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
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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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