Dried tangerine peel black tea and preparation method thereof
By processing black tea and aged tangerine peel according to a specific process, the problem of poor aroma integration between tea and tangerine peel is solved, and aged tangerine peel black tea with a mellow tea aroma and a sweet and citrusy aroma that can be brought by the aged tangerine peel.
Patent Information
- Application Number
- CN202511849612.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-09
- Publication Date
- 2026-02-27
AI Technical Summary
The aroma of tea leaves and tangerine peel in existing tangerine peel teas is not well integrated, and the tangerine peel used in younger years has a strong bitter taste, resulting in a weak flavor and low aroma in the black tea.
After black tea is left at a certain temperature for a period of time, it is mixed with dried tangerine peel in a specific ratio, then rehydrated, steamed, left at room temperature, and dried to prepare tea cakes.
It achieves a good fusion of the aroma of black tea and tangerine peel, with a mellow tea fragrance. Even tangerine peel of a lower age can be used to make a sweet and mellow tangerine peel black tea with a citrus aroma. The taste and aroma of tea and tangerine peel present a rich and layered flavor.
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Abstract
Description
Technical Field
[0001] This invention belongs to the field of tea processing technology, and more specifically, this invention relates to a tangerine peel black tea and its preparation method. Background Technology
[0002] Dried tangerine peel (Chenpi) is one of the six major aged Chinese medicinal herbs. It has the effects of strengthening the spleen and improving appetite. It contains a unique aroma that can improve appetite, promote the secretion of digestive juices, enhance intestinal function, and relieve symptoms such as abdominal distension, loss of appetite, and diarrhea. Secondly, dried tangerine peel can dry dampness and resolve phlegm, removing dampness from the body and promoting phlegm expulsion, thus providing some relief for cough with excessive phlegm. The aroma of aged tangerine peel tea varies depending on its age. As the aging period increases, the citrus aroma gradually fades, while younger aged tangerine peel has a stronger bitter taste.
[0003] In daily life, dried tangerine peel can also be made into tangerine peel tea. Currently, tangerine peel tea is usually made by directly mixing tea leaves and tangerine peel to form tea bags, or by pressing tea leaves and tangerine peel into various shapes, relying entirely on the natural fusion of the tangerine peel and tea leaves to produce aroma and flavor. However, using this method, the aroma of the tea leaves cannot blend well with the aroma of the tangerine peel, and it usually requires tangerine peel aged for more than 5 years.
[0004] In addition, currently, tangerine peel black tea is usually made from the summer tea of Fuding Da Bai tea, and the finished tea has a weak black tea flavor and low aroma. Summary of the Invention
[0005] Based on this, the purpose of this invention is to provide a processing method for aged tangerine peel black tea that can better integrate the aroma of tea leaves and the aroma of aged tangerine peel, and produce a mellow and rich tea aroma.
[0006] The specific technical solutions for achieving the above-mentioned objectives are as follows.
[0007] In a first aspect, the present invention provides a method for preparing tangerine peel black tea, comprising the following steps:
[0008] (1) Store the black tea at 25℃~30℃ for 2 to 3 months;
[0009] (2) Mix the black tea and dried tangerine peel at a mass ratio of 2-4:1, add water at a tea-to-water ratio of 4-6:1, and let it steep for 5-6 hours.
[0010] (3) The tea after the water treatment in step (2) is placed into a tea cake press and steamed; the steaming time is 7 s to 9 s, the steaming pressure is 3.5 MPa to 4.5 MPa, and the pressure is held for 6.0 s to 7.0 s to obtain a tea cake;
[0011] (4) Place the tea cake described in step (3) at room temperature for 4 h to 6 h;
[0012] (5) Dry at 75℃~80℃.
[0013] In a second aspect, the present invention provides tangerine peel black tea prepared by the above preparation method.
