Dandelion yellow tea and preparation method thereof

Abstract

The invention particularly discloses dandelion yellow tea and a preparation method thereof. The dandelion yellow tea is characterized by being prepared by the steps of uniformly mixing dandelion blacktea with yellow tea in a weight ratio of 1 to (0.3-1.2), putting the mixture into an electric baking oven, baking at 105 DEG C for 15 minutes, taking out the mixture, cooling to the room temperature,and carrying out quantitative split charging and vacuumizing packaging and processing. The prepared dandelion yellow tea is crushed into 40-50-mesh powder, the powder is put into a filter paper bag,and the filter paper bag is sealed, sterilized and packaged so as to obtain a tea bag. According to the preparation method, the deficiencies of dandelion black tea fried at high temperature is overcome, the dandelion yellow tea prepared from the dandelion black tea and commercially available yellow tea can meet the requirements of people to the effects of dandelion, meanwhile, people liking drinking tea can be simultaneously benefited by the flavors and effects of the yellow tea, and more choices are supplied to the tea drinking of people. According to the dandelion yellow tea bag, a product package which is convenient to carry and brew can be well provided for people, and people can have more choices on the tea drinking.

Description

technical field [0001] The invention belongs to the field of drinking tea. It relates to a dandelion yellow tea and a preparation method thereof. Background technique [0002] The present invention uses the black tea made from dandelion to mix with the existing commercially available yellow tea to produce a dandelion yellow tea product that is rich in nutrition, clear and transparent in brewed soup, and sweet in taste, so that it not only benefits from the efficacy and value of dandelion, but also Benefiting from the beneficial effects of yellow tea is the object of the present invention. [0003] Black tea is mainly a fully fermented tea formed by fermentation. The essence of so-called fermentation is to make the original colorless polyphenols in tea leaves oxidize under the catalysis of polyphenol oxidase to form red oxidized polymers - black tea pigments. Part of this pigment is soluble in water and forms a red tea soup after brewing, and part of it is insoluble in wat...

AI Technical Summary

Problems solved by technology

Dandelion contains protein, fat, carbohydrates, crude cellulose, multivitamins, amino acids, and trace and constant minerals. When the conventional tea making method is used for high-temperature frying, the white juice contained in dandelion, Components such as protein, fat, carbohydrates, and vitamins undergo qualitative changes to form a paste-like substance, and the cellulose substance will also undergo paste-like appearance, resulting in a paste-like appearance of the finished product, and the brewed tea soup is cloudy, resulting in Poor drinkability affects people's unacceptable psychology of dandelion tea