CN107348074A - A kind of ecological agalloch eaglewood mandarin orange tea and preparation method thereof - Google Patents
A kind of ecological agalloch eaglewood mandarin orange tea and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention discloses a kind of ecological agalloch eaglewood mandarin orange tea and preparation method thereof, the preparation method comprises the following steps：Fruit is selected, core is opened and takes meat, cleaning shell, tealeaves refine, finish, fill out tea, baking, Titian, packaging.The ecological agalloch eaglewood mandarin orange tea is using natural mandarin orange fruit and Ligaloes tea as raw material, in the case of no any additive, it is process by special technique, the fruity of mandarin orange fruit and the mellowness of tea are not only merged, and mandarin orange fruit mutually absorbs elite with tea, unique flavor, mouthfeel are excellent, and have the health-care efficacy of mandarin orange fruit and tea concurrently.Not only manufacture craft is simple by the present invention, and low production cost, moral standing is brought pleasant comfort after drinking, and allows Ligaloes tea to attend by back sugariness and founds human health life.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to ecological agilawood tea and a preparation method thereof.
Background
The eaglewood tea contains more vital elements necessary for human body, such as inorganic trace elements of calcium, zinc, iron, manganese and the like, vitamins and amino acids. The agilawood tea is not only a good special nutrient supplement for a human body, but also an important basis for keeping normal life activities of the human body, and is beneficial to eliminating various adverse factors in the human body. The beverage can not only maintain the health and keep good health, but also prevent diseases, resist aging and enhance the physique after being drunk for a long time, and is an rare green beverage suitable for being drunk for a long time.
The prior eaglewood tea mainly has two types: one type is eaglewood tea prepared by only adopting eaglewood leaves, although various nutritional and functional components in the eaglewood leaves can be brewed out more easily, the aroma is not mellow and lasting, and the tea aroma is lacked; the other type is the eaglewood tea obtained by uniformly mixing the eaglewood leaves subjected to enzyme deactivation (namely stir-frying) and drying treatment with the prepared tea leaves, the simple mixing cannot enable the ingredients of the eaglewood leaves and the tea leaves to be fully fused, the complementary action between the eaglewood leaves and the tea leaves is difficult to fully exert, and the tea cannot be brewed, and in addition, the shapes of the eaglewood leaves and the tea leaves in the eaglewood tea are usually greatly different, so that the eaglewood tea is not attractive.
In view of the above problems, the inventors developed an ecological eaglewood tea prepared by combining eaglewood tea with citrus fruits by referring to a large amount of literature and combining years of practical experience. It is known that citrus peel has the functions of regulating qi, lowering adverse qi, regulating the middle energizer, stimulating appetite, drying dampness and resolving phlegm. It can be used for treating stagnation of qi of spleen and stomach, damp obstruction, fullness and oppression in chest and diaphragm, abdominal pain, anorexia, emesis, constipation, lung qi stagnation, cough, excessive phlegm, and acute mastitis. The orange peel and the agilawood tea are reasonably combined together, so that the health care tea has benefits for human bodies.
Disclosure of Invention
In view of the above, the invention provides an ecological eaglewood tea and a preparation method thereof, the ecological eaglewood tea is prepared by taking natural citrus reticulata and eaglewood tea as raw materials and processing the raw materials through a special process under the condition of no additive, the preparation process is simple, the production cost is low, a pleasant and comfortable feeling is brought after people drink the tea, and the eaglewood tea brings sweet taste to the healthy life of human beings.
In order to achieve the purpose, the invention adopts the following technical scheme:
an ecological eaglewood tea, which is characterized by comprising: the agilawood tea is characterized by comprising a main body with a complete citrus fruit inner cavity, wherein the main body is filled in the citrus fruit main body and is dried with the citrus fruit main body to form the agilawood tea; and the fruit shell cover is positioned at the top end of the citrus fruit main body.
Further, the diameter size of the main citrus fruit body is 6cm, so that the strength of the main citrus fruit body is ensured.
Further, the mass ratio of the citrus fruit main body to the agilawood tea is 45-65: 100.
