82results about How to "High in tea polyphenols" patented technology

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

The invention relates to a Pu'er Eurotium cristatum compressed tea and a preparation method thereof. The compressed tea is prepared by treating fresh Yunnan large-leaf tea leaves and fresh wild tea leaves as raw materials, removing water, rolling, drying in the sun, blending, forming, and fermenting twice. The compressed tea which contains a large amount of Eurotium cristatum combines advantages of a Pu'er tea and advantages of a Fu tea, has the advantages of red, colorful and bright tea soup color, mellow, lubricous and unforgettable mouthfeel, delicate cristatum fragrance possessing and brewing resistance, and can effective reduce the blood fat, the blood pressure and the blood sugar, warm the stomach and reduce the weight when the compressed tea is often drunk, so the compressed tea isa very good health drink.

The invention discloses green tea with milk and a preparation method thereof. The green tea with milk comprises the following raw materials by weight percent: 20 to 30 percent of green tea juice, 1.5 to 3 percent of milk powder, 3 to 6 percent of non-dairy creamer, 5 to 7 percent of white sugar, 0.06 to 0.2 percent of an emulsifier, 0.02 to 0.06 percent of an antioxidant, 0.02 to 0.06 percent of a color fixative, 0.02 to 0.05 percent of an acidity regulator, 0.06 to 0.2 percent of edible essence and the balance being RO (reverse osmosis) water, wherein the green tea juice is prepared from mixed tea consisting of steamed green tea and jasmine tea by an extracting method, wherein by taking the total weight of the green tea with milk as a reference, the steamed green tea accounts for 0.3 to 1.0 weight percent, the jasmine tea accounts for 0.3 to 1.0 weight percent, and the ratio of the mixed tea to the RO aqueous solution in an extracting stage is 1:(30-50). Under normal temperature conditions, the stability of the color and the luste of the flavor of the green tea with milk are far higher than that of the current commercially available green tea, and the green tea with milk has a long service life.

The invention relates to a processing method of yellow chrysanthemum tea. The processing method comprises the following steps: 1, picking fresh flowers; 2, spreading for placing in a grading manner; 3, cleaning the flowers; 4, primarily drying; 5, secondarily drying; 6, full firing; and 7, stalk-separating and grading. The processing method has the beneficial effects that the yellow chrysanthemum tea in a dry state is gold-yellow in filament and green in receptacle; whole chrysanthemum is suspended in a cup after the yellow chrysanthemum tea is made, and is gold-yellow; the yellow chrysanthemum tea is gold-yellow and bright in soup color, clean and durable in aroma and mellow in taste. According to the processing method, a high-temperature green-removing (flower steaming) process of conventional chrysanthemum tea is changed in a processing technique and a spreading process is adopted, and thus the processing time is prolonged, the transformation of internal ingredients of the chrysanthemum is promoted, a multi-time section drying method is adopted in the drying procedure, the temperature is gradually increased, the dissipation of water and the collation of aroma substances are facilitated; by applying a relatively-high-temperature full firing process, low-melting point aroma substances relatively quickly volatilize, the flower aroma is relatively pure, and the aroma volatilizes relatively remarkably after the yellow chrysanthemum tea is made.

The invention relates to the technical field of health tea, and particularly relates to health compound tea and a preparation method thereof. by reasonably matching raw materials of the health compound tea and properly treating all raw materials in a preparation process, unnecessary parts are removed, necessary parts in all raw materials are extracted; by regulating white wine, liquid glucose, acetic acid and enzyme and accurately controlling a process sequence and process parameters in a regulating process, the prepared health compound tea is remarkable in health effect, good in taste, and rich in nutrients; a synergistic effect is formed between the raw materials, thus the nutrients of the tea are increased, and the health effect is promoted.

