Preparation method of shrub willow leaf summer tea

Abstract

The invention relates to a preparation method of shrub willow leaf summer tea, and belongs to the technical field of tea making. The method comprises the following steps: picking leaves of low-plant-type shrub willows with high medicinal value and low picking cost in July and August in summer, cleaning, and carrying out fixation treatment; rolling and shaping; directly shaping; drying in a pot; the salix leaf summer tea is obtained. By selecting the reasonable proportion of the tender shoots and the leaves and cooperating with the corresponding tea making method, the content of nutritional ingredients and medicinal ingredients in the salix leaf tea is remarkably increased while the appearance and taste of the summer tea finished product are guaranteed, and experiments prove that the content of active ingredients and the like of the prepared summer tea is remarkably increased compared with that of spring tea. The method has the beneficial effects that the unique flavor and medicinal value of the traditional salix leaf tea are reserved, the contents of nutritional ingredients and medicinal ingredients of the salix leaf tea are remarkably improved through a scientific preparation process and optimized process parameters, and a new thought and direction are provided for diversified development of the tea market.

Description

Technical Field

[0001] The invention relates to a method for preparing shrub willow leaf summer tea, belonging to the technical field of tea making. Background Art

[0002] Willow, as a plant resource with both medicinal and edible value, plays an important role in greening the plain area north of the Yangtze River in my country. Its branches, leaves, bark and other parts are rich in a variety of nutrients and medicinal ingredients, showing biological functions such as anti-oxidation, anti-inflammatory and antibacterial, and enhancing the body's immunity. In particular, the concentration of salicin and flavonoids is more than 10 times that of other plants, far exceeding other plants. Therefore, willow is known as the "first tree in the medical field." Willow leaves have high levels of polysaccharides, proteins, tannins and proanthocyanidins, a relatively complete amino acid composition, and contain a variety of vitamins and trace elements. The iodine concentration in willow leaves is dozens of times higher than that of other plants. In my country, in addition to being made into green delicacies such as scrambled eggs with willow buds, cold willow buds, "dry-fried willow buds" and "soft-fried Yizhichun", willow leaves are also used to make willow leaf tea. The ancient pharmacopoeias "Compendium of Materia Medica" and "Supplement to Compendium of Materia Medica" both record the effect of willow leaves "in treating leucorrhea, jaundice and erysipelas". Willow leaf tea has the effects of clearing heat and detoxifying, diuresis, rash-clearing, analgesia and anti-inflammatory, especially in the midsummer season, and has the effect of preventing heatstroke and cooling down. Willow leaves contain active substances such as alkaloids, flavonoids and polysaccharides. For example, formononetin has anti-cancer effects, chlorogenic acid has multiple biological activities such as antibacterial, antiviral and antioxidant, luteolin has respiratory bactericidal effects, and nobiletin has a wide range of pharmacological activities, including antiviral, antifungal and antimutagenic. These ingredients work together to make willow leaf tea a leisure drink with heat-clearing effects. Its raw materials are easy to obtain, easy to make, and beautiful in color. However, due to the sufficient sunlight and high temperature in summer, the tea tree grows rapidly and the tea leaves are prone to aging. The content of amino acids and vitamins in tea leaves is significantly reduced, while the content of caffeine and tea polyphenols is significantly increased, resulting in a bitter taste of tea. Therefore, the best time to pick willow leaf tea is from early February to late March every year, when two or three new buds grow from the tender leaves on the willow branches. The willow buds picked at this time are the freshest, with small and tender leaves and the best taste. In addition, tender willow leaves picked before the Qingming Festival are also a good choice for making willow leaf tea. However, studies have shown that the content of medicinal and edible ingredients in new leaves in spring is relatively low, and the willow stamens and buds collected for willow leaf spring tea have a light taste, and the content of tea nutrients and medicinal ingredients is low. Summary of the invention

[0003] The purpose of the invention is to provide a preparation method of shrub willow leaf summer tea in view of the defect of low content of nutritional components and medicinal components in existing willow leaf tea, so as to improve the medicinal value of willow leaf tea.

