Preparation method of jasmine Tibetan tea

A technology of Tibetan tea and jasmine, which is applied in the field of preparation of jasmine tea, can solve the problems of low preparation efficiency and poor nutritional content of Tibetan tea, and achieve the effects of improving metabolic efficacy, reducing three highs, and inhibiting arteriosclerosis

Inactive Publication Date: 2017-09-26
四川正元康生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The nutritional content of Tibetan tea prepared by the existing method is poor, and the preparation efficiency is low

Method used

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Embodiment Construction

[0014] The present invention will be described in detail below, and the technical solutions in the embodiments of the present invention will be clearly and completely described. Apparently, the described embodiments are only some, not all, embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0015] The present invention provides a kind of preparation method of jasmine Tibetan tea through improvement, comprising the following steps;

[0016] (1) Material selection: The main raw material is Xiyechuan tea with one bud, three leaves and one bud and five leaves from the cloud-shrouded ecological tea garden at an altitude of 1000-1300 meters, and its tenderness, freshness and content are the best;

[0017] (2) Greening: Put the selected fresh leaves into the greening machine after being c...

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Abstract

The invention discloses a preparation method of jasmine Tibetan tea. The jasmine Tibetan tea prepared through long fermentation by the process comprises near 500 organic compounds beneficial for the human body, about 700 aroma compounds and quite rich inorganic substances, and the inorganic substances comprise no less than 15 mineral substances like phosphorus, potassium, magnesium and selenium. The preparation method has the following effects and characteristics of resisting oxidation, reducing the three highs, inhibiting the arteriosclerosis, resisting radiation, mutation and viruses, coordinating intestines and the stomach, improving metabolism, detoxifying, optimizing water quality, and comprehensively replenishing trace elements and vitamins.

Description

technical field [0001] The invention relates to the field of preparation, in particular to a preparation method of jasmine Tibetan tea. Background technique [0002] Jasmine has the effects of clearing heat and detoxifying, regulating qi and calming the nerves, warming the middle and stomach, opening up stagnation and eliminating foulness, strengthening the heart and benefiting the liver, invigorating the spleen and strengthening the stomach, antibacterial and anti-inflammatory effects, and relieves symptoms such as red eyes, swelling and pain, tears in the wind, blood deficiency and amenorrhea, etc. Bad breath, sores, swelling, and menstrual disorders are also effective. After retrieval, it is found that the invention of Patent No. CN201110232652.4 discloses a preparation method of jasmine tea. Picking young tea leaves or coarse old tea leaves is used as the raw material for preparing Tibetan tea to scent the scented tea. When the leaves are produced, jasmine domestically ...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08A23F3/12A23F3/14A23F3/40
CPCA23F3/06A23F3/08A23F3/12A23F3/14A23F3/40
Inventor 赵容
Owner 四川正元康生物科技有限公司
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