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Tealeaves with pyracantha fortuneana flavor and preparation method thereof

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

Inactive Publication Date: 2019-01-01
贵州禾峰霖农业科技有限公司
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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

[0025] (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%.

[0026] (2) Finishing: High-temperature steam is used for finishing, and the finishing time is 3 hours.

[0027] (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%.

[0028] (4) Production of Pyracantha seasoning powder; the production process of Pyracantha seasoning powder is as follows: clean the skin of Pyracantha, remove branches and stems, and make 2*3cm 2 Pyracantha slices were dried in an oven ...

Embodiment 2

[0034] (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%.

[0035] (2) Finishing: High-temperature steam is used for finishing, and the finishing time is 4 hours.

[0036] (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%.

[0037] (4) Production of Pyracantha seasoning powder; the production process of Pyracantha seasoning powder is as follows: clean the skin of Pyracantha, remove branches and stems, and make 2*3cm 2 Pyracantha slices were dried in an oven at 103°C. Then ...

Embodiment 3

[0043] (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%.

[0044] (2) Finishing: High-temperature steam is used for finishing, and the finishing time is 5 hours.

[0045] (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%.

[0046] (4) Production of Pyracantha seasoning powder; the production process of Pyracantha seasoning powder is as follows: clean the skin of Pyracantha, remove branches and stems, and make 2*3cm 2 Pyracantha slices were dried ...

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Abstract

The invention relates to tealeaves with pyracantha fortuneana flavor. The tealeaves are characterized by being prepared in the following steps: (1) pretreating tealeaves; (2) deactivating the enzyme of the tealeaves; (3) withering; (4) producing pyracantha fortuneana flavoring powder; (5) mixing and stir frying; (6) screening; and (7) packaging for sales. According to the principle of the invention, the special pyracantha fortuneana flavoring powder is added when the tealeaves are stir fried, and the pyracantha fortuneana is fused with the tealeaves flavor by virtue of a high-temperature stir-frying process. The tea made with the tealeaves is strong in tealeaves fragrance, has strong local flavor and the fondly taste, and is refreshing and delicious, and the tea soup is slightly orange. Bydrinking the tea made with the method, the efficacy for clearing away the internal heat, removing the toxicity, invigorating the stomach, helping digestion and solving irregular menstruation can be achieved.

Description

technical field [0001] The invention relates to firethorn-flavored tea and a preparation method thereof, and belongs to the technical field of processing technology of tea in food. Background technique [0002] Pyracantha ( Pyracantha fortuneana (Maxim.) Li), an evergreen shrub or small tree, up to 3m high, usually propagated by sowing, cutting and layering. The Pyracantha tree has a beautiful shape, with blooming flowers in summer and red fruits in autumn, and the fruit stays on the branches for a long time. It can be used as hedges and landscaping materials in the courtyard, and can be used as hedges on the roadside to beautify and green the environment. It has a good dust filtering effect and has a strong ability to absorb and resist sulfur dioxide. The fruit, root, and leaves are used as medicine. It is flat in nature, sweet and sour in taste. The leaves can clear away heat and detoxify, and can be used externally to treat sores and swelling. It is an excellent plant ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/40
CPCA23F3/14A23F3/06A23F3/40
Inventor 周朝军藕继旺
Owner 贵州禾峰霖农业科技有限公司
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