CN110214840A - A kind of Ai Hongcha and preparation method thereof - Google Patents
A kind of Ai Hongcha and preparation method thereof Download PDFInfo
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- CN110214840A CN110214840A CN201910612864.1A CN201910612864A CN110214840A CN 110214840 A CN110214840 A CN 110214840A CN 201910612864 A CN201910612864 A CN 201910612864A CN 110214840 A CN110214840 A CN 110214840A
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a kind of Ai Hongcha and preparation method thereof, the Ai Hongcha includes shining black tea, Chinese mugwort flower, Chinese mugwort stamen, hippophae rhamnoides tea, raspberry leaf tea, Radix Glycyrrhizae and dried orange peel mandarin orange shell.Preparation method is standby tea；The preparation of mandarin orange fruit；Mixture is packed into mandarin orange fruit shell, pericarp lid is closed, then dry ageing, can be suitble to be widely popularized sufficiently by Chinese mugwort colored the effect of merging with black tea, effectively improve black tea.Preparation process design rationally, is very suitable to Ai Hongcha configuration method.
Description
Technical field
The present invention relates to tealeaves preparation technical field, in particular to a kind of Ai Hongcha and preparation method thereof.
Background technique
Black tea, English are Black tea.The change centered on tea polyphenols enzymatic oxidation has occurred in black tea in process
Learn reaction, the chemical composition change in fresh leaf is larger, and tea polyphenols reduce 90% or more, produce theaflavin, thearubigin etc. newly at
Point.Aroma substance is obviously increased than fresh leaf.So black tea has the feature of black tea, red soup, red autumnal leaves and fragrant and sweet taste alcohol.China's black tea
Kind is the most famous with Yunnan black tea tea and Keemun black tea, is the second largest teas in China, and black tea category full fermentation tea is with suitable tea
Tree Xin Yaye is raw material, and the refined tea of series of process process such as withered, rubbed, cut, fermented, dried.It is red for withering
The important process that tea is just made, black tea are known as " black tea " when just processed.Black tea brewed because of its dry tea after millet paste and tea residue color in red
Color and gain the name.China black tea kind mainly has: sunshine black tea, keemun, Zhaoping is red, Huo Hong, Yunnan black tea, redder, spring city is red, spring city
Green, Su Hong, river be red, Ying Hong, Dong Jiang Chu Yunxian black tea etc..
Chinese mugwort flower is also known as wormwood flower, and autumn just blooms, and growth draw nutrient is more sufficient.It can be used as medicine, have Wen Jing, go
Wet, cold dispelling, hemostasis, anti-inflammatory, relieving asthma, cough-relieving, miscarriage prevention, antiallergy the effects of.
However existing black tea and do not have the effect of Chinese mugwort flower Chinese mugwort tea, so needing a kind of to there is Chinese mugwort flower in the market
The black tea of Chinese mugwort tea effect, health effect are more distinguished.
Summary of the invention
The main purpose of the present invention is to provide a kind of Ai Hongcha and preparation method thereof, can effectively solve in background technique
The problem of.
To achieve the above object, the technical scheme adopted by the invention is as follows:
A kind of Ai Hongcha, including shine black tea, Chinese mugwort flower, Chinese mugwort stamen, hippophae rhamnoides tea, raspberry leaf tea, Radix Glycyrrhizae and dried orange peel mandarin orange
Shell, in parts by weight, black tea 8-15 parts of solarization, 0.5-2 parts of Chinese mugwort flower, 0.5-2 parts of Chinese mugwort stamen, 0.5-2 parts of hippophae rhamnoides tea, raspberry
0.5-2 parts of leaf tea, 0.5-1 parts of Radix Glycyrrhizae, 1 part of dried orange peel mandarin orange shell.
Preferably, the Ai Hongcha include shine black tea, Chinese mugwort flower, Chinese mugwort stamen, hippophae rhamnoides tea, raspberry leaf tea, Radix Glycyrrhizae and
Dried orange peel mandarin orange shell shines 3 parts of black tea in parts by weight, and Chinese mugwort spends 0.5 part, and 2 parts of Chinese mugwort stamen, 2 parts of hippophae rhamnoides tea, raspberry leaf tea 0.5
Part, 0.5 part of Radix Glycyrrhizae, 1 part of dried orange peel mandarin orange shell.
