Processing technology of golden-leaf pineapple and salvia leaf tea

Abstract

The invention discloses a processing technology of pineapple and salvia japonica leaf tea, and belongs to the technical field of tea preparation. The invention discloses a processing technology of golden-leaf pineapple and salvia leaf tea. The processing technology comprises the following steps: withering golden-leaf pineapple and salvia leaves dried by natural wind; carrying out fixation treatment on the withered leaves of the bromeliad salvia; performing rolling treatment on the leaves of the bromeliad salvia after the fixation treatment; and performing drying treatment on the rolled golden-leaf pineapple and salvia leaves to obtain the golden-leaf pineapple and salvia leaf tea. The prepared golden-leaf pineapple and salvia japonica leaf tea is bright in soup color, yellow green in color and luster, sweet in aftertaste, slightly bitter in taste, rich in amino acid, unique in pineapple taste and high in commercial value. The preparation process is standard in process flow, the prepared tea leaves are complete, tea strips are dry and comfortable, the finished tea is sweet and fragrant after being brewed, the soup color is light yellow and bright, and the defect that in the prior art, no preparation process for the pineapple and salvia japonica leaf tea exists is overcome.

Description

Technical Field

[0001] The invention belongs to the technical field of tea preparation, and more specifically relates to a processing technology of golden leaf pineapple sage leaf tea. Background Art

[0002] Salvia elegans'Golden Delicious' is a genus of the Lamiaceae family. The name of the genus "Salvia" means "save". Salvia is the largest Lamiaceae plant in the world, with about 1,000 species. It is mainly distributed in temperate zones, subtropical zones and high-latitude subtropical zones in the southern hemisphere. Some varieties have both ornamental and edible functions, which not only have good landscape and ecological benefits, but can also be used as condiments or food processing, gradually forming a specialty crop. In the Middle Ages, there was an essential oil extracted from sage in Europe. It was considered an antibacterial and anti-inflammatory substance and was widely used in medical treatment and cooking, so it was called "save".

[0003] Making tea from plants with health functions is one of the important ways to develop beneficial plant resources. Given that sage has many health functions and there are no related tea products on the market, it is necessary to conduct research on its tea making and make it into a drink with health functions to meet the growing market demand for health products.

[0004] The golden leaf pineapple sage has a unique golden color on its leaves. It is a special and precious species that has not yet been promoted in China. The sage has a special pineapple flavor, and no one in China has made it into tea for consuming. In addition, because the golden leaf pineapple sage has the value of health care, epidemic prevention and immunity improvement, it has a higher commercial development value.

[0005] There is currently no single-ingredient sage tea in China. The ingredients of different sage species vary greatly. Most herbal teas on the market are mixed and medicinal sage is more commonly used. Summary of the invention

[0006] In view of the above problems existing in the prior art, the technical problem to be solved by the present invention is to provide a processing technology of golden leaf pineapple sage leaf tea, which is used for processing high-quality golden leaf pineapple sage leaf tea.

[0007] In order to solve the above technical problems, the technical solution adopted by the present invention is as follows:

[0008] A processing technology for golden leaf pineapple sage leaf tea comprises the following steps:

[0009] 1) picking leaves of golden leaf pineapple sage and drying them in natural air;

[0010] 2) withering the leaves of the golden leaf pineapple sage that have been dried by natural wind;

[0011] 3) performing a fixation treatment on the withered leaves of the golden leaf pineapple sage;

[0012] 4) rolling the golden leaf pineapple sage leaves after the fixation treatment;

[0013] 5) Drying the golden leaf pineapple sage leaves after the rolling process to obtain golden leaf pineapple sage leaf tea.

[0014] The golden leaf pineapple sage leaves are fresh golden leaf pineapple sage tender leaves, the top bud and four side leaves are taken, the petioles and leaf trays are removed, and the leaves are naturally air-dried until the water content is 50-70%.

[0015] The withering treatment is to wither the air-dried leaves of the golden leaf pineapple sage with a water content of 50-70% at a constant temperature of 27±2° C. and a humidity of 45±5% for 2-4 hours.

[0016] The method for killing green leaves is steam killing for 5 minutes, drying green leaves in a dryer at 120° C. for 9 minutes, or frying and killing green leaves for 1 minute.

[0017] The rolling process is to put the tea leaves in the palm of your hand, push and roll them forward with both hands, use moderate force when rolling, gently roll the leaves with fingers and palms, let the leaves roll and rub in the palm of your hand, and roll for 1-2 minutes until the tea leaves gradually clump and form tight strips.

