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Citrus white tea and preparation method thereof

A technology of white tea and citrus, which is applied in the field of citrus white tea and its preparation, which can solve the problems of long-term aging of finished products, undisclosed citrus white tea, poor fusion degree of Pu-erh and citrus peel, etc. The effect of mellow sweetness and bright yellow color of tea soup

Inactive Publication Date: 2016-08-31
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 and citrus peel is poor, and the finished product needs to be aged for a long time time, and there is no disclosure of citrus white tea made by combining white tea with citrus and related processes

Method used

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  • Citrus white tea and preparation method thereof
  • Citrus white tea and preparation method thereof
  • Citrus white tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of citrus white 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 white tea: take hot water steam to make Fujian white tea absorb moisture, and adjust the water content of Fujian white tea to 21%;

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

[0028] (4) Drying: Dry at a constant temperature of 65°C until 90% dry.

Embodiment 2

[0030] A preparation method of citrus white 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 white tea: take hot water steam to make Fujian white tea absorb moisture, and adjust the water content of Fujian white tea to 23%;

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

[0034] (4) Drying: Dry at a constant temperature at 75°C until 90% dry.

Embodiment 3

[0036] A preparation method of citrus white 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 white tea: take hot water steam to make Fujian white tea absorb moisture, and adjust the water content of Fujian white tea to 19%;

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

[0040] (4) Drying: Dry at a constant temperature of 55°C until 90% dry.

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Abstract

The invention relates to citrus white tea and a preparation method thereof; the preparation method of the citrus white tea comprises the following steps: (1) pretreating citrus: washing the citrus cleanly, drying in the air, opening a mouth at the top of the citrus to obtain a top cover, digging out pulp in the citrus, and keeping a citrus shape for standby application; (2) pretreating white tea: adjusting the water content of the white tea to 12%-27%; (3) loading the white tea into the citrus, and closing with the top cover; and (4) drying. The obtained citrus white tea is yellow green and oily in peel color and luster, yellow and bright in tea liquid color and luster, mellow and sweet in taste, and strong but not astringent.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a citrus white tea and a preparation method thereof. Background technique [0002] White tea is a kind of micro-fermented tea, which is a traditional famous tea created by Chinese tea farmers. One of the six major teas in China. Refers to a kind of tea that is processed after being picked, not dried or rolled, but only dried in the sun or simmered. It has the quality characteristics of complete buds, full body, fresh fragrance, clear yellow-green soup, light and sweet taste. It is a slightly fermented tea and is a special treasure among Chinese teas. [0003] Citrus peel is a traditional Chinese medicine. It is warm in nature, pungent in taste, and has the effects of regulating qi and resolving phlegm, eliminating dryness and dampness. Traditional Chinese medicine believes that tangerine peel has a bitter taste and warm nature. It has the effects of warming the stomach and dispe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 王登良
Owner SOUTH CHINA AGRI UNIV
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