Composite persimmon leaf tea and preparation method thereof

[0028] A kind of compound persimmon leaf tea, it is characterized in that, raw material weight ratio is 384 parts of persimmon leaves, 30 parts of mulberry leaves, 47 parts of Dawu bubble, 65 parts of molded tea leaves, and the weight part is 1 times of the weight of Dawu bubble Gorgon.

[0029] The said Dawupao is the fruit of Dawupao.

[0030] A method for preparing compound persimmon leaf tea, the steps of which are: weighing persimmon leaves and mulberry leaves respectively according to the above-mentioned proportions by weight, washing and sun-drying, and then transferring the persimmon leaves, mulberry leaves and Gorgon fruit into a press , pressed for 28 minutes, added Dawupao and mixed, then fermented for 3 hours, carried out the above-mentioned pressed and fermented for 5 times to obtain fermented tea leaves; mixed fermented tea leaves and molded tea leaves, roasted to obtain compound persimmon leaf tea .

[0031] The shaped tea leaves are Maojian.

[0032] Said dryin

[0037] A compound persimmon leaf tea, characterized in that the weight ratio of raw materials is 40 parts of persimmon leaves, 215 parts of mulberry leaves, 26 parts of Dawu bubble, 40 parts of molded tea leaves, and the weight part is 1 / 3 of the weight of Dawu bubble One of Gorgon.

[0038] The said Dawupao is the root of Dawupao.

[0039] A method for preparing compound persimmon leaf tea, the steps of which are: weighing persimmon leaves and mulberry leaves respectively according to the above-mentioned proportions by weight, washing and sun-drying, and then transferring the persimmon leaves, mulberry leaves and Gorgon fruit into a press , squeezed for 13 minutes, added Dawupao and mixed, then fermented for 1.5 hours, carried out the above-mentioned squeezed and fermented 8 times to obtain fermented tea leaves; mixed fermented tea leaves and formed tea leaves and roasted to obtain composite persimmon leaves Tea.

[0040] The shaped tea leaves are Pu'er.

[0041] Said dryin

[0046] A compound persimmon leaf tea, characterized in that the weight ratio of raw materials is 155 parts of persimmon leaves, 78 parts of mulberry leaves, 46 parts of Dawupao, 110 parts of molded tea leaves, and the weight part is 1 / 9 of the weight part of Dawupao One of Gorgon.

[0047] The said Dawupao is the root of Dawupao.

[0048] A method for preparing compound persimmon leaf tea, the steps of which are: weighing persimmon leaves and mulberry leaves respectively according to the above-mentioned proportions by weight, washing and sun-drying, and then transferring the persimmon leaves, mulberry leaves and Gorgon fruit into a press , pressed for 19 minutes, added Dawupao and mixed, then fermented for 2.5 hours, carried out the above-mentioned pressed and fermented 6 times to obtain fermented tea leaves; mixed fermented tea leaves and molded tea leaves, roasted to obtain composite persimmon leaves Tea.

[0049] The shaped tea leaves are Maojian.

[0050] Said drying is