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A production process of citrus Puer tea

A technology for citrus Pu-erh tea and production technology, applied in the field of citrus Pu-erh tea production technology, can solve the problems of affecting the mood of tea tasting, affecting the taste of Pu-erh tea, etc., and achieves the effects of beautiful appearance, increased life fun, and broad application prospects.

Inactive Publication Date: 2017-06-06
张伯聪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, most Pu'er tea is preserved on rice paper or moisture-absorbing paper, which affects the taste of Pu'er tea during the preservation process, thus affecting the mood of tea tasting during the drinking process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0024] (5) Preparation of dried citrus husks: take out the citrus husks dried in step (4) from the drying chamber, lower the temperature at room temperature, drop to an appropriate temperature, take out the materials in the citrus husks, and clean them up. The preparation of dried citrus shells is completed.

[0025] (6) Production of citrus Pu'er tea: fill the dried citrus shells prepared in step (5) with Pu'er tea, seal and preserve after filling, and the citrus Pu'er tea is prepared.

[0026] In order to further optimize the above-mentioned technical scheme, in step (1), fresh citrus refers to that the shape of citrus is correct, without crooked shoulders, crooked pedicles, crooked navel, and no floating skin, and the surface of citrus has no wound, no defect, and bright color.

[0027] In order to further optimize the above-mentioned technical scheme, the drying method of citrus shells in step (4) can also be selected to dry in the sun naturally.

[0028] In order to furt...

specific Embodiment 1

[0031] A kind of production technology of citrus Pu'er tea, the production technology of citrus Pu'er tea specifically comprises the steps:

[0032] (1) Selection and pretreatment of raw materials: 20 portions of fresh citrus with the same size and orange-red background color were selected, and the fruit surface of the citrus was cleaned.

[0033] (2) Making of citrus husk: open a circular hole with a diameter of 1.5 centimeters with a cutter at the fruit stem of citrus in step (1), and dig out all the pulp in citrus from the circular hole to form citrus husk and cover the Citrus caps on citrus shells.

[0034] (3) Filling of materials: fill the citrus shells made in step (2) with materials until the materials fill the citrus shells, cover the citrus caps, and make citrus shells.

[0035] (4) Drying of citrus husks: put the citrus husks produced in step (3) into a drying chamber according to a certain arrangement for drying, the drying temperature is controlled at 60° C., and...

specific Embodiment 2

[0039] A kind of production technology of citrus Pu'er tea, the production technology of citrus Pu'er tea specifically comprises the steps:

[0040] (1) Selection and pretreatment of raw materials: 50 parts of fresh citrus with the same size and orange-red background color were selected, and the fruit surface of the citrus was cleaned.

[0041] (2) Making of citrus husk: Open a circular hole with a diameter of 2 centimeters at the fruit stem of citrus in step (1), and dig out all the pulp in citrus from the circular hole to form citrus husk and cover the Citrus caps on citrus shells.

[0042] (3) Filling of materials: fill the citrus shells made in step (2) with materials until the materials fill the citrus shells, cover the citrus caps, and make citrus shells.

[0043] (4) Drying of citrus husks: put the citrus husks prepared in step (3) into a drying chamber according to a certain arrangement for drying, the drying temperature is controlled at 95° C., and the drying time is...

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Abstract

A production process of citrus Puer tea is disclosed. The process is characterized in that the process prepares the citrus Puer tea through steps of raw material selection and pretreatment, citrus rind manufacturing, material filling, citrus rind drying, dry citrus rind preparation, production of the citrus Puer tea, and the like; according to the citrus Puer tea prepared by the process, fragrance of original Puer tea is maintained, and the citrus Puer tea has a citrus taste so that different taste experience is brought to people; and the process has a wide market prospect.

Description

technical field [0001] The invention relates to the technical field of Pu'er tea, in particular to a production process of citrus Pu'er tea. Background technique [0002] Pu-erh tea is made from large-leaf sun-dried green tea from Yunnan in a certain area of ​​Yunnan Province. The tea farmers of the Han nationality adopt specific techniques and undergo post-fermentation processing to form loose tea and pressed tea. Yunnan Pu-erh tea is a unique large-leaf species in Yunnan. The tea produced by the tea tree is the tea that pays the most attention to brewing skills and drinking techniques among famous Chinese teas. But at present, the preservation of Pu'er tea is mostly made of rice paper or moisture-absorbing paper, which affects the mouthfeel of Pu'er tea in the preservation process, thereby affecting the mood of tea tasting in the process of drinking. [0003] Therefore, how to keep the delicate fragrance of Pu'er tea is an urgent problem to be solved by those skilled in t...

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 张伯聪
Owner 张伯聪
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