CN102334571A - Pomelo tea and preparation method thereof - Google Patents

Abstract

The invention discloses pomelo tea and a preparation method thereof, and the pomelo tea comprises the following components by weight: 1200g-1800g of honey pomelo, 300g-400g of honey and 600-800g of oolong. The pomelo tea is developed through years on the basis of the traditional tea manufacturing method, pomelo juice, the honey and other components are added, and the pomelo tea is successfully prepared from loading raw materials which are well fermented twice into a container made of pomelo peel, then covering a cover, locking and shaping through a model made of a thin iron sheet, finally placing into a baking machine, baking through slow fire and taking out when a housing of pomelo tea is hard. Therefore, the product according to the invention has the effects of promoting the production of body fluid, quenching thirst, refreshing, invigorating spleen and stomach, clearing heat, removing toxin, reducing fire, promoting urination, depressing qi, reducing phlegm, regulating qi, stopping asthma, reducing weight, preventing fat, cooling blood and lubricating bowel, the long-term consumption of the pomelo tea can prevent high blood pressure and hyperlipoidemia, and the pomelo tea also has great auxiliary efficacy for chronic cough and indigestion, as well as phlegmatic symptom, sore throat and other symptoms caused by long-term smoking of men.

Description

Precious shaddock tea and preparation method thereof

Technical field

The present invention relates to a kind of tealeaves, particularly relate to a kind of precious shaddock tea and preparation method thereof.

Background technology

Chinese patent publication number CN1586247 discloses a kind of fresh shaddock tea and preparation method thereof, accordings to the fresh shaddock tea that this inventive method is prepared from; Product in the form of sheets; Be unfavorable for taking after mixing it with water, and should technology shaddock ped do not carried out the debitterize processing and not remove the white cortex of shatian pomelo, can cause serious bitter; And under the high-temperature technology condition, add honey when making, can cause the honey souring, composition changes, and loses the original local flavor of honey.

Summary of the invention

The objective of the invention is to the deficiency that exists to background technology, provide a kind of flavor treasure tasty and refreshing, promote the production of body fluid to quench thirst, spleen benefiting and stimulating the appetite, be rich in the various trace elements and the mineral matter of needed by human, and the precious shaddock tea with pharmacological action.

Another object of the present invention is to provide a kind of preparation method of precious shaddock tea simple to operate.

For realizing above-mentioned purpose, technical solution of the present invention is:

The present invention by weight constituent content be: close shaddock 1500g; Honey 350g; Tealeaves 700g.

The present invention also aims to provide the preparation method of above-mentioned precious shaddock tea, it may further comprise the steps: pluck (1): treat that the long 3-5 leaf that arrives of tea tree young sprout will be ripe, adopt down the 2-4 leaf when top 6 seventy percent is opened face, be commonly called as " face of opening is adopted "; So-called " face of opening is adopted "; Be divided into again the face of opening for a short time, in open face and open face greatly; For a short time the face of opening is that the area of young sprout top one leaf is equivalent to 1/2 of second leaf, in to open face be that young sprout top first leaf area is equivalent to 2/3 of second leaf, the area of opening face young sprout top greatly is equivalent to the area of second leaf; General spring, autumn tea take " in open face " to adopt, and summer heat tea is tender adopting suitably, promptly takes " opening face for a short time " to adopt, and produces the tea place riotous growth, and it is strong to hold tender property, also can take " opening face for a short time " to adopt, and plucks a bud three, four leaves; (2) shine blue or green (withering) and one time fermentation: withering of oolong tea is not separated with fermentation procedure, and both cooperatively interact and carry out; Concrete method for making has four kinds: cool green grass or young crops, solarization green grass or young crops, heating deterioration and people's control condition are withered; Cool blue or green: effect is to distribute leaf surfaces moisture and Ye Wen, keeps the tealeaves freshness; Shine blue or green: can promote the activation of enzyme, form the fragrance of oolong tea; (3) shake green grass or young crops: be that blue or green tea is done blue or green key, pass through the blue or green process of shaking that does not wait for 4-5 time, make its bright leaf that a series of biochemistry take place and change, help the development of fragrance, flavour; (4) fried green: mainly play the enzymatic activity that suppresses in the bright leaf, the oxidation process of control Polyphenols prevents that leaf from continuing to redden; (5) knead: can make blade be rolled into the bar rope by sheet, form the contour structures of oolong tea; (6) cure: temperature is controlled at " the stew fire " effect about 50 °, bakes to the tea stalk record book in accordion form disconnected crisply, and smell is pure; (7) pick up stalk: remove and the positive close foreign material of tea,, improve cleanliness like foreign material such as tea stalk, tea muscle, tea; (8) add batching: add the pulp that takes out from shaddock and explode into juice, honey and oolong tea stir; (9) secondary fermentation: about three hours, mainly make oolong tea fully absorb the elite of shaddock juice and honey standing for fermentation after all batching stirs; (10) the shaddock skin container of packing into: put into the raw material after the fermentation in the container that the shaddock leather becomes, fill up compacting, cover lid, put the eight lobe moulds processed with tagger again and make its typing with the shaddock top and the bottom are fastening with shaddock leather one-tenth; (11) secondary cures: be controlled at about 70 ° little fire with temperature and stewed about 250 hours, bake to hard the getting final product of shaddock skin shell; (12) packing warehouse-in: will cure the plastic crate (depositing about 12 months) that dry citron tea is put into sealing.

