CN107751481A - A kind of method for pouring of kumquat tea - Google Patents
A kind of method for pouring of kumquat tea Download PDFInfo
- Publication number
- CN107751481A CN107751481A CN201711011820.0A CN201711011820A CN107751481A CN 107751481 A CN107751481 A CN 107751481A CN 201711011820 A CN201711011820 A CN 201711011820A CN 107751481 A CN107751481 A CN 107751481A
- Authority
- CN
- China
- Prior art keywords
- tea
- cumquat
- kumquat
- kumquat tea
- pouring
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
Abstract
The present invention relates to tealeaves to drink technical field, and in particular to a kind of method for pouring of kumquat tea.Being brewed using boiling water to solve traditional method for pouring can cause vitamin C can not leach the fragrance component of cumquat by high temperature, low-temperature infused, the invention provides a kind of method for pouring of kumquat tea, comprise the following steps：Infiltration, microwave treatment, once brew, secondary brew.Kumquat tea after infiltration processing, on the one hand solves kumquat tea after drying, fragrance component is difficult to low water temperature leaches the problem of, on the other hand using aqueous medium loss factor it is big, have the characteristics of stronger absorption to microwave, when kumquat tea after infiltration is microwaved, it is heated evenly, effectively increases the leaching of kumquat tea fragrance component when low water temperature brews, low-temperature infused can reduce the leaching of caffeine simultaneously, improve the bitter mouthfeel of millet paste.The kumquat tea that the inventive method brews, there is the characteristics of vitamin C leaching content is high, and cumquat is with rich flavor, and clean taste is not bitter.
Description
【Technical field】
The present invention relates to tealeaves to drink technical field, and in particular to a kind of method for pouring of kumquat tea.
【Background technology】
Cumquat (Fortunella margarita Swingle) is the plant of Rutaceae cumquat subordinate, contains abundant dimension
The compositions such as raw plain C, cumquat glucoside, to safeguarding cardiovascular function, prevent the diseases such as vascular sclerosis, hypertension from having certain effect.Drink
Clothes can control cough.The sweet temperature of the cumquat property of medicine, energy regulating the flow of vital energy Xie Yu, resolving sputum.More can qi-regulating cough-relieving, stomach invigorating, resolving sputum, prevention of asthma and branch gas
Guan Yan.Cumquat is also the important nutrient for safeguarding vascular health containing the raw P of dimension, can strengthen capilary elasticity, can be used as hypertension,
Vascular sclerosis, the auxiliary of heart disease raise food.With resolving sputum, cough-relieving and disappear stagnant the effect of refreshing oneself, and the effect of cumquat
80% on tangerine peel.
Tea is the drink of Chinese Famous, contains the beneficiating ingredients such as Tea Polyphenols, Tea Pigment, tea polysaccharide, γ-aminobutyric acid, tool
Have the morbidity of reduction cardiovascular and cerebrovascular, reduce cholesterol, reduce blood pressure and other effects, wherein catechin is most typical generation in Tea Polyphenols
Table, there is anti-oxidant, anti-inflammatory, improve gut flora and other effects.Cumquat contains abundant vitamin C, meanwhile, catechu is contained in tea
The active ingredient of element, catechin can promote absorption and accumulation of the vitamin C in human body, improve vitamin C in human body
Utilization rate.
Traditional method for pouring is brews using boiling water, and because temperature is too high, one side high temperature can destroy tealeaves and cumquat
Vitamin C in shell, cause the decline of millet paste nutritive value, another aspect boiling water, which brews, can leach the caffeine in tealeaves
Measure excessive, cause millet paste bitter.When caffeine leaching content is larger in addition, millet paste can be caused muddy, influence aesthetic property.And directly make
When being brewed with the hot water of lower temperature, although remaining the nutritional ingredient such as vitamin C, cumquat in tealeaves and cumquat shell
Volatile aroma oil component leaching effect is poor in shell, and cumquat fragrance is thin, is unable to reach Expected Results.
