168results about How to "Bright red soup" patented technology

The technology for producing golden flower Qianliang tea (Hua-juan tea) is characterized in that the technology comprises the process steps as follow: plucking criteria-water removing in high temperature-rolling and shaping-pile-fermentation-dry and adding incense-stems picking and sieving-matching and pile-classificaition and weighting-steam softening-moisture detection-adpressing and sizing-premilary test and baking-cultivating golden flower-aerationagitation. The technology is an improved deep processing technology. The processes of the pile-fermentation and the cultivating golden flower ensure that the appearance of the products is ooiu colour, the interior is brown, and even distributed beneficial organism (namely, golden flower)-eurotium cristatum is clearly saw, the shangse is bright red, the taste is pure and aromatic, and the flower is aromatic, and has the health care functions of promoting sleeping, invigorating stomach and promoting digestion, relaxing bowel, slaking thirst and helping produce saliva, antidiabetics, lowering blood pressure, curing bloated, cuing laxness, etc. The technology fully actives microelements such as vitamins contained in tea, mineral composition, 18 amino acid, protein, glucide, folic acid, catchol which are beneficial to human health and easily absorbed, and the cultivation of golden flower has substantial transformation on tea polyphenols, caffeine, and theophylline that are transferred into elements that are beneficial to human health, all ages, expand market, have high cultural value, provide collection opportunity for black tea lovers.

The Pu'er tea ageing and processing method includes vacuum heating, remoistening, inoculating aspergillus niger, penicillium, rhizopus and sacchromycetes, aerating fermentation at 40-65deg.c, sieving, pressing, drying and sterilizing to obtain Pu'er tea product. The process can produce high quality Pu'er tea product, and thus obtained Pu'er tea product has activity, smooth and sweet taste, mellow smell and other features.

The invention relates to a black tea preparing method and particularly relates to a method for preparing congou black tea from anji white tea. The method sequentially comprises the following steps: picking based on a one-bud and one-leaf standard; withering; rolling; fermenting: arranging the rolled leaves to be fermented into a bamboo basket, controlling the leaf stacking thickness to be 8-10cm, uniformly spreading, and layering the leaves on a fermentation rack; fermenting by using a tea fermenting machine, controlling the air temperature at 35-40 DEG C, keeping the leaf temperature 30-32 DEG C, the relative humidity over 95% and sufficient oxygen supply, recording the fermentation time beginning from the rolling time, and controlling the fermentation time to be 5.5-6.0h. At the later period of fermentation, the temperature of a fermentation chamber is lowered and is controlled at 30-35 DEG C, so that the excessive fermentation is avoided; the moderate fermentation is carried out, and the fermented leaves are removed from the fermentation chamber, subjected to heat radiation, cooled and dried. By using the method, the anji white tea can be prepared into the congou black tea which is dark in luster, compact in strip, sweet and durable in fragrance, red bright in liquor color as well as pure, mild and fresh in taste.

The invention provides a method for preparing gold-flower Puer tea by inoculating fungus microorganisms. The method is characterized in that: by the means of inoculating mixed fungi which are mainly eurotium cristatum and adding a fermentation promoter, the blooming of the Puer tea is realized, and the gold-flower Puer tea with gold flowers is prepared. In the production process of the Puer tea, besides of the non-dominant bacteria of the eurotium cristatum, the dominant bacteria including the Puer tea such as aspergillus niger, penicillium notatum, rhizopus and microzyme are also inoculated; and in addition, the fermentation promoter is also added, so that not only the bacteria can be quickly bred, but also the operation and control are convenient; and the tea leaves are fermented and uniformly aged and stable in quality. The gold-flower Puer tea prepared by the method has the advantages that: the beneficial effects of the Puer tea and the eurotium cristatum are perfectly combined; the tea is red, thick and bright and has pure aroma and a mellow taste; other health-care effects are further improved; and the quality is improved in essence compared with traditional Puer tea.

