CN106417765A - Tangerine peel puer tea and preparation process thereof - Google Patents

Tangerine peel puer tea and preparation process thereof Download PDF

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Publication number
CN106417765A
CN106417765A CN201610953438.0A CN201610953438A CN106417765A CN 106417765 A CN106417765 A CN 106417765A CN 201610953438 A CN201610953438 A CN 201610953438A CN 106417765 A CN106417765 A CN 106417765A
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China
Prior art keywords
tea
orange peel
dried orange
technique
dried
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CN201610953438.0A
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Chinese (zh)
Inventor
陆洪标
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昆明大诚合润工贸有限公司
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Priority to CN201610953438.0A priority Critical patent/CN106417765A/en
Publication of CN106417765A publication Critical patent/CN106417765A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • A23F3/14Tea preparations, e.g. using additives

Abstract

The invention provides a preparation process of tangerine peel puer tea. The process includes the steps: pre-steaming puer tea and then placing the puer tea in a mould; spreading granulated tangerine peel on the surface of the puer tea; pressing the puer tea into a tea cake; baking and air-drying the tea cake. The invention further provides the tangerine peel puer tea prepared by the process. The weight ratio of the tangerine peel to the puer tea in the tangerine peel puer tea is 1: (5-7), wherein the tangerine peel is prepared by drying peel of tangerines picked in October to December every year and peel of cultivated variety plants of the tangerines in the shade for three years or more.