【The content of the invention】
The goal of the invention of the present invention is：For vitamin C and cumquat fragrance component in the kumquat tea of traditional method for pouring
A kind of the problem of can not getting both, there is provided the side of brewing for the kumquat tea that fragrance component leaching rate is high, vitamin C component destruction is less
Method.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of method for pouring of kumquat tea, comprises the following steps：
S1, kumquat tea is taken, add 15-30 DEG C of cold water submergence kumquat tea, infiltrate 1-5 minutes, take out, obtain infiltrating cumquat
Tea；
S2, by it is described infiltration kumquat tea carry out microwave treatment, obtain microwave kumquat tea；
S3,78-85 DEG C of hot water is added into the microwave kumquat tea, be capped brewed 5-10 minutes, obtain brewing cumquat
Tea, it is i.e. drinkable to pour out millet paste；
S4, brew in kumquat tea to described, add 83-90 DEG C of secondary hot water, carry out it is secondary brews, be capped brewed 7-
12 minutes, it is i.e. drinkable to pour out secondary millet paste.
Further, in step S2, the condition of the microwave treatment is middle high fire processing, and the time is the 10-25 seconds.
Further, in step S3, by weight, the weight ratio of kumquat tea described in the addition and S1 of the hot water is
30-45：1.
Further, in step S4, by weight, the weight of kumquat tea described in the addition and S1 of the secondary hot water
Than for 25-40：1.
Wherein, kumquat tea of the present invention is prepared by following steps：
A, the ripe cumquats of 8-10 are taken, cleans, dry, cumquat is put into 3-7 hours progress in the environment that temperature is 1-4 DEG C
Pretreatment, take out, by the one end open of cumquat and remove kumquat pulp, take cumquat shell to be finished, it is 45- to place into temperature
First time baking is carried out in 60 DEG C of baking oven, when drying to water content is 40-80%, cumquat shell, the processing must be handled
Cumquat shell is made up of cumquat body and cumquat lid；
B, by weight, interior bag tealeaves is taken, the weight ratio of the interior bag tealeaves and the processing cumquat shell is 5-7：
1-2, the interior bag tealeaves is put into the cumquat body, the cumquat lid is covered, obtains kumquat tea semi-finished product；
C, take the kumquat tea semi-finished product to carry out second to toast, the method for second of baking is：In the cumquat
One layer of fresh Aurantioideae pericarp is laid and covered respectively to the above and below of tea semi-finished product, and the Aurantioideae pericarp is selected from
Any of orange peel, cumquat skin, lemon peel, orange peel are several；It is 15-25% to be baked to the cumquat shell content water
When, take out, obtain toasting kumquat tea, the temperature of second of baking is 55-75 DEG C；
D, take it is described baking kumquat tea carry out natural air drying processing, gravity-flow ventilation, free from extraneous odour, shady and cool lucifuge condition
Under, place 8-10 months, obtain kumquat tea.
Further, the method for the fixing is selected from any of microwave de-enzyming, radiation fixing, boiling water green removing in high temperature.
