113results about How to "Green color" patented technology

The invention relates to a processing method of green tea. The processing method comprises the processing steps of raw material selection, picking, spreading, fixation, spreading, rolling, shaping, baking and the like, wherein the types of selected raw materials are strictly controlled to be Nanjiang #1, Zaobaijian #5 or Fuding Dabai tea; the raw materials are required to be picked in a harmless ecological tea garden at the elevation of 550-650m in sunny days in the middle of March under the temperature of 20-25 DEG C. The processing method is executed by the processing technologies such as high-quality raw material selection and optimized spreading, so that the quality of the green tea is improved.

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

A beaded Teng tea is prepared from the simple leaf of Teng tea tree through spreading, heating, kneading, primary drying, shaping, drying and flavouring.

The invention discloses a novel processing technology of green tea. The novel processing technology comprises the following steps: sorting fresh tea leaves; performing water removal by adopting a long-roller tea water-removing machine; spreading and cooling the water-removed tea leaves, twisting the cooled tea leaves, performing deblocking and rolling, spreading and cooling the rolled tea leaves again, drying the rolled tea leaves, spreading and cooling the dry tea leaves for the third time, sorting the cooled tea leaves, and storing the sorted tea leaves so as to obtain tea products. The novel processing technology of the green tea, which is disclosed by the invention, is stable, the quality of the processed green tea is stable, and the efficiency is high. The green tea processed by the processing technology disclosed by the invention has the characteristics that the tea leaves are bent and look like the moon, the color of the tea leaves is green, the liquor color is dark green, and the aroma can keep for a long time; the green tea is resistant to brewing, few short and broken dry tea products are generated, the tea leaves are complete after tea is brewed, and the contents of tea polyphenol and caffeine are greatly increased.

The invention discloses a manual manufacture method of Maojian tea, which comprises the manufacture steps of 1. water removal (fresh tea leaves with the putting amount of 0.8 to 1.5 Jin are put into a pot during the water removal when the pot temperature is 120 to 130 DEG C), 2. twisting (the pot temperature for stir-frying the Maojian tea is maintained between 100 and 110 DEG C, and shaking is used as the major measure at first for volatilizing moisture), 3. ball kneading (the pot temperature is maintained between 80 and 90 DEG C, and tea balls are kneaded and rolled in the center of hands in a clockwise direction), 4. fuzz extraction (fuzz extraction is carried out on the tea balls from large size to small size, and the pot temperature is maintained between 70 and 80 DEG C), and 5. baking (when tea strips are tight, fine and curved, and white fuzz appears, the baking is started, and a thin layer of tea is spread at the pot temperature of 60 to 70 DEG C to obtain the Maojian tea). The temperature for processing the Maojian tea in the invention is gradually reduced from the high temperature, so the manufactured Maojian tea has fresh green color, tight, fine and cured appearance, allover white fuzz, tip existence, fragrant and fresh incense, mellow flavor, sweet aftertaste, tender, uniform and bright leaf bottom, strong bud and good quality.

The invention belongs to the technical field of food processing, and relates to a preparation method of bar-shaped brand-name high-quality green tea. The preparation method comprises the following steps: spreading, fixation, micro-wave auxiliary fixation, rolling, shaping, primary drying, frying, and far infrared fragrance increase. According to the preparation method of the bar-shaped brand-name and high-quality green tea, provided by the invention, the produced green tea is compact in shape and bar, has the jade-green color, is clear and refreshed in fragrance on the aspect of internal quality, has a tender chestnut flavor, mellow and cool taste, and yellow green and clear color, and is tender and uniform in infused leaves.

The invention discloses a pinhead tea processing technology, which orderly comprises the following steps: cleaning tea, deactivating enzymes of tea, rolling tea and drying the tea. The tea is cleaned through the ultrasonic, a bubble generator is arranged in an ultrasonic cleaner so as to completely clean the pinhead tea, the pinhead tea is processed in a method of firstly steeping and then throwing, the enzyme deactivating time is short, the tea color is green, the fragrance is fresh and cool, the method is better than the method of firstly throwing and then steeping, partial moisture can be removed, the tea strip can become soft, the plasticity is strong, the technology is in favor of the frying to circle of the subsequent technology, the delicate and broken leftover tea can be circled when the moisture is evaporated by frying in a small pot, and the technology is the key for processing the pinhead fresh tea into circles; the pinhead tea is round and tight in appearance, granulated, green and moistening in color, plump in tea bone, similar to pearl, high in fragrance and thick in taste, durable and anti-foam.

