2687 results about "Green 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.

A process for producing a purified product of green tea extract, which includes subjecting an aqueous solution of green tea extract to solid-liquid separation by filtration and / or centrifugal separation to obtain another aqueous solution of green tea extract, said another aqueous solution having a turbidity of from 0.2 to 2.0 as measured with a concentration of non-polymer catechins in it adjusted to 1 wt %, and then allowing the another aqueous solution of green tea extract to pass through a polymer membrane having a membrane pore size of from 0.05 to 0.8 μm such that the turbidity of the another aqueous solution of green tea extract is reduced to lower than 0.2 as measured with a concentration of non-polymer catechins in it adjusted to 1 wt %.

The present invention relates to extracts of green tea species plant material prepared by supercritical CO2 extractions methods.

The invention discloses golden flower loose tea dark green tea and a processing method of the golden flower loose tea. High-tenderness single buds and / or tea with one bud and one leaf are / is used as raw materials, raw dark green tea is prepared through steps of activation fragrance enhancement, slight water removing, twisting, deblocking, strip sorting, intermittent juice adding alcoholization, pile fermentation, secondary deblocking and strip sorting, low-temperature drying and the like, then, the raw dark green tea is used for further floating, the golden flower loose tea is prepared, the strip shape of the loose tea is maintained, and the characteristics of golden flower are also realized.

A melanin preparation as an immunostimulatory agent from at least one of the following botanicals: Echinacea, American ginseng, black walnut, green tea, Parthenium integrifolium, Korean ginseng, alfalfa sprouts, ginger, goldenseal, red clover, dandelion, black cohosh, licorice, chamomile, milk thistle, alfalfa, horsetail, astragalus, gotu kola, feverfew, valerian, hawthorn, rosemary, saw palmetto, ephedra, pau d'arco, ginkgo, garlic, St. John's wort, Agaricus bisporus (common mushroom), Agaricus bisporus brown strain (portabella mushroom), Lentinus edodes (shiitake mushroom) or Boletus edulis (porcini mushroom). Also disclosed is methods of treating a subject requiring immune mediation comprising administering to said subject a therapeutically effective amount of a melanin preparation from any one of the following botanicals: Echinacea, American ginseng, black walnut, green tea, Parthenium integrifolium, Korean ginseng, alfalfa sprouts, ginger, goldenseal, red clover, dandelion, black cohosh, licorice, chamomile, milk thistle, alfalfa, horsetail, astragalus, gotu kola, feverfew, valerian, hawthorn, rosemary, saw palmetto, ephedra, pau d'arco, ginkgo, garlic, St. John's wort, Agaricus bisporus (common mushroom), Agaricus bisporus brown strain (portabella mushroom), Lentinus edodes (shiitake mushroom), Boletus edulis (porcini mushroom).

The invention discloses traditional Chinese medicine fat-reducing healthy tea prepared from the following raw materials by weight: 10-28 parts of semen cassiae, 9-25 parts of rhizoma alismatis, 11-26 parts of poria cocos, 9-28 parts of hawthorn, 8-24 parts of kelp, 5-18 parts of aloe, 5-18 parts of folium sennae, 10-26 parts of astragalus membranaceus, 11-22 parts of fructus aurantii, 12-29 parts of coix seed, 12-30 parts of adzuki beans, 8-22 parts of chrysanthemum, 7-20 parts of tangerine peel, 7-17 parts of prunella spike, 6-20 parts of radish seed, 8-20 parts of bitter gourd, 9-22 parts of white gourd peel, 6-19 parts of lotus leaf, 8-17 parts of green tea and 4-16 parts of licorice. The traditional Chinese medicine fat-reducing healthy tea prepared according to assistant and guide compatibility of medicines for synergistic effect has the effects of inducing diuresis to alleviate edema, smoothening intestines, moistening excrement, promoting digestion, removing food accumulation, reducing fat, losing weight, nutrition and health care, and other effects, after long-term use of the health care tea, people taking the healthy tea glow with good health, have ruddy complexion and unobstructed body, and function of each internal organ can reach the best state.

