Oyster mushroom hypha fermented tea and processing method thereof

Abstract

The invention discloses oyster mushroom hypha fermented tea. The oyster mushroom hypha fermented tea is made from tea leaves, the tea leaves are inoculated with original species or cultispecies of oyster mushrooms, and the oyster mushroom hypha fermented tea is obtained after sterilization, culture, inactivation and drying. The invention further discloses a processing method of the oyster mushroom hypha fermented tea. On the premise of adding no culture auxiliary, the tea leaves are adopted as a culture medium for growth of oyster mushroom hyphae, no foreign pollutant exists in the whole process, and product safety is guaranteed. A large quantity of amino acid matter and polysaccharide matter can be synthesized in the oyster mushroom hypha culture process, and the deliciousness degree of the taste of the product and the richness degree of inclusions are increased. Polyphenols are naturally oxidized, the bitter taste is reduced, and the quality of the tea leaves serving as culture medium is improved. The oyster mushrooms are edible mushrooms and are good in safety, and a large number of the oyster mushroom hyphae exist in the tea leaves in the fermentation process. The tea has the effects of improving metabolism of the human body, strengthening physique, adjusting the vegetative nerve function and the like.

Description

technical field [0001] The invention relates to the technical field of tea, in particular to a tea fermented with oyster mushroom hyphae and a processing method thereof. Background technique [0002] Tea originated in China and has been used as a vegetable since the late Spring and Autumn Period. It was developed into a medicinal drink in the middle of the Western Han Dynasty, and it was developed into a high-grade court beverage in the late Western Han Dynasty. Tea contains catechin, cholesterolenone, caffeine, inositol, folic acid, pantothenic acid and other ingredients, which can improve human health. Tea drinks are known as "one of the three major drinks in the world". [0003] There are six major types of tea in my country: green tea, white tea, yellow tea, jasmine tea, black tea, and black tea. According to the degree of tenderness of raw materials and different picking seasons, the quality of tea leaves varies greatly, especially for most tea products processed from...

AI Technical Summary

Problems solved by technology

According to the degree of tenderness of raw materials and different picking seasons, the quality of tea leaves varies greatly, especially for most tea products processed from green tea in summer and autumn, due to the high content of tea polyphenols, amino acids Low substance content results in poor tea quality, low price, and less economic benefits, resulting in low utilization rate of summer and autumn tea resources and serious waste