A kind of orange red black tea and processing method thereof
By integrating the beneficial ingredients of tangerine red and black tea and adopting specific processing methods, the problems of taste and ingredient effectiveness of tangerine red and black tea are solved, taste improvement and health care effects are enhanced, and the consumer group is expanded.
Patent Information
- Application Number
- CN202510288159.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-12
- Publication Date
- 2025-04-08
AI Technical Summary
Existing tangerine and black teas have acceptance problems in terms of taste and ingredient effectiveness, and excessive bitterness and fermented taste lead to low consumer acceptance.
By organically integrating the beneficial ingredients of tangerine red and black tea, a new type of tangerine red and black tea is used to form a new type of tangerine red and black tea.
It improves the taste of red orange and black tea, enhances health care effects, expands the consumer group, and stimulates the aroma of tea through high-temperature steam treatment and drying, forming a mellow and sweet taste.
Abstract
Description
Technical Field
[0001] The invention relates to the field of tea processing, in particular to a kind of tangerine red black tea and a processing method thereof. Background Art
[0002] In recent years, the status of traditional Chinese medicine in the national health strategy has been continuously improving, and the development of traditional Chinese medicine is regarded as an important part of promoting the construction of a healthy China and inheriting and developing the excellent traditional Chinese culture.
[0003] Huajuhong and black tea have a long history. Huajuhong has the effects of relieving cough and reducing phlegm, while Anhua black tea has the properties of lowering blood sugar, lipids, blood pressure and promoting stomach health. At the same time, Huajuhong was included in the catalog of medicinal and edible products by the state in 2024. However, the public's acceptance of Huajuhong and black tea is not so high at present. The main reasons are: (1) Although Huajuhong has obvious medicinal value, it has a strong bitter taste, and people who don't like bitterness find it difficult to accept it; (2) Black tea has obvious health properties but has a light fermented taste, and consumers' overall acceptance is not high. In summary, improving the taste of both while fully ensuring the effectiveness of their ingredients is the key to solving the current market pain points. In view of this, it is necessary to invent a new method to improve the taste of Huajuhong and black tea, so as to help people enjoy the benefits of Huajuhong and black tea while tasting the beautiful tea. Summary of the invention
[0004] The technical problem to be solved by the present invention is to provide a Huajuhong black tea and a processing method thereof, which can effectively solve the problems raised in the above background technology.
[0005] The invention organically integrates the beneficial components of Huajuhong and black tea to the human body, has stronger health care effect than the existing Huajuhong and black tea, improves the taste and expands the consumer group; To solve the above problems, the technical scheme adopted by the invention is: a Huajuhong black tea and a processing method thereof, characterized in that it is made of the following raw materials in weight percentage: Huajuhong 6-8%, black tea finished loose tea 86-94%; the Huajuhong is Huajuhong beads; the black tea finished loose tea is Anhua black tea finished loose tea; The processing of the Huajuhong black tea comprises the following steps: Ingredients: weigh the raw materials according to the following weight percentages: 6-8% of Huajuhong, 86-94% of finished dark tea loose tea; Crushing: The Huajuhong beads are physically crushed to obtain Huajuhong granules; Steaming: steam the finished loose dark tea leaves through high-temperature steam at 140-180℃ for 20-40s; Piling: Pile the steamed dark tea loose tea high and pile it in large volume for more than 10 hours; Blending: Mix the Huajuhong granules and the finished dark tea loose tea to obtain a Huajuhong dark tea mixture; Weighing: weigh the blended Huajuhong black tea mixture; Steaming tea: steam the weighed Huajuhong black tea mixture with high-temperature steam at 140-180°C for 3-7s until the Huajuhong black tea mixture becomes soft; Pressing: After steaming the tea, press the mixture of Huajuhong and black tea into shape with a compressed tea mold; Drying: Dry the pressed Huajuhong black tea at a temperature of 50-60°C until the water content of Huajuhong black tea is less than 10%; Packaging: Sealed in aluminum foil bags, 4 to 6 grams per bag.
