CN109566800A - Strong fragrant fragrance tea bottom and preparation method - Google Patents
Strong fragrant fragrance tea bottom and preparation method Download PDFInfo
- Publication number
- CN109566800A CN109566800A CN201910097422.8A CN201910097422A CN109566800A CN 109566800 A CN109566800 A CN 109566800A CN 201910097422 A CN201910097422 A CN 201910097422A CN 109566800 A CN109566800 A CN 109566800A
- Authority
- CN
- China
- Prior art keywords
- tea
- fragrance
- parts
- strong
- black
- 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
- 239000003205 fragrance Substances 0.000 title claims abstract description 85
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 138
- 235000013616 tea Nutrition 0.000 claims abstract description 110
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 30
- 235000020279 black tea Nutrition 0.000 claims abstract description 30
- 235000020339 pu-erh tea Nutrition 0.000 claims abstract description 24
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 claims abstract description 23
- 239000000758 substrate Substances 0.000 claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims description 24
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims description 20
- 240000002943 Elettaria cardamomum Species 0.000 claims description 12
- 235000005300 cardamomo Nutrition 0.000 claims description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 11
- 235000008397 ginger Nutrition 0.000 claims description 11
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 claims description 10
- 229960001948 caffeine Drugs 0.000 claims description 10
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 claims description 10
- 244000203593 Piper nigrum Species 0.000 claims description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims description 8
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 8
- 235000013614 black pepper Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 244000062793 Sorghum vulgare Species 0.000 abstract description 6
- 235000019713 millet Nutrition 0.000 abstract description 6
- 239000002304 perfume Substances 0.000 abstract description 6
- 210000002784 stomach Anatomy 0.000 abstract description 6
- 235000013336 milk Nutrition 0.000 abstract description 5
- 239000008267 milk Substances 0.000 abstract description 5
- 210000004080 milk Anatomy 0.000 abstract description 5
- 235000013599 spices Nutrition 0.000 abstract description 5
- 230000036449 good health Effects 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 239000003795 chemical substances by application Substances 0.000 abstract description 3
- 230000035622 drinking Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 description 15
- 235000019634 flavors Nutrition 0.000 description 14
- 241000234314 Zingiber Species 0.000 description 11
- 241000196324 Embryophyta Species 0.000 description 5
- 241000498779 Myristica Species 0.000 description 5
- 235000009421 Myristica fragrans Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000001702 nutmeg Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- OOCCDEMITAIZTP-QPJJXVBHSA-N (E)-cinnamyl alcohol Chemical compound OC\C=C\C1=CC=CC=C1 OOCCDEMITAIZTP-QPJJXVBHSA-N 0.000 description 2
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 description 2
- 235000014143 Camellia sinensis var assamica Nutrition 0.000 description 2
- 240000008441 Camellia sinensis var. assamica Species 0.000 description 2
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000001336 alkenes Chemical class 0.000 description 2
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 description 2
- 229930016911 cinnamic acid Natural products 0.000 description 2
- 235000013985 cinnamic acid Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000002537 cosmetic Substances 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000019590 thick flavour Nutrition 0.000 description 2
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 241000522215 Dipteryx odorata Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 206010015137 Eructation Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000005770 Eugenol Substances 0.000 description 1
- 108010034145 Helminth Proteins Proteins 0.000 description 1
- 241000219926 Myrtaceae Species 0.000 description 1
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- 240000002834 Paulownia tomentosa Species 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 description 1
- 241001104043 Syringa Species 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 150000001242 acetic acid derivatives Chemical class 0.000 description 1
- OOCCDEMITAIZTP-UHFFFAOYSA-N allylic benzylic alcohol Natural products OCC=CC1=CC=CC=C1 OOCCDEMITAIZTP-UHFFFAOYSA-N 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000001857 anti-mycotic effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000001147 anti-toxic effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000002543 antimycotic Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 208000027687 belching Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000002026 carminative effect Effects 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000019504 cigarettes Nutrition 0.000 description 1
