Composite broadleaf holly leaf tea bag and making method thereof

Abstract

The invention discloses a compound broadleaf holly leaf tea bag and a making method thereof. The method comprises the following steps: spreading, airing and withering fresh broadleaf holly leaves until the water content of the tea leaves is 50-55%; rolling the tea leaves obtained by spreading and withering for three times at different degrees; carrying out pile fermentation on the rolled tea leaves until 90% of the broadleaf holly leaves become brownish red; the fermented tea leaves are dried at the temperature of 60-70 DEG C until the water content of the broadleaf holly leaves is smaller than or equal to 8.5%, and the broadleaf holly leaf black tea is obtained; respectively chopping the broadleaf holly leaf black tea and the siraitia grosvenorii, and respectively sieving with a 5-10-mesh mesh sieve; and blending the broadleaf holly leaves with the siraitia grosvenorii, the fried malt and the sweet-scented osmanthus in proportion to obtain the broadleaf holly leaf composite tea bag. The siraitia grosvenorii, the fried malt and the sweet-scented osmanthus are added, so that the dice bitter tea composite tea has the effects of clearing away heat and toxic materials, reducing internal heat and noise, promoting digestion, relieving pressure and the like, and the taste of the tea is also improved.

Description

Technical Field

[0001] The present application relates to the field of tea making, and in particular to a Kuding tea compound tea bag and a method for making the same. Background Art

[0002] Kuding tea has a history of more than 2,000 years in China. It is regarded as a precious health product that can be used as both a medicine and a guide. It was once a tribute to the imperial court and was widely popular in the Lingnan area for the treatment of diseases such as colitis. Kuding tea has many health benefits, such as clearing away heat and detoxifying, promoting the production of body fluids and quenching thirst, moistening the throat and relieving cough, lowering blood pressure and losing weight, etc.

[0003] With the improvement of health awareness, more and more people pay attention to health preservation, and Kuding tea, as a Chinese herbal tea, is also very popular. In recent years, the research on Kuding tea has mainly focused on the nutritional health aspects such as processing finished tea and tea beverages. Tea making and tea brewing are essential procedures before tea tasting. Kuding tea itself is slightly bitter, and the traditional tea making process and tea brewing method will not only destroy the original nutrients of Kuding tea, but also directly affect the taste of Kuding tea. Summary of the invention

[0004] In order to solve the above technical problems, the present application provides a Kudingcha compound tea bag and a preparation method thereof.

[0005] The first aspect of the present application provides a method for making a Kudingcha compound tea bag, comprising:

[0006] Spreading and withering the fresh Kudingcha leaves until the moisture content of the tea leaves is 50% to 55%;

[0007] The tea leaves obtained by airing and withering are rolled three times to different degrees;

[0008] The rolled tea leaves are piled and fermented until 90% of the Kuding tea leaves turn brown-red;

[0009] Drying the fermented tea leaves at 60-70° C. until the water content of the Kuding tea leaves is ≤8.5%, thereby obtaining Kuding tea black tea;

[0010] Chop the Kudingcha black tea and Luo Han Guo separately, and pass them through a 5-10 mesh sieve respectively;

[0011] Kuding tea is mixed with monk fruit, roasted malt and osmanthus in proportion to obtain a Kuding tea compound tea bag.

[0012] Optionally, the step of rolling the tea leaves obtained by airing and withering three times to different degrees comprises: rolling the Kuding tea leaves after airing and withering, lightly rolling for 10 to 15 minutes, heavily rolling for 20 to 30 minutes, and finally lightly rolling for 10 to 15 minutes.

[0013] Optionally, during the pile fermentation, the pile thickness is 15 to 20 cm and the fermentation temperature is 32 to 37°C.

[0014] Optionally, the Kuding tea is blended with Momordica grosvenori, roasted malt and osmanthus in a certain proportion to obtain a Kuding tea composite tea bag, including: the blending proportion is 1:1.5:1.2:0.17.

[0015] Optionally, the method of blending Kuding Tea with Momordica grosvenori, roasted malt and osmanthus in proportion to obtain Kuding Tea composite tea bag comprises: packing the blended Kuding Tea composite tea material into tea inner bags, 2 to 5 g per bag, and then putting the inner bags into outer bags for packaging to obtain the finished product.