The present invention provides a granular pattern tea solid beverage and a preparation method. Main ingredients of the solid beverage include tea leaf powder, gellan gum, thickening agents, calcium salt and Eurotium cristatum powder. The tea leaf powder is bonded and granulated by using the gelling property of the gellan gum and calcium ions, and with the addition of thickening agents to assist. Main steps are that: all kinds of tea leaves are crushed and sieved, bonded by with the addition of a proper amount of gellan gum, thickening agents and calcium salt, processed into the granular pattern with granulating equipment, then wrapped with a layer of the Eurotium cristatum powder, and dried with drying equipment to prepare the solid beverage. The prepared solid beverage is golden yellow in color and luster, uniform in size, convenient for carrying, quick for brewing, clear and bright in tea water, high in tea extract content and does not become loose when being brewed for a long time, and not only maintains the taste of original tea leaves, but also has a blood fat-lowering effect of the Eurotium cristatum powder.

The invention discloses an ultrasonic-microwave assisted enzymatic extraction method of green tea polyphenol. The method comprises the following steps: grinding weighed green tea leaves to obtain powder of which the particle size is 45 to 80 meshes, preparing the green tea powder into suspension liquid with water, at room temperature, using an ultrasonic-microwave extraction instrument of which the ultrasonic power is 45 to 60W, and the microwave power is 70 to 90W, after processing for 10 to 20 min, adding 1% to 3% of cellulase, carrying out ultrasound assisted enzymatic hydrolysis for 20 to 30 min, enzyme deactivation for 10 to 20 min under the conditions of a 100 DEG C-water bath, and centrifugation for 20 to 30 min at 5000 to 10000 r / min, performing pumping filtration after cooling, collecting filtrates, carrying out vacuum concentration to obtain a concentrated solution, then adding ethyl acetate to the concentrated solution to be extracted, and carrying out vacuum concentration, freeze concentration and freeze drying on organic phases, thereby being capable of obtaining the green tea polyphenol. The invention further provides shower gel containing the green tea polyphenol and a preparation method of the shower gel. The extraction method of the green tea polyphenol provided by the invention is simple to operate and high in extraction efficiency, furthermore, the green tea polyphenol extracted by the invention is applied to the shower gel, so that free radicals on the skin surface can be removed to play a good skin protective effect.

The present invention discloses a processing method for a floral black tea, and belongs to the field of tea processing methods. The processing method for the floral black tea comprises the following steps of A, drying green tea leaves in the sun, i.e., picking fresh tea leaves with one bud and one or two leaves, drying the green tea leaves in the sun until the weight of the fresh tea leaves is reduced by about 10% and the leaves slightly wither and lose luster, and taking the leaves indoor to carry out airing; B, airing the green tea leaves, i.e., airing the green tea leaves to cool the leaf temperature to room temperature; C, shaking the green tea leaves, i.e., standing the fresh tea leaves still until the leaves is cooled down, carrying out shaking three times separately, and after shaking of each time, spreading the leaves and airing the leaves for a certain time; D, stacking the green tea leaves, i.e., stacking the shaken green tea leaves in baskets or hampers for a certain time, and slightly compressing the leaves to appropriately increase the leaf temperature and enhance aroma; E, withering the leaves; F, rolling the leaves; G, fermenting the leaves at room temperature until 80-90% of tea strips change to red; and H, drying the leaves, i.e., stir-drying the leaves at high temperature using a stir dryer until the leaves are medium-dry, and baking the leaves to complete dryness using a baking dryer. The processing method can produce a floral black tea with stable quality, rich floral aroma and mellow flavor.

The invention relates to a preparation method for a compound with flavor of Xinyang maojian tea, which comprises the following steps: taking the Xinyang maojian tea and wastes in Xinyang maojian production as raw materials, crushing the raw materials into granules with the gain size of 30-60 meshes; adding 1-5% (v / w) of absolute ethyl alcohol as entrainer; carrying out supercritical CO2 extraction to obtain volatile flavor material of the Xinyang maojian tea, wherein after the supercritical CO2 extraction, the feed liquid ratio (w / v) of the tea-leaf to water is 1:10-1:20; adding mixed enzymic preparations of xylanase, pectinase and protease into the feed liquid after the ultrasonication for enzymolysis for 15-30min; filtering, washing and ultrafiltering, then concentrating the filter liquid and then adding 0.3-1.8% (w / v) of beta-cyclodextrin; and then carrying out freeze drying to obtain the taste components in the compound with the flavor of the Xinyang miaojian tea. The content of the main components i.e. tea polyphenol, free amino acid and soluble sugar in the compound with the flavor of the Xinyang maojian tea prepared by the method of the invention is improved; and the product of the invention has fresh and sweet taste and can keep the unique tea perfume of the Xinyang maojian tea.

