Ginkgo biloba leaf tea is a tea beverage made from Ginkgo biloba as the main raw material and processed by scientific methods. Modern scientific research found that the flavonoids and lactones in Ginkgo biloba leaves have significant effects on improving human microcirculation, enhancing blood flow, and preventing thrombosis. Ginkgo leaf tea not only contains the active ingredients of Ginkgo biloba, but also has simple production, safe drinking and high economic benefits. Experiments have shown that Ginkgo biloba tea has three major health functions: (1) it has lipid-lowering and cholesterol-lowering functions for prevention of cardio-cerebrovascular diseases; (2) has the function of strengthening body cell immunity; (3) has the function of longevity and anti-aging. . Therefore, it is promising to develop Ginkgo biloba tea. In recent years, China's Ginkgo biloba leaf tea has emerged as a rookie in the tea family and is known as a health drink in the 21st century. A method for the development of Ginkgo biloba tea is introduced.
1. Sources of materials Collect fresh green leaves of 3 to 4 years old Ginkgo biloba trees that are free of pests and diseases and are not damaged. Spread them on a ventilated, clean indoor floor, flatten, dilute, and sprinkle a small amount of fresh water. Do not step on them and prepare them for production. .
Second, the steps
1. Fresh leaf treatment: As the leaves of Ginkgo biloba are larger and the petioles are longer, in order to increase the sensory standard of the finished tea, the petiole must first be manually removed, and then the leaves should be disintegrated into strips, which are as wide as the leek leaves, and the length is about 0.5-0.7. cm.
2. Moderate fixation: When the heating temperature of the rotary tea-type fixing machine reaches 180°C, the treated fresh leaves of Ginkgo biloba are put into 7.5 to 10 kg, the fixing temperature is not more than 270°C, the fixing time is 10 to 20 minutes, and the leaf quality is grasped. Soft, hand-knead into a group, loose their hands, leaf color from green to dark brown, green gas loss, aroma is present, when the leaves reduce about 40% is appropriate. If the fixation is insufficient, the activity of the enzymes in the young leaves cannot be fully prevented, with a green odor, and the rubbing is easy to break; if the fixation is excessive, the water content is reduced too much, the leaf quality becomes brittle, the shrinkage is not tight, and the end of the film is easily generated. Concept. Therefore, when you are acquitted, you must kill it thoroughly, kill it evenly, and kill it properly.
3. Rubbing - Ricoh shape: In the rubbing machine, 10 kg of green leaf per barrel is loaded, and no pressure is applied for 5 minutes. Then, light pressure kneading is performed for 5 minutes, and then the pressure is kneaded for 10 minutes. Finally, the pressure is reduced. In minutes, the entire rubbing time is about half an hour. At this time, the tea leaves are almost tightly packed and can be removed. Rubbing mainly solves the problem of sensory perception. The speed and pressure of the rubbing machine can be used to press the bar to make it into a bar shape, which can meet the needs of the commodity, and can leaching the tea juice in the mesophyll tissue, which is conducive to brewing.
4. Drying: Drying with a tumble dryer, divided into the following three steps: 涪 涪 摊 摊 摊 摊 摊 摊 摊 足 足 足 足 足 足 足 足 ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( (: Every 10 minutes, check the dehydration status. After about half an hour, it is advisable to dry it to 6～70% dry; (2) Affixing: After priming, Ginkgo biloba leaf tea should be immediately aired and the thickness should not exceed 5cm. Disperse heat, so that tea self-conditioning, and mix thoroughly the surface moisture, to avoid the outer dry and wet; (3) full fire: the stalled tea after 1 hour, into the drum temperature does not exceed 80 °C in the dryer, Bake until dry enough.
5.Quality inspection and packaging: At present, there are no national quality standards and industry standards for Ginkgo biloba leaf tea. GB/16740-1997 general standards for health food (functional food) and tea sensory evaluation methods can be used. Quality requirements: Ginkgo biloba tea has normal quality, no deterioration, no odor, and no toxic or side effects. The sensory index of Ginkgo biloba leaves: the color is greenish yellow; the smell is sweet and sweet; the taste is fresh and cool, strong mellow and slightly bitter; the soup is bright yellow and bright. The content of flavonoids is ≥ 4 mg/kg, and the content of microbial bacterium bacteria must not exceed 25 per gram of tea.
Because Ginkgo biloba tea is easy to absorb moisture and run incense, the packaging materials should be dry, clean, and have no odor. It is better to use a two-layer suit. The inner layer uses aluminum plastic bags or other materials that can protect fragrance, moisture, and light; the outer layer uses a beautifully designed color carton. The tea leaves after packaging should be stored on the shelf of a dry, dry and ventilated warehouse.
