Tartary buckwheat white tea and processing technology thereof

• Main Authors: MOU SHUQIANG, TIAN WEIQIN, MA FEI
• Format: Patent
• Language: English
• Published: 25.03.2015
• Subjects: COFFEE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; TEA; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a tartary buckwheat white tea and a processing technology thereof. The tartary buckwheat white tea is made of the following materials (in parts by weight): 3-7 walnut kernels, 3-7 red dates and 85-95 tartary buckwheat bran flour and the processing technology comprises the following steps: (1) ultrafine grinding each of the raw materials; (2) mixing the raw materials evenly according to a ratio; (3) extruding and granulating the mixed raw materials; (4) pre-drying the granulated raw materials; (5) baking the dried raw materials; (6) cooling and packaging the baked raw materials. The processing technology has a reasonable raw materials selection and formula, is scientific, and uses a temperature lower than the processing temperature in the prior art to conduct ultrafine grinding, pre-drying and baking processes, and thus the obtained tartary buckwheat white tea is advantageous in that less nutrition is lost, nutrients can be absorbed more easily, particles can be dissolved quickly, and tea grains are edible, and the white tea is tasty. The active ingredients in the raw materials of the white tea cooperate with each other, and can not only complement each other in taste and aroma, but also work together to prevent cardiovascular and cerebrovascular diseases and have efficacies of soothing nerves, moistening lungs and promoting peristalsis, and thus the white tea is especially suitable for bowel function impaired patients and middle aged and elderly people to consume.