Preferably, the Ai Hongcha include shine black tea, Chinese mugwort flower, Chinese mugwort stamen, hippophae rhamnoides tea, raspberry leaf tea, Radix Glycyrrhizae and
Dried orange peel mandarin orange shell shines 8 parts of black tea in parts by weight, and Chinese mugwort spends 2 parts, and 0.5 part of Chinese mugwort stamen, 0.5 part of hippophae rhamnoides tea, raspberry leaf tea 2
Part, 0.8 part of Radix Glycyrrhizae, 1 part of dried orange peel mandarin orange shell.
Preferably, the Ai Hongcha include shine black tea, Chinese mugwort flower, Chinese mugwort stamen, hippophae rhamnoides tea, raspberry leaf tea, Radix Glycyrrhizae and
Dried orange peel mandarin orange shell shines 5 parts of black tea in parts by weight, and Chinese mugwort spends 1 part, and 1 part of Chinese mugwort stamen, 1 part of hippophae rhamnoides tea, 1 part of raspberry leaf tea,
1 part of Radix Glycyrrhizae, 1 part of dried orange peel mandarin orange shell.
Preferably, the dried orange peel mandarin orange shell is using one of small green mandarin orange, small smalt mandarin orange, two red mandarin oranges, bright red mandarin orange or tribute mandarin orange
Preparation.
It is a further object of the present invention to provide the preparation methods of Ai Hongcha a kind of, the described method comprises the following steps:
Step 1: standby tea
1) black tea, picking 15 years or more old tea trees or even the old tea free of the centuries age of tree are selected, rubs tea with the hands by hand, naturally
It is sun-dried, storage foot 3 years or more, tea material inside is allowed self to be aged；
2) fresh Chinese mugwort peanut is dried: Chinese mugwort stamen is rubbed into 30~60min, the sun dries naturally；
3) Leaves of Hippophae L, palmleaf raspberry leaf are picked, rubbing is baked at tea low temperature, prepares hippophae rhamnoides tea, raspberry leaf tea；
4) it prepares Ai Hongcha mixture: weighing raw material by following parts by weight and mixed thoroughly: shining black tea 8-15 parts, Chinese mugwort flower
0.5-2 parts, 0.5-2 parts of Chinese mugwort stamen, 0.5-2 parts of hippophae rhamnoides tea, 0.5-2 parts of raspberry leaf tea, 0.5-1 parts of addition is sweet after mixing thoroughly
Grass, vanning sealing stand fusion 6-10 months；
Step 2: the preparation of mandarin orange shell
1) mandarin orange is selected, the mandarin orange time is selected: the small blueness mandarin orange 5-6 month, the small smalt mandarin orange 7-8 month, the two red mandarin orange 9-10 months, the bright red mandarin orange 11-12 month,
After tribute mandarin orange Winter Solstice；
2) fruit is selected to rinse: tunnel type machine choice mandarin orange fruit of uniform size, and be sprayed；
3) natural air drying dries water stain；
4) it opens shell and digs meat, small blueness mandarin orange must also remove the interior flesh of inner wall bitterness；
5) green mandarin orange, which needs to finish, goes bitterness, and the unabroken dry fruit shell held successfully is dried in the air 1-2 days；
6) by excessive, too small mandarin orange fruit, perhaps damaged mandarin orange fruit 1 opens 4 or 1 and opens 6 and is used as spare Gan Chagai；
Step 3: Ai Hongcha mixture is put into mandarin orange shell, mandarin orange shell bottom is provided with air hole, dries in the air 1-2 days；Then tea lid
It fills in mandarin orange shell, by the enveloping of Ai Hongcha mixture inside mandarin orange shell, then in addition being filled in opening than the big orange peel that is open, seals entirely
Firmly in becoming in mandarin orange shell, mandarin orange shell is whole to wrap up in tea to tea material；
Step 4: wrapping up in that the tea sun is sun-dried to air-dry perhaps firewood low temperature drying or with oven low temperature drying for mandarin orange shell is whole,
Ai Hongcha mixture is allowed to merge with mandarin orange fruit flavor；
Step 5:, food plastic sealer independent packaging dry with the natural flax silk paper bag of import, or tinfoil paper paper wrapper is used,
It is aged naturally under the moisture-proof ventilated environment of constant temperature 3 years or more.
