Method for manufacturing yew tea leaves

Abstract

This invention relates to a method for manufacturing yew tea, which sequentially includes: a water washing process, in which yew leaves are washed multiple times with clean water; a hot water soaking process, in which yew leaves are soaked in hot water at 100°C; a cold water soaking process, in which yew leaves are soaked in cold water at room temperature; a fermentation process, in which yew leaves are piled up and placed in a well-ventilated indoor area; and a baking and resting process, in which yew leaves are baked at a high temperature of 120°C. This invention primarily utilizes the water washing process, the hot water soaking process, the cold water soaking process, the fermentation process, and the baking and resting process to produce yew tea with a fragrant and sweet brewing taste.

Description

Technical Field

[0001] This invention relates to a method for manufacturing yew tea leaves, and more particularly to a method for manufacturing yew tea leaves using a process of washing with clean water, soaking in hot water, soaking in cold water, fermentation, and baking and settling. Prior Technology

[0002] The yew is an evergreen tree that can grow to over 20 meters tall. It is mainly distributed in deep mountains at mid-to-high altitudes of 1000-2500 meters. Its well-known medicinal value lies in the fact that the bark and branches of the yew can be used to extract paclitaxel for the treatment of cancer, making it extremely valuable.

[0003] However, yew leaves also contain many trace elements, compounds and polyphenols that are beneficial to the human body, but due to the characteristics of the tree species, yew leaves cannot be processed into tea using the general tea-making process. Summary of the Invention

[0004] This invention mainly utilizes a water washing process, a hot water soaking process, a cold water soaking process, a fermentation process, and a baking and resting process to produce yew tea leaves with a fragrant and sweet brewing taste.

[0005] A method for manufacturing yew tea leaves includes, in sequence: a water washing process, a hot water soaking process, a cold water soaking process, a fermentation process, and a baking and settling process.

[0006] The water washing process includes: washing the yew leaves multiple times with clean water; the hot water soaking process includes: soaking the yew leaves in hot water at a temperature of 100°C; the cold water soaking process includes: soaking the yew leaves in cold water at room temperature; the fermentation process includes: piling the yew leaves thickly and placing them in a well-ventilated indoor area; and the baking and resting process includes: baking the yew leaves at a high temperature of 120°C.

[0007] To enable the review committee to have a better understanding of the technical features of the present invention, a specific embodiment will be described in detail below. Implementation

[0008] Example 1: A method for manufacturing yew tea leaves, which includes, in sequence: a water washing process, a hot water soaking process, a cold water soaking process, a fermentation process, and a baking and settling process.

[0009] The water washing process includes washing the yew leaves multiple times with clean water to remove dust, impurities, or foreign objects adhering to the leaves.

[0010] The hot water soaking procedure includes immersing the yew leaves in hot water at a temperature of 100°C for 10 minutes.

[0011] Soaking in hot water at high temperatures kills bacteria and microorganisms on the yew leaves and promotes the release of appropriate amounts of total triterpenoids, flavonoids, polyisoprene and polyphenols from the yew leaf cells for subsequent fermentation.

[0012] The cold water soaking procedure includes immersing the yew leaves in room temperature cold water for 10 minutes.

[0013] Soaking the leaves in cold water at room temperature allows the cells to be rapidly cooled, stopping the release of total triterpenoids, flavonoids, polyisoprene, and polyphenols, thus controlling the subsequent fermentation of the yew leaves.

[0014] The fermentation process includes:

[0015] Step (1): Use a large fan to dry the excess water on the yew leaves that have been soaked in cold water, so that the yew leaves are kept in a slightly moist state for the fermentation process.

[0016] Step (2): Pile the yew leaves thickly and leave them in a well-ventilated indoor area for 12 hours.

[0017] When yew leaves are left to stand, the total triterpenoids, flavonoids, polyisoprene, and polyphenols released by the yew leaf cells come into contact with oxygen in the air and moisture on the leaf surface, causing chemical changes and initiating a fermentation process.

[0018] During the process of piling up the yew leaves, the leaf cell tissue is damaged by friction, causing some chemical components to flow out and adhere to the surface, leading to further oxidation and thus increasing the oxidative fermentation reaction of polyphenols.

[0019] The baking resting process includes:

[0020] Step (1): After fermentation, pile the yew leaves thickly and bake them at 120℃ for the first time for 2 hours.

[0021] Step (2): Pause the high-temperature baking and let the yew leaves stand for 15 minutes.

[0022] Step (3): Baking the yew leaves at 120℃ for a second time for 2 hours.

[0023] The yew leaves are dried by baking at 120°C twice, which slowly reduces the moisture content of the leaves to 5% to facilitate long-term preservation. During the process, the baking is paused to allow the moisture in the yew leaves to redistribute evenly after the initial heating. This prevents the leaves from becoming too dry due to prolonged high-temperature baking, which could cause them to break and crack.

