Preparation technology of hippophae rhamnoides dark tea

Abstract

The invention discloses a preparation technology of hippophae rhamnoides dark tea. The hippophae rhamnoides dark tea contained in the invention is prepared through the steps of carefully selecting hippophae rhamnoides leaves and performing the preparation technology of the hippophae rhamnoides dark tea. The hippophae rhamnoides is a dryness-resistant plant, leaves are low in water content, the crushing rate of the leaves is high easily due to a conventional fixation technique, and the difficult problem is solved through the cooperation of microwaves, high temperature and fixation. When a microwave heating fixation manner is adopted, the fixation time is short (the time is 1.5 minutes), the leaves are heated uniformly, the fragrance of tea leaves can be pure and rich, natural stretching ofbud leaves can be well maintained, the color is emerald green, the difficulty that enzymic activity in fresh leaves is difficult to quickly and timely inactivate in a conventional fixation manner is solved, the flavonol content, the amino acid content and the vitamin C content in the hippophae rhamnoides dark tea are reserved to the maximum extent, and the quality of the tea leaves is improved; and besides, steam water replenishing cleaning is performed on the tea leaves, so that the cleaning is thorough, and the situation that the quality of the dark tea is reduced due to sand residues is avoided.

Description

technical field [0001] The invention relates to the technical field of dark tea preparation, in particular to a preparation process of seabuckthorn dark tea. Background technique [0002] Tea is one of the six major types of tea: green tea, black tea, white tea, green tea, dark tea, and yellow tea. The raw materials used in dark tea are generally coarse and old, and the accumulation and fermentation time is often longer in the manufacturing process, so the appearance of the finished tea is as dark as black tea. Black, the leaf color is oily black or dark brown, so it is called dark tea, which belongs to post-fermented tea. According to geographical distribution, it is mainly classified into Hunan dark tea (Fucha), Sichuan Tibetan tea (Biancha), Yunnan dark tea (Puer tea), Guangxi Liubao tea, Hubei old dark tea and Shaanxi dark tea (Fucha). Dark tea is mainly consumed by ethnic minorities in the border areas, so it is also called border tea. Black tea has the effects of que...

AI Technical Summary

Problems solved by technology

[0003] The basic technological process of black tea making tea generally includes four processes of greening, rolling, stacking and drying. The final black tea color is dark brown or yellowish brown, with pure and high tea aroma, mellow taste, and bright orange-yellow tea soup. The effective enzymes and internal beneficial elements in the tea will be reduced in the greening process, and the tea will not be cleaned thoroughly