Processing method of persimmon leaf tea

Persimmon leaf tea is a new product of scientific research, which is not only very popular with domestic consumers, but also exported to Japan. This is mainly due to the high nutritional value of persimmon leaves and soft jujube leaves, which contains about 100 mg of vitamin C per 100g fresh leaves, and up to 3500 mg if dried leaves; in addition, it also contains a large number of rutin, carotene, choline, flavonoid glycosides, amino acids, etc., which can clear the brain tomorrow, eliminate inflammation and fever, cool blood and stop bleeding and reduce blood pressure, but also increase the blood flow of coronary arteries in the heart, and have a certain effect on the prevention and treatment of digestive system cancer. The processing method of persimmon leaf tea is as follows:

(1) Collection of raw materials

The time for picking leaves is generally from late July to mid-September, picking fresh green leaves on persimmon or soft jujube trees without disease and insect pests. In order not to affect the growth of persimmon fruit on the tree and to ensure that the tree has enough nutrition to survive the winter, when picking leaves, be careful not to pick too much on a tree, but also pay attention to not breaking the tree.

(2) blanching and killing green

First, thread the picked green leaves into strings, then blanch the green leaves with hot water of about 85 degrees Celsius for 15 to 20 seconds, disinfect and scald the grass, pay attention to the water temperature should not be too high, and the time should not be too long, otherwise the chlorophyll of persimmon leaves will be destroyed. But also cannot be too low or too short, the temperature is low, the time is short, cannot achieve the blanching to kill the green disinfection effect, the tea taste is not good.

(3) soaking in cold water

After blanching, persimmon leaves should be soaked in cold water immediately. Turn every 1 to 1.5 hours. After soaking for 3 to 5 hours, check by hand. If you feel that the gum in the persimmon leaf tissue has been basically softened, it is easy to knead and twist. In addition to mastering the right time, the key to the process is to require good water quality, neutral (low salinity), clean and cold water to meet the requirements.

(4) knead and soften the soaked persimmon leaves to dry, then gently rub to soften and deform the persimmon leaves. You can also tear it when kneading, but don't tear it too much, and the torn pieces should be roughly the same.

(5) roasting and fumigation

Knead the persimmon tea and put it into a cauldron for baking. After stir-frying well (to prevent it from being cooked), add water to the pan properly and stir while adding, so as to master the water seepage without dripping. At this time, can cover the pot cover for fumigation, until persimmon leaves fumigation is ripe, send out fragrance, that is, persimmon leaf tea products.

(6) Water drying and shaping.

Put the roasted and fumigated wet tea leaves in a cool and ventilated place to remove moisture (avoid direct sunlight, otherwise it will deplete vitamin C and other nutrients). When it is cold and semi-dry, gently knead it into the shape of tea, and then dry it until dry. After testing and identification, the persimmon leaf tea was graded and packaged and stored in storage. The warehouse is required to be dry and ventilated and free from rodent hazards.