The invention discloses ginger congou black tea and preparation method thereof. The ginger congou black tea is prepared from the following raw materials in part by weight: 20 parts of fresh tea leaves and 1 part of fresh ginger; and after the raw materials are mixed uniformly in a ratio, the ginger congou black tea is prepared by two times of fermentation according to a making technology of blacktea. The ginger congou black tea produced by combination of the fresh tea leaves and the fresh ginger and two times of artificial fermentation keeps excellent quality of the conventional congou blacktea, and is also rich in natural ginger essence. The production technology is simple and strong in operability; the produced black tea is moderate in price and suitable for industrialized production;and the obtained ginger congou black tea is cool and smooth in mouthfeel, has the flavor of ginger, is natural in taste which is not owned in the conventional tea, and has a definite health-care effect.

The invention discloses a black tea preparing method which comprises the flowing steps: withering, rolling, fermenting, primarily baking, baking to achieve the enough dry weight, packing and storing in a storage. The bar shape of black tea prepared by adopting the method is round, tight and straight, the golden tips are obvious, the fragrance has a pekoe flavor and is clear, refreshed and lasting, the honey flavor is obvious, the tea water is right and bright, the taste is thick, cool and sweet, bottom bud leaves are complete, and the tea is even in color and luster and excellent in quality.

The invention discloses a method for producing black tea through artificial intelligence enzymatic fermentation. The method has the advantages as follows: (1) the preparation process for producing high-quality black tea is a mechanical, intelligent and biological fermentation preparation process; (2) mechanical equipment configured for the process is energy-saving and environment-friendly, so that the economic, social and ecological benefits are significant; (3) the process integrates a computer intellectual technology to the field of black tea processing, so that a new high-tech process technology is initiated for black tea processing in China; (4) a glucoamylase enzymatic biological fermentation technology in the method disclosed by the invention optimizes the quality of the black tea and increases the nutritional function of the black tea; (5) a microwave sterilization process of the method discloses by the invention thoroughly kills all harmful organisms to ensure the quality safety of a product.

The invention discloses a processing method for black tea. The method comprises the following nine steps of: fresh tea picking, deteriorating, moderate rolling, fermenting, initial drying, initial packed rolling, re-drying, secondary packed rolling and drying. The initial drying, the initial packed rolling, the re-drying and the secondary packed rolling have the effects that the leaf temperature of the tea is raised through the procedure of initial drying, the molecular structure of the materials contained in the tea is incompact, the rolling cohesiveness and the plasticity of the leaf are reinforced for facilitating the rolling and roping. Leaf cells can be further rubbed through the initial packed rolling, tea juice is squeezed out to be adhered to the leaf surface, nonenzymatic oxidization is reinforced and tea soup is thickened. The secondary packed rolling is to continue to squeeze out the tea juice in the tea cells to be adhered to the leaf surface and make black and lubricated colour, and the materials are converted through a thermalization effect in order to improve the tea soup. The black tea prepared by using the method disclosed by the invention has black, bright, lubricated, even and orderly cords, mellow and sweet taste, brilliant and bright soup colour and natural lotus smell and honey taste.

The invention discloses a honey-aroma type congou black tea processing method and belongs to the technical field of tea processing. The method includes: firstly, picking fresh leaves of large-leaf tea, and placing the fresh leaves of a tea tree in a withering trough for green leaf cooling; repeatedly subjecting the fresh leaves of the tea tree to rocking process and green leaf cooling for twice, and spreading the obtained rocked leaves in the withering trough for withering processing; twisting the obtained withered leaves heavily and slightly alternatively; sending the obtained twisted leaves to a fermentation chamber for fermentation; subjecting the fermented leaves to drying processing, taking out the fermented leaves for sizing and sending to a dryer for drying process after spreading for cooling; spreading and cooling the dried leaves to obtain the spread and cooled leaves which are sent to a baking machine for aroma extraction to obtain the honey-aroma type congou black tea. Compared with the prior art, the honey-aroma type congou black tea processing method has the advantages that the processed tea leaves are tightly knotted and black, even, fragrant, remarkable in honey aroma, red and bright in soup, rich in taste and bright red in infused leaves.

