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Preparation method of lithocarpus litseifolius sweet tea

A production method and technology of wood ginger, applied in directions such as tea substitutes, can solve the problems of high brittleness, inability to process wood ginger leaves, and inability to maintain good color, taste and aroma, and achieve good color, improved taste, and sweet aroma. lasting effect

Inactive Publication Date: 2018-10-12
芦山县石刀沟乡村旅游发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, due to the high brittleness of the tender leaves of Alpinia japonica when they are dry, thick leaf veins, thin leaves, and rich in glycosides and other substances with a certain viscosity, the traditional tea making process in the prior art cannot be used to process the leaves of Alpinia japonica well, and cannot Maintain good color, taste and aroma

Method used

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  • Preparation method of lithocarpus litseifolius sweet tea
  • Preparation method of lithocarpus litseifolius sweet tea
  • Preparation method of lithocarpus litseifolius sweet tea

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Embodiment 1

[0032] Such as figure 1 Shown, the preparation method of a kind of wood ginger leaf ke sweet tea of ​​the present invention comprises the following steps:

[0033] S1: Harvesting the young leaves of Mujiang Ye Ke as tea raw materials, and cooling them;

[0034] S2: Treat the cooled tea leaves at one time, the temperature of the pot at one time is 380°C-400°C, let the tea leaves be greened for 6-8 minutes, and then spread to cool down;

[0035] S3: performing a rolling treatment after deblocking and dispersing the above-mentioned completely cooled tea leaves;

[0036] S4: Carry out secondary de-enzyming, secondary unblocking, and secondary kneading treatments on the tea leaves after the first rolling, the temperature of the secondary de-enzyming pot is 280°C-300°C, and the de-enzyming is performed for 5-6 minutes;

[0037] S5: The tea after the second rolling is sequentially dried, shaped, potted, dried, screened, and boxed.

[0038] The specific steps of harvesting in the s...

Embodiment 2

[0058] Such as figure 1 As shown, on the basis of embodiment 1, a specific embodiment is provided, and the specific implementation steps are as follows:

[0059] Harvesting: In cloudy and sunny days, choose silky and unhardened young leaves for manual picking. When picking fashion tea leaves, you must use a ventilated bamboo weaving tool. Do not pressurize when packing. Fresh leaves should be sent to the tea factory for cooling after they are full. , Avoid fever.

[0060] Cooling: spread the fresh leaves evenly on a ventilation grid with a thickness of 3-5 cm, and spread them for 4 hours. When the temperature is high in summer, use a fan to cool them to avoid heat generation. Turn the leaves 2-3 times in the middle.

[0061] One-time finishing: Use a combustion-heating small-sized drum finishing machine, the pot temperature is 390°C, and the greening is done for 7 minutes. In principle, it smells no raw smell. When the sweet smell appears, take it out of the pot, and then spr...

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Abstract

The invention discloses a preparation method of lithocarpus litseifolius sweet tea. The preparation method comprises the following steps: S1, harvesting lithocarpus litseifolius tender leaves as a rawmaterial of tea and performing spreading and airing treatment; S2: performing primary fixation treatment on the spread and aired tea leaves, and performing spreading and airing for cooling; S3: performing primary deblocking and dispersing on the thoroughly cooled tea leaves and performing primary rolling treatment; S4: performing secondary fixation, secondary deblocking and secondary rolling treatment on the tea leaves subjected to the primary rolling; and S5: sequentially performing drying, forming, final-panning, fragrance increasing by drying, screening and box packing treatment on the tealeaves subjected to secondary rolling. The preparation method disclosed by the invention realizes the purposes that the lithocarpus litseifolius sweet tea is round, tight, green and smooth in appearance, sweet and lasting in fragrance, yellow green and bright in liquor color, sweet, mellow and refreshing in taste, and yellow green and soft in tea dregs.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a preparation method of Mujiangye Ketian tea. Background technique [0002] Mujiangyeke belongs to Fagaceae, and it is the young leaves of the Fagaceae plant. Its plants are evergreen trees with alternate single leaves. The entire leaf margin is without serrations, and the leaves are oblong, very large, up to 3m or more. The buds are multi-scale and the young buds are purple-red, and the leaves are sweet after the leaves are unfolded, and the mature petioles are sweet and bitter. The flowers are unisexual, without petals; the male flowers are soft yellow inflorescences with 4-8 lobed perianths and 20 stamens; the female flowers have solitary perianths with 4-8 lobed perianths, the ovary is inferior, and the fruit is nuts. The sweet tea is distributed in Southwest and South China provinces of China. It is distributed in some counties and cities such as Qiandongnan and Q...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 王体强
Owner 芦山县石刀沟乡村旅游发展有限公司
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