Preparation method of broadleaf holly leaf
A technology of Kudingcha and tea leaves, which is applied in the field of Kudingcha preparation, which can solve the problems of low content of water extracts, easy to disperse, and volatile tea components, so as to maintain stable particle shape, reduce bitterness and astringency, and taste fragrant and sweet Effect
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Examples
Embodiment 1
[0030] Embodiment 1: a kind of Kudingcha preparation method comprises the following steps:
[0031] 1) Spread the picked tea leaves to dry;
[0032] 2) Steam the tea leaves until the leaves are translucent;
[0033] 3) Dry until the remaining 5-20% moisture in the tea leaves;
[0035] 5) Continue to grind and extrude into a paste at a temperature of 50-200°C;
[0036] 6) Squeeze out the granulated Kudingcha when there is 0.5-5% moisture left in the paste;
[0037] After steaming the tea leaves until the leaves are translucent, it is conducive to the transformation and elimination of bitter and astringent components in Kudingcha, reducing the bitterness and astringency of Kudingcha, in order to retain the unique fresh taste of Kudingcha, which is sweet and refreshing; The grinder grinds the dried Kuding tea, which is conducive to the uniform grinding and extrusion of Kuding tea in the later stage, which is conducive to making Kuding tea into g...
Embodiment 2
[0046] Embodiment 2: a kind of Kudingcha preparation method comprises the following steps:
[0047] 1) Spread the picked tea leaves to dry;
[0048] 2) Steam the tea leaves until the leaves are translucent;
[0049] 3) Dry until the remaining 5% moisture in the tea leaves;
[0051] 5) Continue to grind and extrude into a paste at a temperature of 50°C;
[0052] 6) When the remaining 5% water in the paste is squeezed out, squeeze out the granular Kudingcha;
[0053]After steaming the tea leaves until the leaves are translucent, it is conducive to the transformation and elimination of bitter and astringent components in Kudingcha, reducing the bitterness and astringency of Kudingcha, in order to retain the unique fresh taste of Kudingcha, which is sweet and refreshing; The grinder grinds the dried Kuding tea, which is conducive to the uniform grinding and extrusion of Kuding tea in the later stage, which is conducive to making Kuding tea into g...
Embodiment 3
[0062] Embodiment 3: a kind of Kudingcha preparation method comprises the following steps:
[0063] 1) Spread the picked tea leaves to dry;
[0064] 2) Steam the tea leaves until the leaves are translucent;
[0065] 3) Dry until the remaining 20% moisture in the tea leaves;
[0066] 4) Grind into powder;
[0067] 5) Continue to grind and extrude into a paste at a temperature of 200°C;
[0068] 6) When the remaining 5% water in the paste is squeezed out, squeeze out the granular Kudingcha;
[0069] After steaming the tea leaves until the leaves are translucent, it is conducive to the transformation and elimination of bitter and astringent components in Kudingcha, reducing the bitterness and astringency of Kudingcha, in order to retain the unique fresh taste of Kudingcha, which is sweet and refreshing; The grinder grinds the dried Kuding tea, which is conducive to the uniform grinding and extrusion of Kuding tea in the later stage, which is conducive to making Kuding tea i...
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Description
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Application Information
- IPC
- A23F3/34
- CPC
- A23F3/34
- Inventors
- 樊成