CN102239939A

CN102239939A - Method for preparing strong-aroma Pu'er tea with dried orange peel

Info

Publication number: CN102239939A
Application number: CN2011101970374A
Authority: CN
Inventors: 朱洪辉
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-07-14
Filing date: 2011-07-14
Publication date: 2011-11-16

Abstract

The invention discloses a method for preparing strong-aroma Pu'er tea with dried orange peel. The method comprises the following steps: (1) selecting mature citrus fruit from Xinhui, Guangdong and old royal Pu'er tea from Yunnan; (2) selecting fruit with complete fruit peel and cleaning; (3) making a cut on the top of the fruit and hollowing the fruit to obtain a shell; and cleaning the shell; (4) airing the residual water on the shell; (5) stirring the dried orange peel of citrus fruit from Xinhui into powder, and fully mixing with the old royal Pu'er tea from Yunnan; (6) filling the shell with the mixture obtained in the step (5), and sealing; (7) baking in a baker; and (8) cooling and storing for at least 5 days in a sealed way. The Pu'er tea with dried orange peel prepared by adopting the method provided by the invention has smooth mouthfeel and strong aroma, both orange taste and tea taste are merged completely even through fermentation is not performed; and the tea has special orange taste. The method is suitable for preparing Pu'er tea with dried orange peel in batch.

Description

A kind of preparation method of Luzhou-flavor pericarpium citri reticulatae Pu-erh tea

Technical field

The present invention relates to a kind of preparation method of pericarpium citri reticulatae Pu-erh tea.

Background technology

Xinhui tangerine peel pu'er tea is good because of mouthfeel, have antiobesity action and good health care effect, becomes dark ace-high tea-drinking product just gradually, the personage's that particularly is subjected to liking to be beautiful favor.But because existing pericarpium citri reticulatae Pu-erh tea mainly is to rely on natural conditions to be prepared from, manufacturing process is subjected to the restriction of weather conditions bigger, so the quality control difficulty of manufactured goods is big, causes the manufactured goods mouthfeel effect uneven, and can't promote output, not satisfy the batch demand in market.

Summary of the invention

The objective of the invention is to overcome the deficiencies in the prior art, provide a kind of manufactured goods mouthfeel good, manufacturing process does not rely on weather condition, the preparation method of the Luzhou-flavor pericarpium citri reticulatae Pu-erh tea that can produce in batches.

For solving the problem of the prior art, preparation method of the present invention comprises the step of following order: (1) chooses ripe branch hesperidium aurantium reality and imperial palace, the Yunnan Pu'er tea that originates in Guangdong meeting newly; (2) select the intact fruit of pericarp, clean up; (3) cut an opening at the fruit top and obtain shell, shell is cleaned up to hollow out pulp; (4) dry moisture residual on the shell; (5) stirring into powder with new meeting old citrus reticulata blanco fully mixes with imperial palace, Yunnan Pu'er tea; (6) seal after the mixture that is obtained with step (5) is filled shell; (7) putting into curer cures; (8) bring down a fever back sealing was deposited 5 days at least.

Shell after above-mentioned steps (6) is handled places earlier to be picked up after 3-5 minute by the immersion of imperial palace, Yunnan water that Pu'er tea is infused tea and dries, reinstall the mixture oven dry, can remove the bitterness that shell has, make the fragrance and the fragrant perfect adaptation of tea of shell, thereby can make the better pericarpium citri reticulatae Pu-erh tea of mouthfeel.

The stoving temperature of above-mentioned steps (7) is 100 ℃.

The time of curing of above-mentioned steps (7) is 90～100 minutes.

The dried orange peel powder mixes than the ratio of 1: 20 (weight) with Pu'er tea in the above-mentioned steps (5).

The Xinhui tangerine peel that above-mentioned steps (5) is adopted is to deposit the old citrus reticulata blanco in 3 years.

The time that above-mentioned steps (8) sealing is deposited is preferably 7 days.

