135results about How to "Bright soup" patented technology

The invention discloses a method for planting organic tea trees on the Mountain Sheng, a famous scenic zone in Heng County in Guangxi province. The method includes the steps of planting environment selection, reclamation and land preparation, seed selection, tea tree planting, tea tree shearing, tea garden weeding, tea garden fertilization and watering and control of plant diseases and insect pests. Tea produced in the method is purely natural, none of chemical fertilizer, pesticide and plant growth regulators which are artificially synthesized are applied to the tea trees, the taste of the tea is mellow and fragrant, the liquor color is bright, requirements of various high-grade organic tea on the market are met, and the method has significance and profound influences on popularization of tea culture and development of the tea industry.

The invention relates to an organic oolong black tea leaf processing method, which belongs to the technical field of tea leaf processing. The organic oolong black tea leaf processing method specifically comprises a series of steps of: sunning and cooling green tea leaves, performing fine manipulation on the tea leaves, rocking the tea leaves, withering the tea leaves, rolling the tea leaves, fermenting the tea leaves, drying the tea leaves, storing the tea leaves in a refrigerator, selecting the tea leaves, baking the selected tea leaves, splicing and matching the baked tea leaves and judging the grades of the tea leaves by a tea judger. By layered continuous sunning and fine manipulation mechanical equipment, mechanical processing for sunning and fine manipulation is realized, the efficiency is improved, and the quality of the product is standardized; and a middle-temperature slow-drying automatic conveying technology is designed and developed, so that the fragrance of the tea leaves can be well formed in the final middle-temperature slow drying process, and the taste of the tea leaves is further alcoholized. The tea leaves processed by the method have lasting tender flavor and a fresh and mellow taste, and tea made of the tea leaves has a bright color.

The invention belongs to the field of food processing and specifically relates to a health care teabag. The invention provides the health care teabag which tastes good and has a health care function. A production method for the teabag comprises the following steps: cleaning stems and leaves of sweet potato, green tea and haw three times, spreading and airing the above motioned raw materials for one hour so as to dispersing unwanted green taste, deactivating enzyme with steam so as to kill enzyme and remove a fishy smell, then transferring the raw materials into a baking oven for baking by using variable temperature heating, standing the raw materials in the baking oven after baking so as to allow temperature of the raw materials to drop back and moisture to be uniformly distributed anew, crushing an obtained sample, screening the crushed sample with a 20-mesh sieve, uniformly mixing the sample with other ingredients, seal packaging an obtained product, storing the product at normal temperature, reheating green tea and haw at a temperature of 70 DEG C so as to remove unwanted moisture, allowing the temperature of green tea and haw to drop back so as to balance moisture, crushing green tea and haw, carrying out screening with a 20-mesh sieve and standing obtained green tea and haw for subsequent usage. A formula used in the invention is as follows: addition amount of haw is 10 to 15%, addition amount of green tea is 10 to 15%, and addition amount of leaves of sweet potato is 75 to 85%.

The invention discloses a green tea fermented tea beverage and a preparation method thereof. The preparation method comprises the steps that green tea leaves are taken and smashed and are subjected to non-thermal sterilization, distilled water, saccharosephosphorylase, other complex enzymes, a carbon source,plant sourceoligopeptide, saccharomycetes and lactic acid bacteria are respectively added, a multi-process synchronized and integrated technology including low temperature digestion, enzymolysis, fermentation and the like is performed, the multi-process synchronized and integrated technology is finished after being completed, residue removal and filtration are performed to obtain green tea fermented tea juice, low temperature digestion of the tea leaves, glycosylation modification of catechin and brewing of nutrition and flavor of the fermented tea beverage are achieved at a time, the stability of the green tea fermented tea beverage is improved, the bitter taste of the product is decreased, the flavor quality of the beverage is improved, and the bioavailability of the catechin is improved. The method is simple and convenient to operate and obvious in effect and has a good popularization and application value and market prospect.

The present invention provides a health care instant red tea. Each component extract liquid including red tea, rose buds, haw and lotus leaves is obtained by extracting, filtering, low temperature centrifuging or filtering and concentrating, and then filling beta-cyclodextrin, citric acid and vitamin C, drying to make instant granules. The health care instant red tea provided by present invention condenses each component soul, its components can rapidly and fully solve in the water under normal temperature, drinking convenient, liquor color clarity and good taste.

