CN104522210A - Pericarpium citri reticulatae Liupao tea and preparation method thereof - Google Patents
Pericarpium citri reticulatae Liupao tea and preparation method thereof Download PDFInfo
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- CN104522210A CN104522210A CN201510002522.XA CN201510002522A CN104522210A CN 104522210 A CN104522210 A CN 104522210A CN 201510002522 A CN201510002522 A CN 201510002522A CN 104522210 A CN104522210 A CN 104522210A
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Abstract
The invention discloses a pericarpium citri reticulatae Liupao tea and a preparation method of the pericarpium citri reticulatae Liupao tea. The pericarpium citri reticulatae Liupao tea comprises, by weight, 5% to 10% of pericarpium citri reticulatae and 90% to 95% of fermented Liupao tea, wherein the sum of the weight percentages of the components is 100%. The pericarpium citri reticulatae Liupao tea has the effects of prompting the appetite, aiding digestion, removing dampness to reduce phlegm, and warming and nourishing the stomach. The pericarpium citri reticulatae Liupao tea prepared through the preparation method is mellower in smell.
Description
Technical field
The present invention relates to a kind of tealeaves, more particularly, particularly relate to a kind of dried orange peel six fort tea; The invention still further relates to the preparation method of this kind of tealeaves.
Background technology
Six fort tea are the one of black tea; mainly originate from the area, Wuzhou in Guangxi; belong to basic food; ionic reaction can be there is with acid; in and too much hydrochloric acid in gastric juice in stomach; starch in six fort tea can also form diaphragm on coat of the stomach, and six its tea of fort tea that have passed through fermentation are softer, often drink and can warm up stomach and nourishing the stomach.Increasing people likes drinking six fort tea now, concocts together if can add other raw materials with health role in six fort tea, and by making, the effect of six fort tea is better, is more suitable for drinking for a long time of people.Therefore, the raw material how other with different health-care effect is reasonably combined in six fort tea, makes the mouthfeel of six fort tea and effect better become the development new direction of six fort tea.
Summary of the invention
The object of the present invention is to provide a kind of dried orange peel six fort tea with the effect of aid digestion, eliminating dampness and eliminating phlegm, the warm stomach nourishing the stomach of appetizing.Another object of the present invention is to provide the preparation method of a kind of above-mentioned dried orange peel six fort tea, and the smell of the dried orange peel six fort tea utilizing this kind of method to prepare is more aromatic.
The last technical scheme of the present invention is as follows:
A kind of dried orange peel six fort tea, it is made up of the raw material of following weight percentage, dried orange peel 5 ~ 10%, and six fort tea 90 ~ 95% after fermentation, each component sum is 100%.
Preferably, described material content is: dried orange peel 10%, six fort tea 90% after fermentation.
After of the present invention, a technical scheme is as follows:
The preparation method of above-mentioned dried orange peel six fort tea, comprises the steps:
(1) select tealeaves: select six fort tea tree kinds, be processed into six fort tea gross tea by traditional six fort Tea processing methods;
(2) six fort tea gross tea are evenly sprayed water, are carried out pile-fermentation by pile-fermentation: according to the moisture situation of tealeaves;
(3) select dried orange peel: select colory dried orange peel, evenly water spray is placed on boiling in steamer, chopping after dried orange peel is softening;
(4) heap boiling is spread out: the tea spreading heap after fermentation is lowered the temperature and mixed in proportion with dried orange peel filament, more mixed dried orange peel six fort tea is positioned over boiling in steaming bucket;
(the baked pressure of 5): the dried orange peel six fort tea after decatize is positioned over while hot wooden case and compresses, then with cloth, wooden case is built;
(6) unpack dry the baked pressure of: Wan Cheng after, the dried orange peel six fort tea in casing is poured out and dries;
(7) ageing: the dried orange peel six fort tea after drying is loaded in bamboo basket, and bamboo trailing plants to be placed between ageing after ageing and to get final product.
Preferably, in described step (2), require disposable water spray before the wet heap of six fort tea gross tea, the water content ranges that injection flow rate controls tealeaves is 23 ~ 28%, and temperature controls within the scope of 50 ~ 55 DEG C.
Preferably, in described step (2), tealeaves fermentation time in installation for fermenting is 25 ~ 30 days.
Preferably, in described step (3), the selected dried orange peel resting period, the digestion time of dried orange peel was 2 ~ 5 minutes more than 1 year, and dried orange peel softens.
