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Fruity-type morinda citrifolia oolong tea and preparation method thereof

A technology of oolong tea and fruit flavor, which is applied in the field of fruit flavor noni oolong tea and its preparation, can solve the problem of not having a single tea product, achieve good promotion and application value, strong tea flavor, strong tea fragrance effect

Active Publication Date: 2018-01-19
诺丽茶(斐济)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, Noni products on the market mainly include Noni Juice, Noni Enzyme, Noni Capsules, etc. There is no tea product yet.

Method used

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  • Fruity-type morinda citrifolia oolong tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, a kind of fruit flavor Noni oolong tea is prepared according to the following steps:

[0024] (1) Raw material collection: From July to August, in Fiji, collect noni leaves, pick leaf buds without insect bites and diseases, and discard incomplete buds, old leaves and impurities; Noni fruit with flowers, discard residual fruit, rotten fruit and immature fruit;

[0025] (2) Cleaning: Rinse the collected Noni leaves and flowered Noni fruit with running water respectively, spread them out in a cool place, and dry the surface moisture;

[0026] (3) Withering: spread out the Noni leaves, dry them in the sun at 5 o'clock in the afternoon for 1 hour, and then move them to a cool place to cool. After the fruit was dried in the sun at 3 o'clock in the afternoon for 2 hours, it was moved to a cool place to cool, and the weight of Noni fruit with flowers after withering was 20% lower than that before withering;

[0027] (4) Shredding: the collected Noni leaves are d...

Embodiment 2

[0034] Embodiment 2, a kind of fruit flavor Noni oolong tea, is prepared according to the following steps:

[0035] (1) Raw material collection: From July to August, in Fiji, collect noni leaves, pick leaf buds without insect bites and diseases, and discard incomplete buds, old leaves and impurities; Noni fruit with flowers, discard residual fruit, rotten fruit and immature fruit;

[0036] (2) Cleaning: Rinse the collected Noni leaves and flowered Noni fruit with running water respectively, spread them out in a cool place, and dry the surface moisture;

[0037] (3) Withering: spread out the noni leaves, dry them in the sun for 2 hours at 7 o'clock in the afternoon, and then move them to a cool place to cool. The withered noni leaves lose 6% of their weight compared with those before withering; Noni fruit was dried in the sun for 3 hours at 5 o'clock in the afternoon and then moved to a cool place to cool. The weight of Noni fruit with flowers after withering was 10% lower tha...

Embodiment 3

[0045] Embodiment 3, a kind of fruit flavor Noni oolong tea is prepared according to the following steps:

[0046] (1) Raw material collection: From July to August, in Fiji, collect noni leaves, pick leaf buds without insect bites and diseases, and discard incomplete buds, old leaves and impurities; Noni fruit with flowers, discard residual fruit, rotten fruit and immature fruit;

[0047] (2) Cleaning: Rinse the collected Noni leaves and flowered Noni fruit with running water respectively, spread them out in a cool place, and dry the surface moisture;

[0048] (3) Withering: spread out the Noni leaves, dry them in the sun at 6 o'clock in the afternoon for 1.5 hours, and then move them to a cool place to cool. The Noni leaves after withering will lose 7% of their weight compared with before withering; Noni fruit was dried in the sun at 4:00 p.m. for 2.5 hours and then moved to a cool place to cool. The weight of Noni fruit with flowers after withering was 15% lower than that b...

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Abstract

The invention discloses a fruity-type morinda citrifolia oolong tea and a preparation method thereof. The method comprises raw material collection, cleaning, withering, shearing, fine manipulation, primary fermentation and fermentation. The oolong tea prepared by the invention has both a tea fragrance and a fruit fragrance, and is mixed with a flower fragrance of morinda citrifolia flowers at thesame time. The oolong tea has a heavy tea fragrance, a sense of depth, a thick tea flavor, high drinking and health care value, and good popularization and application value.

Description

technical field [0001] The invention relates to the technical field of oolong tea preparation, in particular to a fruity-flavor noni oolong tea and a preparation method thereof. Background technique [0002] Noni (Morinda citrifolia L.), also known as dill pear, Sijiguo or Indian mulberry (Indian mulberry), is a herbaceous plant native to South Asia, Australia and some Pacific islands. Its fruit, leaves, seeds, bark and roots are used in folk to treat or improve diseases such as dysentery, infection, cold, cancer and high blood pressure. Noni leaf is known for its strong antioxidant properties and beneficial effects on gingivitis, periodontal disease, sore throat, laryngitis, colds, headaches, fever, rheumatoid arthritis, inflammation, wind, bone fractures, sprains, skin diseases and high blood pressure. It is famous all over the world for its certain effects on blood pressure and so on. Existing studies have shown that noni leaves contain many physiochemical components, i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 陈灿言陈铭陈灿辉张伟敏
Owner 诺丽茶(斐济)有限公司
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