Description

A kind of pericarpium citri reticulatae Pu-erh tea and its preparation technology
Technical field
The present invention relates to health care of food product field, in particular to a kind of pericarpium citri reticulatae Pu-erh tea and its preparation technology.
Background technology
Pu'er tea (scientific name:Camellia assamica (Mast.) Chang), megaphanerophyte, up to 16 meters, spray has micro- Hair, terminal bud has white pubescence.The thin keratin of leaf, oval, breen after doing above, slightly gloss, below light green color, middle rib has soft Hair, remaining is by pubescence, old leaf deglabration;Lateral vein 8-9 pair, obvious above.Flower armpit life, by pubescence.Bract 2, caducous.Sepal 5, Subcircular, outside no hair.Petal 6-7 piece, obovate, no hair.Stamen long 8-10 millimeter, from life, no hair.Ovary 3 Room, fine and soft Hair;8 millimeters of style length, tip 3 splits.Capsule berrette file is spherical.The every room of seed 1, subcircular, 1 centimetre of diameter.
Pu'er tea mainly originates in the areas such as Xishuangbanna in Yunnan Province, Lincang, Pu'er.Pu'er tea is particular about and is brewed skill and product Drink art, its drinking method enriches, both can drink clearly, and also can mix drink.Pu'er tea millet paste is orange dense, and fragrance is high sharp lasting, odor type Uniqueness, the dense alcohol of flavour, prolonged resistance to bubble.
Dried orange peel is rutaceae orange Citrus reticulata Blanco and its drying and ripening of variety fruit Skin.The suitable taste stagnation of the circulation of vital energy, abdominal fullness and distention, indigestion, poor appetite, the people of cough ant phlegm eat;Be also suitable for preventing hypertension, Myocardial infarction, the people of fatty liver, acute mastitis person eat.
Pericarpium citri reticulatae Pu-erh tea of the prior art generally wraps up Pu'er by dried orange peel, is packaged into complete oranges and tangerines shape, such The pericarpium citri reticulatae Pu-erh tea grace handsome in appearance arriving, but there are some defects, and first, it is not easy to carry, consignment etc., due to old Cortex ground is more crisp, and the extruding that easily collides when the pericarpium citri reticulatae Pu-erh tea of such structure carries leads to Pu'er to separate with dried orange peel, dried orange peel The squeezed situation such as broken;Secondly, dried orange peel is difficult to leach in brew process, and in the tea therefore obtaining, the leaching composition of dried orange peel is relatively Less, mouthfeel and health care degree are all poor;Additionally, existing tangerine peel Pu'er tea, the taste in dried orange peel and Pu'er merges uneven, near dried orange peel Pu'er melt with dried orange peel taste phase, dried orange peel taste is denseer, but connects paracentral Pu'er and be difficult to touch dried orange peel, and dried orange peel taste is relatively Light.
In view of this, the special proposition present invention.
Content of the invention
The first object of the present invention is to provide a kind of preparation technology of pericarpium citri reticulatae Pu-erh tea, and described standby technique is passed through to crush Dried orange peel fine particle be jointly pressed into tea cake with the Pu'er tea after pre- steaming, described technique passes through specifically pre- steaming and pre-treatment pair Dried orange peel and Pu'er are processed, and are post-processed by way of first toasting and air-drying after being pressed into cake, obtain portable, easy Dissolution, easily-storied tangerine peel Pu'er tea, additionally, this technique conveniently carries out industrialization production.
The second object of the present invention is to provide the pericarpium citri reticulatae Pu-erh tea being prepared by a kind of described technique, and described dried orange peel is general Pu'er tea tea sorting is strict, and technique is unique, is pressed into tea cake with the proportioning being more suitable for, health-care efficacy and mouthfeel are with respect to common dried orange peel Pu'er tea is all more outstanding.
In order to realize the above-mentioned purpose of the present invention, spy employs the following technical solutions:
One aspect of the present invention is related to a kind of preparation technology of pericarpium citri reticulatae Pu-erh tea it is characterised in that described technique includes Following steps, are placed in after pre- for Pu'er tea steaming in mould, in its surface spreading dried orange peel particle, after being pressed into tea cake, baking simultaneously wind Dry.
Preferably, the described pre- steaming time is the 3-5 second.
Preferably, described dried orange peel particle is crushed by dried orange peel and obtains it is preferable that the maximum particle diameter of described dried orange peel particle is less than 15mm.
The particle diameter of dried orange peel particle needs, less than 15mm, to improve the assorted degree of accuracy of product, to be easy to millet paste dissolution.
Preferably, the thickness of described tea cake is 2.5-3.5mm.
Traditional tea cake is thicker, and thin slice can ensure that tea leaf quality uniformly, relatively thin tea cake when brewing millet paste also more Easily bubble open, and be fully dissolved out beneficial to the active ingredient in tea cake.
On the other hand, in during tea cake making, some businessmans have the behavior in the face of spreading, and lead to cake core tea quality Big with cake face gap, the pericarpium citri reticulatae Pu-erh tea tea cake in the present invention is very thin, and consumer can also intuitively observe tea quality.
Preferably, the temperature of described baking is 45-50 degree Celsius it is preferable that described baking is carried out in drying room.
Preferably, described baking continues 48-72h.
Baking temperature is too high, or baking time is long, so that tea leaf quality is changed, occurs being charred taste, so that tealeaves is included Nutriment runs off.Baking temperature is too low, and the time is too short, high humidity, and tealeaves easily goes mouldy.Traditional large flat bread is because of the high grammes per square metre of thickness Greatly, higher baking temperature and longer baking time are generally required, tealeaves internal substance is preferably retained not as thin slice.
Preferably, described air-dried concrete grammar includes, and tea cake is spread out and is placed in ventilation 20-30 hour.
After baking terminates, cooling process is carried out to tealeaves, be conducive to the stable of tea leaf quality and later stage to deposit.
Preferably, described air-drying is carried out it is preferable that humidity when air-drying is 40-60% under conditions of 20-25 DEG C.
Carry out at normal temperatures air-drying process, more suitable between air humidity 40% to 60%, Measuring Moisture Content of Tea can be controlled in Less than 12%, quality of finished is not easily susceptible to affect and go mouldy, and keeps the Pu'er tea later stage to continue the possibility of ageing
