31results about How to "Rich tea flavor" patented technology

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

The invention discloses YE JIAN dark tea and a processing method thereof. By adopting high-tenderness single-bud and / or one-bud and one-leaf tea as a raw material, through steps of activated aroma enhancement, slight water removing, twisting, deblocking and tea strip tidying, intermittent temperature-controlled alcoholization, pile fermentation, deblocking and tea strip tidying and low-temperature drying, the technical problems that dark tea processed by taking high-tenderness tea as the raw material cannot be easily processed, is sour and rancid in smell and is sapropelic in leaf bottom are solved. The dark tea processed by the processing method disclosed by the invention is exquisite in appearance and is glossy and bright, is pure in aroma, red, bright and glossy in liquor color and mellow in taste after being brewed, and the leaf bottom is complete and elastic.

The invention discloses a lemon lotus root tea vinegar beverage, which is made from the following raw materials: birch juice, chestnut rice, lemongrass, lotus root, radix radix radix, chrysanthemum, fritillaria, golden ear, lily, Linden leaves, pine nuts, kombucha liquid, honey, appropriate amount of yeast strains, appropriate amount of acetic acid strains, and appropriate amount of water. The lemon lotus root tea vinegar beverage prepared by the present invention is made of lemongrass and lotus root to make tea, which enriches the flavor of the tea drink, and is combined with chestnut rice at the same time, and is matured by superheated steam to save energy and reduce emissions while promoting subsequent biotransformation, adding birch The juice reduces the acidity and sweetness of brewing, making it more natural and healthy. It reduces the irritating taste of traditional vinegar drinks. It cooperates with ingredients such as lily and linden leaves to have more health care value, promote the body's metabolism, calm the nerves and help sleep, and relieve stress.

The invention relates to a process for manufacturing green tea and the green tea manufactured by utilizing the same. The process comprises the following steps of: picking, deactivating enzymes, twisting, frying tea leaves, screening and drying, wherein the step of drying, namely re-frying, is the key of the process, the screened-out tea leaves are poured into a frying pan and stir-fried with mild fire at the temperature of 50-90 DEG C for 8-40 hours, so that the finished green tea is obtained. The green tea manufactured by the process has the advantages of long-term storability without deterioration, more mellowness along with time, longer brewing time, durative fragrance, rich nutrients, healthcare effects and the like.

The invention discloses a preparation method of jasmine and cathaya argyrophylla green tea, and belongs to the technical field of tea making. The jasmine and cathaya argyrophylla green tea is prepared through the steps of tea leaf selection, jasmine selection, fixation, cooling by spreading, tea strip tidying and rolling, thrice scenting, re-firing and drying, and the like. The jasmine and cathaya argyrophylla green tea prepared by the invention is slightly flat in appearance, indistinctly green in tomentum, constant in specification, verdant and bright in liquor color, heavily strong, durable and pure in fragrance and mellow, pure and cool in tea flavor, and is novel healthcare tea having the effects of clearing liver, improving vision, encouraging the production of body fluids to extinguish thirst, eliminating phlegm, treating dysentery, reducing blood fat, preventing arteriosclerosis, whitening and the like.

The invention discloses a pomegranate-jujube-juice tea vinegar beverage. The pomegranate-jujube-juice tea vinegar beverage is prepared from the following raw materials: birch juice, glutinous rice, red jujube, rose petals, pomegranate juice, ginkgo leaves, achyranthes root, fennel flower seeds, motherwort, grass-leaved sweetflag rhizome, stems and leaves of Yerba Mate, honey, black tea fungus liquid, yeast, acetic acid bacteria and a proper amount of water. According to the invention, tea is prepared from the stems and leaves of Yerba Mate, so the flavor of the tea beverage is enriched; the rose petals and red jujube are cooperatively used at the same time and cooked through superheated steam treatment, so energy is saved, emission is reduced and subsequent biological conversion is promoted; through addition of the birch juice, brewage acidity and sweetness are reduced, so the beverage is more natural and healthier, and the irritant taste of traditional vinegar beverages is mitigated; and as components like the motherwort and grass-leaved sweetflag rhizome are used in a synergistic way, the pomegranate-jujube-juice tea vinegar beverage has better health care value, promotes metabolism of the body, is capable of nourishing yin, activating blood circulation, and maintaining the beauty, tastes properly sweet and is applicable to females.

