Mesona white tea and preparation method thereof

Abstract

The invention relates to the technical field of tea beverage production, and discloses mesona white tea and a preparation method thereof.The mesona white tea is prepared from, by weight, 50-70% of white tea and 30-50% of mesona dry leaves. The preparation method of the mesona chinensis white tea comprises the following steps: mixing the white tea and the dried mesona chinensis leaves in proportion, brewing with purified water, and filtering out tea soup after the dried mesona chinensis leaves and the white tea leaves are fully expanded, so as to obtain the mesona chinensis white tea. The mesona chinensis white tea is unique in formula, the original flavor and nutritional value of white tea are reserved, bioactive components of mesona chinensis are fully utilized, and the tea drink has multiple health-care functions of improving immunity, delaying senescence, resisting three kinds of high and the like; meanwhile, the preparation method is simple and feasible, and is suitable for industrial production; the mesona chinensis white tea is fragrant, sweet and mellow, yellow green in color, capable of clearing away heart-fire and tonifying qi, lasting in aftertaste, durable in soaking and deeply loved by people.

Description

Technical Field

[0001] The invention relates to the technical field of tea beverage production, in particular to grass jelly white tea and a preparation method thereof. Background Art

[0002] As one of the six traditional Chinese teas, white tea has a unique flavor and nutritional and health value, and is deeply loved by consumers. Herba jelly, also known as jelly grass, is rich in bioactive ingredients and has a variety of health benefits such as anti-three highs, anti-aging, and increased immunity. How to organically combine the bioactive ingredients of herba jelly with the flavor and nutritional characteristics of white tea to develop a tea drink with both flavor and health functions is a technical problem that has not been solved in the field of tea beverages. Summary of the invention

[0003] The purpose of the present invention is to solve the shortcomings of the prior art and to propose a herbal white tea and a preparation method thereof.

[0004] In order to achieve the above object, the present invention adopts the following technical solutions: A herb jelly white tea comprises the following raw materials in percentage by weight: 50-70% white tea and 30-50% herb jelly dry leaves.

[0005] Preferably, the raw materials are included in the following weight percentages: 50% white tea and 50% dried grass jelly leaves.

[0006] Preferably, the raw materials are included in the following weight percentages: 70% white tea and 30% dried grass jelly leaves.

[0007] Preferably, the raw materials are included in the following weight percentages: 60% white tea and 40% dried grass jelly leaves.

[0008] The above-mentioned method for preparing the herbal tea comprises the following steps: After mixing white tea and dried grass jelly leaves in proportion, brew with purified water, and after the dried grass jelly leaves and white tea leaves are fully expanded, filter out the tea soup to obtain the dried grass jelly white tea.

[0009] Preferably, flavoring agents are added to the tea soup.

[0010] Preferably, the flavoring agent comprises a mixture of one or more of sweetener, liquorice and tangerine peel.

[0011] Preferably, the tea soup is canned, sealed and sterilized.

[0012] The beneficial effects of the present invention are: The formula of the grass jelly white tea of ​​the present invention is unique, which not only retains the original flavor and nutritional value of the white tea, but also makes full use of the biologically active ingredients of the grass jelly, so that the tea drink has multiple health functions such as improving immunity, delaying aging, and resisting the three highs; at the same time, the preparation method of the present invention is simple and easy, and is suitable for industrial production; the grass jelly white tea is aromatic and mellow, yellow-green in color, refreshing and invigorating, with a lasting aftertaste, and long-lasting brewing resistance, and is deeply loved by people. DETAILED DESCRIPTION

[0013] The technical solutions in the embodiments of the present invention will be described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments. Example

[0014] S1: Make dried grass jelly leaves.

[0015] S1.1: Picking. Herba jelly is an annual herbaceous plant of the Lamiaceae family. It is rich in various elements such as herba jelly gum, herba jelly polysaccharides, and flavonoids. The picking of herba jelly should be done at noon. The leaves that are mature enough are gently picked with the elastic force of the fingers. The ingredients contained in the mature leaves are enough to make a sweet and fragrant tea.

[0016] S1.2: Sun withering. Place the young leaves of the grass jelly picked from the field on a bamboo sieve and evenly sieve them. Place them outdoors and expose them to the sun so that every leaf can be exposed to the sun. Do not turn the leaves over during this period. When the surface becomes soft and wavy, place them in a cool place and move them indoors when they are 70% to 80% dry.

[0017] S1.3: Indoor withering. Place the leaves in a ventilated place and wither them naturally to allow the leaves to continue to release some moisture, improve the toughness of the leaves, and facilitate the subsequent processes; at the same time, with the dehydration process, the activity of the enzyme is enhanced, and some grass smell is released, which is conducive to the release of aroma. The withered leaves are placed in a shaker and shaken. The leaves collide with each other and scratch the leaf edge cells, thereby promoting enzymatic oxidation. While shaking, the water continues to evaporate, which is conducive to the development of aroma and taste.

[0018] S1.4: Killing the green leaves. Killing the green leaves is a transition process that connects the previous and the next steps. It is mainly to inhibit the activity of enzymes in the fresh leaves, control the oxidation process, prevent the leaves from turning red, and fix the texture formed by the green leaves. In addition, it can continue to volatilize some water to make the leaves soft.

