46 results about "Tangerine juice" patented technology

The invention discloses a fruit tea with honey and a production method thereof. The production method includes peeling cleaned pomelo and tangerine, respectively crushing and juicing pulp of the pomelo and the tangerine, shredding the pomelo peel and the tangerine peel, subjecting the shreds to steam bittering respectively, freezing the pomelo juice, the tangerine juice, the pomelo peel shreds and the tangerine peel shreds at -30 DEG C, keeping in cold storage at -18 DEG C, thawing at the room temperature, adding, by weight, 600g of honey, 180g of the pomelo juice, 125g of the tangerine juice, 30g of the pomelo peel shreds, 20g of the tangerine peel shreds and 30g of purified water per 1000g of finished product, mixing and heating to 60 DEG C, and adding 2.7g of malic acid and 2.3g of citric acid sequentially, repeating mixing, canning, performing bath sterilization at 115 DEG C-120 DEG C for 45 minutes, and cooling to obtain the canned fruit tea with honey. The fruit tea with honey is sweet and refreshing, and has the effects of moisturizing intestines and cleaning lung, lowering fire and removing freckles, smoothing skin for beauty, helping digestion, lowering blood viscosity and reducing blood clot.

The invention discloses a soda water beverage. Each 1000 L of the soda water beverage comprises, by weight, 0.10-0.20 kg of sodium bicarbonate, 0.2-0.4 kg of citric acid, 0.10-0.20 kg of vitamin C, 0.01-0.02 kg of sucralose and 8-20 kg of calamansi juice. The soda water has long shelf life and abundant nutrients, and satisfies demands of common people, and has great advantages on improving body immunity and enhancing body physique.

The present invention discloses a method for raising orange juice yield by utilizing composite enzyme preparation. It is characterized by that in the juice-pressing process of oranges, after the raw material orange is pressed to make juice and before subsequent treatment the raw material fruit juice can be undergone the process of enzyme treatment. Said enzyme treatment method includes the following steps: (1), preparing composite enzyme preparation: the pectinase and cellulose are mixed according the mass mixing ratio is 3-4:1-2 so as to obtain the composite enzyme preparation; and (2), making enzyme treatment: in the raw material crude orange juice 0.02-0.04% of said composite enzyme preparation can be added, heated to 40deg.C-50deg.C and retained for 60min-90min, at constant temperature.

The invention relates to a production method of dandelion flower functional fermented wine. The invention aims at solving the problem that a method for preparing fermented wine by adopting dandelion flowers does not exist in the prior art. The wine is produced from purified water, the dandelion flowers, sugar, tangerine juice, orange juice, lemon juice, tangerine peel, lemon peel, yeast, lactic acid bacteria, clove and fresh ginger. The production method comprises the following steps of: removing receptacles of the dandelion flowers, blanching, removing white pulps of the tangerine peel and the lemon peel, slicing, shredding the fresh ginger, smashing the clove, and putting together into a 200-mesh filter cloth bag, sterilizing and mixing the components and fruit juices, then transferring into a fermentation tank filled with carbon dioxide and nitrogen, carrying out primary fermentation by adopting mixed active yeast, carrying out secondary fermentation by utilizing the mixed active yeast, ageing, carrying out low temperature centrifugal impurity removal, and filtering, so that the dandelion flower functional fermented wine is produced. The prepared fermented wine is yellowish, clear, glossy and faint scent and smooth in taste and has multiple effects such as nutrition and healthcare.

The invention discloses a preparation method of tangerine tea. The method includes the steps of weighing a certain weight of tea leaves and spreading tea leaves on the clean ground, and adding tangerine pieces accounting for a half of the weight of tea leaves to tea leaves to be turned and stirred evenly; standing for 20-60 min, and turning and stirring tea leaves twice during the period, and making tea leaves sufficiently absorb tangerine juice, wherein the water content is raised to 10-25%; moving tea leaves and tangerine pieces to a closed box, and making tea leaves sufficiently absorb tangerine flavor, wherein the duration time is 15-30 hours; increasing flavor and conducting drying, setting temperature at 120-135 DEG C, and controlling the water content within the range of 3-6%; screening the tangerine pieces through a flat round screen and sorting the tangerine pieces through a color selector after spreading and cooling the tangerine pieces, and packaging the tangerine pieces and putting the tangerine pieces into storage. The number of repeating times is increased appropriately according to the flavor absorption effect of tea leaves, and the number of repeating times is controlled within the range of 1 to 7 in whole processing process. The tangerine flavor and black tea flavor of the made tangerine tea are interacted and fused, the tea is fresh, mellow, sweet and refreshing after being tasted carefully, tangerine tea is strong in tangerine flavor without losing tea flavor, and the quality and characteristic are distinctive.

