CN112021430A - Tea composition, preparation method thereof, brick tea and tea bag beverage - Google Patents
Tea composition, preparation method thereof, brick tea and tea bag beverage Download PDFInfo
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- 239000011449 brick Substances 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000013361 beverage Nutrition 0.000 title claims abstract description 11
- 241001122767 Theaceae Species 0.000 title abstract 13
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 41
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 30
- 235000006679 Mentha X verticillata Nutrition 0.000 claims abstract description 30
- 235000002899 Mentha suaveolens Nutrition 0.000 claims abstract description 30
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims abstract description 30
- 239000006002 Pepper Substances 0.000 claims abstract description 30
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 30
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 30
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 30
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 30
- 235000008397 ginger Nutrition 0.000 claims abstract description 30
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 30
- 150000003839 salts Chemical class 0.000 claims abstract description 29
- 241001127714 Amomum Species 0.000 claims abstract description 26
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 26
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 26
- 241001247821 Ziziphus Species 0.000 claims abstract description 26
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 26
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 25
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 25
- 241000951473 Schizonepeta Species 0.000 claims abstract description 25
- 235000007303 Thymus vulgaris Nutrition 0.000 claims abstract description 25
- 239000001585 thymus vulgaris Substances 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 239000002245 particle Substances 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 238000005520 cutting process Methods 0.000 claims abstract description 11
- 238000005303 weighing Methods 0.000 claims abstract description 10
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 5
- 239000008187 granular material Substances 0.000 claims abstract description 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 240000002657 Thymus vulgaris Species 0.000 claims abstract 4
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract 3
- 244000269722 Thea sinensis Species 0.000 claims description 196
- 235000013616 tea Nutrition 0.000 claims description 165
- 241000722363 Piper Species 0.000 claims description 28
- 235000009569 green tea Nutrition 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 19
- 238000005096 rolling process Methods 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 10
- 235000006468 Thea sinensis Nutrition 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 235000020279 black tea Nutrition 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 240000002943 Elettaria cardamomum Species 0.000 claims description 4
- 235000005300 cardamomo Nutrition 0.000 claims description 4
- 235000017803 cinnamon Nutrition 0.000 claims description 4
- 235000019225 fermented tea Nutrition 0.000 claims description 2
- 238000004898 kneading Methods 0.000 claims description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims 2
- 235000020333 oolong tea Nutrition 0.000 claims 1
- 239000004278 EU approved seasoning Substances 0.000 abstract description 21
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 238000005070 sampling Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 24
- 241000246358 Thymus Species 0.000 description 21
- 230000035622 drinking Effects 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000000428 dust Substances 0.000 description 3
- 241000723347 Cinnamomum Species 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
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- 235000021575 tea mixes Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of a tea composition, and relates to the field of foods. The invention comprises the following steps: weighing raw materials, wherein the raw materials comprise, by weight, 1000 parts of tea leaves, 45-80 parts of green salt, 46-76 parts of ginger, 35-36 parts of pepper, 35-70 parts of tsaoko amomum fruits, 35-65 parts of roasted jujubes, 35-65 parts of mint, 35-65 parts of schizonepeta, 25-60 parts of sweet pepper, 25-50 parts of fennel and 15-40 parts of cassia bark; processing tea leaves, and cutting into pieces for later use; respectively crushing green salt, ginger, pepper, tsaoko amomum fruit, roasted jujube, mint, schizonepeta, thyme, fennel and cassia bark into 15-70 meshes to obtain seasoning particles; mixing the chopped tea leaves with the flavoring granules uniformly to obtain the tea leaf composition. The invention also discloses a tea composition, brick tea and tea bag beverage, so that the step of adding seasonings is saved when tea needs to be drunk, and the tea composition is beneficial to quickly boiling and sampling tea.
Description
Technical Field
The invention relates to the field of food, and in particular relates to a tea composition, a preparation method thereof, brick tea and a tea bag beverage.
