CN111657383A - Machilus thunbergii leaf substitute tea and preparation method thereof - Google Patents
Machilus thunbergii leaf substitute tea and preparation method thereof Download PDFInfo
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- CN111657383A CN111657383A CN202010609337.8A CN202010609337A CN111657383A CN 111657383 A CN111657383 A CN 111657383A CN 202010609337 A CN202010609337 A CN 202010609337A CN 111657383 A CN111657383 A CN 111657383A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
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Abstract
The invention provides a preparation method of substitutional tea of machilus nankingense and aquilaria sinensis leaves, which comprises the following steps: 1) sterilizing and breaking cell wall of fresh leaves of lignum Aquilariae Resinatum; 2) carrying out air-drying, shaking and fixation treatment on the fresh leaves treated in the step 1) in sequence; 3) kneading and shaping the fresh leaves after the enzyme deactivation treatment, and scattering the fresh leaves until the fresh leaves are granular; 4) baking the shaped fresh leaf particles for the first time; 5) naturally fermenting the fresh leaf particles baked in the step 4), and baking for the second time after fermentation; 6) removing powder, and blowing away tea residue to obtain the final product of the machilus nankingense and agilawood leaf substitute tea.
Description
Technical Field
The application relates to the field of food health products, in particular to a machilus thunbergii and agilawood leaf substitute tea and a preparation method thereof.
Background
Recorded in Ben Cao gang mu, Chen Xiang enters lung, kidney, spleen and stomach meridians and can be regulated by all abnormal qi in human body; according to records in ancient book of traditional Chinese medicine, Puji Fang, agilawood has the effects of promoting blood circulation, beautifying skin, eliminating black spots and removing grease. The lignum Aquilariae Resinatum has effects of eliminating inflammation, killing bacteria, activating qi-flowing, relieving pain, lowering qi, warming middle-jiao, warming kidney, invigorating qi, regulating qi, dredging channels, tranquilizing mind, astringing, dispelling pathogenic wind, promoting fluid production, relieving asthma, relieving mental depression, regulating central nerve, and refreshing brain. In modern health care, the health-care tea also has unique efficacy of regulating human body functions, particularly has the efficacies of improving the immune system, improving sleep and reducing blood pressure, and also has the curative effects of strengthening yang, tonifying kidney, promoting qi, activating blood circulation, preserving health and beautifying. The characteristic of the aquilaria sinensis belongs to a few crude drugs with strong antibacterial efficacy in nature, and the aquilaria sinensis is recorded as a precious drug in the earliest pharmacopoeia. The main function of Chen Xiang is to eliminate the bad qi in the body and regulate the movement of the gas in the body, and it is the essential herb for the diseases of liver, stomach, kidney and lung.
The Kwangsi agilawood substitute tea is prepared by strictly processing fresh leaves of Kwangsi agilawood (a high-grade variety in aquilaria sinensis trees) according to a tea making process, and modern scientific researches show that the Kwangsi agilawood leaves have similar effects to the Kwangsi agilawood leaves, and the leaves contain various substances such as volatile oil, flavone and glycosides, phenols, triterpenes, polysaccharides, amino acids, 2 a-hydroxy ursolic acid, tanshinone and the like.
The Kyara substitutional tea has sweet taste, is moist and smooth, and has sweet fragrance, and modern medical detection finds that the Kyara tea is rich in biochemical components such as flavone, tannin, phenols, polysaccharide, amino acid, glucosidase blood sugar-reducing factor, xylene ketone glycoside and the like, and has the effects of resisting tumors, resisting oxidation, delaying aging, resisting inflammation, sterilizing, relieving pain, reducing blood sugar, reducing blood fat, promoting intestinal tract movement, preventing constipation and the like. The Kyara tea is also rich in trace elements necessary for human body, such as calcium, zinc, iron, manganese and the like and vitamins, is a supplement for the acquisition of trace elements by human body, maintains the important basis of normal life metabolism of human body, promotes metabolism of human body and improves immunity of human body. Experiments show that the Kyara tea also has pharmacological effects of resisting arrhythmia and myocardial ischemia, can obviously improve the aging state in the aspects of heart and cerebral vessels, has obvious effects on arteriosclerosis, coronary heart disease, arrhythmia, hypertension, hyperlipidemia, cerebral apoplexy and the like, and can also effectively remove in-vivo garbage and prevent diseases. The Kyara tea is safe, green and free of side effect, is a rare green health-care product suitable for long-term drinking
The manufacturing process of the agilawood tea on the market is not different from the traditional tea process, and the water-removing process of the common tea manufacturing is to destroy and passivate the activity of oxidase in fresh leaves at high temperature, inhibit the oxidation of enzymes such as tea polyphenol in the fresh leaves and evaporate partial water in the fresh leaves, so that the tea is softened and is convenient to knead and form. The process temperature is as high as 300 ℃, the nutrient components of the agilawood tea can be damaged at the temperature, the medicinal value of the agilawood tea is reduced, and the tea soup is relatively poor in brightness, tea aroma and taste due to the adoption of low-temperature enzyme deactivation.