The invention relates to a fermenting and processing process of Pu'er tea vinegar drink. The fermenting and processing process comprises the following steps: A, pile fermentation: extracting Pu'er ripe tea initial bacteria and preparing Pu'er ripe tea after pile fermentation; B, Pu'er ripe tea fermentation bacteria cultivation; C, an internal accumulated heat baking: leaving to stand and cooling to obtain baked and impurity-removed Pu'er ripe tea; D, earthenware jar vatting: obtaining alcoholized Pu'er ripe tea; E, tea boiling and filtering: adding sugar candies to obtain sugary Pu'er tea juice; F, Pu'er tea vinegar drink preparation: adding acetic acid bacteria and Pu'er ripe tea zymocyte into the sugary Pu'er tea juice, hermetically fermenting, filtering and sterilizing to obtain the Pu'er tea vinegar drink. Compared with the prior art, the fermenting and processing process provided by the invention has the benefits that the operation is simple and convenient, the investment cost is low, and the fermentation is stable; harmful impurities in Pu'er tea can be effectively removed, the content of tea polyphenol is improved, and no additive is needed, so that strong Pu'er tea vinegar fragrance, golden and bright liquor color, sour and sweet mouth feeling and full tea flavor can be ensured, and the Pu'er tea vinegar drink is is nutritional, safe and natural and healthy for people to drink.

The invention discloses a soil selenium element activator, and a preparation method thereof, and belongs to the technical field of soil conditioner. The soil selenium element activator comprises following raw materials: algae skin, diatomite, lime, magnesium hydroxide, humic acid, peat soil, potassium sulfate, zinc sulfate, attapulgite, fulvic acid, plant ash, ferrous chloride, triacontanol, calcium magnesium phosphate fertilizer, and amino acid, and is prepared through steps including mixing, modifying, pelletizing, and drying. According to the preparation method, a reinforcing system composed of triacontanol, calcium magnesium phosphate fertilizer, and amino acid is adopted in preparation of the soil selenium element activator, so that the soil selenium element activator is capable of promoting tea selenium content increasing, tea effective component content increasing, soil pH value increasing, and soil nutrient content increasing.

The invention relates to a production technology of tea, in particular to a production technology of icy fresh tea. The production technology comprises the steps of picking, withering, making green, deactivating enzymes, kneading and entwisting, baking over water, piling, freezing, unfreezing, selecting, packaging, freezing again and the like. In the production technology of icy fresh tea provided by the invention, no preservative is added, the red edges of green leaves are more obvious, the leaf bottoms are more complete, the tea polyphenol content is increased by 0.8-1.5 times, the caffeinecontent is increased by 0.8-2.5 times, and the nutrient ingredients in the ice fresh team produced by the technology are greatly increased.

The invention discloses a method for promoting Anji white tea callus proliferation and / or improving the tea polyphenol content in Anji white tea calluses. The method comprises the following step that Anji white tea calluses are placed in a culture medium A to be cultured, and therefore Anji white tea callus proliferation is promoted, and / or the tea polyphenol content in the Anji white tea calluses is improved. The culture medium A is obtained by adding TDZ, IAA and phenylalanine in an MS solid culture medium. The final concentration of the TDZ in the culture medium A is 0.5 mg / L, the final concentration of the IAA in the culture medium A is 1.0 mg / L, and the final concentration of the phenylalanine in the culture medium A is 0.1-1.0 mg / L. Experiments prove that, by adopting the culture medium, the ratio of fresh weight to dry weight and contrast of the Anji white tea calluses are significantly improved, and the tea polyphenol content in the Anji white tea calluses reaches 26.72% to the highest degree. The method is of great significance in development and utilization of Anji white tea resources and industrial production of tea polyphenol.

