Preparation method of sweet-scented osmanthus and dried orange peel green tea

A technology of green tea and osmanthus, which is applied in the field of preparation of osmanthus tangerine peel green tea, can solve the problems of cold green tea leaves, bitter taste of green tea, etc., and achieve the effects of reducing stains, good killing effect, and better taste

Pending Publication Date: 2022-01-04
惠州市正圆健康食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] For above-mentioned situation, in order to overcome the defective of prior art, the present invention provides a kind of preparation method of sweet-scented osmanthus tangerine peel green tea, effecti

Method used

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  • Preparation method of sweet-scented osmanthus and dried orange peel green tea

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0041] See figure 1, The preparation method of the osmanthus Chenpi green tea, including the following steps:

[0042] S1: Green tea preparation:

[0043] 1 Picking: Choose a summer tea tree, guarantee that the bud leaves are fresh, and use artificially collected ways, pick a buds a leaf or a bud two-leaf new exhibition, picking;

[0044] 2: Aloeing: Transfer step 1 newly picked tea into the stallroom, evenly tile the tea on the bamboo sieve, the tile thickness is 8-12cm, the indoor temperature is controlled at 22-28 ° C, the time is discovered 2-3.5h;

[0045] 3: Tea killing: After drying step 2, the tea leaves into the drum into the roller, the temperature in the roller is kept in 60-80 ° C, and after 3-5 min, take it and cool, spare;

[0046] 4: 揉 捻: Pour the tea after the step 3 is killed, pour in the kneading machine, each 3-8kg twinkling 20-40 min, and the tea leaves is taken out;

[0047] 5: Dry: Turn the tea in the step 4 to the baking machine, pour the tea into the bage, ...

Example Embodiment

[0064] Example one

[0065] Preparation method of osmanthus Chenpi green tea, including the following steps:

[0066] S1: Green tea preparation:

[0067] 1 Picking: Choose a summer tea tree, guarantee that the bud leaves are fresh, and use artificially collected ways, pick a buds a leaf or a bud two-leaf new exhibition, picking;

[0068] 2: Aloeing: Step 1 Newly Pickful Tea Transfer to the stallroom, uniformly tile the tea on the bamboo sieve, the tile thickness is 8cm, the indoor temperature is controlled at 22 ° C, and the time is 2h.

[0069] 3: Tea killing: After the step 2 is dried, the tea leaves into the drum into the roller, the temperature in the roller is kept at 60 ° C, and after 3 minutes, it will be left and set out;

[0070] 4: 揉 捻: Pour in step 3 kill the tea, pour it into the kneading machine, every 3kg twinkling 20 minutes, and the tea leaves and takes out the spare;

[0071] 5: Dry: Turn the tea in the step 4 to the baking machine, pour the tea into the bage, use...

Example Embodiment

[0088] Example 2

[0089] Preparation method of osmanthus Chenpi green tea, including the following steps:

[0090] S1: Green tea preparation:

[0091] 1 Picking: Choose a summer tea tree, guarantee that the bud leaves are fresh, and use artificially collected ways, pick a buds a leaf or a bud two-leaf new exhibition, picking;

[0092] 2: Aloeing: Picking the newly picked tea in step 1 into the stallroom, evenly tile the tea on the bamboo sieve, the tile thickness is 12cm, the indoor temperature is controlled at 28 ° C, and the time is 3.5h;

[0093] 3: Tea killing: After the step 2 is dilated, the tea leaves into the drum into the roller, the temperature inside the roller is kept at 80 ° C, and then the cooling is left after 5 minutes.

[0094] 4: 揉 捻: Pour the step 3 in the cooling tea, then pour it into the squatting machine, every 8kg squat 40min, the tea leaves and takes out the backup;

[0095] 5: Dry: Turn the tea in step 4 to the baking machine, pour the tea into the bage,...

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Abstract

The invention relates to the technical field of sweet-scented osmanthus and pericarpium citri reticulatae green tea, and discloses a preparation method of sweet-scented osmanthus and pericarpium citri reticulatae green tea. The preparation method of the sweet-scented osmanthus and pericarpium citri reticulatae green tea comprises the following steps: S1, green tea preparation: (1) picking; (2) spreading and airing; (3) performing fixation on the tea leaves; (4) rolling; (5) drying; S2, pericarpium citri reticulatae preparation: (1) fruit picking and washing; (2) peeling; (3) drying in the shade and turning over; (4) drying in the sun; (5) warehousing; (6) tedding; (7), pulp sweeping; S3, sweet osmanthus preparation: (1) picking; (2) removing impurities; (3) airing; (4) performing fixation on the scented tea; S4, mixing; S5, bagging is carried out; according to the invention, the added dried orange peel and green tea are cold in nature and have the effects of clearing heat and promoting salivation, the dried orange peel is warm in nature and can effectively consider the disadvantages of clearing heat and cold in nature of green tea, the dried orange peel has the effects of regulating qi-flowing for strengthening spleen, eliminating dampness and reducing phlegm and facilitating discharge of mucus and pollutants in the lung, and the dried orange peel is combined for use, mild in medicine property, better in taste, more suitable for drinking groups and also has a sterilization function.

Description

technical field [0001] The invention belongs to the technical field of osmanthus tangerine peel green tea, in particular to a preparation method of osmanthus tangerine peel green tea. Background technique [0002] Green tea refers to the beverage made from the new leaves or buds of tea trees without fermentation, after finishing, shaping, drying and other processes. It is one of the main teas in China. Green tea retains the natural substances of fresh leaves and contains tea Polyphenols, catechins, chlorophyll and other nutrients, famous varieties include Biluochun, West Lake Longjing and so on. Its green color and tea soup retain the green style of fresh tea leaves. The main production areas are Henan, Guizhou and other places. Green tea is non-fermented tea. Due to its characteristics, it retains more natural substances in fresh leaves. Among them, tea polyphenols and caffeine retain more than 85% of fresh leaves, about 50% of chlorophyll, and less vitamin loss, thus form...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/06
CPCA23F3/14A23F3/06
Inventor 古慧明
Owner 惠州市正圆健康食品有限公司
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