40results about How to "Bright yellow soup" patented technology

The invention relates to pressing and sunning yellow tea. The production process includes 1, selecting materials; 2, spreading for natural drying; 3, fixing; 4, rolling; 5, heaping for yellowing; 7, fine producing tea base; 7, weighing; 9, steaming; 10, pressing; 11, drying. The dried tea is compact, yellow, fragrant, brightly yellow in liquor color and leaf bottom, and mellow in taste. The internal and external quality of traditional yellow tea are fully expressed, the basic features of yellow liquor and yellow leaf of yellow tea are provided, and the features of preservability and fragrance growing with age of Pu'er tea are provided. The production process has the advantages that processing efficiency is increased, processing cost is saved, regenerative energy is utilized, environmental protection is facilitated, severe sun drying smell of yellow tea subjected to direct sun drying is reduced, the unique new yellow tea produced by pressing and sunning is provided, and sun light is utilized to dry the yellow tea to facilitate energy conservation and emission reduction and production cost lowering. In addition, the production process is energy saving, environmental friendly, simple and valuable, and suitable for being popularized in yellow tea production areas of China.

The invention discloses a method for processing Lingyun pekoe yellow tea. The method comprises the following steps: firstly, picking tender leaves of Linyun pekoe, spreading for 4-8 hours, performing fixation for 2-3 minutes at 300-350 DEG C, kneading for 15-20 minutes while the tea leaves are hot, and further braising till the tea leaves are yellow; spreading the braised tender leaves for cooling; performing primary baking at 110-120 DEG C until the water content is 40%-50%, putting into a bamboo basket, and piling for 5-8 hours in a damp environment; further repeatedly kneading for 20-25 minutes by using a kneading machine, and performing secondary baking at 90-110 DEG C until the water content is 20% and below; and piling the tender leaves subjected to secondary baking for braising again for 10-15 hours, and finally, baking with sufficient fire until the water content is 6%-7%, thereby obtaining the Lingyun pekoe yellow tea. The Lingyun pekoe yellow tea processed by using the method is good in taste, tender yellow in pekoe, bright and yellow in tea soup, fresh in fragrance, mellow and pleasant in taste, and yellow-green and bright in leaf residue.

The invention discloses a preparation process for white tea. The preparation process comprises the steps of a picking step, a withering step, a rolling step and a drying step. The preparation process is characterized in that the withering step is a warm withering step which is specifically characterized in that fresh tea leaves are uniformly spread in a withering trough for withering, the thickness is 1-1.5 centimeters, the withering temperature is controlled at 30 DEG C-36 DEG C, the withering time is 4-6 hours, the tea leaves are withered until the leaves are shrunk, the leave texture is soft, and stalks are not broken when bent, faint fragrance is generated, and the water content is 65-70%. According to the white tea, the trabes are tight in appearance, the color is silvery, the pekoe is revealed, the liquor color is yellow and bright, the fragrance is strong and durable, the taste is strong, fresh and mellow, and infused leaves are tender, even and bright.

The invention relates to the technical field of tea making, in particular to a making process of yellow tea. The making process comprises the following steps of withering, performing fixation, performing spreading for cooling, performing rolling, performing primary heaping for yellowing, performing primary baking, performing secondary heaping for yellowing, performing stir-frying, performing thirdheaping for yellowing, performing secondary stir-frying, and performing drying. According to the process for making the yellow tea, withering is added before the procedures of fixation and heaping for yellowing; the enzymatic yellowing can be realized; green grass smell of tea leaves is improved, the procedures of secondary heaping for yellowing and third heaping for yellowing are added after theprocedure of primary heaping for yellowing after fixation, so that the thick taste and sweet aftertaste of the traditional yellow tea are reserved, and the yellow tea prepared by the method is mellowand sweet in taste, yellow and bright in soup color, yellow and moist in leaf bottom, mellow and sweet in taste, complete in bud and leaf, high in aroma and resistant to brewing. By means of the three yellowing heaping processes, the temperature of each yellowing heaping process is lower than that of traditional one-time yellowing heaping processes, and the situation that the yellow tea cannot bemade due to the too high temperature can be avoided, which can guarantee that the made yellow tea is yellow and smooth in appearance and color.