The invention discloses a tea extracting solution which comprises the following components in percentage by weight: 5.0-8.5% of tea polyphenol, 0.70-1.40% of caffeine, 40-50% of moisture, 36-48% of alcohol and other trace natural components of tea. The pH value of the tea extracting solution is 5.0-7.0. The invention also discloses a preferable preparation method of the tea extracting solution. The tea extracting solution of the invention has the advantages of high tea polyphenol content, good stability and the like, can not deteriorate easily, and can meet the requirements when serving as oral care products. In the extraction method of the invention, alcohol with a certain concentration is used for extracting, and the alcohol is nontoxic and safe, has a low boiling point, can be recovered easily and can be mixed with water in any ratio to meet the requirements of different polarities.

The present invention relates to a tea product, in particular to a health-care-preservation tea based on the oolong tea. A morning health-preservation tea is made by the oolong tea, the herba gynostemae, the Rubus leaves and the herba Rabdosiae Serrae that are grinded into powder into a bag tea. Taking the total quantity of 100 grams as an example, the weight percentage of the compositions of thehealth-care-preservation tea is 35 to 45 g oolong tea, 18 to 20 g herba gynostemae, 20 to 25 g ubus leaves and 15 to 25 g herba Rabdosiae Serrae. Drinking the tea of the present invention in the morning can clear away the heat, moisten the lung and promote the metabolism, which is beneficial to clear the accumulated toxin in the enterogastric of the body, delay the aging, activate the body function, promote the digestive ability, moisten the intestinal mucosa and purge the human body.

The invention relates to a preparation technique for ice tea drink, in particular to a special preparation technique for Wuyi Mountain Rock-essence ice tea. The preparation technique comprises the following steps: picking: picking tea leaves with medium open surfaces or large open surfaces; withering: withering the tea leaves through sunlight naturally or through slow fire until the percentage of water loss is 10-15 percent; making green leaves: making red edges of green leaves of fresh tea leaves and fragrance of fresh tea leaves, until the percentage of water loss is 10-15 percent; de-enzyming: de-enzyming the tea leaves through a de-enzyming pot at 220-230 DEG C; twisting: slightly twisting the tea leaves to be strip shaped; stalk extraction: extracting tea stalks and tea chips; vacuumizing: vacuumizing the tea leaves after packaging; freezing: freezing the tea leaves at minus 5 DEG C; obtaining finished product of tea. Compared with the traditional method, in the Wuyi Mountain Rock-essence ice tea, the red edges of the green leaves are more obvious, the leaf bottoms are more complete, the tea polyphenol content is 0.7-1.1 times higher and the caffeine content is 0.8-2.2 times higher, and the nutrient ingredients in the ice tea prepared by the technique are greatly increased.

The present invention discloses a preparation method of compound instant Zijuan (camellia sinensis var. asssamica) tea powder with high anthocyanin content, mainly relates to the technical field of agricultural and sideline product deep processing, and particularly relates to a method of extracting anthocyanin from black Chinese wolfberry fruits and compounding the anthocyanin with the tea powder extracted from the Zijuan tea and containing nutrients of anthocyanin, tea polyphenols, caffeine, zinc, etc. Firstly, vitamin C is added into the fresh black Chinese wolfberry fruits, the black Chinese wolfberry fruits are broken to prepare black Chinese wolfberry fruit slurry, an ultrasonic treatment is conducted to obtain a crude extract, the crude extract is subjected to a vacuum and low temperature concentration to obtain concentrated liquid, the black Chinese wolfberry concentrated extract liquid is mixed evenly with Zijuan tea juice, and the mixture is spray-dried to obtain the compound instant Zijuan tea powder. The prepared product is green and environmentally friendly, less in vitamin C and anthocyanin loss, stable in anthocyanin storage, high in tea polyphenol content, and good in anti-aging health-care effects, and can effectively maintain soup color and aroma of original tea leaves after brewing.

