CN106879805A - A kind of preparation method of peach leaf green tea - Google Patents
A kind of preparation method of peach leaf green tea Download PDFInfo
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- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention belongs to Tea Processing preparing technical field, more particularly to a kind of preparation method of peach leaf green tea.The preparation method of the peach leaf green tea, comprises the following steps：Harvesting, airing, cut-out, cleaning, water is boiled, water is pulled out, draining, air-dry, knead, drying, screening and packaging and storage, preparation method of the present invention is simple, it is raw material to use the distinctive fertile peach peach leaf in Feicheng, changed a social system through traditional handicraft, increase water and boil and the special process such as pull out with water, instead of conventional green tea de-enzyme step, eliminate the medicament residue and peach leaf on peach leaf surface per se with pained smell, the long-term effect for drinking with significant stabilizing blood pressure, reducing blood sugar, there is important application to regulation human body glycometabolism, be worth with wide business promotion.
Description
(1) technical field
The invention belongs to Tea Processing preparing technical field, more particularly to a kind of preparation method of peach leaf green tea.
(2) background technology
Feicheng have the good reputation in " Chinese Fo Taozhi townshiies ", and Feicheng is located in Mount Taishan Xi Lu, to the north of the Wenshui River, because soil is fertile, temperature
Degree is suitable so that Feicheng-peach and peach leaf are all the green natural organic food with better nutritivity value.Peach leaf is bitter in taste, flat,
With it is clearing heat and detoxicating, moisten the lung and relieve the cough, invigorate blood circulation defaecation the effect of.In peach leaf containing abundant flavones, peach skin element, hesperetin etc. into
Part, can external application take orally, there is clearing heat and detoxicating, hypoglycemic, stabilizing blood pressure, it is adaptable to malaria, diabetes, rheumatism, eczema
With headache etc. disease treatment.
However, it is relatively low to the comprehensive utilization ratio of peach leaf resource at present, the technology that peach leaf deep processing is made leaf tea is lacked it
It is again few, being limited to choose fresh peach leaf application method with being decocted in water for oral dose or external application more, materials are inconvenient, the peach leaf green tea that direct decoction is drunk
Not only mouthfeel is pained, and many active ingredient cannot also play its good health-care efficacy in peach leaf, not possess business promotion
Use value.
Green tea is one of drink that compatriots dote on, if peach leaf can be processed into as green tea ready-to-drink tea product are steeped, together
When play peach leaf effect in itself very well, will be provided with wide market application foreground.However, growth characteristics of the peach because of itself
With the bitter taste of peach leaf, result in it and green tea has differences in production technology, it is impossible to which the production method according to green tea is carried out
Prepare.Therefore, now need a kind of producing green tea processing method specifically designed for Feicheng peach leaf badly, effectively to remove peach leaf bitter taste, fill
Effect of its contained active ingredient is waved in distribution.
(3) content of the invention
The present invention is in order to make up the deficiencies in the prior art, there is provided a kind of craft science, rationally and prepare simple peach leaf
The preparation method of green tea, using peach leaf green tea mouthfeel obtained in the preparation method it is suitable, without bitter taste, stabilizing blood pressure and hypoglycemic
Effect is notable, green health, with wide commercial promotional value, solves problems of the prior art.
The present invention is achieved through the following technical solutions：
A kind of preparation method of peach leaf green tea, including following operating procedure：
1) pluck：
The peach of peach is harvested after selection June, selection length is at least the peach leaf on 40cm branches long, to thereon without dew
Water, plucked without pityriasis simplex, the peach leaf without yellow leaf；
2) airing：By step 1) pluck peach leaf remove the removal of impurity, broken leaf, be put into airing 2-4h in bamboo plaque, airing thickness is not
More than 5cm, stir up and down per hour one time；
3) cut off：By step 2) peach leaf of airing feeding cuts tea machine and carries out cutoff process, shearing length 3-5cm；
4) clean：By step 3) cut-out peach leaf cold water wash 5-10min；
5) water is boiled：By step 4) the peach leaf draining after 10-15 minutes of cleaning, clear water is added in pot, it is heated to 90-100
DEG C, add the peach leaf after 0.02 times of clear water parts by weight draining, water boils 3-8 minute, period do not stop up and down, or so peach leaf of stirring；
6) water is pulled out：By step 5) rapid the pulling out to cold water reclaimed water of the peach leaf that boils of water pull out 15-25min, water pull out during constantly plus
Enter cold water；
7) draining：By step 6) the In Shade draining 30min of peach leaf that pulls out of water；
8) air-dry：By step 6) the peach leaf feeding air-dry machine after draining air-dries, and dehydration to water content is 60-65%；
9) knead：By step 8) air-dried peach leaf feeding kneading machine kneads sizing；
10) dry：By step 9) peach leaf kneaded after sizing is put into dryer, and temperature is adjusted into 80 DEG C, dries 30 points
Clock；
11) screen：By step 10) peach leaf kneaded crosses 7-10 mesh sieves；
12) packaging and storage：By step 11) screening peach leaf packed, in subzero 5 DEG C of lucifuge moisture seals preserve, i.e.,
.
