110 results about "OOLONG TEA LEAF" patented technology

The invention relates to an ecological oolong black tea processing method. Half fermented oolong tea and completely fermented black tea are combined. The preparation method comprises the steps of picking up fresh leaves, sunning, cooling, green-making, withering, rolling, fermenting, fixing and pelletizing. The tea prepared by the method has the aroma and taste as good as those of traditional oolong tea, also is fresh and mellow just like black tea and is mellow and normal in aroma and bright in liquor color, and meanwhile, the appearance shape of the traditional oolong black tea leaves is changed; the ecological oolong black tea has the characteristics of coiled shape, tightness and solidness, round particles, and convenient packaging, transportation, storage and brewing of the oolong tea, and also has the characteristics of high production efficiency, good quality and easily achievable product standardization.

The invention discloses dried pork slices with an oolong tea flavor and a manufacturing method of the dried pork slice. The dried pork slices are prepared from the following raw materials in parts by weight: 100 parts of fresh pork hind leg muscle, 5 to 15 parts of condiments and 0.5 to 8 parts of oolong tea powder through preparation steps of checking and accepting the raw materials, washing, cutting, freezing, unfreezing, cutting pork, stirring and pickling, seasoning with oolong tea, smearing, drying, baking, cutting and packaging. The disadvantages of the prior art and existing products are overcome, the flavor of the products is improved and edible values and nutritional values of the products are improved; a novel dried pork slice product with the oolong tea flavor is obtained.

The invention relates to an electronic cigarette smoke solution. The electronic cigarette smoke solution is prepared from the following components in parts by mass: 1 to 30 parts of tobacco extract, 0.5 to 13 parts of tobacco flavor, 1 to 30 parts of oolong leaf extract, 2 to 5 parts of edible alcohol, 5 to 30 parts of edible glycerinum, and 50 to 80 parts of propylene glycol. According to the electronic cigarette smoke solution prepared through the oolong leaf extract, the oolong leaf extract is mixed with the tobacco extract, and the proper tobacco flavor is added, so that the electronic cigarette smoke solution is rich in fragrance, and is good in taste; the disadvantages of insufficient fragrance and taste of the electronic cigarette smoke solution can be improved to some extent; meanwhile, the oolong leaf extract contains a plurality of effective ingredients which bring a healthcare effect to some extent.

The invention relates to a technology for preparing a black Fu brick tea by utilizing summer-autumn tea leaves. The black Fu brick tea is prepared through the following steps: using summer/autumn fresh tea leaves as raw materials, merging the technology for forming the fragrance of orchids, and performing a series of operations of withering the summer/autumn fresh tea leaves, rocking the withered summer/autumn fresh tea leaves, rolling the rocked summer/autumn fresh tea leaves, fermenting the rolled summer/autumn fresh tea leaves, drying the fermented summer/autumn fresh tea leaves, and performing pile fermentation on the dried summer/autumn fresh tea leaves; and adding eurotium cristatum, enabling the eurotium cristatum to grow and breed to generate golden cleistothecia so as to obtain a finished tea, drying and forming the finished tea, and the like. The working procedure of rocking the withered summer/autumn fresh tea leaves is added in the making technology of the black tea, so that the fragrance of the orchids in the black Fu brick tea is generated, and the making technologies of the black tea and the Fu brick tea are combined for relevant optimization, the technology of rocking oolong and the technology of adding mycetes for generating the golden cleistothecia are merged, so that the promotion and the stabilization of the quality of products are realized, the fragrance of the black tea can be improved, and the nutrient health-care functions of the Fu brick tea can also be maintained; besides, the appearance feel of the finished products of the black Fu brick tea can also be effectively improved.

The invention discloses a processing method for green tea from macadamia ternifolia leaves. The processing method comprises the following technological steps: fresh leaf picking, sun-withering and burn-withering treatment, primary kneading, rocking-withering, blending, withering, fixation, secondary kneading, primary drying, shaping, drying and the like. According to the processing method, fresh sugarcane leaves and the fresh macadamia ternifolia leaves are used as raw materials, the sun-withering and rocking-withering techniques of oolong tea are combined onto the traditional green tea processing techniques, the bitterness degree of the taste is reduced, and the flowery flavor of the oolong tea is improved; meanwhile, the large leaves are tightly wound to be screwed by utilization of a shaping machine, so that the dried tea is relatively compact and aesthetic in appearance and easy to package, and in addition, is mellow in taste and rich in flowery flavor.

