53results about How to "Improve tea aroma" patented technology

The invention relates to the preparation of tea and aims to provide a preparation method of ultramicro mulberry leaf tea powder. For obtaining ultramicro mulberry leaf powder and ultramicro tea powder, the method comprises the following steps of: selecting raw materials, killing out, kneading, drying, primarily crushing and ultromicro crushing; sufficiently mixing ultramicro mulberry leaf powder with a nojirimycin crude product with a V type mixer, and sufficiently mixing the mixture with ultramicro tea powder to obtain the ultromicro mulberry leaf tea powder, wherein the weight content of nojirimycin in the nojirimycin crude product is 10-12 percent; and finally packing. For the ultromicro mulberry leaf tea prepared by the invention, ultromicro crushed to obtain the grain size less than 10 mum, the powder can be sufficiently suspended in hot water and can be completely taken, thereby the health care and nutritious value of the mulberry leaf are fully exerted. The nojirimycin crude product is added in the ultramicro mulberry leaf tea powder so that the activity of alpha-glucosidase can be more effectively restrained, glucose entering the blood is reduced, and the blood sugar is reduced. The invention can be used for health care or auxiliarily treating diabetes.

The invention provides a continuous processing production line and processing method of pan-fired green tea, and relates to the technical field of tea processing. The production line is connected with the following equipment in sequence: a fresh leaf conveyer, a spreading table, a mesh belt conveyor, a hot air cylinder-type de-enzyming machine, a first mesh belt conveying cooling machine, a cooling dampening conveyer, a first reciprocating flat conveying machine, a rolling machine, a deblocking machine, a tea leaf lifting machine, a second reciprocating flat conveying machine, a dryer, a third reciprocating flat conveying machine, a second mesh belt conveying cooling machine, a spreading cooling platform, a bottle-shaped cylinder type pan-firing machine, a round flat screen and a bagging packer. According to the continuous processing production line and processing method of pan-fired green tea, the purpose of clean and continuous production of pan-fired green tea is achieved, the production line has the characteristics of being high in yield, low in cost and high in production efficiency, and the pan-fired green tea prepared through cooperating with the standardized technology provided by the invention has the following characteristics: the appearance is compact, the color and luster are green, silver and glossy, the endosarc aroma is strong, the soup color is yellow green and bright, the taste is mellow, and the infused leaves are yellow green and bright.

The invention discloses a mini-salami sausage with a tea fragrance and a preserved fruit flavor and a preparation method thereof. The mini-salami sausage is prepared by the following raw materials, in parts by weight: 50-60 of beef, 30-40 of pork lean, 15-25 of lardo, 2-3 of a stellaria yunnanensis powder, 2-3 of preserved cherries, 1-2 of kumquat cakes, 1-3 of a hawthorn seed powder, 3-5 of green tea wine, 2-3 of table salt, 1-2 of white sugar, 0.2-0.4 of an edible soy protein, 0.3-0.5 of glucose, 0.01-0.15 of sodium nitrite, 0.01-0.15 of vitamin C, 0.2-0.3 of carrageenan, 0.01-0.02 of glucono-delta-lactone, 0.02-0.03 of sodium tripolyphosphate, and 0.04-0.05 of a fermentation agent. The stellaria yunnanensis powder, the preserved cherries, the kumquat cakes, the hawthorn seed power and the green tea wine selected and used in the mini-salami sausage are rich in nutrition and significant in nourishing function, are added to the sausage, thereby adding unique flavors, having certain nutrition and health care effects, preventing certain diseases, and simultaneously increasing appetite.

