This invention relates to a preparation process for jujube leaf
green tea, comprising the following steps: Step 1,
material selection and cleaning; Step 2, spreading and fixing: after spreading the leaves to dry at
room temperature, stir-frying at 110-130℃ for 1-2 minutes, then removing from the pan and setting aside; Step 3,
plasma treatment: spraying deionized water onto the leaves to adjust the
moisture content, then performing cold
plasma treatment, followed by
drying at below 60℃; Step 4, rolling: rolling the leaves for 5-30 minutes until they curl into strips; Step 5,
drying, shaping, and
aroma enhancement: stir-frying at 60-100℃ for 18-22 minutes, continuing to roll and shape during the stir-frying process, then cooling to 40℃ and stir-frying for 13-17 minutes for
aroma enhancement treatment, thus obtaining the final product. The jujube leaf
green tea prepared by this invention has a clear and mellow
aroma, a sweet
aftertaste, and a clear and bright tea soup. It also exhibits high content and high
dissolution rate of nutrients and active substances in the
green tea.