fragrance and free of astringent and bitter taste, the content of quality-related constituents such as aqueous extract, tea pigment and amino acid of the green tea is obviously increased, the special flavor of the golden eucommia ulmoides tea is achieved, and the golden eucommia ulmoides green tea has better auxiliary curative effects on hypertension and hyperlipidemia.

Description

technical field [0001] The invention relates to a golden eucommia green tea and a preparation method thereof. Background technique [0002] Golden tea is a functional tea made from the tender leaves of the wintersweet plant, the scientific name is willow-leaved wintersweet. Willow Wintersweet is a semi-evergreen shrub, native to the original deep mountains, non-polluting, pure natural, inheriting the essence of heaven and earth, gathering the aura of all things, breaking the law of "high mountains produce good tea" in the tea industry, 500--1500m in western Hunan High-quality tea with a theanine content of more than 6% is produced in the middle and low altitude areas of China, which is currently one of the teas with the highest theanine content in China. [0003] According to "Chinese Tree Chronicles" and other records, golden tea: cool, heat-clearing and detoxifying, relieves exterior and expelling wind, helps digestion, cures colds, and treats chronic bronchitis, and has ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 陈永龙张永康陈功锡彭贤兴
Owner 湖南盛世湘西农业科技有限公司
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