Wildness health tea

A technology for health-care tea and wild tea, which is applied in pre-extraction tea treatment, food preparation, food science and other directions, can solve problems such as being unsuitable for drinking, easily leading to diarrhea, etc. Effect

Inactive Publication Date: 2010-12-29
潘文荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, many wild teas are bitter and unmelted, and some ethnic minorities call them bitter teas. This tea is easy to cause diarrhea and is not suitable for drinking; while the cultivated wild tea has a stronger aroma, and the taste is slightly thinner and stronger than wild tea. , anti-cancer, weight loss, blood pressure lowering, treatment of diabetes and various calculus diseases have obvious auxiliary effects, have excellent effects on acclimatization, clearing heat and relieving summer heat, and have considerable market development prospects, so the present invention should be based on this Proceeds from development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The wild health tea of ​​the present invention is composed of the following raw material weight percentages:

[0027] Cultivated wild tea 60% Dancong tea 25% Chrysanthemum 5%

[0028] Osmanthus 5% Bergamot 5%.

[0029] The Dancong tea is aged Dancong tea, that is, Dancong tea that has been stored for more than 1 year.

[0030] The cultivated wild tea is a variant strain of shrub white tea.

[0031] The processing method of the wild health tea of ​​the present invention is to process the cultivated wild tea through the steps of drying, drying, greening, finishing, rolling, baking, etc., and finally the finished product is 60kg of tea, and then the aging that has been processed and placed for more than 1 year 25kg of annual Dancong tea, 5kg of dried chrysanthemum, 5kg of osmanthus, and 5kg of bergamot are fully mixed to make tea cakes, and then the tea cakes are sealed and stored for more than 1 year, so that the raw materials of the health tea are fully fermented to highlight the...

Embodiment 2

[0034] The wild health tea of ​​the present invention is composed of the following raw material weight percentages:

[0035] Cultivated wild tea 70% Dancong tea 20% Chrysanthemum 3%

[0036] Osmanthus 3% Bergamot 4%.

[0037] The Dancong tea is aged Dancong tea, that is, Dancong tea that has been preserved for more than 1 year.

[0038] The cultivated wild tea is a variant strain of shrub white tea.

[0039] The tea processing method in this implementation is the same as that of the first embodiment, and the description shall not be repeated here.

[0040] The tea of ​​this example has the characteristics of light yellow ginkgo, whitening, stable green, clear, bitter taste, strong tea taste and similar quality, strong aroma, slightly thin and strong taste, but mellow and warm, sweet and bitter but not astringent. , Together with ingredients such as chrysanthemum, osmanthus and bergamot flower, make it unique natural sweet fragrance, natural and simple, so that the wild health tea of ​​t...

Embodiment 3

[0042] The wild health tea of ​​the present invention is composed of the following raw material weight percentages:

[0043] Cultivated wild tea 50% Dancong tea 35% Chrysanthemum 5%

[0044] Osmanthus 5% Bergamot 5%.

[0045] The Dancong tea is aged Dancong tea, that is, Dancong tea that has been preserved for more than 1 year.

[0046] The cultivated wild tea is a variant strain of shrub white tea.

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PUM

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Abstract

The invention discloses a wild healthy tea, which includes the following components by the weight percentages as follows: cultivation-type wild tea 50%-70%, oolong tea 20%-30%, chrysanthemum 3%-5%, sweet osmanthus 3%-5%, and finger citron flower 3%-5%. By matching the cultivation-type wild tea with the aged oolong tea, the chrysanthemum, the sweet osmanthus, the finger citron flower, etc., the wild heath tea has obvious healthcare function. The tea color thereof is gingkgo yellow with whitening cyan and limpidity; the tea tastes refreshing and mellow with special flavor and full-bodied aroma,and is sweet after taste; the tea has the functions such as clearing away summer heat, etc., and is characterized in that the wild-type wild tea has mellow and soft taste, and sweet and bitter flavorwithout acerbity, after being matched with the ingredients of the chrysanthemum, the sweet osmanthus, and the finger citron flower, etc., the taste is specially sweet, natural and pure. Therefore, the inventive wild tea has obvious auxiliary effects on anti-cancer, losing weight, lowering blood pressure, curing diabetes mellitus and various lithiases, and good effects on climate sickness and clearing away summer heat.

Description

Technical field [0001] The invention relates to the technical field of tea manufacturing, in particular to a wild health tea with health care effects. Background technique [0002] The wild tea trees recorded in the current history spread all over Xishuangbanna, Simao, Lincang, Baoshan and other regions. The six major tea mountains in ancient production areas were concentrated in present-day Jinghong City and Mengla County; during the heyday of Ming and Qing Dynasties, it expanded to Jingdong, Jinggu, Mojiang, Jiangcheng, Xiaguan, Lincang, Baoshan and other more than ten counties and cities, this is the area with the most wild large tea trees nowadays; from the point of view of the river basin, it can be found that the part of the Nujiang and Lancang rivers below Dali, even extending to Vietnam, Laos, etc., are also scattered in Guangdong Shaoguan and other places. From the perspective of the growth stage of the morphological characteristics, wild tea trees can be divided into t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14A23L1/29A23L33/00
Inventor 潘文荣
Owner 潘文荣
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