Moringa oleifera Qianliang tea made from moringa oleifera leaves and tea leaves and preparation method thereof
A technology of Qianliang tea and Moringa, which is applied in the field of Moringa Qianliang tea and its processing technology, can solve the problems of affecting taste, low fermentation degree, and lack of brightness of tea soup, and achieve synergistic effect, hypoglycemic effect, tea soup bright effect
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[0019] Embodiment 1: A kind of Moringa oleifera tea containing 75-80% tea leaves and 20-25% Moringa oleifera leaves. The special feature is that the density of the tea column is 0.5-0.65g / cm 3 , Golden flower fungus grows in the tea column.
Example Embodiment
[0020] Embodiment 2: A preparation method of Moringa oleifera tea, which adopts the following steps: preparation → pre-fermentation → addition of tea juice → pile-up → re-fermentation → steaming → throwing gas → light stepping forming → aging. Or use the following steps: preparation→pre-fermentation→adding tea juice→mixing→re-fermentation→steaming→throwing gas→lightly stepping on forming→blooming→aging.
[0021] The pre-fermentation: Moringa leaf pre-fermentation: the Moringa oleifera leaves are steamed and softened directly through a steam fermentation machine, and the moisture content is controlled at 15-18%, and then piled 0.8-1.2 meters, preferably 1 meter high, for fermentation, and fermented until spicy Konoha leaves from green to brown; the tea leaves are pre-fermented; put the prepared raw tea into the fermentation bin, pile 0.8-1.2 meters, preferably 1 meter high, control the pile temperature 45-50℃, time 11-13 hours , Preferably 12 hours, and then use 110-120 ℃ high-pre...
Example Embodiment
[0031] Example 1: A kind of Moringa oleifera tea, containing 75-80% of tea leaves and 20-25% of Moringa leaves. The special feature is that the density of the tea column is 0.5-0.65g / cm 3 , Golden flower fungus grows in the tea column.
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