[0006] Preferably, the crushing is to physically crush the orange red beads into 2-3 mm three-dimensional particles, and remove the ash below 40 mesh; In the steaming and tea steaming steps, the steaming pressure is 0.6 MPa; The purpose of the pile fermentation is to remove the foreign flavor of aged black tea; The drying is carried out in a drying room where the air humidity and temperature can be precisely controlled.
[0007] Preferably, it is made of the following raw materials in weight percentage: 6-8% of Huajuhong, 92-94% of finished black tea loose tea; When mixing the ingredients, weigh the raw materials according to the following weight percentages: 6-8% of Huajuhong and 92-94% of finished black tea loose tea.
[0008] Preferably, it is made of the following raw materials in weight percentage: 6-8% of tangerine peel, 89-93% of dark tea finished loose tea, and 1-3% of tangerine peel; The raw materials are weighed according to the following weight percentages during the mixing process: 6-8% of tangerine peel, 89-93% of black tea finished loose tea, and 1-3% of dried tangerine peel; the crushing step also includes crushing the dried tangerine peel to obtain dried tangerine peel particles; and the blending step also includes adding the dried tangerine peel particles and mixing well.
[0009] Preferably, it is made of the following raw materials in weight percentage: 6-8% of tangerine peel, 89-93% of finished dark tea loose tea, and 1-3% of monk fruit; The raw materials are weighed according to the following weight percentages during the mixing process: 6-8% of tangerine peel, 89-93% of finished black tea loose tea, and 1-3% of monk fruit; the crushing step also includes crushing the monk fruit to obtain monk fruit particles; and the blending step also includes adding the monk fruit particles and mixing well.
[0010] Preferably, it is made of the following raw materials in weight percentage: 6-8% of tangerine peel, 86-92% of dark tea finished loose tea, 1-3% of tangerine peel, and 1-3% of monk fruit; The raw materials are weighed according to the following weight percentages during the mixing process: 6-8% of tangerine peel, 86-92% of finished black tea loose tea, 1-3% of dried tangerine peel, and 1-3% of monk fruit; the crushing step also includes crushing the dried tangerine peel and monk fruit to obtain dried tangerine peel and monk fruit particles; and the blending step also includes adding the dried tangerine peel and monk fruit particles and mixing them evenly.
[0011] Preferably, in the steaming step, the finished dark tea loose tea is steamed for 30 seconds by high-temperature steam at 160°C; In the weighing step, several portions of 4 to 6 g of the Huajuhong black tea mixture are weighed; preferably, several portions of 5 g of the Huajuhong black tea mixture are weighed; In the tea steaming step, the weighed Huajuhong black tea mixture is steamed with high-temperature steam at 160° C. for 5 seconds until the Huajuhong black tea mixture becomes soft; In the packaging step, aluminum foil bags are used for sealed packaging, with each bag containing 5 grams.
[0012] Compared with the prior art, the present invention provides a kind of Huajuhong black tea and a processing method thereof, which has the following beneficial effects: 1. The raw material of the present invention is selected from the fruit of the red tangerine, which contains flavonoids such as naringin, which has a higher content than other flavonoids. Crushing into 2-3 mm particles is more conducive to the leaching of the contained substances; 2. Blending the Huajuhong granules with the finished dark tea loose tea that has been steamed and piled, the internal components of the tea and the Huajuhong aroma components are transformed and polymerized, which promotes the transformation and enhances the color, aroma and taste, forming a new Huajuhong dark tea aroma that combines the aged aroma of the finished dark tea loose tea and the orange-red aroma; 3. Pressing to keep the basic quality characteristics of black tea, the rich fruity aroma of orange red is stimulated by drying, and the mellow and sweet orange red black tea can be drunk without long-term aging. At the same time, it has the storage resistance of Anhua black tea and can be stored for a long time. 4. The double steaming of the present invention effectively eliminates the stale and musty smell of the finished dark tea loose tea, making the finished dark tea loose tea and the orange peel mixed and pressed to have a more mellow, sweet and soft taste and aroma; 5. In order to take fermentation into consideration during aging, dark tea is packaged roughly, which makes it inconvenient to drink and unhygienic. Dark tea produces a musty smell when aged in a wet warehouse, and finished dark tea products also produce a stale and musty warehouse smell when damp. Consumers who are not used to drinking dark tea find it difficult to accept this smell. The tea leaves of the present invention do not contact the ground during the production process, are sterilized and dried at high temperature, and are packaged in aluminum foil bags. No aging and fermentation are required, and there is no stale and musty warehouse smell. Each bag is 5 grams, which is exactly the amount of tea leaves needed to brew 150 to 200 milliliters of water. The tea leaves are clean and hygienic, of high quality, easy to carry, and convenient to brew.
