38results about How to "Full of tea" patented technology

The invention relates to a preparing method of an oolong tea concentrated solution. The preparing method comprises the following steps that firstly, oolong tea leaves are subjected to first-stage charging and extracting; secondly, enzymolysis is carried out, wherein a tea leaf extract solution is subjected to enzymolysis treatment, and wall-breaking enzyme, tannase and protease are used as an enzyme preparation; thirdly, the oolong tea leaves are subjected to second-stage charging and extracting; fourthly, separating and filtering are carried out; fifthly, concentration is carried out, wherein a tea extract solution is concentrated; sixthly, a finished product is sterilized, and thus the finished oolong tea concentrated solution is obtained. According to the method, by means of the synthetic effect of wall-breaking enzyme, tannase and protease with the combination of the tea two-stage charging method, the product yield and production efficiency within the same time can be increased; meanwhile, the oolong tea concentrated solution prepared though the method has high amino acid content with partial ester catechins reserved, and is full in tea sense and mellow in taste, the fresh and mellow sense and the tea sense of oolong tea are intensified, much feature flavor of the oolong tea is reserved, the taste of the oolong tea concentrated solution is upgraded, and diversity of the oolong tea concentrated solution varieties is improved.

The invention discloses a black milk tea. The black milk tea is prepared from the following various raw materials in percentage by weight: 5 to 20 percent of mulberry pulp, 20 to 50 percent of fresh milk, 3 to 10 percent of tea powder, 5 to 20 percent of black fungus powder, 5 to 10 percent of arrowroot powder, 0.1 to 0.4 percent of emulsion stabilizer and 20 to 40 percent of black grape juice. The black milk tea has the advantages of complete formula, complete nutrition and simplicity and convenience in operation, has the effects of benefiting vital energy and strengthening body, deferring senility, maintaining beauty and keeping young, nourishing yin and supplementing blood, promoting secretion and slaking thirst, tonifying kidney and nourishing stomach, invigorating circulation of blood, preventing cancer, resisting cancer, resisting oxidation and the like, is beneficial to neurasthenic and excessive fatigue and is an ideal nourishing product for women, children and weak and anaemic patients.

The invention discloses kidney-tonifying tea and a preparation method of the kidney-tonifying tea. An eucommia ulmoides husk or an eucommia ulmoides husk and fructus psoraleae composition is used as a functional component, and general green tea or cyan tea is used as a base body component. The preparation method comprises eucommia ulmoides husk and fructus psoraleae water extraction, concentration, permeation, drying and disinfection. The kidney-tonifying tea is rich in medicinal components of eucommia ulmoides and fructus psoraleae, tastes delicious and smells good; after the kidney-tonifying tea is made, the functional components are obviously more than those of general eucommia ulmoides tea prepared from eucommia ulmoides leaves; the kid-tonifying and health-protecting functions are outstanding.

The invention relates to a fermenting and processing process of Pu'er tea vinegar drink. The fermenting and processing process comprises the following steps: A, pile fermentation: extracting Pu'er ripe tea initial bacteria and preparing Pu'er ripe tea after pile fermentation; B, Pu'er ripe tea fermentation bacteria cultivation; C, an internal accumulated heat baking: leaving to stand and cooling to obtain baked and impurity-removed Pu'er ripe tea; D, earthenware jar vatting: obtaining alcoholized Pu'er ripe tea; E, tea boiling and filtering: adding sugar candies to obtain sugary Pu'er tea juice; F, Pu'er tea vinegar drink preparation: adding acetic acid bacteria and Pu'er ripe tea zymocyte into the sugary Pu'er tea juice, hermetically fermenting, filtering and sterilizing to obtain the Pu'er tea vinegar drink. Compared with the prior art, the fermenting and processing process provided by the invention has the benefits that the operation is simple and convenient, the investment cost is low, and the fermentation is stable; harmful impurities in Pu'er tea can be effectively removed, the content of tea polyphenol is improved, and no additive is needed, so that strong Pu'er tea vinegar fragrance, golden and bright liquor color, sour and sweet mouth feeling and full tea flavor can be ensured, and the Pu'er tea vinegar drink is is nutritional, safe and natural and healthy for people to drink.

