Processing method of gardenia black tea with high amino acid content

Processing method of gardenia black tea with high amino acid content

The invention provides a processing method of gardenia black tea with high amino acid content, which comprises the following steps: (1) preparing gardenia at -50 DEG C, carrying out vacuum pre-freezing for 4-6 hours, and carrying out programmed heating vacuum freeze-drying; (2) withering the tea lea...

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Hauptverfasser: MA MENGJUN, GUO ZHIMING, YU ZIMING, TU XIULIANG, CHENG FANYANG
Format: Patent
Sprache:chi ; eng
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COFFEE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MANUFACTURE, PREPARATION, OR INFUSION THEREOF
TEA
THEIR SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator MA MENGJUN
GUO ZHIMING
YU ZIMING
TU XIULIANG
CHENG FANYANG
description The invention provides a processing method of gardenia black tea with high amino acid content, which comprises the following steps: (1) preparing gardenia at -50 DEG C, carrying out vacuum pre-freezing for 4-6 hours, and carrying out programmed heating vacuum freeze-drying; (2) withering the tea leaves: picking new shoots of the tea trees, and withering the new shoots indoors under the conditionsthat the temperature is 25-30 DEG C and the humidity is 65-85% until the weight percentage of water is 58-68%; (3) rolling: rolling in a rolling machine, pressurizing according to a light-heavy-lightprinciple, performing empty rolling for 30 minutes, then pressurizing, properly heavily pressing after leaves are completely soft, and rolling until tea juice overflows when the tea bases are held byhands, and tea balls are not loosened after the tea bases are loosened, and the tea bases are locally reddish; and (4) performing ultra-high pressure kinase treatment: putting the rolled leaves obtained in the step (3) into an
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subjects COFFEE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MANUFACTURE, PREPARATION, OR INFUSION THEREOF
TEA
THEIR SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title Processing method of gardenia black tea with high amino acid content
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