Making method of blue buckwheat tea
By scientifically combining blueberry leaves, buckwheat leaves, buckwheat flowers, and bitter buckwheat seeds, and employing multiple fermentation, kneading, and roasting processes, the problems of single raw materials and pollution in bitter buckwheat tea and blueberry tea have been solved, providing a high-quality and safe compound blue buckwheat tea.
Patent Information
- Application Number
- CN202511629333.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-11-07
- Publication Date
- 2025-12-16
AI Technical Summary
Existing processing techniques for buckwheat tea and blueberry tea are simple, with limited raw materials and a lack of complex functional products. Furthermore, some tea drinks on the market pose a risk of raw material contamination.
Using blueberry leaves, buckwheat leaves, buckwheat flowers, and bitter buckwheat seeds as raw materials, the ingredients are scientifically combined and meticulously processed through multiple fermentation, kneading, and roasting processes to ensure the purity of the raw materials and the preservation of their nutrients.
It provides a complex tea beverage with rich nutrients and unique flavor, ensuring product safety and health benefits, solving the problem of raw material contamination, and improving product quality and stability.
Smart Images
Figure CN121128795A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of tea food processing technology, specifically to a method for making buckwheat tea. Background Technology
[0002] With increasing health awareness, functional teas with health benefits are gaining popularity among consumers. Buckwheat is rich in bioflavonoids (rutin), dietary fiber, protein, and various trace elements, offering multiple benefits such as lowering blood sugar and lipids, and providing antioxidant effects. Blueberries, hailed as the queen of superfruits, are rich in anthocyanins, vitamins, and polyphenols, possessing strong antioxidant activity and benefiting vision protection, anti-aging, beauty enhancement, immune system strengthening, and anti-cancer properties.
[0003] Existing buckwheat tea production mainly involves processing buckwheat seeds into buckwheat grain tea or grinding them into granules, resulting in relatively simple processing techniques and a high degree of product homogeneity. Buckwheat flowers, leaves, and tender shoots are not utilized for tea production. Blueberry tea is primarily a fruit and flower tea, and the processing of blueberry leaves and tender shoots into tea has not yet entered the market. Current blueberry and buckwheat tea processing techniques are relatively simple, mainly involving budding, roasting, fermentation, and combining flower and fruit techniques, resulting in single-product production. The raw materials are relatively limited, and there are few multi-functional products. Therefore, we propose a method for producing blueberry and buckwheat tea. Summary of the Invention
[0004] The purpose of this invention is to provide a method for making buckwheat tea in order to solve the problems mentioned in the background art.
[0005] To achieve the above objectives, the present invention specifically adopts the following technical solution:
[0006] A type of blue buckwheat tea includes: blueberry leaves, buckwheat leaves, buckwheat flowers and bitter buckwheat seeds, wherein the blueberry leaves include tender blueberry leaves, tender tips and red blueberry leaves.
[0007] Furthermore, the raw materials for the blue buckwheat tea are prepared according to the following weight ratio:
[0008] Young blueberry leaves and tips, 30-40%;
[0009] Blueberry red leaves, 20-30%;
[0010] Buckwheat tender leaves and tips, 20-25%;
[0011] Buckwheat flowers, 10-15%;
[0012] Buckwheat grains, 20-30%.
[0013] Furthermore, the blueberry tender leaves, tender tips, and blueberry red leaves are harvested from high-altitude blueberries at an altitude of 2,800 meters in Liangshan Yi Autonomous Prefecture, Sichuan Province.
[0014] Furthermore, the buckwheat tender leaves, tender tips, buckwheat flowers, and buckwheat grains are harvested from buckwheat intercropped with blueberries at an altitude of 2,800 meters in Liangshan Yi Autonomous Prefecture, Sichuan Province.
[0015] A method for making buckwheat tea includes the following steps:
[0016] S1. Raw material cleaning: Clean the blueberry leaves, buckwheat leaves, flowers, and seeds to remove impurities;
[0017] S2. Withering: Dry blueberry leaves and buckwheat leaves to wither.
[0018] S3. Blanching: Blanch the blueberry leaves, buckwheat leaves, and flowers in a tea-frying pan.
[0019] S4. First kneading: Knead the blueberry leaves, buckwheat leaves and flowers for the first time after blanching for 30-40 minutes.