The present invention also provides the methods that another prepares Ai Hongcha:
Step 1: standby tea
1) black tea is selected, picking 15 years or more tea frees rub tea with the hands by hand, natural sun-dried, storage 3 years or more, allow in tea material
Self ageing of portion；
2) fresh Chinese mugwort flower is baked dry；Chinese mugwort stamen is rubbed into 30~60min, activity is dried under 20-45 degrees celsius
Roasting；Then one day naturally sun-dried again；
3) Leaves of Hippophae L, palmleaf raspberry leaf are picked, is rubbed by hand, low temperature bakes, and prepares hippophae rhamnoides tea, raspberry leaf tea；
4) it prepares Ai Hongcha mixture: weighing raw material by following weight percent and mixed thoroughly: shining black tea 8-15 parts, Chinese mugwort
0.5-2 parts of flower, 0.5-2 parts of hippophae rhamnoides tea, 0.5-2 parts of raspberry leaf tea, is added 0.5-1 parts by 0.5-2 parts of Chinese mugwort stamen after mixing thoroughly
Radix Glycyrrhizae, vanning sealing stand fusion 6-10 months；
Step 2: the preparation of mandarin orange shell
1) mandarin orange is selected, the mandarin orange time is selected: the small blueness mandarin orange 5-6 month, the small smalt mandarin orange 7-8 month, the two red mandarin orange 9-10 months, the bright red mandarin orange 11-12 month,
After tribute mandarin orange Winter Solstice；
2) fruit is selected to rinse: tunnel type machine choice mandarin orange fruit of uniform size, and be sprayed；
3) natural air drying dries water stain；
4) it opens shell and digs meat, small blueness mandarin orange must also remove the interior flesh of inner wall bitterness；
5) green mandarin orange, which needs to finish, goes bitterness, and the unabroken dry fruit shell held successfully is dried in the air 1-2 days；
6) by excessive, too small mandarin orange fruit, perhaps damaged mandarin orange fruit 1 opens 4 or 1 and opens 6 and is used as spare Gan Chagai；
Step 3: Ai Hongcha mixture is put into mandarin orange shell, and mandarin orange shell bottom is provided with air hole, is dried 1-2 days；By Ai Hongcha
Mixture encapsulates inside mandarin orange shell, and then tea lid is filled in mandarin orange shell, becomes that mandarin orange shell is whole to wrap up in tea；
Step 4: wrapping up in that the tea sun is sun-dried to air-dry perhaps firewood low temperature drying or with oven low temperature drying for mandarin orange shell is whole,
Ai Hongcha mixture is allowed to merge with mandarin orange fruit flavor；
Step 5:, every mandarin orange tea independence food plastic sealer packaging dry with the natural flax silk paper bag of import, or use masking foil
Packaging, ageing foot 3 years or more naturally under the moisture-proof ventilated environment of constant temperature.
Preferably, in the step 4, the temperature of low temperature drying is 40-50 DEG C.
Preferably, in the step 4, using after firewood or oven low temperature drying again sun-dried 1 day under the sun.
The present invention provides a kind of health preserving teas, and wherein Chinese mugwort flower Chinese mugwort core has warming channel for arresting bleeding, the effect of eliminating cold to stop pain；It is husky
Spine leaf tea can reduce cholesterol, and allevating angina pectoris breaking-out, there are also the effects for preventing and treating coronary atherosclerotic heart disease；Cover basin
Cotyledon tea has kidney-nourishing astringent sperm contracting urine, the effect of nourishing the liver to improve visual acuity；Dried orange peel mandarin orange shell has regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm effect；It adopts
Many tastes are closed with Radix Glycyrrhizae, many tea are closed using dried orange peel mandarin orange shell, not only health-care effect is good, mouthfeel also soft fusion.It is provided by the invention
After health preserving tea is by health maintenance effect tea youth, Hua Xian, beautiful matchmaker mixing, to store fusion, be recorded by hand again after fusion into mandarin orange shell, then tea with
Mandarin orange shell merges together and continues to be aged together, constant temperature do storehouse store naturally 3 years or more wrap up in tea at dried orange peel is whole enough after list again.