Another aspect of the present invention is directed to use with the pericarpium citri reticulatae Pu-erh tea of described technique preparation it is characterised in that described dried orange peel In Pu'er tea, the weight in dried orange peel and Pu'er is than for 1:5-7, wherein, described dried orange peel is the tangerine and its cultivation that the annual 10-12 month plucks The pericarp of cultivars dried in the shade through more than 3 years and obtains.
Preferably, described Pu'er tea is large leaf solar dried green tea it is preferable that the vegetatively height above sea level of described Pu'er tea is more than 1000 meters, and described Pu'er tea is grown in crimson soil.
Compared with prior art, beneficial effects of the present invention are:
(1) the tangerine peel Pu'er tea difference preparation technology of the present invention controls strictly to condition, but the present invention sets to implementing production Standby requirement is harsh, thus is readily produced, and to improve the quality of product tangerine peel Pu'er tea by the control of industrial condition;
(2) pericarpium citri reticulatae Pu-erh tea of the present invention is more convenient to carry it is easy to dissolution, and the more healthy section of the ratio in dried orange peel and Pu'er Learn, improve its health-care effect while improving pericarpium citri reticulatae Pu-erh tea mouthfeel, by the favorable comment of drinking person.
Specific embodiment
Below in conjunction with embodiment, embodiment of the present invention is described in detail, but those skilled in the art will Understand, the following example is merely to illustrate the present invention, and be not construed as limiting the scope of the present invention.Unreceipted concrete in embodiment Condition person, the condition according to normal condition or manufacturer's suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, are Can be by the commercially available conventional products bought and obtain.
Embodiment 1
Prepare pericarpium citri reticulatae Pu-erh tea according to following steps
1. sorting
Dried orange peel selects Xinhui of Guangdong Province's dried orange peel of more than 3 years, and the harvesting of dried orange peel requires to be that the annual 10-12 month wins, and strips Dry in the shade after pericarp, base portion three lobe is connected, thickness 1-2mm.
Pu'er tea raw material is to be grown on more than 1000 meters of height above sea level, the large leaf solar dried green tea in crimson soil.
2. pre-process
Dried orange peel is chopped into dried orange peel particle, the maximum particle diameter of dried orange peel particle is less than 15mm;
Pu'er tea is steamed and after the 3-5 second, puts into mould;
3. suppress
By dried orange peel particle spreading Pu'er tea surface in a mold, the weight of dried orange peel particle and Pu'er tea is than for 1:5, compacting Become tea cake, the thickness of tea cake is 2.5mm.
4. dry
Tea cake after shaping is put in baking room and dries, drying temperature is 45 DEG C, drying time is 48 hours.
5. air-dry
Tea cake after drying is placed on yoke and spreads out, be placed in ventilation 24 hours, at 20 DEG C, humidity is 40% condition Lower air-dried.
Tea cake after the completion of preparation is packed by tissue paper after quality inspection.
Embodiment 2
Prepare pericarpium citri reticulatae Pu-erh tea according to following steps
1. sorting
Dried orange peel selects Xinhui of Guangdong Province's dried orange peel of more than 3 years, and the harvesting of dried orange peel requires to be that the annual 10-12 month wins, and strips Dry in the shade after pericarp, base portion three lobe is connected, thickness 1-2mm.
Pu'er tea raw material is to be grown on more than 1000 meters of height above sea level, the large leaf solar dried green tea in crimson soil.
2. pre-process
Dried orange peel is chopped into dried orange peel particle, the maximum particle diameter of dried orange peel particle is less than 15mm;
Pu'er tea is steamed and after the 3-5 second, puts into mould;
3. suppress
By dried orange peel particle spreading Pu'er tea surface in a mold, the weight of dried orange peel particle and Pu'er tea is than for 1:6, compacting Become tea cake, the thickness of tea cake is 3.5mm.
4. dry
Tea cake after shaping is put in baking room and dries, drying temperature is 50 DEG C, drying time is 72 hours.
5. air-dry
Tea cake after drying is placed on yoke and spreads out, be placed in ventilation 20 hours, at 25 DEG C, humidity is 50% condition Lower air-dried.
Tea cake after the completion of preparation is packed by tissue paper after quality inspection.
Embodiment 3
Prepare pericarpium citri reticulatae Pu-erh tea according to following steps
1. sorting
Dried orange peel selects Xinhui of Guangdong Province's dried orange peel of more than 3 years, and the harvesting of dried orange peel requires to be that the annual 10-12 month wins, and strips Dry in the shade after pericarp, base portion three lobe is connected, thickness 1-2mm.
Pu'er tea raw material is to be grown on more than 1000 meters of height above sea level, the large leaf solar dried green tea in crimson soil.
2. pre-process
Dried orange peel is chopped into dried orange peel particle, the maximum particle diameter of dried orange peel particle is less than 12mm;
Mould is put into after Pu'er tea is steamed 4 seconds;
3. suppress
By dried orange peel particle spreading Pu'er tea surface in a mold, the weight of dried orange peel particle and Pu'er tea is than for 1:7, compacting Become tea cake, the thickness of tea cake is 3mm.
4. dry
Tea cake after shaping is put in baking room and dries, drying temperature is 47 DEG C, drying time is 60 hours.
5. air-dry
Tea cake after drying is placed on yoke and spreads out, be placed in ventilation 36 hours, at 23 DEG C, humidity is 60% condition Lower air-dried.
Tea cake after the completion of preparation is packed by tissue paper after quality inspection.
Comparative example 1
Prepare pericarpium citri reticulatae Pu-erh tea according to following steps
1. sorting
Dried orange peel selects Xinhui of Guangdong Province's dried orange peel of more than 3 years, and the harvesting of dried orange peel requires to be that the annual 10-12 month wins, and strips Dry in the shade after pericarp, base portion three lobe is connected, thickness 1-2mm.
Pu'er tea raw material is to be grown on more than 1000 meters of height above sea level, the large leaf solar dried green tea in crimson soil.
2. pre-process
Dried orange peel is chopped into dried orange peel particle, the maximum particle diameter of dried orange peel particle is less than 15mm;
Pu'er tea is directly placed into mould;
3. suppress
By dried orange peel particle spreading Pu'er tea surface in a mold, the weight of dried orange peel particle and Pu'er tea is than for 1:6, compacting Become tea cake, the thickness of tea cake is 3mm.
4. dry
Tea cake after shaping is put in baking room and dries, drying temperature is 45 DEG C, drying time is 48 hours.
5. air-dry
Tea cake after drying is placed on yoke and spreads out, be placed in ventilation 24 hours, at 20 DEG C, humidity is 60% condition Lower air-dried.
Tea cake after the completion of preparation is packed by tissue paper after quality inspection.
Comparative example 2
Prepare pericarpium citri reticulatae Pu-erh tea according to following steps
1. sorting
