Processing method for green tea from macadamia ternifolia leaves

A processing method and nut technology, which are applied in the field of green tea preparation to achieve the effects of convenient brewing, clear soup color and increased rolling time

Active Publication Date: 2016-10-26
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are no technical reports on the utilization of macadamia leaf resources in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A processing method of macadamia nut leaf green tea, comprising the steps of:

[0034] (1) Picking of fresh leaves: Pick young leaves of macadamia nuts and collect them; pick and cut the young leaves of sugarcane and cut them into 5-10cm sections for later use;

[0035] (2) Sun-drying and hot-drying treatment: spread the macadamia nut leaves in a dustpan, and start at 17:00 in the evening, place them outdoors for sun-drying, with a thickness of 2-3cm, dry for 30 minutes, and control the water content at 70-85%. spare.

[0036] The cut sugarcane tender leaves are rinsed in clean water for 2 to 5 minutes to remove impurities such as dust and floating hair; then put into hot water (60 ℃) for 6-8 minutes, scoop it up and put it in clean water to cool for 8-10 minutes, then dry it until the water content is between 50-60%, and set it aside.

[0037] (3) Preliminary kneading: put macadamia nut leaves in a kneading machine and knead for 30 minutes.

[0038] (4) Shaking gree...

Embodiment 2

[0047] A processing method of macadamia nut leaf green tea, comprising the steps of:

[0048] (1) Picking of fresh leaves: pick young leaves of macadamia nuts and collect them; pick and cut young sugarcane leaves and cut them into 10-20cm sections for later use;

[0049] (2) Sun-drying and hot-drying treatment: Spread the macadamia leaves in a dustpan, and start at 16:00 in the evening, place them outdoors for sun-drying, with a thickness of 1-2cm, dry for 20 minutes, and control the water content at 70-85%. spare.

[0050] The cut sugarcane tender leaves are rinsed in clean water for 2 to 5 minutes to remove impurities such as dust and floating hair; then put into hot water (70 ℃) for 5 minutes, scoop it up and put it in clean water to cool for 5-6 minutes, then dry it until the water content is between 50-60%, and set it aside.

[0051] (3) Preliminary kneading: put macadamia nut leaves in a kneading machine and knead for 20 minutes.

[0052](4) Shaking green: put the rol...

Embodiment 3

[0061] A processing method of macadamia nut leaf green tea, comprising the steps of:

[0062] (1) Picking of fresh leaves: pick young leaves of macadamia nuts and collect them; pick and cut young sugarcane leaves and cut them into 10-15cm sections for later use;

[0063] (2) Sun-drying and hot-drying treatment: spread the macadamia leaves in a dustpan, and place them outdoors at 17:30 in the evening, with a thickness of 2-3cm, dry for 25 minutes, and control the water content at 70-85%, and set aside .

[0064] The cut sugarcane tender leaves are rinsed in clean water for 2 to 5 minutes to remove impurities such as dust and floating hair; then put into hot water (65 ℃) for 5-8 minutes, scoop it up and put it in clean water to cool for 6-8 minutes, then dry it until the water content is between 50-60%, and set it aside.

[0065] (3) Preliminary kneading: put macadamia nut leaves in a kneading machine and knead for 25 minutes.

[0066] (4) Shaking green: put the rolled macada...

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PUM

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Abstract

The invention discloses a processing method for green tea from macadamia ternifolia leaves. The processing method comprises the following technological steps: fresh leaf picking, sun-withering and burn-withering treatment, primary kneading, rocking-withering, blending, withering, fixation, secondary kneading, primary drying, shaping, drying and the like. According to the processing method, fresh sugarcane leaves and the fresh macadamia ternifolia leaves are used as raw materials, the sun-withering and rocking-withering techniques of oolong tea are combined onto the traditional green tea processing techniques, the bitterness degree of the taste is reduced, and the flowery flavor of the oolong tea is improved; meanwhile, the large leaves are tightly wound to be screwed by utilization of a shaping machine, so that the dried tea is relatively compact and aesthetic in appearance and easy to package, and in addition, is mellow in taste and rich in flowery flavor.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing green tea. Background technique [0002] Macadamia nuts (Latin name: Macadamia ternifolia F. Muell. ) Alias: Queensland Chestnut, Australian Walnut, Macadamia Nut, Queensland Nut. Macadamia is native to the subtropical rainforests of Queensland and New South Wales, Australia, and is an evergreen nut tree. The critical temperature for tree growth is 10°C to 15°C. Branches, leaves and roots grow in abundance at 20°C, 25°C and 15°C, respectively. The average temperature is 25°C, the maximum temperature does not exceed 38°C, and almost no frost in winter is an ideal temperature condition. [0003] Macadamia nuts have a fat content of 65%~83%, rich in a variety of unsaturated fatty acids and 8 essential amino acids, trace elements and vitamins, such as phosphorus, iron, vitamins B1 and B2. Macadamia nuts are crispy, smooth, tender and delicious, with...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 王文林陈海生赵静郑树芳覃振师谭德锦黄锡云谭秋锦汤秀华许鹏李恒锐
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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