Preparation method of mulberry bud tea

Abstract

The invention discloses a preparation method of mulberry bud tea. The method comprises the following steps: (1) picking non-blooming mulberry shoot spores which are free of pollution, diseases and insect pests at the top ends of mulberry twigs in the morning; (2) spreading and airing the picked mulberry buds in the sun; (3) carrying out constant-temperature fixation on the spread and aired mulberry buds by adopting boiling water steam; (4) performing primary stir-frying, primary rolling, secondary stir-frying and secondary rolling on the mulberry buds subjected to the fixation at high temperature; and (5) performing baking: performing baking with soft fire until the moisture of the mulberry buds is controlled to be 2-4% so as to complete baking, thereby obtaining a finished product of themulberry bud tea. According to the invention, boiling water constant-temperature steam fixation and a unique stir-frying mode are adopted, so that proteins in the mulberry buds are prevented from being lost, the emerald green color of the mulberry buds is ensured, the green odor in the mulberry buds is removed, the taste of the mulberry bud tea is more fragrant, and the mulberry bud tea has sweetaftertaste between teeth after being drunk.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a preparation method of mulberry bud tea. Background technique [0002] Mulberry leaf is the leaf of Moraceae plant mulberry (Morus abla L.), which was first recorded in "Shen Nong's Materia Medica", and is called "immortal grass". There are cultivated production. Mulberry leaves are bitter, sweet, and cold in nature, regulate the lung and liver meridians, and have the effects of nourishing yin and blood, dispelling wind-heat, nourishing liver and ventilating, reducing blood pressure and diuresis. Mulberry leaves contain crude protein, crude fat, soluble sugar, and some functional active substances, including flavonoids and their glycosides, alkaloids, polysaccharides, chlorophyll, volatile oil, various amino acids, trace elements, etc. In addition to its traditional medicinal value, mulberry leaves also have the functions of anti-stress, enhancing immunity, ...

AI Technical Summary

Problems solved by technology

[0005] However, in the current preparation process of mulberry bud tea, most of them use high-temperature killing at 220-280°C. After the finished mulberry bud tea is brewed, the color of the finished mulberry bud tea cannot guarantee 100% green color of the mulberry buds, and can only be controlled at about 90%. , and very few parts will turn yellow due to high temperature. At the same time, the finished mulberry bud tea made by high temperature killing has a certain influence on the taste and aroma.