Dried orange peel and keemun brick tea and preparation method thereof

A technology of Keemun black tea and tangerine peel, which is applied in the field of tangerine peel Qi red brick tea and its production, can solve the problems of uneven mixing of tangerine peel and black tea, mixed loose tea is fragile and difficult to carry, and taste is not good, so that the shape is not easy to maintain, The effect of beautiful appearance and bright red soup color

Inactive Publication Date: 2019-09-27
黄山祁红谷茶业有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The orange peel black tea in the prior art is usually mixed with orange peel and black tea and brewed together so that its efficacy can be combined with each other. However, due to the uneven mixing of orange peel and black tea, the taste and taste are not good, and the efficacy is weakened. At the same time, the mixed loose tea is fragile and not easy Portable, pressed tea is a kind of pressed tea that is steamed and pressed into brick or ball shape with tea as raw material, which has the characteristics of being neat and easy to carry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] (1) The preparation method of Keemun black tea is carried out according to the following steps:

[0046] ①Picking fresh leaves: Picking fresh leaves of Quemolia chinensis tea tree on sunny days, the standard is one bud and one or two leaves;

[0047] ② Withering: Spread the picked fresh leaves evenly on the withering trough, the thickness of the spread leaves is 5-10cm, and wither with hot air at a temperature of 25°C for 10 hours, turn the leaves once per hour, and the water content of the withered leaves reaches 60%. should;

[0048]③ Kneading: Put the withered leaves into the kneading machine, kneading and pressing adopt the principle of empty kneading, light, heavy and light, and the time is 70 minutes, of which empty kneading is 35 minutes, and the kneading rate is preferably 90%.

[0049] ④Fermentation: Move the rolled leaves into the fermentation room, spread them to a thickness of 11cm, control the indoor temperature at 32°C, maintain the temperature of the rol...

Embodiment 2

[0057] (1) The preparation method of Keemun black tea is carried out according to the following steps:

[0058] ①Picking fresh leaves: Picking fresh leaves of Quemolia chinensis tea tree on sunny days, the standard is one bud and one or two leaves;

[0059] ② Withering: Spread the picked fresh leaves evenly on the withering trough with a thickness of 8cm, wither with hot air at a temperature of 28°C for 8 hours, turn the leaves once per hour, and the water content of the withered leaves should reach 58%;

[0060] ③ Kneading: put the withered leaves into the kneading machine, kneading and pressing adopts the principle of empty kneading, light, heavy and light, and the time is 80 minutes, of which empty kneading is 30 minutes, and the kneading rate reaches 90%.

[0061] ④Fermentation: Move the rolled leaves into the fermentation room, spread them to a thickness of 13cm, control the indoor temperature at 29°C, maintain the temperature of the rolled leaves at 27°C, and keep the ai...

Embodiment 3

[0069] (1) The preparation method of Keemun black tea is carried out according to the following steps:

[0070] ①Picking fresh leaves: Picking fresh leaves of Quemolia chinensis tea tree on sunny days, the standard is one bud and one or two leaves;

[0071] ② Withering: Spread the picked fresh leaves evenly on the withering trough with a leaf thickness of 10cm, wither with hot air at a temperature of 33°C for 10 hours, turn the leaves once per hour, and the water content of the withered leaves reach 58%;

[0072] ③ Kneading: put the withered leaves into the kneading machine, kneading and pressing adopts the principles of empty kneading, light, heavy and light, and the time is 90 minutes, of which empty kneading is 40 minutes, and the kneading rate reaches 90%.

[0073] ④Fermentation: Move the rolled leaves into the fermentation room, spread them to a thickness of 15cm, control the indoor temperature at 32°C, maintain the temperature of the rolled leaves at 30°C, and keep the a...

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PUM

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Abstract

The invention discloses dried orange peel and keemun brick tea and a preparation method thereof. The dried orange peel and keemun brick tea is a small brick type tea product which is prepared by blending and pressing dried orange peel and keemun; and the product is prepared by mainly taking Huizhou orange and keemun black tea as raw materials, preparing the dried orange peel and the keemun black tea, and blending and pressing the dried orange peel and the keemun black tea. According to the dried orange peel and the keemun black tea prepared with the method provided by the invention, the quality and effect of the keemun and the dried orange peel are exerted completely, the characteristics of the keemun being sweet, strong, freshly sweet and highly mellow are achieved and the effects of the dried orange peel on warming and activating meridian, preventing phlegm and stopping cough as well as reducing blood pressure are realized; and meanwhile, due to the brick type design, the dried orange peel and keemun brick tea is convenient to carry and preserve daily and is a novel black tea product integrating various advantages such as pure taste, health care, convenience and the like.

Description

technical field [0001] The invention relates to the technical field of tea processing, and more specifically relates to a kind of tangerine peel Qi red brick tea and a preparation method thereof. Background technique [0002] Huizhou is rich in citrus. After the pulp is eaten, most of the peel is not used, resulting in serious waste of resources; tangerine peel is made from orange peel after drying and storing for a certain period of time. It is warm in nature, pungent and bitter in taste. Enter the spleen meridian, stomach meridian, and lung meridian. It regulates qi and invigorates the spleen, adjusts the middle, dries dampness, and reduces phlegm. It is suitable for people with stagnation of spleen and stomach qi, abdominal fullness, indigestion, loss of appetite, and cough with phlegm. [0003] Keemun black tea is made from the fresh leaves of Quebra chinensis species, which are refined through withering, rolling (cutting), fermentation, drying and other processing techn...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/08
CPCA23F3/08A23F3/14
Inventor 王辉谷丽华刘亚芹周汉琛王烨军谷月钦屈学平
Owner 黄山祁红谷茶业有限公司
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