The invention discloses a citrus fruit fly adult trapping and killing agent. 100 ml of the trapping and killing agent is prepared from 5-25 g of brown sugar, 3-8 ml of acetic acid, 1-5 ml of ethanol, 4-8 ml of ethyl acetate, 0.5-2.0 ml of D-limonene, 0.1-0.3 g of citric acid, 4-6 ml of citrus juice or 4-6 ml of orange juice or 1-3 ml of sweet orange flavored essential oil, 0.10-0.35 ml of 10% efficient cyhalothrin emulsion in water and the balance water. A using method of the citrus fruit fly adult trapping and killing agent comprises the following steps that a colorless transparent plastic bottle with the diameter of 55-75 mm is selected, an opening is formed in the positions, 80-120 mm away from the bottom, of the two walls of the bottle respectively through shearing, and the plastic pieces obtained through shearing are opened along the upper edges to cover the openings like eaves. When the citrus fruit fly adult trapping and killing agent is used, the agent is added into the transparent plastic bottle, and the transparent plastic bottle is hung at the shady and cool ventilated position of a citrus tree. The citrus fruit fly adult trapping and killing agent is convenient to use, low in cost, stale in control and extremely high in trapping and killing efficiency and is environment-friendly.

The invention provides a tangerine-white tea compound beverage and a preparation method thereof. The beverage is prepared from the following ingredients in parts by mass: 43-47 parts of white tea soup, 43-57 parts of clear tangerine juice, 3-5 parts of a sweetening agent, 0.05-0.15 part of a sour agent and 0.1-0.2 part of a food stabilizer. The method comprises the following steps: performing soaking, filtration and centrifugation treatment on white tea, thereby obtaining the white tea soup; performing juicing, pectinase-based enzymolysis, sterilization, filtration and centrifugation treatment on tangerine fruit flesh, thereby obtaining the clear tangerine juice; mixing the clear tangerine juice, the sweetening agent, the sour agent and the food stabilizer according to a ingredient formula of the beverage, thereby obtaining mixed liquid; and homogenizing the mixed liquid for 1-2min under a pressure of 20-30MPa, thereby obtaining the tangerine-white tea compound beverage. The tangerine-white tea compound beverage is rich in nutrition, properly sour and sweet in taste and high in taste layering, has green-yellow color, has no precipitate and gelatinous substances, and is good in uniform stability.

The invention discloses a preparation method of fruit-flavored brine, which comprises the following steps: (1) preparation of big bone soup: boil pig big bones, clean them, add water to boil again, and boil to make big bone soup; (2) ) Preparation of fresh fruit juice: get fresh lemons and tangerines to squeeze juice for later use; (3) boil: weigh 200-800 parts of big bone broth prepared by steps (1) and (2) and 10-10 parts of lemon juice respectively 20 parts, 5‑10 parts of red orange juice, 5‑10 parts of star anise, 8‑10 parts of peppercorns, 5‑8 parts of white cardamom, 5‑10 parts of tangerine peel, 3‑5 parts of fragrant leaves, 15‑20 parts of chives , 20-25 parts of ginger, 20-50 parts of white wine, 50-80 grams of white soy sauce, 10-15 parts of refined salt, mix well and boil for 2-3 hours to make brine with strong fragrance. The fruit-flavored brine prepared by the invention has delicious taste and good color; the preparation method is simple and easy to operate, and the cost is low; the taste is not greasy and is suitable for all ages.

The invention relates to a tangerine wine and a preparation method thereof. The traditional tangerine is a kind of fruit with local color, the fresh fruits are hard for preserving, storing and transporting, and are difficult to be sold within a short period of time in the market, the vital interests of fruit growers are difficult to guarantee, and consumers cannot enjoy the tangerines in the four seasons; except fruit juice, no fruit wines with tangerines as raw materials exist in the present market, and the difficulty of how to ferment and brew the tangerine is hard to overcome. In the invention, tangerine juice, rice, water and crude material of distiller yeast are brewed according to proportion so that people can enjoy the original ecological moisturizing and nourishment of the tangerine all the year round. The processing of the tangerine in the later period can solve the problem of a large number of tangerines of the fruit growers due to harvest, thereby the market is enriched and the income of the fruit grower is synchronously increased. The invention provides a green tangerine wine which has nonpollution, full nutrition remained in the fresh fruits, no astringent taste and favorable mouth feel and is brewed by lower temperature fermentation, and provides the preparation method thereof.

