Fermented folium mori tea preparation method

Abstract

The invention discloses a fermented folium mori tea preparation method. Folium mori is subjected to separating, grading, cleaning, salting, washing, vinegar steaming, washing, fermenting, leaching, rolling, medium-temperature drying and high-temperature baking to obtain fermented folium mori tea. By impregnation in salt solution in a certain concentration, the folium mori tissue structure is expanded, and elution of part of intrinsic heavy metal ions in folium mori is realized; by vinegar steaming, most of oxalic acid in folium mori is eluted, and concern of stomach impairment resulted from tea drinking is avoided; due to neutralization reaction of acetic acid and alkaloid in a vinegar steaming process, difficulty in sleeping after tea drinking is avoided; owing to an intrinsic deodorizingfunction of table vinegar, the problem of failure in effective removal of undesirable smell of folium mori tea in an existing process is solved.

Description

technical field [0001] The invention relates to the technical field of tea making, in particular to a method for preparing fermented mulberry leaf tea. Background technique [0002] Mulberry is a deciduous tree of Moraceae, easy to cultivate, with long green leaf period and well-developed root system. It is a high-quality plant for soil and slope protection. Mulberry is full of treasures. Historical works such as "Compendium of Materia Medica" have introduced the health functions of mulberry fruit and mulberry leaves. In 2011, "Ministry of Health of the People's Republic of China" will include mulberry leaves in the catalog of medicinal and edible homologous products. [0003] Modern analysis techniques have further clarified the biologically active substances in mulberry leaves, including alkaloids, tea polyphenols, tea polysaccharides, etc., especially the relatively abundant deoxynojirimycin, which is an α-glucosidase inhibitor. Modern medicine Studies have shown that it...

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Problems solved by technology

[0011] The modern approach emphasizes the control of process parameters and strengthens the stability of quality, but because the process still follows the traditional model, it still cannot solve the problem of green smell of mulberry leaf tea. Although inoculation fermentation has a certain effect on the green smell of mulberry leaves However, due to the lack of a fundamental solution to its inherent material structure, the green smell has been weakened, but the green smell is still obvious in light fermentation, and deep fermentation will make the fiber tissue of mulberry leaves rot, and the leaves will not form, which will affect the quality of tea. Appearance and clarity of tea soup, poor drinking quality

[0012] There are also some ways to mix mulberry leaves with traditional black tea, which basically covers up the green smell of mulberry leaf tea, but it is not pure mulberry leaf tea, so it will not be discussed

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