[0024] The continuous roasting process at a high temperature of 120℃ can gradually inhibit the enzymatic activity of polyphenols to stabilize the tea quality. The oxidation of polyphenols, sugars and proteins in the yew leaves can also cause chemical reactions that change the compound composition of the yew leaves, thereby changing the appearance, color, roasting aroma and tea color. It can also remove the original bitterness and grassy taste, greatly enhance the aroma of the yew leaves and give it a mellow and sweet taste when brewed.

[0025] In addition to its fragrant aroma, clear color, and mellow taste, yew leaves brewed with hot water can release beneficial substances such as total triterpenoids, flavonoids, polyisoprene, and polyphenols.

[0026] Triterpenoids possess various regulatory functions, including blocking signal transduction in cancer cells and inhibiting cancer cell proliferation. They also inhibit histamine release, reduce allergic reactions, and inhibit angiotensin-converting enzyme activity to lower blood pressure and prevent stroke. Flavonoids' antioxidant properties help reduce inflammation, blood pressure, and cholesterol, thus protecting blood vessels, the brain, and preventing heart disease. Polyisoprene has been shown to improve carbon tetrachloride-induced liver fibrosis in animals, such as reducing damage caused by oxidative stress and the end product of lipid peroxidation, MDA; reducing and inhibiting hepatic stellate cell activation; and significantly increasing the activity of Cu / Zn SOD (superoxide dismutase), GSH-Px (glutathione peroxidase), and GSH (glutathione) related to anti-inflammation in animal livers. Polyphenols are natural antioxidants with anti-inflammatory effects, helping to maintain heart and cardiovascular function, the nervous system, and assisting in the normal functioning of the immune system.

[0027] The above embodiments are merely illustrative of the principles and effects of the present invention and are not intended to limit the invention. Therefore, modifications and variations made to the above embodiments by those skilled in the art will not depart from the spirit of the present invention. The present invention possesses industrial applicability, novelty, and inventiveness, and meets the requirements for an invention patent; therefore, an application is filed in accordance with the law.

Claims

1. A method for manufacturing yew tea leaves, comprising, in sequence: The program includes a clean water rinsing program, a hot water soaking program, a cold water soaking program, a fermentation program, and a baking and resting program. The water washing process includes: washing the yew leaves multiple times with clean water to remove dust, impurities, or foreign matter; the hot water soaking process includes: soaking the yew leaves in hot water at 100°C for 10 minutes; this high-temperature soaking kills bacteria and microorganisms on the yew leaves and promotes the release of appropriate amounts of total triterpenoids, flavonoids, polyisoprene, and polyphenols from the yew leaf cells for subsequent fermentation; the cold water soaking process includes: soaking the yew leaves in room-temperature cold water for 10 minutes; this rapid cooling of the yew leaf cells stops the release of total triterpenoids, flavonoids, polyisoprene, and polyphenols, controlling the degree of subsequent fermentation; the fermentation process includes: Step (1): Use a large fan to dry the excess water on the yew leaves soaked in cold water, keeping the leaves slightly moist for fermentation. Step (2): Pile the yew leaves thickly and place them in a well-ventilated indoor area for 12 hours. While the leaves are in a static state, the total triterpenoids, flavonoids, polyisoprene, and polyphenols released by the yew leaf cells come into contact with oxygen in the air and moisture on the leaf surface, causing chemical changes and initiating the fermentation process. During the piling process, the leaf cell tissue is damaged by friction, causing some chemical components to flow out and adhere to the surface, leading to further oxidation and increasing the oxidation and fermentation reaction of polyphenols. The baking and resting process includes: Step (1): Pile the fermented yew leaves thickly and bake them at 120°C for 2 hours. Step (2): Pause the high-temperature baking and let the yew leaves rest for 15 minutes. Step (3): The yew leaves are then subjected to a second high-temperature roasting at 120℃ for 2 hours. This second roasting process at 120℃ allows the moisture content of the leaves to slowly decrease to 5%, facilitating long-term storage. During this process, the roasting is paused intermittently to allow the moisture, which was initially released during the roasting process, to redistribute evenly across the leaves. This prevents the leaves from becoming too dry and cracking due to prolonged high-temperature roasting. Furthermore, the continuous roasting process at 120℃ gradually inhibits the enzymatic activity of polyphenols, stabilizing the tea quality and increasing the content of polyphenols in the leaves. The oxidation of sugars and proteins produces chemical reactions that alter the compound composition of yew leaves, thereby changing the appearance, color, roasted aroma, and tea liquor color of the yew leaves. It can also remove the original bitterness and grassy taste, greatly enhance the aroma of yew leaves, and give it a mellow and sweet aftertaste when brewed.