[0004] Practical research has shown that summer willow leaves are rich in active ingredients such as flavonoids and catechins, have significant medicinal value, and have relatively low picking costs. In summer, willow leaves contain more flavonoids, catechins and other substances, have high medicinal value, and have low picking costs. The willow leaf tea prepared by selecting low-growing shrub willows in summer not only has high content of medicinal and edible ingredients, but also has better color and taste than similar products on the market. It is a very good attempt to promote the development of willow leaf tea, and it is also in line with the awareness of scientific use of plant resources, so that willows can better serve the general public. The research and development of summer willow leaf tea is expected to fill the gap in the willow tea market and enrich the category of the substitute tea raw material market. Furthermore, the research and development process of summer willow leaf tea needs to focus on the selection of raw materials and the optimization of processing technology.

[0005] Based on this, the present invention solves the technical problem through the following technical solution: a preparation method of shrub willow leaf summer tea, comprising the following steps:

[0006] The first step is picking. Select willow trees that are low-growing in summer and pick willow leaves and young shoots that are free of insect pests and diseases as raw materials;

[0007] The second step is to kill the willow leaves. When the temperature in the pot reaches 300℃, add 500g of raw materials, shake and stir-fry by hand, and stack the tea leaves to cool after 3 to 5 minutes.

[0008] The third step is shaping, fixing the shape of the tea leaves;

[0009] The fourth step is drying: drying at 80°C and cooling after taking out of the pot to obtain the finished Liuxia tea.

[0010] The third step of the above method can adopt two steps to prepare the finished product, and the corresponding fourth step is also different. Specifically, the third step is a kneading, shaping or only shaping step. When it is a kneading and shaping step, the tea leaves are placed for 20 minutes before kneading to knead the tea leaves into strips. The fourth step of drying requires kneading, shaping and drying to a moisture content of 18-22%, cooling for 20 minutes, and then drying in a pot to a moisture content of 5-6% to obtain the finished Liuxia tea.

[0011] When the third step is only the shaping step, the tea leaves are fixed in a compact strip shape in the pot. The fourth step is drying to a moisture content of 8-12%, then the leaves are spread out for 8-12 minutes and then put back into the pot for drying. The leaves are removed from the pot when the moisture content is 6-9%, and the finished Liuxia tea is obtained.

[0012] In the first step of the above method, tender shoots account for more than 95% of the raw materials.

[0013] The shrub willow raw materials used in the present invention are fresh shrub willow leaves and leaf buds, among which willow tender buds are preferred; shrub willow (scientific name: Salix saposhnikovii AKSkvortsov).

[0014] When picking, the use of tender buds and mature willow leaves will result in significant differences in the flavor of the tea. The tea made from tender buds has a lighter flavor, while mature willow leaves give the tea a richer taste.

[0015] During the withering process, the properties of the ingredients in the leaf buds can be changed by removing moisture from the leaves. The evaporation of moisture also increases the flexibility of the leaf buds, providing convenience for the subsequent rolling and shaping processes.

[0016] After the rolling step, the leaf buds are reduced in size and become more compact in shape, which promotes the precipitation of effective ingredients in willow leaf tea, helps to shape the tea leaves, and enhances their resistance to brewing.

[0017] In the final drying stage, in order to ensure that the tea leaves reach the appropriate dryness for storage, the drying process must be precisely controlled, with special attention paid to avoiding excessive moisture content to prevent the tea leaves from getting damp and deteriorating. In addition, proper drying can further shape the appearance of the tea leaves and enhance their aroma and taste.

[0018] Willow leaves are rich in alkaloids, flavonoids, polysaccharides and other substances, and their efficacy has been confirmed as follows:

[0019] Formononetin - has anti-cancer effects and can prevent and treat prostate cancer, colon cancer and breast cancer.

[0020] Chlorogenic acid is an important biologically active substance with antibacterial, antiviral and antioxidant effects. It can scavenge free radicals, resist aging, resist musculoskeletal aging, protect the liver and promote bile secretion, inhibit mutation and fight tumors. It has cardiovascular protective effects, increases white blood cells, lowers blood pressure, lowers blood lipids and excites the central nervous system.

[0021] Luteolin - has a strong bactericidal effect on the respiratory tract; reduces the role of cholesterol in atherosclerosis and enhances the relaxation of capillaries; can relieve the anesthesia of phenobarbital.

[0022] Nobiletin - has antiviral, antifungal, antimutagenic, antiulcer, anti-hemagglutination, anti-thrombotic, anti-cancer, anti-inflammatory, anti-allergic, anti-cholinesterase and anti-epileptic effects. It can relieve pain and lower blood pressure, lower blood cholesterol, reduce thrombus formation, improve local microcirculation and nutrient supply, and prevent and treat cardiovascular and cerebrovascular diseases.