[0020] S5. First fermentation: After kneading, blueberry leaves, buckwheat leaves, and flowers are placed in a pot for fermentation.
[0021] S6. Second stir-fry: Stir-fry the blueberry leaves, buckwheat leaves, and flowers a second time after the first fermentation.
[0022] S7. Second kneading: Knead the blueberry leaves, buckwheat leaves, and flowers that have been roasted for the second time for the second time.
[0023] S8. Second fermentation: The blueberry leaves, buckwheat leaves, and flowers after the second roasting are fermented a second time.
[0024] S9. Third stir-fry: Stir-fry the blueberry leaves, buckwheat leaves, and flowers after the second fermentation for the third time.
[0025] S10. Add buckwheat seeds: Add buckwheat and stir-fry together to fully integrate the aroma of buckwheat with blueberry leaves, buckwheat leaves and flowers. The moisture content of the stir-fried blue buckwheat tea should be controlled below 10% to obtain the blue buckwheat tea product.
[0026] S11. Packaging: The roasted buckwheat tea that has reached the required moisture content is cooled and then packaged into clean, sealed containers using professional packaging equipment according to different specifications and packaging requirements. This ensures that the buckwheat tea is not affected by external environmental factors during storage and transportation, thus maintaining its good quality and flavor.
[0027] Furthermore, the withering time is 12 to 24 hours.
[0028] Furthermore, the temperature for blanching is controlled at 120–150°C, the temperature for the second stir-fry is controlled at 150–180°C, and the stir-frying time is 30–40 minutes.
[0029] Furthermore, the fermentation time for the first fermentation is 2 to 3 hours, and the fermentation time for the second fermentation is 5 to 8 hours.
[0030] Furthermore, the second kneading time is 40 to 50 minutes.
[0031] Furthermore, the amount of tartary buckwheat added to the tartary buckwheat seeds is 20-30%, the temperature is 160-180℃, and the frying time is 1-2 hours.
[0032] The beneficial effects of this invention are as follows:
[0033] 1. This invention scientifically combines blueberry leaves, buckwheat leaves, buckwheat flowers, and bitter buckwheat seeds, breaking the limitations of single ingredients and providing consumers with a new type of tea drink that is more nutritious and comprehensive.
[0034] 2. Through multiple fermentation, kneading, and frying processes, this invention not only preserves the nutrients in the raw materials to the greatest extent, but also gives the buckwheat tea a unique flavor and excellent quality.
[0035] 3. This invention uses raw materials from high-altitude ecological planting areas in Liangshan Yi Autonomous Prefecture, Sichuan Province, ensuring the purity and pollution-free nature of the raw materials from the source. This solves the safety hazards of some tea drinks on the market due to contaminated raw materials, and provides consumers with safe, healthy, and high-quality tea drink products. Attached Figure Description
[0036] Figure 1 This is a flowchart of the preparation process of the present invention. Detailed Implementation
[0037] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings.
[0038] This invention provides a blue buckwheat tea, comprising: blueberry leaves, buckwheat leaves, buckwheat flowers and bitter buckwheat seeds, wherein the blueberry leaves include tender blueberry leaves, tender tips and red blueberry leaves.
[0039] In this embodiment, preferably, the buckwheat tea is prepared from raw materials according to the following weight ratio:
[0040] Blueberry tender leaves and tips, 30-40%; blueberry tender leaves and tips are rich in antioxidants and nutrients, which can effectively eliminate free radicals in the body and delay aging.
[0041] Blueberry red leaves, 20-30%; Blueberry red leaves contain unique bioactive components that have many benefits for human health.
[0042] Buckwheat tender leaves and tips, 20-25%; buckwheat leaves are rich in various vitamins and minerals, and have the effect of lowering blood lipids and blood sugar.
[0043] Buckwheat flowers, 10-15%; buckwheat flowers have a pleasant aroma and contain certain medicinal value.
[0044] Buckwheat seeds, 20-30%; Buckwheat seeds are rich in dietary fiber and various trace elements, which help promote intestinal peristalsis and enhance the body's immunity.
