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Mixed effervescence tea drink

A tea drink and effervescent technology, which is applied in tea treatment before extraction, climate change adaptation, etc., to achieve the effects of regulating high blood pressure, improving immunity, and maximizing the use value

Active Publication Date: 2015-04-22
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 and sweet potato vines for cooked Pu'er tea tea, there is no such technology open yet
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 and sweet potato canes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment one: A mixed effervescent tea drink, the formula of the present invention is composed of 1) sweet potato leaves, sweet potato vines, and 2) cooked Pu'er tea;

[0027] in,

[0028] (1) The processing methods of sweet potato leaves and sweet potato canes are:

[0029] 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 sun-dried green sweet potato leaves and sun-dried sweet potato canes, stored in a ventilated environment with humidity below 10% for standby;

[0030] b. When ingredients are needed, steam the spare sun-dried sweet potato leaves and sun-dried sweet potato canes in a steamer for 50 seconds, and the temperature of the steamer is 180°C;

[0031] c, then dry until the moisture content is below 10%, and p...

Embodiment 2

[0042] Embodiment two: A mixed effervescent tea drink, the formula of the present invention is composed of 1) sweet potato leaves, sweet potato vines, and 2) cooked Pu'er tea;

[0043] in,

[0044] (1) The processing methods of sweet potato leaves and sweet potato canes are:

[0045] 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 sun-dried green sweet potato leaves and sun-dried sweet potato canes, stored in a ventilated environment with humidity below 10% for standby;

[0046] b. When ingredients are needed, steam the spare sun-dried sweet potato leaves and sun-dried sweet potato canes in a steamer for 70 seconds, and the temperature of the steamer is 50°C;

[0047] c, then dry until the moisture content is below 10%, and p...

Embodiment 3

[0058] Embodiment three: A mixed effervescent tea drink, the formula of the present invention is composed of 1) sweet potato leaves, sweet potato vines, and 2) cooked Pu'er tea;

[0059] in,

[0060] (1) The processing methods of sweet potato leaves and sweet potato canes are:

[0061] 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 sun-dried green sweet potato leaves and sun-dried sweet potato canes, stored in a ventilated environment with humidity below 10% for standby;

[0062] b. When ingredients are needed, steam the spare sun-dried sweet potato leaves and sun-dried sweet potato canes in a steamer for 60 seconds, and the temperature of the steamer is 115°C;

[0063] c, then dry until the moisture content is below 10%, an...

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PUM

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Abstract

The invention relates to a mixed effervescence tea drink, which is prepared by mixing the following two components in percentage by weight: 1) 20 to 70 percent of sweet potato leaves and sweet potato vines and 2) 30 to 80 percent of Pu-erh ripe tea. According to a formula, the mixed effervescence tea drink has the advantages of scientific collocation, mild reaction, unique taste and no antergic reaction between raw materials.

Description

technical field [0001] The invention belongs to the technical field of effervescent drinks, in particular to the technical field of mixed effervescent tea drinks. 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 distinguishes it from other teas....

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14A23F3/06
CPCY02A40/90
Inventor 林秀英
Owner 林秀英
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