CN112293538A - Vine tea making method and vine tea - Google Patents
Vine tea making method and vine tea Download PDFInfo
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- CN112293538A CN112293538A CN202010851766.6A CN202010851766A CN112293538A CN 112293538 A CN112293538 A CN 112293538A CN 202010851766 A CN202010851766 A CN 202010851766A CN 112293538 A CN112293538 A CN 112293538A
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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 application relates to the technical field of tea making, and discloses a vine tea making method and vine tea, wherein the vine tea making method comprises the following steps: the picked ampelopsis grossedentata leaves are processed according to the processing technologies of withering, deactivation of enzymes, rolling, primary fermentation, spreading and drying in the air, primary drying, humidification, secondary fermentation and secondary drying, and therefore the ampelopsis grossedentata tea capable of being brewed and drunk is obtained. The vine tea prepared by the method is subjected to withering and fermentation treatment, particularly secondary fermentation treatment, so that polyphenols in the ampelopsis grossedentata leaves are fully oxidized and converted, the tea property is changed from cold to warm, the stomach is not injured, and the bitter taste of the vine tea is greatly weakened.
Description
Technical Field
The application relates to the technical field of tea production, and particularly relates to a vine tea making method and vine tea.
Background
The Ampelopsis grossedentata is called nectar, Bingwan Ampelopsis grossedentata, longevity tea, wild Ampelopsis grossedentata, mountain sweet tea, white tea cake, etc. Is tea made from vine (such as Ampelopsis grossedentata leaf).
In the prior art, the vine tea preparation technology is very close to the traditional green tea preparation technology, namely fresh leaves are subjected to enzyme deactivation, rolling, spreading and drying in the air, and drying in the sun or baking treatment to obtain the vine tea. However, the traditional ampelopsis grossedentata preparation technology can not fully oxidize and convert the polyphenols in the ampelopsis grossedentata, so that the bitter taste of the ampelopsis grossedentata is heavy, and the drinking taste of a user is influenced.
Therefore, how to reduce the bitter taste of the ampelopsis grossedentata is an urgent technical problem to be solved.
Disclosure of Invention
The embodiment of the application provides a vine tea making method and vine tea, and further can solve the technical problem that the bitter taste of the traditional vine tea is very heavy to at least a certain extent.
Other features and advantages of the present application will be apparent from the following detailed description, or may be learned by practice of the application.
According to a first aspect of embodiments of the present application, there is provided a vine tea making method, the method comprising the steps of: step S1, uniformly spreading the picked ampelopsis grossedentata leaves in a withering tank according to the thickness less than or equal to 5 cm, controlling the temperature at 16-30 ℃, and withering for 2-6 hours; s2, putting the withered ampelopsis grossedentata leaves into a fixation machine with the temperature controlled between 160 and 280 ℃ for fixation until the surface color of the ampelopsis grossedentata leaves becomes salt white; step S3, twisting the water-removed Ampelopsis grossedentata leaves for 0.2 to 1 hour; step S4, performing primary fermentation on the twisted Ampelopsis grossedentata leaves, wherein the fermentation temperature of the primary fermentation is controlled to be 30-50 ℃, and the fermentation time is controlled to be 0.2-1.5 hours; step S5, spreading and drying the Ampelopsis grossedentata leaves after the first fermentation, wherein the spreading and drying thickness is less than or equal to 3 cm, and the spreading and drying time is controlled to be 2-6 hours; step S6, drying the aired ampelopsis grossedentata leaves; step S7, humidifying the dried Ampelopsis grossedentata leaves to ensure that the water content is 30-70%; step S8, performing secondary fermentation on the humidified Ampelopsis grossedentata leaves, wherein the fermentation temperature of the secondary fermentation is controlled to be 18-30 ℃, and the fermentation time is controlled to be 70-120 hours; and step S9, drying the ampelopsis grossedentata leaves after the second fermentation.