The invention relates to a Maca-oolong tea. The Maca-oolong tea comprises, by weight, 0.2 to 1.0 part of Maca concentrate and 0.15 to 0.52 part of oolong tea powder. The invention also relates to a Maca-oolong tea beverage. Each 100 parts by weight of the Maca-oolong tea beverage comprises the following raw materials by weight: 0.2 to 1.0 part of Maca concentrate, 0.15 to 0.52 part of oolong tea powder and 1.5 to 4.0 part of white sugar, with the balance being water. According to the invention, after mixing of Maca concentrate and oolong tea powder in a proper ratio, the flavor of oolong tea can cover up unique pungent taste of Maca, so the Maca-oolong tea can be easily accepted by consumers; and the Maca-oolong tea beverage has unique flavor, is healthy and refreshing, can be drunk when hot or cold, fills a gap in products of a same kind on the market and is a product catering for most consumers and free of seasonal restriction.

The invention discloses frozen oolong. A preparation method of the frozen oolong comprises the following steps: raw material picking, sun withering, first cooling of green leaves, first rocking of green leaves, second cooling of green leaves, second rocking of green leaves, third cooling of green leaves, third rocking of green leaves, fourth cooling of green leaves, fixing, spreading for cooling, packed rolling, drying over gross fire, secondary packed rolling and freeze drying. In the invention, the frozen oolong for dry-state circulation and drinking is prepared by a vacuum freeze drying technology, the shortcomings that the traditional frozen fresh tea circulates in a wet state and is not easily stored and is brewed with stalk on are solved, and most of aroma substances with low boiling points in the oolong can be maintained, so that the aroma of the oolong is remarkably enhanced. The prepared oolong is jet-black, dark-green and glossy, the green belly and red edge form a bright contrast, and rich natural flower aroma is emitted very easily by brewing; and moreover, the smell is fragrant, the tea soup is yellow green and bright, the taste is mellow and fresh, the tea leaves have aftertaste and can promote fluid production, and the fragrance stays long in the mouth.

The invention relates to citrus-flavor oolong and a preparation method thereof. The preparation method of the citrus-flavor oolong comprises the following steps: (1) pretreating a citrus, specifically, washing the citrus and then drying in the air, opening a mouth in the top of the citrus to obtain a top cover, digging out pulp in the citrus, and maintaining the shape of the citrus for later use; (2) pretreating oolong, specifically, adjusting the water content of the oolong to be 13-28%; (3) putting the oolong into the citrus, and covering the citrus with the top cover; (4) drying. The citrus-flavor oolong prepared by the preparation method is orange yellow and oleosus in fruit peel color, orange yellow and bright in tea soup color as well as thick and mellow in taste, has fruit aroma, and is thick but not astringent.

The invention provides a chrysanthemum pekoe oolong tea, including the following components in parts by weight pekoe oolong tea 80-90 and chrysanthemum 10-20. The present invention also provides a processing method of the chrysanthemum pekoe oolong tea. The preparation technology of the chrysanthemum pekoe oolong tea is simple and the taste of the tea is rich. Chrysanthemum and pekoe oolong tea are prepared respectively, mixed together and then fermented, so as to remain the nutrition of the two kinds of tea, mix the aroma of the two kinds of tea, and make the chrysanthemum pekoe oolong tea smell be?full in aroma.

The invention provides a method for making pickled oolong tea, which is characterized in that the raw tea leaves are picked, sun-dried, shaken, dried and twisted before being pickled. The method of the invention comprehensively utilizes the tea resources of the oolong tea; the unique flavor of the oolong tea is retained; the product tastes are diverse, and the prepared pickled tea is green food without adding any food additives, which is safe and healthy.

The invention provides an oolong tea cigarette, and relates to a cigarette. The cigarette is prepared by such steps as selecting materials, implementing indoor withering, implementing stirring, implementing firing, implementing rolling, conducting primary baking, making cut tobacco, implementing secondary baking, conducting slow roasting, obtaining the finished product (the oolong tea cigarette) and the like. A preparation method of the oolong tea cigarette provided by the invention is simple and convenient in process and easy to operate; the tea cigarette is free from nicotine and cigarette tar and is free from harm to human body; and the tea cigarette is conducive to a user to gradually reduce or replace the smoking amount of conventional cigarettes; therefore, an obvious smoking cessation effect can be achieved.

