46results about How to "The taste is mellow and fresh" patented technology

The invention provides a fragrant white peony tea and a production process thereof, which belongs to the technical field of white tea production, solves the problems that in the prior art, the appearance of white tea is deep green, pekoe is exposed without luster, endosarc has flavor but has obvious pekoe flavor, the liquor color is deep yellow, taste is pure and mild but thin, and the like, and improves external shape and endosarc of the white peony tea. The production process of the white peony tea takes tea suitable for preparing white tea as raw material, and prepares the white peony tea through the following steps: first combined withering, rocking green, secondary combined withering, screening and piling, primary curing, stalk extraction and after-curing. The white peony tea is beautiful in appearance, sage green in color and luster, obvious in endosarc pekoe flavor, apricot yellow in liquor color and full-bodied answer pleasant after taste, and naturally droops for leaf margin;and more importantly, the white peony tea can complement wateriness fragrance of white tea and have no defect of any fragrance. The white peony tea prepared by the production process has high-acuity fragrance, both pekoe flavor and obvious fleur, is very popular among consumers and vast tea lovers, and has obvious economical benefits; and the taste of the white peony tea is also with fleur.

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 processing technique of a fragrant Bailin Kongfu black tea, belonging to the technical field of Kongfu black tea processing and solving the problem of Kongfu black tea in the prior art. The fragrant Bailin Kongfu black tea takes tea leaves appropriate for preparing black tea as raw materials, and the finished product is prepared by the following steps of green drying, green rotating, combined withering, screening and conditioning, rolling, fermentation, primary curing and combined curing. The processing technique improves the endoplasm feature of Bailin Kongfu, leads the endoplasm aroma to be with keen sweetness and with obvious flower and fruit fragrance; tea soup has charming red color and brightness; and taste is mellow and sweet and has fruity fragrance. The Bailin Kongfu black tea prepared by the processing technique has keen fragrance, sweetness and obvious fleur in taste, is very popular among consumers and vast tea lovers, and has obvious economical benefits.

The invention discloses a baking and drying method of strong-flavor green tea leaves. The method comprises the steps of putting the tea leaves into a heat-pump drying oven to dehumidify and dry the tea leaves; putting the tea leaves into a dryer after the tea leaves are cooled down, baking the tea leaves for 30-40 min at the temperature of 125-132 DEG C, cooling the tea leaves to 60 DEG C, then heating the tea leaves to raise the temperature to 105-115 DEG C to bake the tea leaves for 3-5 h, and then cooling the tea leaves to the room temperature; then conducting far-infrared baking, wherein the far-infrared heating temperature is 90-100 DEG C, the wavelength is 35-60 micrometers, and the heating duration is 1-2 h. According to the baking and drying method of the strong-flavor green tea leaves, a heat pump is firstly chosen to conduct drying and dehumidification, the thermal efficiency of the heat pump is high, and nutritional ingredients can be effectively prevented from being oxidized after the heat pump is filled with nitrogen to dry the tea leaves; meanwhile, consumed energy is little, moisture and foreign flavor are removed through high-temperature baking, the fragrance is pure, low-temperature baking is conducted so that the tea leaves can slowly and sufficiently absorb heat, the substances in the leaves change steadily, through far-infrared baking, a thermalization effect is further achieved, and the fragrance is further improved. The fragrance of the tea leaves baked through the baking and drying method of the strong-flavor green tea leaves is obviously improved, the taste is more mellow and fresher, and the tea liquor color is golden yellow and bright.

The invention discloses a microwave and far-infrared composite baking method for improving the quality of Tieguanyin fresh tea, belonging to the technical field of tea processing. The method comprises the steps of performing microwave and far-infrared composite baking on the Tieguanyin fresh tea, wherein the heating temperature of microwave baking is 50-60 DEG C, and the microwave frequency is 2,450-4,000MHz; performing intermittent heating baking for 2-3 hours; performing far-infrared baking, wherein the far-infrared heating temperature is 90-100 DEG C, the wavelength is 40-100 microns, and the baking time is 1-2 hours. After the microwave and far-infrared composite baking, the aroma of the Tieguanyin fresh tea is mixed with flower aroma or stir-fried rice aroma, and the taste becomes fresh and mellow without bitter, so that the quality is remarkably improved.