The invention discloses low-caffeine broken black tea, and belongs to the technical field of tea preparation. The method for preparing the low-caffeine broken black tea comprises the steps of performing caffeine removal, dehumidification, rolling and cutting, fermentation and drying on a fresh raw material, wherein the fresh raw material is fresh leaves of tea trees, and the step of caffeine removal is realized in a way that the fresh leaves of the tea tree are added into hot water at temperature of 80 to 95 DEG C and are retained for 30 to 300 seconds by adopting a hot water gradient cooling steeping rinsing method; the tea leaves are quickly immersed into warm water and are kept at the temperature of 50 to 75 DEG C for 3 to 30 minutes; and then the fresh leaves are taken out and cooled with cold water. During fermentation, the tea leaves subjected to caffeine removal and the fresh leaves are uniformly mixed according to a certain proportion, chopped and fermented. The caffeine of the broken black tea is lower than 1 percent; the retaining rate of other main functional components is over 90 percent; the low-caffeine broken black tea has fragrance and tastes soft and sweet and is suitable for light drinking; the tea water is red and bright; after being cooled, the tea water is not muddy and is suitable for being used as ice black tea; and the low-caffeine broken black tea is suitable for being drunk by people sensitive to caffeine and has a wide market prospect home and abroad.

The invention relates to a processing method of a high-theaflavin black tea beverage, and belongs to the technical field of the processing method of the black tea beverage. The processing method of the high-theaflavin black tea beverage comprises the following steps of: 1) adding hot water to dried green tea for dynamic extraction, and then filtering tea grounds to obtain a tea soup; 2) cooling the tea soup, adding a fresh fruit syrup for aerobic stirring fermentation, filtering pomace to obtain a fermented high-theaflavin black tea juice; 3) the fermented high-theaflavin black tea juice sequentially being subjected to centrifugal separation and microfiltration membrance filtering to obtain a clarified high-theaflavin black tea juice; and 4) preparing, sterilizing and canning the clarified high-theaflavin black tea juice according to the concentration ratio required by the black tea beverage to obtain the high-theaflavin black tea beverage. The total amounts of flavor chemical substances tea polyphenols and amino acids in the black tea beverage obtained from the invention are respectively up to more than 500mg / L and more than 65mg / L, the soup is red brilliant and bright, the tea aroma is full-bodied, the flavor is fruity and hi-fresh, the tea tastes fresh, brisk and good, and the tea pigment content is high, wherein the theaflavin content can reach more than 80mg / L.

The invention discloses a method for processing Congou black tea. The method comprises steps of selecting tea leaves, withering the leaves, rolling the leaves, fermenting the leaves, baking the leaves and potting the leaves. Through controlling fermentation and baking of the Congou black tea and other key steps, the whole processing method of the Congou black tea is guaranteed to be scientific and reliable, the production process quality is controllable, the quality is stable and balanced, strip shapes of the processed tea leaves are tight and straight, the color is black and oily, endoplasm aromas are rich, the taste is mellow, the liquor color is bright red, and leaf bottoms are red and uniform.

The invention relates to a method for preparing kung-fu black tea. The method includes the nine steps of fresh leaf picking, withering, green making, rolling, temperature control fermenting, drying forming, staged fragrance enhancing, screening tidying and packaging. According to the finished kung-fu black tea prepared with the preparing method, appearance strips are compact and straight, the color and luster is black and oily, the soup color is bright red, tea fragrance is endurable, taste is mellow, internal fragrance is strong, tea soup is bright in color, and the color quality, the fragrance quality and the taste quality of the black tea are comprehensively improved. The quality grade of the product is high, and the increasing taste requirements of consumers can be met.

The invention discloses a natural bamboo-flavored black tea production process. The natural bamboo-flavored black tea production process comprises the following steps: fresh leaf picking; withering; rolling by the three-step method; primary fermentation; primary drying, secondary fermentation; secondary drying; mixing of tea leaves and bamboo leaves for 5-6 h by performing repeated multi-layer stacking in a closed chamber according to the weight ratio (the bamboo leaves to the tea leaves) of (1-2):6 in such a way that the tea leaves and the bamboo leaves are placed layer by layer; fumigation in a bamboo tube in such a way that the tea leaves are placed in the bamboo tube, the cover is closed, the bamboo tube is placed in a steam tank, fumigated for 9-12 min at 100-105 DEG C, and naturally cooled down, and then tea is poured out; third-time fermentation; third-time drying. After a black tea produced by the method is brewed, the tea soup is red and bright, has a fresh and strong bamboo flavor and a long aftertaste, and tastes sweet and refreshing but not bitter.

