Processing method of tangerine peel seasoning tea

Abstract

The application discloses a processing method of tangerine peel seasoning tea, which comprises the following steps: dry fruit preparation, softening, strip pressing, slicing, removing the pulp and retaining the peel, tea pressing instead of the pulp, and re-drying; the method of the application adopts the method of soda water soaking and cleaning combined with fine needle piercing the peel, which can not only effectively remove the wax layer and harmful microorganisms on the surface of tangerine peel, but also accelerate the evaporation of the internal moisture of the fresh fruit, significantly shorten the drying time, reduce the production cost, and completely solve the problem that the tangerine peel is easy to crack and burst in the traditional drying process, and greatly improve the product yield. The application solves the problem that the original technology cannot see the surface fluff of the tangerine peel after the tangerine peel silk or tangerine peel powder is simply mixed with tea leaves. The technology can well keep the surface fluff of the tangerine peel intact on the outermost surface, and facilitate the user to more intuitively identify the authenticity of the tangerine peel in the product.

Description

Technical Field

[0001] This invention relates to the field of tea processing technology, specifically a processing method for orange-flavored tea. Background Technology

[0002] Huazhou tangerine peel, a precious traditional Chinese medicine with both medicinal and edible properties, is distinguished from ordinary tangerine peel and various imitations by its dense white fuzz covering its outer skin. This fuzz is also a key area where its medicinal components are concentrated, and the integrity of the fuzz directly determines the product's quality, authenticity, and value. Currently, common tangerine peel products on the market include sliced ​​tangerine peel, tangerine peel granules, tangerine peel paste, and tangerine peel flavored tea. The traditional method of processing tangerine peel into slices involves directly drying the tangerine peel and then slicing it. This method has several common industry drawbacks: First, during the drying process, it is difficult for steam to escape from the inside of the tangerine peel, easily causing the pulp and peel to crack internally, resulting in damage to the entire fruit and a generally low yield. Second, the traditional hand-sliced ​​tangerine peel slices are inconsistent in size and shape, affecting the uniformity of the product's appearance and causing inconvenience for consumers in terms of precise brewing. Finally, pure tangerine peel slices have a bitter and spicy taste, which is not widely accepted and fails to meet the diverse taste preferences of consumers.

[0003] To improve the taste defects of pure tangerine peel products, some industry practitioners have tried to mix tangerine peel with tea to make flavored tea. However, most existing processing methods for tangerine peel flavored tea involve simply mixing tangerine peel strips, tangerine peel powder, and tea leaves. This processing method fundamentally destroys or obscures the integrity of the peel of Huazhou tangerine peel, completely losing its distinctive fuzzy identification feature. Consumers cannot determine whether genuine Huazhou tangerine peel has been added to the product, its proportion, and its quality grade by appearance alone. Furthermore, the existing processing technology cannot effectively protect the dense fuzz on the surface of the Huazhou tangerine peel, making it difficult for consumers to visually distinguish genuine products from counterfeits, thus providing an opportunity for counterfeit and substandard products to circulate in the market. The core of this invention is to solve the problem that the fuzzy surface of Huazhou tangerine peel is invisible after simply mixing tangerine peel strips or powder with tea leaves in existing technologies. This technology can perfectly preserve the fuzzy surface of Huazhou tangerine peel on the outermost surface, making it easier for users to intuitively identify the authenticity of the Huazhou tangerine peel in the product. Meanwhile, the deep physical mixing of tangerine peel and tea leaves can lead to uneven leaching of the tangerine peel components during brewing, severely impacting the drinking experience. Furthermore, current technology lacks a systematic processing technique that simultaneously preserves the characteristic fuzz of Huazhou tangerine peel, solves the problem of authenticity verification at the source, improves product specification consistency, enhances drinking convenience, and improves taste. This has become a key bottleneck restricting the healthy development of the tangerine peel flavored tea industry. Summary of the Invention