[0016] The second aspect of the present application provides a Kuding Tea compound tea bag, which is obtained by the first aspect or any optional method for making the Kuding Tea compound tea bag in the first aspect.

[0017] Optionally, the Kudingcha compound tea bag is brewed by the following method:

[0018] Take out a pack of Kudingcha compound tea bag and place it in the tea cup;

[0019] Rinse the tea quickly and pour out the water;

[0020] Add 400ml of boiling water to a teacup and brew for 4 minutes.

[0021] It can be seen from the above technical solutions that this application has the following advantages:

[0022] The fresh leaves of Kudingcha are spread out to wither, rolled three times, fermented in piles and dried, and the Kudingcha black tea obtained retains its original taste. Monk fruit has the effect of moistening the lungs and relieving coughs, and adding Monk fruit can reduce fire and remove noise; fried malt can promote digestion and absorption of food, and adding fried malt can promote gastrointestinal motility and help digestion; osmanthus has the effect of soothing nerves and relieving stress, and adding osmanthus can help people relax and relieve tension. Kudingcha diced, monk fruit, fried malt and osmanthus are blended in proportion to obtain a Kudingcha diced compound tea bag. The addition of monk fruit, fried malt and osmanthus makes the Kudingcha diced compound tea have the effects of clearing heat and detoxifying, reducing fire and removing noise, promoting digestion, relieving stress, etc., and also improves the taste of tea. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] In order to more clearly illustrate the technical solution in the present application, the drawings required for use in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0024] Figure 1A schematic diagram of the steps of the method for making the Kudingcha compound tea bag provided in this application;

[0025] Figure 2 A process flow chart of the method for making the Kudingcha compound tea bag provided in this application;

[0026] Figure 3 This is a score comparison chart of the effect of the amount of monk fruit added on the quality of Kudingcha compound tea bags;

[0027] Figure 4 This is a score comparison chart of the effect of roasted malt addition on the quality of Kudingcha compound tea bags;

[0028] Figure 5 This is a score comparison chart of the effect of osmanthus addition on the quality of Kuding tea compound tea bags. DETAILED DESCRIPTION

[0029] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0030] Example 1: This application provides a method for making a Kudingcha compound tea bag. Figure 1 and Figure 2 The method comprises:

[0031] S101, spreading and withering the fresh Kudingcha leaves until the moisture content of the leaves reaches 50% to 55%;

[0032] Drying and withering the fresh Kudingcha leaves to a moisture content of 50%-55% is an important step in the tea processing process. This process mainly uses natural or artificial means to gradually dissipate the moisture of the tea leaves to reach an appropriate moisture content. The following is a detailed explanation of this process:

[0033] Natural drying: Spread the fresh Kudingcha leaves evenly in a well-ventilated place away from direct sunlight, and use natural wind and temperature to wither.

[0034] Manual drying: This is carried out in a special drying area or equipment, by controlling the temperature, humidity and ventilation conditions to accelerate the loss of moisture in the tea.

[0035] During the drying and withering process, the moisture content of the tea leaves needs to be checked regularly to ensure that it gradually drops to the appropriate range of 50%-55%. If the moisture content is too high, the tea leaves are prone to over-fermentation and produce unpleasant odors; if the moisture content is too low, the tea leaves may be too dry, affecting subsequent processing and quality.

[0036] By reducing the moisture content of tea leaves, the changes in the chemical composition of tea leaves can be promoted, so that they can reach a suitable processing state, such as the transformation and accumulation of polyphenols, amino acids and other substances, thus forming the unique aroma and taste of tea leaves. At the same time, it can also reduce the breakage rate of tea leaves in the subsequent processing process and improve the quality of finished tea.

[0037] S102, rolling the tea leaves obtained by airing and withering for three times to different degrees;

[0038] The withered Kudingcha leaves are rolled three times to different degrees. This process not only affects the appearance of the tea leaves, but also has an important impact on the quality and taste of the tea leaves. The following is a detailed explanation of this process:

[0039] The first gentle kneading and twisting is mainly to initially destroy the tea cell tissue and make the tea juice begin to overflow. At this time, a lighter force and a shorter time should be used.

