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Method for preparing dried tangerine peel tea

A technology of tangerine peel and tea, which is applied in the field of preparation of tangerine peel tea, which can solve the problems of tea health risks, tea color and taste, and affect the taste, and achieve the effect of easy mold, mellow smell and good storage resistance

Pending Publication Date: 2019-10-18
黄建社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method often causes the tea in the tangerine peel to change color and taste due to poor internal ventilation during long-term storage of the tea leaves in a relatively small volume, which affects the taste, and the mildew of the tea leaves may cause health risks.
[0005] On the other hand, when different tea varieties are combined with tangerine peel, there is a big difference in flavor and taste. Because of its strong flavor and color, Puer tea still has a stronger taste than tangerine peel tea.

Method used

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  • Method for preparing dried tangerine peel tea

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preparation example Construction

[0030] The invention discloses a preparation method of tangerine peel tea, comprising:

[0031] Softening: put the tea leaves and tangerine peel on the sieve plate respectively, and the water vapor will soften;

[0032] This process is mainly to soften the tea leaves and tangerine peel, so that in the later rolling and binding process, the tangerine peel or tea leaves will not be broken and will not disperse after binding, and the taste of the tea and tangerine peel will be more integrated during the later drying process;

[0033] Rolling: roll each piece of tangerine peel with 2-2.5 times the weight of tea leaves;

[0034] During the rolling process, the tea leaves are wrapped by the tangerine peel, and the direction of the petiole of the tea leaves is parallel to the axial direction of the rolling; during the rolling process, there are gaps between the two ends and the overlap of the tangerine peel, which is conducive to the overflow of water vapor during the later baking pr...

Embodiment 1

[0039] A preparation method of tangerine peel tea, comprising:

[0040] Softening: place Dahongpao and orange peel respectively on a wooden sieve plate, softened by 30kPa water vapor until the weight gain is 15%;

[0041] Rolling: Sorting the tangerine peel, rolling up 2-2.5 times the weight of tea leaves for each piece of tangerine peel, and the total weight of the rolled product is 8-12g;

[0042] Binding: cut the glutinous rice straw into 25cm, wrap more than 2 circles in the middle of the rolled tangerine peel, and tie it tightly;

[0043] Pruning: Trim the overlong tea leaves protruding from both ends and the excess overlong grass stalks;

[0044] Drying: put it on a wooden sieve plate for sun drying, and turn the edges intermittently every 15 minutes until the weight is reduced by 8%, and then put it in an oven to dry at 50°C to obtain tangerine peel tea.

Embodiment 2

[0046] A preparation method of tangerine peel tea, comprising:

[0047] Softening: put the white tea leaves and tangerine peel on wooden sieves respectively, and soften with 40kPa water vapor until the weight increases by 20%;

[0048] Rolling: Sorting the tangerine peel, rolling up 2-2.5 times the weight of tea leaves for each piece of tangerine peel, and the total weight of the rolled product is 8-12g;

[0049] Binding: cut the glutinous rice straw into 25cm, wrap more than 2 circles in the middle of the rolled tangerine peel, and tie it tightly;

[0050] Pruning: Trim the overlong tea leaves protruding from both ends and the excess overlong grass stalks;

[0051] Drying: put it on a wooden sieve plate for sun drying, intermittently flanging every 15 minutes, until the weight is reduced by 10%, and then put it in an oven to dry at 60°C to obtain tangerine peel tea.

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Abstract

The invention discloses a method for preparing dried tangerine peel tea. The method comprises the steps of softening, rolling, bundling and step drying to effectively wrap the tea leaves with the dried tangerine peel, the aroma of the tangerine peel and the tea leaves is high, the breathability of the tea leaves is good, the storage is easy, and the mold is not easily generated. Compared with thetraditional tangerine and Puer tea, the product of the invention is more concentrated, more resistant to storage and has better sustained release during a brewing process. The product provides a new type of dried tangerine peel with better market potential.

Description

technical field [0001] The invention relates to the technical field of tea product processing, in particular to a preparation method of tangerine peel tea. Background technique [0002] White tea is a kind of micro-fermented tea, which is a traditional famous tea created by Chinese tea farmers. One of the six major teas in China. Refers to a kind of tea that is processed after being picked, not dried or rolled, but only dried in the sun or simmered. It has the quality characteristics of complete buds, full body, fresh fragrance, clear yellow-green soup, light and sweet taste. [0003] Chenpi is the sun-dried peel of the dried ripe fruit of Rutaceae plant tangerine and its variants. Alias: orange peel, Guilao, red peel, yellow orange peel, etc. Traditional Chinese medicine believes that tangerine peel has the effects of regulating qi and invigorating the spleen, drying dampness and resolving phlegm. [0004] The combination of orange peel and tea leaves currently on the ...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/06
CPCA23F3/14A23F3/06
Inventor 黄建社
Owner 黄建社
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