The invention relates to a process for refining health-care highly flavored type cinnamon tea. The refining process sequentially comprises the following process steps: primarily processing oolong tea, performing primary baking, performing second time of baking, standing, performing third time of baking, performing fourth time of baking, performing fifth time of baking, spreading for cooling. The cinnamon tea produced by the refining process has the effects of relieving sore-throat and generating body fluid, clearing away heat and toxic materials, generating body fluid and moistening dryness, relieving sore-throat and opening the throat and the like, and has a good effect of treating sphagitis. In addition, the cinnamon tea produced by the refining process is a warm drink, can be drunk before diner, is suitable for people of all ages and is suitable for various people; and additionally, the cinnamon tea produced by the refining process is strong in aromatic flavor, sweet after taste, sweet and mellow, good in mouthfeel, and brewing resistant and can be brewed by over nine times.

The invention provides a concentration method for aroma components of the oolong tea Tie Guanyin. The method comprises the following steps: weighing the oolong tea Tie Guanyin, then taking purified water, heating the purified water to allow the water to be boiling, allowing water vapor to pass through the tea so as to enable aroma components of the tea to be distilled off with the water vapor and enter a condenser for condensation, and collecting distillate; adding mixed liquor of dichloromethane and petroleum ether into the distillate, carrying out continuous extraction, taking an upper organic phase and filtering an organic phase without moisture by using a filter membrane; and filling a Vigreux column with a mixed solution obtained after filtering with the filter membrane, placing the Vigreux column in a water-bath pot with a constant temperature of 45 to 55 DEG C, carrying out Vigreux concentration, taking out a mixed solution obtained after fractionation and carrying out concentration by using a nitrogen blowing instrument so as to obtain the concentrated aroma components of the oolong tea Tie Guanyin. The method is simple and convenient to operate, labor-saving and time-saving, has low cost, exerts enrichment and concentration effects on microcomponents, benefits qualitative and quantitative analysis of infinitesimal substances, effectively reduces loss of volatile components at the same time and improves the recovery rate of aroma substances.

The invention discloses a flower and fruit oolong beverage. Each liter of the beverage comprises the following raw materials: 4 to 6 g of oolong, 2 to 4 g of tea tree flowers, 1.5 to 2.5 g of roselle, 0.5 to 1 g of rose flowers, 3 to 5 g of dried orange peel, 70 to 80 g of white granulated sugar, 0.8 to 1.2 g of citric acid and 0.05 to 0.2 g of Vc. The flower and fruit oolong beverage provided by the invention is clear and transparent, avoids impurities and precipitates during shelf life, is rose red and bright in color and luster, has oolong fragrance, flower and fruit fragrance and rose flower fragrance, slightly has the unique fragrance of the dried orange peel, and is mellow in taste, sour, sweet and delicious; the flavor and the taste of all the raw materials do not conflict with each other, but supplements each other; and the flower and fruit oolong beverage forms an oolong beverage product with new taste and good flavor, is suitable for popular taste and is quite popular with women. The flower and fruit oolong beverage provided by the invention is safe and healthy in material, has abundant various nutritional substances, has certain nutritional value and health-care effect, meets the requirements of customers on product creativity, enlarges potential consumer group and has a very good market prospect.

The invention discloses an Oolong tea polyphenol and an extraction method thereof. The extraction method comprises the following steps: carrying out fumigation sterilization on Oolong tea leaves by using acetic acid mist; carrying out germicidal treatment by using an ultraviolet lamp; adding into a cellulase water solution, regulating the pH value of the solution by using a sodium dihydrogen phosphate/citric acid buffer solution, carrying out enzymolysis, and heating to inactivate the enzyme; regulating the pH value of the enzymolysis solution by using dilute hydrochloric acid, heating, cooling, passing through a semi-permeable membrane to filter out insoluble impurities, and carrying out separation purification on the filtrate by carbon dioxide supercritical fluid chromatography to obtain a tea polyphenol crude extracting solution; carrying out hydrodistillation removal treatment on the tea polyphenol crude extracting solution to remove caffeine impurities, thereby obtaining the purified tea polyphenol refined solution; and carrying out reduced pressure distillation on the tea polyphenol refined solution to remove moisture, thereby obtaining the Oolong tea polyphenol. The method can extract and purify the tea polyphenol in the Oolong tea fannings, thereby enhancing the utilization ratio of the Oolong tea fannings and increasing the product value and industrial value of the Oolong tea.

