91results about How to "Obvious sweetness" patented technology

The invention discloses a low-hazard cigarette which can reduce the harm of the cigarette and a preparation method thereof, and the technical problem needs to be solved is to reduce the harm of the cigarette to the human health. The low-hazard cigarette of the invention adds additives in the cut tobacco of the cigarette, the additives are egg flower and coral grass extracts, the weight ratio of the egg flower and the coral grass is 8:2, the prepration method comprises that: the egg flower and the coral grass extracts are extracted, extract liquid is prepared and evenly sprayed on the ordinary cut tobacco, and the cigarette is prepared by adopting the conventional cigarette technology. Compared with the prior art, the egg flower and the coral grass extracts are added in the cut tobacco, the effective ingredients in the egg flower and the coral grass are absorbed in the human body along with the volatilization of the mainstream smoke, thereby maintaining the original style and the flavor of the cigarette, being capable of inhibiting the cancer-causing mutation of the cigarette tar to the human body and timely preventing and mitigating the smoking-induced cough, the shortness of breath, the sputum stasis and other various adverse reactions.

The invention provides a processing method of the honeysuckle tea, and relates to the technical field of tea processing. The method mainly comprises the following steps of: picking up and treating the honeysuckle, picking up fresh tea, withering tea green, cutting up the honeysuckle, evenly mixing honeysuckle with the tea, rolling, fermenting, extracting fragrance in a drying way, carrying out vacuum package and the like. According to a 'curing' process, the honeysuckle tea provided by the invention is weak in irritation, more gentle and temperate, can play the functions of the red tea for effectively promoting the stomach digestion, promoting the appetite, carrying out detumescence and diuresis, strengthening the heart and the like, can keep the pesticide effect action of the honeysuckle, and keeps the health protection effect of the honeysuckle. The juice of the honeysuckle can be sufficiently absorbed by the tea according to the rolling and fermenting of both of the red tea and the honeysuckle, and the taste of the honeysuckle and that of the tea are mediated with each other, so that the mouth feel is more delicious, the bitter taste of the honeysuckle disappears, and the tea has better sweet aftertaste.

The invention relates to a production method of tobacco sheet cigarette paper. The method comprises the following steps of: (1) adding tobacco leaf pieces or tobacco stems into hot water, and extracting at 40-70 DEG C for 20-40 minutes, wherein the adding amount of the hot water is 3-5 times of the weight of the tobacco pieces; (2) primarily extruding the extracted tobacco leaf pieces or tobacco stems with a pulp extrusion machine, then adding hot water of which the amount is 1-3 times of the total weight of the tobacco leaf pieces or tobacco stems, extracting at 45+ / -5 DEG C for 20 minutes, extruding again, and then pulping with a pulping machine until the SR (Schopper-Riegler) degree reaches 25-40; (3) pulping applied fibers with the pulping machine until the SR degree reaches 40-75, mixing with the tobacco pulp, and making cigarette paper, wherein the adding amount of the applied fibers is 0.25-0.5 time of the total weight of the tobacco leaf pieces or tobacco stems; and (4) mixingthe two extraction liquids, then concentrating until the relative density reaches 1.02-1.2 g / cm<3>, adding potassium salts, food pigments and spices, mixing to obtain a coating liquid, and spreading the coating liquid on the cigarette paper. The method provided by the invention can improve the cigarette quality, can reduce the woody smoke of cigarettes and reduce the irritation, and makes naturalsweet taste of tobaccos more predominant.

The present invention discloses an extraction method of the tobacco thin slice production of a paper process, which belongs to a thin slice production technology in the technical field of cigarettes. The following matters are also put into extraction liquid, and the weight percentage accounted by the extraction liquid is: 0.02 to 0.1 % of acid protease, 0.01 to 0.1% of cellulose, 0.01 to 0.1 % of pectase, and 0.1 to 1% of accelerant. The acid protease is made in liquid subsurface fermentation and rear processing, and meanwhile, self-made enzyme activity accelerant is used. The extraction method is used for the production of tobacco thin slices of the paper process. The eating flavor quality of the tobacco thin slices is improved; the miscellaneous QI is reduced; the thrill is reduced, and meanwhile, the sour flavor formed in a process of manufacture paper with pulp of part of thin slices; and the natural tobacco sweet feeling is obvious.

