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Areca catechu fragrance Liupao tea and preparation method thereof

A technology of Liubao tea and fragrance, which is applied in the preparation of tea leaves and the field of betel nut fragrance Liubao tea, which can solve the problems of long time required, increased cost, low output, etc., and achieve the effect of low production cost and short production cycle

Inactive Publication Date: 2015-04-22
WUZHOU TIANYU TEA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it takes too long to prepare Liubao tea with betel nut flavor by using traditional preparation methods, which leads to an increase in the cost of the entire preparation process and low yield, which restricts the development of the betel nut flavor Liubao tea industry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The percentages of each component of the areca-flavored Liubao tea are: 40% of the fermented yellow tea and 60% of the fermented Liubao tea.

[0029] The preparation method of betel nut fragrance Liubao tea of ​​the present invention comprises the following steps:

[0030] (1) Tea selection: choose fresh Liubao tea tree varieties, process them into Liubao tea raw tea according to the traditional Liubao tea primary processing method, choose fresh yellow tea tea tree varieties, and process them into yellow tea raw tea according to the traditional yellow tea primary processing method .

[0031] (2) Mixing of raw tea: mix Liubao tea and yellow tea evenly in proportion, and the effect is best when the mixing ratio of Liubao tea and yellow tea is 6:4.

[0032] (3) Heap fermentation: Spray water evenly on the mixed Liubao tea and yellow tea, and then carry out heap fermentation. It is required to spray water once before the tea leaves are piled. The amount of water sprayed co...

Embodiment 2

[0039] The percentages of each component of the areca-flavored Liubao tea are: 50% of the fermented yellow tea and 50% of the fermented Liubao tea.

[0040] The preparation method is the same as in Example 1.

Embodiment 3

[0042] The percentages of each component of the areca-flavored Liubao tea are: 45% of the fermented yellow tea and 55% of the fermented Liubao tea.

[0043] The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention discloses areca catechu fragrance Liupao tea and a preparation method of the areca catechu fragrance Liupao tea. The areca catechu fragrance Liupao tea comprises, by weight, 40% to 60% of fermented yellow tea and 40% to 60% of fermented Liupao tea, wherein the sum of the weight percentages of the components is 100%. The areca catechu fragrance Liupao tea has the good quality and the areca catechu fragrance, and the production cycle is shorter and the cost is lower when the areca catechu fragrance Liupao tea is prepared through the preparation method of the areca catechu fragrance Liupao tea.

Description

technical field [0001] The present invention relates to a kind of tea, more specifically, especially to a kind of Liubao tea with betel nut fragrance; the present invention also relates to the preparation method of this kind of tea. Background technique [0002] Liubao tea is a kind of black tea, mainly produced in Wuzhou, Guangxi, and belongs to alkaline food. The traditional Liubao tea processing technology is to ferment, steam, and press the primary Liubao tea leaves, and then place the Liubao tea leaves in the aging cellar for a long time. The general aging time is 1 year. As above, the obtained Liubao tea has the characteristics of red, strong, aged and mellow, and also has the aroma of betel nut, which makes the quality of Liubao tea even higher. However, it takes too long to prepare Liubao tea with betel nut flavor by using traditional preparation methods, which leads to an increase in the cost of the entire preparation process and low yield, which restricts the deve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08
Inventor 吴燕
Owner WUZHOU TIANYU TEA IND
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