The invention relates to a snow pear lung-moistening chip and a preparation method thereof. The chip is characterized by being prepared from the following raw materials by weight part: 500-550 of purple sweet potato, 0.9-1 of Flos Farfarae, 0.8-0.9 of Unibract Fritillary Bulb, 1-1.2 of loquat flower, 1.2-1.4 of Rosa laevigata, 0.5-0.8 of lily, 0.9-1.2 of Chuanminshen violaceum, 1.1-1.3 of Helwingia japonica, 18-20 of water chestnut, 20-22 of snow pear, 25-30 of crab meat, 10-11 of chickpea, 30-34 of fishbone, 8-9 of tea, 1-2 of lard, and 7-9 of a nutritional additive. The preparation process of the chip provided by the invention is simple, and the chip has the advantages of good taste, overflowing tea fragrance, reasonable and scientific formula, and rich nutrition. Specifically, the added snow spear contains malic acid, citric acid, vitamin B1, B2, C, carotene and the like, can moisten lung and clear dryness. At the same time, the Flos Farfarae, Unibract Fritillary Bulb, loquat flower, lily, Chuanminshen violaceum and other Chinese herbs added in the invention also have lung moistening efficacy. And the snow pear lung-moistening chip is suitable for various people to eat.

The invention discloses a production method of roasted green tea. The production method comprises the following steps: spreading fresh leaves: spreading fresh tea leaves into a shady, cool and ventilated environment: carrying out fixation: carrying out the fixation through a high-temperature hot air roller fixation manner; rolling: rolling the tea leaves subjected to the fixation; unblocking: putting the rolled tea leaves into an unblocking machine for unblocking; primarily drying: putting the unblocked tea leaves into a chain plate machine and drying; tempering: naturally cooling the tea leaves which are primarily dried; drying again: frying and drying the tempered tea leaves; carrying out secondary tempering: naturally cooling the fried and dried tea leaves again; improving aroma: improving the aroma of the tea leaves subjected to the secondary tempering; refining, sorting and packaging: eliminating impurities in the tea leaves through refining and sorting and packaging. According to the production method of the roasted green tea, disclosed by the invention, the green tea has fine and fresh color and luster, is bright green, smooth and bright and has a bright green and pure taste and full tea aroma.

The invention relates to a formula and preparation process of ice black tea, belonging to the field of drinking preparation. An ice black tea is prepared from the following raw materials by weight: 220-260g of black tea water, 100g of ice particles, 1 ounce of fructose, 0.5-1 ounce of lemon juice, 1-2 pieces of fresh lemon slice and 1-2 dry ices. In the ice black tea, the pearl appearance is more attractive, the tea is fragrant; a pearl finished product has natural clear green color and special tea leaf flavor after the black tea is added; and the pearl is endowed with new taste on the premise that the traditional pearl has chewable quality, so that the problem of poor taste of the traditional pearl is solved. The ice black tea has remarkable effects of health-care, cancer prevention and anticancer, anti-hypertension and anti-aging; and meanwhile as the pearl is rich in dietary fibers and active polysaccharides of green tea, the problem of low nutritional value of the traditional pearl milk tea is solved. According to the invention, the edible safety is high because all raw materials are natural components; and the use of artificial pigments, such as caramel pigments or essences can be replaced by the color and the special fragrance of tea powder per se.

The present invention belongs to the technical field of food processing, and particularly relates to a tea extraction liquid, a tea beverage, and preparation methods of the tea extraction liquid and the tea beverage. The tea extraction liquid preparation method comprises: 1) double temperature extraction: dividing tea leaves into a first part of tea leaves and a second part of tea leaves, adding the first part of the tea leaves to water, extracting at an extracting temperature of 10-40 DEG C, carrying out solid-liquid separation to obtain a first part tea leaf extraction liquid, adding the second part of the tea leaves to water, extracting at an extracting temperature of 60-90 DEG C, and carrying out solid-liquid separation to obtain a second part tea leaf extraction liquid; and 2) mixing clarifying: mixing the first part tea leaf extraction liquid obtained in the step 1) and the second part tea leaf extraction liquid obtained in the step 1), and clarifying to obtain the tea extraction liquid. According to the preparation method of the present invention, the tea leaves are divided into the two parts, the two parts are respectively extracted at different temperatures, and the obtained extraction liquids are mixed, such that the aroma substance and the taste substance in the tea leaves are completely retained; and the tea beverage produced by using the extraction process has characteristics of rich aroma, mellow, refreshing and delicious taste, enough tea taste, and good sweet aftertaste.

