Formula and preparation method of compound tea

• Main Author: LIANG SUHUA
• Format: Patent
• Language: Chinese; English
• Published: 24.07.2018
• Subjects: COFFEE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; TEA; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a formula of a compound tea. The compound tea is prepared from the following raw materials in parts by weight: 250-350 parts of Xinhui tangerines, 35-42 parts of Qimen spring tea, 20-30 parts of Qimen autumn tea, 35-42 parts of Puer spring tea and 20-30 parts of Puer autumn tea. According to the formula, the traditional way of drinking single black tea or single Puer tea ischanged, Qimen black tea and Puer tea are combined and put into shells of Xinhui tangerines, and another health-preserving tea product is generated from the Qimen black tea, Puer tea and Xinhui tangerine peels by combining a traditional tea making process and modern equipment, the compound tea has red and bright soup color, rich and sweet taste and durable fragrance. The compound tea has the fruity fragrance of tangerine peels, the fragrance of Qimen black tea, as well as the mellow degree of Puer tea, and can achieve the health-preserving effects of strengthening spleen, regulating qi circulation, eliminating phlegm