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Honey tea and preparation method thereof

A technology of honey tea and honey, which is applied in the field of honey tea and its preparation, which can solve problems such as increased garbage, hidden health risks, and damage to the spleen and stomach, and achieve the effects of enhancing mellow flavor, preventing constipation, and mellow taste

Inactive Publication Date: 2017-07-25
WUZHOU YAZHENG AGRI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many kinds of beverages in the prior art, including functional beverages and carbonated beverages. The main consumers are teenagers. Long-term drinking will damage the spleen and stomach, resulting in increased garbage in the human body and bringing hidden dangers to health.
So far, there is no health drink with good taste and suitable for drinking by men, women and children

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Step 1: The Liubao tea grains with a moisture content of less than 5% are prepared by harvesting → withering → cooling → greening → greening → kneading and shaping → three times of baking. After three times of baking, the tea is lowered to room temperature and packaged for storage 10 days in a cool and dry room;

[0022] Step 2: When the honey is heated to 60°C, stop heating, mix 60 parts of baked Liubao tea into 40 parts of honey, bake or fry the blended honey tea to get ready.

[0023] It should be noted that the specific steps of the three-time baking described in step 1 are:

[0024] One-time baking: In the fine weather in late May, fresh spring tea is baked at 105°C for 10 hours, then immediately heated to 125°C for 2 hours, then cooled, and the tea leaves are packaged and stored in In a cool and dry room at room temperature;

[0025] Secondary baking: In the fine weather in late September, bake the same batch of tea leaves at 108°C for 8 hours, then immediately ...

Embodiment 2

[0029] Step 1: The Liubao tea grains with a moisture content of less than 5% are prepared by harvesting → withering → cooling → greening → greening → kneading and shaping → three times of baking. After three times of baking, the tea is lowered to room temperature and packaged for storage 5 days in a cool and dry room;

[0030] Step 2: When the honey is heated to 80°C, stop heating, mix 30 parts of baked Liubao tea into 70 parts of honey, bake or fry the blended honey tea to get ready.

[0031] It should be noted that the specific steps of the three-time baking described in step 1 are:

[0032] One-time baking: In the fine weather in late May, fresh spring tea is baked at 105°C for 10 hours, then immediately heated to 125°C for 2 hours, then cooled, and the tea leaves are packaged and stored in In a cool and dry room at room temperature;

[0033] Secondary baking: In the fine weather in late September, bake the same batch of tea leaves at 108°C for 8 hours, then immediately r...

Embodiment 3

[0037] Step 1: The Liubao tea grains with a moisture content of less than 5% are prepared by harvesting → withering → cooling → greening → greening → kneading and shaping → three times of baking. After three times of baking, the tea is lowered to room temperature and packaged for storage 7 days in a cool and dry room;

[0038] Step 2: When the honey is heated to 70°C, stop heating, mix 45 parts of baked Liubao tea into 55 parts of honey, bake or fry the blended honey tea to get ready.

[0039] It should be noted that the specific steps of the three-time baking described in step 1 are:

[0040] One-time baking: In the fine weather in late May, fresh spring tea is baked at 105°C for 10 hours, then immediately heated to 125°C for 2 hours, then cooled, and the tea leaves are packaged and stored in In a cool and dry room at room temperature;

[0041] Secondary baking: In the fine weather in late September, bake the same batch of tea leaves at 108°C for 8 hours, then immediately r...

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PUM

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Abstract

The invention discloses honey tea and a preparation method thereof, belongs to the field of tea beverages, and aims to provide the honey tea which is stable in quality, mellow in mouth feel and high in lasting appeal and has the effect of improving digestion and metabolism conditions, and the preparation method of the honey tea. The honey tea is prepared from the following components in parts by weight: 30-60 parts of Liupao tea and 40-70 parts of honey. The honey tea provided by the invention is suitable for people of all ages and both sexes to drink, and has especially obvious effects on people that smoke, people that stay up, people that drink wine and workers that often use computers; and when the honey tea is drunk at dry weather, regulation of bodies is facilitated, and the honey tea is a beverage suitable for people in northern dry climate and people at southern damp and hot zones.

Description

technical field [0001] The invention belongs to the field of tea drinks, in particular to honey tea and a preparation method thereof. Background technique [0002] Tea contains a variety of minerals that are beneficial to the human body, such as tea polyphenols, catechins, and various amino acids. Tea can promote digestion, promote body fluids and quench thirst; honey can supplement calcium, iron, magnesium, zinc and other trace elements And C, B2 and lactic acid, amino acids, etc., and can improve digestion and metabolism, regulate the stomach, treat dysentery, beautify the skin, nourish the heart and protect the liver, clear away heat and detoxify; drinking honey tea properly in the hot summer can prevent heatstroke and relieve heat. Sore throat relief, ventilation. In order to meet the needs of market consumption, a variety of tea drink flavors are enriched. [0003] There are many types of beverages in the prior art, such as functional beverages and carbonated beverage...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 冯嘉倩
Owner WUZHOU YAZHENG AGRI TECH CO LTD
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