Preferably, in described step (4), digestion time is for often to struggle against 6 ~ 9 minutes.
Preferably, in described step (5), wooden case specification is the 2m*2m*1.2 meter ， baked pressure time is 7 ~ 9 hours.
Preferably, in described step (6), flash-off time is 3 ~ 5 days, and tealeaves dries.
Preferably, in described step (7), digestion time is for being greater than 180 days, and between ageing, temperature controls within the scope of 20 ~ 30 DEG C, and humid control is at 70 ~ 90RH.
Compared with prior art, the beneficial effect that the present invention has is:
1. dried orange peel six fort of the present invention tea, wherein, after six fort tea have passed through fermentation, tea is softer, with acid, ionic reaction can occur, in and too much hydrochloric acid in gastric juice in stomach, the starch in six fort tea can also form diaphragm on coat of the stomach, often drinks and can warm up stomach and nourishing the stomach; Dried orange peel, dried orange peel taste is arduous, warm in nature, has effect of warming stomach for dispelling cold, regulating qi-flowing for strengthening spleen, the people being applicable to the symptoms such as stomach turgor, indigestion, poor appetite, cough ant phlegm eats, dried orange peel contains limonoid, and this limonoid taste is gentle, soluble in water, in addition, dried orange peel contains the compositions such as volatile oil, hesperidine, Cobastab, C, and the volatile oil contained by it has gentle spread effect to intestines and stomach, can promote the secretion of digestive juice, get rid of pneumatosis in intestinal tube, increase appetite.Therefore, coordinate by dried orange peel and six fort tea the tealeaves concocted, there is the effect of aid digestion, eliminating dampness and eliminating phlegm, the warm stomach nourishing the stomach of appetizing, be applicable to that various crowd particularly loses the appetite long-term or drink.
2. the preparation method of dried orange peel six fort of the present invention tea, can make dried orange peel better be combined with six fort tea, and the fragrance that the tealeaves produced both had had dried orange peel also has the mellow of six fort tea.
Detailed description of the invention
Below in conjunction with detailed description of the invention, technical scheme of the present invention is described in further detail, but does not form any limitation of the invention.
Embodiment 1
Each component percentages of dried orange peel six fort tea is: dried orange peel 10%, six fort tea 90% after fermentation.
The preparation method of dried orange peel six fort of the present invention tea, comprises the steps:
(1) select tealeaves: the six fort tea tree kinds selecting quality better, the tealeaves of fresh harvesting is processed into six fort tea gross tea by traditional six fort Tea processing methods.
(2) pile-fermentation: according to the moisture situation of tealeaves, six fort tea gross tea are evenly sprayed water, require disposable water spray before the wet heap of six fort tea gross tea, the water content ranges that injection flow rate controls tealeaves is 23 ~ 28%, carry out pile-fermentation again, temperature controls within the scope of 50 ~ 55 DEG C, and tealeaves fermentation time in installation for fermenting is 25 ~ 30 days.
(3) dried orange peel is selected: select colory dried orange peel, even water spray is placed on boiling in steamer, chopping after dried orange peel is softening, the selected dried orange peel resting period is more than 1 year, time dried orange peel more of a specified duration is better, the digestion time of dried orange peel is 2 ~ 5 minutes, and dried orange peel softens, and is convenient to dried orange peel chopping.
(4) stand heap boiling: the tea spreading heap after fermentation is lowered the temperature and mixed in proportion with dried orange peel filament, again mixed dried orange peel six fort tea is positioned over and steams boiling in bucket, digestion time is for often to struggle against 6 ~ 9 minutes, and the taste that digestion process is conducive to dried orange peel filament bar and six fort tea tealeaves absorbs fusion mutually.
(the baked pressure of 5): the dried orange peel six fort tea after decatize is positioned over while hot wooden case and compresses, then to be built by wooden case with cloth, the taste of wooden case specification to be the 2m*2m*1.2 meter ， baked pressure time be dried orange peel and six fort tea after 7 ~ 9 hours baked pressures of ， merges further.
(6) unpack dry the baked pressure of: Wan Cheng after, poured out by the dried orange peel six fort tea in casing and dry, flash-off time is 3 ~ 5 days, dry process by tealeaves moisture removing, tealeaves dries.