Further, the preparation method of the interior bag tealeaves is as follows：It is 30-55% to take new fresh orange peel drying to water content
When, long 0.2-0.5cm, wide 0.05-0.1cm silk are cut into, obtains tangerine peel silk；Tealeaves is taken again, by weight, the tangerine peel silk and institute
The weight ratio for stating tealeaves is 1：3-5, it is well mixed, produces interior bag tealeaves；The new fresh orange peel is selected from following cumquat skin, orange
Any of skin, mandarin orange skin, orange peel are several；The tealeaves appointing in Pu'er tea, black tea, green tea, white tea, black tea
It is one or more of.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
Brew that kumquat tea millet paste is bitter, vitamin C is destroyed to solve boiling water, and low-temperature infused cumquat fragrance component
Leaching rate is low, the unconspicuous problem of millet paste cumquat flavor, and the present invention employs infiltration and microwave treatment before kumquat tea brews
Technological means.Because cumquat shell is by dehydrating, the leaching for being unfavorable for fragrance component is directly brewed, therefore first soaked using cold water
The method of profit, while cumquat shell is infiltrated, it ensure that relatively low tea component leaching rate.Then infiltration kumquat tea is carried out
Microwave treatment, due to kumquat tea it is infiltrated after, containing certain moisture, wherein hydrone category polar molecule, dielectric constant is larger,
Its dielectric dissipation factor is also larger, has strong absorbability, and homogeneous heating to microwave, not infiltrated directly to carry out microwave treatment
Kumquat tea heating can be caused uneven, it is local to black, the smell of burning is produced, treatment effect is bad., can using the microwave treatment of short time
To increase the leaching of cumquat fragrance component when low water temperature brews, while the leaching rate of caffeine in tealeaves is reduced, improve millet paste
Bitter mouthfeel, while also retains Nutrition of Vitamin C composition.The kumquat tea that the inventive method brews, its vitamin C leaching content can
To reach 65mg/100g, compared with the cumquat millet paste that traditional boiling water brews, its vitamin C leaching content improves about 67%, coffee
Alkali leaching content reduces about 32%；The kumquat tea that the inventive method brews, aurantiamarin leaching content have not reached 17.21mg/100g, and not
Compared using infiltration with the method for microwave treatment, aurantiamarin leaching content improves about 70%, has obtained strong cumquat flavor.
【Embodiment】
With reference to embodiment, the invention will be further described.
Embodiment 1
A kind of method for pouring of kumquat tea, comprises the following steps：
S1, kumquat tea is taken, it is that 15 DEG C of cold water submerge kumquat tea to add temperature, infiltrates 1 minute, takes out, and obtains infiltrating cumquat
Tea；
S2, the infiltration kumquat tea is subjected to microwave treatment, the high fire processing in, the time is 10 seconds, obtains microwave gold
Tangerine tea；
S3, to add temperature into the microwave kumquat tea be 78 DEG C of hot water, by weight, the addition of the hot water with
The weight ratio of kumquat tea described in S1 is 30：1, it is capped brewed 5 minutes, obtains brewing kumquat tea, it is i.e. drinkable to pour out millet paste；
S4, brew in kumquat tea to described, add the secondary hot water that temperature is 83 DEG C, carry out it is secondary brews, by weight,
The weight ratio of kumquat tea described in the addition and S1 of the secondary hot water is 25：1, it is capped brewed 7 minutes, pours out secondary millet paste
It is i.e. drinkable.
Wherein, kumquat tea described in the present embodiment is prepared by following steps：
A, 8 ripe cumquats are taken, cleans, dry, cumquat is put into the environment that temperature is 1 DEG C and pre-processed within 7 hours,
Take out, by the one end open of cumquat and remove kumquat pulp, take cumquat shell to be finished, place into the baking oven that temperature is 45 DEG C
Middle progress first time baking, when drying to water content is 40%, cumquat shell must be handled, the processing cumquat shell is by cumquat
Body and cumquat lid composition；
B, by weight, interior bag tealeaves is taken, the weight ratio of the interior bag tealeaves and the processing cumquat shell is 5：1,
The interior bag tealeaves is put into the cumquat body, the cumquat lid is covered, obtains kumquat tea semi-finished product
C, take the kumquat tea semi-finished product to carry out second to toast, the method for second of baking is：In the cumquat
One layer of fresh cumquat skin is laid and covered respectively to the above and below of tea semi-finished product；Being baked to the cumquat shell content water is
When 15%, take out, obtain toasting kumquat tea, the temperature of second of baking is 55 DEG C；
D, take it is described baking kumquat tea carry out natural air drying processing, gravity-flow ventilation, free from extraneous odour, shady and cool lucifuge condition
Under, place 8 months, obtain kumquat tea.
