Tangerine-fragrance tea and preparing method thereof

A technology of tea and fresh tea leaves, which is applied in the field of orange-flavored tea and its preparation, to achieve the effect of unique taste and excellent taste

Inactive Publication Date: 2014-10-22
ANHUI SHANGHANGSHAN TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

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Method used

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Embodiment Construction

[0022] An orange-flavored tea is characterized in that it is made of the following raw materials in parts by weight: 300-350 g of fresh tea leaves, 160-180 g of fresh orange peel, 20-22 g of pomelo seed, 12-15 g of orange seed, 10-14 g of honey, mulberry 20~24g leaves, 15~18g orange juice, 6~8g apple cider vinegar, 18~22g green plum fruit, 8~12g olives, 6~8g licorice, 4~7g fragrant leaves, 10~12g rock sugar, 8~12g aloe leaves, 4~5g of auxiliary agent, 450~600g of water; the auxiliary agent is made of the following raw materials in parts by weight: 4~6g of perilla leaf, 6~8g of pennisetum, 20~25g of cassia twig, 13~16g of almond powder, 4~5g of mulberry leaves, 14~18g of jujube bark, 2~4g of peacock grass, 4~6g of rhizoma rhizome, 5~7g of rehmannia leaves, 8~12g of orange stones, 4~6g of oak leaves, 18~20g of soybean oil; The preparation method is to mix perilla leaves, pennisetum, mulberry leaves, malachite grass, iris seeds, rehmannia glutinosa leaves, and oak leaves, and fry...

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Abstract

Tangerine-fragrance tea is disclosed. The tea is characterized in that: the tea is prepared from raw materials by weigh in part comprising 300-350 of fresh tea leaves, 160-180 of fresh tangerine peel, 20-22 of grapefruit seed, 12-15 of tangerine seed, 10-14 of honey, 20-24 of mulberry leaf, 15-18 of orange juice, 6-8 of apple vinegar, 18-22 of green mume fruit, 8-12 of olive, 6-8 of licorice, 4-7 of myrcia, 10-12 of rock sugar, 8-12 of aloe leaves, 4-5 of an auxiliary agent and 450-600 of water; the tea after being brewed has tea fragrance mingled with tangerine fragrance; the tea is prepared by steps of frying the grapefruit seed and the tangerine seed, mixing with the fresh tangerine peel, the mulberry leaf, the olive, the green mume fruit, the myrcia, and the like, decocting, filtering, refining, boiling to generate steam, and feeding the steam in a tea leaf water-removing process; the steam rapidly evaporates under high temperature conditions so that the flavor reminds in the tea leaves; the quick-fried tangerine seed, the dipped tangerine peel, and the like are used for removing bitter and pungent smell of green grass; the residue faint fragrance after mixing with seasoning and decocting is good; the taste is excellent; and a finished product of the tea after being brewed has tea fragrance with faint tangerine fragrance and is unique in taste.

Description

technical field [0001] The invention relates to orange-flavored tea and a preparation method thereof, which belong to the technical field of tea in food. Background technique [0002] The role of orange peel [0003] 1. Expectorant and antiasthmatic effects The volatile oil contained in tangerine peel has irritating and expectorant effects, and the main component is limonene. Fresh decoction seems to have bronchodilator effect. Tangerine peel alcohol extract at a concentration of 0.02g (crude drug) / ml can completely resist the constriction of isolated guinea pig bronchi caused by histamine. It has certain curative effect on bronchial asthma. Animal experiments have shown that nobiletin has a bronchodilator effect after intravenous injection, and its strength is slightly inferior to that of aminophylline; however, intravenous injection, intramuscular injection, enema, and gavage cannot resist bronchospasm caused by histamine. Methylhesperidin has very little antispasmodic...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/40A23F3/06
Inventor 吴多兴
Owner ANHUI SHANGHANGSHAN TEA
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