[0040] Second heavy rolling: As the tea leaves gradually soften, you can increase the rolling force and time to further shape the tea leaves and allow more tea juice to overflow.

[0041] The third light rolling: After the tea leaves are basically formed, the last rolling is performed to consolidate the shape and ensure that the tea juice fully overflows. At this time, the strength and time should be controlled to avoid excessive rolling that causes the tea leaves to break.

[0042] By rolling and twisting, the tea cell tissue can be destroyed, allowing the tea juice to fully overflow and adhere to the surface of the tea leaves, thereby increasing the aroma and taste of the tea, and helping to shape the tea leaves, making them more compact and convenient for subsequent drying and storage.

[0043] The rolled tea leaves are piled and fermented until 90% of the Kuding tea leaves turn brown-red;

[0044] The rolled Kuding tea leaves are piled and fermented until 90% of the Kuding tea leaves turn brown-red. This process not only affects the color of the tea leaves, but also has an important impact on its taste and quality. The following is a detailed explanation of this process:

[0045] The rolled tea leaves are piled under certain humidity and temperature conditions, usually covered with a wet cloth to maintain a moist environment to ensure uniformity and suitability of fermentation. The pile needs to be turned regularly during the fermentation process to dissipate heat, ensure uniform fermentation and prevent mildew. The color change of the tea leaves is closely monitored. When about 90% of the tea leaves are observed to have turned into brown-red, it can be considered that the fermentation has reached the expected goal.

[0046] The main purpose of pile fermentation is to promote the transformation of substances contained in tea leaves through the action of microorganisms, so as to change the color, aroma and taste of tea leaves. For Kuding tea, pile fermentation can change its original green or yellow color to brown-red, while reducing bitterness and increasing mellowness.

[0047] S103, drying the fermented tea leaves at 60-70° C. until the water content of the Kuding tea leaves is ≤8.5%, thereby obtaining Kuding tea black tea;

[0048] The fermented Kuding tea leaves are dried at 60-70℃ until their moisture content drops to ≤8.5%. This process not only helps to fix the quality and taste of the tea leaves, but is also important for the storage and transportation of the tea leaves. The following is a detailed explanation of this process:

[0049] Spread the fermented tea leaves evenly in the drying equipment, such as dryers, drying cages, etc., and control the drying temperature between 60 and 70°C to avoid over-high temperature causing the tea leaves to burn or deteriorate in quality. Turn the tea leaves regularly to ensure even drying. During the drying process, regularly check the moisture content of the tea leaves. When the moisture content of the tea leaves drops to ≤8.5%, it can be considered that the drying has achieved the expected goal.

[0050] Drying can remove excess moisture from tea leaves, preventing them from becoming moldy or deteriorating during storage and transportation. Drying also helps fix the quality and taste of tea leaves formed during the fermentation process, preserving their aroma, color and flavor.

[0051] S104, chopping the Kudingcha black tea and the monk fruit into small pieces, and passing them through a 5-10 mesh sieve respectively;

[0052] Chop the Kudingcha black tea and Luo Han Guo separately and pass them through a 5-10 mesh sieve. This process not only helps to improve the utilization rate of raw materials, but also ensures the taste and quality of the product. The following is a detailed explanation of this process:

[0053] Use a cutting machine or other equipment to chop the Kudingcha black tea and monk fruit, and adjust the particle size as needed to meet different product requirements. The chopped Kudingcha black tea and monk fruit are screened through a 5-10 mesh sieve, which can remove larger particles and impurities to ensure the uniformity and purity of the raw materials.

[0054] By chopping, Kudingcha black tea and monk fruit can be broken into smaller particles, which is convenient for subsequent mixing, brewing or processing. Chopping can also increase the contact area between the raw materials and water or other solvents, which helps to extract the effective ingredients.

[0055] S105, blending Kuding tea with Momordica grosvenori, roasted malt and osmanthus in proportion to obtain a Kuding tea composite tea bag.