Dried orange peel selects Xinhui of Guangdong Province's dried orange peel of more than 3 years, and the harvesting of dried orange peel requires to be that the annual 10-12 month wins, and strips Dry in the shade after pericarp, base portion three lobe is connected, thickness 1-2mm.
Pu'er tea raw material is to be grown on more than 1000 meters of height above sea level, the large leaf solar dried green tea in crimson soil.
2. pre-process
Dried orange peel is chopped into dried orange peel particle, the maximum particle diameter of dried orange peel particle is less than 15mm;
Mould is put into after Pu'er tea is steamed 4 seconds;
3. suppress
By dried orange peel particle spreading Pu'er tea surface in a mold, the weight of dried orange peel particle and Pu'er tea is than for 1:6, compacting Become tea cake, the thickness of tea cake is 3mm.
4. dry
Tea cake after shaping is put in baking room and dries, drying temperature is 60 DEG C, drying time is 24 hours.
5. air-dry
Tea cake after drying is placed on yoke and spreads out, be placed in ventilation 24 hours, at 20 DEG C, humidity is 60% condition Lower air-dried.
Tea cake after the completion of preparation is packed by tissue paper after quality inspection.
Comparative example 3
Prepare pericarpium citri reticulatae Pu-erh tea according to following steps
1. sorting
Dried orange peel selects Xinhui of Guangdong Province's dried orange peel of more than 3 years, and the harvesting of dried orange peel requires to be that the annual 10-12 month wins, and strips Dry in the shade after pericarp, base portion three lobe is connected, thickness 1-2mm.
Pu'er tea raw material is to be grown on more than 1000 meters of height above sea level, the large leaf solar dried green tea in crimson soil.
2. pre-process
Dried orange peel is chopped into dried orange peel particle, the maximum particle diameter of dried orange peel particle is less than 15mm;
Mould is put into after Pu'er tea is steamed 4 seconds;
3. suppress
By dried orange peel particle spreading Pu'er tea surface in a mold, the weight of dried orange peel particle and Pu'er tea is than for 1:6, compacting Become tea cake, the thickness of tea cake is 3mm.
4. air-dry
Spread out being placed directly within yoke without the tea cake of baking step, be placed in ventilation 48 hours, at 20 DEG C, humidity For air-drying until being completely dried under conditions of 60%.
Tea cake after the completion of preparation is packed by tissue paper after quality inspection.
Comparative example 4
Prepare pericarpium citri reticulatae Pu-erh tea according to following steps
1. sorting
Dried orange peel selects Xinhui of Guangdong Province's dried orange peel of more than 3 years, and the harvesting of dried orange peel requires to be that the annual 10-12 month wins, and strips Dry in the shade after pericarp, base portion three lobe is connected, thickness 1-2mm.
Pu'er tea raw material is to be grown on more than 1000 meters of height above sea level, the large leaf solar dried green tea in crimson soil.
2. pre-process
Dried orange peel is chopped into dried orange peel particle, the weight of dried orange peel particle and Pu'er tea is than for 1:7, the maximum particle diameter of dried orange peel particle More than 20mm;
Mould is put into after Pu'er tea is steamed 4 seconds;
3. suppress
By dried orange peel particle spreading Pu'er tea surface in a mold, it is pressed into tea cake, the thickness of tea cake is 3mm.
4. dry
Tea cake after shaping is put in baking room and dries, drying temperature is 47 DEG C, drying time is 60 hours.
5. air-dry
Tea cake after drying is placed on yoke and spreads out, be placed in ventilation 36 hours, at 23 DEG C, humidity is 60% condition Lower air-dried.
Tea cake after the completion of preparation is packed by tissue paper after quality inspection.
Comparative example 4
Prepare pericarpium citri reticulatae Pu-erh tea according to following steps
1. sorting
Dried orange peel selects Xinhui of Guangdong Province's dried orange peel of more than 3 years, and the harvesting of dried orange peel requires to be that the annual 10-12 month wins, and strips Dry in the shade after pericarp, base portion three lobe is connected, thickness 1-2mm.
Pu'er tea raw material is to be grown on more than 1000 meters of height above sea level, the large leaf solar dried green tea in crimson soil.
2. pre-process
Dried orange peel is chopped into dried orange peel particle, the weight of dried orange peel particle and Pu'er tea is than for 1:7, the maximum particle diameter of dried orange peel particle Less than 15mm;
Mould is put into after Pu'er tea is steamed 4 seconds;
3. suppress
By dried orange peel particle spreading Pu'er tea surface in a mold, it is pressed into tea cake, the thickness of tea cake is 10mm.
4. dry
Tea cake after shaping is put in baking room and dries, drying temperature is 47 DEG C, drying time is 60 hours.
5. air-dry
Tea cake after drying is placed on yoke and spreads out, be placed in ventilation 36 hours, at 23 DEG C, humidity is 60% condition Lower air-dried.
Tea cake after the completion of preparation is packed by tissue paper after quality inspection.
Experimental example 1
Enlist 900 volunteers having tea drinking habit and ability of sampling tea, be equally divided into 9 groups, wherein 1-3 component does not invite it Taste the pericarpium citri reticulatae Pu-erh tea of preparation in embodiment 1-3, it is general that 4-8 component does not invite it to taste the dried orange peel of preparation in comparative example 1-5 group Pu'er tea tea, it please taste commercially available common Pu'er tea (non-tea cake shape) for the 9th group, ask volunteer liquidate the color of tea product bubbling out, perfume (or spice), Taste, the ability of refilling a cup are evaluated, and, to the satisfied volunteer's number of projects, result is as shown in the table for statistics:
Group/project Color Fragrant Taste Refill a cup ability
1 88 95 93 90
2 91 93 92 90
3 90 92 93 91
4 89 91 80 81
5 90 91 75 76
6 88 92 81 91
7 79 75 71 90
8 75 72 69 91
8 69 70 68 81
As can be seen here, all obtain in color, smell and taste and ability of refilling a cup according to the Pu'er tea that the technique that the present invention provides prepares Obtained the favorable comment of tea lover, its with respect to the general tea of the mandarin orange preparing in prior art, except the more simple amount of being easy in technique Outside product, the quality of tea is also improved.
Experimental example 2
800 volunteers are invited to taste the pericarpium citri reticulatae Pu-erh tea of the technique preparation according to embodiment 2, wherein, dried orange peel and Pu'er Weight ratio respectively 1:3、1:4、1:5、1:6、1:7、1:8、1:9, above Pu'er tea is brewed using same method, asks volunteer Its color is evaluated, statistics is satisfied with number, and result is as shown in the table:
It can be seen that, comprehensive color, the ratio in dried orange peel and Pu'er is 1:5 to 1:When 7, volunteer expires to pericarpium citri reticulatae Pu-erh tea Meaning degree highest.
Although illustrate and describing the present invention with specific embodiment, but it will be appreciated that without departing substantially from the present invention's Many other changes can be made in the case of spirit and scope and change.It is, therefore, intended that in the following claims Including all such changes and modifications belonging in the scope of the invention.