In some embodiments of the present application, based on the foregoing solution, after step S9, the method further includes the following steps: step S10, uniformly spreading the Ampelopsis grossedentata leaves and the pre-treated flower material on a tea tray according to the ratio of 1: 1, wherein the spreading thickness of the Ampelopsis grossedentata leaves is less than or equal to 2 cm, and the thickness of the flower material is less than or equal to 1 cm; s11, alternately stacking the tea tray spread with the Ampelopsis grossedentata leaves and the tea tray spread with the flower material in the step S10 in an scenting machine for scenting, wherein the scenting time is controlled to be 20-28 hours; s12, placing the scented ampelopsis grossedentata leaves into a baking machine for baking, controlling the baking time to be 1-10 minutes, controlling the temperature of the baking machine to be 80-120 ℃, taking the ampelopsis grossedentata leaves out after baking, standing and cooling the ampelopsis grossedentata leaves indoors; step S13, uniformly spreading the Ampelopsis grossedentata leaves and the pre-treated flower material on a tea tray according to the ratio of 2: 1, wherein the spreading thickness of the Ampelopsis grossedentata leaves is less than or equal to 2 cm, and the thickness of the flower material is less than or equal to 1 cm; and S14, alternately stacking the tea tray spread with the Ampelopsis grossedentata leaves and the tea tray spread with the flower material in the step S13 in an scenting machine for scenting, wherein the scenting time is controlled to be 20-28 hours.
In some embodiments of the present application, based on the foregoing solution, after step S14, the method further includes the following steps: step S15: pressing the scented ampelopsis grossedentata leaves in the step S14 to a cake shape through a cake making machine; step S16: placing the ampelopsis grossedentata leaves which are compressed into cakes into a baking machine for baking, controlling the baking time to be 10-20 minutes, controlling the temperature of the baking machine to be 30-50 ℃, taking the ampelopsis grossedentata leaves out after baking, standing and cooling in a room; step S17: and (4) putting the cake-shaped Ampelopsis grossedentata leaves baked in the step (S16) into an aroma raising machine for raising aroma, controlling the temperature of the aroma raising machine to be 80-120 ℃, controlling the aroma raising time to be 0.5-2 hours, and taking the Ampelopsis grossedentata leaves out after the aroma raising is finished and standing and cooling the leaves indoors.
In some embodiments of the present application, steps S10-S12 are repeated 5 times based on the foregoing scheme.
In some embodiments of the present application, based on the foregoing scheme, in the step S1, picked ampelopsis grossedentata leaves are uniformly spread in a withering trough according to a thickness of less than or equal to 5 cm, the temperature is controlled at 16 ℃ to 30 ℃, the withering is carried out for 2 hours to 6 hours, and an air cooler is disposed beside the withering trough to blow cold air to the ampelopsis grossedentata leaves.
In some embodiments of the present application, based on the foregoing scheme, in the step S3, the tea bag is filled with the deactivated Ampelopsis grossedentata leaves, and the Ampelopsis grossedentata leaves are twisted by the cotton tea bag for 0.2 to 1 hour.
In some embodiments of the present application, based on the foregoing scheme, in the step S6, the aired ampelopsis grossedentata leaves are placed under the sun for drying, and after drying, the ampelopsis grossedentata leaves are transferred to a room for standing and cooling.
In some embodiments of the present application, based on the foregoing solution, between the step S6 and the step S7, the following steps are further included: putting the dried ampelopsis grossedentata leaves into an aroma raising machine for aroma raising, controlling the temperature of the aroma raising machine to be 80-120 ℃, controlling the aroma raising time to be 0.5-2 hours, taking the ampelopsis grossedentata leaves out after the aroma raising is finished, and standing and cooling the leaves indoors.
In some embodiments of the present application, based on the foregoing scheme, in step S9, the second fermented ampelopsis grossedentata leaves are placed into a baking machine for drying, the temperature of the baking machine is controlled to be 30 ℃ to 50 ℃, the baking time is controlled to be 10 minutes to 20 minutes, so that the moisture content of the second fermented ampelopsis grossedentata leaves is less than or equal to 8%, and the second fermented ampelopsis grossedentata leaves are taken out to be placed in a room for standing and cooling after the baking is completed.
In the embodiment, the vine tea is withered and subjected to secondary fermentation treatment, particularly the fermentation time and temperature of the two fermentation treatments are different, so that the polyphenols in the vine tea are fully oxidized and converted, and the technical problem that the drinking taste of a user is influenced due to the fact that the vine tea is very bitter in taste in the prior art is solved.
According to a second aspect of embodiments of the present application, there is provided a ampelopsis grossedentata prepared by the ampelopsis grossedentata preparation method according to the first aspect and the respective embodiments of the first aspect.
The ampelopsis grossedentata prepared by the ampelopsis grossedentata preparation method according to the first aspect and each of the embodiments of the first aspect has a greatly reduced bitter and astringent taste, warms the tea from cold, and does not injure the stomach.
It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the application.
