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Blended tea and making technology thereof

A production process and technology for blending tea, which is applied in the field of blending tea and its production technology, can solve the problems of people who are not suitable for drinking with cold constitution and have bad taste, and achieve better taste, good taste and accurate proportion. Effect

Active Publication Date: 2014-01-08
吴建红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a blended tea and its production process, so as to overcome the problems of the tea blended with chrysanthemums in the prior art, which is not suitable for people with cold constitutions and has a bad taste.

Method used

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Examples

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Comparison scheme
Effect test

Embodiment approach 1

[0024] A blended tea, the blended tea is composed of 200g of northern Fujian narcissus, 200g of cinnamon, 200g of Dahongpao, and 200g of Kunlun snow chrysanthemum. Such a proportion composition can not only retain the rock bone fragrance of the tea, but also make the tea soup have the effect of Kunlun snow chrysanthemum, and at the same time, it also makes the tea flavor of the blended tea stronger. The narcissus tea in northern Fujian is cold in nature after being cold, which is not good for the stomach. Cinnamon is hot, fragrant and can be used as a spice. Dahongpao tea is mild in nature and has a strong rock flavor. Kunlun snow chrysanthemum is cold in nature and strong in smell. Cinnamon can adjust the coldness of Kunlun snow chrysanthemum and northern Fujian narcissus. After the combination of the ratio of the present invention, the blended tea is mild in nature and suitable for drinking by people with various physiques. At the same time, the blended tea of ​​the prese...

Embodiment approach 2

[0034] A blended tea, the blended tea is composed of 200g of northern Fujian narcissus, 200g of cinnamon, 200g of Dahongpao, and 200g of Kunlun snow chrysanthemum. Such a proportion composition can not only retain the rock bone fragrance of the tea, but also make the tea soup have the effect of Kunlun snow chrysanthemum, and at the same time, it also makes the tea flavor of the blended tea stronger. The narcissus tea in northern Fujian is cold in nature after being cold, which is not good for the stomach. Cinnamon is hot, fragrant and can be used as a spice. Dahongpao tea is mild in nature and has a strong rock flavor. Kunlun snow chrysanthemum is cold in nature and strong in smell. Cinnamon can adjust the coldness of Kunlun snow chrysanthemum and northern Fujian narcissus. After the combination of the ratio of the present invention, the blended tea is mild in nature and suitable for drinking by people with various physiques. At the same time, the blended tea of ​​the prese...

Embodiment approach 3

[0044] A blended tea, the blended tea is composed of 200g of northern Fujian narcissus, 200g of cinnamon, 200g of Dahongpao, and 200g of Kunlun snow chrysanthemum. Such a proportion composition can not only retain the rock bone fragrance of the tea, but also make the tea soup have the effect of Kunlun snow chrysanthemum, and at the same time, it also makes the tea flavor of the blended tea stronger. The narcissus tea in northern Fujian is cold in nature after being cold, which is not good for the stomach. Cinnamon is hot, fragrant and can be used as a spice. Dahongpao tea is mild in nature and has a strong rock flavor. Kunlun snow chrysanthemum is cold in nature and strong in smell. Cinnamon can adjust the coldness of Kunlun snow chrysanthemum and northern Fujian narcissus. After the combination of the ratio of the present invention, the blended tea is mild in nature and suitable for drinking by people with various physiques. At the same time, the blended tea of ​​the prese...

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Abstract

The invention relates to blended tea and a making technology thereof. The blended tea consists of narcissus, cinnamon, clovershrub and plain coreopsis in a weight part ratio of 1:1:1:1. The making technology of the blended tea comprises the following steps of: at 115 to 125 DEG C, drying the narcissus, the cinnamon and the clovershrub for 4 to 6 hours respectively, and drying the plain coreopsis for 4 to 8 hours; weighing and blending a proper amount of dried narcissus, cinnamon, clovershrub and plain coreopsis in the weight part ratio of 1:1:1:1, and drying the blended tea materials for 4 to 6 hours at 115 to 125 DEG C; standing the dried blended tea materials for 22 to 26 hours; and drying the blended tea materials after standing for 2 to 4 hours at 85 to 95 DEG C. The blended tea can keep the petrosum fragrance of tea leaves and allow tea soup to have the effects of the plain coreopsis. The blended tea is mild and is suitable for the crowds with various constitutions to drink.

Description

technical field [0001] The present invention relates to a kind of tea and its preparation process, especially a blended tea and its preparation process. Background technique [0002] Chrysanthemum has been used as tea for a long time. Chrysanthemum tea has the functions of clearing the heart, refreshing the mind, improving eyesight and beautifying the face, dispelling wind and clearing heat. The disadvantage is that chrysanthemum is cold in nature, and chrysanthemum tea is not suitable for people with cold constitution. People with Yang-deficiency constitution, if they blindly drink chrysanthemum tea, which has the effect of clearing heat and purging fire, will easily damage the righteousness, and the more they drink, the more empty they will become. Especially for people with spleen-stomach deficiency and coldness, drinking more cold chrysanthemum tea will easily cause stomach discomfort. cause acid reflux. It can be seen that there is a choice to use chrysanthemum tea to...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 吴建红
Owner 吴建红
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