Dandelion dark tea and production method thereof

Abstract

A technical scheme of the invention discloses a dandelion dark tea and a production method of the tea. The dandelion dark tea is prepared by uniformly mixing a dandelion black tea with a commercial finished dark tea according to a weight ratio of 1:(0.25-0.85), placing the mixed tea in an electric baking oven, conducting baking at 105 DEG C for 15 minutes, taking out the baked tea, conducting standing for cooling to a room temperature, and carrying out fixed-amount split charging and vacuum packaging. The dandelion dark tea of the invention is further subjected to the following procedures including crushing, fixed-amount split charging in filter paper bags, sealing, sterilization, and packaging so as to obtain a dandelion dark tea bag product. The method overcomes the defects occurring inhigh-temperature stir-frying of dandelion black tea. After the product is brewed, tea soup is clear and transparent, has a delicate fragrant smell and no peculiar smell, and adds people's enjoyment ofdandelion tea. The product of the invention can not only meet the demands of people on the efficacy of dandelions, but also benefit people who prefer to drink dark tea from the taste and effects of the dark tea. Tea bags provide people with a product package which is convenient to carry and brew, and add more choices of tea drinking for people.

Description

technical field [0001] The invention belongs to the field of drinking tea. It relates to a dandelion black tea and a production method thereof. Background technique [0002] The present invention uses black tea made from dandelion to mix with existing commercially available black tea to produce a dandelion black tea product that is rich in tea 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 Benefit from the beneficial effects of black 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 leaves, making the leaves turn red...

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