[0018] The drying treatment is a mixed baking treatment, the baking time is 3.0-5.0 hours, the baking temperature is 65°C-75°C, after more than 90% of the moisture is removed, it is spread out for 1.5-2.5 hours, and then placed in a baking oven for baking for 0.5 hours, and the baking temperature is 75°C-85°C.

[0019] The processing technology of golden leaf pineapple sage leaf tea includes the following specific steps:

[0020] 1) Pick fresh tender leaves of golden leaf pineapple sage, take the top bud and 4 side leaves, remove the petiole and receptacle, and dry them in natural air until the moisture content is 50-70%;

[0021] 2) withering the air-dried leaves of Sage sphenanthera with a moisture content of 50-70% at a constant temperature of 27±2°C and a humidity of 45±5% for 2-4 hours;

[0022] 3) The withered leaves of the golden leaf pineapple sage are steamed for 5 minutes or dried in a dryer at 120° C. for 9 minutes or stir-fried for 1 minute;

[0023] 4) Roll the withered golden leaf pineapple sage leaves. Put the tea leaves in the palm of your hand and push them forward with both hands. The force of rolling is moderate. Use your fingers and palms to gently roll the leaves. Let the leaves roll and rub in the palm of your hand. Roll for 1-2 minutes until the tea leaves gradually clump and form tight strips.

[0024] 5) Mixing and baking the golden leaf pineapple sage leaves after the rolling treatment for 3.0-5.0 hours at a baking temperature of 65° C.-75° C. until more than 90% of the moisture is removed, spreading for 1.5-2.5 hours, and baking in a baking oven again for 0.5 hours at a baking temperature of 75° C.-85° C. to obtain golden leaf pineapple sage leaf tea.

[0025] A golden leaf pineapple sage leaf tea beverage is prepared by the processing technology of the golden leaf pineapple sage leaf tea. 1 gram of the golden leaf pineapple sage leaf tea is dissolved in 250 mL of 100° C. boiling water and soaked for 3 minutes.

[0026] Sugar, honey and / or lemon are also added to the beverage.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] 1) The golden leaf pineapple sage leaf tea prepared by the invention has bright soup color, yellow-green color, sweet aftertaste, slightly bitter taste, is rich in amino acids, has a unique pineapple flavor, and has high commercial value.

[0029] 2) The preparation process of the golden leaf pineapple sage leaf tea of ​​the present invention is standardized, the prepared tea leaves are complete, the tea leaves are dry, the finished tea has sweetness and fragrance after brewing, and the tea soup color is light yellow and bright, which makes up for the deficiency of the prior art that there is no preparation process of the golden leaf pineapple sage leaf tea. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 This is the effect of different withering time on the water content of golden leaf pineapple leaves;

[0031] Figure 2 This is a picture of the leaves of Sage sphenanthera at different withering times;

[0032] Figure 3 This is a picture of the leaves of golden leaf pineapple sage with different methods of killing green;

[0033] Figure 4 This is a picture of the leaves of golden leaf pineapple sage after rolling;

[0034] Figure 5 This is a picture of the dried leaves of golden leaf bromeliad sage;

[0035] Figure 6 This is the effect of brewing temperature on the evaluation results;

[0036] Figure 7 This is the effect of brewing time on the evaluation results;

[0037] Figure 8 This is the effect of brewing water volume on the evaluation results;

[0038] Fig. 9 To brew golden leaf pineapple sage leaf tea diagram;

[0039] Fig.10 Make sugar and acid adjustment charts for different recipes;

[0040] Fig.11 This is a diagram of the sugar and acid adjustment treatment of the leaves of golden leaf pineapple sage. DETAILED DESCRIPTION

[0041] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described below in conjunction with specific embodiments. Unless otherwise specified in the following embodiments, the technical means used are conventional means well known to those skilled in the art.

[0042] Sensory evaluation method of golden leaf pineapple sage leaf tea:

[0043] The products are scored level by level according to the scoring criteria shown in Table 1. The highest and lowest scores are eliminated from the statistics, and the average value is calculated item by item.

