Citrus white tea and preparation method thereof

A technology of citrus and white tea, applied in the field of citrus white tea and its preparation, can solve the problems of reduced content of functional components and poor taste fusion in citrus tea, and achieve the effect of improving product quality, rich aroma and high content

Pending Publication Date: 2020-05-19
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

However, the current citrus teas have defects such as tea and citrus tastes being independent of each other, poor taste fusion, and the content of functional components in citrus teas is lower than that of raw teas.
Thereby, lack a kind of citrus tea with good mouthfeel and high content of functional components at present

Method used

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  • Citrus white tea and preparation method thereof
  • Citrus white tea and preparation method thereof
  • Citrus white tea and preparation method thereof

Examples

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preparation example Construction

[0045] The invention provides a kind of preparation method of citrus white tea, comprising the following steps:

[0046] 1) Spread the fresh leaves of white tea at 12-20°C for 2-3 hours to obtain tea raw materials;

[0047] 2) Mix the tea raw material and the first citrus at a mass ratio of 100:5-10 to obtain a mixture, and spread the mixture at 20-24°C until the water content of the tea raw material is 20%-30% , get wither tea;

[0048] During the spreading process, every time the moisture content of tea raw materials drops by 22% to 27%, citrus is added once; the mass ratio of citrus and tea raw materials added each time is 5 to 8:100;

[0049] 3) mixing the withered tea and the second citrus according to the mass ratio of 100:5-8, stacking them for 12-16 hours to obtain the first scented tea;

[0050] 4) drying the first scented tea at 50-60° C. for 100-150 minutes to obtain primary roasted tea;

[0051] 5) Mix the first-baked tea and the third citrus according to the ma...

Embodiment 1

[0065] (1) Select the fallen and inter-fruited citrus citrus / big red citrus varieties, dig out the pulp, and dry the peel at low temperature (58°C); for the physical picture of citrus and by-products of processing, see Figure 1 ~ Figure 3 ; figure 1 It is the object picture of small green mandarin oranges of different sizes; figure 2 It is the physical picture of green mandarin pulp; image 3 It is the physical picture of the green mandarin peel;

[0066] (2) GC*GC-ToFMS metabolomics analysis of the volatile components of tangerine / big red tangerine, the analysis results can be found in Figure 4 And Table 1; to the flavonoid LC-QQQMS mass spectrometry analysis of small green mandarin orange / big red mandarin orange, analysis result sees Figure 5 and Table 2;

[0067] Table 1 Determination results of volatile components in different citrus

[0068]

[0069] Table 2 Determination results of flavonoids in different citrus

[0070]

[0071]

[0072] (3) In the ma...

Embodiment 2

[0094] (1) choose the fallen fruit and inter-fruit of lemon, dig out the pulp, and dry the peel at low temperature (55°C);

[0095] (2) GC*GC-ToFMS metabolomics analysis of the volatile components of lemon, see the analysis results Figure 10 And table 1; To the flavonoid LC-QQQMS mass spectrometry analysis of lemon, analysis result sees Figure 11 and Table 2;

[0096] (3) In the main planting bases of lemons, screen fallen fruit and interfruits, and collect discarded peels in lemon-related processing enterprises, and crush them until the degree of crushing reaches 85%, and reserve them for later use;

[0097] (4) Picking fresh leaves of tea trees: Picking tea tree varieties such as Fuding Dabai, Fuding Dahao, Zhenghe Dabai with one bud and two leaves, one bud with three leaves, and pairs of leaves with the same tenderness as raw materials;

[0098] (5) Withering: put the tea tree fresh leaves of step (4) in a cool and ventilated place outdoors, spread evenly and wither for...

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Abstract

The invention provides citrus white tea and a preparation method thereof, and belongs to the technical field of deep processing of tea. Fresh leaves of white tea and citrus are used as raw materials,and the white tea and the citrus are subjected to withering, piling and drying together, so that the prepared citrus white tea has a fragrant fruit aroma and a higher content of flavonoid functional components. After being brewed, the prepared citrus white tea has the lasting and fragrant fruit aroma, and tastes stronger, mellower and more refreshing than traditional white tea.

Description

technical field [0001] The invention relates to the technical field of tea deep processing, in particular to a citrus white tea and a preparation method thereof. Background technique [0002] Tea is one of the three major non-alcoholic beverages in the world. It has health functions such as anti-oxidation, anti-aging, anti-tumor, lowering blood sugar and blood fat. At present, tea products blended with tea and citrus fruits are launched in China, such as lemon black tea, tangerine peel Pu'er, small green orange, and small orange red. However, existing citrus teas have defects such as tea and citrus tastes being independent of each other, poor mouthfeel fusion, and the content of functional components in citrus teas is lower than that of raw tea. Thereby, lack a kind of citrus tea with good mouthfeel and high content of functional ingredients at present. Contents of the invention [0003] The object of the present invention is to provide a citrus white tea and a preparati...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/06A23F3/40
CPCA23F3/14A23F3/06A23F3/405
Inventor 施江林智彭群华王佳童吕海鹏朱荫戴伟东谭俊峰郭丽张悦
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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