Wild ancient tree black tea and coffee hot extraction formula

Abstract

The invention relates to a hot extraction formula of wild ancient tree black tea and coffee. The hot extraction formula is prepared from the following raw materials by weight: 3-5g of Yunnan wild ancient tree black tea; 300 to 500g of mountain spring water; 8-12 g of coffee beans; 20-35 g of an espresso coffee liquid; 1-3 g of crushed fresh orange peel; 1-2g of green prickleyash; 1-2g of cinnamon sticks; and 50-60g of iced litchi honey water. According to the hot extraction formula of the wild ancient tree black tea and the coffee, the coffee retains jasmine flower fragrance and citrus acid of Yarrowia and pungent fragrance of green prickleyash through hot extraction, the bitter taste is weakened through cold extraction of the black tea, the flower fragrance is prevented from being damaged by high temperature through cold extraction of the black tea, and the sweetness of cinnamon and honey of lychee flowers correspond to the honey note of the ancient tree tea, the active acidity of the hot coffee, the mild and sweet taste of cold tea soup and the slight numb stimulation of the green prickleyash; the wooden sweet fragrance of cinnamon releases honey charm of ancient tree black tea and tartaric acid of coffee through low-temperature slow extraction, the complexity is improved by the aid of oriental spices, the drinking experience of cold and hot overlapping is created, memory points are made through spice intervention and temperature contrast, and the method is suitable for being put out as a season-limited style in a high-quality caffeine.

Description

Technical Field

[0001] The invention relates to the technical field of beverages, in particular to a hot extraction formula of wild ancient tree black tea and coffee. Background Art

[0002] Ancient tree black tea is a fermented tea. It is made from fresh leaves of Yunnan large-leaf wild ancient tea trees, which are first withered, rolled, fermented, and dried. The process of placing fresh and tender tea leaves picked from ancient tea trees on a ventilated bamboo curtain to release moisture is called withering. When the moisture is lost to a certain extent and the tea leaves become wilted, they are placed in a ribbed rolling machine and rolled to squeeze out the tea juice and form tea leaves into strips. The rolled tea leaves are placed in a wooden tray. Under suitable temperature and humidity conditions, the tea leaves gradually turn red and emit a unique fragrance.

[0003] Coffee trees are perennial evergreen shrubs or small trees belonging to the Rubiaceae family. The coffee we drink daily is made from coffee beans with various cooking utensils. Coffee beans refer to the kernels inside the fruit of the coffee tree, which are then roasted using appropriate methods. Currently, there is a lack of beverages that combine black tea and coffee. The lively acidity of hot coffee and the warm sweetness of cold tea soup combine to create a unique flavor. Therefore, a hot brewing formula of wild ancient tree black tea and coffee is proposed to fill this gap. Summary of the invention

[0004] In view of the deficiencies in the prior art, the present invention provides a hot-brew formula of wild ancient tree black tea and coffee, which has the unique advantages of combining the lively acidity of hot coffee and the warm and sweet flavor of cold tea soup, making up for the current lack of beverages combining black tea and coffee.

[0005] To achieve the above object, the present invention provides the following technical solution: A hot extraction formula of wild ancient tree black tea and coffee, comprising the following raw materials by weight:

[0006] Yunnan wild ancient tree black tea: 3-5g;

[0007] Spring water: 300-500g;

[0008] Coffee beans: 8-12g;

[0009] Espresso liquid: 20-35g;

[0010] Fresh orange peel: 1-3g;

[0011] Green pepper: 1-2g;

[0012] Cinnamon sticks: 1-2g;

[0013] Iced lychee honey water: 50-60g.

[0014] Furthermore, the Yunnan wild ancient tree black tea is brewed with hot water at 92-95°C for 20-30 minutes, and after cooling to 30-40°C, the tea residue is removed and the tea liquid is retained. The removed tea residue can be reused 2-3 times.

[0015] Furthermore, the coffee beans are selected from Ethiopian Yirgacheffe or Yunnan sun-dried beans, and the coffee beans are ground using a coffee machine, and the ground coffee powder particles are 350-500 μm.

