Preparation process of day lily leaf tea

Abstract

The invention belongs to the technical field of tea making, and discloses a making process of day lily leaf tea, which comprises the following steps: picking day lily leaves as raw materials; hemerocallis citrina leaves are cut into leaf sections; spreading and withering the leaf sections until the leaves are soft, and holding tightly without pricking hands; the leaf sections are twisted into balls and shaken to be scattered, and the operation is repeated twice; spreading the shaken raw materials until the green smell fades away and light tea fragrance is achieved; putting the raw materials into a tea frying pan for frying; putting the de-enzymed and cooled raw materials into an electric heating oven for drying; and cooling the dried leaf tea to obtain the day lily leaf tea. The invention provides the making process of the day lily leaf tea, and the day lily leaf tea prepared by the process is emerald green in color, yellow green and bright in soup color after being brewed, yellow green and bright in leaf base, and even, has day lily fragrance, and is fresh and cool in taste. The method is suitable for preparing the tea leaves by taking the day lily leaves as raw materials.

Description

Technical Field

[0001] The invention relates to the technical field of tea making, in particular to a making process of daylily leaf tea. Background Art

[0002] Daylily, also known as daylily and lemon daylily, is a perennial herbaceous plant of the genus Hemerocallis in the family Asphodeloides. In China, daylily is known as one of the "four great vegetarian mountain delicacies". It is fresh and tender, and can be made into daylily sauce, daylily biscuits and other products. Its roots can be used to make wine, its leaves can be used to make paper and weave straw mats, and its dried stalks can be used as paper coal and fuel. It is sweet and cool in nature, and has the effects of removing dampness, relieving depression, and cooling blood. It is mainly used to treat symptoms such as short and dark urine, jaundice, sores, carbuncle, and chest and diaphragm fever.

[0003] Day lily is widely used in various fields of life. Currently, there is no standard process for making tea using day lily leaves. The present invention uses day lily leaves as raw materials, improves and adjusts the traditional green tea making process, and proposes a tea making process using day lily leaves as raw materials. Summary of the invention

[0004] The invention aims to provide a preparation process of daylily leaf tea, so as to prepare tea by utilizing daylily leaves.

[0005] In order to achieve the above object, the present invention provides the following technical solutions:

[0006] A preparation process of daylily leaf tea comprises the following steps:

[0007] S1. Picking: picking the tips of young leaves of day lily as raw materials;

[0008] S2, cutting into segments: clean the leaves, separate the leaves along the veins, and cut them into leaf segments;

[0009] S3, spreading out: Place the cut leaf segments in a cool and ventilated place to spread out and wither until the leaves are soft and can be held tightly without pricking the hand;

[0010] S4, kneading into a dough: Take an appropriate amount of leaf segments and press them in the palm of your hand to knead into a dough until the juice flows out, then shake the dough to loosen it, press the loosened raw materials again to knead into a dough, and then shake them to loosen it;

[0011] S5. Spreading: Spread the shaken raw materials in a cool and ventilated place until the green smell of the leaves fades and a light tea fragrance is present;

[0012] S6. Fixing: Put the raw materials into a tea-frying pan at 120-130℃, press to heat both sides of the raw materials evenly, then grab the raw materials and scatter them continuously, shake them loose, and fry them for 4 minutes;

[0013] S7, drying: after cooling the raw material, place it in an electric oven for drying;

[0014] S8, cooling: cooling the dried leaf tea to obtain daylily leaf tea.

[0015] Furthermore, step S1 uses young leaves of Datong daylily with a tip length of about 15 cm in the leaf expansion stage or the growth stage from May to June as raw materials.

[0016] Furthermore, in step S2, the leaves are cut into leaf segments with a length of 1.5-2.0 cm.

[0017] Furthermore, the spreading and withering time in step S3 is 12 hours.

[0018] Furthermore, the thickness of the spreading and withering in step S3 is 0.3-0.5 cm.

[0019] Furthermore, the amount of dough rolled each time in step S4 is 50 g.

[0020] Furthermore, in step S7, the product is placed in an electric oven and dried at 75° C. for 15 minutes.

[0021] The beneficial effects of the technical solution are as follows: the present invention utilizes day lily leaves as raw materials for preparing tea leaves, and the tea leaves prepared by the preparation process of the present invention have a flat, regular shape, emerald green color, and are less thin and shriveled. The tea soup obtained by brewing is bright yellow-green, the leaf bottom is bright yellow-green and uniform, and has a strong day lily aroma, and the taste is refreshing and lasting. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 The daylily leaf tea is prepared by the process of the present invention;

[0023] Figure 2 The invention discloses a tea soup brewed from the daylily leaf tea prepared by the process of the invention. DETAILED DESCRIPTION

[0024] The present invention is further described in detail below in conjunction with the accompanying drawings and embodiments:

[0025] A production process of daylily leaf tea:

[0026] S1. Picking: Take the tips of the young leaves of Datong daylily at the leaf expansion stage or bolting stage, about 15 cm long, as raw materials.

[0027] S2. Cut into segments: clean the leaves, separate the leaves along the veins, and cut them into segments of 1.5-2.0 cm in length.

[0028] S3. Spreading out the leaves: Place the leaf segments in a cool and ventilated place and spread them out to wither for 12 hours. The spreading thickness should be 0.3-0.5cm. Wither until the leaves are soft and can be held tightly without being pricked.

