40results about How to "Low in Tea Polyphenols" patented technology

The invention provides a processing method of the honeysuckle tea, and relates to the technical field of tea processing. The method mainly comprises the following steps of: picking up and treating the honeysuckle, picking up fresh tea, withering tea green, cutting up the honeysuckle, evenly mixing honeysuckle with the tea, rolling, fermenting, extracting fragrance in a drying way, carrying out vacuum package and the like. According to a 'curing' process, the honeysuckle tea provided by the invention is weak in irritation, more gentle and temperate, can play the functions of the red tea for effectively promoting the stomach digestion, promoting the appetite, carrying out detumescence and diuresis, strengthening the heart and the like, can keep the pesticide effect action of the honeysuckle, and keeps the health protection effect of the honeysuckle. The juice of the honeysuckle can be sufficiently absorbed by the tea according to the rolling and fermenting of both of the red tea and the honeysuckle, and the taste of the honeysuckle and that of the tea are mediated with each other, so that the mouth feel is more delicious, the bitter taste of the honeysuckle disappears, and the tea has better sweet aftertaste.

The invention provides a processing method of white tea, and belongs to the technical field of tea processing. The processing method comprises the steps of tea picking, green airing, withering, rolling, shaping, roasting and purifying, wherein the key procedures are green airing, withering, rolling and roasting; the tea is aired for 10-20 minutes under the sunlight until the tea temperature is 38-40 DEG C; firstly, the tea is naturally withered indoors, then is processed by a blower for 3-4 hours; the air outlet temperature is controlled within 45-60 DEG C. Finished tea prepared by the processing method has the characteristics of full pekoe, spiral tea as silver balls, needle tea as silver pins, tidy shape, mellow smell, lasting flavor, sweet taste, smooth feel when entering mouths, yellow green bright soup color, brewing resistance, pure taste and no bitterness.

The invention provides substitutional tea with polygonatum and a method for manufacturing the same. The substitutional tea mainly comprises, by weight, 60-80 parts of the polygonatum, 20-30 parts of lycium barbarum, 10-20 parts of mulberries and 10-20 parts of polygonatum odoratum. The method for manufacturing the substitutional tea includes steps of mixing raw materials; smashing the raw materials; sieving the raw materials; concentrating and extracting the raw materials; drying and granulating the raw materials to obtain grains. The substitutional tea can be obtained after the grains are packaged. The substitutional tea with the polygonatum and the method in an embodiment of the invention have the advantages that excellent absorption effects can be realized by the substitutional tea, the substitutional tea is suitable for people of all ages and low in cost, and people can drink the substitutional tea conveniently without time constraints.

The invention relates to a making technology of fermented edible mushroom tea and the fermented edible mushroom tea. Fermented tea leaves or fermented finished product tea is used as a raw material, and through the spawn running working procedure of edible mushrooms, the fermented edible mushroom tea is obtained. The making technology comprises the following steps of adding edible mushroom culturematerials to the fermented tea leaves, performing humidity conditioning, performing steaming, and performing tea leaf shaping; performing bagging and / or bottling, performing high-temperature sterilization, performing heat dissipation, performing inoculation with edible mushroom strains, and performing spawn running; performing heat preservation on tea bags and / or tea bottles, and performing electrothermal baking; and packaging finished products. According to the making technology disclosed by the invention, rich microorganism fungus nutritive protein and nutrient components, which can be eaten by human bodies or can be directly absorbed, are increased through fermentation and transformation with edible mushrooms, in stems and leaves of the fermented tea leaves mainly comprising crude fibers and lignin, the fermented edible mushroom tea has low calorie, high mycoprotein, polysaccharide amino acids, unsaturated fatty acid, various trace elements necessary for human bodies, and the like,the fermented edible mushroom mycelium and sclerotium tea not only has the characteristics of fermented tea but also has specific nutrient value of edible mushroom mycelia and edible mushroom sclerotium, and the medical value and the health-care functions of the fermented edible mushroom tea are increased.