[0016] Furthermore, the preparation method of the concentrated coffee liquid is as follows:

[0017] 1) Pre-soak at low pressure of 2-3 bar for 2-3 seconds to soften the coffee powder layer;

[0018] 2) Put the pre-soaked coffee powder into a pressure tank and add 40°C soft water;

[0019] 3) Fill with nitrogen to a pressure of 5-8 bar, shake and extract for 90-120 seconds, and quickly release the pressure and filter;

[0020] 4) The liquid discharged in the first 15 seconds and the liquid discharged in the last 15 seconds are packaged separately.

[0021] Furthermore, the water temperature for brewing the concentrated coffee liquid is controlled at 92-94° C., the extraction time is 25-30 seconds, and the ratio of coffee powder to soft water is 1:5.

[0022] Furthermore, the fresh orange peel is shredded to remove the outer surface of the orange peel and is taken into 200-400 μm granules, and the green pepper and cinnamon sticks are ground into powder by a grinder and stored separately.

[0023] Furthermore, the preparation process of the iced lychee honey water is as follows:

[0024] 1) Premix honey and 40℃ warm water in a ratio of 1:5;

[0025] 2) Stir with a magnetic stirrer at 200 rpm for 5 minutes to break the honey crystal structure;

[0026] 3) Add the pounded lychee pulp juice, refrigerate at 4°C for 2 hours, filter the pomace and replenish the evaporated water;

[0027] 4) Transfer to a metal shaker, add food-grade dry ice and shake at -78℃ for 30 seconds or freeze conventionally until the liquid center temperature reaches 4℃.

[0028] Furthermore, the hot extraction formula of wild ancient tree black tea and coffee also includes the following preparation steps:

[0029] 1) Take 3-5g of wild ancient tree black tea and 1-3g of green pepper;

[0030] 2) Room temperature mineral water is fired at 92-95℃;

[0031] 3) Place tea leaves in a transparent container and add hot water for brewing;

[0032] 4) Washing tea: 15-20 seconds, brewing: 60-120 seconds;

[0033] 5) Take fresh coffee beans and grind them to the size of fine sugar, about 8g;

[0034] 6) Use an espresso machine to extract 20g of concentrated coffee from the ground coffee beans. During the extraction process, the water temperature is controlled at 92°C and the pressure is maintained at 9bar-12bar;

[0035] 7) Pour the coffee concentrate into the brewed hot tea;

[0036] 8) Add 1g of fresh orange peel, 1g of green peppercorns, 1g of cinnamon sticks and 50g of iced lychee honey water in sequence;

[0037] 9) Let it sit for 30 seconds, wait for the liquid to separate naturally, and stir it clockwise for 3 times with a long-handled spoon until the drink is blended.

[0038] Furthermore, the wild ancient tree black tea and coffee are put into containers after being prepared, with smoked orange slices hung obliquely on the mouth of the cup, and edible gold foil fragments lightly sprinkled on the surface. A 60°C constant temperature tray is used to keep the bottom warm, and a hot and cold mist layer is naturally formed on the top of the liquid surface.

[0039] Compared with the prior art, the technical solution of this application has the following beneficial effects:

[0040] 1. The hot extraction formula of wild ancient tree black tea and coffee, the coffee is hot extracted to retain the jasmine fragrance and citrus acid of Yirgacheffe, the spicy aroma of green pepper weakens the bitterness, the black tea is cold extracted to avoid high temperature destroying the floral fragrance, the sweetness of cinnamon and litchi honey echo the honey charm of ancient tree tea, the lively acidity of hot coffee, the warm sweetness of cold tea soup, the slight numbness of green pepper, and the woody sweetness of cinnamon.

