217results about How to "Sweet aftertaste" patented technology

The invention relates to the field of tea, in particular to a production process of angelica keiskei koidzumi tea, mainly comprising the steps of picking and washing fresh leaves of angelica keiskei koidzumi, and then spreading, fixing, rolling, drying, fried rolling, screening, drying, and finally obtaining the finished angelica keiskei koidzumi tea. The angelica keiskei koidzumi tea which is prepared by adopting the production process has the advantages of black and lubricant appearance, tightly knotted rope shape, prominent angelica keiskei koidzumi aroma, rich inclusion, darkbrown liquor color, dark green bottom of leaves, mellow taste and sweet aftertaste, retains a large number of beneficial health ingredients, and can resist brewing.

The invention provides a making method of jasmine tea cakes. The method comprises the following steps of: picking tea leaves, harvesting, spreading, removing green, twisting, baking and drying, cooling, curing fresh flowers, blending jasmine, dredging the jasmine to dissipate heat, selecting the jasmine out, and pressing the tea leaves and the jasmine to obtain the cakes. The making method provided by the invention makes up the defects of light aroma, light taste and the like of the conventional tea; the tea cakes are attractive in appearance, moderate in tightness, easy to prize and convenient to store and carry; and the tea cakes full adsorb the jasmine aroma in the making process, so that the aroma of the tea cakes is thicker and purer, and the aftertaste of tea made from the tea cakes is sweat.

The invention provides dendrobe health-care tea and a manufacturing method. The dendrobe health-care tea is prepared by taking Yunnan big-leaf tea fresh leaves and medical dendrobe as raw materials according to a conventional tea making process. Dry tea raw materials are prepared by selecting one-bud, one-bud and two-leaves or one-bud and three-leaves Yunnan big-leaf tea fresh leaves according to the a conventional tea making process. The dendrobe raw material is selected from any one of purple dendrobe, dendrobium candidum and Dendrobium aphyllum. The dendrobe health-care tea keeps the appearance of the tea, obviously reduces the bitter and astringent tastes, embellishes mouths and throats, is enriched with dendrobe effective components and has a better health-care effect; and the manufacturing method is simple and feasible.

The invention belongs to field of tea leaf, and in particular relates to a processing method of handmade yellow tea. The processing method of handmade yellow tea comprises the following steps: picking fresh tea leaves, washing fresh tea leaves, sunning, performing primary roasting, shaping, spreading and cooling, performing primary drying, performing primary piling for yellowing, performing secondary drying, performing secondary piling for yellowing, extracting stalks, and refiring for extracting aroma. The processing method of the handmade yellow tea is a special processing method of Huoshan yellow tea, the fresh leaves are washed and dedusted to keep clean, the piling for yellowing is performed in a moisture regain machine after the primary drying is performed with the stacking thickness of about 10cm, piling for yellowing is performed after the primary drying is performed, secondary piling for yellowing is performed after the secondary drying is performed so as to further convert inclusions and achieve unique aroma taste of the yellow tea. By adopting the processing method, the processed Huoshan yellow tea has the characteristics of being similar in form of sparrow tongue, slight yellow of color and luster, lasting fragrance, mellow taste, sweet aftertaste, yellow bright, clean soup color, being durable for making tea, and being capable of being preserved for two years after being sealed at a normal temperature.

The invention provides a processing method of white tea, and belongs to the technical field of tea processing. The processing method comprises the steps of tea picking, green airing, withering, rolling, shaping, roasting and purifying, wherein the key procedures are green airing, withering, rolling and roasting; the tea is aired for 10-20 minutes under the sunlight until the tea temperature is 38-40 DEG C; firstly, the tea is naturally withered indoors, then is processed by a blower for 3-4 hours; the air outlet temperature is controlled within 45-60 DEG C. Finished tea prepared by the processing method has the characteristics of full pekoe, spiral tea as silver balls, needle tea as silver pins, tidy shape, mellow smell, lasting flavor, sweet taste, smooth feel when entering mouths, yellow green bright soup color, brewing resistance, pure taste and no bitterness.

The invention provides a processing technology of green tea, which specifically includes picking, green tea spreading, killing green tea, spreading cold, rolling, initial frying, re-frying, drying, aroma enhancer to enhance the aroma, and the green tea produced has good quality and amino acid The higher the content, the lower the content of tea polyphenols, and the smaller the ratio of phenol to ammonia. The aroma of the finished finished tea lasts for a long time, the water content of the tea leaves is less than 5%, that is, the water content is low, the storage time is long, the color is emerald green, the appearance is even and the pekoe is exposed, the cord is curled, and the tea quality is good; the taste is mellow, the aftertaste is sweet, The soup is clear, and the bottom of the leaves is bright green.