[0004] The purpose of this invention is to provide a processing method for tangerine peel flavored tea to solve the problems existing in the prior art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a method for processing tangerine peel flavored tea, comprising the following steps: Step 1, Dried Fruit Preparation: Wash the picked tangerine peels, soak them in baking soda water, pierce the peels with a fine needle, arrange them evenly in a drying sieve, and put them in a drying device to dry. Step 2, softening: Soften the dried tangerine peels from Step 1 with steam; Step 3, pressing: Using a mold, press the softened orange peel from step 2 into long strips of uniform diameter from the irregularly shaped spherical orange peel. Step 4: Slicing: Before the softened orange peel from Step 3 is dried and hardened, slice it horizontally. Step 5, Remove the pulp and keep the peel: Use a tube knife to remove the pulp from each of the orange slices from Step 4, leaving the outermost continuous ring of hollow peel. Step Six: Press Tea to Replace Fruit Pulp: Take a certain amount of tea leaves from the fruit peel that has been hollowed out in Step Five, leaving only a ring of peel, and press them into the hollow center of the peel where the original fruit pulp was. Replace the original fruit pulp with the newly added tea leaves. Step 7: Re-drying: The newly prepared orange-red flavored tea slices from Step 6 are placed into a food-grade stainless steel tube. The tea slices are shaped in the stainless steel tube. After all the orange-red flavored tea slices are placed into the food-grade stainless steel tube, the two ends of the stainless steel tube are sealed with food-grade stainless steel sheets. The tube is then sent back into the drying device to dry. After drying, the dried orange-red flavored tea slices are removed from the stainless steel tube to complete the production process.

[0006] Furthermore, in step one of the dried fruit preparation, the concentration of the baking soda solution is 5-10%, the soaking time is 40-80 minutes, the diameter of the fine needle is 1-2 mm, the piercing depth is 5 mm, and the number of piercings is 1. During the operation of the drying device, the temperature of the drying device is adjusted from 40°C, and increased by 5°C every 30 minutes until it reaches 70°C and is no longer increased, until the humidity of the fresh fruit drops to 5-8%, at which point the dried fresh fruit can be taken out.

[0007] Furthermore, in step two, the temperature of the steam is 65-75°C, and the softening time is 2-5 hours.

[0008] Furthermore, in step three, the strip is a rectangular prism of equal width, with each of the four sides of the strip being 25 millimeters wide. Pressing it into a straight columnar strip is to ensure that each slice is of uniform size after subsequent cross-section slicing.

[0009] Furthermore, in step four, the slice is a square piece with two right-angled sides measuring 25*25 mm and a thickness of 5-10 mm.

[0010] Furthermore, in step five, removing the flesh while retaining the peel, the tube knife is a square hollow tube with two right-angled sides each 20 mm long. One end of the square tube has all four sides sharpened into blades, and the blades are connected end to end to form a square ring knife. The orange-red square piece is placed under the square blade, with the four sides of the orange-red square piece and the square blade aligned, and the center aligned with the center. When the square blade is pressed down, it cuts and separates the outer peel of the orange-red square piece from the flesh in the middle, and the peel after removing the flesh becomes a square hollow ring.

[0011] Furthermore, in step six, pressing tea to replace the pulp, the measured amount of tea leaves is 5-10 grams, the weight of the orange peel ring is 0.5-1.5 grams, and the weight ratio of tea leaves to orange peel is 9:1-8:2. Replacing the original pulp with tea leaves involves laying the orange peel ring flat and pressing the measured amount of tea leaves into the ring where the original pulp was until the original shape of the orange peel slice before the pulp was cut off is completely restored. After forming the slice, it returns to its original thickness of 5-10 mm, and the four right-angled sides are still 25 mm*4.

[0012] Furthermore, in step seven, the food-grade stainless steel tube used for re-drying is also a square long tube with a wall thickness of 1 mm, an inner circumference of 26 mm * 4, and a height of 110 mm, each side being only 1 mm larger than the orange-red flavored tea slices; after stacking 10 orange-red flavored tea slices flat against each other and right angle to right angle, the stainless steel tube is inserted into the tube along the edges and corners; the food-grade stainless steel plate has an area of ​​25 * 25 mm and a thickness of 1 mm; the two ends of the stainless steel tube are sealed with two identical stainless steel plates, and the two ends are tied tightly with rope before being sent back into the drying device for drying.

[0013] Furthermore, the drying process described in step seven involves drying the orange-red flavored tea slices to a moisture content of 2-5%.

