Polyporus umbellatus mycelium fermented tea and processing method thereof

Abstract

The present invention discloses polyporus umbellatus mycelium fermented tea. Tea leaves are sued as raw materials, the polyporus umbellatus original species or cultivated species are inoculated into the tea leaves, and sterilizing, culturing, inactivating and drying are conducted to obtain the polyporus umbellatus mycelium fermented tea. The present invention also discloses a processing method of the polyporus umbellatus mycelium fermented tea. Under the premises of not adding any culture accessory materials, the tea leaves are used as a culture medium for the growth of polyporus umbellatus mycelia and the whole process is free of external pollutants, which ensures the safety of the product. The culture processes of the polyporus umbellatus mycelia synthesize a large number of amino acid substances and polysaccharide substances, which increases the product taste freshness and content richness. Tea polyphenol substances are naturally oxidized, a bitter taste is reduced, and a processing method improves the quality of the tea leaves as the culture medium. The polyporus umbellatus strains are a medicinal and edible fungus and good in safety, and the polyporus umbellatus mycelia present a large amount in the tea leaves, so that the fermented tea also has functions of benefiting dampness and improving organism cell immunity.

Description

technical field [0001] The invention relates to the technical field of tea, in particular to a fermented polyporus mycelia tea 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 green tea...

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