CN106509197A - Preparation method of lemon oolong tea - Google Patents
Preparation method of lemon oolong tea Download PDFInfo
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- CN106509197A CN106509197A CN201510578192.9A CN201510578192A CN106509197A CN 106509197 A CN106509197 A CN 106509197A CN 201510578192 A CN201510578192 A CN 201510578192A CN 106509197 A CN106509197 A CN 106509197A
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- oolong
- fructus citri
- citri limoniae
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- oolong tea
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Abstract
The invention discloses a preparation method of lemon oolong tea. The preparation method of the lemon oolong tea especially comprises the following steps: refining fresh oolong tea leaves according to existing technology, so that fermented oolong tea is prepared; uniformly sprinkling lemon juice onto the fermented oolong tea; continuing spreading the fermented oolong tea sprinkled with the lemon juice until the lemon juice is completely absorbed by the surface of the fermented oolong tea; filling the fermented oolong tea in hollowed lemon fruits, and well covering the lemon fruits by cut lemon fruit pedicles; orderly arranging the filled lemon oolong tea as a whole in a baking box so as to carry out drying, and then, carrying out hand crushing; drying the crushed lemon oolong tea again; cooling the dried lemon oolong tea, removing powder, and timely carrying out sub-packing, so that the final products of the lemon oolong tea are obtained. The components and functions of the fermented oolong tea and the lemon fruits are integrated in the lemon oolong tea. Being brewed for drinking, the lemon oolong tea soup has weak alkalinity, so that the lemon oolong tea is beneficial for regulating the pH values of the human body. The preparation method of the lemon oolong tea is simple in production technology, and is capable of allowing the nutrients of the lemon fruits to better penetrate the fermented oolong tea; and the prepared lemon oolong tea is convenient to store, and good in taste after being brewed.
Description
Technical field
The present invention relates to tea beverage preparing technical field, specifically a kind of preparation method of Fructus Citri Limoniae oolong tea.
Background technology
The pH value of normal human blood is between 7.35～7.45, for alkaline body constitution person, when the pH value of blood is in alkalescence, referred to as alkaline body constitution, at this moment body be filled with vigor, health, immunity it is strong, but this groups of people only accounts for 10% or so, and the body fluid PH of more people is below 7.35, sub-health state of the body between health and disease, medically known as acidic physique person.Compared with alkaline body constitution person, acidic physique person can often feel tired body, hypomnesis, absent minded, soreness of waist and ache in legs, can not check what defect carried out to examination in hospital again, and if do not noted improving, continuing development will be diseases induced.Want to change this sub-health status of body, only by changing food and to take medicine be far from being enough.As human body 75% is made up of water, scientist has found, has 75% disease, and especially some difficult miscellaneous diseases have relation with unhealthy and water is quoted, therefore can drink alkalescent water to improve body constitution.
Uric acid is the arch-criminal for causing shoulder pain, lumbago and gout, many people all by this pain hardship.For with common tap water, the uric acid of 11.7mg can only be dissolved in the middle of average every 100mg；But alkalescent water average energy dissolves the uric acid of 21.3mg, is about the former 2 times, so, the people for persistently drinking alkalescence activated water can effectively drain and have undesirable effect in vivo ground uric acid, make one from sorely perplexing to free.When human body is acidic physique, acidic physique allows people's geromorphism, cutis laxa, wrinkle to increase, hypomnesis, the intake for supplementing some alkalescent waters can just keep the food of acid-base balance, alkalescence to have many benefits to body, most important for beauty, full smooth skin be unable to do without moistening for water, wash one's face for having a bath and can reduce wrinkle, increase elasticity, gloss is beautiful.In fact, alkalescent water is more preferable " nertralizer " than veterinary antibiotics, in water, natural mineral matter just can be directly absorbed by the body without metabolism, plays a part of to safeguard body fluid balance, avoid constipation, to skin fitness.
Therefore, the alkalescent water that exploitation can be drunk is most important.
The content of the invention
It is an object of the invention to provide a kind of preparation method of in good taste, tea matter in weakly alkaline Fructus Citri Limoniae oolong tea, to solve the problems, such as to propose in above-mentioned background technology.