The invention discloses grape tea and a preparation method thereof. The grape tea comprises the following raw materials in parts by weight: 80-90 parts of fresh grapes, 10-20 parts of honey, 10-20 parts of white sugar, 30-40 parts of green tea, 10-20 parts of kiwi fruit, 5-10 parts of wolfberries, 10-15 parts of red dates, 10-15 parts of honeysuckle and 10-15 parts of apples. The grape tea is sweet and tasty, is wonderfully scented, has nutritional values of grapes and other compositions, not only is sweet and tasty, but also is very nutritional, and can be brewed directly when being drunk, thus being very convenient; the preparation method of the grape tea is simple and feasible, is low in cost, and is short in production cycle.

The invention relates to a spiced beef with a tea taste and a preparation method thereof. The spiced beef with the tea taste is characterized by being prepared from the following raw materials in parts by weight: 200-210 parts of beef, 10-11 parts of longan, 3-4 parts of honey, 20-22 parts of tea leaves, 8-9 parts of aloe juice, 2-3 parts of peanut oil, 10-11 parts of konjak powder, 4-5 parts of raisin, 10-11 parts of soybean curd residue, 9-10 parts of bamboo fungus, 2-3 parts of lucid ganoderma, 1-1.5 parts of cortex lycii radicis, 1-1.3 parts of manyprickle acathopanax root, 2-2.4 parts of cistanche, 1.5-2 parts of longcoronate sage root, 1-1.2 parts of shrubberry rhodiola root, 12-14 parts of vinasse, 60-65 parts of flour, 8-10 parts of muyu stone powder, an appropriate amount of lotus leaves, 15-17 parts of spice, and 20-25 parts of nutritious health-care liquid. In the invention, the beef and the tea leaves are mixed and baked so that the prepared spiced beef has a strong tea taste and unique flavor; in addition, tea polyphenol contained in the tea leaves has an antioxidative function, and with the addition of the multiple Chinese herbal medicines, the efficacies of building body and resisting aging are achieved. The spiced beef is suitable for people in different groups to eat.

The invention discloses a tea making technology of a fructus momordicae Chinese wolfberry health preserving tea. The tea making technology comprises the steps of selecting proper fructus momordicae plants and proper Chinese wolfberry plants; picking tender sprouts and leaves of fructus momordicae and Chinese wolfberry; carefully choosing the picked tender sprouts and leaves of the fructus momordicae and the Chinese wolfberry; cleaning the chosen sprouts and leaves of the fructus momordicae and the Chinese wolfberry; withering the cleaned sprouts and leaves of the fructus momordicae and the Chinese wolfberry; performing microwave water removal; drying the sprouts and leaves after the microwave water removal; rolling the dried sprouts and leaves; stir-frying the rolled sprouts and leaves; performing fragrance enhancement; carefully choosing semi-finished products; and packing the chosen semi products so as to obtain finished products. The tea making technology of the fructus momordicae Chinese wolfberry health preserving tea, provided by the invention, is simple and easy to learn, and is scientific and rigorous; the prepared fructus momordicae Chinese wolfberry health preserving tea is extremely fragrant and has the effects of health preservation and health care.

The invention relates to a Pu'er tea essence burst bead for cigarettes and a preparation method thereof, belonging to the technical field of burst beads for cigarettes. Pu'er tea essence in the burstbead comprises the following components in percentage by mass: 10-25% of a Pu'er green tea extract, 5%-10% of a Pu'er black tea extract, 1%-3% of leaf alcohol, 0.5%-1.5% of isophorone oxide, 1%-2.5% of geranyl acetone, 0.5%-1.5% of (S,E)-8-Methyl-5-(1-methylethyl)-6,8-nonadien-2-one, and 56.5%-82% of caprylic capric triglyceride. When the burst bead is added into a filter tip, the burst bead is high in explosive power, good in permeability and rich and balanced in fragrance during smoking; rich tea fragrance and tobacco fragrance are naturally integrated; and a cigarette added with the burst bead is soft in generated smoke, full in tobacco fragrance and capable of leaving aftertaste in mouth, allows a consumer to substantially feel relaxed, comfort and satisfactory, is similar but superiorto tea cigarettes, and is easy to apply and popularize.