[0056] Kuding tea is mixed with monk fruit, roasted malt and osmanthus in proportion to obtain a Kuding tea compound tea bag. This compound tea bag combines the unique flavors and effects of multiple ingredients. The following is a detailed explanation of this process:

[0057] Kuding tea, monk fruit, roasted malt and osmanthus are blended according to the optimal ratio, and various raw materials are chopped and sieved respectively to ensure uniform particle size, and various raw materials are mixed evenly using a blender or manual stirring to obtain a Kuding tea compound tea bag.

[0058] By blending Kuding tea with other raw materials, the obtained Kuding tea compound tea bag has a unique taste and also has complex effects.

[0059] In this embodiment, the fresh leaves of Kudingcha are aired and withered, rolled three times, fermented in piles and dried, and the obtained Kudingcha black tea retains the original taste. Momordica grosvenori has the effect of moistening the lungs and relieving coughs, and adding Momordica grosvenori can reduce fire and remove noise; fried malt can promote digestion and absorption of food, and adding fried malt can promote gastrointestinal motility and help digestion; osmanthus has the effect of soothing nerves and relieving stress, and adding osmanthus can help people relax and relieve tension. Kudingcha ding, Momordica grosvenori, fried malt and osmanthus are blended in proportion to obtain a Kudingcha ding composite tea bag. The addition of Momordica grosvenori, fried malt and osmanthus makes the Kudingcha ding composite tea have the effects of clearing heat and detoxifying, reducing fire and removing noise, promoting digestion, relieving stress, etc., and also improves the taste of tea.

[0060] The tea leaves obtained by spreading and withering are rolled and twisted three times to different degrees, including: rolling the Kuding tea leaves after spreading and withering, gently rolling for 10 to 15 minutes, then heavily rolling for 20 to 30 minutes, and finally gently rolling for 10 to 15 minutes.

[0061] Rolling is a step in tea making. Rolling helps release the aroma and flavor of the tea leaves. The following is a detailed explanation of the three different degrees of rolling process:

[0062] Gently knead for 10 to 15 minutes: After the tea leaves have withered, they begin to be gently kneaded. The purpose of gently kneading is to make the tea leaves lose more moisture and begin to release the aroma and flavor of the tea leaves. The time for gently kneading is 10 to 15 minutes.

[0063] Heavy kneading for 20 to 30 minutes: After light kneading, heavy kneading is next. The purpose of heavy kneading is to further release the aroma and taste of the tea leaves, while making the shape of the tea leaves more compact. The time for heavy kneading is 20 to 30 minutes.

[0064] Finally, knead lightly for 10 to 15 minutes: After the heavy kneading, knead lightly again. The purpose of this light kneading is to make the shape of the tea leaves more perfect, while ensuring that the aroma and flavor of the tea leaves are fully released. The time for light kneading is still 10 to 15 minutes.

[0065] The rolled Kuding tea leaves are piled for fermentation. During the pile fermentation, the thickness of the pile is 15 to 20 cm and the fermentation temperature is 32 to 37°C.

[0066] The rolled Kuding tea leaves are piled for fermentation. During the fermentation, the thickness of the tea pile is generally controlled between 15 and 20 cm. This thickness range helps to maintain the temperature and humidity inside the tea pile, while ensuring the proper amount of oxygen circulation to avoid poor fermentation caused by lack of oxygen.

[0067] During the fermentation process, the ideal fermentation temperature should be maintained between 32 and 37 degrees Celsius. This temperature range is conducive to the growth of microorganisms and the activity of enzymes, thereby promoting the transformation of chemical substances in tea and forming a unique flavor.

[0068] Embodiment 2:

[0069] This embodiment provides an optimal blending ratio, that is, Kuding tea is blended with monk fruit, roasted malt, and osmanthus in a proportion to obtain a Kuding tea composite tea bag, and the blending ratio is 1:1.5:1.2:0.17.

