| 摘要 |
A method of producing lotus aroma tea is provided to improve the original flavor and taste of lotus leaves and flowers by flavoring lotus leaf tea with lotus flowers, to prevent destruction of original components of lotus and to obtain lotus aroma tea containing functional components without caffeine. Lotus aroma tea is prepared by the steps of: mixing lotus leaf tea and lotus flowers in a ratio of 3:1; covering the mixture with a cotton wrapper and leaving indoors for 24hr to flavor the lotus tea with the aroma emitted by fermentation of lotus flowers; separating the lotus flowers; drying at low temperature at 10 to 15deg.C; mixing the lotus aroma tea and new lotus flowers in a ratio of 3:1, covering with the cotton wrapper and leaving indoors for 24hr to repeatedly flavor the lotus aroma tea with the aroma emitted by fermentation of lotus flowers; separating lotus flowers from lotus aroma tea; and drying indoors at 10 to 15deg.C to reduce loss of aroma. The lotus leaf tea is obtained by the steps of: collecting and washing 3- to 4-month-old lotus leaves; exposing to sunlight at 26 to 28deg.C for 20 to 30min to evaporate moisture and to increase enzyme activation; drying in the shade at 23 to 37deg.C and 70 to 80% humidity for 16 to 20hr; finely cutting; heating with high temperature steam of 95deg.C for 3min to inactivate enzyme, soft tissue, remove a green flavor and sterilize lotus leaves; quickly cooling with cold air; drying at 50deg.C for 1hr with far infrared rays; and roasting at 200deg.C for 10 to 20min to a moisture content of less than 4%.
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