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Citrus Pu'er tea and preparation method thereof

A technology for citrus pu-erh and pu-erh tea, which is applied in the field of citrus pu-erh tea and its preparation, can solve the problems of long time aging of finished products, poor fusion degree of pu-erh and citrus peel, etc. Even penetration effect

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 out citrus, the fusion degree of puerh and citrus peel is poor, and the finished product needs to be aged for a long time time

Method used

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  • Citrus Pu'er tea and preparation method thereof
  • Citrus Pu'er tea and preparation method thereof
  • Citrus Pu'er tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of citrus 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 Pu'er tea: take hot water steam to make the strip-shaped Pu'er loose tea absorb moisture, and adjust the water content of the strip-shaped Pu'er loose tea to 23%;

[0027] (3) Pack the bar-shaped Pu'er loose tea into the citrus, and close the top cover;

[0028] (4) Drying: Dry at a constant temperature at 50°C until 90% dry.

Embodiment 2

[0030] A preparation method of citrus 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 Pu'er tea: take hot water steam to make the strip-shaped Pu'er loose tea absorb moisture, and adjust the water content of the strip-shaped Pu'er loose tea to 25%;

[0033] (3) Pack the bar-shaped Pu'er loose tea into the citrus, and close the top cover;

[0034] (4) Drying: Dry at a constant temperature at 60°C until 90% dry.

Embodiment 3

[0036] A preparation method of citrus 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 Pu'er tea: take hot water steam to make the strip-shaped Pu'er loose tea absorb moisture, and adjust the water content of the strip-shaped Pu'er loose tea to 21%;

[0039] (3) Pack the bar-shaped Pu'er loose 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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Abstract

The invention relates to citrus Pu'er tea and a preparation method thereof. The preparation method of the citrus Pu'er 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 Pu'er tea: adjusting the water content of the Pu'er tea to 18%-35%; (3) loading the Pu'er tea into the citrus, and closing with the top cover; and (4) drying. The citrus Pu'er tea is black and moist in peel color and luster, auburnish red and bright in tea liquid color and luster, mellow and strong 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 tea and a preparation method thereof. Background technique [0002] Pu'er tea, also known as Dianqing tea, is named Pu'er tea because the original distribution center is in Pu'er city. Pu-erh tea is made from large-leaf sun-dried green tea from Yunnan, and is made by sub-fermented green tea. It is divided into raw tea and cooked tea according to fermentation, and the finished product is divided into loose tea and pressed tea. [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 dispelling cold, regulating qi and invigorating the spleen. It is suitable for people with stomach fullness, indigestion, loss...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/40
CPCA23F3/14A23F3/40
Inventor 王登良
Owner SOUTH CHINA AGRI UNIV
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