Dried orange peel black tea capable of assisting in reducing blood fat and preparation method of dried orange peel black tea
By reasonably comparing a variety of natural ingredients in tangerine peel black tea and carrying out specific processing steps, the problem of poor blood lipid-lowering effect of tangerine peel black tea in the prior art has been solved, and a significant blood lipid regulation effect has been achieved.
Patent Information
- Application Number
- CN202510118776.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-24
- Publication Date
- 2025-04-15
AI Technical Summary
The existing tangerine peel black tea formula on the market has not fully incorporated sufficient or efficient blood lipid-lowering ingredients, resulting in an unsatisfactory overall blood lipid-lowering effect.
By selecting various natural ingredients such as black tea, tangerine peel, hawthorn, lotus leaves, cassia seeds, mint, ginkgo leaves, robu snail, gypsum and locust flowers, a tangerine peel black tea with auxiliary blood lipid reduction is prepared, and the process is carried out by drying, crushing, fermenting and drying.
The complementary and synergistic effects between the components are achieved, the blood lipid-lowering effect of a single component is enhanced, the cholesterol and triglyceride levels in the blood are significantly reduced, and the high-density lipoprotein cholesterol levels are also improved.
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Figure CN119817672A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of tea preparation, in particular to tangerine peel black tea with the function of assisting in lowering blood lipids and a preparation method thereof. Background Art
[0002] Tangerine peel black tea is a tea drink that combines tangerine peel with black tea. The effects of tangerine peel black tea include the health benefits of tangerine peel and black tea, such as aiding digestion, relieving greasiness, and refreshing. In addition, tangerine peel black tea is also helpful in improving indigestion and relieving stomach discomfort.
[0003] The current formulas of tangerine peel black tea on the market often fail to fully incorporate sufficient or efficient lipid-lowering ingredients. Even if some products contain ingredients with lipid-lowering functions, there are often problems: the proportion of tangerine peel is too high, while the proportion of other ingredients that also have lipid-lowering effects is relatively low. This unbalanced formula design will lead to unsatisfactory overall lipid-lowering effects and fail to achieve the health benefits expected by consumers. To this end, a tangerine peel black tea with auxiliary lipid-lowering properties and a preparation method thereof are proposed. Summary of the invention
[0004] The present invention aims to solve at least one of the technical problems of low effective ingredients in the prior art. To this end, one object of the present invention is to provide a tangerine peel black tea with the function of assisting in lowering blood lipids and a preparation method thereof.
[0005] To achieve the above object, the present invention provides the following technical solutions:
[0006] A tangerine peel black tea with the function of assisting in lowering blood lipids is prepared from the following raw materials in parts by weight: black tea: 40-50g, tangerine peel: 8-12g, hawthorn: 8-12g, lotus leaf: 8-12g, cassia seed: 8-12g, mint: 4-6g, ginkgo leaf: 4-6g, apocynum: 4-6g, gynostemma pentaphyllum: 4-6g, and sophora japonica flower: 4-6g.
[0007] Tangerine peel can be used for chest tightness, abdominal distension, loss of appetite, vomiting, cough and other symptoms. Tangerine peel contains volatile oils, flavonoids, pectin and other ingredients, and has certain health care effects, such as aiding digestion, anti-oxidation, and anti-inflammatory.
[0008] Hawthorn, also known as mountain red, red fruit, and sour hawthorn, is a plant of the genus Hawthorn in the Rosaceae family. It has the functions of digesting food and removing accumulation, promoting blood circulation and removing blood stasis, reducing fat and losing weight, dilating blood vessels, regulating blood sugar, anti-oxidation, promoting bile secretion, anti-bacterial and anti-inflammatory, and helping sleep and calming the mind.
[0009] Lotus leaf is the leaf of the lotus plant of the Nymphaeaceae family. Lotus leaf is cold in nature and can be used to treat symptoms such as heatstroke and fever in summer. It can raise yang and eliminate dampness, and is used to treat symptoms such as heaviness and loss of appetite caused by dampness. It also has a certain hemostatic effect and can be used to treat traumatic bleeding.
