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

Abstract

The invention relates to a preparation method of Yinghong No. 9 white tea and mandarin orange white tea. The preparation method of the Yinghong No. 9 white tea and mandarin orange white 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 for standby application; (2) treating tea leaves of Yinghong No. 9 white tea: picking Yinghong No. 9 one-bud two-leaf first-expansion tea leaves, performing spreading, and performing withering; (3) loading the withered 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 white tea are used for preparing the Yinghong No. 9 white tea and mandarin orange white tea, so that the fruity flavor of the small green mandarin oranges and the aromatic flavor of the Yinghong No. 9 white tea are fully merged. According to the Yinghong No. 9 white tea and mandarin orange white 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 white tea are organically combined, green mandarin orange peel is black and moistening, and the tea soup is yellow 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 citrus white tea. Background technique [0002] Citrus tea is made from natural citrus and tea leaves without any additives and processed through a special process. It is unique, tastes great, 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 tangerines 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 the dried Pu-erh tea is stuffed into the whole. The fruit capsule is covered with the freshly cut citrus peel, the fruit is restored to its original shape, and the filled citrus tea is dried in an oven or air-dried in a ventilated place. [0004] In the selection of raw materials for making citrus tea, citrus from Xinhui, Jia...

AI Technical Summary

Problems solved by technology

[0007] 1. Whether it is dried or naturally sun-dried citrus puerh tea, the 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