The invention discloses a peony tea vinegar beverage. The peony tea vinegar beverage is prepared from the following raw materials: birch juice, peony, gynostemma pentaphylla, Radix Polygonati officinalis, peony seed meal, verbena, Michelia figo, Abrus precatorius, pineapple leaf, black tea fungus liquid, Chinese yam, cucumber seed meal, pomegranate seed oil, a proper amount of yeast, a proper amount of acetic acid bacteria and a proper amount of water. According to the invention, tea is prepared from peony and gynostemma pentaphylla, so the flavor of the tea beverage is enriched; the peony seed meal is cooperatively used at the same time and cooked through superheated steam treatment, so energy is saved, emission is reduced and subsequent biological conversion is promoted; through addition of the birch juice, brewage acidity and sweetness are reduced, so the beverage is more natural and healthier, and the irritant taste of traditional vinegar beverages is mitigated; and as components like the Michelia figo and Abrus precatorius are used in a synergistic way, the peony tea vinegar beverage has better health care value, promotes metabolism of the body and is capable of clearing internal heat, moistening the lung and maintaining the beauty.

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

The present invention provides a preparation method of olea europaea leaf black brick tea. Olea europaea leaves are selected, the selected olea europaea leaves are enzyme deactivated, the enzyme deactivated olea europaea leaves are moistened, aspergillus niger is inoculated to conduct a first fermentation, after the olea europaea leaves are softened, the softened are olea europaea leaves are rolled, then yeast is inoculated to conduct a second fermentation, after the fermentation, the fermented olea europaea leaves are pressed to prepare the brick tea, and the brick tea is dried again to prepare the olea europaea leaf black brick tea. After being brewed, the olea europaea leaf black brick tea is dark brown in color and luster, mellow in fragrance, and mellow in tea flavor.

The invention discloses a ginger salt tea vinegar beverage. The ginger salt tea vinegar beverage is prepared from the following raw materials: ginger, birch juice, folium Hibiseu Smanihot, pseudo-ginseng flower, L.Lucidus Turcz, Rhinacanthus nasutus, Polygala aureocauda, Artemisia argyi, cocoa powder, black tea fungus liquid, black soya bean, salt, yeast, acetic acid bacteria, mead and a proper amount of water. According to the invention, tea is prepared from folium Hibiseu Smanihot and Artemisia argyi, so the flavor of the tea beverage is enriched; the black soya bean and ginger are cooperatively used at the same time and cooked through superheated steam treatment, so energy is saved, emission is reduced and subsequent biological conversion is promoted; through addition of the birch juice, brewage acidity and sweetness are reduced, so the beverage is more natural and healthier, and the irritant taste of traditional vinegar beverages is mitigated; and as components like the pseudo-ginseng flower and Polygala aureocauda are used in a synergistic way, the ginger salt tea vinegar beverage has better health care value, promotes metabolism of the body and blood circulation and improves constitutions.

The invention relates to a beverage, in particular relating to scented tea taking konjac powder as a main raw material. The konjac powder and glutinous rice scented tea are taken as main raw materials, water is taken as a medium, and the scented tea is prepared through the following steps: 1) tea extraction; 2) production of pure tea soup; 3) production of konjac paste; 4) blending; 5) homogenization; 6) UHT (ultra-heat treatment); and 7) sterile filling. The konjac scented tea has the advantages of pure rice flavor, abundant nutrition, thick fragrance, mellow tea flavor and certain effects of reducing weight, reducing blood fat and the like.

The invention discloses a lotus tea vinegar beverage. The beverage is prepared from the following raw materials: birch juice, lotus root starch, lotus, corn silk, Coreopsis tinctoria, flower of Pitaya, Pseudostellaria maximowicziana, apple blossom, prepared rehmannia root, Thesium chinense, sweet vine, black tea fungus liquid, glutinous rice juice, yeast, acetic acid bacteria and a proper amount of water. According to the invention, the lotus and corn silk are used for preparation of tea, so the flavor of the tea beverage is enriched; the lotus root starch is cooperatively used at the same time and cooked through superheated steam treatment, so energy is saved, emission is reduced and subsequent biological conversion is promoted; through addition of the birch juice, brewage acidity and sweetness are reduced, so the beverage is more natural and healthier, and the irritant taste of traditional vinegar beverages is mitigated; as components like the apple blossom and Thesium chinense are used in a synergistic way, the lotus tea vinegar beverage has better health care value, promotes metabolism of the body and is capable of nourishing yin, promoting the secretion of saliva or body fluid and clearing away summer heat; and the lotus tea vinegar beverage is suitable for drinking in a hot summer, tastes cool and delicious and can remove heat and eliminate vexation.