- 239000008989 cinnamomi cortex Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229960002217 eugenol Drugs 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 235000007983 food acid Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 244000000013 helminth Species 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 description 1
- MXXWOMGUGJBKIW-YPCIICBESA-N piperine Chemical compound C=1C=C2OCOC2=CC=1/C=C/C=C/C(=O)N1CCCCC1 MXXWOMGUGJBKIW-YPCIICBESA-N 0.000 description 1
- 229940075559 piperine Drugs 0.000 description 1
- WVWHRXVVAYXKDE-UHFFFAOYSA-N piperine Natural products O=C(C=CC=Cc1ccc2OCOc2c1)C3CCCCN3 WVWHRXVVAYXKDE-UHFFFAOYSA-N 0.000 description 1
- 235000019100 piperine Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 239000008234 soft water Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention provides a kind of strong fragrant fragrance tea bottom, which mainly includes substrate tea and fragrance, and substrate tea is the mixing of black tea and Pu'er tea in specific proportions, and the present invention also provides the preparation methods at above-mentioned strong fragrant fragrance tea bottom.Strong fragrant fragrance tea bottom of the invention, it solves in the prior art, the tune of single teas drink tea tea bottom exist allotment after mouthfeel it is single, different batches tealeaves mouthfeel style is unstable, and additive the problem of being not conducive to good health, natural perfume material is all made of to deploy, without any chemical addition agent, safe coefficient is high, it is suitable for people of all ages, both clear drink after can directly having brewed, it is drunk again after the forms such as milk tea can also be deployed into, each component fragrance reasonable compatibility, it brings out the best in each other, it is drunk tea while with special aroma with its tune made, due to the reasonable compatibility of fragrance, keep the feature perfume (or spice) of Lapsang souchong black tea more obvious, millet paste is fresh refreshing, tea sense is strong, it drinks long oiliness, long-term drinking has effects that fat reducing nourishing the stomach, conducive to health.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to strong fragrant fragrance tea bottom and preparation method.
Background technique
Tealeaves is favored by people as traditional health drink.With the development in pluralism of tea industry, the market demand
It is constantly changing, is adjusting the market comsupton share Continued drunk tea.Tune is drunk tea also known as allotment type tea beverage, is to be with tealeaves
Main body, one or more of ingredients such as addition fruit juice, sugared milk, essence, food acids, flowers and plants even Chinese herbal medicine, by the system of shaking or
Tea beverage made of reconciliation, including fruit tea, milk tea and ice drop cold brew tea etc..
On the one hand, presently commercially available tune, which is drunk tea, is modulated usually using the single teas of tradition as tea bottom, as Lapsang souchong,
Iron Guanyin, green tea etc., its fragrance flavour of tealeaves made of these conventional machining process is fresh, simple and elegant, is suitble to clear drink, however uses it
After arranging in pairs or groups with heavier auxiliary materials of flavor tastes such as milk, fruit, the drink fragrance modulated is thin, and mouthfeel is single, oral cavity thorn
It is weak to swash degree, remembers point fuzziness, no peculiar flavour, and single teas and is highly prone to the influence of the factors such as weather, season, each batch tea
Leaf taste flavor can not be unified, and unstability is obvious；On the other hand, single teas is used in tune drink, higher cost, and is easy
There is Counterfeit Item, economic benefit is affected；Furthermore it is existing to adjust the food additives drunk tea and be added with mostly compared with multiple types,
Long-term drinking is not conducive to good health.
Therefore, it still needs to develop a kind of new fragrance tea bottom.
Summary of the invention
For solve in the prior art, the tune of single teas drink tea tea bottom exist allotment after mouthfeel it is single, different batches tealeaves
The problem of mouthfeel style is unstable and additive is not conducive to good health, an object of the present invention is to provide a kind of strong fragrance
Fragrance tea bottom.
The second object of the present invention is to provide the preparation method at above-mentioned strong fragrant fragrance tea bottom.
To achieve the above object, the invention adopts the following technical scheme:
Strong fragrant fragrance tea bottom, including substrate tea and fragrance, the substrate tea bag include the raw material of following parts by weight meter:
15~25 parts of black tea,
35~55 parts of Pu'er tea.
Preferably, further include 1~5 part of caffeine of parts by weight meter.
Preferably, the black tea is Lapsang souchong.