(7) ageing: the dried orange peel six fort tea after drying is loaded in bamboo basket, and bamboo trailing plants to be placed between ageing after ageing and to get final product, digestion time is for being greater than 180 days, and between ageing, temperature controls within the scope of 20 ~ 30 DEG C, and humid control is at 70 ~ 90RH.Add the time of ageing, make dried orange peel more abundant with mixing of six fort tea, composition and smell melt better.After aging step, the thin out fragrance of bitter taste of dried orange peel becomes heavy, and the tea of six fort tea tealeaves is softer, and tea flavour is more aromatic, brews rear entrance Du Gengjia.
Embodiment 2
Each component percentages of dried orange peel six fort tea is: dried orange peel 5%, six fort tea 95% after fermentation.
Preparation method is identical with embodiment 1.
Embodiment 3
Each component percentages of dried orange peel six fort tea is: dried orange peel 8%, six fort tea 92% after fermentation.
Preparation method is identical with embodiment 1.
Embodiment 4
Each component percentages of dried orange peel six fort tea is: dried orange peel 9%, six fort tea 91% after fermentation.
Preparation method is identical with embodiment 1.
Test example 1
Tight certain, 40 years old, sensation larynx dry cough, productive cough did not go out often, are brewed by dried orange peel six fort of the present invention tea and drink, the first round washes tea, tea is outwelled after pouring boiling water at once, second take turns pour boiling water into after soak tealeaves 10 second, tea is poured out, observe tea color ruddy, limpid, drink into indistinctly feeling light dried orange peel fragrance, also have soft mellow tea fragrant, mouthfeel smoothly.Drink dried orange peel six fort of the present invention tea continuously after one month, sensation larynx dryly alleviate, minimizing of coughing, and the easy expectoration of phlegm.
Test example 2
Close certain, 51 years old, gasteremphraxis poor appetite, brewed dried orange peel six fort of the present invention tea and drinks often, the first round washes tea, tea is outwelled after pouring boiling water at once, second take turns pour boiling water into after soak tealeaves 10 second, tea is poured out, observe tea redness pure, limpid, drink the fragrance into experiencing light dried orange peel, also have the tea flavour of mellow Chen Xiang, mouthfeel smoothly.Drink dried orange peel six fort of the present invention tea continuously after two months, sensation gaseous distention situation take a favorable turn, and appetite also increases to some extent.
Test example 3
Chen, 60 years old, often think that stomach cold is felt sick, dried orange peel six fort of the present invention tea is brewed and drinks, the first round washes tea, tea is outwelled after pouring boiling water at once, second take turns pour boiling water into after soak tealeaves 10 second, tea is poured out, observe tea redness pure, limpid, drink the fragrance into experiencing light dried orange peel, also have the tea flavour of mellow Chen Xiang, mouthfeel smoothly.Drink dried orange peel six fort of the present invention tea continuously after two months, feel to occur that the number of times of stomach cold phenomenon reduces to some extent.
Test example 4
Zhang, 55 years old, often feel the dry and astringent cough of larynx, dried orange peel six fort of the present invention tea is brewed and drinks, the first round washes tea, tea is outwelled after pouring boiling water at once, second take turns pour boiling water into after soak tealeaves 10 second, tea is poured out, observe tea color ruddy, limpid, drink into indistinctly feeling light dried orange peel fragrance, also have soft mellow tea fragrant, mouthfeel smoothly.Drink dried orange peel six fort of the present invention tea continuously after two months, feel that larynx is dry and alleviate.
Test example 5
Model, 62 years old, poor appetite, brewed dried orange peel six fort of the present invention tea and drinks, the first round washes tea, tea is outwelled after pouring boiling water at once, second take turns pour boiling water into after soak tealeaves 10 second, tea is poured out, observe tea color ruddy, limpid, drink into indistinctly feeling light dried orange peel fragrance, also have soft mellow tea fragrant, mouthfeel smoothly.Drink dried orange peel six fort of the present invention tea continuously after one month, sensation appetite take a favorable turn.
Test example 6
Poplar, 67 years old, frequent dry cough productive cough did not go out, and is brewed by dried orange peel six fort of the present invention tea and drinks, the first round washes tea, tea is outwelled after pouring boiling water at once, second take turns pour boiling water into after soak tealeaves 10 second, tea is poured out, observe tea redness pure, limpid, drink the fragrance into experiencing light dried orange peel, also have the tea flavour of mellow Chen Xiang, mouthfeel smoothly.Drink dried orange peel six fort of the present invention tea continuously after two months, sensation dry cough alleviates to some extent.