The peach leaf is Feicheng peach leaf.
Step 1) plucking time is daily 9. -11 points or 14. -17 points；Gimmick is plucked to catch branch, under
Up adopt in an opposite direction.
Step 5) water boils temperature for 95 DEG C.
Step 6) water pulls out the time for 20min.
Compared with conventional green tea manufacture craft in the market, the present invention has the advantages that：It is prepared by the present invention
Method is simple, suits measures to local conditions to gather materials on the spot, and it is raw material to use the distinctive fertile peach peach leaf in Feicheng, is changed a social system through traditional handicraft, most
Limits remain the peculiar delicate fragrance of original peach leaf and nutritional ingredient on the basis of, pulled out with water using before step is kneaded increasing water and boiling
Deng special process, by the way that rationally control water boils temperature and time and water pulls out operation, eliminate the medicament residue on peach leaf surface with
Peach leaf per se with pained smell, the beneficiating ingredient not injured in peach leaf；With peach leaf green tea obtained in preparation method of the present invention
The glossy beautiful, smell of color and luster is pure and fresh, and the green tea of the total content after testing than Unit Weight of wherein effective nutritional ingredient flavones is high
Go out one times, drink with significant stabilizing blood pressure, reduce the effect of blood sugar for a long time, there is important answering to regulation human body glycometabolism
With with wide business promotion value.
(4) specific embodiment
With reference to embodiment, the invention will be further described, but the invention is not limited in this.
Embodiment 1
A kind of preparation method of peach leaf green tea, including following operating procedure：
1) pluck：
Selection June harvests Feicheng peach of peach, and selection length is at least the peach leaf on 40cm branches long, to thereon without dew
Water, plucked without pityriasis simplex, the peach leaf without yellow leaf；Plucking time is 9. -11 daily points, and now temperature is higher, and magnesia is lived
Property is stronger, is conducive to peach leaf course of fermentation；Gimmick is plucked to catch branch, is adopted in an opposite direction from lower to upper；
2) airing：By step 1) pluck peach leaf remove the removal of impurity, broken leaf, be put into airing 3h in bamboo plaque, airing thickness does not surpass
5cm is crossed, is stirred up and down per hour one time；
3) cut off：By step 2) peach leaf of airing feeding cuts tea machine and carries out cutoff process, shearing length 4cm；
4) clean：By step 3) the peach leaf cold water wash 8min of cut-out, cleaning removal peach leaf surface dirt, impurity and residual
Medicine is stayed, while ensureing not damaging peach leaf in cleaning process, not destroying the internal structure of peach leaf；
5) water is boiled：By step 4) the peach leaf draining after 13 minutes of cleaning, clear water is added in pot, 95 DEG C are heated to, add
Peach leaf after 0.02 times of clear water parts by weight draining, water is boiled 5 minutes, period do not stop up and down, left and right stirs peach leaf；
Water boils operation and often boils 5 times and change water once, can remove the left drug on the pained and peach leaf of peach leaf；
6) water is pulled out：By step 5) rapid the pulling out to cold water reclaimed water of the peach leaf that boils of water pull out 20min, and water is continuously added cool during pulling out
Water, it is ensured that peach leaf complete wetting cools completely, thoroughly to eliminate peach leaf bitter taste；
7) draining：By step 6) the In Shade draining 30min of peach leaf that pulls out of water, it is to avoid direct sunlight and cause leaf to be sent out
Blacking color；
8) air-dry：By step 6) the peach leaf feeding air-dry machine after draining air-dries, and dehydration to water content is 65%；
9) knead：By step 8) air-dried peach leaf feeding kneading machine kneads sizing；
10) dry：By step 9) peach leaf kneaded after sizing is put into dryer, and temperature is adjusted into 80 DEG C, dries 30 points
Clock；
11) screen：By step 10) peach leaf kneaded crosses 7-10 mesh sieves；
12) packaging and storage：By step 11) screening peach leaf packed, in subzero 5 DEG C of lucifuge moisture seals preserve, i.e.,
.
