1679 results about "Black teas" patented technology

The invention discloses health tea which is manufactured by mixing 0 to 80 weight parts of herbal tea, 0 to 50 weight parts of multicolor tea and 0 to 10 weight parts of medicinal and edible nourishing medicinal material, wherein the herbal tea is manufactured by adopting one or more from prunus persica, flos rosae rugosae, tulipa, rosa chinensis, chrysanthemum, aloe, apple flower, hibiscus sabdariffa, jasminum sambac, lemon slices, lavandula pedunculata, lilium, lemon grass, prunus mume, trollius chinensis bunge, superslim, sterculia lychnophora, fiveleaf gynostemma herbs, stevia rebaudiana, radix notoginseng, osmanthus fragrans, jade beauty, stellaria alsine grimm, dianthus caryophyllus, apocynum venetum, cordyceps, flos lonicerae, paeonia lactiflora and arctium lappal; the multicolor tea is manufacrured by adopting one or more from green tea, black tea, dark green tea and white tea; and the medicinal and edible nourishing medicinal material is manufactured by adopting one or more from panax quinquefolius, radix glycyrrhizae, dendrobium nobile, salvia miltiorrhiza, cornus officinalis, radix pseudostellariae and codonopsis pilosula. The health tea has the advantages that fragrance, sweetness and mellowness of scented tea are maintained, a health care function of the nourishing medicinal material is further fulfilled, and besides, tea soup is rich in taste and is sweet, refreshing and fragrant.

The invention discloses a tea jelly sweet which is prepared from raw material in the formula in parts by weight: 4-10 parts of functional composition, 30-60 parts of maltitol, 30-40 parts of starch syrup, 3.5-7 parts of plural gel, 0.1-10 parts of lecithin, 0.1-3 parts of hydrogenated vegetable oil, 1-3 parts of peppermint oil and 20-40 parts of water, wherein the functional composition comprises one or several of ultra-micropowder or extractions or original materials of pu-erh tea, black tea, green tea, Oolong tea, white tea, yellow tea and dark tea and other functional factors; and the plural gel comprises modified starch, gelatine, agar and carrageenan. The invention has the characteristics of defined functions, attractive appearance, natural aroma, good taste and the like, has no artificially-synthesized pigment and essence and sweetner causing decayed tooth and is suitable for groups to eat for a long term so as to improve the sub-health state.

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.

The invention provided a secondary-fermentation black tea as well as a production method and a production device thereof. The process comprises the following steps: (1) picking up fresh tea leaves, inactivating the fresh tea leaves, spreading the fresh tea leaves for cooling so as to enable the water content of the tea leaves to be 50-60%, rolling and curling the fresh tea leaves into a strip shape, deblocking the tea leaves after rolling, drying the tea leaves so as to enable the water content of the tea leaves to be 88-90%, and then piling, dismissing and sifting so as to obtain primary-fermentation black tea leaves; (2) putting the primary-fermentation black tea leaves on pallets and brackets, placing the brackets in a fermenting room, providing steam so as to fill the steam among the tea leaves at a temperature which is controlled at 50-60 DEG C for 5-15 hours, and then stopping providing the steam, fermenting the tea leaves for 3-7 days in the sealed fermenting room, and after fermenting, performing airing, natural cooling and drying so as to obtain secondary-fermentation black teat products. By virtue of twice fermentation, the black tea is clean and sanitary, is high in quality, is uniform in tea color, is better in quality, is fragrant in smell after being soaked in water, is savoury and mellow, has multiple health functions for a human body and is a treasure in whole-fermented tea.

A production method of jasmine black tea comprises withering, rolling, shaping, fermentation, and scenting, and the process comprises the following steps: firstly selecting high-quality fresh tea, then performing withering, rolling, shaping, fermentation, and scenting to obtain the product. The jasmine black tea prepared by the invention maintains the characteristic of fragrant, sweet and mellow taste of black tea, and has the delicate fragrance of jasmine tea; the product has elegant appearance, good taste and fragrance, lasting infused water, a spherical and distinct shape, a dark brown andoily color, a reddish soup color, heavy and natural fragrance, and mellow and refreshing taste, can leave fragrance in teeth and mouth after drunk, has strong fragrant aftertaste, has better aftertaste after infusion for several times, and is a superfine product pursued by tea ceremony enthusiasts.