The invention discloses YE JIAN dark tea and a processing method thereof. By adopting high-tenderness single-bud and / or one-bud and one-leaf tea as a raw material, through steps of activated aroma enhancement, slight water removing, twisting, deblocking and tea strip tidying, intermittent temperature-controlled alcoholization, pile fermentation, deblocking and tea strip tidying and low-temperature drying, the technical problems that dark tea processed by taking high-tenderness tea as the raw material cannot be easily processed, is sour and rancid in smell and is sapropelic in leaf bottom are solved. The dark tea processed by the processing method disclosed by the invention is exquisite in appearance and is glossy and bright, is pure in aroma, red, bright and glossy in liquor color and mellow in taste after being brewed, and the leaf bottom is complete and elastic.

The invention discloses a pine juice and tea vinegar drink. The pine juice and tea vinegar drink is prepared from birch juice, loquat juice, pine needles, durian kernels, chestnuts, black garlic, anoectochilus roxburghii, eucommia ulmoides leaves, boschniakia rossica, dill seeds, maca, rice wine, pumpkin flowers, moringa seed powder, fructus hippophae powder, black tea fungus liquid, a proper amount of yeast spawns, a proper amount of acetic acid bacteria and a proper amount of water. According to the pine juice and tea vinegar drink, pine needles and pumpkin flowers are used for making tea, and the flavor of the tea drink is enriched; meanwhile, pine needles and pumpkin flowers are combined with durian kernels and chestnuts, the mixture is treated and cooked with superheated steam, and subsequent bioconversion is promoted while energy conservation and emission reduction are achieved; the brewing acidity and sweetness are reduced by adding birch juice, the drink is more natural and healthier, and the pungent taste of a traditional vinegar drink is relieved; with the synergism of the ingredients of eucommia ulmoides leaves, boschniakia rossica and the like, higher health-care value is achieved, the immunity of the organism is improved while the metabolism of the organism is promoted, and the endurance and the disease resistant constitution are enhanced.

The invention provides a preparation method of flos dendrobii officinale tea. The preparation method comprises the following steps: S1, harvesting fresh flowers of flos dendrobii officinale, and withering; S2, twisting; S3, fermenting by putting the twisted flowers in a ventilating room; S4, carrying out one-step drying on fermented flos dendrobii officinale; S5, forming a shaddock peel container,which is in the whole shape of an original shaddock and has an opening which is 5 to 10 cm in diameter formed in the upper part, by sewing shaddock peel which is in a flower shape after cutting off atop cover and peeling off a shaddock in the center, forming ventilating holes in the shaddock peel container, drying until the content of water is 8 to 12 weight percent, and carrying out secondary fermentation by putting the dried flos dendrobii officinale and Pu'er tea into the shaddock peel container; S6, extracting fragrance, thus obtaining the flos dendrobii officinale tea. The flos dendrobii officinale tea prepared by the invention integrates the tastes of the flos dendrobii officinale, the shaddock peel and the Pu'er tea, is faint and pleasant, is mellow in tea flavor, and has the healthcare functions of nourishing yin and moisturizing lung, nourishing the stomach and engendering liquid, improving eyesight and clearing heat, reducing blood pressure, reducing blood fat, and the like.

The invention discloses a production method for tea-fragrant fish. The production method comprises the following steps: (1) pre-treating; (2) salting at a low temperature; (3) washing and marinatinghalogen; (4) punching micro-pores; (5) micro-freezing; (6) performing primary air-drying; (7) performing primary seasoning; (8) micro-freezing; (9) performing secondary air-drying; (10) performing secondary seasoning; and (11) inspecting and warehousing. The production method guarantees product quality and low-salt health through low-salt and low-temperature salting, performs air-drying after micro-freezing, quickens air-drying efficiency, is beneficial for keeping the integral shape of the fish body, and greatly improves sensory quality of the product; and micro-pore punching is combined with the primary seasoning and the secondary seasoning, so that tea fragment of the fish body is more richer and more lasting.

