Processing method of tea capable of being brewed with cold water

Abstract

The invention provides a processing method of tea capable of being brewed with cold water. The processing method comprises the following steps of (1) spreading fresh leaves for airing surface moisture; (2) putting the aired tea leaves in a hot pot of 100-110 DEG C, performing hot twisting for 15 minutes, spreading the twisted tea leaves, and then sprinkling tannase on the surfaces of the tea leaves, wherein the dosage of the tannase for every kilogram of tea leaves is 70mg; (3) spreading the tea leaves on which the tannase is sprinkled in a fermenting room, wherein the temperature of the fermenting room is 32-36 DEG C, and the fermenting time is 2 hours; (4) shaking out fermented tea leaves, cooling the shaken-out tea leaves to room temperature, then sprinkling a hydrogen peroxide solution of which the concentration is 1.5% on the surfaces of the cooked tea leaves, and fermenting the tea leaves on which the hydrogen peroxide solution is sprinkled at room temperature, wherein the dosage of the hydrogen peroxide solution for every kilogram of tea leaves is 120ml, and the fermenting time is 1.5 hours; and (5) performing drying: performing microwave drying on the fermented tea leaves under vacuum conditions, and when the water content is 3%-3.5%, taking out the dried tea leaves so as to obtain the tea capable of being brewed with cold water. The method is simple in working procedures, and through vacuum microwave drying, vitamin C and vitamin E in the tea leaves are prevented from being oxidized; and the tea leaves prepared by the method can be brewed only with cold water, and the brewed tea soup is rich, fragrant and delicious in tea flavor.

Description

technical field [0001] The invention relates to the technical field of tea processing technology, in particular to a processing method of cold-brewed tea. Background technique [0002] Tea has the functions of lowering fat and losing weight, and preventing cardiovascular and cerebrovascular diseases. Modern scientific research and clinical experiments have confirmed that drinking tea can reduce blood lipids and cholesterol in the blood, and make the body lighter. This is because the comprehensive coordination of phenolic derivatives, aromatic substances, amino acids, and vitamins in tea As a result, especially the comprehensive effect of tea polyphenols, tea elements and vitamin C, it can promote fat oxidation, help digestion, reduce fat and lose weight. In addition, tea polyphenols can dissolve fat, while vitamin C can promote cholesterol excretion. Tea itself contains tea ganning, which can improve the toughness of blood vessels and make blood vessels less likely to rupt...

AI Technical Summary

Problems solved by technology

[0004] Most of the teas currently on the market need hot water to brew, and hot water needs to be prepared every time you drink it, which is less convenient