Manufacture technology of immature tangerine Pu'er tea

Abstract

The present invention belongs to the technical field of tea leaf manufacturing and discloses a manufacture technology of immature tangerine Pu'er tea. The manufacture technology comprises the following steps: 1) immature tangerines are uncovered; and the immature tangerine peels are naturally air-dried into tea covers at a suitable temperature of 40-70 DEG C; 2) the tea covers are filled with Pu'er tea; sun-drying continues; and nine steaming and nine sun-drying are conducted for 18 weeks; 3) steam sterilizing is conducted; and air-drying by air dryers is conducted for about 48 hours; and 4) finished product packaging is conducted. The immature tangerine Pu'er tea is sweet and mellow in taste, fragrant, sweet, and unique in flower fragrance and mellow aroma. Due to the special fruit flavorof the Xinhui tangerines, the Pu'er tea absorbs the fruit flavor of the tangerine peels for a long time, is prominent in health-care effects, plays the qi-regulating effect of the Xinhui tangerine peels, can still be kept intact after a long-time brewing, is sweeter and more fragrant in taste and heavy in the bitter and astringent taste of the immature tangerines, is mainly medicinal, and can enter gallbladder and lungs, and clear away heat and reduce inflammation. Further, the fresh tangerine peels must be the peels of the Xinhui tangerines planted in the Xinhui District of Jiangmen City, Guangdong Province. The Pu'er tea leaves must come from camellia tree raw material bases of Menghai famous mountains, specifically eight famous mountains of Xinbanzhang, Banpen, Laomane, Pasha, Bulangshan, Mengsong, Hekai and Jingmai. The Pu'er tea leaves are made from cooked tea or raw tea fermented from wooden floor.

Description

technical field [0001] The invention specifically relates to a production process of citrus pucha, belonging to the technical field of tea production. Background technique [0002] Citrus Pu-erh tea is a kind of tea made from Xinhui big red mandarin orange and Yunnan Pu-erh tea as raw materials, with different flavors. Its characteristics are firstly sweet and mellow at the entrance, with a unique floral and aged aroma. This is due to the special fruity aroma of the new citrus, and the Puer tea has absorbed the fruity aroma of the citrus peel for a long time. The second is that the health care function is outstanding, and the effect of "regulating qi" of Xinhui Chenpi is brought into play. Citrus puerh tea is made from pure natural Xinhui citrus (a product protected by the National Geographical Indication) and Yunnan Pu'er tea, without any additives, through special processing. [0003] Furthermore, the fresh citrus peels must be Xinhui citrus peels grown in Xinhui Distric...

AI Technical Summary

Problems solved by technology

The defects of this processing method are: 1. the residual pulp inside the citrus peel will affect the taste of the tea; Has a bitter and astringent taste, which affects the taste and quality of tea