Process for refining health-care highly flavored type cinnamon tea

A technology of Luzhou-flavored cinnamon tea, which is applied in tea processing before extraction, etc. It can solve the problems of not being suitable for drinking before meals, not strong enough taste, and limited drinking time, etc., and achieve the effect of wide application, quick aftertaste, and strong fragrance

Inactive Publication Date: 2013-06-26
福建省安溪县颖昌茶厂(普通合伙)
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a refining process of health-care strong-flavor cinnamon tea to overcome the existing cinnamon tea prepared by Anxi oolong tea, which is not suitable for drinking before meals, and the timing of drinking is limited to a certain extent, and there are relatively large limitations in the applicable population. sex, the taste is not strong enough, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0029] A refining process for health-care strong-flavor cinnamon tea, the refining process comprises the following steps carried out in sequence:

[0030] a. Preliminary processing: the cinnamon green tea is made into raw tea through the primary processing technology of Tieguanyin;

[0031] b. Primary roasting: roasting the maocha at a temperature of 125°C for 50 minutes;

[0032] c. Secondary baking: baking the cinnamon tea baked in step b at a temperature of 95° C. for 6 hours;

[0033] d. Stand still: leave the cinnamon tea baked in step c for 60 minutes at room temperature;

[0034] e. Three times of baking: baking the cinnamon tea after standing at 95°C for 7 hours;

[0035] f. Four times of baking: baking the cinnamon tea baked in step e at a temperature of 120° C. for 35 minutes;

[0036] g. Baking five times: baking the cinnamon tea baked in step f for 65 minutes at a temperature of 100°C;

[0037] h. Cooling: Cool the baked cinnamon tea to room temperature.

[00...

Embodiment approach 2

[0045] A refining process for health-care strong-flavor cinnamon tea, the refining process comprises the following steps carried out in sequence:

[0046] a. Preliminary processing: the cinnamon green tea is made into raw tea through the primary processing technology of Tieguanyin;

[0047] b. Primary roasting: roasting the maocha at a temperature of 125°C for 50 minutes;

[0048] c. Secondary baking: baking the cinnamon tea baked in step b at a temperature of 95° C. for 6 hours;

[0049] d. Stand still: leave the cinnamon tea baked in step c for 60 minutes at room temperature;

[0050] e. Three times of baking: baking the cinnamon tea after standing at 95°C for 7 hours;

[0051] f. Baking four times: baking the cinnamon tea baked in step e at a temperature of 125°C for 35 minutes;

[0052] g. Cooling: Cool the baked cinnamon tea to room temperature.

[0053] The difference between this embodiment and the first embodiment lies in the refining process of cinnamon tea, pleas...

Embodiment approach 3

[0055] A refining process for health-care strong-flavor cinnamon tea, the refining process comprises the following steps carried out in sequence:

[0056] a. Preliminary processing: the cinnamon green tea is made into raw tea through the primary processing technology of Tieguanyin;

[0057] b. Primary roasting: roasting the maocha at a temperature of 115°C for 60 minutes;

[0058] c. Secondary baking: baking the cinnamon tea baked in step b at a temperature of 85°C for 8 hours;

[0059] d. Stand still: stand the cinnamon tea baked in step c for 120 minutes at room temperature;

[0060] e. Three times of baking: baking the cinnamon tea after standing at 90°C for 8 hours;

[0061] f. Baking four times: baking the cinnamon tea baked in step e at a temperature of 115° C. for 40 minutes;

[0062] g. Baking five times: baking the cinnamon tea baked in step f for 70 minutes at a temperature of 90°C;

[0063] h. Cooling: Cool the baked cinnamon tea to room temperature.

[0064] T...

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PUM

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Abstract

The invention relates to a process for refining health-care highly flavored type cinnamon tea. The refining process sequentially comprises the following process steps: primarily processing oolong tea, performing primary baking, performing second time of baking, standing, performing third time of baking, performing fourth time of baking, performing fifth time of baking, spreading for cooling. The cinnamon tea produced by the refining process has the effects of relieving sore-throat and generating body fluid, clearing away heat and toxic materials, generating body fluid and moistening dryness, relieving sore-throat and opening the throat and the like, and has a good effect of treating sphagitis. In addition, the cinnamon tea produced by the refining process is a warm drink, can be drunk before diner, is suitable for people of all ages and is suitable for various people; and additionally, the cinnamon tea produced by the refining process is strong in aromatic flavor, sweet after taste, sweet and mellow, good in mouthfeel, and brewing resistant and can be brewed by over nine times.

Description

technical field [0001] The invention relates to a production process of cinnamon tea, in particular to a refining process of health-care strong-flavor cinnamon tea. Background technique [0002] Cinnamon tea, also known as cinnamon tea, is customarily called "cinnamon" because of its aroma and taste like cinnamon. Existing cinnamon tea mainly contains two types, and the one is made with the preparation method of Wuyi rock tea in the northern Fujian area, and the 2nd is made with the Anxi oolong tea preparation method in the southern Fujian area. The cinnamon tea produced by Anxi oolong tea is cold in nature, and drinking it before meals will cause great irritation to the stomach, and its drinking time is limited to a certain extent, and its applicable population has relatively large limitations; in addition, the Although the cinnamon tea produced by Anxi oolong tea has a richer taste than that of Tieguanyin, it is still a light-flavored tea. Contents of the invention [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 张颖聪
Owner 福建省安溪县颖昌茶厂(普通合伙)
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