[0044] Table 1 Sensory evaluation standards for leaf tea

[0045]

[0046]

[0047] Example 1

[0048] A processing technology of golden leaf pineapple sage leaf tea, the specific steps are as follows:

[0049] 1. Picking and processing of golden leaf pineapple sage leaves

[0050] In mid-April, pick fresh tender leaves of golden leaf pineapple sage, take the top bud and 4 side leaves, remove the petiole and receptacle, and dry them in natural air until the moisture content is 50-70%.

[0051] 2. Withering

[0052] The air-dried leaves of Sage sphenanthera were withered at a constant temperature of 27±2℃ and a humidity of 45±5% for 0h, 2h, 4h, and 6h, and fresh leaves without withering were used as a control group. After a certain period of withering, the leaves were placed on a weighing table using the direct drying method to measure the moisture content, with three replicates for each group.

[0053] The results are as follows Figure 1 and Figure 2 As shown in the figure, the water content of the leaves of golden pineapple sage with different withering times is 65.74%, 63.8%, 62.32% and 58.17% respectively. The water loss rate is fastest at 4-6h and slower at 2-4h. The cell structure of the golden pineapple sage leaves withered for 4-6h has been damaged, which seriously reduces the water retention capacity of the cells and causes excessive water loss, which is not conducive to the next step of processing. However, the golden pineapple sage leaves withered for 2-4h evaporate a certain amount of water, and the texture of the leaves is softer, which is more in line with the process requirements of withering.

[0054] The results are shown in Table 2. After different withering times, the quality of golden leaf pineapple sage leaf tea is significantly different. As the water content decreases, the leaves become soft. During the withering process, some substances with a green smell are released or transformed. The green grass smell of the fresh leaves gradually decreases and disappears, producing a fresh fragrance, which is beneficial to the subsequent processing of leaf tea. However, if withered for a long time, the leaves will become brittle and easy to break, the chlorophyll content will decrease too much, and the color will turn yellow or black. Therefore, the best withering time for golden leaf pineapple sage is 4 hours.

[0055] Table 2 Sensory evaluation of golden pineapple sage leaves at different withering times

[0056] Withering time / h Taste (30 points) Aroma (30 minutes) Color (20 points) Total score 0 21 17 13 51 2 22 20 14 56 4 25 27 17 59 6 19 22 8 49

[0057] 3. Finishing

[0058] The withered golden pineapple sage leaves were withered using three withering methods: steam withering for 5 minutes, drying in a dryer at 120℃ for 9 minutes, and stir-frying with withering for 1 minute. After withering, the leaves were cooled for a period of time and made into leaf tea according to subsequent processing technology, and the quality of the leaf tea was evaluated by sensory evaluation.

[0059] The results are shown in Table 3 and Figure 3 As shown in the figure, depending on the different heat transfer media, the method of killing green tea plays a key role in the quality of golden leaf pineapple sage leaf tea. The quality of golden leaf pineapple sage leaf tea is better with steam killing green tea. Due to the high temperature of the dryer, the chlorophyll is severely damaged, so the golden leaf pineapple sage leaf tea baked in the dryer is yellower and darker; the leaf tea that is fried and killed green has burnt edges and a few breaks, and the quality of the leaf tea is reduced; while the leaves that are steam killed green are yellow with green, the leaves are soft and slightly sticky. In terms of aroma, the aroma of steam killing green tea is richer and more lasting than that of the dried green tea, and the fried green tea is not obvious; in terms of taste, steam killing green tea is the best, with a mellow and sweet taste; the dried green tea is second, with a slightly bitter taste; the fried green tea is the last, because the leaves are broken, the soup color is obviously worse than the steam killing green tea. Based on the above analysis, it can be seen that steam killing green tea is conducive to the formation of good sensory quality of golden leaf pineapple sage leaf tea.

[0060] Table 3 Sensory evaluation of the effects of the fixing methods on the leaves of golden pineapple sage

[0061]

[0062]

[0063] 4. Rolling

[0064] After the withering treatment, the golden leaf pineapple sage leaves are spread out to air for 1-2 minutes before rolling. Rolling means placing the tea leaves in the palm of your hand and pushing them forward with both hands. The force of rolling should be moderate, not too hard or too gentle. Gently roll the leaves with your fingers and palms, allowing the leaves to roll and rub in the palm of your hand to help the leaves release the juice. Too much force may damage the integrity of the leaves, while too little force may not fully release the aroma and juice of the tea leaves. After rolling for 1-2 minutes, the tea leaves will gradually clump and form a tight strip. During the rolling process, when the golden leaf pineapple sage leaf tea ball is formed in the palm of your hand and slightly compacted, it can be loosened. Moderate loosening can make the tea release the aroma and juice better. The quality of golden leaf pineapple sage leaf tea is evaluated by sensory evaluation of rolled and unrolled leaves.