[0070] The following is a detailed description of the process of obtaining the proportion of splicing:

[0071] This application evaluates the quality of tea bags from three aspects: tea color, aroma, and taste. Kuding tea is blended with monk fruit, roasted malt, and osmanthus in proportion, and 8 technicians with certain professional knowledge score the tea bags according to the sensory quality indicators. The evaluation standards are formulated with reference to the national standard GB / T 23776-2018 "Tea Sensory Evaluation Method", see Table 1. Please refer to Table 1, which is the scoring standard for Kuding tea compound tea bags.

[0072] Table 1 Scoring criteria for Kudingcha compound tea bag

[0073]

[0074] First, a single factor experiment was carried out. The basic formula of Kudingcha compound tea was determined to be 1g Kudingcha, 1g Momordica grosvenori, 1g roasted malt, and 0.08g osmanthus. On this basis, taking sensory score as an indicator, a single factor experiment was conducted to investigate the effects of 0.6g, 0.9g, 1.2g, 1.5g, 1.8g, 2.1g, and 2.4g Momordica grosvenori addition, 0.6g, 0.9g, 1.2g, 1.5g, 1.8g, 2.1g, and 2.4g roasted malt addition, and 0.09g, 0.11g, 0.13g, 0.15g, 0.17g, 0.19g, and 0.21g osmanthus addition on the quality of Kudingcha compound tea bags.

[0075] See also Figure 3 , with the increase of the amount of monk fruit added from 0.6 to 2.4g, the sensory evaluation score of the Kudingcha compound tea bag showed a trend of first rising and then falling. When the amount of monk fruit added was 1.2g, 1.5g and 1.8g, the scores were not much different, and the sensory score was the highest when the amount was 1.5g, which was 84 points. Therefore, it is believed that the best amount of monk fruit added is 1.5g.

[0076] See also Figure 4 , Figure 4 The effect of different amounts of roasted malt added on the quality of Kuding tea compound tea bags is shown. It can be seen from the figure that when the added amount is 0.9g, the highest score is 87 points; when the added amount is greater than 0.9g, the score tends to decrease, so the optimal addition amount of roasted malt is determined to be 0.9g.

[0077] See also Figure 5 With the increase of osmanthus fragrans addition from 0.09 to 0.21g, the sensory score of Kudingcha compound tea bag first increased and then decreased. When the osmanthus fragrans addition amount was 0.15g, the sensory score was the highest, 81.7 points, which was the best addition amount.

[0078] Based on the results of the single factor test, the formula of the Kudingcha compound tea bag was further optimized through an orthogonal test with sensory scores as indicators. The orthogonal test factors are shown in Table 2, and the orthogonal test results are shown in Table 3.

[0079] Table 2 Orthogonal test factor levels

[0080] level A Monk Fruit (g) B roasted malt(g) C Osmanthus fragrans (g) 1 1.2 0.6 0.13 2 1.5 0.9 0.15 3 1.8 1.2 0.17

[0081] Table 3 Orthogonal test results

[0082]

[0083]

[0084] By accumulating the measured values ​​of the same level test group in each column, we can get the accumulated values ​​of different levels, namely K1, K2, and K3. We can get the average value of the three accumulated values ​​to get k1, k2, and k3. Finally, we can find the range R of each column. max -k min . Analysis of the orthogonal test results shows that: R A >R B >R C >R 空 , indicating that the order of the influence of the addition amount of the three auxiliary materials on the quality of the Kudingcha compound tea bag is: Luo Han Guo> roasted malt> osmanthus, that is, A>B>C; at the same time, the range value R of the empty column is the smallest, indicating that the test results are reliable. According to the calculation results of the k value, k2 is 82.1 points, k3 is 79.4 points, and k3 is 79.6 points, that is, A2 B3 C3; the optimal formula of the Kudingcha compound tea bag is: Kudingcha 1g, Luo Han Guo 1.5g, roasted malt 1.2g, osmanthus 0.17g.

[0085] In this embodiment, a Kudingcha compound tea bag is prepared with Kudingcha, Momordica grosvenori, roasted malt and osmanthus as raw materials, and the sensory evaluation score is used as an indicator to optimize the formula ratio through single factor test and orthogonal test, and the best formula is determined to be: Kudingcha 1g, Momordica grosvenori 1.5g, roasted malt 1.2g, osmanthus 0.17g. Therefore, the best ratio blending is 1:1.5:1.2:0.17.

