Taraxacum mongolicum and Pu'er raw tea and manufacture method thereof

Abstract

The present invention particularly discloses taraxacum mongolicum and Pu'er raw tea and a manufacture method thereof. The taraxacum mongolicum and Pu'er raw tea is prepared by the following steps: taraxacum mongolicum black tea and Pu'er raw tea are mixed evenly at a weight ratio of 1:(0.25-1), then the mixture is placed into an electric heating oven to be baked at a condition of 105 DEG C for 15min, the baked mixture is taken out to be cooled to a room temperature, the cooled mixture is quantitatively sub-packaged, and the sub-packaged mixture is vacuum packaged to prepare a finished product. A scheme further comprises the following steps: the taraxacum mongolicum and Pu'er raw tea is crushed into powder at 40-50 meshes using a crushing device, the crushed taraxacum mongolicum and Pu'erraw tea is loaded into filter paper bags, the bags are sealed, the sealed taraxacum mongolicum and Pu'er raw tea is sterilized and the sterilized taraxacum mongolicum and Pu'er raw tea is packaged toobtain a taraxacum mongolicum and Pu'er raw tea teabag product. The taraxacum mongolicum and Pu'er raw tea overcomes shortcomings of taraxacum mongolicum black tea stir-fried by high temperature, is clear and transparent in tea liquid after being brewed and delicately fragrant, and increases people's love for drinking taraxacum mongolicum tea. The product can satisfy people's demands for efficacies of the taraxacum mongolicum, at the same time also enables people who love drinking the Pu'er raw tea to be benefited from taste and effects of the Pu'er raw tea at the same time, and gives people more choices for tea drinking.

Description

technical field [0001] The invention belongs to the field of drinking tea. The invention relates to a dandelion raw Pu'er tea and a preparation method thereof. Background technique [0002] The present invention uses black tea made from dandelion to mix with existing commercially available raw Pu-erh tea to produce a dandelion-based raw Pu-erh tea product that is rich in nutrition, clear and transparent in brewed soup, and sweet in taste, so that it benefits from the efficacy and value of dandelion, At the same time, it benefits from the beneficial effect of Pu'er raw tea. 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 water and accumulates in the...

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