Preparation method of Yinghong No. 9 mandarin orange unfermented Pu'er tea

Abstract

The invention relates to a preparation method of Yinghong No. 9 mandarin orange unfermented Pu'er tea. The preparation method of the Yinghong No. 9 mandarin orange unfermented Pu'er tea comprises the following steps of (1) pretreating small green mandarin oranges: picking fresh small green mandarin oranges, thoroughly cleaning the picked fresh small green mandarin oranges, airing the cleaned small green mandarin oranges, forming a circular hole in the top of each of the aired small green mandarin oranges, and digging out pulp for standby application; (2) treating Yinghong No.9 tea leaves: picking Yinghong No. 9 one-bud two-leaf originally-expanded tea leaves, performing spreading for airing, performing fixation, and performing rolling for shaping; (3) putting the rolled tea leaves in the sun for natural airing, when the water content of the aired tea leaves is 20-30%, loading the aired tea leaves into the hollow small green mandarin oranges, covering mandarin orange peel, and enabling the small green mandarin oranges to be recovered into the original shape; and (4) performing drying: putting the encapsulated mandarin orange tea into a tea leaf drying machine for baking. According to the preparation method disclosed by the invention, the fresh small green mandarin oranges which are not subjected to drying treatment, and Yinghong No. 9 tea leaf varieties are used, a mandarin orange tea processing technology and a preparation technology of the Yinghong No.9 unfermented Pu'er tea are combined, and the Yinghong No. 9 mandarin orange unfermented Pu'er tea is prepared, so that the fruity flavor of the small green mandarin oranges and the aromatic flavor of the Yinghong No. 9 unfermented Pu'er tea are sufficiently merged. According to the Yinghong No.9 mandarin orange unfermented Pu'er tea obtained by the preparation method disclosed by the invention, the green mandarin orange peel is black and moistening, and the tea soup is yellow bright in color, sweet and mellow in taste and rich in fruity flavor.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a preparation method of Yinghong No. 9 mandarin Pu-erh raw tea. Background technique [0002] Pu'er tea, also known as Dianqing tea, is divided into raw tea and cooked tea. Raw Pu-erh tea refers to the raw material of large-leaf sun-dried green tea from Yunnan. The fresh tea leaves are picked, kneaded, dried and aged in a natural way without fermenting. [0003] Citrus tea is made from natural citrus and tea leaves without any additives and processed through a special process. It is unique, tastes great, and has the health benefits of citrus and tea. "Orange Pucha" is the most common in the market. At present, the production method of citrus puerh tea is as follows: firstly, freshly picked tangerines are washed and dried, and the upper part of the citrus is opened, and the pulp is hollowed out; To restore the original shape, put the oranges filled with Pu'er tea in an oven to dr...

AI Technical Summary

Problems solved by technology

[0007] 1. Whether it is dried or naturally sun-dried citrus puerh tea, the citrus peel used is fresh and moist, but the filled Puer tea is dry, so it is difficult to fully integrate the citrus peel and Puer tea;

[0008] 2. At present, there is no fixed and mature processing technology for the production and processing of citrus tea. The traditional sun-dried production method, due to factors such as temperature and humidity during the drying process, citrus tea presents different quality characteristics;

[0009] 3. The varieties of citrus tea currently on the market are single, which cannot meet the diversified needs of consumers