97results about How to "The taste is mellow and sweet" patented technology

The invention relates to a Xingyang red black tea processing technique. The technique comprises the following parameters: wilting temperature: 25-30 DEG C; humidity: 60-70%; wilting time: 6-7 h; twisting machine rotating speed: 55-60 r/min; 2-3 times of twisting, each for 30 min; amount of tea feed: 30-35 kg; unravel machine rotating speed: 35 r/min; sieve pore size: 6#; 2-3 times of unravelling;temperature in a fermentation chamber: 2-7 DEG C; humidity in the fermentation chamber: 96%; tea spread thickness: 10 cm; oxygen supply amount: 5 L/min; fermentation time: 4.5 h; initial drying temperature: 115 DEG C; initial drying time: 20 min; re-drying temperature: 75 DEG C; and re-drying time: 30 min. The processing technique of the invention is unique, and the quality of the made black tea is excellent: the appearance of the product is fat and tender and compact, the peak of the tea is gold and the tea has bright luster; the endoplasm aroma of the tea has rich green flavour; the taste of the tea is mellow and sweet; the tea liquor is brilliantly red; and the root of the tea leaf is soft and green, has many sprouts and a colour of brilliant red.

The invention discloses a processing technique for Guire No. 1 green tea, which comprises the steps of raw material harvesting, wilting, deactivation of enzymes by hot wind, moisture regain, rolling, vertical-bar shaping, drying, perfuming by complete fire, wherein the three critical steps that guarantee the unique quality of the Guire No. 1 green tea are as follows: fresh leaves are purchased strictly in accordance with the standard of one bud one leaf, the temperature for the deactivation of the enzymes by the hot wind is 280-320 DEG C, the sorting temperature is strictly controlled to be 40-50 DEG C, and the sorting time is controlled to be 8-10 minutes. With the application of the technique, the standardized and scale production of the Guire No. 1 green tea is realized, the processed Guire No. 1 green tea is good in appearance, bright green in color, blooming, yellow green and bright in liquor color, and mellow and sweet in taste, the castanea mollissima fragrance is persistent, leaf bases are light green and even, and the requirements of tea lovers on high-quality tea can be met.

The invention discloses instant lipid-lowering glutinous rice flour and a processing method thereof. The instant lipid-lowering glutinous rice flour is prepared from following raw materials including, by weight, 300-350 parts of glutinous rice, 20-40 parts of gleditsia sinensis seeds, 30-50 parts of barley seedling powder, 15-20 parts of horse radish tree leaves, 60-80 parts of tartary buckwheat, 4-6 parts of camellia nitidissima, 2-3 parts of pueraria lobata stems, 2-3 parts of male flower of eucommia ulmoides, 2-3 parts of lotus leaves, 2-4 parts of siraitia grosvenorii flowers, 2-3 parts of rose fruits, 10-15 parts of mulberry leaf micro-powder, a proper amount of pomegranate wine, 8-15 parts of peony seed oil and 8-10 parts of food additives. The instant lipid-lowering glutinous rice flour is rich and balanced in nutrition, is mellow and sweet in mouthfeel and is rich in dietary fiber components. By means of a synergetic effect with various traditional Chinese medicine beneficial components, the instant lipid-lowering glutinous rice flour can accelerate metabolism, can reduce blood glucose and blood fat, is especially suitable for patients suffered from hyperlipidemia or diabetes, and has a body reinforcing and health caring effect when being eaten often.

The invention discloses a method for manufacturing high-quality jasmine tea. The method comprises the steps of (1) tea base manufacturing, (2) scenting and (3) flower frying. Compared with an existing flower frying method, the method has the advantages that a product is manufactured by scenting a high-quality tea base which is obtained by performing cooling, withering, green-removing, arranging, reshaping, rod flattening, drying and fragrance extraction on Mengshan locally-optimized tea variety 131 early-spring tail buds for three times, and frying Qianwei jasmine fresh flowers which are picked between July 20th and September 20th at one time; the manufactured product is flat, level, uniform and straight; pekoe and Zang gold tea are rich and fresh in jasmine fragrance; the high-quality jasmine tea is durable in fragrance and freshness, and mellow and sweet in taste, has a bright yellow-green liquor color, and has a tender leaf bottom.

