Black tea base formula and preparation method thereof
By mixing black tea with licorice and Luohan fruit in a specific ratio and heating and filtering at high temperature, black tea tea base is prepared, which solves the problem of sour, astringent taste and effect of black tea, and achieves the goal of improving taste and enhancing health care effects.
Patent Information
- Application Number
- CN202311747722.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-12-19
- Publication Date
- 2025-06-20
AI Technical Summary
During the process of withering, rolling, fermenting, air-cooling, stripping and drying, the existing black tea still has a sour and astringent taste, and its effects are relatively single, making it difficult to match with traditional Chinese medicine and achieve multiple health care effects.
A black tea tea base formula is provided. A black tea tea base is prepared by mixing black tea with licorice and Luohan fruit at a specific weight ratio, heating at a high temperature of 200 degrees for 60 minutes and filtering.
Adding licorice and Luohan fruit to the black tea base improves the taste, reduces the sour and astringent taste, and exerts the effect of licorice and Luohan fruit to clear heat and reduce fire, enhancing the health care effect of drinking.
Smart Images
Figure CN120167529A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of beverages. More specifically, the present invention mainly relates to a formula for black tea tea base and a method for making the same. Background Art
[0002] Black tea is the young leaves or buds of the tea plant of the Camellia family. It is made from the tender new tea leaves of suitable tea trees and refined through a series of technological processes such as withering, rolling, fermentation, and drying. The fermentation process causes chemical reactions in the components of the tea leaves. When brewed with water, it not only has a pleasant aroma but also presents a unique dark red tea color. Black tea contains various nutritional and functional components such as vitamins, caffeine, amino acids, minerals, polysaccharides, and tea polyphenols, and is extremely popular among consumers in China. However, after being processed through steps such as withering, rolling, fermentation, air cooling, shaping, and drying for aroma enhancement, there is still a certain sour and astringent taste remaining, and the efficacy of black tea is relatively single, without being combined with other Chinese herbal medicines in traditional Chinese medicine to achieve more health-care drinking effects. Therefore, further development and improvement are needed. Summary of the Invention
[0003] The purpose of the present invention is to address the above deficiencies and provide a formula for black tea tea base and a method for making the same, in order to solve technical problems such as sour and astringent taste and single efficacy in the prior art.
[0004] To solve the above technical problems, the present invention adopts the following technical solutions: The present invention provides a formula for black tea tea base, including a black tea solution with a weight ratio of black tea to water of 0.16:1, a licorice solution with a weight ratio of licorice to water of 0.08:1, and a monk fruit solution with a weight ratio of monk fruit to water of 0.06:1. The above-mentioned black tea solution, licorice solution, and monk fruit solution are mixed to obtain the black tea tea base.
[0005] In addition, a method for making black tea tea base is provided, for preparing the above-mentioned black tea tea base, including the following steps: Step 1: Take black tea and water with a weight ratio of 0.16:1, fully mix them, then pressurize and heat to 200 degrees, filter after heating for 60 minutes to obtain the black tea solution; Step 2: Take licorice and water with a weight ratio of 0.08:1, fully mix them, then pressurize and heat to 200 degrees, filter after heating for 60 minutes to obtain the licorice solution; Step 3: Take monk fruit and water with a weight ratio of 0.06:1, fully mix them, then pressurize and heat to 200 degrees, filter after heating for 60 minutes to obtain the monk fruit solution; Step 4: Fully mix the black tea solution, licorice solution, and monk fruit solution prepared in Steps 1, 2, and 3 to obtain the above-mentioned black tea tea base.
[0006] Compared with the prior art, the invention has the following beneficial effects: licorice and monk fruit are added to the black tea base, which brings the special taste and mouthfeel of licorice and monk fruit, and can also play the role of clearing away heat and reducing internal heat of licorice and monk fruit; and the materials are filtered after being heated at 200 degrees for 60 minutes, which can effectively retain the effective ingredients of black tea, licorice and monk fruit, and at the same time, the high temperature reduces the sour taste of the black tea itself, improves the drinking taste, and is suitable for promotion and drinking to the general public. BRIEF DESCRIPTION OF THE DRAWINGS
[0007] Figure 1 It is a block diagram of the method for making black tea base in an embodiment of the present invention. Implementation
[0008] The present invention will be further described below in conjunction with the accompanying drawings.
