Huanghua pear dark tea and production method thereof
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A technology of huanghuali and huanghuali leaves, applied in the direction of tea processing before extraction, can solve all problems such as deprivation of fruit, and achieve the effect of bright soup color, healthy drinking and good taste
Active Publication Date: 2013-12-04
SHENZHEN BAOXUAN TEA
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[0005] This invention requires different ratios as the greatest perfection of the invention patent, and if the invention is not applied for a patent in time, all the achievements of the inventor will be deprived
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Embodiment 1
[0021] 1) Picking tea leaves, huanghuali leaves or huanghuali flowers;
[0022] 2) 30g of tea leaves, 70g of huanghuali leaves that were picked were sun-dried for 24 hours according to the proportion;
[0038] 4) Control the temperature in the steam box to steam for 12 hours at 90°C;
[0039] 5) drying for 35 days at controlled temperature 40 ℃ in an oven;
[0040] 6) Carry out fermentation treatment, the fermentation degree is 80%.
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Abstract
The invention relates to a dark tea and a production method thereof. A Huanghua pear dark tea is characterized in that the weight ratio of Huanghua pear to dark tea is (20-80): (20-80). The invention also provides a production method of the Huanghua pear dark tea. The production method comprises the following steps of: 1) picking dark tea, Huanghua pear leaves or Huanghua pear flowers; 2) drying the picked dark tea, Huanghua pear leaves or Huanghua pear flowers in the sun for 20-60 hours; 3) grinding the dried dark tea, Huanghua pear leaves or Huanghua pear flowers; 4) steaming for 2-24 hours in a steam box at the temperature controlled to be 70-100 DEG C; 5) baking for 25-45 days in a baking oven at the temperature controlled to be 40-60 DEG C; and 6) carrying out fermentation treatment, with the fermentation degree of 60-100%. The invention has the beneficial effects of changing the unicity of conventional dark tea, and enabling the effect of the dark tea to be greatly different from the original effect after adding the Huanghua pear leaves. The Huanghua pear dark tea is good in taste and bright in liquor color, and people feel cool and refreshing after drinking the Huanghua pear dark tea. The initial acerbity of the dark tea in initial production is eliminated, so that the Huanghua pear dark tea is healthier in drinking.
Description
technical field [0001] The invention relates to a dark tea and a production method thereof. Background technique [0002] Dark tea has obvious functions of removing greasy, reducing fat, helping digestion, and benefiting the stomach and intestines, and is more and more favored by people. [0003] Huanghuali scientific name Jiangxiang Dalbergia, also known as Phellodendron, Chinese medical collection Compendium of Materia Medica records as can reduce inflammation and reduce human blood pressure. [0004] Practice has proved that the traditional dark tea produced in Yiyang, Hunan is a healthy drink that the Japanese call the 21st century, and its production is listed as a national intangible cultural heritage. At present, there is no tea that combines huanghuali and dark tea on the market. Its invention and production are an innovation of dark tea. [0005] This invention-creation needs to take different ratios as the maximum perfection of the invention patent, and if the in...
Claims
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