[0014] In this invention, the black tea made from the summer tea leaves of Fuding Da Bai Cha is placed at a certain temperature for a period of time, then mixed with dried tangerine peel, and then subjected to a water re-treatment. After steaming, room temperature placement, and drying, the resulting tangerine peel black tea has a mellow black tea flavor and a high tea aroma. The flavor and aroma of the black tea and tangerine peel can be well integrated, and the tea aroma and tangerine peel aroma present a rich sense of layering.
[0015] In this invention, even when using aged tangerine peel (less than 5 years old) as raw material, the prepared tangerine peel black tea does not have the bitterness of aged tangerine peel, and has a sweet and mellow taste with citrus aroma. Attached Figure Description
[0016] Figure 1 The free amino acid and caffeine content of each type of tangerine peel black tea in Experimental Example 1 of this invention.
[0017] Figure 2 The content of ester-type catechins and the content of non-ester-type catechins in each type of tangerine peel black tea in Experimental Example 1 of this invention.
[0018] Figure 3 The thearubigin and theabrownin content of each type of tangerine peel black tea in Experimental Example 1 of this invention.
[0019] Figure 4 The aroma content and cluster analysis results of each tangerine peel black tea in Experiment Example 1 of this invention are shown. Detailed Implementation
[0020] To facilitate understanding of the present invention, a more complete description will be provided below. The present invention can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to provide a thorough and complete understanding of the disclosure of the present invention.
[0021] Unless otherwise defined, all technical and scientific terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used in this specification is for the purpose of describing particular embodiments only and is not intended to limit the invention. The term "and / or" as used in this invention includes any and all combinations of one or more of the associated listed items.
[0022] Unless otherwise specified, all examples were performed under standard experimental conditions, such as those described in Sambrook et al., Molecular Cloning: a Laboratory Manual (Sambrook J & Russell DW, 2013), or as recommended by the manufacturer.
[0023] In some embodiments of the present invention, a method for preparing tangerine peel black tea is disclosed, comprising the following steps:
[0024] (1) Store the black tea at 25℃~30℃ for 2 to 3 months;
[0025] (2) Mix the black tea and dried tangerine peel at a mass ratio of 2-4:1, add water at a tea-to-water ratio of 4-6:1, and let it steep for 5-6 hours.
[0026] (3) Put the tea into a tea cake press and steam it; the steaming time is 7 s to 9 s, the steaming pressure is 3.5 MPa to 4.5 MPa, and the pressure is held for 6.0 s to 7.0 s to obtain a tea cake;
[0027] (4) Place the tea cake described in step (3) at room temperature for 4 h to 6 h;
[0028] (5) Dry at 75℃~80℃.
[0029] In this invention, the black tea is placed at a certain temperature for a period of time before being mixed with dried tangerine peel. On the one hand, this enhances the sweetness and mellowness of the black tea, and on the other hand, it also produces a plum aroma. This solves the problem that black tea made from summer tea of Fuding Da Bai tea has a weak flavor and low aroma when used as tangerine peel black tea.
[0030] In some implementations, the temperature for placement in step (1) is 26°C to 28°C, and the placement time is 60 to 75 days.
[0031] In some implementations, the temperature for placement in step (1) is 27°C to 28°C, and the placement time is 65 to 75 days.
[0032] In some implementations, the tea-to-water ratio in step (2) is 4.5 to 5.5:1.
[0033] In some implementations, the tea-to-water ratio in step (2) is 4.8 to 5.2:1.
[0034] In some implementations, the water return time in step (2) is 5.2 h to 5.8 h.
[0035] In some embodiments, the mass ratio of black tea to dried tangerine peel in step (2) is 2.5~3.5:1, preferably 2.8~3.2:1.
[0036] In some embodiments, the black tea mentioned in step (1) is black tea made from the tea leaves of Fuding Da Bai tea.
[0037] In some implementations, the tangerine peel mentioned in step (2) is tangerine peel aged for more than 5 years.