The invention discloses a making method of taro strips with a fruity flavor, belonging to the field of food processing. The making method is characterized by adopting the following formula: 30 kg of taros, 8 kg of wheat flour, 5 kg of maltose, 650 g of corn dextrin, 3 kg of mango peel, 2.5 kg of red tangerine juice, 600 g of skim milk powder, 500 g of honey, 1.5 kg of yeast powder, an appropriate amount of peanut oil and an appropriate amount of refined salt. The processing steps comprise selecting raw materials, preparing paste, preparing mango peel powder, blending the materials, shaping taro strips, frying the taro strips, and air-drying and packaging the taro strips. The beneficial effects are as follows: The product is delicious and crispy in taste, has a strong fruity flavor and a fragrant flavor of the taros. The product has very high nutritive value, is rich in a plurality of nutritious substances and has the efficacy of invigorating spleen-stomach and replenishing qi, maintaining beauty, keeping young, detoxifying toxic substances, and preventing and resisting cancer. With the adoption of the product, appetite can be improved, digestion can be assisted, and the immunity and resistance of a human body can be enhanced. The product disclosed in the invention belongs to a pollution-free and nutritious food for maintaining health, which is suitable for people of all ages. The making method is simple to operate and easy to implement.

The present invention discloses a fragrant and sweet lichee and honeysuckle health-care tea and a preparation method thereof. The tea is composed of the following raw materials (parts by weight): 200-210 honeysuckle powder, 9-10 salmon flesh, 10-12 tangerine juice, 4-5 eggplant powder, 10-12 lychee, 4-5 cottonseed oil, 4-5 semen juglandis, 6-7 Capsicum frutescens, 4-5 linden honey, 3-4 banana puree, 1-2 pericarpium citri reticulatae, 1-2 Ulmus pumila, 1-2 Eclipta prostrata, 0.5-1 red deer bone, 0.5-1 roses, an appropriate amount of water and 50-60 nutrition additives. The honeysuckle tea is made into granules which are easy to brew; the added lychee can stop hiccup and prevent diarrhea, is the best diet for intractable hiccup and predawn diarrhea patients, and has efficacies such as supplementing brain, building body, promoting appetite and invigorating spleen; and the added traditional Chinese medicines have efficacies such as strengthening spleen, soothing nerves, decreasing internal heat, preventing cough and reducing phlegm.

The invention relates to the wine-making field, in particular to fruit wine prepared from tangerine. The fruit wine is prepared according to the following methods of (1) cleaning, peeling and juicing the tangerine, filtering the juice, taking filtrate, and heating the filtrate for later use; (2) cleaning ficus carica, mixing the ficus carica with white sugar according to a mass ratio of ficus carica to white sugar of 100 to 15, fermenting, stirring, and taking the juice after fermenting for 4 days, and filtering the juice for later use; (3) filling the tangerine juice obtained in the step (1) and the ficus carica juice obtained in the step (2) into a jar according to a mass ratio of tangerine juice to ficus carica juice of 3 to 1, adding yeast and sodium sulfate, stirring, fermenting, filtering, boiling and cooling, ageing in the jar for 30 to 50 days, and bottling. The fruit wine provided by the invention has the advantages that the flavor is unique, the unique aroma of the tangerine, the ficus carica and grape is obtained, and the taste is mellow; used raw materials are extensive, the cost is lower, and the profit margin is larger; a better healthcare effect is obtained by utilization of the ficus carica; the preparation technology is simple, and the wine can be manually produced at home.

A soft beverage able to meet special nutrient requirement in the condition that there is no food is prepared from nutmeg, tangerine peel, cinammon twigs and liquorice root through crashing, adding purified water, decocting, primary filtering, proportionally mixing it with honey, raw tangerine juice and water, stirring, depositing to obtain supernatant, coarse filtering, fine filtering, filtering by micropore filter membrane and aseptic packing.

