66results about How to "Bright green soup" patented technology

The invention discloses a method for cultivating tea comprising the steps of, tea plantation sun screening, planting deciduous arbor around the tea plantation and between the tea trees, covering the tea plantation through rice straw and planting bean green manure, applying special-purpose fertilizer for organic tea, inoculating beneficial soil organisms and soil creatures including right amount of earthworm, finally carrying out irrigation through mini- sprinkling irrigation system in high temperature dry seasons.

The invention discloses a method for controlling weeds in a tea garden, which comprises the following steps: first, plowing is carried out on the ground between tea plant rows in winter to remove root systems of the weeds such as nutgrass flatsedge, alligator alternanthera, greenbrier, chinaroot greenbrier, cogongrass, smartweed, lygodium and the like; a high-quality organic fertilizer is applied in spring: a certain amount of rape seed cake fertilizer is broadcast; the ground is covered with rice straws in spring: after the rape seed cake fertilizer is broadcast, all tea plant rows in the garden are immediately evenly covered with a certain amount of the rice straws; the high-quality organic fertilizer is applied in summer: a proper amount of the rape seed cake fertilizer is broadcast at a certain time; and the ground is covered with the rice straws in summer: after the rape seed cake fertilizer is broadcast, all tea plant rows are immediately evenly covered with a certain amount of the rice straws. The method enriches biodiversity of the tea garden, improves the ecological condition of the tea garden, increases tea yield, improves the quality of tea leaves; in addition, the method has the advantage of simple operation, is easy to be accepted by tea growers and has great popularization and application prospect.

The invention discloses a white tea processing method. The method comprises the following steps: fresh tea leaves spreading to cool; water removal; moisture regain; light kneading: light kneading on fresh tea leaves in a kneading machine for 20-30 min after moisture regain; pressurization for 4-6min in mid-process; strip arrangement; shaping and drying. The light-kneading procedure is added to theprocedures of the original fresh tea leaves spreading, water removal, moisture regain, strip arrangement, shaping and drying, so the quality of the white tea is obviously improved, i.e. wrinkled andcompact strips are luster, green and bright in water, good and lasting in aroma, cool and heavy in taste, and the like. The tea manufacture process is convenient to operate. The tea leaf block is reduced after being lightly kneaded, so the strip management, shaping and drying procedures are favorable, the fine package and the storage and transportation are convenient, and the appearance is improved. The light kneading procedure is added into the original manufacture procedures, the crushing rate of the white tea is uniform, the tea water is golden, and the quality of the white tea is more perfect. The invention takes the tea leaves contacting the cover plate of the kneading machine as reference to guarantee the moderate kneading pressure, therefore guaranteeing the kneading effect.

The invention discloses a manufacturing method of Jinshan green-buds tea leaves, and provides the complete manufacturing method from a cultivating process to a processing process, wherein the cultivating process comprises selection and reclamation of garden plot, selection and breeding of tea seedlings and garden management, and the processing process is from plucking and selecting of raw materials to picking, rejecting and warehousing finally. The finished product of the processed tea leaves is flat, firm and sharp in shape, bright green in color, tippy in state, uniform in size, brisk and mellow in taste, light green and bright in tea soup color, and the elaborate tea leaves with fine work, high quality and prominent characteristic meet demands of tea fans with high-quality requirements.

The invention discloses a processing method of tippy tea, which comprises the following steps: selecting medium and small-sized leaves of which the length is 1.7cm-3.2cm, wherein each medium and small-sized leaf comprises one single bud or one bud and one leaf; spreading and greening the leaves, removing water, and conveying and quickly cooling the water-removing leaves simultaneously; naturally regaining the moisture of the leaves in the conveying process, and automatically putting the moisture-regaining leaves into a twisting machine through a conveying and lifting machine; twisting, conveying and lifting the leaves: twisting the leaves until the twisted leaves are basically in strip shapes, have verdant leaf color, soft strips and slight fragrance and are sticky; mechanically conveying the leaves uniformly; preliminarily baking the leaves, and conveying and quickly cooling the preliminarily baked leaves simultaneously; spreading and airing the leaves from bottom to top in a blowing way on a spreading and airing platform; and forming, thinning and drying the leaves. The invention realizes the purpose of mechanically, continuously and cleanly processing the tippy tea, and simultaneously improves the quality and the yield of the processed products.

The invention relates to a honeysuckle green tea and a production method thereof. The method comprises picking honeysuckle buds of the three-green period, radiating the buds through a film with infrared rays of the rate of power of 5kW for 20-30 seconds and then water-removing the buds through microwaves for 2 minutes at a temperature of 80-90 DEG C, and during the microwave water-removing process, adjusting the moisture removal according to the color and the water content of the water-removed buds; timely blowing and cooling the water-removed buds for 20-30 minutes; rolling the buds for 8-10 minutes in a gentle and short-time mode; drying the buds through microwaves for 2-3 minutes at a temperature of 80-85 DEG C; flavoring the buds for 30-60 minutes to obtain the honeysuckle green tea. The honeysuckle green tea comprehensively improves the appearance and the color as well as internal qualities such as fragrance and taste of honeysuckle substituting tea and accordingly is a novel honeysuckle green tea product integrating high quality, health care and ornamental value.