After adopting such scheme, the precious shaddock tea that the present invention is mainly processed by close shaddock, honey, three kinds of main components of oolong tea, its effect is that precious shaddock tea has absorbed the elite of Iron Guanyin and sweet shaddock; Flavor is precious tasty and refreshing, promotes the production of body fluid to quench thirst, spleen benefiting and stimulating the appetite, is rich in the various trace elements and the mineral matter of needed by human; And caffeine, Tea Polyphenols and multiple aromatic substance with pharmacological action; Except having heat-clearing, the stagnation resolvation that tea possesses, beneficial blood vessels, softening blood vessel; Reduce blood cholesterol; Prevent and treat outside the health-care efficacy such as artery sclerosis, also have the therapeutic method to keep the adverse qi flowing downward, reduce phlegm, the effect of moistening lung and stomach, the diseases such as many phlegm pharyngalgia that chronic cough, indigestion and smoking are caused also have good auxiliary curative effect.But long-term drinking prophylaxis of hypertension, high fat of blood, coronary heart disease and vascular sclerosis etc.

Precious shaddock tea method for pouring of the present invention is simple, and the shaddock tea that takes a morsel is put into cup, brews with boiling water, also can put into the kettle poach, and it is just drinkable to fall residue with strainer filtering again.The storage practice of precious shaddock tea is simple, is put in shady and cool dry place and gets final product, and this tea is ripe tea, the longer then Chen Yuexiang more of storage time.Precious shaddock tea optimum is drunk the crowd: drive to feel tired out, need refresh oneself and vent one's spleen, the personage who focuses one's attention on; Often contact computer, TV, the personage of radiation sources such as mobile phone; Often public affair dinner party, the personage who drinks; With making an uproar excessively, do mute sand and itch the personage that the cold that need disappear is quenched one's thirst; Have hypertension or high fat of blood personage; Scorching, the cough personage of chronic cigarette; Be more suitable for generally drunk by people.

With the prior art contrast, the present invention has following obvious improvement and outstanding characteristics:

Making according to the inventive method is on the basis of the preparation method of traditional tea; Add materials such as shaddock juice, honeybee is close; Oolong tea that it absorbs and the elite of close shaddock; It is sweet tasty and refreshing to distinguish the flavor of, and richness is rich in the various trace elements and the mineral matter of needed by human, and caffeine, Tea Polyphenols and multiple aromatic substance with pharmacological action.Manufacture craft through innovation; Through fermenting twice; Make product of the present invention have to promote the production of body fluid to quench thirst, produce refreshing effect to the mind, spleen benefiting and stimulating the appetite, clearing heat and detoxicating, fiery diuresis, the therapeutic method to keep the adverse qi flowing downward reduce phlegm, regulate the flow of vital energy Dingchuan, the anti-fat of weight reducing falls; Cool blood ease constipation, quoting for a long time can prophylaxis of hypertension, high fat of blood, to chronic cough, indigestion, the man is long-term after smoking many phlegm disease such as have sore throat also has fine auxiliary curative effect.