[0014] Compared with the prior art, the beneficial effects of the present invention are: This invention employs a process of removing the pulp while retaining the peel, precisely removing only the pulp from the inside of the tangerine peel, completely preserving the outermost continuous outer peel and its dense surface fuzz. Subsequent pressing of the tea leaves into pulp uses a gentle, directional compaction process to avoid frictional damage to the peel surface. During the shaping and drying process in stainless steel tubes, the gap between the tea leaves and the tube wall is only 1 mm, and they are stacked neatly, preventing the fuzz from falling off due to shaking and collision during drying. The final tangerine peel flavored tea leaves have clearly visible orange-red peel fuzz and high integrity, allowing consumers to quickly identify whether the product is made from authentic Huazhou tangerine peel by directly observing the fuzz characteristics. This effectively solves the problem of difficulty in distinguishing genuine from counterfeit tangerine peel flavored teas caused by the destruction of the fuzz characteristics.

[0015] This invention uses a method of soaking and washing with baking soda water combined with piercing the fruit peel with a fine needle. This method can not only effectively remove the waxy layer and harmful microorganisms on the surface of the tangerine peel, but also accelerate the evaporation of moisture inside the fresh fruit, significantly shorten the drying time, reduce production costs, and completely solve the problem of tangerine peel easily cracking in the center during the traditional drying process, thus greatly improving the yield of the product.

[0016] This invention uses a series of standardized processes, including softening, pressing, slicing, and removing the flesh while retaining the peel, to process irregularly shaped round tangerines into square hollow peel rings of uniform size and regular shape, ensuring the consistency of product specifications.

[0017] This invention employs a tea-pressing process, pressing a measured amount of tea leaves into the hollow center of the tangerine peel ring, replacing the original pulp and tightly binding the tea leaves and tangerine peel into a single unit. This structural design not only effectively improves the bitter taste of pure tangerine peel slices, allowing the unique flavor of the tangerine peel to blend with the aroma and taste of the tea, enhancing the drinking experience, but also ensures that the effective components of the tangerine peel and the nutrients of the tea are released evenly and continuously during brewing. Attached Figure Description

[0018] Figure 1 This is a mold drawing for the orange-red color of the present invention; Figure 2 This is a diagram of the tube knife used for the orange-red sheet of the present invention; Figure 3 This is a step diagram of the present invention; Figure 4 This is a flowchart of the preparation method of the present invention. Detailed Implementation

[0019] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0020] Please see Figure 1-4 This invention provides a method for processing tangerine peel flavored tea, comprising the following steps: Step 1: Dried Fruit Preparation: Wash the picked tangerine peels, soak them in baking soda water, then pierce the peels with a fine needle and arrange them evenly in a drying sieve. Place them in a drying device to dry. Specifically: Select fresh, moderately ripe, disease-free, and mechanically undamaged Huazhou tangerine peels as raw materials. Place the freshly picked Huazhou tangerine peels in a washing tank and rinse them with running water to remove dust, dirt, leaves, and other impurities. Then transfer the tangerine peels to a soaking tank and add an 8% baking soda solution to completely submerge the tangerine peels. Soak for 60 minutes, gently stirring the tangerine peels every 15 minutes with a clean wooden stick to ensure the baking soda solution fully contacts all surfaces of the tangerine peels, effectively dissolving the waxy layer on the surface and killing any harmful microorganisms remaining. After soaking, remove the tangerine peels and rinse them again with running water. Rinse for 3-5 minutes to thoroughly remove any residual baking soda solution from the surface of the tangerine peel. Then, place the tangerine peel on a draining rack to drain the surface water. Next, prepare a 1.5 mm diameter stainless steel needle and pierce a 5 mm deep hole at the top stem of each tangerine peel. Be careful to keep the needle perpendicular to the surface of the tangerine peel when piercing to avoid breaking the needle or piercing the entire tangerine peel. Finally, evenly arrange the processed tangerine peel on a stainless steel drying sieve, maintaining a spacing of 2-3 cm between the tangerine peels to prevent them from crowding and affecting ventilation and drying. Place the drying sieve in a hot air circulating drying oven. Set the initial temperature of the drying oven to 40℃, increasing it by 5℃ every 30 minutes. When the temperature reaches 70℃, maintain a constant temperature and continue drying until the humidity of the tangerine peel drops to about 6%. Then, turn off the drying oven and allow the tangerine peel to cool to room temperature before removing it to obtain dried tangerine peel.

