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Cavity tea ball and preparation method and application thereof

The technology of tea ball and cavity is applied in the field of cavity tea ball and its preparation, which can solve the problems of slow leaching of citrus tea, and achieve the effects of improving dissolution, tight binding and strong fruit flavor.

Pending Publication Date: 2019-11-15
GUANGZHOU LOHAS BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to solve the problem of slow leaching of citrus pu-tea, and to provide a novel way of tasting citrus pu-tea

Method used

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  • Cavity tea ball and preparation method and application thereof
  • Cavity tea ball and preparation method and application thereof
  • Cavity tea ball and preparation method and application thereof

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Embodiment Construction

[0028] The following will clearly and completely describe the technical solutions in the embodiments of the application with reference to the accompanying drawings in the embodiments of the application. Apparently, the described embodiments are only part of the embodiments of the application, not all of them. Based on the implementation manners in this application, all other implementation manners obtained by persons of ordinary skill in the art without creative efforts fall within the scope of protection of this application.

[0029] It should be noted that when an element is referred to as being “disposed on” another element, it may be directly on the other element or there may also be an intervening element. When an element is referred to as being "connected to" another element, it can be directly connected to the other element or intervening elements may also be present. The terms "vertical," "horizontal," "left," "right," and similar expressions are used herein for purpos...

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Abstract

The invention discloses a cavity tea ball, which comprises a spherical shell and a tea leaf pressing portion, wherein the spherical shell is a fruit shell with openings at the top and bottom without pulp. The tea leaf pressing portion is formed by pressing the tea leaves on the inner wall of the fruit shell. The tea ball of the invention has simple structure and convenient production, increases the convenience of brewing tea, improves dissolution of tea, and forms a new tea drinking habit.

Description

technical field [0001] The invention relates to the field of tea, more specifically, to a hollow tea ball and a preparation method thereof. Background technique [0002] Citrus Puerh tea, also known as Xiaoqinggan, is a tea ball made by drying Puer tea inside the citrus. It is generally made from Guangdong Xinhui Dahonggan and Yunnan Xishuangbanna Menghai County Puer tea as raw materials. Pu-erh tea is a kind of Pu-erh tea. Its characteristics are firstly sweet and mellow in the mouth, with a unique floral and aged aroma. This is due to the special fruity aroma of the new citrus and the long-term absorption of the fruity aroma of the citrus peel by Pu’er tea. The second is that the health care effect is outstanding, and the effect of "regulating Qi" of Xinhui Chenpi is brought into play. [0003] At present, citrus puerh tea exists in the form of tea balls. Because Puer tea is wrapped in the green citrus peel, it often cannot be dissolved quickly when making tea, and its t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/16
CPCA23F3/14A23F3/06A23F3/163
Inventor 陈文勇
Owner GUANGZHOU LOHAS BIOLOGICAL TECH
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