The specific embodiment

Embodiment one

The ripening degree of selection is high, golden yellow color, the dense close shaddock 1200g that distinguishes the flavor of, and close 300g of honeybee and oolong tea 500g are as raw material.Concrete preparation may further comprise the steps: pluck (1): treat that the long 3-5 leaf that arrives of tea tree young sprout will be ripe, adopt down the 2-4 leaf when top 6 seventy percent is opened face, be commonly called as " face of opening is adopted "; So-called " face of opening is adopted "; Be divided into again the face of opening for a short time, in open face and open face greatly; For a short time the face of opening is that the area of young sprout top one leaf is equivalent to 1/2 of second leaf, in to open face be that young sprout top first leaf area is equivalent to 2/3 of second leaf, the area of opening face young sprout top greatly is equivalent to the area of second leaf; General spring, autumn tea take " in open face " to adopt, and summer heat tea is tender adopting suitably, promptly takes " opening face for a short time " to adopt, and produces the tea place riotous growth, and it is strong to hold tender property, also can take " opening face for a short time " to adopt, and plucks a bud three or four leaves; (2) shine blue or green (withering) and one time fermentation: withering of oolong tea is not separated with fermentation procedure, and both cooperatively interact and carry out; Concrete method for making has four kinds: cool green grass or young crops, solarization green grass or young crops, heating deterioration and people's control condition are withered; Cool blue or green: effect is to distribute leaf surfaces moisture and Ye Wen, keeps the tealeaves freshness; Shine blue or green: can promote the activation of enzyme, form the fragrance of oolong tea; (3) shake green grass or young crops: be that blue or green tea is done blue or green key, pass through the blue or green process of shaking that does not wait for 4-5 time, make its bright leaf that a series of biochemistry take place and change, help the development of fragrance, flavour; (4) fried green: mainly play the enzymatic activity that suppresses in the bright leaf, the oxidation process of control Polyphenols prevents that leaf from continuing to redden; (5) knead: can make blade be rolled into the bar rope by sheet, form the contour structures of oolong tea; (6) cure: temperature is controlled at " the stew fire " effect about 50 °, bakes to the tea stalk record book in accordion form disconnected crisply, and smell is pure; (7) pick up stalk: remove and the positive close foreign material of tea,, improve cleanliness like foreign material such as tea stalk, tea muscle, tea; (8) add batching: add the pulp that takes out from shaddock and explode into juice, honey and oolong tea stir; (9) secondary fermentation: about three hours, mainly make oolong tea fully absorb the elite of shaddock juice and honey standing for fermentation after all batching stirs; (10) the shaddock skin container of packing into: put into the raw material after the fermentation in the container that the shaddock leather becomes, fill up compacting, cover lid, put the eight lobe moulds processed with tagger again and make its typing with the shaddock top and the bottom are fastening with shaddock leather one-tenth; (11) secondary cures: be controlled at about 70 ° little fire with temperature and stewed about 250 hours, bake to hard the getting final product of shaddock skin shell; (12) packing warehouse-in: will cure the plastic crate (depositing about 12 months) that dry citron tea is put into sealing.

Embodiment two

The ripening degree of selection is high, golden yellow color, the dense close shaddock 1500g that distinguishes the flavor of, and close 350g of honeybee and oolong tea 700g are as raw material.Concrete preparation may further comprise the steps: pluck (1): treat that the long 3-5 leaf that arrives of tea tree young sprout will be ripe, adopt down the 2-4 leaf when top 6 seventy percent is opened face, be commonly called as " face of opening is adopted "; So-called " face of opening is adopted "; Be divided into again the face of opening for a short time, in open face and open face greatly; For a short time the face of opening is that the area of young sprout top one leaf is equivalent to 1/2 of second leaf, in to open face be that young sprout top first leaf area is equivalent to 2/3 of second leaf, the area of opening face young sprout top greatly is equivalent to the area of second leaf; General spring, autumn tea take " in open face " to adopt, and summer heat tea is tender adopting suitably, promptly takes " opening face for a short time " to adopt, and produces the tea place riotous growth, and it is strong to hold tender property, also can take " opening face for a short time " to adopt, and plucks a bud three or four leaves; (2) shine blue or green (withering) and one time fermentation: withering of oolong tea is not separated with fermentation procedure, and both cooperatively interact and carry out; Concrete method for making has four kinds: cool green grass or young crops, solarization green grass or young crops, heating deterioration and people's control condition are withered; Cool blue or green: effect is to distribute leaf surfaces moisture and Ye Wen, keeps the tealeaves freshness; Shine blue or green: can promote the activation of enzyme, form the fragrance of oolong tea; (3) shake green grass or young crops: be that blue or green tea is done blue or green key, pass through the blue or green process of shaking that does not wait for 4-5 time, make its bright leaf that a series of biochemistry take place and change, help the development of fragrance, flavour; (4) fried green: mainly play the enzymatic activity that suppresses in the bright leaf, the oxidation process of control Polyphenols prevents that leaf from continuing to redden; (5) knead: can make blade be rolled into the bar rope by sheet, form the contour structures of oolong tea; (6) cure: temperature is controlled at " the stew fire " effect about 50 °, bakes to the tea stalk record book in accordion form disconnected crisply, and smell is pure; (7) pick up stalk: remove and the positive close foreign material of tea,, improve cleanliness like foreign material such as tea stalk, tea muscle, tea; (8) add batching: add the pulp that takes out from shaddock and explode into juice, honey and oolong tea stir; (9) secondary fermentation: about three hours, mainly make oolong tea fully absorb the elite of shaddock juice and honey standing for fermentation after all batching stirs; (10) the shaddock skin container of packing into: put into the raw material after the fermentation in the container that the shaddock leather becomes, fill up compacting, cover lid, put the eight lobe moulds processed with tagger again and make its typing with the shaddock top and the bottom are fastening with shaddock leather one-tenth; (11) secondary cures: be controlled at about 70 ° little fire with temperature and stewed about 250 hours, bake to hard the getting final product of shaddock skin shell; (12) packing warehouse-in: will cure the plastic crate (depositing about 12 months) that dry citron tea is put into sealing.

