Aquilaria malaccensis tea preparation method

A kind of agarwood tea and agarwood tree technology, applied in the field of food processing, can solve the problems of turbid soup color, obvious bitterness, heavy green silk taste of agarwood tea, etc.

Inactive Publication Date: 2016-11-23
FUJIAN HECHADAO ECOLOGICAL AGRI
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

The preparation method of agarwood tea currently on the market is to directly process the picked fresh agarwood leaves through cold green water, and the prepared agarwood tea has a strong green silky taste, obvious bitterness, turbid aroma, and turbid soup color

Method used

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  • Aquilaria malaccensis tea preparation method

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Embodiment Construction

[0035] In order to make the purpose, technical solution and advantages of the present invention more clear, the embodiments of the present invention will be described in detail below in conjunction with the accompanying drawings. It should be noted that, in the case of no conflict, the embodiments in the present application and the features in the embodiments can be combined arbitrarily with each other.

[0036] figure 1 It is the flow chart of a kind of preparation method of agarwood tea of ​​the embodiment of the present invention, as figure 1 shown, including the following steps:

[0037] S11, sun-drying, sun-drying the fresh leaves of the Agarwood tree, and then spreading the sun-dried fresh leaves to cool;

[0038] In this embodiment, the raw materials are selected from the old leaves of agarwood trees with a tree age of more than 6 years (the varieties include Hainan agarwood, Guangxi agarwood, Indian Laoshan agarwood, etc.) 2-3 years old. The weather is sunny and the ...

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Abstract

The present invention provides an aquilaria malaccensis tea preparation method, which comprises the following steps: sun-withering, to be more specific, sun-withering aquilaria malaccensis fresh leaves, and spreading the sun-withered aquilaria malaccensis fresh leaves to cool; rocking of the green leaves, to be more specific, rocking the aquilaria malaccensis fresh leaves spread to cool for a plurality of times; fermentation, to be more specific, fermenting the rocked aquilaria malaccensis fresh leaves; fixation, to be more specific, fixing the fermented aquilaria malaccensis fresh leaves; kneading, to be more specific, kneading the fixed aquilaria malaccensis fresh leaves until the aquilaria malaccensis fresh leaves are granular; and baking, to be more specific, baking the kneaded aquilaria malaccensis fresh leaves by charcoal baking method. Aquilaria malaccensis tea prepared by the method has elegant and fresh fragrance and delicate taste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of agarwood tea. Background technique [0002] Agarwood has a wide range of medicinal effects such as promoting qi and relieving pain, lowering and regulating the middle, warming the kidney and nourishing qi, etc. The agarwood tree is different from all other tea trees. It does not need to be fertilized or sprayed with pesticides since childhood. It is born with strong vitality and the ability to resist insects and prevent diseases. . Agarwood tea is made from the old leaves of the Agarwood tree. It not only has health benefits, but also a natural pollution-free green drink. The preparation method of agarwood tea currently on the market is to directly process the picked fresh agarwood leaves through cold green water, and the prepared agarwood tea has a strong green silky taste, obvious bitterness, turbid aroma, and turbid soup color . Contents of the invent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 傅四方傅月娇傅真真
Owner FUJIAN HECHADAO ECOLOGICAL AGRI
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