The invention relates to the technical field of foods, in particular to rice crust containing red tea and corn. The rice crust is prepared from the following raw materials in parts by weight: 30-50 parts of corn, 20-40 parts of wheat, 1-5 parts of salt, 1-3 parts of red tea powder, 5-8 parts of red tea leaves, 1-5 parts of chicken essence, 10-15 parts of edible oil, 50-80 parts of water and 0.01-0.03 part of sorbic acid. A preparation method for the rice crust comprises the following steps: (1) adding the red tea leaves into the water for boiling and soaking for 15-30 minutes, cooling, and filtering out the leaves to obtain a raw red tea solution; (2) putting the corn and the wheat into the raw solution obtained from the step (1) for soaking for 18-24 hours, taking out, adding the salt, the chicken essence and sorbic acid, and beating into paste for later use; (3) pressing the paste into slices by a mould, sprinkling the red tea powder outside the slices, frying in a pan of 160-180 DEG C by the edible oil for 5-10 minutes, and carrying out vacuum packaging by plastic bags. The rice crust is rich in tea fragrance, unique in taste, full in flavor and suitable for popularization and eating.

The invention provides a production process of congou black tea. The production process comprises the process of selecting tea leaves, withering, rocking green, rolling, fermenting and drying. In summer and autumn, tea contains high tea polyphenol so as to be not suitable for preparing green tea, but through the production process of the Congou black tea, fresh tea leaves are sufficiently fermented within short time, and the bitterness of the tea leaves is changed, so that the prepared black tea has intensive tea aroma, thick taste, bright color, and sweet aftertaste. According to the production process of congou black tea, the traditional production mode that the tea leaves in summer and autumn only can be used for preparing green tea can be broken through, and the utilization ratio of the fresh leaf resources can be increased, so that the purpose of increasing income of tea farmers can be achieved.

A natural liquid detergent for dining set, fruit and vegetable is prepared from Japaness camellia seed cake and green tea through extracting juice, proportionally mixing, filtering, concentrating, and mingling with rice vinegar. Its advantages are high detergency to oil dirt, high bactericiding effect, and no by-effect and pollution.

The invention discloses a tea fixation and fragrance-improving system which comprises a temperature-varying fixation machine, a conveying device and a fragrance-improving machine, wherein the temperature-varying fixation machine is connected with one end of the conveying device, a discharging hopper is arranged at the other end of the conveying device, and the discharging hopper is located above the fragrance-improving machine. According to the tea fixation and fragrance-improving system, by adopting multiple fixation chambers, fixation is performed on tea at high temperature and low temperature in sequence, so that the tea fixation and fragrance-improving system can ensure that nutritional ingredients inside the tea leaves can not be damaged in the final fixation stage, and the fragrance of the tea is improved; the conveying device is capable of cooling the tea in a tea conveying process, meanwhile preventing impurities in an environment from falling in the tea, and screening the tea fragments, thereby improving the quality of the tea; the fragrance-improving machine is capable of enabling the tea to roll along with the rotation of a roller, so that the tea can be fully baked, the stale odor and the coarse oiliness of the tea can be well removed, the fragrance of the tea is improved, the green and astringency taste of the tea is reduced, and the flavor of the tea is improved.

The invention relates to manufacturing equipment of tea leaves and particularly relates to a numerical control residual heat recycling type tea leaf forming fragment enhancer. The numerical control residual heat recycling type tea leaf forming fragment enhancer comprises a rack and a drying oven arranged on the rack, wherein a rotary and adjustable roller is arranged in the drying oven; a leaf guide strip for overturning and forming tea leaves is arranged on the inner wall of the roller; one end of the roller is provided with a tea leaf inlet / outlet and the other end of the roller is provided with an exhausting opening; the two ends of the roller are connected with the rack through supporting rolling wheels; an interlayer between the roller and the drying oven is communicated with an air outlet pipe of a hot air furnace; hot air enters the roller through a vent hole in the wall of the roller; and the roller is composed of a cylinder with a net-shaped small hole in the middle and an end cover with two circular-arc-shaped two ends. A unique roller design is adopted so that drying work is finished while tea leaves are formed; meanwhile, the tea leaf drying speed is accelerated under the condition that the hot air temperature is not improved, and the appearance and inner quality of the tea leaves are improved. The numerical control residual heat recycling type tea leaf forming fragment enhancer also has an automatic feeding function so that the automatic control of a whole process is realized, the operation is simple and convenient, the tea leaves are formed well and the tea fragment is high.