The invention discloses a formula of milk tea. The formula of milk tea disclosed by the invention comprises the following raw material components in parts by mass of 50-70 parts of milk powder, 30-50parts of oolong tea, 20-40 parts of stevia leaves, 15-25 parts of rose petals, 15-30 parts of red jujubes, 15-30 parts of dried longans, 15-25 parts of gardenia jasminoides, 1-3 parts of perilla leaves and 1-3 parts of cocoa. The formula of the milk tea also comprises 10-15 parts of fruits, wherein the fruits are one or several kinds of clausena lansium, gooseberries and wax apples. The formula ofmilk tea disclosed by the invention comprises natural raw materials, is free from preservatives and is healthy and safe; and the milk tea prepared by the formula is fresh in mouth feel, mellow in milk flavor and mellow in tea flavor, and the fruits are added to the formula, so that the milk tea has clean and sweet taste of the fruits.

The invention discloses a tea vinegar beverage capable of nourishing yin and enriching blood. The tea vinegar beverage is prepared from the following raw materials: birch juice, haw, brown sugar, strawberry powder, Chinese angelica, roselle, Chinese peashrub root, tortoise-plastron glue, glutinous rehmannia flower, Chinese forest frog oil, Chinese honey locust fruit, wolfberry leaf, Folium Vaccinium bracteatum, black tea fungus liquid, red wine, a proper amount of yeast, a proper amount of acetic acid bacteria and a proper amount of water. According to the invention, tea is prepared from the wolfberry leaf and Folium Vaccinium bracteatum, so the flavor of the tea beverage is enriched; the Chinese honey locust fruit is cooperatively used at the same time and cooked through superheated steam treatment, so energy is saved, emission is reduced and subsequent biological conversion is promoted; through addition of the birch juice, brewage acidity and sweetness are reduced, so the beverage is more natural and healthier, and the irritant taste of traditional vinegar beverages is mitigated; and as components like the glutinous rehmannia flower and roselle are used in a synergistic way, the tea vinegar beverage has better health care value, promotes metabolism of the body, and is capable of nourishing yin, enriching blood, regulating internal secretion and maintaining the beauty.

The invention relates to the technical field of food processing, in particular to a preparation method of a cumquat fruit tea. The preparation method comprises the following steps of slicing, pretreating, freeze-drying, fragrance fumigating, crushing, packaging in a mixing way, and sealing. The preparation method has the advantages that the pretreating and vacuum drying and dewatering steps are adopted in the preparation process; compared with the traditional method, the baking and drying steps are not needed, so that the decomposing of vitamin C and the loss of volatile oil component due to high-temperature baking are avoided, and the nutritional ingredients in the cumquat fruit are furthest maintained; by adopting the fragrance fumigating treatment, the fragrance of orange and the fragrance of tea in the cumquat fruit tea are further improved; the process is simple, the technology is simple and convenient, and the scaled production is favorably performed; while the prepared cumquat fruit tea is made, the extracting rate of effective ingredients of vitamin C, vitamin P, volatile oil and the like is high, the mouth feel is fresh and heavy, the fragrance of cumquat fruit is heavy, and the nutritional value is higher.

The invention discloses a production method of tea fragrant fish, which comprises the following steps: (1) pretreatment; (2) low-temperature pickling; (3) brine washing; (4) piercing micropores; (5) slightly freezing; 6) Air-dried once; (7) Seasoned once; (8) Slightly frozen; (9) Air-dried twice; (10) Seasoned twice; (11) Inspection and storage. The invention guarantees product quality and low-salt health through low-salt and low-temperature pickling; air-drying after slightly freezing not only speeds up the air-drying efficiency, but also helps maintain the overall shape of the fish body, greatly improving the sensory quality of the product; The micro-holes combine primary seasoning and secondary seasoning to make the tea aroma of the fish body richer and longer lasting.