[0019] The traditional method of braising and killing green is adopted: using boiler and steam to kill green grass jelly leaves. Specifically, put the withered grass jelly leaves into the pot, add appropriate amount of water and boil, and then use a shovel to constantly turn the grass jelly leaves to kill green.

[0020] S1.5: Drying and baking. First adjust the temperature of the drying oven to 100-120℃, and place the dried grass jelly leaves in the baking oven. The time and speed must be controlled to fully dry them without losing the freshness of the grass jelly. This is mastered by the tea making masters with years of experience.

[0021] Generally, the temperature is 100-120℃ for 10 minutes, then spread out for 15 minutes, and then dried again at 80-90℃, and then gradually reduced to about 60-70℃ for low-temperature baking for 24 hours; the dried grass jelly leaves are fully dried to less than 4%, and confirmed again with a moisture detection instrument.

[0022] S2: Sorting the finished dried grass jelly leaves and three-year-old white tea, sorting out the impurities in the dried grass jelly leaves and white tea, and then evenly mixing the dried grass jelly leaves and white tea in a ratio of 3:7 (3 dried grass jelly leaves, 7 white tea) to obtain the white tea leaves of the grass jelly. The steam is used to humidify the white tea leaves of the grass jelly to wake up the tea. (Since the dried grass jelly leaves are herbaceous plants, they will soften earlier than the white tea of ​​woody plants. In order to keep the water output of the white tea of ​​the grass jelly even during brewing, and the tea soup is clear and sweet, the humidification process needs to be evenly controlled by an experienced master on site) to soften the tea, and then pour it into the mold according to the gram requirement for stamping and shaping; let the formed tea cake stand and cool for one hour, then put it into the drying oven, adjust the temperature to 100-120℃, bake (about 5-10 minutes), take it out, stand and cool, and then bake it with a low fire (50℃) for 24-48 hours and seal it for storage.

[0023] In the above S2, the dried grass jelly leaves and the white tea are evenly mixed in a ratio of 1:1.

[0024] In the above S2, the dried grass jelly leaves and the white tea are evenly mixed in a ratio of 4:6 (4 parts of dried grass jelly leaves and 6 parts of white tea).

[0025] In the above S2, the specific steps of steam humidification to wake up the tea are as follows: to wake up the tea is to use a clean cloth to spread the tea flat on the table, and then cover it with a layer of clean mesh cloth, steam humidification to soften the tea and wake up the tea quality, put the steamed and softened fairy grass white tea leaves into a bag, wrap one end of the bag, and constantly rotate and knead the tea bag into a cake shape with both hands. Under the action of force, the fairy grass white tea leaves are constantly squeezed, kneaded, rubbed, and gradually rolled into a ball. This process is called wrapping and kneading. In this process, the colloid in the fairy grass white tea leaves will be squeezed out, such as tea polysaccharides and pectin, which will flow out to form a natural adhesive, tightly wrapping the white tea leaves, so that the shape of the fairy grass white tea cake can be fixed, and then the patina is completed, and a regular and round tea cake is formed. These precipitated internal substances will give the fairy grass white tea cake a richer and more mellow flavor during the later transformation.

[0026] In the above S2, the specific steps of punching and shaping the Herba Jellyfish White Tea Leaves are: putting the wrapped and kneaded tea cake into the cake mold of the pressing machine, setting the strength, and pressing and shaping.

[0027] The key to this molding process lies in the tightness of the tea cake. If it is pressed too tightly, it will be difficult to dry and take apart for drinking later. If it is pressed too loosely, it will fall apart after a few years, which is not conducive to later storage.

[0028] The formula of the grass jelly white tea of ​​the present invention is unique, which not only retains the original flavor and nutritional value of white tea, but also makes full use of the biologically active ingredients of grass jelly, so that the tea drink has multiple health functions such as improving immunity, delaying aging, and resisting three highs; at the same time, the preparation method of the present invention is simple and easy to implement, and is suitable for industrial production; the grass jelly white tea is aromatic and mellow, yellow-green in color, refreshing, and has a lasting aftertaste and is durable, and is deeply loved by people. .

[0029] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A herbal white tea, characterized in that: The invention comprises the following raw materials in percentage by weight: 50-70% of white tea and 30-50% of dried grass jelly leaves.

2. The herbal tea according to claim 1, characterized in that: The invention comprises the following raw materials in percentage by weight: 50% white tea and 50% dried grass jelly leaves.

3. The herbal tea according to claim 1, characterized in that: The invention comprises the following raw materials in percentage by weight: 70% white tea and 30% dried grass jelly leaves.

4. The herbal tea according to claim 1, characterized in that: The invention comprises the following raw materials in percentage by weight: 60% white tea and 40% dried grass jelly leaves.

5. A method for preparing the herbal tea according to any one of claims 1 to 4, characterized in that: The following steps are involved: After mixing white tea and dried grass jelly leaves in proportion, brew with purified water, and after the dried grass jelly leaves and white tea leaves are fully expanded, filter out the tea soup to obtain the dried grass jelly white tea.

6. The method for preparing the herbal tea according to claim 5, characterized in that: Add flavoring to the tea.

7. The method for preparing the herbal white tea according to claim 6, characterized in that: The flavoring agent comprises a mixture of one or more of a sweetener, liquorice and tangerine peel.

8. The method for preparing the herbal tea according to claim 5, characterized in that: The tea soup is canned, sealed and sterilized.