For achieving the above object, the present invention provides following technical scheme：
A kind of preparation method of Fructus Citri Limoniae oolong tea, comprises the following steps that：
（1）Take the fresh oolong of 500-600 parts and the 10-12 fresh Fructus Citri Limoniae without insect pest；
（2）Fresh oolong is refining to obtain into the ripe tea of oolong according to existing process first, and oolong ripe tea booth is opened to thickness is 2-4mm；
（3）Cut the base of a fruit of one end in each Fructus Citri Limoniae, and Fructus Citri Limoniae meat is drawn out to come, Fructus Citri Limoniae shell retains standby, the Fructus Citri Limoniae meat for taking will be drawn out and stirred after juice removes slag, the Fructus Citri Limoniae juice for obtaining uniformly is sprayed on the ripe tea of oolong；
（4）The ripe tea of oolong after sprinkling Fructus Citri Limoniae juice is continued to spread 50-70min the surface of the ripe tea of oolong is adsorbed in completely to Fructus Citri Limoniae juice；
（5）By step（4）In the ripe tea fill of oolong in the Fructus Citri Limoniae shell emptied, and the Fructus Citri Limoniae base of a fruit for cutting is covered；
（6）Fructus Citri Limoniae oolong tea after fill is integrally positioned over to bake and bank up with earth in case and is sequenced successively, baking temperature is 115-145 DEG C, continuously bakes and banks up with earth 40-44h；
（7）Fructus Citri Limoniae oolong tea after drying is carried out into hand-crushed, Fructus Citri Limoniae and oolong ripe Folium Camelliae sinensis is separated after hand-crushed, and Fructus Citri Limoniae and the ripe tea of oolong are pressed into 1.5-2.5：1 weight ratio is mixed；
（8）Fructus Citri Limoniae oolong tea after will be broken is dried again, and temperature is 90-105 DEG C, and the time is 20-30min；
（9）After Drying and cooling, powder is removed, timely subpackage obtains finished product.
As further scheme of the invention：The step（7）The weight ratio of middle Fructus Citri Limoniae and the ripe tea of oolong is 2:1.
Compared with prior art, the invention has the beneficial effects as follows：
The present invention has merged the component and effect of the ripe tea of oolong and Fructus Citri Limoniae, bubbles open its tea matter when drinking and, in alkalescence, is conducive to adjusting the acid-base value of human body, and processing technology is simple, can preferably allow the nutrient of Fructus Citri Limoniae to penetrate into the ripe tea of oolong, be easy to storage, and the mouthfeel for brewing is good.
Specific embodiment
The technical scheme of this patent is described in more detail with reference to specific embodiment.
Embodiment 1
A kind of preparation method of Fructus Citri Limoniae oolong tea, comprises the following steps that：
（1）Take 500 parts of fresh oolongs and 10 fresh Fructus Citri Limoniaes without insect pest；
（2）Fresh oolong is refining to obtain into the ripe tea of oolong according to existing process first, and oolong ripe tea booth is opened to thickness is 2mm；
（3）Cut the base of a fruit of one end in each Fructus Citri Limoniae, and Fructus Citri Limoniae meat is drawn out to come, Fructus Citri Limoniae shell retains standby, the Fructus Citri Limoniae meat for taking will be drawn out and stirred after juice removes slag, the Fructus Citri Limoniae juice for obtaining uniformly is sprayed on the ripe tea of oolong；
（4）The ripe tea of oolong after sprinkling Fructus Citri Limoniae juice is continued to spread 50min the surface of the ripe tea of oolong is adsorbed in completely to Fructus Citri Limoniae juice；
（5）By step（4）In the ripe tea fill of oolong in the Fructus Citri Limoniae shell emptied, and the Fructus Citri Limoniae base of a fruit for cutting is covered；
（6）Fructus Citri Limoniae oolong tea after fill is integrally positioned over to bake and bank up with earth in case and is sequenced successively, baking temperature is 115 DEG C, continuously bakes and banks up with earth 40h；
（7）Fructus Citri Limoniae oolong tea after drying is carried out into hand-crushed, Fructus Citri Limoniae and oolong ripe Folium Camelliae sinensis is separated after hand-crushed, and Fructus Citri Limoniae is pressed into 1.5 with the ripe tea of oolong：1 weight ratio is mixed；
（8）Fructus Citri Limoniae oolong tea after will be broken is dried again, and temperature is 90 DEG C, and the time is 20min, so as to remove dampness, is easy to the storage of Fructus Citri Limoniae oolong tea；
（9）After Drying and cooling, powder is removed, timely subpackage obtains finished product.