The invention discloses a juice and milk mixture which is characterized by comprising, by weight, 60-99% of milk and 1-20% of normal tangerine juice. The normal tangerine juice is regulated by sodium bicarbonate so that a pH (potential of hydrogen) value of the normal tangerine juice ranges from 7 to 8, then the normal tangerine juice is added into the milk, and the juice and milk mixture is manufactured by a conventional method. The method particularly includes preparing 90 parts of fresh milk; preparing 10 parts of tangerine juice ( cleaning tangerines and squeezing the tangerines to acquire the tangerine juice); regulating the pH value of the tangerine juice by the sodium bicarbonate so that the pH value is 7.9; adding the tangerine juice into the milk and sedimentation can be prevented when the tangerine juice is added into the milk; adding the regulated normal tangerine juice into the milk; stirring mixed liquid of the normal tangerine juice and the milk; homogenizing the mixed liquid; sterilizing the mixed liquid; and packaging the mixed liquid.

The present invention discloses a method for raising orange juice yield by utilizing composite enzyme preparation. It is characterized by that in the juice-pressing process of oranges, after the raw material orange is pressed to make juice and before subsequent treatment the raw material fruit juice can be undergone the process of enzyme treatment. Said enzyme treatment method includes the following steps: (1), preparing composite enzyme preparation: the pectinase and cellulose are mixed according the mass mixing ratio is 3-4:1-2 so as to obtain the composite enzyme preparation; and (2), making enzyme treatment: in the raw material crude orange juice 0.02-0.04% of said composite enzyme preparation can be added, heated to 40deg.C-50deg.C and retained for 60min-90min, at constant temperature.

The present invention discloses a kind of Serratia marcescens and its acid-reducing application. The strain name is Serratia marcescens (Serratia sp.) JS‑043, and the deposit number is GDMCC NO: 62046. The strain was deposited in the Guangdong Provincial Microbiological Culture Collection Center on the 5th floor of Building 59, No. 100, Xianlie Middle Road, Guangzhou on November 9, 2021. The Serratia sp.JS‑043 strain in the present invention has excellent tolerance to high concentrations of citric acid, and can improve its pH value by biotransforming plant acidic substances such as organic acid compounds in citrus juice and citrus residues, reduce or eliminate the inhibitory effect of low pH conditions on the activity of fermentation microorganisms, and effectively improve the utilization efficiency of acidic organic matter such as citrus juice.

The invention relates to juicing equipment, in particular to tangerine juice production juicing equipment for fruit juice production. The tangerine juice production juicing equipment for fruit juice production can automatically squeeze tangerine juice and separate the juice, is time-saving and labor-saving, and is high in efficiency. In order to solve the technical problem, the invention provides the tangerine juice production juicing equipment for fruit juice production, and the equipment comprises a bottom plate which is connected with a material containing mechanism, and a juicing mechanism connected to the bottom plate. The tangerines are squeezed and juiced through the material containing mechanism and the juicing mechanism, the tangerines are squeezed twice through an overturning mechanism, and the juicing effect is better.

The invention discloses a citrus fruit fly adult trapping and killing agent. 100 ml of the trapping and killing agent is prepared from 5-25 g of brown sugar, 3-8 ml of acetic acid, 1-5 ml of ethanol, 4-8 ml of ethyl acetate, 0.5-2.0 ml of D-limonene, 0.1-0.3 g of citric acid, 4-6 ml of citrus juice or 4-6 ml of orange juice or 1-3 ml of sweet orange flavored essential oil, 0.10-0.35 ml of 10% efficient cyhalothrin emulsion in water and the balance water. A using method of the citrus fruit fly adult trapping and killing agent comprises the following steps that a colorless transparent plastic bottle with the diameter of 55-75 mm is selected, an opening is formed in the positions, 80-120 mm away from the bottom, of the two walls of the bottle respectively through shearing, and the plastic pieces obtained through shearing are opened along the upper edges to cover the openings like eaves. When the citrus fruit fly adult trapping and killing agent is used, the agent is added into the transparent plastic bottle, and the transparent plastic bottle is hung at the shady and cool ventilated position of a citrus tree. The citrus fruit fly adult trapping and killing agent is convenient to use, low in cost, stale in control and extremely high in trapping and killing efficiency and is environment-friendly.