The invention relates to a processing technology of a yellow tea. The processing technology disclosed by the invention has the benefits that, enzymatic hydrolysis is performed on fresh yellow tea leaves by using protein-degrading enzymes and polyase, and then fresh yellow tea leaves are processed, so that the content of a homoamino acid and the content of soluble sugar in the tea leaves can be increased, and the leaching efficiency of beneficial substances in the finished tea is improved; after the enzymatic hydrolysis, the tea leaves are baked and aired with hot wind, so that the taste and the quality of the fragrance of the tea leaves can be improved, and the phenomena that edges and leaves are scorched and stems and leaves are red are avoided; the fresh yellow tea leaves are steamed, so that the flexibility of the tea leaves can be improved, and pressure does not need to be used for rolling the tea leaves, so that the content of soluble tannin in the tea leaves can be increased, and the fragrance and the taste of the tea leaves can be further improved; the fresh yellow tea leaves are baked with hot wind, baked fresh yellow tea leaves are placed in a refrigerating chamber to be refrigerated, are put under a normal atmospheric temperature to be softened, and are put in a baking machine once again to be baked, so that the tenacity of the tea leaves can be improved, the broken tea rate is reduced, the adsorptivity of the finished tea can be reduced, and the quality guarantee period of the finished tea is prolonged. The internal active enzyme of the tea leaves made through the technology disclosed by the invention is maintained better, the finished tea is good to the sense organ of people, after the finished tea is brewed, the soup color is yellow bright, and more extracts exist in the tea leaves, so that the yellow tea has a favorable health-care effect.

The invention relates to the technical field of tea drink, and concretely relates to aquilaria sinensis leaf tea drink and a preparation technology thereof. The aquilaria sinensis leaf tea drink comprises the following raw materials in parts by weight: 0.1-3 parts of aquilaria sinensis leaf tea, 0.5-10 parts of a sweetener, 0.01-1 part of a stabilizing agent, and 100 parts of water. The aquilaria sinensis leaf tea is prepared by performing fresh-leaf acquisition, combined deactivating of enzymes, rolling, piling fermentation, baking and tea warming. The aquilaria sinensis leaf tea drink is prepared from the above raw materials by performing raw material preparation, crushing, extraction, blending, homogenizing, sterilization and canning. The aquilaria sinensis leaf tea drink has no compositions for compatibility, has the unique flavor of the aquilaria sinensis leaf tea, also contains abundant trace elements and flavonoids, has both nutrition efficacy and health-care efficacy, and is good in mouthfeel. The preparation technology is capable of improving the mouthfeel of the drink and fully giving play to the unique effects of the aquilaria sinensis leaf tea, and is simple and low in cost.

The invention relates to the technical field of tea drink, and concretely relates to aquilaria sinensis flower tea drink and a preparation technology thereof. The aquilaria sinensis flower tea drink comprises the following raw materials in parts by weight: 0.1-3 parts of aquilaria sinensis flower tea, 0.5-10 parts of a sweetener, 0.01-1 part of a stabilizing agent, and 100 parts of water. The aquilaria sinensis flower tea is prepared by performing acquisition and winnowing on aquilaria sinensis flower, combined deactivating of enzymes, spreading and cooling, first baking and secondary baking. The aquilaria sinensis flower tea drink is prepared from the above raw materials by performing raw material preparation, crushing, extraction, blending, homogenizing, sterilization and canning. The aquilaria sinensis flower tea drink has no compositions for compatibility, has the unique flavor of the aquilaria sinensis flower tea, also contains abundant trace elements and flavonoids, has both nutrition efficacy and health-care efficacy, and is good in mouthfeel. The preparation technology is capable of improving the mouthfeel of the drink and fully giving play to the unique effects of the aquilaria sinensis flower tea, and is simple and low in cost.

The invention discloses a preparation method of Chinese toon tea. The preparation method comprises the following steps: 1, material selection; 2, picking of raw materials; 3, cleaning and management of fresh Chinese toon leaves; 4, withering; 5, rolling; 6, fermentation; 7, shaping; and 8, drying. The Chinese toon tea prepared by the preparation method disclosed by the invention has the appearanceof traditional tea and reserves the natural fragrance of the Chinese toon without off-flavor; the Chinese toon tea prepared by the preparation method has fragrant aroma, strong taste, bright yellow color of liquor and high product quality; and the preparation method disclosed by the invention is simple, low in facility request and favorable for production and has higher economic value.

The invention discloses a preparation method of tartarian buckwheat herb tea. The preparation method comprises the following steps: a step I, taking tartary buckwheat granules, and stir-frying the taken tartary buckwheat granules at the temperature of 110-120 DEG C for 10-15 minutes; a step II, adding water to the stir-fried tartary buckwheat granules for leaching, wherein the massic volume ratio of the tartary buckwheat granules to the water is (1 to 5) to (1 to 8), the leaching temperature is 90-95 DEG C, the leaching time is 30-40 minutes, and then performing filtration so as to obtain tartarian buckwheat juice; and a step III, uniformly mixing the tartarian buckwheat juice obtained in the step II with seasoning substances, and performing sterilization so as to obtain the tartarian buckwheat herb tea. The invention further discloses the tartarian buckwheat herb tea. The tartarian buckwheat herb tea prepared by the preparation method disclosed by the invention has the characteristics of being rich in wheat fragrance, yellow and bright in soup color, rich in nutrition, pure in mouth feel, excellent in quality and broad in adaption crowds.