Drawings
In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings needed to be used in the description of the embodiments or the prior art will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present application, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without inventive exercise. In the drawings:
fig. 1 is a flow chart of a vine tea making method of the present application.
Detailed Description
The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application, and it is obvious that the described embodiments are only a part of the embodiments of the present application, and not all of the 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.
The preparation method of ampelopsis grossedentata of the application is shown in fig. 1, and specifically comprises steps S1 to S9:
in step S1, the picked ampelopsis grossedentata leaves are uniformly spread in a withering trough according to the thickness less than or equal to 5 cm, the temperature is controlled at 16-30 ℃, and the withering is carried out for 2-6 hours.
In one embodiment of the application, an air cooler can be arranged beside the withering trough to blow cold air to the ampelopsis grossedentata leaves, so that the withering efficiency of the ampelopsis grossedentata leaves can be improved.
In one embodiment of the present application, the temperature at which the Ampelopsis grossedentata leaves are withered may be controlled at 25 ℃.
In the application, the ampelopsis grossedentata leaves are withered, so that the prepared ampelopsis grossedentata has no black powder, and the yield is higher.
In step S2, the withered Ampelopsis grossedentata leaves are placed in a fixation machine controlled at 160-280 ℃ for fixation until the surface color of the Ampelopsis grossedentata leaves becomes salt white.
In one embodiment of the present application, the temperature of the de-enzyming machine may be controlled at 220 ℃.
In the application, the ampelopsis grossedentata leaves are subjected to enzyme deactivation to separate out the contents of the ampelopsis grossedentata leaves, so that the substances can be better absorbed by a human body when the ampelopsis grossedentata leaves are soaked and drunk; meanwhile, the activity of the enzyme is destroyed, the polyphenol oxidase in the ampelopsis grossedentata leaves is prevented from oxidizing polyphenol in time, and the antioxidant capacity of the ampelopsis grossedentata leaves is ensured.
In step S3, the deactivated Ampelopsis grossedentata leaves are twisted for 0.2 to 1 hour.
In one embodiment of the present application, the deactivated Ampelopsis grossedentata leaves are packed into a cotton tea bag, and the Ampelopsis grossedentata leaves are twisted by the cotton tea bag for 0.2 to 1 hour.
In one embodiment of the present application, the time for rolling the Ampelopsis grossedentata leaves can be controlled to 0.4 hour.
In this application, rolling can cause the disruption of the leaf cells of the Ampelopsis grossedentata leaves, thereby releasing the tea juice.
In step S4, the twisted Ampelopsis grossedentata leaves are fermented for the first time, the fermentation temperature of the first fermentation is controlled to be 30-50 ℃, and the fermentation time is controlled to be 0.2-1.5 hours.
In one embodiment of the present application, the fermentation temperature of the first fermentation may be controlled at 40 ℃.
In one embodiment of the present application, the fermentation time of the first fermentation can be controlled at 1 hour.
In step S5, the first fermented ampelopsis grossedentata leaves are spread and dried in the air, the spread and dried thickness is less than or equal to 3 cm, and the spread and dried time is controlled to be 2-6 hours.
In one embodiment of the application, the ampelopsis grossedentata leaves after the first fermentation are spread on a tea tray for spreading and drying in the air in a cool and dry room, a mesh cover with meshes smaller than the ampelopsis grossedentata leaves is covered above the tea tray, the tea tray is placed on a support in layers, the spreading and drying thickness of the ampelopsis grossedentata leaves is 3 cm, the spreading and drying time is controlled to be 4 hours, and the ampelopsis grossedentata leaves are turned over at least once during the spreading and drying.
In step S6, the spread-dried ampelopsis grossedentata leaves are dried.
In one embodiment of the present application, the aired Ampelopsis grossedentata leaves are placed under the sun for drying, and then the Ampelopsis grossedentata leaves are transferred to a room for standing and cooling.
In step S7, the dried Ampelopsis grossedentata leaves are humidified to have a water content of 30% to 70%.
In an embodiment of the application, between step S6 and step S7, the dried ampelopsis grossedentata leaves may be put into an aroma raising machine for aroma raising, the temperature of the aroma raising machine is controlled to be 80-120 ℃, the aroma raising time is controlled to be 0.5-2 hours, and after the aroma raising is completed, the ampelopsis grossedentata leaves are taken out and placed in a room for standing and cooling.
Furthermore, the temperature of the aroma raising machine can be controlled to be 90 ℃, and the aroma raising time can be controlled to be 1 hour.