[0023] However, the existing preparation process of willow leaf spring tea will lead to a decrease in the content of active ingredients, alkaloids, flavonoids and other substances in the tea leaves due to differences in raw materials and processing steps.

[0024] The present invention is different from the preparation process of willow leaf spring tea. The present invention selects shrubby willows with low plant types in summer, picks healthy green willow leaves and tender shoots, and ensures the quality of summer tea in terms of morphology and taste by carefully selecting the appropriate ratio of tender shoots to leaves, and combines a specific tea-making process to significantly improve the content of nutrients and medicinal ingredients in willow leaf tea. Experiments have shown that the summer tea prepared by the present invention has a significant improvement in the content of active ingredients compared to spring tea. The tea leaves are fine, tightly curled, with obvious white velvet, silver green color, bright green soup color, rich taste, sweet aftertaste, rich tea flavor, and lasting aroma. Compared with willow leaf spring tea, the willow leaf summer tea prepared by the present invention has higher content of effective ingredients such as flavonoids and tea catechins, richer nutritional value, and more significant effects such as clearing away heat and detoxification, diuresis and rash, analgesia and anti-inflammatory, and heatstroke prevention and cooling. Its beneficial effects are: willow leaf summer tea not only retains the unique flavor and medicinal value of traditional willow leaf tea, but also significantly improves the content of its nutritional and medicinal ingredients through scientific preparation technology and optimized process parameters, providing new ideas and directions for the diversified development of the tea market. DETAILED DESCRIPTION

[0025] Example 1

[0026] A method for making summer tea using willow leaves picked from willow trees, which are summer shrubs, comprises the following steps:

[0027] 1) Picking: Select willow trees that are low-growing in summer and pick healthy green willow leaves and buds;

[0028] 2) Fixing the green tea leaves: First, fix the green tea leaves on the willow leaves. When the temperature in the pot reaches 300℃, add 500g of fresh buds and stir-fry by hand. After 3 to 5 minutes, stack the tea leaves to cool down to increase the aroma of the tea leaves.

[0029] 3) Rolling and shaping: After 20 minutes, fully roll the tea leaves to shape them and make them more flavorful.

[0030] 4) Drying: Heat the pot at 80°C, rub and shape the tea, and dry until the moisture content is about 20%. Remove the tea from the pot and let it cool for 20 minutes. Put the tea back into the pot and dry it thoroughly. The finished product of Liuxia tea is ready.

[0031] Example 2

[0032] A method for making summer tea using willow leaves picked from willow trees, which are summer shrubs, comprises the following steps:

[0033] 1) Picking: In July and August, select willow trees that are low-growing shrubs in summer and pick healthy green willow leaves;

[0034] 2) Fixing the green tea leaves: First, when the temperature in the pot reaches 300°C, add 500g of fresh buds, shake and stir-fry by hand, and stack the tea leaves to cool after 3 to 5 minutes to increase the aroma of the tea leaves;

[0035] 3) Shaping: After the dough is quickly cooled, it is piled up for 20 minutes without kneading. It is directly put into the pot to set the shape, and the shape is fixed by gently kneading;

[0036] 4) Drying: When the moisture content reaches about 10%, take the leaves out of the pot and place them in the pot for about 10 minutes to dry. When the moisture content of the leaves is about 7%, take the leaves out of the pot and the finished product is ready. The finished summer willow tea is sealed and stored. The two teas of Example 1 (summer tea A) and Example 2 (summer tea B) and the early spring willow leaf tea sold on the market are compared in terms of tea soup color, taste and number of brewing times.

[0037] Example 3

[0038] Spring tea CK, summer tea A, B, observe the color and taste after brewing for 5 minutes and 10 minutes, the dosage of each tea is 1 gram, and the water used for brewing is 80 degree boiling water. From the color, the spring tea is slightly yellow after brewing, and the color is slightly darker as time goes by, and the summer tea is emerald green, and the color remains emerald green as time goes by. After brewing for 5 minutes and 10 minutes, the spring tea tastes refreshing and has no astringency. The two summer teas have a slight bitter taste. The tea of ​​type A has a stronger tea flavor and a sweet aftertaste, while the tea of ​​type B has a refreshing taste and a soft aftertaste.

