CN101283713A

CN101283713A - Xinhui tangerine peel pu'er tea preparation method

Info

Publication number: CN101283713A
Application number: CNA2008100284671A
Authority: CN
Inventors: 林炳光
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-06-02
Filing date: 2008-06-02
Publication date: 2008-10-15
Anticipated expiration: 2028-06-02
Also published as: CN101283713B

Abstract

The invention discloses a method for processing Pu'er tea containing Xinhui dried tangerine peel. The method mainly comprises the following steps: (1) selecting mature fruits of tangerine in Xinhui of Guangdong province; (2) removing flesh, sun-drying peel, storing for 2-5 months under sealed conditions, softening tangerine peels with wet air of 80-90% humidity and shredding; (3) mixing shreds with Yunnan Pu'er tea and stirring thoroughly; (4) softening the resulting mixture of tangerine peel and Yunnan Pu'er tea and compression-molding; (5) drying and storing for 2-5 months to allow the primary fermentation; (6) wetting with wet air of 60-800% humidity for 5-6 hours; (7) air-drying; and (8) storing the treated Pu'er tea containing dried tangerine peel to allow natural fermentation. The processing method is simple and allows complete fermentation of dried tangerine peel and Pu'er tea by several times of sun-drying, humidification, dehumidification and under sealed conditions. Therefore, the dried tangerine peel-containing Pu'er tea is tasty and fragrant and has resistance to mildew.

Description

Xinhui tangerine peel pu'er tea preparation method

Technical field

The present invention relates to a kind of tangerine peel Pu'er tea tea process.

Background technology

Xinhui tangerine peel is gone through still very popular for many years because of having high medical value and health care, its medical value is clear to be recorded in Compendium of Material Medica, has preventing phlegm from forming and stopping coughing, the mediation cardiovascular and cerebrovascular, invigorating the spleen, the effect such as stagnant, hypotensive that disappears are the gourmet foods of integration of drinking and medicinal herbs.Originate in the Pu'er tea in Yunnan, the product drink that liked by the people, it shines blue or green tea with big-leaf species in yunnan and processes, and mainly contains two kinds, and a kind of is to give birth to generally, and another kind is make through artificial rapid-result fermentation ripe general.

And, possess the fragrance of Pu'er tea and dried orange peel by the pericarpium citri reticulatae Pu-erh tea that orange peel and Pu'er tea are mixed and made into, and becoming the drink that people like just gradually, its preparation method generally is old citrus reticulata blanco to be shredded the back mix with Pu'er tea, is pressed into required form again; The shortcoming of this processing method is, only dried orange peel and Pu'er tea mixed, and mixed pericarpium citri reticulatae Pu-erh tea can't obtain better medical value not by fermentation, and mouthfeel and fragrance are all relatively poor.

Summary of the invention

The objective of the invention is to overcome the deficiencies in the prior art, provide a kind of and mix, orange peel and Pu'er tea combine fully fermentation, mouthfeel is good, the Xinhui tangerine peel pu'er tea preparation method of thick flavor.

The present invention includes the step of following order: it is real that (1) chooses the ripe branch hesperidium aurantium that originates in Guangdong meeting newly; (2) select the intact fruit of pericarp, clean up; (3) strip off pericarp is removed pulp, pericarp is dried again, and dry the back sealing and deposited 2-5 month, be that the humid air of 80%-90% softens pericarp with humidity then, with its chopping; (4) will mix with yunnan puer tea through the pericarp of above-mentioned processing, stir; (5) being 60%～80% humid air with humidity made it softening in 7～8 hours to the mixture humidification of pericarp and Pu'er tea, compression moulding then; (6) with in type pericarpium citri reticulatae Pu-erh tea dry handle and deposit made its initial fermentation in 2～5 months; (7) taking out the pericarpium citri reticulatae Pu-erh tea of initial fermentation, is 60%～80% humid air humidification 5～6 hours with humidity; (8) placing humidity again is that the drying place of 30%-50% made its natural air drying in 4～5 hours; (9) deposit once more through the pericarpium citri reticulatae Pu-erh tea of above-mentioned processing, make its spontaneous fermentation.

Take out after pericarpium citri reticulatae Pu-erh tea after step (9) is handled is deposited 1 year, the processing method of repeating step (7)～(9) makes that dried orange peel and Pu'er tea can more abundant fermentations.

The selected fruit maturation of described step (1) is 11 or the December in every year.

Described fruit is red follicarpium.

The sealing device sealing that described step (3) adopts the iron sheet case by built-in gunnysack to constitute is deposited.

Air humidity is 80% in the described step (7).

Air humidity is 30% in the described step (8).

