Seasoning rejuvenation Pu'er tea
By comparing the rejuvenating grass with Pu'er tea leaves in a specific proportion and making it through tight-pressed tea, the rejuvenating grass has been solved and the taste of the bitterness and medicinal flavor after being stewed, achieving a seasoned rejuvenating Pu'er tea with better taste and maintaining its efficacy.
Patent Information
- Application Number
- CN202510216389.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-02-26
- Publication Date
- 2025-04-18
AI Technical Summary
After stewing and soaking, the taste of Rejuvenation Grass is bitter and has a medicinal flavor, which is difficult to meet the taste needs of the public.
The rejuvenation grass and Pu'er tea leaves are proportional to 1:2-1:5 weight ratio, and then steam, press and dry to make pressed tea to season the rejuvenation Pu'er tea.
Through the fragrance and sweetness of Pu'er tea, it will reduce the astringency and medicinal flavor of the rejuvenating grass, improve the taste satisfaction of the public, while maintaining the effect of the rejuvenating grass, and achieving the characteristics of the tea leaves that have not faded after 40 brews.
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of tea, in particular to a flavored rejuvenation Pu'er tea. Background Art
[0002] Rejuvenating grass is mostly produced in the mountains and forests of Yunnan. It has the health benefits of nourishing yin and tonifying the kidney, protecting the cardiovascular system, strengthening the body, and calming the mind. Rejuvenating grass contains a large amount of amino acids, minerals, vitamins and many glycosides, including active ingredients such as human saponins, cistanche glycosides, eugenol glycosides, which can act on the corpus luteum, breast and ovaries. It also contains isoleucine that acts on the thyroid and gonads, and can help regulate the endocrine system. It is the key to nourishing yin and tonifying the kidney. It is known as one of the "Four Treasures of Shennong" by the people. The tea soup made from Pu'er tea has good brightness and high transparency, and tastes sweet, mellow and smooth, and has a unique fragrance, which is loved by many tea lovers.
[0003] Because Rejuvenation Herb is very picky about its growing environment, it has not yet been cultivated on a large scale. As its wild yield is relatively scarce, most northern consumers lack knowledge of it. Local residents in Yunnan often pick and roast Rejuvenation Herb and drink it instead of tea or make wine. The soup produced by Rejuvenation Herb after stewing is bright in color, very similar to Pu'er tea, but the taste is slightly astringent and has a faint medicinal flavor, so it cannot satisfy the public taste. Therefore, a flavored Rejuvenation Pu'er tea is proposed to address the above problems. Summary of the invention
[0004] The purpose of the present invention is to provide a flavored rejuvenation Pu'er tea to solve the problem that the rejuvenation grass has a bitter taste and a medicinal taste after being stewed and brewed as mentioned in the background art.
[0005] To achieve the above object, the present invention provides the following technical solutions: A flavored rejuvenation Pu'er tea comprises Pu'er tea leaves. Rejuvenating grass and Pu'er tea leaves are mixed in a weight ratio of 1:2-1:5. The mixture of the rejuvenation grass and Pu'er tea leaves is put into a specific mold after being steamed and softened, and is made into compressed tea through a pressing process. The compressed tea is then dried to be fixed.
[0006] Preferably, the pressing process steps are as follows: (1) Prepare the steamer, make sure the equipment can generate steam normally and the amount of steam is sufficient, add an appropriate amount of water into the steamer, and place the steam rack in a suitable position; (2) Spread the mixed herb and Pu'er tea leaves evenly on the steaming cloth, with a thickness of 3-5 cm to avoid uneven heating due to excessive accumulation. Then place the steaming cloth and the ingredients on the steaming rack and cover the pot. (3) Turn on the fire to heat the steamer. After the water boils and produces steam, continue steaming for 10-15 minutes. During this period, closely observe the steam conditions and the state of the material to ensure that the steam can evenly penetrate the material and fully soften it.
[0007] Preferably, the pressing process steps are as follows: (1) Choose a suitable mold according to the shape of the compressed tea you want to make, and apply a thin layer of cooking oil inside the mold to facilitate demoulding; (2) After the material is steamed to soften, quickly remove it from the steamer and pour it into the prepared mold. Use tools to compact the material in the mold to ensure that the material tightly fills the mold and has a regular shape. (3) Place the compacted mold on a flat, stable place and allow the material to cool and set naturally in the mold. The cooling time depends on the ambient temperature and material thickness, and generally takes 1-2 hours.