The invention belongs to technical field of tea science, and in particular relates to a novel method for preparing grapefruit scented tea. The method comprises the following steps of: processing a tea blank of baked green tea, screening grapefruit fresh flowers, scenting the flowers twice continuously, drying and the like. According to the method, processes of drying over repeated fire, ventilating and spreading for cooling in the conventional process for scented tea are eliminated, so that the time of scenting the flowers is shortened. According to the method, the tea blank of the high-gradebaked green tea is selected, and new flower scenting process parameters are adopted, so that the grapefruit scented tea is fresh, sweet and mellow, elegant and tasteful, fresh and mellow and lasting in flower charm; and the quality of the grapefruit scented tea is improved, so that the grapefruit scented tea is classified into the top ranks of tea products. According to the method, grapefruit flowers which are discarded by fruit growers in the 'flower thinning and fruit thinning' processes are utilized, so that the utilization rate of resources is improved, and the income increase of the fruit growers is promoted; the scenting season of the grapefruit scented tea follows the production season of spring tea, so that the second marketing peak can be formed after the spring tea marketing peak, the incomes of tea growers are improved, and the vigor of industry is improved.

The present invention discloses a black tea processing method which comprises the following steps: a. collecting of tea leaves: collecting the fresh tea leaves with two or three leaves in one bud from the new treetop of tea trees which are grown at an altitude of above 800 meters; b. withering: putting the fresh tea leaves in a withering slot which allows hot air with a temperature of 35 DEG C to 38 DEG C to go through to obtain a moisture content of 58 % to 64 %; c. rolling: rolling the withered tea leaves into tea sticks by a rolling machine; d. fermenting: putting the rolled tea sticks into a fermentation room and fermenting for 5 to 6 hours; e. drying: drying the fermented tea sticks with a first drying to a moisture content of 25% to 30% and a second drying to a moisture content of 5% to 7%. Compared with the prior art, the black tea processing method controls the water content of the withered leaves, and obtains complete tea sticks when rolling tea leaves; the tea sticks are twisted tightly and have golden tips; the tea soup has a brilliant red color; the leaf bottom is tender and flower-like; and moderate fermentation is carried out to obtain the dried tea leaves with a dark and nourishing color, mellow, sweet and cool taste, and sweet aroma.

The invention relates to a preparation method of tea and in particular to a preparation method of natural pine pollen Liupu tea. The method comprises the following steps: picking tea leaves, removing moisture from the tea leaves, primarily rolling, heaping for fermentation, rolling secondarily, drying, blending and piling for fermentation, steaming and pressing, and ageing. According to the preparation method of the natural pine pollen Liupu tea, due to addition of natural pine pollen powder in the preparation process of the the natural pine pollen Liupu tea, the prepared natural pine pollen Liupu tea has the functions of resisting fatigue, strengthening the brain, adjusting the intestines and stomach and improving the autoimmunity of a human body in addition to having the intrinsic functions of relieving summer heat, eliminating dampness, tonifying the spleen, appetizing and aiding digestion, and the natural pine pollen Liupu tea has mellow and refreshing taste, is smooth and delicious, and has the beneficial effects of beautifying, clearing away heat and toxic materials, adjusting the intestines and stomach, warming the stomach, invigorating the stomach to attain mental tranquility, improving the autoimmunity of the human body, and losing weight for fitness after long-term drinking.

The invention discloss a method of manufacturing bitter leaf vegetable drink, comprising: kudingcha extract, vitamin c, xanthan gum, golden syrup, sucralose, pure water, with weight percent: kudingcha extract 0.3-0.8g, vitamin c 0.05-0.1g, xanthan gum 0.01-0.03, sucralose 0.01-0.02g, golden syrup 8-12g, pure water 250 g. Impurities of kudingcha extract are removed through high separating purification, biological activity is kept, and special faint scent is present, the extract has active components of actarit glycosides and actarit different glycosides, providing assistant auxiliary protection for chemical liver injury. Natural extract of kudingcha is the material, free of side effect, special taste, and has health care functions of protecting liver, neutralizing the effect of alcoholic drinks, relieving inflammation, clearing away the heat-evil and expelling superficial evils, quenching thirst and improving acuity of vision and the like.

The invention discloses a manufacturing method of a black tea. The method comprises the following steps: A, fresh leaf picking, B, deactivating, C, twiddling, D, pile fermenting, E, drying and F, packing. According to the manufactured black tea, tea soup has the characteristics of fresh, pure and sweet taste, no bitterness, heavy and mellow fragrance, and clear color.

