Seaweed pu-erh tea and preparation method thereof

A technology of seaweed Pu'er tea and Pu'er tea, which is applied in tea treatment before extraction, etc. It can solve the problems such as the color of tea soup becoming light and the tea soup color of Pu'er tea cannot be increased, so as to enhance fat reduction, increase the color of tea soup, and increase the number of brewing times Effect

Inactive Publication Date: 2014-02-19
湖南冯河大龙山茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in addition to raw tea and cooked tea, there are also scented or fruit teas made by adding longan, chrysanthemum, Panax notoginseng, green tea or fruit to Pu’er tea, but none of these additives can increase the quality of Pu’er tea. Generally, the color of the tea soup becomes lighter when the fifth or sixth brew is brewed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: 15 parts of Pu'er tea and 1 part of seaweed powder are evenly mixed, piled up into a 65-75 cm high tea heap, sprinkled with water and fermented, and processed into any one or more of tea bricks, tea lumps or tea cakes to obtain When the seaweed Pu'er tea is brewed for the fifth time, the tea soup is bright red and shiny.

Embodiment 2

[0020] Embodiment 2: 45 parts of Pu'er tea and 10 parts of seaweed powder are evenly mixed, piled up into a 65-75 cm high tea heap, sprinkled with water and fermented, and processed into any one or several of tea bricks, tea lumps or tea cakes to obtain When the seaweed Pu'er tea is brewed for the seventh time, the tea soup is bright red and shiny.

Embodiment 3

[0021] Embodiment 3: Mix 20 parts of Pu'er tea and 5 parts of seaweed powder evenly, pile up into a 65-75cm high tea heap, sprinkle water and ferment it, and process it into any one or more of tea bricks, tea lumps or tea cakes to obtain When the seaweed Pu'er tea is brewed for the eighth time, the tea soup is bright red and shiny.

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PUM

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Abstract

The invention discloses a seaweed pu-erh tea and a preparation method of the seaweed pu-erh tea. The preparation method is characterized in that powdered seaweed is mixed during fermenting the pu-erh tea to obtain the seaweed pu-erh tea; the deodorized seaweed not affects the unique mellow taste of pu-erh tea; in addition, grateloupia seaweed is bright red and similar to the color of pu-erh tea soup, so that the color of pu-erh tea soup can be thickened, and the brewing times can be increased; and the unique rhodophycease of grateloupia can improve the functions of pu-erh tea on lowering lipid, losing weight, beautifying, reducing blood pressure and resisting arteriosclerosis.

Description

technical field [0001] The invention relates to a Pu'er tea and a preparation method thereof, in particular to a seaweed Pu'er tea and a preparation method thereof. Background technique [0002] Pu'er tea is a dark tea that people often drink. It has a brownish-red appearance, bright red inner soup, unique aroma and aloe, and a mellow and sweet taste. Decomposition occurs, so Pu'er tea has obvious effects of lowering fat, losing weight, beautifying the skin, lowering blood pressure, and resisting arteriosclerosis. [0003] Since Pu’er tea needs to be fermented, a large amount of dust will accumulate in the pile of tea after a long fermentation time. The first tea is usually poured out, and when the fifth tea is brewed, the color of Pu’er tea soup will become light and not bright. At present, in addition to raw tea and cooked tea, there are also scented or fruit teas made by adding longan, chrysanthemum, panax notoginseng, green tea or fruit to Pu’er tea in addition to raw t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 苏建丽
Owner 湖南冯河大龙山茶业有限公司
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