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Preparation method of sweet-scented osmanthus and dried orange peel green tea

A technology of green tea and osmanthus, which is applied in the field of preparation of osmanthus tangerine peel green tea, can solve the problems of cold green tea leaves, bitter taste of green tea, etc., and achieve the effects of reducing stains, good killing effect, and better taste

Pending Publication Date: 2022-01-04
惠州市正圆健康食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] For above-mentioned situation, in order to overcome the defective of prior art, the present invention provides a kind of preparation method of sweet-scented osmanthus tangerine peel green tea, effectively solves the problem that green tea leaves are cold in nature, long-term drinking can make people feel body chills, chills, and green tea tastes bitter, For some people who don't like bitterness to drink

Method used

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  • Preparation method of sweet-scented osmanthus and dried orange peel green tea

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preparation example Construction

[0041] see figure 1, the preparation method of a kind of sweet-scented osmanthus tangerine peel green tea of ​​the present invention, comprises the following steps:

[0042] S1: Green tea preparation:

[0043] ①Picking: Select the tender leaves of tea trees in summer to ensure the freshness of the buds and leaves, and adopt the method of manual collection to pick the newly developed first shoots with one bud and one leaf or one bud and two leaves;

[0044] ②: Spreading and drying: transfer the newly picked tea leaves in step ① to the spreading and drying room, spread the tea leaves evenly on the bamboo sieve, the thickness of the spreading is 8-12cm, the indoor temperature is controlled at 22-28°C, and the time for spreading and drying 2-3.5h;

[0045] ③: Tea greening: Pour the tea leaves that have been aired in step ② into the roller fixing machine. The temperature inside the roller fixing machine is kept at 60-80°C. After fixing for 3-5 minutes, take it out and let it cool...

Embodiment 1

[0065] A preparation method of osmanthus tangerine peel green tea, comprising the following steps:

[0066] S1: Green tea preparation:

[0067] ①Picking: Select the tender leaves of tea trees in summer to ensure the freshness of the buds and leaves, and adopt the method of manual collection to pick the newly developed first shoots with one bud and one leaf or one bud and two leaves;

[0068] ②: Spreading and drying: transfer the newly picked tea leaves in step ① to the spreading and drying room, spread the tea evenly on the bamboo sieve, the thickness of the spreading is 8cm, the indoor temperature is controlled at 22°C, and the spreading and drying time is 2 hours;

[0069] ③: Tea greening: Pour the tea leaves that have been aired in step ② into the roller fixing machine. The temperature inside the roller fixing machine is kept at 60°C. After fixing for 3 minutes, take it out and let it cool down for later use;

[0070] ④: Kneading: Pour the tea leaves that have been cooled ...

Embodiment 2

[0089] A preparation method of osmanthus tangerine peel green tea, comprising the following steps:

[0090] S1: Green tea preparation:

[0091] ①Picking: Select the tender leaves of tea trees in summer to ensure the freshness of the buds and leaves, and adopt the method of manual collection to pick the newly developed first shoots with one bud and one leaf or one bud and two leaves;

[0092] ②: Spreading and drying: transfer the newly picked tea leaves in step ① to the spreading and drying room, spread the tea evenly on the bamboo sieve, the thickness of the spreading is 12cm, the indoor temperature is controlled at 28°C, and the spreading and drying time is 3.5 hours;

[0093] ③: Tea greening: Pour the tea leaves that have been aired in step ② into the roller fixing machine. The temperature inside the roller fixing machine is kept at 80°C. After 5 minutes of fixing, take it out and let it cool down for later use;

[0094] ④: Kneading: Pour the tea leaves that have been kille...

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Abstract

The invention relates to the technical field of sweet-scented osmanthus and pericarpium citri reticulatae green tea, and discloses a preparation method of sweet-scented osmanthus and pericarpium citri reticulatae green tea. The preparation method of the sweet-scented osmanthus and pericarpium citri reticulatae green tea comprises the following steps: S1, green tea preparation: (1) picking; (2) spreading and airing; (3) performing fixation on the tea leaves; (4) rolling; (5) drying; S2, pericarpium citri reticulatae preparation: (1) fruit picking and washing; (2) peeling; (3) drying in the shade and turning over; (4) drying in the sun; (5) warehousing; (6) tedding; (7), pulp sweeping; S3, sweet osmanthus preparation: (1) picking; (2) removing impurities; (3) airing; (4) performing fixation on the scented tea; S4, mixing; S5, bagging is carried out; according to the invention, the added dried orange peel and green tea are cold in nature and have the effects of clearing heat and promoting salivation, the dried orange peel is warm in nature and can effectively consider the disadvantages of clearing heat and cold in nature of green tea, the dried orange peel has the effects of regulating qi-flowing for strengthening spleen, eliminating dampness and reducing phlegm and facilitating discharge of mucus and pollutants in the lung, and the dried orange peel is combined for use, mild in medicine property, better in taste, more suitable for drinking groups and also has a sterilization function.

Description

technical field [0001] The invention belongs to the technical field of osmanthus tangerine peel green tea, in particular to a preparation method of osmanthus tangerine peel green tea. Background technique [0002] Green tea refers to the beverage made from the new leaves or buds of tea trees without fermentation, after finishing, shaping, drying and other processes. It is one of the main teas in China. Green tea retains the natural substances of fresh leaves and contains tea Polyphenols, catechins, chlorophyll and other nutrients, famous varieties include Biluochun, West Lake Longjing and so on. Its green color and tea soup retain the green style of fresh tea leaves. The main production areas are Henan, Guizhou and other places. Green tea is non-fermented tea. Due to its characteristics, it retains more natural substances in fresh leaves. Among them, tea polyphenols and caffeine retain more than 85% of fresh leaves, about 50% of chlorophyll, and less vitamin loss, thus form...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/06
CPCA23F3/14A23F3/06
Inventor 古慧明
Owner 惠州市正圆健康食品有限公司
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