Hakka tangerine green tea and preparation method thereof

A technology of Hakka citrus and green tea, which is applied in the direction of tea, tea spices, tea treatment before extraction, etc. It can solve the problems that the tea leaves are difficult to keep consistent, and the aroma of citrus peels and tea leaves cannot be well integrated, so as to improve the taste and taste Aromatic, bitterness-relieving effects

Inactive Publication Date: 2019-02-01
GUANGDONG LONGGANG MASHAN TEA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is difficult to keep the drying process of the tea leaves filled in the citrus peel during the preparation of the whole citrus, and the fragrance of the citrus peel and the tea cannot be well integrated.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0023] A preparation method of Hakka citrus green tea, comprising the steps of:

[0024] 1) Pretreatment of tangerines: pick fresh tangerines, wash them, remove the pulp from the fresh tangerines, leave the citrus peels, and cut the citrus peels into pieces;

[0025] 2) Debittering treatment of citrus peel: Soak the citrus peel in 0.5% salt water for 2-5 hours, replace the salt water 1-2 times during the period, dry the citrus peel after debittering, and set aside;

[0026] 3) Preparation of green tea: pick the green tea with one bud and two leaves or three leaves with the same tenderness, and get the tea sticks after finishing and rolling respectively. -10 minutes, three times of kneading, the first low-pressure kneading for 10-15 minutes, the second medium-pressure kneading for 5-10 minutes, and the third low-pressure kneading for 8-10 minutes;

[0027] 4) Preparation of Hakka citrus green tea: Mix the tea sticks in step 3) and the orange peel in step 2) evenly, add jasmine...

Embodiment 1

[0031] A preparation method of Hakka citrus green tea, comprising the steps of:

[0032] 1) Pretreatment of tangerines: pick fresh tangerines, wash them, remove the pulp from the fresh tangerines, leave the citrus peels, and cut the citrus peels into pieces;

[0033] 2) Debittering treatment of citrus peel: Soak the citrus peel in 0.5% salt water for 5 hours, dry the citrus peel after debittering, and set aside;

[0034] 3) Preparation of green tea: Picking green tea leaves with one bud and two leaves or three leaves with the same tenderness, and then killing and rolling them respectively to get tea sticks. Kneading is divided into three times, the first low-pressure kneading for 10 minutes, the second medium-pressure kneading for 10 minutes, and the third low-pressure kneading for 10 minutes;

[0035] 4) Preparation of Hakka citrus green tea: Mix the tea sticks in step 3) and the orange peel in step 2) evenly, add jasmine flowers with 0.2% of the quality of the tea sticks, m...

Embodiment 2

[0037] A preparation method of Hakka citrus green tea, comprising the steps of:

[0038] 1) Pretreatment of tangerines: pick fresh tangerines, wash them, remove the pulp from the fresh tangerines, leave the citrus peels, and cut the citrus peels into pieces;

[0039] 2) Debittering treatment of citrus peel: Soak the citrus peel in 0.5% salt water for 2 hours, replace the salt water twice during the period, dry the citrus peel after debittering, and set aside;

[0040] 3) Preparation of green tea: Picking green tea leaves with one bud and two leaves or three leaves with the same tenderness as the first-spawned leaves, and then killing and kneading to get tea sticks respectively. The killing temperature is 280°C, and the killing time is 810 minutes. Kneading is divided into three times, the first low-pressure kneading for 15 minutes, the second medium-pressure kneading for 5 minutes, and the third low-pressure kneading for 8 minutes;

[0041] 4) Preparation of Hakka citrus gree...

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PUM

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Abstract

The invention relates to Hakka tangerine green tea and a preparation method thereof. The preparation method includes: tangerine pretreatment, tangerine peel debittering treatment, green tea preparation and Hakka tangerine green tea preparation. The prepared Hakka tangerine green tea is easier to carry and brew than the traditional citrus tea. Tea aroma of the Hakka tangerine green tea is improvedby the tangerine peel debittering treatment, the mouthfeel of green tea is enhanced by three times of rolling, and a ratio of tangerine peels to green tea is strictly controlled, thus giving full play to health care effects of the tangerine peels and the green tea.

Description

technical field [0001] The invention relates to the technical field of tea production, in particular to a Hakka citrus green tea and a preparation method thereof. Background technique [0002] Tea originated in China, has a long history of 6,000 years, and has formed a unique "tea culture" in China. Tea can be brewed directly with boiling water, and is divided into six categories according to the variety, production method and product shape. With the development of people's living standards, a variety of reprocessed teas and teas with various flavors have gradually emerged. [0003] One of the typical representatives of flavored tea is citrus tea, which removes the pulp from small citrus or big citrus and fills it with tea leaves. The fruity aroma and health-care properties of citrus are integrated into the tea, and the market recognition is getting higher and higher. Now the most common one in the market is Ju Puer, that is, Puer tea leaves are filled in tangerines, and th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/14A23F3/40
CPCA23F3/06A23F3/12A23F3/14A23F3/405
Inventor 廖优优饶幸霞梁茜
Owner GUANGDONG LONGGANG MASHAN TEA CO LTD
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