The invention relates to a processing and making method of sweet potato leaf tea. The processing and making method is characterized by comprising nine steps as follows: picking, stripping, tedding, fixation, drying with wind, rolling, sieving, aroma-increasing, dehydration and the like. The processing and making method has the beneficial effects that in appropriate seasons, fresh and tender sweet potato leaves are picked, and leaf stems and crude veins are stripped, so that clean and pure degrees of the sweet potato leaf tea can be maintained, and steam of the leaf stems and the crude veins is used for performing steam fixation, and pure fragrance of the sweet potato leaf tea can be further guaranteed; fixation and drying with wind can be performed through a conveyor belt, so that the shape of leaf blades can be maintained, and shapes, appearances and dimensions of the formed tea are uniform; rolling is performed when the dried tea is hot, so that perfect models can be obtained, bitterness in the sweet potato leaves can be removed, and after the aroma increasing, the bitterness can be further covered. The sweet potato leaf tea made in the manner is tidy in appearances, emerald green in color, clean, pure and strong in fragrance, dark green and transparent in color of tea soup, fresh, tender and mellow in taste of the tea soup, and elegant and fragrant in smell of the tea soup. The quality of sweet potato leaf tea products is greatly improved.

The invention belongs to the field of processing of tea leaves, and relates to a processing method of Laoshan green tea, and particularly relates to a processing method of clean and fresh type high-grade special Laoshan green tea capable of erecting after being brewed. The processing method comprises the following steps of picking, spreading, deactivation of enzymes, strip tidying, spreading for cooling and moistening regain, primary baking, secondary spreading for cooling and moistening regain, and re-baking to be enough dry, wherein a fresh leaf which is subjected to the deactivation of enzymes is directly subjected to the treatment of the strip tidying without being subjected to the spreading for cooling and temperature lowering; after the primary baking, the leaf is subjected to the secondary spreading for cooling and moistening regain; the re-baking to be enough dry is carried out by selecting and using a temperature which is lower than that of the primary baking. The Laoshan green tea processed through the processing method of the Laoshan green tea is tall and graceful in appearance, green and sleek in color and luster, apricot-green and transparent in liquor color, clean and fresh in fragrance, fresh and mellow in taste, and bright, complete and lobate in brewed leaf; after being brewed, the tea leaf erectly spreads in a cup and is high in viewing and admiring performance; the contents of an amino acid and a vitamin C which are beneficial to a human body are higher than those of ordinary Laoshan green tea.

The invention relates to the technical field of process of tea leaves, and particularly relates to straight-strip-type Maofeng and a preparation method thereof. The preparation method comprises the following steps: picking fresh leaves, spreading, carrying out fixation, carrying out cooling resurgence, rolling for the first time, carrying out dynamic water loss, rolling for the second time, deblocking, tidying tea strips, tedding, drying for the first time, tedding, drying for the second time, tedding, drying for the third time, sieving and carrying out infrared fragrance extraction. The straight-strip-type Maofeng adopts the processes of multi-time molding, multi-section drying, quick cooling and the like, the produced tea strips are tight, straight and green, the inside fragrance is lasting and shows chestnut fragrance, the soup is yellowish green and bright, the taste is mellow and sweet after drinking, and leaf bottom is uniform; furthermore, the preparation method is simple, has the advantages that the quality of Maofeng type green tea is improved, the optimization of large-scale green tea is realized, and also has important significance on industry transformation and upgrading.

The invention provides a heating and temperature detecting method in tea processing, which applies electromagnetic heating and far infrared temperature detecting, wherein the electromagnetic heating comprises thermal insulation material, a heating coil, a magnetic conductive object and the like, and the far infrared temperature detecting comprises a far infrared temperature sensor and a temperature display device or a control device. The invention provides an electromagnetic roller steaming machine which consists of a steel cylinder, the heating coil, the thermal insulation material, a decorating plate, a guide pulley, the temperature sensor, transmission device, a stander, an electronic control cabinet and a guide vane strip; and the steel cylinder is heated in a way of electromagnetic heating, and the temperature of the steel cylinder is monitored in real time by the far infrared temperature sensor. The method has high energy conversion efficiency, little unavailable energy loss and no smoke and harmful gas emission, greatly reduces the air temperature of a workshop, and improves the work environment of the workshop; and furthermore, the method is sensitive and rapid in temperature response, can effectively reduce the fluctuation range of the temperature of the steel cylinder, is beneficial to accurately adjusting and controlling the electronic control cabinet, effectively improves the quality of enzyme-denatured leaves, and is even in deactivation of enzyme. Therefore, tea has obvious aroma and emerald green color.