Compared with prior art, the invention has the following beneficial effects: this kind invention designs rationally, easy to use, very
It is suitble to Ai Hongcha configuration method, preparation process can sufficiently merge Chinese mugwort flower Chinese mugwort tea and black tea, effectively improve Chinese mugwort flower and beg
The effect of Chinese mugwort tea, hippophae rhamnoides tea, raspberry leaf tea, it is suitble to be widely popularized.
There are no Ai Hongcha on the market at present, and more there are no a kind of with the whole Ai Hongcha wrapped up in of dried orange peel, Ai Hongcha of the invention
It is wrapped up in so that dried orange peel mandarin orange shell is whole, it is simple to brew tea ceremony, and it is good universal, it is practical, and have with the whole Ai Hongcha wrapped up in of dried orange peel mandarin orange shell following
Benefit:
1, it is sufficiently stored in tea-drinking conducive to tea effective ingredient:
Tea material is wrapped in mandarin orange shell, and whole mandarin orange tea whole bubble when making tea, not direct high-temperature water shower tea material will not destroy having for tea material
Machine composition；
2, it makes tea simple: it is foolproof to make tea, various tea materials are avoided for water temperature, are brewed the various requirement of tea ceremony, are made tea
It only needs according to each one taste, deep or light determine brewing time；
3, brew and do not waste, more resistant to bubble, economy can but enjoy supreme tea product: conventional loose tea brew it is several leading make tea it is too dense, three or five
Tea flavour is with regard to dull after bubble, and Ai Hongcha of the invention, the whole tea material being wrapped in mandarin orange shell, and tea flavour slowly permeates naturally through orange peel
Out, it is brewed with teapot up to three or five ten times, then boils tea, also up to three or five ten times, so that have ultimate attainment more tea amount in product drink,
One pot is made tea for one only needs one or two yuan, and tea bubble drink cost performance is high, and does not need frequently to change tea；
4, it is all different to brew the plentiful each bubble mouthfeel of mouthfeel level for tea: adjusting before a: just rushing the life that several mouthfeels made tea are mostly skin
It is fresh sweet；Adjust in b: slowly the virtue of flower is strongly fragrant appears gradually, then the alcohol of tea is thicker than the middle-level dialysis of orange peel gradually；It is adjusted after c: brewing tea
After taste is thin out, just start to boil, overflow drifting fragrance, and mouthfeel is the ripe pure and sweet of tea skin fusion.D: meaningful stream length, the faint scent of skin are boiled long long
It deposits.
Specific embodiment
Technical means, creative features, achievable purpose and effectiveness to realize this practical invention are easy to understand, below
In conjunction with specific embodiment, the present invention is further explained.
Embodiment 1:
A kind of Ai Hongcha, including shine black tea, Chinese mugwort flower, Chinese mugwort stamen, hippophae rhamnoides tea, raspberry leaf tea, Radix Glycyrrhizae and dried orange peel mandarin orange
Shell shines 3 parts of black tea in parts by weight, and Chinese mugwort spends 0.5 part, 2 parts of Chinese mugwort stamen, 2 parts of hippophae rhamnoides tea, 0.5 part of raspberry leaf tea, sweet
0.5 part of grass, 1 part of dried orange peel mandarin orange shell.Wherein, dried orange peel mandarin orange shell is using small green mandarin orange or small smalt mandarin orange.