[0065] The results are as follows Figure 4 As shown in the figure, rolling and twisting will break the leaf cells. When the tea leaves are brewed, the substances in the tea leaves are more easily dissolved in water, which is beneficial to improve the color and taste of the tea. The tea leaves are tightly rolled and the tea leaves are compact, so as to maintain their appearance. During the rolling process, the various components in the tea leaves continuously undergo chemical reactions in contact with the air, and the tea juice is attached to the surface, which feels moist when touched. After rolling and twisting, the water extract content of the golden leaf pineapple sage leaf tea increases, and the taste of the leaf tea becomes sweeter. The leaf tea rolled by different methods of killing green leaves is also different. After rolling and twisting with steam killing green leaves, the leaf tea has a high moisture content and larger leaves, and the rolled leaf tea is more complete; the leaf tea with dried killing green leaves has a low moisture content, and after rolling with the same force, the leaves are more broken. The stir-fried and dried killing green leaves have a high temperature and fast heat transfer due to the small amount of experimental materials. The leaves are fragile, but the color is greener and brighter, and the aroma is more intense. Due to the high temperature of stir-frying and the small amount of materials, the leaves break after rolling and the sensory perception is poor, so no further introduction is given.

[0066] 5. Drying

[0067] The golden leaf pineapple sage leaves after the rolling process are air-dried and oven-dried respectively. The drying process is a mixed baking process, the baking time is 3.0-5.0 hours, the baking temperature is 65℃-75℃, and after more than 90% of the moisture is removed, the leaves are spread out to air for 1.5-2.5 hours, and then placed in a baking oven for baking for 0.5 hours at a baking temperature of 75℃-85℃.

[0068] The results are shown in Table 4 and Figure 5As shown in the figure, the golden leaf pineapple sage leaf tea after drying has the highest score, followed by air drying. The golden leaf pineapple sage leaf tea after drying has the best aroma and taste, with sweet aftertaste, good soup color and luster, and a rough and loose appearance with a few cracks; the golden leaf pineapple sage leaf tea after air drying has a bright soup color, yellow-green in color, but the green smell is still there, and the taste is slightly bitter.

[0069] Table 4 Sensory evaluation of the drying method on the leaves of golden pineapple sage

[0070]

[0071] Example 2

[0072] 1. Golden Leaf Pineapple Sage Leaf Tea Drink

[0073] Orthogonal design is adopted, and L9(3 4 ) Orthogonal experiment, the brewing temperature, brewing time and water volume of golden leaf pineapple sage leaf tea were designed, and the scheme table is shown in Table 5. The golden leaf pineapple sage leaf tea was brewed by controlling the water temperature for brewing tea: 50℃ constant temperature boiling water, 70℃ constant temperature boiling water, 100℃ boiling water, and then brewed for 2min, 3min, and 4min respectively, with water volumes of 250mL, 300mL, and 350mL respectively. The experimental results were sensory evaluated and the optimal brewing conditions were obtained. The brewing temperature is proportional to the solubility of the active substances in the tea leaves. The higher the temperature, the higher the solubility of the tea leaves. The time should not be too long, otherwise it will cause other soluble substances to be soaked out.

[0074] Table 5 Brewing factors of golden leaf pineapple sage leaf tea

[0075]

[0076] The results are shown in Table 6. Orthogonal experiments show that different brewing conditions have a certain impact on the taste, aroma, body and color of the product. The best combination of conditions is A3B2C1, that is, soaking in 250mL, 100℃ boiling water for 3min, the effect of leaf tea is the best. Figure 6-8 Available, R A >R C >R B That is, among the factors that affect the sensory experience of golden leaf pineapple sage leaf tea, temperature is the most important factor, followed by water volume, and finally time.

[0077] The taste of the golden leaf pineapple sage leaf tea in group 8 was the best. As the temperature increased, the taste score of the golden leaf pineapple sage leaf tea also increased, and its taste was rich and mellow, but the increase in water also made the taste worse. The results showed that 1g of golden leaf pineapple sage leaf tea brewed at 100℃ for 2-4 minutes had a better taste.

