Processing method of momordica grosvenori black tea

Abstract

The invention relates to a processing method of momordica grosvenori black tea. The processing method comprises the following making steps that (1) Kungfu black tea and ripened fresh momordica grosvenori of the corresponding weight are weighed; (2) the weighed fresh momordica grosvenori in the step (1) is peeled and mashed up, and sacks and juice of the fresh momordica grosvenori are obtained; (3) the Kungfu black tea weighed in the step (1) and the sacks and the juice, obtained in the step (2), of the fresh momordica grosvenori are stirred evenly and then stacked in a clean sealed container; (5) the temperature is controlled so that tea leaves can be dried; and (6) the finished product can be obtained till the moisture content of the tea leaves is smaller than or equal to 9%. The processing method has the beneficial effects that 1, original color, flavor, taste and quality characteristics of the black tea and the momordica grosvenori are achieved, the appearance of strips is uniform and orderly, the color is pitch-black and glossy, the liquor color is yellowish red and bright, the taste is pure, mild, fresh, sweet and refreshing, and the natural momordica grosvenori fragrance is achieved; and 2, the dual health care effect of the momordica grosvenori and the black tea is achieved, and the momordica grosvenori black tea is an ideal healthy natural health care product.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a processing method of Luo Han Guo black tea. Background technique [0002] Black tea, one of the six major teas, is made from the new shoots of tea trees as raw materials and refined through typical processes such as withering, rolling, fermentation, and drying. Because of its dry tea color and the brewed tea soup is mainly red, it is named black tea. During the processing of black tea, a chemical reaction centered on the oxidation of tea polyphenols occurred, and the chemical components in the fresh leaves changed greatly. The tea polyphenols were reduced by more than 90%, and new components such as theaflavins and thearubigins were produced. . Aroma substances increased from more than 50 kinds in fresh leaves to more than 300 kinds. The catechins and theaflavins form complexes with fresh taste and sweet taste, thus forming the quality characteristics of black tea's red soup, r...

AI Technical Summary

Problems solved by technology

[0004] So far, there are few ways to combine the above two substances for tea making. There is one that directly grinds the original fruit of