Dandelion Pu'er cooked tea and processing method thereof

Abstract

The invention particularly discloses a dandelion Pu'er cooked tea and a processing method thereof. The dandelion Pu'er cooked tea is characterized by being prepared by uniformly mixing dandelion blacktea and Pu'er cooked ripe tea according to a weight ratio of 1:0.25-0.85, placing the mixture in an electric heating baking box, baking the mixture for 15min at 105 DEG C, taking the mixture out andcooling the mixture to the room temperature, quantitatively sub-packaging the mixture, and vacuumizing and packaging the mixture. The dandelion Pu'er cooked tea provided by the invention is further processed and prepared into dandelion Pu'er cooked tea bags by a method comprising the steps of drying dandelion black tea until the water content is 5-6%, mixing the dandelion black tea with Pu'er cooked tea according to a weight ratio, and crushing, quantitatively sub-packaging, sealing, sterilizing and packaging the mixture, thereby better providing a product package which is convenient to carryand drink for people. The dandelion Pu'er cooked tea prepared by mixing dandelion black tea with commercially available Pu'er cooked tea can not only meet the requirement of people on the efficacy ofdandelion, but also provide more choices of drinking tea for people who like drinking the Pu'er cooked tea.

Description

technical field [0001] The invention belongs to the field of drinking tea. The invention relates to a dandelion ripe Pu'er tea and a processing method thereof. Background technique [0002] The present invention utilizes the black tea made from dandelion to mix with the existing commercially available cooked Pu-erh tea to process and produce a dandelion-based Pu-erh cooked 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 , and at the same time benefit from the beneficial effects of Pu'er ripe 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...

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