Third, drinking method 2 to 4 grams each time, into the cup, soaked with boiling water, 3 minutes after drinking. Drink to 2/3, add boiling water, usually 4 to 6 times.
Source: Zhongshan Agricultural Information Network
1. Sources of materials Collect fresh green leaves of 3 to 4 years old Ginkgo biloba trees that are free of pests and diseases and are not damaged. Spread them on a ventilated, clean indoor floor, flatten, dilute, and sprinkle a small amount of fresh water. Do not step on them and prepare them for production. .
Second, the steps
1. Fresh leaf treatment: As the leaves of Ginkgo biloba are larger and the petioles are longer, in order to increase the sensory standard of the finished tea, the petiole must first be manually removed, and then the leaves should be disintegrated into strips, which are as wide as the leek leaves, and the length is about 0.5-0.7. cm.
2. Moderate fixation: When the heating temperature of the rotary tea-type fixing machine reaches 180°C, the treated fresh leaves of Ginkgo biloba are put into 7.5 to 10 kg, the fixing temperature is not more than 270°C, the fixing time is 10 to 20 minutes, and the leaf quality is grasped. Soft, hand-knead into a group, loose their hands, leaf color from green to dark brown, green gas loss, aroma is present, when the leaves reduce about 40% is appropriate. If the fixation is insufficient, the activity of the enzymes in the young leaves cannot be fully prevented, with a green odor, and the rubbing is easy to break; if the fixation is excessive, the water content is reduced too much, the leaf quality becomes brittle, the shrinkage is not tight, and the end of the film is easily generated. Concept. Therefore, when you are acquitted, you must kill it thoroughly, kill it evenly, and kill it properly.
3. Rubbing - Ricoh shape: In the rubbing machine, 10 kg of green leaf per barrel is loaded, and no pressure is applied for 5 minutes. Then, light pressure kneading is performed for 5 minutes, and then the pressure is kneaded for 10 minutes. Finally, the pressure is reduced. In minutes, the entire rubbing time is about half an hour. At this time, the tea leaves are almost tightly packed and can be removed. Rubbing mainly solves the problem of sensory perception. The speed and pressure of the rubbing machine can be used to press the bar to make it into a bar shape, which can meet the needs of the commodity, and can leaching the tea juice in the mesophyll tissue, which is conducive to brewing.
4. Drying: Drying with a tumble dryer, divided into the following three steps: 涪 涪 摊 摊 摊 摊 摊 摊 摊 足 足 足 足 足 足 足 足 ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( (: Every 10 minutes, check the dehydration status. After about half an hour, it is advisable to dry it to 6～70% dry; (2) Affixing: After priming, Ginkgo biloba leaf tea should be immediately aired and the thickness should not exceed 5cm. Disperse heat, so that tea self-conditioning, and mix thoroughly the surface moisture, to avoid the outer dry and wet; (3) full fire: the stalled tea after 1 hour, into the drum temperature does not exceed 80 °C in the dryer, Bake until dry enough.
5.Quality inspection and packaging: At present, there are no national quality standards and industry standards for Ginkgo biloba leaf tea. GB/16740-1997 general standards for health food (functional food) and tea sensory evaluation methods can be used. Quality requirements: Ginkgo biloba tea has normal quality, no deterioration, no odor, and no toxic or side effects. The sensory index of Ginkgo biloba leaves: the color is greenish yellow; the smell is sweet and sweet; the taste is fresh and cool, strong mellow and slightly bitter; the soup is bright yellow and bright. The content of flavonoids is ≥ 4 mg/kg, and the content of microbial bacterium bacteria must not exceed 25 per gram of tea.
Because Ginkgo biloba tea is easy to absorb moisture and run incense, the packaging materials should be dry, clean, and have no odor. It is better to use a two-layer suit. The inner layer uses aluminum plastic bags or other materials that can protect fragrance, moisture, and light; the outer layer uses a beautifully designed color carton. The tea leaves after packaging should be stored on the shelf of a dry, dry and ventilated warehouse.
Third, drinking method 2 to 4 grams each time, into the cup, soaked with boiling water, 3 minutes after drinking. Drink to 2/3, add boiling water, usually 4 to 6 times.
Source: Zhongshan Agricultural Information Network
Pure Matcha Powder,Organic Matcha Pure Tea,Organic Matcha Pure Powder,Organic Matcha Pure Tea Powder
SHAOXING ROYAL TEA VILLAGE CO.,LTD , https://www.yccmatcha.com