The invention relates to a processing method capable of improving the quality of Hunan medium / small leaf Congou black tea. The processing method comprises the following steps: by adopting one of Yuntai Mountain tea, camellia sinensis, Zhuyeqi, Fuding large vellus, Baihaozao, Fuyun No.6, Bixiangzao, Xiangfucui, Mingfeng and Taoyuan large leaf tea which are widely planted in tea areas in Hunan, sequentially selecting tea leaves of one bud with two or three leaves or symmetric leaves with same tenderness, then performing ultraviolet irradiation, withering, making green, kneading, fermenting, drying, and enriching the fragrance on the selected leaves, wherein green making tea juice is respectively sprayed in the kneading and fermentation processes. By adopting the processing method, the defects that the leaves are not green, the taste is thin, the fragrance is poor, the color of tea soup is dark, the concentration intensity is poor, and the astringency is poor when a conventional fermentation process is adopted are overcome, the techniques of the process steps are all improved, the Congou black tea processed by using the processing method is uniform in fermentation, the leaf is bronze, the taste is mellow and fresh, the fragrance is heavy and long-lasting, the tea soup is red and right, and the astringency is high; the quality and the competitiveness of the Hunan medium / small leaf Congou black tea in the domestic and international black tea markets are remarkably improved.

The invention relates to a fermentation method of Pu'er tea and the Pu'er tea made by the fermentation method, and belongs to the field of tea processing. The fermentation method comprises the following steps of sprinkling water to 30-100kg of sunned semi-finished tea, putting the sunned semi-finished tea to which the water is spinkled in a wooden fermenting case, and performing fermentation under the room temperature of being higher than or equal to 20 DEG C, performing spreading for cooling, and performing drying so as to obtain the Pu'er tea. During fermentation, turning is performed once every 5-8d, the number of total turning times is 4-5, during fermentation, the temperature of the fermented tea piles is 45-60 DEG C, and the water sprinkling quantity when tea leaves are spinkled with water is 28-38% of the weight of the sunned semi-finished tea. The fermentation method is simple and convenient to operate, the investment of manpower and material resources during the production of the Pu'er tea can be reduced correspondingly, the production cost can be reduced to a certain extent, and the fermentation method is suitable for the field of high-end customization and teaching and research. The fermentation method is high in controllability, and comprehensive in fermentation, and the prepared Pu'er tea is stable in quality. The fermentation degrees of the Pu'er tea are consistent, the dry tea is black and brown and moistening in color, the tea soup is red, rich and bright in color, rich in fragrance, sweet and smooth in taste, and sweet after taste, and leaf bases are red, brown and soft.

The invention discloses lithocarpus polystachyus Rehd health-care tea and a preparation method thereof. The tea is prepared from, by weight, 60-80 parts of lithocarpus polystachyus Rehd, 10-15 parts of broadleaf holly leaves 8-15 parts of panax notoginseng leaves, 5-10 parts of semen cassiae leaves and 6-10 parts of lotus leaves. The preparation method of the health-care tea includes the steps of raw material preprocessing, weighing and mixing, spreading and airing, fixation, rolling, fermentation, secondary fixation, drying, sterilization and packaging. The prepared health-care tea is good in flavor, good in taste, moderate in sweetness and low in calorie, and no additives are added. Meanwhile, the tea has a good tea medicine function, has the functions of reducing blood sugar and blood lipid, making people lose weight, reducing blood pressure, clearing away heat and toxin, protecting liver and kidney, resisting oxidization, delaying ageing, inhibiting and preventing cancer, improving organism immunity and the like, can be drunk for a long time, and is highly popular with mass consumers.

