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Black Kuding tea and preparation method thereof

A technology of Kuding black tea and Kudingcha, which is applied in the food field to achieve the effects of clearing heat and quenching thirst, degrading greasy, and simple preservation methods

Inactive Publication Date: 2011-02-16
熊卫
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But do not see a kind of report and sale of tea product identical with Yunsui Kuding tea of ​​the present invention

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 40% by weight of the buds and leaves of Ligustrum privet of Oleaceae Ligustaceae-Yunsui Kudingcha and 60% by weight of Suijiang white tea of ​​the buds and leaves of Leopard Picampus camphora of Lauraceae Ligustrum genus.

[0015] Preparation:

[0016] (1) Hand-picked mature or semi-mature Yunsui Kuding tea and Suijiang white tea small branches and leaves grown in the same year, washed dust and impurities, soaked in drinking water for 3-5 minutes, stirred and washed 1-2 times, and dehydrated;

[0017] (2) Finishing: Steam and fry at 100°C for 20-30 minutes;

[0018] (3) Baking: Baking at a temperature of about 115°C until the water content is less than 8%;

[0019] (4) Mixing: Kuding tea and Suijiang white tea are mixed evenly in proportion;

[0020] (5) Inspection and packaging.

Embodiment 2

[0022] Use 50% by weight of buds and leaves of Ligustrum privet of Oleaceae Ligustaceae-Yunsui Kudingcha and 50% by weight of Suijiang white tea with buds and leaves of Cinnamomum camphorii of Lauraceae Ligustrum.

[0023] Preparation:

[0024] (1) Hand-picked mature or semi-mature Yunsui Kuding tea and Suijiang white tea small branches and leaves grown in the same year, washed dust and impurities, soaked in drinking water for 3-5 minutes, stirred and washed 1-2 times, and dehydrated;

[0025] (2) Finishing: Steam and fry at 130°C for 20-30 minutes;

[0026] (3) Baking: Baking at a temperature of about 120°C until the water content is less than 8%;

[0027] (4) Mixing: Kuding tea and Suijiang white tea are mixed evenly in proportion;

[0028] (5) Inspection and packaging.

Embodiment 3

[0030] Use 60% by weight of the buds and leaves of Ligustrum aurantiaceae, Ligustrum genus, Ligustrum aurantiaceae-Yunsui Kudingcha, and 40% by weight of the buds and leaves of Ligustrum camphora, Suijiang white tea.

[0031] Preparation:

[0032] (1) Hand-picked mature or semi-mature Yunsui Kuding tea and Suijiang white tea small branches and leaves grown in the same year, washed dust and impurities, soaked in drinking water for 3-5 minutes, stirred and washed 1-2 times, and dehydrated;

[0033] (2) Finishing: Steam and fry at 150°C for 20-30 minutes;

[0034] (3) Baking: Baking at a temperature of about 125°C until the water content is less than 8%;

[0035] (4) Mixing: Kuding tea and Suijiang white tea are mixed evenly in proportion;

[0036] (5) Inspection and packaging.

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PUM

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Abstract

The invention discloses a black Kuding tea and a preparation method thereof. The black Kuding tea comprises the following raw materials in percentage by weight: 40-60 percent of bud leaves of Oleaceae Ligustrum stewartia ligustrum lucidum, namely, Yunsui Kuding tea, and 40-60 percent of bud leaves of Lauraceae Litsealam litsea coreana levl. Var, namely Suijiang white tea. The preparation method comprises the following steps of: picking fine branches and leaves of mature or semi-mature Kuding tea trees and Suijiang white tea trees growing in current year, washing to remove dust and impurities, soaking in drinking water for 3-5 minutes, washing 1-2 times in a stirring way and dewatering; and carrying out the steps of enzyme inactivating, baking, blending, inspecting and packaging to obtain the product. The black Kuding tea of the invention belongs to all natural ecological drinks, has no additive and pesticide residues, and has the characteristics of brownish red, bright, clean and transparent tea juice, slightly bitter for mouthfeel, sweet for aftertaste, refreshness, tasty, and favorable heat clearing, thirst quenching effects.

Description

technical field [0001] The invention relates to the technical field of food, in particular to Kuding black tea and a preparation method thereof. Background technique [0002] Existing tea product is of a great variety, and various health-care teas with different functions have their own characteristics. But do not see a kind of report and sale of tea product identical with Yunsui Kuding tea of ​​the present invention. Contents of the invention [0003] The object of the present invention is to provide a kind of Kuding black tea with sweet aftertaste, fresh and refreshing taste, good heat-clearing and thirst-quenching effect and its preparation method. [0004] Technical scheme of the present invention is as follows: [0005] 1) Raw material formula: 40-60% by weight of the buds and leaves of Ligustrum aurantiaceae of the genus Ligustrum genus of Osmanthus family-Yunsui Kudingcha and 40% by weight of the buds and leaves of Ligustrum camphora of the family Lauraceae of the...

Claims

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Application Information

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IPC IPC(8): A23F3/14
Inventor 熊卫
Owner 熊卫
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