[0008] Preferably, the drying process steps are as follows: (1) When using a dryer or oven for drying, first set the temperature to 40-50°C to avoid excessive temperature causing the surface of the tea to burn or the loss of effective ingredients; (2) Place the compressed tea on a tray and put it into the drying equipment for 3-5 hours; (3) During the drying process, observe the drying condition of the tea leaves every 1-2 hours. You can adjust the position of the tray or turn the tea leaves over appropriately to ensure even drying. (4) When the moisture content of the tea leaves drops to around 10%-12%, and you gently pinch the tea leaves with your hands and they feel hard and crisp with a slight sound, the drying is complete.
[0009] Preferably, the rejuvenation grass is prepared by the following steps: (1) Gently rinse the harvested rejuvenation grass with clean water to remove surface dust and drain excess water; (2) Put the cleaned rejuvenation grass into the oven for baking. The baking temperature is controlled at about 70 degrees. The drying time is 3-4 hours. The moisture content of the dried rejuvenation grass is controlled at about 10%-12%. If the stem can be easily broken with a crisp sound by hand, it means that the drying is complete and can be collected and stored. (3) Process the dried rejuvenation grass into particles with a size of 0.5-1 cm.
[0010] Preferably, Pu'er tea leaves are prepared by the following steps: (1) Spread the freshly picked tea leaves out to dry and wither in a well-ventilated environment without direct sunlight. The time depends on the water content of the fresh leaves and environmental conditions, usually 4-8 hours. (2) The tea leaves are sterilized by high temperature, which destroys the enzyme activity in the fresh leaves, terminates the fermentation process of the tea leaves, and emits green smell. The sterilization temperature is generally around 200-250℃ and the time is 5-8 minutes; (3) Rolling the tea leaves after withering to break the tea leaves cells and let the tea juice seep out; (4) The rolled tea leaves are dried naturally in the sun, which usually takes 1-2 days. The moisture content of the dried tea leaves is controlled at around 10%-12%.
[0011] Compared with the prior art, the present invention has the following beneficial effects: 1. In the present invention, by blending Pu'er tea and rejuvenating grass, the fragrance and sweetness of Pu'er tea are used to dilute the astringency and medicinal taste of rejuvenating grass, thereby improving the taste satisfaction of the public while maintaining the efficacy of rejuvenating grass; 2. In the present invention, the color of the tea soup of Rejuvenating Herb is similar to that of Pu'er tea and it is durable and can be brewed for a long time. The tea is blended and adjusted in various proportions to achieve the product characteristic of Rejuvenating Pu'er tea that does not fade after 40 brews. DETAILED DESCRIPTION Example
[0012] The present invention provides a technical solution: A flavored rejuvenation Pu'er tea comprises Pu'er tea leaves, wherein rejuvenation grass and Pu'er tea leaves are mixed in a weight ratio of 1:2-1:5, the mixture of rejuvenation grass and Pu'er tea leaves is steamed and softened, and then put into a specific mold, and then pressed to form compressed tea, and the compressed tea is dried to be shaped, and preferably, the steps of the pressing process are as follows: (1) Prepare the steamer, make sure the equipment can generate steam normally and the amount of steam is sufficient, add an appropriate amount of water into the steamer, and place the steam rack in a suitable position; (2) Spread the mixed herb and Pu'er tea leaves evenly on the steaming cloth, with a thickness of 3-5 cm to avoid uneven heating due to excessive accumulation. Then place the steaming cloth and the ingredients on the steaming rack and cover the pot. (3) Turn on the fire to heat the steamer. After the water boils and produces steam, continue steaming for 10-15 minutes. During this period, closely observe the steam conditions and the state of the material to ensure that the steam can evenly penetrate the material and fully soften it.
[0013] The steps of the compaction process are as follows: (1) Choose a suitable mold according to the shape of the compressed tea you want to make, and apply a thin layer of cooking oil inside the mold to facilitate demoulding; (2) After the material is steamed to soften, quickly remove it from the steamer and pour it into the prepared mold. Use tools to compact the material in the mold to ensure that the material tightly fills the mold and has a regular shape. (3) Place the compacted mold on a flat, stable place and allow the material to cool and set naturally in the mold. The cooling time depends on the ambient temperature and material thickness, and generally takes 1-2 hours.