[0021] Step Two: Softening: Soften the dried tangerine peels from Step One using steam. Specifically, spread the dried tangerine peels from Step One evenly on the stainless steel tray of the steam softening box, placing them in a single layer with a 1-2 cm gap between them to ensure free steam flow. Then, introduce saturated steam at 70℃ into the steam softening box, controlling the steam pressure at 0.02MPa, to soften the tangerine peels for 3 hours. During the softening process, open the observation window of the steam softening box every hour to check the degree of softening. Gently press the surface of the tangerine peels with your fingers. When the tangerine peels can be easily pressed into an indentation without breaking, and the indentation slowly recovers after releasing the finger, the softening degree has reached the required level. At this point, close the steam valve, stop the steam supply, and open the exhaust valve of the steam softening box to release the remaining steam. When the temperature inside the box drops to about 40℃, remove the softened tangerine peels.

[0022] Step 3: Pressing the Orange Peels from Step 2: Use a mold to press the irregularly shaped round orange peels into long strips of uniform diameter. Specifically: Prepare the pressing mold in advance. The mold is made of 304 food-grade stainless steel and consists of an upper mold and a lower mold. The lower mold has multiple parallel rectangular cavities of equal width, 25 mm in width, 25 mm in depth, and 200 mm in length. Place the softened orange peels from Step 2 one by one into the cavities of the lower mold, ensuring that each orange peel is centered in its cavity. Then, press the upper mold... Align the upper mold with the lower mold and place it on the worktable of the hydraulic press. Start the hydraulic press and apply slow and even pressure to the mold, controlling the pressure at 5-8 MPa. Hold the pressure for 2-3 minutes, allowing the orange-red round fruit to gradually deform under the pressure, filling the entire cavity and forming a rectangular bar column of equal width and height, with varying lengths, each 25 mm wide and 25 mm high. After holding the pressure, slowly release the pressure of the hydraulic press, open the upper mold, and use a special tool to gently remove the pressed orange-red bar from the cavity of the lower mold. Place it on a clean stainless steel tray for later use. Be careful to handle it gently during the process to avoid deformation or breakage of the orange-red bar.

[0023] Step 4: Slicing: Before the softened and pressed orange strips from Step 3 harden completely, slice them crosswise. Specifically, promptly transfer the pressed orange strips from Step 3 onto the feed conveyor belt of the fully automatic slicer. Adjust the blade spacing of the slicer to 5-10 mm to ensure that the sliced ​​orange strips are of uniform thickness. Then start the slicer; the conveyor belt will uniformly transport the orange strips to the blades, and the high-speed rotating blades will crosswise slice the orange strips into square pieces. The two sides of the right angle of the sliced ​​orange strips will each be 25*25 mm. The slices should be 5-10 mm thick. During the slicing process, a designated person should collect the sliced ​​orange-red squares at the slicer's outlet and arrange them neatly on a tray to avoid stacking and squeezing, which could cause deformation. At the same time, the quality of the slices should be checked at any time. If the slices are found to be skewed, uneven in thickness, or damaged, the parameters of the slicer should be adjusted or the blades replaced in time. Since the softened orange-red strips will gradually dry and harden if exposed to air for too long, affecting the slicing effect, the entire slicing process should be completed within 30 minutes.

[0024] Step 5: Remove the pulp, leaving the peel: Use a tube knife to remove the pulp from each of the orange slices from Step 4, leaving a continuous ring of hollow peel. Specifically: Prepare a special square hollow tube knife made of 304 food-grade stainless steel. The outer side of the knife is 4*20 mm, the wall thickness is 0.5 mm, and the height is 100 mm. Carefully sharpen one end of the knife with a whetstone to form a sharp blade on all four sides, connecting the blades end to end to form a complete square ring. Place the orange slices cut in Step 4 flat on a clean rubber work surface, with the front side (the pulp side) facing up. Then, hold the edge (the fuzzy edge) of the orange slice with your left hand, and hold the tube knife in your right hand, aligning the center of the tube knife blade with the center of the orange slice, ensuring that the four sides of the orange slice are aligned with the four edges of the tube knife. The edges of the strips are parallel, and the centers are aligned vertically. Next, use your right palm to press down evenly on the top of the tube knife, making the blade cut vertically into the orange-red square until it completely penetrates. Then, lift the tube knife vertically; the pulp in the center of the orange-red square will remain inside the tube knife. Insert a 1mm diameter stainless steel needle from the top of the tube knife and gently push out the pulp, resulting in a complete square hollow peel ring. The outer side of the hollow peel ring is 4*25mm, the inner side is 4*20mm, the thickness is 5-10mm, and the hollow volume is 20*20*5-10mm. During the process of removing the pulp and leaving the peel, strictly control the pressing force and speed to avoid excessive force that could cause the peel ring to break or deform. Damaged peel rings should be removed promptly to ensure product quality.

