Fermented Tea Using Jujube Leaves and Green Tea Leaves and There of Manufacturing Method

摘要

Jujube leaf on the semul tea leaves of green tea, jujube tomato leaves, apple leaf, fold leaf, blueberry leaf, was one of the burdock leaf promotes oxidative polymerization of the catechins contained in semul tea leaves of green tea blended to improve the taste and aroma a method of producing a fermented tea. After the invention counterfeit washing tea leaves, leaf jujube, jujube tomato leaves, leaf apple, pear leaf, blueberry leaf, burdock leaves with 50-60% moisture at a temperature of 30~50 ℃ placed on each tray drying, semul jujube tea leaves of green tea leaf, tomato leaf placed jujube, apple leaf, fold leaf, blueberry leaf, burdock leaves 10.0% by weight of one of the mixed during 10-40 minutes in a note note cut to size groups 10~30mm . Note the temperature difference mixing fermentation method for producing insert 20~30 ℃, after a humidity of 70~90% 0.5~2 sigan fermentation hot air dryer characterized in that the drying of moisture from 3.0 to 5.0% by weight after. The present invention is the creation of a polyphenol component three mulcha leaf jujube leaves, jujube tomato leaves, apple leaf, fold leaf, blueberry leaf, burdock fermentation produced using a ipjung one difference between the tea is oxidized during fermentation Te Pradesh binryu to a method for producing green tea astringency, bitterness is improved fruity and floral fragrance mix I mixed fermented tea and fermented tea powder. ;