[0013] Compared with existing similar products, Huajuhong Black Tea has the following significant characteristics: 1. Enhanced health care effects: Huajuhong is rich in flavonoids such as naringin, which can treat wind-cold cough, phlegm and qi reversal, food stagnation, and belching; black tea has the effects of quenching thirst, resisting radiation, anti-cancer, preventing cancer, helping to sober up, promoting digestion, losing weight, delaying aging, and lowering cholesterol; using Huajuhong to process black tea can enhance the effects of lowering blood sugar, blood pressure, blood lipids, cholesterol, sobering up, and fighting cancer and preventing cancer, and it can also relieve greasiness and promote digestion. It is suitable for a wider range of sub-healthy people and has a broader market prospect.
[0014] 2. The color, aroma and taste are significantly improved, and the quality is improved: the color of the tea leaves is dark and shiny, and the color of the tea soup changes from the original light brown to reddish brown and bright. The tea soup has a distinct floral and fruity aroma without any stale or other strange smells. The taste is mellow and refreshing without astringency, making it a high-end health tea with complete color, aroma and taste, which improves its market competitiveness. DETAILED DESCRIPTION
[0015] The technical solutions in the embodiments of the present invention will be clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.
[0016] As specific embodiments of the present invention: The edible and selectable types of Huajuhong are: spherical young fruit, peel, and flesh. Among them, the young fruit has the best quality, and the content of flavonoids such as naringin is higher than that of other types. The raw material of Huajuhong in Huajuhong black tea is the best quality Huajuhong young fruit product.
[0017] Sensory requirements for Huajuhong products: Color: The surface of the peel is yellow-green or bluish-brown; Shape: The surface of the peel is densely covered with hairs and has small oil chambers; Smell and taste: Aromatic, bitter, slightly spicy.
[0018] Example 1: (Huajuhong + Anhua dark tea finished loose tea) The specific steps of preparing Huajuhong black tea using Huajuhongzhu and Anhua black tea finished loose tea as raw materials are as follows: (1) Ingredients: weigh the following raw materials according to the following weight percentages: 0.7 kg of tangerine peel and 9.3 kg of dark tea finished loose tea; (2) Crushing: The Huajuhong beads are physically crushed to obtain Huajuhong granules; (3) Steaming: Steam the finished loose dark tea leaves through high-temperature steam at 160°C for 30 seconds; (4) Piling: Piling the finished dark tea leaves from step (3) high and in large volumes for more than 10 hours; (5) Blending: Mix the Huajuhong granules and the finished dark tea loose tea to obtain a Huajuhong dark tea mixture; (6) Weighing: Weigh the Huajuhong black tea mixture of step (5), and weigh several portions of 5 g of the Huajuhong black tea mixture; (7) Steaming tea: steaming the mixture of Huajuhong black tea in step (6) with high-temperature steam at 160° C. for 5 seconds until the mixture of Huajuhong black tea becomes soft; (8) Pressing: Pressing the mixture of Huajuhong black tea in step (7) into a compacted tea mold; (9) Drying: drying the Huajuhong black tea pressed in step (8) at a temperature of 50 to 60° C. until the water content of the Huajuhong black tea is less than 10%; (10) Packaging: Sealed in aluminum foil bags, 5 grams per bag.