The invention belongs to the technical field of green tea enzymolysis methods. Complex enzyme for extracting green tea consists of beta-glycosidase, prolease or sucrase and vitamin C or citric acid, wherein the weight ratio of the beta-glycosidase to the prolease or the sucrase is 1:3-3:1. In the invention, various conventional enzyme products are selected, repeated experiment study shows that: the beta-glycosidase and the prolease or the sucrase are compounded in suitable proportion and concentration to form the aqueous solution of the complex enzyme, the aqueous solution is used for performing enzymolysis on the green tea, effective aroma components in green tea leaves can be more effectively extracted and utilized, and the products have the effect of obviously improving tea aroma and flower aroma. A green tea extract which is extracted by complex enzyme solution can be directly used as green tea spices, has fragrance and mouthfeel of natural green tea, is effectively distinguished from the conventional blended green tea essence in the market and has a wide application prospect.

The invention discloses a compound enzyme used for tea enzymolysis and aroma strengthening, and an application thereof, and belongs to the field of tea processing. The invention utilizes papain, beta-dextranase or flavor glycosidase in different combination proportions to compose a compound enzyme preparation. The application of the compound enzyme preparation comprises adopting tea as a raw material; preparing a concentrated solution of tea; adding the compound enzyme preparation to the concentrated solution of tea; and conducting enzymolysis and aroma strengthening. According to the method provided by the invention, compared with blank control tea powder, the tea powder added with the compound enzyme preparation after enzymolysis and aroma strengthening has aroma gross increased a lot with obvious flower aroma.

The invention discloses a sugarcane juice functional beverage and a preparation method thereof. The preparation method of the sugarcane juice functional beverage comprises the following steps: squeeze juice from sugarcanes, carrying out sterilization, inoculating ganoderma lucidum, carrying out fermental cultivation until the content of saccharose is reduced from 10g / L-20g / L to be lower than 2g / 100mL, so as to obtain a sugarcane juice fermentation product; homogenizing or filtering the sugarcane juice fermentation product, so as to obtain a primary fermentation pulp; further compounding the primary fermentation pulp, so as to obtain the sugarcane juice functional beverage. The sugarcane juice functional beverage is rich in ganoderma lucidum polysaccharides, triterpene, polyphenols, flavonoids, mycelium coarse fiber, multiple amino acids (equal to 2 times of amino acid content of primary sugarcane juice) and multiple microelements, has the fragrance of sugarcane juice and the specific fragrance of ganoderma lucidum and is unique in taste, low in sugar content and particularly accordant with requirements of people for healthy beverages.

The invention provides a tea melon seed making method, and relates to the field of making methods of leisure foods. The tea melon seed making method includes the steps: selecting melon seeds; soaking the selected melon seeds; boiling the soaked melon seeds; steaming the boiled melon seeds; drying the steamed melon seeds in the shade; baking and the like. According to the method, the melon seeds can sufficiently absorb beneficial components of flavors, tea and Chinese herbal medicines by the aid of processes such as soaking, boiling and steaming and has the advantages of high layering, rich taste and nutrition, delicacy and tasty.

The invention relates to a technical process of ilex latifolia thumb and belongs to the technical field of tea treatment before extraction. The technical process comprises the following steps: (1) picking; (2) withering; (3) de-enzyming; (4) thermally rubbing; and (5) drying. The technical scheme effectively solves the problem that in the prior art, the manufactured ilex latifolia thumb is excessive bitter, and in a soaking process, the ilex latifolia thumb wrapped outside is expanded first in boiled water to diffuse unique tea fragrance of the ilex latifolia thumb; the ilex latifolia thumb has the characteristics of being small in amount and strong in flavor; then honeysuckle is made, the honeysuckle is tasteless and does not affect the original unique flavor of the ilex latifolia thumb, and further can promote tea fragrance of the ilex latifolia thumb. From the aspect of taste, when people drink the ilex latifolia thumb manufactured by virtue of the technical scheme, a part of original strong bitterness of the ilex latifolia thumb is removed by fragrance of honeysuckle and honey, and mellow and sweet tastes are left in the oral cavity and throat after the ilex latifolia thumb is drunk.