The invention relates to the technical field of foods, in particular to a green tea-sorghum crispy rice which is prepared by the following raw materials in percentage by weight: 30 to 50 percent of sorghum, 20 to 40 percent of wheat, 3 to 5 percent of green tea leaves, 1 to 5 percent of green tea powder, 1 to 5 percent of dairy salt, 1 to 5 percent of chicken powder, 0.05 to 0.1 percent of sorbic acid, and 5 to 10 percent of water; the green tea-sorghum crispy rice is prepared by the following steps: (1), soaking for 15 to 30 minutes after green tea leaves are added into water and boiled, cooling, and filtering for removing the leaves and keeping a stock solution; (2), grinding the 30 to 50 percent of sorghum and 20 to 30 percent of wheat into powder, then blending by using the stock solution obtained in the step (1), adding the dairy salt, the chicken powder and the sorbic acid during the blending process, and finally preparing for obtaining a dough; (3), pressing into thin sheets by using a die, spreading the green tea powder onto the thin sheets, finally baking inside a baking oven at the temperature ranging from 210 GEG C to 230 DEG C for 5 to 10 minutes, and adopting a vacuum plastic bag for packaging. The green tea-sorghum crispy rice produced by the method in the invention, has a strong tea perfume, is unique in taste and is full-flavoured.

The invention relates to an eating five-element corn-vegetable-fruit health product comprising more than 40 raw materials, such as naked oat flour, cichory flour, bitter almonds, coixseeds, white lablab seeds, burdocks, white turnips, white fungi, yam, ginkgo, coconuts, highland barley, brassica campestris, green tea powder, cowberries, green apples, peas, green beans, spinach, cacti, spirulina, Chinese goosebeeries, black tartary buckwheats, agaricus blazei murill, blackcurrant, mulberry powder, black kerneled rice, teata glycinis, niger seeds, dried purple seaweed, mushrooms, black fungi, Tibetan red beans, and the like, which is white, green, black, red or yellow corn-vegetable-fruit grains or integrative five-color corn-vegetable-fruit grains prepared by a specific technology. The eating five-element corn-vegetable-fruit health product is produced on the basis of a traditional Chinese medical five-element theory and a modern nutriology theory, has excellent raw materials, edible safety, pure taste and rich nutrition, is especially used for raw foods, provides complete, balanced and reasonably-matched nutrients for a human body, has obvious opsonization for sub-health physiques and various chronic diseases, is easy to industrially popularize and has positive social and economic benefits.

The invention discloses novel eucommia ulmoides tea and a preparation method thereof, belonging to the field of tea processing. The novel eucommia ulmoides tea is eucommia ulmoides dark tea which is prepared from eucommia ulmoides leaves by a dark tea preparation technology. Meanwhile, the eucommia ulmoides leaves can be processed into the eucommia ulmoides Fu tea by a Fu tea preparation technology for dark tea, wherein certain amount of raw dark green tea can be added in the preparation process of eucommia ulmoides Fu tea. In the novel eucommia ulmoides tea and the preparation method thereof disclosed by the invention, by adopting the eucommia ulmoides leaves as a raw material and effectively combining the dark tea preparation technology, abundant nutritional ingredients in the eucommia ulmoides leaves are maintained, the fermentation and floating technology of eucommia ulmoides leaves is realized, the produced eucommia ulmoides dark tea has the functions of tonifying kidney, protecting liver, resisting fatigue and aging, reducing blood pressure, blood fat and blood sugar and the like, the product eucommia ulmoides Fu tea is rich in eurotium cristatum and also has the functions of clearing heat and removing toxin, resisting tumor activity, maintaining beauty and keeping young, adjusting heart and blood vessels and the like.

The invention relates to a health-care product composite with an alcoholism relieving function and a preparation method thereof, and discloses a health-care product composite with an alcoholism relieving function and a preparation method thereof. The composite is prepared from the following raw materials: pueraria flower, hovenia dulcis thumb, kudzuvine root, green tea and oligosaccharide, wherein plantain herb, chrysanthemum, lalang grass rhizome, liquoric root, tangerine peel and hawthorn fruit are also added into the raw materials of the composite. The health-care product composite is prepared by refining wild plants, does not have toxic or side effect, has excellent effects of relieving alcoholism and activating spleen and protecting liver and stomach, and can eliminate or relieve acute mild and moderate alcoholism, acute stomach injury, chronic gastritis and acute liver injury which are caused by drinking. The health-care product composite can be prepared into granules, tea bags and capsules.