The invention relates to a tea making process for jasmine black tea. The process is characterized by being carried out according to the following process steps of 1, material preparation: the material preparation step concretely comprises smalls steps of a) selecting materials and b) selecting flowers; 2, making process: the making process concretely comprises small steps of a ) thinly paving finely selected tea leaves on selected positions of a withering region; b) carrying out twisting; c) placing the tea leaves into a fermentation chamber to be fermented; d) carrying out baking; and e) carrying out heating scenting; 3, cooling; and 4 package. The process provided by the invention has the advantages that the production process is conveniently controlled, the quality of made products is good, the flower consumption in the making process is proper, the products have the characteristics of attractive appearance, pure flavor, flower fragrance, transplant and bright soup color and the like, in addition, the tea flavor and the flower fragrance are proper, the aftertaste is fragrant and sweet, a unique flavor is realized, and the tea belongs to high-grade tea products for people in the work spare time.

The invention provides a continuous baking machine device for tea leaves and relates to a continuous type shaping, tippy showing, baking and fragrance extracting device for Quhao teas, belonging to amachine for processing tea leaves. The device comprises hot air generators and a stand, wherein a strip-shaped baking groove is arranged on the stand, a rotary shaft with a screw panel is arranged inthe baking groove, small holes are lined at the bottom of the baking groove, the tail end of the baking groove is used as a tea outlet, and the rotary shaft is supported on the stand through a bearing; more than two heat blowers are lined below the baking groove, and the rotary shaft is driven by a power device. The invention overcomes the defect that the baking process is completed manually in the past, provides a technology for processing Quhao teas, provides a continuous and automatic processing device and sets different temperatures at different stages. With the advantages of reasonable structure, favorable air permeability, simple operation, rapid water dissipation and high tea baking quality, the device can enhance the quality of tea leaves to a great extent. The baked tea leaves arejade green in color, bright in soup color, clear in fragrance, bright in leave bottom and good in quality.

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 Jinhua fungus Tianjian tea bag and a processing method thereof. The Jinhua fungus Tianjian tea bag comprises bag in which Tianjian is filled; and the Jinhua fungus Tianjian is characterized by being prepared through the flows of primary tea fermentation, tea material striking, tea material sorting, tea material blending, sterilization for pile fermentation, tea steaming, basket packaging, basket pressing, drying, tea liquor addition, piling, sterilization for pile fermentation, tea steaming, building, fungus generation, drying, unblocking, screening, drying for increase fragrance and packaging. The produced Jinhua fungus Tianjian tea bag is sufficient in the conversion of tea inclusions, rapid in tea liquor leaching speed, mellow in taste, strong in fungus fragrance, bright in soup color, high in grade and strong in healthcare function, has the characteristics of Fu tea, and is adapted to the requirement of the people for high grade.

The invention discloses a tea making process for stale flavor orchid-flavored Danchongcha. The tea making process comprises the following steps: (1) fresh leaf picking; (2) sun-withering; (3) leaf cooling; (4) green leaf making; (5) de-enzyming; (6) rolling; (7) roasting; (8) aging; and (9) packaging. According to the stale flavor orchid-flavored Danchongcha prepared by the tea making process disclosed by the invention, the strip shape of the tea is robust and bead-shaped, the tea is olivine in color and luster, pure and lofty in fragrance, the fragrance of the tea is slightly like fragrance of gardenia, the tea is stale flavored and mellow in taste, strong in sweetness after taste, golden and bright in tea soup and smooth and heavy in taste.

The invention discloses an independent-fermentation-free pan-fired black tea processing method which comprises the steps of picking fresh leaves, airing the leaves, swinging the leaves, stacking the leaves, rolling the leaves, performing preliminary frying, performing secondary frying, screening the leaves, roasting the leaves and packaging products. According to the independent-fermentation-free pan-fired black tea processing method, the working procedure of independent fermentation during black tea processing is eliminated; furthermore, under the action of a green-tea pan-firing technology, the fermentation can be quickly stopped; contents of tea leaves can be fixed. The technology is simple, the cost is low, and the processed tea has a bright apricot color, tastes sweet and cool, is obvious in sweet and fragrant flavor and meets the taste of modern customers.

