74results about How to "Bright yellow-green soup" patented technology

The invention relates to a preparation process of tea, in particular to a preparation process of Wudao oolong kungfu tea, which is characterized by comprising the following steps: 1) picking tea leaves; 2) cooling blue for the tea leaves; 3) s withering the tea leaves in sunshine; 4) rotating the tea leaves; and 5) carrying out de-enzyme on the tea leaves: when the green taste of the rotating tea leaves disappears and the flavor of orchid appears, carrying out the de-enzyme fast, wherein the temperature is 220 DEG C, 1 / 2kg of the tea leaves is placed in a pot, and when the tea aroma of the de-enzyme tea leaves appears and the color is yellowgreen, the de-enzyme tea leaves are pinched and fried powerfully until the water can not drop; 6) rolling the tea leaves: initially rolling the tea leaves for 3 to 4 minutes and then performing initial baking after deblocking, stopping the baking when the drying degree of the tea leaves reaches 50 to 60% and the tea leaves are not sticky, and de-blocking the tea leaves by bags rubbing when the tea leaves are hot until the particles are formed after rubbing for 3 times and baking for 3 times; 7) baking; and 8) picking by winnowing the tea leaves: obtaining the Wudao oolong kungfu tea after screening, winnowing, picking, evenly piling and packaging of the slowly roasted tea leaves. The tea leaves of the obtained Wudao oolong kungfu tea have moderate yellowgreen color, bright and yellowgreen liquid color, and good flavor. The tea leaves are hardly broken, the particles of the dried tea are round and tight, and the flavor is mellow without bitter when the leaves are soaked for drinking.

The invention discloses a processing technique for Guire No. 1 green tea, which comprises the steps of raw material harvesting, wilting, deactivation of enzymes by hot wind, moisture regain, rolling, vertical-bar shaping, drying, perfuming by complete fire, wherein the three critical steps that guarantee the unique quality of the Guire No. 1 green tea are as follows: fresh leaves are purchased strictly in accordance with the standard of one bud one leaf, the temperature for the deactivation of the enzymes by the hot wind is 280-320 DEG C, the sorting temperature is strictly controlled to be 40-50 DEG C, and the sorting time is controlled to be 8-10 minutes. With the application of the technique, the standardized and scale production of the Guire No. 1 green tea is realized, the processed Guire No. 1 green tea is good in appearance, bright green in color, blooming, yellow green and bright in liquor color, and mellow and sweet in taste, the castanea mollissima fragrance is persistent, leaf bases are light green and even, and the requirements of tea lovers on high-quality tea can be met.

The invention belongs to the field of tea leaf processing and particularly relates to a simple process method of chestnut-flavor-type roasted green tea. The method employs fresh leaves of six tea varieties including Long Jing 43, Wuniu early tea, Mei Zhan, Fuding Dahao and Fuyun 6. The method includes the steps of: picking fresh leaves, withering the leaves, performing de-enzyme, rolling the tea leaves, dry-frying the tea leaves in a cylinder, spreading the tea leaves, dry-frying the tea leaves in the cylinder again, spreading the tea leaves again, completely drying the tea, performing moisture regaining, performing fragrance enhancing to the tea leaves in a cylinder, and packaging the tea. The tea processing devices in the method are simple and are easy to operate. The method is low in cost. The chestnut-flavor-type roasted green tea has the following characters: dry tea is fine, tight and slightly-twisted, has a grey-green color with white fur, and has a significant chestnut flavor by smelling the tea while dry; when being brewed, the tea has a yellow and green color and is clear, has a strong fragrance and significant chestnut flavor and is refreshing and has a slight sweet taste; the tea is refreshing and has an sweet after taste. The tea residue has a deep-green and bright color and is uniform. The tea has durable taste when being brewed. The tea has excellent comprehensive quality and excellent economic beneifit.

