31results about How to "Rich tea flavor" patented technology

The invention discloses fast alcoholized dark green tea and a preparation method of the dark green tea. The preparation method comprises the following steps of: converting catechin with bitter taste in the raw dark green tea into theaflavin, thearubigin and theabrownin, degrading cellulose into glucose with sweet taste, converting insoluble pectin into soluble pectin (to increase the thickness of a tea soup), and degrading protein into amino acids with umami taste by adding microorganisms and an enzyme solution into the raw dark green tea under the condition with certain temperature and humidity, and applying chemical action to the resulting product in supplementation, and at last neutralizing partial acidic components with baking soda. The technical problems of long fermentation time and the generation of nauseating and sour smells in dark green tea pile fermentation are solved; the tea made from the dark green tea obtained by the preparation method disclosed by the invention is delicate and mellow in taste, orange red and transparent in tea soup, and rich in stale flavor; and the dark green tea is pretty high in contents such as soluble sugar, theaflavin, thearubigin and amino acid, and can reach the taste effect of old tea more than 5 years in about 4 days.

The invention discloses a lemon lotus root tea vinegar beverage, which is made from the following raw materials: birch juice, chestnut rice, lemongrass, lotus root, radix radix radix, chrysanthemum, fritillaria, golden ear, lily, Linden leaves, pine nuts, kombucha liquid, honey, appropriate amount of yeast strains, appropriate amount of acetic acid strains, and appropriate amount of water. The lemon lotus root tea vinegar beverage prepared by the present invention is made of lemongrass and lotus root to make tea, which enriches the flavor of the tea drink, and is combined with chestnut rice at the same time, and is matured by superheated steam to save energy and reduce emissions while promoting subsequent biotransformation, adding birch The juice reduces the acidity and sweetness of brewing, making it more natural and healthy. It reduces the irritating taste of traditional vinegar drinks. It cooperates with ingredients such as lily and linden leaves to have more health care value, promote the body's metabolism, calm the nerves and help sleep, and relieve stress.

The invention relates to a process for manufacturing green tea and the green tea manufactured by utilizing the same. The process comprises the following steps of: picking, deactivating enzymes, twisting, frying tea leaves, screening and drying, wherein the step of drying, namely re-frying, is the key of the process, the screened-out tea leaves are poured into a frying pan and stir-fried with mild fire at the temperature of 50-90 DEG C for 8-40 hours, so that the finished green tea is obtained. The green tea manufactured by the process has the advantages of long-term storability without deterioration, more mellowness along with time, longer brewing time, durative fragrance, rich nutrients, healthcare effects and the like.

The invention discloses a pomegranate-jujube-juice tea vinegar beverage. The pomegranate-jujube-juice tea vinegar beverage is prepared from the following raw materials: birch juice, glutinous rice, red jujube, rose petals, pomegranate juice, ginkgo leaves, achyranthes root, fennel flower seeds, motherwort, grass-leaved sweetflag rhizome, stems and leaves of Yerba Mate, honey, black tea fungus liquid, yeast, acetic acid bacteria and a proper amount of water. According to the invention, tea is prepared from the stems and leaves of Yerba Mate, so the flavor of the tea beverage is enriched; the rose petals and red jujube are cooperatively used at the same time and cooked through superheated steam treatment, so energy is saved, emission is reduced and subsequent biological conversion is promoted; through addition of the birch juice, brewage acidity and sweetness are reduced, so the beverage is more natural and healthier, and the irritant taste of traditional vinegar beverages is mitigated; and as components like the motherwort and grass-leaved sweetflag rhizome are used in a synergistic way, the pomegranate-jujube-juice tea vinegar beverage has better health care value, promotes metabolism of the body, is capable of nourishing yin, activating blood circulation, and maintaining the beauty, tastes properly sweet and is applicable to females.

The invention discloses a ginger salt tea vinegar beverage. The ginger salt tea vinegar beverage is prepared from the following raw materials: ginger, birch juice, folium Hibiseu Smanihot, pseudo-ginseng flower, L.Lucidus Turcz, Rhinacanthus nasutus, Polygala aureocauda, Artemisia argyi, cocoa powder, black tea fungus liquid, black soya bean, salt, yeast, acetic acid bacteria, mead and a proper amount of water. According to the invention, tea is prepared from folium Hibiseu Smanihot and Artemisia argyi, so the flavor of the tea beverage is enriched; the black soya bean and ginger are cooperatively used at the same time and cooked through superheated steam treatment, so energy is saved, emission is reduced and subsequent biological conversion is promoted; through addition of the birch juice, brewage acidity and sweetness are reduced, so the beverage is more natural and healthier, and the irritant taste of traditional vinegar beverages is mitigated; and as components like the pseudo-ginseng flower and Polygala aureocauda are used in a synergistic way, the ginger salt tea vinegar beverage has better health care value, promotes metabolism of the body and blood circulation and improves constitutions.