The invention discloses a preparation method of small-pot jasmine flowers. The preparation process of the jasmine tea comprises the following steps of: picking fresh flowers, screening and selecting flowers, controlling temperature, humidifying, growing flowers, screening flowers, extracting flowers, primarily preparing and re-drying a tea base, mechanically stirring flowers, scenting for the first time, screening flowers and extracting tea for the first time, accompanying for the second time, scenting for the second time, screening flowers and extracting tea for the second time, conducting microwave drying, sorting color and purifying, removing foreign matters, sterilizing by microwave light waves, and filling nitrogen for preservation and packaging. The jasmine tea prepared by the methodis few in impurities and high in cleanliness, the tea leaves can fully absorb the fragrance of jasmine, the use amount of jasmine can be effectively reduced while the fragrance of the tea leaves is ensured, and the jasmine tea can be widely applied to the field of jasmine tea processing.

The invention discloses a preparation method for jasmine scented tea. The method comprises the following steps: 1) finely selecting jasmine flowers: picking in sunny days at the temperature of 25-35 DEG C at 12 p.m. to 16 p.m. at the beginning of August and selecting variety jasmine sambac; 2) treating a tea re-firing the tea base of green tea till the water content is reduced to about 5%, reducing the temperature to about 40 DEG C after re-firing and then scenting; 3) stirring the tea flowers: using a screen machine for screening the jasmine sambac flowers and then alternately stacking the jasmine flowers and the re-fired tea base of green tea layer by layer; 4) taking out the flowers and re-firing: taking out the jasmine flower residue in the jasmine scented tea after stirring, and then re-firing the jasmine scented tea till the water content of the tea leaves is 6.5%-7%; 5) extracting flowers: adding the jasmine flowers into the jasmine scented tea after re-firing, extracting flowers and then taking out the jasmine flower residue. In such a manner, the jasmine scented tea provided by the invention has higher quality, better taste, long-lasting fresh fragrance and strong fragrance, and is suitable for all the people.

A processing method for strong-fragrance straight-strip green tea as well as a product thereof. The invention relates to a green tea processing method and a product thereof. The method includes, but is not limited to the steps of: picking fresh tea leaves, tedding the fresh leaves, performing enzyme deactivation, spreading the tea leaves, rolling the tea leaves, re-wetting the tea leaves, pressuring the tea leaves to shape the tea leaves, and drying the tea leaves for enhancing fragrance. After the spreading step, the tea leaves are subjected to primary drying and heating, temperature being 80-100 DEG C; the tea leaves are rolled in a manual hot-rolling manner, wherein the tea leaves, after the primary drying and heating, are rubbed in the same direction by hands according to the force sequence of light-heavy-light for 3-7 min, and when the tea leaves has a slight stabbing hand feel, moving the tea leaves out from the pot; after the pressuring and shaping step, the tea leaves are rapidly cooled and re-wetted; the shaped primary tea leaves are placed in a ventilated tea plate according to the thickness of 2-6 cm, so that the tea leaves are quickly cooled to room temperature within 10 sec; finally the tea leaves are spread and are re-wetted. The product has stiff texture, has a bright green color of tea residues and tea soup and has mellow fragrance. Dry tea leaves have strong fragrance and the tea has a refreshing and mellow taste. The tea product brings enjoyment of color, fragrance and smell, even physical and mental pleasure.

