Mulberry leaf green-tea and preparation technology thereof
A preparation process and mulberry leaf technology are applied in the field of mulberry leaf green tea and its preparation process, and in the field of tea making, and can solve the problems of insufficient aroma and taste, loose and tight strands, incomplete removal of green and astringent taste, and the like. The tea soup has a bland and slightly astringent taste, high sliver rate and good taste.
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[0033] Example 1
[0034] A preparation process of mulberry leaf green tea includes the following steps:
[0035] a. Picking fresh mulberry leaves: picking fresh mulberry leaves without pesticide residues and no pests and diseases pollution, and removing stems, the fresh mulberry leaves are selected from 2 tender leaves and 1 bud and 1 leaf;
[0036] Wherein, the fresh mulberry leaves are selected from Leshan mulberry.
[0037] b. Mulberry leaf withering: spread the fresh mulberry leaves in the withering trough in the withering room, the thickness of the paving is not more than 1.5cm, and place them naturally for 2 hours or ventilate for 0.5 hours for withering. 10%, that is, withered mulberry leaves, the temperature of the withering chamber is controlled at 15°C, and the humidity is controlled at 95%;
[0038] Wherein, according to the mass percentage, 40% of the total mass of fresh mulberry leaves are added, and after mixing with the fresh mulberry leaves, the withering treatment is ...
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[0049] Example 2
[0050] A preparation process of mulberry leaf green tea includes the following steps:
[0051] a. Picking fresh mulberry leaves: picking fresh mulberry leaves with no pesticide residues and no pests and diseases pollution, and removing the stems. The fresh mulberry leaves are selected from 4 tender leaves and 1 bud and 3 leaves;
[0052] Wherein, the fresh mulberry leaves are selected from Shengli Daye.
[0053] b. Mulberry leaf withering: Spread the fresh mulberry leaves in the withering trough in the withering room, the thickness of the paving is not more than 1.8cm, and leave them naturally for 4 hours for withering, and withering until the water loss rate of the fresh mulberry leaves is 20%. For withering mulberry leaves, the temperature of the withering chamber is controlled at 20°C and the humidity is controlled at 85%;
[0054] Wherein, according to the mass percentage, adding 50% of the total mass of fresh mulberry leaves to Huangshan big-leaf fresh tea leave...
Example Embodiment
[0065] Example 3
[0066] A preparation process of mulberry leaf green tea includes the following steps:
[0067] a. Picking fresh mulberry leaves: picking fresh mulberry leaves that are free of pesticide residues and disease and pest pollution, and remove the stems, the fresh mulberry leaves are selected from 3 tender leaves and 1 bud and 2 leaves;
[0068] Wherein, the fresh mulberry leaves are selected from Leshan mulberry.
[0069] b. Mulberry leaf withering: spread the fresh mulberry leaves in the withering trough in the withering room, the thickness of the paving is not more than 1.3cm, and ventilate for 0.5 hours to wither, and wither until the water loss rate of the fresh mulberry leaves is 13%. Withering mulberry leaves, the temperature of the withering chamber is controlled at 17.5°C and the humidity is controlled at 88%;
[0070] Wherein, according to the percentage by mass, 45% of the total mass of fresh mulberry leaves are added, and after mixing with the fresh mulberry le...
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