The invention belongs to the technical field of tea processing, and particularly relates to a method for preparing Maofen tea by using non-whitened-stage fresh tea leaves. The finished tea is prepared according to the steps of selecting materials, withering, inactivating enzyme, regaining moisture, twisting, dewatering, shaping, drying, scenting, and winnowing. According to the method, high quality of the finished product is ensured at all the stages due to the adoption of refine processing technology, so that the processing time and processing cost of Zhen'an white tea are greatly reduced, the production efficiency is improved, simultaneously the finished product processed according to the method has the unique characteristics of tight, thin curled and uniform shape, green color, durable clean aroma and fresh taste, and the economic benefit of the finished product is improved; and meanwhile, the problem of waste of non-whitened-stage Zhen'an fresh tea leaves is solved, and the economic benefit is improved.

The invention discloses a feed for ewe in suckling period and a preparation method thereof. The feed is prepared from the following raw materials in parts by weight: corns, maize straws, chrysanthemum straws, black bean powder, shrimp shell meal, cortex acanthopanax rradicis, milkvetch roots, suberect spatholobus stems, all-grass of intermediate peashrub, sunflower cake, wheat germ, climbing fig receptacle, hylocereus undulatus britt flowers, table salt, urea and a compound additive. According to the feed, feed particles are fine and uniform, have green color and luster, has faint scent and balanced nutrition, and are compile with addition of acanthopanax barkfunctional, radix astragali, suberect spatholobus stems and other functional components, so that the immunity of the ewe is improved, the stress reaction is alleviated, the milk production of the ewe is promoted, the milk yield is increased, and the survival rate of fed lams is increased; straw materials are subjected to ammonification, and then the straw materials subjected to ammonification are subjected to lactic acid fermentation and combined processing, so that the feed digestibility is improved, and the feed palatability is improved.

The invention discloses a method for making Shenxian bean curd by using dry premna puberula leaves. The method comprises the following steps of: picking the leaves at a vigorous premna puberula growth stage, and drying and storing the leaves for perennial production of the Shenxian bean curd; and when the Shenxian bean curd is made, mixing dry premna puberula leaf powder and drinking water with the pH value of 5.0 in a weight ratio of 1: (50-60), preserving the heat for 45 to 60 minutes at the temperature of between 65 and 75 DEG C, filtering, adding a proper amount of saturated lime water into the filtrate, standing, gelling, and thus obtaining the Shenxian bean curd. The method can meet the requirement for perennially producing the Shenxian bean curd; and the Shenxian bean curd made by the method is a good heat clearing and summer heat relieving product, which has high nutrient and health-care value and delicious taste and is purely natural.

The invention discloses a processing method of cactus noodle which is prepared from the following raw materials: by weight, 80-100 parts of refined flour, 10-15 parts of walnut powder, 10-15 parts of mung bean flour, 30-40 parts of cactus, 2-3 parts of folium apocyni veneti, 1-2 parts of peach seed, 1-3 parts of Ligusticum wallichii, 2-3 parts of glossy ganoderma, 1-3 parts of Arundina chinensis, 2-3 parts of corn silk, 1-2 parts of wolfberry, 2-3 parts of flower of hyacinth dolichos, 2-3 parts of lotus leaf, 5-7 parts of a nutrition additive and a proper amount of white sugar. The invention provides the processing method of the cactus noodle. After cleaned, cactus is pickled by the use of white sugar and made into a pulp which is used as a raw material to be processed to prepare the noodle. The noodle produced by the method has a delicate taste, is dark green in color, is smooth and tasty, contains rich nutrients, and is suitable for people of all ages.