[0038] In some embodiments, the black tea is made from summer tea leaves of Fuding Da Bai tea, processed through withering, light rolling and fermentation.
[0039] In some embodiments, the moisture content of the withered leaves in the withering process is 58% to 62%; in the light kneading process, the kneading is performed 1 to 2 times, and each kneading time is 40 to 50 minutes; in the fermentation process, the fermentation time is 4 to 5 hours.
[0040] In some embodiments, the steaming time in step (3) is 7 s to 8 s, the steaming pressure is 3.8 MPa to 4.2 MPa, and the pressure holding time is 6.4 s to 6.6 s.
[0041] In some embodiments, the weight of the tea cake in step (3) is 6 g to 7 g.
[0042] In some implementations, the time for placing the product at room temperature in step (4) is 4.5 h to 5.5 h.
[0043] In some embodiments, the drying process in step (5) is repeated 3 to 5 times, with each drying session lasting 4.5 to 5.5 hours.
[0044] In other embodiments of the present invention, tangerine peel tea prepared by the above preparation method is disclosed.
[0045] The 2020 and 2018 aged tangerine peels used in the following embodiments of the present invention were purchased from Chenfengtang Trading Company in Huicheng, Xinhui District.
[0046] The present invention will be described in detail below with reference to the accompanying drawings and specific embodiments.
[0047] Example 1
[0048] This embodiment provides a type of tangerine peel black tea (named FH2020 in this document), which is prepared by the following steps:
[0049] (1) Using Fuding Dabai tea leaves from summer as raw material, the leaves are processed into strip-shaped black tea according to the following processes: withering (withering leaves with 60% moisture content), light rolling (rolling once, rolling time 45 min) and moderate fermentation (fermentation time 4.5 h). After sorting, the raw tea is obtained.
[0050] (2) Place the raw tea from step (1) into a tea bag and place it indoors for 75 days. The room temperature is controlled at 28℃ and proper ventilation is provided to obtain dry tea. The dry tea has a strong plum aroma.
[0051] (3) Mix the dried tea and aged tangerine peel (2020) from step (2) at a weight ratio of 3:1;
[0052] (4) Add water at a tea-to-water ratio of 5:1, mix well, and let it steep for 5 hours.
[0053] (5) Put the tea into the tea cake press, steam for 8 seconds at a pressure of 4.0 MPa, and hold for 6.5 seconds to obtain a tea cake, about 6 g / cake;
[0054] (6) Let the tea cake sit for 5 hours until it cools and hardens;
[0055] (7) Bake at 75℃ for 4 days, 5 hours each day.
[0056] Example 2
[0057] This embodiment provides a tangerine peel black tea (named FH2018 in this document). Except for the tangerine peel used in step (3) being 2018 tangerine peel, all other steps are the same as in embodiment 1.
[0058] Comparative Example 1
[0059] This comparative example provides a method for preparing tangerine peel black tea (named cFH2020 in this article). Except for omitting step (2), all other steps are the same as in Example 1.
[0060] Comparative Example 2
[0061] This comparative example provides a method for preparing tangerine peel black tea (named cFH2018 in this article). Except for omitting step (2), all other steps are the same as in Example 2.
[0062] Comparative Example 3
[0063] This comparative example provides a method for preparing tangerine peel black tea (named FFH2020 in this article). Except for step (4) which is omitted, all other steps are the same as in Example 1.
[0064] Comparative Example 4
[0065] This comparative example provides a method for preparing tangerine peel black tea (named FFH2018 in this article). Except for omitting step (4), all other steps are the same as in Example 2.
[0066] Comparative Example 5
[0067] This comparative example provides a method for preparing tangerine peel black tea. Except for step (2), which involves placing the tea indoors for 45 days, all other steps are the same as in Example 1.
[0068] Comparative Example 6
[0069] This comparative example provides a method for preparing tangerine peel black tea. Except for step (2), which involves placing the tea indoors for 100 days, all other steps are the same as in Example 1.