Embodiment 2
A kind of preparation method of Fructus Citri Limoniae oolong tea, comprises the following steps that：
（1）Take 520 parts of fresh oolongs and 10 fresh Fructus Citri Limoniaes without insect pest；
（2）Fresh oolong is refining to obtain into the ripe tea of oolong according to existing process first, and oolong ripe tea booth is opened to thickness is 2.5mm；
（3）Cut the base of a fruit of one end in each Fructus Citri Limoniae, and Fructus Citri Limoniae meat is drawn out to come, Fructus Citri Limoniae shell retains standby, the Fructus Citri Limoniae meat for taking will be drawn out and stirred after juice removes slag, the Fructus Citri Limoniae juice for obtaining uniformly is sprayed on the ripe tea of oolong；
（4）The ripe tea of oolong after sprinkling Fructus Citri Limoniae juice is continued to spread 55min the surface of the ripe tea of oolong is adsorbed in completely to Fructus Citri Limoniae juice；
（5）By step（4）In the ripe tea fill of oolong in the Fructus Citri Limoniae shell emptied, and the Fructus Citri Limoniae base of a fruit for cutting is covered；
（6）Fructus Citri Limoniae oolong tea after fill is integrally positioned over to bake and bank up with earth in case and is sequenced successively, baking temperature is 120 DEG C, continuously bakes and banks up with earth 41h；
（7）Fructus Citri Limoniae oolong tea after drying is carried out into hand-crushed, Fructus Citri Limoniae and oolong ripe Folium Camelliae sinensis is separated after hand-crushed, and Fructus Citri Limoniae is pressed into 1.8 with the ripe tea of oolong：1 weight ratio is mixed；
（8）Fructus Citri Limoniae oolong tea after will be broken is dried again, and temperature is 92 DEG C, and the time is 22min, so as to remove dampness, is easy to the storage of Fructus Citri Limoniae oolong tea；
（9）After Drying and cooling, powder is removed, timely subpackage obtains finished product.
Embodiment 3
A kind of preparation method of Fructus Citri Limoniae oolong tea, comprises the following steps that：
（1）Take 550 parts of fresh oolongs and 11 fresh Fructus Citri Limoniaes without insect pest；
（2）Fresh oolong is refining to obtain into the ripe tea of oolong according to existing process first, and oolong ripe tea booth is opened to thickness is 3mm；
（3）Cut the base of a fruit of one end in each Fructus Citri Limoniae, and Fructus Citri Limoniae meat is drawn out to come, Fructus Citri Limoniae shell retains standby, the Fructus Citri Limoniae meat for taking will be drawn out and stirred after juice removes slag, the Fructus Citri Limoniae juice for obtaining uniformly is sprayed on the ripe tea of oolong；
（4）The ripe tea of oolong after sprinkling Fructus Citri Limoniae juice is continued to spread 60min the surface of the ripe tea of oolong is adsorbed in completely to Fructus Citri Limoniae juice；
（5）By step（4）In the ripe tea fill of oolong in the Fructus Citri Limoniae shell emptied, and the Fructus Citri Limoniae base of a fruit for cutting is covered；
（6）Fructus Citri Limoniae oolong tea after fill is integrally positioned over to bake and bank up with earth in case and is sequenced successively, baking temperature is 130 DEG C, continuously bakes and banks up with earth 42h；
（7）Fructus Citri Limoniae oolong tea after drying is carried out into hand-crushed, Fructus Citri Limoniae and oolong ripe Folium Camelliae sinensis is separated after hand-crushed, and Fructus Citri Limoniae is pressed into 2 with the ripe tea of oolong：1 weight ratio is mixed；
（8）Fructus Citri Limoniae oolong tea after will be broken is dried again, and temperature is 95 DEG C, and the time is 25min, so as to remove dampness, is easy to the storage of Fructus Citri Limoniae oolong tea；
（9）After Drying and cooling, powder is removed, timely subpackage obtains finished product.