Preferably, the Pu'er tea is Pu'er cooked tea, and the old phase of the ripe Pu'er cooked tea of institute was greater than 5 years.
Preferably, the fragrance includes the raw material of following parts by weight meter:
10~15 parts of cortex cinnamomi,
1~5 part of ginger,
5~10 parts of cardamom.
It is further preferred that the fragrance further includes the raw material of following parts by weight meter:
1~5 part of black pepper,
1~3 part of cloves.
It is further preferred that the fragrance further includes 1~3 part of nutmeg in parts by weight.
The preparation method at above-mentioned strong fragrance fragrance tea bottom, the method are as follows: weigh each component according to the ratio, mixed after crushing.
Lapsang souchong also known as draws general mountain microspecies, belongs to black tea class, is collectively referred to as souchong with artificial microspecies, initiates in Fujian
Province Chongan County (1989 Chong An remove county and set city, are renamed as Wuyishan City) paulownia wood area.It is black tea earliest in the world, also known as black tea
Founder has had more than 400 years history so far, has developed congou tea on the basis of Lapsang souchong later, in history the tea
The village Yi Xing is distribution centre, therefore also known as star village school kind.The tealeaves is smoked with pine needle or loose bavin, there is very strong perfume (or spice)
Taste.Because of the reason of smoking, tealeaves is in grey black, but millet paste is deep amber.The Lapsang souchong place of production in Fujian Province Wuyishan City,
By the protection of place of origin.
Pu'er cooked tea is the tea that is process by techniques such as pile-fermentations using big-leaf species in yunnan solar dried green tea as raw material.
Color is brown red, and flavour is pure and mild, has unique Chen Xiang.
Pu'er cooked tea tea it is warm-natured and, have a nourishing the stomach, protect stomach, warm stomach, the healthcare functions such as reducing blood lipid, weight-reducing, standard GB/T/
T22111-2008 is located geography symbol product.
Cortex cinnamomi flavour is strong, and fragrance is divided by intensity, most dense with sweet osmanthus, is followed successively by bennet, bark and leaf.Branch, leaf,
Fruit, bennet can obtain through refining oil of bay, and oil of bay is the raw material for synthesizing the important fragrance such as cinnamic acid, be used as cosmetic material, also for chocolate
And cigarette ingredient, it is medicinal to make flavoring agent, carminative, irritation aromatic etc., and have antisepsis, cinnamomi cortex pulveratus is commonly used to baking
Bread, dessert, meat curing food, oil of bay main component also contain benzaldehyde, cinnamyl alcohol, cloves alkene, tonka-bean in addition to cinnamic acid
Ten Multiple components such as element are widely used in beverage, the flavouring of food, medical formulation, reconciliation essence and superior cosmetics.In the present invention
Cortex cinnamomi refer to cassia.
Ginger will have antiviral, antitoxin, and antimycotic characteristic can be used for preventing and treating common cold,
Cardamom is a kind of Monocotyledonae, and Zingiber belongs to perennial herbaceous plant, likes being grown in hillside side cool place
Moist place, which is used as, cooks fragrance, and seed can do Chinese medicine.
Black pepper is that one kind of Piperaceae is bloomed liana, its fruit is usually implemented as fragrance and seasoning after drying
Material uses.The piperine that the strong fragrant fragrance of black pepper contains from it.
Cloves strong flavor is Myrtaceae genus syringa, and the cooking takes its dry flower to cook flavouring, thick flavor,
The spinosity tongue sense tasted, warm-natured acrid flavour have warm stomach, inverse and wind dispelling analgesic effect of only belching, and taste components are eugenol, fourth
Fragrant alkene, vanillic aldehyde and acetate esters etc..The effect for rising and improving a poor appetite except greasy flavouring and promoting digestion is formulated in tea.
Nutmeg is Myristica aiphyllium plant, dungarunga, for the fragrance and medicinal plant that the torrid zone is famous, winter, spring
It is harvested when two season fruit maturations, kernel is used as medicine, and can be controlled void and be rushed down cold dysentery, coldness and pain in the epigastrium, vomiting etc., external application can make helminth expeling
Agent, treatment rheumatalgia etc..In addition, can also make flavouring, iundustrial oil raw material etc..Rou Dou Kou is a kind of important fragrance, medicinal
Plant.