The invention discloses a processing method capable of reducing bitter taste of summer red broken tea. The processing method comprises steps of picking fresh tea leaves, performing sunning, performinggentle withering, performing impurity removal, performing matched hammering and cutting with an LTP machine and a triple CTC machine, performing fermentation with a bed type ventilated fermentation machine, performing drying and the like. The summer fresh leaves of 5 species of tea trees of Jinxuan, Cuiyu, Huangjingui, Fuding Dahao tea, Fuyun No. 6 and the like are mixed and processed so that thered broken tea is obtained. The processed red broken tea is glossy in shape, compact in granules, red and bright in internal quality soup color, high and sharp in scent, heavy and strong in taste, fresh and brisk, red and even in leaf bases and light in bitter taste. Through the adoption of the method disclosed by the invention, the bitter taste of the summer red broken tea can be effectively reduced, and the quality of the summer red broken tea can be improved.

The invention discloses a preparation method of tea-flavored sunflower seeds with a cool taste. The preparation method comprises the following steps: boiling black tea to prepare a first solution; boiling spices, condiments and essence to obtain a material solution; putting sunflower seeds into the first solution to be boiled, and filtering to obtain a material A and a second solution; adding the material A into the material solution and boiling to obtain a material B; putting the sunflower seeds into the second solution and boiling, and filtering to obtain a material C; adding the material C into the material solution and boiling to obtain a material D; adding the material D into the first solution and boiling, and filtering to obtain a material E and a third solution; putting the sunflower seeds into the third solution and boiling, and filtering to obtain a material F; adding the material F into the material solution, and filtering to obtain a material G; adding the material G into the first solution and boiling, and filtering to obtain a material H and a filtering solution, wherein the filtering solution can be used as the third solution of the step above; and cooling, ventilating and drying the material B, the material E and / or the material H, and drying by hot air to obtain the tea-flavored sunflower seeds with the cool taste.

The invention discloses a preparation method of charcoal baked Tieguanyin black tea. The preparation method of the charcoal baked Tieguanyin black tea comprises the following steps: harvesting tea, sunning the tea, cooling the tea, shaking the tea, stir-frying the tea, rolling, sieving, fermenting and performing charcoal baking, wherein the steps of stir-frying the tea and performing charcoal baking are key steps; in the process of stir-frying the tea, the tea is stir-fried by charcoal fire, so that the fruit flavor of the tea is increased and the tea is durable and can be brewed for a long time; charcoal baking is conducted repeatedly for three times in the charcoal baking process, and high-pressure atomized mountain spring water is sprayed in the charcoal baking process, so that the tea completely absorbs mineral substances in the mounting spring water; the internal substances of the tea are changed slowly through cellar storage and fermentation, so that the produced tea has strong fruit flavor, is durable and can be brewed for a long time; the tea has the characteristics and quality of Tieguanyin and black tea, has mellow taste, long sweet aftertaste and various flavors, and has Tieguanyin, black tea and charcoal baking flavors; the absorbed mineral substances in the mountain spring water are good for human health.

The invention discloses a preparation method of a strong-flavor artichoke tea. According to the preparation method, through steam deactivation, the nutrients of artichoke are fixed, adverse low boiling point fragrance is dissipated; through high fire fragrance enhancement, cooling, wetting, and slicing, the flavor and fragrance substances are fully converted, the fragrance is fixed and enhanced bymedium temperature frying, and at the same time, the sweet taste is strengthened. The preparation method has the advantages that the functional components in artichoke tea are effectively preserved;at the same time, the astringent taste of artichoke is removed; and compared with similar products, the provided artichoke tea has rich fragrance of artichoke, a sweet taste and long aftertaste and isresistant to brew.

