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Bagged compound black tea and preparation method thereof

A teabag and black tea technology, which is applied in the field of compound black teabag tea and its preparation, can solve the problems of poor taste and achieve the effect of reasonable proportioning, mellow taste and sweet aftertaste

Pending Publication Date: 2020-02-21
TEA RES INST CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the relevant dampness-removing teas on the market are mainly traditional Chinese medicine ingredients, and the taste is poor. Aiming at people with excessive moisture and weak spleen and stomach, a compound black tea bag with no side effects, long-term drinking, and distinctive taste and aroma characteristics has been developed. Tea drinks are of great significance

Method used

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  • Bagged compound black tea and preparation method thereof
  • Bagged compound black tea and preparation method thereof

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preparation example Construction

[0056] Based on above-mentioned a kind of black tea compound tea in bag, the present invention also provides a kind of preparation method of black tea compound tea in bag, comprising the steps:

[0057] (1) Select the Cuifeng variety with one bud and one leaf to one bud and two leaves in April in spring, and wither through the withering tank - "light-heavy-light" rolling - 30°C, 3h fermentation - 110°C , 10 minutes of rough fire - 90 ℃, 30 minutes of full fire process to make Gongfu black tea with sweet aroma and mellow taste after sensory evaluation.

[0058] (2) Select high-quality barley, gorgon, and coix seed with full grains and uniform size. After selection, wash them with water for 10-15 minutes, wipe off the surface moisture with a clean cotton gauze, and then let them air dry naturally. After air-drying, use a pot-type frying machine to fry at 100-120°C for 20 minutes, and cool down after the surface turns slightly yellow. Put the cooled barley, gorgon, and coix seed...

Embodiment 1

[0066] (1) Select the Cuifeng variety with one bud and one leaf to one bud and two leaves in April in spring, and wither through the withering tank - "light-heavy-light" rolling - 30°C, 3h fermentation - 110°C , 10 minutes of rough fire - 90 ℃, 30 minutes of full fire process to make Gongfu black tea with sweet aroma and mellow taste after sensory evaluation.

[0067] (2) Select high-quality barley, gorgon, and coix seed with full grains and uniform size. After selection, wash them with water for 10-15 minutes, wipe off the surface moisture with a clean cotton gauze, and then let them air dry naturally. After air-drying, use a pot-type frying machine to fry at 100-120°C for 20 minutes, and cool down after the surface turns slightly yellow. Put the cooled barley, gorgon, and coix seed into the tumble dryer for slow drying at 60°C, and when the moisture content reaches about 5%, put them into the double-layer far-infrared micro-field aromatherapy device for 100°C , 2-4min to en...

Embodiment 2

[0074] (1) Select the Cuifeng variety with one bud and one leaf to one bud and two leaves in April in spring, and wither through the withering tank - "light-heavy-light" rolling - 30°C, 3h fermentation - 110°C , 10 minutes of rough fire - 90 ℃, 30 minutes of full fire process to make Gongfu black tea with sweet aroma and mellow taste after sensory evaluation.

[0075] (2) Select high-quality barley, gorgon, and coix seed with full grains and uniform size. After selection, wash them with water for 10-15 minutes, wipe off the surface moisture with a clean cotton gauze, and then let them air dry naturally. After air-drying, use a pot-type frying machine to fry at 100-120°C for 20 minutes, and cool down after the surface turns slightly yellow. Put the cooled barley, gorgon, and coix seed into the tumble dryer for slow drying at 60°C, and when the moisture content reaches about 5%, put them into the double-layer far-infrared micro-field aromatherapy device for 100°C , 2-4min to en...

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Abstract

The invention relates to the technical field of tea beverage processing, and particularly relates to bagged compound black tea and a preparation method thereof. The bagged compound black tea is prepared from the following raw materials in parts by weight: 60-90 parts of black tea, 8-20 parts of barley, 2-10 parts of gordon euryale seeds, 2-10 parts of coix seeds, 2-8 parts of sweet-scented osmanthus blossoms, and 1-4 parts of fructus momordicae. The barley, the gordon euryale seeds, the coix seeds, the sweet-scented osmanthus blossoms and the fructus momordicae in the bagged compound black teahave the functions of strengthening the spleen, dispelling dampness, harmonizing Qi and benefiting the stomach; and thus, the bagged compound black tea has better effects. The bagged compound black tea has the characteristics of being possessed of sweet flora fragrance and baked aroma, mellow in flavor and sweet in aftertaste; that is to say, the bagged compound black tea combines sweet aroma ofthe black tea and baked aroma of plants which are used as both medicines and foods. Therefore, with respect to the flavor, the bagged compound black tea has a mellow aftertaste instead of pure black tea flavor. Packs of the bagged compound black tea are triangular corn fiber bags which are low in carbon emission and environmentally friendly; and complete substances, including the tea leaves, the sweet-scented osmanthus blossoms and the like, can be seen through the packs after brewing. Moreover, the bagged compound black tea are stored in vacuumed glass bottles in low-temperature and low-humidity environment, so that long-term storage of the bagged compound black tea is facilitated.

Description

technical field [0001] The invention relates to the technical field of tea beverage processing, in particular to a composite black tea bag and a preparation method thereof. Background technique [0002] Tea is the second most consumed beverage after water in the world. Black tea is the most consumed tea in the world. It is mild in character, unique in flavor, profound in culture and rich in nutrients, and is widely loved by consumers. . Plants with the same source of food and medicine as barley, gorgon, and coix seed all have the effect of invigorating the spleen and eliminating dampness. With the acceleration of the pace of life and the expansion of the black tea market, black teabags that are quick to brew, clean and hygienic, and easy to carry have adapted to the People's requests, especially for high-quality, functional black teabags. [0003] Modern people are often troubled by moisture. Traditional Chinese medicine believes that "the spleen is the foundation of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 王近近袁海波江用文滑金杰李佳杨艳芹邓余良董春旺
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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