The present invention discloses a tea preparation method which includes the following steps: air-drying and withering, aroma conserving, enzyme deactivating, rolling, low temperature drying, baking with fire to keep aroma, uniformly pushing, and screening. The whole process is conducted without complete fermentation, and thus the tea has original ecological fresh mouth feel of green tea. Meanwhile, the tea produced by the process also has the characteristics of pu'er raw tea as "more mature pu'er raw tea is more fragrant", and has enhanced fresh mouth feel and higher collection value compared to black tea. The soup color of the tea is different from that of black tea, pu 'er raw tea and pu 'er ripe tea. With the increasing of soaking times, the tea soup color changes from golden yellow and transparent to orange red and bright and then to golden yellow and transparent.

The invention provides an ion repair liquid preparation method, which comprises the following steps: raw material weighing, acidifying, fermenting, aging and enzyme spraying, wherein an acidifying agent is adopted in the acidifying, the addition amount of the acidifying agent is 8.3%, the acidifying temperature is 48 DEG C, the fermenting temperature is 58 DEG C, the PH value of the fermenting is6.2, the stirring rotating speed is 60 r / min, aerobic fermentation is carried out for 30 hours, anaerobic fermentation is carried out for 15 hours, the pressure of the aging is 82.5-84.7 MPa, qualityconditioning is performed with steam for 73 seconds at 122 DEG C, and the viscosity of the sprayed enzyme is 896 mPa.s. According to the ion repair liquid obtained by the method disclosed by the invention, macromolecules are changed into micromolecules so as to increase the permeability, the diffusivity and the dissolving capacity of the repair liquid, so that various water-soluble amino acids, vitamins and trace elements are easily absorbed, the soil water stable aggregate content can be increased, the permeation regulating substances in the leaves of planted crops can be increased, the photosynthesis and the transpiration of newly transplanted plants can be regulated, and the rooting and the survival of plants can be promoted.

The invention relates to a processing method of yellow chrysanthemum tea. The processing method comprises the following steps: 1, picking fresh flowers; 2, spreading for placing in a grading manner; 3, cleaning the flowers; 4, primarily drying; 5, secondarily drying; 6, full firing; and 7, stalk-separating and grading. The processing method has the beneficial effects that the yellow chrysanthemum tea in a dry state is gold-yellow in filament and green in receptacle; whole chrysanthemum is suspended in a cup after the yellow chrysanthemum tea is made, and is gold-yellow; the yellow chrysanthemum tea is gold-yellow and bright in soup color, clean and durable in aroma and mellow in taste. According to the processing method, a high-temperature green-removing (flower steaming) process of conventional chrysanthemum tea is changed in a processing technique and a spreading process is adopted, and thus the processing time is prolonged, the transformation of internal ingredients of the chrysanthemum is promoted, a multi-time section drying method is adopted in the drying procedure, the temperature is gradually increased, the dissipation of water and the collation of aroma substances are facilitated; by applying a relatively-high-temperature full firing process, low-melting point aroma substances relatively quickly volatilize, the flower aroma is relatively pure, and the aroma volatilizes relatively remarkably after the yellow chrysanthemum tea is made.

The invention relates to pickling salt and a preparation method of the pickling salt, and belongs to the technical field of edible products. The pickling salt is formed by the following raw materials in parts by weight of 800-1000 parts of table salt, 1-4 parts of purple perilla powder with the size of 80-300 meshes and 2-7 parts of green tea powder with the size of 80-300 meshes. The preparation method of the pickling salt comprises the following steps of: adding the purple perilla powder and the green tea powder into 1-2.5% of the table salt to be premixed; then, starting a mixer and adding the residual table salt into the mixer; and finally, adding a premixed sample into the mixer and agitating for 10-30 minutes to be mixed uniformly to obtain a pickling salt product. The pickling salt disclosed by the invention sufficiently expresses the synergism antibacterial effect of the purple perilla powder and the green tea powder, can supplement salt amount needed in a pickled vegetable manufacturing process and can inhibit the growth of infectious microbes including bacteria, moulds, saccharomycetes and the like, so that the effect of effectively reducing the content of nitric acid in pickled vegetables is achieved, the safety of eating the pickled vegetables is improved, the flavor of the pickled vegetables is enriched and the product function is enhanced.