Background
For thousands of years, most areas in northwest of China have a custom for drinking and boiling tea, namely, the brick tea is put into a vessel, and a proper amount of table salt, pepper, ginger, tsaoko amomum fruit, mint, cassia bark, sweet pepper, roasted jujube and other seasonings are added, and the tea is boiled and boiled together for drinking, so that the effects of quenching thirst, dispelling cold, warming stomach, helping digestion, resisting fatigue, preventing cold and the like are achieved. However, each time the tea is boiled, various seasonings need to be mixed, and the tea is prepared and modulated on site, so that the flow is complicated, and the tea is troublesome to carry when going out.
Disclosure of Invention
The invention mainly aims to provide a tea composition, a preparation method thereof, brick tea and a tea bag beverage, and aims to solve the technical problem of complex flow during tea stewing and proportioning in the prior art.
In order to achieve the above object, the present invention provides a method for preparing a tea composition, comprising the steps of:
weighing raw materials, wherein the raw materials comprise, by weight, 1000 parts of tea leaves, 45-80 parts of green salt, 46-76 parts of ginger, 35-36 parts of pepper, 35-70 parts of tsaoko amomum fruits, 35-65 parts of roasted jujubes, 35-65 parts of mint, 35-65 parts of schizonepeta, 25-60 parts of sweet pepper, 25-50 parts of fennel and 15-40 parts of cassia bark;
processing tea leaves, and cutting into pieces for later use;
respectively crushing green salt, ginger, pepper, tsaoko amomum fruit, roasted jujube, mint, schizonepeta, thyme, fennel and cassia bark into 15-70 meshes to obtain seasoning particles;
mixing the chopped tea leaves with the flavoring granules uniformly to obtain the tea leaf composition.
Optionally, the raw materials comprise the following components in parts by weight:
1000 parts by weight of tea leaves, 50-70 parts by weight of green salt, 50-70 parts by weight of ginger, 40-60 parts by weight of pepper, 40-60 parts by weight of tsaoko amomum fruits, 40-60 parts by weight of roasted jujube, 40-60 parts by weight of mint, 40-60 parts by weight of schizonepeta, 30-50 parts by weight of thyme, 30-40 parts by weight of fennel and 20-30 parts by weight of cinnamon.
Optionally, the green salt, ginger, pepper, tsaoko amomum fruit, roasted jujube, mint, schizonepeta, thyme, fennel and cassia bark are respectively crushed into 20-60 meshes.
Optionally, the step of processing and chopping the tea leaves for standby use comprises:
deactivating enzymes of the tea leaves, rolling, primarily drying in the sun, frying again, kneading again, and then performing pile fermentation to obtain fermented leaves;
drying fermented leaves, and cutting.
Optionally, the fermented leaves are cut into 8-12 mm for later use.
Optionally, the tea leaves are at least one of raw dark green tea, old green tea, black tea or green tea.
In a second aspect, the invention also provides a tea composition prepared by the preparation method of the tea composition.
In a third aspect, the invention also provides brick tea, which is formed by steam-pressing and shaping the tea composition prepared by the preparation method of the tea composition.
Optionally, the brick tea is one of black brick tea, flower brick tea, Fuzhuan tea or green brick tea.
In a fourth aspect, the present invention also provides a tea bag beverage comprising the tea leaf composition prepared according to the method of preparing the tea leaf composition described above.
According to the technical scheme, the raw material tea leaves of the brick tea are processed and cut for later use, and are crushed and mixed with seasonings such as salt, pepper, ginger, tsaoko amomum fruits, mint, cassia bark, thyme and roasted jujube added during tea boiling to prepare the tea composition, so that the step of adding the seasonings is saved when the tea needs to be drunk, and the tea is convenient to quickly boil and sample. Meanwhile, in the preparation method, tea stewing seasonings with a proper proportion are mixed into the tea leaves, so that the problem that people who like to drink tea can not boil the tea can be well solved, the problem that the taste is poor due to improper proportion of the seasonings is solved, the problem that people who go on a business trip are difficult to drink the tea due to inconvenient carrying of various seasonings is solved, and the requirement of fast tea drinking required by fast-paced life is met.