The invention provides a processing method of white tea having violet tea soup. The processing method comprises the following steps of sunning fresh leaves of high-anthocyanidin type tea leaf varieties under weak light until the weight reducing rate is 35-45%; removing impurities from sunned leaves, and spreading and airing the sunned leaves without the impurities for first-time withering, wherein the spreading and airing thickness is 1.5-2.0cm, the indoor temperature is controlled to be 20 DEG C, the relative humidity is controlled to be 65%, and first-time withering time is 24 hours; after reversing and mixing are completed, performing second-time withering, wherein the second-time withering temperature, the second-time withering humidity and the spreading and airing thickness are the same as the first-time withering temperature, the first-time withering humidity and the spreading and airing thickness, and when the weight reducing rate of the leaves is 65%, the second-time withering is completed; and then performing baking until the leaves are completely dried so that finished products are obtained, wherein during baking, the thickness of the leaves is controlled to be 3-5cm, and the temperature is controlled to be 75 DEG C. The white tea obtained by the method disclosed by the invention is brown, purple and green in shape, is coiled closely, slightly has hair buds, lilac and bright in soup color, slightly has green taste and sweet taste in fragrance, is unique in taste, is mellow, has slight green taste, is good in palatability, is brown and purple in leaf bottoms, and is even and orderly.

The invention provides a storage method of Pu-erh tea, and the storage method comprises four technical processes of regulation, stabilization, fermentation and alcoholization. According to the regulation conditions, the storage space ratio of tea is 36%-55%, the temperature is 15-25 DEG C, the humidity is 50%-60%, the number of negative ions is greater than or equal to 6000 / cm<3> and the storage time is 6-12 months. According to the stabilization conditions, the storage space ratio of tea is 40%-65%, the temperature is 18-25 DEG C, the humidity is 55%-65%, the number of negative oxygen ions isgreater than or equal to 6000 / cm<3> and the storage time is 12-18 months. According to the fermentation conditions, the storage space ratio of tea is 36%-45%, the temperature is 20-25 DEG C, the humidity is 60%-75%, the number of negative oxygen ions is greater than or equal to 6000 / cm<3> and the storage time is 2-5 years. According to the alcoholization conditions, the storage space ratio of teais 36%-55%, the temperature is 20-25 DEG C, the humidity is 55%-70%, the number of negative oxygen ions is greater than or equal to 5000 / cm<3> and the storage time is 1-2 months.

The invention relates to a cultivation method for high mountain tea trees. The method comprises the following steps of (1) selecting fields, (2), ploughing the fields deeply and fertilizing, (3), digging ridges and rows, (4) transplanting tea tree seedlings, (5) fertilizing a tea garden, (6) preventing and controlling insect pests, (7) and pruning the tea trees. The cultivation method for the highmountain tea trees provides good growing conditions for the tea trees, and conservation effects of water and soil of the tea garden is good; meanwhile, biological organic fertilizer is utilized, so there are no public hazard and no pollution, and effective health care components for human health are formed during the growing of the tea trees; and tobacco leaf water is used for preventing and repelling the insect pests, no pesticide is used, and therefore an ecological chain protection and controlling environment for controlling damages to natural plants is established to prevent and control the generation of tea plant diseases and the insect pests. According to the cultivation method, growing trends of the cultivated tea trees are good, and the tea trees have the advantages of being mellow in taste, fragrant in smell and dense in taste, and bright in tea water color and the like.

The invention discloses stable controllable high-quality Pu'er tea and a fermentation production method thereof. The Pu'er tea is fermented Pu'er tea. In dry base mass, the content of tea polyphenol is 10.0 to 15.0 weight percent, the content of theabrownin is 8.0 to 16.0 weight percent, and the content of a water extract is 30.0 to 45.0 weight percent; in the Pu'er tea, the content of aflatoxin B1 is lower than 0.03mu g / kg, the content of fumonisins B1 is lower than 7mu g / kg, the content of fumonisins B2 is lower than 3mu g / kg, the content of fumonisins B3 is lower than 3mu g / kg, the contentof ochratoxin is lower than 0.3mu g / kg, and the content of vomitoxin is lower than 5mu g / kg. According to the fermentation production method disclosed by the invention, a brand-new fermentation production method of the Pu'er tea is established; the production efficiency is high and the obtained fermentation Pu'er tea has the advantages of high quality, good mouth feel, bright soup color, red-brownleaf bottom and controllable content of important components of materials; in addition, the aflatoxin, the fumonisins, the ochratoxin, the vomitoxin and the like are not detected from the Pu'er tea.