Claims (10)

1. a kind of preparation technology of pericarpium citri reticulatae Pu-erh tea is it is characterised in that described technique comprises the following steps, after pre- for Pu'er tea steaming It is placed in mould, in its surface spreading dried orange peel particle, after being pressed into tea cake, toast and air-dry.
2. technique according to claim 1 is it is characterised in that the described pre- steaming time is the 3-5 second.
3. technique according to claim 1 is it is characterised in that described dried orange peel particle is crushed by dried orange peel obtains it is preferable that institute The maximum particle diameter stating dried orange peel particle is less than 15mm.
4. technique according to claim 1 is it is characterised in that the thickness of described tea cake is 2.5-3.5mm.
5. technique according to claim 1 is it is characterised in that the temperature of described baking is 45-50 DEG C it is preferable that described Baking is carried out in drying room.
6. technique according to claim 1 is it is characterised in that described baking continues 48-72h.
7. technique according to claim 1, it is characterised in that described air-dried concrete grammar includes, tea cake is spread out and is put In ventilation 20-30 hour.
8. technique according to claim 1 is it is characterised in that described air-drying is carried out, preferably under conditions of 20-25 DEG C Ground, humidity when air-dried is 40-60%.
9. usage right requires the pericarpium citri reticulatae Pu-erh tea of technique preparation described in any one in 1-8 it is characterised in that described dried orange peel is general In Pu'er tea tea, the weight in dried orange peel and Pu'er is than for 1:5-7, wherein, described dried orange peel is the tangerine and its cultivation change that the annual 10-12 month plucks The pericarp of kind plant dried in the shade through more than 3 years and obtains.
10. pericarpium citri reticulatae Pu-erh tea according to claim 9 is it is characterised in that described Pu'er tea is large leaf solar dried green tea, excellent Selection of land, the vegetatively height above sea level of described Pu'er tea is more than 1000 meters, and described Pu'er tea is grown in crimson soil.
CN201610953438.0A 2016-11-03 2016-11-03 Tangerine peel puer tea and preparation process thereof CN106417765A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107087693A (en) * 2017-05-24 2017-08-25 西双版纳同庆号茶业股份有限公司 A kind of preparation method of pericarpium citri reticulatae Pu-erh tea
CN107801827A (en) * 2017-12-28 2018-03-16 广东天安茶业有限公司 Orange pu'er tea preparation method
CN109315536A (en) * 2018-11-15 2019-02-12 陕西太白山中科农业科技有限公司 A kind of dendrobium candidum pericarpium citri reticulatae Pu-erh tea