The invention relates to preparation methods for blueberry scent green tea and blueberry black tea. The preparation method of the blueberry scent green tea comprises the following steps of (1) tea base treatment; (2) blueberry leaf treatment; (3) scenting; (4) heat dissipation; (5) re-heaping up and scenting; (6) holding-out of scented flowers; (7) baking; (8) flower lifting; and (9) holding-out of scented flowers. The preparation method of the blueberry black tea comprises the following steps of (1) rolling, (2) fermentation and (3) baking. The preparation methods are characterized in that the blueberry leaf treatment is treated through a shaking technology; leaves are taken as flowers and are used as scenting raw materials for the blueberry scent green tea; in the scenting stage, tea leaves are covered with a tea bag, so that heat dissipation and holding-out of the scented flowers are facilitated; due to a one-scenting and one-lifting technology, the technology is simple and feasible; the blueberry leaves for scenting and lifting can be prepared into blueberry black tea, so that the utilization rate of a resource is increased. The blueberry scent green tea prepared from baked green tea and the fresh blueberry leaves has fresh blueberry scent; the tea liquor is brightly olivine; a person drinking the blueberry scent green tea can feel the flower scent, and the blueberry scent green tea tastes delicious. The finished blueberry black tea product is amber, and the tea liquor is brightly red; the blueberry black tea has the blueberry fruit flavor and tastes sour, sweet and refreshing.

The invention belongs to the technical field of food processing, and relates to a preparation method of bar-shaped brand-name high-quality green tea. The preparation method comprises the following steps: spreading, fixation, micro-wave auxiliary fixation, rolling, shaping, primary drying, frying, and far infrared fragrance increase. According to the preparation method of the bar-shaped brand-name and high-quality green tea, provided by the invention, the produced green tea is compact in shape and bar, has the jade-green color, is clear and refreshed in fragrance on the aspect of internal quality, has a tender chestnut flavor, mellow and cool taste, and yellow green and clear color, and is tender and uniform in infused leaves.

The invention discloses a method for manufacturing high-quality jasmine tea. The method comprises the steps of (1) tea base manufacturing, (2) scenting and (3) flower frying. Compared with an existing flower frying method, the method has the advantages that a product is manufactured by scenting a high-quality tea base which is obtained by performing cooling, withering, green-removing, arranging, reshaping, rod flattening, drying and fragrance extraction on Mengshan locally-optimized tea variety 131 early-spring tail buds for three times, and frying Qianwei jasmine fresh flowers which are picked between July 20th and September 20th at one time; the manufactured product is flat, level, uniform and straight; pekoe and Zang gold tea are rich and fresh in jasmine fragrance; the high-quality jasmine tea is durable in fragrance and freshness, and mellow and sweet in taste, has a bright yellow-green liquor color, and has a tender leaf bottom.

The invention relates to a new process and a special device for the microwave withering and the rocking of fresh green tea leaves in green tea processing. The new process for the microwave withering and the rocking of fresh green tea leaves in green tea processing comprises the following steps: using a microwave heater to wither and dehydrate fresh green tea leaves so as to replace the traditional processes of naturally withering and dehydrating fresh green tea leaves in a spread cooling mode, sending the withered green tea leaves into a rocking roller, rocking the green tea leaves and de-enzyming the green tea leaves. The special device for the microwave withering and the rocking of fresh green tea leaves in green tea processing mainly comprises the microwave heater, an electrical apparatus console, a moisture tachometer, a transmission system, the rocking roller, a draft fan, a speed reducer, a motor, and the like, wherein the rocking roller is arranged on the rear end of the microwave withering transmission system; the microwave heater is arranged above three transmission belts; the draft fan is arranged below the three transmission belts; and the transmission system comprises the three transmission belts. With the new process and the special device, the time of a withering section is shortened, the area of a large number of storehouses for spread cooling is reduced, the processing efficiency is improved, and the rocking process in the green tea processing is initiative.

The invention relates to a method for making mengding ganlu flower tea. The method is characterized by comprising the following steps: (1) preparing a tea blank; (2) nursing fresh flower, namely, picking fresh jasmine flower, wherein a production place needs to be good in ventilation and oxygen supply so as to prevent the fresh flower from decaying or deteriorating; (3) scenting, namely, adopting a large-scale continuous-scenting technique in the scenting process, standing the scented flower, spreading michelia alba flower as a substrate, and enriching the fragrance concentration, wherein the tea-to-flower ratios of the first basement to the fifth basement are respectively 1:1, 1:0.8, 1:0.9, 1:0.7 and 1:1; and spreading the michelia alba flower in the first basement, the third basement and the fifth basement, wherein the tea-to-flower ratios are respectively 1:0.008, 1:0.005 and 1:0.003.