[0041] 2. The hot-brew formula of wild ancient tree black tea and coffee releases the honey flavor of ancient tree black tea and the fruit acid of coffee through low-temperature slow extraction, and is supplemented with oriental spices to enhance the complexity, creating a drinking experience of overlapping hot and cold, breaking through the simple blending logic of traditional tea and coffee, and creating a memorable point through the intervention of spices and temperature contrast. It is suitable for boutique coffee shops to launch as a seasonal limited edition. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 The present invention is a flow chart of the hot extraction preparation of wild ancient tree black tea and coffee. DETAILED DESCRIPTION

[0043] 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.

[0044] Embodiment 1

[0045] A hot brewing formula of wild ancient tree black tea and coffee in this embodiment includes the following raw materials by weight:

[0046] Yunnan wild ancient tree black tea: 3g;

[0047] Spring water: 300g;

[0048] Coffee beans: 8g;

[0049] Espresso liquid: 20g;

[0050] Fresh orange zest: 1g;

[0051] Green pepper: 1g;

[0052] Cinnamon stick: 1g;

[0053] Iced lychee honey water: 50g.

[0054] In this embodiment, Yunnan wild ancient tree black tea is brewed with 92°C hot water and brewed for 20 minutes. After cooling to 30°C, the tea residue is removed and the tea liquid is retained. The removed tea residue can be reused twice. Yunnan sun-dried beans are selected as coffee beans, and the coffee beans are ground with a coffee machine. The ground coffee powder particles are 350μm.

[0055] In this embodiment, the preparation method of concentrated coffee liquid is as follows:

[0056] 1) Pre-soak at low pressure of 2 bar for 2 seconds to soften the coffee powder layer;

[0057] 2) Put the pre-soaked coffee powder into a pressure tank and add 40°C soft water;

[0058] 3) Fill with nitrogen to a pressure of 5 bar, shake and extract for 90 seconds, and quickly release the pressure and filter;

[0059] 4) The liquid discharged in the first 15 seconds and the liquid discharged in the last 15 seconds are packaged separately.

[0060] In this embodiment, the water temperature for brewing concentrated coffee liquid is controlled at 92° C., the extraction time is 25-30 seconds, the ratio of coffee powder to soft water is 1:5, the outer surface of fresh orange peel is removed and 200 μm particles are taken, and the green pepper and cinnamon sticks are ground into powder by a grinder and stored separately.

[0061] In this embodiment, the preparation process of iced lychee honey water is as follows:

[0062] 1) Premix honey and 40℃ warm water in a ratio of 1:5;

[0063] 2) Stir with a magnetic stirrer at 200 rpm for 5 minutes to break the honey crystal structure;

[0064] 3) Add the pounded lychee pulp juice, refrigerate at 4°C for 2 hours, filter the pomace and replenish the evaporated water;

[0065] 4) Transfer to a metal shaker, add food-grade dry ice and shake at -78℃ for 30 seconds or freeze conventionally until the liquid center temperature reaches 4℃.

[0066] Please refer to Figure 1 The hot brewing formula of wild ancient tree black tea and coffee also includes the following preparation steps:

[0067] 1) Take 3g of wild ancient tree black tea and 1g of green pepper;

[0068] 2) Room temperature mineral water fired at 92°C;

[0069] 3) Place tea leaves in a transparent container and add hot water for brewing;

[0070] 4) Washing tea: 15 seconds, brewing: 60 seconds;

[0071] 5) Take fresh coffee beans and grind them to the size of fine sugar, about 8g;

[0072] 6) Use an espresso machine to extract 20g of concentrated coffee from the ground coffee beans. During the extraction process, the water temperature is controlled at 92°C and the pressure is maintained at 9barbar.

[0073] 7) Pour the coffee concentrate into the brewed hot tea;

[0074] 8) Add 1g of fresh orange peel, 1g of green peppercorns, 1g of cinnamon sticks and 50g of iced lychee honey water in sequence;

[0075] 9) Let it sit for 30 seconds, wait for the liquid to separate naturally, and stir it clockwise for 3 times with a long-handled spoon until the drink is blended.

[0076] In this embodiment, wild ancient tree black tea and coffee are prepared and put into the container, smoked orange slices are hung obliquely on the mouth of the cup, edible gold foil fragments are lightly sprinkled on the surface, and a 60°C constant temperature tray is used to keep the bottom warm, and a hot and cold mist layer naturally forms on the top of the liquid surface.

