3891 results about "Black tea" patented technology

The invention discloses a production technology for black tea with stronger tea fragrance, more mellow taste and darker liquor color. The production technology is characterized by comprising the following steps of: primarily processing raw black tea; removing impurities and screening; humidifying and steaming tea; piling, steaming and shaping; drying or floating and drying; and packaging. The produced brick tea has the advantages of black brown or russet brown color and luster, zero smoke fat pollution, pure and lofty tea perfume, mellow taste, orange red or orange yellow liquor color, red-yellow brightness, eurotium cristatum filled in brick tea, and full grains. The production technology is simple, convenient in implementing, safe and environment-friendly. The produced black tea is smoke-free and harmless, is fragrant and fine-quality and is a real environment-friendly healthy beverage.

The invention relates to a production technology of black tea, in particular to the technical field of the black tea. The production technology of the black tea comprises the following working procedures: green removing, twisting, piling, drying at first time, steaming, compacting, fermenting and drying 2, wherein pulp filling is carried out on a tea leaf raw material before the green removing working procedure, and the mass ratio of water to tea leaf is 6-9% in the pulp filling process; and artificially adding inoculated strains between the steaming working procedure and the fermenting working procedure, wherein the artificially inoculated strains are one or more of Eurotium cristatum, candida albican and aspergillus niger. By adopting the production technology provided by the invention,time of a fermentation technology in the production process of the black tea is reduced, production efficiency is improved, and yield of the black tea is increased; meanwhile, the problem that the traditional black tea production technology is controlled by experience and level of a tea making master worker is solved, the time for producing the black tea by utilizing the technology is short, the produced black tea has good consistency, strong taste, pure fragrance, red-yellow soup colour and brown and bright leaf edge.

A process is provided for the manufacture of a tea product which is readily infusible and has improved red colour. The process comprises contacting black tea with ascorbic acid and/or its salts, an oxidizing agent and water for a period of at least 5 minutes followed by drying to prepare a tea product that is infusible in water at 5 to 100° C.

The invention discloses a method for processing fragrant black tea, comprising the following steps: (1) picking the raw materials of tea and airing the raw materials green; (2) airing the tea in the sun at 4-6pm; (3) cooling, rocking green and spreading and airing the tea; (4) rolling the tea after the green colors of the leaves fade away and the fragrance slightly smells; and (5) fermenting the rolled tea until the green color of the tea disappears, the fragrance smells and the leaves become tawny, then curing and spreading and airing the tea until the tea is dry enough. In the method, various types of fresh leaves are used as the raw materials and rich fragrance is gained by introducing part of the processes in oolong tea processing. By the processing method, esterified catechins in thetea are degraded, thereby reducing bitterness of the tea, and the finished tea has aromatic fragrance and pleasant taste through the steps of rolling, fermenting, curing, etc. The tea produced by themethod has no additive, conforms to the safe and healthy tea consumption trend and has broad market prospect.

The technology for producing golden flower Qianliang tea (Hua-juan tea) is characterized in that the technology comprises the process steps as follow: plucking criteria-water removing in high temperature-rolling and shaping-pile-fermentation-dry and adding incense-stems picking and sieving-matching and pile-classificaition and weighting-steam softening-moisture detection-adpressing and sizing-premilary test and baking-cultivating golden flower-aerationagitation. The technology is an improved deep processing technology. The processes of the pile-fermentation and the cultivating golden flower ensure that the appearance of the products is ooiu colour, the interior is brown, and even distributed beneficial organism (namely, golden flower)-eurotium cristatum is clearly saw, the shangse is bright red, the taste is pure and aromatic, and the flower is aromatic, and has the health care functions of promoting sleeping, invigorating stomach and promoting digestion, relaxing bowel, slaking thirst and helping produce saliva, antidiabetics, lowering blood pressure, curing bloated, cuing laxness, etc. The technology fully actives microelements such as vitamins contained in tea, mineral composition, 18 amino acid, protein, glucide, folic acid, catchol which are beneficial to human health and easily absorbed, and the cultivation of golden flower has substantial transformation on tea polyphenols, caffeine, and theophylline that are transferred into elements that are beneficial to human health, all ages, expand market, have high cultural value, provide collection opportunity for black tea lovers.