[0010] Cassia seed is a plant of the genus Cassia in the Leguminosae family. Its dried mature seeds are used as medicinal materials in traditional Chinese medicine. It is slightly cold in nature and has the effects of clearing away heat and detoxifying, improving eyesight and removing cataracts. It is often used to treat symptoms such as red, swollen and painful eyes and blurred vision. It contains ingredients such as chrysophanol, which has the effect of moistening the intestines and relieving constipation. It also has a certain effect of lowering blood pressure and can help lower blood lipids.
[0011] Mint is a perennial herb of the genus Mentha in the family Lamiaceae. Mint leaves are opposite, ovate or elliptical, with serrated edges and usually hairy leaves. It has antipyretic and analgesic, digestive aid, respiratory system, antibacterial and anti-inflammatory effects.
[0012] Ginkgo biloba comes from the Ginkgo tree. It contains a variety of beneficial chemical components, including flavonoids, terpenoids and ginkgolides. The antioxidant components in Ginkgo biloba help protect cells from damage by free radicals. It also has anti-inflammatory effects and can be used to treat inflammatory diseases.
[0013] Luobu Ma, also known as tea flower, wild tea, etc., is a perennial herb of the genus Luobu Ma in the family Apocynaceae. Luobu Ma leaves are oval or lanceolate, opposite, and serrated. Luobu Ma has a significant blood pressure lowering effect and is one of the commonly used herbs for the treatment of hypertension. At the same time, it has a calming and tranquilizing effect and can be used to treat insomnia, anxiety and other symptoms.
[0014] Gynostemma pentaphyllum, also known as five-leaf ginseng, sweet tea vine, small bitter medicine, etc., is a perennial herbaceous vine of the genus Gynostemma in the Cucurbitaceae family. The flowers are small, dioecious, green or light yellow, and the inflorescence is a panicle. It can reduce cholesterol and triglycerides in the blood. The saponins and other ingredients in Gynostemma pentaphyllum have antioxidant effects, which can remove free radicals in the body and delay aging. It also has anti-fatigue effects and can improve physical strength and endurance.
[0015] Sophora japonica is the flower of the genus Sophora japonica in the leguminous family. It can be used to clear away heat and detoxify, and treat headaches, red eyes and other symptoms caused by fever. It also has a certain antibacterial effect and can be used to treat inflammation.
[0016] A method for preparing tangerine peel black tea having the function of assisting in lowering blood lipids comprises the following steps:
[0017] Step 1: Wash tangerine peel, hawthorn, lotus leaf, cassia seed, ginkgo leaf, apocynum venetum, gynostemma pentaphyllum and sophora japonica flower, dry the washed plant materials until the moisture content is less than 5%, and grind the dried materials into 80-100 mesh particles using a ball mill;
[0018] Step 2: Pick up the black tea and cut it into pieces. According to the above proportions, use an electronic scale to weigh each component, put the crushed plant material and black tea into a mixer and mix them evenly.
[0019] Step 3: Put the mixed tea leaves into a fermentation tank for fermentation for 24-48 hours;
[0020] Step 4: After fermentation is completed, put the tea leaves into a dryer for slow drying at a low temperature of 40-60°C for 2-3 hours;
[0021] Step 5: Add mint to the dried tea leaves, cool the dried tea leaves to room temperature, and vacuum-pack and seal the cooled tangerine peel black tea.
[0022] Preferably, the specific steps of black tea fermentation are:
[0023] Spread the black tea leaves evenly on the withering rack in the room, set the indoor temperature to 20-25℃, humidity to 50-60%, withering time to 4-6h, until the tea leaves lose a certain amount of moisture and become soft;
[0024] The withered tea leaves are placed in a rolling machine and rolled to break the tea leaves cells;
[0025] Spread the rolled tea leaves thinly in a fermentation basket at a fermentation temperature of 25-30°C, a fermentation humidity of 80-90%, and a fermentation time of 2-4 hours, until the tea leaves turn reddish brown and emit a fermented aroma;
[0026] The fermented tea leaves are placed in a dryer for primary drying and secondary drying. The primary drying temperature is 100-120°C for 10-15 minutes. The secondary drying temperature is reduced to 80-90°C for 20-30 minutes until the moisture content of the tea leaves is reduced to 4-6%.
[0027] The temperature during the fermentation process is usually controlled at 20-30℃, which can promote the enzyme activity in the tea leaves, so that the polyphenols in the tea leaves undergo appropriate oxidation reactions, forming the unique flavor and color of black tea. The humidity is controlled between 60-80%, which helps to maintain the flexibility of the tea leaves and prevent the loss of effective ingredients due to excessive drying. It is also conducive to the growth of microorganisms and promotes the fermentation process.