To provide a heat-absorbing glass plate which satisfies both low solar transmittance and high visible light transmittance, presents a green color as transmitted light and contains a small number of coloring components. The heat-absorbing glass plate of the present invention has a solar transmittance of at most 42% calculated as 4 mm thickness, has a visible light transmittance (by illuminant A, 2° visual field) of at least 70% calculated as 4 mm thickness, and provides a transmitted light having a dominant wavelength of from 492 to 520 nm, and it is made of soda lime silica glass having substantially the following composition, as represented by mass % based on oxides. SiO2: 65 to 75%, Al2O3: more than 3% and at most 6%, MgO: at least 0% and less than 2%, CaO: 7 to 10%, total iron as calculated as Fe2O3: 0.45 to 0.65%, and TiO2: 0.2 to 0.8%, and contains substantially no member selected from the group consisting of CoO, Cr2O3, V2O5 and MnO, wherein the proportion of the mass of divalent FeO in the mass of total iron which is the amount of total iron as calculated as Fe2O3, is more than 42% and at most 60%.

The invention relates to a beverage and specifically to a mulberry leaf health care beverage prepared with mulberry leaves as a main raw material and a preparation method thereof. Raw materials for the mulberry leaf health care beverage comprise, by mass, 1 part of fresh mulberry leaves, 0.5 part of fresh bamboo leaves, 0.1 part of gypsum powder, 0.015 part of egg white and sugar and 0.02 part of citric acid. The mulberry leaf health care beverage provided in the invention is transparent and clear, has a dark green color, agreeable sweet-sour taste and the unique delicate fragrance of mulberry leaves and bamboo leaves, contains abundant bioactive components, enables effective compatibility of the efficacy of mulberry leaves, bamboo leaves and gypsum powder to be obtained, has the effects of inhibiting bacteria, diminishing inflammation, clearing heat and removing toxins and can be used for prevention and adjuvant treatment of colds and for adjuvant treatment of diseases such as bad breath, toothache, vexation and the like.

The invention discloses healthy tea and a preparation method thereof, and aims to solve the problems that drugs and operations are mainly adopted for treating obesity and 3-high symptoms at present, yet the drug treatment takes a long period, is costly, and has side effects on the patients, the operative treatment is harmful to the patient's bodies, and the possibility of relapse after the treatment is high. The healthy tea adopts green tea as the main component and is additionally provided with the components such as tartary buckwheat, black soybean and chrysanthemum; the through the cooperation and coordination of the components, the functions of human bodies can be effectively improved, the fat accumulation can be reduced, the blood sugar, the blood pressure and the blood fat can be reduced, the functions of the intestines and stomach can be improved, the internal metabolism can be accelerated, both the both principal and secondary aspect of disease are treated, and the possibilities of the relapse of the obesity and the 3-high symptoms are reduced; and at the same time, the healthy tea has no side effect, is not harmful to the human bodies, is low in cost, and is convenient to use. Excellent effects as improving the functions and the self-immunity of human bodies and can be achieved by drinking healthy tea from a long time.

The invention provides a production technology of superfine green tea powder, and relates to the technical field of tea leaf processing. The production technology comprises the following steps of picking tea leaves, performing shading planting on tea trees through shading nets before 30 days or above when the tea leaves are picked, removing the shading nets before 10 days when the tea leaves are picked, and when the tea leaves are collected, picking young leaves growing after the shading planting; spreading the fresh leaves; performing green protection treatment; when the fresh leaves are spread, sprinkling a layer of green protection agent aqueous solution on upper sides of tea leaves on bamboo mats and wooden stands, wherein the mass concentration of the green protection agent aqueous solution is 5-10%, sprinkling 10ml of the green protection agent aqueous solutions to per unit area of the tea leaves, enabling a fan blowing the bamboo mats to be arranged at the lower parts of the wooden stands, and turning over the fresh tea leaves once every 3-4 hours; performing fixation; performing twisting; performing deblocking, and performing sieving; removing stalks and stems; grinding and twisting the sieved tea leaves back and forth so that the stalks and the stems are separated from blades, performing sieving once again, and removing the stalks and the stems; performing dehydration and drying; and performing superfine comminution. The superfine green tea powder disclosed by the invention is fine and smooth in mouth feel, green in color, high in chlorophyll retention rate, free from bad green taste, fine in granules and low in processing cost.

The invention relates to a preparation method for dendrobium devoninum paxt noodles. The method comprises a fresh dendrobium devoninum paxt strip juice preparation step, a dough preparation step and a noodle preparation step. The noodles prepared by the preparation method are dark green, and taste delicious; the adopted fresh dendrobium devoninum paxt strip juice is processed by a local and conventional stone-milling process, so that the original medicinal value of dendrobium devoninum paxt is ensured.

