Preparation method of Yinghong No. 9 black tea and mandarin orange black tea

Abstract

The invention relates to a preparation method of Yinghong No. 9 black tea and mandarin orange black tea. The preparation method of the Yinghong No. 9 black tea and mandarin orange black tea comprises the following steps of: (1) pretreating small green mandarin oranges: picking fresh small green mandarin oranges, thoroughly cleaning the picked fresh small green mandarin oranges, airing the cleaned small green mandarin oranges, forming a circular hole in the top of each of the small green mandarin oranges, and digging out pulp s for standby application; (2) treating tea leaves of Yinghong No. 9 black tea: picking Yinghong No. 9 one-bud two-leaf first-expansion tea leaves, performing withering, performing rolling for shaping, and performing fermentation; (3) loading the fermented tea leaves into the hollow small green mandarin oranges, covering the circular holes with orange peel, and enabling the small green mandarin oranges to be recovered to original shapes; and (4), performing baking: putting the encapsulated mandarin orange tea into a tea leaf drying machine for baking. According to the preparation method disclosed by the invention, fresh small green mandarin oranges which are not dried, and the Yinghong No. 9 black tea are used for preparing the Yinghong No. 9 black tea and mandarin orange black tea, so that the fruity flavor of the small green mandarin oranges and the aromatic flavor of the Yinghong No. 9 black tea are fully merged. According to the Yinghong No. 9 black tea and mandarin orange black tea obtained by the preparation method disclosed by the invention, a processing technology of the green mandarin oranges and a processing technology of the Yinghong No. 9 black tea are organically combined, green mandarin orange peel is black and moistening, and the tea soup is red and bright in color, sweet and mellow in taste and rich in fruity flavor.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a preparation method of Yinghong No. 9 orange black tea. Background technique [0002] Citrus tea: It is made of natural citrus and tea leaves without any additives and processed through a special process. It is characterized by the fusion of the fruity aroma of citrus and the mellow aroma of tea. It has unique flavor and excellent taste, and has the health benefits of citrus and tea. "Orange Pucha" is the most common in the market. [0003] At present, the production method of citrus pu-erh tea is as follows: firstly, freshly picked new citruses are washed and dried, and the upper part of the citrus is cut with a round tube, the pulp is hollowed out, dried, and then dried Pu-erh tea is stuffed Fill the whole fruit sac, cover it with the freshly cut citrus peel, restore the fruit to its original shape, and dry the filled tangerine tea in an oven or dry it in a ventilated place. ...

AI Technical Summary

Problems solved by technology

[0007] 1. Whether it is dried or naturally sun-dried citrus puerh tea, the Xinhui citrus peel used is fresh and moist, but the filled Puer tea is dry, so it is difficult to fully integrate the citrus peel and Puer tea;

[0008] 2. At present, there is no fixed and mature processing technology for the production and processing of citrus tea. The traditional sun-dried production method, due to factors such as temperature and humidity during the drying process, citrus tea presents different quality characteristics;

[0009] 3. The varieties of citrus tea currently on the market are single, which cannot meet the diversified needs of consumers