Preparation method of lemon-fruit acanthopanax-trifoliatus tea

Abstract

The invention discloses a preparation method of lemon-fruit acanthopanax-trifoliatus tea. The lemon-fruit acanthopanax-trifoliatus tea is prepared by filling acanthopanax trifoliatus tea into whole lemon shell, so that bitter and astringent taste of the acanthopanax trifoliatus tea can be effectively neutralized so as to produce taste and flavor conforming to popular tastes; moreover, health-caring ingredients of the acanthopanax trifoliatus tea can be preserved. According to the lemon-fruit acanthopanax-trifoliatus tea, aroma of lemon can slowly penetrate into the acanthopanax-trifoliatus tea, so that, the acanthopanax-trifoliatus tea has the aroma of lemon; and thus, the acanthopanax-trifoliatus tea produces better taste after being brewed. According to the preparation method of the lemon-fruit acanthopanax-trifoliatus tea, the whole lemon shell is dried until a water content of 60% is reached; and then, the acanthopanax-trifoliatus tea is filled into the whole lemon shell so that residual moisture in the lemon shell can be absorbed by the acanthopanax trifoliatus tea, and thus, flavor of lemon can be well absorbed by the acanthopanax trifoliatus tea. Therefore the flavor of lemon and the acanthopanax-trifoliatus tea are better integrated. In addition, permeable holes are formed in the bottom and / or at a lower side of the lemon shell, so that the whole lemon-fruit acanthopanax-trifoliatus tea can be soaked during brewing. The lemon-fruit acanthopanax-trifoliatus tea is convenient to use; and flavor of the acanthopanax trifoliatus tea slowly releases through the permeableholes, so that the phenomenon of excessively strong tea flavor is avoided, and the lemon-fruit acanthopanax-trifoliatus tea is very resistant to brewing.

Description

technical field [0001] The invention relates to bok choy tea, in particular to a method for preparing lemon bok choy tea. Background technique [0002] "Compendium of Materia Medica" records: bougainvillea, also known as olive tree vegetable, white bougainvillea, scientific name Sanjiapi, Sanye Wujia, can detoxify hundreds of poisons. Because bougainvillea has small thorns between the branches, the thorns are in the shape of hooks, and its palmate leaves are alternate, with 3 leaflets and three hook-shaped thorns at the base of the petiole. Therefore, people in Enping City, Guangdong Province give it a good name. — Bougainvillea. Due to Enping's unique natural resources and climatic conditions, the bok choy produced is crispy, sweet and refreshing. Although the taste is slightly bitter, it has a very unique flavor. It is really a rare natural health-care vegetable. The output is low, and the young leaves can only be plucked for consumption in spring every year, so now ther...

AI Technical Summary

Problems solved by technology

Due to Enping's unique natural resources and climatic conditions, the bok choy produced is crispy, sweet and refreshing. Although the taste is slightly bitter, it has a very unique flavor. It is really a rare natural health-care vegetable. The output is low, and the young leaves can only be plucked for consumption in spring every year, so now there is a bougainvillea tea made from bougainvillea on the market, which is usually directly dried or made according to the processing method of ordinary tea leaves. The bougainvillea tea produced according to the above method has a strong green taste and bitter taste, and the tea color is black and green, and the tea fragrance is weak, so it is difficult to meet people's drinking requirements