Rose immature citrus reticulata cv. chachiensis Pu'er tea and preparation method thereof

A technology of small green mandarin and rose, applied in the field of rose small green mandarin tea and its preparation, can solve the problems of slightly astringent taste and single effect, and achieve the effects of sweet taste, elimination of astringency, and rich effects

Inactive Publication Date: 2019-01-11
江门市新会区捷和茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, citrus puer tea has become a consumption hotspot in the tea market. However, most of the puer teas currently on the market have a slightly astringent taste, and their health benefits are mainly fat-lowering, and their efficacy is single, which limits their consumption. group expansion

Method used

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  • Rose immature citrus reticulata cv. chachiensis Pu'er tea and preparation method thereof
  • Rose immature citrus reticulata cv. chachiensis Pu'er tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Present embodiment 1 provides a kind of rose petal green orange pu-tea, and its preparation method comprises the following steps:

[0026] (1) Screening and pretreatment of small green mandarin oranges: select Xinhui small green oranges with a weight of 52-58 g and healthy and complete fruits, soak the small green oranges in ozone water with a concentration of 8 mg / L for 20 minutes, and then wash them with water. Then drill a small hole at the bottom of the small green mandarin orange, and open a small round cover on the periphery of the fruit pedicle, dig out the pulp, and keep the complete husk, then clean the husk and the small cover with water, and air-dry the surface moisture;

[0027] (2) Filling the tea: First, fill the citrus husk with ripe Pu tea leaves from Yunnan, then stuff the whole dried dark red rose into the citrus husk, and finally cover with a small lid;

[0028] (3) Drying: Dry the filled citrus husks in the sun for 2 days, and then dry them in a drye...

Embodiment 2

[0031] Present embodiment 2 provides a kind of rose petal green orange pu-tea, and its preparation method comprises the following steps:

[0032] (1) Screening and pretreatment of small green mandarin oranges: select Xinhui small green oranges with a weight of 52-58 g and healthy and complete fruits, soak the small green oranges in ozone water with a concentration of 11 mg / L for 15 minutes, and then wash them with water. Then drill a small hole at the bottom of the small green mandarin orange, and open a small round cover on the periphery of the fruit pedicle, dig out the pulp, and keep the complete husk, then clean the husk and the small cover with water, and air-dry the surface moisture;

[0033] (2) Filling the tea: First, fill the citrus husk with ripe Pu tea leaves from Yunnan, then stuff the whole dried Pingyin rose into the citrus husk, and finally cover with a small lid;

[0034] (3) Drying: Dry the filled citrus husks in the sun for 3 days, and then dry them in a drye...

Embodiment 3

[0037] Present embodiment 3 provides a kind of rose petal green orange pu-tea, and its preparation method comprises the following steps:

[0038] (1) Screening and pretreatment of small green mandarin oranges: select Xinhui small green oranges with a weight of 52-58 g and healthy and complete fruits, soak the small green oranges in ozone water with a concentration of 10 mg / L for 17 minutes, and then wash them with water. Then drill a small hole at the bottom of the small green mandarin orange, and open a small round cover on the periphery of the fruit pedicle, dig out the pulp, and keep the complete husk, then clean the husk and the small cover with water, and air-dry the surface moisture;

[0039] (2) Filling the tea: First, fill the citrus husk with ripe Pu tea leaves from Yunnan, then stuff the whole dried dark red rose into the citrus husk, and finally cover it with a small lid;

[0040] (3) Drying: Dry the filled citrus husks in the sun for 2.5 days, and then dry them in ...

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Abstract

The present invention discloses rose immature citrus reticulata cv. chachiensis Pu'er tea. The rose immature citrus reticulata cv. chachiensis Pu'er tea is prepared from immature citrus reticulata cv.chachiensis fruit shells, and Pu'er tea and roses filled into the immature citrus reticulata cv. chachiensis fruit shells successively from bottom to top. The weight ratio of the Pu'er tea to roses is (4-6):1. The Pu'er tea and roses are used to be combined with the immature citrus reticulata cv. Chachiensis. The rose immature citrus reticulata cv. chachiensis Pu'er tea is delicate and sweet in mouthfeel, and distinct in layer, has the fruity fragrance of the immature citrus reticulata cv. chachiensis, the mellow fragrance of the Pu'er tea and the delicate sweetness of the roses, promotes digestion for a long time, is delicate, effectively eliminates the astringency of the immature citrus reticulata cv. chachiensis, is rich in efficacy, and can achieve effects of lowering lipids, clearingheat, removing toxins, beautifying features, nourishing skin, etc. Besides, after the rose immature citrus reticulata cv. chachiensis Pu'er tea is brewed, the rose immature citrus reticulata cv. chachiensis Pu'er tea is highly ornamental; the roses completely bloom in water; and the rose immature citrus reticulata cv. chachiensis Pu'er tea gives consumers enjoyment on visual and taste senses.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a rose petal green tea and a preparation method thereof. Background technique [0002] Xiaoqingmandarin is an immature "infant" tea branch mandarin. Its peel is immature and its skin is blue. It is native to Xinhui District and is a famous local product of Xinhui. Modern medical research shows that the volatile fruit oil (limonene) and fruit acid (citrus acid) in the main functional components of tangerines are relatively high, and both of them have corresponding medical and health effects. Among them, citrus acid has a good nourishing effect on the skin; limonene has good antitussive, expectorant and antibacterial effects, and compound limonene can be used clinically to promote choleresis, dissolve stones, promote secretion of digestive juice and eliminate intestinal gas. [0003] In recent years, citrus puer tea has become a consumption hotspot in the tea market. Howeve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06
CPCA23F3/14A23F3/06
Inventor 谭国民林丽嫦余永安林树堂
Owner 江门市新会区捷和茶业有限公司
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