The preparation method of the ecological agilawood tea is characterized by comprising the following steps of:
(1) selecting fruits: screening out fresh citrus fruits with the fruit diameter of 5-7 cm by using a screening machine;
(2) opening the core and taking meat: respectively opening a round hole I with the diameter of 1.5-2.0 cm at the fruit stem of the citrus in the step (1), opening a round hole II with the diameter of 0.6-0.8 cm at the bottom, opening a round hole III with the diameter of 0.6-0.8 cm at the waist part, digging out all the interior of the citrus from the round hole I, and removing the inner membrane to obtain the fresh citrus peel;
(3) cleaning the fruit shell: soaking the fresh orange fruit shells obtained in the step (2) in clear water for washing, and airing the shells;
(4) refining of tea leaves: processing the alternative eaglewood leaves by a screening machine and an electrostatic impurity remover in sequence to remove impurities in the eaglewood leaves and obtain the selected eaglewood leaves;
(5) de-enzyming: putting the orange shells obtained in the step (3) into a de-enzyming machine for steam de-enzyming treatment for 5-10 minutes to remove the astringent taste of the orange peels;
(6) tea filling: filling the selected agilawood leaves obtained in the step (4) into the cleaned fresh citrus fruit peel obtained in the step (5) until the selected agilawood leaves are filled, and covering a fruit shell cover to manufacture a citrus fruit shell;
(7) baking: baking the orange shells obtained in the step (6) in a baking machine at a temperature lower than 45 ℃, and timely adjusting the temperature to control the temperature, wherein the temperature is preferably the temperature capable of effectively fusing the fragrance of the tea fruits, so as to obtain the primary product of the citrus chandelica tea;
(8) and (3) fragrance extraction: after baking and cooling to room temperature, adjusting the temperature in the baking machine to 55 ℃ so as to carry out aroma-raising treatment on the primary product of the agilawood citrus tea obtained in the step (7), keeping the constant temperature for 2-3 hours to ensure that the citrus fruits and the agilawood leaves are fully fused to achieve dark green and bright citrus fruits and strong aroma of the citrus fruits, thereby obtaining the ecological agilawood citrus tea;
(10) packaging, and attention is paid to sanitation, moisture resistance, heat resistance and peculiar smell resistance.
Further, in the step (6), the water-removing temperature is adjusted to 80-90 ℃.
Further, step (7) may be replaced by the following steps: and (4) putting the orange shells obtained in the step (6) into a natural sun-drying environment for drying treatment.
Further, the citrus fruit is a kumquat in New Yongdong province.
Further, the eaglewood tea is produced in the Cibai county and prepared by an original ecological preparation method.
According to the technical scheme, compared with the prior art, the ecological agilawood tea is prepared by combining the agilawood tea and the citrus fruits, the ecological agilawood tea is prepared by taking the natural citrus fruits and the agilawood tea as raw materials and processing the raw materials through a special process under the condition of no additive, the fruit aroma of the citrus fruits and the mellow aroma of the tea are fused, essence is mutually absorbed by the citrus fruits and the tea, the flavor is unique, the mouthfeel is excellent, and the health-care effects of the citrus fruits and the tea are achieved; wherein,
the eaglewood tea contains rich vital elements necessary for human body, such as calcium, zinc, iron, manganese and the like and vitamins, is a good supplement for special nutrient substances of the human body, is an important basis for keeping normal life activities of the human body, and is a great benefit for eliminating various adverse factors in the human body.
The health-care tea can not only maintain the health and keep the sexual function, but also prevent diseases, resist aging and enhance the physique after being drunk for a long time, and is an rare green drink suitable for being drunk for a long time. The lignum Aquilariae Resinatum has pharmacological effects of resisting arrhythmia and myocardial ischemia. Experiments show that the agilawood tea can obviously improve the aging state (arteriosclerosis, coronary heart disease, arrhythmia, hypertension, hyperlipidemia, cerebral apoplexy and the like) of the cardiovascular and cerebrovascular aspects, and can effectively clear garbage in vivo and prevent diseases.
