Preparation method of green orange Pu'er tea

Abstract

The invention discloses a preparation method of green orange Pu'er tea. The preparation method comprises the following steps: S1, filling tea leaves: uniformly filling cooked Pu'er tea into an orangecontainer body; S2, carrying out a curve five-step baking method: a, carrying out high-temperature fixation water-removing; b, carrying out low-temperature cooling; c, carrying out middle-temperaturedrying; d, carrying out high-temperature aroma improvement; e, carrying out room-temperature cooling. According to the preparation method disclosed by the invention, oxidization and flavor change of the green orange Pu'er tea are inhibited through the curve five-step baking method, and medicine components of orange peels and the activity of orange oil are reserved to the greatest extent; the wholemouthfeel and aroma of the green orange Pu'er tea can be sufficiently refined through the method; the green orange Pu'er tea has a mellow and full grain and abundant nutrients and the quality is improved.

Description

technical field [0001] The invention relates to a preparation method of citrus pu-tea, in particular to a preparation method of baking citrus pu-tea. Background technique [0002] The drying process of citrus tea products mainly includes pure raw drying, raw drying and drying processes. The pure raw drying process has a long production cycle, high risk, and is prone to mold, and the product cannot be mass-produced; the raw drying process includes half-drying and half-drying, low-temperature fruit shells and other processes, which have the disadvantages of time-consuming and labor-intensive; the drying process is mainly Low-temperature drying is the process used by most products on the market. The process is single and many necessary steps are not in place. Due to poor temperature control, the quality of the finished product has unstable defects, which makes the shelf life of the cost short and the tea flavor is not strong. . [0003] Moreover, the process for preparing cit...

AI Technical Summary

Problems solved by technology

The pure raw drying process has a long production cycle, high risk, easy to mold, and the product cannot be mass-produced; the raw drying process includes semi-drying and semi-drying, low-temperature husk and other processes, which have the disadvantages of long time and labor; the drying process is mainly Low-temperature drying is the process used by most products on the market. The process is single, and many necessary steps are not in place. Due to poor temperature control, the quality of the finished product has unstable defects, which makes the shelf life of the cost short and the tea flavor is not strong.

[0003] Moreover, the process of preparing citrus tea in the prior art is likely to cause its oxidation and taste change, and it is difficult to retain the medicinal ingredients and citrus oil activity of the citrus tea. The taste and aroma of the citrus tea refined in the prior art are difficult to satisfy consumers.

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