JPH03240471A - Production of eucommia ulmoides oliver tea - Google Patents

Abstract

PURPOSE:To obtain Eucommia ulmoides Oliver tea having taste and aroma different from conventional ones while intactly maintaining green color of raw leaves by steaming, boiling, etc., rolling, twisting and drying the raw leaves of the Eucommia ulmoides Oliver. CONSTITUTION:The objective tea obtained by steaming, boiling or firing in a pan, rolling, twisting and drying raw leaves of Eucommia ulmoides Oliver.

Description

[Detailed Description of the Invention] [Industrial Application Field] This invention relates to Eucommia ulmoide.
The present invention relates to a method for producing Duzhong tea using leaves of s) as a raw material, and through steaming or pot roasting, rolling, and drying, and more specifically relates to the raw material.

[Background of the Invention] The bark of Eucommia, a deciduous plant native to China, is listed in the Elements of the Shennong Bencaojing as a herbal medicine. The Du Zhong that is currently used as a herbal medicine is mostly grown wild or cultivated in mainland China and other countries, and is obtained by cutting down mature trees that are about 20 years old and peeling off their bark. The skin components are used as medicinal raw materials.

The medicinal properties of Tozhong are described in the Encyclopedia of Herbal Medicine and the Pharmacopoeia of the People's Republic of China as follows: ``It has the effect of replenishing the kidneys and liver, strengthening the muscles and bones, and calming the fetus. It has been reported to have many medicinal properties, such as curing irregular bleeding, premature miscarriage, and high blood pressure in women.However,
It takes a lot of effort to cut down trees and peel the bark.
Also, collecting large amounts of bark has a negative impact on plant survival and growth.

On the other hand, Duchu leaves have the advantage of being able to be harvested repeatedly with simple work, and are comparable in terms of medicinal efficacy, and tea made from Duchu leaves has a luster close to gold and a mellow aroma. There is.

[Prior Art and Problems of the Invention] Conventionally, tea produced from Morifolia leaves has been obtained by drying the Moriflora leaves in the sun or the like, then roasting the dried leaves in a pot, and then rolling them.

However, with this method, enzymatic fermentation occurred during the drying process of the Duchu leaves, resulting in a change in the ingredients, resulting in the product tea having a dark brown color.

Moreover, the Duzhong tea thus obtained had no distinctive taste or aroma.

In view of the above-mentioned circumstances, it is an object of the present invention to provide a method for producing Duzhong tea that retains the green color of fresh leaves and has a foreign taste and aroma.

[Means for Solving the Problems] The method according to the present invention uses fresh leaves of Duzhong as a raw material,
This is a method for producing Tochu tea, which is characterized by manufacturing Tochu tea through the steps of steaming or roasting, rolling, and drying.

[Function] In the method according to the present invention, the fresh leaves of Eucommia trifoliata are heated to kill green leaves by steaming or pot roasting, so the enzymes are destroyed and fermentation is inhibited.As a result, the green color of the fresh leaves is maintained as is, and it is not Duchu tea having a taste and aroma different from Duchu tea can be obtained.

In addition, by steaming the fresh leaves of Mori Zhong with steam, the quality of the tea product becomes stable.

[Example] Next, the present invention will be specifically explained with reference to an example of illustrated flow.

Example 1 In the flow sheet shown in FIG. 1, fresh leaves of Masu mori are cut into lengths of 5 to 10 cm.

Next, steam at 100°C is sprayed onto the cut fresh leaves for 5 to 30 seconds to steam and kill green leaves. This destroys the enzyme and prevents fermentation.

Next, the steamed product is rolled. Rolling is divided into coarse rolling, rolling, medium rolling, and fine rolling. In the rough rubbing step, the steamed product is rubbed and dried while being exposed to hot air at 90 to 70°C. The operation time is 20-40 minutes. In the rolling process, the elution of the contained components is promoted by promoting cell destruction. In the medium rolling process, rotation is performed for 20 minutes at a temperature of 50° C. to dry the material to a moisture content of 30%.

In the thorough rolling process, drying is performed at a temperature of 40°C. thus,
The tea is shaped by rolling it.

Then, the rolled product is dried with warm air at 50°C.

In this way, we used fresh Mori leaves as raw materials, steamed them, rolled them,
Duzhong tea is produced through each step of drying.

Example 2 In the flow sheet shown in FIG. 2, in this example, instead of steaming and killing green leaves with water vapor, the fresh leaves are heated and green-killed by roasting in a pot.

Further, the final rolled product is dried until the moisture content is 5% or less. The other steps are substantially the same as those in Example 1.

The Duzhong tea thus obtained exhibits a taste and aroma different from that obtained in Example 1.

[Effects of the Invention] According to the method for producing Du Zhong tea of the present invention, raw leaves of Du Zhong are heated to kill blue leaves by steaming or pot roasting, so enzymes are destroyed and fermentation is inhibited.

Therefore, it is possible to maintain the green color of the fresh leaves as is, and it is also possible to exhibit a taste and aroma different from that of conventional Duchu tea.

In addition, the quality of the tea product can be stabilized by steaming the fresh leaves of Mori Zhong.

[Brief explanation of drawings]

Both FIG. 1 and FIG. 2 are flow sheets showing an embodiment of the present invention. that's all

Claims (1)

[Claims] A method for producing Tochu tea, which uses fresh leaves of Tochu tea as a raw material, and manufactures Tochu tea through the steps of steaming or roasting, rolling, and drying.