The invention discloses a processing method of golden peony Congou black tea, belonging to the technical field of tea processing. The processing method comprises the following steps: sunning picked tea green leaves; then rocking green leaves for two times, and airing fresh leaves between the two times of rocking procedures; firstly, withering by adopting hot air with the temperature of 30 to 32DEG C in a withering trough, reducing the temperature of hot air to be 26 to 28DEG C and then withering; after the withering is finished, stopping heating before withering leaves are taken out of the withering trough, and reducing the temperature of the withering leaves to room temperature; rolling; fermenting at three stages, wherein at the first stage, the fermentation temperature is 34 to 35DEG C, and the time is 4 to 5 minutes; at the second stage, the fermentation temperature is 25 to 28DEG C, and the time is 3 to 4 hours; at the third stage, the temperature is 20 to 25DEG C, and the time is 1 to 2 hours; finally, drying, and baking to increase aroma. The golden peony Congou black tea prepared by the processing method disclosed by the invention is excellent in quality; the tea has the advantages of strong, tight and uniform appearance, black color, lubrication, fineness, strong aroma, significant fragrance, fresh, mellow and smooth taste, and red and bright color; a bowl edge is provided with a gold ring; infused leaf is fat, tender, red and bright.

The invention discloses a female health-care beverage and a preparation method thereof. The female health-care beverage is prepared from the following raw materials in parts by weight: 10-30 parts of Chinese wolfberry, 10-20 parts of red jujube, 5-15 parts of donkey-hide gelatin, 10-20 parts of dried hawthorn, 5-15 parts of dried longan, 5-15 parts of dried papaya, 5-15 parts of radix puerariae, 2-8 parts of tartary buckwheat and 2-8 parts of Pu'er tea. The preparation method of the female health-care beverage comprises the following steps of: firstly, adding the donkey-hide gelatin to water at the percentage of 1: 20 and boiling the donkey-hide gelatin into the concentrated donkey-hide gelatin slurry containing 40-50% of water; secondly, selecting, cleaning and drying the other raw materials, uniformly stirring, crushing and sterilizing the other raw materials, adding the raw materials to the concentrated donkey-hide gelatin slurry according to the formula ratio, uniformly mixing and heating the mixture, and drying at 70 DEG C to prepare grains with granularity being less than 60 meshes. The prepared product of the invention is a purely natural beverage having functions of nourishing skin and beautifying body, detoxification and anti-ageing, and health care and body-building.

The invention belongs to a tea leaf processing technology and concretely relates to a method for processing a sweet and fragrant black tea through utilizing a temperature and humidity control system. The fragrance and the taste of a common black tea are unstable because of the different kinds of tea trees and the different processing technologies, so the improvement of the economic benefit of the black tea is influenced. Each of Fuding Dabaicha tea leaves and Fuding Dahaocha tea leaves has a high amino acid content and a high phenol / ammonia ratio. The method treats Fuding Dabaicha tea leaves and Fuding Dahaocha tea leaves as raw materials and utilizes the temperature and humidity control system to process in order to make the black tea have the advantages of excellent quality, stout, strong and more-hair profile, and stable fragrance. The sweet and fragrant black tea can be prepared through the selection of the kinds of the tea trees, the application of the temperature and humidity control system, and the standard-strict processes comprising fresh leaf pickling, withering, rolling, fermenting, drying and the like.

The invention discloses a processing technology of sticky rice fragrance Puerh tea. The processing technology of sticky rice fragrance Puerh tea comprises the following steps: processing sticky rice fragrance raw materials, and processing Puerh tea, wherein the technological process of sticky rice fragrance raw materials comprises the working procedures of picking fresh leaves, cleaning, spreading and airing, removing water, cooling, twisting, and drying; and the technological process of the sticky rice fragrance Puerh tea mainly comprises the following steps: purchasing raw materials, replicating primary tea, fermenting, turning and stacking, drying, screening, sorting, blending sticky rice fragrance, pressing, packaging, storing and transporting. The sticky rice fragrance Puerh tea prepared by the technology provided by the invention is red, thick and bright in liquor color, is unique in fragrance, has sticky rice fragrance and aging flavor, is pure and mild, is refreshing and sweet after taste in flavor, and has good tea dregs, and the tea dregs are uniform and consistent in color.

The invention discloses a black tea processing method. The method sequentially comprises the steps of raw material selection and picking, withering, rolling, fermentation, shaping and curing. In the rolling step, a rolling barrel is filled with withered tea leaves, empty rolling is carried out for 20-25 min, light pressing is carried out for 20-25 min, heavy pressing is carried out for 25-30 min, light pressing is carried out for 10-15 min, empty rolling is carried for 5 min, and then black tea is obtained, wherein the total tea rolling time is 80-100 min. Black tea obtained through the black tea processing method is compact, fine straight and upright in appearance, black and smooth in color, highly tender, red and bright in tea water color, fragrant, sweet and high in purity, mellow, brisk and sweet in taste, red, bright and fresh in leaf bottom, uniform and complete, straight and strong in appearance, red and bright in the tea water color, strong, fragrant and sweet in fragrance, bright-colored, red and bright in tea water color, and fresh, brisk and thick in taste.