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101107954A (en) * 2007-08-24 2008-01-23 游文龙 Health-care puer ripe tea and preparing method thereof
CN101218947A (en) * 2008-01-22 2008-07-16 余锦洲 Xinhui pericarpium citri reticulatae Pu ' er pressing tea and production method thereof
CN102326648A (en) * 2011-06-27 2012-01-25 秀山盛达农业开发有限公司 Production method of wild honeysuckle flower tea
CN102726559A (en) * 2012-07-13 2012-10-17 林秀英 Effervescent drink mixed by Pu'er tea fermented tea, sunning lotus leaves and sunning rhizoma zingiberis
CN105767315A (en) * 2016-04-26 2016-07-20 杨在侠 Health Pu'er tea

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101107954A (en) * 2007-08-24 2008-01-23 游文龙 Health-care puer ripe tea and preparing method thereof
CN101218947A (en) * 2008-01-22 2008-07-16 余锦洲 Xinhui pericarpium citri reticulatae Pu ' er pressing tea and production method thereof
CN102326648A (en) * 2011-06-27 2012-01-25 秀山盛达农业开发有限公司 Production method of wild honeysuckle flower tea
CN102726559A (en) * 2012-07-13 2012-10-17 林秀英 Effervescent drink mixed by Pu'er tea fermented tea, sunning lotus leaves and sunning rhizoma zingiberis
CN105767315A (en) * 2016-04-26 2016-07-20 杨在侠 Health Pu'er tea

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107087693A (en) * 2017-05-24 2017-08-25 西双版纳同庆号茶业股份有限公司 A kind of preparation method of pericarpium citri reticulatae Pu-erh tea
CN107087693B (en) * 2017-05-24 2020-11-24 西双版纳同庆号茶业股份有限公司 Preparation method of dried orange peel Pu' er tea
CN107801827A (en) * 2017-12-28 2018-03-16 广东天安茶业有限公司 Orange pu'er tea preparation method
CN109315536A (en) * 2018-11-15 2019-02-12 陕西太白山中科农业科技有限公司 A kind of dendrobium candidum pericarpium citri reticulatae Pu-erh tea

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