Processing method of mulberry leaf black tea

Abstract

The invention discloses a processing method of mulberry leaf black tea. The processing method comprises the following steps of withering fresh mulberry leaves and fresh tea leaves so as to obtain withered mulberry leaves and withered tea leaves; uniformly mixing the withered mulberry leaves with the withered tea leaves in the proportion of the withered mulberry leaves to the withered tea leaves being (5-10) to 1, and performing twisting until the leaves are bent to form strips; and placing the twisted leaves under the condition that the temperature is 25-30 DEG C, and the humidity is greater than or equal to 90%, and performing fermentation for 2-4h; baking the fermented leaves, performing drying, and performing spreading for cooling to room temperature so as to obtain the mulberry leaf black tea. The processing method disclosed by the invention has the advantages that an appropriate quantity of tea leaves are added to the mulberry leaves, so that the concentration of substrates and polyphenol oxidase are increased, fermentation can be guaranteed to be performed sufficiently, and green odor and green and astringent taste of the mulberry leaves are removed; the tea leaves are added, so that a certain quantity of flavored substances and fragrance substances are added, the organoleptic quality of the mulberry leaf black tea is greatly improved, and besides, the nutrient component and the health-care efficacy of the mulberry leaf black tea are also improved. The technology is simple to operate, the production cost is low, and the product quality is good.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a processing method of mulberry leaf black tea. Background technique [0002] Mulberry leaf tea contains a variety of functional ingredients that are beneficial to the human body, and its health benefits have been paid more and more attention by people. Japan is the country that developed mulberry leaf tea earlier, and its technology is similar to the processing of steamed green tea. There are also a large number of mulberry tea processing reports in our country, and most of them adopt the green tea processing method, which is generally made from the young and tender buds and leaves of silkworm mulberry, which are finished, kneaded, roasted and dried. Mulberry leaf tea has a green odor and astringent taste that are difficult to get rid of, which seriously restricts the acceptance of consumers and the development of the industry. [0003] In order to get rid of the gree...

AI Technical Summary

Problems solved by technology

However, the content of polyphenols in mulberry leaves is low, and the activity of polyphenol oxidase is also low. It is difficult to ferment when processing mulberry leaf black tea according to the ordinary black tea process.

As reported by Zhou Jirong and others, the quality of mulberry leaf black tea is significantly lower than that of green tea and oolong tea, saying that mulberry leaves do not have the potential to be processed into black tea