The invention discloses feed for growing period of sheep and a preparation method of the feed. The feed is prepared from the following raw materials by weight parts: corn straws, sorghum-sudan grass, chrysanthemum straws, sea-buckthorn branches and leaves, urea, mountain flour, salt, pumpkin, molasses, wheat middling, oil bran, vitamin preparation and composite additive. The feed is fine and uniform in particle, verdant in color, fragrant and pleasant in flavor and balanced in nutrition, and therefore, the feed can effectively promote meat growing and fattening of sheep; the feed contains various raw materials required by the growth of the sheep, so that the feed can not only ensure healthy growing of the sheep, but also have a health care value; the straws are ammoniated and then are mixed with the pumpkin and the molasses for lactic acid fermentation, and therefore, the combined treatment can realize rich and balanced nutrition and improve the feed digestibility and the feed palatability, so as to improve the food consumption of the sheep and the fast growing of weight.

The invention discloses lamb feed and a preparation method thereof. The lamb feed is prepared from the following raw materials by weight parts: corn straws, chrysanthemum straws, rice residue, bean flour, honey, salt, bone flour, composite additive, beet pulp, perilla leaves, platycodon grandiflorum, hawthorn leaves, radix astragali and silkworm chrysalis meal. The lamb feed is fine and uniform in particle, verdant in color, pleasant in flavor and balanced in nutrition and can effectively promote meat growth and fattening of lambs; the lamb feed contains various raw materials required by growing of the lambs, so that the lamb feed not only can ensure the healthy growth of the lambs, but also has the health care value and can improve the increasing speed of the weight of the lambs; the dark green straws are processed by superheated steam for sterilization and color protection, so as to improve the appetite of the lambs, promote the follow-up silage effect, improve feed digestibility and prolong the quality guarantee period of the lamb feed; lactic acid bacteria are added into the lamb feed for silage fermentation, so as to not only promote the normal growth of the lambs, but also enhance the disease resistance; in addition, functional components including the perilla leaves, the radix astragali and the hawthorn leaves are added for compatibility, so as to improve the body function of the lambs and enhance the immunity.

A processing and manufacturing method for spring green tea at a plateau includes the steps that 1, according to picking, fleshy-mesophyll tea leaves which are generated by first time of bud leaf germination of tea trees after overwintering are picked; 2, spin-drying is performed; 3, airing is performed; 4, according to slow-fire parching, an iron pan is heated to 70-95 DEG C, clean fine sand is selected to be placed into the iron pan for slow fire parching, and when the temperature of the sand is uniform with the temperature of the iron pan, the aired tea leaves are placed into the iron pan for slow fire parching, and slow parching is performed for 25-35 minutes; 5, microwave sterilization and enzyme deactivation are performed; 6, rolling is performed; 7, drying is performed; 8, packaging is performed. The fine sand is added into the traditional iron pan for slow fire parching, the heating duration and degree are mastered, nutrient substances in the spring fleshy-mesophyll tea leaves at the plateau are sufficiently released, the processed and manufactured tea leaves are green and smooth in color and luster, leaf strips are black bloom, the quality is still good, and the tea leaves are fresh in flavor, have a pleasant aroma and have a health-care effect.

The green vegetable dumpling includes dumpling wrapper and dumpling filling. The dumpling wrapper is made with wheat flour, corn starch, glutinous rice powder, fresh spinach, salt and salad oil; and the making process includes the following steps: boiling spinach and salad oil in boiled water for 10-30 sec; stirring spinach with salt and water to form vegetable mash; mixing wheat flour, corn starch, glutinous rice powder and vegetable mash to form dough and maintaining the dough for 10-30 min; and making dumpling wrapper with the dough. The dumpling thus made has dark green dumpling wrapper with the nutritive matter and chlorophyll of spinach, and is boiling resistant.