The invention discloses a processing method of a tea raw material for a tea beverage, tea leaves and application of the tea leaves. The processing method disclosed by the invention comprises the following steps: sequentially performing low-temperature stimulation, green-calling and fresh-keeping, activating and aroma-giving, enzyme deactivation, rolling and drying on fresh tea leaves; the low-temperature stimulation comprises the following steps: placing the fresh tea leaves in a low-temperature environment, and promoting the active ingredients in the fresh tea leaves to be subjected to low-temperature stress stimulation treatment; the step of calling green and locking fresh comprises the following substeps: placing the tea leaves subjected to low-temperature stimulation in a temperature-controllable and humidity-controllable environment, awakening active factors in the tea leaves, and improving the biochemical reaction performance; the step of activating and perfuming comprises the steps of performing mechanical stress reaction on the tea leaves to activate the fresh leaves, then flatly spreading the tea leaves, standing and perfuming, and performing fixation, rolling and drying to obtain the tea leaves after the tea leaves are subjected to perfuming. The tea prepared by the processing method disclosed by the invention has the advantages of full flower fragrance, high fragrance, mellow, fine, fresh and refreshing taste, green yellow and bright soup color and the like, and a new scheme and a new way are provided for preparing high-quality tea.

The invention relates to the field of the processing of jasmine tea, in particular to an automatic scenting machine and scenting method for jasmine tea. The automatic scenting machine is characterizedby comprising a cavity body, wherein a circulating mesh belt conveyor is installed inside the cavity body, the top of the cavity body is provided with a dehumidifying fan, an air inlet pipe, an air outlet pipe and a fan communicated with the air inlet pipe and the air outlet pipe, the outer side lower part of the cavity body is provided with an air inlet assembly communicated with the cavity body, a heating assembly is installed on the inner lower end of the cavity body, the outer side of the cavity body is provided with a humidifier, the humidifier is connected with a humidifying pipeline, the humidifying pipeline stretches into the cavity body, and a temperature sensor and a humidity sensor are installed on the center position inside the cavity body. By adopting the automatic scenting machine for the jasmine tea, the temperature, the humidity and the material flow can be precisely controlled, the clean, programmed-control and automatic processing can be realized, the scenting quality of the jasmine tea is ensured to be clean, hygienic, stable, uniform and consistent, the scented jasmine tea is fresh and strong in fragrance, sweet and mellow in taste and bright in soup color.

The invention discloses a production method of insect tea. The production method of the insect tea comprises the following steps: picking platycarya strobilacea leaves, cinnamon leaves, cyclocarya paliurus leaves, magnolia denudata leaves, camellia oleifera leaves and lithocarpus polystachyus leaves as feed materials; drying the leaves, and carrying out fermentation with diluent prepared from cellulase, yeast, probiotics and honey sprayed onto surface of the leaves so as to obtain feed materials for larvae of insects to eat; putting larvae of insects into the fermented leaves so as to carry out feed intake; collecting excretion when the fermented leaves are completely eaten by the larvae, and removing impurities from the excretion so as to obtain a semi-finished product of insect tea; andthen, carrying out microwave drying and packaging so as to obtain the insect tea. By using the feed materials provided by the invention to produce the insect tea, appetite of larvae can be increased so as to shorten production time; moreover, active ingredients in the plant raw-materials can be preserved during the production processes, so that the prepared insect tea has obvious functions of lowering blood pressure, reducing blood lipid, reducing blood glucose, regulating human body immunity, resisting oxidation, delaying senility, resisting cancer and so on. In addition, the insect tea is good in taste, sweet, refreshing, bright in soup color and mellow in aroma. Thus, the insect tea is a tea beverage which integrates health-caring and medicinal effects.