[0077] Embodiment 2

[0078] A hot brewing formula of wild ancient tree black tea and coffee, comprising the following raw materials by weight:

[0079] Yunnan wild ancient tree black tea: 5g;

[0080] Spring water: 500g;

[0081] Coffee beans: 12g;

[0082] Espresso liquid: 35g;

[0083] Fresh orange zest: 3g;

[0084] Green pepper: 2g;

[0085] Cinnamon stick: 2g;

[0086] Iced lychee honey water: 60g.

[0087] In this embodiment, Yunnan wild ancient tree black tea is brewed with hot water at 92-95°C and brewed for 30 minutes. After cooling to 40°C, the tea residue is removed and the tea liquid is retained. The removed tea residue can be reused 3 times. The coffee beans are selected from Ethiopian Yirgacheffe or Yunnan sun-dried beans. The coffee beans are ground with a coffee machine, and the ground coffee powder particles are 500 μm.

[0088] In this embodiment, the preparation method of concentrated coffee liquid is as follows:

[0089] 1) Pre-soak at low pressure of 3 bar for 3 seconds to soften the coffee powder layer;

[0090] 2) Put the pre-soaked coffee powder into a pressure tank and add 40°C soft water;

[0091] 3) Fill with nitrogen to 8 bar pressure, shake and extract for 120 seconds, and quickly release the pressure and filter;

[0092] 4) The liquid discharged in the first 15 seconds and the liquid discharged in the last 15 seconds are packaged separately.

[0093] In this embodiment, the water temperature for brewing concentrated coffee liquid is controlled at 94° C., the extraction time is 30 seconds, the ratio of coffee powder to soft water is 1:5, the outer surface of fresh orange peel is removed and 400 μm particles are taken, and the green pepper and cinnamon sticks are ground into powder by a grinder and stored separately.

[0094] In this embodiment, the preparation process of iced lychee honey water is the same as that in embodiment 1.

[0095] Furthermore, the hot extraction formula of wild ancient tree black tea and coffee also includes the following preparation steps:

[0096] 1) Take 5g of wild ancient tree black tea and 3g of green pepper;

[0097] 2) Room temperature mineral water fired at 95°C;

[0098] 3) Place tea leaves in a transparent container and add hot water for brewing;

[0099] 4) Washing tea: 20 seconds, brewing: 120 seconds;

[0100] 5) Take fresh coffee beans and grind them to the size of fine sugar, about 8g;

[0101] 6) Use an espresso machine to extract 20g of concentrated coffee from the ground coffee beans. During the extraction process, the water temperature is controlled at 92°C and the pressure is maintained at 12 bar.

[0102] 7) Pour the coffee concentrate into the brewed hot tea;

[0103] 8) Add 3g fresh orange peel, 3g cinnamon stick and 60g iced lychee honey water in sequence;

[0104] 9) Let it sit for 30 seconds, wait for the liquid to separate naturally, and stir it clockwise for 3 times with a long-handled spoon until the drink is blended.

[0105] In this embodiment, wild ancient tree black tea and coffee are prepared and put into the container, smoked orange slices are hung obliquely on the mouth of the cup, edible gold foil fragments are lightly sprinkled on the surface, and a 60°C constant temperature tray is used to keep the bottom warm, and a hot and cold mist layer naturally forms on the top of the liquid surface.

[0106] Embodiment 3

[0107] A hot brewing formula of wild ancient tree black tea and coffee, comprising the following raw materials by weight:

[0108] Yunnan wild ancient tree black tea: 4g;

[0109] Spring water: 400g;

[0110] Coffee beans: 10g;

[0111] Espresso liquid: 28g;

[0112] Fresh orange zest: 2g;

[0113] Green pepper: 2g;

[0114] Cinnamon stick: 2g;

[0115] Iced lychee honey water: 55g.