[0014] The drying process steps are as follows: (1) When using a dryer or oven for drying, first set the temperature to 40-50°C to avoid excessive temperature causing the surface of the tea to burn or the loss of effective ingredients; (2) Place the compressed tea on a tray and put it into the drying equipment for 3-5 hours; (3) During the drying process, observe the drying condition of the tea leaves every 1-2 hours. You can adjust the position of the tray or turn the tea leaves over appropriately to ensure even drying. (4) When the moisture content of the tea leaves drops to around 10%-12%, and you gently pinch the tea leaves with your hands and they feel hard and crisp with a slight sound, the drying is complete.
[0015] Rejuvenation Herb is made through the following steps: (1) Gently rinse the harvested rejuvenation grass with clean water to remove surface dust and drain excess water; (2) Put the cleaned rejuvenation grass into the oven for baking. The baking temperature is controlled at about 70 degrees. The drying time is 3-4 hours. The moisture content of the dried rejuvenation grass is controlled at about 10%-12%. If the stem can be easily broken with a crisp sound by hand, it means that the drying is complete and can be collected and stored. (3) Process the dried rejuvenation grass into particles with a size of 0.5-1 cm.
[0016] Pu'er tea leaves are made through the following steps: (1) Spread the freshly picked tea leaves out to dry and wither in a well-ventilated environment without direct sunlight. The time depends on the water content of the fresh leaves and environmental conditions, usually 4-8 hours. (2) The tea leaves are sterilized by high temperature, which destroys the enzyme activity in the fresh leaves, terminates the fermentation process of the tea leaves, and emits green smell. The sterilization temperature is generally around 200-250℃ and the time is 5-8 minutes; (3) Rolling the tea leaves after withering to break the tea leaves cells and let the tea juice seep out; (4) The rolled tea leaves are dried naturally in the sun, which usually takes 1-2 days. The moisture content of the dried tea leaves is controlled at around 10%-12%.
[0017] By blending Pu'er tea and Rejuvenation Herb, the fragrance and aftertaste of Pu'er tea are used to dilute the astringency and medicinal taste of Rejuvenation Herb, while maintaining the efficacy of Rejuvenation Herb, the public's taste satisfaction is improved. By utilizing the characteristics of Rejuvenation Herb and Pu'er tea, which have similar soup colors and are long-lasting and durable, the tea is blended and adjusted in various proportions to achieve the product characteristic of Rejuvenation Pu'er Tea that does not fade after 40 brews.
[0018] Take the raw materials according to the following ratio: Rejuvenating grass 100g 100g Pu'er tea The following method is used: the rejuvenation grass is washed, dried and chopped, then mixed with Pu'er tea, dried by existing processing methods, and independently packaged and compressed. After stewing, the flavored rejuvenation Pu'er tea is obtained. The soup color is clear, but there is still a problem of slightly astringent taste and a faint medicinal taste.
[0019] Then take out the tea leaves and simmer them repeatedly: After 10 infusions, the tea soup is clear, slightly astringent, and has a strong tea and medicinal flavor. After 20 infusions, the tea soup is clear, slightly astringent, and has a strong tea and medicinal flavor. After 30 infusions, the tea soup is lighter in color, slightly astringent in taste, and has a stronger tea and medicinal flavor. After 40 infusions, the tea soup is lighter in color, tastes slightly astringent, and has a lighter tea and medicinal flavor. After 50 infusions, the tea soup is lighter in color, has a moderate taste, and has no tea or medicinal flavor.
[0020] Take the raw materials according to the following ratio: Rejuvenating grass 100g 200g Pu'er tea The following method is used: the rejuvenation grass is washed, dried and chopped, and then mixed with Pu'er tea, dried by existing processing methods, and independently packaged and compressed, and stewed to obtain the flavored rejuvenation Pu'er tea, which has a clear soup color, sweet taste, and has a medicinal flavor and tea fragrance.
[0021] Then take out the tea leaves and simmer them repeatedly: After 10 infusions, the tea soup is clear, sweet, and has a strong tea aroma and a medicinal flavor. After 20 infusions, the tea soup is clear, sweet, and has a strong tea aroma and a medicinal flavor. After 30 infusions, the tea soup is clear, sweet, and has a strong tea aroma and a medicinal flavor. After 40 infusions, the tea soup is clear, sweet, and has a strong tea aroma without any medicinal taste. After 50 brews, the tea soup is lighter in color, has a moderate taste, a lighter tea aroma, and no medicinal taste.
