36results about How to "Increase the number of brewing" patented technology

The invention discloses a preparation method of tuan-shaped black tea (tuan is a Chinese character). The method takes bulk tea of finished black tea as raw tea and comprises the following specific steps: (1) humidifying and softening the raw tea and carrying out mould pressing on the softened raw tea to form tuan-shaped raw tea; (2) drying the tuan-shaped raw tea into the tea with the predetermined water content through using vacuum dehumidification, optical wave heating and / or microwave heating and cooling means to obtain the required tuan-shaped black tea. The method provides a feasible technical way for preparing different types of the bulk tea of the black tea into the tuan-shaped black tea; the tuan-shaped black tea brings a brand-new black tea drinking way to people and can be conveniently drunk by the people.

The invention relates to a preparation process and a product of gynostemma pentaphylla health tea, aiming at solving the problems that the conventional health granules use saccharose with heat as a sweetening agent to realize heat increase of a customer and is not suitable for the diabetics, the heart disease patients and the obese patients. The gynostemma pentaphylla and momordica grosvenori health tea contains stevenleaf, momordica glycosides and other active ingredients. The specific preparation method comprises the following steps: processing fresh raw materials by withering, rolling and water removing; adding momordica grosvenori; fermenting; drying with microwave to obtain the gynostemma pentaphylla health tea.

The invention discloses a seaweed pu-erh tea and a preparation method of the seaweed pu-erh tea. The preparation method is characterized in that powdered seaweed is mixed during fermenting the pu-erh tea to obtain the seaweed pu-erh tea; the deodorized seaweed not affects the unique mellow taste of pu-erh tea; in addition, grateloupia seaweed is bright red and similar to the color of pu-erh tea soup, so that the color of pu-erh tea soup can be thickened, and the brewing times can be increased; and the unique rhodophycease of grateloupia can improve the functions of pu-erh tea on lowering lipid, losing weight, beautifying, reducing blood pressure and resisting arteriosclerosis.

The invention belongs to the technical field of medicinal and edible traditional Chinese medicines, and relates to health-care substitutional tea, in particular to substitutional tea consisting of medicinal and edible traditional Chinese medicines for calming nerves and helping sleep and a preparation method of the substitutional tea. The substitutional tea is prepared from the following traditional Chinese medicine raw materials in percentage by weight: 30%-40% of lily, 10%-30% of spina date seeds, 5%-15% of poria cocos, 5%-15% of rhizoma polygonati, 5%-10% of radix polygonati officinalis, 5%-10% of lophatherum gracile and 5%-10% of liquorice. The preparation method comprises the following steps: weighing the raw materials in percentage by weight; drying the rhizoma polygonati, the radixpolygonati officinalis and the lophatherum gracile in a drying oven; mixing the spina date seeds, the poria cocos and the lily, adding water, performing heating for extraction, adsorbing an extractionsolution with the liquorice, and performing drying and sieving; and mixing the dried raw materials with the adsorbed mixture, and performing packaging. The substitutional tea not only can effectivelyimprove insomnia, but also can achieve the purposes of regulating yin and yang, invigorating the spleen-stomach and replenishing qi, and consolidating basis, and is simple in preparation process andsuitable for mass production.

The invention relates to a method for fermenting black tea. The method is characterized in that ginger juice and a finished product black tea are fermented together, so that the black tea is more fully and uniformly fermented. The product prepared by the method is novel ginger black tea which not only can maintain the color and luster and flavor of the black tea, but also particularly has a function of improving woman dysmenorrhea. In addition, compared to the conventional black tea, the ginger black tea is relatively improved in aspects of mixing times, taste and the like.

The invention discloses a preparation method of tuan-shaped white tea (tuan is a Chinese character). The method takes bulk tea of finished white tea as raw tea and comprises the following specific steps: (1) humidifying and softening the raw tea and carrying out mould pressing on the softened raw tea to form tuan-shaped raw tea; (2) drying the tuan-shaped raw tea into the tea with the predetermined water content through using vacuum dehumidification, optical wave heating and / or microwave heating and cooling means to obtain the required tuan-shaped white tea. The method provides a feasible technical way for preparing the bulk tea of the white tea into the tuan-shaped white tea; the tuan-shaped white tea brings a brand-new white tea drinking way to people and can be conveniently drunk by the people.

