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A kind of small green mandarin white tea and its preparation and drinking method

A technology for small green mandarin and white tea, applied in the direction of tea treatment before extraction, can solve the problems of increased roasting taste, low processing efficiency, high drying temperature, etc., and achieves bright soup color, high processing efficiency, and less loss of essential oils. Effect

Active Publication Date: 2022-05-20
TEA RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method is to directly fill the withered leaves into the uncapped tangerines for drying, but still has the following defects. 1. After the citrus peel is bound, the white tea green smell is difficult to remove during drying; 2. The water content of the withered leaves is high , requires higher drying temperature and longer drying time, resulting in more loss of essential oil of citrus peel; 3. The taste of tea soup is weak, and the problem that the taste of green citrus and white tea is difficult to dissolve is still not solved
[0004] The white tea cords are thick and loose, and the existing technology must be softened / humidified / recovered, and filled one by one manually, and the processing efficiency is extremely low; the softened white tea has a high water content, and it takes a long time to fill in the small green orange peel. Drying for a longer period of time increases the roasted smell, affects the color and citrus aroma of the green citrus peel, and is inefficient and consumes a lot of energy
[0005] Green orange white tea lacks a drinking method that matches the product, which is also one of the problems that green orange white tea is not easy to reveal the tea taste

Method used

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  • A kind of small green mandarin white tea and its preparation and drinking method
  • A kind of small green mandarin white tea and its preparation and drinking method
  • A kind of small green mandarin white tea and its preparation and drinking method

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preparation example Construction

[0034] One aspect of the present invention relates to a preparation method of Xiaoqingmandarin white tea, comprising the following steps:

[0035] (1) The processing method of tea branch mandarin orange

[0036] (1) Cleaning and fruit selection: pick fresh small green oranges with a diameter of 4-5.5cm, and clean them;

[0037] (2) Punching and removing pulp: respectively open a round hole at the bottom of the small green mandarin orange, and open two relative round holes on the side wall. In some embodiments, the diameter of the above-mentioned round holes is 8-10mm, and then the The pedicle end is opened to form a large hole, and in some embodiments, the diameter of the large hole is 25-30mm; the pulp is excavated to obtain the green orange peel and the orange peel cover; the 3 small holes are opened, in addition to being conducive to drying , It also has good circulation. When making tea, water can quickly enter the green citrus white tea through the three small holes and ...

Embodiment 1

[0052] a) Refire white tea (white tea that has been naturally aged for more than 2 years, or the white tea that has been aged rapidly for more than 3 months) with a chain plate dryer or a tea aroma enhancing machine to make the white tea containing The water content is less than 6%;

[0053] b) Cut the refired white tea to a length of 1 cm with a toothed roller type and disc type tea cutter, and sieve it through a flat circular sieve machine. Sieve, sieve surface tea and re-cut, 32-mesh sieve bottom tea (end tea) is not required, only Shoumei or Gongmei from 10 mesh to 32 mesh;

[0054] c) In August, pick Xinhui tea branch oranges, select Xinhui small green oranges with a fruit diameter of less than 5.5cm and more than 4cm, and use circulating water or ultrasonic cleaning for 2-3 times; Open a round hole of 8-10mm at the bottom of the green mandarin orange, and two opposite round holes of 8-10mm on the side wall, then open the cover from the fruit stem (the diameter of the ho...

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Abstract

The invention discloses a small green mandarin white tea and a preparation method thereof. The preparation method comprises opening three round holes in the bottom and side walls, cutting the white tea into suitable size fragments, and heating the tea at a low temperature (40-45° C.) drying. The prepared citrus white tea has less loss of essential oil of the citrus peel, and maintains the color and citrus aroma of the citrus peel. After brewing, the soup color is bright, and the taste has a citrus flavor with a slight tea flavor and a sweet aftertaste. The preparation method has high processing efficiency and is suitable for industrialization.

Description

technical field [0001] The invention belongs to the field of tea making, and in particular relates to a small green mandarin white tea and its preparation and tasting methods. Background technique [0002] Xiaoqinggan white tea is a kind of citrus tea formed by filling the processed white tea into the peel of the tea tree citrus green fruit and then drying it. Small green mandarin white tea can fully integrate the sweetness of white tea with the citrus aroma of small green mandarin. White tea is a kind of tea that is not rolled or roasted, so it has a mild taste, and fresh white tea has the disadvantages of heavy green taste and light taste. The green citrus peel of the existing small green mandarin white tea product only has 2 holes, that is, 1 large hole at the fruit cover and 1 small hole at the bottom. During production, the white tea is softened / humidified / rehydrated and directly filled into the green orange peel after the pulp has been dug out from the hole and dried...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/12
CPCA23F3/14A23F3/06A23F3/12
Inventor 马成英苗爱清乔小燕唐劲驰陈维欧国良容灼匀
Owner TEA RES INST GUANGDONG ACAD OF AGRI SCI
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