Embodiment 2
A kind of preparation method of peach leaf green tea, including following operating procedure：
1) pluck：
Selection August harvests Feicheng peach of peach, and selection length is at least the peach leaf on 40cm branches long, to thereon without dew
Water, plucked without pityriasis simplex, the peach leaf without yellow leaf；Plucking time selects 9. -11 daily points, and now temperature is higher, magnesia
Activity is relatively strong, is conducive to peach leaf course of fermentation；Gimmick is plucked to catch branch, is adopted in an opposite direction from lower to upper；
2) airing：By step 1) pluck peach leaf remove the removal of impurity, broken leaf, be put into airing 2h in bamboo plaque, airing thickness does not surpass
5cm is crossed, is stirred up and down per hour one time；
3) cut off：By step 2) peach leaf of airing feeding cuts tea machine and carries out cutoff process, shearing length 3cm；
4) clean：By step 3) the peach leaf cold water wash 5min of cut-out, cleaning removal peach leaf surface dirt, impurity and residual
Medicine is stayed, while ensureing not damaging peach leaf in cleaning process, not destroying the internal structure of peach leaf；
5) water is boiled：By step 4) the peach leaf draining after 10 minutes of cleaning, clear water is added in pot, 90 DEG C are heated to, add
Peach leaf after 0.02 times of clear water parts by weight draining, water is boiled 3 minutes, period do not stop up and down, left and right stirs peach leaf；
Water boils operation and often boils 5 times and change water once, with the left drug on the pained and peach leaf for removing peach leaf；
6) water is pulled out：By step 5) rapid the pulling out to cold water reclaimed water of the peach leaf that boils of water pull out 15min, and water is continuously added cool during pulling out
Water, it is ensured that peach leaf complete wetting cools completely, thoroughly to eliminate peach leaf bitter taste；
7) draining：By step 6) the In Shade draining 30min of peach leaf that pulls out of water, it is to avoid direct sunlight and cause leaf to be sent out
Blacking color；
8) air-dry：By step 6) the peach leaf feeding air-dry machine after draining air-dries, and dehydration to water content is 60%；
9) knead：By step 8) air-dried peach leaf feeding kneading machine kneads sizing；
10) dry：By step 9) peach leaf kneaded after sizing is put into dryer, and temperature is adjusted into 80 DEG C, dries 30 points
Clock；
11) screen：By step 10) peach leaf kneaded crosses 7-10 mesh sieves；
12) packaging and storage：By step 11) screening peach leaf packed, in subzero 5 DEG C of lucifuge moisture seals preserve, i.e.,
.
Embodiment 3
A kind of preparation method of peach leaf green tea, including following operating procedure：
1) pluck：
Selection November harvests Feicheng peach of peach, and selection length is at least the peach leaf on 40cm branches long, to thereon without
Dew, plucked without pityriasis simplex, the peach leaf without yellow leaf；Plucking time is 14. -17 daily points, and now temperature is higher, oxidation
Magnesium activity is relatively strong, is conducive to peach leaf course of fermentation；Gimmick is plucked to catch branch, is adopted in an opposite direction from lower to upper；
2) airing：By step 1) pluck peach leaf remove the removal of impurity, broken leaf, be put into airing 4h in bamboo plaque, airing thickness does not surpass
5cm is crossed, is stirred up and down per hour one time；
3) cut off：By step 2) peach leaf of airing feeding cuts tea machine and carries out cutoff process, shearing length 5cm；
4) clean：By step 3) the peach leaf cold water wash 10min of cut-out, cleaning removal peach leaf surface dirt, impurity and
Left drug, while ensureing not damaging peach leaf in cleaning process, not destroying the internal structure of peach leaf；
5) water is boiled：By step 4) the peach leaf draining after 15 minutes of cleaning, clear water is added in pot, 100 DEG C are heated to, add
Peach leaf after 0.02 times of clear water parts by weight draining, water is boiled 8 minutes, period do not stop up and down, left and right stirs peach leaf；
Water boils operation and often boils 5 times and change water once, with the left drug on the pained and peach leaf for removing peach leaf；
6) water is pulled out：By step 5) rapid the pulling out to cold water reclaimed water of the peach leaf that boils of water pull out 25min, and water is continuously added cool during pulling out
Water, it is ensured that peach leaf complete wetting cools completely, thoroughly to eliminate peach leaf bitter taste；
7) draining：By step 6) the In Shade draining 30min of peach leaf that pulls out of water, it is to avoid direct sunlight and cause leaf to be sent out
Blacking color；
8) air-dry：By step 6) the peach leaf feeding air-dry machine after draining air-dries, and dehydration to water content is 65%；
9) knead：By step 8) air-dried peach leaf feeding kneading machine kneads sizing；
10) dry：By step 9) peach leaf kneaded after sizing is put into dryer, and temperature is adjusted into 80 DEG C, dries 30 points
Clock；
11) screen：By step 10) peach leaf kneaded crosses 7-10 mesh sieves；
12) packaging and storage：By step 10) screening peach leaf packed, in subzero 5 DEG C of lucifuge moisture seals preserve, i.e.,
.
