Detailed Explanation of the Processing Method and Production Steps of Persimmon Leaf Tea

Persimmon leaf tea is a new product of scientific research. It is not only very popular among domestic consumers, but is also exported to Japan. This is mainly because the leaves of persimmon trees and soft jujube trees have high nutritional value. Every 100 grams of fresh leaves contains about 100 mg of vitamin C, and if dried leaves, it is as high as 3500 mg; in addition, they also contain large amounts of rutin, carotene, choline, flavonoid glycosides, amino acids, etc., which can refresh the mind and improve eyesight, reduce inflammation and relieve fever, cool the blood, stop bleeding and lower blood pressure, and can also increase coronary blood flow in the heart, and have a certain effect on preventing and treating cancers of the digestive system. The production method of persimmon leaf tea is as follows:

(1) Raw material collection

The leaf-picking time is generally from late July to mid-September. Select and pick fresh green leaves without disease or insect damage from persimmon trees or soft jujube trees. In order not to affect the growth of persimmon fruit on the tree and to ensure that the tree body has enough nutrition to overwinter, when picking leaves, be careful not to pick too many from one tree, and also be careful not to break or injure the branches.

(2) Blanching to fix the color

First string the picked green leaves together with fine thread, then put them into hot water at about 85°C to blanch and fix the color for 15 to 20 seconds, to disinfect and blanch out the grassy green taste. Be careful that the water temperature must not be too high, and the time must not be too long, otherwise the chlorophyll of the persimmon leaves will be destroyed. But it also must not be too low or too short. If the temperature is low and the time is short, it cannot achieve the effect of blanching, fixing the color and disinfecting, and the tea taste will be poor.

(3) Soaking in cold water

After blanching to fix the color, the persimmon leaves should immediately be put into cold water to soak. Stir once every 1 to 1.5 hours. After soaking for 3 to 5 hours, check by hand. If the gum substances in the tissues of the persimmon leaves are felt to have basically softened, making them easy to roll and twist, then it is ready. The key to this process, in addition to mastering the timing, is that the water quality must be good. Neutral water (with low salinity and alkalinity), clean and icy cold, meets the requirements.

(4) Rolling and softening. Drain the soaked persimmon leaves, then gently rub and twist them to soften and deform the leaves. During rubbing, they can also be torn, but do not tear them too finely, and the torn pieces should also be roughly uniform in size.

(5) Baking, stir-frying and steaming

Put the well-rubbed persimmon tea into a large pot for baking and stir-frying. After stir-frying until hot and even (avoid stir-frying until cooked), add an appropriate amount of water to the pot, stirring while adding, so as to control it so that water seeps out but does not drip. At this point, cover the pot and steam until the persimmon leaves are steamed thoroughly and give off a fragrance. This is the preliminary product of persimmon leaf tea.

(6) Cooling, draining and shaping

Spread the wet tea leaves that have been baked, stir-fried and steamed on a reed mat in a cool, ventilated place to remove moisture (absolutely avoid direct sunlight, otherwise vitamin C and other nutrients will be lost). When cooled to half-dry, gently roll and twist them into the shape of tea leaves, then continue to air-dry until completely dry. The finished persimmon leaf tea, after testing and appraisal, is graded and packaged, and stored in a warehouse. The warehouse must be dry and ventilated, with no harm from rodents.