Disclosure of Invention
The main purpose of this application lies in providing a preparation method of chinese machilus leaves substitute tea, through to the phenomenon that traditional tea-making high temperature deactivation of enzymes technology destroys the nutrient substance of chinese machilus tea easily, made the adjustment of pertinence for the tea that obtains of preparation not only has better bright, tea fragrance and taste, can also remain the active ingredient of agalloch eaglewood.
The application provides a preparation method of substitutional tea of machilus nana and sinkiang rose leaves, which comprises the following steps:
1) sterilizing and breaking cell wall of fresh leaves of lignum Aquilariae Resinatum;
2) carrying out air-drying, shaking and fixation treatment on the fresh leaves treated in the step 1) in sequence;
3) kneading and shaping the fresh leaves after the enzyme deactivation treatment, and scattering the fresh leaves until the fresh leaves are granular;
4) baking the shaped fresh leaf particles for the first time;
5) naturally fermenting the fresh leaf particles baked in the step 4), and baking for the second time after fermentation;
6) removing powder, and blowing away tea residue to obtain the final product of the machilus nankingense and agilawood leaf substitute tea.
The raw material of the machilus nanmu eaglewood leaf substitute tea is selected fresh leaves, fresh tender leaves of machilus nanmu eaglewood trees are picked in 2-3 months every year, and the tree age must be more than 15 years. Most raw materials of the agilawood tea on the market adopt common aquilaria sinensis trees, the tree age is not required, and the picking time of fresh leaves is random.
Preferably, the specific treatment method of the sterilization and wall-breaking treatment in the step 1) comprises the following steps: putting the fresh leaves into a stirring device, adding clear water 4-6 times the weight of the fresh leaves, adding a sodium bicarbonate solution with the concentration of 2-10%, and then slowly stirring for 30-45 minutes at the water temperature of 15-20 ℃.
Addition of NaHCO3Can sterilize and disinfect, and soften cell wallCreating conditions for the next low-temperature enzyme deactivation;
preferably, the sodium bicarbonate solution is added in an amount of 1-5% by weight of the fresh leaves, and preferably, after stirring is completed, rinsing with clear water at least 3 times.
Preferably, the green leaf airing in the step 2) is natural green leaf airing, the thickness of the spread leaves is 5-10 cm, the green leaf airing time is 5-8 h, and the leaves are turned once every 40-80 minutes in the green leaf airing process.
Preferably, the shaking and smashing in the step 2) is carried out in a shaking machine, the rotation speed of the shaking machine is 4-6 r/min, the shaking is carried out for 5-10 min every time, the shaking is carried out once every 1.5-2.5 h, and the shaking is carried out for 6-8 times in total.
The young leaves which are aired are put into a green shaking machine for green shaking, so that powder on the surface of the aquilaria sinensis leaves can be thrown off, and meanwhile, the leaf cells of the aquilaria sinensis leaves are damaged by mechanical friction, so that the tea polyphenol is oxidized enzymatically, and the aroma is induced.
Preferably, the enzyme deactivation in the step 2) is low-temperature enzyme deactivation, and the specific process is as follows: and stir-frying the tender leaves after the green shaking, wherein the stir-frying temperature is 95-100 ℃, and the stir-frying time is 90-150 min.
Preferably, the first baking is carried out by using charcoal, the thickness of the spread leaves is 5-10 cm, the baking temperature is 75-85 ℃, the baking time is 5-8 h, and preferably, agilawood sawdust is scattered on the charcoal for baking.
