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柿叶茶,就是以柿树叶为原料加工而成的茶叶。它最早饮用于日本民间。开始是直接吃柿树叶,后来才逐渐形成现在的柿叶茶.在我国用于饮料则是近几年的事.柿树叶内不仅含有跟茶叶相类似的茶单宁、芳香类物质,而且富含芦丁、胆碱、蛋白质、矿物质和糖以及黄酮甙等对人体有用的营养成份.尤其是维生素C,在6—10月的鲜柿叶中,每100克含量1000毫克.而干柿叶中含量达到3500毫克.因此,用其制成的茶叶,沏水
Persimmon leaf tea, is to persimmon leaves as raw materials processed from tea. It is the first to drink in Japanese folk. The beginning is the direct consumption of persimmon leaves, and later gradually formed now persimmon leaf tea. In China for the beverage is in recent years, things. Persimmon leaves contain not only tea with similar tea tannins, aromatic substances, and rich Contains rutin, choline, protein, minerals and sugar and flavonoid glycosides and other useful nutrients, especially vitamin C, in fresh persimmon leaves in the period from June to October, 1000 mg per 100 grams, while dried persimmon leaves In the content of 3500 mg. Therefore, made of tea, water