The invention relates to the technical field of process of tea leaves, and particularly relates to straight-strip-type Maofeng and a preparation method thereof. The preparation method comprises the following steps: picking fresh leaves, spreading, carrying out fixation, carrying out cooling resurgence, rolling for the first time, carrying out dynamic water loss, rolling for the second time, deblocking, tidying tea strips, tedding, drying for the first time, tedding, drying for the second time, tedding, drying for the third time, sieving and carrying out infrared fragrance extraction. The straight-strip-type Maofeng adopts the processes of multi-time molding, multi-section drying, quick cooling and the like, the produced tea strips are tight, straight and green, the inside fragrance is lasting and shows chestnut fragrance, the soup is yellowish green and bright, the taste is mellow and sweet after drinking, and leaf bottom is uniform; furthermore, the preparation method is simple, has the advantages that the quality of Maofeng type green tea is improved, the optimization of large-scale green tea is realized, and also has important significance on industry transformation and upgrading.

The invention provides an ultra-high pressure processing method for processing tea leaves. The method of the invention comprises the steps that: the fresh tea leaves are spread for 4 to 12 hours at normal temperature, then the tea leaves are vacuum packed to the vacuum degree of 0.9-1.0Mpa; then the packed tea leaves are put into an ultra-high pressure vessel and applied with the pressure of 100-1000Mpa at 4 to 40 DEG C for 1 to 30 minutes; then the fresh tea leaves are taken out of the vacuum packages and processed into green tea and red tea according to traditional techniques. Compared with the traditional green-tea-baking techniques, the method of the invention uses ultra-high pressure processing technique, and the baked green tea produced by the method of the invention is characterized by delicate green color of dry tea, bright yellow-green soup, elegant fragrance and pure taste, no smoked odor and being one or two grades higher than the green tea baked by the traditional techniques in sensory quality. The red tea produced by using the method of the invention is characterized by delicate brown dry tea, bright red soup, having flower fragrance and being one grade higher than the traditional red tea in the sensory quality. The method of the invention has the advantages of reasonable design, simple operation, effectively improved tea quality and meeting the industrialized production need.

The invention belongs to technical field of tea science, and in particular relates to a novel method for preparing grapefruit scented tea. The method comprises the following steps of: processing a tea blank of baked green tea, screening grapefruit fresh flowers, scenting the flowers twice continuously, drying and the like. According to the method, processes of drying over repeated fire, ventilating and spreading for cooling in the conventional process for scented tea are eliminated, so that the time of scenting the flowers is shortened. According to the method, the tea blank of the high-gradebaked green tea is selected, and new flower scenting process parameters are adopted, so that the grapefruit scented tea is fresh, sweet and mellow, elegant and tasteful, fresh and mellow and lasting in flower charm; and the quality of the grapefruit scented tea is improved, so that the grapefruit scented tea is classified into the top ranks of tea products. According to the method, grapefruit flowers which are discarded by fruit growers in the 'flower thinning and fruit thinning' processes are utilized, so that the utilization rate of resources is improved, and the income increase of the fruit growers is promoted; the scenting season of the grapefruit scented tea follows the production season of spring tea, so that the second marketing peak can be formed after the spring tea marketing peak, the incomes of tea growers are improved, and the vigor of industry is improved.

The invention provides a processing method of white tea and belongs to the technical field of tea processing. The processing method provided by the invention comprises the steps of picking fresh leaves, carrying out sun withering, carrying out rapid leaf cooling, carrying out slight rocking on green leaves, carrying out temperature-controlled withering, slowly drying at low temperature and packaging and also comprises an aerobic micro fermentation step between the steps of constant temperature withering and slowly drying at low temperature, wherein the aerobic micro fermentation comprises thesteps that withered leaves are put into a bamboo dustpan and natural aerobic micro fermentation is carried out indoors for 0.5-1.0 hour. The white tea produced according to the processing method provided by the invention is strong in fragrance and mellow in taste, faint scent is lasting, taste is fresh, mellow and delicious, aftertaste is sweet, tea soup is lubricating and sweet when entering themouth, soup color is olivine and bright, and the white tea is durable and can be brewed for multiple times and has the characteristic of relatively high amino acid content.

