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Orange peel flavor tea and preparation method thereof

A technology of orange peel and tea, which is applied in the field of orange peel-flavored tea and its preparation, and can solve the problems of low market share and scarcity of tea

Inactive Publication Date: 2018-12-18
贵州岚宇茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, so far, teas with various tea flavors are still relatively scarce, and the market share of teas with special flavors is still relatively small.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Tea pretreatment; tea pretreatment includes tea picking, cleaning, etc. Pick summer and autumn tea, single bud or one bud and one leaf, or single bud and multiple leaves. Wash with clean water at a temperature of 16°C, drain after cleaning, and place in an air-conditioned room to air-dry with a thickness of 4cm and a temperature of 27°C until the humidity is 80%.

[0025] (2) Finishing: High-temperature steam is used for finishing, and the finishing time is 3 hours.

[0026] (3) Withering: Withering adopts the natural withering method, spread out the tea leaves that have just been finished with a thickness of 5 cm, and spread them out for 4 hours at the remaining temperature after finishing, until the humidity reaches about 30%.

[0027] (4) Production of orange peel seasoning powder; the production process of orange peel seasoning powder is as follows: clean the skin of orange peel, remove branches and stems, and make 2*3cm 2 The orange peel slices were dried in ...

Embodiment 2

[0033] (1) Tea pretreatment; tea pretreatment includes tea picking, cleaning, etc. Pick summer and autumn tea, single bud or one bud and one leaf, or single bud and multiple leaves. Wash with clean water at 16°C, drain after cleaning, and place in an air-conditioned room to air-dry with a thickness of 5 cm and a temperature of 27°C until the humidity is 80%.

[0034] (2) Finishing: High-temperature steam is used for finishing, and the finishing time is 4 hours.

[0035] (3) Withering: Withering adopts the natural withering method, spread out the tea leaves that have just been finished with a thickness of 7 cm, and spread them out for 5 hours at the remaining temperature after finishing, until the humidity reaches about 34%.

[0036] (4) Production of orange peel seasoning powder; the production process of orange peel seasoning powder is as follows: clean the skin of orange peel, remove branches and stems, and make 2*3cm 2 The orange peel slices were dried in an oven at 103°C...

Embodiment 3

[0042] (1) Tea pretreatment; tea pretreatment includes tea picking, cleaning, etc. Pick summer and autumn tea, single bud or one bud and one leaf, or single bud and multiple leaves. Wash with clean water at 16°C, drain after cleaning, and place in an air-conditioned room to air-dry with a thickness of 6 cm and a temperature of 27°C until the humidity is 80%.

[0043] (2) Finishing: High-temperature steam is used for finishing, and the finishing time is 5 hours.

[0044] (3) Withering: Withering adopts the natural withering method. The tea leaves that have just been finished greening are spread out with a thickness of 10 cm, and the tea leaves are spread out for 7 hours at the remaining temperature after greening, until the humidity reaches about 35%.

[0045] (4) Production of orange peel seasoning powder; the production process of orange peel seasoning powder is as follows: clean the skin of orange peel, remove branches and stems, and make 2*3cm 2 The orange peel slices wer...

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Abstract

The invention provides orange peel flavor tea, which is characterized by being prepared by the following steps of (1) tea pretreatment; (2) enzyme deactivation; (3) withering; (4) orange peel seasoning powder preparation; (5) mixing stir-frying; (6) screening; (7) packaging for sales. The tea has the principle that during the tea stir-frying, special orange peel seasoning powder is added for mixing and stir-frying; then, through the high-temperature stir-frying process, the orange peel flavor and the tea perfume are merged; the made tea has intense tea perfume, and is fresh and delicious; thesoup color is slight orange. After the tea made by the method is drunk, the effects of invigorating stomach, helping digestion, improving appetite, eliminating sputum, reliving cough and the like areachieved. The tea is practically a necessary beverage at home.

Description

technical field [0001] The invention relates to orange peel-flavored tea and a preparation method thereof, and belongs to the technical field of processing technology of tea in food. Background technique [0002] Tangerine peel, also known as tangerine peel, is the ripe pericarp of Rutaceae plant orange and its cultivars. Orange evergreen small trees or shrubs, cultivated in hills, low mountains, along rivers and lakes or plains. Distributed in various areas south of the Yangtze River, the main effects are: [0003] For chest and abdomen fullness embolism. Tangerine peel is pungent and warming, has a fragrant smell, is good at regulating qi, and can enter the spleen and lungs, so it can not only dissipate lung qi, but also promote qi expansion. It is used for stagnation of lung qi, fullness of chest and diaphragm, and stagnation of spleen and stomach qi , Epigastric fullness embolism. It is often used in combination with woody, aurantium, etc. It is used for diseases su...

Claims

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Application Information

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IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 林选平卢星岚
Owner 贵州岚宇茶业有限公司
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