Preparation method of tangerine tea

A technology of orange black tea and tea leaves, which is applied in the field of tea processing, and can solve the problems of market confusion and single variety of flavored tea.

Active Publication Date: 2016-04-20
萧氏茶业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the variety of flavored tea is s

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Raw material selection: select oranges that are fresh, moderately ripe, have good flavor and aroma, stable color, and moderate acidity. The skin and the fruit are not separated, and the oranges are crushed into orange pieces for later use (containing a small amount of orange juice). The orange pieces are irregular in shape, and the length and width are 0.5 to 3 cm.

[0019] Tea raw materials: select the one-bud and two-leaf black tea (mao tea) produced in the year, with a moisture content of 6%.

[0020] (2) Weigh a certain weight of tea leaves and spread them on the clean ground.

[0021] (3) Weigh the orange pieces by 1 / 2 of the weight of the tea leaves, and add the orange pieces to the tea leaves.

[0022] (4) Close the pile of tea leaves and orange pieces, stir evenly, let stand for 30 minutes, stir twice in the middle, the tea leaves fully absorb the water of orange juice, and the moisture content rises to 20%. Move the mixture of tea leaves and orange pieces...

Embodiment 2

[0029] (1) Raw material selection: select oranges that are fresh, moderately ripe, have good flavor and aroma, stable color, and moderate acidity. The skin and the fruit are not separated, and the oranges are crushed into orange pieces for later use (containing a small amount of orange juice). The orange pieces are irregular in shape, and the length and width are 0.5 to 3 cm.

[0030] Tea raw materials: select the one-bud and two-leaf black tea (mao tea) produced in the year, with a moisture content of 9%.

[0031] (2) Weigh a certain weight of tea leaves and spread them on the clean ground.

[0032] (3) Weigh the orange pieces by 1 / 2 of the weight of the tea leaves, and add the orange pieces to the tea leaves.

[0033] (4) Close the pile of tea leaves and orange pieces, stir evenly, let stand for 30 minutes, stir twice in the middle, the tea leaves fully absorb the water of orange juice, and the moisture content rises to 15%. Move the mixture of tea leaves and orange pieces...

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PUM

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Abstract

The invention discloses a preparation method of tangerine tea. The method includes the steps of weighing a certain weight of tea leaves and spreading tea leaves on the clean ground, and adding tangerine pieces accounting for a half of the weight of tea leaves to tea leaves to be turned and stirred evenly; standing for 20-60 min, and turning and stirring tea leaves twice during the period, and making tea leaves sufficiently absorb tangerine juice, wherein the water content is raised to 10-25%; moving tea leaves and tangerine pieces to a closed box, and making tea leaves sufficiently absorb tangerine flavor, wherein the duration time is 15-30 hours; increasing flavor and conducting drying, setting temperature at 120-135 DEG C, and controlling the water content within the range of 3-6%; screening the tangerine pieces through a flat round screen and sorting the tangerine pieces through a color selector after spreading and cooling the tangerine pieces, and packaging the tangerine pieces and putting the tangerine pieces into storage. The number of repeating times is increased appropriately according to the flavor absorption effect of tea leaves, and the number of repeating times is controlled within the range of 1 to 7 in whole processing process. The tangerine flavor and black tea flavor of the made tangerine tea are interacted and fused, the tea is fresh, mellow, sweet and refreshing after being tasted carefully, tangerine tea is strong in tangerine flavor without losing tea flavor, and the quality and characteristic are distinctive.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a preparation method of orange black tea. Background technique [0002] Citrus is the most important commercial fruit in the world, and its output is the first of all fruits. The citrus pulp is rich in nutrition, and the tangerine peel obtained by drying the orange peel has certain medicinal value. Its aroma is more characteristic, and the volatile aroma constitutes the unique flavor of citrus. Citrus aroma substances mainly include terpenes, alcohols, aldehydes, esters and ketones, among which terpenes have the highest content. The fresh scent of fruit can have unexpected effects. Citrus exudes a refreshing and pleasant aroma, which can regulate people's nerves, play a role in regulating qi, dispelling blood stasis, calming and soothing. [0003] With the regulation of national policies, the sales of high-end gift teas are restricted to a certain extent, and the tea ...

Claims

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Application Information

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IPC IPC(8): A23F3/40
CPCA23F3/40
Inventor 肖勇王操王玉霞陈大梁谭传柏
Owner 萧氏茶业集团有限公司
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