[0019] Example 2: (Huajuhong + Anhua dark tea finished loose tea) The specific steps of preparing Huajuhong black tea using Huajuhongzhu and Anhua black tea finished loose tea as raw materials are as follows: (1) Ingredients: weigh the following raw materials according to the following weight percentages: 0.6 kg of tangerine peel and 9.4 kg of dark tea finished loose tea; (2) Crushing: The Huajuhong beads are physically crushed to obtain Huajuhong granules; (3) Steaming: Steam the finished loose dark tea leaves through high-temperature steam at 140°C for 40 seconds; (4) Piling: Piling the finished dark tea leaves from step (3) high and in large volumes for more than 10 hours; (5) Blending: Mix the Huajuhong granules and the finished dark tea loose tea to obtain a Huajuhong dark tea mixture; (6) Weighing: Weigh the Huajuhong black tea mixture of step (5), and weigh several portions of 5 g of the Huajuhong black tea mixture; (7) Steaming tea: steaming the mixed tangerine peel and black tea obtained in step (6) with high-temperature steam at 140° C. for 7 seconds until the mixed tangerine peel and black tea becomes soft; (8) Pressing: Pressing the mixture of Huajuhong black tea in step (7) into a compacted tea mold; (9) Drying: drying the Huajuhong black tea pressed in step (8) at a temperature of 50 to 60° C. until the water content of the Huajuhong black tea is less than 10%; (10) Packaging: Sealed in aluminum foil bags, 5 grams per bag.
[0020] Example 3: (Huajuhong + Anhua dark tea finished loose tea) The specific steps of preparing Huajuhong black tea using Huajuhongzhu and Anhua black tea finished loose tea as raw materials are as follows: (1) Ingredients: weigh the following raw materials according to the following weight percentages: 0.8 kg of tangerine peel and 9.2 kg of dark tea loose tea; (2) Crushing: The Huajuhong beads are physically crushed to obtain Huajuhong granules; (3) Steaming: Steam the finished loose dark tea leaves through high-temperature steam at 180°C for 20 seconds; (4) Piling: Piling the finished dark tea leaves from step (3) high and in large volumes for more than 10 hours; (5) Blending: Mix the Huajuhong granules and the finished dark tea loose tea to obtain a Huajuhong dark tea mixture; (6) Weighing: Weigh the Huajuhong black tea mixture of step (5), and weigh several portions of 5 g of the Huajuhong black tea mixture; (7) Steaming tea: steaming the mixed tangerine peel and black tea obtained in step (6) with high-temperature steam at 180° C. for 3 seconds until the mixed tangerine peel and black tea becomes soft; (8) Pressing: Pressing the mixture of Huajuhong black tea in step (7) into a compacted tea mold; (9) Drying: drying the Huajuhong black tea pressed in step (8) at a temperature of 50 to 60° C. until the water content of the Huajuhong black tea is less than 10%; (10) Packaging: Sealed in aluminum foil bags, 5 grams per bag.
[0021] Example 4: (Huajuhong + Anhua dark tea finished loose tea + tangerine peel) The Huajuhong black tea is prepared by using Huajuhong beads, Anhua black tea finished loose tea and tangerine peel as raw materials, and the specific steps are as follows: (1) Ingredients: weigh the following raw materials according to the following weight percentages: 0.7 kg of dried orange peel, 9.1 kg of dark tea finished loose tea, and 0.2 kg of dried tangerine peel; (2) Crushing: the tangerine peel beads and tangerine peel are physically crushed to obtain tangerine peel and tangerine peel granules; (3) Steaming: Steam the finished loose dark tea leaves through high-temperature steam at 160°C for 30 seconds; (4) Piling: Piling the finished dark tea leaves from step (3) high and in large volumes for more than 10 hours; (5) Blending: Mix the Huajuhong granules, Chenpi granules and finished dark tea loose tea to obtain a Huajuhong dark tea mixture; (6) Weighing: Weigh the Huajuhong black tea mixture of step (5), and weigh several portions of 5 g of the Huajuhong black tea mixture; (7) Steaming tea: steaming the mixture of Huajuhong black tea in step (6) with high-temperature steam at 160° C. for 5 seconds until the mixture of Huajuhong black tea becomes soft; (8) Pressing: Pressing the mixture of Huajuhong black tea in step (7) into a compacted tea mold; (9) Drying: drying the pressed tangerine peel black tea in step (8) at a temperature of 50 to 60° C. until the water content of tangerine peel black tea, black tea and tangerine peel is less than 10%; (10) Packaging: Sealed in aluminum foil bags, 5 grams per bag.