The invention relates to a dynamic combination type black tea fermentation process. The dynamic combination type black tea fermentation process is characterized by comprising the steps following of: repeatedly twisting withered tea leaves, realizing preliminary dynamic fermentation, processing the twisted tea leaves with the primary pile fermentation, taking the tea leaves subjected by the primary pile fermentation out, sending the tea leaves into a dryer to be dried for the first time, and carrying out the second time pile fermentation to the tea leaves, wherein the moisture content of the tea leaves dried for the first time is lowered to 55%. The dynamic combination type black tea fermentation process has positive significance that in the process, a scientific combination and processing method is utilized, and the optimal processing parameters obtained after a large amount of experiments are particularly adopted, so that the defects that the black tea is dark in color, turbid in liquid, small in flavor and sour and moldy in taste are changed, the additional values of the black tea, especially the black tea of the summer and the autumn, are greatly enhanced, and the market competitiveness is enhanced.

The invention relates to a processing method of cold-making black tea, which comprises the steps of: performing freezing and ultramicro smashing withered fresh tea, adding compound enzyme, ventilating and fermenting, and performing secondary fluidized drying and vacuum packaging to prepare the cold-making black tea. According to the processing method of the cold-making black tea, a rolling step for processing the black tea conventionally is omitted. The processing technology is good in continuity and high in efficiency and is appropriate for production in batches. The cold soaking performance of the product is good, the liquor color is bright and the flavor is excellent.

The invention relates to a method for preparing black tea essence by taking black tea as raw material and simultaneously utilizing distillation extraction and biological enzyme zymohydrolysis. The invention also relates to the black tea essence prepared by the method. The essence has the characteristic of the special aroma of keemun black tea, and has obvious effect when being applied to cigarette or tobacco sheet and recombined tobacco leaf.

The invention discloses a method for processing tea-flavored sauced beef. The method comprises the following steps of: cutting beef into pieces; adding water into gardenia, fennel, hawthorn, clove, divaricate saposhnikovia root, goldthread root, dark plum, green tea and a proper amount of table salt, boiling over a slow fire to obtain soup bases and pickling beef loaves which are divided into front and rear parts in the soup bases; performing smokeless roasting until the beef loaves are sixty percent cooked; rinsing the roasted beef loaves by using alkaline water and washing by using clear water; adding water into marination concentrated soup and a mixed material bag and sauce-boiling for 1 hour; soaking for 1 hour in tea-flavored soup bases boiled in green tea and black tea, fishing out and air-drying; and finally drying, sterilizing and packaging. In the method, the adding of the tea can ensure that finished sauced beef has long-lasting tea-flavored taste and can remove the greasy taste of the beef, and the hawthorn can ensure that the beef is tenderized and the sauced beef has fragrant and crispy mouthfeel; and a proper amount of gardenia, clove and the like in meat pickling soup bases have good effects of colorizing and preserving the beef, and the beef obtained through sauce boiling does not contain nitrite.

The invention discloses a production method of Tie Guanyin black tea, which comprises the following steps: picking fresh Tie Guanyin leaves; placing the green tea leaves in the sun; drying the green tea leaves in the air; shaking the green tea leaving; fully fermenting; twisting; roasting; and obtaining a finished product. The step of shaking the green tea leaves is to place the tea leaves in a green tea leaf shaking machine to shake the green tea leaves continuously for 30 to 40 minutes after the green tea leaves is dried in the air; and the roasting is performed at three stages: roasting for 20 to 30 minutes at a constant temperature of 60 to 70 DEG C, roasting for 80 to 90 minutes at a constant temperature of 80 to 90 DEG C, and roasting for 230 to 240 minutes at a constant temperature of 90 to 110 DEG C. In the invention, fresh Tie Guanyin black tea leaves are used as raw materials, the making method of Tie Guanyin and the making method of black tea are combined effectively to provide high-quality tea leaves having body the combined characteristics of Tie Guanyin and black tea for users, the green tea leaves are shaken for a longer time, and the tea leaves are completely mature. In addition, the tea water of the finished tea made by the method is crimson.

The invention provides a health-caring highland barley tea and its preparing process, which is prepared from the following raw material (by weight parts) highland barley 20-60%, common tea 10-30, wherein the common tea comprises black tea, brick tea, Pu'er tea, scented tea and green tea, and one or two medicinal herbs.

A leaf tea especially blended from a black tea and a green tea so that it contains catechins and phenols in a ratio between 0.15 to 0.4, but preferably between 0.2 and 0.3. Such a product resembles black tea but typically possesses an antioxidant activity that is 10% or more higher than that the same mass of the black tea alone. The black tea is preferably low grown while the green tea is preferably from an Assam jat.

