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White loquat tea preparation method

A loquat and fresh leaf technology, applied in the direction of tea substitutes, tea treatment before extraction, etc., can solve the problems of destroying the pure nature and the like

Inactive Publication Date: 2005-12-28
赵兴伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its disadvantage is that a small amount of food additive aqueous solution is added in the process of slice cooking, thus destroying the pure naturalness of the finished product

Method used

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Embodiment Construction

[0009] The present invention is further described below. Pick the bright green loquat leaves that are 2-8 months old, brush off the hairs on the leaves with a brush, and wash the leaves with clean water. Use scissors to cut off the petiole and main vein, and cut each leaf into broken square pieces about 1 cm wide and 2 to 3 cm long along the direction of the branch veins. Rinse the broken square pieces with clean water and then put them into the bamboo charcoal-water mixture with a weight ratio of 5-8% to soak for 5-10 minutes to remove harmful chemical residues and impure odors, pick them up and spread them out. Finish the fresh leaf treatment process like this. Then proceed as follows:

[0010] Spread the drained fresh leaves evenly on the mesh sieve for wilting, and the leaves should not overlap. Different withering methods can be used according to different climatic conditions. If the temperature is high and humidity is low, indoor natural withering can be used; if the...

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Abstract

The invention relates to the technical field of tea preparation, and is applied to processing loquat leaves into tea that can be directly brewed with boiled water and ready to drink. Its procedure is: (a) remove hair, clean, remove stalk and main vein of fresh leaves, and then slice; finally put the cut fresh leaves into a mixture of bamboo charcoal and water with a weight ratio of 5-8% Deodorize, remove and drain. (b) Spread the drained fresh leaves evenly on the mesh sieve, so as not to overlap; wither until the hair color turns white, the leaves curl up, and two sieves are combined when the water content is 25-35%; Dry when dry. (c) Bake the withered leaves on a baking cage at 65-85° C. for 10-20 minutes until they are fully dry. The invention has the characteristics of gray-green leaf color, semi-roll shape, apricot-yellow bright soup color, clear, sweet and mellow taste, and slightly amygdalin flavor.

Description

Technical field [0001] The invention relates to the technical field of tea preparation, and is applied to processing loquat leaves into tea that can be directly brewed with boiled water and ready to drink. Background technique [0002] "Compendium of Materia Medica" and modern medical research all believe that loquat leaves have the effects of clearing the lung, reducing qi and reducing phlegm, and relieving cough. The main chemical components of loquat leaves are the volatile oils of nerolidol and farnesol, as well as organic acids, amygdalin and Ve, B vitamins, tannins, sugars, etc. Among them, the rich B17 is a very significant anti-cancer component, so people think that loquat leaves have good development prospects. Chinese patent announced a technology entitled "A Method for Making Loquat Tea That Can Be Brewed Directly" (the application number is 94101639), which adopted the following three processes (a) washing and arching and drying; (b) slicing and steaming ; (c) ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/34
Inventor 赵兴伟
Owner 赵兴伟
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