[0022] Compared with existing similar products, the orange peel black tea with tangerine peel has the following significant characteristics: 1. Enhanced health care effects: Huajuhong is rich in flavonoids such as naringin, and is mainly used to treat cold cough, phlegm, food stagnation, and belching. Dark tea has the effects of quenching thirst, resisting radiation, anti-cancer, preventing cancer, helping to sober up, promoting digestion, losing weight, delaying aging, and lowering cholesterol; Chenpi has the effects of regulating qi and strengthening the spleen, drying dampness and resolving phlegm, promoting digestion, anti-oxidation, and protecting the cardiovascular system; using Huajuhong and Chenpi to process dark tea can enhance the effects of lowering blood sugar, blood pressure, blood lipids, cholesterol, sobering up, and anti-cancer and anti-cancer, and can also relieve greasiness and promote digestion; it is suitable for a wider range of sub-healthy people and has a broader market prospect; 2. The color, aroma and taste are significantly improved, and the quality is improved: the color of the tea leaves is dark and shiny, and the color of the tea soup changes from the original light brown to reddish brown and bright. The tea soup has obvious floral and fruity aroma without any stale taste or other strange smells. At the same time, it has a faint aged fragrance and a richer orange fragrance. The taste is mellow and refreshing without astringency, the taste is significantly improved, and the overall taste is mellower. At the same time, it becomes a high-end health tea with complete color, aroma and taste, which improves its market competitiveness.
[0023] Example 5: (Huajuhong + Anhua dark tea finished loose tea + Momordica grosvenori) The specific steps of preparing Huajuhong black tea are as follows: (1) Ingredients: weigh the following raw materials according to the following weight percentages: 0.7 kg of tangerine peel, 9.1 kg of dark tea finished loose tea, and 0.2 kg of monk fruit; (2) Crushing: the tangerine peel beads and dried orange peel are physically crushed to obtain tangerine peel and monk fruit particles; (3) Steaming: Steam the finished loose dark tea leaves through high-temperature steam at 160°C for 30 seconds; (4) Piling: Piling the finished dark tea leaves from step (3) high and in large volumes for more than 10 hours; (5) Blending: Mix the Huajuhong granules, Luo Han Guo granules and finished dark tea loose tea to obtain a Huajuhong dark tea mixture; (6) Weighing: Weigh the Huajuhong black tea mixture of step (5), and weigh several portions of 5 g of the Huajuhong black tea mixture; (7) Steaming tea: steaming the mixture of Huajuhong black tea in step (6) with high-temperature steam at 160° C. for 5 seconds until the mixture of Huajuhong black tea becomes soft; (8) Pressing: Pressing the mixture of Huajuhong black tea in step (7) into a compacted tea mold; (9) Drying: Drying the pressed Huajuhong black tea in step (8) at a temperature of 50 to 60° C. until the water content of Huajuhong, black tea, and Luo Han Guo is less than 10%; (10) Packaging: Sealed in aluminum foil bags, 5 grams per bag.
[0024] Compared with existing similar products, orange-red black tea with monk fruit has the following significant characteristics: 1. Enhanced health care effects: Huajuhong is rich in flavonoids such as naringin, which can treat wind-cold cough, phlegm and qi reversal, food stagnation, and belching; black tea has the effects of quenching thirst, resisting radiation, anti-cancer, preventing cancer, helping to sober up, promoting digestion, losing weight, delaying aging, and lowering cholesterol; Momordica grosvenori has the effects of clearing the lungs and relieving throat, resolving phlegm and relieving cough, moistening the intestines and promoting bowel movements, anti-oxidation, anti-oxidation, lowering blood sugar, and enhancing immunity; using Huajuhong and Momordica grosvenori to process black tea can enhance the effects of lowering blood sugar, blood pressure, blood lipids, cholesterol, sobering up, and anti-cancer and cancer prevention, and can also relieve greasiness and promote digestion; it is suitable for a wider range of sub-healthy people and has a broader market prospect.