The invention provides seafood free-range chicken soup and a production technology thereof, and belongs to the field of processing of free-range chickens. The production technology comprises the following steps of unfreezing frozen free-range chickens, removing hair, performing peeling, performing degreasing and the like, then performing thorough cleaning, performing cutting into blocks, performing blanching treatment, adding auxiliary materials and ingredients to the blanched chicken blocks, performing boiling with an intense fire, then boiling with a small fire, performing boiling in a covered pot over a slow fire, and then performing filtering, so as to obtain boiled auxiliary materials, solid chicken meat and cooking liquid; and mixing the boiled auxiliary materials with the solid chicken meat and the cooking liquid, performing filling in proportion, and performing sterilization, so that the finished products of the seafood free-range chicken soup are obtained. The production technology of the seafood free-range chicken soup is simple, and the seafood free-range chicken soup is rich in nutrition, fresh, delicious and rich in taste, convenient to eat and suitable for various crowds to eat.

The invention provides pure dalbergia odorifera dark green tea. The pure dalbergia odorifera dark green tea is prepared by taking available parts, including leaves, flower, branches and the like, which are harvested from dalbergia odorifera trees as raw materials through a dark green tea production method. The weight ratios of the leaves, the flowers and the branches are 10-100%, 0-90% and 0-75%, respectively. A production method comprises the following steps in sequence: carrying out fixation, rolling, carrying out pile fermentation, drying, sterilizing, compacting and carrying out drying treatment. According to the pure dalbergia odorifera dark green tea, the oneness of traditional dark green tea is changed; the effect of the pure dalbergia odorifera dark green tea is greatly different from that of other dark green tea; the pure dalbergia odorifera dark green tea is not bitter or astringent, is fresh and cool in the throat, can quench the thirst after being drunk, has a unique mouth feel, has a deep taste (which is felt obviously) and is bright in soup color (without impurities); the pure dalbergia odorifera dark green tea can be stored for long time under a ventilated condition at a room temperature and is modern fresh dark green tea.

The invention provides a preparation method of a camellia ampiexicaulis tea beverage and camellia ampiexicaulis tea prepared by the preparation method, and relates to the technical field of health-care tea beverages. The preparation method comprises the following steps of picking raw materials, sorting and cleaning, withering, rolling, fermenting and drying, sterilizing and crushing, decoctin,and extracting. The preparation method has the advantages that q technology is simple, the preparation method is suitable for scaled production, the use of an additive is not needed, the cost is lower, and the extraction efficiency is high; compared with a tea beverage obtained by the traditional direct water decoction method, the tea beverage prepared by the preparation method has bright color, high transparency, no bitter and acerb taste, and better mouth feel, the content of beneficial matters is higher, and the stability is higher. The invention also provides the camellia ampiexicaulis tea prepared by the preparation method. The camellia ampiexicaulis tea has the advantages that the effects of producing body fluid and relieving thirst, clearing summer-heat, decreasing blood glucose and enhancing body physique are realized, and the health-care tea beverage is suitable for people of all ages; after the camellia ampiexicaulis tea beverage is drunk for a long time, the immunity of a human body is enhanced; any preservative is not contained, and the safety and non-toxicity effects are realized.

The invention discloses a preparation method for wild jujube leaf tea, and relates to a tea leaf production method. The preparation method comprises the following steps: (1) picking natural, fresh and tender wild jujube leaves on April first and tenth each year, and sieving the picked wild jujube leaves; (2) dehydrating the sieved wild jujube leaves at the temperature of 150-160 DEG C; (3) cooling the dehydrated wild jujube leaves for 3-4 hours; (4) kneading the cooled wild jujube leaves; (5) drying the kneaded wild jujube leaves at the temperature of 95-105 DEG C; and (6) cooling the dried wild jujube leaves for bagging. Compared with a preparation method provided by the prior art, the preparation method for the wild jujube leaf tea is simple, the nutritional ingredients in the wild jujube leaves can be effectively remained to a great extent, and the prepared wild jujube leaf tea is deep green in color, strip-shaped, slightly bent and fresh and fragrant in taste; the wild jujube leaf tea mixed with hot water is pure and lingering in mouth feel and bright in soup color.