According to data and detection reports, the tangerine peel is pungent and warm in property, aromatic in smell, and good at regulating qi and can enter spleen and lung, so that the tangerine peel can not only disperse lung qi stagnation, but also promote qi circulation and relieve middle energizer, and is used for treating symptoms such as lung qi stagnation, chest and diaphragm fullness, spleen and stomach qi stagnation, abdominal fullness and the like. It is often combined with mu Xiang and Zhi Qiao, and Tangpi can be used for chest and abdomen distention. The pericarpium Citri Reticulatae Chachiensis can be used for treating damp retention in middle energizer, abdominal distention, loose stool, diarrhea, excessive phlegm, cough, etc. Tangerine peel, bitter in flavor and warm in property, can dry dampness to strengthen spleen and promote qi circulation, so it is often used for damp obstruction of middle energizer, abdominal distention and fullness, loose stool and greasy tongue coating, and it is combined with cang Zhu and Hou Po, and Chen Pi. It is also good at drying dampness and resolving phlegm, so it is the essential herb for treating cough due to accumulation of damp-phlegm in lung and excessive phlegm. The pericarpium Citri Reticulatae Chachiensis can be used for treating spleen deficiency, anorexia, nausea, emesis, etc. The product has effects of eliminating dampness, invigorating spleen and promoting appetite, and is suitable for treating spleen and stomach weakness, diet deficiency, dyspepsia, constipation and diarrhea. Because it can tonify spleen and regulate qi, it is often used as an adjuvant to qi tonics to make tonics without stagnation, so it can prevent swelling. In addition, gan Pi can regulate the middle energizer and treat stomach-qi deficiency, nausea and vomiting.
The invention integrates simple process and low cost, and the agilawood citrus tea prepared by fusing the advantages of agilawood and citrus fruit has the effects of returning sweet and retaining fragrance, refreshing and soothing the nerves, brings joyful and comfortable feeling after people drink the agilawood citrus tea, and leads the agilawood tea to associate with the sweet taste to bring healthy life to people.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.
FIG. 1 is a schematic structural diagram of the ecological eaglewood tea of the invention.
FIG. 2 is a flow diagram of an ecological eaglewood tea and a preparation method thereof.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The embodiment of the invention discloses ecological agilawood citrus tea and a preparation method thereof, which not only fuse the fruit aroma of citrus fruits and the mellow aroma of tea, but also mutually absorb essence of the citrus fruits and the tea, have unique flavor and have a health-care effect.
The present invention will be further specifically illustrated by the following examples for better understanding, but the present invention is not to be construed as being limited thereto, and certain insubstantial modifications and adaptations of the invention by those skilled in the art based on the foregoing disclosure are intended to be included within the scope of the invention.
Referring to the attached drawing 1, the ecological eaglewood tea provided by the invention specifically comprises:
a citrus fruit body 1 having an integral inner cavity; agilawood tea 2 filled in the citrus fruit main body 1; a shell cover 3 arranged at the top end of the orange main body 1.
In order to further optimize the technical scheme, the diameter of the citrus fruit main body 1 is 6cm, so that the strength of the citrus fruit main body 1 is ensured.
In order to further optimize the technical scheme, the main body 1 of the citrus fruit is the dried fresh citrus peel.
In order to further optimize the technical scheme, the mass ratio of the citrus fruit main body 1 to the agilawood tea 2 is 45-65: 100.