The invention provides rich-aroma health-care instant black tea. The rich-aroma health-care instant black tea is prepared from the following raw materials in parts by weight of 150-200 parts of blacktea, 20-25 parts of hericium erinaceus polysaccharide, 25-30 parts of coix seeds, 8-10 parts of cinnamon, 10-20 parts of lotus leaves and 4-5 parts of rose powder. The invention further provides a preparation method of the rich-aroma health-care instant black tea. The preparation method comprises the following steps of (1) pretreating the coix seeds; (2) pretreating the lotus leaves; (3) pretreating the cinnamon; (4) compounding tea soup; (5) performing tea soup extraction; (6) adding ingredients; (7) performing concentration; (8) performing drying; and (9) performing encapsulation. Accordingto the rich-aroma health-care instant black tea disclosed by the invention, the black tea, the hericium erinaceus polysaccharide, the coix seeds, the cinnamon, the lotus leaves and the rose powder areused as the raw materials, the prepared black tea can reserve fragrance and taste of black tea, and is easy to melt in cold water and hot water; and the obtained rich-aroma health-care instant blacktea not only is aromatic in taste but also has the efficacy of warming the spleen and the stomach, resisting ageing, resisting cancer, resisting weariness, reducing blood lipid and the like.

The invention relates to a method for preparing raw Pu'er tea from tea raw materials growing at low altitude. The method comprises withering, deactivation of enzymes, pile fermentation, re-deactivation of enzymes, re-fermentation of a pile, rolling and drying in the sun. According to the method, a temperature in deactivation of enzymes is in a range of 170-230 DEG C, total time of deactivation of enzymes is 70-130min, the rotation number of a machine of deactivation of enzymes is 2-4 r / min and the pile fermentation process is carried out at a high temperature. The method utilizes different pieces of tea or tea picked in different reasons as a raw material. The products in different batches have the same and stable quality the same to that of Yunnan raw Pu'er tea growing at high altitude. The method widens a Pu'er tea raw material resource, greatly improves a raw Pu'er tea yield and reduces a production cost.

The present invention provides a preparation method of olea europaea leaf black tea. Olea europaea leaves are selected, the selected olea europaea leaves are moistened with water, aspergillus niger is inoculated for a first fermentation, when the olea europaea leaves turn soft in texture, kneading is conducted, then monascus purpureus is inoculated to conduct a second fermentation, and after the fermentation, the fermented olea europaea leaves are dried to prepare the olea europaea leaf black tea. The prepared olea europaea leaf black tea by the method is red brown in color, mellow in ester fragrance, and mellow in tea flavor, and contains the substance of monacolin K having blood lipid reducing effects.

The invention relates to a method for preparing raw Pu'er tea from tea raw materials growing at low altitude. The method comprises withering, deactivation of enzymes, pile fermentation, re-deactivation of enzymes, re-fermentation of a pile, rolling and drying in the sun. According to the method, a temperature in deactivation of enzymes is in a range of 170-230 DEG C, total time of deactivation of enzymes is 70-130min, the rotation number of a machine of deactivation of enzymes is 2-4 r / min and the pile fermentation process is carried out at a high temperature. The method utilizes different pieces of tea or tea picked in different reasons as a raw material. The products in different batches have the same and stable quality the same to that of Yunnan raw Pu'er tea growing at high altitude. The method widens a Pu'er tea raw material resource, greatly improves a raw Pu'er tea yield and reduces a production cost.

The invention discloses a preparation method of magnolia flower and silver fir green tea, and belongs to the technical field of tea making. The magnolia flower and silver fir green tea is prepared through the following steps of selecting tea leaves, selecting magnolia flowers, performing fixation, performing spreading for cooling, performing strip tidying, performing twisting, performing scenting for three times, performing re-firing and drying and the like. The magnolia flower and silver fir green tea disclosed by the invention is slightly flat in shape, covered with fine long hair, faintly green, consistent in specifications, tender green and bright in soup color, strongly fragrant, lastlong and pure in fragrance, and mellow, pure and refreshing in tea flavor, and is novel health-care tea having efficacy of reducing swelling, relieving pains, promoting blood circulation, allaying tiredness, resisting ageing, reducing blood lipid, resisting arteriosclerosis, whitening skin and the like.