The invention discloses a manufacturing method for oolong tea liquor. The manufacturing method comprises the following steps: preparing a rice starter from starter making rice; adding 48 L of water, 40 kg of the rice starter and 120 mL of yeast into a primary fermentation tank, carrying out uniform mixing through stirring and standing the obtained mixture at 23 to 24 DEG C for 1 week so as to prepare primary wine with dregs; transferring the primary wine with dregs into a secondary fermentation tank with a pump, adding 80 kg of steamed rice and 150 L of water, fully mixing the steamed rice and water with the primary wine with dregs, adding 1 kg of oolong tea at the same time and carrying out mixing; adjusting the temperature of the wine with dregs in secondary fermentation to 24 to 25 DEG C, wherein the highest temperature of the wine with dregs is controlled to be 35 DEG C as the temperature of the wine with dregs continuously rises in the process of fermentation, the wine with dregs totally matures in 2 weeks, and secondary wine with dregs containing the effective component oolong tea is obtained; and transferring the secondary wine with dregs into a distillation machine with a pump, directly introducing high pressure steam into the secondary wine with dregs and carrying out external cooling with water so as to prepare the oolong tea liquor. The oolong tea is added during brewing of the liquor, so peculiar smell in the raw materials of the liquor is removed through fermentation of the oolong tea and the prepared oolong tea liquor has mellow aroma.

The invention discloses a preparation method of a health care tea bag. The preparation method of the health care tea bag is prepared from the following raw materials: 20-30 parts of finished mulberries, 20-30 parts of finished medlar, 25-40 parts of chayote and 10-20 parts of oolong tea leaves. The health care tea bag is prepared by a scientific preparation method; dry mulberries are obtained by three-time steaming and three-time airing; the essence of the finished mulberries and medlar is fused together, and then chayote powder and oolong tea powder are matched; the health care tea bag is scientific in compatibility of ingredients, good in mouthfeel, and pleasant in flavor; the preparation method is simple and has no pollution, and the health care tea bag belongs to a pure natural product. The health care tea bag provided by the invention has favorable efficacies of invigorating heart, liver, and kidneys and nourishing blood and stomach, and also has the functions of preventing the cardiovascular disease, the cancer, aging and festergut and other diseases, and reducing blood sugar and blood fat.

The invention discloses a production method of oolong tea. The method allows a finished product to be produced through picking, sunshine withering, green leaf rocking, enzyme deactivation, molding and drying, three-time green leaf rocking treatment realizes light fermentation of a product, and pressing and rubbing, primary drying, secondary pressing and rubbing, fixing, primary stir frying and secondary stir frying are adopted in the molding process to make the typical dragonfly head shape of oolong tea be completely formed and obtained oolong tea be smooth and complete. The product has the advantages of simple production method, heavy aroma, low broken tea rate, low labor cost and production cost saving.

The invention provides a processing technology of oolong tea, and relates to the field of processing of tea leaves. The processing technology comprises the following steps of selecting fresh leaves from tea trees, and performing spreading for air-drying on the fresh leaves; selecting fresh semen cassiae leafbuds, and ginkgo leafbuds, and adding withered tea leaves to a machine for rocking of greenleaves for making of green leaves; mixing the tea leaves with the semen cassiae leafbuds and ginkgo leafbuds to obtain a mixture, spreading the mixture for heat dissipation, putting the mixture afterheat dissipation in a rolling bucket, and performing rolling; controlling the room temperature during fermentation to be 22-24 DEG C, controlling the fermentation temperature of the tea leaves to be28 DEG C, controlling the humidity to be 90%, and controlling the fermentation time to be 4-5h; performing refrigeration drying treatment on the treated tea leaves; performing steam fixation treatment; and sending the treated tea leaves in a microwave fixation machine and performing fixation once again. According to the processing technology disclosed by the invention, running off of nutrients isavoided, low-pressure steam fixation is adopted, the tea leaves can absorb heat under the low-pressure steam environment, the condition that the leaves are maintained complete is facilitated, and fixation is performed for the second time after steam fixation to remove remaining moisture in the tea leaves. The semen cassiae leafbuds and the ginkgo leafbuds are added, so that the tea leaves are richer in mouth feel.