The invention relates to a method for processing tea, in particular to a method for processing organic fragrant tea. The method for processing the organic fragrant tea comprises the processing steps of selecting materials, slightly withering, removing green, cooling, kneading and twisting, drying, winnowing and the like. In the method, processing machines are adopted in the process of processing the tea, so a flow line is formed integrally and yield is increased. The tea processed according to the steps has high quality, durable fragrance, faint fragrance slightly with orchid fragrance, strip-shaped, curled and attractive appearance, jade green color, flowers at the bottom of the tea, clear and bright soup color, and fresh and mellow taste.

The invention discloses a production method of high-nutrition good-taste green tea. The production method comprises the following steps of (1) performing spreading for cooling: taking fresh tea leaves, and spreading the taken fresh tea leaves for cooling for 7-9 hours so that the water content is reduced to 65-70%; (2) performing microwave fixation: performing microwave fixation on the fresh leaves which are spread for cooling in the step (1) so as to obtain fixation leaves of which the water content is 40-50%; (3) performing rolling: rolling the microwave fixation leaves so as to obtain shaping leaves; (4) performing vacuum drying: performing vacuum drying on the shaping leaves after rolling so as to obtain a semi-finished green tea product of which the water content is 15-25%; and (5) performing microwave drying: performing microwave drying on the semi-finished green tea product after vacuum drying so as to obtain the green tea of which the water content is 5-7% finally. The green tea is high in content of tea polyphenols, high in content of amino acids, high in content of soluble sugar, high in content of water extracts, low in phenols/ammonia ratio, and fresh, refreshing and mellow in taste.

The invention belongs to the field of preparation of a lipstick, and in particular relates to a jasmine tea lipstick. The jasmine tea lipstick consists of the following raw materials in parts by weight: 8-10 parts of a jasmine tea extract, 12-15 parts of peppermint, 15-20 parts of Chinese toon sprouts, 12-13 parts of honey, 19-22 parts of beeswax and 6-8 parts of apricot kernel oil. The jasmine tea lipstick is quite significant in effects on resisting bacteria and diminishing inflammation, moistening lips, resisting radiation and aging, and the jasmine tea lipstick is easy to absorb, mild in property and non-irritant.

The invention relates to Ilex latifolia thunb black tea and a processing method thereof, and belongs to the field of tea processing. The processing method of the Ilex latifolia thunb black tea comprises the following steps: withering fresh leaves, splicing the fresh leaves, performing primary rolling, performing primary fermentation, performing primary baking, performing secondary rolling, performing secondary fermentation and performing drying to obtain the Ilex latifolia thunb black tea. According to the ilex latifolia thunb black tea prepared by the method, the tastes of congou black tea and small-leaf ilex latifolia thunb are well fused together, the bitter tastes of the congou black tea and the small-leaf ilex latifolia thunb are reduced, and the Ilex latifolia thunb black tea has thefresh and sweet fragrance of the congou black tea and sweet aftertaste of the small-leaf ilex latifolia thunb and has a stable taste.

The invention discloses a microwave and far infrared composite baking method for improving the quality of aged Tieguanyin and belongs to the technical field of tea processing. Microwave and far infrared composite baking of the aged Tieguanyin is performed. Microwave baking heating is intermittently carried out at a temperature of 50 DEG C to 60 DEG C for 2-3h, and the microwave frequency is from 2,450 MHz to 3,000 MHz. Then, far infrared baking is adopted, the far infrared heating temperature is from 90 DEG C to 100 DEG C, the wavelength is from 40 microns to 100 microns, and the baking lasts 4-5 h. The aged Tieguanyin which is treated by microwave and far infrared composite baking has flower scent or fried rice scent, the bitter taste is changed into a fresh and mellow taste, and the quality of the aged Tieguanyin is obviously improved.

The invention discloses a producing method of plantain herb-green tea instant tea. The producing method includes the following steps that 1, microwave fixation and enzyme deactivation are carried out on fresh plantain herb; 2, the plantain herb obtained after fixation is smashed to 50-100 mesh, and green tea and licorice root are smashed into 20-60 mesh; 3, the smashed plantain herb, green tea and licorice root are mixed uniformly by the weight ratio of (20-40):(50-80):(10-30); 4, the mixture obtained in the step 3 is extracted through a mixed extraction liquid of water and ethyl alcohol, and compound enzymes composed of protease, cellulase and pectinase are added during extraction; 5, filtration, concentration and drying are carried out after cooling. The instant tea is high in content of the nutrient component of the green tea and the content of the medicinal component of the plantain herb and high in cold solubility.