The invention discloses a tableland tea garden shading method. Multiple rows of tea trees are planted in a tableland tea garden, one tea tree is taken as a shading tree every other 5-10 m in each row, the shading trees are not sheared during plantation and grow naturally to 2-4 m, the shading tress in every two adjacent rows are planted alternately, and the shading trees are not located at the two ends of the corresponding row. Tea tree seedlings are shaded by means of original ecology tea seedlings, the tenderness keeping ability of tea can be improved, the quality of tableland tea is improved, high-grade camellia arborescens products are obtained, and the economic benefit of the tea garden is improved greatly; the negative effect that tea fragrance is affected due to odor taint caused by interplanting with other kinds of trees is avoided; insect and disease prevention of the tea garden is facilitated, and field management is facilitated.

The invention relates to the technical field of tea beverage processing, and especially relates to a processing technology of Chinese wolfberry bud tea and Chinese wolfberry leaf tea. The processing technology of the Chinese wolfberry bud tea and the Chinese wolfberry leaf tea orderly comprises the following processes of performing withering, rolling, fermenting and drying on Chinese wolfberry buds and Chinese wolfberry leaves. The process of performing fermenting includes the steps of respectively and uniformly spreading Chinese wolfberry buds and Chinese wolfberry leaves to be fermented on fermentation frames in a fermentation chamber, wherein the spread thickness is 2.5-3.0 centimeters; maintaining the temperature of the fermentation chamber at 28-30 DEG C and the humidity of the fermentation chamber at 80-90%; carrying out fermentation for 6-8 hours, and determining whether the Chinese wolfberry buds and the Chinese wolfberry leaves are appropriately fermented by observing superficial characteristic changes, as well as color and luster indexes; and ending the process of performing fermenting when the Chinese wolfberry buds and the Chinese wolfberry leaves are appropriately fermented. The processing technology of Chinese wolfberry bud tea and Chinese wolfberry leaf tea provided by the invention is high in automation degree; moreover, stimulation of the Chinese wolfberry budsand the Chinese wolfberry leaves can be effectively improved after the process of performing fermenting. The Chinese wolfberry bud tea and the Chinese wolfberry leaf tea processed by the processing technology have good stomach-nourishing and stomach-protecting functions.

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 discloses a processing technology of golden buds (a kind of green tea). The technology ensures the quality of fresh leaves and improves the quality of tea leaves by cleaning the fresh leaves, the mellowness of the taste of the golden buds can be increased by indoor withering and sunlight withering, and the golden buds baked by adopting the technology disclosed by the invention are high in theanine content and more sufficient in fresh and cool taste of finished tea; and the tea polyphenol content is low, finished tea is light in bitter taste, and market prospect is promising.

The invention discloses a compound planting method of an ecological tea garden, and belongs to the technical field of garden planting. The method includes the following steps of firstly, planting teatrees; secondly, digging planting ditches to plant passion fruits; thirdly, establishing a shed frame; fourthly, conducting daily management. By compound planting the passion fruits in the ecologicaltea garden, the content of amino acids in summer fresh tea leaves can be increased by 0.3% or above, the content of tea polyphenol is reduced by 2% or above, and the freshness of the tea leaves is improved; the ripe passion fruits can be picked, and the yield can be increased by 1500 RMB or above in each mu; no additional land resources are occupied, weeds growing in the tea garden are reduced by60% or above, the illumination utilization rate is improved by 25% or above, and the nutrient utilization rate in the tea garden is increased by 15% or above.

The invention discloses an interplanting method in a tea garden. The interplanting method includes steps of interplanting dalbergia odorifera and agilawood in the tea garden. The tea garden comprises at least two rows of ridges for planting tea trees. The dalbergia odorifera and the agilawood are alternatively planted along the inter-row length extending direction between the adjacent ridges. By interplanting the dalbergia odorifera and the agilawood in the tea garden, the ecological environment of the tea garden is beneficial to synthesis and accumulation of amino acid and caffeine of the tea trees, chlorophyll content of leaves is remarkably increased, tea polyphenol content is somewhat reduced, and phenol ammonia is decreased, so that quality of tea leaves is improved. In addition, yield of the tea trees can be increased and economic benefits of the tea garden are added.

the invention discloses a manufacturing method of wine within white tea, which comprises the following steps: 1. rinsing product white-tea; drying; 2. extracting effective ingredient in the white tea; collecting extracted liquid and residuals; 3. immersing raw material; adding the materials in the residual white tea and glossy ganoderma as well as eucommia in the step 2 to boil; stirring to add barm; fermenting; 4. adding water in the raw material; fermenting the materials with extracted liquid in the step 2; 5. distilling the fermented composition to form white tea wine liquid; 6. filtering; clearing; sterilizing; aging; allocating to obtain the product.

