Preparation method of mulberry leaf qianliang tea and mulberry leaf qianliang tea

A technology of Qianliang tea and mulberry leaves, which is applied in tea treatment before extraction, can solve the problems of cloudy tea soup and difficulty in flowering, and achieve the effect of increasing flavor, appropriate density of tea germ structure, and moderate content

Inactive Publication Date: 2018-08-21
安化县云天阁茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The main purpose of the present invention is to provide a preparation method of mulberry leaf qianliang tea and mulberry leaf qianliang tea to solve the technical problems of the existing mulberry leaf qianliang tea soup being cloudy and difficult to bloom

Method used

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  • Preparation method of mulberry leaf qianliang tea and mulberry leaf qianliang tea

Examples

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preparation example Construction

[0036] see figure 1 , is a schematic flow diagram of an embodiment of the preparation method of Mulberry leaf Qianliang tea of ​​the present invention. The present invention proposes a kind of preparation method of mulberry leaf thousand two teas, comprising the following steps:

[0037] Step S1, picking mulberry leaves from mulberry trees, killing greens, kneading, baking and drying, to prepare mulberry leaf raw material tea;

[0038] Specifically, pick the fourth to seventh mulberry leaves of mulberry trees, wash them, and spread them for 1-1.5 hours at a temperature of 25-30°C; After being roasted and dried at 45°C until the water content is less than 15%, the raw mulberry leaf tea is prepared.

[0039] The fourth to seventh mulberry leaves of the mulberry tree, the veins of the leaves are formed, and have a certain degree of toughness, so that the raw material of the mulberry leaves can still maintain a complete shape after being piled up; the fourth to seventh mulberry ...

Embodiment 1

[0061] Pick the 4th to 7th mulberry leaves of mulberry trees, wash them, and spread them out for 1.5 hours at a temperature of 25°C; fix them for 2 minutes, knead them for 6 minutes; put them in and bake them at a temperature of 35°C until the moisture content is less than 15%. Prepare mulberry leaf raw material tea;

[0062] Pick the top buds of mulberry trees to the third mulberry leaves, grind them into 300 meshes, and filter to obtain mulberry leaf juice and mulberry leaf filter residue.

[0063] Pick tea tree leaves, fix them for 10 minutes, knead them for 8 minutes, add 1 kg of mulberry leaf filter residue to every 10 kg of kneaded tea tree leaves, mix evenly, carry out the initial heaping treatment at a temperature of 25°C and a humidity of 85% for 15 hours, and bake and dry at 35°C After the water content is less than 15%, black tea raw material tea is obtained.

[0064] Mix 7 kg of mulberry leaf raw tea with 35 kg of black tea raw material, add mulberry leaf juice to...

Embodiment 2

[0068] Pick the 4th to 7th mulberry leaves of mulberry trees, wash them, and spread them green for 1 hour at a temperature of 30°C; finish greening for 6 minutes, knead them for 2 minutes; bake and dry them at a temperature of 45°C until the moisture content is less than 15%. Prepare mulberry leaf raw material tea;

[0069] Pick the top buds of mulberry trees to the third mulberry leaves, grind them into 500 meshes, and filter to obtain mulberry leaf juice and mulberry leaf filter residue.

[0070] Pick tea tree leaves, fix them for 15 minutes, knead them for 3 minutes, add 2 kg of mulberry leaf filter residue to every 10 kg of tea tree leaves after kneading, mix evenly, carry out initial heaping treatment at a temperature of 35°C and a humidity of 70% for 6 hours, and bake and dry at 45°C After the water content is less than 15%, black tea raw material tea is obtained.

[0071] Mix 17.5kg of mulberry leaf raw tea and 35kg of black tea raw material tea, add mulberry leaf juic...

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Abstract

The present invention discloses a preparation method of mulberry leaf qianliang tea. The preparation method comprises the following steps: mulberry tree leaves are picked; enzyme-deactivating, rolling, baking and drying are conducted to prepare mulberry leaf raw material tea; the mulberry tree leaves are picked and ground into 300-500-mesh; the ground mulberry tree leaves are filtered to obtain mulberry leaf juice and mulberry leaf filter residues; the mulberry tree leaves are picked; enzyme-deactivating and rolling are conducted; the prepared mulberry leaf filter residues in the step two areadded; the materials are mixed evenly; the mixture is subjected to initial pile fermentation treatment; baking and drying are conducted to obtain dark tea raw material tea; the mulberry leaf raw material tea and dark tea raw material tea are mixed; then the prepared mulberry leaf juice in the step two is added to enable the water content to be 20-30%; secondary pile fermentation is conducted to prepare mixed fermented leaves; the mixed fermented leaves are steamed; the steamed fermented leaves are put into a bamboo basket in several times to be squeezed to form tea bases; the tea bases are subjected to eurotium cristatum growing for 1-2 months; after being subjected to the eurotium cristatum growing, the tea bases are gradually heated to 30-35 DEG C; and the heated tea bases are dried to amoisture content of less than 10% to prepare the mulberry leaf qianliang tea. The provided mulberry leaf qianliang tea is clear and bright in tea liquid and uniform in eurotium cristatum growing.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a preparation method of mulberry leaf Qianliang tea and mulberry leaf Qianliang tea. Background technique [0002] Mulberry leaves have the effects of dispelling wind-heat, clearing lung and moistening dryness, clearing liver and improving eyesight. And it has the effect of treating wind-heat cold, lung heat and dry cough, dizziness and headache, red eyes and dim eyesight. In the prior art, mulberry leaves are added to food production as an auxiliary material, so that the food has the effect of mulberry leaves. [0003] Due to the huge size of Qianliang tea, it is difficult to build and press the tea embryo and achieve uniform flowering. In the prior art, mulberry leaves are added to Fu tea, but because the mulberry leaves are tender and thin, the tea soup after brewing the fermented mulberry leaves by the black tea processing method is easy to be cloudy; and the mulber...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/08
CPCA23F3/08A23F3/14
Inventor 李劲峰李云黄超云向晓恒李林枫张凯丁孟兵何坚敏黄彩姣黄俊李赋斌伍丽龙群罗峥玉闵彩辉李苗蒋启行
Owner 安化县云天阁茶业有限公司
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