Step 1: standby tea
1) black tea is selected, the tea free of the even old tea tree of the centuries age of tree of picking 15 years or more rubs tea, natural life with the hands by hand
It shines, stores 2-3, tea material inside is allowed self to be aged；
2) the fresh Chinese mugwort flower sun is dried naturally, Chinese mugwort stamen is rubbed into 30~60min, is dried naturally under the sun；
3) Leaves of Hippophae L, palmleaf raspberry leaf are picked, rubbing is baked at tea, low temperature by hand, prepares hippophae rhamnoides tea, raspberry leaf tea；
4) prepare Ai Hongcha mixture: mixing raw material thoroughly by above-mentioned parts by weight: 0.5-1 parts of addition is sweet after mixing thoroughly
Grass, vanning sealing stand fusion 6-10 months；
Step 2: the preparation of mandarin orange shell
1) mandarin orange is selected, the mandarin orange time is selected: the small blueness mandarin orange 5-6 month, the small smalt mandarin orange 7-8 month；
2) fruit is selected to rinse: tunnel type machine choice mandarin orange fruit of uniform size, and be sprayed；
3) natural air drying dries water stain；
4) it opens shell and digs meat, remove the interior flesh of inner wall bitterness；
5) bitterness is gone in water-removing, and the unabroken dry fruit shell held successfully is dried in the air 1-2 days；
6) by excessive, too small mandarin orange fruit, perhaps damaged mandarin orange fruit 1 opens 4 or 1 and opens 6 and is used as spare Gan Chagai；
Step 3: Ai Hongcha mixture is put into mandarin orange shell, mandarin orange shell bottom is provided with air hole, dries in the air 1-2 days；Then tea lid
It fills in mandarin orange shell, by the enveloping of Ai Hongcha mixture inside mandarin orange shell, becomes that mandarin orange shell is whole to wrap up in tea；
Step 4: Ai Hongcha mixture is allowed to merge with mandarin orange fruit flavor sun-dried air-dry of the whole fruit tea sun of mandarin orange shell；
Step 5:, food plastic sealer packaging dry with the natural flax silk paper bag of import, or tinfoil paper paper wrapper is used, in perseverance
It is aged naturally 3 years or more under the moisture-proof ventilated environment of temperature.
Embodiment 2:
A kind of Ai Hongcha, including shine black tea, Chinese mugwort flower, Chinese mugwort stamen, hippophae rhamnoides tea, raspberry leaf tea, Radix Glycyrrhizae and dried orange peel mandarin orange
Shell shines 8 parts of black tea in parts by weight, and Chinese mugwort spends 2 parts, 0.5 part of Chinese mugwort stamen, 0.5 part of hippophae rhamnoides tea, 2 parts of raspberry leaf tea, sweet
0.8 part of grass, 1 part of dried orange peel mandarin orange shell.Wherein, mandarin orange shell uses red mandarin orange or bright red mandarin orange.
A kind of preparation method of Ai Hongcha, the described method comprises the following steps:
Step 1: standby tea
1) black tea is selected, the tea free of the old tea tree of picking 15 years or more the even centuries age of trees rubs tea with the hands by hand, natural raw
It shines, stores 2-3, tea material inside is allowed self to be aged；
2) fresh Chinese mugwort flower is baked dry；Chinese mugwort stamen is rubbed into 30~60min, activity is dried under 20-45 degrees celsius
Roasting, can be firewood, or electric oven roasting, it is then one day naturally sun-dried again；
3) Leaves of Hippophae L, palmleaf raspberry leaf are picked, rubbing is baked at tea, low temperature by hand, prepares hippophae rhamnoides tea, raspberry leaf tea；
4) it prepares Ai Hongcha mixture: weighing raw material by above-mentioned parts by weight and mixed thoroughly, 0.5-1 parts of addition is sweet after mixing thoroughly
Grass, vanning sealing stand fusion 6-10 months；
Step 2: the preparation of mandarin orange shell
1) mandarin orange is selected, the mandarin orange time is selected: the red mandarin orange 9-10 month, the bright red mandarin orange 11-12 month；
2) fruit is selected to rinse: tunnel type machine choice mandarin orange fruit of uniform size, and be sprayed；
3) natural air drying dries water stain；
4) it opens shell and digs meat；
5) bitterness is gone in water-removing, and the unabroken dry fruit shell held successfully is dried in the air 1-2 days；
6) by excessive, too small mandarin orange fruit, perhaps damaged mandarin orange fruit 1 opens 4 or 1 and opens 6 and is used as spare Gan Chagai；
Step 3: Ai Hongcha mixture is put into mandarin orange shell, mandarin orange shell bottom is provided with air hole, dries in the air 1-2 days；Then tea lid
It fills in mandarin orange shell, by the enveloping of Ai Hongcha mixture inside mandarin orange shell, becomes that mandarin orange shell is whole to wrap up in tea；
Step 4: by the whole fruit tea firewood low temperature drying of mandarin orange shell, drying temperature is 40-50 DEG C, to retain the activity of all tea
The factor.Ai Hongcha mixture is allowed to merge with mandarin orange fruit flavor sun-dried 1 day under the sun again after low temperature drying；
Step 5:, food plastic sealer packaging dry with the natural flax silk paper bag of import, or tinfoil paper paper wrapper is used, in perseverance
It is aged naturally 3 years or more under the moisture-proof ventilated environment of temperature.