The invention provides Huangshan Maofeng fish and a preparation method thereof. The Huangshan Maofeng fish is prepared from fish, Huangshan Maofeng tea water, collessed oil, tea-seed oil, peanut oil,chicken oil, sesame oil, fresh ginger, onions, garlic, a spice bag, a Chinese herbal medicine bag, rice wine, wine, yellow rice wine, rock candy, salt, juice, tea pollen, Huangshan Maofeng tea leaves,honey, peanuts, sesame and water. The obtained Huangshan Maofeng fish is rich in tea aroma, tough and chewy in taste, and rich in tea polyphenol, amino acids, tannin acids, unsaturated fattyacid andother various nutritional ingredients, can achieve the functions of natural corrosion prevention and fresh keeping, also has the functions of clearing damp, dispelling cold, removing tuberculosis andthe like, and is suitable for both the old and the young; the preparation method is simple, the production cost is low, and the method is suitable for industrial scaled production.

A preparation method of tea with kidney-tonifying efficacy relates to the field of tea preparation technology and is characterized by comprising the following steps: acquiring, screening, airing in shade, de-enzyming, extracting functional components, immersing, drying, stir-frying and rolling, purifying and dehydrating, baking for fragrance extraction, carrying out artificial screening, sterilizing and packaging. The product is a kidney-tonifying health-care food, enriching medicinal components of eucommia and Psoralea corylifolia and depending on action of catechinic acid, caffeine and a plurality of mineral matter in tea. As common green tea and oolong tea have cool nature, green tea and oolong tea have a synergistic effect with eucommia or Psoralea corylifolia which has warm nature. The product has superior mouthfeel and tea fragrance. Through the above verification, it shows that functional components of the tea after brewing are remarkably higher than functional components of common eucommia tea obtained after processing of eucommia leaf. People with excess of Yang will not have nasal cavity dryness and dry mouth and other inflammation phenomena. The product has a remarkably kidney-tonifying health-care function.

The invention relates to tea leaves and a processing method thereof. The processing method comprises the following steps: S101: selecting and picking unfolded and complete tea leaves in cloudy days orfine days, and then tedding; S102: carrying out fixation on the tea leaves subjected to tedding; S103: rolling the tea leaves subjected to fixation into rolls, and twisting into strips; and S104: carrying out vacuum low-temperature drying on the rolled tea leaves, and then drying with fire to obtain the tea leaves. The tea leaves provided by the invention is good in quality, is emerald green in color and luster, has intensive tea fragrance and mellow taste, and overcomes the defects of not high nutrients, intensive astringent taste, serious effective constituent loss in tea leaves, and poor sensory evaluation after brewing of the tea leaves prepared by the conventional technology. In addition, the tea leaves prepared by the method provided by the invention are rich in multiple nutrients,and have the excellent effects of nerve soothing, sleeping promotion, oxidization resistance, aging resistance, improvement of immunity of the organism and the like.

The invention discloses a dish of mushroom and shredded bamboo shoots with chilli sauce and a preparation method thereof. The dish is characterized by being prepared from the following raw materials in parts by weight: 100-110 parts of mushrooms, 90-100 parts of bamboo shoots, 40-45 parts of rod chillies, 8-10 parts of grass carps, 4-5 parts of distillers' grains, 25-30 parts of tea leaves, 40-45 parts of oatmeals, 35-40 parts of potatoes, 35-40 parts of sweet sauce, 15-20 parts of ham, 20-22 parts of peanuts, 3-4 parts of corn stigma, 2-3 parts of radix salviae miltiorrhizae, 2-3 parts of dendranthema morifolium, 2-3 parts of cassia seeds, 1-2 parts of hawthorn leaves, 2-3 parts of setaria palmifolia, 1-2 parts of downy aletris, 30-35 parts of salt, 13-15 parts of soybean sauce, 8-9 parts of mustard oil and 7-8 parts of nutritional additives. The dish of mushroom and shredded bamboo shoots with chilli sauce is spicy, refreshing and full of tea flavor, and can increase appetite; the mushrooms are used as main raw materials, contain a plurality of enzymes and amino acids, and have the function of lowering blood pressure through the combination with a plurality of medicinal materials such as the corn stigma; the dish is suitable for patients with hypertension patients.

