Ginger black tea and preparation method thereof

Abstract

The invention relates to the technical field of health foods, in particular to ginger black tea and a preparation method thereof. The method comprises the following steps: selecting fresh leaves with good tenderness to prepare the ginger black tea in general, putting the leaves into a rolling machine to roll, cleaning and peeling off fresh ginger, and cutting into small particles of which the particle sizes are smaller than 0.1cm; putting withered tea leaves into the rolling machine to roll, putting the cut ginger dices into the fresh leaves, and putting the rolled ginger leaves and the fresh ginger into a sealing bag to ferment; and putting the fermented tea leaves into a dryer to dry, thereby obtaining the ginger black tea. The tea prepared by the method is pure and thick in fragrance; the content of microelements in the tea can be improved after fermentation; the fresh ginger is added, so that the fresh ginger juice is mixed with the tea; the flavor of the tea is increased while the nutrient value of the tea can also be improved; the ginger black tea has the curative effects of tonifying the spleen and warming the stomach, and is relatively light in taste, free of a spicy taste, tight, bent and heavy in appearance, uniform and neat, pure, greasy in color and luster, sweet and mellow in meat aroma, bright and red in soup, fresh, cool and strong in taste, and ruddy and bright in tea residue.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to a red ginger tea and a preparation method thereof. Background technique [0002] Black tea can help gastrointestinal digestion, promote appetite, diuretic, eliminate edema, and strengthen heart function. Chinese medicine believes that tea can also be divided into hot and cold. For example, green tea is bitter and cold, suitable for drinking in summer and used to cool off; black tea and Pu'er tea are warmer and more suitable for drinking in winter. It belongs to the fully fermented tea category. During the processing of black tea, due to chemical reactions such as pro-oxidation, the tea polyphenols are reduced by more than 90%, and theaflavins, thearubigins, flavonoids and other components are produced, and tannic acid The ingredients are also reduced. Compared with green tea, the irritation is slightly reduced, while the black tea soup is mostly dark red, and the bitterness ...

AI Technical Summary

Problems solved by technology

Traditionally, ginger black tea is made by brewing ready-made black tea with ginger juice and ginger slices, boiling it and then adding honey, etc. The red ginger tea made in this way often tastes very spicy and strong like ginger. , making it always difficult to swallow when drinking