The invention discloses a processing technique of high-aroma high-theaflavin summer black tea. The processing technique includes: making black tea with summer tea picked in August, and treating the fresh tea leaves by withering via a withering tank in combination with rocking, wherein the withered leaves have fragrant aroma with slight flower aroma; after withering, freezing, so that subsequent rolling and fermenting time is shortened, and processing efficiency is improved; after rolling, adding suitable high epigallocatechin, and fermenting, wherein the content of theaflavin in the black teais evidently increased; performing high-temperature and quick and continuous tidying and continuous drying, connecting a tea tidying machine and a chain-plate automatic dryer, and destroying enzymic activity by high heat with part of polyphenols not oxidized and stopping changing color, so that aroma is enhanced and taste is improved. The tea processed herein has evident flower aroma, the soup isorange red and bright, the taste is mellow, the tea aroma is strong and lasts long, the aroma is stable, the content of theaflavin is high, and the quality of the summer black tea is improved.

The present invention relates to corn stigma and dandelion tea and a manufacture method thereof. A key technical point is as follows: the corn stigma and dandelion tea is prepared from the following raw materials in mass percentages: 9-11% of fresh rose petals, 42-58% of corn stigma, 13-17% of fragrant solomonseal rhizome and 20-30% of dandelions. The manufacture method is specifically prepared bythree steps of raw material drying and sterilizing, tea rolling and baking. The corn stigma is a blood sugar lowering medicinally and edibly homologous product; the fragrant solomonseal rhizome promotes salivation and stops thirst; the dandelions prevent inflammation and causes diuresis; the roses have effects of regulating qi and relieving depression; after the mixing, the effects of lowering blood sugar and preventing inflammation are played; at the same time, the warm property of the roses can resist the coldness of the dandelions; and the corn stigma and dandelion tea is beneficial to long-term drinking of population with various body constitution.

The invention discloses compound folium cortex eucommiae Fuzhuan tea and a preparation method thereof. According to the method, folium cortex eucommiae tea is prepared into specific raw material tea and is then mixed with dark tea, tragacanth and vitamin C to enhance the effects; the vitamin C has a good anti-oxidization effect; the original fragrance is protected; meanwhile, the fishy taste of the folium cortex eucommiae can also be reduced through the acidity; the mouthfeel of the tea is improved; before fermentation, certain fermentation liquid prepared from tea extracts, polyethylene glycol and the like is added; the growth and resistance of eurotium cristatum can be further irritated, so that the resistance on volatile ingredients in the folium cortex eucommiae can be realized; the production speed is promoted; meanwhile, the requirement for fermentation environment is reduced; the cost is reduced. Through specific preparation measures, the compound folium cortex eucommiae Fuzhuantea with the advantages of simple preparation method, high controllability and good eurotium cristatum-promoting effect can be obtained.

The invention, which relates to the technical field of tea processing, provides a hot-air drying and frying method for Huangkui tea processing. The method comprises steps of picking, fresh leaf selection, cleaning, cleaned tea leaf spreading, rolling, fixation, fermentation, hot-air drying and aroma enhancement. With the provided method, the juice yield of the Huangkui tea is increased, the fragrance of Huangkui tea leaves can be increased and enriched, the color and luster of Huangkui tea in the making process can be improved, the calcium, amino acids, tea polysaccharides, xanthophyll, flavonoids and other components beneficial to body health in the Huangkui tea can be increased, and the quality of the tea can be improved. The obtained Huangkui tea soup is bright and in color of apricot yellow, long in fragrance, fresh and refreshing in taste, mellow, sweet after taste and slightly sweet.

