Processing technology for lemon Liubao tea

A processing technology and technology of Liubao tea, applied in the field of lemon Liubao tea processing technology, can solve the problems of failing to well retain the attractive aroma and efficacy of lemon fruit, and unable to guarantee the taste, etc., and achieve a rich, rich and layered aroma. , The taste is thick and smooth, with a sweet and refreshing taste, and the taste is rich and unique.

Inactive Publication Date: 2017-10-20
CHINATEA WUZHOU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Adding lemon slices to the existing Liubao tea not only cannot guarantee the taste, but also fails to well retain the attractive aroma and efficacy of lemon fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Lemon Liubao tea processing technology comprises the following steps:

[0033] (1) Selection and processing of Liubao tea; Liubao tea is a protected product of geographical indications in Wuzhou, with a history of more than 1,500 years. become a tribute. This craft selects high-grade spring tea raw materials from high mountains above 1,000 meters above sea level. The classic foreign trade style Liubao tea is processed by the original foreign trade master craftsman. Full-bodied and sweet, its content of pesticide residues, rare earths, heavy metals, harmful microorganisms, etc. must meet EU standards. The selected alpine premium Liubao tea is screened to remove impurities, and the Liubao tea after the removal of impurities is dried by a dryer until the water content of the tea leaves is below 8%, which is conducive to the tea absorbing the aroma of lemon and other beneficial ingredients.

[0034] (2) Selection and harvesting of lemons: Lemons should be fresh, intact an...

Embodiment 2

[0045] Lemon Liubao tea processing technology comprises the following steps:

[0046] (1) Selection and processing of Liubao tea; Liubao tea is a protected product of geographical indications in Wuzhou, with a history of more than 1,500 years. become a tribute. This craft selects high-grade spring tea raw materials from high mountains above 1,000 meters above sea level. The classic foreign trade style Liubao tea is processed by the original foreign trade master craftsman. Full-bodied and sweet, its content of pesticide residues, rare earths, heavy metals, harmful microorganisms, etc. must meet EU standards. The selected alpine premium Liubao tea is screened to remove impurities, and the Liubao tea after the removal of impurities is dried by a dryer until the water content of the tea leaves is below 15%, which is conducive to the tea absorbing the aroma of lemon and other beneficial ingredients.

[0047] (2) Selection and harvesting of lemons: Lemons should be fresh, intact a...

Embodiment 3

[0058] Lemon Liubao tea processing technology comprises the following steps:

[0059] (1) Selection and processing of Liubao tea; Liubao tea is a protected product of geographical indications in Wuzhou, with a history of more than 1,500 years. become a tribute. This craft selects high-grade spring tea raw materials from high mountains above 1,000 meters above sea level. The classic foreign trade style Liubao tea is processed by the original foreign trade master craftsman. Full-bodied and sweet, its content of pesticide residues, rare earths, heavy metals, harmful microorganisms, etc. must meet EU standards. The selected alpine premium Liubao tea is screened to remove impurities, and the Liubao tea after the removal of impurities is dried by a dryer until the water content of the tea leaves is below 15%, which is conducive to the tea absorbing the aroma of lemon and other beneficial ingredients.

[0060] (2) Selection and harvesting of lemons: Lemons should be fresh, intact a...

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PUM

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Abstract

The invention specifically relates to a processing technology for lemon Liubao tea, belonging to the technical field of tea processing. The processing technology comprises the following steps: (1) selection and processing of Liubao tea; (2) selection and harvesting of lemons; (3) cleaning of the lemons; (4) enzyme deactivation and airing of the lemons; (5) digging out of the pulp of the lemons; (6) filling the lemons with the tea; (7) drying at low temperature; (8) preservation; and (9) packaging and storage. The lemon Liubao tea prepared in the invention has rich and layered fragrance and heavy, thick, slippery and sweet taste; the rich and sweet lemon fragrance is perfectly fused with the stale flavor of the Liubao tea, so the lemon Liubao tea tastes delicious and can promote the secretion of saliva and leave lingering fragrance and taste; better aftertaste can be obtained after stewing of the lemon Liubao tea a plurality of times; and the lemon Liubao tea is capable of lowering blood pressure, helping digestion, promoting the secretion of saliva, strengthening the stomach, reducing phlegm and relieving cough and can prevent cardiovascular diseases after long-term drinking.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to the processing technology of Lemon Liubao tea. Background technique [0002] Liubao tea is a kind of tea, which belongs to the black tea category. It is a famous Chinese historical tea with a history of more than 1,500 years. It is named after it originated in Liubao Township, Cangwu County, Wuzhou City. It is a protected product of geographical indications in Wuzhou. It has a history of more than 1,500 years. During the Jiaqing period of the Qing Dynasty, it was listed as one of the top ten famous teas in China with its unique betel nut fragrance and became a tribute. Famous contemporary Chinese cultural scholars made a cultural orientation for Liubao tea, pointing out that Wuzhou Liubao tea and Yunnan Pu'er tea are both famous Chinese teas with thousands of years. The older the better, it belongs to the dark tea category. Liubao tea is obtained through fermenting, autoc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06
CPCA23F3/14A23F3/06
Inventor 张均伟谢加仕潘开胜韦丽萍肖思思黄家庆
Owner CHINATEA WUZHOU
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