The invention discloses an under-forest raising method of local chickens. The method comprises following steps of: place construction, disinfection processing, temperature regulation, water boiling and feeding. The under-forest raising method of local chickens has following beneficial effects: chickens are brooded via chicken coops and open under-forest raising is performed such that local chickens enhance health effectively via feeds and improve capabilities of adapting to the environment; local chickens in the forest absorb nutrition by their own by picking and eating pests so that growth of trees is promoted; chicken manure left behind by local chickens can be utilized as organic fertilizers of forests; the raising method helps to increase content of free polysaccharide, free amino acid material, free nucleoside material and carnosine in muscles of local chickens such that obvious fresh and sweet flavor is obtained; proportions of albumin, nucleic acid and polysaccharide in muscles of local chickens are increased so that obvious tender and cool feeling is obtained; the under-forest raising method helps to improve immunities, reduce or avoid the use of antibiotics so that digestive absorption performance is effectively enhanced; and the method is featured by being eco-friendly and being low in raising cost.

The invention discloses wickerhamomyces anomalus G1, which is preserved in China General Microbiological Culture Collection Center with preservation number of CGMCC No.13050. The wickerhamomyces anomalus, when applied to fermentation of fructus phyllanthi fruit wine, has significant effects of enhancing aroma and removing astringency. The fructus phyllanthi fruit wine, which is brewed with the application of the wickerhamomyces anomalus provided by the invention, is represented in brown, the fructus phyllanthi fruit wine is clear and transparent in wine body, pure and unique in fruit fragrance of fructus phyllanthi, sweet and mellow in taste, long in aftertaste, low in acerbity and obvious in sweetness after taste, and the wine has the typical characteristics of the fructus phyllanthi fruit wine. The invention can offer an important basis for deep processing of the fructus phyllanthi fruit wine.

The invention relates to a processing technique for black tea and belongs to the field of production of tea. The processing technique comprises the following steps: firstly, screening the tea; secondly, freezing; thirdly, unfreezing and spreading and drying in the air; fourthly, rolling; fifthly, fermenting; sixthly, carrying out enzyme deactivation; seventhly, primarily baking; eighthly, secondarily baking. According to the processing technique disclosed by the invention, a withering technology is omitted, and a freezing technique and a roller enzyme deactivation process are added; simplicity and convenience in operation are realized, a place is saved, production time is shortened, the productivity is greatly improved, and the technique is easy to grasp and popularize; besides, sufficiency in fermentation is realized; prepared finished black tea has the advantages of compact and even shape and strips, black bloom color and luster, orange red and bright soup, sweet and lasting aroma, faint chestnut-like aroma, mellow taste, freshness, no astringency and obvious sweet after taste; in addition, the content of amino acid reaches 2.20 to 2.84 percent, the content of theoflavin reaches 4.01 to 4.93 percent, the content of thearubigin reaches 13.02 to 16.12 percent and is far higher than that of ordinary black tea; the content of theabrownin is controlled at 3.24 to 3.91 percent, and the content of caffeine is controlled at 1.89 to 2.78 percent; aroma, soup color, taste, mouthfeel and a stomach nourishing effect of the black tea are greatly improved.

A frangipani type cigarette without toxic by-effect to human body is prepared from the tobacco shreds and the component A chosen from the volatile oil, liquid extract and shreds of frangipani, and their mixture through spraying said component A onto or mixing it with said tobacco shreds, and conventionally making cigarettes.

The invention belongs to a method for processing tea leaves, and in particular relates to a method for processing black longjing tea leaves. The method for processing red longjing tea leaves comprises the steps of: fresh leaves spreading, withering, tidying tea strips with hands, fermenting, first-panning, final-panning, tea aroma extracting, stalk separating and end cutting to obtain a finished product. The method has the beneficial effects that the appearance of the product meets the traditional appearance requirement of the longjing tea, so the poor appearance characteristic of the traditional black tea is changed; and moreover, the aroma, liquor color, taste, tea-leaf color and integrity of the black longjing tea are all better than the product which is produced by the traditional technology.

