Making technology of dried tangerine peel Fuzhuan tea containing eurotium cristatum

Abstract

The invention discloses a making technology of dried tangerine peel Fuzhuan tea containing eurotium cristatum, and belongs to the field of tea processing. The making technology comprises the following processing steps of raw material sorting, glaze decocting, glaze spraying, softening, spreading for cooling, pile fermenting, tangerine treating, tea containing, eurotium cristatum fermenting and drying. By means of the making technology, the effect of Fuzhuan tea is promoted through dried tangerine peel, the produced tea has both the cool and sweet taste of tangerines and the sweet and mellow taste of the Fuzhuan tea, the tangerines are filled with the Fuzhuan tea by adopting a novel structural form and making process, and the eurotium cristatum fermenting process is completed in the tangerines, so that not only is the complete structure of the dried tangerine peel kept, but also the effects of the Fuzhuan tea and the effects of the dried tangerine peel are effectively combined. According to the making technology of the dried tangerine peel Fuzhuan tea containing the eurotium cristatum, the complete structure of the dried tangerine peel is kept, the process of completing eurotium cristatum fermenting in the tangerines is achieved, the characteristics of the dried tangerine peel and the characteristics of the Fuzhuan tea are effectively integrated, and therefore the produced tea has the unique faint scent and the health care effect and is attractive in appearance and long in quality guarantee period.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a production process of tangerine peel golden flower tea. Background technique [0002] Fucha is a characteristic product of black tea among the six major tea categories, and it is a fully fermented tea. Because it is processed in the dog days, it is called Fucha, and its effect is similar to that of Smilax, so it is beautifully called Fucha. For hundreds of years, Fu tea has become a daily necessities of people of all ethnic groups in Northwest China because of its unique and irreplaceable role and efficacy, alongside milk and meat. Under normal circumstances, the longer the Fu tea is aged, the stronger the aroma, the easier it is to brew the tea soup, and the color of the tea soup is red and bright. In particular, the golden flower in the tea—Systis coronata, which belongs to the national second-class secret protection fungus, only exists in the millennium Ganoderma ...

AI Technical Summary

Problems solved by technology

[0003] However, most of the Jinhua Fu teas in the market are mainly cuboid Fu bricks, which have similar shapes and similar ingredients, and lack innovative designs and structures.

Over the years, the single packaging form and taste of Fu tea has been unable to meet the new needs of market consumption

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