The invention provides a preparation method of strong-flavor instant tea, and relates to an instant tea processing technology and a product. The preparation method comprises the following steps of: soaking raw materials, and pulping; performing centrifugal filtration; performing membrane concentration; and performing ultra-strong vacuum freeze drying, wherein the centrifugal filtration is to perform centrifugal filtration on the pulp for multiple times to obtain a feed liquid which at least passes through 1000 meshes; the membrane filtration is to filter the feed liquid at normal temperature to obtain a nano feed liquid; and the ultra-strong vacuum freeze drying is to perform vacuum freeze drying on the concentrated liquid at a temperature of at least -20 DEG C to obtain instant tea powder. According to the preparation method provided by the invention, no chemical additives, additives or other auxiliary materials are added, and low-temperature processing is performed in the whole process, especially low-temperature vacuum freeze drying at -70 DEG C is adopted, so that the aroma and nutritional ingredients of the tea are not lost, and the product has strong aroma, mellow and rich taste and yellow red and transparent soup color; since the product is ultrafine powder of 800 nanometers or below, the solubility is high, and the product can be brewed with cold water and hot water without stirring and is soluble in water; and therefore, the technical problems of tea aroma deficiency and poor taste of the product in the prior art are solved.

The invention relates to the technical field of tea making and discloses golden flower fermented seabuckthorn tea and a making method thereof. The making method comprises the following steps: fixing seabuckthorn leaves so as to obtain seabuckthorn leaves with the water content of 30-50%, performing moderate rolling, inoculating with golden flower spore suspension, and fermenting at the temperature of 26-28 DEG C for 6-15 days; and drying the fermented seabuckthorn leaves at the temperature of 60-80 DEG C for 30-60 minutes, thus obtaining the seabuckthorn tea. The seabuckthorn tea made by the method disclosed by the invention can achieve the effect of remaining special nutrition and health protection components of seabuckthorn to the greatest degree, also has color, aroma, taste, shape and other characteristics of fermented tea leaves and is unique in flavor, good in taste and suitable to be drunk by masses of consumers.

The invention discloses a health-care scented tea capable of slimming and reducing weight and a preparation method of the health-care scented tea. The health-care scented tea is prepared from the following raw materials in parts by weight: 100-200 parts of an oolong tea, 20-40 parts of a traditional Chinese medicine extracting solution, 15-25 parts of vegetable and fruit condensed juice, 2-6 parts of hibiscus sabdariffa, 5-10 parts of roses, 2-4 parts of sweet-scented osmanthus, 2-5 parts of pagodatree flowers, 3-5 parts of lotus leaves, 2-3 parts of chrysanthemum meters, 3-8 parts of rice vinegar, and 5-10 parts of honey, wherein the traditional Chinese medicine extracting solution comprises the following raw materials and components in parts by weight: 1-3 parts of fiveleaf gynostemma herbs, 2-5 parts of semen cassiae, 1-3 parts of immature tangerine peel, 1-2 parts of dried orange peel, 2-5 parts of mulberry leaves, 2-4 parts of chrysanthemum morifolium, and 3-7 parts of herba artemisiae scopariae; the vegetable and fruit condensed juice comprises the following raw materials and components in parts by weight: 2-5 parts of haws, 3-5 parts of white gourds, 1-3 parts of bitter gourds, 2-4 parts of bananas, 1-3 parts of white turnips, 3-6 parts of carrots, 2-3 parts of celery, 1-5 parts of lemons, and 3-6 parts of white sesame seeds. The health-care scented tea disclosed by the invention is dried at low temperature in a vacuumizing manner, so that the quality is good, the usage quantity is small, the cost is low, and the health-care scented tea is convenient to brew and drink, and good in appearance.

The invention discloses a blood fat reducing Pu'er tea containing Citrus chachiensis Hort and a preparation method of the blood fat reducing Pu'er tea. The preparation method comprises the following steps: taking Yunnan Pu'er tea and Citrus chachiensis Hort abundant in Qinzhou as raw materials; cleaning peels of the Citrus chachiensis Hort, taking pulp from the peels of the Citrus chachiensis Hort, and sun-withering and fermenting the Citrus chachiensis Hort; chopping the peels of the Citrus chachiensis Hort, mixing the chopped peels of the Citrus chachiensis Hort with Pu'er tea and pressing the mixture; and ageing the mixture to obtain the blood fat reducing Pu'er tea containing the Citrus chachiensis Hort. The blood fat reducing Pu'er tea containing the Citrus chachiensis Hort is a novel tea beverage with integrated effects of the peels of the Citrus chachiensis Hort and the Pu'er tea, has health-care effects of regulating qi-flowing for eliminating phlegm, strengthening the spleen and stomach, and relieving dyspepsia of the Citrus chachiensis Hort and effects of reducing blood fat, reducing blood pressure and resisting oxidation of the Pu'er tea, is unique in flavor, and has fresh fruit fragrance of the peels of the Citrus chachiensis Hort and mellow fragrance of the Pu'er tea; the taste of the traditional tea beverage is refreshed and improved; and the blood fat reducing Pu'er tea containing the Citrus chachiensis Hort is suitable for masses of consumers, and is particularly suitable for sub-health people with hyperlipidemia, sallow face, phlegm-accumulation stasis and dyspepsia.

