Sweet black tea and preparation method thereof

A technology for sweet black tea and sweet tea, which is applied to the field of sweet black tea and its preparation, can solve the problems of single black tea, lack of nutrition, non-tea feeling of sweet tea, etc., and achieves a long-lasting taste, easy portability, and reduced bitterness and aftertaste. Effect

Inactive Publication Date: 2013-07-24
GUANGXI FORESTRY RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention: to overcome the problems of existing black teas such as monotony and lack of nutrition, and the feeling of sweet tea as non-tea, to provide a kind of sweet black tea and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] On March 10, 2011, the young leaves of Ketchicus were collected from Bama, selected and removed, and the indoor air was spread to remove surface moisture, and the sweet tea leaves were steamed and greened with 120°C hot air; the green sweet tea leaves were kneaded with a kneading and cutting machine Cut, stack and ferment naturally in the room, control the fermentation temperature at 38°C, the relative humidity in the fermentation room is 82%, the thickness of the spread leaves is 16cm, and the fermentation time is 4 hours. The sweet tea leaves are yellowish brown. First, dry the fermented sweet tea leaves to 8.5 Dried and spread to cool; stir-fry the dried sweet tea leaves in a wok at 45°C until they are completely dry to prepare sweet tea for later use.

[0027] This example of sweet black tea and its preparation method is to heat and sterilize 50 kilograms of commercially available black tea and control the water content to 10%. The above-mentioned preparation obtains...

Embodiment 2

[0030] On April 25th, 2011, the young leaves of Coryne multispinica were collected from Bama, selected and removed, and the surface moisture was removed by cooling and ventilating indoors, and the sweet tea leaves were steamed and greened with 124°C hot air; the green sweet tea leaves were kneaded with a kneading and cutting machine Cut, stack and ferment naturally in the room, control the fermentation temperature at 42°C, the relative humidity in the fermentation room is 85%, the thickness of the spread leaves is 20cm, and the fermentation time is 3.5 hours. Dried and spread to cool; stir-fry the dried sweet tea leaves in a frying pan at 45-55°C until they are completely dry to prepare sweet tea for later use.

[0031] The sweet black tea of ​​this example and its preparation method are to heat and sterilize 40 kilograms of commercially available black tea, and control the water content to 9%. The powder is mixed evenly, packed in 6g / bag, and made into teabags.

[0032] On N...

Embodiment 3

[0034] On May 13, 2011, the young leaves of Ketchicus were collected from Bama, selected and removed, and the indoor air was spread to remove the surface moisture, and the sweet tea leaves were steamed and greened with 122°C hot air; the green sweet tea leaves were kneaded with a kneading machine Cut, stack and ferment naturally in the room, control the fermentation temperature at 40°C, the relative humidity in the fermentation room is 80%, the thickness of the spread leaves is 18cm, and the fermentation time is 3.5 hours. Dried and spread to cool; stir-fry the dried sweet tea leaves in a wok at 58°C until they are completely dry to prepare sweet tea for later use.

[0035] This example of sweet black tea and its preparation method is to heat and sterilize 45 kilograms of commercially available black tea, and control the water content to 10%. Mix the powder evenly, pack 5g / bags, made into teabags.

[0036] On November 2, 2012, 100 people who love tea were invited to taste th...

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PUM

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Abstract

The invention discloses sweet black tea and a preparation method thereof. The black tea comprises the following raw material ingredients in parts by weight: 40-50 parts of black tea and 40-50 parts of sweet tea. The preparation method of the sweet black tea comprises the following steps of: respectively carrying out heating and sterilization on 40-50 parts of the black tea and 40-50 parts of the sweet tea, controlling water contents at 8-10%, respectively crushing the black tea and the sweet tea and enabling the black tea and the sweet tea to pass through a 30-60-mesh sieve, then uniformly mixing, packaging 3-8 g of the mixture in each bag, so as to prepare tea bags. According to the sweet black tea and the preparation method thereof, the black tea and the sweet tea are organically combined, any additive is not added, and the sweet black tea has a good synergistic effect; the sweet black tea has the functions of both the normal black tea and the sweet tea; and the product has the mouth feel of the tea, is suitable for drink by various people, is convenient to carry, is instant to drink after being brewed, meets safe and healthy tea leaf consumption trend and has a good market prospect.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a sweet black tea and a preparation method thereof. Background technique [0002] China's tea industry first emerged in Bashu. The formation of tea culture is closely related to the early politics, customs and tea drinking in Bashu area. Chinese people like to drink tea and often entertain friends and guests with tea. Tea has become a necessity in Chinese life. Tea trees are native to China. After the ancient Chinese discovered the tea tree, they used tea as medicine at first, and then as a drink. As early as more than 2,000 years ago, the Chinese had the habit of drinking tea, and then gradually learned the techniques of cultivating tea trees and making tea. [0003] Sweet tea is Duo Suike ( Lithocarpus polystachyus Rehd.) is a plant belonging to the Fagaceae family. It is a natural sweet material. Its main sweet ingredients are three kinds of dihydrochalcone glucosides, of which...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 马锦林黄耀恒李开祥方伟堂
Owner GUANGXI FORESTRY RES INST
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