[0039] Example 4

[0040] Spring tea CK, summer tea A, B, each take 1 gram, soak for 10 minutes, remove the tea soup and re-inject boiling water, look at the soup color and taste after 10 minutes; then repeat the above steps until the obvious difference of each tea is observed. Spring tea is light to tasteless after 3 times of brewing, A tea is still strong after 10 times of brewing, B tea has a slight bitter taste after 5 times of brewing, and the taste is light. Take the tea leaves prepared in the above Examples 1 and 2 for sensory evaluation respectively, and the sensory evaluation is evaluated in accordance with gb / t18665-2008. The specific evaluation results are shown in Table 1. Example 1 Willow Bud Tea is fine and tightly curled, with obvious white velvet, silver green color, bright green soup color, rich taste, and sweet aftertaste. Example 2 Willow Bud Tea is more emerald green in color, long and straight in strips, light in entrance, strong bitterness, and lasting aroma.

[0041] Table 1

[0042]

[0043]

[0044] The active ingredients of Example 2 and spring tea were tested, and the results are shown in Table 2.

[0045] Table 2

[0046]

[0047]

[0048]

[0049]

[0050] In the table, CL is spring green tea, XL is summer green tea, LCL is spring tea extract, and LXL is summer tea extract.

[0051] The quality of willow leaf tea is affected by both the picking period and the tea making process. According to the test, the content of formononetin in Liuchun green tea is 0.251, and that in Liuxia green tea is 1.1611; the content in Liuchun green tea extract is 0.176, and that in Liuxia green tea extract is 0.9622. The content of chlorogenic acid in Liuchun green tea is 0.893, and that in Liuxia green tea is 3.0537; the content in Liuchun green tea extract is 0.617, and that in Liuxia green tea extract is 2.5471. The content of luteolin in Liuchun green tea is 0.03837, and that in Liuxia green tea is 0.1189379; the content in Liuchun green tea extract is 0.018254706, and that in Liuxia green tea extract is 0.101166438. The content of nobiletin in Liuchun green tea is 0.001, and in Liuxia green tea is 0.0393; in Liuchun green tea extract is 0.001, and in Liuxia green tea extract is 0.0308. From the above comparison, it can be seen that the nutritional content of summer tea is significantly higher than that of spring tea, which not only improves the medicinal value of willow leaf tea, but also prolongs the utilization cycle of willow leaves and promotes the further development of the willow leaf tea industry.

[0052] In addition to the above implementations, the present invention may also have other implementations. Any technical solution formed by equivalent replacement or equivalent transformation falls within the protection scope required by the present invention.

Claims

1. A method for preparing shrub willow leaf summer tea, comprising the following steps: The first step is picking. Select willow trees that are low-growing in summer and pick willow leaves and young shoots that are free of insect pests and diseases as raw materials; The second step is to kill the willow leaves. When the temperature in the pot reaches 300℃, add 500g of raw materials, stir-fry by hand, and stack the tea leaves to cool after 3 to 5 minutes. The third step is shaping, fixing the shape of the tea leaves; The fourth step is drying: drying at 80°C and cooling after taking out of the pot to obtain the finished Liuxia tea.

2. The method for preparing the shrub willow leaf summer tea according to claim 1, characterized in that: The third step is a rolling and shaping step or only a shaping step. When it is a rolling and shaping step, the tea leaves are placed for 20 minutes before rolling to roll them into strips.

3. The method for preparing the shrub willow leaf summer tea according to claim 2, characterized in that: When the third step is the rolling and shaping step, the fourth step of drying requires rolling, shaping and drying to a moisture content of 18-22%, cooling for 20 minutes after being taken out of the pot, and then drying in the pot to a moisture content of 5-6%, to obtain the finished Liuxia tea.

4. The method for preparing the shrub willow leaf summer tea according to claim 2, characterized in that: When the third step is only a shaping step, the tea leaves are fixed in the pot into a strip shape.

5. The method for preparing the shrub willow leaf summer tea according to claim 4, characterized in that: The fourth step is to dry the leaves until the moisture content is 8-12%, then take them out of the pot and spread them for 8-12 minutes before putting them back into the pot for drying. The leaves are taken out of the pot when the moisture content is 6-9%, and the finished Liuxia tea is obtained.

6. The method for preparing the shrub willow leaf summer tea according to claim 1, characterized in that: The tender shoots account for more than 95% of the raw materials described in the first step.

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