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 processing method of green tea. The processing method comprises the processing steps of raw material selection, picking, spreading, fixation, spreading, rolling, shaping, baking and the like, wherein the types of selected raw materials are strictly controlled to be Nanjiang #1, Zaobaijian #5 or Fuding Dabai tea; the raw materials are required to be picked in a harmless ecological tea garden at the elevation of 550-650m in sunny days in the middle of March under the temperature of 20-25 DEG C. The processing method is executed by the processing technologies such as high-quality raw material selection and optimized spreading, so that the quality of the green tea is improved.

The present invention discloses a flower aroma green tea processing process, which comprises five steps of fresh leaf picking, leaf shaking, enzyme deactivating, rolling and refining. According to the invention, jasmine, honeysuckle, flower of operculate cleistocalyx, kapok, plumeria rubra l. cv. acutifolia, tussilago farfara, strophanthus divaricatus (lour.) hook. et arn, watermelon peel and the like are adopted prepare a concentrated liquid, the concentrated liquid is sprayed on tea leaves, rolling is performed, freeze-drying is performed, and a flavor distilling treatment is performed on the tea leave, such that the aroma type of the green tea is changed to make the green tea have flower aroma, the bitter taste of the tea can be improved, and the nutritional health value of the tea can be increased so as to increase the economic benefits of the green tea.

The invention provides a processing method of a bending and scented green tea. The finished tea is obtained by the steps of: specific green spreading treatment of fresh leaves, roll / microwave combined green removing, humidifying and kneading, prebaking treatment, two times of frying in a small pan, one time of frying in a large pan, infrared drying, infrared fragrance extraction and the like. In the processing method, organic integration is carried out on the existing processing equipment and the process technique and the like, a special temperature-control and humidity-control device is arranged during green spreading of the fresh leaves, the defects of heavy bitter of tea soup and easily entrained slow fire of fragrance and the like in the existing processing technology are overcome by sectional and fine processing, and the purpose of improving the internal flavors such as fragrance and taste and the like of the bending and scented green tea is achieved. As for the processed product, the appearance is compact, the color is green, the fragrance is lasting, and the taste is thick, fresh and cool.

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.

The invention provides a green brick tea fermentation method. The method comprises the following steps of: tea leaf raw material pre-processing, water adding, pile fermenting, tea turning, stacking, digging, drying and aging, wherein 1 water adding-pile fermenting: namely adding water to enable the water content of green tea to reach 32%-48%, carrying out the first pile fermenting, laying the tea into 3-4 layers with the height of 0.5m for pile fermenting, and spraying water layer by layer; and naturally fermenting the green tea in 34-48 hours after adding water into the piled tea, wherein the pile temperature is 45-69 DEG C; 2, tea turning: namely, first tea turning, second tea turning and third tea turning; 3, stacking; and 4 aging. Compared with the prior art, the method beneficial for improving the tea leave quality and extract, so that a green brick tea product has a mellow taste and red and transparent liquor color, can be quickly brewed, and has brewing and decocting durability and a unique green brick tea aged fragrance and flavor.

The invention belongs to the field of tea processing technique, and particularly relates to a preparation method of low-caffeine green tea, a low-caffeine green tea and a tea product of the low-caffeine green tea, which makes up the shortages in the existing green tea caffeine removing technique. The preparation method comprises the following steps of: spreading, instantly bailing green tea leaves, cooling, dewatering by hot air, spreading and cooling, forming, rolling, and drying, wherein the process of the instantly bailing green tea leaves is the key of the invention; the low-caffeine green tea is prepared by the above steps, and the tea products including powered tea or tea drink are made of the low-caffeine green tea. The preparation method of the low-caffeine green tea has the advantages of simple process, low cost and convenient operation; the low-caffeine green tea prepared by the method has the advantages that the caffeine content is reduced, and the enough amino acid and tea polyphenol which determine the fresh degree and the taste of tea are remained, and meanwhile, not any organic solvent is used in the preparation process, so the food safety of the prepared low-caffeine green tea and tea products is ensured.