The invention relates to the technical field of puer tea processing, in particular to a puer tea processing process for reducing the bitterness degree of summer and fall tea. The processing process comprises the following steps of (1) selecting high-quality withering primary tea with the moisture content being 10 to 11 percent; controlling the pile fermentation temperature to be 50 to 55 DEG C; performing pile fermentation for certain time for use; (2) putting withered primary tea subjected to pile fermentation treatment into material mixing equipment; adding beta-cyclodextrine, tannase and OPanimal albumin powder; uniformly mixing the materials for use; (3) putting the product treated in the step 2 into a round mold paved with a cloth liner; adding 0.1 times of quantity of water; then, performing steam-hot air fixation treatment on the round mold for certain time; (4) pressing tea leaves subjected to steam-hot air fixation treatment into a tea cake; then, drying the tea cake; controlling the moisture to a certain value; obtaining the tea. The processing process disclosed by the invention effectively overcomes the defects of high bitterness degree and liquid color turbidity of theproduct obtained by the existing puer tea processing process.

The invention belongs to the technical field of tea processing, particularly relates to a Huangshan local oolong making method and aims to provide a making method for Huangshan local oolong. The method includes the steps of fresh leaf picking, sun-withering, rocking, cooling, parching, red side removal, spreading, dampening, rolling, secondary fermentation and drying. The method is characterized in that in the rolling and secondary fermentation process, temperature is controlled to be 30+ / -2 DEG C, humidity is controlled to be 65-75%, the mass concentration of carbon dioxide in a rolling environment is controlled to be 0.06%-0.066%, and tea leaves are in a positive pressure environment, rolled into strips and compacted. According to the making method, rolling technology can be simplified, processing efficiency is improved, processing quality is ensured, both the quality and the taste of the oolong made by the making method are improved, tea color is green, smooth and bright yellow, and tea soup is clear and bright.

The invention discloses a tea processing method. The tea processing method comprises the following steps that (1) tea leaves are picked; (2) the tea leaves are subjected to airing; (3) the tea leavesare withered; (4) rolling is carried out; (5) shaping is carried out; (6) drying is carried out; and (7) purifying is carried out, specifically, primary tea is subjected to winnowing and screening, and non-tea inclusions are picked out so as to obtain a finished product. The method has the advantages that high-quality and high-efficiency tea processing is guaranteed, especially the quality of thecolor (specifically referring to green tea leaves and yellowish green tea soup), the fragrance, the taste, the shape and infused leaves of tea is improved, the tea making yield is increased, and the quality of the tea is improved. The tea processed by adopting the method has the advantages that the shape is regular, the dried tea is full of pekoe, the snail tea is like silver pearls, the needle tea is like silver needles, the aroma is delicate, the fragrance is lasting, the taste is mellow, the aftertaste is sweet, the tea soup is smooth in the mouth, the color of the tea soup is yellowish green, bright and clear, the tea is enduring and can be infused repeatedly, the amino acid content is relatively high, the tea polyphenol content is relatively low, meanwhile, active enzymes necessary for human bodies are contained, a good antiviral immunity function can be achieved, and the tea can be stored for 10 years at normal temperature without going bad.

The present invention provides a method for making famous needle-shaped tea with variable temperature and frequency. The famous needle-shaped tea produced by adopting high-medium-high variable-temperature and frequency-variable method has a tighter, thinner and straighter shape than the constant temperature and constant frequency method. , dark green, bright light green soup, fresher aroma with chestnut aroma, fresher and mellow taste, bright yellow-green leaf bottom, aroma and taste quality of the inner quality are significantly better than the constant temperature and constant frequency method. Simultaneously, the invention shortens the constant temperature and constant frequency stripping time, saves electric energy, and also reduces the noise generated by the vibration of the stripping machine.