Wherein in the preparation of the mandarin orange shell, a mandarin orange is taken individually to make a top cover, top cover is greater than mandarin orange to be sealed
The mouth of shell can make mandarin orange cap tight, the syncretizing effect got well in this way.
Embodiment 3
A kind of Ai Hongcha, including shine black tea, Chinese mugwort flower, Chinese mugwort stamen, hippophae rhamnoides tea, raspberry leaf tea, Radix Glycyrrhizae and dried orange peel mandarin orange
Shell shines 5 parts of black tea in parts by weight, and Chinese mugwort spends 1 part, and 1 part of Chinese mugwort stamen, 1 part of hippophae rhamnoides tea, 1 part of raspberry leaf tea, Radix Glycyrrhizae 1
Part, 1 part of dried orange peel mandarin orange shell.Wherein, mandarin orange shell is made of tribute mandarin orange.
A kind of preparation method of Ai Hongcha, the described method comprises the following steps:
Step 1: standby tea
1) it selects black tea, picks the tea free of 15 years above or even tea age centuries old tea trees, rub tea, natural life with the hands by hand
It shines, stores 2-3, tea material inside is allowed self to be aged；
2) the fresh Chinese mugwort flower sun is dried naturally, Chinese mugwort stamen is rubbed into 30~60min, under 20-60 degrees celsius
It bakes；
3) Leaves of Hippophae L, palmleaf raspberry leaf are picked, rubbing is baked at tea, low temperature by hand, prepares hippophae rhamnoides tea, raspberry leaf tea；
4) it prepares Ai Hongcha mixture: weighing raw material by above-mentioned parts by weight and mixed thoroughly, 0.5-1 parts of addition is sweet after mixing thoroughly
Grass, vanning sealing stand fusion 6-10 months；
Step 2: the preparation of mandarin orange shell
1) mandarin orange is selected, after selecting mandarin orange time tribute mandarin orange Winter Solstice；
2) fruit is selected to rinse: tunnel type machine choice mandarin orange fruit of uniform size, and be sprayed；
3) natural air drying dries water stain；
4) it opens shell and digs meat；
5) bitterness is gone in water-removing, and the unabroken dry fruit shell held successfully is dried in the air 1-2 days；
6) by excessive, too small mandarin orange fruit, perhaps damaged mandarin orange fruit 1 opens 4 or 1 and opens 6 and is used as spare Gan Chagai；
Step 3: Ai Hongcha mixture is put into mandarin orange shell, mandarin orange shell bottom is provided with air hole, dries in the air 1-2 days；Then tea lid
It fills in mandarin orange shell, by the enveloping of Ai Hongcha mixture inside mandarin orange shell, becomes that mandarin orange shell is whole to wrap up in tea；
Step 4: by mandarin orange shell whole fruit tea oven low temperature drying, the temperature of low temperature drying is 40-50 DEG C, after low temperature drying
Again sun-dried 1 day under the sun, Ai Hongcha mixture is allowed to merge with mandarin orange fruit flavor；
Step 5:, food plastic sealer packaging dry with the natural flax silk paper bag of import, or tinfoil paper paper wrapper is used, in perseverance
It is aged naturally 3 years or more under the moisture-proof ventilated environment of temperature.
The above display describes basic principles and main features and advantages of the present invention of the invention.The technology people of the industry
Member is it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this hairs
Bright principle, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these variations
It all fall within the protetion scope of the claimed invention with improvement.The claimed scope of the invention is by appended claims and its waits
Effect object defines.
