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Dandelion black tea and preparation method thereof

A technology for dandelion and black tea, which is applied in the field of citing tea, can solve the problems of poor drinkability, turbidity of brewed tea soup, etc., and achieve the effects of single raw material, promotion of metabolism and microcirculation, and good diuretic effect.

Inactive Publication Date: 2019-09-17
常州山麓茶叶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Dandelion contains protein, fat, carbohydrates, crude cellulose, multivitamins, amino acids, and trace and constant minerals. When the conventional tea making method is used for high-temperature frying, the white juice contained in dandelion, Components such as protein, fat, carbohydrates, and vitamins undergo qualitative changes to form a paste-like substance, and the cellulose substance will also undergo paste-like appearance, resulting in a paste-like appearance of the finished product, and the brewed tea soup is cloudy, resulting in Poor drinkability

Method used

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  • Dandelion black tea and preparation method thereof

Examples

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Effect test

Embodiment 1

[0030] A dandelion black tea, whose mass parts are composed as follows: 1 part of young dandelion leaves, 6 parts of young tea leaves, 3 parts of young mulberry leaves, and 1 part of young leaves of Houttuynia cordata.

[0031] The preparation technology of above-mentioned black tea comprises the following steps:

[0032] (1) Choose dandelion, tea leaves, mulberry leaves and fresh leaves of one bud and two three leaves of Houttuynia cordata as raw materials, spread them to cool and wither until the moisture content is <45%,

[0033] (2) The raw materials obtained in the step (1) are kneaded and fermented at a constant temperature, and then roasted at a temperature of 70-90°C until the moisture content is less than 5%, to obtain black tea.

[0034] The constant temperature kneading process adopts light-heavy-light constant temperature manual kneading, and kneads by hand for 30min, 45min and 3omin respectively. The buds and leaves of the above-mentioned fresh leaves form strands...

Embodiment 2

[0038] A dandelion black tea, whose mass parts are composed as follows: 2 parts of young dandelion leaves, 10 parts of young tea leaves, 4 parts of young mulberry leaves, and 2 parts of young leaves of Houttuynia cordata.

[0039] The preparation technology of above-mentioned black tea comprises the following steps:

[0040] (1) Choose dandelion, tea leaves, mulberry leaves and fresh leaves of one bud and two three leaves of Houttuynia cordata as raw materials, spread them to cool and wither until the moisture content is <45%,

[0041] (2) The raw materials obtained in the step (1) are kneaded and fermented at a constant temperature, and then roasted at a temperature of 70-90°C until the moisture content is less than 5%, to obtain black tea.

[0042] The constant temperature kneading process adopts light-heavy-light constant temperature manual kneading, and kneads by hand for 30min, 45min and 3omin respectively. The buds and leaves of the above-mentioned fresh leaves form strand...

Embodiment 3

[0046] A dandelion black tea, whose mass parts are composed as follows: 3 parts of young dandelion leaves, 12 parts of young tea leaves, 5 parts of young mulberry leaves, and 2 parts of young leaves of Houttuynia cordata.

[0047] The preparation technology of above-mentioned black tea comprises the following steps:

[0048] (1) Choose dandelion, tea leaves, mulberry leaves and fresh leaves of one bud and two three leaves of Houttuynia cordata as raw materials, spread them to cool and wither until the moisture content is <45%,

[0049] (2) The raw materials obtained in the step (1) are kneaded and fermented at a constant temperature, and then roasted at a temperature of 70-90°C until the moisture content is less than 5%, to obtain black tea.

[0050] The constant temperature kneading process adopts light-heavy-light constant temperature manual kneading, and kneads by hand for 30min, 45min and 3omin respectively. The buds and leaves of the above-mentioned fresh leaves form stra...

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Abstract

The invention relates to the technical field of drinking teas, in particular to a dandelion black tea and a preparation method thereof. The dandelion black tea is prepared from 1-5 parts of tender dandelion leaves, 6-20 parts of tender tea leaves, 3-8 parts of tender mulberry leaves and 1-3 parts of tender houttuynia cordata leaves. The dandelion black tea is prepared after the compatibility of the tender dandelion leaves, the tender tea leaves, the tender mulberry leaves and the tender houttuynia cordata leaves; the dandelion black tea has antiviral and antibacterial functions, and the body immunity of a drinker can be improved after he / she drinks the dandelion black tea for a long time; meanwhile, the black tea has anti-radiation and diuresis functions, the improvement of the physical health of the drinker is facilitated, and the skin quality of the drinker is improved.

Description

technical field [0001] The invention relates to the technical field of tea, in particular to a dandelion black tea and a preparation method thereof. Background technique [0002] Black tea is a kind of fully fermented tea, which is the main tea product in tea culture. Black tea is mainly produced in China, Sri Lanka, India, Kenya and other places. Black tea is produced through the steps of picking, withering, rolling, fermenting, and drying; it has one more fermentation process than green tea. Fermentation refers to the oxidation of tea leaves in the air. Fermentation reduces the tea polyphenols and tannins in tea leaves, and produces new components such as theaflavins and thearubigins, as well as alcohols, aldehydes, ketones, esters, etc. Aromatic substances. Black tea contains a large amount of phenolic substances, which have the functions of anti-oxidation, lowering blood fat, inhibiting arteriosclerosis, enhancing capillary function, and anti-mutation. Black tea cont...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/12A23F3/08A23F3/06
CPCA23F3/06A23F3/08A23F3/12A23F3/14
Inventor 陈国庆
Owner 常州山麓茶叶有限公司
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