Preparation method of the present invention is simple, through repeatedly dry, humidification, dehumidifier, sealing deposit fermentation, dried orange peel and Pu'er tea can fully ferment, made pericarpium citri reticulatae Pu-erh tea mouthfeel is good, thick flavor, and not mouldy.

The specific embodiment

Xinhui tangerine peel pu'er tea preparation method of the present invention comprises the step of following order: (1) choose originate in Guangdong newly can ripe branch hesperidium aurantium real, selected fruit is preferably ripe 11 or the December in every year, and is red skin mandarin orange; (2) select the intact fruit of pericarp, water cleans up and dries; (3) strip off pericarp, remove pulp, assurance fruit juice is not stained with on the pericarp to prevent that mashed figure for shadow-play from ringing the taste of manufactured goods when removing pulp, pericarp is dried, dry back sealing and deposited 2-5 month, then pericarp being placed humidity is that the humid air of 80%-90% makes pericarp softening, is convenient to be broken into strip or chopping, when depositing, the sealing device sealing of preferably adopting the iron sheet case by built-in gunnysack to constitute is deposited; (4) will mix with yunnan puer tea through the pericarp after the above-mentioned processing, stir, can adopt living general or ripe general; (5) be 60%～80% humid air to said mixture humidification 7～8 hours with humidity, make Pu'er tea softening, so that compression moulding, at this moment air humidity is preferably 80%, makes the tealeaves can be faster softening; (6) will be dry processing of pericarpium citri reticulatae Pu-erh tea of compression moulding, can place Dang Yangchu to dry, also can adopt dehumidifier to carry out dehumidifier, deposit then and made its initial fermentation in 2～5 months, preferably depositing in dry cool place, to sentence assurance not mouldy; (7) taking out the pericarpium citri reticulatae Pu-erh tea of initial fermentation, is 60%～80% humid air humidification 5～6 hours with humidity once more, and at this moment air humidity is preferably 80%; (8) then pericarpium citri reticulatae Pu-erh tea being placed air humidity is that 30%～50% dry shady and cool place made its natural air drying in 4～5 hours, and air humidity is preferably 30%, to reach better dehumidifier effect; (9) pericarpium citri reticulatae Pu-erh tea of handling through above-mentioned steps is deposited once more and is made its spontaneous fermentation, deposits after 1 year and to take out, and the processing method of repeating step (7)～(9) makes the pericarpium citri reticulatae Pu-erh tea can more abundant fermentation.

Claims

1, a kind of tangerine peel Pu'er tea tea preparation method is characterized in that comprising the step of following order:

(1) choose originate in Guangdong newly can ripe branch hesperidium aurantium real;

(2) select the intact fruit of pericarp, clean up;

(3) strip off pericarp is removed pulp, pericarp is dried again, and dry the back sealing and deposited 2-5 month, be that the humid air of 80%-90% softens pericarp with humidity then, with its chopping;

(4) will mix with yunnan puer tea through the pericarp of above-mentioned processing, stir;

(5) being 60%～80% humid air with humidity made it softening in 7～8 hours to the mixture humidification of pericarp and Pu'er tea, compression moulding then;

(6) with in type pericarpium citri reticulatae Pu-erh tea dry handle and deposit made its initial fermentation in 2～5 months;

(7) taking out the pericarpium citri reticulatae Pu-erh tea of initial fermentation, is 60%～80% humid air humidification 5～6 hours with humidity;

(8) placing humidity again is that 30%～50% drying place made its natural air drying in 4～5 hours;

(9) deposit once more through the pericarpium citri reticulatae Pu-erh tea of above-mentioned processing, make its spontaneous fermentation.

2, tangerine peel Pu'er tea tea preparation method according to claim 1 is characterized in that: take out after the pericarpium citri reticulatae Pu-erh tea after step (9) is handled is deposited 1 year, the processing method of repeating step (7)～(9) makes that dried orange peel and Pu'er tea can more abundant fermentations.

3, according to the described preparation method of old citrus reticulata blanco of being convenient to store of claim 1, it is characterized in that: the selected fruit maturation of described step (1) is 11 or the December in every year.

4, tangerine peel Pu'er tea tea preparation method according to claim 1 is characterized in that: described fruit is red follicarpium.

5, tangerine peel Pu'er tea tea preparation method according to claim 1 is characterized in that: the sealing device sealing that described step (3) adopts the iron sheet case by built-in gunnysack to constitute is deposited.

6, tangerine peel Pu'er tea tea preparation method according to claim 1 is characterized in that: air humidity is 80% in the described step (7).

7, tangerine peel Pu'er tea tea preparation method according to claim 1 is characterized in that: air humidity is 30% in the described step (8).