Fruit-flavored noni oolong tea and preparation method thereof

An oolong tea and fruit-flavored technology, applied in the field of fruit-flavored Noni oolong tea and its preparation, can solve the problem of not having a single tea product, and achieve the effects of good promotion and application value, rich tea fragrance and strong tea flavor.

Active Publication Date: 2020-09-11
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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  • Fruit-flavored noni oolong tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1, a fruity noni oolong tea, prepared according to the following steps:

[0024] (1) Raw material collection: In Fiji from July to August, collect noni leaves, pick leaf buds free from insect bites and disease, discard broken buds, old leaves and impurities; collect before 6 o'clock in the morning of the same period Bring noni fruit with flowers, discard residual fruit, rotten fruit and immature fruit;

[0025] (2) Washing: Rinse the collected noni leaves and noni fruit with flowers separately with running water and spread them out in the shade to dry the surface moisture;

[0026] (3) Withering: Spread 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 down. The weight of the noni leaves after withering will be 9% less than before the withering; The fruit is dried in the sun at 3 pm for 2 hours and then moved to a cool place to cool. After withering, the noni fruit with flowers will lose 20% of it...

Embodiment 2

[0034] Example 2, a fruity noni oolong tea, prepared according to the following steps:

[0035] (1) Raw material collection: In Fiji from July to August, collect noni leaves, pick leaf buds free from insect bites and disease, discard broken buds, old leaves and impurities; collect before 6 o'clock in the morning of the same period Bring noni fruit with flowers, discard residual fruit, rotten fruit and immature fruit;

[0036] (2) Washing: Rinse the collected noni leaves and noni fruit with flowers separately with running water and spread them out in the shade to dry the surface moisture;

[0037] (3) Withering: Spread the noni leaves and dry them in the sun at 7 o'clock in the afternoon for 2 hours and then move them to a cool place to cool down. The weight of the noni leaves after withering is reduced by 6% compared to before withering; Liguo is dried in the sun at 5 pm for 3 hours and then moved to a cool place to cool. After withering, the noni with flowers will lose 10% of its w...

Embodiment 3

[0045] Example 3, a fruity noni oolong tea, prepared according to the following steps:

[0046] (1) Raw material collection: In Fiji from July to August, collect noni leaves, pick leaf buds free from insect bites and disease, discard broken buds, old leaves and impurities; collect before 6 o'clock in the morning of the same period Bring noni fruit with flowers, discard residual fruit, rotten fruit and immature fruit;

[0047] (2) Washing: Rinse the collected noni leaves and noni fruit with flowers separately with running water and spread them out in the shade to dry the surface moisture;

[0048] (3) Withering: Spread 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. After withering, the weight of the noni leaves will be reduced by 7% compared with that before withering. Noni fruits are dried in the sun at 4 pm for 2.5 hours and then moved to a cool place to cool. After withering, the noni fruits with flower...

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PUM

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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 noni oolong tea and a preparation method thereof. Background technique [0002] Noni (Morinda citrifolia L.), also known as radish pear, four season fruit or Indian mulberry (Indian mulberry), is a herb native to South Asia, Australia and some Pacific islands. The fruits, leaves, seeds, skins and roots are used in folk to treat or improve diseases such as dysentery, infections, colds, cancer and hypertension. Noni leaf has strong antioxidant properties and is resistant to gingivitis, periodontal disease, sore throat, laryngitis, colds, headaches, fever, rheumatoid arthritis, inflammation, ventilation, fractures, sprains, skin diseases and high Blood pressure and other functions are well known all over the world. Existing studies have shown that noni leaves contain many physiological and chemical components, including antioxidants and bioflavonoids, such as te...

Claims

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Application Information

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Patent Type & Authority Patents(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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