The present invention provides an aquilaria malaccensis tea preparation method, which comprises the following steps: sun-withering, to be more specific, sun-withering aquilaria malaccensis fresh leaves, and spreading the sun-withered aquilaria malaccensis fresh leaves to cool; rocking of the green leaves, to be more specific, rocking the aquilaria malaccensis fresh leaves spread to cool for a plurality of times; fermentation, to be more specific, fermenting the rocked aquilaria malaccensis fresh leaves; fixation, to be more specific, fixing the fermented aquilaria malaccensis fresh leaves; kneading, to be more specific, kneading the fixed aquilaria malaccensis fresh leaves until the aquilaria malaccensis fresh leaves are granular; and baking, to be more specific, baking the kneaded aquilaria malaccensis fresh leaves by charcoal baking method. Aquilaria malaccensis tea prepared by the method has elegant and fresh fragrance and delicate taste.

The invention relates to a production method for Tieguanyin with a unique mellow taste. The production method comprises the following steps: taking fresh leaves with three leaves and one core, which are picked from red-core Tieguanyin tea trees, as raw materials; sunning by using natural light and carrying out indoor temperature controlling, humidity controlling and cooling of green leaves; meanwhile, alternatively carrying out three times of rocking of the green leaves with different degrees to keep water and keep aroma; rapidly carrying out fixation; wrapping and rolling the tea leaves subjected to the fixation by a hot rolling method; putting the wrapped and rolled tea leaves into a drying oven to be dried; and placing the dried tea leaves on a carbon furnace and adjusting the temperature to carry out nine times of roasting to obtain the Tieguanyin with the unique mellow taste. According to the production method for the Tieguanyin with the unique mellow taste, the improvement is carried out on the basis of a traditional Tieguanyin production process and the prepared tea leaves have a rich compounded aroma, and also have a smooth mouth feel and have an obvious sweet aftertaste; the quality of the tea leaves is improved effectively and the economic benefits of the tea leaves are improved.

The invention provides a method for preparing a saffron crocus extract for cigarette from immobilized beta-glucosidase. The method comprises the following steps: (1) taking dry saffron crocus flowers, adding water and performing microwave extraction, thereby acquiring a saffron crocus extracting solution; (2) with sodium alga acid as a carrier, embedding, thereby acquiring sodium alga acid immobilized enzyme; (3) treating the saffron crocus extracting solution with immobilized beta-glucosidase; (4) filtering the extracting solution after enzyme treatment, concentrating the filtered saffron crocus extracting solution at reduced pressure and collecting a concentrated solution, thereby acquiring the saffron crocus extract for cigarette. According to the invention, the saffron crocus extract is treated with immobilized beta-glucosidase, the fragrance precusor substance in saffron crocus is hydrolyzed and the potential aroma constituent in saffron crocus is released, so that the extracting yield of the aromatic substance in saffron crocus is greatly increased, the production cost is lowered and the special cigarette perfume material with richer fragrance and higher quality can be acquired.

The invention discloses a processing method of a tea lozenge, and belongs to the technical field of the tea lozenge tablet processing methods. The method comprises the following process steps: mixing tea and vine tea, crushing and separating screens; extracting effective component from crushed tea by using an extraction tank with stirring function to obtain extract liquor; performing compound enzyme treatment on the extract liquor; clarifying the enzyme treated liquor, concentrating, and the drying the concentrated liquor; compounding, screening to obtain tabletting softwood, mixing the tabletting softwood with an adhesive, and then tabletting. The tea and the vein tea are blended and then extracted, and then the compound enzyme treatment is performed on the extract liquor to obtain the tea extract with obvious sweet after taste and good mouthfeel. A plurality of auxiliary materials, the antioxidant, the disintegrant and the adhesive are mixed through a specific proportion to process the tea lozenge with bright green appearance, sweet after taste and good mouthfeel.

The invention discloses an independent-fermentation-free pan-fired black tea processing method which comprises the steps of picking fresh leaves, airing the leaves, swinging the leaves, stacking the leaves, rolling the leaves, performing preliminary frying, performing secondary frying, screening the leaves, roasting the leaves and packaging products. According to the independent-fermentation-free pan-fired black tea processing method, the working procedure of independent fermentation during black tea processing is eliminated; furthermore, under the action of a green-tea pan-firing technology, the fermentation can be quickly stopped; contents of tea leaves can be fixed. The technology is simple, the cost is low, and the processed tea has a bright apricot color, tastes sweet and cool, is obvious in sweet and fragrant flavor and meets the taste of modern customers.