[0009] refer to Figure 1 As shown, the embodiment of the present invention is a black tea base formula, which includes a black tea solution with a weight ratio of black tea to water of 0.16:1, which is fully mixed and heated to 200 degrees under pressure, and filtered after heating for 60 minutes to obtain a black tea solution, which can effectively reduce the sour taste of black tea itself and improve the drinking taste; A licorice solution with a weight ratio of 0.08:1 of licorice to water is fully mixed and then pressurized and heated to 200 degrees. After heating for 60 minutes, the licorice solution is filtered to obtain a licorice solution. Licorice tastes sweet and can bring a sweet taste. At the same time, it has the effects of tonifying the spleen and replenishing qi, moistening the lungs and relieving cough, clearing away heat and detoxifying, and harmonizing. The weight ratio of monk fruit to water is 0.06:1. After being fully mixed, the monk fruit solution is heated under pressure to 200 degrees. After heating for 60 minutes, the monk fruit solution is filtered to obtain the monk fruit solution. The monk fruit is cool in nature and sweet in taste. It has the effects of clearing the lungs and relieving throat, resolving phlegm and relieving cough, and moistening the intestines and facilitating bowel movements, further increasing the health care effect of drinking. Then the black tea solution, licorice solution and monk fruit solution are mixed to obtain a black tea base. Licorice and monk fruit are added to the black tea base, which not only brings out the special taste and feel of licorice and monk fruit, but also plays the role of clearing away heat and reducing internal heat of licorice and monk fruit. All the materials are filtered after being heated at 200 degrees for 60 minutes, which can effectively retain the effective ingredients of black tea, licorice and monk fruit. At the same time, the high temperature reduces the sour taste of the black tea itself, improves the drinking taste, and is suitable for promotion to the general public.
[0010] In addition, a method for preparing black tea base is provided, which is used to prepare the above-mentioned black tea base, and mainly comprises the following steps: Step 1: Take black tea and water in a weight ratio of 0.16:1, mix thoroughly, heat under pressure to 200 degrees, heat for 60 minutes, and filter to obtain a black tea solution; Step 2: Take licorice and water with a weight ratio of 0.08:1, fully mix them, then pressurize and heat to 200 degrees, filter after heating for 60 minutes to obtain a licorice solution; Step 3: Take Momordica grosvenori and water with a weight ratio of 0.06:1, fully mix them, then pressurize and heat to 200 degrees, filter after heating for 60 minutes to obtain a Momordica grosvenori solution; Step 4: Fully mix the black tea solution, licorice solution, and Momordica grosvenori solution prepared in Steps 1, 2, and 3 to obtain the black tea base.
[0011] In addition to the above, it should also be noted that in this specification, the "one embodiment", "another embodiment", "embodiment", etc. mentioned refer to the specific features, structures, or characteristics described in connection with that embodiment being included in at least one embodiment generally described in this application. The same expression appearing in multiple places in the specification does not necessarily refer to the same embodiment. Further, when describing a specific feature, structure, or characteristic in connection with any one embodiment, it is intended that the implementation of such feature, structure, or characteristic in combination with other embodiments also falls within the scope of the present invention.
[0012] Although the present invention has been described herein with reference to multiple illustrative embodiments of the invention, it should be understood that those skilled in the art can design many other modifications and implementations that will fall within the scope of the principles and spirit disclosed in this application. More specifically, within the scope of the disclosure, the drawings, and the claims of this application, various variations and improvements can be made to the components and / or layout of the subject combination layout. In addition to the variations and improvements to the components and / or layout, other uses will also be apparent to those skilled in the art.
Claims
1. A black tea base formula, characterized in that: It includes a black tea solution with a weight ratio of black tea to water of 0.16:1, a licorice solution with a weight ratio of licorice to water of 0.08:1, and a monk fruit solution with a weight ratio of monk fruit to water of 0.06:
1. The black tea solution, licorice solution, and monk fruit solution are mixed to obtain a black tea base.
2. A method for making a black tea base, characterized in that, To prepare the black tea base described in claim 1, the following steps are included: Step 1: Take black tea and water with a weight ratio of 0.16:1, fully mix them, then pressurize and heat to 200 degrees, filter after heating for 60 minutes to obtain a black tea solution; Step 2: Take licorice and water with a weight ratio of 0.08:1, fully mix them, then pressurize and heat to 200 degrees, filter after heating for 60 minutes to obtain a licorice solution; Step 3: Take monk fruit and water with a weight ratio of 0.06:1, fully mix them, then pressurize and heat to 200 degrees, filter after heating for 60 minutes to obtain a monk fruit solution; Step 4: Fully mix the black tea solution, licorice solution, and monk fruit solution prepared in Steps 1, 2, and 3 to obtain the black tea base.