[0086] After blending Kuding tea with monk fruit, roasted malt and osmanthus in proportion, a Kuding tea compound tea bag is obtained, which comprises: packing the blended Kuding tea compound tea material into tea inner bags, 2 to 5 g per bag, and then putting the inner bags into outer bags for packaging to obtain a finished product.

[0087] Packing inner bags: Pack the blended Kudingcha compound tea into tea inner bags, each tea bag contains 2 to 5 grams. Choose suitable materials for tea bags, such as non-woven fabrics, gauze, etc., to ensure that the effective ingredients of the tea can be fully dissolved. The packed tea bags are packaged and stored for subsequent brewing.

[0088] Sealing outer bag: Put the inner bag containing Kudingcha compound tea into the outer bag for sealing to obtain the finished product. The material of the outer bag can be plastic film or aluminum foil bag, which has good sealing and preservation properties.

[0089] The dissolution rates of the soluble components of different raw materials in compound tea bags are different. The brewing time will have a great impact on the quality of the tea soup. It is necessary to choose the appropriate brewing time to ensure the palatability of the tea soup.

[0090] Embodiment 3: The second aspect of the present application provides a Kudingcha compound tea bag, and the brewing method of the Kudingcha compound tea bag is carried out by the following steps, which are described in detail below:

[0091] First, prepare a teacup, then take out a bag of Kuding tea compound tea bag and put it into the teacup.

[0092] Rinse the tea quickly and pour out the water;

[0093] Pour hot water into the teacup containing the tea bag. This process only takes a few seconds. The purpose is to quickly rinse the tea leaves and pour out the washing water.

[0094] Add 400ml of boiling water to a teacup and brew for 4 minutes.

[0095] The dissolution rates of soluble components of different raw materials in compound tea bags are different. The brewing time will have a great impact on the quality of the tea soup. It is necessary to choose a suitable brewing time to ensure the palatability of the tea soup. In this study, the optimal formula of Kudingcha compound tea bags was brewed with 250mL boiling water to investigate the effects of different brewing times of 1min, 2min, 3min, 4min, and 5min on the sensory quality of the tea soup. The results are shown in Table 4. Table 4 shows the effects of brewing time on the sensory quality of Kudingcha compound tea bags.

[0096] Table 4 Effect of brewing time on sensory quality of Kudingcha compound tea bags

[0097]

[0098]

[0099] The test results show that the longer the brewing time, the darker the color of the tea soup and the stronger the aroma. There is no obvious difference in the color of the tea soup when the brewing time is 3min and 4min, and the soup color score is 18.0 points; the aroma of the tea soup is the strongest when the brewing time is 4min and 5min, and the aroma scores are 38.0 and 38.3 points respectively. In terms of taste, when the brewing time is too short, the aroma and taste are weak, and when the brewing time is too long, the bitterness is too strong. When the brewing time is 4min, the taste score of 38.0 points and the total score of 94.0 points are the highest. Therefore, it is recommended that the brewing time of Kudingcha compound tea bag is 4min.

[0100] In addition to the brewing time, the amount of water added during brewing will also affect the sensory quality of the tea soup. When the amount of water added is too little, the tea soup is too strong, and when the amount of water added is too much, the tea soup is too light. Therefore, the appropriate tea-water ratio can ensure the coordination of the sensory quality of the tea soup. Based on the results of the brewing time, the sensory score was used as an indicator to investigate the effects of different water addition amounts of 100mL, 200mL, 300mL, 400mL, and 500mL on the sensory quality of the Kudingcha compound tea bag. The results are shown in Table 5. Table 5 shows the effects of water addition on the sensory quality of the Kudingcha compound tea bag.

[0101] Table 5 Effect of water addition on sensory quality of Kudingcha compound tea bags

[0102]

[0103] As shown in Table 5, when the water addition amount is 100-500mL, the scores of various sensory quality indicators all show a trend of first increasing and then decreasing. When the water addition amount is 300mL and 400mL, the color score and aroma score are not much different, but the taste score and total score are significantly different. The tea soup with a water addition amount of 400mL has the highest taste score and total score, indicating that its comprehensive sensory quality is the best. Therefore, it is recommended that the water addition amount of Kudingcha compound tea bag is 400mL, and the tea-water ratio is 1:103.