The invention discloses a fast cold brew coffee and a preparation method thereof. The cold brew coffee comprises coffee powder obtained by grinding roasted coffee beans with a medium or medium light roasting degree, and water; the mass ratio of the coffee powder to the water is 1:(10-14). The preparation method comprises the steps of mixing the ground coffee powder with the water sufficiently; performing pressurized immersion extraction immediately after mixing, wherein the immersion temperature is 5-10 DEG C, the pressurization pressure is 300-500 MPa, and the immersion time is 10-25 minutes;performing filtration with filter paper quickly after immersion to obtain coffee liquid, namely the cold brew coffee. By adjusting the appropriate coffee grinding degree and powder-water ratio and performing pressurized ultra-high immersion extraction of the coffee under the low temperature condition, the extraction of coffee flavor components is accelerated; by controlling the pressurization pressure and time, the dissolution of undesirable flavor components is reduced; the coffee has the strong aroma of caramel and nuts and a fruit flavor, the sweetness is obvious, the sour taste is refreshing and agreeable, the mellowness is moderate, and no obvious bitter aftertaste is generated.

The invention provides a preparation method of gillyflower extract for cigarettes. The preparation method comprises the following steps: (1) adding water into dried gillyflowers for microwave extraction to obtain a gillyflower extracting solution; (2) taking sodium alginate as a carrier and embedding to prepare immobilized beta-glucosidase; (3) treating the gillyflower extracting solution by utilizing the immobilized beta-glucosidase; (4) filtering an extracting solution subjected to enzyme treatment and decompressing and concentrating a filtered gillyflower extracting solution; collecting a concentrated solution to obtain gillyflower extract A for the cigarettes; and (5) carrying out molecular distillation on the gillyflower extract A for the cigarettes to obtain the gillyflower extract. According to the preparation method, the extracting yield of aromatic substances in the gillyflowers is greatly increased and a special aromatic raw material for the cigarettes, which has more abundant aroma and better quality, is obtained; the gillyflower extract has a pleasant flower fragrance; and the gillyflower extract is added into the cigarettes and has the effects of enriching cigarette aroma and increasing sweet aroma.

The invention provides a preparation method of coldly extracted tea concentrated liquid and the coldly extracted tea concentrated liquid. The preparation method comprises the following steps: (a) carrying out primary crushing treatment on tea raw materials to obtain primary crushed tea materials; (b) carrying out sterilization treatment on the primary crushed tea materials; (c) carrying out ultrafine crushing treatment on the primary crushed tea materials subjected to the sterilization treatment to obtain secondary crushed tea materials; (d) carrying out low-temperature extraction treatment on the secondary crushed tea materials; (e) carrying out solid-liquid separation treatment on an extracted mixture to obtain liquid; and (f) carrying out concentration treatment on the liquid to obtain the coldly extracted tea concentrated liquid. The preparation method provided by the invention has the advantages that after the obtained coldly extracted tea concentrated liquid is diluted, tea soup is clear and transparent, and has a mellow and sweet taste; and blended pure tea and a flavored tea beverage have a typical original tea flavor, a mellow taste, an obvious sweet aftertaste and no bitter taste.

The invention provides an essence for sweet-taste tipping paper. Based on 100 parts by weight, the essence for sweet-taste tipping paper comprises the following raw materials in parts by weight: 5-20 parts of grape juice, 5-20 parts of sucrose, 5-10 parts of apple vinegar, 2-7 parts of saccharin sodium, 1-6 parts of honey, 0.1-5 parts of clary sage oil, 0.1-5 parts of raspberry ketone, 0.1-5 parts of clove oil, 30-60 parts of 95% alcohol and the balance of purified water. The invention further provides a preparation method of the sweet-taste tipping paper applying the essence for sweet-taste tipping paper. The prepared sweet-taste tipping paper is obvious in sweet taste, high-temperature-resistant and anti-wear, and more durable in sweet taste effect.

The invention provides an allspiceessential oil stage-extraction method and application of the method in cigarettes. The allspiceessential oil stage-extraction method comprises the following steps that 1, dried allspice fruits and distilled water are put in a flask according to the weight ratio of 1: (18-22) for soaking, then glass beads are added to the flask, shaking and mixing are performed, and upper portion of the flask is connected with a volatile oil determinator and a reflux condensing tube; 2, heating distillation and stage-extraction are performed. The invention further provides application of allspiceessential oil prepared by adopting the method in cigarettes. The allspiceessential oil stage-extraction method is reasonable in parameter design and high in allspiceessential oil yield. The allspiceessential oil is applied to the cigarettes, can be harmonious with cigarette flavor, the smoke richness is slightly improved, the flavor quality is improved, the smoke is fine and smooth, the softness is better, the sweet taste is obvious, the flavor amount is reduced, and aftertasteis refreshing.