The foregoing is only preferred embodiment of the present invention, all do within the scope of the spirit and principles in the present invention any amendment, equivalent to replace and improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. a dried orange peel six fort tea, is characterized in that, it is made up of the raw material of following weight percentage, dried orange peel 5 ~ 10%, and six fort tea 90 ~ 95% after fermentation, each component sum is 100%.
2. dried orange peel six fort according to claim 1 tea, it is characterized in that, described material content is: dried orange peel 10%, six fort tea 90% after fermentation.
3. the preparation method of the dried orange peel six fort tea described in claim 1 or 2, is characterized in that comprising the steps:
(1) select tealeaves: select six fort tea tree kinds, be processed into six fort tea gross tea by traditional six fort Tea processing methods;
(2) six fort tea gross tea are evenly sprayed water, are carried out pile-fermentation by pile-fermentation: according to the moisture situation of tealeaves;
(3) select dried orange peel: select colory dried orange peel, evenly water spray is placed on boiling in steamer, chopping after dried orange peel is softening;
(4) heap boiling is spread out: the tea spreading heap after fermentation is lowered the temperature and mixed in proportion with dried orange peel filament, more mixed dried orange peel six fort tea is positioned over boiling in steaming bucket;
(the baked pressure of 5): the dried orange peel six fort tea after decatize is positioned over while hot wooden case and compresses, then with cloth, wooden case is built;
(6) unpack dry the baked pressure of: Wan Cheng after, the dried orange peel six fort tea in casing is poured out and dries;
(7) ageing: the dried orange peel six fort tea after drying is loaded in bamboo basket, and bamboo trailing plants to be placed between ageing after ageing and to get final product.
4. the preparation method of dried orange peel six fort according to claim 3 tea, it is characterized in that, in described step (2), require disposable water spray before the wet heap of six fort tea gross tea, the water content ranges that injection flow rate controls tealeaves is 23 ~ 28%, and temperature controls within the scope of 50 ~ 55 DEG C.
5. the preparation method of dried orange peel six fort according to claim 3 tea, is characterized in that, in described step (2), tealeaves fermentation time in installation for fermenting is 25 ~ 30 days.
6. the preparation method of dried orange peel six fort according to claim 3 tea, is characterized in that, in described step (3), the selected dried orange peel resting period, the digestion time of dried orange peel was 2 ~ 5 minutes more than 1 year, and dried orange peel softens.
7. the preparation method of dried orange peel six fort according to claim 3 tea, it is characterized in that, in described step (4), digestion time is for often to struggle against 6 ~ 9 minutes.
8. the preparation method of dried orange peel six fort according to claim 3 tea, is characterized in that, in described step (5), wooden case specification is the 2m*2m*1.2 meter ， baked pressure time is 7 ~ 9 hours.
9. the preparation method of dried orange peel six fort according to claim 3 tea, it is characterized in that, in described step (6), flash-off time is 3 ~ 5 days, and tealeaves dries.
10. the preparation method of dried orange peel six fort according to claim 3 tea, is characterized in that, in described step (7), digestion time is for being greater than 180 days, and between ageing, temperature controls within the scope of 20 ~ 30 DEG C, and humid control is at 70 ~ 90RH.
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104782853A (en) * | 2015-05-13 | 2015-07-22 | 梧州市天誉茶业有限公司 | Preparation method of Liupao tea with effects of moistening lung, reducing phlegm, regulating qi and invigorating spleen |
| CN104782854A (en) * | 2015-05-13 | 2015-07-22 | 梧州市天誉茶业有限公司 | Lemon, apple and American ginseng liubao (Chinese character) tea and preparation method thereof |
| CN104798920A (en) * | 2015-05-13 | 2015-07-29 | 梧州市天誉茶业有限公司 | Preparing method of pear flower dried orange peel ginseng tea |