[0045] In this embodiment, preferably, the blueberry tender leaves, tender tips, and red blueberry leaves are harvested from alpine blueberries at an altitude of 2,800 meters in Liangshan Yi Autonomous Prefecture, Sichuan Province. This selection of materials ensures the natural purity and extremely high nutritional value of the raw materials. The alpine blueberries nurtured by the unique climate and geographical environment of Liangshan Yi Autonomous Prefecture, Sichuan Province, have leaves containing more beneficial components.
[0046] In this embodiment, preferably, the buckwheat tender leaves, tips, flowers, and seeds are harvested from buckwheat intercropped with blueberries at an altitude of 2,800 meters in Liangshan Yi Autonomous Prefecture, Sichuan Province. The buckwheat tender leaves, tips, flowers, and seeds are all selected from local high-quality planting bases with fertile soil and ample sunshine, which provide excellent conditions for buckwheat growth and thus ensure the superior quality of the raw materials.
[0047] Buckwheat and alpine blueberries coexist in a green and ecological environment, free from any industrial pollution, ensuring the quality of the raw materials.
[0048] By selecting and proportioning the ingredients as described above, the overall health benefits of the product can be effectively enhanced, giving the blue buckwheat tea not only a unique flavor but also synergistic health benefits. Specifically, through scientific formulation, the highly active antioxidants (such as proanthocyanidins and anthocyanins) in blueberry tender leaves and red leaves complement the bioflavonoids (rutin), dietary fiber, and trace elements abundant in buckwheat seeds. On the one hand, this more effectively eliminates free radicals and delays cellular oxidative damage; on the other hand, it synergistically regulates blood lipids and blood sugar metabolism, promotes intestinal health, and enhances the body's immunity. In addition, all raw materials from the same high-altitude ecological planting area, due to their pure and pollution-free growing environment, ensure the consistency of the natural quality of the raw materials in a symbiotic state. This results in a high and stable content of active substances in the final blue buckwheat tea, with no risk of heavy metal or pesticide residues, ensuring reliable safety and functionality.
[0049] Please see Figure 1 The present invention also provides a method for preparing buckwheat tea, comprising the following steps:
[0050] S1. Raw material cleaning: Clean the blueberry leaves, buckwheat leaves, flowers, and seeds to remove impurities;
[0051] S2. Withering: Dry blueberry leaves and buckwheat leaves for 12-24 hours;
[0052] S3. Fixing: Fix blueberry leaves, buckwheat leaves and flowers in a tea-frying pan, with the fixing temperature controlled at 120-150℃.
[0053] S4. First kneading: Knead the blueberry leaves, buckwheat leaves and flowers for the first time after blanching for 30-40 minutes.
[0054] S5. First fermentation: After kneading, put the blueberry leaves, buckwheat leaves and flowers into a pot and ferment for 2-3 hours.
[0055] S6. Second stir-fry: Stir-fry the blueberry leaves, buckwheat leaves and flowers after the first fermentation for a second time, with the temperature controlled at 150-180℃, for 30-40 minutes.
[0056] S7. Second kneading: Knead the blueberry leaves, buckwheat leaves, and flowers that have been roasted for the second time for 40-50 minutes.
[0057] S8. Second fermentation: The blueberry leaves, buckwheat leaves, and flowers after the second roasting are fermented for 5 to 8 hours.
[0058] S9. Third stir-fry: Stir-fry the blueberry leaves, buckwheat leaves, and flowers after the second fermentation for the third time.
[0059] S10. Add buckwheat seeds: Add 20-30% buckwheat and stir-fry together to fully integrate the aroma of buckwheat with blueberry leaves, buckwheat leaves and flowers. Control the temperature at 160-180℃ and stir-fry for 1-2 hours. Control the moisture content of the stir-fried blue buckwheat tea to below 10% to obtain the blue buckwheat tea product.
[0060] S11. Packaging: The roasted buckwheat tea that has reached the required moisture content is cooled and then packaged into clean, sealed containers using professional packaging equipment according to different specifications and packaging requirements. This ensures that the buckwheat tea is not affected by external environmental factors during storage and transportation, thus maintaining its good quality and flavor.