The preparation method of interior bag tealeaves is as follows described in the present embodiment：
Take new fresh orange peel drying to water content be 30% when, be cut into long 0.2cm, wide 0.05cm silk, obtain tangerine peel silk；Take again
Tealeaves, by weight, the weight ratio of the tangerine peel silk and the tealeaves is 1：3, it is well mixed, produces interior bag tealeaves；It is described new
Fresh orange peel is selected from following cumquat skin；The tealeaves is selected from Pu'er tea.
Embodiment 2
A kind of method for pouring of kumquat tea, comprises the following steps：
S1, kumquat tea is taken, it is that 23 DEG C of cold water submerge kumquat tea to add temperature, infiltrates 3 minutes, takes out, and obtains infiltrating cumquat
Tea；
S2, the infiltration kumquat tea is subjected to microwave treatment, the high fire processing in, the time is 18 seconds, obtains microwave gold
Tangerine tea；
S3, to add temperature into the microwave kumquat tea be 82 DEG C of hot water, by weight, the addition of the hot water with
The weight ratio of kumquat tea described in S1 is 37：1, it is capped brewed 7 minutes, obtains brewing kumquat tea, it is i.e. drinkable to pour out millet paste；
S4, brew in kumquat tea to described, it is the secondary hot water that temperature is 86 DEG C to add temperature, carry out it is secondary brews, press
Weight ratio, the weight ratio of kumquat tea described in the addition and S1 of the secondary hot water is 33：1, it is capped brewed 10 minutes, pours out
Secondary millet paste is drinkable.
Wherein, kumquat tea described in the present embodiment is prepared by following steps：
A, 9 ripe cumquats are taken, cleans, dry, cumquat is put into the environment that temperature is 2 DEG C and pre-processed within 5 hours,
Take out, by the one end open of cumquat and remove kumquat pulp, take cumquat shell to be finished, place into the baking oven that temperature is 53 DEG C
Middle progress first time baking, when drying to water content is 62%, cumquat shell must be handled, the processing cumquat shell is by cumquat
Body and cumquat lid composition；
B, by weight, interior bag tealeaves is taken, the weight ratio of the interior bag tealeaves and the processing cumquat shell is 6：1,
The interior bag tealeaves is put into the cumquat body, the cumquat lid is covered, obtains kumquat tea semi-finished product；
C, take the kumquat tea semi-finished product to carry out second to toast, the method for second of baking is：In the cumquat
One layer of fresh lemon peel is laid and covered respectively to the above and below of tea semi-finished product；Being baked to the cumquat shell content water is
When 21%, take out, obtain toasting kumquat tea, the temperature of second of baking is 65 DEG C；
D, take it is described baking kumquat tea carry out natural air drying processing, gravity-flow ventilation, free from extraneous odour, shady and cool lucifuge condition
Under, place 9 months, obtain kumquat tea.
The preparation method of interior bag tealeaves is as follows described in the present embodiment：
Take new fresh orange peel drying to water content be 43% when, be cut into long 0.35cm, wide 0.08cm silk, obtain tangerine peel silk；Again
Tealeaves is taken, by weight, the weight ratio of the tangerine peel silk and the tealeaves is 1：4, it is well mixed, produces interior bag tealeaves；It is described
New fresh orange peel is selected from orange peel；The tealeaves is selected from green tea.
Embodiment 3
A kind of method for pouring of kumquat tea, comprises the following steps：
S1, kumquat tea is taken, it is that 30 DEG C of cold water submerge kumquat tea to add temperature, infiltrates 5 minutes, takes out, and obtains infiltrating cumquat
Tea；
S2, the infiltration kumquat tea is subjected to microwave treatment, the high fire processing in, the time is 25 seconds, obtains microwave gold
Tangerine tea；
S3, to add temperature into the microwave kumquat tea be 85 DEG C of hot water, by weight, the addition of the hot water with
The weight ratio of kumquat tea described in S1 is 45：1, it is capped brewed 10 minutes, obtains brewing kumquat tea, it is i.e. drinkable to pour out millet paste；
S4, brew in kumquat tea to described, add the secondary hot water that temperature is 90 DEG C, carry out it is secondary brews, by weight,
The weight ratio of kumquat tea described in the addition and S1 of the secondary hot water is 40：1, it is capped brewed 12 minutes, pours out secondary tea
Soup is drinkable.
