Method for preparing tea leaves from peach leaves

Abstract

The invention relates to the technical field of tea making, in particular to a preparation method for making tea from peach leaves, which comprises the following steps: S1, picking tea leaves, namely picking the peach leaves; s2, selecting green leaves, namely selecting fresh and complete leaves; s3, sunning: spreading the selected fresh leaves in the sun to properly evaporate water; s4, steaming: the sun-dried peach leaves are put into high-temperature steam to be treated; s5, airing, namely spreading and airing the peach leaves subjected to high-temperature treatment to continuously evaporate water outside the leaves; s6, stir-frying: heating in a pot to wither the leaves; s7, rolling: rolling the heated peach leaves, so that the aroma of tea soup is richer; s8, stir-frying: performing secondary stir-frying to quickly evaporate water until the tea leaves are dried; the peach leaves as the tea leaves have the effects of expelling wind-damp, clearing heat, killing insects and detoxifying; the peach leaf tea is unique in taste, peculiar in fragrance, orange and bright in tea soup, smooth, mellow, sweet and refreshing in taste, sweet, comfortable and lingering in aftertaste and low in overall cost, and the technical problems that conventional tea leaves are limited in effect and high in cost are solved.

Description

Technical Field

[0001] The invention relates to the technical field of tea making, and in particular to a method for making tea from peach leaves. Background Art

[0002] Tea making is a complex and delicate process, and different types of tea have different production processes. The different production processes generally include: 1) Fresh leaf picking: picking young buds or leaves as raw materials; 2) Killing: destroying the enzyme activity in the tea leaves through high temperatures (such as frying or steaming), so that the tea leaves remain green and are rolled into strips. The killing methods include frying, baking, steaming and sun drying; 3) Rolling: rolling the tea leaves into strips to destroy the tea cells and facilitate the dissolution of the tea juice during brewing; 4) Drying: reducing the water content of the tea leaves to a level suitable for storage and transportation through frying, drying or sun drying.

[0003] The above production process is widely applicable to green tea, black tea, oolong tea, white tea, yellow tea and dark tea, but the above teas still have certain shortcomings: the above conventional teas have limited effects, are not low in cost, and have average taste and aroma. Summary of the invention

[0004] The invention provides a method for preparing tea leaves from peach leaves, so as to solve the technical problems in the prior art that conventional tea leaves have limited effects and high costs.

[0005] In order to solve the above problems, the method for preparing tea from peach leaves provided by the present invention adopts the following technical scheme:

[0006] A method for preparing tea from peach leaves comprises the following steps:

[0007] S1: Picking green peach leaves;

[0008] S2: Select green leaves, fresh and complete leaves;

[0009] S3: Sun drying: the selected fresh leaves are placed in the sun to evaporate the water moderately;

[0010] S4: steaming, putting the sun-dried peach leaves into high-temperature steam for treatment;

[0011] S5: Drying the peach leaves after high temperature treatment, spreading them out to dry and continue to evaporate the water outside the leaves;

[0012] S6: stir-frying, by heating in a pan to wilt the leaves;

[0013] S7: rolling the heated peach leaves to make the tea soup more fragrant;

[0014] S8: Stir-frying the tea leaves. The water is evaporated quickly through the second stir-frying until the tea leaves are dry.

[0015] The preparation method of tea made from peach leaves provided by the present invention has the following beneficial effects: tea made from peach leaves has the effects of removing rheumatism, clearing away heat, killing insects and detoxifying, can eliminate toxic substances in the body, and has significant effects on improving symptoms such as skin diseases and chronic urticaria. In addition, it can also relieve headaches, especially headaches caused by wind and cold; peach leaf tea can also eliminate women's leucorrhea, prevent vaginal trichomoniasis, and has a certain protective effect on women's health; peach leaf tea has a unique taste, a peculiar aroma, a bright orange-yellow tea soup, a smooth and mellow taste, a sweet and refreshing aftertaste, and a comfortable and long aftertaste, and the overall cost is low, which solves the technical problems of limited effect and high cost of conventional tea in the prior art. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] By reading the following detailed description with reference to the accompanying drawings, the above and other objects, features and advantages of the exemplary embodiments of the present invention will become readily understood. In the accompanying drawings, several embodiments of the present invention are shown in an exemplary and non-limiting manner, and the same or corresponding reference numerals represent the same or corresponding parts, wherein:

[0017] Figure 1 The present invention provides a flow chart of a method for preparing tea leaves using peach leaves. DETAILED DESCRIPTION

[0018] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Those skilled in the art should know that the embodiments described below are part of the embodiments of the present disclosure, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative work are within the scope of protection of the present invention.

[0019] It should be noted that the main idea of ​​the present invention is to provide a method for preparing tea using peach leaves, and to apply the effects of peach leaves in removing rheumatism, clearing away heat, killing insects and detoxifying, as well as relieving headaches and eliminating leucorrhea in women to tea. The peach leaf tea has a unique taste and peculiar aroma, the tea soup is bright orange-yellow, the taste is smooth, mellow and sweet, the aftertaste is comfortable and long, and the overall cost is low, so as to solve the technical problems of limited effect and high cost of conventional tea in the prior art.

[0020] After introducing the basic principle of the present invention, various non-limiting embodiments of the present invention are described in detail below. The number of any element in the drawings is for illustration and not for limitation, and any naming is only for distinction and does not have any limiting meaning.

[0021] The principle and spirit of the present invention are explained in detail below with reference to several representative embodiments of the present invention.

[0022] Embodiment of the method for preparing tea leaves from peach leaves provided by the present invention:

[0023] like Figure 1 As shown, a method for preparing tea from peach leaves comprises the following steps:

[0024] S1: Picking green peach leaves;

[0025] S2: Select green leaves, fresh and complete leaves;

[0026] S3: Sun drying: the selected fresh leaves are placed in the sun to evaporate the water moderately;

[0027] S4: steaming, putting the sun-dried peach leaves into high-temperature steam for treatment;

[0028] S5: Drying the peach leaves after high temperature treatment, spreading them out to dry and continue to evaporate the water outside the leaves;

[0029] S6: stir-frying, by heating in a pan to wilt the leaves;

[0030] S7: rolling the heated peach leaves, which can increase the aroma of the tea leaves and make the aroma substances in the tea leaves dissolve better in the tea soup, making the aroma of the tea soup more intense;

[0031] S8: Stir-frying the tea leaves. The water is evaporated quickly through the second stir-frying until the tea leaves are dry.

[0032] According to the above description of this specification, those skilled in the art may also understand that the terms used below, such as "up", "down", "front", "back", "left", "right", "width", "horizontal", "top", "bottom", "inside", "outside" and the like, which indicate orientation or positional relationships, are based on the orientation or positional relationships shown in the drawings of this specification, and are only for the purpose of facilitating the explanation of the scheme of the present invention and simplifying the description, rather than explicitly or implicitly indicating that the devices or elements involved must have the specific orientation, be constructed and operated in a specific orientation. Therefore, the above-mentioned orientation or positional relationship terms cannot be understood or interpreted as limitations on the scheme of the present invention.

[0033] In addition, in the description of this specification, “plurality” means at least two, for example, two, three or more, etc., unless otherwise clearly and specifically defined.

Claims

1. A method for preparing tea from peach leaves, characterized in that: The steps include: S1: Picking green peach leaves; S2: Select green leaves, fresh and complete leaves; S3: Sun drying: the selected fresh leaves are placed in the sun to evaporate the water moderately; S4: steaming, putting the sun-dried peach leaves into high-temperature steam for treatment; S5: Drying the peach leaves after high temperature treatment, spreading them out to dry and continue to evaporate the water outside the leaves; S6: stir-frying, by heating in a pan to wilt the leaves; S7: rolling the heated peach leaves to make the tea soup more fragrant; S8: Stir-frying the tea leaves. The water is evaporated quickly through the second stir-frying until the tea leaves are dry.

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