The invention relates to a process for producing artemisia halodendron tea, which is characterized by comprising the following steps of: firstly, cutting off heads of fresh artemisia halodendron, removing impurities, and cleaning the artemisia halodendron with pure water; then, cooking the artemisia halodendron at high temperature for 2-3 min while uniformly agitating the solution, controlling the temperature at 90-120 DEG C, fishing out the artemisia halodendron once after the cooking is finished, soaking the artemisia halodendron in pure water at normal temperature for 60-120 min, fishing out the artemisia halodendron after soaking, and air-drying the artemisia halodendron on a plastic net; and finally, shaping the artemisia halodendron, performing microwave vacuum drying, and naturally cooling the dried artemisia halodendron to obtain the artemisia halodendron tea. The artemisia halodendron tea provided by the invention contains rich nutrients such as vitamins, protein, carotenes and various trace elements including iodine, selenium, zinc, iron, etc. The artemisia halodendron tea is convenient to drink, has the same heat-clearing and detoxifying effect as common tea and also has the health-care effects of stopping coughs, relieving coughs, eliminating phlegm, diminishing inflammation, relieving exterior syndrome, reducing blood fat, reducing blood pressure, reducing blood sugar, etc. which the common tea does not have.

The present invention discloses a green tea effervescent tablet which consists of green tea, licorice root tips, mahonia fortunei leaf extract, filler, acid agent, base agent, etc. The present invention also discloses a preparation method of the green tea effervescent tablet. The green tea effervescent tablet has very good health-care efficacies of promoting salivation and clearing heat, refreshing oneself and eliminating fatigue, clearing heat and causing diuresis, etc., is more convenient in drinking, tastes better than green tea, and also has the advantages of being convenient in storage and carrying, rapid in dissolution, good in clarity, etc.

The invention discloses a preparation method of dandelion tea. The preparation method comprises the following steps of picking fresh dandelion leaves and eucommia leaves, performing thorough cleaning and performing spin-drying; performing shredding; performing microwave fixation ; performing blow-drying with hot blast; adding honey and performing twisting for 5-6 times; adding honeysuckle tea, dandelion roots, dried lotus leaves , green tea and Chinese wolfberry fruits and performing mixing; performing low-temperature freezing and drying; performing crushing; and performing vacuum packing . The dandelion tea prepared by the method disclosed by the invention is delicately fragrant in taste, slightly bitter, sweet in aftertaste and rich in nutrition.

The invention discloses a green tea processing process, comprising the steps of tea leaf selection, enzyme deactivation, spreading-cooling, impurity screening, strip shaping and pressing, dividing for forming of screen bottom tea and screen surface tea, final-panning on the screen bottom tea and the screen surface tea respectively, and the like. Processed tea is enabled to be mellow and delicious in taste by strictly controlling the steps of enzyme deactivation, spreading-cooling and final-panning, and the processed tea is enabled to be uniform in size and good in forming quality by dividing different sizes of tea into the screen bottom tea and the screen surface tea, and respectively performing final-panning on the screen bottom tea and the screen surface tea respectively.

The invention relates to a manufacture method of dried bean curd, in particular to a manufacture method of dried cowpea. Cowpeas are used as raw materials. A porduciton process comprises the steps that the cowpeas are subjected to the processes of boiling and rinsing, color protection, dry sulphitation, baking and the like to be made into the dried cowpea. The dried cowpea has unique flavor, has the effects of nourishing yin, supplementing blood, clearing away heat and greasiness, nourishing the spleen and strengthening the stomach and belongs to delicious food eaten with rice by people.

The invention relates to a fragrant tea processing method, and in particular relates to a processing method capable of improving fragrant tea quality. The fragrant tea processing method mainly comprises the steps of carrying out electromagnetic heavy fixation on spread tea leaves and carrying out technical processing of working procedures, namely secondary drying, typing by virtue of a Quhao machine and complete fire drying. Fragrant tea produced by adopting the fragrant tea processing method provided by the invention is curly, tight and thin in appearance strips, verdant in color and luster, high and lasting in incense, strong and refreshing in taste and clear in liquor color and has the characteristic of high quality. Compared with the traditional fragrant tea processing method, the fragrant tea processing method is uniform in fixation and high in efficiency, the original color and luster of the tea leaves can be maintained to the utmost extent, and the product is verdant in color and luster. The technical processing of the working procedures, namely the secondary drying, typing by virtue of the Quhao machine and complete fire drying, is adopted for replacing a cyclic drum roasting working procedure of the traditional fixation machine, the verdant degree and crimping tight degree of the fragrant tea are obviously improved, the breaking rate is reduced, and the yield of the fragrant tea is improved. The fragrant tea processing method provided by the invention avoids the phenomena that the traditional fragrant tea is not verdant enough in color and luster, not tight and thin enough in strips and relatively high in breaking rate.