The invention discloses a processing method of green tea, which belongs to the technical field of tea processing. The processing method comprises the following steps: picking, withering, fixing, spreading and air-drying, kneading, removing tealeaf tips, pile-fermenting, pressing, floating, drying and improving the fragrance; the fragrance improvement is to treat a tea block which is dried and cooled to the normal temperature with steam of 100 to 120 DEG C for 6 to 12 min, then to place the tea block into a fragrance improving machine, wherein the temperature in the fragrance improving machine is adjusted to 30 to 50 DEG C, after the tea block is treated for 8 to 15 min, the temperature is increased to 60 to 80 DEG C, after the tea block is treated for 6 to 10 min, the temperature is increased to 90 to 110 DEG C, and then the tea block is treated until the water content is 3.0 to 5.5 percent, thus obtaining the green tea. According to the processing method, when the fragrance is improved, the tea block is firstly preheated with steam, so that substances contained in the tealeaves can be changed, a maturity accelerating effect can be achieved, the fragrance of the tealeaves can be significantly improved, the dissolution of tealeaf substances can be increased, and the content of water extract can be increased.

The invention discloses brewing type instant cubilose thick soup and a preparation method thereof. The preparation method comprises the steps of low-temperature soaking, pretreatment, centrifugal dehydration, sweet water preparation, water and material mixing, high-pressure steam stewing, quick-freezing shaping, drying dehydration, ingredient packaging and the like. The prepared instant cubilose thick soup product is prepared from 2 to 5 parts of dry cubilose, 0 to 13 parts of rock candy, 5 to 10 parts of diced fruits, 0.2 to 0.5 part of edible dry flowers, 1 to 3 parts of red dates and 1 to 3parts of Chinese wolfberry fruits in parts by mass.

The invention relates to a black tea production process which comprises a step (1) of fresh leaf selection, a step (2) of withering, a step (3) of rolling, a step (4) of inspection, a step (5) of block separation screening, a step (6) of fermentation and a step (7) of drying. The black tea production process has the advantages of being low in production cost, high in yield and good and stable in quality. Black tea strips are thin, tender and smooth, tender leaves and leaf tips are many, the strips are thin, round, tight and straight and uniform in appearance, the color is lustrous, the black tea is mellow, fresh and sweet in fragrance, the taste is fresh and thick, the liquid color is brilliant red an bright, and the tea residue is tidy and attractive and has many tender shoots.

The application of the invention discloses a processing technology of green tea in the technical field of tea leaf processing. The processing technology comprises the following steps of performing tedding, fixation and rolling: selecting 3-5 parts of fresh and tender cucumbers and 10-15 parts of camellia oleifera tree tea leaves which are plump in fruit flesh and white, performing thorough cleaning, performing mixing, performing squeezing to obtain juice, performing filtration to obtain juice liquid, adding 5-8 parts of brown sugar water, performing uniform stirring to obtain mixed juice liquid, performing fixation to obtain fixation leaves, putting the fixation leaves into a rolling machine, performing rolling to obtain strips, and in the rolling process, spraying the mixed juice liquid on the surfaces of the tea leaves, wherein the humidity of the surfaces of the tea leaves in the spraying process is 8-10%, spraying is performing once every 10 minutes, the rotational speed during rolling is 80-130r / min, and the rolling time is 1-1.5h; performing fermentation: uniformly spreading the rolled tea leaves on thin bamboo strips, wherein the spreading thickness is 3-5cm, the spreading time is 2-3h, and in the spreading process, steam obtained through high-temperature heating of the mixed juice liquid is released onto the tea leaves; and performing baking and screening. Compared with the prior art, the Zijuan green tea has the advantages that the bitter taste is decomposed, and the tea soup is clean, sweet, delicious and better in palatability, and can better meet requirements of tea leaf consumers for mouth feel and sense organ.