Cool white tea and preparation method thereof

A technology of white tea and tea leaves, which is applied in the field of cold white tea and its production, which can solve the problems of tea beverages such as irritation, loss, and unfavorable drinking, and achieve the effect of colorless and transparent appearance, rich nutrition, and sweet taste

Inactive Publication Date: 2009-02-18
谈乃生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The shortcomings of the preparation method are: high-temperature extraction, while obtaining the caffeine and tea polyphenols present in the tea pigment (thearubigin, theaflavin), it also loses the caffeine and tea polyphenols that cannot withstand high temperature. Some aroma components and nutritional components other than pigments
In addition, tea drinks containing caffeine are irritating, which is not good for the elderly and patients with high blood pressure and coronary heart disease.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (a) Put the finished tea leaves in a container, immerse the tea leaves in the container with an edible colorless ethanol-containing liquid, and observe the dealkalization color: take a little finished tea leaves from the container and put them in a container with a water temperature of 0-35°C In the three solution bottle with pure water in it, shake the bottle vigorously, and it will be colorless.

[0020] (b) Take out the tea leaves that have been de-alkali-colored, and let them evaporate their ethanol smell naturally in the air.

[0021] (c) Freezing the finished tea leaves that have lost the smell of ethanol until they are dry.

[0022] (d) put the freeze-dried tea leaves into the container, and extract them with pure water at a temperature of 0-35° C. until the leaves are fragrant and have a sweet and refreshing taste, which is the cold white tea of ​​the present invention.

[0023] Embodiment 1) (d) illustrates:

[0024] 1. The weight ratio of the same unit of te...

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PUM

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Abstract

The invention relates to a cool white tea and a method for preparing the same. The cool white tea uses finished product tea leaves, edible, colorless and ethanol-containing liquid and purified drinking water as raw materials; and the finished product tea leaves are dealkalized, decolored, dealcoholized, freezed, purified and extracted to prepare the cool white tea. The cool white tea contains no additional ingredient with flavor except the raw materials; and the tea is colorless and transparent in appearance and has the characteristics of intense fragrance, rich nutrition and sweet mouthfeel. The cool white tea contains no theine, is suitable for the old, hypertensive patients, coronary patients and people which are unsuitable for beverage containing the theine and has nutritious and health-care functions on human body.

Description

technical field [0001] The invention relates to a cold white tea and a preparation method thereof. Background technique [0002] Existing tea beverage at home and abroad, general preparation method, wherein high-temperature extraction tea soup is its common technical characteristic. "Tea Beverage Formula and Production" published by Science and Technology Literature Society has a detailed explanation. [0003] Tea contains hundreds of active substances that have nutritional and health effects on the human body. The shortcomings of the preparation method are: high-temperature extraction, while obtaining the caffeine and tea polyphenols present in the tea pigment (thearubigin, theaflavin), it also loses the caffeine and tea polyphenols that cannot withstand high temperature. Certain aroma components and nutritional components other than pigments. Especially substances such as vitamins and certain minerals and trace elements. In addition, tea drinks containing caffeine are ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 谈乃生
Owner 谈乃生
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