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A kind of citrus tea and its preparation process

A preparation process and technology of citrus pucha, applied in the field of tea processing, can solve the problems of affecting the taste and quality of tea leaves, affecting the taste of tea leaves, long drying time, etc., and achieve the effects of fragrant smell, removal of bitterness and astringency, and good taste.

Active Publication Date: 2017-04-26
江门社德陈皮茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The defects of this processing method are: 1. the residual pulp inside the citrus peel will affect the taste of the tea; Has a bitter and astringent taste, which affects the taste and quality of tea

Method used

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  • A kind of citrus tea and its preparation process

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Effect test

Embodiment 1

[0030] Such as figure 1 Shown, a kind of citrus tea, it comprises citrus tea container and is positioned at the tealeaves 40 in the container, and described citrus tea container comprises the cover body 10 that cuts out oval shape on orange peel; And after taking out cover body 10 The outline formed on the citrus peel is a quasi-elliptical opening; and the container body 20 made from the citrus peel part after removing the pulp from the opening; After the citrus tea container is filled with tea leaves, the cover 10 is snapped into the opening by using the elasticity of the citrus peel, so that the cover 10 is positioned on the tea leaves and can rotate in the container body 20. The citrus tea is made through the following steps:

[0031] 1) Cleaning: select new citrus citrus with yellowish peel, and clean it;

[0032] 2) Mandarin pretreatment: open a type of oval opening in the area where the navel of the mandarin is located, and divide the mandarin into two parts: the lid a...

Embodiment 2

[0039] A citrus tea, which comprises a citrus tea container and tea leaves in the container, the citrus tea container includes an oval-shaped lid cut out on the orange peel; and a lid formed on the orange peel after the lid is taken out. The outline is an oval-shaped opening; and the container body is made of the citrus peel part after the pulp is removed from the opening; the container body and the cover are provided with air holes to prevent the tea leaves from leaking out; After the tea leaves are full, the cover body can be inserted into the opening by utilizing the elasticity of the orange peel, so that the cover body is located on the tea leaves and can rotate in the container body. The citrus tea is made through the following steps:

[0040] 1) Cleaning: select new citrus citrus with yellowish peel, and clean it;

[0041] 2) Orange pretreatment: open a type of oval opening in the area where the citrus stem is located, and divide the tangerine into two parts: the lid an...

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Abstract

The invention discloses tangerine and Puer tea and a preparation process thereof. The preparation process of the tangerine and Puer tea comprises the following steps: cleaning, tangerine pre-treatment, secondary treatment of tangerine peels, air vent forming, tea packaging, sun drying and the like. The tangerine and Puer tea comprises a tangerine and Puer tea container and tea leaves positioned in the container, wherein the tangerine and Puer tea container comprises a cover body, an opening and a container body; the cover body is formed by cutting a similar ellipse in the tangerine peel; the opening is formed in the tangerine peel after the cover body is taken out and is provided with a similar elliptical contour line; the container body is prepared from a tangerine peel part of which pulp is removed from the opening; air vents for preventing leakage of the tea leaves are formed in the container body and the cover body; and after the tangerine and Puer tea container is filled with the tea leaves, the cover body is clamped into the opening by using the elasticity of the tangerine peel so as to ensure that the cover body is positioned on the tea leaves and can rotate in the container body. The tangerine and Puer tea disclosed by the invention has air permeability, is easy to dry, and is long in guarantee period of the tea leaves; and the process disclosed by the invention can be used for improving the discharge efficiency of water vapor in tangerines, and the purposes of natural and uniform sun-drying and natural aging can be achieved.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a citrus tea and a preparation process thereof. Background technique [0002] China is the hometown of tea and the origin of tea. In my country, tea is known as the "national drink". Tea has a long history in China and is the contribution of the Chinese people to the world's food culture. Tea, cocoa and coffee are also known as the three major non-alcoholic beverages in the world today, ranking first among the world's three major beverages. The tea leaves used in tea are generally processed from the leaves of the tea tree. There are many kinds of traditional tea, including green tea, black tea, white tea, scented tea, dark tea and so on. In the Jiangmen area of ​​southern China, a new kind of tea appeared, called Citrus Pucha. It is made from Yunnan Puer tea and Xinhuigan. The container can also be brewed directly with the tea leaves. [0003] At present, during the dr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14
Inventor 黄建社
Owner 江门社德陈皮茶业有限公司
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