Beneficial effects of the present invention
1, strong fragrant fragrance tea bottom of the invention, solves in the prior art, and the tune of single teas drinks tea tea bottom in the presence of allotment
The problem of mouthfeel is single afterwards, and different batches tealeaves mouthfeel style is unstable and additive is not conducive to good health, is all made of day
Right fragrance is deployed, and any chemical addition agent is free of, and safe coefficient is high, suitable for people of all ages, clear drink after both can directly having brewed,
It is drunk again after the forms such as milk tea can be deployed into；
2, fragrance tea bottom of the invention, each component fragrance reasonable compatibility bring out the best in each other, and being drunk tea with its tune made has
While special aroma, due to the reasonable compatibility of fragrance, keep the feature perfume (or spice) of Lapsang souchong black tea more obvious, millet paste is fresh refreshing, tea
Sense is strong, drinks long oiliness；
3, strong fragrant fragrance tea bottom of the invention has the characteristics that perfume, sweet tea, alcohol, thickness, cunning, long-term drinking have fat reducing nourishing the stomach
The effect of, it is conducive to health.
Specific embodiment
The following is specific embodiments of the present invention, and further retouches to technical solution of the present invention work in conjunction with the embodiments
It states, however, the present invention is not limited to these examples.
Embodiment 1
This example provides a kind of strong fragrant fragrance tea bottoms, which includes substrate tea and fragrance, and the substrate tea bag includes following
The raw material of parts by weight meter:
15 parts of black tea, 35 parts of Pu'er tea.
Wherein, further include 1 part of caffeine of parts by weight meter.
Black tea is Lapsang souchong；Pu'er tea is Pu'er cooked tea, and the old phase of Pu'er cooked tea is greater than 5 years；
Fragrance includes the raw material of following parts by weight meter:
10 parts of cortex cinnamomi, 1 part of ginger, 5 parts of cardamom.
Embodiment 2
This example provides a kind of strong fragrant fragrance tea bottoms, which includes substrate tea and fragrance, and the substrate tea bag includes following
The raw material of parts by weight meter:
25 parts of black tea, 55 parts of Pu'er tea.
Wherein, further include 5 parts of caffeine of parts by weight meter.
Black tea is Lapsang souchong；Pu'er tea is Pu'er cooked tea, and the old phase of Pu'er cooked tea is greater than 5 years；
Fragrance includes the raw material of following parts by weight meter:
15 parts of cortex cinnamomi, 5 parts of ginger, 10 parts of cardamom.
Embodiment 3
This example provides a kind of strong fragrant fragrance tea bottoms, which includes substrate tea and fragrance, and the substrate tea bag includes following
The raw material of parts by weight meter:
20 parts of black tea, 45 parts of Pu'er tea.
Wherein, further include 3 parts of caffeine of parts by weight meter.
Black tea is Lapsang souchong；Pu'er tea is Pu'er cooked tea, and the old phase of Pu'er cooked tea is greater than 5 years；
Fragrance includes the raw material of following parts by weight meter:
12 parts of cortex cinnamomi, 3 parts of ginger, 7 parts of cardamom.
Embodiment 4
This example provides a kind of strong fragrant fragrance tea bottoms, which includes substrate tea and fragrance, and the substrate tea bag includes following
The raw material of parts by weight meter:
20 parts of black tea, 45 parts of Pu'er tea.
Wherein, further include 3 parts of caffeine of parts by weight meter.
Black tea is Lapsang souchong；Pu'er tea is Pu'er cooked tea, and the old phase of Pu'er cooked tea is greater than 5 years；
Fragrance includes the raw material of following parts by weight meter:
12 parts of cortex cinnamomi, 3 parts of ginger, 7 parts of cardamom, 3 parts of black pepper, 2 parts of cloves.
Embodiment 5
This example provides a kind of strong fragrant fragrance tea bottoms, which includes substrate tea and fragrance, and the substrate tea bag includes following
The raw material of parts by weight meter:
20 parts of black tea, 45 parts of Pu'er tea.
Wherein, further include 3 parts of caffeine of parts by weight meter.