The invention discloses a penthorum Chinese pursh tea preparation method, the method comprises the following steps: 1)taking yellow, leave and stem of penthorum Chinese pursh with water content of 40-60%, piling under the condition that the air humidity is 85-95%, and fermenting for 10-20 hours, and turning once every 5-6 hours; and 2)drying and crushing to obtain the penthorum Chinese pursh tea. The invention also discloses the penthorum Chinese pursh tea prepared by the method. The prepared penthorum Chinese pursh tea has the advantages that the taste is pure and heavy, astringent flavor is not generated, the tea presents red bright color, the active ingredient content is high, and the prepared penthorum Chinese pursh tea has the efficacy of relieving or neutralizing the effect of alcohol and protecting liver.

The invention discloses a hotpot seasoning and a production method thereof. The hotpot seasoning is prepared from raw materials in parts by weight as follows: 80-100 parts of rapeseed oil, 0.5-2 parts of fresh ginger, 1-2 parts of garlic, 1-3 parts of Chinese onion, 2-5 parts of Pixian bean sauce, 6-8 parts of dried chilies, 0.5-2 parts of star anise, 0.1-1 part of rhizoma kaempferiae, 0.1-1 part of cardamom, 0.1-1 part of fennel, 0.01-0.05 parts of cloves, 0.5-1 part of zanthoxylum schinifolium, 0.1-1 part of cortex cinnamomi, 0.1-1 part of amomum tsao-ko, 0.1-1 part of radix lithospermi, 0.01-0.05 parts of bay leaves, 0.01-0.05 parts of vanilla, 1-2 parts of algae iodate salt, 0.1-0.5 parts of rock candy, 1-2 parts of white sesame seeds, 1-3 parts of fermented glutinous rice and 1-5 parts of cooking wine. The produced hotpot seasoning has bright red soup color, tastes refreshing and smooth and has the efficacy of dispelling cold, promoting appetite, removing fat and reducing blood pressure.

The invention discloses a pu'er tea active paste for effectively retaining original tea aroma and taste and a preparation method of same. The pu'er tea active paste comprises tea polyphenol, caffeine, tea polysaccharide, amino acids, and an aroma volatile oil component. The mass percents of the components are respectively as follows: 10-67% of tea polyphenol, 2-20% of caffeine, 10-45% of tea polysaccharide, 3-23% of amino acids, and 0.01-0.1% of aroma volatile oil component. The sum of mass percents of the components is not greater than 100%. Oxidation and loss of main thermosensitive substances such as aroma and taste are reduced by middle- and low-temperature digestion, constant temperature film concentration and low temperature drying technologies and the like, and active enzymes in the original tea and active flora are prevented from being damaged. The preparation method is simple, and the chronic fermenting change of the original pu'er tea continues: the older, the better. The pu'er tea active paste has a scent and is strong in aroma, pure and mild in taste, red and bright in liquor color, and convenient to store. The pu'er tea active paste after being brewed is similar to the original pu'er tea in tea liquid scent, taste and liquor color.

The invention relates to a processing method of natural flowery black tea, wherein the method comprises the following steps: raw material harvesting, fresh leaf tedding, rocking, withering, rolling, fermentation, initial drying, modeling, re-drying and incense increase, packing and warehousing and the like. The processing method of the natural flowery black tea breaks through conventional fermentation process conditions, and mainly takes external heat as the principal thing and does not take an inherent idea of the oxygen concentration in a fermentation environment into account; the fermentation and drying processes are improved, and process parameters are regulated, so the black tea finished product prepared by the processing method has tight and straight shape strips, and has the advantages of pitch-black and oily color and luster, red bright liquor color, natural and lasting flowery fragrance, strong and mellow taste, strong internal aroma, and bright tea soup color; brewed tea liquor has the advantages of good color, aroma and taste, mellow and lasting fragrance, and unique taste; the product quality grade is high, and the black tea can satisfy increasingly high taste demand of consumers.

