Gynura procumbens tea and preparation method thereof

A technology of chrysanthemum notoginseng and time, which is applied in the field of chrysanthemum notoginseng tea and its preparation, can solve the problems of destroying the effective nutritional components of chrysanthemum notoginseng and reducing the health care effect, so as to achieve pure taste and remove vegetables Odor, clear tea effect
CN106922894AInactive Publication Date: 2017-07-07北京万源普达医疗科技有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
北京万源普达医疗科技有限公司
Publication Date
2017-07-07
Estimated Expiration
Not applicable · inactive patent

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Abstract

The present invention relates to the scientific and technical field of tea industry and more particularly discloses gynura procumbens tea and a preparation method thereof. The preparation method of the gynura procumbens tea comprises the following steps: gynura procumbens leaves are subjected to enzyme deactivating at a condition of 120-130 DEG C for 3-5 min; the enzyme deactivated gynura procumbens leaves are taken, the taken gynura procumbens leaves are rolled, the rolled gynura procumbens leaves are pan-fired again, the pan-fired gynura procumbens leaves are dried, the dried gynura procumbens leaves are dried to be dry, and the gynura procumbens tea is obtained. The preparation method of the gynura procumbens tea can maximally preserve the nutrients in the gynura procumbens, ensures the health-care effects, and at the same time effectively removes the vegetable odor of the gynura procumbens. The prepared gynura procumbens tea is bright in tea color, free of debris, good in shaping, bright and clear after brewing, pure in mouthfeel, free of peculiar smell, and sweet in aftertaste, and has delicate fragrance of the tea.
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Description

technical field

[0001] The invention relates to the field of tea industry science and technology, in particular to a flat lying chrysanthemum notoginseng tea and a preparation method thereof. Background technique

[0002] Flat lying chrysanthemum notoginseng, belonging to the genus Asteroides notoginseng in the family Asteraceae, climbing herb with odor, prostrate stems, light brown or purple, with ribs, glabrous or pilose when young, branched; leaves with stalks. Pingwo chrysanthemum notoginseng is widely distributed in China, mainly produced in Guangdong, Hainan, Guizhou, and Yunnan. Pingwo chrysanthemum notoginseng is rich in nutritional value and is a unique plant that can be used as both medicine and food. It belongs to the same species as the fungus that people eat now. The taste is smooth, fragrant and delicious. It can be stir-fried, cold dressed, and boiled in soup. The stems and leaves are chopped to make dumplings and stuffing of steamed buns. Its leaves can al...

Claims

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