[0028] Preferably, in step three, the fermentation temperature is 25-30° C., and the fermentation humidity is 60-70%.
[0029] Compared with the prior art, the present invention has the following beneficial effects:
[0030] The tangerine peel black tea of the present invention realizes the complementarity between the components by selecting the organic combination of multiple natural components. These components each have a unique blood lipid lowering function, and after being matched, they produce a synergistic effect with each other, which not only enhances the blood lipid lowering effect of a single component, but also makes the overall formula show a more significant effect in lowering blood lipids. The tea polyphenols in the black tea can reduce the cholesterol level in the blood, and the hesperidin in the tangerine peel can improve blood circulation. The combination of the two may produce an effect of 1+1>2.
[0031] The hawthorn acid in the hawthorn of the present invention can inhibit the synthesis of cholesterol in the liver, the nuciferine in the lotus leaf helps to reduce fat absorption, and the rhein in the cassia seed can promote bile acid excretion, thereby reducing cholesterol reabsorption. The ingredients such as mint, ginkgo leaf, apocynum venetum, gynostemma pentaphyllum and sophora japonica respectively act on multiple links of blood lipid metabolism through mechanisms such as anti-oxidation, anti-inflammation and improving vascular elasticity, thereby achieving comprehensive regulation of blood lipid levels.
[0032] The present invention uses a ball mill to impact and rub the dried plant material through high-speed rotating steel balls, so that the material is crushed into fine and uniform particles, thereby improving the extraction rate and solubility of the effective ingredients in the plant material, thereby enhancing the bioavailability and efficacy of the product. BRIEF DESCRIPTION OF THE DRAWINGS
[0033] Figure 1 The present invention is a flowchart of a method for preparing tangerine peel black tea having the function of assisting in lowering blood lipids. DETAILED DESCRIPTION
[0034] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. 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.
[0035] Embodiment 1
[0036] A tangerine peel black tea with the function of assisting in lowering blood lipids is prepared from the following raw materials in parts by weight: black tea: 40g, tangerine peel: 8g, hawthorn: 8g, lotus leaf: 8g, cassia seed: 8g, mint: 4g, ginkgo leaf: 4g, apocynum: 4g, gynostemma pentaphyllum: 4g, and sophora japonica flower: 4g.
[0037] See also Figure 1 A method for preparing tangerine peel black tea having the function of assisting in lowering blood lipids comprises the following steps:
[0038] Step 1: Wash tangerine peel, hawthorn, lotus leaf, cassia seed, ginkgo leaf, apocynum venetum, gynostemma pentaphyllum and sophora japonica flower, dry the washed plant materials until the moisture content is less than 5%, and grind the dried materials into 80 mesh particles using a ball mill;
[0039] Step 2: Pick up the black tea and cut it into pieces. According to the above proportions, use an electronic scale to weigh each component, put the crushed plant material and black tea into a mixer and mix them evenly.
[0040] Step 3: Put the mixed tea leaves into a fermentation tank for fermentation for 24 hours;
[0041] Step 4: After fermentation is completed, put the tea leaves into a dryer for low-temperature slow drying. The drying temperature is 40°C, the drying time is 2h, the fermentation temperature is 25°C, and the fermentation humidity is 60%.
[0042] Step 5: Add mint to the dried tea leaves, cool the dried tea leaves to room temperature, and vacuum-pack and seal the cooled tangerine peel black tea.
[0043] The specific steps of black tea fermentation are:
[0044] Spread the black tea leaves evenly on the withering rack in the room, set the indoor temperature to 20℃, humidity to 50%, withering time to 4h, until the tea leaves lose a certain amount of moisture and become soft;
[0045] The withered tea leaves are placed in a rolling machine and rolled to break the tea leaves cells;
[0046] Spread the rolled tea leaves thinly in a fermentation basket at a fermentation temperature of 25°C and a humidity of 80% for 2 hours, until the tea leaves turn reddish brown and emit a fermented aroma.
[0047] The fermented tea leaves were placed in a dryer for primary drying and secondary drying. The primary drying temperature was 100°C for 10 minutes. The secondary drying temperature was lowered to 80°C for 20 minutes until the moisture content of the tea leaves dropped to 4%.