The invention provides an ultra-high pressure processing method for processing tea leaves. The method of the invention comprises the steps that: the fresh tea leaves are spread for 4 to 12 hours at normal temperature, then the tea leaves are vacuum packed to the vacuum degree of 0.9-1.0Mpa; then the packed tea leaves are put into an ultra-high pressure vessel and applied with the pressure of 100-1000Mpa at 4 to 40 DEG C for 1 to 30 minutes; then the fresh tea leaves are taken out of the vacuum packages and processed into green tea and red tea according to traditional techniques. Compared with the traditional green-tea-baking techniques, the method of the invention uses ultra-high pressure processing technique, and the baked green tea produced by the method of the invention is characterized by delicate green color of dry tea, bright yellow-green soup, elegant fragrance and pure taste, no smoked odor and being one or two grades higher than the green tea baked by the traditional techniques in sensory quality. The red tea produced by using the method of the invention is characterized by delicate brown dry tea, bright red soup, having flower fragrance and being one grade higher than the traditional red tea in the sensory quality. The method of the invention has the advantages of reasonable design, simple operation, effectively improved tea quality and meeting the industrialized production need.

The invention relates to a summer black tea production technology and especially relates to a technology for preparing black tea from summer raw materials. Summer raw materials harvested in June, July, and August are selected, the summer raw materials are re-withered by specific processes of the technology in specific time, the re-withered summer raw materials are rolled, the rolled summer raw materials are re-fermented by specific processes of the technology in specific time, and the re-fermented materials are subjected to unique production processes such as gross fire, complete fire and long-time re-baking. The produced black tea strips are tightly shrunk, are fine and have a black color, oily touch, and sugar and honey fragrances. The soup of the summer black tea has a bright red color, a mellow and mild taste, no bitter taste, and even and orderly tea bottom. The summer black tea production technology reduces a bitter taste of the summer black tea, realizes a sweet taste of the summer black tea and improves economic benefits of the summer black tea.

The present invention discloses a black tea processing method which comprises the following steps: a. collecting of tea leaves: collecting the fresh tea leaves with two or three leaves in one bud from the new treetop of tea trees which are grown at an altitude of above 800 meters; b. withering: putting the fresh tea leaves in a withering slot which allows hot air with a temperature of 35 DEG C to 38 DEG C to go through to obtain a moisture content of 58 % to 64 %; c. rolling: rolling the withered tea leaves into tea sticks by a rolling machine; d. fermenting: putting the rolled tea sticks into a fermentation room and fermenting for 5 to 6 hours; e. drying: drying the fermented tea sticks with a first drying to a moisture content of 25% to 30% and a second drying to a moisture content of 5% to 7%. Compared with the prior art, the black tea processing method controls the water content of the withered leaves, and obtains complete tea sticks when rolling tea leaves; the tea sticks are twisted tightly and have golden tips; the tea soup has a brilliant red color; the leaf bottom is tender and flower-like; and moderate fermentation is carried out to obtain the dried tea leaves with a dark and nourishing color, mellow, sweet and cool taste, and sweet aroma.

The invention relates to a preparation method of tea and in particular to a preparation method of natural pine pollen Liupu tea. The method comprises the following steps: picking tea leaves, removing moisture from the tea leaves, primarily rolling, heaping for fermentation, rolling secondarily, drying, blending and piling for fermentation, steaming and pressing, and ageing. According to the preparation method of the natural pine pollen Liupu tea, due to addition of natural pine pollen powder in the preparation process of the the natural pine pollen Liupu tea, the prepared natural pine pollen Liupu tea has the functions of resisting fatigue, strengthening the brain, adjusting the intestines and stomach and improving the autoimmunity of a human body in addition to having the intrinsic functions of relieving summer heat, eliminating dampness, tonifying the spleen, appetizing and aiding digestion, and the natural pine pollen Liupu tea has mellow and refreshing taste, is smooth and delicious, and has the beneficial effects of beautifying, clearing away heat and toxic materials, adjusting the intestines and stomach, warming the stomach, invigorating the stomach to attain mental tranquility, improving the autoimmunity of the human body, and losing weight for fitness after long-term drinking.