The invention discloses fruit vinegar tea drink. The fruit vinegar tea drink is prepared from the following raw materials in part by weight: 50 to 70 parts of apple juice, 5 to 8 parts of white granulated sugar, 1 to 2 parts of honey and 1 to 1.2 parts of black tea powder. A preparation method comprises the following steps of: adding concentrated apple juice into fruit vinegar tea serving as a main raw material, wherein the fruit vinegar tea is prepared from fresh apple juice, black tea powder, white granulated sugar and honey, which serve as main raw materials, through biological engineering submerged secondary fermentation; and mixing, performing superhigh temperature instant sterilization, and performing encapsulation at medium temperature to obtain health-care drink with various nutrients. The fruit vinegar tea drink has high content of nutritional ingredients, good mouthfeel and can meet requirements of people on health-care drink. The fruit vinegar tea has effects of eliminating fatigue, reducing morbidity of liver diseases, resisting ageing, softening blood vessels, reducing blood fat, reducing cholesterol and preventing and treating obesity, and has high sterilization ability; apple vinegar and black tea are integrated into a whole; requirements of people on health promotion are met due to the combination of the apple vinegar and the black tea; and the apple vinegar and the black tea can be mutually promoted and supplemented.

The invention relates to a Pu'er tea spirit and a preparation method thereof. The grains undergoing the tea liquor dipping treatment are steamed and subject to fermentation by adding with domesticated yeasts; the fermentation liquor is filtered, sterilized at a high temperature, has the alcohol content reduced to 8 to 20 degrees by drinkable alcohol with the concentration of 95 percent, and is filtered by activated alumina or diatomaceous earth to prepare the clear, rufous, bright and transparent Pu'er tea spirit; the spirit has tea aroma and bouquet of the typical Pu'er tea, is rufous, clear and transparent and is pure and fine in taste. The method of the invention can be also applied to the brewing of black tea, green tea and Oolong tea. The Pu'er tea spirit and the preparation method increase the added values of mid-and low-grade tea leaves, and extract nutrient contents with excellent quality from spirits and teas for people, and simultaneously provide a brand new page for the research of the brewage by the fermentation of tea liquids.

The invention discloses a black tea preparing method which comprises the flowing steps: withering, rolling, fermenting, primarily baking, baking to achieve the enough dry weight, packing and storing in a storage. The bar shape of black tea prepared by adopting the method is round, tight and straight, the golden tips are obvious, the fragrance has a pekoe flavor and is clear, refreshed and lasting, the honey flavor is obvious, the tea water is right and bright, the taste is thick, cool and sweet, bottom bud leaves are complete, and the tea is even in color and luster and excellent in quality.

The invention discloses a processing method for black tea. The method comprises the following nine steps of: fresh tea picking, deteriorating, moderate rolling, fermenting, initial drying, initial packed rolling, re-drying, secondary packed rolling and drying. The initial drying, the initial packed rolling, the re-drying and the secondary packed rolling have the effects that the leaf temperature of the tea is raised through the procedure of initial drying, the molecular structure of the materials contained in the tea is incompact, the rolling cohesiveness and the plasticity of the leaf are reinforced for facilitating the rolling and roping. Leaf cells can be further rubbed through the initial packed rolling, tea juice is squeezed out to be adhered to the leaf surface, nonenzymatic oxidization is reinforced and tea soup is thickened. The secondary packed rolling is to continue to squeeze out the tea juice in the tea cells to be adhered to the leaf surface and make black and lubricated colour, and the materials are converted through a thermalization effect in order to improve the tea soup. The black tea prepared by using the method disclosed by the invention has black, bright, lubricated, even and orderly cords, mellow and sweet taste, brilliant and bright soup colour and natural lotus smell and honey taste.

The invention relates to a basked black tea and a manufacturing technique for the basked black tea. The fresh leaves of large-leaf tea trees with the territory of Yunnan province are taken as the raw materials for producing the basked black tea. The basked black tea and the manufacturing technique thereof belong to the field of food. The manufacturing technique comprises the following steps: picking the fresh leaves; withering; rolling; fermenting; pre-drying; basking in sunlight; steaming and pressing; drying. The manufacturing technique is free from the modern step of increasing the fragrance of the black tea at high temperature, so that more active materials are maintained in the basked black tea; the two-year shelf life of the modern black tea is broken through; the basked black tea is fit for long-term storage under a storage condition and can be soaked for a long time; obviously different from the characteristics of 'red, colorful and bright' liquor color of the modern black tea, the basked black tea has the characteristics of 'fatness and firmness' of the large-leaf tea and the liquor color is gradually turned to red and bright from orange and bright at the beginning.