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 some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the structures shown in the drawings without creative efforts.
Fig. 1 is a schematic flow chart of a process for preparing a tea composition according to an embodiment of the present invention.
The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments.
It should be noted that those whose specific conditions are not specified in the examples were performed according to the conventional conditions or the conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially. In addition, the meaning of "and/or" appearing throughout includes three juxtapositions, exemplified by "A and/or B" including either A or B or both A and B. In addition, technical solutions between various embodiments may be combined with each other, but must be realized by a person skilled in the art, and when the technical solutions are contradictory or cannot be realized, such a combination should not be considered to exist, and is not within the protection scope of the present invention. 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.
For hundreds of years, brick tea such as black brick tea, Fuzhuan tea, brick tea and the like is sold at the side, cut into slices and put into a vessel, and a proper amount of salt, pepper, ginger, tsaoko cardamon, mint, cassia bark, Mongolian thyme herb, roasted jujube and other seasonings are added to be boiled together for drinking so as to achieve the effects of quenching thirst, dispelling cold, warming the stomach, helping digestion, resisting fatigue, preventing cold and the like. However, each time the tea is boiled, various seasonings need to be mixed, and the process is complicated for on-site preparation and modulation. And the modern life rhythm is accelerated, the traditional method is inconvenient to boil and carry, and the sequence and proportion of putting various seasonings are not easy to master.
Therefore, the embodiment of the invention provides a preparation method of a tea composition, the preparation method comprises the steps of processing and chopping raw tea leaves of brick tea for later use, crushing the raw tea leaves and mixing the crushed raw tea leaves with seasonings such as salt, pepper, ginger, tsaoko amomum fruit, mint, cassia bark, thyme herb, roasted jujube and the like added during tea stewing to prepare the tea composition, so that the step of adding the seasonings is saved when the tea needs to be drunk, and the tea composition is beneficial to quickly stewing and tasting the tea. Meanwhile, in the preparation method, tea stewing seasonings with a proper proportion are mixed into the tea leaves, so that the problem that people who like to drink tea can not boil the tea can be well solved, the problem that the taste is poor due to improper proportion of the seasonings is solved, the problem that people who go on a business trip are difficult to drink the tea due to inconvenient carrying of various seasonings is solved, and the requirement of fast tea drinking required by fast-paced life is met.
Specifically, the preparation method of the tea composition comprises the following steps:
step S100, weighing raw materials, wherein the raw materials comprise, by weight, 1000 parts of tea leaves, 45-80 parts of green salt, 46-76 parts of ginger, 35-36 parts of pepper, 35-70 parts of tsaoko amomum fruits, 35-65 parts of roasted jujube, 35-65 parts of mint, 35-65 parts of schizonepeta, 25-60 parts of sweet pepper, 25-50 parts of fennel and 15-40 parts of cassia bark.
In this step, the tea leaves may be fresh tea leaves, tea stems of raw dark tea, old green tea, green tea or the like, or black tea dust. The salt, the pepper, the ginger, the tsaoko amomum fruit, the mint, the cinnamon, the thyme and the roasted jujube in the step are all conventional dry goods or edible products which are purchased in the market.
And step S200, processing the tea leaves and then cutting the processed tea leaves for later use.
In the step, the weighed fresh tea leaves are processed. The processing step can refer to the traditional preparation process of the brick tea sold at the side. For example, the fresh raw dark green tea leaves can be processed by five procedures of green removing, primary rolling, pile fermentation, secondary rolling and drying, or the fresh raw dark green tea leaves can also be processed by the processes of green removing, rolling, primary sunning, secondary stir-frying, secondary rolling and pile fermentation. The specific processing technology is not described in detail herein. And the tea leaves are cut for standby in the step so as to be convenient to be mixed with seasonings and then boiled, and better tea drinking experience is obtained.