The invention provides a dynamic fermentation method of Congou black tea. The method comprises the following steps: picking of fresh tea tree leaves; withering: putting the fresh tea tree leaves intoa withering slot, and carrying out moderate withering; twisting: putting the moderately withered leaves into a twisting machine, andcarrying out twisting until the breakage rate of tissues in the twisted leaves reaches to 80%; deblocking and sieving: putting the twisted leaves on a deblocking-sieving machine, carrying out deblocking and sieving, continuing to twist the leaves which are not twistedinto strips, and carrying out dynamic fermentation on the leaves which are twisted into strips; dynamic fermentation: putting the leaves which are twisted into strips into a transversely arranged nearly-cylindrical fermentation cylinder produced from ventilated cotton cloth, and enabling the fermentation cylinder to continuously roll for dynamic fermentation; drying: drying the moderately fermented leaves twice by virtue of a tea leaf drying machine; and binning: binning the dried Congou black tea for storage. According to the dynamic fermentation method, a uniform variation effect can be achieved through dynamic fermentation, and the fermentation progress of the black tea can be enhanced to a certain extent, so that the production efficiency is improved.

The invention relates to a beverage formula and a production process thereof, belonging to the field of beverage production. The beverage is prepared from the following raw materials in part by weight: 1,000g of clean water, 50g of sugar, 60g of black tea packet, 100 to 120g of NJ (cream), 20g of GB (dry ice) and 20g of black pearl. According to the beverage formula, the black pearls have more aesthetic appearance and overflowing tea fragrance; pearl finished products have natural bright green color and special tea flavor after the black tea is added; the pearls have new taste in the premise of keeping the chewable texture of the conventional pearls; and the problem that the conventional pearls do not have good taste after being eaten is solved. The beverage has an obvious health care effect and has the effects of resisting cancer, preventing cancer, resisting hypertension and delaying senility; the pearls are rich in dietary fiber and active polysaccharides of green tea, so that the problem that the conventional pearl milk tea does not have high nutritional value is solved. The edible safety is high, the used raw materials are obtained from natural components, and artificial colors such as caramel or essence are replaced by the own colors and special fragrance of tea powder.

The invention relates to a preparation method of a black tea concentrated solution. The method includes the steps that firstly, tea leaves are extracted, wherein after tea leaf raw materials are thrown in, RO water at the temperature of 70-95 DEG C is added, and the tea leaf raw materials are extracted; secondly, enzymolysis reaction is performed, wherein tannase, lyticase, amylase and protease are sequentially added, enzymatic hydrolysis reaction lasts for 4-8 hours, and then circumscribed protease is added; thirdly, separation and filtration are performed; fourthly, the pH value of a black tea extracting solution is adjusted, NaHCO3 is added in the black tea extracting solution, the pH value is adjusted to be 5.0-6.0, and a black tea solution is obtained; sixthly, the black tea concentrated solution is obtained after concentration. The method takes the black tea leaves as raw materials, water serves as solvents in the whole production process, a unique enzymolysis technology is adopted, enzyme preparations can play the maximum application effect, the yield of the product is increased, taste components become richer, the sweet feeling is improved when the black tea concentrated solution enters the mouth, the sweetness after taste is improved, the characteristic flavor of black tea is reserved, and the black tea concentrated solution has tea feeling, and is natural plant extracts and is a high added-value product.

The invention discloses a clarification method of tea soup. The clarification method comprises the following steps: adjusting pH of tea soup to be clarified to 4.0-6.5, adding proline endoprotease and oscillating for enzymatic hydrolysis so as to obtain tea enzymatic hydrolysate, and sterilizing the tea enzymatic hydrolysate in water bath of 65-80 DEG C for 0.5-1 h so as to obtain the clarified tea soup. Only by the use of proline endoprotease, the purposes of clarifying tea soup and effectively preventing cream down of tea soup are achieved. In addition, addition amount of enzyme is small, color quality of the tea soup is not affected, precipitate is completely removed, and cost is low. The method of the invention is suitable for industrial production.

The invention relates to the technical field of green tea processing, in particular to a processing method for a Yi nationality no-coldness baked green tea. The processing method comprises the processing technologies of picking up, withering, carrying out fixation, baking, carrying out aroma-improvement storage and the like. Time for cooling the tea by spreading is short, bitter taste and coldnessin the green tea can be greatly eliminated by tea steaming through a food steamer, and a requirement that teenagers, women and children are afraid of bitterness when drinking the tea is met. Meanwhile a processing process is free from rolling and shaping, the own appearance of the tea is kept, and the requirement of the Yi nationality original tea is met; through technologies of pottery cup containing and charcoal fire baking, the tea under baking is parched but not burnt, and has strong baking fragrance; and finally, under an aroma-improvement function by taking a far infrared ray as a unique light source, an aroma-improvement temperature of 80-85 DEG C is cooperated to further dry the tea to obtain the secondary fragrance, so that the original baking fragrance of the green tea and the original fragrance of the green tea can be improved to a maximum degree, the finished product tea has overflowing tea fragrance after being made, and a sweet scent assails the nostrils.

