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Mixed effervescence drink for fermented puerh tea

A technology of effervescent drinks and Pu'er tea, which is applied in tea processing before extraction, etc., to achieve the effects of treating migraine, improving cardiovascular and cerebrovascular, and enhancing immunity

Active Publication Date: 2014-03-26
林秀英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the method for making effervescent tea by mixing sweet potato leaves, sweet potato vines, and sun-dried green dried ginger for Pu'er cooked tea has not yet been disclosed.
Today's market does not have a processing method and formula for making effervescent tea by mixing cooked Pu'er tea with sweet potato leaves, sweet potato vines, and sun-dried green ginger

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A mixed effervescent drink of cooked Pu'er tea, the formula of the present invention is composed of 1) sweet potato leaves, sweet potato canes, 2) cooked Pu'er tea, and 3) sun-dried green ginger;

[0038] in,

[0039] (1) The processing methods of sweet potato leaves and sweet potato canes are:

[0040] a. Clean the picked fresh sweet potato leaves and sweet potato vines after removing soil and stone impurities, cut them into short strips below 1cm, and then adopt the conventional greening method to finish them, and dry them in the sun or dry until the moisture content is below 1cm. Below 10%, for drying green sweet potato leaves and sweet potato canes, store them in a ventilated environment with humidity below 10% for later use;

[0041] b. When ingredients are needed, steam the spare sun-dried sweet potato leaves and sweet potato canes in a steamer for 50 seconds, and the temperature of the steamer is 180°C;

[0042] c, then dry until the moisture content is below 1...

Embodiment 2

[0056] A mixed effervescent drink of cooked Pu'er tea, the formula of the present invention is composed of 1) sweet potato leaves, sweet potato canes, 2) cooked Pu'er tea, and 3) sun-dried green ginger;

[0057] in,

[0058] (1) The processing methods of sweet potato leaves and sweet potato canes are:

[0059] a. Clean the picked fresh sweet potato leaves and sweet potato vines after removing soil and stone impurities, cut them into short strips below 1cm, and then adopt the conventional greening method to finish them, and dry them in the sun or dry until the moisture content is below 1cm. Below 10%, for drying green sweet potato leaves and sweet potato canes, store them in a ventilated environment with humidity below 10% for later use;

[0060] b. When ingredients are needed, steam the spare sun-dried sweet potato leaves and sweet potato canes in a steamer for 70 seconds, and the temperature of the steamer is 50°C;

[0061] c, then dry until the moisture content is below 10...

Embodiment 3

[0075] A mixed effervescent drink of cooked Pu'er tea, the formula of the present invention is composed of 1) sweet potato leaves, sweet potato canes, 2) cooked Pu'er tea, and 3) sun-dried green ginger;

[0076] in,

[0077] (1) The processing methods of sweet potato leaves and sweet potato canes are:

[0078] a. Clean the picked fresh sweet potato leaves and sweet potato vines after removing soil and stone impurities, cut them into short strips below 1cm, and then adopt the conventional greening method to finish them, and dry them in the sun or dry until the moisture content is below 1cm. Below 10%, for drying green sweet potato leaves and sweet potato canes, store them in a ventilated environment with humidity below 10% for later use;

[0079] b. When ingredients are needed, steam the spare sun-dried sweet potato leaves and sweet potato canes in a steamer for 60 seconds, and the temperature of the steamer is 115°C;

[0080] c, then dry until the moisture content is below 1...

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PUM

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Abstract

The invention discloses a mixed effervescence drink for fermented puerh tea. The mixed effervescence drink comprises the following ingredients: 1) sweet potato leaves and sweet potato rattans; 2) fermented puerh tea; 3) sun-dried rhizoma zingiberis, wherein the ingredients are mixed as follows in percentage by weight: 18%-43% of sweet potato leaves and sweet potato rattans; 55%-80% of fermented puerh tea and 1%-3% of sun-dried rhizoma zingiberis. The mixed effervescence drink has the advantages as follows: a, external use: improving and cleaning the skin; b, internal use: delaying senescence, reinforcing immunity, reducing blood pressure, helping urination, alleviating a hangover, curing migraine, reducing uric acid, curing constipation, detoxifying, slimming, regulating blood sugar level, reducing blood fat, relaxing the muscles and stimulating the blood circulation, protecting liver and stomach, regulating blood pressure, warming liver and kidneys, warming stomach, dispelling the cold and relieving pain; and c, the mixed effervescence drink can use the materials sufficiently and put the functions of each organ into full effect, so as to achieve a good and high value in use.

Description

technical field [0001] The invention belongs to the technical field of effervescent beverages, in particular to the technical field of mixed effervescent beverages of cooked Pu'er tea. Background technique [0002] Pu'er tea belongs to black tea, and it got its name because its place of origin used to belong to Pu'er Prefecture, Yunnan Province (now Pu'er City). Now it generally refers to the tea produced in the Pu'er tea area, which is loose tea and pressed tea made from the large-leaf sun-dried green tea in Yunnan, which is recognized as the Pu'er tea area, and processed through post-fermentation. The appearance is brownish red, the inner substance is red and bright, the aroma is unique and fragrant, the taste is mellow and sweet, and the bottom of the leaf is brownish red. There are raw tea and cooked tea. Raw tea is naturally fermented, while cooked tea is artificially ripened. "Older and more fragrant" is recognized as the biggest feature of Pu'er tea that distinguish...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14A23F3/08
Inventor 林秀英
Owner 林秀英
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