Black tea is Lapsang souchong；Pu'er tea is Pu'er cooked tea, and the old phase of Pu'er cooked tea is greater than 5 years；
Fragrance includes the raw material of following parts by weight meter:
12 parts of cortex cinnamomi, 3 parts of ginger, 7 parts of cardamom, 3 parts of black pepper, 2 parts of cloves, 1 part of nutmeg.
Embodiment 6
The preparation method at strong fragrant fragrance tea bottom, the method are as follows: weigh each component according to the ratio, mixed after crushing.
Comparative example 1
This example provides a kind of strong fragrant fragrance tea bottoms, which includes substrate tea and fragrance, and the substrate tea bag includes following
The raw material of parts by weight meter:
8 parts of black tea, 45 parts of Pu'er tea.
Wherein, further include 3 parts of caffeine of parts by weight meter.
Black tea is Lapsang souchong；Pu'er tea is Pu'er cooked tea, and the old phase of Pu'er cooked tea is greater than 5 years；
Fragrance includes the raw material of following parts by weight meter:
12 parts of cortex cinnamomi, 3 parts of ginger, 7 parts of cardamom.
Comparative example 2
This example provides a kind of strong fragrant fragrance tea bottoms, which includes substrate tea and fragrance, and the substrate tea bag includes following
The raw material of parts by weight meter:
20 parts of black tea, 45 parts of Pu'er tea.
Wherein, further include 3 parts of caffeine of parts by weight meter.
Black tea is Assam tea；Pu'er tea is Pu'er cooked tea, and the old phase of Pu'er cooked tea is greater than 5 years；
Fragrance includes the raw material of following parts by weight meter:
12 parts of cortex cinnamomi, 3 parts of ginger, 7 parts of cardamom, 3 parts of black pepper, 2 parts of cloves.
Comparative example 3
This example provides a kind of strong fragrant fragrance tea bottoms, which includes substrate tea and fragrance, and the substrate tea bag includes following
The raw material of parts by weight meter:
20 parts of black tea, 45 parts of Pu'er tea.
Wherein, further include 3 parts of caffeine of parts by weight meter.
Black tea is Lapsang souchong；Pu'er tea is Pu'er cooked tea, and the old phase of Pu'er cooked tea is 1 year；
Fragrance includes the raw material of following parts by weight meter:
12 parts of cortex cinnamomi, 3 parts of ginger, 7 parts of cardamom, 3 parts of black pepper, 2 parts of cloves, 1 part of nutmeg.
Detect example
Using the formula of embodiment 4,5 and comparative example 1~3,5 kinds of corresponding volumes have been prepared according to the method for embodiment 6
Number fragrance tea bottom, brewed after the natural soft water using pH less than 5 is boiled respectively 5 minutes, by 100 volunteers to 5 kinds of perfume (or spice)
Expect that tea progress in bottom is blind and comments marking, while being used as and being compareed using traditional charcoal roasting oolong.The results are shown in Table 1.
The strong fragrant fragrance tea of table 1 bottom review result
As shown in Table 1, the strong fragrant fragrance tea bottom of the present embodiment performs better on fragrance, flavour, and volunteer is blind to comment score
It is higher.Firstly, unique strong fragrant fragrance can be generated using 5 years old above Pu'er teas and Lapsang souchong collocation；Secondly, Pu'er tea
Old phase deficiency will lead to compound tea bottom and slightly have peculiar smell, according to other black tea such as Assam tea, because of the black tea thick flavor, with
Pu'er cooked tea can make flavour overrich after arranging in pairs or groups and mellow sense is poor；Furthermore the ratio of black tea and Pu'er tea is most in inventive formulation
Ratio of greater inequality example, although black tea than regular meeting keeps millet paste flavour dense lower than this, entrance has a spice flavor, flavour without layer variability,
The drink experience of reduction product.
There is fragrance to soar that aftertaste is long, and millet paste show sweet tea, and flavour is mellow for strong fragrant fragrance tea bottom of the invention, millet paste, mouthfeel cunning
The characteristics of profit, drinks oiliness long.