The invention discloses a making method of selenium-enriched tea. The making method comprises the following steps of mainly picking fresh selenium-enriched tea leaf branches and branches being plump and free from diseases and insect pests, then sequentially performing cleaning for three times, performing ultrasonic treatment, performing spreading for cooling, performing fixation, performing striptidying, and performing drying treatment, so that the selenium-enriched tea is obtained. The making method of the selenium-enriched tea is simple and convenient, and the selenium-enriched tea leaves are subjected to performing cleaning for three times, performing ultrasonic treatment, performing spreading for cooling, performing fixation, performing strip tidying, and performing drying treatment,so that the quality of the tea leaves can be notably improved. The tea leaves are rich in selenium elements, tea polyphenols, amino acids and vitamin C. The made tea leaves are emerald green in color,rich in tea fragrance, and mellow in mouth feel, and can effectively overcome the defects that in the prior art, the prepared tea leaves are not high in nutrient components, and high in astringent feeling.

The invention provides a production method of Nostoc sphaeroids Kutz powder mixed nutrient material jelly. The jelly least comprises Nostoc sphaeroids Kutz powder, a nutrient material and a sweeteningagent. The production method comprises the following steps: S1, mixing the nutrient material and the sweetening agent, adding water, uniformly stirring to fully dissolve the nutrient material and thesweetening agent, adding the Nostoc sphaeroids Kutz powder, and uniformly stirring; S2, pouring the obtained solution into a mold, freezing the mixture at -20 DEG C for 0.5-1 d, taking out the frozensolution, unfreezing the frozen solution at normal temperature, and removing a bluish violet aqueous solution to obtain the produced jelly; and S3, soaking the jelly in pure water. The Nostoc sphaeroids Kutz powder mixed nutrient material jelly provided by the invention is simple to prepare and rich in nutrition, the Nostoc sphaeroids Kutz powder mixed nutrient material jelly produced from Nostocsphaeroids Kutz is bright in color, luster, taste and nutrition, and researches show that the Nostoc sphaeroids Kutz powder mixed nutrient material jelly has a good gastric mucosa protection effect and solves the problem that common jelly has no health-care values.

The invention belongs to the field of tea leaf processing, and in particular relates to health-maintenance jasmine black tea and a processing method thereof. The health-maintenance jasmine black tea is prepared by taking the jasmine black tea leaves as a main material, and taking ginseng, ganoderma lucidum and glycyrrhiza as auxiliary materials, wherein the weight percentages of the components in the formula are as followings: 78-85 percent of the black tea leaves, 1-4 percent of the ginseng, 2-5 percent of the ganoderma lucidum and 2-6 percent of the glycyrrhiza. When the health-maintenance jasmine black tea prepared in the invention is brewed, the tea water is clear, has lasting fragrance of jasmine flowers, mellow, fresh, sweet and fragrant taste and long aftertaste, and can moisten throat. By combining medicinal functions of the used Chinese herbal medicines, the health-maintenance jasmine black tea has the efficacy of invigorating spleen, benefiting lung, promoting the production of body fluid, relieving thirst, tranquilizing mind, promoting intelligence, calming heart, improving eyesight, replenishing blood, activating collaterals, clearing toxic materials, eliminating phlegm, relieving pain, improving the immunity of a human body, delaying senescence, caring health, beautifying features, nourishing stomach and kidney and reducing blood pressure.

The invention discloses a radix ginseng and rhizoma polygonati composition. The composition comprises the following components: 5-10 parts of radix ginseng, 10-15 parts of rhizoma polygonati, 35-55 parts of green tea, 10-16 parts of fructus lycii, 5-10 parts of semen sterculiae lychnophorae, 3-11 parts of pricklyash peel, 1-6 parts of semen cassiae, 1-6 parts of dandelion, 1-6 parts of dried tangerine peel, 2-5 parts of flos lonicerae, and 1-4 parts of radix angelicae sinensis. According to the composition, a green tea extract liquid, a radix ginseng extract liquid and a rhizoma polygonati extract liquid are mixed, so that the used radix ginseng, rhizoma polygonati and green tea are fully combined, then the other ingredients are ground and cured, and the cured material and the extract liquid are mixed to prepare the corresponding dosage form product; and the method can enrich the nutrient effect of the prepared product, and the prepared product can enhance the resistance and immunity.