[0025] Step Six: Pressing Tea into the Hollow Core: Take the orange peel ring (from Step Five, where the pulp has been removed) and weigh a measured amount of tea leaves. Press the tea leaves into the hollow core where the pulp was, replacing the original pulp. Specifically: Select suitable tea leaves based on the size and weight of the orange peel ring. In this example, high-quality Fuding white tea, Anhua black tea, or Pu'er tea are used. Screen the tea leaves to remove stems, broken leaves, and impurities. Then, place the orange peel ring obtained in Step Five flat on a clean work surface, hollow side up. Weigh 9 grams of tea leaves using an electronic balance. The orange peel ring weighs approximately 1 gram, resulting in a tea-to-peel weight ratio of approximately 9:1. Evenly sprinkle the weighed tea leaves into the hollow core of the orange peel ring, and then gently press with a special tea pressing stick. Press the tea leaves to initially fill the hollow part; then transfer the tea-filled orange peel ring to the tea pressing mold, the inner cavity of the tea pressing mold matching the outer dimensions of the orange peel ring; start the small hydraulic press to apply pressure to the mold, the pressure is controlled at 2-3MPa, and the pressure holding time is 1 minute, so that the tea leaves can be tightly pressed into the hollow part of the orange peel ring, until the orange peel flavored tea piece completely restores the original shape of the orange peel piece before the pulp was cut off by the tube knife; after the pressure holding is completed, release the pressure, open the mold, and take out the pressed orange peel flavored tea piece. At this time, the thickness of the orange peel flavored tea piece is about 5-10 mm, the four right angle sides are still 25mm*4, the tea leaves and the orange peel ring are tightly combined into a whole, the appearance is flat and smooth, and there is no tea leaf scattering.

[0026] Step 7, Re-drying: Place the newly prepared tangerine peel flavored tea slices from Step 6 into a food-grade stainless steel tube. The tea slices will be shaped within the tube. After filling the tube completely, seal both ends with food-grade stainless steel sheets and then place it back into the drying device. Once dried, remove the dried tangerine peel flavored tea slices from the tube to complete the process. Specifically: Prepare a 304 food-grade square stainless steel tube with an outer side length of 4*28 mm, an inner side length of 4*26 mm, a wall thickness of 1 mm, and a height of 110 mm. Each side is only 1 mm larger than the tangerine peel flavored tea slices. Stack the tangerine peel flavored tea slices prepared in Step 6 one by one, in groups of 10, ensuring the flat surfaces of the tea slices are aligned and right angles are aligned. Then, slowly push the stacked 10 tangerine peel flavored tea slices into the tube from one end, ensuring the tea slices are tightly packed and do not wobble. Next, prepare two 304 food-grade stainless steel plates, each 25*25 mm in area and 1 mm thick. Place one stainless steel plate over one end of the stainless steel tube and hold it down with your hand. Then, invert the stainless steel tube so that the other end is facing up, and place the other stainless steel plate over this end. Finally, tightly tie both ends of the stainless steel tube with food-grade cotton rope to prevent the stainless steel plates from falling off during the drying process. Arrange the sealed stainless steel tube neatly on a drying sieve and place it in a hot air circulating drying oven for secondary drying. Set the drying temperature to 55℃ and the drying time to 18 hours, drying the orange-red flavored tea slices to a humidity of about 3%. After drying, close the drying oven and wait for the temperature inside to cool to room temperature. Remove the stainless steel tube, untie the cotton rope, remove the stainless steel plates at both ends, and gently tap the tube wall with one end facing down to allow the orange-red flavored tea slices inside to slowly slide out. Place the removed orange-red flavored tea slices on a clean tray and let them cool to room temperature before weighing, packaging, and storing.

