A kind of seaweed Pu'er tea and preparation method thereof

Abstract

The invention discloses a seaweed pu-erh tea and a preparation method of the seaweed pu-erh tea. The preparation method is characterized in that powdered seaweed is mixed during fermenting the pu-erh tea to obtain the seaweed pu-erh tea; the deodorized seaweed not affects the unique mellow taste of pu-erh tea; in addition, grateloupia seaweed is bright red and similar to the color of pu-erh tea soup, so that the color of pu-erh tea soup can be thickened, and the brewing times can be increased; and the unique rhodophycease of grateloupia can improve the functions of pu-erh tea on lowering lipid, losing weight, beautifying, reducing blood pressure and resisting arteriosclerosis.

Description

technical field [0001] The invention relates to a Pu'er tea and a preparation method thereof, in particular to a seaweed Pu'er tea and a preparation method thereof. Background technique [0002] Pu'er tea is a dark tea that people often drink. It has a brownish-red appearance, bright red inner soup, unique aroma and aloe, and a mellow and sweet taste. Decomposition occurs, so Pu'er tea has obvious effects of lowering fat, losing weight, beautifying the skin, lowering blood pressure, and resisting arteriosclerosis. [0003] Since Pu’er tea needs to be fermented, a large amount of dust will accumulate in the pile of tea after a long fermentation time. The first tea is usually poured out, and when the fifth tea is brewed, the color of Pu’er tea soup will become light and not bright. At present, in addition to raw tea and cooked tea, there are also scented or fruit teas made by adding longan, chrysanthemum, panax notoginseng, green tea or fruit to Pu’er tea in addition to raw t...

AI Technical Summary

Problems solved by technology

At present, in addition to raw tea and cooked tea, there are also scented or fruit teas made by adding longan, chrysanthemum, Panax notoginseng, green tea or fruit to Pu’er tea, but none of these additives can increase the quality of Pu’er tea. Generally, the color of the tea soup becomes lighter when the fifth or sixth brew is brewed.