The invention relates to yellow tea of new technology, and a production method thereof. The method particularly includes: with fresh tea tree leaves, with one bud and one leaf or one bud and two leaves, being a raw material, carrying out the steps of withering, deactivation of enzymes, rolling, heaping for yellowing, drying, and fragrance enhancing. The production method is used for producing high-quality yellow tea, which has the characters of sweet (fresh) corn-like fragrance or rice crust-like fragrance. In the method, withering time is prolonged, so that water content of the fresh leaves is reduced; the step of heaping for yellowing is carried out under sun to form a high-temperature and -humidity environmental conditions, thereby largely damaging chlorophyll; and yellow substances, such as theaflavin which is generated through non-enzymic auto-oxidization of polyphenols under the high-temperature and -humidity condition, are exposed, thereby improving the color quality of the yellow tea; the polyphenols are oxidized and the chlorophyll is degraded, and by means of ultraviolet ray in sunshine, generation of mildews and other adverse microorganisms in a tea base can be inhibited, so that the produced yellow tea have excellent quality and safety.

The invention discloses a Huoshan yellow tea processing technology, and belongs to the technical field of tea leaves. The technology comprises the following steps of S1 picking deterioration, S2 fixation heaping, S3 rolling heaping for yellowing and S4 drying and flavor extracting, wherein fresh leaves are used for picking, the standard for tea leaves is increased, due to second-time fixation, rolling and repeated heaping for yellowing, tea leaf stable fermentation is promoted, the tea leaf content transfer is facilitated, the finished tea leaf is brown yellow in color, the tea color is apricot yellow and bright, the fragrance is mellow, the taste is mellow, the technology is high in controllability in manufacturing process, mechanical large-batch production can be achieved, existing tea leaf resources are sufficiently utilized, the Huoshan yellow tea variety is added, and tea leaf production in autumn can be achieved; the tea grower picking enthusiasm is mobilized, the tea leaf picking period is prolonged, and the income of tea growers is increased.

The invention relates to a preparing method for cordyceps tartary buckwheat tea. The preparing method includes the following steps that tissue isolation is conducted on cordyceps, and a cordyceps fungus liquid strain with the fungus content of 70% is cultivated; tartary buckwheat is wholly soaked, the soaked tartary buckwheat is cured to have the water content of 50-55%, the cured tartary buckwheat is dried to have the water content of 20-30%, shelling and screening are conducted, secondary drying is conducted, and the tartary buckwheat obtained after secondary drying and water are mixed according to the mass ratio of 10:1 and heated and cooled for standby use; the cultivated cordyceps fungus liquid strain is evenly sprayed on processed tartary buckwheat, mixed and placed in a cultivation room fermentation tank with the temperature of 22 DEG C to be cultivated at the constant temperature, the tartary buckwheat with ripe cordyceps hyphae is taken out to be dried again until the water content of the cordyceps tartary buckwheat reaches 3-5%, cooling is conducted to the temperature of 15-20 DEG C, and the cordyceps tartary buckwheat tea is obtained. According to the preparing method, the cordyceps tartary buckwheat tea is obtained after the tartary buckwheat is used as the matrix and the fungus merging technology is conducted on the tartary buckwheat and cordyceps fungi.

The invention discloses astragalus flower tea and a production method thereof. The astragalus flower tea includes astragalus flowers which are obtained by cleaning prior to freeze drying of freshly picked astragalus flowers; medicinal ingredients of saponin, flavone, polysaccharide and the like in the astragalus flowers can be maximumly preserved through freeze drying, and original shape, color and structure of the astragalus flowers can be retained; the astragalus flower tea is prepared from, by weight, 25-45 parts of the astragalus flowers, 25-45 parts of green tea, 18-22 parts of barley tea and 8-12 parts of rock sugar. The astragalus flower tea accompanied by light wheat fragrance is light in fragrance, pure in taste of tea soup and yellow and bright in the soup, and special experience effects are achieved; meanwhile, due to special medicinal values of the astragalus flowers, certain healthcare efficacies of blood pressure and fat reducing, body liquid regenerating, nerve calming, diuretic detoxification and the like of the astragalus flower tea are achieved, and good promotion and application value is achieved.

The invention discloses a processing method of Grain Rain Chrysanthemum handmade yellow tea. The processing method comprises the following steps: (1) selecting fresh leaves; (2) performing fixation; (3) heaping for yellowing; (4) shaping; (5) bundling; (6) embossing; (7) primarily drying; (8) covering again; (9) performing soft firing; and (10) performing complete firing to obtain a finished product. According to the processing method of the Grain Rain Chrysanthemum handmade yellow tea, the ornamental value and the taste of the prepared yellow tea are greatly improved, the quality is improved, and the processing method plays an important role in market competition of the yellow tea.