| CN104798926A (en) * | 2015-05-13 | 2015-07-29 | 梧州市天誉茶业有限公司 | Method for preparing Liupu tea with functions of tonifying spleen and promoting appetite |
| CN104798921A (en) * | 2015-05-13 | 2015-07-29 | 梧州市天誉茶业有限公司 | Rose-lemon-lavender Liupu tea and preparation method thereof |
| CN104798919A (en) * | 2015-05-13 | 2015-07-29 | 梧州市天誉茶业有限公司 | Preparation method for novel liupao tea with various effects |
| CN104824243A (en) * | 2015-05-13 | 2015-08-12 | 梧州市天誉茶业有限公司 | Preparation method of Liupao tea with functions of appetizing, clearing fire and eliminating fatigue |
| CN104824244A (en) * | 2015-05-13 | 2015-08-12 | 梧州市天誉茶业有限公司 | Preparation method of Liupao tea with functions of removing liver-fire for improving eyesight and tonifying spleen |
| CN105533044A (en) * | 2015-12-31 | 2016-05-04 | 广东国方医药科技有限公司 | Herba dendrodii officinalis containing tea bag and preparation method thereof |
| CN105815487A (en) * | 2016-03-25 | 2016-08-03 | 梧州市中茗茶业有限公司 | Preparation method of pericarpium citri reticulatae Liupao tea |
| CN106490242A (en) * | 2016-12-09 | 2017-03-15 | 广西壮族自治区桂林茶叶科学研究所 | A kind of with wetting one's whistle, six fort tea of cough-relieving effect and preparation method thereof |
| CN107668258A (en) * | 2017-10-27 | 2018-02-09 | 广西金花茶业有限公司 | A kind of preparation method of the fort tea of pine needle six |
| CN107668246A (en) * | 2017-10-27 | 2018-02-09 | 广西金花茶业有限公司 | A kind of preparation method of the fort tea of the leaf of bamboo six |
| CN107712119A (en) * | 2017-10-27 | 2018-02-23 | 广西金花茶业有限公司 | A kind of preparation method of the fort tea of mulberry tree six |
| CN111150777A (en) * | 2018-11-08 | 2020-05-15 | 常国生 | Traditional Chinese medicine composition with function of treating diabetes and preparation method thereof |
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Cited By (15)
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| CN104782853A (en) * | 2015-05-13 | 2015-07-22 | 梧州市天誉茶业有限公司 | Preparation method of Liupao tea with effects of moistening lung, reducing phlegm, regulating qi and invigorating spleen |
| CN104782854A (en) * | 2015-05-13 | 2015-07-22 | 梧州市天誉茶业有限公司 | Lemon, apple and American ginseng liubao (Chinese character) tea and preparation method thereof |
| CN104798920A (en) * | 2015-05-13 | 2015-07-29 | 梧州市天誉茶业有限公司 | Preparing method of pear flower dried orange peel ginseng tea |
| CN104798926A (en) * | 2015-05-13 | 2015-07-29 | 梧州市天誉茶业有限公司 | Method for preparing Liupu tea with functions of tonifying spleen and promoting appetite |
| CN104798921A (en) * | 2015-05-13 | 2015-07-29 | 梧州市天誉茶业有限公司 | Rose-lemon-lavender Liupu tea and preparation method thereof |
| CN104798919A (en) * | 2015-05-13 | 2015-07-29 | 梧州市天誉茶业有限公司 | Preparation method for novel liupao tea with various effects |
| CN104824243A (en) * | 2015-05-13 | 2015-08-12 | 梧州市天誉茶业有限公司 | Preparation method of Liupao tea with functions of appetizing, clearing fire and eliminating fatigue |
| CN104824244A (en) * | 2015-05-13 | 2015-08-12 | 梧州市天誉茶业有限公司 | Preparation method of Liupao tea with functions of removing liver-fire for improving eyesight and tonifying spleen |
| CN105533044A (en) * | 2015-12-31 | 2016-05-04 | 广东国方医药科技有限公司 | Herba dendrodii officinalis containing tea bag and preparation method thereof |
| CN105815487A (en) * | 2016-03-25 | 2016-08-03 | 梧州市中茗茶业有限公司 | Preparation method of pericarpium citri reticulatae Liupao tea |
| CN106490242A (en) * | 2016-12-09 | 2017-03-15 | 广西壮族自治区桂林茶叶科学研究所 | A kind of with wetting one's whistle, six fort tea of cough-relieving effect and preparation method thereof |
| CN107668258A (en) * | 2017-10-27 | 2018-02-09 | 广西金花茶业有限公司 | A kind of preparation method of the fort tea of pine needle six |
| CN107668246A (en) * | 2017-10-27 | 2018-02-09 | 广西金花茶业有限公司 | A kind of preparation method of the fort tea of the leaf of bamboo six |
| CN107712119A (en) * | 2017-10-27 | 2018-02-23 | 广西金花茶业有限公司 | A kind of preparation method of the fort tea of mulberry tree six |
| CN111150777A (en) * | 2018-11-08 | 2020-05-15 | 常国生 | Traditional Chinese medicine composition with function of treating diabetes and preparation method thereof |
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