Embodiment three

The ripening degree of selection is high, golden yellow color, the dense close shaddock 1800g that distinguishes the flavor of, and close 400g of honeybee and oolong tea 800g are as raw material.Concrete preparation may further comprise the steps: pluck (1): treat that the long 3-5 leaf that arrives of tea tree young sprout will be ripe, adopt down the 2-4 leaf when top 6 seventy percent is opened face, be commonly called as " face of opening is adopted "; So-called " face of opening is adopted "; Be divided into again the face of opening for a short time, in open face and open face greatly; For a short time the face of opening is that the area of young sprout top one leaf is equivalent to 1/2 of second leaf, in to open face be that young sprout top first leaf area is equivalent to 2/3 of second leaf, the area of opening face young sprout top greatly is equivalent to the area of second leaf; General spring, autumn tea take " in open face " to adopt, and summer heat tea is tender adopting suitably, promptly takes " opening face for a short time " to adopt, and produces the tea place riotous growth, and it is strong to hold tender property, also can take " opening face for a short time " to adopt, and plucks a bud three or four leaves; (2) shine blue or green (withering) and one time fermentation: withering of oolong tea is not separated with fermentation procedure, and both cooperatively interact and carry out; Concrete method for making has four kinds: cool green grass or young crops, solarization green grass or young crops, heating deterioration and people's control condition are withered; Cool blue or green: effect is to distribute leaf surfaces moisture and Ye Wen, keeps the tealeaves freshness; Shine blue or green: can promote the activation of enzyme, form the fragrance of oolong tea; (3) shake green grass or young crops: be that blue or green tea is done blue or green key, pass through the blue or green process of shaking that does not wait for 4-5 time, make its bright leaf that a series of biochemistry take place and change, help the development of fragrance, flavour; (4) fried green: mainly play the enzymatic activity that suppresses in the bright leaf, the oxidation process of control Polyphenols prevents that leaf from continuing to redden; (5) knead: can make blade be rolled into the bar rope by sheet, form the contour structures of oolong tea; (6) cure: temperature is controlled at " the stew fire " effect about 50 °, bakes to the tea stalk record book in accordion form disconnected crisply, and smell is pure; (7) pick up stalk: remove and the positive close foreign material of tea,, improve cleanliness like foreign material such as tea stalk, tea muscle, tea; (8) add batching: add the pulp that takes out from shaddock and explode into juice, honey and oolong tea stir; (9) secondary fermentation: about three hours, mainly make oolong tea fully absorb the elite of shaddock juice and honey standing for fermentation after all batching stirs; (10) the shaddock skin container of packing into: put into the raw material after the fermentation in the container that the shaddock leather becomes, fill up compacting, cover lid, put the eight lobe moulds processed with tagger again and make its typing with the shaddock top and the bottom are fastening with shaddock leather one-tenth; (11) secondary cures: be controlled at about 70 ° little fire with temperature and stewed about 250 hours, bake to hard the getting final product of shaddock skin shell; (12) packing warehouse-in: will cure the plastic crate (depositing about 12 months) that dry citron tea is put into sealing.

Claims (1)

1. the preparation method of a precious shaddock tea, it comprises: pluck, shine blue or green, adopt green grass or young crops, fried green, shake green grass or young crops, knead, cure, pick up process such as stalk, it is characterized in that: its by weight constituent content be: close shaddock 1200g-1800g; Honey 300g-400g; Oolong tea 600-800g.It is stirred the back standing for fermentation container that the shaddock leather becomes of packing into after about 30 hours fill up compacting, cover lid, put the eight lobe moulds processed with tagger again and make its typing with the shaddock top and the bottom are fastening with shaddock leather one-tenth; Cure through secondary: make temperature be controlled at about 70 ° little fire and stewed about 250 hours, bake to shaddock skin shell hard.Packing warehouse-in: will cure the plastic crate that dry citron tea is put into sealing.