Citrus-flavor oolong and preparation method thereof

A technology of oolong tea and citrus, which is applied in tea treatment before extraction, etc. It can solve the problems of long-term aging of finished products, poor fusion degree of Pu'er and citrus peel, and no public citrus oolong tea, etc., to achieve bright orange-yellow tea soup color and orange-yellow color Oily, fruity taste

Inactive Publication Date: 2016-08-17
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, there is citrus puerh tea that combines citrus and puerh, but the preparation process is to stuff dry tea directly into the hollowed citrus, the fusion degree of puerh ...

Method used

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  • Citrus-flavor oolong and preparation method thereof
  • Citrus-flavor oolong and preparation method thereof
  • Citrus-flavor oolong and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of citrus oolong tea, comprising the following steps:

[0025] (1) Pretreatment of citrus: wash and dry the citrus, open the top, get a top cover, dig out the pulp in the citrus, and keep the shape of the citrus for subsequent use;

[0026] (2) Pretreatment of oolong tea: take hot water steam to make the single-clump tea absorb moisture, and adjust the water content of the single-clump tea to 24%;

[0027] (3) Put Dancong tea into the citrus, and close the top cover;

[0028] (4) Drying: Dry at a constant temperature of 55°C until 90% dry.

Embodiment 2

[0030] A preparation method of citrus oolong tea, comprising the following steps:

[0031] (1) Pretreatment of citrus: wash and dry the citrus, open the top, get a top cover, dig out the pulp in the citrus, and keep the shape of the citrus for subsequent use;

[0032] (2) Pretreatment of oolong tea: take hot water steam to make single-clump tea absorb moisture, and adjust the water content of single-clump tea to 26%;

[0033] (3) Put Dancong tea into the citrus, and close the top cover;

[0034] (4) Drying: Dry at a constant temperature at 70°C until 90% dry.

Embodiment 3

[0036] A preparation method of citrus oolong tea, comprising the following steps:

[0037] (1) Pretreatment of citrus: wash and dry the citrus, open the top, get a top cover, dig out the pulp in the citrus, and keep the shape of the citrus for subsequent use;

[0038] (2) Pretreatment of oolong tea: take hot water steam to make single-clump tea absorb moisture, and adjust the water content of single-clump tea to 22%;

[0039] (3) Put Dancong tea into the citrus, and close the top cover;

[0040] (4) Drying: Dry at a constant temperature at 40°C until 90% dry.

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PUM

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Abstract

The invention relates to citrus-flavor oolong and a preparation method thereof. The preparation method of the citrus-flavor oolong comprises the following steps: (1) pretreating a citrus, specifically, washing the citrus and then drying in the air, opening a mouth in the top of the citrus to obtain a top cover, digging out pulp in the citrus, and maintaining the shape of the citrus for later use; (2) pretreating oolong, specifically, adjusting the water content of the oolong to be 13-28%; (3) putting the oolong into the citrus, and covering the citrus with the top cover; (4) drying. The citrus-flavor oolong prepared by the preparation method is orange yellow and oleosus in fruit peel color, orange yellow and bright in tea soup color as well as thick and mellow in taste, has fruit aroma, and is thick but not astringent.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a citrus oolong tea and a preparation method thereof. Background technique [0002] Oolong tea (oolong tea), also known as green tea, semi-fermented tea and fully fermented tea, has many varieties. It is a tea category with distinctive Han characteristics among the major tea categories in China. Oolong tea is a high-quality tea produced after picking, withering, shaking, frying, rolling, baking and other processes. Oolong tea evolved from Song Dynasty tribute tea dragon balls and phoenix cakes, and was created around 1725 (Yongzheng period of Qing Dynasty). After tasting, the teeth and cheeks remain fragrant, and the aftertaste is sweet and fresh. The pharmacological effects of oolong tea are prominently manifested in the decomposition of fat, weight loss and bodybuilding. [0003] Citrus peel is a traditional Chinese medicine. It is warm in nature, pungent in taste, and has the ...

Claims

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Application Information

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IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 王登良
Owner SOUTH CHINA AGRI UNIV
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