The invention relates to a preparation method of instant black tea and belongs to the technical field of tea processing. The preparation method comprises the following steps of a, pre-treatment: heating and stir-frying black tea in air by a slow fire for 0.5-1h, b, immersion in hot water: immersing the stir-fried black tea in hot water having a temperature of 75-90 DEG C three times, for 20-50min each time, so that the immersion solution is obtained, c, rough filtration: carrying out rough filtration on the immersion solution to obtain a rough filtrate, d, centrifugal clarification: carrying out centrifugation on the rough filtrate at a rotation rate of 1000-6000r / min for 30-60min and carrying out standing for 1-3h to obtain a supernatant, e, ultrafiltration: carrying out ultrafiltration on the supernatant to obtain an ultrafiltrate, f, vacuum film concentration: treating the ultrafiltrate by a vacuum film concentration device to obtain a concentrate, and g, drying: carrying out spray drying or freeze drying on the concentrate to obtain the instant black tea. The instant black tea has a red and transparent soup color, a fresh and mellow taste and drinking safety.

The invention relates to the technical field of food processing, in particular to a preparation method of a cumquat fruit tea. The preparation method comprises the following steps of slicing, pretreating, freeze-drying, fragrance fumigating, crushing, packaging in a mixing way, and sealing. The preparation method has the advantages that the pretreating and vacuum drying and dewatering steps are adopted in the preparation process; compared with the traditional method, the baking and drying steps are not needed, so that the decomposing of vitamin C and the loss of volatile oil component due to high-temperature baking are avoided, and the nutritional ingredients in the cumquat fruit are furthest maintained; by adopting the fragrance fumigating treatment, the fragrance of orange and the fragrance of tea in the cumquat fruit tea are further improved; the process is simple, the technology is simple and convenient, and the scaled production is favorably performed; while the prepared cumquat fruit tea is made, the extracting rate of effective ingredients of vitamin C, vitamin P, volatile oil and the like is high, the mouth feel is fresh and heavy, the fragrance of cumquat fruit is heavy, and the nutritional value is higher.

The invention discloses a fast-melting dark tea and a processing method thereof. Under specific temperature and humidity conditions, microbes and enzyme liquid are added to black hair tea, supplemented by chemical action, and the bitter and astringent tea Tea elements are converted into theaflavins, thearubigins and theabrownins, cellulose is degraded into sweet glucose, insoluble pectin is converted into soluble pectin (increasing the thickness of tea soup), protein is degraded into amino acids with umami taste, and finally Neutralize some of the acidic ingredients with baking soda. It solves the technical problem of long fermenting time of dark tea and producing sour taste. After brewing, the dark tea processed by the invention has mellow taste, bright orange-red tea soup and strong aging aroma. The content of soluble sugar, theaflavin, thearubigin, amino acid, etc. in tea is relatively high, and it can take about 4 days to achieve the taste of more than 5-year-old tea.

The invention relates to a beverage, in particular relating to scented tea taking konjac powder as a main raw material. The konjac powder and glutinous rice scented tea are taken as main raw materials, water is taken as a medium, and the scented tea is prepared through the following steps: 1) tea extraction; 2) production of pure tea soup; 3) production of konjac paste; 4) blending; 5) homogenization; 6) UHT (ultra-heat treatment); and 7) sterile filling. The konjac scented tea has the advantages of pure rice flavor, abundant nutrition, thick fragrance, mellow tea flavor and certain effects of reducing weight, reducing blood fat and the like.

The invention discloses milk tea and a preparation method thereof. The milk tea disclosed by the invention consists of the following raw material components in parts by mass of 50-70 parts of milk powder, 30-50 parts of oolong tea, 20-40 parts of stevia leaves, 15-25 parts of rose petals, 15-30 parts of red jujubes, 15-30 parts of dried longans, 15-25 parts of gardenia jasminoides, 1-3 parts of perilla leaves and 1-3 parts of cocoa. The formula of the milk tea also comprises 10-15 parts of fruits, wherein the fruits are one or several kinds of clausena lansium, gooseberries and wax apples. Themilk tea disclosed by the invention is prepared from natural raw materials, free from preservatives and healthy and safe; and the milk tea prepared by the formula is fresh in mouth feel, mellow in milk flavor and mellow in tea flavor, and the fruits are added to the formula, so that the milk tea has clean and sweet taste of the fruits.