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Preparation process of anoectochilus formosanus tea

A production process, the technology of lotus tea, applied in the field of production process of golden clematis tea, can solve the problems of time-consuming and inconvenient, cannot adapt to eating habits, is not conducive to large-scale promotion, etc., and achieve the effect of solving the problem of too greasy tea

Inactive Publication Date: 2018-03-06
XIANYOU SENWEN AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0002] The existing methods of eating dried clematis mostly adopt the method of stewing, decocting and making tea with the dried whole herb, which is time-consuming and inconvenient
[0003] Drink at any time, and decocting and stewing cannot adapt to the eating habits of all parts of the country, which is not conducive to large-scale promotion

Method used

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Embodiment Construction

[0010] The present invention will be further described below through specific embodiments.

[0011] A production process of clematis tea; it is characterized in that: the steps of the production method are as follows: 1. Dry the clematis after picking and cleaning, and then carry out wilting in a cool place to ensure the water content of the clematis after thickening Eighty to eighty-five; 2. Cutting: cut off the air-dried clematis, each section is 1CM to 2CM, 3. Mix the thickened Tieguanyin tea with the cut clematis and knead it. Finally, fermentation is carried out.

[0012] A preferred technical feature: the weight ratio of clematis clematis and Tieguanyin is 1.5:1.

[0013] A preferred technical feature: in the kneading step, Tieguanyin tea is used to tightly roll the clematis stalks and leaves into strips.

[0014] A preferred technical feature: the kneading step also includes shaking the greens in the early stage. The shaking is first shaken quickly so that the clemati...

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Abstract

A production process of clematis tea; it is characterized in that: the steps of the production method are as follows: 1. Dry the clematis after picking and cleaning, and then carry out wilting in a cool place to ensure the water content of the clematis after thickening Eighty to eighty-five; 2. Cutting: cut off the air-dried clematis, each section is 1CM to 2CM, 3. Mix the thickened Tieguanyin tea with the cut clematis and knead it. Finally, fermentation is carried out. The present invention mixes the characteristics of clematis and Tiehongyin to make tea, which solves the shortcoming that clematis is too sweet and greasy, and also has the taste of Tieguanyin black tea.

Description

technical field [0001] The invention relates to a production process of clematis tea. Background technique [0002] The existing methods of eating dried clematis mostly adopt the method of stewing, decocting and making tea with the dried whole herb, which is time-consuming and inconvenient [0003] Drink at any time, and decocting and stewing can not adapt to the eating habits of all parts of the country, and are unfavorable for large-scale promotion. The tea made from golden clematis tea tends to be sweet and easy to be greasy. Contents of the invention [0004] In order to overcome the deficiencies in the prior art, the present invention provides a production process of clematis tea; it is characterized in that: the production method steps are as follows: 1. Dry the clematis in the shade after picking and cleaning to ensure that The water content of the shrunken clematis is 80 to 85%; 2. Cutting: cut off the dried clematis, each section is 1CM to 2CM, 3. Take the thick...

Claims

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Application Information

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IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 黄永辉
Owner XIANYOU SENWEN AGRI DEV
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