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Ginger black tea and preparation method thereof

A production method, the technology of red ginger tea, which is applied in tea treatment before extraction, etc., can solve the problems of ginger with a strong spicy taste and difficulty in swallowing, and achieve the effect of pure and thick fragrance, bright red and bright leaf bottom, and oily color

Inactive Publication Date: 2015-05-06
周学付
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditionally, ginger black tea is made by brewing ready-made black tea with ginger juice and ginger slices, boiling it and then adding honey, etc. The red ginger tea made in this way often tastes very spicy and strong like ginger. , making it always difficult to swallow when drinking

Method used

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Embodiment Construction

[0016] The present invention is realized through the following technical solutions:

[0017] 1. Selection of fresh tea leaves

[0018] To make ginger black tea, fresh leaves with better tenderness are generally used, such as one bud and one leaf or one bud and two leaves. The fresh leaves should be uniform and of the same size. Leaves, fresh leaves are placed on the withering rack, the withered thickness is less than 1.0cm, withered for 50 minutes to 1 hour, turned every 10 minutes, and the withering temperature is set at 20°C-25°C.

[0019] 2. Ginger preparation

[0020] Wash and peel the ginger, put it in a cool place to dry the water on the skin, and then cut it into small particles with a particle size of less than 0.1cm.

[0021] 3. Kneading

[0022] Put the withered tea leaves into the kneading machine and knead them for 3-4 times, put the chopped ginger into the fresh leaves according to the proportion of 30% of the weight of the fresh leaves, knead lightly for 40-50...

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Abstract

The invention relates to the technical field of health foods, in particular to ginger black tea and a preparation method thereof. The method comprises the following steps: selecting fresh leaves with good tenderness to prepare the ginger black tea in general, putting the leaves into a rolling machine to roll, cleaning and peeling off fresh ginger, and cutting into small particles of which the particle sizes are smaller than 0.1cm; putting withered tea leaves into the rolling machine to roll, putting the cut ginger dices into the fresh leaves, and putting the rolled ginger leaves and the fresh ginger into a sealing bag to ferment; and putting the fermented tea leaves into a dryer to dry, thereby obtaining the ginger black tea. The tea prepared by the method is pure and thick in fragrance; the content of microelements in the tea can be improved after fermentation; the fresh ginger is added, so that the fresh ginger juice is mixed with the tea; the flavor of the tea is increased while the nutrient value of the tea can also be improved; the ginger black tea has the curative effects of tonifying the spleen and warming the stomach, and is relatively light in taste, free of a spicy taste, tight, bent and heavy in appearance, uniform and neat, pure, greasy in color and luster, sweet and mellow in meat aroma, bright and red in soup, fresh, cool and strong in taste, and ruddy and bright in tea residue.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to a red ginger tea and a preparation method thereof. Background technique [0002] Black tea can help gastrointestinal digestion, promote appetite, diuretic, eliminate edema, and strengthen heart function. Chinese medicine believes that tea can also be divided into hot and cold. For example, green tea is bitter and cold, suitable for drinking in summer and used to cool off; black tea and Pu'er tea are warmer and more suitable for drinking in winter. It belongs to the fully fermented tea category. During the processing of black tea, due to chemical reactions such as pro-oxidation, the tea polyphenols are reduced by more than 90%, and theaflavins, thearubigins, flavonoids and other components are produced, and tannic acid The ingredients are also reduced. Compared with green tea, the irritation is slightly reduced, while the black tea soup is mostly dark red, and the bitterness ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08A23F3/14
Inventor 周学付
Owner 周学付
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