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Preparation method of Tibetan tea having delicate fragrance of lotus leaves

A technology of lotus leaf and Tibetan tea, applied in the field of Tibetan tea preparation, can solve problems such as affecting the taste of tea

Inactive Publication Date: 2017-03-22
YAAN HELONG TEA IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Brewing lotus leaves directly will make the tea have a certain bitter aroma, and mixing it with Tibetan tea will increase the aroma of the tea, but affect the taste of the tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of Tibetan tea with lotus leaf fragrance, comprising the following steps:

[0025] (1) Picking fresh leaves: pick fresh tea leaves and lotus leaves in May; wash and dry the lotus leaves, and then cut them into strips with a width of 0.3m and a length of 5cm;

[0026] (2) Sorting: select the old, spoiled, damaged and sub-fresh tea leaves to ensure the excellent quality of fresh Tibetan tea leaves;

[0027] (3) Finishing: Mix the sorted tea leaves and cut lotus leaves evenly, put them on the feeding tray, and push them into 2450MHz microwave heating equipment to finish the day lily; the conditions for finishing are: microwave heating power 20KW , microwave action time 80s;

[0028] (4) Drying and dehydration: Push the green tea and lotus leaf mixture into 2450MHz microwave drying and dehydration equipment for dehydration treatment; the dehydration conditions are: microwave heating power 16KW, microwave action time 100s;

[0029] (5) Fermentation: fe...

Embodiment 2

[0035] A preparation method of Tibetan tea with lotus leaf fragrance, is characterized in that, comprises the following steps:

[0036] (1) Picking fresh leaves: picking fresh tea leaves and lotus leaves in July; washing and drying the lotus leaves, and then cutting them into strips with a width of 0.9 cm and a length of 10 cm;

[0037] (2) Sorting: select the old, spoiled, damaged and sub-fresh tea leaves to ensure the excellent quality of fresh Tibetan tea leaves;

[0038] (3) Finishing: Mix the sorted tea leaves and cut lotus leaves evenly, put them on the feeding tray, and push them into 2450MHz microwave heating equipment to finish the day lily; the conditions for finishing are: microwave heating power 20KW , microwave action time 100s;

[0039] (4) Drying and dehydration: Push the green tea and lotus leaf mixture into 2450MHz microwave drying and dehydration equipment for dehydration treatment; the dehydration conditions are: microwave heating power 16KW, microwave acti...

Embodiment 3

[0046] A preparation method of Tibetan tea with lotus leaf fragrance, is characterized in that, comprises the following steps:

[0047] (1) Picking fresh leaves: picking fresh tea leaves and lotus leaves in June; washing and drying the lotus leaves, and then cutting them into strips with a width of 0.6 cm and a length of 8 cm;

[0048] (2) Sorting: select the old, spoiled, damaged and sub-fresh tea leaves to ensure the excellent quality of fresh Tibetan tea leaves;

[0049](3) Finishing: Mix the sorted tea leaves and cut lotus leaves evenly, put them on the feeding tray, and push them into 2450MHz microwave heating equipment to finish the day lily; the conditions for finishing are: microwave heating power 20KW , microwave action time 90s;

[0050] (4) Drying and dehydration: Push the green tea and lotus leaf mixture into 2450MHz microwave drying and dehydration equipment for dehydration treatment; the dehydration conditions are: microwave heating power 16KW, microwave action ...

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PUM

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Abstract

The invention discloses a preparation method of Tibetan tea having delicate fragrance of lotus leaves. The preparation method comprises the following steps of mixing tea leaves with lotus leaves, performing fixation, performing drying, performing fermentation, and finally picking out lotus leaves so as to obtain the Tibetan tea having the delicate fragrance of the lotus leaves. The preparation method disclosed by the invention has the beneficial effects that the lotus leaves are cut up, the cut-up lotus leaves and the tea leaves are subjected to fixation and fermentation, the delicate fragrance of the lotus leaves is merged into the tea leaves, the Tibetan tea having the delicate fragrance of the lotus leaves is formed, and finally the lotus leaves are picked out, so that lotus leaf soup obtained by brewing the lotus leaves during brewing is prevented from influencing the mouth feel of the Tibetan tea.

Description

technical field [0001] The invention relates to the field of Tibetan tea preparation, in particular to a method for preparing Tibetan tea with lotus leaf fragrance. Background technique [0002] Chinese Tibetan tea has been a thousand-year-old tea since it was recorded in the Tang Dynasty. Tibetan tea is the main daily drink of nearly three million Tibetan compatriots in ethnic minorities, also known as the tea of ​​the people's livelihood of Tibetan compatriots. , dark tea, thick tea, south road side tea, brick tea, bar tea, pressed tea, group tea, edge tea, etc. It is a fully fermented tea that is picked from high mountains above 1000 meters above sea level, mature tea leaves and red moss were produced in the same year, and refined through a special process. Tibetan tea is the most typical black tea, its color is dark brown, and it is fully fermented tea. [0003] my country's black tea was first made in Sichuan. Ya'an Tibetan tea has a long history. It is named after ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/40A23F3/06A23F3/08
CPCA23F3/405A23F3/06A23F3/08
Inventor 伍仲斌
Owner YAAN HELONG TEA IND CO LTD
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