Preferably, the fermentation is sealed natural fermentation, the thickness of the spread leaves is 30-50 cm, the fermentation temperature is 20-25 ℃, and the fermentation time is 10-12 days.
Preferably, the second baking is performed by using charcoal, the thickness of the spread leaves is 5-10 cm, the baking temperature is 90-100 ℃, and preferably, the agilawood sawdust is scattered on the charcoal for baking.
The wood charcoal scattered with the agilawood sawdust is used for baking and aroma improvement, so that the taste of the machilus nandina leaves is kept to the maximum extent.
The invention also provides the substitutional tea of the machilus nankingense and the aquilaria sinensis leaves prepared by the method.
The technical scheme of the invention has the following advantages:
1. the process provided by the invention ensures the brightness, tea aroma and taste of the tea soup, reduces the loss of nutrient components in the de-enzyming process, and preserves the medicinal value of the Kwangsi agilawood tea to the maximum extent;
2. the invention uses a special charcoal fire baking method, so that the tea has stronger fragrance and better taste.
Detailed Description
In order to make the technical solutions in the embodiments of the present application better understood, the technical solutions in the embodiments of the present application are clearly and completely described, and it is obvious that the described embodiments are only some embodiments of the present application, not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict.
The detection methodology used in the examples may be a commercially available reagent test kit or a self-made kit.
Example 1
The substitutional tea of the macha leaves and the agilawood leaves is prepared according to the following steps
1. Selecting fresh leaves: selecting fresh tender leaves of the Kyara tree picked in 2-3 months, wherein the tree age must be more than 15 years;
2. sterilization and wall breaking: putting the tender leaves into a stirring device, and adding clear water. The specific gravity of the leaves and water is 1: about 5, adding NaHCO with the concentration of 2 percent3Solution (5 kg, 2% NaHCO per 100 kg of fresh leaves3Solution) was slowly stirred at a water temperature of 15-20 c for 30 minutes. Washing with clear water for 3 times to reduce NaHCO3Residual;
3. naturally airing green: placing the young leaves subjected to sterilization and wall breaking treatment in a cool and ventilated drying place, and naturally drying. Spreading the leaves with thickness of 10cm, naturally spreading for cooling for 8h, and turning over every 1 h;
4. shaking green: placing the young leaves subjected to green drying into a green shaking machine for green shaking, removing powder on the surface of the aquilaria sinensis leaves, and simultaneously causing damage to leaf cells of the aquilaria sinensis leaves by using mechanical friction force to enable tea polyphenol to be oxidized enzymatically to induce aroma; the rotation speed of the green rocking machine is 6r/min, the green rocking machine is rocked for 5min every time, and is rocked once every 2.5h for 6 times in total;
5. and (3) low-temperature enzyme deactivation: parching the green tender leaves in a charcoal-heated frying pan at 95-100 deg.C for 150 min;
6. rolling and shaping: kneading and scattering the aquilaria sinensis leaves subjected to the enzyme deactivation until grains are obtained;
7. baking with charcoal fire: placing the shaped tender leaves in a special vat, spreading the leaves to a thickness of 10cm, placing burning charcoal with slow fire at the bottom of the vat, spreading lignum Aquilariae Resinatum sawdust on the charcoal, baking at 85 deg.C for 8 hr;
8. fermentation: after baking, the granulated tea with small granules and residual tea is picked out. Performing sealed natural fermentation, wherein the thickness of spread leaves is 50cm, the fermentation temperature is 20 ℃, and the fermentation time is 12 days until the leaves of the bay leaves are in a green-yellow color;
9. baking with charcoal fire for the second time to extract fragrance: placing the shaped tender leaves in a specially-made big jar, spreading the tender leaves to a thickness of 10cm, placing burning charcoal with slow fire at the bottom of the jar, scattering wood chips needing less agilawood on the charcoal, controlling the baking temperature to be 90-100 ℃, and keeping the baking time for 8 hours;
10, selection: removing powder, blowing away tea residues, and removing broken leaves and aquilaria sinensis leaves with damaged appearance to finally obtain the finished product of the machi makino agilawood tea.