[0022] Take the raw materials according to the following ratio: Rejuvenating grass 100g 300g Pu'er tea The following method is used: the rejuvenation grass is washed, dried and chopped, then mixed with Pu'er tea, dried by existing processing methods, and independently packaged and compressed, and stewed to obtain the flavored rejuvenation Pu'er tea, which has a clear soup color, sweet taste, light medicinal taste, and a unique fragrance.
[0023] Then take out the tea leaves and simmer them repeatedly: After 10 infusions, the tea soup is clear, sweet, with a strong tea aroma and a lighter medicinal taste. After 20 infusions, the tea soup is clear, sweet, with a strong tea aroma and a lighter medicinal taste. After 30 infusions, the tea soup is clear, sweet, with a strong tea aroma and a lighter medicinal taste. After 40 infusions, the tea soup is clear, sweet, and has a strong tea aroma without any medicinal taste. After 50 brews, the tea soup is lighter in color, has a moderate taste, a lighter tea aroma, and no medicinal taste.
[0024] Take the raw materials according to the following ratio: Rejuvenating grass 100g 400g Pu'er tea The following method is used: the rejuvenation grass is washed, dried and chopped, then mixed with Pu'er tea, dried by existing processing methods, and independently packaged and compressed, and stewed to obtain the flavored rejuvenation Pu'er tea, which has a clear soup color, sweet taste, almost no medicinal taste, and a unique fragrance.
[0025] Then take out the tea leaves and simmer them repeatedly: After 10 infusions, the tea soup is clear, sweet, and has a strong tea aroma with almost no medicinal taste. After 20 infusions, the tea soup is clear, sweet, and has a strong tea aroma with almost no medicinal taste. After 30 infusions, the tea soup is clear, sweet, and has a strong tea aroma without any medicinal taste. After 40 infusions, the tea soup is clear, sweet, and has a strong tea aroma without any medicinal taste. After 50 brews, the tea soup is lighter in color, has a moderate taste, a lighter tea aroma, and no medicinal taste.
[0026] Take the raw materials according to the following ratio: Rejuvenating grass 100g 500g Pu'er tea The following method is used: the rejuvenation grass is washed, dried and chopped, then mixed with Pu'er tea, dried by existing processing methods, and independently packaged and compressed, and stewed to obtain the flavored rejuvenation Pu'er tea, which has a clear soup color, sweet taste and a unique fragrance.
[0027] Then take out the tea leaves and simmer them repeatedly: After 10 infusions, the tea soup is clear, sweet, and has a strong tea aroma without any medicinal taste. After 20 infusions, the tea soup is clear, sweet, and has a strong tea aroma without any medicinal taste. After 30 infusions, the tea soup is clear, sweet, and has a strong tea aroma without any medicinal taste. After 40 infusions, the tea soup is clear, sweet, and has a strong tea aroma without any medicinal taste. After 50 brews, the tea soup is lighter in color, has a moderate taste, a lighter tea aroma, and no medicinal taste.
[0028] Take the raw materials according to the following ratio: Rejuvenating grass 100g 600g Pu'er tea The following method is used: the rejuvenation grass is washed, dried and chopped, then mixed with Pu'er tea, dried by existing processing methods, and independently packaged and compressed, and stewed to obtain flavored rejuvenation Pu'er tea, which has a darker soup color, sweet taste and a unique fragrance, but its efficacy is reduced due to the low proportion of rejuvenation grass.
[0029] Then take out the tea leaves and simmer them repeatedly: After 10 infusions, the tea soup is clear, sweet, and has a strong tea aroma without any medicinal taste. After 20 infusions, the tea soup is clear, sweet, and has a strong tea aroma without any medicinal taste. After 30 infusions, the tea soup is clear, sweet, and has a strong tea aroma without any medicinal taste. After 40 infusions, the tea soup is clear, sweet, and has a strong tea aroma without any medicinal taste. After 50 brews, the tea soup is lighter in color, has a moderate taste, a lighter tea aroma, and no medicinal taste.
[0030] After testing with the above method, it was found that when the ratio of Rejuvenation Grass to Pu'er Tea is lower than 1:2, the bitter medicinal taste in the Rejuvenation Grass cannot be covered by the tea aroma of Pu'er Tea, and when the ratio of Rejuvenation Grass to Pu'er Tea is greater than 1:5, due to the low proportion of Rejuvenation Grass, its efficacy is greatly reduced. When the weight ratio of Rejuvenation Grass to Pu'er Tea is 1:2-1:5, its taste and mouthfeel are best while ensuring the efficacy of Rejuvenation Grass remains unchanged.