The invention discloses a buried type wine cellaring method, which aims to overcome shortcomings that the common storage method for a yellow wine has technical problems on shortening the storage period, adding aroma, improving mouthfeel, coordinating alcohol blending degree and the like. The invention adopts the following technical scheme: because an earthen jar (pot or vat) has characteristic of good air permeability when used to accommodate wine, yellow wine vinasse, fruit skin and fruit residue fermented glutinous rice wine and surficial soil are used for burying a cellared wine respectively for three times to effectively form favorable conditions, such as a microcirculatory respiratory system, a cold and hot interactive mechanism and a microbiological ecological environment, in the cellared wine; and combined with the natural environmental conditions of a cave (or an underground cellar), such as a constant temperature and a proper humidity, the alcoholization and aging of the yellow wine can be quickened, and the aims of shortening the storage period, improving the wine quality, increasing the aroma and the taste, improving the mouthfeel, coordinate the alcohol blending degree, reducing the wine storage cost and maintaining the quality of the wine after long-term storage are achieved.

The invention relates to a fructus phyllanthi buccal tablet and a preparation method thereof. The formulation of the fructus phyllanthi buccal tablet comprises the following raw materials in percentage by weight: 15 to 50 percent of fructus phyllanthi powder, 30 to 80 percent of sorbitol, 5 to 20 percent of xylitol, 0.01 to 0.3 percent of acesulfame potassium, 5 to 30 percent of beta-cyclodextrine, 0.1 to 3 percent of citric acid, and 0.01 to 0.3 percent of menthol. The production process comprises the following steps: cleaning fresh fructus phyllanthi fruits, squeezing juice, filtering the juice and performing spray drying on the juice to obtain fructus phyllanthi powder, and then sifting the fructus phyllanthi twice successively with a 80-mesh sieve and a 120-meshi sieve; and weighing the sieved raw auxiliary materials according to the formulation, pouring the raw auxiliary materials into a mixer to mix evenly, and pressing the mixture into tablets with various shapes. The fructus phyllanthi buccal tablet has light yellow color, delectable flavors of sweet and sour, and sweet aftertaste, can promote the production of body fluid to quench thirst and cool and moisten throat, cannot raise the blood sugar, provides less heat energy, and can prevent decayed teeth, thus the tablet not only can be consumed by common people, but also is suitable for diabetes patients and people who are losing weight to eat.

The invention provides a method for processing a eucommia staminatus flower tea, which comprises: step 1, the stamen of the fresh eucommia staminatus flower is picked during the full-bloom stage of the eucommia staminatus flower in every spring; step 2, the selected eucommia staminatus flower is put into a freeze drier, frozen and dried until the water content reaches 5-15%; step 3, the frozen and dried eucommia staminatus flower is subjected to de-enzyming, the temperature of a de-enzyming pan is 90-130 DEG C, and the de-enzyming time is maintained for 1-1.5 minutes; and step 4, low temperature forced air drying is carried out, the drying temperature is 45 DEG C-65 DEG C, the low temperature forced air drying is maintained for 10-30 minutes, a screen of 20-80 meshes is used to remove thebroken eucommia staminatus flower smalls, namely the eucommia staminatus flower tea can be produced. The method for processing the eucommia staminatus flower tea can remove the water of the eucommia staminatus flower, the original nutritional ingredients of the eucommia staminatus flower are maintained, the water content of the dried eucommia staminatus flower is very low, so the precious eucommia staminatus flower resources can be more effectively utilized.

The invention discloses a preparation method for a kudzu vine root and mulberry compounded anti-alcoholism beverage. The preparation method comprises the following steps of: (1) extracting kudzu vine root juice; (2) preparing mulberry juice; (3) mixing and blending; (4) centrifuging and filtering; and (5) sterilizing and cooling. According to the preparation method disclosed by the invention, a subcritical extraction method is used for extracting puerarin in kudzu vine roots so that the purity and the utilization rate of the puerarin are high. The beverage prepared by the preparation method disclosed by the invention is clarified in color and luster, is transparent, is uniform and is purple red; the color is not changed; the beverage is rich in aroma, is fresh and cool when being drunk and is soft and lasting; the aftertaste is sweet and the beverage has no extraneous odor; no sediment is formed; a material liquid is clear and has no sediment impurities visible to eyes. The beverage disclosed by the invention has certain effects on preventing drunkenness, alleviating a hangover and preventing alcoholic liver damages; raw materials of the beverage traditional Chinese medicines and fruits, which have both functions of medicines and foods, and are safe and have no toxic side effect.