[0025] 2. The color, aroma and taste are significantly improved, and the quality is improved: the color of the tea leaves is dark and shiny, and the color of the tea soup changes from the original light brown to reddish brown and bright. The tea soup has obvious floral and fruity aroma without any stale taste or other strange smells. At the same time, it has a light medicinal aroma and a richer orange aroma. The taste is mellow and refreshing without astringency, the taste is significantly improved, and the overall taste is mellower. At the same time, it becomes a high-end health tea with complete color, aroma and taste, which improves its market competitiveness.
[0026] Example 6: (Huajuhong + Anhua dark tea finished loose tea + dried orange peel + Momordica grosvenori) The Huajuhong black tea is prepared by using Huajuhong beads, Anhua black tea finished loose tea, tangerine peel and monk fruit as raw materials, and the specific steps are as follows: (1) Ingredients: weigh the following raw materials according to the following weight percentages: 0.7 kg of dried orange peel, 9 kg of dark tea finished loose tea, 0.1 kg of dried tangerine peel, and 0.2 kg of monk fruit; (2) Crushing: the tangerine peel beads and dried orange peel are physically crushed to obtain tangerine peel, dried orange peel and monk fruit particles; (3) Steaming: Steam the finished loose dark tea leaves through high-temperature steam at 160°C for 30 seconds; (4) Piling: Piling the finished dark tea leaves from step (3) high and in large volumes for more than 10 hours; (5) Blending: Mix the Huajuhong granules, dried tangerine peel, monk fruit granules and finished dark tea loose tea to obtain a Huajuhong dark tea mixture; (6) Weighing: Weigh the Huajuhong black tea mixture of step (5), and weigh several portions of 5 g of the Huajuhong black tea mixture; (7) Steaming tea: steaming the mixture of Huajuhong black tea in step (6) with high-temperature steam at 160° C. for 5 seconds until the mixture of Huajuhong black tea becomes soft; (8) Pressing: Pressing the mixture of Huajuhong black tea in step (7) into a compacted tea mold; (9) Drying: Drying the pressed tangerine peel and dark tea in step (8) at a temperature of 50 to 60° C. until the water content of tangerine peel, dark tea, tangerine peel and monk fruit is less than 10%; (10) Packaging: Sealed in aluminum foil bags, 5 grams per bag.
[0027] Compared with existing similar products, the orange peel black tea with tangerine peel and monk fruit has the following significant characteristics: Enhanced health care effects: Huajuhong is rich in flavonoids such as naringin, which is mainly used to treat wind-cold cough, phlegm and qi reversal, food stagnation, and belching; black tea has the effects of quenching thirst, resisting radiation, anti-cancer, preventing cancer, helping to sober up, promoting digestion, losing weight, delaying aging, and lowering cholesterol; Chenpi has the effects of regulating qi and strengthening the spleen, drying dampness and resolving phlegm, promoting digestion, anti-oxidation, and protecting the cardiovascular system; Momordica grosvenori has the effects of clearing the lungs and relieving throat, resolving phlegm and relieving cough, moistening the intestines and promoting bowel movements, anti-oxidation, anti-oxidation, lowering blood sugar, and enhancing immunity; using Huajuhong, Chenpi, and Momordica grosvenori to process black tea can enhance the effects of lowering blood sugar, blood pressure, blood lipids, cholesterol, sobering up, and anti-cancer and cancer prevention, and can also relieve greasiness and promote digestion; it is suitable for a wider range of sub-healthy people and has a broader market prospect.