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.

A making process for a flat black tea includes the following steps: shoots are picked at the beginning of the emergence of a bud and two leaves; the shoots are spread for 1 to 2 hours, the thickness of the spread shoots is 1cm to 2cm, and the shoots are turned for just one time every half an hour; the fresh shoots are put into a withering trough, spread by 1.5cm to 2.0cm and then withered by 36 DEG C to 40 DEG C of hot air for 4 to 6 hours; the withered shoots are first gently rolled for 2 minutes, pressurized for 1 to 2 minutes and loosened for 2 minutes; the shoots are then fermented, the temperature is 40 DEG C to 50 DEG C for spring tea and 35 DEG C to 40 DEG C for summer tea, and the fermentation time is 4 to 5 hours; after being deblocked, the shoots are put into a trough type electric heater and carded, the carding temperature is 130 DEG C to 150 DEG C, and the time is 10 to 15 minutes; after being carded, the shoots are pressed to become flat under 130 DEG C to 150 DEG C, and the time is 10 to 15 minutes; the shoots are then put into a flat tea-shaping dryer and shaped, the shaping temperature is 110 DEG C to 130 DEG C, and the time is 5 to 10 minutes; after shaping, the drying temperature is 90 DEG C to 100 DEG C, and the time is 4 to 5 minutes; finally, the shoots are put into an aroma-increasing machine to increase aroma, the aroma-increasing temperature is 90 DEG Cto 110 DEG C, and the aroma-increasing time is 5 to 10 minutes. The invention solves the problem on how to cleanly, mechanically and continuously produce black flat Houkui tea.

The invention discloses a preparation method and the application of Hubei crabapple tea and the extract, which comprises the preparation method of Hubei crabapple black tea, green tea, brick tea, concentrated slices and pigment as well as the processing method of bottled Hubei crabapple beverage and the application of the Hubei crabapple tea in blood sugar and blood fat lowering drugs. The invention gets a plurality of Hubei crabapple products and fully utilizes the characteristics of the Hubei crabapple of itself, so the invention is also well applied in the blood sugar and blood fat lowering drugs as well as in antioxidant.

A technology for mechanically preparing to black tea with different shapes including needle shape, spiral shape, flat shape and particles is disclosed.

The invention relates to a processing method of a tea, in particular to a manufacturing method of a congou black tea. A bud with a leaf or a bud with two leaves serves as a raw material and undergoes selection, leaf cooling, withering, leaf rotation, rolling, fermentation, drying, stalk sorting, packing and the like so that the congou black tea is manufactured. The congou black tea is compact, even and orderly in appearance, liquid color is orange red and bright, the flowery fragrance is durable, the taste is strong and sweet, and the congou black tea is a boutique in black teas. The congou black tea is simple in manufacturing method and low in production cost, has the effects of clearing heat, quenching thirst, moistening spleen and being tasty, also has the effects of tasting and sight enjoying, has good color, fragrance and taste, is good for physical and mental health, meets the physical and mental requirements of consumers and enhances the tea culture of China.

The invention discloses a rapid-soluble Pu'er tea and preparing method to accelerate body to release energy, which comprises the following steps: blending Pu'er tea and ripe tea ( or black tea and green tea) according to certain proportion; grinding roughly; extracting through water; condensing; drying; adding beta-cyclodextrin; recycling aged perfume benzine ingredient through steam distilling method or super-critical extracting method; packing the benzine and rapid-soluble tea powder together; adding isomaltose hypgather, degrading factor and flavoring factor.

The invention belongs to the field of light industrial food and relates to a method for preparing a black tea fungus juice beverage by using a fermentation method. The method is characterized in that the black tea fungus juice comprises the following raw materials: 100-300ml of black tea fungus mother liquor, 3-10g of tea leaf, 1,000ml of water, 15-50g of sugar and 100-200ml of fruit juice. The method comprises the following steps of: dissolving the sugar in tea water to prepare sweet tea water; then adding the fruit juice and the black tea fungus juice; and fermenting according to two different fermentation stages of early ventilating, stirring and fermenting and later standing and fermenting. The method overcomes the defects of a traditional domestic workshop type natural and single fermentation mode and the defects of unstable quality, no output guarantee, poor product taste, and the like, improves the product nutritional value, the taste and the flavor and the product quality and provides a technological base for the industrial development and the scale production of black tea funguses and the comprehensive utilization of tea resources.