Claims (8)
1. strong fragrant fragrance tea bottom, which is characterized in that including substrate tea and fragrance, the substrate tea bag includes the original of following parts by weight meter
Material:
15~25 parts of black tea,
35~55 parts of Pu'er tea.
2. strong fragrance fragrance tea bottom according to claim 1, which is characterized in that further include the caffeine 1~5 of parts by weight meter
Part.
3. strong fragrance fragrance tea bottom according to claim 1 or 2, which is characterized in that the black tea is Lapsang souchong.
4. strong fragrance fragrance tea bottom according to claim 1 or 2, which is characterized in that the Pu'er tea is Pu'er cooked tea, described
The old phase of Pu'er cooked tea is greater than 5 years.
5. strong fragrance fragrance tea bottom according to claim 1 or 2, which is characterized in that the fragrance includes following parts by weight meter
Raw material:
10~15 parts of cortex cinnamomi,
1~5 part of ginger,
5~10 parts of cardamom.
6. strong fragrance fragrance tea bottom according to claim 5, which is characterized in that the fragrance further includes following parts by weight meter
Raw material:
1~5 part of black pepper,
1~3 part of cloves.
7. strong fragrance fragrance tea bottom according to claim 6, which is characterized in that the fragrance further includes meat in parts by weight
1~3 part of cardamom.
8. the preparation method at any one strong fragrant fragrance tea bottom according to claim 1~7, which is characterized in that the method are as follows:
Each component is weighed according to the ratio, is mixed after crushing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910097422.8A CN109566800A (en) | 2019-01-31 | 2019-01-31 | Strong fragrant fragrance tea bottom and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910097422.8A CN109566800A (en) | 2019-01-31 | 2019-01-31 | Strong fragrant fragrance tea bottom and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109566800A true CN109566800A (en) | 2019-04-05 |
Family
ID=65918526
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910097422.8A Pending CN109566800A (en) | 2019-01-31 | 2019-01-31 | Strong fragrant fragrance tea bottom and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109566800A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110089601A (en) * | 2019-05-10 | 2019-08-06 | 文彦然 | A kind of milk tea substrate and preparation method thereof |
| CN110097273A (en) * | 2019-04-25 | 2019-08-06 | 广东壹零捌茶业科技有限公司 | The organoleptic evaluation method for adjusting the pre-treating method drunk tea and tune to drink tea |
| CN110100929A (en) * | 2019-05-17 | 2019-08-09 | 文彦然 | A kind of fragrance, which is adjusted, drinks tea and preparation method |
| CN110115305A (en) * | 2019-05-17 | 2019-08-13 | 文彦然 | A kind of nut tune is drunk tea and preparation method |
| CN118019457A (en) * | 2021-09-28 | 2024-05-10 | 沃尔特斯湾控股有限公司 | A method for preparing a beverage rich in natural antioxidants and a beverage composition thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715853A (en) * | 2009-12-22 | 2010-06-02 | 云南龙润茶业集团有限公司 | Instant black tea powder and preparation method and application thereof |
| CN103461618A (en) * | 2012-06-07 | 2013-12-25 | 云南天士力帝泊洱生物茶集团有限公司 | Black tea Pu'er tea drink with antioxidation function |
| CN105248737A (en) * | 2015-11-06 | 2016-01-20 | 婺源县聚芳永茶业有限公司 | Spice milky tea and preparation method thereof |
| US20160081363A1 (en) * | 2013-04-16 | 2016-03-24 | Nongfu Spring Co., Ltd. | Tea Beverage and Preparation Method Therefor |
| CN105580932A (en) * | 2014-10-22 | 2016-05-18 | 可口可乐公司 | Method for preparing tea-leaf extracts of different flavors |
| CN105795033A (en) * | 2016-04-28 | 2016-07-27 | 云南归北农业发展有限公司 | Beauty-maintaining skin-caring healthcare Pu-erh tea and preparation method thereof |
| CN106135415A (en) * | 2015-04-01 | 2016-11-23 | 周敬耀 | Milk cap tea and preparation method thereof |
-
2019