The invention relates to a method of improving black tea quality, in particular to a method and a production technique of utilizing optimizing raw materials combination and polymorphic biological enzymes to improve the quality of the traditional black tea. Production cycle is reduced and the quality of the black tea can be improved. Geoherbalism and functionality of black tea products can be guaranteed. Applicability of the black tea products can be enlarged. A defect of similar product modality can be overcome.

The invention discloses a preparation method of low grass flavor mulberry leaves and products thereof. The preparation method is simple and composed of the following steps: picking up fresh mulberry leaves, spreading out the fresh mulberry leaves to form a layer with the thickness of 10-15cm, airing the fresh mulberry leaves, until the water content is 68-72 wt%, so as to form pre-processed mulberry leaves; fixing the mulberry leaves at 280-330 DEG C for 0.5-1.5 minutes; dropping the temperature of the mulberry leaves to 20-30 DEG C; drying the mulberry leaves at 90-130 DEG C, until the water content is 15-20 wt%; rolling, sieving, and collecting the mulberry leaf flaps; finally drying the mulberry leaf flaps at 80-120 DEG C, until the water content is 2-7 wt%, so as to form the low grass flavor mulberry leaves. The low grass flavor mulberry leaves are formed into the flap shape, and fresh green without bones and muscles; the tea soup smells fragrant, looks fresh green and bright, and tastes smooth and cool, and leaf bases are clear green and regular, thus the low grass flavor mulberry leaves are very popular among consumers.

The invention relates to a preparation method of Chinese herbal medicine tea and in particular relates to a pine needle powder green-keeping and fresh-keeping treatment method and pine needle health protection tea. According to the pine needle powder green-keeping and fresh-keeping treatment method, pine needles after being soaked and cleaned are dried by adopting a two-step method, a de-enzyming temperature in a de-enzyming step is 150 DEG C, de-enzyming time is 1-2 minutes, colour of the pine needles is changed into natural bright green after de-enzyming is finished, and more chlorophylls are reserved owning to shorter de-enzyming time; besides, the pine needles are cured, so that further bitterness is further reduced; in a low-temperature roasting step, a roasting temperature is 80-90 DEG C, and roasting time is 17-20 minutes, so that pharmaceutical ingredients in the pine needles can be effectively dissolved out after pine needle tea is made, and nutritional ingredients of the pine needle powder made by utilizing the pine needle powder green-keeping and fresh-keeping treatment method are effectively reserved.

The invention discloses a method for producing green tea in autumn, which comprises the following steps: a special fertilizer for organic tea is applied; mechanical picking or labor picking with limitation is carried out and the picking strength is to cut 1/2 of new shoot growing in autumn; a trellis is put up in the tea garden and a shading net is covered to conduct shading; low temperature (24 DEG C to 26 DEG C) drying is carried out; green removing is carried out when the temperature of the inlet barrel of a fixation machine is 195 DEG C to 215 DEG C, the air temperature at the tea inlet is 100 DEG C to 110 DEG C and the temperature of the outlet barrel is 145 DEG C to 155 DEG C; and drying and shaping are conducted in a curing machine, the temperature is controlled to be the temperature of the air intake at the beginning, tea is thinly laid in a plate made of bamboo sheets to be cooled until the surface of the tea is colloidal and pekoe shows out. The method is simple, has low cost, increases the production of the green tea in hillside tea garden, obviously improves the quality of the tea in autumn and is conducive to conduct scale production of high quality green tea in autumn in the hillside area of Yangtze River.

The invention discloses a method for processing a flat green tea by employing a tea variety chuanmu No.28. The method is characterized by comprising the following steps: (1) picking fresh leaves; (2) standing for green; (3) carrying out fixation; (4) tidying tea strips; (5) forming; (6) roasting and polishing; and (7) drying. Compared with the prior art, the flat green tea is prepared by adopting robust independent buds of the tea variety chuanmu No.28; through the process, the problems that the robust independent buds are not uneven or thorough in fixation, and the prepared tea is relatively poor in quality are solved; and the flat green tea which is flat, smooth and green in appearance, upright, forceful and full in buds after being brewed, green and bright in soup, light in fragrance, rich in flowery flavor, fresh in taste, fresh and alive, soft, uniform and regular in infused leaf, and excellent in quality can be produced.

