Fire-cracker vine tea and processing method thereof
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A processing method, the technology of Pao Zong Hua, which is applied in the field of Pao Zha Hua tea and its processing, can solve the problems of inconvenient transportation and carrying, and achieve the effect of maintaining medicinal effect, obvious aftertaste, and weak stimulation
Inactive Publication Date: 2018-12-21
GUANGZHOU CITY POLYTECHNIC
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Problems solved by technology
[0007] Aiming at the defect of inconvenient transportation and carrying of the firecracker flower dew liquid beverage in th
Method used
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[0023] Example 1
[0024] A processing method of firecracker scented tea, comprising the following steps:
[0025] (1) Harvesting and processing of Pao Zong Hua: From the end of May to the beginning of July, pick the buds of Pao Zong Hua during the bud formation period of Pao Zong Hua, and spread them out on the bamboo sieve for 3-4 hours indoors after picking, and remove the leaves and green buds;
[0026] (2) Picking of fresh tealeaves: in summer, the fresh tealeaves of picking one bud and two leaves is tea green;
[0027] (3) Green tea withering: natural withering in the withering room, the withering temperature is 26°C, the humidity is 70%, the withering time is 13 hours, the green tea is turned 7 times, and the weight loss rate of fresh leaves reaches 65%;
[0028] (4) Chopping the Pao Zong Hua: cut the Pao Zong Hua into 1.0-1.5 cm size;
[0029] (5) Mixing: Fully mix the Pao Zong Hua and the tea leaves according to the ratio of 1:6;
[0030] (6) Kneading: kneading wit...
Example Embodiment
[0033] Example 2
[0034] A processing method of firecracker scented tea, comprising the following steps:
[0035] (1) Harvesting and processing of Pao Zong Hua: From the end of May to the beginning of July, pick the buds of Pao Zong Hua during the bud formation period of Pao Zong Hua, and spread them out on the bamboo sieve for 3-4 hours indoors after picking, and remove the leaves and green buds;
[0036] (2) Picking of fresh tealeaves: in summer, the fresh tealeaves of picking one bud and two leaves is tea green;
[0037] (3) Green tea withering: natural withering in the withering room, the withering temperature is 28°C, the humidity is 70%, the withering time is 14 hours, the green tea is turned 6 times, and the weight loss rate of fresh leaves reaches 60%;
[0038] (4) Chopped Pao Zong Hua: cut the Pao Zong Hua into 1-1.5cm size;
[0039] (5) Mixing: Fully mix the Pao Zong Hua and the tea leaves according to the ratio of 1:6;
[0040] (6) Kneading: kneading with a knea...
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Abstract
The invention discloses fire-cracker vine tea and a processing method thereof. The method comprises the following steps: picking fire-cracker vine buds and spreading out the fire-cracker vine buds ina room or at a shade place; picking green tea and enabling the green tea to naturally wither; uniformly mixing the chopped fire-cracker vine buds with tea leaves according to the mass ratio of 1 to 6,then putting a mixture into a rolling machine for rolling by three times; deblocking the rolled leaves, then putting the blocked leaves into a fermentation chamber for fermenting and requiring the leaf temperature to be preferably 30 DEG C; turning over the tea leaves when the leaf temperature exceeds 35 DEG C and keeping the fermentation for 4 to 6 hours; baking the fermented green tea at the temperature of 110 to 130 DEG C for 20 to 30 minutes; adjusting the temperature to 75 to 80 DEG C and baking for 40 minutes to obtain the fire-cracker vine tea. Through curing, the fire-cracker vine teadisclosed by the invention has weak irritation and relative gentleness and mildness, can realize the functions of effectively promoting gastro-intestinal digestion and appetite, dispersing water swelling and benefiting diuresis, strenghtening heart and the like, which are endowed by black tea, and can retain pharmacodynamic effects and health-care effect of the fire-cracker vine.
Description
technical field [0001] The invention belongs to the field of scented tea processing, and in particular relates to a firecracker scented tea and a processing method thereof. Background technique [0002] Pyrostegia venusta (Ker-Gawl.) Miers), also known as Pyrostegia venusta (Ker-Gawl.) Miers), is a vine of the Bignoniaceae, Pyrostegia venusta (Ker-Gawl.) Miers, which has 3 forked filamentous tendrils. The leaves are opposite; the stamens are inserted in the middle of the corolla tube, the filaments are filamentous, and the anthers are forked. Ovary cylindrical, densely pubescent, style thin, stigma ligulate-like flat, style and filaments protruding out of corolla tube. Fruit petals are leathery, boat-shaped, with multiple rows of seeds inside, and the seeds are winged, filmy, and have a long flowering period. [0003] Pao Zong Hua is native to Brazil in South America, and has been widely cultivated as an ornamental rattan plant in tropical Asia. Studies have shown that th...
Claims
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