Example one
The invention provides a preparation method of ecological agilawood citrus tea, which comprises the following steps:
(1) selecting fruits: screening out fresh citrus fruits with the fruit diameter of 5-7 cm by using a screening machine;
(2) opening the core and taking meat: respectively opening a round hole I with the diameter of 1.5-2.0 cm at the fruit stem of the citrus in the step (1), opening a round hole II with the diameter of 0.6-0.8 cm at the bottom, opening a round hole III with the diameter of 0.6-0.8 cm at the waist part, digging out all the interior of the citrus from the round hole I, and removing the inner membrane to obtain the fresh citrus peel;
(3) cleaning the fruit shell: soaking the fresh orange fruit shells obtained in the step (2) in clear water for washing, and airing the shells;
(4) refining of tea leaves: processing the alternative eaglewood leaves by a screening machine and an electrostatic impurity remover in sequence to remove impurities in the eaglewood leaves and obtain the selected eaglewood leaves;
(5) de-enzyming: putting the orange shells obtained in the step (3) into a de-enzyming machine for steam de-enzyming treatment for 5-10 minutes to remove the astringent taste of the orange peels;
(6) tea filling: filling the selected agilawood leaves obtained in the step (4) into the cleaned fresh citrus fruit peel obtained in the step (5) until the selected agilawood leaves are filled, and covering a fruit shell cover to manufacture a citrus fruit shell;
(7) baking: baking the orange shells obtained in the step (6) in a baking machine at a temperature lower than 45 ℃, and timely adjusting the temperature to control the temperature, wherein the temperature is preferably the temperature capable of effectively fusing the fragrance of the tea fruits, so as to obtain the primary product of the citrus chandelica tea;
(8) and (3) fragrance extraction: after baking and cooling to room temperature, the temperature in the baking machine is adjusted to 55 ℃ so as to carry out the steps
(9) Carrying out aroma extraction treatment on the obtained primary product of the agilawood citrus tea, keeping the temperature for 2-3 hours at constant temperature so as to enable the citrus fruits and the agilawood leaves to be fully fused to achieve dark green and bright citrus fruits and strong aroma of the citrus fruits, thereby obtaining the ecological agilawood citrus tea;
(10) packaging, and attention is paid to sanitation, moisture resistance, heat resistance and peculiar smell resistance.
Example two
(1) Selecting fruits: screening out fresh citrus fruits with the fruit diameter of 5-7 cm by using a screening machine;
(2) opening the core and taking meat: respectively opening a round hole I with the diameter of 1.5-2.0 cm at the fruit stem of the citrus in the step (1), opening a round hole II with the diameter of 0.6-0.8 cm at the bottom, opening a round hole III with the diameter of 0.6-0.8 cm at the waist part, digging out all the interior of the citrus from the round hole I, and removing the inner membrane to obtain the fresh citrus peel;
(3) cleaning the fruit shell: soaking the fresh orange fruit shells obtained in the step (2) in clear water for washing, and airing the shells;
(4) refining of tea leaves: processing the alternative eaglewood leaves by a screening machine and an electrostatic impurity remover in sequence to remove impurities in the eaglewood leaves and obtain the selected eaglewood leaves;
(5) de-enzyming: putting the orange shells obtained in the step (3) into a de-enzyming machine for steam de-enzyming treatment for 5-10 minutes to remove the astringent taste of the orange peels;
(6) tea filling: filling the selected agilawood leaves obtained in the step (4) into the cleaned fresh citrus fruit peel obtained in the step (5) until the selected agilawood leaves are filled, and covering a fruit shell cover to manufacture a citrus fruit shell;
(7) baking: putting the orange shells obtained in the step (6) into a natural sun-drying environment for drying treatment; obtaining a primary product of the agilawood orange tea;
(8) and (3) fragrance extraction: after baking and cooling to room temperature, the temperature in the baking machine is adjusted to 55 ℃ so as to carry out the steps
(9) Carrying out aroma extraction treatment on the obtained primary product of the agilawood citrus tea, keeping the temperature for 2-3 hours at constant temperature so as to enable the citrus fruits and the agilawood leaves to be fully fused to achieve dark green and bright citrus fruits and strong aroma of the citrus fruits, thereby obtaining the ecological agilawood citrus tea;
(10) packaging, and attention is paid to sanitation, moisture resistance, heat resistance and peculiar smell resistance.
EXAMPLE III
The third embodiment is different from the first embodiment in that:
in the third embodiment, the selected tea leaves are oolong tea.
And (3) placing the citrus unshiu tea brewing bag prepared in the first embodiment or the second embodiment at the temperature of 20-26 ℃ for 5-15 days, opening the bag for detection, keeping the color unchanged, almost keeping the microbial index at 0, and having good taste. And the eaglewood orange tea brewing bag is refrigerated for 30-60 days at the temperature of 1-5 ℃, the color is unchanged after the bag is opened for detection, the microbial indexes meet the requirements of national food standards, and the taste is better.
