Method for preparing tea seed tea by using young tea fruits

A technology of tea young fruit and tea tree young fruit, applied in the field of fruit tea production, which can solve the problems of no amino acid content, no fragrance, bad taste, etc., and achieve the effect of sweet taste and unique taste

Inactive Publication Date: 2018-12-18
福鼎市鼎科农业开发有限公司
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  • Abstract
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  • Claims
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Problems solved by technology

[0003] In summary, the problems in the prior art are: Bad

Method used

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  • Method for preparing tea seed tea by using young tea fruits

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Embodiment Construction

[0015] In order to make the object, technical solution and advantages of the present invention more clear, the present invention will be further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0016] Such as figure 1 As shown, the method for making tea seed tea with tea young fruit that the embodiment of the present invention provides comprises the following steps:

[0017] S101: Use perennial tea trees, preferably 10-15 days after flowering, and the diameter of young fruit is 0.5-0.8cm;

[0018] S102: sun-dried or dried for 48-72 hours to about 15% moisture;

[0019] S103: After 3-5 days of hair stacking, after the color turns dark green, carry out secondary drying, and store in a sealed and dry place.

[0020] The perennial tea tree is used, and it enters the tea tree young fruit period from late March to m...

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Abstract

The invention belongs to the technical field of fruit tea production, and discloses a method for preparing tea seed tea by using young tea fruits. The method comprises the following steps: selecting young fruits of a perennial tea tree, wherein the diameter of the fruits is 0.5-0.8cm; carrying out sun drying or oven drying for 48 to 72 hours; and performing pile fermentation for 3 to 5 days when the water content is about 15%, carrying out second oven drying until the water content is about 7% after the color turns to be reddish brown, conducting spreading airing and standing for 1 to 2 days,conducting sealing and storing in a dry place. Tea trees have certain fruits, and the local lobular seeds are multi-seeded. Local small-leaf trees bear more seeds, and the tea seed tea is a product with a special flavor formed by processing young tea fruits by several processes. Compared with white tea leaves, the product prepared by the invention has a honey fragrance, has a sweet aftertaste in mouth feel, is durable in brewing, and obviously has more tea polyphenols, caffeine and amino acids than the tea produced in the same period. The tea seed tea can be preserved for a long time under thecondition of sealing at room temperature and at a dry place, has higher health care value with the time going by, the, and has the functions of removing fire, dispelling dampness and treating pedo-measles.

Description

technical field [0001] The invention belongs to the technical field of fruit tea production, and in particular relates to a method for making tea seed tea from tea young fruit. Background technique [0002] At present, the commonly used prior art in the industry is like this: tea seed is divided into the seed of camellia oleifera and the seed of camellia oleifera according to its growth condition, i.e. camellia oleifera seed and tea leaf seed, both of which can be extracted for consumption. Tea seed oil has antioxidant capacity, can lower blood pressure, lower blood fat and inhibit arteriosclerosis. The nutritional value of tea seed oil is comparable to that of olive oil, or even higher, and it is a high-grade edible oil. [0003] In summary, the problems in the prior art are: Bad taste, no fragrance, no rich amino acid content; poor effect. Contents of the invention [0004] Aiming at the problems in the prior art, the invention provides a method for making tea seed te...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 阙玉林蔡起盘
Owner 福鼎市鼎科农业开发有限公司
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