Tangerine peel brick tea and preparation method thereof

Abstract

The invention discloses a tangerine peel brick tea and a preparation method thereof, which are prepared from 100 parts of tea leaves, and 10 to 40 parts of tangerine peel and tangerine peel juice. Thetangerine peel juice is sprayed on the tangerine peel so that the moisture content of the tangerine peel is 40 to 60 percent. Before scenting tangerine peel and tea, the tangerine peel juice is usedto soften the tangerine peel, which is beneficial to scent of the later fragrance, and also helps the tangerine peel on the surface of the tangerine peel adhere to the surface of the tea during the contact with the tea, the dried tangerine peel juice is fixed on the surface of the tea through later drying to increase the taste of tangerine peel in the finished tea. The dried tangerine peel brick tea provided by the invention has the interaction of the tangerine peel fragrance and the tea fragrance, the taste is fresh and sweet after adding water, the tangerine peel fragrance is rich, and the tea fragrance is not lost, and the quality characteristics are distinct. In addition, due to the tangerine peel contains more flavonoids, synephrine, tangerine peel, pectin, orange pigment, vitamin, inositol, synephrine, selenium and copper, the tangerine peel brick tea has both health benefits of tangerine peel and tea, which is a natural and healthy flavored tea.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to an orange peel brick tea and a preparation method thereof. Background technique [0002] Citrus is the most important commercial fruit in the world, and its output is the first of all fruits. The peel rate of citrus is generally 22% to 28%. Tangerine peel is made from dried orange peel, but the two are not the same. Fresh orange peel stimulates the intestines and stomach, so it should not be soaked in water for drinking; and orange peel is not easy to store, so tea can only be scented when citrus is in full bloom. Compared with fresh orange peel, the volatile oil content of orange peel decreased, while the flavonoids increased relatively. And the longer the storage year of tangerine peel, the higher the content of total flavonoids and hesperidin, which is manifested as pungent, bitter, and warm in nature, entering the spleen and lung meridians; 1. The merit of drying...

AI Technical Summary

Problems solved by technology

Fresh orange peel stimulates the stomach, so do not soak in water for drinking; and orange peel is not easy to store, so tea can only be scented when citrus is in full bloom