The invention provides a production process flow of single-bud Queshe tea. The production process flow comprises the following steps: firstly, picking tea leaves by manual work, and during picking, selecting one buds with one leaves with no mechanical damage, good evenness and good cleanliness rather than picking leaves with rain, leaves with dew, red or purple buds with leaves and buds with leaves with disease and pest; then placing the picked tea leaves on an airing frame, and performing airing to reduce the water content of the tea leaves to 68%-70%; placing the withered tea leaves in a steamer, and specifically, heating water vapor in the steamer to a saturated state before placing the tea leaves into the steamer; and maintaining the inside of the steamer at corresponding pressure, thereby performing fixation and softening on the tea leaves. The production process flow of the single-bud Queshe tea has simple steps and enables the tea quality to be better by selecting the mode of picking one buds with one leaves; the processed tea leaves are flat, straight and smooth in shape and jade green in color and luster; and the brewed tea liquor has mellow fragrance, clear and bright color, mellow, fresh and refreshing taste, lasting aftertaste and jade green, fresh and bright tea dregs.

The present invention discloses a processing process for Yungu Dafang tea, which comprises the following steps: a green leaf drying and fragrance improving step, a ventilation-smothering-combined water removing step, a leaf tidying temperature-controlled shaping step, a thermal shape fixing step, a shaping and torrifying step, etc. The ventilation-smothering-combined water removing step is performed by an electrothermal roller water removing machine. The leaf tidying temperature-controlled shaping step is performed by a hot-wind leaf tidying machine and a semi-pot type tea flattening machine. The thermal shape fixing step is performed by a specific temperature-controlled heating device. The shaping and torrifying step is performed by the semi-pot type tea flattening machine. The Yungu Dafang tea which is processed by the processing process of the invention has the following advantages: strong fragrance, combination of chestnut fragrance and flower fragrance, mellow and fresh fragrance, remarkably improved quality than the traditional Dafang tea, reduced labor intensity and remarkably improved processing efficiency as a continuous water removing step is adopted in the processing process.

The invention provides a processing method of Shucha early buds. The processing method comprises the following steps: (1) picking tea leaves in tea areas of Western Anhui from the end of March to the last ten-day period of April, wherein the standard is that one leaf has one bud in early development; (2) sorting the tea leaves which are freshly picked, then removing impurities, putting the tea leaves into purified water for washing, then fishing out the tea leaves, draining off moisture on the surfaces of the tea leaves, then putting the tea leaves into a fresh-keeping storehouse and preserving for 4 hours; (3) taking out the tea leaves in the fresh-keeping storehouse, putting the tea leaves into warm water and immersing for 10 minutes, then taking out the tea leaves and conveying the tea leaves into a rolling machine to be subjected to rolling treatment; (4) taking out the rolled tea leaves and putting the tea leaves into a low-temperature cold air dryer, wherein the temperature of cold air is 5-10 DEG C; treating the tea leaves until the moisture of the tea leaves reaches 22%-23% and taking out the tea leaves; (5) carrying out manual rolling and carding on the tea leaves dried by the cold air, conveying the tea leaves into a tea leaf drying machine and carrying out primary drying, and pinching the tea strips into powder by hands when the temperature of a drying drawer of the drying machine reaches 60-70 DEG C, wherein the moisture content is 6.5%; and (6) spreading and cooling the tea leaves, which are subjected to the primary drying, for 6-24 hours, and drying for one time until the moisture content of bud leaves reaches 4%-6%, then stopping drying and packaging and storing after the tea leaves are slightly cooled.