Step S300, respectively crushing the green salt, the ginger, the pepper, the tsaoko cardamom, the roasted jujube, the mint, the schizonepeta, the thyme, the fennel and the cassia bark into 15-70 meshes to obtain seasoning particles.
In the step, the green salt, the ginger, the pepper, the tsaoko cardamom, the roasted jujube, the mint, the schizonepeta, the thyme, the fennel and the cassia bark can be all conventional dry goods or edible products which are purchased from the market, so the components can be directly crushed to 15-70 meshes by using a crusher.
Step S400, uniformly mixing the chopped tea leaves with the seasoning particles to obtain the tea leaf composition.
In this step, the tea leaf composition can be obtained by uniformly mixing the cut tea leaves with the seasoning particles using a mixing device such as a blender or a screw mixer.
The application is further illustrated below with reference to specific examples.
Example 1
A method of preparing a tea leaf composition comprising the steps of:
weighing the raw materials according to the parts by weight, wherein the raw materials comprise 1000 g of black tea leaves, 45 g of green salt, 46 g of ginger, 35 g of pepper, 35 g of tsaoko amomum fruits, 35 g of roasted jujube, 35 g of mint, 35 g of schizonepeta, 25 g of thyme and 25 g of fennel and 15 g of cassia bark;
deactivating enzymes of the black raw tea leaves, rolling, primarily drying in the sun, re-frying, re-rolling and then performing pile fermentation treatment to obtain black raw tea fermented leaves;
cutting the fermented dark green tea leaves into 8-12 mm for later use by a cutter;
crushing green salt, ginger, pepper, tsaoko amomum fruit, roasted jujube, mint, schizonepeta, thyme, fennel and cassia bark to 15-70 meshes by using a crusher respectively to obtain seasoning particles;
and uniformly mixing the chopped fermented dark green tea leaves and the seasoning particles by a stirrer to obtain the tea leaf composition.
Example 2
A method of preparing a tea leaf composition comprising the steps of:
weighing the raw materials according to the parts by weight, wherein the raw materials comprise 1000 g of black tea leaves, 80 g of green salt, 76 g of ginger, 36 g of pepper, 70 g of tsaoko amomum fruits, 65 g of roasted jujube, 65 g of mint, 65 g of schizonepeta, 60 g of thyme and 50 g of fennel and 40 g of cassia bark;
deactivating enzymes of the black raw tea leaves, rolling, primarily drying in the sun, re-frying, re-rolling and then performing pile fermentation treatment to obtain black raw tea fermented leaves;
cutting the fermented dark green tea leaves into 8-12 mm for later use by a cutter;
crushing green salt, ginger, pepper, tsaoko amomum fruit, roasted jujube, mint, schizonepeta, thyme, fennel and cassia bark to 15-70 meshes by using a crusher respectively to obtain seasoning particles;
and uniformly mixing the chopped fermented dark green tea leaves and the seasoning particles by a stirrer to obtain the tea leaf composition.
Example 3
A method of preparing a tea leaf composition comprising the steps of:
weighing the raw materials according to the parts by weight, wherein the raw materials comprise 1000 g of black tea leaves, 50 g of green salt, 50 g of ginger, 40 g of pepper, 40 g of tsaoko amomum fruits, 40 g of roasted jujube, 40 g of mint, 40 g of schizonepeta, 30 g of thyme and 30 g of fennel and 20 g of cassia bark;
deactivating enzymes of the black raw tea leaves, rolling, primarily drying in the sun, re-frying, re-rolling and then performing pile fermentation treatment to obtain black raw tea fermented leaves;
cutting the fermented dark green tea leaves into 8-12 mm for later use by a cutter;
crushing green salt, ginger, pepper, tsaoko amomum fruit, roasted jujube, mint, schizonepeta, thyme, fennel and cassia bark to 20-60 meshes by using a crusher respectively to obtain seasoning particles;
and uniformly mixing the chopped fermented dark green tea leaves and the seasoning particles by a stirrer to obtain the tea leaf composition.