The invention belongs to a method for preparing mulberry leaf health-care tea. In the health-care tea, mulberry leaves which are subjected to green-removing, kneading and drying are used as major ingredients, and a Chinese herbal medicine extract with a health-care function are added and floral fragrance is fumigated. The method comprises the following steps of: performing green-removing on the mulberry leaves, kneading, drying initially, cutting into pieces, removing impurities, drying again, spraying a certain amount of Chinese herbal medicine extracting solution, drying again, mixing the dried mulberry leaves and fragrant flowers such as jasmine or cymbidium, fumigating until the moisture content of the mixture is about 7 percent, and extracting flower buds to obtain the mulberry leaf health-care tea. The mulberry leaf health-care tea has the effects of tonifying kidney, promoting mentality, improving eyesight, reducing lipid stagnation of human bodies, reducing blood fat and blood sugar, and the like, and has the characteristics of faint scent, sweetness, good mouthfeel and the like.

The invention relates to a production process of novel yellow Maojian tea. The production process comprises the procedures of material sorting, withering, rolling, primary heap-yellowing, primary drying (namely fixation by hot wind), secondary heap-yellowing, secondary rolling, secondary roasting, and drying. The production process of the novel yellow Maojian tea has the beneficial effects of unique style and simple process, and is easy to handle and beneficial to popularization and application; the procedure of moist heat heap-yellowing after the fixation during the preparation of traditional yellow tea is changed into a procedure of enzymatic yellowing before the fixation in the process disclosed by the invention, and the withering procedure is added; fermentation-type fragrance, fresh taste and sweet aftertaste of the traditional yellow tea are preserved, the fragrance of the yellow tea is greatly enhanced by virtue of the yellowing procedure, and a novel product with the unique style is produced; the internal and external qualities of the traditional yellow tea are adequately embodied, the concept of people that the traditional yellow tea is weak in fragrance and taste is changed, and fixation procedure by a roller is changed into the fixation procedure by the hot wind and a primary heaping process, so that the working efficiency is greatly improved. Therefore, the production process of the novel yellow Maojian tea is very valuable and is suitable for being generalized and applied.

The present invention discloses a Qimei black tea processing technology, which comprises raw material selection, withering, rolling, fermentation, shaping, drying, blending matching and other steps. The prepared Qimei black tea has characteristics of slim shape, dark and moisturizing color, and jinhao expose, provides characteristics of red and bright tea soup, enticing aroma emitting, and high and lasting aroma after infusion, and further has characteristics of typical keemun aroma and sweet aroma, fresh and mellow taste, sweet and mellow aftertaste, and red and bright tea residue. In addition, with the processing technology, the defects of bitter taste, thick-black color, boring, no fresh feeling, and low and dull aroma of the previous keemun black tea are overcome, the pursuit of people on the high quality keemun black tea is completely met, and the market prospects are broad.

The invention discloses a composite fermentation spice including tobacco leaf, trigonella foenum-graecum L., capsicum annuum and solanum lycopersicum and application thereof to a recombinant tobacco leaf. A strain is named raoultella planticola VP4-4 and is collected with the collection number CCTCC M 2012005, the full length of a 16SrRNA (16 ribosomal Ribonucleic Acid) sequence of the strain is 1,408bp, and the similarity between the 16SrRNA sequence and raoultella planticola is up to 99.563 percent. In a preparation method, a composite fermentation extract of extracts of tobacco leaf, trigonella foenum-graecum L., capsicum annuum and solanum lycopersicum is prepared from the strain by performing culture activation, preparation of a seed culture fluid, fermentation culture and transformation of a zymotic fluid. The fermentation spice is prepared from raw materials including original tobacco leaves of a cigarette product, a trigonella foenum spice which can be applied to cigarettes, capsicum annuum and solanum lycopersicum with a wide source, and has an industrial application prospect.