The invention relates to a processing method of a jasmine Longjing tea. The method includes tea bud spreading, tea stir-frying, stoving, scenting, firing, and boxing. The processing method of the jasmine Longjing tea carefully chooses the right moment of tea bud picking, accelerates the tea drying by controlling a baking temperature, bakes tea by using a way of burning bamboo leaves after the scenting, and subjects the tea to aroma strengthening by using canarium pimela kernel charcoal so as to obtain the jasmine Longjing tea with stable manufacturing quality, a good taste, and high yield.

The invention discloses a preparation technology of green tea. The preparation technology comprises the following operating steps of (1) performing spreading; (2) performing treatment with edible alcohol: spraying edible alcohol to tea leaves obtained after being spread in step (1), the quantity of the sprayed edible alcohol is achieved when the surfaces of the tea leaves are obviously wet, and performing standing for 10-15min; (3) performing fixation; (4) performing rolling; and (5) performing drying so as to obtain products. According to the preparation technology disclosed by the invention,the edible alcohol is sprayed to the tea leaves, and then a high-temperature fixation stage is directly performed, so that oxidation of I carotene and the like caused by oxidation of catechin can beincreased, I ionone and fragrance compounds having a relevant structure are obtained through degradation, the situation that an enzymatic action is in an acceleration condition at a certain stage in the further fixation process is urged, then enzymic activity is gradually reduced, and the tea fragrance and the color of tea products in the subsequent process are increased. Further, the preparationtechnology of the green tea disclosed by the invention is simple, rapid and easy to operate.

The invention belongs to the field of tea beverages, and particularly relates to health-care tea based on wood, fire, earth, metal and water properties of five-element theory of traditional Chinese medicine. The health-care tea comprises wood-property tea drunk in spring, fire-property tea drunk in summer, earth-property tea drunk in long summer, metal-property tea drunk in autumn and water-property tea drunk in winter. The wood-property tea comprises white tea, roses and mint leaves; the fire-property tea comprises green tea, longan aril and sweet osmanthus flowers; the soil-property tea comprises dark tea, tartary buckwheat, radix astragali and dried apples; the metal-property tea comprises black tea, momordica grosvenori seeds and sweet orange slices; and the water-property tea comprises green tea, mulberries and sesame seeds. The health-care tea conforms to seasonal physique of wood, fire, soil, gold and water properties, is matched with tea leaves with different effects, is supplemented with medicinal and edible authentic traditional Chinese medicinal materials, achieves the health-care effect conforming to the seasonal change rule, and has no adverse effect. The formula simplified, the tea aroma is improved, the tea soup is optimized, the mouth feel is innovated, the tea materials are easy to obtain, and the health-care tea is safe, low in cost and wide in popularizationprospect.

The invention belongs to the technical field of tea tree planting, in particular to a planting method capable of improving tea leave fragrance. The method specifically comprises the steps of applying humic organic fertilizer in early December, which not only effectively strengthens frost and cold resistance capability of tea trees, but also improves the vitality of the underground part, promotes accumulation of nutritional ingredients of root systems to provide rich nutrition for germination of the tea trees after spring, and accordingly promotes fast synthesis of nutritional matter of tea leaves; in early February, starting root application with a nutrient solution and light supplement treatment, which can induce advanced germination of the tea trees, effectively improve nutrition metabolism and transportation capability of the tea trees and enzymatic activity of the tea leaves, increase the mass fraction of free amino acid in the tea leaves, facilitate the Maillard reaction, improve the quality of the tea leaves, effectively promote synthesis of fragrance components and improvement of tea fragrance, and thus the tea leaves have soft and sweet fragrance, and the desire of people to drink tea is effectively improved.