[0116] In this embodiment, Yunnan wild ancient tree black tea is brewed with hot water at 92-95°C for 27 minutes, and the tea residue is removed after cooling to 35°C, and the tea liquid is retained. The removed tea residue can be reused twice. The coffee beans are selected from Ethiopian Yirgacheffe or Yunnan sun-dried beans. The coffee beans are ground with a coffee machine, and the ground coffee powder particles are 420μm.

[0117] In this embodiment, the preparation method of concentrated coffee liquid is as follows:

[0118] 1) Pre-soak at low pressure of 3 bar for 2 seconds to soften the coffee powder layer;

[0119] 2) Put the pre-soaked coffee powder into a pressure tank and add 40°C soft water;

[0120] 3) Fill with nitrogen to 6 bar pressure, shake and extract for 100 seconds, and quickly release the pressure and filter;

[0121] 4) The liquid discharged in the first 15 seconds and the liquid discharged in the last 15 seconds are packaged separately.

[0122] In this embodiment, the water temperature for brewing concentrated coffee liquid is controlled at 93° C., the extraction time is 28 seconds, and the ratio of coffee powder to soft water is 1:5.

[0123] In this embodiment, the outer surface of the fresh orange peel is removed and 300 μm particles are taken. The green pepper and cinnamon sticks are ground into powder by a grinder and stored separately.

[0124] In this embodiment, the preparation process of iced lychee honey water is the same as that in embodiment 1.

[0125] In this embodiment, the hot extraction formula of wild ancient tree black tea and coffee also includes the following preparation steps:

[0126] 1) Take 4g of wild ancient tree black tea and green pepper for 2h;

[0127] 2) Room temperature mineral water is fired at 94℃;

[0128] 3) Place tea leaves in a transparent container and add hot water for brewing;

[0129] 4) Washing tea: 18s, brewing: 100s;

[0130] 5) Take fresh coffee beans and grind them to the size of fine sugar, about 8g;

[0131] 6) Use an espresso machine to extract 20g of concentrated coffee from the ground coffee beans. During the extraction process, the water temperature is controlled at 92°C and the pressure is maintained at 10 bar.

[0132] 7) Pour the coffee concentrate into the brewed hot tea;

[0133] 8) Add 2g fresh orange peel, 2g cinnamon stick and 52g iced lychee honey water in sequence;

[0134] 9) Let it sit for 30 seconds, wait for the liquid to separate naturally, and stir it clockwise for 3 times with a long-handled spoon until the drink is blended.

[0135] In this embodiment, wild ancient tree black tea and coffee are prepared and put into the container, smoked orange slices are hung obliquely on the mouth of the cup, edible gold foil fragments are lightly sprinkled on the surface, and a 60℃ constant temperature tray is used to keep the bottom warm, and a cold and hot mist layer is naturally formed on the top of the liquid

[0136] In summary, the coffee of the present invention retains the jasmine fragrance and citrus acid of Yirgacheffe through hot extraction, the spicy fragrance of green pepper weakens the bitterness, the black tea is cold-extracted to avoid high temperature destroying the floral fragrance, the sweetness of cinnamon and litchi honey echo the honey charm of ancient tree tea, the lively acidity of hot coffee, the warm sweetness of cold tea soup, the slight numbness of green pepper, the woody sweetness of cinnamon, the honey charm of ancient tree black tea and the fruit acid of coffee are released through low-temperature slow extraction, and oriental spices are used to enhance the complexity, creating a drinking experience of overlapping hot and cold, breaking through the simple blending logic of traditional tea and coffee, and creating a memory point through the intervention of spices and temperature contrast. It is suitable for boutique coffee shops to be launched as a seasonal limited edition.

[0137] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of further restrictions, the elements defined by the sentence "comprise a ..." do not exclude the existence of other identical elements in the process, method, article or device including the elements.

[0138] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A hot extraction formula of wild ancient tree black tea and coffee, characterized in that: Made of the following ingredients by weight: Yunnan wild ancient tree black tea: 3-5g; Spring water: 300-500g; Coffee beans: 8-12g; Espresso liquid: 20-35g; Fresh orange peel: 1-3g; Green pepper: 1-2g; Cinnamon sticks: 1-2g; Iced lychee honey water: 50-60g.

