Ampelopsis grossedentata dark tea and preparation method thereof

Abstract

The present invention discloses an ampelopsis grossedentata dark tea which is prepared from the following components in percentage by weight: 82-87% of raw dark green tea and 13-18% of ampelopsis grossedentata, and a preparation method of the ampelopsis grossedentata dark tea. The method comprises the steps of initial preparation of tea materials, compounding of the tea materials, second rolling,steaming, pile fermentation, third rolling, tea steaming, pressing, brick withdrawing, brick inspection, brick tidying and drying. On the basis of original flavor and advantages of dark tea, the ampelopsis grossedentata dark tea is added with the flavor and the advantages of the ampelopsis grossedentata, and the soup has no piling suffocative smell after brewing, the soup color is red yellow, theester fragrance is strong, and the tea fragrance and the ampelopsis grossedentata fragrance are beneficial to each other. A special steamer is adopted, so that the temperature and the water content ofinner tea leaves and outer tea leaves are more uniform in the process of heating or drying of the tea leaves in the steamer. Besides, a special fermentation chamber is adopted for artificial inoculation with saccharomycetes for fermentation, so that the time required for the fermentation is greatly shortened, and the quality of the fermentation is improved.

Description

technical field [0001] The invention particularly relates to the technical field of processing black tea, in particular to a Maoyanberry black tea and a preparation method thereof. Background technique [0002] Dark tea is rich in nutrients, the most important ones are vitamins and minerals, as well as protein, amino acid, sugar, caffeine, vitamins, phospholipids, etc., which help digestion and detoxification, reduce fat and lose weight, resist oxidation, delay aging, and resist aging. Cancer, lower blood pressure, lower blood sugar, prevent diabetes and other effects. [0003] Maoyan berry, academically known as Snake Grape, referred to as vine tea, its raw material is a variety of vine tea that grows and reproduces in Zhangjiajie's specific geographical and climatic environment, and belongs to deciduous vines (Vitaceae). Tested and identified by 16 national medical authorities, the plant contains a natural plant cream, its active ingredients are mainly flavonoids, contain...

AI Technical Summary

Problems solved by technology

Traditional blended teas are blended before the tea ingredients are processed or after the tea ingredients are processed separately, which often leads to problems of uneven greening and uneven rolling of the blended tea, or The reason is that the characteristics of several teas cannot be fully combined, and the quality of the blended tea produced is not good enough; in addition, in the traditional pile fermentation process, the moisture and temperature of the lower tea materials are often higher than those of the upper tea materials due to the accumulation of tea materials. The moisture and temperature are much higher, resulting in uneven fermentation; in addition, uneven heating often occurs during steaming and tea steaming