Example 4
A method of preparing a tea leaf composition comprising the steps of:
weighing the raw materials according to the parts by weight, wherein the raw materials comprise 1000 g of old green tea leaves, 70 g of green salt, 70 g of ginger, 60 g of pepper, 60 g of tsaoko amomum fruits, 60 g of roasted jujube, 60 g of mint, 60 g of schizonepeta, 50 g of thyme and 40 g of fennel and 30 g of cassia bark;
deactivating enzyme of old green tea, rolling, primarily drying in the sun, re-frying, re-rolling and performing pile fermentation treatment to obtain old green tea fermented leaves;
cutting the fermented old green tea leaves into 8-12 mm for later use by a cutter;
crushing green salt, ginger, pepper, tsaoko amomum fruit, roasted jujube, mint, schizonepeta, thyme, fennel and cassia bark to 20-60 meshes by using a crusher respectively to obtain seasoning particles;
and uniformly mixing the chopped old green tea fermented leaves and the seasoning particles by a stirrer to obtain the tea composition.
Example 5
A method of preparing a tea leaf composition comprising the steps of:
weighing the raw materials according to the parts by weight, wherein the raw materials comprise 1000 g of old green tea leaves, 60 g of green salt, 60 g of ginger, 50 g of pepper, 50 g of tsaoko amomum fruits, 50 g of roasted jujube, 50 g of mint, 50 g of schizonepeta, 40 g of thyme, 35 g of fennel and 25 g of cassia bark;
deactivating enzyme of old green tea, rolling, primarily drying in the sun, re-frying, re-rolling and performing pile fermentation treatment to obtain old green tea fermented leaves;
cutting the fermented old green tea leaves into 8-12 mm for later use by a cutter;
crushing green salt, ginger, pepper, tsaoko amomum fruit, roasted jujube, mint, schizonepeta, thyme, fennel and cassia bark to 20-60 meshes by using a crusher respectively to obtain seasoning particles;
and uniformly mixing the chopped old green tea fermented leaves and the seasoning particles by a stirrer to obtain the tea composition.
Example 6
A method of preparing a tea leaf composition comprising the steps of:
weighing the raw materials according to the parts by weight, wherein the raw materials comprise 1000 g of black tea dust, 58 g of green salt, 61 g of ginger, 48 g of pepper, 46 g of tsaoko amomum fruit, 46 g of roasted jujube, 48 g of mint, 51 g of schizonepeta, 42 g of thyme herb, 33 g of fennel and 23 g of cassia bark;
crushing green salt, ginger, pepper, tsaoko amomum fruit, roasted jujube, mint, schizonepeta, thyme, fennel and cassia bark to 20-60 meshes by using a crusher respectively to obtain seasoning particles;
and uniformly mixing the black tea dust and the seasoning particles by a stirrer to obtain the tea composition.
The invention also provides brick tea which is prepared by steaming and pressing the tea composition prepared by the preparation method. The specific steps of the preparation method refer to the above embodiments, and as the brick tea adopts all the technical schemes of all the above embodiments, the brick tea at least has all the beneficial effects brought by the technical schemes of the above embodiments, and no further description is given here.
Specifically, the brick tea is one of black brick tea, flower brick tea, Fuzhuan tea or green brick tea. And it is easily understood that the person skilled in the art knows the autoclaved setting process of black brick tea, Fuzhuan tea or brick tea, and the process is not described herein.
When the brick tea provided by the embodiment is brewed, 10-15 g of tea (sliced) is taken, water is boiled to be initially boiled (when water bubbles on the wall of a kettle), the tea is put in until the water is boiled, the tea is boiled for 2 minutes by slow fire, the fire is stopped, the filter residue is filtered, and the tea is heated. As mentioned above, the brick tea mixes proper proportion of tea stewing seasoning into tea, thereby well solving the problem that people who like to drink tea can not boil tea, solving the problem that the taste is poor because the seasoning is not put in proper proportion, and solving the problem that people who go on a business trip are difficult to drink tea because various seasonings are not carried. Meets the requirement of fast tea drinking required by fast-paced life.