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

The invention discloses a manufacturing method of eucommia male flower tea, comprising the following steps: (1) selecting materials: collecting eucommia male flower buds, and removing impurities; (2) airing: airing for 8-10 hours to control the water content to be 60-70 %; (3) carrying out deactivation of enzymes: conducting deactivation of enzymes in a steam heat fixation machine for 2.5 min; (4) drying: rapidly drying for 3 min by using a microwave drying machine to reduce the water content to be within 20%; (5) distilling fragrance: distilling fragrance by a tea baker with a time of 30 min to let the water content less than 12%; and (6) packaging. The method utilizes steam heat deactivation of enzymes and the tea baker to dry and distill fragrance, thus the product quality is greatly raised. The invention relates to eucommia male flower tea manufactured by the method. The tea of the invention has a bud-type or tussocky appearance, yellow and green bright liquid color, strong, tasty and fresh taste, lingering fragrance, and sweet aftertaste, and has obviously better color, fragrance and taste than other eucommia male flower tea.

The invention discloses a processing method of fuzhuan tea. The processing method comprises the following steps: picking; tedding fresh leaves; carrying out fixation; rolling; carrying out pile fermentation; deblocking; drying; screening; blending; steaming; pressing; and flowering and drying. The fuzhuan tea prepared by the method is rich in arohid flavor, fragrant and sweet, fresh and cool and strong in fragrance, orange red and bright in liquor color, mellow in taste and sweet and pleasant in aftertaste, yellowish-brown in leaf bottom and uniform and integral in leaf. The fuzhuan tea prepared by the method disclosed by the invention is consistent and uniform in color and luster, mellow in taste, rich in arohid flavor and fragrant and sweet, fresh and cool and strong in fragrance.

The invention discloses a processing method of green tea, belonging to the technical field of tea processing. The method comprises the steps of withering, rocking, fixation, rolling and baking and concretely comprises the steps of naturally withering picked tea leaves in the open air; then, withering by blowing the tea leaves by an air blower in a room for 2-3 hours; putting the withered tea leaves into a rocking machine, and carrying out rocking for three times; and after that, performing fixation on the tea leaves, rolling, baking, and packaging to obtain the green tea. The green tea has the characteristics of having green leaves with red edges, and being golden in liquor color, fragrant, mellow in taste as well as sweet and fresh in aftertaste after being drunk.

The invention relates to a preparation method and application of composite nicotine salt and electronic tobacco tar. The composite nicotine salt is prepared from the following raw materials: 40-60 parts by weight of organic acid and 40-60 parts by weight of nicotine; and the organic acid is composed of benzoic acid, linolenic acid, linoleic acid, citric acid, malic acid, ascorbic acid and other organic acids. According to the organic acid disclosed by the invention, the irritation of the nicotine can be remarkably reduced through an appropriate proportion, the formed nicotine salt generates fragrance similar to the combusted natural tobacco during smoking, the nicotine salt is proportioned with a proper diluent, the diluent is composed of glycerol, propylene glycol, squalene and squalane,and the electronic tobacco tar is prepared and can be directly applied to electronic cigarette atomizers. According to the preparation method and the application in the invention, the fragrance of thecomposite nicotine salt is closer to that of the traditional cigarette, the smoking addiction relief effect is better, and the use safety is higher.

The invention relates to a healthcare product combination for clearing and nourishing the throat and a preparation method thereof. The combination comprises the following raw and auxiliary materials in parts by weight: 25-75 parts of rosa roxbughii tratt powder, 100-200 parts of phyllanthus emblica powder, 40-250 parts of sorbitol, 200-900 parts of Isomalt, 1-10 parts of stevioside and 2-18 partsof magnesium stearate. The healthcare product combination for clearing and nourishing the throat, provided by the invention, has slightly astringent taste and sweet aftertaste.

The invention relates to a pomegranate full juice fermented wine and preparing method thereof, the fermented wine contains alcohol and other natural nutrition components obtained by pomegranate full juice fermentation, the pomegranate full juice is juice squeezed by mixing acid pomegranate and sweet pomegranate fruits together according to arbitrary weight proportionality, also can be juice obtained by mixing normal juice and condensed juice respectively squeezed by the acid pomegranate and the sweet pomegranate fruits according to the arbitrary weight proportionality, the wine solution obtained by full juice fermentation is extra dry red wine base wine and is distillated to obtain pomegranate heavy wine. The preparing method of the acid pomegranate extra dry red wine comprises: squeezing pomegranate juice and sterilizing; rectifying the fruit juices; controlling the sugar degree and acidity; adding into bacteria to perform primary fermentation; separating and removing deposited matters by glue; fermenting after sworting; clearing by secondary sworting; filtering and rectifying; disinfecting and sterilizing to obtain the completed product pomegranate extra dry red wine. The invention has characteristics of full juice fermentation, no mixed water, holding natural local flavor and nutrition component of acid pomegranate, being capable of aging, long preserving time, short cultivation process of fermentation bacteria, easy obtaining, strong fermentation efficiency and simple and easy operation. The product is in good taste, the transparence is good, the wine taste is pure, the wine body is abundant, the acid pomegranate extra dry red wine not only has same color and luster, but also has unique local flavor, and can be widely used for rectifying the pomegranate wine beverage.