Experimental example
For peach leaf green tea obtained in preparation method of the present invention, determination of total flavonoids experiment and flavones crude extract drop are carried out
Blood sugar effect experiment.
A, determination of total flavonoids experiment
Raw material：Experimental group：Peach leaf green tea obtained in embodiment 1-3 preparation methods；Control group：Common green tea.
Experimental technique
1st, sample pretreatment
Peach leaf green tea sample obtained in embodiment 1-3 preparation methods is divided into 3 groups, is gone to respectively with the common green tea sample of control group
75 DEG C of baking ovens, dry to constant weight, crush 60 mesh sieves, load valve bag storage standby.
2nd, the preparation of reference substance solution
Precision weighs the appropriate 120 DEG C control substance of Rutin 10.6mg for drying constant weight, 50mL capacity after being dissolved with 60% ethanol
Constant volume in bottle, that is, obtain 212mg/L control substance of Rutin standard liquids.
3rd, the making of standard curve
By NaNO2-Al(NO3)3- NaOH methods operating procedure determines general flavone content, molten with absorbance (A) as ordinate
Liquid concentration (C) carries out linear regression for abscissa, draws standard curve.
4th, assay
The experimental group peach leaf green tea sample and each 0.1g of control group green tea sample of dries pulverizing are weighed, the scale of 25mL is respectively placed in
In test tube, to 60% ethanol solution 20mL is added in test tube, shake up under the conditions of 40 DEG C, ultrasonic wave extraction 40min, Ran Houfen
Cai Yong not 25mL volumetric flask constant volumes, filtering as sample general flavone extract solution.Experimental group and control group green tea general flavone are taken respectively
Each 1mL of extract solution, substitutes rutin standard liquid, is operated by above-mentioned standard curve method, in 510nm wavelength detecting absorbances, root
General flavone content is calculated respectively according to standard curve.
Experimental result
After testing, in experimental group peach leaf green tea general flavone extract solution the content of general flavone be respectively 4.282mg/g,
4.287mg/g and 4.291mg/g, general flavone content is 2.123mg/g in control group green tea general flavone extract solution, that is, use this hair
The general flavone content in peach leaf green tea obtained by bright preparation method is higher by 1 times than general flavone content in common green tea.
The experimental group peach leaf green tea of table 1 and the common green tea determination of total flavonoids result of control group
| Sample number into spectrum | General flavone content (mg/g) |
| The peach leaf green tea general flavone extract solution of embodiment 1 | 4.282 |
| The peach leaf green tea general flavone extract solution of embodiment 2 | 4.275 |
| The peach leaf green tea general flavone extract solution of embodiment 3 | 4.279 |
| Common green tea general flavone extract solution | 2.123 |
B, the experiment of flavones crude extract hypoglycemic effect
Raw material：The peach leaf green tea general flavone extract solution of embodiment 1, the experiment common green tea general flavone extract solutions of A in experiment A.
Experimental technique
1st, alpha-amylase activity inhibiting rate assay method：The peach leaf green tea general flavone extract solution of embodiment 1 of gained is divided into
The general flavone extract solution of tri- groups of various concentrations of a1, a2, a3, respectively 175mg/ml, 17.5mg/ml, 1.75mg/ml；Take respectively
The μ L of 500U/mL AMSs 50, add tri- groups of various concentrations peach leaf green tea of a1, a2, a3 and the common μ of green tea general flavone extract solution 50
L, 37 DEG C of reaction 5min, using iodine-starch colorimetric method, alpha-amylase activity is determined by determination of amylase kit operating procedure.
