Adinandra nitida ginkgo green tea having sweet-scented osmanthus fragrance and preparation method of adinandra nitida ginkgo green tea having sweet-scented osmanthus fragrance

Abstract

The invention discloses adinandra nitida ginkgo green tea having sweet-scented osmanthus fragrance and a preparation method of the adinandra nitida ginkgo green tea having sweet-scented osmanthus fragrance, and belongs to the technical field of tea leaves. The adinandra nitida ginkgo green tea having sweet-scented osmanthus fragrance is prepared from mixed tea of adinandra nitida ginkgo green teaand fresh sweet-scented osmanthus in the weight ratio of the mixed tea of adinandra nitida ginkgo green tea to the fresh sweet-scented osmanthus being 100 to (20-40), wherein the mixed tea of adinandra nitida ginkgo green tea is prepared from the following components in percentage by mass of 20%-25% of adinandra nitida, 20%-25% of ginkgo leaves and 50%-60% of green tea. The invention further discloses the preparation method of the adinandra nitida ginkgo green tea having sweet-scented osmanthus fragrance. According to the adinandra nitida ginkgo green tea having sweet-scented osmanthus fragrance disclosed by the invention, the adinandra nitida, the ginkgo leaves, the green tea and the sweet-scented osmanthus are used as raw materials, and taste substances and fragrance substances of the sweet-scented osmanthus are sufficiently merged into the mixed tea of adinandra nitida, ginkgo leaves and green tea, and unique health-preserving tea having sweet-scented osmanthus fragrance is formed.

Description

technical field

[0001] The invention relates to Shiya ginkgo green tea with sweet-scented osmanthus fragrance and a preparation method thereof, belonging to the technical field of tea. Background technique

[0002] Shiya tea, also known as Shiyan tea and Shishan tea. The scientific name is Bright Ye Huang Ruimu, Yangtong is a tree. It got its name because it grows on the cliff. Its buds and leaves are plump, and the tea soup it makes is bright in color. Pure taste and sweet aftertaste, resistant to brewing. Shiya tea mainly contains flavonoids, triterpenoid saponins, tea polyphenols, polysaccharides and other components, and is currently known as the plant with the highest content of flavonoids. The total flavonoid content in Shiya tea is more than 20%, which has high health care and medicinal value. Obesity, diabetes, hypertension, and hyperlipidemia have obvious effects.

[0003] The Shiya tea prepared by the prior art has the following defects: one is that during the...

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