The invention provides a processing method of green bud tea. The processing method comprises the steps of fresh bud picking, withering, steam deactivation, fine hair removing, shaping, final roasting and fragrance extracting with big fire, and then a green bud tea finished product is obtained. According to the processing method, the green bud tea processing steps are all optimized, the green bud tea deactivation method is especially renovated, mechanical degree is high, and tea leaf automatic production is facilitated. According to the green bud tea prepared by the method, buds are complete, leaf bottoms are emerald-green, tea color is light-green and bright, the specific fragrance and flavor of the steam-deactivation greed bud tea are achieved, and color, aroma and taste of the green bud tea are all great.

The invention discloses health care wild tea, which is prepared from the following raw materials: wild tea leaves, honeysuckle flower, wild chrysanthemum flower, bitter gourd, mint, raw liquorice roots, radix sophorae flavescentis, rhizoma ligustici wallichii, radix angelicae, safflower, aloe, radix rehmanniae, herba houttuyniae, motherwort herb, colla corii asini, peach blossoms, fruit of Chinese wolfberry and honey. The health care wild tea provided by the invention has the advantages that the color and the luster are emerald green; the fragrance is mellow; the liquor color is green and bright; the mouthfeel is fresh; the efficacies of producing a refreshing effect to the mind, reaching health care and detoxication, clearing summer-heat, purging intense heat, nourishing blood, nourishing the liver, moistening the spleen, tonifying the kidney, clearing away the heart-fire, improving eyesight, tonifying qi and Yang, resisting allergy and cancer, regulating lipid, losing weight and enhancing the human immunity are achieved; the health care wild tea is suitable for being drunk for user groups in each stage.

The invention discloses a tea processing method in the field of tea processing technologies. The tea processing method includes the following steps that wilting is performed: indoor natural wilting is performed for 1.5-2.5 hours, and then hot-air wilting is performed for 20-35 minutes; fixation is performed: the temperature of a roller fixation machine is 295-310 DEG C, and the fixation time is 1-2 seconds; processing is performed: the temperature of a processing machine is 100 DEG C, and the processing temperature is 35-45 minutes; processes leaves obtained after processing are fed into a polishing and tomentum removing machine, and tomentum removing is performed at the temperature of 0-5 DEG C for 2 hours; shaping is performed: the shaping temperature is 70-80 DEG C, and the time is 3-5 minutes; drying is performed: the tea leaves are put into a dryer, the drying temperature is 70-80 DEG C, and the time is 2 hours; aroma raising is performed: the tea leaves are put into an aroma raising machine, the moisture content of the tea leaves undergoing aroma raising is 7%. The tea processing method integrates indoor natural wilting and hot-air wilting, effectively improves the aroma of finished tea to make the taste of the tea mellow and then is assisted by low-temperature and long-time tomentum removing, the problems of small aroma and slight taste brought by conventional low-temperature tomentum removing are avoided while the characteristics of emerald green color, bright tea water and little tomentum or tomentum absence are kept, and the tea processing method is suitable for production of brand-name and high-quality green tea.

A curved moon shaped leaf of green tea is prepared through picking fresh leaves, spreading, heating, shaping and drying. Its advantages are good shape, color and taste.

The invention relates to orchid odor type ancient tea tree green tea and a preparation method thereof. The preparation method comprises the steps of performing constant-temperature green leaf airing,performing sunlight sunning, performing green leaf airing for the second time, performing green leaf rocking, performing steam heat fixation, performing microwave tempering, performing rolling for thefirst time, performing baking for the first time, performing spreading for cooling for the first time, performing rolling for the second time, performing baking for the second time, performing spreading for cooling for the second time, and performing aroma increasing with full firing so that the orchid odor type ancient tea tree green tea is prepared. The prepared orchid odor type ancient tea tree green tea has high water extract content, high amino acid content and moderate tea polyphenols content, and the water extract content, the amino acid content and the tea polyphenols content are keysof forming unique quality flavor of the orchid odor type ancient tea tree green tea. The ancient tea tree green tea has excellent quality characteristics of being high and long in orchid odor, mellowand brisk in taste and green and bright in soup color.

The invention discloses jujube sprout tea and a preparation process thereof, and relates to the field of tea. A formula of the jujube sprout tea comprises 3-5 parts of fresh tea leaves and 5-7 parts of winter jujube sprouts. The preparation process comprises four steps, namely tea base preparation, bud processing, fragrance absorption, and matching and packaging. The jujube sprout tea prepared by the formula and the process disclosed by the invention is tight, fine and uniform in strip, and green and fresh in color, and is interspersed by flower catkins; soup is green and bright; green leaves and flowers are beautiful; the tea can cultivate emotion and refine aspiration; tea aroma is clear and durable and the tea reserves refreshing flower fragrance; the tea soup is intense and fresh, is capable of promoting secretion of saliva on a tongue root after being drunk and is long in aftertaste. The tea has functions of clearing away heat and toxic materials, refreshing, tonifying spleen and stimulating appetite, inducing diuresis and relaxing bowels, reducing pressure and losing weight, and moistening and beautifying skin.