The invention discloses a making method of selenium-enriched tea. The making method mainly comprises the following steps of picking fresh selenium-enriched tea leaf branches which are plump and free from diseases and insect pests, then sequentially performing cleaning for three times, performing ultrasonic treatment, performing spreading for cooling, performing fixation, performing strip tidying and performing baking treatment. The making method of selenium-enriched tea disclosed by the invention is simple and convenient; and through performing cleaning for three times, performing ultrasonic treatment, performing spreading for cooling, performing fixation, performing strip tidying and performing baking treatment on selenium-enriched tea leaves, so that the quality of the tea leaves can besignificantly improved. The tea leaves are rich in rich selenium elements, tea polyphenols, amino acids and vitamin C; the made tea leaves are emerald green in color, rich in tea fragrance and mellowin mouth feel; and the abuses that the tea leaves prepared by a traditional technique are low in nutrient components and heavy in astringent sense are effectively overcome.

The invention discloses a preparation method of Qianliang tea for preventing the growth of golden flower fungus, relating to a preparation method of Qianliang tea. Including raw material blending, steaming, stepping and drying, the raw material is black hair tea produced in the year with a moisture content of less than 7% as raw material, the steaming is directly steamed after raw material blending, and the moisture is controlled at 13-15%, the above-mentioned drying, drying in the drying shed until the moisture content reaches less than 9%, and then storing or leaving the factory after 60-120 days in the drying shed. The produced Qianliang tea does not produce golden flower fungus at all, and no golden flower fungus has been found after 10 years of storage. The resistance to foaming can reach 35 times, which is more than 10 times higher than that of tea prepared by conventional methods in the same place.

The invention provides a kidney tonifying and liver benefiting tea and a preparation method thereof. The tea is prepared from the following raw materials by weight: 15-35 parts of green tea, 10-25 parts of bark of eucommia ulmoides, 10-25 parts of psoralea corylifolia, 8-15 parts of mulberry, 3-8 parts of honeysuckle, 10-20 parts of cassia seed, 8-15 parts of fructus citrus sarcodactylis, 10-18 parts of Poria cocos, 6-14 parts of sophora flower, 3-10 parts of lotus leaf, 3-8 parts of phyllanthus emblica, 5-10 parts of kudzu vine root, and 6-12 parts of roxburgh rose. The tea provided by the invention selects medicinal and edible as well as liver-benefiting plants for mixed drinking with tea, and has the health care efficacy of protecting liver, nourishing liver, promoting blood circulation and removing stasis, resisting viruses, and strengthening immunity, etc. At the same time, the tea product provided by the invention is a kidney tonifying health care food, gathers the medicinal ingredients of eucommia ulmoides and fructus psoraleae, relies on the action of tea catechin, caffeine, and a variety of minerals, common green tea and oolong tea are cool in nature, and can achieve a complementary synergistic effect with eucommia ulmoides or fructus psoraleae warm in nature.

The invention discloses a tea leaf fermentation device and a dynamic fermentation process, and relates to the field of tea leaf fermentation. The tea leaf fermentation device comprises a first fermentation unit and a second fermentation unit which are connected in series, and further comprises a feeding machine and a fermentation machine body, wherein the feeding machine comprises a tea leaf conveyor belt and a leaf homogenizing mechanism; and the fermentation machine body comprises a transmission mechanism and a plurality of layers of tea leaf fermentation conveyor belts. The process comprises the following steps of: firstly, fermenting and turning over tea leaves in a first fermentation chamber, and controlling fermentation temperature, humidity and time; and then, conveying the tea leaves out of the first fermentation chamber for 3-5 minutes, and then, enabling the tea leaves to enter a second fermentation chamber to continuously ferment, wherein the fermentation temperature, humidity and time of the second fermentation chamber are smaller than those of the first fermentation chamber. The tea leaf fermentation device has the beneficial effects that the tea leaves are moved while being fermented and drop onto the tea leaf fermentation conveyor belt at the next layer, so that the tea leaves are turned over; and two times of fermentation with different fermentation temperature, humidity and time are adopted, so that tea leaf fermentation is facilitated, taste and fragrance of black tea are obviously improved, and formation of unique quality of the black tea is promoted.