The invention relates to the field of tobaccos, in particular to a composition, a preparation method thereof and an application of the composition serving as a tobacco flavor. The composition providedby the invention is prepared from a licorice root extract, acid compounds, ethanol compounds, ester compounds, a sweetening agent, flavors, fragrances and a solvent. The composition is characterizedin that the taste of cigarettes can be improved, inherent smell of the cigarettes can be enhanced, the pungent smell of the cigarettes can be lowered. As proved by the sense evaluation, the cigarettesprepared by the composition is soft in taste, has remarkable sweet taste, good foreign flavor removing effect, remarkable pungent smell lowering effect and durable sweet taste, and is improved in flavor dispersion property.

The invention especially discloses a preparation method for green tea. The preparation method comprises the following steps: (1) blending of attached liquids; (2) spraying; (3) drying; and (4) shaping and fragrance promotion. The invention has the following beneficial effects: the preparation method is simple, raw materials can be fully and uniformly mixed, so the prepared green tea presents a strong sense of wholeness and has compact and uniform cords and an oily color; malt extract, peach seed extract, lophatherum gracile extract, geranium wilfordii tea and green tea are fully and effectively mixed, raw materials are scientifically proportioned, so the prepared green tea has good quality, presents pure, fresh and agreeable taste and rich delicate fragrance when drunk, is convenient to drink, endures brewing, exerts a good health care effect on a human body, promotes the production of body fluid to quench thirst, has after-taste sweetness after drinking of the green tea, can raise spirit, clear away the heart-fire, clear heat and relieve summer heat and is capable of helping digestion, reducing phlegm, removing greasiness, losing weight, reliving internal heat, improving eyesight, moisturizing dryness, lubricating intestines, removing inflammation, promoting diuresis, dispelling wind, invigorating blood circulation and the like after long-term drinking.

The invention discloses a preparation method of a burley tobacco aroma-enhancing and moisture-preserving agent for cigarettes. The method comprises the following steps: firstly preparing a burley tobacco extract; then performing mixed bacterium fermentation: by taking the burley tobacco extract as a substrate, fermenting the substrate in a sealed state; and finally performing after-treatment on a fermented matter: treating the obtained fermented matter by using an alcohol solution, and performing sedimentation, filtration and reduced pressure concentration to obtain the burley tobacco aroma-enhancing and moisture-preserving agent for the cigarettes. According to the preparation method disclosed by the invention, the burley tobacco extract is treated by using mixed bacteria, so that acidic components beneficial to the softness of cigarette smoke can be increased; and meanwhile, macromolecular pectin and cellulose can be degraded into micro-molecular sugar so as to play a certain role in moisture preservation of the cigarettes.

The invention discloses a method for preparing medium-temperature tobacco material used for a non-combustion cigarette. Mashing is directly carried out on tobacco raw material to prepare a substrate, aroma components are extracted from natural fragrant plant flowers through a supercritical CO2 fluid extraction-molecule distillation method, and then the substrate is coated with the aroma components to obtain the needed medium-temperature tobacco material. According to the method, the aroma components contained in the tobacco raw material self are kept to the maximum, and the selectivity of the supercritical CO2 fluid extraction-molecule distillation method is used for achieving directed extraction of chemical constituents of which the boiling point is from 300 DEG C to 400 DEG C in the natural fragrant plants, so that regulating and controlling of the chemical constituents of the medium-temperature tobacco material are achieved. The prepared medium-temperature tobacco material is rich in aroma, harmonious in smoke, good in sense organ comfort, obvious in sweet feeling and prominent in faint scent characteristic.

The invention relates to a notoginseng emblica composition and its application. It has good effects of protecting the liver and improving immune function, and can be used for chemical liver damage caused by ethanol and other chemicals. Its taste is better. The product has the advantages of simple process, clear ingredients, and controllable quality. It has the effect of protecting the liver and liver, and has the functions of prevention, treatment and rehabilitation. It has a good prospect for the regulation of liver function diseases and immunity.

