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A kind of preparation method of small green orange golden camellia tea

A technology of golden camellia and citrus, which is applied in the field of tea and its preparation, can solve the problems affecting the competitiveness of the market, the taste is not mellow enough, and the effect is unsatisfactory, so as to enhance the market competitiveness, the taste is smooth and delicious Good for conversion

Active Publication Date: 2021-05-28
广西国茗金花茶科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Camellia chrysalis has very prominent health benefits, but its market competitiveness has been affected to a certain extent because of its unmellow taste.
In order to improve the taste of Camellia Camellia, the production process is improved, or Camellia Camellia is mixed with other teas, or other non-tea foods are added, but the effect is not satisfactory

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Citrus fruit treatment: pick fresh citrus fruit, wash and dry, make a round hole in the upper part of the citrus fruit, and then hollow out the pulp to obtain the shell and peel cover;

[0028] 2. Fruit shell cleaning: place the fruit shell and peel cover in step 1 in a microwave de-enzyming machine, and de-enzyme the fruit shell and pericarp cover. The chamber air temperature of the microwave de-enzyming machine is 70°C, and the de-enzyming is performed for 2.5 minutes;

[0029]3. Golden camellia tea treatment: cut the fresh golden camellia tea leaves one month after turning green into strips with a width of 1 to 2 cm, and knead them with a kneading machine for 60 minutes;

[0030] 4. Mixed tea leaves: Weigh the raw materials according to the following weight percentages: 50% of fresh leaves of Camellia chrysantha, 50% of finished loose tea of ​​Liubao tea; remoisturize Liubao tea to a water content of 30% with an atomizer, and mix well Heap with Liubao tea to a hei...

Embodiment 2

[0035] 1. Citrus fruit treatment: pick fresh citrus fruit, wash and dry, make a round hole in the upper part of the citrus fruit, and then hollow out the pulp to obtain the shell and peel cover;

[0036] 2. Fruit shell cleaning: place the fruit shell and peel cover in step 1 in a microwave de-enzyming machine, and de-enzyme the fruit shell and pericarp cover. The air temperature in the chamber of the microwave de-enzyming machine is 65°C, and the de-enzyming is performed for 3 minutes;

[0037] 3. Golden camellia tea treatment: Cut the fresh golden camellia tea leaves that have just turned green into strips with a width of 1 to 2 cm, and knead them with a kneading machine for 30 minutes;

[0038] 4. Mixed tea leaves: Weigh the raw materials according to the following weight percentages: 30% of fresh leaves of Camellia japonica, 70% of Anhua dark tea finished loose tea; remoisturize Anhua dark tea to a water content of 26% with an atomizer, and mix well Golden camellia tea and ...

Embodiment 3

[0043] 1. Citrus fruit treatment: pick fresh citrus fruit, wash and dry, make a round hole in the upper part of the citrus fruit, and then hollow out the pulp to obtain the shell and peel cover;

[0044] 2. Fruit shell cleaning: place the fruit shell and peel cover in step 1 in a microwave de-enzyming machine, and de-enzyme the fruit shell and pericarp cover. The air temperature in the chamber of the microwave de-enzyming machine is 75°C, and the de-enzyming is performed for 2 minutes;

[0045] 3. Golden camellia tea treatment: Cut the fresh golden camellia tea leaves that have turned green for 2 months into strips with a width of 1 to 2 cm, and knead them for 90 minutes with a kneading machine;

[0046] 4. Mixed tea leaves: Weigh the raw materials according to the following weight percentages: 80% of fresh leaves of golden camellia, 20% of finished loose tea of ​​Diangui black tea; remoisturize Diangui black tea to a water content of 34% with an atomizer, and mix well Golden ...

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Abstract

The invention discloses a preparation method of citrus chrysanthemum tea, which comprises the steps of citrus fruit treatment, husk cleaning, chrysanthemum tea leaves treatment, tea leaves mixing, tea filling, citrus tea drying, packaging and storage, and the like. In this preparation method, golden camellia tea is mixed with black tea and citrus husk to prepare citrus citrus tea, which has the functions of regulating qi and regulating the middle, invigorating the spleen and stomach, drying dampness and phlegm, eliminating stagnation and reducing stagnation. Fat, lower blood pressure, anti-oxidation, hangover and other effects, and improve the taste of camellia, make the taste of camellia popular, and enhance the market competitiveness of camellia products.

Description

technical field [0001] The invention relates to the technical field of tea and its preparation, in particular to a method for preparing green mandarin chrysanthemum tea. Background technique [0002] Citrus peel has the effect of regulating qi and resolving phlegm, eliminating dryness and dampness. It is suitable for people with stomach fullness, indigestion, loss of appetite, cough and phlegm. Modern studies have shown that citrus peels contain a large amount of volatile oil, hesperidin and other ingredients. The volatile oil contained in it has a mild stimulating effect on the gastrointestinal tract, can promote the secretion of digestive juice, eliminate gas in the intestine, and increase appetite. Citrus tea is made of citrus peel and tea leaves through special processing. It is characterized by the fusion of the fruity aroma of citrus and the mellow aroma of tea. The citrus and tea absorb the essence of each other, and it has the health benefits of citrus peel and tea. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14A23F3/08A23F3/12A23F3/06
CPCA23F3/06A23F3/08A23F3/12A23F3/14
Inventor 王珂王远湖符笋覃俭家
Owner 广西国茗金花茶科技有限公司
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