The present invention discloses a production method of bitter gourd tea. The production method comprises the following steps: 1), pre-treating bitter gourds; 2) producing bitter gourd juice; 3), pre-treating finished green tea: the bitter gourd juice is evenly sprayed on the finished green tea, the finished green tea is spread on steaming drawers and steamed for 5-15 minutes across water; 4), producing bitter gourd tea; and 5), drying bitter gourd tea. In the production method, the bitter gourd juice is uniformly sprayed on the green tea, and then the mixture is subjected to steaming so that the green tea and the bitter gourd juice can be well-integrated with each other and the produced bitter gourd tea soup is clear but not turbid. Through low-temperature baking, beneficial ingredients of the bitter gourds and the green tea are well preserved. At the same time, the bitter gourd tea has obvious effects in purging intense heat and relieving fatigue, lowering blood pressure and lowering blood glucose on the human body, and has a good laxative effect especially for middle-aged and old people with constipation. The bitter gourd tea is suitable for patients with hypertension and diabetes as a tea drinking, and can clear away summer-heat for healthy people when the healthy people drink the bitter gourd tea in summer. The bitter gourd tea is moderate in sweetness and bitterness regarding taste, refreshing and delicious.

The invention relates to a tea/sweet potato stem tip formula green tea is is characterized by comprising 3-8.5 parts by weight of tea and 1.5-7 parts by weight of sweet potato stem tip, totally 10 parts by weight. The formula green tea is sequentially prepared by the following steps: (1) water removal: evaporating out part of water in the tea and sweet potato stem tip by high temperature until the leaves become soft, thereby creating conditions for twisting and shaping, wherein the water content in the tea and sweet potato stem tip is kept at 12-15%; (2) twisting: kneading the leaves by using an exogenic action to lighten the leaves, and rolling into strips to reduce the volume, thereby facilitating infusion; and (3) drying: evaporating out water, and reshaping. The formula green tea overcomes the defect that the astringency of the green tea can be severe when the tea and sweet potato stem tip are mixed to prepare the green tea in the industry. When being drunk for a long time, the green tea has obviously higher effects on regulating hyperlipemia, cholesterol and hyperglycemia than the existing green tea which is drunk independently. The manufacturing method of the formula green tea is simple, is low in cost and can easily implement large-scale production. The labor cost for picking tea in the prior art is high, so the cost for making tea is enhanced, and the price is higher; and however, the sweet potato stem tip is easier to pick than tea, so the cost price is lower.

The invention discloses jasmine cordyceps puerh tea which is characterized by comprising the following components in parts by weight: 5-20 parts of puerh tea leaves, 5-20 parts of fresh jasmine flower and 1-5 parts of dry cordyceps militaris. The jasmine cordyceps puerh tea is unique in formula and attractive in fragrance and has the efficacies of decreasing lipid, losing weight, reducing blood pressure, preventing and fighting cancer, delaying ageing, refreshing and improving the immune of a human body.

The invention discloses a processing method for mechanical heaping-yellowing of yellow tea. The processing method comprises the following successive steps: plucking of fresh tea leaves, spreading, deactivation of enzymes, spreading for cooling and moisture regaining, and rolling. The processing method further comprises primary drying, secondary spreading for cooling and moisture regaining, and re-baking and sufficient drying, and primary baking and heaping for yellowing are successively carried out between the procedures of rolling and primary drying. In the step of primary baking, the temperature of the tea leaves is controlled to be 50 +/- 2 DEG C, and the tea leaves are baked until the water content of dried tea leaves is 30 to 40%. In the step of heaping for yellowing, heaping for yellowing is carried out by a fermentation machine; the dried tea leaves having undergone primary baking are uniformly spread and heaped to a thickness of 2 to 4 cm; and in the process of heaping for yellowing, the temperature of the tea leaves is controlled to be 43 to 54 DEG C, relative environment humidity is controlled to be 61 to 83%, ventilation is carried out once every 10 to 20 min, and heaping for yellowing lasts for 4 to 8 h. According to the invention, mechanical accurate regulation and control of technological parameters are carried out in the whole process, so the processing efficiency of yellow tea is improved, output is increased, cost is lowered, and the quality stability of yellow tea products is substantially improved, which enables the quality of the yellow tea products to be enhanced.