The invention belongs to the field of tea production, and particularly relates to a processing method of jasmine tea with black tea as a billet. According to the processing method, the jasmine tea is processed by performing three scenting steps and a flower picking step on fermented black tea as the billet and fresh picked jasmine flower. The fermented black tea is used as the raw material; after the fresh jasmine flower is scented, not only the aroma of the jasmine flower is absorbed, but also tight strip shape and crimson liquor color of early spring famous high-quality tea are inherited; bright and beautiful impression is provided for people by matching white jasmine petals; the tea also has the special characteristics of faint scent, freshness and mellow and brisk taste of the jasmine tea; and the color of the dry tea and the color of the tea liquor are changed, so that the tea has the characteristics of fragrance, sweetness and mellow taste, and the quality guarantee period of the tea is also prolonged.

The invention discloses a black kung fu tea production method. The black kung fu tea production method is characterized by comprising the steps of: (1) picking; (2) withering; (3) making green; (4) twisting; (5) fermenting; and (6) drying. According to the black kung fu tea production method, the Tianjun black tea with black and bloom color, mellow taste and heavy tea aroma can be finally produced by picking, withering, green making, twisting, fermentation and drying; meanwhile, by strictly controlling the fermentation degree, the proportion of thearubigins and theaflavins is the most proper, and tea soup is bright in color.

The invention relates to a production method for a high-aroma and fresh-sweet type black tea. The production method comprises the following steps: mixing fresh leaves of tea leaves with one bud and two leaves of different tea tree varieties as raw materials according to a certain ratio; carrying out indoor fresh leaf withering by manual control; rolling by adopting a secondary rolling method and carrying out indoor heating and fermentation; after the fermentation is finished, rapidly de-enzyming and carrying out secondary light fermentation; carrying out secondary de-enzyming; finally, drying to obtain the high-aroma and fresh-sweet type black tea. According to the production method for the high-aroma and fresh-sweet type black tea, a conventional black teat production technology is changed so that the prepared black tea not only has rich fragrance, but also has a fresh and sweet mouth feel and is gold and bright in soup color; the quality of the tea is improved effectively and the economic benefits of the tea are improved.

The invention relates to the field of foods, and particularly relates to black tea wine and a preparation method thereof. Particularly, the preparation method comprises the steps: processing sorghum, black tea and fragrant grains, and auxiliary materials such as rice hull and rice bran meal, then soaking, primarily steaming, stewing, re-steaming, discharging from a rice steamer, spreading for cooling, discharging yeast, cultivating, adding the black tea, preparing distiller grains, mixing, feeding a pool for fermenting, distilling, storing, and blending so as to obtain the black tea wine. The black tea wine is cool and transparent in vinosity, pure in faint scent, grace in tea perfume, mellow and clean, long in remaining taste, higher in polyphenol content and low in alcohol content, and has the remarkable black tea fragrance and taste, and a wine body is soft and harmonious.

The invention discloses a jasmine black tea scenting method, which comprises: carrying out soaking washing on picked fresh tea leaves with hot water with a temperature of 40-70 DEG C, placing into a tea basket to carry out paving cooling until no water droplet exists, brewing for 5-20 h in a cylinder, rolling, carrying out blowing drying with warm hot wind, placing the tea leaves into a closed container, adding jasmine primary aroma essential oil, and carrying out scenting fermentation, hot wind drying, paving cooling, packaging and other processes. The scented jasmine black tea has characteristics of orange red, bright and clear tea soup and rich aroma. With the jasmine black tea scenting method, the traditional method that black tea is conveyed to a jasmine production place and fresh jasmine is adopted to carry out scenting is changed, and the jasmine primary aroma essential oil is adopted to be directly added to the black tea production process to complete the scenting so as to reduce the jasmine black tea scenting process and improve economic benefits and social benefits.

The invention provides a processing method for black tea with flower fragrance. The processing method comprises the following steps: withering fresh tea leaves, wherein the withering parameter reduces the weight of the leaves by 5%; after withering is completed, transferring the leaves in doors, spreading and drying in the air, and then rotating; and carrying out subsequent processes according to the conventional black tea processing method. By carrying out withering and rotating in the black tea processing process, the flavor and taste of the tea leaves can be converted, and the black tea with flower fragrance and strong taste can be produced; and the prepared black tea has flower fragrance and good taste, and can meet the consuming needs of the black tea.