The invention relates to jujube-based tea and a preparation method thereof, and relates to the field of tea. The preparation method of the jujube-based tea comprises: removing the core of the cured jujube, forming a through hole in the jujube; filling the through hole with compressed tea, and baking at 125-135°C; wherein, the amount of tea added is 30‑50% of jujube mass. The method is simple in operation, can be produced in a large scale, and effectively retains the nutrients of the jujube. The jujube-based tea prepared by the above preparation method can be brewed for many times and still have a good taste, clear soup, good taste, and good health-preserving effect.

The invention mainly relates to preparation of eucommia health-care compound electuary. The electuary is prepared from fresh raw materials through withering, twisting, removing water, adding momordica grosvenori raw material, fermenting, extracting, granulating and other steps. According to the preparation, the bitter substances in the product can be effectively reduced due to pile fermentation treatment, the functional effects of the product can be greatly reinforced by culturing and activating yeast and treating at high temperature to autolyze the yeast, and the range of applicable people of the product can be enlarged; by virtue of a beneficial microorganism fermenting process, bitter, astringent and foreign odor can be effectively reduced, the smell and taste of the product can be effectively improved, the unique flavor can be purified, the defects of ordinary flavor of a product by a traditional process can be overcome, the smell of the product is promoted, and the sweet smell can be rich and durable; by virtue of later fermentation of lactic acid bacteria, the stability of chlorogenic acid can be effectively improved, and the product storage can be favored.

The invention discloses a production method of citrus flower tea. The production method comprises the following steps: S1, picking flowers; S2, extracting citrus flower hydrolat; S3, performing tea base treatment; S4, performing tea scenting; S5, preparing flowers: a, freeze-drying part of the fresh flowers picked in the step S1, and controlling the water content to be 5-6%; b, embedding the hydrolat prepared in the step S2 on the freeze-dried citrus flowers through an embedding material; and c, drying the embedded citrus flowers until the water content is 5-6%; and S6, performing packaging: packaging the citrus flowers prepared in the step S5 and the tea base scented in the step S4 in proportion. According to the preparation process disclosed by the invention, the citrus flowers are prepared into the hydrolat, the citrus flowers soaked with the hydrolat are embedded, and the embedded citrus flowers are added into the scented tea base, so that the soaking times of the citrus flower tea can be effectively prolonged. Moreover, the citrus flowers are prepared into the hydrolat, and the tea base is scented through a pressure kettle, so that the season limitation of the flowering period of the citrus flowers can be broken, the overall preparation time of the citrus flower tea can be shortened, and the production cost can be reduced in comparison with an existing processing technology.

The invention discloses a production method of strong-aromatic wild oolong tea. The production method comprises the following steps: picking fresh leaves; preparing materials; spreading out the freshleaves; shaking the fresh leaves; carrying out primary processing; twisting the leaves; selecting the leaves; drying the leaves; and spreading out and cooling the leaves. According to the production method of the strong-aromatic wild oolong tea disclosed by the invention, selection and splicing of the fresh leaves are more exquisite, that is, tender leaves of Qilan, Dawu, Meijian, Huangjingui andMaoxie are adopted, and Qilan, Dawu, Meijian, Huangjingui and Maoxie, of which the weight ratios of the fresh leaves are 6 to 2 to 6 to 3 to 4, are spliced; and the fresh leaves are mellow in aroma, and the spliced fresh leaves are more benefit for improving the quality of finished product tea. According to the production method of the strong-aromatic wild oolong tea disclosed by the invention, with combination of conventional fermentation characteristics, a special charcoal roasting technology is utilized, and drying is carried out at one time through three dryers. The oolong tea formed by adopting the roasting method is higher in concentration, strong in taste, mellow in mouthfeel, and greatly improved in yield, and is particularly suitable for roasting a lot of oolong tea products.