[0031] This article uses specific examples to illustrate the principles and implementation methods of the present invention. The above examples are only used to help understand the method and core ideas of the present invention. The above is only a preferred implementation of the present invention. It should be pointed out that due to the limitations of textual expression and the objective existence of infinite specific structures, ordinary technicians in this technical field can make several improvements, modifications or changes without departing from the principles of the present invention, and can also combine the above technical features in an appropriate manner; these improvements, modifications, changes or combinations, or the direct application of the inventive concept and technical solution to other occasions without improvement, should be regarded as the protection scope of the present invention.
Claims
1. A flavored rejuvenation Pu'er tea, comprising Pu'er tea leaves, characterized in that: The weight ratio of the herb Rejuvenating Herb to Pu'er tea leaves is 1:2-1:
5. The mixture of the herb Rejuvenating Herb and Pu'er tea leaves is steamed and then put into a specific mold. The mixture is pressed to become compressed tea. The compressed tea is dried to set its shape.
2. The flavored rejuvenating Pu'er tea according to claim 1, characterized in that: The steps of the compaction process are as follows: (1) Prepare the steamer, make sure the equipment can generate steam normally and the amount of steam is sufficient, add an appropriate amount of water into the steamer, and place the steam rack in a suitable position; (2) Spread the mixed herb and Pu'er tea leaves evenly on the steaming cloth, with a thickness of 3-5 cm to avoid uneven heating due to excessive accumulation. Then place the steaming cloth and the ingredients on the steaming rack and cover the pot. (3) Turn on the fire to heat the steamer. After the water boils and produces steam, continue steaming for 10-15 minutes. During this period, closely observe the steam conditions and the state of the material to ensure that the steam can evenly penetrate the material and fully soften it.
3. The flavored rejuvenating Pu'er tea according to claim 2, characterized in that: The steps of the compaction process are as follows: (1) Choose a suitable mold according to the shape of the compressed tea you want to make, and apply a thin layer of cooking oil inside the mold to facilitate demoulding; (2) After the material is steamed to soften, quickly remove it from the steamer and pour it into the prepared mold. Use tools to compact the material in the mold to ensure that the material tightly fills the mold and has a regular shape. (3) Place the compacted mold on a flat, stable place and allow the material to cool and set naturally in the mold. The cooling time depends on the ambient temperature and material thickness, and generally takes 1-2 hours.
4. The flavored rejuvenating Pu'er tea according to claim 3, characterized in that: The drying process steps are as follows: (1) When using a dryer or oven for drying, first set the temperature to 40-50°C to avoid excessive temperature causing the surface of the tea to burn or the loss of effective ingredients; (2) Place the compressed tea on a tray and put it into the drying equipment for 3-5 hours; (3) During the drying process, observe the drying condition of the tea leaves every 1-2 hours. You can adjust the position of the tray or turn the tea leaves over appropriately to ensure even drying. (4) When the moisture content of the tea leaves drops to around 10%-12%, and you gently pinch the tea leaves with your hands and they feel hard and crisp with a slight sound, the drying is complete.
5. The flavored rejuvenating Pu'er tea according to claim 4, characterized in that: The rejuvenation grass is prepared by the following steps: (1) Gently rinse the harvested rejuvenation grass with clean water to remove surface dust and drain excess water; (2) Put the cleaned rejuvenation grass into the oven for baking. The baking temperature is controlled at about 70 degrees. The drying time is 3-4 hours. The moisture content of the dried rejuvenation grass is controlled at about 10%-12%. If the stem can be easily broken with a crisp sound by hand, it means that the drying is complete and can be collected and stored. (3) Process the dried rejuvenation grass into particles with a size of 0.5-1 cm.
6. The flavored rejuvenating Pu'er tea according to claim 5, characterized in that: The Pu'er tea leaves are prepared by the following steps: (1) Spread the freshly picked tea leaves out to dry and wither in a well-ventilated environment without direct sunlight. The time depends on the water content of the fresh leaves and environmental conditions, usually 4-8 hours. (2) The tea leaves are sterilized by destroying the enzyme activity in the fresh leaves through high temperature, terminating the fermentation process of the tea leaves and releasing the green smell. The sterilization temperature is generally around 200-250°C and the time is 5-8 minutes; (3) Rolling the tea leaves after withering to break the tea leaves cells and let the tea juice seep out; (4) The rolled tea leaves are dried naturally in the sun, which usually takes 1-2 days. The moisture content of the dried tea leaves is controlled at around 10%-12%.