[0048] Embodiment 2
[0049] A tangerine peel black tea with the function of assisting in lowering blood lipids is prepared from the following raw materials in parts by weight: 50g of black tea, 12g of tangerine peel, 12g of hawthorn, 12g of lotus leaf, 12g of cassia seed, 6g of mint, 6g of ginkgo leaf, 6g of apocynum venetum, 6g of gynostemma pentaphyllum and 6g of Sophora japonica flower.
[0050] See also Figure 1 A method for preparing tangerine peel black tea having the function of assisting in lowering blood lipids comprises the following steps:
[0051] Step 1: Wash tangerine peel, hawthorn, lotus leaf, cassia seed, ginkgo leaf, apocynum venetum, gynostemma pentaphyllum and sophora japonica flower, dry the washed plant materials until the moisture content is less than 5%, and grind the dried materials into 100-mesh particles using a ball mill;
[0052] Step 2: Pick up the black tea and cut it into pieces. According to the above proportions, use an electronic scale to weigh each component, put the crushed plant material and black tea into a mixer and mix them evenly.
[0053] Step 3: Put the mixed tea leaves into a fermentation tank for fermentation for 48 hours;
[0054] Step 4: After fermentation is completed, put the tea leaves into a dryer for low-temperature slow drying. The drying temperature is 60°C, the drying time is 3 hours, the fermentation temperature is 30°C, and the fermentation humidity is 70%.
[0055] Step 5: Add mint to the dried tea leaves, cool the dried tea leaves to room temperature, and vacuum-pack and seal the cooled tangerine peel black tea.
[0056] The specific steps of black tea fermentation are:
[0057] Spread the black tea leaves evenly on the withering rack in the room, set the indoor temperature to 25°C, the humidity to 60%, and the withering time to 6 hours, until the tea leaves lose a certain amount of moisture and become soft;
[0058] The withered tea leaves are placed in a rolling machine and rolled to break the tea leaves cells;
[0059] Spread the rolled tea leaves thinly in a fermentation basket at a fermentation temperature of 30°C and a humidity of 90% for 4 hours, until the tea leaves turn reddish brown and emit a fermented aroma.
[0060] The fermented tea leaves are placed in a dryer for primary drying and secondary drying. The primary drying temperature is 120°C for 15 minutes. The secondary drying temperature is lowered to 90°C for 30 minutes until the moisture content of the tea leaves drops to 4-6%.
[0061] Embodiment 3
[0062] A tangerine peel black tea with the function of assisting in lowering blood lipids is prepared from the following raw materials in parts by weight: black tea: 45g, tangerine peel: 10g, hawthorn: 10g, lotus leaf: 10g, cassia seed: 10g, mint: 5g, ginkgo leaf: 5g, apocynum: 5g, gynostemma pentaphyllum: 5g, and sophora japonica flower: 5g.
[0063] See also Figure 1 A method for preparing tangerine peel black tea having the function of assisting in lowering blood lipids comprises the following steps:
[0064] Step 1: Wash tangerine peel, hawthorn, lotus leaf, cassia seed, ginkgo leaf, apocynum venetum, gynostemma pentaphyllum and sophora japonica flower, dry the washed plant materials until the moisture content is less than 5%, and grind the dried materials into 90 mesh particles using a ball mill;
[0065] Step 2: Pick up the black tea and cut it into pieces. According to the above proportions, use an electronic scale to weigh each component, put the crushed plant material and black tea into a mixer and mix them evenly.
[0066] Step 3: Put the mixed tea leaves into a fermentation tank for fermentation for 36 hours;
[0067] Step 4: After fermentation is completed, put the tea leaves into a dryer for low-temperature slow drying. The drying temperature is 50°C, the drying time is 2.5 hours, the fermentation temperature is 28°C, and the fermentation humidity is 65%.
[0068] Step 5: Add mint to the dried tea leaves, cool the dried tea leaves to room temperature, and vacuum-pack and seal the cooled tangerine peel black tea.
