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Manufacturing method of orange black tea

A production method and technology of orange black tea are applied in the production field of orange black tea to achieve the effects of rich inner substance, compact shape and bright red and yellow soup color.

Inactive Publication Date: 2020-03-20
贵州省黎平县蝉之声农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this preparation method will inevitably cause bitter glycosides with orange peel in the black tea, covering up the mellow aroma of black tea, so how to prepare a kind of orange black tea without picric glycosides is a current problem to be solved

Method used

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  • Manufacturing method of orange black tea
  • Manufacturing method of orange black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A method for making orange black tea, which consists of the following components by weight: 3 parts of tangerine and 10 parts of black tea.

[0034]Described orange black tea is made by following steps:

[0035] (1) Tangerines are squeezed to extract juice, filtered, and the filtrate and filter residue are used for subsequent use;

[0036] (2) picking ordinary fresh one-bud one-two-leaf tea leaves, not limited to varieties;

[0037] (3) Withering of tea leaves: the temperature is 20°C cold wind withering for 1.5h, then withering by 30°C hot wind until the water content is 50%;

[0038] (4) Soak tea leaves in tangerine filtrate, boil for 5 minutes and spread to cool;

[0039] (5) kneading;

[0040] (6) fermentation;

[0041] (7) Drying: the tangerine filter residue is placed in the lower layer of the drying box, and the tea leaves are placed in the upper layer.

[0042] The soaking time is 3h.

[0043] The kneading is as follows: After the cooling is finished, the ...

Embodiment 2

[0048] A method for making orange black tea, which consists of the following components by weight: 8 parts of tangerine and 17 parts of black tea.

[0049] Described orange black tea is made by following steps:

[0050] (1) Tangerines are squeezed to extract juice, filtered, and the filtrate and filter residue are used for subsequent use;

[0051] (2) picking ordinary fresh one-bud one-two-leaf tea leaves, not limited to varieties;

[0052] (3) Withering of tea leaves: the temperature is 25 DEG C withering cold air for 2 hours, then withering by 35 DEG C hot air until the water content is 60%;

[0053] (4) Tea leaves are soaked in tangerine filtrate, boiled for 10 minutes and then spread to cool;

[0054] (5) kneading;

[0055] (6) fermentation;

[0056] (7) Drying: the tangerine filter residue is placed in the lower layer of the drying box, and the tea leaves are placed in the upper layer.

[0057] The soaking time is 5h.

[0058] The kneading is as follows: After the c...

Embodiment 3

[0063] A method for making orange black tea, which consists of the following components by weight: 3-8 parts of tangerine and 11 parts of black tea.

[0064] Described orange black tea is made by following steps:

[0065] (1) Tangerines are squeezed to extract juice, filtered, and the filtrate and filter residue are used for subsequent use;

[0066] (2) picking ordinary fresh one-bud one-two-leaf tea leaves, not limited to varieties;

[0067] (3) Withering of tea leaves: the temperature is 21°C cold wind withering for 1.6h, and then withering by 31°C hot wind until the water content is 52%;

[0068] (4) Tea leaves are soaked in tangerine filtrate, boiled for 6 minutes and then spread to cool;

[0069] (5) kneading;

[0070] (6) fermentation;

[0071] (7) Drying: the tangerine filter residue is placed in the lower layer of the drying box, and the tea leaves are placed in the upper layer.

[0072] The soaking time is 4h.

[0073] The kneading is as follows: After the cooli...

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Abstract

The invention belongs to the field of tea processing, and specifically relates to a manufacturing method of orange black tea. The orange black tea is composed of the following components in parts by weight: 3-8 parts of tangerine, and 10-17 parts of black tea. According to the present invention, by inheriting, improving and innovating the process of black tea preparation, the problems of low efficiency and large quality fluctuation in the production process of black tea are effectively solved; and the prepared orange black tea has a compact appearance, a fine peak seedling, an oily color, a bright red and yellow soup, a sweet and mellow taste, a strong aroma of orange sugar, and a bright and red leaf bottom, and the method lays a good foundation for the development of the orange black teamarket.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a method for preparing orange black tea. Background technique [0002] Orange is the ripe fruit of various tangerines such as Rutaceae Fuju or Zhuju. Containing a variety of vitamins, minerals, cellulose and carotene, it has good nutritional value and is deeply loved by people. Carotene is converted into vitamin A in the liver. In addition, it contains more than 170 kinds of plant compounds and more than 60 kinds of flavonoids, most of which are natural antioxidants. The rich nutrients in oranges have the effects of lowering blood fat and anti-atherosclerosis, which is of great benefit in preventing the occurrence of cardiovascular diseases. In addition, eating an orange a day can prevent cancer. Orange juice contains a substance called "nomilin", which has the ability to inhibit and kill cancer cells, and has a preventive effect on gastric cancer. [0003] Black te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/40A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12A23F3/14A23F3/40
Inventor 吴川平
Owner 贵州省黎平县蝉之声农业发展有限公司
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