1727 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 lotus Fuzhuan brick tea and a preparation method thereof, in particular to a polymorphic and novel black tea preparation method by optimally combining genuine big leaf tea raw materials in Anhua (China) with medicinal and edible plants. The lotus Fuzhuan brick tea has the characteristics of black tea raw materials in local Anhua, ensures that the original ecological attributes of black tea products, has the obviously functions of nourishing yin to replenish the kidney, generating liquid to moisten dryness, nourishing yin to enrich fluid, regulating immune system, and has the obvious effects of tonifying the spleen to dispel wetness, smoothing qi for digesting and reducing blood lipid.

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 discloses a method for discriminating fermentation quality of congou black tea based on a near-infrared-spectroscopy-combined amino acid analysis technology. The method comprises: selecting a sample and performing pre-processing; using high performance liquid chromatograph to determine the content of amino acids in the sample; acquiring the spectrum of the sample, utilizing synergy interval partial least square to establish a near-infrared-spectroscopy quantitative discrimination model for amino acids, finding amino acid variation distribution, and discriminating the fermentation quality of congou black tea. According to the method for discriminating the fermentation quality of congou black tea based on the near-infrared-spectroscopy-combined amino acid analysis technology, pretreatment is performed on an acquired original spectrum by utilizing standard normal variable transformation (SNVT), and the amino acid near-infrared discrimination model is constructed by employing synergy interval partial least square (SiPLS). The invention provides the quantitative determining method for scientifically accurately discriminating the fermentation quality congou black tea.

The invention provides a preparation method of an instant black tea, which relates to a processing process of the instant black tea. The method comprises the steps of raw dark green tea or golden camellia raw material preparation, extraction, filtering, enzyme auxiliary extraction, concentration, sterilization, drying, granulation and packaging; the method is characterized in that the enzyme auxiliary extraction is carried out after the filtering step, a complex enzyme formed by at least two monomer enzymes is added according to 0.5-0.8% of the weight of the tea so as to carry out enzyme auxiliary extraction on the tea, the mass percentage concentration of the enzyme is controlled at 0.3-0.9%, the enzyme auxiliary extraction time is controlled at 20-70 min, and the enzyme auxiliary extraction temperature is controlled at 40-60 DEG C. The preparation method of the instant black tea, provided by the invention, has the advantages as follows: high extraction rate is achieved; original flavor and taste of the black tea are kept, improved and enhanced; a problem of cream-down in a product manufactured by the traditional technology is solved; the generation of in an instant black tea powder is avoided; a basis is laid for the development of an instant tea functional product; as a large quantity of eurotium cristatum are contained, the product has a greater function of lowering lipid, losing weight and reducing blood sugar; and simple technical process and low production cost are achieved.

The invention relates to a black tea preparing method and particularly relates to a method for preparing congou black tea from anji white tea. The method sequentially comprises the following steps: picking based on a one-bud and one-leaf standard; withering; rolling; fermenting: arranging the rolled leaves to be fermented into a bamboo basket, controlling the leaf stacking thickness to be 8-10cm, uniformly spreading, and layering the leaves on a fermentation rack; fermenting by using a tea fermenting machine, controlling the air temperature at 35-40 DEG C, keeping the leaf temperature 30-32 DEG C, the relative humidity over 95% and sufficient oxygen supply, recording the fermentation time beginning from the rolling time, and controlling the fermentation time to be 5.5-6.0h. At the later period of fermentation, the temperature of a fermentation chamber is lowered and is controlled at 30-35 DEG C, so that the excessive fermentation is avoided; the moderate fermentation is carried out, and the fermented leaves are removed from the fermentation chamber, subjected to heat radiation, cooled and dried. By using the method, the anji white tea can be prepared into the congou black tea which is dark in luster, compact in strip, sweet and durable in fragrance, red bright in liquor color as well as pure, mild and fresh in taste.

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 preparation method of apple black tea. The method comprises a primary processing working procedure and a refining working procedure. The primary processing working procedure comprises the following steps: picking fresh leaves, withering, twisting, fermenting, putting in a red pot, and drying, wherein original apple juice is added in the twisting working procedure and the fermenting working procedure, so that twisted leaves and fermented leaves absorb oxidase and nutritional substances of apples, the oxidation speed of substances such as polyphenol and the like during the black tea fermenting process is accelerated, and the nutritional ingredients are increased, so that the processed black tea provided by the invention not only has special apple flavor, is brilliant red in juice color, but also the nutrition value of black tea is increased. The refining working procedure comprises the following steps: screening, winnowing, selecting stems, re-firing and enhancing the fragrance and dividing into piles evenly. The produced black tea not only has the appearance characteristic of common black tea, but also has the unique flavor integrating apples and black tea, is tender and straight in appearance, is uniform and neat, is black bloom in color, is fragrant in flavor, is brilliant red in juice color, has golden rings, is obvious in apple flavor, is mellow in taste and is sweet after taste, is fresh in tea residue, and is bronze.