Example 2
The substitutional tea of the macha leaves and the agilawood leaves is prepared according to the following steps
1. Selecting fresh leaves: selecting fresh tender leaves of the Kyara tree picked in 2-3 months, wherein the tree age must be more than 15 years;
2. sterilization and wall breaking: putting the tender leaves into a stirring device, and adding clear water. The specific gravity of the leaves and water is 1: about 5, adding NaHCO with the concentration of 10 percent3Solution (2 kg, 10% NaHCO per 100 kg of fresh leaves)3Solution) in water at 15-20 deg.C for 30 minA clock. Washing with clear water for 3 times to reduce NaHCO3Residual;
3. naturally airing green: placing the young leaves subjected to sterilization and wall breaking treatment in a cool and ventilated drying place, and naturally drying. Spreading leaves with thickness of 5cm, naturally spreading for 5h, and turning once every 1 h;
4. shaking green: placing the young leaves subjected to green drying into a green shaking machine for green shaking, removing powder on the surface of the aquilaria sinensis leaves, and simultaneously causing damage to leaf cells of the aquilaria sinensis leaves by using mechanical friction force to enable tea polyphenol to be oxidized enzymatically to induce aroma; the rotation speed of the green rocking machine is 4r/min, the green rocking machine is rocked for 10min every time, the green rocking machine is rocked once every 1.5h, and the rocking is carried out for 8 times totally;
5. and (3) low-temperature enzyme deactivation: parching the green tender leaves in a charcoal-heated frying pan at 95-100 deg.C for 90 min;
6. rolling and shaping: kneading and scattering the aquilaria sinensis leaves subjected to the enzyme deactivation until grains are obtained;
7. baking with charcoal fire: placing the shaped tender leaves in a specially-made big jar, spreading the leaves to a thickness of 5cm, placing burning charcoal with slow fire at the bottom of the jar, spreading lignum Aquilariae Resinatum sawdust on the charcoal, and baking at 75 deg.C for 5 hr;
8. fermentation: after baking, the granulated tea with small granules and residual tea is picked out. Performing sealed natural fermentation, wherein the thickness of spread leaves is 50cm, the fermentation temperature is 20 ℃, and the fermentation time is 12 days until the leaves of the bay leaves are in a green-yellow color;
9. baking with charcoal fire for the second time to extract fragrance: placing the shaped tender leaves in a specially-made big jar, spreading the tender leaves to a thickness of 10cm, placing burning charcoal with slow fire at the bottom of the jar, scattering wood chips needing less agilawood on the charcoal, controlling the baking temperature to be 90-100 ℃, and keeping the baking time for 8 hours;
10, selection: removing powder, blowing away tea residue, and removing broken leaves and the aquilaria sinensis leaves with damaged appearance to finally obtain the precious machilus chungxiang tea.
Example 3
The substitutional tea of the macha leaves and the agilawood leaves is prepared according to the following steps
1. Selecting fresh leaves: selecting fresh tender leaves of the Kyara tree picked in 2-3 months, wherein the tree age must be more than 15 years;
2. sterilization and wall breaking: putting the tender leaves into a stirring device, and adding clear water. The specific gravity of the leaves and water is 1: about 5, adding NaHCO with the concentration of 10 percent3Solution (2 kg, 10% NaHCO per 100 kg of fresh leaves)3Solution) was slowly stirred at a water temperature of 15-20 c for 30 minutes. Washing with clear water for 3 times to reduce NaHCO3Residual;
3. naturally airing green: placing the young leaves subjected to sterilization and wall breaking treatment in a cool and ventilated drying place, and naturally drying. Spreading leaves with thickness of 5cm, naturally spreading for 5h, and turning once every 1 h;
4. shaking green: placing the young leaves subjected to green drying into a green shaking machine for green shaking, removing powder on the surface of the aquilaria sinensis leaves, and simultaneously causing damage to leaf cells of the aquilaria sinensis leaves by using mechanical friction force to enable tea polyphenol to be oxidized enzymatically to induce aroma; the rotation speed of the green rocking machine is 4r/min, the green rocking machine is rocked for 10min every time, the green rocking machine is rocked once every 1.5h, and the rocking is carried out for 8 times totally;
5. and (3) low-temperature enzyme deactivation: parching the green tender leaves in a charcoal-heated frying pan at 95-100 deg.C for 90 min;
6. rolling and shaping: kneading and scattering the aquilaria sinensis leaves subjected to the enzyme deactivation until grains are obtained;
7. baking with charcoal fire: placing the shaped tender leaves in a specially-made big jar, spreading the leaves to a thickness of 5cm, placing burning charcoal with slow fire at the bottom of the jar, and baking at 75 deg.C for 5 hr;
8. fermentation: after baking, the granulated tea with small granules and residual tea is picked out. Performing sealed natural fermentation, wherein the thickness of spread leaves is 50cm, the fermentation temperature is 20 ℃, and the fermentation time is 12 days until the leaves of the bay leaves are in a green-yellow color;
9. baking with charcoal fire for the second time to extract fragrance: placing the shaped tender leaves in a specially-made big jar, spreading to a thickness of 10cm, placing burning charcoal with slow fire at the bottom of the jar, and baking at 90-100 ℃ for 8 hours;
10, selection: removing powder, blowing away tea residue, and removing broken leaves and the aquilaria sinensis leaves with damaged appearance to finally obtain the precious machilus chungxiang tea.