In one embodiment of the present application, the moisture content of the dried Ampelopsis grossedentata leaves can be controlled to 50%.
The water content here may be a percentage of the mass of water to the total mass of the moisture and the Ampelopsis grossedentata leaves.
In step S8, the humidified Ampelopsis grossedentata leaves are subjected to a second fermentation, wherein the fermentation temperature of the second fermentation is controlled to 18-30 ℃, and the fermentation time is controlled to 70-120 hours.
In one embodiment of the present application, the fermentation temperature of the second fermentation can be controlled at 26 ℃ and the fermentation time can be controlled at 108 hours.
In an embodiment of the present application, relatively intact Ampelopsis grossedentata leaves can be selected from the humidified Ampelopsis grossedentata leaves in step S7 as the raw material for the second fermentation, which is advantageous in that the shape of the produced ampelopsis grossedentata is regular.
In step S9, the secondarily fermented Ampelopsis grossedentata leaves are dried.
In one embodiment of the present application, the Ampelopsis grossedentata leaves after the second fermentation are placed into a baking machine for drying, the temperature of the baking machine is controlled to be 30-50 ℃, the baking time is controlled to be 10-20 minutes, the water content of the Ampelopsis grossedentata leaves is less than or equal to 8%, and the Ampelopsis grossedentata leaves are taken out to be placed in a room for standing and cooling after the baking is completed.
Further, the temperature of the baking machine can be controlled at 40 ℃, and the baking time can be controlled at 15 minutes.
After step S9 in the present application, the scenting process may be performed on the ampelopsis grossedentata leaves, which specifically includes steps S10 to S14:
in step S10, the Ampelopsis grossedentata leaves and the pre-processed flowers are uniformly spread on the tea tray according to the ratio of 1: 1, wherein the spread thickness of the Ampelopsis grossedentata leaves is less than or equal to 2 cm, and the thickness of the flowers is less than or equal to 1 cm.
The flower material is not limited, and may be any one of sweet osmanthus flower, chrysanthemum, jasmine flower and rose.
The flower material may be fresh flowers or dried flowers.
Specifically, when the flower material is fresh flower, the flower material may be treated in advance as follows: the flower buds are spread in the spreading groove, the thickness of the flower buds is not more than 5 cm, the high temperature generated by shipping and the green and grass smell of the flowers are naturally emitted, and the water on the surfaces of the flower buds is volatilized. When the temperature of flower buds reaches 25 ℃, stacking flowers and heating to 50 cm in thickness; when the temperature of the piled flowers is raised to 45 ℃, turning, spreading and airing and radiating; the process is repeated for 6 times to promote the flower buds to fully and uniformly open at a certain temperature under the condition of full oxygen supply.
When the flower material is dry flower, the flower material can be treated in advance as follows: spraying purified water on the dried flowers to enable the water content to reach 80%; and then placing the mixture into a baking machine for baking for minutes, setting the temperature to be 90 ℃, reducing the water content of the mixture to 70%, and finally taking out the mixture to stand and cool in a room.
And in step S11, alternately stacking the tea tray spread with the Ampelopsis grossedentata leaves and the tea tray spread with the flower material in the step S10 in an scenting machine for scenting, wherein the scenting time is controlled to be 20-28 hours.
In one embodiment of the present application, the scenting time can be controlled to 24 hours.
In step S12, the muscadine leaves after scenting treatment are put into a baking machine for baking for 1-10 minutes, the temperature of the baking machine is controlled at 80-120 ℃, and the muscadine leaves are taken out and placed in a room for standing and cooling after baking.
In step S13, the Ampelopsis grossedentata leaves and the pre-processed flowers are uniformly spread on the tea tray according to the ratio of 2: 1, wherein the spread thickness of the Ampelopsis grossedentata leaves is less than or equal to 2 cm, and the thickness of the flowers is less than or equal to 1 cm.
And in step S14, alternately stacking the tea tray spread with the Ampelopsis grossedentata leaves and the tea tray spread with the flower material in the step S13 in an scenting machine for scenting, wherein the scenting time is controlled to be 20-28 hours.
In the present application, the steps S10 to S12 can be repeated 5 times during the scenting process of the ampelopsis grossedentata leaves, which has the advantage that more aromatic oil molecules in the flowers can be attached to the ampelopsis grossedentata leaves, thereby increasing the fragrance of the ampelopsis grossedentata.