The present invention discloses dendranthema morifolium tea and a processing method thereof. The processing method includes the following steps: applying a special fertilizer for dendranthema morifolium cultivation to dendranthema morifolium half a year before picking, and performing picking, material selecting, cleaning, drying and packaging. The special fertilizer for dendranthema morifolium cultivation is adopted, which significantly reduces the pest and disease incidence, and greatly increases the yield.

The invention relates to yellow tea and a preparation method thereof. The method comprises the following steps: (1) spreading: spreading fresh leaves to obtain spread leaves; (2) de-enzyming: performing de-enzyming on the spread leaves at 220-300 DEG C for 8-15 minutes to obtain de-enzymed leaves; (3) rolling: rolling the de-enzymed leaves to obtain rolled leaves; (4) primary baking or primary frying: primarily drying or primarily frying the rolled leaves until water content of the rolled leaves is 10-20%, to obtain primarily-dried leaves or primarily-fried leaves; (5) aroma extraction: sealing the primarily-dried leaves or the primarily-fried leaves under 75-100 DEG C for aroma extraction to obtain aroma-extracted leaves; and (6) re-baking or re-frying: re-baking or re-frying the aroma-extracted leaves until water content of the aroma-extracted leaves is less than 6%. The method is simple to operate. The prepared yellow tea has no smoldering taste, yellow and bright soup color and strong sweet flavor.

The invention discloses a primary processing method of low-caffeine yellow tea. The primary processing method comprises working procedures of gathering young leaves, performing spreading, performing fixation, performing heaping for yellowing, performing primary baking, performing strip tidying for the first time, performing treatment with a pressing rod, and performing strip tidying once again until the tea leaves are sufficiently dry. Through a simple technology, sorting of the growth state of young leaf raw materials is realized, besides, the effect of reducing the content of caffeine in yellow tea is controlled to be good, the processing cost is low, and the primary processing method can be suitable for large-scale industrial production. The low-caffeine yellow tea processed by the primary processing method disclosed by the invention is unique in organoleptic quality characteristics, flat, light, direct, yellow and uniform in shape, tender, yellow and bright in soup color, sweet, fragrant, clean and fresh in fragrance, fresh and mellow in taste, good in sweet aftertaste, and yellow and bright in leaf bottoms. The average content of the caffeine in finished products of yellow teadry leaves can be controlled to be 2.0-2.5%, the content of the caffeine in the yellow tea can be obviously reduced, a certain amount of caffeine can be reserved in the tea soup, the caffeine and other flavor development substances of tea leaves form fresh and mellow fresh taste good in sweet aftertaste, and new products having a unique style are formed.

The invention relates to a preparation method of instant folium apocyni veneti powder. The preparation method comprises the steps of: adopting folium apocyni veneti as a raw material, and conducting pretreatment, fixation, extraction, preliminary filtration, ultrafiltration, concentration and drying to obtain the instant folium apocyni veneti powder. The instant folium apocyni veneti powder obtained by the method not only maintains nutrient compositions and natural flavor of folium apocyni veneti tea, but also can be brewed to drink by hot and cold water, and a solution is clear yellow-green bright, the taste is fresh and refreshing, and the aroma is more harmonious and lasting, the instant folium apocyni veneti powder is easy to store, easy to use and so on. The total polyphenol content of the instant folium apocyni veneti powder obtained by Folin-Ciocalteu colorimetry can be 10% or more. A unique structure of polyphenols has many pharmacological functions, such as anti-oxidation, anti-arteriosclerosis, hypolipidemic, prevention and treatment of cardiovascular and cerebrovascular diseases such as coronary heart disease and stroke and antibacterial. The preparation method of the instant folium apocyni veneti powder is widely used in food, cosmetics, daily necessities, medicine and health care products and other fields.

The invention discloses a processing method of avocado leaf green tea. The processing method comprises the technological processes of fresh leaf picking, withering, enzyme deactivation, moisture regaining, blending, rolling, deblocking, shaping, drying, fragrance improving, refining, packaging and the like. Avocado leaves are used as main raw materials, the fresh leaves of orange osmanthus tea leaves are used as auxiliary materials, and the proportion of the raw materials is strictly controlled, so that the main components of the two components have a synergistic effect, the health-care effectof the green tea is enhanced, and the quality of the green tea is improved. The targeted processing technologies such as enzyme deactivating, rolling after enzyme treatment, fragrance improving and the like are provided, so that the effective components can be completely fused, the complex microscopic reaction is generated during the preparation process, and the processed green tea has characteristics of fresh and sweet taste, bright soup color, and special ginger sugar aroma; and the method is simple and easy-performing operation, and the economic benefits of the green tea and the effectiveutilization of avocado leaf resources are favorably improved.