The present invention provides a processing method of white tea and belongs to the technical field of tea leaf processing. The processing method comprises the following steps: tea leaf picking, sunning, withering, rolling, shaping, drying and purifying. The key processes are sunning, withering, rolling and drying. The tea leaves are dried in the sunlight for 10-20 minutes until the temperature of the tea leaves is 38-40 DEG C, the withering is conducted in a non-severe sunshine radiation condition, a sunshine withering is conducted for 24 hours, a sieve tray is rotated, and then the withering is conducted for 24 hours. The processed finished products of the white tea are characterized in that the finished products of the dry tea are fully of white hairs, spiral tea is like silver beads, needle tea is like silver needles, and the white tea is neat in shapes, mellow in fragrance and taste, lasting in delicate fragrance, mellow in taste, sweet in aftertaste, smooth in mouth entering, yellow, green, bright and clear in soup color, resistant in brewing after a long time, pure and authentic in taste, and free of bitterness and astringent taste.

The invention provides a method for fermenting coffee by Pu'er tea liquid. The method is characterized in that coffee material is put into Pu'er tea concentrated solution after being washed; the coffee material is fermented for 24-48 hours in the concentrated solution at the temperature of 30-45 DEG C; peeling or / and decrustation and washing are carried out on the coffee material; then the coffee material is dried until the moisture content is below 12%; finally the coffee product is obtained after sifting and grading. In the invention, more than 200 substances such as aldehyde, ketone, alcohols, linalool and the like generated in the process of fermenting the coffee material by the Pu'er ripe tea liquid are used for strengthening aroma of the coffee; meanwhile, fresh pineapple juice, fresh olive juice and fresh milk are added to accelerate the fermentation of the coffee, enhance sweetness thereof, improve protein content of the coffee, facilitate the coffee to have unique aroma; so that the aftertaste of the coffee is sweet and the mouthfeel features smoothness creaminess and unique style, thus effectively improving quality and nutrient contents of the coffee.

The invention discloses a processing method of curled golden camellia. The processing method comprises the following technological steps: (1) preparation of materials; (2) pre-freezing and shaping of fresh flowers; (3) vacuum freeze-drying; and (4) dehydration, deactivation and flavoring. According to the method, fine parameter control is implemented during the vacuum freeze-drying process, the rate of finished products is high and the operation is simple. The curled golden camellia produced by the method disclosed by the invention has the advantage of retaining the shape and color of fresh flower type golden camellia; the soaking method is simplified; the caffeine is extremely high in water solubility; the flavor comes out rapidly; the curled golden camellia is full of heavy golden camellia flavor and green grass flavor and is free of bitter taste; total nutrients of the flowers are retained as far as possible, so the curled golden camellia is higher in health care value and the economic efficiency of the golden camellia flowers is remarkably improved.

The invention discloses a drum-type automatic final-panning aroma raising machine. The drum-type automatic final-panning aroma raising machine comprises a frame, a drum, a drum heater and a drum dumping mechanism, wherein the drum, the drum heater and the drum dumping mechanism are disposed on the frame. One end of the drum is provided with a tea leaf access hole, and the other end of the drum isclosed and is connected with an air heating device through a hot air pipe. A door opening and closing manipulator and a feeding and discharging manipulator are arranged on two sides of the drum on the frame. A moving door is disposed at the tail end of the door opening and closing manipulator. A tea leaf chute is arranged at the tail end of the feeding and discharging manipulator. The drum-type automatic final-panning aroma raising machine is further provided with an automatic control system. By the drum-type automatic final-panning aroma raising machine, the problem that an existing drum-type tea leaf final-panning machine is unavailable for an automatic tea leaf production line is solved effectively, and the problem that dustiness of the drum-type tea leaf final-panning machine endangers physical health of workers and possibly causes dust explosion is also solved. The drum-type automatic final-panning aroma raising machine is ingenious in structure, suitable for automatic tea leaf production lines, clean and safe and has broad market prospect.