Example 4
The substitutional tea of the macha leaves and the agilawood leaves is prepared according to the following steps
1. Selecting fresh leaves: selecting fresh tender leaves of the Kyara tree picked in 2-3 months, wherein the tree age must be more than 15 years;
2. sterilization and wall breaking: putting the tender leaves into a stirring device, and adding clear water. The specific gravity of the leaves and water is 1: about 5, slowly stirring for 30 minutes in water temperature of 15-20 ℃;
3. naturally airing green: placing the young leaves subjected to sterilization and wall breaking treatment in a cool and ventilated drying place, and naturally drying. Spreading the leaves with thickness of 10cm, naturally spreading for cooling for 8h, and turning over every 1 h;
4. shaking green: placing the young leaves subjected to green drying into a green shaking machine for green shaking, removing powder on the surface of the aquilaria sinensis leaves, and simultaneously causing damage to leaf cells of the aquilaria sinensis leaves by using mechanical friction force to enable tea polyphenol to be oxidized enzymatically to induce aroma; the rotation speed of the green rocking machine is 6r/min, the green rocking machine is rocked for 5min every time, and is rocked once every 2.5h for 6 times in total;
5. and (3) low-temperature enzyme deactivation: placing the tender leaves after shaking green in a frying pan heated by charcoal for stir-frying at 95-100 deg.C for 150min, and heating for stir-frying until the green is completely removed;
6. rolling and shaping: kneading and scattering the aquilaria sinensis leaves subjected to the enzyme deactivation until grains are obtained;
7. baking with charcoal fire: placing the shaped tender leaves in a special vat, spreading the leaves to a thickness of 10cm, placing burning charcoal with slow fire at the bottom of the vat, spreading lignum Aquilariae Resinatum sawdust on the charcoal, baking at 85 deg.C for 8 hr;
8. fermentation: after baking, the granulated tea with small granules and residual tea is picked out. Performing sealed natural fermentation, wherein the thickness of spread leaves is 50cm, the fermentation temperature is 20 ℃, and the fermentation time is 12 days until the leaves of the bay leaves are in a green-yellow color;
9. baking with charcoal fire for the second time to extract fragrance: placing the shaped tender leaves in a specially-made big jar, spreading the tender leaves to a thickness of 10cm, placing burning charcoal with slow fire at the bottom of the jar, scattering wood chips needing less agilawood on the charcoal, controlling the baking temperature to be 90-100 ℃, and keeping the baking time for 8 hours;
10, selection: removing powder, blowing away tea residues, and removing broken leaves and aquilaria sinensis leaves with damaged appearance to finally obtain the finished product of the machi makino agilawood tea.
Examples of the experiments
400 volunteers who prefer to drink tea, have better knowledge about tea and can independently distinguish tea quality are invited, the tea soup obtained by soaking the agilawood tea prepared in the examples 1-4 is tasted by averagely dividing the volunteers into 4 groups, and the tea color, aroma and taste of the agilawood tea soup are evaluated by asking the volunteers to obtain the results shown in the following table.
