Lotus fu brick tea and production method thereof

The technology of lotus-flavored Fu brick tea and lotus leaf is applied in the field of lotus-flavored Fu brick tea and its production, which can solve the problems of unreasonable ratio and process, poor taste, uneven spraying of cassia decoction, etc.

Active Publication Date: 2012-08-22
HUNAN AXIANG TEA & FRUIT FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In production practice, it was found that due to the unreasonable ratio of raw materials and craftsmanship of the brick tea, the taste was not good with a bitter taste, and because the cassia seed decoction was sprayed unevenly, the taste of each brick tea was different when drinking

Method used

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  • Lotus fu brick tea and production method thereof
  • Lotus fu brick tea and production method thereof

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Embodiment Construction

[0006] The present invention will be further described in detail below in conjunction with the accompanying drawings and specific embodiments.

[0007] figure 1 It is a process flow diagram of the present invention.

[0008] The lotus-flavored Fu brick tea is refined from black hair tea, cassia seeds, radish leaves and lotus leaves. The following table lists 5 embodiments, the preparation scheme of each component by weight percentage.

[0009]

[0010] Ratio ratio table of each raw material Unit: weight percentage

[0011] Example tea lotus leaf radish leaves Cassia Experimental effect Embodiment one 80% 10% 6% 4% light astringency Embodiment two 85% 6% 6% 3% Slight astringency Embodiment three 85% 8% 5% 2% No astringency Embodiment Four 90% 5% 3% 2% No astringency Embodiment five 92% 4% 2% 2% No astringency Wide range of weight percentages 80—92% 4—10% 2—6% 2—4%

[0012] A large num...

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Abstract

The invention discloses a lotus fu brick tea and a production method thereof. The lotus fuchuan tea is prepared by the following raw material components in percentage by weight: 80-92% of raw dark green tea, 4-10% of lotus leaves, 2-6% of radish leaves and 2-4% of cassia seeds. The processing method comprises the following steps of: replicating raw dark green tea; chopping lotus leaves and radish leaves, and decocting cassia seeds into syrup; mixing and blending preliminarily processed tea leaves, lotus leaves and radish leaves in proportion; heap-fermenting blended materials; stirring fermented materials and uniformly spraying a cassia seed decoction; autoclave treatment; cooling and sizing; drying and flowering; and packaging finished products. The produced brick tea tastes good and unique, and each brick tea tastes consistent, has rich liquor color, and has the effects of enhancing the anti-stress ability of the body, reducing blood lipid and blood sugar contents and losing weight.

Description

technical field [0001] The invention relates to a lotus-flavored Fu brick tea and a production method thereof. Background technique [0002] In 1994, Hunan Provincial Academy of Traditional Chinese Medicine and Hunan Anhua County Tea Company jointly completed the scientific and technological achievement of developing "Lotus Fu brick tea". Radish leaves, lotus leaves, etc. are scientifically processed and refined as a health tea. This kind of brick tea has the characteristics of lush flowering, golden color, orange tea soup, and pure aroma. It contains various nutrients needed by the human body and has various health effects such as reducing blood pressure and losing weight. In production practice, it was found that due to the unreasonable raw material ratio and process of the brick tea, the taste is not good with a bitter taste, and because the decoction of cassia seeds is not evenly sprayed, the taste of each brick tea is different when drinking. Contents of the inventio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 邓龙章夏绪平
Owner HUNAN AXIANG TEA & FRUIT FOOD
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