Tartary buckwheat leaf pan-fired green tea and preparation method thereof

• Main Authors: FU XIAOQIN, ZHAO JIANGLIN, XIANG DABING, WEN JIE, WANG LUO, WAN YAN, YE XUELING, JIANG LIANGZHEN, LIU CHANGYING, ZOU XIN, ZHANG JIEYU
• Format: Patent
• Language: Chinese; English
• Published: 07.01.2022
• 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 a tartary buckwheat leaf pan-fired green tea and a preparation method thereof. The preparation method comprises the following steps of picking tartary buckwheat plants which are sown for 55 days, counting 3-7 leaves from the top of the plants to the bottom, cleaning, draining, uniformly spreading at 22-25 DEG C with the spreading thickness of 3-4cm, turning over once every 1 hour, and spreading for 9 hours until the moisture content of the tartary buckwheat leaves is about 70%; cutting the spread leaves, and carrying out enzyme deactivation at 220 DEG C for 6 minutes; carrying out shaking, throwing and braising during enzyme deactivation, wherein the shaking and throwing time is longer than the braising time; enabling the enzyme-deactivated leaves to be subjected to light pressing for 2 min, heavy pressing for 1 min and light pressing for 2 min and then rolled into strips, wherein the strip forming rate of the tea leaves reaches 80%; and spreading the rolled leaves in a frying pan, pri