The invention relates to the technical field of white tea cake preparation, in particular to a compressed tea flower and white tea cake and a preparation method thereof .The preparation method includes the steps of tea flower preparation, white tea preparation and mixing forming .After tea flowers and white tea are mixed at the mass ratio of 0.7:1.3, stream-pressure softening treatment is carried out with a steam machine, and roasting treatment is carried out multiple times, so that nutritional ingredients in tea flowers and nutritional ingredients in white tea are effectively combined, it is ensured that tea cake leaves are oily, and inlaid with golden yellow tea flowers, the tea cake is strong and refreshing in aroma, obvious in flowery fragrance, sweet and tasty .Loss of the aroma, the beneficial substance tea polyphenol and the like in the processing process is reduced, and dehydration is uniform; the taste of the tea cake is improved.

The invention provides a processing method of white tea and belongs to the technical field of tea processing. The processing method provided by the invention comprises the steps of picking fresh leaves, carrying out sun withering, carrying out rapid leaf cooling, carrying out slight rocking on green leaves, carrying out temperature-controlled withering, slowly drying at low temperature and packaging and also comprises an aerobic micro fermentation step between the steps of constant temperature withering and slowly drying at low temperature, wherein the aerobic micro fermentation comprises thesteps that withered leaves are put into a bamboo dustpan and natural aerobic micro fermentation is carried out indoors for 0.5-1.0 hour. The white tea produced according to the processing method provided by the invention is strong in fragrance and mellow in taste, faint scent is lasting, taste is fresh, mellow and delicious, aftertaste is sweet, tea soup is lubricating and sweet when entering themouth, soup color is olivine and bright, and the white tea is durable and can be brewed for multiple times and has the characteristic of relatively high amino acid content.

The invention discloses a processing method of Fuzhuan tea. The method comprises the steps of picking, tedding fresh tea leaves, carrying out fixation, rolling, carrying out pile fermentation, deblocking, drying, screening, blending, steaming, pressing, flowering and drying. The Fuzhuan tea prepared by the method is rich in fungus flower aroma, fragrant and sweet, fresh and cool, strong in fragrance, orange red and bright in color, and mellow in taste and sweet in aftertaste; the soaked tea dregs are yellowish brown, and tea leaves are uniform. The Fuzhuan tea prepared by using the method provided by the invention is consistent and uniform in color, mellow in taste, fragrant in fungus flower, fragrant and sweet, fresh and cool, and strong in fragrance.

A fragrant and crisp turnip raisin which contains contents of red turnip raisin of 30-40%, plant oil of 30-35%, peanut kernel of 5-8%, apricot kernel of 4-5%, moss trunt of 3-4%, ginger of 3-4%, veniger of 4-5%, sugar of 3-4%, sesame oil of 2-3%, gourmet powder and essence of 1-3% and pepper, black pepper of 1-3% which is processed as the following steps, to cut the sun dried turnip raisin into fragments of 0.3-0.5 cm, to wash them twice with boiled water with the temperature of 50 deg.C to 80 deg.C, to stir and mix them evenly with white sugav, gourmet powder and veniger as the ratio of 10:05-1, 10:0.3-0.6 and 10:1-2, to turn over them once at the interval of 5-6 hours until the soup is dried out, the stir and mix them evenly with sesame oil as the ratio of 10:0.2-0.4, to fill peanut kernel, apricot kernel, moss trunk and ginger slices in with turnip raisin, to stir and mix them well.

The invention belongs to a method for manufacturing wines, and more particularly relates to a method for manufacturing red glutinous rice wine. The method sequentially comprises the processes: selecting material, washing the material, soaking the material, cooling the material, braising the material, cooling, stirring and mixing, fermenting, filtering and distilling. The proportion of the selected material is that red glutinous rice accounts for more than 50% of the total weight; the temperature of water used for soaking the material is 10-25 DEG C, and the time is 3-8h; in the process of stirring and mixing, the weight ratio between distiller yeast and the cooked glutinous rice is 1:100-4:100; in the fermentation process, the evenly stirred cooked material is added into a sealed container, purified water with the weight of 10-30% of the whole cooked material is added into the cooked material, the whole container is maintained at 10-25 DEG C, and fermentation is carried out for 5-10 days; and after fermentation, the mother wine can be obtained by filtering and distilling. The glutinous rice wine prepared by the method is mellow, bright in color, natural and transparent, has sweet aftertaste, contains no artificial color and is in accordance with the requirement of green food.