The invention relates to a beverage, in particular relating to scented tea taking konjac powder as a main raw material. The konjac powder and glutinous rice scented tea are taken as main raw materials, water is taken as a medium, and the scented tea is prepared through the following steps: 1) tea extraction; 2) production of pure tea soup; 3) production of konjac paste; 4) blending; 5) homogenization; 6) UHT (ultra-heat treatment); and 7) sterile filling. The konjac scented tea has the advantages of pure rice flavor, abundant nutrition, thick fragrance, mellow tea flavor and certain effects of reducing weight, reducing blood fat and the like.

The invention discloses a pine juice and tea vinegar drink. The pine juice and tea vinegar drink is prepared from birch juice, loquat juice, pine needles, durian kernels, chestnuts, black garlic, anoectochilus roxburghii, eucommia ulmoides leaves, boschniakia rossica, dill seeds, maca, rice wine, pumpkin flowers, moringa seed powder, fructus hippophae powder, black tea fungus liquid, a proper amount of yeast spawns, a proper amount of acetic acid bacteria and a proper amount of water. According to the pine juice and tea vinegar drink, pine needles and pumpkin flowers are used for making tea, and the flavor of the tea drink is enriched; meanwhile, pine needles and pumpkin flowers are combined with durian kernels and chestnuts, the mixture is treated and cooked with superheated steam, and subsequent bioconversion is promoted while energy conservation and emission reduction are achieved; the brewing acidity and sweetness are reduced by adding birch juice, the drink is more natural and healthier, and the pungent taste of a traditional vinegar drink is relieved; with the synergism of the ingredients of eucommia ulmoides leaves, boschniakia rossica and the like, higher health-care value is achieved, the immunity of the organism is improved while the metabolism of the organism is promoted, and the endurance and the disease resistant constitution are enhanced.

The invention discloses a production method for tea-fragrant fish. The production method comprises the following steps: (1) pre-treating; (2) salting at a low temperature; (3) washing and marinatinghalogen; (4) punching micro-pores; (5) micro-freezing; (6) performing primary air-drying; (7) performing primary seasoning; (8) micro-freezing; (9) performing secondary air-drying; (10) performing secondary seasoning; and (11) inspecting and warehousing. The production method guarantees product quality and low-salt health through low-salt and low-temperature salting, performs air-drying after micro-freezing, quickens air-drying efficiency, is beneficial for keeping the integral shape of the fish body, and greatly improves sensory quality of the product; and micro-pore punching is combined with the primary seasoning and the secondary seasoning, so that tea fragment of the fish body is more richer and more lasting.

The invention discloses a formula of milk tea. The formula of milk tea disclosed by the invention comprises the following raw material components in parts by mass of 50-70 parts of milk powder, 30-50parts of oolong tea, 20-40 parts of stevia leaves, 15-25 parts of rose petals, 15-30 parts of red jujubes, 15-30 parts of dried longans, 15-25 parts of gardenia jasminoides, 1-3 parts of perilla leaves and 1-3 parts of cocoa. The formula of the milk tea also comprises 10-15 parts of fruits, wherein the fruits are one or several kinds of clausena lansium, gooseberries and wax apples. The formula ofmilk tea disclosed by the invention comprises natural raw materials, is free from preservatives and is healthy and safe; and the milk tea prepared by the formula is fresh in mouth feel, mellow in milk flavor and mellow in tea flavor, and the fruits are added to the formula, so that the milk tea has clean and sweet taste of the fruits.