- 2019-01-31 CN CN201910097422.8A patent/CN109566800A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715853A (en) * | 2009-12-22 | 2010-06-02 | 云南龙润茶业集团有限公司 | Instant black tea powder and preparation method and application thereof |
| CN103461618A (en) * | 2012-06-07 | 2013-12-25 | 云南天士力帝泊洱生物茶集团有限公司 | Black tea Pu'er tea drink with antioxidation function |
| US20160081363A1 (en) * | 2013-04-16 | 2016-03-24 | Nongfu Spring Co., Ltd. | Tea Beverage and Preparation Method Therefor |
| CN105580932A (en) * | 2014-10-22 | 2016-05-18 | 可口可乐公司 | Method for preparing tea-leaf extracts of different flavors |
| CN106135415A (en) * | 2015-04-01 | 2016-11-23 | 周敬耀 | Milk cap tea and preparation method thereof |
| CN105248737A (en) * | 2015-11-06 | 2016-01-20 | 婺源县聚芳永茶业有限公司 | Spice milky tea and preparation method thereof |
| CN105795033A (en) * | 2016-04-28 | 2016-07-27 | 云南归北农业发展有限公司 | Beauty-maintaining skin-caring healthcare Pu-erh tea and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110097273A (en) * | 2019-04-25 | 2019-08-06 | 广东壹零捌茶业科技有限公司 | The organoleptic evaluation method for adjusting the pre-treating method drunk tea and tune to drink tea |
| CN110089601A (en) * | 2019-05-10 | 2019-08-06 | 文彦然 | A kind of milk tea substrate and preparation method thereof |
| CN110100929A (en) * | 2019-05-17 | 2019-08-09 | 文彦然 | A kind of fragrance, which is adjusted, drinks tea and preparation method |
| CN110115305A (en) * | 2019-05-17 | 2019-08-13 | 文彦然 | A kind of nut tune is drunk tea and preparation method |
| CN118019457A (en) * | 2021-09-28 | 2024-05-10 | 沃尔特斯湾控股有限公司 | A method for preparing a beverage rich in natural antioxidants and a beverage composition thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109566800A (en) | Strong fragrant fragrance tea bottom and preparation method | |
| CN103380890A (en) | Condiment and production method thereof | |
| CN109566799A (en) | Fragrance tea bottom and preparation method | |
| KR102380679B1 (en) | Bar rice cake using scorched rice and manufacturing method for the same | |
| CN111280273A (en) | Polygonatum sibiricum black tea bag | |
| KR20110012020A (en) | Gujeolcho flavor broth and cooking method of gujeolcho flavor onn using it | |
| KR20170133554A (en) | Coffee containing mugwort and the manufacturing method | |
| Opoku et al. | Consumer acceptability of dandelion leaves and ginger tea | |
| CN110089601A (en) | A kind of milk tea substrate and preparation method thereof | |
| KR102375920B1 (en) | Coffee using reed and manufacturing method of the same | |
| KR20170114100A (en) | Coffee composition and a method of manufacturing containing vitamintree | |
| KR102426674B1 (en) | Kadsura coccinea liquid tea and Manufacturing method thereof | |
| CN109619232A (en) | Banana aldehyde tea bottom and preparation method | |
| KR102230842B1 (en) | Method for Manufacturing Raw Rice Wine Containing Coffee | |
| CN110100929A (en) | A kind of fragrance, which is adjusted, drinks tea and preparation method | |
| KR101674403B1 (en) | Method for producing tea beverage containing flesh and leaves of passion fruit and tea beverage produced by same method | |
| KR101175292B1 (en) | Method for producing wood-cultivated ginseng samgyetang | |
| KR20120021345A (en) | The manufacturing method of grape coffee | |
| CN114831195A (en) | Preparation method of anoectochilus roxburghii health-preserving tea | |
| JP4514210B2 (en) | Tea tea drink | |
| McGee et al. | Cooking | |
| KR102798959B1 (en) | How to make lotus leaf and water parsley juice | |
| KR101742010B1 (en) | Method for producing tea beverage using Cedrela sinensis sprouts and tea beverage produced by same method | |
| KR102055300B1 (en) | Liquid composition for health functional beverage | |
| KR102329716B1 (en) | A food composition replaced coffee comprising Polygalae Radix, Taraxacum albidum, red bean and black bean |
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: 20190405 |