Method for preparing red tea with hawthorn taste

A technology of black tea and hawthorn, which is applied in the field of preparation of hawthorn-flavored black tea, can solve the problems that the process has not been significantly improved, and the product function cannot meet the needs of consumers, and achieve the effect of mellow taste and rich soup color

Active Publication Date: 2014-09-24
GUIZHOU FENGGANG COUNTY QIANYUZHI ECO TEA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, fruit tea is directly added to the finished tea leaves with fruit juice. Not only the process has not been significantly improved, but also the product function cannot meet the needs of consumers. It is easy to brew, unique in taste, and has health care function It is a kind of tea that people are looking forward to

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A, material selection: select the fresh leaves of one bud and one leaf or one bud and two leaves and fresh hawthorn fruit as raw materials;

[0023] B, withering: fresh leaves are put into the withering pond and wither, and the spreading thickness is 24-36 centimetres, and temperature is 24-29 ℃, and withering time is 6-8 hour, and the tealeaves water content after withering is 47-49%;

[0024] C, kneading: put the fresh leaves that withered into and knead in the 6CR-35 kneading machine, the rotating speed of the kneading machine is 51-59 rev / min, the kneading time is 42-46 minutes, the tealeaves moisture content after kneading is 35-39%;

[0025] d. Juice extraction: extract hawthorn juice with a juicer, and pour the squeezed hawthorn juice into the bubble pool;

[0026] e, soaking: the tea leaves after kneading are poured into the soaking pool filled with hawthorn juice and soaking, after 13-21 hours of soaking, take out the tealeaves and filter the hawthorn juice, t...

Embodiment 2

[0031] A, material selection: select the fresh leaves of one bud and one leaf or one bud and two leaves and fresh hawthorn fruit as raw materials;

[0032] B, withering: fresh leaves are put into the withering pond and wither, and the spreading thickness is 24-36 centimetres, and temperature is 24-29 ℃, and withering time is 6-10 hour, and the tealeaves water content after withering is 47-49%;

[0033] C, kneading: put the fresh leaves that withered into and knead in the 6CR-35 kneading machine, the rotating speed of the kneading machine is 51-59 rev / min, and the kneading time is 46-50 minutes, and the tealeaves moisture content after kneading is 34-37%;

[0034] d. Juice extraction: extract hawthorn juice with a juicer, and pour the squeezed hawthorn juice into the bubble pool;

[0035] e, soaking: the tea leaves after kneading are poured into the soaking pond filled with hawthorn juice and soaking, after 13-21 hours of soaking, take out the tealeaves and filter the hawthorn...

Embodiment 3

[0040] A, material selection: select the fresh leaves of one bud and one leaf or one bud and two leaves and fresh hawthorn fruit as raw materials;

[0041] B, withering: fresh leaves are put into the withering pond and wither, and the spreading thickness is 24-36 centimetres, and temperature is 24-29 ℃, and withering time is 9-12 hours, and the tealeaves water content after withering is 44-46%;

[0042] C, kneading: put the fresh leaves that withered into and knead in the 6CR-35 kneading machine, the rotating speed of the kneading machine is 51-59 rev / min, the kneading time is 43-54 minutes, the tealeaves moisture content after kneading is 34-38%;

[0043] d. Juice extraction: extract hawthorn juice with a juicer, and pour the squeezed hawthorn juice into the bubble pool;

[0044] e, soaking: the tea leaves after kneading are poured into the soaking pond filled with hawthorn juice and soaking, after 13-21 hours of soaking, take out the tealeaves and filter the hawthorn juice,...

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PUM

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Abstract

The invention discloses a method for preparing red tea with hawthorn taste. The method comprises the following steps of selecting materials; withering; twisting; extracting juice; soaking; fermenting; drying; and refrigerating. The tea water prepared from the red tea is mellow in taste, rich and gaudy in color, and contains the light sour of hawthorns, the nutritional components, namely calcium, vitamins, iron, phosphorus, protein, haematochrome and the like are added through the addition of the hawthorns and the effects of improving digestion and dissolving stasis, reducing blood fat, preventing tumor by relieving dyspepsia, and the like are achieved. According to the method, the open utilization of the red tea is realized, and a new raw material is found for the development of the red tea.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing hawthorn-flavored black tea. Background technique [0002] Tea is a drink made from the leaves or buds of the Camellia sinensis plant that originated in China. It also generally refers to the leaves of the evergreen shrub tea tree that can be used to make tea, and the beverages made from these leaves, and later extended to all herbal teas made from plant flowers, leaves, seeds, and roots, such as "chrysanthemum tea" and so on. As a well-known health drink, tealeaves is the contribution of the people in southern China to the Chinese food culture in ancient times, and it is also the contribution of the Chinese people to the world's food culture. With the continuous improvement of people's demand for tea, fruity tea has become a favorite drink for young people. Fruity tea belongs to the reprocessed tea category. The fruity teas on the market now includ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 任斌刘顺桥罗幸怀任克江
Owner GUIZHOU FENGGANG COUNTY QIANYUZHI ECO TEA IND
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