Making method of morus macroura bud tea

A production method and a technology for buds, which are applied in the agricultural field, can solve the problems of different tea products, greater flexibility and damage of tea leaves, easily broken and broken tea leaves, etc., and achieve the effects of fragrant flavor, beautiful appearance and outstanding health care function.

Pending Publication Date: 2020-12-11
四川省南充蚕种场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional de-enzyming is mostly carried out by high-temperature roasting and frying, but for long-fruit mulberry shoots, this de-enzyming method greatly damages the flexibility of tea leaves.

Method used

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  • Making method of morus macroura bud tea
  • Making method of morus macroura bud tea
  • Making method of morus macroura bud tea

Examples

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Comparison scheme
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Embodiment Construction

[0023] The specific embodiment of the present invention will be further described in detail below in conjunction with the accompanying drawings.

[0024] The preparation method of long fruit mulberry tender bud tea of ​​the present invention comprises the following steps:

[0025] Bud picking: collect long fruit mulberry shoots;

[0026] Cleaning: Rinse with running water to remove dust, sand and microorganisms;

[0027] finish;

[0028] Rinse: Rinse 2~3 times to further remove the green odor of mulberry leaves and the mucus on the surface;

[0029] Drain: Drain the rinsed mulberry leaves until no water drips;

[0030] Packing: Put the drained mulberry leaves into a stainless steel plate and spread them to cool. The mulberry leaves should be spread out without overlapping, and the thickness is a single layer;

[0031] Drying: put the plate with mulberry leaves in a constant temperature oven to dry;

[0032] Packaging: Dried and cooled mulberry leaf tea is immediately seal...

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Abstract

The invention relates to a making method of morus macroura bud tea. The making method of the morus macroura bud tea comprises the following steps of: performing bud picking: collecting morus macrourabuds; cleaning: washing with flowing water to remove dust, silt and microorganisms; performing fixation; washing: rinsing for 2-3 times to further wash off the green odour of the morus macroura leavesand mucus on the surfaces of the morus macroura leaves; draining: draining the washed morus macroura leaves until no water drops; performing plate loading: loading the drained morus macroura leaves into a stainless steel dinner plate, and spreading for cooling until the morus macroura leaves are spread and are not overlapped, and the thickness is a single layer; drying: putting the dinner plate filled with the morus macroura leaves into a constant-temperature oven for drying; and packaging: immediately sealing and packaging the dried and cooled morus macroura leaf tea. By adoption of the making method of the morus macroura bud tea provided by the invention, bad flavours, such as bitter taste and green odour of the morus macroura leaves, are removed through processing technologies, such asfixation and drying; and the morus macroura bud tea, which is dark green in colour, attractive in appearance, fragrant in flavour, sweet in aftertaste and outstanding in health-care function, can bemade.

Description

technical field [0001] The invention belongs to the technical field of agriculture and relates to tea processing technology, in particular to a method for preparing long-fruit mulberry tender bud tea. Background technique [0002] Mulberry leaves have unique effects such as lowering blood pressure, anti-aging, increasing endurance, lowering blood lipids, inhibiting the reproduction of harmful bacteria in the intestines and the production of peroxides, and have a good health care effect on the human body. The mulberry bud tea made from mulberry leaves can clear fire, improve eyesight, and lower blood pressure. It is known as "longevity tea" in Japan. [0003] Using long fruit mulberry buds as processing raw materials, through processing techniques such as greening and drying, the bitterness, green odor and other bad flavors of the mulberry leaves themselves are removed, and the green color, beautiful appearance, delicate flavor, sweet aftertaste and health care functions are ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 张开何晓平陈永波
Owner 四川省南充蚕种场
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