The invention relates to the technical field of black tea processing and in particular relates to a preparation method of high-quality black tea extract. The preparation method comprises the followingsteps: S1, taking lotus leaves and carrying out high-temperature steam sterilization; carrying out fixation until the water content is 10 to 15 percent; S2, taking the lotus leaves subjected to the fixation and black tea into a rolling machine and rolling again; S3, putting the rolled lotus leaves and blank tea into a fermentation device; spraying fermentation bacterium liquid and fermenting for10 to 12h; S4, adding distilled water into a fermented product in step S3; raising the temperature and decocting for 1.2 to 1.5h; after decoction is finished, decompressing and concentrating until thevolume is 1 / 3 of a previous volume; then adding xylitol and glucose and uniformly mixing to obtain tea extract; S5, drying and sterilizing. The tea extract prepared by the technology has good stability and excellent mouthfeel and has the health-care effects of lowering blood pressure, lowering blood lipid, inhibiting bacteria and the like.

The present invention relates to the technical field of tea beverages and particularly discloses an extraction technology of original Fuzhuan tea liquid, an original Fuzhuan tea beverage and a production technology of the original Fuzhuan tea beverage. The extraction technology of the original Fuzhuan tea liquid comprises the following steps: step 1, taking 500-600 parts of water, adding 45-55 parts of crushed Fuzhuan tea, and performing soaking for 10-15 minutes and intermittently stirring to obtain a first mixture; step 2, adding 1,800-2,000 parts of water at a temperature of T2 DEG C into the first mixture, and when the temperature of the water in the step 1 is smaller than the T2 and the T2 is smaller than 83, performing heating to 83-87 DEG C, heat preservation for 10-15 min and intermittent stirring to obtain a second mixture; and step 3, filtering and draining the second mixture to obtain tea liquid and tea residues, washing the tea residues with 200-300 parts of normal-temperature water, and combining washing water with the tea liquid to obtain the original Fuzhuan tea liquid. The extraction technology has an advantage of improving the content of tea polyphenols.

The invention discloses floral type morindacitrifolia black tea and a preparation method thereof. The preparation method comprises the steps of collecting raw materials, performing cleaning, performing withering, performing microwave fixation, performing rolling for the first time, performing fermentation for the first time, performing rolling for the second time, and performing fermentation for the second time. Compared with a conventional black tea preparation technology comprising the steps of performing withering, performing rolling, performing fermentation and performing drying, the preparation method for making the black tea disclosed by the invention is different, after withering, microwave fixation is performed, so that the fragrance and the taste of the made black tea can be effectively improved; and rolling and fermentation are performed for many times, so that the prepared black tea is sufficient to ferment, is rich in tea fragrance, and heavy and mellow in tea flavor, the preservation time is long, and the black tea has high drinking and health-care value, and has favorable popularization and application value.

The invention discloses tea containing germinated highland barley, roses and green tea. The tea is prepared from raw materials in parts by weight as follows: 30-70 parts of germinated highland barley flour, 10-15 parts of roses and 10-15 parts of green tea, wherein the highland barley is sequentially soaked, germinated, smashed and subjected to microwave treatment, the treated highland barley, the smashed roses and the smashed green tea are matched in proportion and put in a mixer to be mixed, and the tea containing the germinated highland barley, the roses and the green tea is obtained. The highland barley is germinated, nutritional ingredients in the highland barley are decomposed into small molecular substances which are easy to absorb for human being, burden of related digestive organs is reduced, the germinated highland barley is subjected to microwave treatment, the defect of a conventional highland barley tea preparation process is overcome, microwaves have the sterilization efficacy, and a product is safe and hygienic. According to the tea and the preparation method, natural food materials are taken as raw materials, no food additive is added, and the tea is convenient and safe to take; and the tea has the efficacy of resisting ageing, maintaining beauty, tranquilizing qi, calming the mind, resisting depression and reducing weight if taken frequently.

