Fragrant cough-relieving smoked tea and preparation method thereof

Abstract

The invention discloses fragrant cough-relieving smoked tea and a preparation method thereof. The tea of the invention is prepared from the following raw materials: edible alcohol, fresh tea leaves, fresh pear juice, ginger juice, maltose, sodium bicarbonate, bamboo leaf, glycine, rice vinegar, loquat pollen, loquat leaf, papaya seeds and a proper amount of water. By smoking and de-enzyme method, the tea leaves are treated. Cooking liquor for smoking is a decocted soup with an effect of relieving a cough. The pear juice, ginger, loquat leaf and papaya seeds all have effects of relieving a cough, reducing phlegm and expelling cold. Only a decocted soup will not achieve the best effect. A certain amount of edible alcohol which is volatile is added, and penetration performance of steam is greatly enhanced. Thus, completion of the de-enzyme step is promoted, and organic active substances in plants can be dissolved and evaporated along with the edible alcohol. The effect of edible alcohol is far better than effect of single water.

Description

technical field [0001] The invention belongs to the technical field of tea-making technology, and in particular relates to a scent-relieving cough-type smoked tea and a preparation method thereof. Background technique [0002] Plant wax layer is a general term for a class of complex organic mixtures formed by plants to adapt to the external environment during their growth. It covers the outermost layer of the aboveground parts of plants, mainly aliphatic compounds, cyclic compounds and sterols, etc. . Since the plant waxy layer belongs to a class of organic mixtures, it has the property of being insoluble in water but soluble in organic solvents, so organic solvents are often used to dissolve the waxy layer on the surface of plant leaves. A protective barrier between the waxy layer and the external environment is of great significance to the internal physiology of the plant and to resist the damage of the external environment. It can prevent the evaporation of water, preven...

AI Technical Summary

Problems solved by technology

[0004] The most important part in the tea preparation process is greening. The main purpose is not only to volatilize a certain amount of water, but also to kill enzymes. There are extremely strict requirements for temperature, time, and degree of tumbling. If the temperature is too high (generally 240~ 300°C) or untimely tumbling (not enough speed) may easily lead to partial carbonization of tea leaves. For commodities whose tea leaves are mainly processed, it will greatly affect the quality in the later stage, and local high temperatures will easily volatilize the unique aroma components of tea leaves, while Most of these aroma substances are volatile organic aromatic fats, and high temperature can easily decompose chlorophyll, cellulose, trace carotene, lutein and vitamins in tea leaves, which are beneficial to the human body. Plant active ingredients, while cellulose belongs to dietary Loss of fiber and nutrients