Wherein, kumquat tea described in the present embodiment is prepared by following steps：
A, 10 ripe cumquats are taken, cleans, dry, cumquat is put into the environment that temperature is 4 DEG C and located in advance within 3 hours
Reason, take out, by the one end open of cumquat and remove kumquat pulp, take cumquat shell to be finished, it is 60 DEG C to place into temperature
First time baking is carried out in baking oven, dry to water content be 80% when, must handle cumquat shell, it is described handle cumquat shell by
Cumquat body and cumquat lid composition；
B, by weight, interior bag tealeaves is taken, the weight ratio of the interior bag tealeaves and the processing cumquat shell is 7：2,
The interior bag tealeaves is put into the cumquat body, the cumquat lid is covered, obtains kumquat tea semi-finished product；
C, take the kumquat tea semi-finished product to carry out second to toast, the method for second of baking is：In the cumquat
The above and below of tea semi-finished product is laid and covered respectively in one layer of fresh orange peel, cumquat skin, lemon peel, orange peel；Baking
When extremely the cumquat shell content water is 25%, take out, obtain toasting kumquat tea, described second temperature toasted is 75 DEG C；
D, take it is described baking kumquat tea carry out natural air drying processing, gravity-flow ventilation, free from extraneous odour, shady and cool lucifuge condition
Under, place 10 months, obtain kumquat tea.
The preparation method of interior bag tealeaves is as follows described in the present embodiment：
Take new fresh orange peel drying to water content be 55% when, be cut into long 0.5cm, wide 0.1cm silk, obtain tangerine peel silk；Take again
Tealeaves, by weight, the weight ratio of the tangerine peel silk and the tealeaves is 1：5, it is well mixed, produces interior bag tealeaves；It is described new
Fresh orange peel is selected from following cumquat skin, orange peel, mandarin orange skin；The tealeaves is selected from black tea.
Comparative example 1
Using identical method for pouring and preparation method in embodiment 2, difference is without leaching, microwave treatment, directly
Row is tapped into brew.
Comparative example 2
Using identical method for pouring and preparation method in embodiment 2, difference is to be brewed using boiling water.
Testing example
Embodiment 1-3 is labeled as sample 1-3, comparative example 1-2 is marked to comparative sample 1-2, tested.Using
The leaching total amount of vitamin C, aurantiamarin and caffeine, wherein vitamin C in millet paste of hplc determination difference sample
Test uses 0.1% aqueous acetic acid as mobile phase, 28 DEG C of column temperature；Aurantiamarin test uses the vinegar of acetonitrile -0.5%
Aqueous acid is as mobile phase, 25 DEG C of column temperature；Caffeine test uses 2.5% aqueous acetic acid as mobile phase, column temperature
35℃.Test result is shown in Table 1.
The sample vitamin C of table 1, aurantiamarin, the leaching total amount of caffeine
| Vitamin C (mg/100g) | Aurantiamarin (mg/100g) | Caffeine (mg/100g) | |
| Sample 1 | 45.39 | 15.36 | 61.73 |
| Sample 2 | 65.41 | 17.21 | 53.31 |
| Sample 3 | 35.74 | 14.65 | 77.51 |
| Comparative sample 1 | 41.57 | 10.24 | 63.97 |
| Comparative sample 2 | 27.33 | 13.89 | 78.39 |
Due to the difference of cumquat tea preparation method in different embodiments, wherein tea kinds, tealeaves gross mass is variant, sample
The content difference of vitamin C and caffeine is larger in product 1-3, and wherein sample 2 is higher using green tea, its Vitamin C content.