[0061] The aforementioned processing technology employs multiple fermentations, kneading, and roasting processes to ensure the blueberries and buckwheat are fully integrated, allowing for the complete mutual penetration and release of active ingredients. Effective temperature control, fermentation time, and kneading time during processing ensure that the nutrients and flavor compounds in the blueberry leaves, buckwheat leaves, flowers, and seeds are preserved and integrated to the greatest extent possible. This combination of multiple processes not only enhances the aroma intensity, mellowness, and harmonious taste of the finished blue buckwheat tea, giving it both the unique fruity aroma of blueberries and the fresh grain aroma of buckwheat, but also effectively inhibits the formation of undesirable substances through precise temperature and time management, maximizing the retention of beneficial active ingredients (such as flavonoids and polyphenols) in the tea leaves. This significantly improves the quality stability, health benefits, and unique flavor experience of the final blue buckwheat tea product.
[0062] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims
1. A type of buckwheat tea, characterized in that, include: Blueberry leaves, buckwheat leaves, buckwheat flowers, and bitter buckwheat seeds, wherein the blueberry leaves include young blueberry leaves, tender tips, and red blueberry leaves.
2. The buckwheat tea according to claim 1, characterized in that, The buckwheat tea is prepared from raw materials according to the following weight ratio: Young blueberry leaves and tips, 30-40%; Blueberry red leaves, 20-30%; Buckwheat tender leaves and tips, 20-25%; Buckwheat flowers, 10-15%; Buckwheat grains, 20-30%.
3. The buckwheat tea according to claim 2, characterized in that, The blueberry tender leaves, tender tips, and blueberry red leaves were harvested from alpine blueberries grown at an altitude of 2,800 meters in Liangshan Yi Autonomous Prefecture, Sichuan Province.
4. The buckwheat tea according to claim 2, characterized in that, The buckwheat tender leaves, tender tips, buckwheat flowers, and buckwheat seeds were harvested from buckwheat intercropped with blueberries at an altitude of 2,800 meters in Liangshan Yi Autonomous Prefecture, Sichuan Province.
5. A method for producing buckwheat tea, characterized in that, Includes the following steps: S1. Raw material cleaning: Clean the blueberry leaves, buckwheat leaves, flowers, and seeds to remove impurities; S2. Withering: Dry blueberry leaves and buckwheat leaves to wither. S3. Blanching: Blanch the blueberry leaves, buckwheat leaves, and flowers in a tea-frying pan. S4. First kneading: Knead the blueberry leaves, buckwheat leaves and flowers for the first time after blanching for 30-40 minutes. S5. First fermentation: After kneading, blueberry leaves, buckwheat leaves, and flowers are placed in a pot for fermentation. S6. Second stir-fry: Stir-fry the blueberry leaves, buckwheat leaves, and flowers a second time after the first fermentation. S7. Second kneading: Knead the blueberry leaves, buckwheat leaves, and flowers that have been roasted for the second time for the second time. S8. Second fermentation: The blueberry leaves, buckwheat leaves, and flowers after the second roasting are fermented a second time. S9. Third stir-fry: Stir-fry the blueberry leaves, buckwheat leaves, and flowers after the second fermentation for the third time. S10. Add buckwheat seeds: Add buckwheat and stir-fry together to fully integrate the aroma of buckwheat with blueberry leaves, buckwheat leaves and flowers. The moisture content of the stir-fried blue buckwheat tea should be controlled below 10% to obtain the blue buckwheat tea product. S11. Packaging: The roasted buckwheat tea that has reached the required moisture content is cooled and then packaged into clean, sealed containers using professional packaging equipment according to different specifications and packaging requirements. This ensures that the buckwheat tea is not affected by external environmental factors during storage and transportation, thus maintaining its good quality and flavor.
6. The method for producing buckwheat tea according to claim 5, characterized in that, The withering time is 12 to 24 hours.
7. The method for producing buckwheat tea according to claim 5, characterized in that, The initial blanching temperature is controlled at 120–150℃, the second stir-frying temperature is controlled at 150–180℃, and the stir-frying time is 30–40 minutes.
8. The method for producing buckwheat tea according to claim 5, characterized in that, The fermentation time for the first fermentation is 2 to 3 hours, and the fermentation time for the second fermentation is 5 to 8 hours.
9. The method for producing buckwheat tea according to claim 5, characterized in that, The second kneading time is 40 to 50 minutes.
10. A method for producing buckwheat tea according to claim 5, characterized in that, The amount of tartary buckwheat added to the buckwheat seeds is 20-30%, the temperature is 160-180℃, and the frying time is 1-2 hours.