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Osmanthus oolong tea and preparation method thereof

A technology of oolong tea and oolong tea, applied in the direction of pre-extraction tea treatment, etc., can solve the problem of no compound tea leaves, and achieve the effect of outstanding synergy and skin allergy improvement.

Inactive Publication Date: 2018-11-27
广州茶里集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there is no mature method for compound tea leaves prepared by matching Tieguanyin oolong tea, sweet-scented osmanthus and licorice. There is a broad market prospect for the development of this compound tea and its preparation process

Method used

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  • Osmanthus oolong tea and preparation method thereof
  • Osmanthus oolong tea and preparation method thereof
  • Osmanthus oolong tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The preparation of embodiment 1 sweet-scented osmanthus oolong tea

[0024] Raw material formula: Tieguanyin oolong tea 60%, osmanthus 25%, licorice 15%.

[0025] Preparation:

[0026] S1. The sweet-scented osmanthus is baked in 3 stages, the first stage is 6 hours, the temperature is 50°C, the second stage is 7 hours, the temperature is 45°C, the third stage is 5 hours, the temperature is 60°C; the water is collected, concentrated, and then distilled at 100°C to obtain the osmanthus essential oil;

[0027] S2. The fresh leaves of Tieguanyin oolong tea leaves were ventilated and withered for 8 hours, shaken for 15 minutes, and left to stand for 1 hour. After repeated operations 3 times, they were finished for 15 minutes, and then the osmanthus essential oil and Tieguanyin oolong tea were kneaded for 1 hour at a ratio of 1:100. Then dry for 2 hours to obtain Tieguanyin oolong tea;

[0028] S3. Mix Tieguanyin oolong tea and licorice to prepare sweet-scented osmanthus oo...

Embodiment 2

[0029] The preparation of embodiment 2 sweet-scented osmanthus oolong tea

[0030] Raw material formula: Tieguanyin oolong tea 75%, osmanthus 15%, licorice 10%.

[0031] Preparation:

[0032] S1. The sweet-scented osmanthus is baked in 3 stages, the first stage is 5h, the temperature is 40°C, the second stage is 7.5h, the temperature is 55°C, the third stage is 6h, the temperature is 50°C; the water is collected, concentrated, and then distilled at 105°C to obtain the sweet-scented osmanthus essential oil;

[0033] S2. The fresh leaves of Tieguanyin oolong tea are ventilated and withered for 8.5 hours, shaken for 20 minutes, and left to stand for 1.5 hours. After repeated operations for 4 times, they are finished for 20 minutes, and then the osmanthus essential oil and Tieguanyin oolong tea are rolled in a ratio of 1:102. 1.5h, then dried for 1.5h to make Tieguanyin oolong tea;

[0034] S3. Mix Tieguanyin oolong tea and licorice to prepare sweet-scented osmanthus oolong tea...

Embodiment 3

[0035] The preparation of embodiment 3 sweet-scented osmanthus oolong tea

[0036] Raw material formula: 60% Tieguanyin oolong tea, 22% sweet-scented osmanthus, 8% licorice.

[0037] Preparation:

[0038] S1. The sweet-scented osmanthus is baked in 3 stages, the first stage is 7 hours, the temperature is 45°C, the second stage is 8 hours, the temperature is 45°C, the third stage is 7 hours, the temperature is 55°C; water is collected, concentrated, and then distilled at 110°C to obtain osmanthus essential oil ;

[0039] S2. The fresh leaves of Tieguanyin oolong tea leaves were ventilated and withered for 9 hours, shaken for 25 minutes, and left to stand for 2 hours. After repeated operations 5 times, they were finished for 25 minutes, and then the osmanthus essential oil and Tieguanyin oolong tea were kneaded for 2 hours according to the ratio of 1:104. Then dry for 2 hours to obtain Tieguanyin oolong tea;

[0040] S3. Mix Tieguanyin oolong tea and licorice to prepare sweet...

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Abstract

The invention relates to the technical field of teas and baking, and particularly discloses osmanthus oolong tea and a preparation method thereof. The osmanthus oolong tea is prepared from the following raw materials in percentages by weight: 60-90% of tie-guanyin oolong tea leaves, 5-25% of sweet-scented osmanthus and 3-15% of liquorice. Compared with individual tea leaves or substitutional tea,the osmanthus oolong tea has synergy on effects of resisting oxidation, reducing blood fat, assimilating cholesterol, improving skin allergy, lowering fat and cleansing the palate, invigorating the stomach, reducing phlegm, promoting the secretion of saliva or body fluid, dispersing phlegm, calming the liver, and particularly has outstanding effects in oxidation resisting, blood fat reduction andcholesterol assimilating.

Description

technical field [0001] The invention relates to the technical field of teas and baking, in particular to an osmanthus oolong tea and a preparation method thereof. Background technique [0002] Although there are many types of tea leaves and substitute teas on the market today, most of them are in bulk. If you drink tea leaves or substitute teas alone, the effects of tea, such as anti-oxidation, lowering blood fat, lowering cholesterol, etc., are too single, or the efficacy is not ideal; and Drinking tea leaves together with substitute teas can have better efficacy than drinking tea leaves or substitute teas alone. However, due to the wide variety of raw materials for tea leaves and substitute teas, and the complex preparation process of compound tea leaves, there is no mature method for the combination of tea leaves and substitute teas. The compound tea and its preparation process will have broad market prospects. [0003] Tieguanyin Oolong Tea Efficacy: refreshing, benefi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/14
CPCA23F3/06A23F3/14
Inventor 谭琼
Owner 广州茶里集团有限公司