Claims (9)
1. a kind of Ai Hongcha, which is characterized in that the Ai Hongcha includes shining black tea, Chinese mugwort flower, Chinese mugwort stamen, hippophae rhamnoides tea, covering basin
Cotyledon tea, Radix Glycyrrhizae and dried orange peel mandarin orange shell, in parts by weight, black tea 3-8 parts of solarization, 0.5-2 parts of Chinese mugwort flower, 0.5-2 parts of Chinese mugwort stamen, sea-buckthorn
0.5-2 parts of leaf tea, 0.5-2 parts of raspberry leaf tea, 0.5-1 parts of Radix Glycyrrhizae, 1 part of dried orange peel mandarin orange shell.
2. Ai Hongcha as described in claim 1, which is characterized in that the Ai Hongcha include shine black tea, Chinese mugwort flower, Chinese mugwort stamen,
Hippophae rhamnoides tea, raspberry leaf tea, Radix Glycyrrhizae and dried orange peel mandarin orange shell shine 15 parts of black tea, Chinese mugwort spends 0.5 part, Chinese mugwort stamen 1 in parts by weight
Part, 1 part of hippophae rhamnoides tea, 1 part of raspberry leaf tea, 0.5 part of Radix Glycyrrhizae, 1 part of dried orange peel mandarin orange shell.
3. Ai Hongcha as described in claim 1, which is characterized in that the Ai Hongcha include shine black tea, Chinese mugwort flower, Chinese mugwort stamen,
Hippophae rhamnoides tea, raspberry leaf tea, Radix Glycyrrhizae and dried orange peel mandarin orange shell shine 8 parts of black tea in parts by weight, and Chinese mugwort spends 1 part, and 1 part of Chinese mugwort stamen,
1 part of hippophae rhamnoides tea, 1 part of raspberry leaf tea, 0.5 part of Radix Glycyrrhizae, 1 part of dried orange peel mandarin orange shell.
4. Ai Hongcha as described in claim 1, which is characterized in that the Ai Hongcha include shine black tea, Chinese mugwort flower, Chinese mugwort stamen,
Hippophae rhamnoides tea, raspberry leaf tea, Radix Glycyrrhizae and dried orange peel mandarin orange shell shine 5 parts of black tea in parts by weight, and Chinese mugwort spends 1 part, and 1 part of Chinese mugwort stamen,
1 part of hippophae rhamnoides tea, 1 part of raspberry leaf tea, 1 part of Radix Glycyrrhizae, 0.3 part of dried orange peel mandarin orange shell.
5. Ai Hongcha as described in claim 1, which is characterized in that the dried orange peel mandarin orange shell is using small green mandarin orange, small smalt mandarin orange, two red
The preparation of one of mandarin orange, bright red mandarin orange or tribute mandarin orange.
6. a kind of Ai Hong tea preparation method, which comprises the following steps:
Step 1: standby tea
1) select black tea, picking 15 years or more tea frees rub tea with the hands by hand, natural sun-dried, storage 3 years or more, allow inside tea material from
I is aged；
2) fresh Chinese mugwort peanut is dried: Chinese mugwort stamen is rubbed into 30~60min, the sun dries naturally；
3) Leaves of Hippophae L, palmleaf raspberry leaf are picked, is rubbed by hand, low temperature bakes, and prepares hippophae rhamnoides tea, raspberry leaf tea；
4) it prepares Ai Hongcha mixture: weighing raw material by following weight percent and mixed thoroughly: shining black tea 8-15 parts, Chinese mugwort flower
0.5-2 parts, 0.5-2 parts of Chinese mugwort stamen, 0.5-2 parts of hippophae rhamnoides tea, 0.5-2 parts of raspberry leaf tea, 0.5-1 parts of addition is sweet after mixing thoroughly
Grass, vanning sealing stand fusion 6-10 months；
Step 2: the preparation of mandarin orange shell
1) mandarin orange is selected, the mandarin orange time is selected: the small blueness mandarin orange 5-6 month, the small smalt mandarin orange 7-8 month, the two red mandarin orange 9-10 months, the bright red mandarin orange 11-12 month, tribute mandarin orange
After Winter Solstice；
2) fruit is selected to rinse: tunnel type machine choice mandarin orange fruit of uniform size, and be sprayed；
3) natural air drying dries water stain；
4) it opens shell and digs meat, small blueness mandarin orange must also remove the interior flesh of inner wall bitterness；
5) green mandarin orange, which needs to finish, goes bitterness, and the unabroken dry fruit shell held successfully is dried in the air 1-2 days；
6) by excessive, too small mandarin orange fruit, perhaps damaged mandarin orange fruit 1 opens 4 or 1 and opens 6 and is used as spare Gan Chagai；
Step 3: Ai Hongcha mixture is put into mandarin orange shell, and mandarin orange shell bottom is provided with air hole, is dried 1-2 days；Ai Hongcha is mixed
Then material enveloping fills in tea lid in mandarin orange shell inside mandarin orange shell, becomes that mandarin orange shell is whole to wrap up in tea；
Step 4: wrapping up in that the tea sun is sun-dried to air-dry perhaps firewood low temperature drying or with oven low temperature drying for mandarin orange shell is whole, allows Chinese mugwort
Black tea mixture is merged with mandarin orange fruit flavor；
Step 5:, every mandarin orange tea independence food plastic sealer packaging dry with the natural flax silk paper bag of import, or use tinfoil paper paper bag
Dress, ageing foot 3 years or more naturally under the moisture-proof ventilated environment of constant temperature.