The invention provides an artificial inoculation production method, which relates to an artificial inoculation method of Jinhua fungus of tea and a processing method of camellia nitidissima. The invention is characterized in that the artificial inoculation production method comprises the following steps of preparation of Jinhua fungus culture solution, preparation of inculating tea, artificial inoculation of Jinhua fungus, culture of Jinhua fungus, drying of products and the like. The invention has high flowering rate of the tea, uniform flowering, coarse grain of eurotium cristatum and golden color, can bring the flowering stage forward by about 3 days, can obviously improve the quality and production efficiency of the camellia nitidissima, is applicable to flowering of all teas (compressed tea and loose tea) and provides reliable guarantee for improving flowering quality of black tea.

The invention relates to a process for processing black tea of golden camellia. The processing process comprises the steps of (1) picking, wherein fresh leaves of the golden camellia, which just change from purple to green, are picked; (2) sunning, wherein the water loss of fresh leaves reach 3-8% through sunning treatment; (3) shaking and rocking, wherein leaves are subjected to shaking treatment in an air-conditioning room, and rocking is conducted twice to five times; (4) withering, wherein tea leaves are cut into sections and withered, and the water content in tea leaves after withering is within a range of 55%-65%; (5) rolling, wherein the rolling procedure comprises vacuum rolling, slight pressing, compressing, loosening and deblocking; (6) fermenting, wherein fermentation is conducted for 8-10 hours at a temperature within a range of 24-25 DEG C; (7) removing water, wherein microwave water-removing is conducted for 2-7min at a temperature within a range of 100-110 DEG C; and (8) drying, wherein drying is conducted in a perfuming machine to obtain the black tea of the golden camellia. According to the process for processing the black tea of the golden camellia, the black tea of the golden camellia has the fragrance of flowers, the fragrance is evident, the liquor color is red, the taste is mellow, fresh and sweet, and the quality is unique.

The invention discloses a production process for red tea. The production process comprises the following steps of: (1) fresh leaf withering; (2) freezing; (3) thawing; (4) rolling; (5) fermenting; (6) drying. According to the production process for the red tea, the withering process normally only needs 1-2 hours, and the rolling process needs 15-30 minutes; by carrying out the thawing process, the cell membrane permeability can be increased, the enzymatic oxidation of polyphenol materials can be accelerated, and the withering time and the rolling time are greatly shortened by at least 6 hours than a traditional method, so that the production efficiency is improved; the red tea produced by utilizing the production process has the advantages that the flavor is mellow and tasty, the liquor color and leaves are red and bright, and the quality is high.

The present invention relates to a cold-resisting ginger jujube tea for building up body and its preparation method. It is made up by using fresh ginger, jujube, black tea, honey and white sugar as raw material through the processes of decoction, filtration, concentration and drying.

A process for preparing the brown tea beverage from dried green tea includes such steps as high-temp extracting in water to obtain liquid tea extract, cooling, loading it in reactor or fermentor, adding fresh tea leaf's juice, filling O2 or air, stirring while reactive fermenting until its color can meet the requirement, filtering, removing impurities, membrane filtering, proportionally mixing it with auxiliaries, stirring, and loading in cans. It can also be further processed to obtain concentrated brown tea or instant powder.

The present invention provides a foam-holding agent which has a sufficient foam-holding property and is satisfactory with regard to safety, taste, aroma and other properties required for foods, as well as providing effervescent drinks or forming beverage comprising the foam-holding agent. More specifically, the present invention is directed to a foam-holding agent for effervescent drinks or forming beverage, which comprises a tea leaf extract obtained by preparing tea in a standard manner from leaves of black tea, green tea, oolong tea, Gynostemma pentaphyllum tea, Mate tea, Pu-erh tea, barley tea, Coix lacryma-jobi var. ma-yuen tea, brown rice tea, Houttuynia cordata tea or other tea leaves, and then extracting catechin-rich components using a solvent such as water and/or ethanol. The present invention is also directed to effervescent drinks or forming beverage characterized by comprising the above foam-holding agent, which have excellent foam-producing and foam-holding properties and also provide dense and smooth-textured foam.