The present invention discloses a black tea fermenting method which is characterized by fermenting black tea finished products together with ginger juice. The product obtained by the method is a new type of ginger black tea, and the color and luster, mouthfeel, flavor and other basic elements of the black tea are maintained, and a variety of health-care effects are especially added. In addition, the ginger black tea has great improvement in terms of brewing times and mouthfeel compared with the traditional black tea due to the unique fermentation process.

The invention relates to a method for fermenting black tea. The method is characterized in that ginger juice and a finished product black tea are fermented together, so that the black tea is more fully and uniformly fermented. The product prepared by the method is novel ginger black tea which not only can maintain the color and luster and flavor of the black tea, but also particularly has a function of improving woman dysmenorrhea. In addition, compared to the conventional black tea, the ginger black tea is relatively improved in aspects of mixing times, taste and the like.

The invention discloses a production method of citrus flower tea, which comprises the following steps: S1, picking flowers; S2, extracting citrus flower hydrosol; S3, processing tea base; S4, smelling tea; S5, making flowers: a, picking step S1 Part of the fresh flowers are freeze-dried, and the water content is controlled at 5-6%; b, the hydrosol obtained in step S2 is embedded on the freeze-dried citrus flower through the embedding material; c, the embedded citrus flower is baked To the water content between 5-6%; S6, encapsulation: encapsulate the citrus flower prepared in step S5 and the tea stalk prepared in step S4 in proportion. The preparation process of the present invention can effectively prolong the brewing times of the citrus flower tea by making the citrus flower into hydrosol, embedding the citrus flower after immersion in the hydrosol, and adding the embedded citrus flower to the scented tea base. . In addition, the citrus flower is made into pure dew, and the tea base is made by scenting through a pressure kettle, which can break the limitation of the flowering period of the citrus flower, and at the same time can shorten the overall preparation time of the citrus flower tea, which can reduce the production cost compared with the existing processing technology.

The invention discloses a preparation method of tuan-shaped yellow tea (tuan is a Chinese character). The method takes bulk tea of finished yellow tea as raw tea and comprises the following specific steps: (1) humidifying and softening the raw tea and carrying out mould pressing on the softened raw tea to form tuan-shaped raw tea; (2) drying the tuan-shaped raw tea into tea with the predetermined water content through using vacuum dehumidification, optical wave heating and / or microwave heating and cooling means to obtain the required tuan-shaped yellow tea. The method provides a feasible technical way for preparing the bulk tea of the yellow tea into the tuan-shaped yellow tea; the tuan-shaped yellow tea brings a brand-new yellow tea drinking way to people and can be conveniently drunk by the people.

The invention discloses a seaweed pu-erh tea and a preparation method of the seaweed pu-erh tea. The preparation method is characterized in that powdered seaweed is mixed during fermenting the pu-erh tea to obtain the seaweed pu-erh tea; the deodorized seaweed not affects the unique mellow taste of pu-erh tea; in addition, grateloupia seaweed is bright red and similar to the color of pu-erh tea soup, so that the color of pu-erh tea soup can be thickened, and the brewing times can be increased; and the unique rhodophycease of grateloupia can improve the functions of pu-erh tea on lowering lipid, losing weight, beautifying, reducing blood pressure and resisting arteriosclerosis.

The invention discloses a preparation method of tuan-shaped green tea (tuan is a Chinese character). The method takes bulk tea of finished green tea as raw tea and comprises the following specific steps: (1) humidifying and softening the raw tea and carrying out mould pressing on the softened raw tea to form tuan-shaped raw tea; (2) drying the tuan-shaped raw tea into tea with the predetermined water content through using vacuum dehumidification, optical wave heating and / or microwave heating and cooling means to obtain the required tuan-shaped green tea. The method provides a feasible technical way for preparing the bulk tea of the green tea into the tuan-shaped green tea; the tuan-shaped green tea brings a brand-new green tea drinking way to people and can be conveniently drunk by the people.