Processing method of dendrobium flower and sweet-scented osmanthus odor type white tea capable of benefitting stomach

Abstract

The invention discloses a processing method of dendrobium flower and sweet-scented osmanthus odor type white tea capable of benefitting the stomach. The processing method comprises the following stepsof performing picking, performing preliminary withering, performing freezing, performing temperature-controlled withering, performing treatment with traditional Chinese medicine liquid, performing first-stage drying, performing enzyme treatment, performing second-stage drying, performing fermentation, performing third-stage drying, performing packaging and the like. The white tea disclosed by theinvention not only has flowery odor of dendrobium flowers and sweet-scented osmanthus, but also has fresh, mellow and refreshing taste of the white tea, and has outstanding flower fragrance and finelong hair fragrance; through alternate drying and freezing, the phenol ammonia ratio in tea leaf contents can be reduced, the proportion of tea polyphenols expressing astringent taste can be reduced,and the proportion and the content of free-state amino acid compounds reflecting fresh and brisk characteristics can be increased; through spraying cellulase, when the white tea is brewed, cellulose in tea leaves can be decomposed out, and the nutrient value of the tea can be increased; and the prepared white tea is long-lasting in high-quality aroma, verdant and bright in soup color, and fresh, brisk and sweet after taste, and has the effects of invigorating the spleen, benefiting the stomach, invigorating the stomach, promoting digestion, refreshing oneself, restoring consciousness, removingliver fire for improving eyesight, reducing blood pressure, blood lipid and blood sugar, nourishing the heart, preventing cancer and resisting cancer.

Description

technical field

[0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method for a stomach-yielding dendrobium osmanthus-flavored white tea. Background technique

[0002] White tea is a micro-fermented tea. It is a traditional famous tea created by Chinese tea farmers. It is one of the six major teas in China. Ding, Zhenghe, Songxi, Jianyang, Yunnan Jinggu and other places. It has the characteristics of complete appearance, full body, fresh fragrance, clear yellow-green soup, light and sweet taste. It has the characteristics of unique region, natural method and unique effect. It is proved by traditional Chinese medicine that white tea is cool and refreshing. It has the effect of reducing heat, reducing heat, detoxifying, and curing diseases. Especially with the in-depth research on white tea in European and American countries in recent years, it has been found that white tea has the following effects:

[0003] 1. W...

Examples

Embodiment 1

[0039] A method for processing white tea with sweet-scented osmanthus fragrans of Dendrobium invigorating the stomach consists of the following raw materials in parts by weight: 1500 parts of white tea leaves, 450 parts of traditional Chinese medicine liquid, 275 parts of cellulase, 75 parts of kombucha, 55 parts of red yeast rice; Its preparation method comprises the following steps:

[0040] ①Picking: pick fresh white tea leaves with one bud and one leaf and / or one bud and two leaves before the grain rain after the spring equinox;

[0041] ②Preliminary withering: place the white tea leaves under a light intensity of 1000 Lux, control the temperature at 26°C, control the relative humidity of the tea leaves at 72%, and control the time for 15 minutes;

[0042] ③ Freezing: Put the withered white tea leaves into the freezer and keep them frozen for 22 minutes;

[0043] ④Temperature-controlled withering: Send the frozen white tea leaves into the withering room, and wither in two...

Embodiment 2

[0051] A method for processing white tea with sweet-scented osmanthus fragrans of Dendrobium beneficial to the stomach, which consists of the following raw materials in parts by weight: 1800 parts of white tea leaves, 550 parts of traditional Chinese medicine liquid, 295 parts of cellulase, 95 parts of kombucha, 70 parts of red yeast rice; Its preparation method comprises the following steps:

[0052] ①Picking: pick fresh white tea leaves with one bud and one leaf and / or one bud and two leaves before the grain rain after the spring equinox;

[0053] ②Preliminary withering: place the white tea leaves under a light intensity of 1200 Lux, control the temperature at 29°C, control the relative humidity of the tea leaves at 76%, and control the time for 20 minutes;

[0054] ③ Freezing: Put the withered white tea leaves into the freezer and keep them frozen for 28 minutes;

[0055] ④Temperature-controlled withering: Send the frozen white tea leaves into the withering room, and withe...

