Processing method of Chinese magnoliavine fruit green tea

A processing method, the technology of Schisandra chinensis, is applied in the direction of reducing the alkali content of tea, which can solve the problems of strange feeling and cumbersome fruit process of Schisandra chinensis, and achieve the effect of lower bitterness and astringency

Inactive Publication Date: 2018-07-24
晴隆县花贡镇巨鑫茶叶农民专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, the process of adding schisandra fruit to green tea soup is cumbersome, and many consumers do not like to add schisandra fruit to green tea, which feels a bit weird

Method used

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Embodiment 1

[0039] This implementation provides a kind of processing method of schisandra green tea, and concrete process is as follows:

[0040] Step 1. Harvesting and storage of Schisandra chinensis: Harvest fresh Schisandra chinensis with plump fruit in autumn when it is ripe, place it in the sun to cool and dry for 3 days, turn it every 2 hours during the drying process, and spread the schisandra to a thickness of 3cm; Dry and refrigerate in a refrigerator at ℃ for later use;

[0041] Step 2. Tea picking: pick fresh tender tea with one bud and two leaves or tender tea with one bud and one leaf in the sunny morning of the tea harvesting season in the spring of the coming year;

[0042] Step 3. Finishing: On the day of tea picking, spread the tea leaves in a dustpan with a pore size of 1 cm, and put them in a cool and ventilated place to cool for later use, with a thickness of 2 cm; take the steam box, and add spare schisandra to the water in the box, the weight of water and schisandra ...

Embodiment 2

[0052] Present embodiment provides a kind of processing method of schisandra green tea within the scope of condition permission, and concrete processing process is as follows:

[0053] a. Collection and storage of schisandra chinensis: in the mature season of schisandra chinensis in autumn, purchase and collect a large amount of high-quality northern schisandra chinensis, and put them in the sun to cool and dry for 3 days. During the drying process, turn them every 2 hours. Dry and refrigerate in a refrigerator for later use;

[0054] b. Tea collection: in the spring of the coming year, purchase a large number of freshly picked tender tea with one bud and two leaves or tender tea with one bud and one leaf;

[0055] c. Finishing: On the day of tea purchase, spread the tea leaves in a cool and ventilated place with a thickness of 1cm. Take the steam box and add spare schisandra to the water in the box. The ratio of schisandra to water is 7:100, heat until the water boils complet...

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PUM

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Abstract

The invention relates to the technical field of green tea processing, in particular relates to a processing method of a Chinese magnoliavine fruit green tea. The processing method comprises the following 11 processing technologies: collection and storing of Chinese magnoliavine fruits, tea picking, enzyme deactivation, soaking, first stoving, rolling, tea strip tidying, secondary stoving, moistureregain, third stoving, and sterilization and packaging. A steam steaming technology and a soaking technology can blend schisandrin and schisantherin in tea, and a combination effect can reduce the content of tea polyphenols and caffeine in the tea so as to reduce the bitter and astringency of green tea; and meanwhile, with a spreading for cooling technology and a moisture regain technology, the components that the Chinese magnoliavine fruits contain and the green tea are perfectly fused, so that the components contained in the finished green tea are not easy to dissipate. The brewed green teasoup has no obvious difference from conventional green tea soup in color, and has a taste with faint sourness and sweetness in mouth feel, and the Chinese magnoliavine fruit green tea has the efficacy of nourishing yin and tonifying the kidney after long-term drinking.

Description

technical field [0001] The invention relates to the technical field of green tea processing, in particular to a processing method of schisandra green tea. Background technique [0002] Green tea is one of the main teas in China. It refers to a drink made from the new leaves or buds of tea trees without fermentation, after greening, shaping, and drying. The color of its finished product and the tea soup after brewing mostly preserve the green style of fresh tea leaves. Drinking green tea regularly can prevent cancer, reduce fat and lose weight, and can also reduce the damage of nicotine to smokers. [0003] Green tea is made without fermentation, which retains the natural substances of fresh leaves, and contains more nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, and vitamins. These natural nutrients in green tea have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc., which are beyond the reach...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/36
CPCA23F3/36
Inventor 胡凯
Owner 晴隆县花贡镇巨鑫茶叶农民专业合作社
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