Embodiment 4
A kind of preparation method of Fructus Citri Limoniae oolong tea, comprises the following steps that：
（1）Take 580 parts of fresh oolongs and 12 fresh Fructus Citri Limoniaes without insect pest；
（2）Fresh oolong is refining to obtain into the ripe tea of oolong according to existing process first, and oolong ripe tea booth is opened to thickness is 3.5mm；
（3）Cut the base of a fruit of one end in each Fructus Citri Limoniae, and Fructus Citri Limoniae meat is drawn out to come, Fructus Citri Limoniae shell retains standby, the Fructus Citri Limoniae meat for taking will be drawn out and stirred after juice removes slag, the Fructus Citri Limoniae juice for obtaining uniformly is sprayed on the ripe tea of oolong；
（4）The ripe tea of oolong after sprinkling Fructus Citri Limoniae juice is continued to spread 65min the surface of the ripe tea of oolong is adsorbed in completely to Fructus Citri Limoniae juice；
（5）By step（4）In the ripe tea fill of oolong in the Fructus Citri Limoniae shell emptied, and the Fructus Citri Limoniae base of a fruit for cutting is covered；
（6）Fructus Citri Limoniae oolong tea after fill is integrally positioned over to bake and bank up with earth in case and is sequenced successively, baking temperature is 140 DEG C, continuously bakes and banks up with earth 43h；
（7）Fructus Citri Limoniae oolong tea after drying is carried out into hand-crushed, Fructus Citri Limoniae and oolong ripe Folium Camelliae sinensis is separated after hand-crushed, and Fructus Citri Limoniae is pressed into 2.2 with the ripe tea of oolong：1 weight ratio is mixed；
（8）Fructus Citri Limoniae oolong tea after will be broken is dried again, and temperature is 100 DEG C, and the time is 28min, so as to remove dampness, is easy to the storage of Fructus Citri Limoniae oolong tea；
（9）After Drying and cooling, powder is removed, timely subpackage obtains finished product.
Embodiment 5
A kind of preparation method of Fructus Citri Limoniae oolong tea, comprises the following steps that：
（1）Take 600 parts of fresh oolongs and 12 fresh Fructus Citri Limoniaes without insect pest；
（2）Fresh oolong is refining to obtain into the ripe tea of oolong according to existing process first, and oolong ripe tea booth is opened to thickness is 4mm；
（3）Cut the base of a fruit of one end in each Fructus Citri Limoniae, and Fructus Citri Limoniae meat is drawn out to come, Fructus Citri Limoniae shell retains standby, the Fructus Citri Limoniae meat for taking will be drawn out and stirred after juice removes slag, the Fructus Citri Limoniae juice for obtaining uniformly is sprayed on the ripe tea of oolong；
（4）The ripe tea of oolong after sprinkling Fructus Citri Limoniae juice is continued to spread 70min the surface of the ripe tea of oolong is adsorbed in completely to Fructus Citri Limoniae juice；
（5）By step（4）In the ripe tea fill of oolong in the Fructus Citri Limoniae shell emptied, and the Fructus Citri Limoniae base of a fruit for cutting is covered；
（6）Fructus Citri Limoniae oolong tea after fill is integrally positioned over to bake and bank up with earth in case and is sequenced successively, baking temperature is 145 DEG C, continuously bakes and banks up with earth 44h；
（7）Fructus Citri Limoniae oolong tea after drying is carried out into hand-crushed, Fructus Citri Limoniae and oolong ripe Folium Camelliae sinensis is separated after hand-crushed, and Fructus Citri Limoniae is pressed into 2.5 with the ripe tea of oolong：1 weight ratio is mixed；
（8）Fructus Citri Limoniae oolong tea after will be broken is dried again, and temperature is 105 DEG C, and the time is 30min, so as to remove dampness, is easy to the storage of Fructus Citri Limoniae oolong tea；
（9）After Drying and cooling, powder is removed, timely subpackage obtains finished product.