The invention provides a continuous processing production line and processing method of pan-fired green tea, and relates to the technical field of tea processing. The production line is connected with the following equipment in sequence: a fresh leaf conveyer, a spreading table, a mesh belt conveyor, a hot air cylinder-type de-enzyming machine, a first mesh belt conveying cooling machine, a cooling dampening conveyer, a first reciprocating flat conveying machine, a rolling machine, a deblocking machine, a tea leaf lifting machine, a second reciprocating flat conveying machine, a dryer, a third reciprocating flat conveying machine, a second mesh belt conveying cooling machine, a spreading cooling platform, a bottle-shaped cylinder type pan-firing machine, a round flat screen and a bagging packer. According to the continuous processing production line and processing method of pan-fired green tea, the purpose of clean and continuous production of pan-fired green tea is achieved, the production line has the characteristics of being high in yield, low in cost and high in production efficiency, and the pan-fired green tea prepared through cooperating with the standardized technology provided by the invention has the following characteristics: the appearance is compact, the color and luster are green, silver and glossy, the endosarc aroma is strong, the soup color is yellow green and bright, the taste is mellow, and the infused leaves are yellow green and bright.

The invention discloses a processing method for improving quality of Summer and Autumn green tea, which comprises the following steps that: step1: fresh tea leaves - one bud with one leaf or one bud with two or three leaves in Summer and Autumn are selected; step 2: fresh tea leaves in step 1 are spread out under a natural environment or under a conventional temperature and humidity environment; step 3: the tea leaves which are spread out in step 2 are microwave water removed; step 4: the water-removed tea leaves in the step 3 are spread out to be wetted; step 5: water-removed tea leaves in step 4 are kneaded; step 6: the tea leaves which are kneaded in step 5 are vacuum dried through microwaves; and step 7: fragrance of the tea leaves which are processed in step 6 are enhanced by microwaves. Due to the adoption of the processing method, appearance of Summer and Autumn green tea is complete, color is green, aromatic substances are increased, fragrance is cool, oxidation of the tea leaves can be prevented, the quality of the green tea can be obviously improved, and the problems by utilizing traditional green tea processing technique to process the Summer and Autumn green tea that tea polyphenol content in the Summer and Autumn green tea is high, the taste is bitter, fragrance is lowering and the like can be solved.

The invention discloses a processing technology of a green tea with flower fragrance. The processing technology comprises the sections of: fresh tea leaf spreading; tea leaf rocking; inactivating; rolling; drying; and finishing. The invention has the following beneficial effects: addition of technologies of tea leaf rocking and low temperature refrigeration and standing change aroma type of green tea, effectively reduce bitter and astringency taste of tea, effectively ensure degree of green of the tea, and reduce polyphenol content of the tea; on the premise of preventing the tea from turning red, time and frequency of tea leaf rocking, and time and temperature of refrigeration and standing are well controlled to prevent the leaf margin from turning red, as well as maintain quality characteristics of light soup and green leaf of the green tea, so that the rocked leaves produce a large amount of floral substances; and standing of the rocked leaves is carried out under condition of a constant temperature of 11 (+ / - 1 DEG C); meanwhile the standing time is prolonged correspondingly, so as to increase the content of the effective components in the leaves, change the proportion of primary effective components, and further expand and develop the flower fragrance.

The invention relates to tartary buckwheat-maize instant noodles, which are prepared from the following materials in parts by weight: 300-340 parts of maize flour, 80-90 parts of mung bean starch, 60-70 parts of tartary buckwheat, 30-40 parts of millet, 100-120 parts of green tea juice, 50-60 parts of oyster mushroom juice, 60-70 parts of honey, 20-30 parts of lemon, 40-50 parts of chufa and the like. The invention discloses the tartary buckwheat-maize instant noodles in which tartary buckwheat and millet are added so that very good functions of treating hypertension, hyperlipidemia and hyperglycemia and nourishing the stomach are achieved. In addition, extracts of coreopsis tinctoria flowers, cushaw flowers, panax notoginseng powder, hawthorn and the like have the efficacies of resisting and preventing cancer, reducing blood fat and blood pressure, eliminating fat and losing weight. Therefore, the tartary buckwheat-maize instant noodles are health food.

The invention discloses a functional nutritional good composition for improving sub-health and a preparation method thereof. Edible and medicinal raw materials such as aloe, licorice root, chrysanthemum flower, green tea, semen cassiae, lotus leaf, fructus crataegi, radix angelicae, white hyacinth bean, lilium brownii, mint, red bean, clove, sword bean and seville orange flower are combined with the modern nutrients such as L-carnitine, methionine, fructo-oligose, fructose, medium chain triglyceride grease powder, protein, vitamins and mineral substances to prepare four types of products. The four types of products are matched with one another in use and can be used for replenishing various nutritional ingredients required by the human body so as to realize the aims of repairing cells, activating the immunity and improving the sub-health.