The present invention discloses a production method of bitter gourd tea. The production method comprises the following steps: 1), pre-treating bitter gourds; 2) producing bitter gourd juice; 3), pre-treating finished green tea: the bitter gourd juice is evenly sprayed on the finished green tea, the finished green tea is spread on steaming drawers and steamed for 5-15 minutes across water; 4), producing bitter gourd tea; and 5), drying bitter gourd tea. In the production method, the bitter gourd juice is uniformly sprayed on the green tea, and then the mixture is subjected to steaming so that the green tea and the bitter gourd juice can be well-integrated with each other and the produced bitter gourd tea soup is clear but not turbid. Through low-temperature baking, beneficial ingredients of the bitter gourds and the green tea are well preserved. At the same time, the bitter gourd tea has obvious effects in purging intense heat and relieving fatigue, lowering blood pressure and lowering blood glucose on the human body, and has a good laxative effect especially for middle-aged and old people with constipation. The bitter gourd tea is suitable for patients with hypertension and diabetes as a tea drinking, and can clear away summer-heat for healthy people when the healthy people drink the bitter gourd tea in summer. The bitter gourd tea is moderate in sweetness and bitterness regarding taste, refreshing and delicious.

The invention discloses a processing method for green rocking of sandalwood oolong. The processing method comprises the following steps: (1) picking fresh sandalwood leaves as raw materials, and controlling the tenderness that one bud and one leaf are picked; (2) spreading the fresh leaf raw materials so as to obtain spread leaves; (3) performing green rocking treatment on the spread leaves in a cylinder green rocking machine; (4) spreading the rocked leaves in an electric steamer for boiling, and controlling the boiling temperature so as to obtain water-removed leaves; (5) frying to dry the water-removed leaves in a reciprocation multifunctional machine, controlling the drying temperature to dry for a certain time, drying inside a shaping platform with sufficient heat, and controlling the drying temperature; and (6) putting the dried leaves into a microwave oven to enhance the fragrance, thereby obtaining a finished high-frequency sandalwood oolong product. The processing method is simple and convenient to operate; through three times of green rocking and green cooling treatment on sandalwood leaves and a green steaming procedure, the finished oolong product is green and yellow in leaf quality, green and yellow and bright in soup color; and as the frequency of the dried leaves is enhanced with light waves, the finished product is rich and long-lasting in wheat frequency, thick and mellow in taste, and rich in buckwheat frequency.

The invention relates to a method for processing Duyun tippy tea, and belongs to the technical field of food processing. The method comprises the following steps: a, spreading fresh leaves for cooling down; b, performing fixation; c, rolling; d, twisting the leaves into pellets; and e, highlighting the vellus. The method has the beneficial effects that the Duyun tippy tea processed by using the method is compact, fine and curly in appearance, uniform and tidy in vellus, green and smooth, yellow green and bright in soup color, uniform and tidy in leaf bottom, and vivid and light green in color.

The invention relates to sweet tea and a preparation method thereof. The preparation method of the sweet tea comprises following steps: (1), fresh leaves of rubus suavissimus are collected; (2), the fresh leaves of the rubus suavissimus are spread for 20-40 min, and spread leaves are obtained; (3), the spread leaves are subjected to fixation, and fixation leaves are obtained; (4), the fixation leaves are rolled, and rolled leaves are obtained; (5), the rolled leaves are subjected to first drying until the water content is 35%-40%, and primarily baked leaves are obtained; (6), the primarily baked leaves are subjected to sealed stacking for 3-4 h while the leaves are still hot, then the leaves are subjected to final firing until the water content reaches 5%-6%, and the sweet tea is obtained. According to the preparation method, the rolled leaves are subjected to first drying until certain water content is reached, and through combination of the thermochemical action during sealed stacking, the content of substances in a finished tea product is increased and the possible bitter and astringent taste is reduced; besides, the finished tea product has yellowish green and bright liquor color and tastes sweet, mellow and refreshing.

The invention relates to a preparation method for an instant jasmine tea and belongs to the technical field of tea processing. The method comprises the following steps: a, preprocessing: weighing 40-60 parts of tea leaves, 30-50 parts of jasmine, and 5-15 parts of pericarpium citri reticulatae according to parts by weight, exposing the materials in the air, heating with slow fire, and stirring and frying for 0.5-1 hour; b, soaking with hot water: soaking the fried jasmine tea in the hot water of 75-90 DEG C for three times, and soaking for 2-4 hours for each time, to obtain a soaking solution; c, roughly filtering: roughly filtering the soaking solution to obtain a rough filtering liquid; d, centrifugally clarifying: centrifuging the rough filtering liquid at the rotating speed of 1,000-2,000r / min for 30-60 minutes, and standing for 2-6 hours obtain a supernate; e, ultra-filtering; f, concentrating in a vacuum thin film; g, drying to obtain a finished product. The preparation method has the beneficial effects that the prepared instant jasmine tea is yellow green and bright in color, tastes mellow and fresh, and is safe and reliable to drink.