[0029] S4. Roll into a ball: Take an appropriate amount of leaf segments and press on the palm of your hand to roll into a ball until the juice flows out. Roll into a ball of 50g and shake it apart. Press the shaken raw materials lightly again and roll into a ball, then shake it apart again.

[0030] S5. Spreading: Spread the shaken raw materials in a cool and ventilated place for 4 hours, until the green smell of the leaves fades and there is a light tea aroma.

[0031] S6. Fixing the green tea: put the raw materials into a tea-frying pan at 120-130℃, press to make both sides of the raw materials evenly heated, then grab an appropriate amount of raw materials and scatter, shake and fry for 4 minutes.

[0032] S7. After the raw materials are cooled, they are placed in an electric oven and dried at 75°C for 15 minutes.

[0033] S8. The dried leaf tea is cooled to obtain daylily leaf tea.

[0034] like Figure 1 As shown in the figure, the daylily leaf tea prepared by the process of the present invention is obtained. It can be seen from the figure that the tea leaves are flat and thread-like, with a regular shape and emerald green color, and are rarely thin and shriveled.

[0035] like Figure 2 As shown in the figure, the tea soup brewed by the daylily leaf tea prepared by the process of the present invention is shown. It can be seen from the figure that the tea soup obtained by brewing the tea is bright yellow-green in color, and the leaf bottom after brewing is bright yellow-green and uniform.

[0036] The tea soup brewed from the daylily leaf tea was tasted and evaluated from different sensory indicators. The results are shown in Table 1.

[0037] Sensory indicators evaluate shape Flat filaments Color Emerald Green Soup color Bright yellow-green aroma Daylily has a strong aroma taste Refreshing taste

[0038] Table 1 Sensory evaluation of daylily leaf tea

[0039] In terms of color, high-quality tea leaves are usually natural and smooth. Green tea should be emerald green and bright in color. The daylily leaf tea of ​​the present invention has a regular shape and a bright yellow-green color. In terms of aroma, the daylily leaf tea of ​​the present invention has a strong aroma and a pure aroma. In terms of taste, high-quality tea soup should be fresh and sweet without peculiar smell and bitterness. The daylily leaf tea soup of the present invention has a refreshing taste. The tea soup of high-quality tea leaves is often uniform and elastic, with uniform color. The tea soup brewed by the present invention has a bright yellow-green and uniform leaf bottom. It can be seen that the daylily leaf tea obtained by the present invention is an excellent tea leaf when evaluated from multiple sensory indicators.

[0040] The internal tea polyphenol content and amino acid content of the daylily leaf tea were measured and compared with common teas on the market. The results are shown in Table 2.

[0041]

[0042]

[0043] Table 2 Tea polyphenols and amino acid content in different tea leaves

[0044] It can be seen from Table 2 that the tea polyphenol content and amino acid content of the daylily leaf tea prepared by the present invention are different from those of tea leaves on the market. It contains a certain amount of tea polyphenols and amino acids that are beneficial to the human body.

[0045] The above is only an embodiment of the present invention, and the common knowledge such as the known specific technical solutions or characteristics in the solution is not described in detail here. It should be pointed out that for those skilled in the art, several modifications and improvements can be made without departing from the technical solution of the present invention, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicality of the patent. The scope of protection required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the specification can be used to interpret the content of the claims.

Claims

1. A process for preparing daylily leaf tea, characterized in that: The following steps are involved: S1. Picking: picking the tips of young leaves of day lily as raw materials; S2, cutting into segments: clean the leaves, separate the leaves along the veins, and cut them into leaf segments; S3, spreading out: Place the cut leaf segments in a cool and ventilated place to spread out and wither until the leaves are soft and can be held tightly without pricking the hand; S4, kneading into a dough: Take an appropriate amount of leaf segments and press them in the palm of your hand to knead into a dough until the juice flows out, then shake the dough to loosen it, press the loosened raw materials again to knead into a dough, and then shake them to loosen it; S5. Spreading: Spread the shaken raw materials in a cool and ventilated place until the green smell of the leaves fades and a light tea fragrance is present; S6. Fixing: Put the raw materials into a tea-frying pan at 120-130℃, press to heat both sides of the raw materials evenly, then grab the raw materials and scatter them continuously, shake them loose, and fry them for 4 minutes; S7, drying: after cooling the raw material, place it in an electric oven for drying; S8, cooling: cooling the dried leaf tea to obtain daylily leaf tea.

2. The process for making yellow flower leaf tea according to claim 1, characterized in that: In step S1, young leaves of Datong daylily with a tip length of about 15 cm in the leaf expansion stage or the growth stage from May to June are used as raw materials.

3. The preparation process of a daylily leaf tea according to claim 1, characterized in that: In step S2, the leaves are cut into 1.5-2.0 cm long segments.

4. The process for making daylily leaf tea according to claim 1, characterized in that: The spreading and withering time in step S3 is 12 hours.

5. The preparation process of daylily leaf tea according to claim 1, characterized in that: The thickness of the spreading and withering in step S3 is 0.3-0.5 cm.

6. The process for making daylily leaf tea according to claim 1, characterized in that: The amount of dough rolled each time in step S4 is 50 g.

7. The process for preparing daylily leaf tea according to claim 1, characterized in that: In step S7, the product is placed in an electric oven and dried at 75° C. for 15 minutes.

Images