The invention relates to a high-aroma black tea preparation method which can solve the problems that the current black tea is insufficient in essence aroma, short in storage time, poor in color, and unsatisfactory in taste, and the drink effect is affected. The preparation method comprises the following steps: withering picked fresh tea leaves to an extent that the tissues of the fresh tea leaves with 70-80 percent of moisture content are in a brittle and hard state, and allowing the aroma to be sent forth; kneading withered and aroma-lost tea leaves to tight and straight strips, and reducing size to achieve attractive appearance; utilizing oxygen supply fermentation equipment to realize ventilation and oxygen supply of the kneaded leaves, wherein the leaf color is subjected to the changes of dark green, yellowish green, yellow, reddish yellow, yellowish red, red and marroon in sequence, and the aroma is subjected to the changes of no aroma, faint scent and flowery flavour; and drying two times, wherein the second drying is carried out after the leaves are subjected to the first drying and cooling, and separated bagging and metering are carried out when the leaves are hot. The method is unique, advanced and scientific and is easy to operate; the black tea is good in quality, black and glossy in strip shape, and is slightly golden; the aroma is lasting and similar to the aromas of Narcissus and rose; the liquor color is red bright; the taste is sweet; the leaf tea is bright and red in color; and the black tea is delicious.

The invention discloses a snow pear, banana and corn jam which is prepared from the following raw materials by weight parts: 198-215 parts of the snow pear, 66-75 parts of the banana, 55-64 parts of the corn powder, 13-16 parts of peach blossoms, 6-9 parts of Radix Ranunculi Ternati, 4-6 parts of Codonopsis Lanceolata, 5-7 parts of Cornus officinalis, 6-8 parts of pseudo-ginseng, 3-4 parts of pawpaw kernels, 4-5 parts of Epimedium davidii franch, 55-58 parts of white sugar, 26-32 parts of chocolate powder, 3-6 parts of black tea powder, 12-15 parts of sesame oil, 28-33 parts of jujube flower honey, and a proper amount of purified water. The jam provided by the invention, during preparation, is added with the corn powder with healthcare effects; the Cornus officinalis which can tonify the liver and kidney, induce astringency, control nocturnal emission and reduce urination, and help produce saliva and slake thirst; the Radix Ranunculi Ternati which can reduce phlegm and resolving masses and reduce swelling and detoxify; the Codonopsis Lanceolata which can enrich the blood, promote lactation, clear away heat and toxic materials, reduce swelling and eliminate pus; the pawpaw kernels which can remove evil and relieve restlessness; the pseudo-ginseng which can clear away the liver-fire and dispell stagnation; and, Epimedium davidii franch which can tonify the kidney and yang, dry damp and dispell pathogenic wind. The jam provided by the invention is bright in color, sour and sweet, fine and soft in mouthfeel, unique in fruit and corn fragrance, high in nutrition and health value, and thus is wide in market prospect.

The invention provides a collateral-dredging lipid reduction product comprising active materials of black tea and a preparation method; the product consists of extracts of Anhua Red Tea and drug-food homologous substances; the preparation method of the invention produces a special and brand-new preparation method resulting from the formula specialty; the invention has the comprehensive functions of collateral dredging, lipid reduction, sugar reduction, decompression and weight reduction.

The invention discloses a Huangguanyin black tea processing technology. The Huangguanyin black tea processing technology utilizes Huangguanyin which is a Tieguanyin-Huangjingui hybrid as a raw material. The Huangguanyin black tea has effects of generating body fluid and clearing heat, inducing dieresis, diminishing inflammation and killing bacteria, removing toxins, and nourishing stomach. The Huangguanyin black tea processing technology improves the existing processing technology, reduces volatilization of aromatic alcohol, geraniol, benzyl alcohol, alpha-phenethyl alcohol, cis-3-vinyl ester and methyl salicylate, and reduces harmful substances such as trans-2-hexenal. Through the Huangguanyin black tea processing technology, the Huangguanyin black tea has a good fragrance, a mellow taste and a golden color.