[0104] In this embodiment, the brewing process is optimized by the single factor method, and the results show that the best brewing process is to add 400mL boiling water to each bag of Kudingcha composite tea bag and brew for 4min to obtain the best sensory quality of tea soup. The fresh leaves of Kudingcha are spread and withered, rolled, fermented and dried in three times, and the obtained Kudingcha black tea retains the original taste. Momordica grosvenori has the effect of moistening the lungs and relieving cough, and adding Momordica grosvenori can reduce fire and remove noise; fried malt can promote the digestion and absorption of food, and adding fried malt can promote gastrointestinal motility and help digestion; sweet osmanthus has the effect of soothing nerves and relieving stress, and adding sweet osmanthus can help people relax and relieve tension. Kuchading, Momordica grosvenori, fried malt and sweet osmanthus are blended in proportion to obtain Kuchading composite tea bags. The addition of Momordica grosvenori, fried malt and sweet osmanthus makes Kuchading composite tea have the effects of clearing heat and detoxifying, reducing fire and removing noise, promoting digestion, relieving stress, etc., and also improves the taste of tea. Take a pack of bitter tea compound tea bag, add 400ml of boiling water, and brew for 4 minutes to obtain bitter tea compound tea. The bitter tea compound tea not only has the effects of clearing away heat and detoxifying, reducing fire and noise, promoting digestion, and relieving stress, but also improves the taste of bitter tea.

Claims

1. A method for making a Kudingcha compound tea bag, characterized in that: The method comprises: Spreading and withering the fresh Kudingcha leaves until the moisture content of the tea leaves is 50% to 55%; The tea leaves obtained by airing and withering are rolled three times to different degrees; The rolled tea leaves are piled and fermented until 90% of the Kuding tea leaves turn brown-red; Drying the fermented tea leaves at 60-70° C. until the water content of the Kuding tea leaves is ≤8.5%, thereby obtaining Kuding tea black tea; Chop the Kudingcha black tea and Luo Han Guo separately, and pass them through a 5-10 mesh sieve respectively; Kuding tea is mixed with monk fruit, roasted malt and osmanthus in proportion to obtain a Kuding tea compound tea bag.

2. The method for making the Kudingcha compound tea bag according to claim 1, characterized in that: The step of rolling the tea leaves obtained by airing and withering for three times to different degrees comprises: Roll the Kuding tea leaves that have finished withering, gently roll for 10 to 15 minutes, then heavily roll for 20 to 30 minutes, and finally gently roll for 10 to 15 minutes.

3. The method for making the Kudingcha compound tea bag according to claim 1, characterized in that: During the pile fermentation, the thickness of the pile is 15 to 20 cm and the fermentation temperature is 32 to 37°C.

4. The method for making the Kudingcha compound tea bag according to claim 1, characterized in that: The method comprises mixing Kuding tea with monk fruit, roasted malt and osmanthus in proportion to obtain a Kuding tea composite tea bag, comprising: The ratio is 1:1.5:1.2:0.

17.

5. The method for making the Kudingcha compound tea bag according to claim 1, characterized in that: The method comprises mixing Kuding tea with monk fruit, roasted malt and osmanthus in proportion to obtain a Kuding tea composite tea bag, comprising: packing the mixed Kuding tea composite tea material into tea inner bags, with 2 to 5 g per bag, and then packing the inner bags into outer bags for packaging to obtain a finished product.

6. A Kudingcha compound tea bag, characterized in that: The method for preparing the Kudingcha compound tea bag according to any one of claims 1 to 5 is used to obtain the tea.

7. The Kudingcha compound tea bag according to claim 6, characterized in that: Brew it as follows: Take out a pack of Kudingcha compound tea bag and place it in the tea cup; Rinse the tea quickly and pour out the water; Add 400ml of boiling water to a teacup and brew for 4 minutes.

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