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Citrus tea and preparation method thereof

A technology for citrus peel and tea, applied in the field of citrus tea and its preparation, can solve the problems of low brewing efficiency, poor water permeability of citrus peel, long time required, etc., and achieve the effects of improving taste and improving health care effect.

Pending Publication Date: 2018-09-28
广州碧升元食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the citrus peel has poor water seepage ability. The tea leaves in the above-mentioned citrus pu-erh tea are contained in the citrus shell, and the citrus shell only has air holes in the pedicle and navel. Because the tea may be squeezed when it is filled into the citrus shell. Compressed into crushed tea, the formed crushed tea is easy to block the ventilation holes. If the citrus tea is directly placed in a teacup for brewing, the time required for the tea ingredients and tea soup inside the citrus shell to ooze out of the citrus peel and dissolve in the water in the cup will be longer. Long, low brewing efficiency

Method used

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  • Citrus tea and preparation method thereof
  • Citrus tea and preparation method thereof
  • Citrus tea and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 10

[0060] A kind of citrus tea, the difference between embodiment 10 and embodiment 1 is that green citrus husks are changed into big red citrus husks.

Embodiment 11

[0062] A kind of citrus tea, the difference between embodiment 11 and embodiment 1 is that green mandarin shell is changed into orange shell.

Embodiment 12

[0064] A kind of orange shell that is used in embodiment 1, such as figure 1 Shown, comprise citrus peel accommodation chamber 11 and cover the citrus peel upper cover body 13 that is located at the upper port of citrus peel accommodation chamber 11, the citrus peel accommodation chamber 11 and the citrus peel upper lid body 13 are made of orange husk.

[0065] The vertical distance from the top of the citrus peel upper cover 13 to the upper opening of the citrus peel accommodating chamber 11 is 1 / 8-1 / 7 of the distance between the upper and lower ends of the citrus peel. The setting of the relative ratio of the citrus peel upper cover body 13 and the citrus peel accommodating chamber 11 is conducive to removing the pulp in the citrus when making the citrus shell, and can reduce the occurrence of tea leakage when brewing citrus pu-erh tea, which can improve the quality of citrus pu-erh tea. The taste of the tea.

[0066] A vent hole 6 is provided at the bottom of the citrus pe...

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Abstract

The invention relates to the technical field of tea processing, and specifically speaking relates to a citrus tea and a preparation method thereof. The citrus tea solves the problem of long time for dissolving citrus peel in water in a teacup, wherein the citrus peel is obtained by a tea component in current citrus and puer tea, a main technical essential comprises the citrus peel as well as grosvenor momordica fruit and tea in the citrus peel, the citrus peel comprises 1-4 parts, grosvenor momordica fruit comprises 4-8 parts, and grosvenor momordica fruit comprises 1-2 parts, and the citrus tea has good health-caring efficacy, and has good mouthfeel.

Description

technical field [0001] The invention relates to the technical field of tea processing, more specifically, it relates to a citrus tea and a preparation method thereof. Background technique [0002] In my country, tea is known as the "national drink". Tea has a long history in China and is the contribution of the Chinese people to the world's food culture. Tea, cocoa, and coffee are called the three major non-alcoholic beverages in the world today, ranking first among the world's three major beverages. There are many types of tea leaves, including green tea, black tea, white tea, scented tea, dark tea, etc. Different processing methods can be used to produce different types of tea. In the Jiangmen area of ​​southern China, a new kind of tea called citrus pu-tea has emerged. It uses Yunnan Puer tea and Xinhui tangerine as raw materials. The tea is stuffed into citrus shells and dried to make the finished product. The made citrus pucha combines the fruity fragrance of Xinhui ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 马学城马庆惠马棉鸿马恩琪马穂生
Owner 广州碧升元食品有限公司