The invention discloses a preparation method for jasmine scented tea. The method comprises the following steps: 1) finely selecting jasmine flowers: picking in sunny days at the temperature of 25-35 DEG C at 12 p.m. to 16 p.m. at the beginning of August and selecting variety jasmine sambac; 2) treating a tea re-firing the tea base of green tea till the water content is reduced to about 5%, reducing the temperature to about 40 DEG C after re-firing and then scenting; 3) stirring the tea flowers: using a screen machine for screening the jasmine sambac flowers and then alternately stacking the jasmine flowers and the re-fired tea base of green tea layer by layer; 4) taking out the flowers and re-firing: taking out the jasmine flower residue in the jasmine scented tea after stirring, and then re-firing the jasmine scented tea till the water content of the tea leaves is 6.5%-7%; 5) extracting flowers: adding the jasmine flowers into the jasmine scented tea after re-firing, extracting flowers and then taking out the jasmine flower residue. In such a manner, the jasmine scented tea provided by the invention has higher quality, better taste, long-lasting fresh fragrance and strong fragrance, and is suitable for all the people.

The invention discloses a compound wild jujube tea, which is prepared from the following raw materials in part by weight: 1 to 2 parts of wild jujube leaves, 5 parts of green tea and 2 to 1 parts of jujubes. The compound wild jujube tea can cover up the bitter taste of the wild jujube leaves to ensure that the liquor color is yellow, green and bright, the aroma is clean and high, the tea and the jujubes are harmonized, the flavor is mellow, fresh and pleasant, and simultaneously the health function of the wild jujube leaves is improved, so the compound wild jujube tea is a novel compound wild jujube tea. A process for preparing the compound wild jujube tea is simple, a prepared product has a unique flavor, the edibleness and the medicinal value of the wild jujube leaves can be utilized comprehensively, and the compound wild jujube tea is easy to drink and absorb, is favorable for health, and is helpful for conditioning metabolism and improving sleep if drunk for a long time. Countless times of repeated experiments are performed for a plurality of years to determine the proportion of each composition; and for the health effect and the mouthfeel, each component learns from other's strong points and closes the gap, promotes each other, cooperates with each other and is harmonious with each other. The formula of the compound wild jujube tea has a special aroma not possessed by a conventional formula tea drink, has abundant nutrients and pleasant aroma, and has the efficacies of moistening the lung, invigorating blood circulation, clearing away summer-heat, strengthening the spleen and nourishing.

The invention discloses a preparation method of mulberry leaf oolong tea. The preparation method comprises the following steps: picking mulberry leaves, cutting the mulberry leaves, carrying out ultrahigh pressure treatment, picking tea leaves, carrying out sun withering, carrying out enzyme treatment, carrying out green making, carrying out fixation and primarily drying. The preparation method has the advantages that by virtue of the ultrahigh pressure treatment, some cells are broken and the release of endogenous substances in the mulberry leaves is promoted, so that the preparation method is conducive to the reduction of the herbal flavor of the mulberry leaves and to the promotion of following enzymatic reaction. With the addition of a complex enzyme preparation, the decomposition of substances such as cellulose and protein into various soluble sugars and amino acids as well as the release of aroma substances can be promoted, the herbal smell of the mulberry leaves is remarkably eliminated, the aroma of the mulberry tea is enhanced and the taste of the tea is improved. By adding the tea leaves in the process of carrying out the green making on the mulberry leaves, the fermentation of the mulberry leaves is promoted by virtue of polyphenol substances and polyphenol oxidase in the tea leaves, so that the unique quality and aroma of the oolong tea are generated. The oolong tea prepared by the invention has the green appearance, is in the form of a screw, compact and uniform in texture, and has the fragrance of flowers when the tea is dried; and after being brewed, the oolong tea has the brightly yellow and green soup color, and tastes refreshing and mellow.