Tangerine-fragrance tea is disclosed. The tea is characterized in that: the tea is prepared from raw materials by weigh in part comprising 300-350 of fresh tea leaves, 160-180 of fresh tangerine peel, 20-22 of grapefruit seed, 12-15 of tangerine seed, 10-14 of honey, 20-24 of mulberry leaf, 15-18 of orange juice, 6-8 of apple vinegar, 18-22 of green mume fruit, 8-12 of olive, 6-8 of licorice, 4-7 of myrcia, 10-12 of rock sugar, 8-12 of aloe leaves, 4-5 of an auxiliary agent and 450-600 of water; the tea after being brewed has tea fragrance mingled with tangerine fragrance; the tea is prepared by steps of frying the grapefruit seed and the tangerine seed, mixing with the fresh tangerine peel, the mulberry leaf, the olive, the green mume fruit, the myrcia, and the like, decocting, filtering, refining, boiling to generate steam, and feeding the steam in a tea leaf water-removing process; the steam rapidly evaporates under high temperature conditions so that the flavor reminds in the tea leaves; the quick-fried tangerine seed, the dipped tangerine peel, and the like are used for removing bitter and pungent smell of green grass; the residue faint fragrance after mixing with seasoning and decocting is good; the taste is excellent; and a finished product of the tea after being brewed has tea fragrance with faint tangerine fragrance and is unique in taste.

The invention discloses a production method of ice orange fruit wine. The production method comprises the steps of picking, peeling, freezing, juicing, fermenting, filtering and blending. By adopting the production method of ice orange fruit wine, the sugar degree of orange juice can be effectively improved by 20-30% so as to meet the requirement on the sugar degree during the fermentation of orange fruit wine. By adopting the method, a necessary process of adding white sugar or cane sugar is saved and the production cost is reduced. According to the production method, a low-temperature juicing technology is adopted, so that bitterness substances in the orange juice can be controlled to 2-6mg / L, the produced product keeps the taste of oranges and avoids the influence on the taste of the product caused by high content of the bitterness substances; meanwhile, the content of the bitterness substances is reduced, and then a product debitterizing process in a later period is omitted and the technical process is shortened, so that the production cost is reduced. The ice orange fruit wine produced through the method is proper in sweetness, mellow and brisk and has special tastes of orange wine and ice wine, and the wine body is stable.

The invention discloses a seasoning juice for barbecue. The seasoning juice is prepared from the following raw materials in parts by weight: 8-12 parts of purified water, 8-12 parts of green cucumber juice, 8-12 parts of green tangerine juice, 6-8 parts of lemon juice, 4-6 parts of dried orange peel powder, 3-5 parts of hawthorn powder, 3-5 parts of glucose, 1-3 parts of honey, 0.5-1 part of ginger powder, 0.5-1 part of juicy peach juice and 0.5-1 part of maltose. The barbecue food is blended with a variety of juice and ingredients, so that the barbecue food has the fragrance of the juice and the fragrance of the juice can neutralize the greasy taste and the heavy flavor of the barbecue food, and thus the barbecue food is relatively good in taste, and the greasy feeling of the food can be properly relieved.

The invention discloses a qi tonifying and blood nourishing tangerine vinegar beverage, which is characterized by being prepared from the following raw materials in parts by weight: 200 to 240 parts of tangerine, 8 to 12 parts of prune, 7 to 10 parts of dried longan, 4 to 6 parts of kudzu vine root starch, 3 to 4 parts of black tea powder, 3 to 5 parts of donkey-hide gelatin powder, 3 to 4 parts of trehalose, 0.3 to 0.5 part of malt essence, 5 to 7 parts of red date, 3 to 5 parts of Chinese angelica, 2 to 4 parts of ginseng, a proper amount of white granulated sugar, a proper amount of sodium metabisulfite, a proper amount of pectase, a proper amount of Angel wine yeast, and a proper amount of acetic acid bacteria. The vinegar beverage is prepared by fermenting the tangerine juice under the assistance of other raw materials, is rich in nutrients such as amino acids, vitamins, and the like, and has a high nutritional value. The added prune and dried longan can improve the taste of the vinegar beverage, and are also rich in nutrients. Due to the added Chinese herbals such as red date, Chinese angelica, and the like, the vinegar beverage has the health care functions of tonifying qi and nourishing blood.