The present invention has merged the component and effect of the ripe tea of oolong and Fructus Citri Limoniae, bubbles open its tea matter when drinking and, in alkalescence, is conducive to adjusting the acid-base value of human body, and processing technology is simple, can preferably allow the nutrient of Fructus Citri Limoniae to penetrate into the ripe tea of oolong, be easy to storage, and the mouthfeel for brewing is good.
Above the better embodiment of this patent is explained in detail, but this patent is not limited to above-mentioned embodiment, in the ken that one skilled in the relevant art possesses, can be so that on the premise of without departing from this patent objective, various changes can be made.
Claims (2)
1. a kind of preparation method of Fructus Citri Limoniae oolong tea, it is characterised in that comprise the following steps that：
（1）Take the fresh oolong of 500-600 parts and the 10-12 fresh Fructus Citri Limoniae without insect pest；
（2）Fresh oolong is refining to obtain into the ripe tea of oolong according to existing process first, and oolong ripe tea booth is opened to thickness is 2-4mm；
（3）Cut the base of a fruit of one end in each Fructus Citri Limoniae, and Fructus Citri Limoniae meat is drawn out to come, Fructus Citri Limoniae shell retains standby, the Fructus Citri Limoniae meat for taking will be drawn out and stirred after juice removes slag, the Fructus Citri Limoniae juice for obtaining uniformly is sprayed on the ripe tea of oolong；
（4）The ripe tea of oolong after sprinkling Fructus Citri Limoniae juice is continued to spread 50-70min the surface of the ripe tea of oolong is adsorbed in completely to Fructus Citri Limoniae juice；
（5）By step（4）In the ripe tea fill of oolong in the Fructus Citri Limoniae shell emptied, and the Fructus Citri Limoniae base of a fruit for cutting is covered；
（6）Fructus Citri Limoniae oolong tea after fill is integrally positioned over to bake and bank up with earth in case and is sequenced successively, baking temperature is 115-145 DEG C, continuously bakes and banks up with earth 40-44h；
（7）Fructus Citri Limoniae oolong tea after drying is carried out into hand-crushed, Fructus Citri Limoniae and oolong ripe Folium Camelliae sinensis is separated after hand-crushed, and Fructus Citri Limoniae and the ripe tea of oolong are pressed into 1.5-2.5：1 weight ratio is mixed；
（8）Fructus Citri Limoniae oolong tea after will be broken is dried again, and temperature is 90-105 DEG C, and the time is 20-30min；
（9）After Drying and cooling, powder is removed, timely subpackage obtains finished product.
2. the preparation method of Fructus Citri Limoniae oolong tea according to claim 1, it is characterised in that the step（7）The weight ratio of middle Fructus Citri Limoniae and the ripe tea of oolong is 2:1.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439737A (en) * | 2017-09-01 | 2017-12-08 | 杨广汉 | A kind of ecological agalloch eaglewood lemon tea and preparation method thereof |
| CN109730175A (en) * | 2019-02-28 | 2019-05-10 | 南漳县竹林翠峰茶叶专业合作社 | A kind of tealeaves adding lemon juice |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103444925A (en) * | 2012-05-29 | 2013-12-18 | 江苏沁园春食品发展有限公司 | Preparation method of lemon tea |
| CN104171105A (en) * | 2014-07-09 | 2014-12-03 | 姜应宝 | Lemon-containing tea |
| CN104472754A (en) * | 2014-11-17 | 2015-04-01 | 厦门春韵秋香茶叶有限公司 | Orange tea production process |
-
2015
- 2015-09-14 CN CN201510578192.9A patent/CN106509197A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103444925A (en) * | 2012-05-29 | 2013-12-18 | 江苏沁园春食品发展有限公司 | Preparation method of lemon tea |
| CN104171105A (en) * | 2014-07-09 | 2014-12-03 | 姜应宝 | Lemon-containing tea |
| CN104472754A (en) * | 2014-11-17 | 2015-04-01 | 厦门春韵秋香茶叶有限公司 | Orange tea production process |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439737A (en) * | 2017-09-01 | 2017-12-08 | 杨广汉 | A kind of ecological agalloch eaglewood lemon tea and preparation method thereof |
| CN109730175A (en) * | 2019-02-28 | 2019-05-10 | 南漳县竹林翠峰茶叶专业合作社 | A kind of tealeaves adding lemon juice |
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