The invention discloses health green tea and a preparation method thereof. The health green tea is prepared by applying a green tea seed extract into fresh green tea leaves. The preparation method comprises the following steps: (1) weighing 100-300 parts of green tea leaves, performing fixation, and rolling; (2) weighing 10-30 parts of green tea seeds, crushing into 100-mesh green tea seed powder, mixing the green tea seed powder with water in a ratio of 1:4, heating for 3-5mins with the temperature of 100 DEG C, filtering, standing, and cooling to obtain the green tea seed extract; and (3) spraying the green tea seed extract in the green tea leaves, rolling, and drying to prepare the health green tea containing the green tea seed component. According to the health green tea and the preparation method thereof disclosed by the invention, as the components, beneficial to a human body, of the green tea seeds are added in the green tea, the beneficial components of the green tea are increased, meanwhile, the dosage of the green tea during tea making can be reduced with the same effect as traditional green tea, and the health green tea is thick, fragrant and tasty.

The invention provides a special organic fertilizer used for tea and capable of remarkably improving tea yield and quality. The special organic fertilizer used for tea includes 3-5 parts of animal derived amino acids, 5-7 parts of plant humic acid, 3-6 parts of animal fur / skin residue, 3-8 parts of calcium cyanamide, 4-6 parts of dolomite dust, 1-2 parts of micro-sized hydroxyapatite, 6-9 parts ofwormcast and 7-15 parts of acidic carbon powder. The special organic fertilizer used for tea is scattered in tea planting field soil, the application amount is 150-300 kg / mu, tea garden soil can be effectively improved, sufficient nutrition is provided for tea growth, tea yield is remarkably improved, the accumulation amount of heavy metal lead and rare earth elements in tea can be remarkably reduced, the content of fluorine in tea can be reduced, the tea quality is greatly improved, the contents of tea polyphenols and caffeine in the obtained tea are improved, and the content of free amino acids in the tea is remarkably improved.

The invention belongs to the field of food packaging and particularly relates to an antibacterial biodegradable water absorbing material used for refrigerated foods. The material is composed of, by weight, 30-40% of chitosan, 10-15% of NaOH, 10-20% of acrylic acid, 0.1-0.5% of potassium persulfate, 0.5-1.0% of N,N'-methylene bisacrylamide, 30-45% of tea leaves and 5-10% of glycerin. The tea leavesare processed into freeze-dried powder and are blend with the chitosan water-absorbing resin and glycerin to make the product. In the invention, with the chitosan and tea leaves being the water absorbing material, the water absorbing material has biodegradability and can inhibit growth of microorganisms in the field of fresh-keeping of the refrigerated foods. The material can be used as an environment-friendly material for application in the field of fresh keeping of foods.

The invention discloses a preparation method of long-acting slow-release fertilizer special for tea trees. The preparation method includes following steps: accurately weighing, by weight, 400 parts of formaldehyde, 650 parts of urea, 2 parts of sodium hydroxide, 110 parts of monoammonium phosphate, 120 parts of potassium sulfate, 45 parts of heptahydrate magnesium sulfate and 10 parts of 50% sulfuric acid for standby use; adding urea and sodium hydroxide, heating to 50 DEG C, and holding temperature for 1 h; adding 20% sulfuric acid for solidification, and raking for dispersing; entering a dryer, controlling temperature at 100 DEG C for drying, smashing, and screening; entering the dryer for drying; entering a cooler for cooling; entering a screening machine for screening, enabling materials meeting requirements on grain diameter to enter a packer for packing to be a product, returning excessive thick grains after being smashed into a granulator, directly returning excessive thin grains into the granulator, and repeating the process. The preparation method of the fertilizer is simple, low in cost and suitable for popularization and application.