Method for removing astringency of lotus leaf tea

The technology of lotus leaf tea and lotus leaf is applied in the field of production technology of lotus leaf tea, which can solve the problems of lack of fragrance and taste of lotus leaf and unresolved bitter taste, and achieves the effect of mild taste, favorable for promotion and clear soup color.

Inactive Publication Date: 2019-02-12
湖北芈熙茶业股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Although Dai Sigong (1324 ~ 1405) a medical scientist in the Ming Dynasty in ancient Ming Dynasty discussed the production of lotus leaf tea, the nature, taste and bitterness of lotus leaf tea have never been resolved. Now some domestic manufacturers, Shandong, Hubei, Fujian, The bitter taste of lotus leaf tea produced in Jiangxi and other places has not been resolved
The lotus leaf tea of ​​other manufacturers adopts the formula lotus leaf tea. The main ingredients of the formula are lotus leaf, cassia seed, hawthorn, etc. are added ingredients, the purpose is to solve the bitter taste of lotus leaf, but the fragrance of lotus leaf is also gone.

Method used

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Examples

Experimental program
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specific Embodiment approach

[0013] Specific embodiments: The production process of lotus leaf tea: picking lotus leaves--sorting lotus leaves--cleaning lotus leaves--removing pesticide residues--cutting lotus leaves in two horizontal lines--withering and greening--kneading lotus leaves- - Baked lotus leaf -- Titian lotus leaf tea -- Sterilization treatment -- Packing and storage.

[0014] A method for removing astringency from lotus leaf tea comprises the following steps in the production process of lotus leaf tea:

[0015] 1. After the lotus leaves are baked out of the oven at 120 degrees, put them on the grill to cool down;

[0016] 2. When the lotus leaves are not hot, they can be put into plastic bags, each bag is 10 kg, do not rush to tie the mouth;

[0017] 3. Wait until the lotus leaf is completely cooled, or after three hours, put the lotus leaf tea in a separate warehouse;

[0018] 4. After cooling for 8 hours, put the output tube of the ozone air purifier into the lotus leaf tea plastic bag a...

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Abstract

The invention provides a method for removing astringency of lotus leaf tea, and relates to a production process of the lotus leaf tea. The method enables the lotus leaf tea to maintain the original aroma and natural and sweet taste of lotus leaves, and removes the astringency of the lotus leaves; the method comprises the steps of baking, spreading for cooling, removing astringency by means of ozone, and the like; the method is used for production of tea such as the lotus leaf tea.

Description

technical field [0001] The invention relates to a production process method of lotus leaf tea. Background technique [0002] Although Dai Sigong (1324-1405), a medical scientist in the ancient Ming Dynasty, discussed the production of lotus leaf tea, the lotus leaf's nature, taste and bitterness have never been resolved. Now some domestic manufacturers, Shandong, Hubei, Fujian, The lotus leaf tea produced in Jiangxi and other places has no bitter taste. The lotus leaf tea of ​​some other manufacturers uses the formula lotus leaf tea. The main ingredients of the formula are lotus leaf, cassia seed, hawthorn, etc. are added ingredients, the purpose is to solve the bitter taste of lotus leaf, but the fragrance of lotus leaf is also gone. SUMMARY OF THE INVENTION [0003] The technical problem to be solved by the present invention is to make the lotus leaf tea retain the lotus leaf fragrance and natural sweet taste of the lotus leaf, and remove the bitter taste of the lotus l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 熊智军
Owner 湖北芈熙茶业股份有限公司
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