Compared with the sample 2 of embodiment 2, comparative sample 1 is using infiltration and the sample of microwave treatment, it can be seen that comparative sample 1
Differed greatly with content of hesperidin in sample 2, illustrate that infiltration and microwave treatment are advantageous to the leaching of active ingredient in cumquat shell,
Increase the cumquat flavor of millet paste；Compared with comparative sample 2, comparative sample 2 brews sample 2 using boiling water, it can be seen that right
Differ larger with ascorbic content in sample 2 than sample 2, because soaking temperature is too high, cause vitamin C to be destroyed, in addition
Boiling water, which brews, increases the leaching content of caffeine in tealeaves, causes millet paste taste bitter.Therefore the gold brewed using the present invention
Tangerine tea, vitamin C have obtained reservation largely, and caffeine leaching content is less, millet paste delicate fragrance, while cumquat flavor is dense
It is strongly fragrant, it can more show the flavor and nutritive value for playing kumquat tea.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, the equal change completed or modification change under the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (7)
1. a kind of method for pouring of kumquat tea, it is characterised in that comprise the following steps：
S1, kumquat tea is taken, it is that 15-30 DEG C of cold water submerges kumquat tea to add temperature, infiltrates 1-5 minutes, takes out, and obtains infiltrating cumquat
Tea；
S2, by it is described infiltration kumquat tea carry out microwave treatment, obtain microwave kumquat tea；
S3, the hot water that temperature is 78-85 DEG C is added into the microwave kumquat tea, be capped brewed 5-10 minutes, obtain brewing gold
Tangerine tea, it is i.e. drinkable to pour out millet paste；
S4, brew in kumquat tea to described, add the secondary hot water that temperature is 83-90 DEG C, carry out it is secondary brews, be capped brewed 7-
12 minutes, it is i.e. drinkable to pour out secondary millet paste.
2. the method for pouring of a kind of kumquat tea according to claim 1, it is characterised in that in step S2, at the microwave
The condition of reason is middle high fire processing, and the time is the 10-25 seconds.
A kind of 3. method for pouring of kumquat tea according to claim 1, it is characterised in that in step S3, by weight, institute
State hot water addition and S1 described in the weight ratio of kumquat tea be 30-45：1.
A kind of 4. method for pouring of kumquat tea according to claim 1, it is characterised in that in step S4, by weight, institute
State secondary hot water addition and S1 described in the weight ratio of kumquat tea be 25-40：1.
5. the method for pouring of a kind of kumquat tea according to claim 1, it is characterised in that the kumquat tea is by following steps
Prepare：
A, the ripe cumquats of 8-10 are taken, cleans, dry, cumquat is put into temperature is located in advance for 3-7 hours in 1-4 DEG C of environment
Reason, take out, by the one end open of cumquat and remove kumquat pulp, take cumquat shell to be finished, place into temperature as 45-60 DEG C
Baking oven in carry out first time baking, dry to water content be 40-80% when, cumquat shell, the processing cumquat must be handled
Shell is made up of cumquat body and cumquat lid；
B, by weight, interior bag tealeaves is taken, the weight ratio of the interior bag tealeaves and the processing cumquat shell is 5-7：1-2,
The interior bag tealeaves is put into the cumquat body, the cumquat lid is covered, obtains kumquat tea semi-finished product；
C, take the kumquat tea semi-finished product to carry out second to toast, the method for second of baking is：In the kumquat tea half
One layer of fresh Aurantioideae pericarp is laid and covered respectively to the above and below of finished product, and the Aurantioideae pericarp is selected from orange
Any of skin, cumquat skin, lemon peel, orange peel are several；When to be baked to the cumquat shell content water be 15-25%, take
Go out, obtain toasting kumquat tea, the temperature of second of baking is 55-75 DEG C；
D, take the baking kumquat tea to carry out natural air drying processing, under conditions of gravity-flow ventilation, free from extraneous odour, shady and cool lucifuge, put
Put 8-10 months, obtain kumquat tea.
