Application of Chinese dates to preparation of fermentation tea

• Main Authors: HUANG ZHIPU, MA WEIGUANG, YOU WENLONG
• Format: Patent
• Language: Chinese; English
• Published: 12.12.2012
• Subjects: COFFEE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; TEA; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses application of Chinese dates to preparation of fermentation tea. According to the application, Chinese date extracts and tea are uniformly mixed and are then fermented according to a conventional method, and the growth and the propagation of preponderant fungi including aspergillus niger, rhizopus, yeast and the like are regulated in the microecosystem aspect, so the soup color quality of the fermented tea is improved, the sticky smooth and mellow effect of the tea soup is enhanced, and further, the quality of the fermentation tea is improved. Through the adoption of Chinese dates, the mildewing and the acidification of the fermentation tea in the storage process can be avoided. The original health preserving curative effect of the fermentation tea is remained, meanwhile, the health preserving effect of the Chinese dates is also given to the tea soup, and in addition, the color of the tea soup is not obviously deepened in the aging and storage periods.