The invention discloses a making method of broken green tea with low pesticide residues. The method comprises the following steps of fresh leaf picking, instrument detection, de-enzyming, rolling, drying, stem picking-up, grinding, sieving and packing. The broken green tea made through the method is extreme low in pesticide residue content, and the amino acid content reaches up to 15%; tea soup soaked out through the broken green tea is fresh and mellow in taste, sweet after taste and not bitter; after the broken green tea is brewed, the fragrance is heavy and mellow, sweet fragrance is achieved, and the soup color is clear.

The invention belongs to the technical field of processing of beverages and provides an anti-radiation black tea beverage. The anti-radiation black tea beverage is prepared from the following raw materials in parts by weight: 20-80 parts of Tianjian tea, 20-80 parts of Fuzhuan tea A and 20-60 parts of Fuzhuan tea B, wherein the sources of the Fuzhuan tea A and the Fuzhuan tea B are different. A preparation method of the black tea beverage comprises the following steps: (1) uniformly mixing the Tianjian tea, the Fuzhuan tea A and the Fuzhuan tea B; (2) performing extraction at 50-100 DEG C for 30-60 minutes under the condition that the ratio of the tea mixture to water is 1:(10-20); (3) filtering the extracting solution; and (4) blending the filter liquor, and adding edible-grade vitamin C and/or plant sugar. According to the invention, some ingredients against the quality and flavor of the beverage in the raw materials of black tea are removed, not only is the strong pine smoke flavor of original black tea eliminated, but also the black tea beverage is endowed with strong arohid flavor, is mellow and fresh in taste and has lasting aftertaste, and tea liquor is amber and crystal clear. Research proves that the beverage is capable of effectively resisting radiation damage.

The invention discloses a refined processing method of green tea. The method comprises the following steps: picking fresh leaves, withering, carrying out roller fixation, rolling, spreading for cooling, carrying out secondary fixation by means of microwaves, shaping by means of secondary rolling, drying step by step, screening, winnowing, blending, enhancing aroma and drying by means of microwaves, and packaging finish products. The method provided by the invention is simple in technology and easy to operate; the refined tea prepared by the method has the advantages of being prominent in aroma and having caramel aroma, being mellow, sweet and refreshing in taste, thick in soup color, brewing-resistant, low in microorganism content, less in pesticides residue, and the like.

The invention provides a black tea fermentation process, and relates to the technical field of tea preparation process. The black tea fermentation process comprises the following steps: putting rolled tea into bamboo pans; uniformly spreading to be 10 to 15cm in thickness; putting the bamboo pans on an iron shelf, wherein the bamboo pans are at height intervals of 20 to 25cm; then covering the tea with wet towels or wet cloth to ferment, wherein the room temperature is kept to be 25 to 30 DEG C, and the mass humidity is kept to be higher than 95% during fermentation of the tea, and the fermentation needs 1.5 to 5 hours; the season for picking spring tea is relatively low in temperature, the average daily temperature is 10 to 17 DEG C, and thus the spring tea needs 2 to 5 hours to ferment; summer and autumn are relatively high in temperature, the average daily temperature is 20 to 40 DEG C, and thus the summer tea needs 1.5 to 3 hours to ferment; in fermentation, various chemical components in the black tea obviously change, and the external characteristics of the black tea also change regularly, namely, the leaves color changes from dark green to yellow green, yellow, reddish yellow, yellowish red, red and dark red in sequence; the flavor changes from green grass, faint scent and flower flavor in sequence. The black tea prepared by the fermentation method shows a stripy, dull black and oily appearance and has a little gold hair; the flavor is heavy and lasts long; the tea soup is red, uniform and bright, tastes mellow and is sweet after taste; the leaves bottoms are red, uniform and bright, and delicious.

The invention discloses radix puerariae health-care yellow wine which adopts a brewing process of yellow wine and takes radix puerariae, corn and glutinous rice as main raw materials. The radix puerariae health-care yellow wine is characterized in that the proportion of the radix puerariae to the corn to the glutinous rice is 1:1:2. The radix puerariae health-care yellow wine is prepared by mainly fermenting for 5 days at 30-31 DEG C and then fermenting statically for 25 days at 15-18 DEG C. The product has yellow-orange, clear and transparent vinosity, mellow, sweet and cool vinosity, mellow and aromatic smell, harmonious wine body and unique aftertaste of the taste of radix puerariae yellow wine.