Preparation process for wild stem-less post-fermented vine tea

Abstract

The invention discloses a preparation process for wild stem-less post-fermented vine tea. The preparation process comprises the following steps: completely manually picking annual tender wild vine tea buds and leaves growing in a mountainous area of southwestern Hunan at an elevation of 500 meters or higher 10 days before and after the tomb sweeping day, wherein the diameters of the leaves are less than or equal to 1cm, and the lengths of leafstalks are less than or equal to 3cm; cleaning the fresh leaves, withering the cleaned leaves, and performing fixation, rolling, loosening, pile fermentation, drying and aroma extraction to obtain a finished product, wherein a completely manual manner is adopted for raw material picking, loosening and pile fermentation, and a mechanical manner is adopted for cleaning of the fresh leaves, withering treatment, fixation, rolling, drying and aroma extraction. According to the preparation process, the cold and cool characters of vine tea are improved; a post fermentation process is adopted, so that the content of active ingredients is higher, the cold and cool characters of the vine tea are reduced, and adapted populations are widened; the active ingredients of the vine tea are improved, dry tea is silver and high in dihydromyricetin content, the active ingredients and quality of the vine tea are completely improved, the form of the dry tea is unified, and the dry tea can be sold more easily; the preparation process is safe and sanitary, large-scale stable production can be realized, and market requirements can be met.

Description

technical field [0001] The invention relates to the technical field of tea drink production, in particular to a production process of wild stalkless post-fermented berry tea. Background technique [0002] Raspberry tea has a good conditioning effect on chronic pharyngitis and upper respiratory tract, so the supply exceeds demand in the market, but the existing production process can no longer meet the needs of production and the market. The production process of raspberry tea in the prior art has unstable product quality, Unable to exert its efficacy and other problems, the quality of each batch is uneven, consumers often ask why the berry tea I bought is different every time, why the berry tea I bought last time is very effective, very white, this time Why is it not white, and the effect is not good? There are so many stems, why are there no pure leaves? [0003] The existing berry tea processing technology is basically divided into pure manual processing and pure machine...

AI Technical Summary

Problems solved by technology

[0002] Raspberry tea has a good conditioning effect on chronic pharyngitis and upper respiratory tract, so the supply exceeds demand in the market, but the existing production process can no longer meet the needs of production and the market. The production process of raspberry tea in the prior art has unstable product quality, Unable to exert its efficacy and other problems, the quality of each batch is uneven, consumers often ask why the berry tea I bought is different every time, why the berry tea I bought last time is very effective, very white, this time Why is it not white, and the effect is not good? There are so many stems, why are there no pure leaves?

[0003] The existing berry tea processing technology is basically divided into pure manual processing and pure machine processing. The first is pure manual processing. This method is widely used in Hunan. Farmers use their own iron pots after picking fresh leaves from the mountains. It is hand-fried and dried in the sun after frying; the dry tea is silvery white, and the disadvantages of pure manual processing are: 1. It must be produced in the sun, and it cannot be produced in continuous rainy days. In days without sun, some Farmers will use their own charcoal fire to dry, and the dry tea will have a strong smoky taste and yellowish color; Ducks are trampled on, chicken and duck manure or chicken feathers can be seen in the tea, and sand and weeds are easily blown into the tea when the wind blows, so the hygiene of the tea made by farmers cannot be guaranteed; , the shape of the dry tea made by each family is different, and there are more stems and fewer leaves, while the active ingredients of berry tea are mainly in the leaves, which results in less active ingredients in the finished product

[0004] The second type is purely machine-processed tea, which has been finished, kneaded, deblocked, fried or dried, and the hygiene can basically meet the standard, and there is no need to rely on the weather for production. The disadvantages of purely machine-processed tea are: 1. Made by machine The tea is yellowish and black, the content of dihydromyricetin is low, and the dry tea is not white by visual inspection, but black or yellow; content is low; the prior art berry tea production process has three major problems of unguaranteed sanitation, low active ingredients, and inability to produce in batches. It is necessary to develop a berry tea that can be produced in batches and adapt to the market and consumers