[0078] Golden Leaf Pineapple Sage Leaf Tea had the highest aroma score in Groups 8 and 9. Temperature makes the aroma more fully released, and the aroma of the leaf tea at high temperature is the most intense. As the brewing time increases, the aroma score is also higher. The results show that 1g of Golden Leaf Pineapple Sage Leaf Tea soaked in 100℃ boiling water for 2-3min has a higher aroma score.

[0079] Different brewing conditions have little effect on the shape of golden leaf pineapple sage leaf tea. After a series of treatments, the golden leaf pineapple sage leaf tea is clearer when brewed, with a slight amount of broken leaves. The higher the temperature, the yellow-green leaves are uniform and free of impurities, and the results are more ideal ( Fig. 9 ).

[0080] Golden Leaf Pineapple Sage Leaf Tea scored the highest in soup color in groups 1, 6, 7, and 8. The scores were all high when the brewing water volume was 250 mL. The longer the brewing time, the more soup color components are leached, and the amount of water also affects the color of the brewed leaf tea.

[0081] In summary, 1 g of golden leaf pineapple sage leaf tea dissolved in 250 mL and soaked in 100°C boiling water for 3 min scored the highest, and all conditions were conducive to the extraction of golden leaf pineapple sage leaf tea components.

[0082] Table 6 Orthogonal experiment of brewing factors L9(3 4 )result

[0083]

[0084] 2. How to adjust the sugar and acidity of golden leaf pineapple sage leaf tea

[0085] The golden leaf pineapple sage leaf tea has the aroma of pineapple, but the tea taste is light and the taste is astringent. In order to further improve the flavor, the sugar and acid are adjusted. Honey, lemon, a mixture of honey and lemon, and a mixture of jujube, wolfberry, longan and chrysanthemum are added to the brewed leaf tea to compare the taste (Table 7 and Table 7). Fig.10 ). After repeated experiments, the sugar-acid ratio with the best taste was obtained.

[0086] Table 7 Formula design of golden leaf pineapple sage leaf tea

[0087] deal with Honey / g Lemon / g Chinese date, wolfberry, longan, chrysanthemum / g 1 12 / / 2 / 9 / 3 12 9 / 4 / / 18

[0088] The experimental results are shown in Table 8 and Fig.11. Treatment group 1 (honey 12g) leaf tea is mellow, with the sweetness of honey, the taste is more suitable, but the body is turbid, with trace precipitation; compared with treatment group 2 (lemon 9g), the tea taste becomes lighter after adding honey, the sour taste becomes heavier, and the aftertaste of the tea is more covered, the aroma is also lighter, and the body is clearer and brighter than treatment group 1; treatment group 3 (honey 12g + lemon 9g) neutralizes the sweetness and sourness, and is sweet and sour, and more fresh. But the tea taste is bland, lacks sweetness, and the soup color is turbid, which is worse than treatment group 1; treatment group 4 (mixed formula) soup color is light yellow, brighter, less turbid, but the taste is mainly mixed ingredients, the tea taste is light, slightly bitter, astringent, and not suitable for use in the formula of golden leaf pineapple sage leaf tea. After experiments, it was found that adding 12g honey to 250mL tea soup has the best taste (Table 3-6).

[0089] Table 8 Sensory evaluation results of leaf tea formula

[0090]

[0091] Example 3

[0092] 1. Prepare reference solution

[0093] Dissolve protocatechuic acid, carnosic acid and rosmarinic acid in methanol and dilute them to prepare 1 mg / mL reference stock solutions. Accurately measure 0.5, 1.0 and 1.0 mL of the three reference stock solutions and place them in the same 25 mL volumetric flask. Add methanol to prepare a mixed reference solution containing 20.7 μg / mL protocatechuic acid, 45.1 μg / mL carnosic acid and 42.4 μg / mL rosmarinic acid for later use.

[0094] 2. Prepare sample solution

[0095] Take 1g of golden leaf pineapple sage leaf tea, 1g of green tea, 1g of golden tea, and 1g of salvia miltiorrhiza tea respectively, grind them into powder and pass them through a No. 4 sieve (60 mesh); add 30mL of 50% ethanol respectively, heat and reflux for 40min, cool, transfer to a 50mL volumetric flask, dilute with 50% ethanol, and filter to obtain a pure sample solution.

