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A kind of preparation method of tangerine peel Pu'er tea

A technology for tangerine peel Pu-erh tea and tangerine peel, which is applied in the field of preparation of tangerine peel Pu'er tea, can solve the problems of poor formability, material drop, loose pieces, etc.

Active Publication Date: 2020-11-24
XISHUANGBANNA TONGQINGHAO TEA IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this processing method has certain disadvantages, that is, when producing pressed Pu-erh tea with dried tangerine peel (such as brick tea or Tuocha), the degree of bonding between tangerine peel and tea leaves is different due to the expansion and contraction of the dried tangerine peel and tea leaves. The resulting pressed tea has poor formability, and after a period of storage, it is prone to breakage, material drop, loose pieces and even mildew.

Method used

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  • A kind of preparation method of tangerine peel Pu'er tea

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Experimental program
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Effect test

Embodiment

[0027] Preparation of tangerine peel Pu'er tea:

[0028] (1) Pretreatment of tangerine peel: choose tangerine peel that has been aged for more than three years, steam it for 20 seconds, put it into a far-infrared baking machine and bake it at 90°C for 30 seconds, then cut it into shreds after cooling, and set aside;

[0029] (2) Tea pretreatment: take cooked Pu, carry out tide water according to the water-to-tea ratio of 8%, and let it stand for 30 minutes after tide water;

[0030] (3) Molding: Mix the tangerine peel shreds with the tidal boiled tea according to the mass ratio of 1:8, steam for 30 seconds, and then press tightly into small square brick tea.

[0031] (4) Cooling: put the pressed tea on a cooling rack to let it cool down naturally;

[0032] (5) Baking: place the cooled tea at 50°C for baking;

[0033] (6) Bake out: Stop baking when the moisture content is between 8% and 9%;

[0034] (7) Packing and warehousing: packed in double-layer tissue paper and put int...

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Abstract

The invention discloses a preparation method of dried orange peel Pu'er tea. Through the technologies of pretreating dried orange peel, pretreating tea leaves, performing shaping, performing spreading for cooling, starting to bake, stopping baking and the like, the prepared dried orange peel Pu'er tea is honey yellow and bright in soup color, rich, mellow, sweet and fragrant in taste, sweet, moisturizing and long in throat rhyme, clean, sweet and delicious in aftertaste, good in moldability, tight and complete, and free from phenomena of rupture, material drop, block dispersion, mildew and rot and the like after long-time preservation.

Description

technical field [0001] The invention relates to the field of tea production, in particular to a method for preparing Pu'er tea with tangerine peel. Background technique [0002] Pu'er tea produced in Yunnan is a popular beverage among the people. It is processed from Yunnan big-leaf sun-dried green tea. There are two main types, one is raw Pu'er tea, and the other is made by artificial accelerated fermentation Mature Shupu. Pu'er tea has always been considered as a beverage with health benefits. Clinical trials by relevant experts at home and abroad have proved that Pu'er tea has various effects such as lowering blood fat, losing weight, inhibiting bacteria, helping digestion, warming the stomach, promoting body fluid, quenching thirst, sobering up, and detoxifying. In addition, it also has a unique personality, especially when it is exposed to normal air, it will become more fragrant and mellow with age. Xinhui tangerine peel has been loved by people for many years becau...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 邓雅然邓海涛
Owner XISHUANGBANNA TONGQINGHAO TEA IND CO LTD
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