Embodiment 3

[0063] A kind of processing method of Yiwei Dendrobium osmanthus-flavored white tea is composed of the following raw materials in parts by weight: 1600 parts of white tea leaves, 480 parts of traditional Chinese medicine liquid, 280 parts of cellulase, 80 parts of kombucha, 60 parts of red yeast rice; Its preparation method comprises the following steps:

[0064] ①Picking: pick fresh white tea leaves with one bud and one leaf and / or one bud and two leaves before the grain rain after the spring equinox;

[0065] ②Preliminary withering: place the white tea leaves under a light intensity of 1050 Lux, control the temperature at 27°C, control the relative humidity of the tea leaves at 73%, and control the time for 16 minutes;

[0066] ③ Freezing: Put the withered white tea leaves into the freezer and keep them frozen for 23 minutes;

[0067] ④Temperature-controlled withering: Send the frozen white tea leaves into the withering room, and wither in two stages. The first stage wither...

technical field

[0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method for a stomach-yielding dendrobium osmanthus-flavored white tea. Background technique

[0002] White tea is a micro-fermented tea. It is a traditional famous tea created by Chinese tea farmers. It is one of the six major teas in China. Ding, Zhenghe, Songxi, Jianyang, Yunnan Jinggu and other places. It has the characteristics of complete appearance, full body, fresh fragrance, clear yellow-green soup, light and sweet taste. It has the characteristics of unique region, natural method and unique effect. It is proved by traditional Chinese medicine that white tea is cool and refreshing. It has the effect of reducing heat, reducing heat, detoxifying, and curing diseases. Especially with the in-depth research on white tea in European and American countries in recent years, it has been found that white tea has the following effects:

[0003] 1. W...

Examples

Embodiment 1

[0039] A method for processing white tea with sweet-scented osmanthus fragrans of Dendrobium invigorating the stomach consists of the following raw materials in parts by weight: 1500 parts of white tea leaves, 450 parts of traditional Chinese medicine liquid, 275 parts of cellulase, 75 parts of kombucha, 55 parts of red yeast rice; Its preparation method comprises the following steps:

[0040] ①Picking: pick fresh white tea leaves with one bud and one leaf and / or one bud and two leaves before the grain rain after the spring equinox;

[0041] ②Preliminary withering: place the white tea leaves under a light intensity of 1000 Lux, control the temperature at 26°C, control the relative humidity of the tea leaves at 72%, and control the time for 15 minutes;

[0042] ③ Freezing: Put the withered white tea leaves into the freezer and keep them frozen for 22 minutes;

[0043] ④Temperature-controlled withering: Send the frozen white tea leaves into the withering room, and wither in two...

Embodiment 2

[0051] A method for processing white tea with sweet-scented osmanthus fragrans of Dendrobium beneficial to the stomach, which consists of the following raw materials in parts by weight: 1800 parts of white tea leaves, 550 parts of traditional Chinese medicine liquid, 295 parts of cellulase, 95 parts of kombucha, 70 parts of red yeast rice; Its preparation method comprises the following steps:

[0052] ①Picking: pick fresh white tea leaves with one bud and one leaf and / or one bud and two leaves before the grain rain after the spring equinox;

[0053] ②Preliminary withering: place the white tea leaves under a light intensity of 1200 Lux, control the temperature at 29°C, control the relative humidity of the tea leaves at 76%, and control the time for 20 minutes;

[0054] ③ Freezing: Put the withered white tea leaves into the freezer and keep them frozen for 28 minutes;

[0055] ④Temperature-controlled withering: Send the frozen white tea leaves into the withering room, and withe...

Embodiment 3

[0063] A kind of processing method of Yiwei Dendrobium osmanthus-flavored white tea is composed of the following raw materials in parts by weight: 1600 parts of white tea leaves, 480 parts of traditional Chinese medicine liquid, 280 parts of cellulase, 80 parts of kombucha, 60 parts of red yeast rice; Its preparation method comprises the following steps:

[0064] ①Picking: pick fresh white tea leaves with one bud and one leaf and / or one bud and two leaves before the grain rain after the spring equinox;

[0065] ②Preliminary withering: place the white tea leaves under a light intensity of 1050 Lux, control the temperature at 27°C, control the relative humidity of the tea leaves at 73%, and control the time for 16 minutes;

[0066] ③ Freezing: Put the withered white tea leaves into the freezer and keep them frozen for 23 minutes;

[0067] ④Temperature-controlled withering: Send the frozen white tea leaves into the withering room, and wither in two stages. The first stage wither...