Processing method of colored tea

Abstract

The invention discloses a processing method of colored tea, belonging to the technical field of tea processing. The processing method comprises the following steps: respectively picking fresh leaves,which separately have one bud and one leaf, of Zi Juan tea trees, Ming Guan tea trees and Chun Gui tea trees; spreading the picked fresh leaves, then dividing the spread leaves of the Zi Juan tea trees into two parts, respectively mixing the two parts of leaves of the Zi Juan tea trees with the spread leaves of the Ming Guan tea trees and the spread leaves of the Chun Gui tea trees, and carrying out fixation; after fixation is performed, mixing all the tea and then carding, freezing and carrying out vacuum drying. The dry colored tea prepared by the processing method provided by the inventionis straight and graceful in appearance, bright and lustrous and bright-colored, has aroma of flowers and fruits, and is elegant in fragrance; after the colored tea is brewed in a cup, the tea leaves are purple, yellowish white and green, and are slim and colorful; on the basis of not adding non-tea colored raw materials, the original taste of tea is preserved; the types of nutrients in the tea soup are rich, and the obtained finished products are rich in color and bright, so that the demands of different consumers in the market can be met.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method of colored tea. Background technique [0002] With the improvement of people's living standards and the abundance of materials, more and more people are pursuing personalized products. As a beverage, tea is mainly consumed by middle-aged and elderly people. It has always been a tea producer to develop products suitable for young people. The goal of expanding the market. In recent years, some colored teas have gradually appeared, such as the Chinese invention patent with application number 201810680057.9, which discloses a plant colored tea rich in anthocyanins, which uses colored plants (such as black wolfberry, mulberry, purple cabbage, blueberry, Green thorn fruit, white thorn fruit, grape, strawberry, etc.) and natural tea are blended in a weight ratio of 1 part to 0.1-90 parts to obtain plant colored tea raw materials rich in anthocyani...

AI Technical Summary

Problems solved by technology

Although the colored tea obtained in this way is rich in color, it mainly depends on the color of the colored plants. The taste of the colored plants will affect the original taste of the tea when drinking. Good blending together also reduces the relative content of the active ingredients in the tea leaves, and the tea leaves used are natural tea leaves made by traditional processing methods. The natural tea leaves themselves have a darker color, and the color tea produced is not bright enough.

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