6. the method for pouring of a kind of kumquat tea according to claim 5, it is characterised in that the method for the fixing is selected from micro-
Any of ripple fixing, radiation fixing, boiling water green removing in high temperature.
A kind of 7. method for pouring of kumquat tea according to claim 5, it is characterised in that the making side of the interior bag tealeaves
Method is as follows：When to take new fresh orange peel drying to water content be 30-55%, long 0.2-0.5cm, wide 0.05-0.1cm silk are cut into, is obtained
Tangerine peel silk；Tealeaves is taken again, and by weight, the weight ratio of the tangerine peel silk and the tealeaves is 1：3-5, it is well mixed, produces interior
Bag tealeaves；The new fresh orange peel is selected from any of following cumquat skin, orange peel, mandarin orange skin, orange peel or several；The tea
Leaf is selected from any of Pu'er tea, black tea, green tea, white tea, black tea or several.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711011820.0A CN107751481A (en) | 2017-10-26 | 2017-10-26 | A kind of method for pouring of kumquat tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711011820.0A CN107751481A (en) | 2017-10-26 | 2017-10-26 | A kind of method for pouring of kumquat tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107751481A true CN107751481A (en) | 2018-03-06 |
Family
ID=61270693
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711011820.0A Pending CN107751481A (en) | 2017-10-26 | 2017-10-26 | A kind of method for pouring of kumquat tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107751481A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935847A (en) * | 2018-07-30 | 2018-12-07 | 广西桂匠香稻农业有限公司 | A kind of production method and its method for pouring of function purple rice tea |
| CN114617177A (en) * | 2022-04-18 | 2022-06-14 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Processing method of cumquat tea |
| CN114903945A (en) * | 2021-02-08 | 2022-08-16 | 大江生医股份有限公司 | Application of green tea fermentation product in preparation of composition for reducing blood fat and stabilizing blood sugar |
| CN115624081A (en) * | 2022-10-14 | 2023-01-20 | 商丘师范学院 | Preparation method of Shenglicao-red date composite tea |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07255437A (en) * | 1994-03-14 | 1995-10-09 | 啓宇 ▲すう▼ | Dried orange peel oolong tea |
| CN1360842A (en) * | 2000-12-29 | 2002-07-31 | 北京市食品工业研究所 | Instant tea powder making process |
| CN103404651A (en) * | 2013-07-17 | 2013-11-27 | 福建农林大学 | Low caffeine content instant tea raw material preparation technology |
| CN104957310A (en) * | 2015-07-23 | 2015-10-07 | 福建省尤溪县吉昌茶业有限公司 | Cumquat tea bag and production process thereof |
| CN106173002A (en) * | 2016-08-26 | 2016-12-07 | 陈家伸 | Citrus chachiensis Hort. fort tea and preparation technology thereof |
| CN106665957A (en) * | 2017-01-24 | 2017-05-17 | 江门市蓬江区天壹食品有限公司 | Preparation method of hesperidium aurantium tea |
| CN106974217A (en) * | 2016-01-19 | 2017-07-25 | 陈伟斌 | A kind of manufacture craft of citrus shell |
| CN106974024A (en) * | 2017-05-18 | 2017-07-25 | 何冠谦 | A kind of fruit tea manufacture craft |
-
2017
- 2017-10-26 CN CN201711011820.0A patent/CN107751481A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07255437A (en) * | 1994-03-14 | 1995-10-09 | 啓宇 ▲すう▼ | Dried orange peel oolong tea |
| CN1360842A (en) * | 2000-12-29 | 2002-07-31 | 北京市食品工业研究所 | Instant tea powder making process |
| CN103404651A (en) * | 2013-07-17 | 2013-11-27 | 福建农林大学 | Low caffeine content instant tea raw material preparation technology |
