Preparation method of fructus forsythiae black tea

A production method and technology for forsythia black tea, which can be applied in the direction of tea substitutes and other directions, can solve the problems that the content of active ingredients in forsythia tea is not well preserved, and the astringency is heavy, so as to help gastrointestinal digestion, and achieve a fresh and mellow taste. , the effect of promoting oxidative condensation

Pending Publication Date: 2020-04-10
山西省林业和草原科学研究院 +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the existing forsythia black tea is mostly made by ordinary black tea processing technology, which

Method used

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Embodiment Construction

[0024] Specific embodiments of the present invention will be described in detail below.

[0025] A preparation method of forsythia black tea, comprising the steps of:

[0026] 1. Green picking

[0027] Forsythia black tea needs to pick wild fresh and tender forsythia leaves. The picking period is mid-to-early May, and young leaves with leaves less than 3cm are required. When picking leaves, pick them by lifting and picking. Fingernail pinching and one-hand picking are prohibited to avoid damage to young leaves. When picking forsythia leaves, pay attention to differentiating plants belonging to the same genus as Forsythia, such as Jinzhonghua, Qinlianqiao, Lijiang Forsythia, Strange Forsythia, Ovale Forsythia, and Lilac. The leaves of these plants contain no or very little medicinal ingredients and cannot be confused with Forsythia. leaf use. The picked fresh leaves should not be tightly pressed, exposed to the sun, or drenched in rain, and put them in containers and bring th...

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Abstract

The invention discloses a preparation method of fructus forsythiae black tea. The preparation method comprises the following steps: (1) picking of green tea leaves; (2) cooling; (3) rolling; (4) fermenting; (5) baking; (6) gathering with a shallow basket; and (7) packaging of a finished product. The method specifically comprises the following steps: picking complete fructus forsythiae leaves withlength of less than 3 cm in the first and middle ten-day of May, conducting airing at 20-22 DEG C for 8-10 hours, gently kneading the fructus forsythiae leaves for 40 minutes, heavily kneading the fructus forsythiae leaves in a pressure-increased manner for 20 minutes, and repeating kneading twice; carrying out fermenting at a fermentation temperature of 28-30 DEG C for 4-5 hours; conducting baking at a temperature of 100-110 DEG C for 1.5-2.5 hours; and then gathering the finished product with the shallow basket and packaging the finished product. The fructus forsythiae black tea prepared bythe method is fresh and mellow in taste and red and bright in tea soup, tastes fresh, sweet, mellow and non-astringent, and has the health-care effects of helping gastrointestinal digestion, promotingappetite, inducing diuresis, eliminating edema and the like.

Description

technical field [0001] The invention relates to the field of tea preparation, in particular to a method for preparing forsythia black tea by using forsythia leaves as raw materials. Background technique [0002] Forsythia is one of the 40 kinds of bulk medicinal materials in my country. The fruit is used as medicine, which has the effects of clearing away heat, reducing swelling and dispelling stagnation. Forsythia tender leaves have been used as health-care tea for hundreds of years. It has the functions of clearing away heat, detoxifying, relieving sore throat and reducing swelling. Studies in recent years have shown that not only the content of forsythiaside, forsythin, and rutin in forsythia leaves are relatively high, but also rich in amino acids, minerals, and polyphenols. Processing young leaves of forsythia into black tea can not only enrich the types of tea, but also have the functions of anti-oxidation, anti-aging, liver protection, weight loss and blood fat reduc...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 刘劲陈留明史敏华刘鑫
Owner 山西省林业和草原科学研究院
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