[0028] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features thereof may be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims
1. A kind of orange red black tea, characterized in that: The invention is prepared from the following raw materials in percentage by weight: 6-8% of Huajuhong and 86-94% of finished dark tea loose tea; the Huajuhong is Huajuhong beads; the finished dark tea loose tea is Anhua dark tea finished dark tea loose tea; Processing of the Huajuhong Black Tea The following steps are involved: Ingredients: weigh the raw materials according to the following weight percentages: 6-8% of Huajuhong, 86-94% of finished dark tea loose tea; Crushing: The Huajuhong beads are physically crushed to obtain Huajuhong granules; Steaming: steam the finished loose dark tea leaves through high-temperature steam at 140-180℃ for 20-40s; Piling: Pile the steamed dark tea loose tea high and pile it in large volume for more than 10 hours; Blending: Mix the Huajuhong granules and the finished dark tea loose tea to obtain a Huajuhong dark tea mixture; Weighing: weigh the blended Huajuhong black tea mixture; Steaming tea: steam the weighed Huajuhong black tea mixture with high-temperature steam at 140-180°C for 3-7s until the Huajuhong black tea mixture becomes soft; Pressing: After steaming the tea, press the mixture of Huajuhong and black tea into shape with a compressed tea mold; Drying: Dry the pressed Huajuhong black tea at a temperature of 50-60°C until the water content of Huajuhong black tea is less than 10%; Packaging: Sealed in aluminum foil bags, 4 to 6 grams per bag.
2. The black tea of orange red according to claim 1, characterized in that: The crushing is to physically crush the orange red beads into 2-3mm three-dimensional particles; In the steaming and tea steaming steps, the steaming pressure is 0.6 MPa; The purpose of the pile fermentation is to remove the foreign flavor of aged black tea; The drying is carried out in a drying room where the air humidity and temperature can be controlled.
3. The black tea of orange peel according to claim 2, characterized in that: Made from the following raw materials in percentage by weight: 6-8% of tangerine peel and 92-94% of finished black tea loose tea; When mixing the ingredients, weigh the raw materials according to the following weight percentages: 6-8% of Huajuhong and 92-94% of finished black tea loose tea.
4. The tangerine red black tea according to claim 2, characterized in that: Made from the following raw materials in percentage by weight: 6-8% of tangerine peel, 89-93% of dark tea finished loose tea, and 1-3% of tangerine peel; The raw materials are weighed according to the following weight percentages during the mixing process: 6-8% of tangerine peel, 89-93% of black tea finished loose tea, and 1-3% of dried tangerine peel; the crushing step also includes crushing the dried tangerine peel to obtain dried tangerine peel particles; and the blending step also includes adding the dried tangerine peel particles and mixing well.
5. The tangerine red black tea according to claim 2, characterized in that: Made from the following raw materials in percentage by weight: 6-8% of tangerine peel, 89-93% of finished black tea loose tea, and 1-3% of monk fruit; The raw materials are weighed according to the following weight percentages during the mixing process: 6-8% of tangerine peel, 89-93% of finished black tea loose tea, and 1-3% of monk fruit; the crushing step also includes crushing the monk fruit to obtain monk fruit particles; and the blending step also includes adding the monk fruit particles and mixing well.
6. The orange red black tea according to claim 2, characterized in that: Made from the following raw materials in percentage by weight: 6-8% of tangerine peel, 86-92% of dark tea finished loose tea, 1-3% of tangerine peel, and 1-3% of monk fruit; The raw materials are weighed according to the following weight percentages during the mixing process: 6-8% of tangerine peel, 86-92% of finished black tea loose tea, 1-3% of dried tangerine peel, and 1-3% of monk fruit; the crushing step also includes crushing the dried tangerine peel and monk fruit to obtain dried tangerine peel and monk fruit particles; and the blending step also includes adding the dried tangerine peel and monk fruit particles and mixing them evenly.
7. The orange red black tea according to claim 1, characterized in that: In the steaming step, the finished dark tea loose tea is steamed for 30 seconds by high-temperature steam at 160°C; In the weighing step, several portions of 4 to 6 g of the Huajuhong black tea mixture are weighed; In the tea steaming step, the weighed Huajuhong black tea mixture is steamed with high-temperature steam at 160° C. for 5 seconds until the Huajuhong black tea mixture becomes soft; In the packaging step, aluminum foil bags are used for sealed packaging, with each bag containing 5 grams.