1. Name of the product under this design: Beverage bottle (380ml 100% white peach juice, passion fruit juice, orange juice, mango juice, tangerine juice). 2. Purpose of this design product: This design product is used to hold beverages. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the key points of the design: Main view of Design 1. 5. Designate Design 1 as the base design. 6. Other circumstances requiring explanation: Design 2, Design 3, Design 4, and Design 5 are similar designs to Design 1.

The invention discloses a production process of a tangerine food. With advanced cooling vacuum dehydration technology, original nutritional value of fresh vegetable and fruits is remained. By means of the characters of recovery in water, tangerines are combined with health-caring tea to prepare tea cake, wherein the tangerine juice and pulp are remained well, thereby avoiding waste and turning the pulps of tangerine, citrus, orange or pomelo into resources as most as possible. The process maintains the raw juice and original taste, majority of nutritional valuable components in fresh fruits is maintained and the product has high nutritional value and good taste, can satisfy demand of people and is beneficial to body health. Meanwhile, the product has long storage life, is convenient to take and east, and is easy to promote. The product is simple in process, has low cost, is beneficial to body health and satisfies demand of people.

1. Name of the designed product: beverage bottle (tangerine juice). 2. Use of the designed product: beverage bottle for containing beverage. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view.

The invention provides sugar-reduced orange compound juice and a preparation method thereof. The sugar-reduced orange compound juice is prepared from 6-9 parts of orange concentrated juice, 1-2 parts of kammann orange juice and 45-62 parts of coconut water. The preparation method of the sugar-reduced orange compound juice comprises the following steps: (1) uniformly mixing the raw materials to obtain feed liquid; (2) degassing the feed liquid obtained in the step (1) to obtain degassed feed liquid; (3) homogenizing the degassed feed liquid obtained in the step (2) to obtain homogenized feed liquid; and (4) sterilizing the homogenized material liquid obtained in the step (3) to obtain the sugar-reduced orange compound juice. The sugar-reduced orange compound juice provided by the invention is high in nutrient content, good in taste, low in total sugar content, nutritional and healthy.

The invention provides a kumquat seasoning sauce. The formula of the kumquat seasoning sauce comprises the following components in parts by weight: 5-6 parts of kumquats, 6-7 parts of kumquat juice, 4-5 parts of tangerine juice, 4-5 parts of olive oil, 3-4 parts of lotus root powder, 5-6 parts of honey, 0.5-1 part of yeast, 5-6 parts of glucose and 1-2 parts of salt. The kumquat seasoning sauce disclosed by the invention has the advantages of being reasonable in formula, capable of effectively enhancing the fragrance of foods and enhancing appetite, and nutritive and healthy.

The invention relates to a self-made orange juice facial mask, which consists of the following components in parts by weight: 20-30 parts of fresh orange juice, 10-20 parts of egg white, 3-5 parts of honey, 5-10 parts of honey, and 30-50 parts of skimmed milk powder , Medical alcohol 5-10. The beneficial effect of the invention is that the pure natural ingredients are non-irritating to the skin, can effectively increase the resistance of the skin, make the skin brighter, and increase its elasticity and luster.

The invention discloses a preparation method of tangerine tea. The method includes the steps of weighing a certain weight of tea leaves and spreading tea leaves on the clean ground, and adding tangerine pieces accounting for a half of the weight of tea leaves to tea leaves to be turned and stirred evenly; standing for 20-60 min, and turning and stirring tea leaves twice during the period, and making tea leaves sufficiently absorb tangerine juice, wherein the water content is raised to 10-25%; moving tea leaves and tangerine pieces to a closed box, and making tea leaves sufficiently absorb tangerine flavor, wherein the duration time is 15-30 hours; increasing flavor and conducting drying, setting temperature at 120-135 DEG C, and controlling the water content within the range of 3-6%; screening the tangerine pieces through a flat round screen and sorting the tangerine pieces through a color selector after spreading and cooling the tangerine pieces, and packaging the tangerine pieces and putting the tangerine pieces into storage. The number of repeating times is increased appropriately according to the flavor absorption effect of tea leaves, and the number of repeating times is controlled within the range of 1 to 7 in whole processing process. The tangerine flavor and black tea flavor of the made tangerine tea are interacted and fused, the tea is fresh, mellow, sweet and refreshing after being tasted carefully, tangerine tea is strong in tangerine flavor without losing tea flavor, and the quality and characteristic are distinctive.