Preparation method of fresh ginger black tea

A technology of black tea and ginger, applied in tea treatment before extraction, etc., can solve problems such as poor taste and aroma, achieve good taste, promote fat metabolism, and improve the effect of emission

Inactive Publication Date: 2018-11-09
YIBIN CHUANHONG TEA IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing ginger black tea is to cut ginger into shreds or granules an

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0023] Example 1:

[0024] A preparation method of ginger black tea, comprising the following steps:

[0025] (1) Select fresh old ginger produced locally in Yibin, clean it, and cut it into 2-3cm long shredded ginger for use;

[0026] (2) making black tea dregs: plucking Yibin local production of Mingqian new tea to make raw materials, according to the preparation method of existing Chuanhong Gongfu black tea, black tea dregs are obtained;

[0027] (3) Drying of black tea blanks: The black tea blanks are flattened to a thickness of 2-3 cm, and dried at a low temperature and at a low speed with a drying temperature of 100° C. until the water content is 4%.

[0028] (5) Head scenting: Divide the black tea blanks into base tea blanks and noodle tea blanks according to the weight ratio of 9:1, spread the base tea blanks on a clean scented flower field, and then sprinkle ginger shreds on the base. On the surface of the tea base, the amount of ginger under the shredded ginger is ...

Example Embodiment

[0035] Example 2:

[0036] A preparation method of ginger black tea, comprising the following steps:

[0037] (1) Select fresh old ginger produced locally in Yibin, clean it, and cut it into 2-3cm long shredded ginger for use;

[0038](2) making black tea dregs: picking Yibin local production of Mingqian new tea to make raw materials, and making black tea dregs according to the preparation method of the existing Sichuan Red Kung Fu black tea;

[0039] (3) Drying of black tea blanks: The black tea blanks are flattened to a thickness of 2-3 cm, and dried at a low temperature and at a low speed with a drying temperature of 105° C. until the water content is 4.5%.

[0040] (5) Head scenting: Divide the black tea blanks into base tea blanks and noodle tea blanks according to the weight ratio of 9:1, spread the base tea blanks on a clean scented flower field, and then sprinkle ginger shreds on the base. On the tea base, the amount of ginger under the shredded ginger is 15% of the ...

Example Embodiment

[0047] Example 3:

[0048] A preparation method of ginger black tea, comprising the following steps:

[0049] (1) Select fresh old ginger produced locally in Yibin, clean it, and cut it into 2-3cm long shredded ginger for use;

[0050] (2) making black tea dregs: picking Yibin local production of Mingqian new tea to make raw materials, and making black tea dregs according to the preparation method of the existing Sichuan Red Kung Fu black tea;

[0051] (3) Drying of black tea blanks: Flatten the black tea blanks with a thickness of 2 to 3 cm, and dry them at a low temperature and at a low speed with a drying temperature of 110° C. until the water content is 5%.

[0052] (5) Head scenting: Divide the black tea blanks into base tea blanks and noodle tea blanks according to the weight ratio of 9:1, spread the base tea blanks on a clean scented flower field, and then sprinkle ginger shreds on the base. On the surface of the tea base, the amount of ginger under the shredded ginge...

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Abstract

The invention discloses a preparation method of fresh ginger black tea. The fresh ginger black tea is prepared by cutting fresh ginger into shredded fresh ginger, mixing the shredded fresh ginger witha black tea base, scenting for three times and drying for three times. According to many experiments, a process comprising scenting for three times and drying for three times is finally determined for preparation of the fresh ginger black tea. The amount of the fresh ginger is controlled at 75% moderately, the utilization rate of the fresh ginger is maximized, no raw material is wasted, the quality and the taste of the fresh ginger black tea are ensured, and the fresh ginger black tea does not taste pungent. The fresh ginger black tea prepared by the method has good aroma, good taste, dark color of dry tea and a unique fragrance of ginger sugar. Fresh ginger black tea soup is light yellow and bright in color. The fresh ginger black tea soup has ginger sugar fragrance, delicate aftertaste,and indistinct sweet tea aroma. The tea soup has soft ginger sugar fragrance, is significantly-fresh, slightly-spicy and slightly-astringent, and has ginger sugar fragrance in the aftertaste.

Description

technical field [0001] The invention relates to a preparation method of ginger black tea, which belongs to the technical field of tea processing. Background technique [0002] Ginger is a good product for health care with both medicine and food. It is the rhizome of the Zingiberaceae herb ginger. It is pungent and slightly warm. Detoxification effect. It is often used to prevent and treat exogenous wind-cold, nasal cold and runny nose, headache and fever, chronic gastritis, stomach pain and vomiting, wind-cold cough, abdominal pain and diarrhea, etc. "Compendium of Materia Medica" records: "Ginger is pungent but not meaty, removes evil and avoids evil, eats cooked food raw, vinegar, sauce, sugar, salt, honey decoction, blending, everything is unsuitable, it can be eaten as a vegetable, as a fruit or as a medicine. Li Boyi", "Where you go early or go to the mountains, it is advisable to include a piece, so as not to commit the evil of mist, dew, clear dampness and unrighteo...

Claims

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Application Information

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IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 李湘成练学燕陈岗张建波贾彦东陈丰君蒋小娟易锡丹
Owner YIBIN CHUANHONG TEA IND GRP
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