The invention discloses a preparation technology of high-quality folium llicis latifoliae. The method comprises the following steps: naturally withering fresh leaves and enabling the tea leaves to bedehydrated and soft; carrying out manual fixation until the appearance leaf color becomes dark green from clear green, the tea leaves are slightly sticky when being held in hands and thick stems cannot be broken, wherein the temperature of a pot is 150 DEG C to 200 DEG C, is high at first and then is reduced; in a rolling process, rolling while frying by utilizing slow fire; when the adhesive force of the tea leave is great, twisting the tea leaves into blocks; taking the blocks out from the pot and molding, wherein the molding rate of tender leaves is 80 percent or more and the molding rate of over-aged buds is 60 percent to 70 percent; after withering the fresh tea leaves, carrying out fixation, rolling and shaping; immediately airing to obtain the tea leaves with the moisture content of80 percent or more. The folium llicis latifoliae processed by the preparation technology has a star-shaped or curled shape; the tea leaves have uniform thickness and the tea leaves are oily and smooth, are not scorched and crushed and have enough aroma; the tea soup is yellow, green and bright and has a mellow and astringent taste; after people drink the tea soup, the taste is bitter and then issweet and the aftertaste is sweet and lasting.

The invention discloses a processing method for preparing oriental wormwood tea, belonging to the technical field of tea processing. The method is characterized by carrying out the steps of cleaning, spreading, fixation, moisture regaining, twisting, primary drying, drying, flavoring and the like on picked fresh oriental wormwood so as to prepare the oriental wormwood tea. The product, namely oriental wormwood tea, prepared by the method has yellow-green liquor color and lasting fragrance and improves the unpleasant taste, such as bitterness, piquancy and green grass smell, of the oriental wormwood, thereby providing a new tea product with pleasant taste for consumers and improving the economical utilization value of the oriental wormwood.

The invention discloses a method for processing Chinese chestnut aroma tea. The method comprises the following steps: withering, fixing, cooling, shaping, drying, screening, enhancing aroma and packaging. The Chinese chestnut aroma tea made according to the invention is fine, tight, slightly curled, and grayish green in color, has white frost and has Chinese chestnut aroma when being smelled; the soup is yellow green and bright; the tea is strong in fragrance, obvious in Chinese chestnut aroma, fresh and cool and slightly sweet; the tea soup is refreshing in taste and long in aftertaste; the bottom leaf is dark green, bright and even; and the tea is resistant to making. The method is simple in process, convenient to operate and low in cost. The Chinese chestnut aroma type roasted green tea made by the method is excellent in integrated quality and has excellent economic benefits.

The invention provides a processing method of chestnut-fragrance Guanyin green tea, and belongs to the technical field of processing of tea leaves. The processing method comprises the following stepsof picking fresh leaves, performing sunning, performing light rocking of the leaves, performing fixation, performing cooling on the leaves, performing rolling, performing deblocking, performing bakingfor the first time, performing strip tidying, performing drying and performing packing, and also comprises the step of performing quick cooling on the leaves between the step of performing sunning and the step of performing light cooking of the leaves, the step of performing temperature-controlled withering between the step of performing light rocking of the leaves and the step of performing fixation, the step of performing aerobic wetting between the step of performing cooling on the leaves and the step of performing rolling, and the step of performing aroma increasing between the step of performing drying and the step of performing packing, wherein the step of performing quick cooling on the leaves is performed in the manner of placing the sunned tea leaves in an air conditioning room,and performing standing for cooling the leaves; the step of performing temperature-controlled withering is performed in the manner of placing the tea leaves after being rocked in the air conditioningroom for standing; the step of performing aerobic wetting is performed in the manner of placing the cooled tea leaves in the room, and performing natural aerobic wetting; the step of performing aromaincreasing is performed in the manner of placing the dried tea leaves in an aroma-increasing machine, and performing uniform aroma increasing. The Guanyin green tea has the characteristics of being rich and obvious chestnut fragrance, being fresh and smooth in taste, yellowish green and bright in soup color, and convenient to store.

The invention discloses a processing method for increasing the aroma of a green tea and scented tea concentrated solutions and reducing the bitter taste. The processing method takes crushed green tea or scented tea as a raw material and comprises the following procedures of extracting, filtering, carrying out resin adsorption and elution, concentrating, backfilling effective materials, sterilizing and filling. The operation of carrying out the resin adsorption elution and comprises the following steps: adsorbing aroma flavoring materials and bitter taste flavoring materials in filtered tea water by passing through an adsorption column; eluting the tea leaf aroma flavoring materials adsorbed on the adsorption column by taking 96% alcohol as an eluting solution; and enabling the eluting solution with the volume which is 2-4 times as much as that the adsorption column to flow through the adsorption column each hour. According to the processing method, the resin adsorption column and an adsorption, elution and backfilling technology are adopted so as to effectively preserve the tea aroma, improve the tea feeling of the tea concentrated solutions and reduce the bitter taste. The green tea and scented tea concentrated solutions produced by adopting the processing method have a high and lasting aroma, a yellow green and bright soup color, a pure and strong taste, sweet aftertaste and a weak bitter taste, and can be used for preparing high-grade catering tea and tea for a tea beverage industry.