2. The hot extraction formula of wild ancient tree black tea and coffee according to claim 1, characterized in that: The Yunnan wild ancient tree black tea is brewed with hot water at 92-95° C. and brewed for 20-30 minutes. After cooling to 30-40° C., the tea residue is removed and the tea liquid is retained. The removed tea residue can be reused 2-3 times.

3. The hot extraction formula of wild ancient tree black tea and coffee according to claim 1, characterized in that: The coffee beans are selected from Ethiopian Yirgacheffe or Yunnan sun-dried beans, and the coffee beans are ground by a coffee machine, and the ground coffee powder particles are 350-500 μm.

4. The hot extraction formula of wild ancient tree black tea and coffee according to claim 1, characterized in that: The preparation method of the concentrated coffee liquid is as follows: 1) Pre-soak at low pressure of 2-3 bar for 2-3 seconds to soften the coffee powder layer; 2) Put the pre-soaked coffee powder into a pressure tank and add 40°C soft water; 3) Fill with nitrogen to a pressure of 5-8 bar, shake and extract for 90-120 seconds, and quickly release the pressure and filter; 4) The liquid discharged in the first 15 seconds and the liquid discharged in the last 15 seconds are packaged separately.

5. The hot extraction formula of wild ancient tree black tea and coffee according to claim 4, characterized in that: The water temperature for brewing the concentrated coffee liquid is controlled at 92-94° C., the extraction time is 25-30 seconds, and the ratio of coffee powder to soft water is 1:

5.

6. The hot extraction formula of wild ancient tree black tea and coffee according to claim 1, characterized in that: The fresh orange peel is shredded to remove the outer surface of the orange peel and used in the form of 200-400 μm particles. The green pepper and cinnamon sticks are ground into powder by a grinder and stored separately.

7. The hot extraction formula of wild ancient tree black tea and coffee according to claim 1, characterized in that: The specific preparation process of the iced lychee honey water is as follows: 1) Premix honey and 40℃ warm water in a ratio of 1:5; 2) Stir with a magnetic stirrer at 200 rpm for 5 minutes to break the honey crystal structure; 3) Add the pounded lychee pulp juice, refrigerate at 4°C for 2 hours, filter the pomace and replenish the evaporated water; 4) Transfer to a metal shaker, add food-grade dry ice and shake at -78℃ for 30 seconds or freeze conventionally until the liquid center temperature reaches 4℃.

8. The hot extraction formula of wild ancient tree black tea and coffee according to claim 1, characterized in that: The hot extraction formula of wild ancient tree black tea and coffee also includes the following preparation steps: 1) Take 3-5g of wild ancient tree black tea and 1g of green pepper; 2) Room temperature mineral water is fired at 92-95℃; 3) Place tea leaves in a transparent container and add hot water for brewing; 4) Washing tea: 15-20 seconds, brewing: 60-120 seconds; 5) Take fresh coffee beans and grind them to the size of fine sugar, about 8g; 6) Use an espresso machine to extract 20g of concentrated coffee from the ground coffee beans. During the extraction process, the water temperature is controlled at 92°C and the pressure is maintained at 9bar-12bar; 7) Pour the coffee concentrate into the brewed hot tea; 8) Add 1g of fresh orange peel, 1g of cinnamon stick and 50g of iced lychee honey water in sequence; 9) Let it sit for 30 seconds, wait for the liquid to separate naturally, and stir it clockwise for 3 times with a long-handled spoon until the drink is blended.

9. The hot extraction formula of wild ancient tree black tea and coffee according to claim 1, characterized in that: After the wild ancient tree black tea and coffee are made, they are put into wide-mouthed glass cups, with smoked orange slices hung diagonally on the mouth of the cup, and edible gold foil fragments lightly sprinkled on the surface. A 60℃ constant temperature tray is used to keep the bottom warm, and a hot and cold mist layer naturally forms on the top of the liquid surface.

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