The common green tea general flavone extract solution of control group is divided into the general flavone extract solution of tri- groups of various concentrations of b1, b2, b3, point
Wei not 175mg/ml, 17.5mg/ml, 1.75mg/ml；In order to experimental result test is accurate, three times are tested respectively for every group and be averaged
Value.
2nd, maltose activity inhibition rate assay method：The peach leaf green tea general flavone extract solution of embodiment 1 of gained is divided into
The general flavone extract solution of tri- groups of various concentrations of a4, a5, a6, respectively 175mg/ml, 17.5mg/ml, 1.75mg/ml；Take respectively
The μ L of 100U/ml maltose 50, add tri- groups of various concentrations peach leaf green tea of a4, a5, a6 and the common μ of green tea general flavone extract solution 50
L, normal-temperature reaction 5min, using colorimetric method, enzyme activity are determined by maltose kit operating procedure.
The common green tea general flavone extract solution of control group is divided into the general flavone extract solution of tri- groups of various concentrations of b4, b5, b6, point
Wei not 175mg/ml, 17.5mg/ml, 1.75mg/ml；In order to experimental result test is accurate, three times are tested respectively for every group and be averaged
Value.
Experimental result
1st, the general flavone extract solution of above-mentioned peach leaf green tea finished product and common green tea finished product is as follows to alpha-amylase inhibition
Table 2.
The general flavone extract solution of the peach leaf green tea finished product of table 2 and common green tea finished product is to AMS inhibiting rate (%)
Interpretation of result：Above-mentioned peach leaf green tea finished product general flavone extract solution, when concentration reaches 175mg/ml, can be to alphalise starch
Enzymatic activity produces 18.97% inhibiting rate；As concentration is reduced to 17.5mg/ml, inhibiting rate can be reduced to 3.20%；Work as concentration
When being reduced to 1.75mg/ml, almost without inhibition；Above-mentioned common green tea finished product general flavone extract solution, when concentration reaches
During 175mg/ml, 15.18% inhibiting rate can be produced to alpha-amylase activity；As concentration is reduced to 17.5mg/ml, inhibiting rate
2.56% can be reduced to；When concentration is reduced to 1.75mg/ml, almost without inhibition.
Conclusion：Peach leaf green tea finished product general flavone extract solution can produce one when concentration reaches to a certain degree to AMS
Determine inhibition.This has good curative effect for diabetes and its complication, can be by suppressing glycometabolism in human body alimentary canal
Key enzyme AMS activity, reach control human body level of postprandial blood sugar purpose.
2nd, above-mentioned peach leaf green tea finished product and common green tea finished product general flavone extract solution are to maltose inhibitory action such as following table
3。
The general flavone extract solution of the peach leaf green tea finished product of table 3 and common green tea finished product is to maltose inhibiting rate (%)
Interpretation of result：Above-mentioned peach leaf green tea finished product general flavone extract solution, when concentration reaches 175mg/ml, can be to maltose
Enzymatic activity produces 70.02% inhibiting rate；It is 17.5mg/ml with concentration reduction, inhibiting rate can be reduced to 38.59%；When dense
When degree is reduced to 1.75mg/ml, inhibiting rate is 11.42%；Common green tea finished product general flavone extract solution, when concentration reaches 175mg/
During ml, 56.01% inhibiting rate can be produced to maltase activity；As concentration is reduced to 30.87mg/ml, inhibiting rate can drop
It is low to 1.52%；When concentration is reduced to 1.75mg/ml, inhibiting rate is 9.13%.
Conclusion：Above-mentioned peach leaf green tea finished product and common green tea finished product general flavone extract solution when concentration reaches to a certain degree,
Can obvious inhibition be produced to maltose, peach leaf green tea finished product is more more notable than the effect of common green tea finished product.On
State peach leaf green tea finished product and common green tea finished product general flavone extract solution suppresses the activity of maltose, carbohydrate can be delayed
Digestion, slow down the absorption of glucose, suppress postprandial hyperglycemia.Under same concentrations situation, above-mentioned peach leaf green tea finished product and general
Logical green tea finished product general flavone extract solution can be significantly hotter than AMS to the inhibition of maltose.Above-mentioned peach leaf green tea finished product
Regulation glycometabolism can be reached with common green tea finished product general flavone extract solution by suppressing AMS and maltase activity
Effect.