The invention belongs to the field of preparation of a lipstick, and in particular relates to a jasmine tea lipstick. The jasmine tea lipstick consists of the following raw materials in parts by weight: 8-10 parts of a jasmine tea extract, 12-15 parts of peppermint, 15-20 parts of Chinese toon sprouts, 12-13 parts of honey, 19-22 parts of beeswax and 6-8 parts of apricot kernel oil. The jasmine tea lipstick is quite significant in effects on resisting bacteria and diminishing inflammation, moistening lips, resisting radiation and aging, and the jasmine tea lipstick is easy to absorb, mild in property and non-irritant.

The invention provides a Lu'an Guapian tea processing technology which comprises the following steps: picking thick fresh leaves without plant diseases and insect pests from tea trees before and after the grain rain season, and spreading and airing the fresh leaves; carrying out fixation treatment on the fresh leaves on a spreading frame; transferring the fresh leaves treated in the step (2) into a refrigerating chamber to be subjected to drying treatment; deblocking and screening the tea leaves after drying treatment; and transferring the tea leaves treated in the step (4) into a roasting machine to be subjected to roasting treatment; and carrying out far-infrared fragrance increasing treatment on the tea leaves treated in the step (5) so as to obtain the finished product tea. The finished product tea obtained by the processing technology provided by the invention has the advantages of complete shape, green color, refreshed endogenous fragrance, tender chestnut fragrance, mellow taste, yellow-green and bright liquor color and tender and uniform leaf bases.

The invention discloses a manual processing method for Longan Bixuan green tea. The method is characterized by comprising the following steps: (1) picking; (2) spreading fresh leaves; (3) performing fixation; (4) refreshing air; (5) rolling; (6) frying for the second time; (7) shaping; (8) drying and strengthening fragrance; and (9) sorting and selecting. The invention has the beneficial effects that (1) Ziyang tea variety is excellent, the natural ecological environment in Langao county is excellent, the fresh leaves produced from Langao county are processed according to the technical scheme disclosed by the invention and then the tea leaves contain abundant materials and China Tea Research Institute determines and proves that the tea is high in total amount of amino acid, caffeine, tea polyphenol and catechinic acid and high in total amount of aqueous extract and can reach high-quality famous tea standard and (2) a unique model characterized by appearance curled as spiral, fine and beautiful appearance and light green color and luster is achieved according to the shaping process (7), the attraction of Longan Bixuan green tea is promoted and the sales volume is increased.

The invention relates to the field of tea processing, and concretely relates to a Puer tea processing method. The method includes the following steps: step one, fresh leaves picking; step two, pre-cooling; step three, vacuum packaging; step four, ultrasonic rapid freezing; step five, high-pressure electrostatic water freezing; step six, hydrogen-rich small molecule water bubble cleaning; step seven, near-infrared vacuum low-temperature magnetic wave drying; step eight, frequency-conversion low-temperature pressing; and step nine, negative ion air cooling and drying. The preparation process ofthe invention is not easy to pollute tea leaves due to environmental impact, effectively retains enzyme activities and nutrients in tea leaves, facilitates long-term preservation, improves tea taste,and stabilizes tea quality.

The invention belongs to the technical field of tea preparation, in particular to a holly flower tea and a preparation method thereof. Fresh holly leaves, pedals and Stevia rebaudiana are used as raw materials. Through the rational proportion design, combined with regulation of technological parameters, effective constituents of the raw materials are maintained to a great extent, the nutrient content of products is improved; meanwhile, fragnance of the pedals is fused into the fresh holly leaves, so that the quality and the taste of the holly tea are further improved; combined with addition of the Stevia rebaudiana, not only can the bitterness of the fresh holly leaves be reduced so that the sweet aftertaste effect of the products is improved, but the health care efficacy of the fresh holly leaves can be improved, and the effect of obesity inhibition is significant.