The invention discloses a tea vinegar beverage capable of nourishing yin and enriching blood. The tea vinegar beverage is prepared from the following raw materials: birch juice, haw, brown sugar, strawberry powder, Chinese angelica, roselle, Chinese peashrub root, tortoise-plastron glue, glutinous rehmannia flower, Chinese forest frog oil, Chinese honey locust fruit, wolfberry leaf, Folium Vaccinium bracteatum, black tea fungus liquid, red wine, a proper amount of yeast, a proper amount of acetic acid bacteria and a proper amount of water. According to the invention, tea is prepared from the wolfberry leaf and Folium Vaccinium bracteatum, so the flavor of the tea beverage is enriched; the Chinese honey locust fruit is cooperatively used at the same time and cooked through superheated steam treatment, so energy is saved, emission is reduced and subsequent biological conversion is promoted; through addition of the birch juice, brewage acidity and sweetness are reduced, so the beverage is more natural and healthier, and the irritant taste of traditional vinegar beverages is mitigated; and as components like the glutinous rehmannia flower and roselle are used in a synergistic way, the tea vinegar beverage has better health care value, promotes metabolism of the body, and is capable of nourishing yin, enriching blood, regulating internal secretion and maintaining the beauty.

The invention provides rich-aroma health-care instant black tea. The rich-aroma health-care instant black tea is prepared from the following raw materials in parts by weight of 150-200 parts of blacktea, 20-25 parts of hericium erinaceus polysaccharide, 25-30 parts of coix seeds, 8-10 parts of cinnamon, 10-20 parts of lotus leaves and 4-5 parts of rose powder. The invention further provides a preparation method of the rich-aroma health-care instant black tea. The preparation method comprises the following steps of (1) pretreating the coix seeds; (2) pretreating the lotus leaves; (3) pretreating the cinnamon; (4) compounding tea soup; (5) performing tea soup extraction; (6) adding ingredients; (7) performing concentration; (8) performing drying; and (9) performing encapsulation. Accordingto the rich-aroma health-care instant black tea disclosed by the invention, the black tea, the hericium erinaceus polysaccharide, the coix seeds, the cinnamon, the lotus leaves and the rose powder areused as the raw materials, the prepared black tea can reserve fragrance and taste of black tea, and is easy to melt in cold water and hot water; and the obtained rich-aroma health-care instant blacktea not only is aromatic in taste but also has the efficacy of warming the spleen and the stomach, resisting ageing, resisting cancer, resisting weariness, reducing blood lipid and the like.

The invention relates to a method for preparing raw Pu'er tea from tea raw materials growing at low altitude. The method comprises withering, deactivation of enzymes, pile fermentation, re-deactivation of enzymes, re-fermentation of a pile, rolling and drying in the sun. According to the method, a temperature in deactivation of enzymes is in a range of 170-230 DEG C, total time of deactivation of enzymes is 70-130min, the rotation number of a machine of deactivation of enzymes is 2-4 r/min and the pile fermentation process is carried out at a high temperature. The method utilizes different pieces of tea or tea picked in different reasons as a raw material. The products in different batches have the same and stable quality the same to that of Yunnan raw Pu'er tea growing at high altitude. The method widens a Pu'er tea raw material resource, greatly improves a raw Pu'er tea yield and reduces a production cost.

The invention discloses a preparation method of magnolia flower and silver fir green tea, and belongs to the technical field of tea making. The magnolia flower and silver fir green tea is prepared through the following steps of selecting tea leaves, selecting magnolia flowers, performing fixation, performing spreading for cooling, performing strip tidying, performing twisting, performing scenting for three times, performing re-firing and drying and the like. The magnolia flower and silver fir green tea disclosed by the invention is slightly flat in shape, covered with fine long hair, faintly green, consistent in specifications, tender green and bright in soup color, strongly fragrant, lastlong and pure in fragrance, and mellow, pure and refreshing in tea flavor, and is novel health-care tea having efficacy of reducing swelling, relieving pains, promoting blood circulation, allaying tiredness, resisting ageing, reducing blood lipid, resisting arteriosclerosis, whitening skin and the like.

The invention discloses milk tea and a preparation method thereof. The milk tea disclosed by the invention consists of the following raw material components in parts by mass of 50-70 parts of milk powder, 30-50 parts of oolong tea, 20-40 parts of stevia leaves, 15-25 parts of rose petals, 15-30 parts of red jujubes, 15-30 parts of dried longans, 15-25 parts of gardenia jasminoides, 1-3 parts of perilla leaves and 1-3 parts of cocoa. The formula of the milk tea also comprises 10-15 parts of fruits, wherein the fruits are one or several kinds of clausena lansium, gooseberries and wax apples. Themilk tea disclosed by the invention is prepared from natural raw materials, free from preservatives and healthy and safe; and the milk tea prepared by the formula is fresh in mouth feel, mellow in milk flavor and mellow in tea flavor, and the fruits are added to the formula, so that the milk tea has clean and sweet taste of the fruits.