After step S14 in the present application, the method may further perform a cake making process on the ampelopsis grossedentata leaves, specifically including steps S15 to S17:
in step S15, the scented muscadine leaves of step S14 are pressed to a cake shape by a cake making machine.
Specifically, before sticising the ampelopsis grossedentata leaves subjected to scenting treatment, the ampelopsis grossedentata leaves subjected to scenting treatment can be softened through high-temperature steam, so that the ampelopsis grossedentata leaves can be prevented from being crushed, the ampelopsis grossedentata leaves can be further ensured to be more easily molded, and in addition, the tea cake can be integrally compacted, the surface is smooth and not rough, and the thickness is uniform and consistent all around.
In the present application, the pie shape may be round, square, or other shapes.
In the application, ampelopsis grossedentata leaves are compressed to obtain the ampelopsis grossedentata tea cake, so that the infusion is convenient, and the waste caused by the splashing of ampelopsis grossedentata during tea taking is avoided. In addition, the vine tea can be stored conveniently, and the carrying is more convenient in a trip.
In step S16, the ampelopsis grossedentata leaves that are tightly pressed into cakes are placed into a baking machine for baking, the baking time is controlled to be 10 minutes to 20 minutes, the temperature of the baking machine is controlled to be 30 ℃ to 50 ℃, and after baking is completed, the ampelopsis grossedentata leaves are taken out and placed in a room for standing and cooling.
And step S17, putting the cake-shaped ampelopsis grossedentata leaves baked in step S16 into an aroma raising machine for aroma raising, controlling the temperature of the aroma raising machine to be 80-120 ℃, controlling the aroma raising time to be 0.5-2 hours, taking the ampelopsis grossedentata leaves out after the aroma raising is finished, and standing and cooling the leaves indoors.
Compared with the common vine tea prepared by the prior art, the vine tea prepared by the vine tea preparation method provided by the application has the advantages that the bitter and astringent tastes are greatly weakened, and due to withering and secondary fermentation treatment in the vine tea preparation method provided by the application, especially the difference between the fermentation time and the fermentation temperature of the two fermentation treatments, polyphenol substances in the ampelopsis grossedentata are fully oxidized and converted, the tea property is changed from cold to warm, and the stomach is not injured.
The embodiment of the application also provides vine tea, which is prepared by the vine tea preparation method and any optional method provided by the embodiment of the application.
The foregoing shows and describes the general principles and features of the present application, together with the advantages thereof. It will be understood by those skilled in the art that the present application is not limited to the embodiments described above, which are presented solely for purposes of illustrating the principles of the application and that various changes and modifications may be made without departing from the spirit and scope of the application and within the scope of the application as hereinafter claimed. The scope of the claims herein is defined by the appended claims and equivalents thereof.
Claims (10)
1. The preparation method of the ampelopsis grossedentata is characterized by comprising the following steps:
s1, uniformly spreading the picked ampelopsis grossedentata leaves in a withering trough according to the thickness less than or equal to 5 cm, controlling the temperature at 16-30 ℃, and withering for 2-6 hours;
s2, putting the withered ampelopsis grossedentata leaves into a fixation machine with the temperature controlled between 160 and 280 ℃ for fixation until the surface color of the ampelopsis grossedentata leaves becomes salt white;
s3, twisting the water-removed Ampelopsis grossedentata leaves for 0.2 to 1 hour;
s4, performing primary fermentation on the twisted Ampelopsis grossedentata leaves, wherein the fermentation temperature of the primary fermentation is controlled to be 30-50 ℃, and the fermentation time is controlled to be 0.2-1.5 hours;
s5, spreading and drying the ampelopsis grossedentata leaves after the first fermentation, wherein the spreading and drying thickness is less than or equal to 3 cm, and the spreading and drying time is controlled to be 2-6 hours;
s6, drying the aired ampelopsis grossedentata leaves;
s7, humidifying the dried Ampelopsis grossedentata leaves to ensure that the water content is 30-70%;
s8, performing secondary fermentation on the humidified Ampelopsis grossedentata leaves, wherein the fermentation temperature of the secondary fermentation is controlled to be 18-30 ℃, and the fermentation time is controlled to be 70-120 hours;
and S9, drying the ampelopsis grossedentata leaves after the second fermentation.