7. a kind of Ai Hong tea preparation method, which comprises the following steps:
Step 1: standby tea
1) select black tea, picking 15 years or more tea frees rub tea with the hands by hand, natural sun-dried, storage 3 years or more, allow inside tea material from
I is aged；
2) fresh Chinese mugwort flower is baked dry；Chinese mugwort stamen is rubbed into 30~60min, activity bakes under 20-45 degrees celsius, so
Naturally one day sun-dried again afterwards；
3) Leaves of Hippophae L, palmleaf raspberry leaf are picked, is rubbed by hand, low temperature bakes, and prepares hippophae rhamnoides tea, raspberry leaf tea；
4) it prepares Ai Hongcha mixture: weighing raw material by following weight percent and mixed thoroughly: shining black tea 8-15 parts, Chinese mugwort flower
0.5-2 parts, 0.5-2 parts of Chinese mugwort stamen, 0.5-2 parts of hippophae rhamnoides tea, 0.5-2 parts of raspberry leaf tea, 0.5-1 parts of addition is sweet after mixing thoroughly
Grass, vanning sealing stand fusion 6-10 months；
Step 2: the preparation of mandarin orange shell
2) mandarin orange is selected, the mandarin orange time is selected: the small blueness mandarin orange 5-6 month, the small smalt mandarin orange 7-8 month, the two red mandarin orange 9-10 months, the bright red mandarin orange 11-12 month, tribute mandarin orange
After Winter Solstice；
2) fruit is selected to rinse: tunnel type machine choice mandarin orange fruit of uniform size, and be sprayed；
3) natural air drying dries water stain；
4) it opens shell and digs meat, small blueness mandarin orange must also remove the interior flesh of inner wall bitterness；
5) green mandarin orange, which needs to finish, goes bitterness, and the unabroken dry fruit shell held successfully is dried in the air 1-2 days；
6) by excessive, too small mandarin orange fruit, perhaps damaged mandarin orange fruit 1 opens 4 or 1 and opens 6 and is used as spare Gan Chagai；
Step 3: Ai Hongcha mixture is put into mandarin orange shell, and mandarin orange shell bottom is provided with air hole, is dried 1-2 days；Ai Hongcha is mixed
Then material enveloping fills in tea lid in mandarin orange shell inside mandarin orange shell, becomes that mandarin orange shell is whole to wrap up in tea；
Step 4: wrapping up in that the tea sun is sun-dried to air-dry perhaps firewood low temperature drying or with oven low temperature drying for mandarin orange shell is whole, allows Chinese mugwort
Black tea mixture is merged with mandarin orange fruit flavor；
Step 5:, every mandarin orange tea independence food plastic sealer packaging dry with the natural flax silk paper bag of import, or use tinfoil paper paper bag
Dress, ageing foot 3 years or more naturally under the moisture-proof ventilated environment of constant temperature.
8. a kind of Ai Hong tea preparation method according to claim 6 or 7, which is characterized in that in the step 4, low temperature dries
Dry temperature is 40-50 DEG C.
9. a kind of Ai Hong tea preparation method according to claim 8, which is characterized in that in the step 4, using firewood
Or after oven low temperature drying, then it is 1 day naturally sun-dried.
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Application publication date: 20190910 |