[0027] Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for processing tangerine peel flavored tea, characterized in that: Includes the following steps: Step 1, Dried Fruit Preparation: Wash the picked tangerine peels, soak them in baking soda water, pierce the peels with a fine needle, arrange them evenly in a drying sieve, and put them in a drying device to dry. Step 2, softening: Soften the dried tangerine peels from Step 1 with steam; Step 3, pressing: Using a mold, press the softened orange peel from step 2 into long strips of uniform diameter from the irregularly shaped spherical orange peel. Step 4: Slicing: Before the softened orange peel from Step 3 is dried and hardened, slice it horizontally. Step 5, Remove the pulp and keep the peel: Use a tube knife to remove the pulp from each of the orange slices from Step 4, leaving the outermost continuous ring of hollow peel. Step Six: Press Tea to Replace Fruit Pulp: Take a certain amount of tea leaves from the fruit peel that has been hollowed out in Step Five, leaving only a ring of peel, and press them into the hollow center of the peel where the original fruit pulp was. Replace the original fruit pulp with the newly added tea leaves. Step 7: Re-drying: The newly prepared orange-red flavored tea slices from Step 6 are placed into a food-grade stainless steel tube. The tea slices are shaped in the stainless steel tube. After all the orange-red flavored tea slices are placed into the food-grade stainless steel tube, the two ends of the stainless steel tube are sealed with food-grade stainless steel sheets. The tube is then sent back into the drying device to dry. After drying, the dried orange-red flavored tea slices are removed from the stainless steel tube to complete the production process.

2. The processing method of the orange peel flavored tea according to claim 1, characterized in that: In step one, during the preparation of dried fruit, the concentration of the baking soda solution is 5-10%, the soaking time is 40-80 minutes, the diameter of the fine needle is 1-2 mm, the piercing depth is 5 mm, and the number of piercings is 1. During the operation of the drying device, the temperature of the drying device is adjusted from 40°C, and increased by 5°C every 30 minutes until it reaches 70°C and is no longer increased, until the humidity of the fresh fruit drops to 5-8%, at which point the dried fresh fruit can be taken out.

3. The processing method of the tangerine peel flavored tea according to claim 1, characterized in that: In step two, the temperature of the steam is 65-75℃, and the softening time is 2-5 hours.

4. The processing method of the tangerine peel flavored tea according to claim 1, characterized in that: In step three, the strip is a rectangular prism of equal width, with each side of the strip being 25 mm wide. It is pressed into a straight cylindrical shape to ensure that each slice is of uniform size after subsequent cross-section slicing.

5. The processing method of the orange peel flavored tea according to claim 1, characterized in that: In step four, the slices are square pieces with two right-angled sides each 25 mm long and a thickness of 5–10 mm.

6. The processing method of the orange peel flavored tea according to claim 1, characterized in that: In step five, removing the flesh while keeping the peel, the tube knife is a square hollow tube with two right-angled sides each 20 mm long. One end of the square tube has all four sides sharpened into blades, and the blades are connected end to end to form a square ring knife. The orange-red square piece is placed under the square blade, with the four sides of the orange-red square piece and the square blade aligned and the center aligned. When the square blade presses down, it cuts and separates the outer peel of the orange-red square piece from the flesh in the middle. The peel after removing the flesh becomes a square hollow ring.

7. The processing method of the orange peel flavored tea according to claim 1, characterized in that: In step six, pressing tea to replace the pulp, the measured amount of tea leaves is 5-10 grams, and the weight of the orange peel ring is 0.5-1.5 grams. The weight ratio of tea leaves to orange peel is 9:1-8:

2. Replacing the original pulp with tea leaves involves laying the orange peel ring flat and pressing the measured amount of tea leaves into the ring where the original pulp was located until the original shape of the orange peel slice before the pulp was cut off is completely restored. After forming the slice, it returns to its original thickness of 5-10 mm, and the four right-angled sides are still 25 mm * 4.

8. The processing method of the orange peel flavored tea according to claim 1, characterized in that: In step seven, the food-grade stainless steel tube used for re-drying is also a long, square tube with a wall thickness of 1 mm, an inner circumference of 26 mm x 4, and a height of 110 mm. Each side is only 1 mm larger than the orange-red flavored tea slices. Ten orange-red flavored tea slices are stacked flat against each other, right angle to right angle, and then the stainless steel tube is inserted into the tube along the edges and corners. The food-grade stainless steel plate has an area of ​​25 x 25 mm and a thickness of 1 mm. The two ends of the stainless steel tube are sealed with two identical stainless steel plates, and the ends are tied tightly with rope before being sent back into the drying device for drying.

9. The processing method of the orange peel flavored tea according to claim 1, characterized in that: The drying process described in step seven involves drying the orange-red flavored tea slices to a moisture content of 2-5%.

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