[0096] 3. Composition determination

[0097] The sample solution was subjected to a SHIMADZUVP-ODS column (250 mm × 4.6 mm, 5 μm), the mobile phase was acetonitrile-0.1% phosphoric acid water (gradient elution), the detection wavelength was 260 nm, and the column temperature was 30° C. The peak area was determined, and the contents of protocatechuic acid, carnosic acid and rosmarinic acid in the sample were detected by the external standard method. The results are shown in Table 9. Golden leaf pineapple sage is rich in amino acids and has a unique pineapple flavor, with high commercial value.

[0098] Table 9 Determination results of different components in sample leaves (mg / g, n=3)

[0099]

Claims

1. A processing technology of golden leaf pineapple sage leaf tea, characterized in that: The following steps are involved: 1) picking leaves of golden leaf pineapple sage and drying them in natural air; 2) withering the leaves of the golden leaf pineapple sage that have been dried by natural wind; 3) performing a fixation treatment on the withered leaves of the golden leaf pineapple sage; 4) rolling the golden leaf pineapple sage leaves after the fixation treatment; 5) Drying the golden leaf pineapple sage leaves after the rolling process to obtain golden leaf pineapple sage leaf tea.

2. The processing technology of golden leaf pineapple sage leaf tea according to claim 1, characterized in that: The golden leaf pineapple sage leaves are fresh golden leaf pineapple sage tender leaves, the top bud and four side leaves are taken, the petioles and leaf trays are removed, and the leaves are naturally air-dried until the water content is 50-70%.

3. The processing technology of golden leaf pineapple sage leaf tea according to claim 1, characterized in that: The withering treatment is to wither the air-dried leaves of the golden leaf pineapple sage with a water content of 50-70% at a constant temperature of 27±2° C. and a humidity of 45±5% for 2-4 hours.

4. The processing technology of golden leaf pineapple sage leaf tea according to claim 1, characterized in that: The method for killing green leaves is steam killing for 5 minutes, drying green leaves in a dryer at 120° C. for 9 minutes, or frying and killing green leaves for 1 minute.

5. The processing technology of golden leaf pineapple sage leaf tea according to claim 1, characterized in that: The rolling process is to put the tea leaves in the palm of your hand, push and roll them forward with both hands, use moderate force when rolling, gently roll the leaves with fingers and palms, let the leaves roll and rub in the palm of your hand, and roll for 1-2 minutes until the tea leaves gradually clump and form tight strips.

6. The processing technology of golden leaf pineapple sage leaf tea according to claim 1, characterized in that: The drying treatment is a mixed baking treatment, the baking time is 3.0-5.0 hours, the baking temperature is 65°C-75°C, after more than 90% of the moisture is removed, it is spread out for 1.5-2.5 hours, and then placed in a baking oven for baking for 0.5 hours, and the baking temperature is 75°C-85°C.

7. The processing technology of the golden leaf pineapple sage leaf tea according to any one of claims 1 to 6, characterized in that: The specific steps include: 1) Pick fresh tender leaves of golden leaf pineapple sage, take the top bud and 4 side leaves, remove the petiole and receptacle, and dry them in natural air until the moisture content is 50-70%; 2) withering the air-dried leaves of Sage sphenanthera with a moisture content of 50-70% at a constant temperature of 27±2°C and a humidity of 45±5% for 2-4 hours; 3) The withered leaves of the golden leaf pineapple sage are steamed for 5 minutes or dried in a dryer at 120° C. for 9 minutes or stir-fried for 1 minute; 4) Roll the withered golden leaf pineapple sage leaves. Put the tea leaves in the palm of your hand and push them forward with both hands. The force of rolling is moderate. Use your fingers and palms to gently roll the leaves. Let the leaves roll and rub in the palm of your hand. Roll for 1-2 minutes until the tea leaves gradually clump and form tight strips. 5) Mixing and baking the golden leaf pineapple sage leaves after the rolling treatment for 3.0-5.0 hours at a baking temperature of 65° C.-75° C. until more than 90% of the moisture is removed, spreading for 1.5-2.5 hours, and baking in a baking oven again for 0.5 hours at a baking temperature of 75° C.-85° C. to obtain golden leaf pineapple sage leaf tea.

8. A golden leaf pineapple sage leaf tea beverage prepared according to the processing technology of golden leaf pineapple sage leaf tea according to claim 7, characterized in that: Dissolve 1g of golden leaf pineapple sage leaf tea in 250mL of 100℃ boiling water and soak for 3min.

9. The golden leaf pineapple sage leaf tea beverage according to claim 8, characterized in that: Sugar, honey and / or lemon are also added to the beverage.

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