When the tea is eaten, the steeply fragrant citrus tea brewing bag is uncovered, the steeply fragrant tea is placed in a cup and is directly mixed with warm boiled water or added with cold water for heating, and the concentration can be adjusted by adjusting the water adding amount according to personal taste. The tea has the faint scent of agilawood tea and citrus fruits, is rich in taste and refreshing, is rich in nutrition and pure in taste because no food additive is added, and can supplement nutrition and nourish intestinal tracts while enjoying the fragrance and taste of the agilawood citrus tea, so that the effects of health preserving, toxin expelling and face nourishing are achieved.
Typical case
Case one:
some Zhao, women, 40 years old, Hebei, obese, had symptoms such as hypertension, hyperlipidemia, constipation, etc. The ecological eaglewood tea prepared in the first example is taken at 8 months in 2015, and one cup of the ecological eaglewood tea contains 8-10g of ecological eaglewood tea in the morning and at night. After the patient keeps taking the medicine for 1 month, the symptoms are relieved, after the patient keeps taking the medicine for 3 months, the symptoms are improved to a great extent, after the patient keeps taking the medicine for 6 months, the symptoms basically disappear, the blood pressure and the blood fat are reduced to normal values, and the body weight is obviously reduced.
Case two:
zhangqi, male, age 35, Fujian, yellow face, dry skin, no luster, light weight, poor appetite, and low immunity. The ecological agilawood orange tea prepared in the example one is taken from 5 months in 2016, and 8-12g of the ecological agilawood orange tea is contained in one cup before breakfast and supper every day. After the patient keeps taking the medicine for 1 month, the symptoms are relieved, the appetite is improved, after the patient keeps taking the medicine for 3 months, the symptoms are improved to a great extent, after the patient keeps taking the medicine for 6 months, the symptoms basically disappear, the immunity is improved, and the weight is increased to a normal value.
In conclusion, the agilawood citrus tea prepared by the invention is suitable for various crowds and has obvious effect.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (8)
1. An ecological eaglewood tea, which is characterized by comprising: the agilawood tea is characterized by comprising a main body with a complete citrus fruit inner cavity, wherein the main body is filled in the citrus fruit main body and is dried with the citrus fruit main body to form the agilawood tea; and the fruit shell cover is positioned at the top end of the citrus fruit main body.
2. The ecological eaglewood tea as claimed in claim 1, wherein the diameter of the main body of the citrus fruit is 6cm to ensure the strength of the main body of the citrus fruit.
3. The ecological eaglewood tea as claimed in claim 1, wherein the mass ratio of the citrus fruit main body to the eaglewood tea is 45-65: 100.
4. The preparation method of the ecological agilawood tea is characterized by comprising the following steps of:
(1) selecting fruits: screening out fresh citrus fruits with the fruit diameter of 5-7 cm by using a screening machine;
(2) opening the core and taking meat: respectively opening a round hole I with the diameter of 1.5-2.0 cm at the fruit stem of the citrus in the step (1), opening a round hole II with the diameter of 0.6-0.8 cm at the bottom, opening a round hole III with the diameter of 0.6-0.8 cm at the waist part, digging out all the interior of the citrus from the round hole I, and removing the inner membrane to obtain the fresh citrus peel;
(3) cleaning the fruit shell: soaking the fresh orange fruit shells obtained in the step (2) in clear water for washing, and airing the shells;
(4) refining of tea leaves: processing the alternative eaglewood leaves by a screening machine and an electrostatic impurity remover in sequence to remove impurities in the eaglewood leaves and obtain the selected eaglewood leaves;
(5) de-enzyming: putting the orange shells obtained in the step (3) into a de-enzyming machine for steam de-enzyming treatment for 5-10 minutes to remove the astringent taste of the orange peels;
(6) tea filling: filling the selected agilawood leaves obtained in the step (4) into the cleaned fresh citrus fruit peel obtained in the step (5) until the selected agilawood leaves are filled, and covering a fruit shell cover to manufacture a citrus fruit shell;
(7) baking: baking the orange shells obtained in the step (6) in a baking machine at a temperature lower than 45 ℃, and timely adjusting the temperature to control the temperature, wherein the temperature is preferably the temperature capable of effectively fusing the fragrance of the tea fruits, so as to obtain the primary product of the citrus chandelica tea;
(8) and (3) fragrance extraction: after baking and cooling to room temperature, the temperature in the baking machine is adjusted to 55 ℃ so as to carry out the steps
(7) Carrying out aroma extraction treatment on the obtained primary product of the agilawood citrus tea, keeping the temperature for 2-3 hours at constant temperature so as to enable the citrus fruits and the agilawood leaves to be fully fused to achieve dark green and bright citrus fruits and strong aroma of the citrus fruits, thereby obtaining the ecological agilawood citrus tea;
(9) packaging, and attention is paid to sanitation, moisture resistance, heat resistance and peculiar smell resistance.