Relative with prior art, the invention has the beneficial effects as follows:

The present invention evenly after the mixing inserts dried orange peel powder and Pu'er tea in the sky shell, cures with curer then, need not to rely on natural environment during making, no matter how weather all can be made, the mouthfeel of manufactured goods is controlled, and Production Time is short, and can produce in batches to satisfy the demand in market.Insert in the sky shell with dried orange peel and Pu'er tea mixing, dried orange peel is fully contacted with Pu'er tea, it is also more abundant to ferment, thereby makes the pericarpium citri reticulatae Pu-erh tea thick flavor that makes, and mouthfeel is along sliding, sweet-smelling, and the manufactured goods good looking appearance.Particularly, the present invention further steeps empty shell 3～5 minutes in the Pu'er tea water logging earlier, and this method can make pericarp have denseer tea perfume (or spice) in the bitter taste of removing pericarp.Therefore, adopt the prepared pericarpium citri reticulatae Pu-erh tea of method of the present invention, mouthfeel is along sliding, and fragrance is dense, need not painstakingly to ferment, and just can make tea fruit incorporate old flavor and tea flavour fully, and unique Chen Xiang is arranged.

The specific embodiment

Luzhou-flavor tangerine peel Pu'er tea tea preparation method of the present invention comprises the step of following order: (1) chooses ripe branch hesperidium aurantium reality and imperial palace, the Yunnan Pu'er tea that originates in Guangdong meeting newly, and selected fruit is preferably red skin mandarin orange; (2) select the intact fruit of pericarp, water cleans up and dries; (3) cut an opening at the fruit top, thereby pulp can be hollowed out the acquisition shell by opening, the fritter pericarp of incision can be kept vent cover usefulness, then shell is cleaned up; (4) dry moisture residual on the shell; Brew tea with imperial palace, Yunnan Pu'er tea then, the ratio of Pu'er tea and water is 1: 100 (weight) when brewing, and again the fresh fruit shell is put into to pick up after the tea boiling water is dipped into 3-5 minute and dries; (5) adopting the old citrus reticulata blanco of newly understanding for 3 terms to stir into powder fully mixes with imperial palace, Yunnan Pu'er tea; (6) mixture that is obtained with step (5) is filled in the shell that tea soaks and dries, and whole shell need be filled up during filling, fills up the small pieces pericarp that cuts before available behind the shell and seals; (7) putting into curer adjustment to temperature after sealing is that 100 ℃ of high fire cure, and the time of curing is 90-100 minute; (8) take out the tangerine peel Pu'er tea tea fruit and place dry ventilation to bring down a fever, sealing is deposited then, and the resting period is minimum to be 5 days, and after depositing 7 days, just can obtain the pericarpium citri reticulatae Pu-erh tea of sweet-smelling, but the resting period is long more, resulting pericarpium citri reticulatae Pu-erh tea is fragrant more pure, the suitable more cunning of the mouthfeel of tea.

Claims

1. the preparation method of a Luzhou-flavor pericarpium citri reticulatae Pu-erh tea is characterized in that comprising the step of following order:

(1) chooses ripe branch hesperidium aurantium reality and imperial palace, the Yunnan Pu'er tea that originates in Guangdong meeting newly;

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

(3) cut an opening at the fruit top and obtain shell, shell is cleaned up to hollow out pulp;

(4) dry moisture residual on the shell;

(5) stirring into powder with new meeting old citrus reticulata blanco fully mixes with imperial palace, Yunnan Pu'er tea;

(6) seal after the mixture that is obtained with step (5) is filled shell;

(7) putting into curer cures;

(8) bring down a fever back sealing was deposited 5 days at least.

2. preparation method according to claim 1, it is characterized in that: the shell after step (6) is handled places earlier to be picked up after 3-5 minute by the immersion of imperial palace, Yunnan water that Pu'er tea is infused tea and dries, reinstall mixture oven dry, make that to make the pericarpium citri reticulatae Pu-erh tea mouthfeel better.

3. preparation method according to claim 1 and 2 is characterized in that: the stoving temperature of described step (7) is 100 ℃.

4. preparation method according to claim 3 is characterized in that: the time of curing of described step (7) is 90～100 minutes.

5. preparation method according to claim 1 is characterized in that: the dried orange peel powder mixes than the ratio of 1: 20 (weight) with Pu'er tea in the described step (5).

6. preparation method according to claim 1 or 5, it is characterized in that: the Xinhui tangerine peel that described step (5) is adopted is to deposit the old citrus reticulata blanco in 3 years.

7. preparation method according to claim 1 is characterized in that: the time that described step (8) sealing is deposited is 7 days.