以秋季柿叶为原料，通过比较研究不发酵型与发酵型柿叶茶的加工与品质特征，选择出不发酵型柿叶茶，即柿叶经过清洗-沥水-摊晾-滚筒杀青（260℃）-揉捻（40 min）-造形（85℃）-烘干（90℃）-提香（95℃、50 min）工序制作，其品质较优；并与西洋参、麦冬、射干、刺五加、茉莉花、玫瑰花、菊花等中药材进行拼配制作复合茶，利用均匀设计方案确定最佳种类及拼配比例，结果表明：柿叶茶45.8%（2.71 g）、西洋参10.3%（0.61 g）、麦冬8.6%（0.51 g）、刺五加26.0%（1.54 g）、玫瑰花9.3%（0.55 g），按此比例可配制成汤色、香气、滋味俱佳的柿叶复合茶。既丰富了柿叶茶的风味，又赋予了复合茶润喉利咽、美容安神的保健功效。%The leaf of fall persimmon was taken as the material , and the processing technology and quality of fermentation style tea was compared with the non fermentation style. The better processing technology was chosen as below, cleaning, dropping off-water, airing, fixing(260℃), rolling(40 min), shaping(85℃), drying(90℃) and titian(95℃,50 min) to make out persimmon leaf tea, which was mingled with Panax quinquefolium L, Radix ophiopogonis, blackberry lily, acanthopanax root, jasmine, rose and chrysanthemum to develop compound tea. The optimal types and the blend ratio of compound tea, which makes it superior in liquor color, aroma and taste, determined by uniform design program was that persimmon tea 45.8 percent (2.71 g), panax quinquefolium L 10.3 percent (0.61 g), Radix ophiopogonis 8.6 percent (0.51 g), acanthopanax root 26.0 percent (1.54 g) and rose 9.3 percent (0.55 g). In this way, the compound tea not only enriches in flavour, but also has health benefits in wetting and relieving the throat and beautifying the features and calming the nerve.
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