Analysis and summary
1st, general flavone content in embodiment 1, embodiment 2, peach leaf green tea obtained in embodiment 3 and common green tea is contained
It is fixed to measure, respectively 4.282mg/g, 4.287mg/g and 4.291mg/g and 2.123mg/g, peach obtained in preparation method of the present invention
Leaf green tea is higher by 1 times than general flavone content in common green tea.
2nd, peach leaf green tea obtained in embodiment 1, when concentration reaches 175mg/ml, can suppress AMS and maltose
Enzyme activity, inhibiting rate is respectively 18.97% and 70.02%；Common green tea general flavone extract solution, when concentration reaches 175mg/ml,
AMS and maltose enzyme activity can be suppressed, inhibiting rate is respectively 15.18% and 56.01%, show peach leaf green tea finished product and
Common green tea finished product general flavone extract solution has certain influence to blood sugar reduction.
In sum, peach leaf green tea is higher than the general flavone content of common green tea and right obtained in preparation method of the present invention
Blood sugar reduction effect significantly, has important application to regulation glycometabolism, for treatment diabetes, regulation internal system have very
Good Clinical significance of MG.
Claims (5)
1. a kind of preparation method of peach leaf green tea, it is characterized in that, including following operating procedure：
1) pluck：
The peach of peach is harvested after selection June, selection length is at least the peach leaf on 40cm branches long, to thereon without dew,
Plucked without pityriasis simplex, the peach leaf without yellow leaf；
2) airing：By step 1) pluck peach leaf remove the removal of impurity, broken leaf, be put into airing 2-4h in bamboo plaque, airing thickness is no more than
5cm, stirs one time up and down per hour；
3) cut off：By step 2) peach leaf of airing feeding cuts tea machine and carries out cutoff process, shearing length 3-5cm；
4) clean：By step 3) cut-out peach leaf cold water wash 5-10min；
5) water is boiled：By step 4) the peach leaf draining after 10-15 minutes of cleaning, clear water is added in pot, it is heated to 90-100 DEG C, plus
Enter the peach leaf after 0.02 times of clear water parts by weight draining, water is boiled 3-8 minutes, period do not stop up and down, left and right stirs peach leaf；
6) water is pulled out：By step 5) rapid the pulling out to cold water reclaimed water of the peach leaf that boils of water pull out 15-25min, and water is continuously added cool during pulling out
Water；
7) draining：By step 6) the In Shade draining 30min of peach leaf that pulls out of water；
8) air-dry：By step 6) the peach leaf feeding air-dry machine after draining air-dries, and dehydration to water content is 60-65%；
9) knead：By step 8) air-dried peach leaf feeding kneading machine kneads sizing；
10) dry：By step 9) peach leaf kneaded after sizing is put into dryer, and temperature is adjusted into 80 DEG C, dry 30 minutes；
11) screen：By step 10) peach leaf kneaded crosses 7-10 mesh sieves；
12) packaging and storage：By step 11) screening peach leaf packed, in subzero 5 DEG C of lucifuge moisture seals preserve, obtain final product.
2. the preparation method of a kind of peach leaf green tea according to claim 1, it is characterized in that：The peach leaf is Feicheng peach leaf.
3. the preparation method of a kind of peach leaf green tea according to claim 1, it is characterized in that：Step 1) plucking time is
Daily 9. -11 points or 14. -17 points；Gimmick is plucked to catch branch, is adopted in an opposite direction from lower to upper.
4. the preparation method of a kind of peach leaf green tea according to claim 1, it is characterized in that：Step 5) water boils temperature and is
95℃。
5. the preparation method of a kind of peach leaf green tea according to claim 1, it is characterized in that：Step 6) the water time of pulling out is
20min。
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| CN107439754A (en) * | 2017-07-13 | 2017-12-08 | 李朝德 | The processing technology of folium artemisiae argyi tea, brew technique and the preparation technology of folium artemisiae argyi tea beverage |
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|---|---|---|---|---|
| CN102669371A (en) * | 2012-06-01 | 2012-09-19 | 罗庆华 | Birchleaf pear tea and preparation method thereof |
| CN106035891A (en) * | 2016-07-19 | 2016-10-26 | 王来新 | Peach leaf and flower tea and preparation method thereof |
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| CN107439754A (en) * | 2017-07-13 | 2017-12-08 | 李朝德 | The processing technology of folium artemisiae argyi tea, brew technique and the preparation technology of folium artemisiae argyi tea beverage |
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