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Processing and making method of lotus leaf tea

A production method and lotus leaf tea technology, applied in the field of lotus leaf tea, can solve the problems of poor flavor and single taste of lotus leaf tea, and achieve the effects of fresh, mellow and sweet taste, rich and lasting aroma, and green color.

Pending Publication Date: 2022-08-09
湖北爱荷食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the lotus leaf tea currently on the market mainly uses direct drying or some similar tea processing techniques, but the processed lotus leaf tea has a poor flavor and a relatively single taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for processing lotus leaf tea, comprising the following steps:

[0022] S1: picking raw tea leaves, the picking raw materials are lotus leaves of Nymphaeaceae; in step S1, the picking period is from June to August, and the picking standard is about 35.45cm in diameter, consistent tenderness, no pollution and no pests and diseases, complete lotus leaf;

[0023] S2: Take the lotus leaf selected in step S1, wash it and slice it into 3×4 cm, mix the dried lotus leaf evenly on the bamboo strips, spread the thickness of about 3 cm, every Turn once in half an hour;

[0024] S3: the lotus leaf in step S2 is carried out to the greening process, and the lotus leaf is heated and stir-fried in the pot to kill the green, constantly flipping and shaking; And every 5min is rubbed once, and the greening time is controlled to be 5min; The temperature is 175~180℃, and the later pot temperature is 125~135℃;

[0025] S4: kneading the lotus leaf tea leaves, the kneading promotes...

Embodiment 2

[0029] A method for processing lotus leaf tea, comprising the following steps:

[0030] S1: picking raw tea leaves, the picking raw materials are lotus leaves of Nymphaeaceae; in step S1, the picking period is from June to August, and the picking standard is about 35.45cm in diameter, consistent tenderness, no pollution and no pests and diseases, complete lotus leaf;

[0031] S2: Take the lotus leaf selected in step S1, wash it and slice it into 3×4 cm, mix the dried lotus leaf evenly on the bamboo strips, spread the thickness of about 3 cm, every Turn once in half an hour;

[0032] S3: the lotus leaf in step S2 is carried out to the greening process, and the lotus leaf is heated and stir-fried in the pot to kill the green, constantly flipping and shaking; And every 5min is rubbed once, and the greening time is controlled to be 5min; The temperature is 175~180℃, and the later pot temperature is 125~135℃;

[0033] S4: kneading the lotus leaf tea leaves, the kneading promotes...

Embodiment 3

[0037] A method for processing lotus leaf tea, comprising the following steps:

[0038] S1: picking raw tea leaves, the picking raw materials are lotus leaves of Nymphaeaceae; in step S1, the picking period is from June to August, and the picking standard is about 35.45cm in diameter, consistent tenderness, no pollution and no pests and diseases, complete lotus leaf;

[0039] S2: Take the lotus leaf selected in step S1, wash it and slice it into 3×4 cm, mix the dried lotus leaf evenly on the bamboo strips, spread the thickness of about 3 cm, every Turn once in half an hour;

[0040] S3: the lotus leaf in step S2 is carried out to the greening process, and the lotus leaf is heated and stir-fried in the pot to kill the green, constantly flipping and shaking; And every 5min is rubbed once, and the greening time is controlled to be 5min; The temperature is 175~180℃, and the later pot temperature is 125~135℃;

[0041] S4: kneading the lotus leaf tea leaves, the kneading promotes...

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PUM

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Abstract

The invention discloses a processing and making method of lotus leaf tea. In the invention, the raw material lotus leaves are treated by rolling, enzyme deactivation and drying processes, so that the prepared lotus leaf tea has the sense of green tea and the quality of health tea, has green and moist tea appearance color, has bean fragrance, faint scent and seaweed fragrance, and is rich and lasting in fragrance, yellow green and bright in soup color and fresh, mellow and sweet in taste. Meanwhile, pericarpium citri reticulatae, chamomile, roses, semen cassiae, hawthorn and jasmine flowers are added into the lotus leaf tea and are matched together to be brewed for drinking, fat in the body can be consumed, the effects of clearing heat, reducing internal heat, tonifying the spleen, nourishing the stomach, relaxing the bowels, moistening the bowels, expelling toxins and beautifying the face can be achieved, toxins and garbage in the body can be promoted to be discharged out of the body, the weight losing effect is better, and the weight losing effect is better. Meanwhile, the tea leaves have more special fragrance, and the tea product characteristics when people drink the tea are improved.

Description

technical field [0001] The invention belongs to the technical field of lotus leaf tea, in particular to a method for processing lotus leaf tea. Background technique [0002] Lotus leaves are rich in alkaloids, flavonoids, volatile oils, organic acids, vitamin c, B. carotene, steroids, saponins and other active ingredients, which have the functions of regulating fat and losing weight, reducing blood pressure, anti-oxidation, inhibiting hypercholesterolemia, Inhibition of atherosclerosis, antibacterial, antispasmodic and other effects, and the lotus leaf is rich in resources, widely sourced, and low in price, so the lotus leaf health tea beverage has broad development prospects. [0003] However, the lotus leaf tea currently on the market mainly adopts direct drying or some similar tea processing techniques, but the processed lotus leaf tea has a poor flavor and a single taste. SUMMARY OF THE INVENTION [0004] The purpose of the present invention is to provide a method for...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34Y02A40/90
Inventor 郑艳霞陈爱萍
Owner 湖北爱荷食品有限公司