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 method of brewing a fresh, hot beverage in a beverage brewer (10) having a brew basket (18) for holding ingredient to be brewed and a dispensing spray head (12) for passing water onto a top surface of a layer of ingredient supported within the brew basket (18) during a dispense period of a brew cycle uses a temperature selectable dispense system having an on-demand hot water heating chamber assembly (30) with a hot water chamber (86) having a volume substantially less than the volume of beverage brewed during a single brew cycle. An electrical heating element (98) of sufficient power quickly and substantially alters the temperature of the water in the chamber during a single brew cycle and a microprocessor controller (38) for controlling the heating element in response to temperature sensors (40, 42) to control the heating element (98) to selectively change the temperature of the hot water dispensed to the brew basket (18) during a single brew cycle. The controller (38) selectively controls the brewer (10) to brew different types of beverages, such as green tea, black tea, an different types of coffee, with dispense water at different preselected temperatures in response to a manually actuatable switch (72, 74, 76 and 78). The temperature of the dispense water may also be changed from a hotter temperature at the beginning of a brew cycle and a lower temperature during an end portion of the same brew cycle.

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 relates to a processing method for making black tea from Anji white tea picked in summer and autumn, which effectively opens up new application of the Anji white tea, can greatly improve the service value of the Anji white tea, and further improves the economic benefit of tea farmers. The method adopts the Anji white tea picked in summer and autumn which is usually discarded as a raw material, and the raw material is subjected to withering, rolling, fermentation and drying to be processed into the black tea; the method greatly improves the effective utilization rate of the Anji white tea, and increases the production value of the Anji white tea; and the black tea processed from the Anji white tea has fresh and sweet taste, high fragrance, and red and bright liquor color, has high economic value, and further improves the economic benefit of tea producers.

The invention relates to an organic oolong black tea leaf processing method, which belongs to the technical field of tea leaf processing. The organic oolong black tea leaf processing method specifically comprises a series of steps of: sunning and cooling green tea leaves, performing fine manipulation on the tea leaves, rocking the tea leaves, withering the tea leaves, rolling the tea leaves, fermenting the tea leaves, drying the tea leaves, storing the tea leaves in a refrigerator, selecting the tea leaves, baking the selected tea leaves, splicing and matching the baked tea leaves and judging the grades of the tea leaves by a tea judger. By layered continuous sunning and fine manipulation mechanical equipment, mechanical processing for sunning and fine manipulation is realized, the efficiency is improved, and the quality of the product is standardized; and a middle-temperature slow-drying automatic conveying technology is designed and developed, so that the fragrance of the tea leaves can be well formed in the final middle-temperature slow drying process, and the taste of the tea leaves is further alcoholized. The tea leaves processed by the method have lasting tender flavor and a fresh and mellow taste, and tea made of the tea leaves has a bright color.

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 provides a Congou black tea fermentation appropriate degree discrimination method and device. A appropriate degree standard image and threshold T are set by a computer, R, G and B color component column diagrams of black tea fermentation process in a product image can be collected and analyzed in real time, and Manhattan distance between the standard image and the three color component column diagrams can be calculated; when the average value of the Manhattan distance D is less than the set threshold value T, the fermentation degree is appropriate by discrimination, a signal is outputted to stop black tea fermentation; by comparing and analysis of the similarity of an collected image and the standard image, the black tea fermentation appropriate degree state is discriminated, online quick and nondestructive detection of fermentation quality can be realized, and the method is effective and scientific, and plays an important role in the realization of black tea fermentation standardization and intelligent processing technology.

The invention provides a black tea fungus drink which is produced by the mixed fermentation of pure fungi. Three kinds of fungi of saccharomyces cerivisiae, bacillus aceticus and lactobacillus plantarum are compounded, and mixed and fermented to produce the black tea fungus drink. In the drink, the combination of the pure fungi and the mixed fermentation are utilized, and the formula of the culture medium of the black tea fungus and the fermentation process conditions are optimized, thereby obviously shortening the fermentation time, avoiding the pollution of mixed fungi and ensuring the product safety; management methods for culture, rejuvenation and preservation of the fungus are scientific and reasonable, the product quality is stable, and a good basis is laid for the industrialized production of the black tea fungus; and the prepared black tea fungus drink not only tastes good, but also contains various effective components, and is a microbial fermentation drink with high utility value.

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.