[0070] Comparative Example 7
[0071] This comparative example provides a method for preparing tangerine peel black tea. Except for step (2), in which the room temperature is controlled at 20°C, all other steps are the same as in Example 1.
[0072] Comparative Example 8
[0073] This comparative example provides a method for preparing tangerine peel black tea. Except for step (2), in which the room temperature is controlled at 35°C, all other steps are the same as in Example 1.
[0074] Comparative Example 9
[0075] This comparative example provides a method for preparing tangerine peel tea. Except for step (3), where the weight ratio of dry tea to tangerine peel is 2:1, all other steps are the same as in Example 1.
[0076] Comparative Example 10
[0077] This comparative example provides a method for preparing tangerine peel tea. Except for step (3), where the weight ratio of dry tea to tangerine peel is 6:1, all other steps are the same as in Example 1.
[0078] Experimental Example 1: Biochemical Quality of Tangerine Peel Black Tea
[0079] The biochemical quality of the tangerine peel black tea prepared in Examples 1-2 and Comparative Examples 1-4 was tested, specifically including:
[0080] 1. Content of free amino acids (FFAA) and caffeine (CAF)
[0081] The results are as follows Figure 1 As shown.
[0082] from Figure 1It can be seen that after being left at room temperature for a period of time, the free amino acid (FFAA) content of Fuding Da Bai Cha black tea made with 2018 aged tangerine peel as raw material, whether it was rehydrated or not, did not change significantly, while the caffeine content decreased significantly after rehydration. However, the free amino acid (FFAA) content of Fuding Da Bai Cha black tea made with 2020 aged tangerine peel as raw material (FH2020) was significantly higher than that of Fuding Da Bai Cha black tea made without rehydration (FFH2020), although the caffeine content decreased, it did not reach a significant level. It is evident that the rehydration operation affects the quality of Fuding Da Bai Cha black tea made with tangerine peel aged less than 3 years (i.e., 2020 aged tangerine peel; the experiment of this invention was conducted in 2023) and tangerine peel aged more than 5 years. Fuding Da Bai Cha black tea made with tangerine peel aged less than 3 years has a more mellow taste, but does not change the strength of the tea soup; Fuding Da Bai Cha black tea made with tangerine peel aged more than 5 years has a more mellow and smooth taste, but a reduced strength.
[0083] Compared to directly mixing unaged black tea with dried tangerine peel to make tangerine peel black tea (cFH2018, cFH2020), mixing black tea with dried tangerine peel after aging it at room temperature for 2-3 months to make tangerine peel black tea (FH2020, FH2018) significantly reduces the content of free amino acids (FFAA) and increases the content of caffeine (CAF); this change is even more pronounced with tangerine peel aged for more than 3 years. It is evident that aging black tea for a period of time before making tangerine peel black tea significantly alters its quality. FH2020 has a strong, fresh flavor but a reduced intensity; while FH2018 has a more mellow and smooth flavor with increased intensity.
[0084] 2. Catechin content
[0085] The results are as follows Figure 2 As shown, compared with the tangerine peel black tea (FFH2020, FFH2018) prepared without the rehydration process, the tangerine peel black tea (FH2020, FH2018) prepared with the rehydration process showed a significant decrease in both the total amount of non-ester catechins and the total amount of ester catechins. This indicates that the rehydration process can improve the mellowness and smoothness of the tangerine peel black tea infusion.
[0086] Compared to directly mixing black tea with dried tangerine peel to make tangerine peel black tea (cFH2018, cFH2020), aging black tea at room temperature for 2-3 months before mixing it with dried tangerine peel to make tangerine peel black tea (FH2020, FH2018) resulted in an increase in the total amount of ester-type catechins, with a more significant increase in FH2020. The total amount of non-ester-type catechins in FH2018 was significantly increased, while that in FH2020 was significantly decreased. This indicates that aging black tea before making tangerine peel black tea increases the aftertaste intensity of FH2018, while the flavor intensity of FH2020 remains unaffected.