The invention also provides a tea bag beverage, which comprises the tea composition prepared by the preparation method. The tea bag beverage is obtained by vacuum packaging the tea composition. As mentioned above, when drinking tea, the tea composition is introduced into a tea cup or a tea pot after tearing open the package of the tea bag beverage, and then is brewed or boiled with hot water. As mentioned above, the tea bag beverage mixes tea stewing seasonings with a proper proportion into tea leaves, so that the problem that people who like to drink tea can not boil tea can be well solved, the problem that the taste is poor due to improper proportion of the seasonings is solved, the problem that people who are on business trip cannot drink tea due to inconvenience in carrying various seasonings is solved, and the requirement of fast tea drinking required by fast-paced life is met.
The above description is only an alternative embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications and equivalents of the present invention, which are made by the contents of the present specification and the accompanying drawings, or directly/indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (10)
1. A process for the preparation of a tea composition comprising the steps of:
weighing raw materials, wherein the raw materials comprise, by weight, 1000 parts of tea leaves, 45-80 parts of green salt, 46-76 parts of ginger, 35-36 parts of pepper, 35-70 parts of tsaoko amomum fruits, 35-65 parts of roasted jujubes, 35-65 parts of mint, 35-65 parts of schizonepeta, 25-60 parts of sweet pepper, 25-50 parts of fennel and 15-40 parts of cassia bark;
processing tea leaves, and cutting into pieces for later use;
respectively crushing green salt, ginger, pepper, tsaoko amomum fruit, roasted jujube, mint, schizonepeta, thyme, fennel and cassia bark into 15-70 meshes to obtain seasoning particles;
mixing the chopped tea leaves with the flavoring granules uniformly to obtain the tea leaf composition.
2. The preparation method of claim 1, wherein the raw materials comprise the following components in parts by weight:
1000 parts by weight of tea leaves, 50-70 parts by weight of green salt, 50-70 parts by weight of ginger, 40-60 parts by weight of pepper, 40-60 parts by weight of tsaoko amomum fruits, 40-60 parts by weight of roasted jujube, 40-60 parts by weight of mint, 40-60 parts by weight of schizonepeta, 30-50 parts by weight of thyme, 30-40 parts by weight of fennel and 20-30 parts by weight of cinnamon.
3. The method according to claim 1, wherein the green salt, ginger, pepper, tsaoko cardamom, roasted date, mint, schizonepeta, thyme, fennel and cinnamon are respectively crushed to 20-60 mesh.
4. A method of manufacturing as claimed in claim 1 wherein the step of processing the tea leaves and then chopping the same for use comprises:
deactivating enzymes of the tea leaves, rolling, primarily drying in the sun, frying again, kneading again, and then performing pile fermentation to obtain fermented leaves;
drying fermented leaves, and cutting.
5. The method according to claim 4, wherein the fermented leaves are cut to 8-12 mm for use.
6. The production method according to any one of claims 1 to 5, wherein the tea leaves are at least one of raw dark tea, old oolong tea, black tea, or green tea.
7. A tea composition produced by the process for the production of a tea composition according to any one of claims 1 to 6.
8. A brick tea characterized by being autoclaved from the tea leaf composition produced by the process for producing a tea leaf composition according to any one of claims 1 to 6.
9. The brick tea of claim 8, wherein the brick tea is one of black brick tea, Fuzhuan tea or brick tea.
10. A teabag beverage comprising the tea leaf composition produced by the method for producing a tea leaf composition according to any one of claims 1 to 6.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112753815A (en) * | 2021-01-14 | 2021-05-07 | 茶立享科技有限公司 | Green brick tea beverage and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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