[0069] The specific steps of black tea fermentation are:
[0070] Spread the black tea leaves evenly on the withering rack in the room, set the indoor temperature to 23°C, the humidity to 55%, and the withering time to 5 hours, until the tea leaves lose a certain amount of moisture and become soft;
[0071] The withered tea leaves are placed in a rolling machine and rolled to break the tea leaves cells;
[0072] Spread the rolled tea leaves thinly in a fermentation basket at a fermentation temperature of 28°C, a fermentation humidity of 85%, and a fermentation time of 2.5 hours, until the tea leaves turn reddish brown and emit a fermented aroma;
[0073] The fermented tea leaves were placed in a dryer for primary drying and secondary drying. The primary drying temperature was 150°C for 13 minutes. The secondary drying temperature was lowered to 85°C for 25 minutes until the moisture content of the tea leaves dropped to 5%.
[0074] Embodiment 4
[0075] The specific steps for washing tangerine peel, hawthorn, lotus leaf, cassia seed, mint, ginkgo leaf, apocynum venetum, gynostemma pentaphyllum and sophora japonica flower are as follows:
[0076] Place all plant materials on a clean screening net, manually screen out the sand and pebbles, and soak the screened materials in clean water for 20-30 minutes.
[0077] Gently rub the tangerine peel to remove the dirt and fruit wax on the surface, then rinse with clean water; for hawthorn, lotus leaf, and cassia seed, which are relatively hard, use a soft brush to gently scrub the surface, then rinse with clean water; for ginkgo leaves, dogbun, gynostemma pentaphyllum, and locust flowers, the leaves and small materials are relatively fragile, first stir gently to make the impurities float, then pour out the dirty water and repeat the rinse several times.
[0078] Put the cleaned material into clean water again and rinse it to thoroughly remove the remaining dirt and detergent. Place the cleaned plant material on the screening net and drain the excess water naturally.
[0079] Embodiment 5
[0080] The steps for slicing black tea are:
[0081] Place the dried black tea leaves in the slicer feed hopper, turn on the slicer, slowly feed the black tea into the slicer feed port, let the blade cut, the thickness of the black tea slices is 1-2mm, and the cut black tea slices are output through the discharge port.
[0082] Experimental Example 1
[0083] Experimental purpose: To compare the blood lipid lowering effects of the tangerine peel black tea of the present invention and common black tea.
[0084] Experimental groups: Experimental group A is the tangerine peel black tea group; Experimental group B is the ordinary black tea group; Experimental group C is the control group (no black tea)
[0085] Experimental subjects: Healthy adults aged between 30 and 50 years old with high blood lipid levels (but not requiring drug treatment) were selected as experimental subjects, with 10 people in each group, for a total of 30 people.
[0086] Experimental steps:
[0087] Participants in experimental groups A and B drank the same dose of black tea every day, tangerine peel black tea and ordinary black tea respectively, for 8 consecutive weeks, while participants in experimental group C did not drink any black tea.
[0088] The participants' blood lipid levels, including total cholesterol (TC), triglycerides (TG), high-density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C), were measured before and after the experiment.
[0089]
[0090]
[0091] Table 1 Blood lipid levels
[0092] As shown in Table 1, after drinking tangerine peel black tea, the total cholesterol and triglyceride levels of experimental group A (tangerine peel black tea group) decreased significantly, and the high-density lipoprotein cholesterol level increased, indicating that tangerine peel black tea has the effect of assisting in lowering blood lipids. After drinking ordinary black tea, the blood lipid level of experimental group B (ordinary black tea group) did not change much, indicating that the effect of ordinary black tea on lowering blood lipids is not as obvious as that of tangerine peel black tea. In the case of not drinking black tea, the blood lipid level of experimental group C (control group) increased slightly, which may be due to the influence of factors such as living habits and diet.
[0093] Based on the experimental data, the following conclusions are drawn:
[0094] Tangerine peel black tea has a significant auxiliary lipid-lowering effect, can reduce total cholesterol and triglyceride levels, and increase high-density lipoprotein cholesterol levels. Compared with ordinary black tea, tangerine peel black tea has obvious advantages in regulating blood lipids.
[0095] Experimental Example 2
[0096] Experimental purpose: To compare the differences in ingredients between the tangerine peel black tea of the present invention and other common teas. Experimental materials: tangerine peel black tea (experimental group), common black tea (control group), green tea (control group).
[0097] Oolong tea (control group)
[0098] Experimental steps:
[0099] Take equal amounts of tangerine peel black tea, ordinary black tea, green tea and oolong tea samples respectively.