[0087] 3. Oxidized polymer content
[0088] The results are as follows Figure 3 As shown.
[0089] Compared to tangerine peel black tea prepared without rehydration (FFH2018, FFH2020), tangerine peel black tea prepared with rehydration (FH2018, FH2020) showed a significant decrease in thearubigin (TRs) content, while the theabrownin (TBs) content was not significantly affected. Tangerine peel black tea prepared by storing black tea at room temperature for 2-3 months and then mixing it with tangerine peel (FH2020, FH2018) showed a significant increase in both thearubigin (TRs) and theabrownin (TBs) content compared to directly mixing black tea and tangerine peel (cFH2018, cFH2020).
[0090] It is evident that the back-watering process can reduce the redness of the tea soup and enhance its mellowness. Aging black tea can improve the smoothness of aged tangerine peel black tea.
[0091] 4. Volatile components
[0092] Depend on Figure 4 It can be seen that, compared with the tangerine peel black tea made without the rehydration process (FFH2018, FFH2020), the total aroma content of the tangerine peel black tea made by the rehydration process (FH2018, FH2020) is significantly reduced. The aroma content of the tangerine peel black tea made by storing the black tea at room temperature for 2-3 months and then mixing it with tangerine peel (FH2020, FH2018) is significantly higher than that of the tangerine peel black tea made by directly mixing the black tea and tangerine peel (cFH2018, cFH2020).
[0093] In summary, the rehydration process reduces unpleasant or interfering volatile substances, ultimately preserving and highlighting the sweet aroma of the tea and the aged aroma of the tangerine peel. Aging the black tea further enhances the aroma concentration of the tangerine peel black tea. Principal component analysis also indicates that both the rehydration process and aging alter the aroma profile of the tangerine peel black tea.
[0094] Experimental Example 2: Sensory Evaluation of Tangerine Peel Black Tea
[0095] The sensory evaluation results are shown in Table 1 and Table 2, respectively.
[0096] Table 1
[0097]
[0098] As shown in Table 1, the tangerine peel black teas of Examples 1 and 2 exhibit the unique aroma characteristics of tangerine peel aged less than 3 years and aged more than 5 years, respectively. The tangerine peel black tea of Example 2 has a rich tangerine peel aroma and a strong sweet tea aroma; the flavors and aromas of the black tea and tangerine peel blend well together, with distinct layers of tangerine peel and tea aromas. The tangerine peel black tea of Example 1 has a more intense citrus aroma (citrus fragrance) and a very high degree of freshness. In terms of taste, the two also differ. The tangerine peel black tea of Example 2 has a higher sweetness and mellowness when infused with tangerine peel aroma compared to the tangerine peel black tea of Example 1, adding the unique flavor of tangerine peel aged more than 5 years to its taste. The tangerine peel black tea of Example 1 exhibits a citrus aroma and a mellow taste.
[0099] Compared to the tangerine peel black tea of Example 1 (Example 2), the tangerine peel black tea of Comparative Example 1 (Comparative Example 2) had significantly lower sweetness, citrus aroma intensity, sweetness, body, and smoothness, and a noticeable astringent taste, but its freshness was significantly improved. The tangerine peel black tea of Comparative Example 3 (Comparative Example 4) had significantly lower tangerine peel aroma intensity, citrus aroma intensity, sweetness, body, and smoothness, but its freshness was significantly improved.
