Fructus litsea cubeba tea and manufacturing method thereof

• Main Authors: WU JIANLI, WANG XIAOPING, WU YUJIN
• Format: Patent
• Language: Chinese; English
• Published: 14.12.2016
• Subjects: COFFEE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; TEA; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Fructus litsea cubeba tea and a manufacturing method thereof relate to dark tea. The fructus litsea cubeba tea is characterized by comprising, by weight part, 90-99.9 parts of a tea substance and 0.1-10 parts of a fructus litsea cubeba substance, which are combined into fluffy particles having a diameter of 0.1-2.5 mm. The manufacturing method comprises the following steps: fresh leaf picking, withering, enzyme deactivating, rolling, pile fermentation, fructus litsea cubeba addition, rolling and cutting, roller cutting, light fermentation, drying, and grading and packaging. Only fructus litsea cubeba is utilized, so that litsea cubeba resources are not broken. Fructus litsea cubeba is mixed with tea into one body through roller cutting to manufacture fluffy particles. Volatile matters of fructus litsea cubeba, fructus litsea cubeba solid matters and original nutritional ingredients in dark tea are retained in the tea particles. The tea tastes mellow and thick, and the tea aroma is full of a fructus litsea cub