The invention discloses a processing method of black tea melon seeds, and relates to the technical field of processing of melon seeds. The processing method comprises the following steps of adding water to black tea, performing boiling, and performing filtering, so as to obtain black tea filter residues and a first prefabricating material; pouring rice, orange peels and bighead atractylodes rhizomes in a hot pot, continuously performing stir-frying with a small fire until the burnt color is obtained, then adding water, smoked plums, cinnamon and star aniseeds, performing boiling, performing filtering, adding table salt and brown sugar to the filtrate, and performing stirring and dissolving, so as to obtain a second prefabricating material; performing microwave preheating on pumpkin seeds,then adding beta-cyclodextrin and the first prefabricating material, performing soaking, performing boiling, performing filtering, and performing cooling, so as to obtain a third prefabricating material; adding the third prefabricating material to the second prefabricating material, performing boiling, and performing filtering, so as to obtain a fourth prefabricating material; and then drying theobtained fourth prefabricating material until the water content is 30-35%, then mixing the dried fourth prefabricating material with black tea filter residues and papaya juice, and performing frying until the water content is 5-7%, so as to obtain the black tea melon seeds. Through the adoption of the processing method disclosed by the invention, the prepared black tea melon seeds are rich in nutrition, crisp in melon seed kernels, rich in fragrance levels, mellow in tea fragrance, good in color and luster, free from man-made additives, and healthy and safe.

The invention relates to the technical field of black tea processing technologies, in particular to a preparation method of black tea cakes, and aims to solve the problems that raw materials are wasted and a tea cake pressing method is tedious in the black tea cake processing process in the prior art, the following scheme is provided: the preparation method comprises the following steps: step 1, spreading selected tea leaves in a withering trough for withering, the thickness of the tiled tea leaves is kept to be 6-8 cm, the temperature is kept to be 30-32 DEG C, the time is kept to be 6-8 h, the tea leaves are detected regularly during the period, and next operation is conducted on the tea leaves meeting the standard; step 2, putting the withered tea leaves into a rolling machine in batches for rolling, taking out the tea leaves after rolling is completed, and deblocking the tea leaves. The tea cake pressing device is reasonable and stable in structure and easy to operate, raw material waste in the tea making process can be effectively avoided, the working procedures are simpler when tea cakes are pressed, the pressed tea cakes are more attractive in appearance, the processing efficiency is high, and application and popularization are easy.

The invention discloses a method for processing tea extracted melon seeds, and belongs to the technical field of food processing. The method comprises the following steps: 1) selecting 3-5 parts of crushed tea for decocting soup, adding water and 0.1-0.4 part of citric acid, uniformly mixing, sequentially soaking, ultrasonically extracting and boiling the mixture to obtain soup, and cooling the soup to the temperature of 10-20 DEG C for later use; and 2) preparation of tea extracted melon seeds: (S1) weighing15-30 parts of melon seeds and placing the melon seeds into 150 parts of clear water for cooking; (S2) taking out the melon seeds cooked with the clear water and immediately placing the melon seeds into the cooled soup in step 1), and carrying out cold extraction treatment; and (S3) baking the cold extracted melon seeds to finally obtain the tea extracted melon seeds. According to the method, a series of improvements are made in material selection and process, the tea aroma and teataste of the tea extracted melon seeds are remarkably improved, and thus, the tea aroma and tea taste of the melon seeds are pure.

The invention discloses a processing technology of Yuexi Cuilan. The processing technology of Yuexi Cuilan comprises the following steps: S1, picking one bud and one leaf or one bud and two leaves toinitially display fresh leaves; S2, spreading and airing: spreading and airing fresh tea leaves; S3, water-removing: performing water-removing after the tea leaves are spread and aired; S4, rolling: rolling the tea leaves by utilizing the residual temperature after water vapor of the water-removed tea leaves is emitted completely, and spreading for cooling after the rolling; S5, drying: firstly drying at high temperature, spreading for cooling after the tea leaves are removed from a machine, and then drying at low temperature. The tea leaves prepared by the invention are green in luster, tangyin aroma, high in tea leaf integrity, high in health care value and good in economic benefit.