[0100] Table 2
[0101]
[0102] As shown in Table 2, in Comparative Example 5, the black tea was stored for a shorter period (i.e., aging days), retaining the quality characteristics of new tea with minimal flavor changes. The finished tea had a bright red color, a rich and sweet aroma of tangerine peel, and a mellow, slightly astringent taste. In Comparative Example 6, the black tea was stored for a longer period (i.e., aging days), resulting in a bright red color, a rich and sweet aroma of tangerine peel with a hint of sourness, and a mellow, slightly astringent taste, but with a decrease in quality. In Comparative Example 7, the black tea was aged at too low a temperature, retaining the quality characteristics of new tea with minimal flavor changes. The finished tea had a bright red color, a rich and sweet aroma of tangerine peel, and a mellow, slightly astringent taste, but with a hint of sourness. In Comparative Example 8, the black tea was aged at too high a temperature, resulting in a bright red color, a rich and sweet aroma of tangerine peel with a hint of sourness, and a mellow, slightly astringent taste, but with a decrease in quality. In Comparative Example 9, the increased proportion of tangerine peel masked the aroma and flavor of the tea leaves in the finished product, preventing it from exhibiting the quality characteristics of black tea. In Comparative Example 10, the increased proportion of tea leaves resulted in a more pronounced tangerine peel aroma in the finished product, showcasing only the quality characteristics of black tea.
[0103] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.
[0104] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of this invention patent should be determined by the appended claims.
Claims
1. A method for preparing aged tangerine peel black tea, characterized in that, Includes the following steps: (1) Place the black tea at 25℃~30℃ for 50 to 90 days; (2) Mix the black tea and dried tangerine peel at a mass ratio of 2-4:1, add water at a tea-to-water ratio of 4-6:1, and let it steep for 5-6 hours. (3) The tea after the water treatment in step (2) is placed into a tea cake press and steamed; the steaming time is 7 s to 9 s, the steaming pressure is 3.5 MPa to 4.5 MPa, and the pressure is held for 6.0 s to 7.0 s to obtain a tea cake; (4) Place the tea cake described in step (3) at room temperature for 4 h to 6 h; (5) Dry at 75℃~80℃.
2. The method for preparing tangerine peel black tea according to claim 1, characterized in that, The tea-to-water ratio in step (2) is 4.5-5.5:1, preferably 4.8-5.2:1; and / or the water return time is 5.2 h-5.8 h.
3. The method for preparing tangerine peel black tea according to claim 1, characterized in that, The temperature for placement in step (1) is 26℃~28℃, and the placement time is 60 days~75 days.
4. The method for preparing tangerine peel black tea according to claim 1, characterized in that, The mass ratio of black tea to dried tangerine peel in step (2) is 2.5~3.5:1, preferably 2.8~3.2:
1.
5. The method for preparing tangerine peel black tea according to any one of claims 1 to 4, characterized in that, The black tea mentioned in step (1) is black tea made from the tea leaves of Fuding Da Bai tea; and / or, the tangerine peel is tangerine peel aged for more than 5 years.
6. The method for preparing tangerine peel black tea according to claim 5, characterized in that, The black tea mentioned above is made from the summer tea leaves of Fuding Da Bai tea, processed through withering, light rolling and fermentation. And / or, the moisture content of the wilted leaves in the withering process is 58%~62%; in the light kneading process, the kneading is performed 1~2 times, and the kneading time is 40 min~50 min each time; in the fermentation process, the fermentation time is 4 h~5 h.
7. The method for preparing tangerine peel black tea according to claim 1, characterized in that, The steaming time in step (3) is 7 s to 8 s, the steaming pressure is 3.8 MPa to 4.2 MPa, and the pressure holding time is 6.4 s to 6.6 s; And / or, the weight of the tea cake in step (3) is 6 g to 7 g.
8. The method for preparing tangerine peel black tea according to claim 1, characterized in that, The time for placing the product at room temperature in step (4) is 4.5 h to 5.5 h.
9. The method for preparing tangerine peel black tea according to claim 1, characterized in that, The drying process described in step (5) is repeated 3 to 5 times, with each drying session lasting 4.5 to 5.5 hours.
10. The tangerine peel black tea prepared by the preparation method according to any one of claims 1 to 9.