[0100] The active ingredients are extracted from each tea leaf using a water extraction method.
[0101] High performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS) were used to determine the content of tea polyphenols, catechins, flavonoids, caffeine and other main components in each tea, and the content data of each component in each tea was recorded.
[0102] Ingredients / Tea Type Tangerine peel black tea (mg / g) Ordinary black tea (mg / g) Green tea (mg / g) Oolong tea (mg / g) Tea polyphenols 150 120 180 160 Catechins 80 60 100 90 Flavonoids 40 20 30 25 caffeine 20 25 15 18
[0103] Table 2 Ingredients and Contents
[0104] The results are shown in Table 2. Although the content of tea polyphenols in tangerine peel black tea is lower than that in green tea, it is higher than that in ordinary black tea and oolong tea, indicating that tangerine peel black tea has a strong antioxidant capacity. The catechin content in tangerine peel black tea is higher than that in ordinary black tea, similar to that in oolong tea, and lower than that in green tea. The content of flavonoids in tangerine peel black tea is significantly higher than that in other teas. The caffeine content in tangerine peel black tea is low, which is suitable for people who are sensitive to caffeine.
[0105] According to the experimental data, the following conclusions can be drawn:
[0106] Tangerine peel black tea has a significant advantage in the content of flavonoid compounds, which is an important component of its lipid-lowering function. Although the content of tea polyphenols and catechins in tangerine peel black tea is not the highest, it is also at a relatively high level, indicating that it has a certain antioxidant capacity. Tangerine peel black tea has a lower caffeine content and is more suitable for daily health drinking.
[0107] Parts not involved in the present invention are the same as the prior art or can be implemented by the prior art. Although the embodiments of the present invention have been shown and described, it is understood by those skilled in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention, and the scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. A tangerine peel black tea with the function of assisting in lowering blood lipids, characterized in that: The invention is made of the following raw materials in parts by weight: black tea: 40-50g, tangerine peel: 8-12g, hawthorn: 8-12g, lotus leaf: 8-12g, cassia seed: 8-12g, mint: 4-6g, ginkgo leaf: 4-6g, apocynum: 4-6g, gynostemma: 4-6g, and sophora japonica flower: 4-6g.
2. A method for preparing tangerine peel black tea with the function of assisting in lowering blood lipids, characterized in that: The following steps are involved: Step 1: Wash tangerine peel, hawthorn, lotus leaf, cassia seed, ginkgo leaf, apocynum venetum, gynostemma pentaphyllum and sophora japonica flower, dry the washed plant materials until the moisture content is less than 5%, and grind the dried materials into 80-100 mesh particles using a ball mill; Step 2: Pick up the black tea and cut it into pieces, weigh each component using an electronic scale according to the ratio in claim 1, put the crushed plant material and black tea into a mixer and mix them evenly; Step 3: Put the mixed tea leaves into a fermentation tank for fermentation for 24-48 hours; Step 4: After fermentation is completed, put the tea leaves into a dryer for slow drying at a low temperature of 40-60°C for 2-3 hours; Step 5: Add mint to the dried tea leaves, cool the dried tea leaves to room temperature, and vacuum-pack and seal the cooled tangerine peel black tea.
3. The method for preparing tangerine peel black tea having the function of assisting in lowering blood lipids according to claim 2, characterized in that: The specific steps of black tea fermentation are: Spread the black tea leaves evenly on the withering rack in the room, set the indoor temperature to 20-25℃, humidity to 50-60%, withering time to 4-6h, until the tea leaves lose a certain amount of moisture and become soft; The withered tea leaves are placed in a rolling machine and rolled to break the tea leaves cells; Spread the rolled tea leaves thinly in a fermentation basket at a fermentation temperature of 25-30°C, a fermentation humidity of 80-90%, and a fermentation time of 2-4 hours, until the tea leaves turn reddish brown and emit a fermented aroma; The fermented tea leaves are placed in a dryer for primary drying and secondary drying. The primary drying temperature is 100-120°C for 10-15 minutes. The secondary drying temperature is reduced to 80-90°C for 20-30 minutes until the moisture content of the tea leaves is reduced to 4-6%.
4. The method for preparing tangerine peel black tea having the function of assisting in lowering blood lipids according to claim 2, characterized in that: In step three, the fermentation temperature is 25-30°C and the fermentation humidity is 60-70%.