Lemon green tea processing technology

The invention relates to a lemon green tea processing technology. The preparation method comprises the following steps: adding fresh lemon leaves into fresh leaves, tedding the fresh leaves, and turning over the fresh leaves at proper time in the tedding process, so that the fresh leaves are slightl...

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Bibliographische Detailangaben
Hauptverfasser:	ZHANG YUE, LIU BANGHU, XIAO XIUDAN, HUANG XIUJIAN, ZENG XIANGYU, ZHENG KUIJIA, ZHONG JIACHENG, ZHANG CHUNBEI, SHI JIN, PENG YUQIN, TANG XING, XIE HEPING, HUANG XUEPING
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	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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Beschreibung
Zusammenfassung:	The invention relates to a lemon green tea processing technology. The preparation method comprises the following steps: adding fresh lemon leaves into fresh leaves, tedding the fresh leaves, and turning over the fresh leaves at proper time in the tedding process, so that the fresh leaves are slightly soft in quality and have green fragrance to obtain tedded leaves; putting the tedded leaves into a fixation machine for fixation to obtain fixed leaves; and carrying out rolling and other processes. The fresh lemon leaves are added in the tedding process, and the fresh tea leaves are accompanied by the fresh lemon leaves in the whole process of green tea after being picked to increase green the tea leaves. Compared with Maojian without fresh lemon leaves, the total chlorophyll content of lemon green tea is increased by 16.7%, chlorophyll a is increased by 15.4%, chlorophyll b is increased by 20%, tea polyphenol is increased by 6.81%, the total catechin content is increased by 7.83%, gallic acid is increased by 12