It can be seen that the eaglewood tea prepared according to the preferred process disclosed in the present invention is well appreciated by volunteers in all aspects of color, flavor and taste, while the eaglewood tea prepared in examples 3 and 4 for comparison is relatively degraded in all aspects.
The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims (10)
1. A preparation method of substitutional tea of machilus nana and sinkiang rose leaves is characterized by comprising the following steps:
1) sterilizing and breaking cell wall of fresh leaves of lignum Aquilariae Resinatum;
2) carrying out air-drying, shaking and fixation treatment on the fresh leaves treated in the step 1) in sequence;
3) kneading and shaping the fresh leaves after the enzyme deactivation treatment, and scattering the fresh leaves until the fresh leaves are granular;
4) baking the shaped fresh leaf particles for the first time;
5) naturally fermenting the fresh leaf particles baked in the step 4), and baking for the second time after fermentation;
6) removing powder, and blowing away tea residue to obtain the final product of the machilus nankingense and agilawood leaf substitute tea.
2. The preparation method of the substitutional tea of sinkiang mackerel leaf as claimed in claim 1, wherein the specific treatment method of the sterilization and wall-breaking treatment in the step 1) is as follows: putting the fresh leaves into a stirring device, adding clear water 4-6 times the weight of the fresh leaves, adding a sodium bicarbonate solution with the concentration of 2-10%, and then slowly stirring for 30-45 minutes at the water temperature of 15-20 ℃.
3. The method for preparing the machilus nandina leaves substitutional tea according to claim 2, wherein the addition amount of the sodium bicarbonate solution is 1-5% of the weight of the fresh leaves, and preferably, after the stirring is completed, the tea is washed with clear water for at least 3 times.
4. The preparation method of the substitutional tea of sinkiang rose leaves as claimed in claim 1, wherein the green airing in the step 2) is natural green airing, the thickness of the spread leaves is 5-10 cm, the green airing time is 5-8 hours, and the leaves are turned over every 40-80 minutes in the green airing process.
5. The preparation method of the substitutional tea of sinkiang rose leaves according to claim 1, wherein the step 2) is carried out in a green shaking and smashing green shaking machine, the rotating speed of the green shaking machine is 4-6 r/min, the green shaking machine is shaken for 5-10 min every time, and is shaken once every 1.5-2.5 h for 6-8 times in total.
6. The preparation method of the substitutional tea of sinkiang rose leaf according to claim 1, wherein the water-removing in the step 2) is low-temperature water-removing, and the specific process is as follows: and stir-frying the tender leaves after the green shaking, wherein the stir-frying temperature is 95-100 ℃, and the stir-frying time is 90-150 min.
7. The preparation method of the machilus nandina leaf substitute tea as claimed in claim 1, wherein the first baking is performed by using charcoal, leaves are spread to be 5-10 cm thick, the baking temperature is 75-85 ℃, the baking time is 5-8 hours, and preferably, agilawood sawdust is scattered on the charcoal for baking.
8. The preparation method of the machilus nandina and agilawood leaf substitutional tea according to claim 1, wherein the fermentation is sealed natural fermentation, the spread leaf thickness is 30-50 cm, the fermentation temperature is 20-25 ℃, and the fermentation time is 10-12 days.
9. The preparation method of the machilus nandina leaf substitute tea as claimed in claim 1, wherein the second baking is performed by using charcoal, leaves are spread to be 5-10 cm thick, the baking temperature is 90-100 ℃, and agilawood sawdust is preferably scattered on the charcoal for baking.
10. The substitutional tea of sinkiang rose leaf prepared by the method of any one of claims 1 to 9.
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| CN112401035A (en) * | 2020-11-24 | 2021-02-26 | 杜庆成 | Life-prolonging agilawood and ganoderma lucidum health tea and preparation method thereof |
| CN112617548A (en) * | 2020-12-25 | 2021-04-09 | 海南娜古芳沉香科技有限公司 | Kyara extract for preparing latex pillow for improving sleep, preparation method and latex pillow prepared from Kyara extract |
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| CN112617548A (en) * | 2020-12-25 | 2021-04-09 | 海南娜古芳沉香科技有限公司 | Kyara extract for preparing latex pillow for improving sleep, preparation method and latex pillow prepared from Kyara extract |
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