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Preparation method of mandarin orange tea

A production method, the technology of tangerine, which is applied in the field of tea, can solve the problems that cannot be clearly identified, and achieve the effect of pure and clear tea soup, unique fragrance and mellow taste

Inactive Publication Date: 2017-08-18
湖南博大天能实业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] There is a long record of tea drinking in Chinese history, and it is impossible to find out exactly when it was, but there is a saying about the approximate time

Method used

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Embodiment Construction

[0010] Below the present invention is described further, preferred embodiment of the present invention is:

[0011] The preparation method of the orange tea described in the present embodiment comprises the following steps:

[0012] 1) In late autumn and winter, when the weather is dry, Lishan citrus is used. After picking the fresh citrus and removing the flesh, the citrus is dried with a drying machine;

[0013] 2) Sieve Anhua black tea and asparagus root in turn, color sort, remove impurities, and slice;

[0014] 3) Alcoholization, add 20 parts of Anhuahei after blending, add 20 parts of fresh asparagus, and keep the leaf temperature of the blended tea at 35°C~45°C for 60~70 hours; Moisture content is 10%

[0015] 4) Store the aged tea in the storage room. It must be kept away from the ground, the wall and the roof. Use floor mats ≥ 0.1m from the ground and ≥ 1m from the wall. There must be space on the top. The room temperature is about 22 degrees. ;Sealed without losin...

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Abstract

The invention provides a preparation method of mandarin orange tea. The preparation method comprises the following steps of: picking fresh Lishan citrus when weather is dry in late autumn and winter, removing flesh of the Lishan citrus and drying flesh-removed Lishan citrus by a dryer; processing Anhua dark tea and and asparagus roots of Yuanjiang River sequentially by sieving, color sorting, winnowing, purification and blending; and performing alcoholization to form the mandarin orange tea. The mandarin orange tea prepared by the preparation method of the mandarin orange tea has the characteristics that liquor color is bright in red and yellow, floral fragrance is heavy, flavor is mellow and aftertaste is sweet and refreshing.

Description

technical field [0001] The invention relates to the technical field of tea, in particular to a method for preparing citrus tea. Background technique [0002] There is a long record of tea drinking in Chinese history, and it is impossible to find out exactly when it happened, but there are some sayings about the approximate time. And we can also find evidence that the habit of drinking tea in many parts of the world was passed down from China. Therefore, many people believe that drinking tea was first created by the Chinese, and that the habits of drinking tea and growing tea in other parts of the world were directly or indirectly passed down from China. After several generations of development, there are various tea products with different functions. Contents of the invention [0003] The invention provides a tangerine tea with mellow taste, sweet and refreshing aftertaste, bright red-yellow soup color and health care effect and a preparation method thereof. [0004] To...

Claims

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Application Information

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IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 杨国舜申爱国
Owner 湖南博大天能实业股份有限公司
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