5. The method for preparing the ecological eaglewood tea according to the claim 4, wherein in the step (6), the water-removing treatment parameters are as follows: the water-removing temperature is adjusted to 80-90 ℃.
6. The method for preparing ecological eaglewood tea according to claim 4, wherein the step (7) can be replaced by the following steps: and (4) putting the orange shells obtained in the step (6) into a natural sun-drying environment for drying treatment.
7. The method for preparing the ecological eaglewood tea as claimed in claim 5, wherein the citrus fruit is a Guangdong Xinhui citrus.
8. The method for preparing ecological eaglewood tea according to claim 5, wherein the eaglewood tea is originally prepared eaglewood tea produced in Fengbai county.
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| CN108029830A (en) * | 2018-01-02 | 2018-05-15 | 海南蓝贝壳创新科技发展有限公司 | The small blue or green mandarin orange tea of francolin and preparation method |
| CN108077476A (en) * | 2017-12-11 | 2018-05-29 | 尤柏林 | A kind of preparation method of the general tea of mandarin orange |
| CN108308312A (en) * | 2018-03-29 | 2018-07-24 | 梁苏华 | A kind of compound tea prescription and preparation method thereof |
| CN108308311A (en) * | 2018-01-29 | 2018-07-24 | 台山市恒鑫沉香号农业科技有限公司 | The manufacture craft of the general tea of strange nanmu agalloch eaglewood mandarin orange |
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| CN111011704A (en) * | 2019-12-25 | 2020-04-17 | 江门丽宫国际食品股份有限公司 | Method for improving fragrance and color of dried orange peel |
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| CN108077476A (en) * | 2017-12-11 | 2018-05-29 | 尤柏林 | A kind of preparation method of the general tea of mandarin orange |
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| CN108308311A (en) * | 2018-01-29 | 2018-07-24 | 台山市恒鑫沉香号农业科技有限公司 | The manufacture craft of the general tea of strange nanmu agalloch eaglewood mandarin orange |
| CN110269108A (en) * | 2018-03-13 | 2019-09-24 | 广州仁人好保健品有限公司 | Mandarin orange wraps up in triangle bag tea preparation process |
| CN108308312A (en) * | 2018-03-29 | 2018-07-24 | 梁苏华 | A kind of compound tea prescription and preparation method thereof |
| CN111011704A (en) * | 2019-12-25 | 2020-04-17 | 江门丽宫国际食品股份有限公司 | Method for improving fragrance and color of dried orange peel |
| CN111296588A (en) * | 2020-03-12 | 2020-06-19 | 华中农业大学 | Processing method of peach leaf orange black tea |
| CN112006141A (en) * | 2020-09-10 | 2020-12-01 | 四川农业大学 | Herba dendrobii flower-yellow fruit and citrus tea and preparation method thereof |
| CN116235889A (en) * | 2022-12-29 | 2023-06-09 | 岳阳蓝光亮点生态农业股份有限公司 | Fructus aurantii tea and preparation method thereof |
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