The invention relates to a processing method of eagle tea oolong tea. The processing method comprises the following steps of (1) picking fresh leaves; (2) performing withering including 2 steps of smoking tea leaves and sunning tea leaves by air; (3) performing rocking of tea leaves; (4) performing fixation; (5) performing rolling and baking including 6 steps of rolling for the first time, bakingfor the first time, wrapping-twisting for the first time, baking for the second time, wrapping-twisting for the second time and baking for the second time; and (6) performing sieving and packing. According to physical and chemical index detection and organoleptic review results of products processed according to different technologies of plant lisea coreana of eagle tea raw materials, and according to unique physical and chemical quality and organoleptic quality evaluation standards of excellent high-quality oolong tea, an oolong tea technology for scaleable processing of young, tender and spring tips of the lisea coreana is optimized and established. The technical parameters of the oolong tea processing technology are reported for the first time. The hygienic indexes of the eagle tea oolong tea products produced by the method conform to the relevant limit, of NY5196-2002 organic tea, and the eagle tea oolong tea has the quality characteristics of being high in contents of selenium, zinc, total flavonoids and epigallocatechin, and orange and clear in soup color, and having fresh and refreshing fruity fragrance mixed with cinnamomum longepaniculatum fragrance.

The invention provides an automatic oolong tea leaf rolling machine based on a sensor technology, and belongs to the field of tea making equipment. The automatic oolong tea leaf rolling machine comprises an adjustable-speed motor, a rolling plate, a rolling groove, a rotating shaft, heating devices, a supporting frame, a pressure sensor, a temperature sensor, a discharge opening and a PLC; a corresponding rolling procedure is set in the PLC, the PLC uses an internal clock for timing, and controls the heating devices, the adjustable-speed motor, and the like. to control the rolling temperature, pressure and time according to the monitoring results of the pressure sensor and the temperature sensor, so that complex rolling procedures are completed automatically by the machine. The automatic oolong tea leaf rolling machine disclosed by the invention has the advantages of being automatic, high in efficiency and good in rolling effects.

The invention relates to the technical field of tea refined processing equipment, in particular to an automatic stalk picking machine for oolong tea. Compared with the prior art, the automatic stalk picking machine for the oolong tea comprises a support, a discharging mechanism, an automatic feeding ladder, a spiral material transmitting cylinder, a first leaf and stalk separating device, a discharging vibration device, a second leaf and stalk separating device and other components; tea leaves and tea stalks in raw tea are automatically stripped by rolling of honeycomb rollers and hairbrush rollers in the first leaf and stalk separating device and the second leaf and stalk separating device, so that the tea leaves fall in the honeycomb roller, the tea stalks fall into a frame body, and further picking and separation of the tea leaves and the tea stalks are realized; the oolong tea in which the tea stalks are picked out has better color, aroma and taste; compared with a traditional manual operation mode, the automatic stalk picking machine has the advantages that working efficiency of picking is greatly improved, and the picking cost is also reduced.

The invention discloses a compound health tea containing heartleaf houttuynia herb leaves. The compound health tea comprises heartleaf houttuynia herb leaves and oolong tea. Each 100g of the compound health tea comprises the following components in parts by weight: a mixed material prepared by mixing 5-15g of the heartleaf houttuynia herb leaves and 10-30g of the oolong tea and an extracting liquid prepared from 5-15g of lotus leaves, 10-40g of corn stigmas and 5-30g of hawthorn fruits. A preparation method of the health tea comprises the following steps: crushing and mixing the heartleaf houttuynia herb leaves and the oolong tea, spraying the mixed extracting liquid of the lotus leaves, the corn stigmas and the hawthorn fruits on a mixture of the heartleaf houttuynia herb leaves and the oolong tea, kneading and mixing uniformly, and drying to prepare the health tea. According to the heartleaf houttuynia herb leaf compound health tea disclosed by the invention, the blood lipid, body fat and blood pressure can be reduced, the antioxidant enzyme activity of the body can be enhanced, and the health of human bodies can be promoted.