| CN104957310A (en) * | 2015-07-23 | 2015-10-07 | 福建省尤溪县吉昌茶业有限公司 | Cumquat tea bag and production process thereof |
| CN106974217A (en) * | 2016-01-19 | 2017-07-25 | 陈伟斌 | A kind of manufacture craft of citrus shell |
| CN106173002A (en) * | 2016-08-26 | 2016-12-07 | 陈家伸 | Citrus chachiensis Hort. fort tea and preparation technology thereof |
| CN106665957A (en) * | 2017-01-24 | 2017-05-17 | 江门市蓬江区天壹食品有限公司 | Preparation method of hesperidium aurantium tea |
| CN106974024A (en) * | 2017-05-18 | 2017-07-25 | 何冠谦 | A kind of fruit tea manufacture craft |
Non-Patent Citations (1)
| Title |
|---|
| 红666: ""手把手教你三种冲泡小青柑的方法"", 《HTTP://WWW.PUERCN.COM/PIN/NEWS/385750》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935847A (en) * | 2018-07-30 | 2018-12-07 | 广西桂匠香稻农业有限公司 | A kind of production method and its method for pouring of function purple rice tea |
| CN108935847B (en) * | 2018-07-30 | 2021-11-23 | 广西桂匠香稻农业有限公司 | Functional purple rice tea making method and brewing method thereof |
| CN114903945A (en) * | 2021-02-08 | 2022-08-16 | 大江生医股份有限公司 | Application of green tea fermentation product in preparation of composition for reducing blood fat and stabilizing blood sugar |
| CN114617177A (en) * | 2022-04-18 | 2022-06-14 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Processing method of cumquat tea |
| CN115624081A (en) * | 2022-10-14 | 2023-01-20 | 商丘师范学院 | Preparation method of Shenglicao-red date composite tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107410576A (en) | A kind of kumquat tea and preparation method thereof | |
| CN107751481A (en) | A kind of method for pouring of kumquat tea | |
| KR101889752B1 (en) | Method for preparing fermentated grain syrup comprising jujube and ginger | |
| CN104982615B (en) | A kind of pure natural eucommia Bark male flower Mulberry-leaf Tea and preparation method thereof | |
| JP2007236319A (en) | Method for producing black tea leaf | |
| CN106579279A (en) | Preparation method for burnt chilli | |
| CN112189727A (en) | Preparation method of tangerine peel and small green tangerine tea | |
| KR20090039525A (en) | Green tea mixed with korean herbs and the method for preparing thereof | |
| CN105231322A (en) | Manufacturing method for selenium-rich spiced tea egg | |
| CN112189728A (en) | Preparation method of citrus reticulata blanco tea | |
| CN104651204A (en) | Rose-lotus root-fruit tea vinegar | |
| KR20080011898A (en) | Manufacturing method for tea using flower of a mother chrysanthemum | |
| CN104673619A (en) | Refreshing coffee taste fruit tea vinegar | |
| KR20120119857A (en) | The chrysanthemum makgealli and method manufacturing thereof | |
| CN104782852A (en) | Liubao (Chinese character) tea with effect of enhancing immunity and preparation method of liubao tea | |
| CN107372938A (en) | A kind of fruity jasmine tea and preparation method thereof | |
| CN106490239A (en) | A kind of processing technology of kumquat tea section | |
| KR20180006796A (en) | Preparation method of Nuroong-gi with red pepper | |
| KR102344925B1 (en) | Manufacturing method of perilla leaf tea | |
| CN106135497A (en) | A kind of manufacture method of tongue tea | |
| KR20110021511A (en) | Preparation method of scorched rice-tea using steamed rice | |
| CN108841525A (en) | A kind of preparation method of green tea wine | |
| KR102511754B1 (en) | Manufacturing method of functional beverage using fried-sorghum | |
| KR20090043343A (en) | Red ginseng-flavored green tea with excellent preference and the method for preparing thereof | |
| KR102055300B1 (en) | Liquid composition for health functional beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180306 |