CN102084912A - Method for preparing ginkgo green tea - Google Patents

Abstract

The invention relates to a method for preparing ginkgo green tea. The method comprises the following steps of: 1, picking; 2, removing impurities from leaves, then removing petioles, washing by using clear water and air-drying; 3, green-removing; 4, taking the ginkgo leaves subjected to green-removing out of a pot immediately, placing on a bamboo mat to spread and dry in the air to ensure that the gingko leaves are cooled, kneading and twisting by using a machine, slightly kneading for 5min first, heavily kneading for 10min, then discompressing for 5min, and then baking; and 5, placing the leaves into a roasting machine for roasting, keeping the temperature of the pot to be 100 DEG C, frying until the leaves give off a fragrance, and screening to obtain the ginkgo green tea. Ginkgo has highest content of flavone substances in September, so it is best to pick raw materials at this time; and the green-removing is a key working procedure in the processing of ginkgo tea, and is used for destroying the activity of enzyme in the leaves, evaporating moisture, removing grassy smell and producing tea aroma by utilizing high temperature. The ginkgo green tea prepared by the method has the aroma of green tea and health care effect of the ginkgo leaves, and is popular among people.

Description

A kind of preparation method of gingko green tea

Technical field

The present invention relates to the preparation method of a kind of health protection tea, specifically is a kind of preparation method of gingko green tea.

Background technology

Health protection tea has various health-care efficacy because of it, and obtains people's popular welcome.Still there is not report at present about ginkgo leaf tea making.

Summary of the invention

The invention provides a kind of preparation method of gingko green tea.

The present invention is achieved in that

A kind of preparation method of gingko green tea is characterized in that comprising the steps:

One, after the September 10 AM, plucks the blade of ginkgo trunk middle and lower part, place ventilated place;

Two, the impurity in the removal blade, and remove petiole, with drying after the clear water washing;

Three, put into the bright leaf of 0.25kg when the pot pot central temperature that completes reaches 250 ℃, the aqueous vapor that leaves of boiling behind the vexed 1min is killed thoroughly again, pinches agglomeratingly to the water-removing leaves hand, and color and luster is black green, blade face tarnish, leaf weight-loss ratio 40%;

Four, the ginkgo leaf after completing takes the dish out of the pot immediately, is placed on that airing makes it cooling on the bamboo mat, adopts machine to knead, and gently rubs 5min earlier, heavily rubs 10min, and pine is pressed 5min again, after toast;

Five, leaf is put into roasting machine and fried driedly, a pot temperature remains on 100 ℃, fries to the blade flavor that gives out a sweet perfume, and sieves and promptly makes gingko green tea.

Ginkgo Flavonoid substances content when September is the highest, and it is best therefore plucking raw material at this moment; Completing is critical process in the ginkgo leave tea processing, and its purpose is to utilize high temperature to destroy the activity of enzyme in the leaf, and transpiring moisture is removed blue or green gas, produces tea perfume (or spice).The gingko green tea of the present invention's preparation has the health-care efficacy of green tea fragrance and ginkgo leaf concurrently, is loved by the people.

The specific embodiment

A kind of preparation method of gingko green tea comprises the steps:

One, after the September 10 AM, plucks the blade of ginkgo trunk middle and lower part, place ventilated place;

Two, the impurity in the removal blade, and remove petiole, with drying after the clear water washing;

Three, put into the bright leaf of 0.25kg when the pot pot central temperature that completes reaches 250 ℃, the aqueous vapor that leaves of boiling behind the vexed 1min is killed thoroughly again, pinches agglomeratingly to the water-removing leaves hand, and color and luster is black green, blade face tarnish, leaf weight-loss ratio 40%;

Four, the ginkgo leaf after completing takes the dish out of the pot immediately, is placed on that airing makes it cooling on the bamboo mat, adopts machine to knead, and gently rubs 5min earlier, heavily rubs 10min, and pine is pressed 5min again, after toast;

Five, leaf is put into roasting machine and fried driedly, a pot temperature remains on 100 ℃, fries to the blade flavor that gives out a sweet perfume, and sieves and promptly makes gingko green tea.

Claims (1)

1. the preparation method of a gingko green tea is characterized in that comprising the steps:

One, after the September 10 AM, plucks the blade of ginkgo trunk middle and lower part, place ventilated place;

Two, the impurity in the removal blade, and remove petiole, with drying after the clear water washing;

Three, put into the bright leaf of 0.25kg when the pot pot central temperature that completes reaches 250 ℃, the aqueous vapor that leaves of boiling behind the vexed 1min is killed thoroughly again, pinches agglomeratingly to the water-removing leaves hand, and color and luster is black green, blade face tarnish, leaf weight-loss ratio 40%;

Four, the ginkgo leaf after completing takes the dish out of the pot immediately, is placed on that airing makes it cooling on the bamboo mat, adopts machine to knead, and gently rubs 5min earlier, heavily rubs 10min, and pine is pressed 5min again, after toast;

Five, leaf is put into roasting machine and fried driedly, a pot temperature remains on 100 ℃, fries to the blade flavor that gives out a sweet perfume, and sieves and promptly makes gingko green tea.