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 relates to a traditional Chinese medicinal composition for treating laryngitis which is prepared from the following medicinal herbs (by weight ratio) as raw material: honeysuckle flower 220-280 parts, sterculia seed 50-110 parts, ophiopogon root 220-280 parts, scrophularia root 220-280 parts, Chinese white olive 220-280 parts, prepared dark Japanese plum 220-280 parts, green tea 50-110 parts, root of balloonflower 220-280 parts, licorice root 140-200 parts and peppermint oil 5-9 parts.

A composition for modulating cytokines to regulate an inflammatory or immunomodulatory response. The composition can include at least one of rosehips, blueberry, blackberry, elderberry, cranberry, rosemary, clove, feverfew, nettle root, artichoke, reishi mushroom, olive extract, green tea extract, grape seed extract, resveratrol, Aframomum melegueta, boswellia serrata extract, boswellia forte, ipriflavone, tocotrienols, evening primrose oil, INM-176, borage oil, krill oil, at least one type of xanthophyll (e.g., astaxanthin), green coffee extract and ferulic acid. Specifically, a composition of the invention can include: rosehips and at least one of blackberry, blueberry, elderberry, and optionally krill oil; or rosehips, resveratrol and at least one of Aframomum melegueta and astaxanthin. Based on the cytokine modulation and cytokine response inhibition of the composition, it can be used to regulate an immunomodulatory and / or inflammatory response, and subsequently treat diseases and / or abnormal conditions associated with inflammatory response, for example, cardiovascular conditions, arthritis, osteoporosis and Alzheimer's disease.

Provided are a preparation process of a purified green-tea extract capable of easily and efficiently removing a turbidity component contained in a green tea extract; a purified green-tea extract prepared by the preparation process; and a packaged beverage containing the purified green-tea extract. The preparation process of a purified green-tea extract containing, in the solid content thereof, from 36 to 99 mass % of non-polymer catechins comprises bringing a green tea extract into contact with a mixed solution containing an organic solvent and water at a mass ratio of from 65 / 35 to 97 / 3 and active carbon and / or acid clay or active clay, adjusting the organic solvent / water mass ratio of the resulting solution to from 0 / 100 to 85 / 15, and then separating the turbidity component thus separated.

The invention discloses fast alcoholized dark green tea and a preparation method of the dark green tea. The preparation method comprises the following steps of: converting catechin with bitter taste in the raw dark green tea into theaflavin, thearubigin and theabrownin, degrading cellulose into glucose with sweet taste, converting insoluble pectin into soluble pectin (to increase the thickness of a tea soup), and degrading protein into amino acids with umami taste by adding microorganisms and an enzyme solution into the raw dark green tea under the condition with certain temperature and humidity, and applying chemical action to the resulting product in supplementation, and at last neutralizing partial acidic components with baking soda. The technical problems of long fermentation time and the generation of nauseating and sour smells in dark green tea pile fermentation are solved; the tea made from the dark green tea obtained by the preparation method disclosed by the invention is delicate and mellow in taste, orange red and transparent in tea soup, and rich in stale flavor; and the dark green tea is pretty high in contents such as soluble sugar, theaflavin, thearubigin and amino acid, and can reach the taste effect of old tea more than 5 years in about 4 days.

The invention relates to a cyclocarya paliurus tea beverage. In parts by weight, 100 parts of a cyclocarya paliurus tea beverage comprises 10 to 30 parts of cyclocarya paliurus leaves, 5 to 20 parts of green tea, 5 to 10 parts of hawthorn, 1 to 5 parts of a sweetening agent and the balance being water. A preparation method of the cyclocarya paliurus tea beverage comprises the steps of selecting materials, extracting, filtering, mixing, filling, sealing, sterilizing and cooling. Compared with pure green tea, the cyclocarya paliurus tea beverage has an extra function of reducing the high blood fat, the high blood pressure and the high blood sugar and also has certain healthcare functions; compared with pure cyclocarya paliurus tea, the cyclocarya paliurus tea beverage has a more remarkable lipid lowering effect. Compared with a conventional water extracting method, an ultrasonic multilevel countercurrent contact water extracting method adopted by the method has the advantages that the extracting rate of active ingredients can be increased by 20 to 30 percent, and certain economic benefits can be brought to enterprises. The requirement on equipment is low, the cost is low, the operability is high, the energy consumption is small, and the industrialized mass production of cyclocarya paliurus tea beverages can be realized.