| 摘要 |
A method of producing lotus leaf tea by exposing to sunlight, drying in the shade, heating with high temperature steam, quickly cooling with cold air, drying with far infrared rays and roasting is provided to improve flavor by maintaining original flavor and taste of lotus leaves. Lotus leaf tea is prepared 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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