2. The method according to claim 1, wherein after the S9, the method further comprises:
s10, uniformly spreading the Ampelopsis grossedentata leaves and the pre-treated flower material on a tea tray according to the ratio of 1: 1, wherein the spreading thickness of the Ampelopsis grossedentata leaves is less than or equal to 2 cm, and the thickness of the flower material is less than or equal to 1 cm;
s11, alternately stacking the tea tray spread with the Ampelopsis grossedentata leaves and the tea tray spread with the flower material in the S10 in an scenting machine for scenting, wherein the scenting time is controlled to be 20-28 hours;
s12, placing the scented ampelopsis grossedentata leaves into a baking machine for baking, controlling the baking time to be 1-10 minutes, controlling the temperature of the baking machine to be 80-120 ℃, taking the ampelopsis grossedentata leaves out after baking, standing and cooling the ampelopsis grossedentata leaves indoors;
s13, uniformly spreading the Ampelopsis grossedentata leaves and the pre-treated flower material on a tea tray according to the ratio of 2: 1, wherein the spreading thickness of the Ampelopsis grossedentata leaves is less than or equal to 2 cm, and the thickness of the flower material is less than or equal to 1 cm;
and S14, alternately stacking the tea tray spread with the Ampelopsis grossedentata leaves and the tea tray spread with the flower material in the S13 in an scenting machine for scenting, wherein the scenting time is controlled to be 20-28 hours.
3. The method according to claim 2, wherein after the S14, the method further comprises:
s15: pressing the scented Ampelopsis grossedentata leaves in the S14 to a cake shape through a cake making machine;
s16: placing the ampelopsis grossedentata leaves which are compressed into cakes into a baking machine for baking, controlling the baking time to be 10-20 minutes, controlling the temperature of the baking machine to be 30-50 ℃, taking the ampelopsis grossedentata leaves out after baking, standing and cooling in a room;
s17: and (3) putting the cake-shaped Ampelopsis grossedentata leaves baked in the S16 into an aroma raising machine for aroma raising, controlling the temperature of the aroma raising machine to be 80-120 ℃, controlling the aroma raising time to be 0.5-2 hours, and taking the Ampelopsis grossedentata leaves out of the aroma raising machine to be placed indoors for standing and cooling after the aroma raising is finished.
4. The method of claim 2, wherein S10-S12 are repeated 5 times.
5. The method as claimed in any one of claims 1 to 4, wherein in S1, picked Ampelopsis grossedentata leaves are uniformly spread in a withering trough with a thickness of 5 cm or less, the temperature is controlled at 16-30 ℃, and withering is carried out for 2-6 hours, and an air cooler is arranged beside the withering trough to blow cold air to the Ampelopsis grossedentata leaves.
6. The method according to any one of claims 1 to 4, wherein in the S3, the enzyme-deactivated Ampelopsis grossedentata leaves are packed in a cotton tea bag, and the Ampelopsis grossedentata leaves are twisted by the cotton tea bag for 0.2 to 1 hour.
7. The method according to any one of claims 1 to 4, wherein in S6, the spread-dried Ampelopsis grossedentata leaves are placed under the sun for turning, and after drying, the Ampelopsis grossedentata leaves are transferred to a room for standing and cooling.
8. The method according to any one of claims 1 to 4, further comprising, between the S6 to S7, the steps of:
putting the dried ampelopsis grossedentata leaves into an aroma raising machine for aroma raising, controlling the temperature of the aroma raising machine to be 80-120 ℃, controlling the aroma raising time to be 0.5-2 hours, taking the ampelopsis grossedentata leaves out after the aroma raising is finished, and standing and cooling the leaves indoors.
9. The method according to any one of claims 1 to 4, wherein in the step S9, the Ampelopsis grossedentata leaves after the second fermentation are dried in a baking machine, the temperature of the baking machine is controlled to be 30-50 ℃, the baking time is controlled to be 10-20 minutes, the moisture content of the Ampelopsis grossedentata leaves is less than or equal to 8%, and the Ampelopsis grossedentata leaves are taken out and placed in a room to be cooled by standing after the baking is completed.
10. Vine tea obtained by a vine tea making process according to any one of claims 1 to 9.
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| CN113040246A (en) * | 2021-03-19 | 2021-06-29 | 李锦生 | Olive-shaped dragon whisker tea and preparation process thereof |
| CN113261598A (en) * | 2021-05-08 | 2021-08-17 | 上海共得健康科技集团有限公司 | Honeysuckle flower black tea preparation method |
| CN115161136A (en) * | 2022-06-29 | 2022-10-11 | 叶小庆 | Preparation process of ampelopsis grossedentata wine |
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