The invention belongs to the technical field of feed processing, and particularly relates to silage and a processing method thereof. The silage comprises the following raw materials in parts by weight: 60-80 parts of stems and leaves of whole banana plants, 20-30 parts of waste cassava residue, 10-15 parts of rice straw, 1-5 parts of fermentation liquor, 8-13 parts of a nutrition additive and 1-5 parts of a fermentation additive. The processing method comprises the following steps: (1) preparation of raw materials, (2) preparation of a silage mixture, and (3) silage treatment. The silage obtained from the invention is loose, does not stick to hand, is glossy and bright, and has obvious sweetish taste and high comfortable sensation, and the content of ammoniacal nitrogen / total ammonia is smaller than 5%. The processing method is simple and convenient to operate.

The invention provides an additive for compensating fragrance of low-tar cigarettes. Plant extracts containing abundant furfural components are taken as raw materials, and then the plant extracts are mixed with an organic acid and propylene glycol according to a certain proportion to form the additive. The plant extracts containing abundant furfural components comprise red date maillard reaction product red date alcohol extract, fenugreek microwave extract, tamarind fruit alcohol extract and apple juice fermentation extract. The invention also provides an application of the above additive in flavour addition of cigarettes. 1% by weight of the additive is added into low-tar cigarette tobacco, or 0.5-5% by weight of the additive is added into low-tar cigarette filters, or 0.5-5% by weight of the additive is added into cigarette paper. The additive can effectively supplement micromolecule low-boiling aroma substance such as furfural substance in low-tar cigarettes, and can supplement fragrance of low-tar cigarettes specifically.

The invention provides a preparation method of cherry extract for fermented cigarettes. The preparation method comprises the following steps: (1) washing fresh cherries; (2) squeezing the washed cherries into paste at room temperature by utilizing a juice squeezer; (3) taking a cherry solid-liquid mixture and adding distilled water; reflowing and extracting for 1 to 4h the solid-liquid mixture according to the material-liquid mass ratio of the cherries to the water of 1 to (6 to 12); after standing and cooling an extracting solution, filtering through filtering cloth; (4) fermenting by lacticacid bacteria; (5) carrying out post-treatment on a fermented product. According to the preparation method provided by the invention, the cherry extract is treated by the lactic acid bacteria and thecontent of macromolecular substances in the cherries is reduced; the irritation of the cigarettes, the mouthfeel residues and the smoke roughness are reduced and the macromolecular substances are converted into sour aroma type substances including lactic acid and the like, so that disadvantages are changed into advantages; furthermore, organic acids including acetic acid, propionic acid and the like in a fermentation process also can be produced; a product has a sour taste and the product also can have a mutual effect with substances including alcohol, aldehyde, ketone and the like generated in a lactic acid fermentation process to form various new flavor substances, so that the flavor of the product is improved.

The invention relates to a production process of vegetable protein feed. The vegetable protein feed is prepared by purifying and pulverizing corn, proportionally blending the purified and pulverized corn with corn fiber bran, wheat bran and corn germ, spraying the fermented mixed liquor of glucose mother liquor and corn steep liquor and performing drying and packaging. The production process comprises the following steps: purifying and pulverizing the corn, screening the purified and pulverized corn with a 20-mesh screen, proportionally blending the screened corn with the corn fiber bran, thewheat bran and the corn germ, spraying the fermented mixed liquor of the glucose mother liquor and the corn steep liquor in a ratio of (1:0.5)-(1:1), delivering the product to a pipe bundle drier through a packing auger so as to be dried, and performing packaging. The production process provided by the invention has the advantages that the mixed liquor of the glucose mother liquor and the corn steep liquor is fermented by lactobacillus acidophilus, then the fermented mixed liquor is sprayed into the feed, and the vegetable protein which is not easy to absorb in the feed is cut into digestibleshort-chain proteins, amino acids and the like, so that the digestion and utilization rate of the feed is high, the feed is easy to be absorbed, the metabolism of animals is promoted, the organism immunity and the absorption capacity of the animals are enhanced, and the incidence rate of the animals is reduced.

The invention discloses a preparation method of gold dragon tea processed by adopting Wuniuzao tea, which comprises the following steps: harvesting raw materials, sunning, rocking of green leaves, withering, rolling, straight-bar shaping, drying and fragrance extraction. The invention also provides the gold dragon tea processed by adopting the Wuniuzao tea. The preparation method is scientific, reasonable, simple and perfect and realizes normalized and large-scale production of Wuniuzao tea, so as to meet the requirement of tea lovers on excellent tea quality.