30results about How to "Soup color red" patented technology

The invention relates to a process for processing black tea of golden camellia. The processing process comprises the steps of (1) picking, wherein fresh leaves of the golden camellia, which just change from purple to green, are picked; (2) sunning, wherein the water loss of fresh leaves reach 3-8% through sunning treatment; (3) shaking and rocking, wherein leaves are subjected to shaking treatment in an air-conditioning room, and rocking is conducted twice to five times; (4) withering, wherein tea leaves are cut into sections and withered, and the water content in tea leaves after withering is within a range of 55%-65%; (5) rolling, wherein the rolling procedure comprises vacuum rolling, slight pressing, compressing, loosening and deblocking; (6) fermenting, wherein fermentation is conducted for 8-10 hours at a temperature within a range of 24-25 DEG C; (7) removing water, wherein microwave water-removing is conducted for 2-7min at a temperature within a range of 100-110 DEG C; and (8) drying, wherein drying is conducted in a perfuming machine to obtain the black tea of the golden camellia. According to the process for processing the black tea of the golden camellia, the black tea of the golden camellia has the fragrance of flowers, the fragrance is evident, the liquor color is red, the taste is mellow, fresh and sweet, and the quality is unique.

The invention discloses a processing method of bar-shaped fermented tea and a composition thereof, and belongs to the field of fermented tea. The method comprises the following steps of: fresh leaf picking; withering; first rolling; repeat rolling; fermentation; drying; fragrance extraction. The bar-shaped fermented tea processed by the processing method of bar-shaped fermented tea protected by the invention has tight, fine, round, straight, uniform, and homogeneous tea bars, is rich in tips, has exposed golden tips, is black in color, is oily, has brilliant red soup, pure and tasty taste, tender, strong and fruity fragrance, and has intact, red, uniform, and brilliant bud leaves at leaf bottoms.

The present invention provides a ganoderma health preserving black tea and a processing technology thereof, belonging to the tea-leaf processing field and solves the problem that ganoderma and the active components of tea leaves can not be effectively combined or absorbed by human bodies in the prior art, and the product quality problems of poor mouth feel and bad color. The raw materials of the ganoderma health preserving black tea comprise one or more selected form tea leaves of black tea, refined ganoderma powder and ganoderma spore powder. The processing technology comprises the steps of selecting tea leaves of superior black tea, wilting, rolling, fermentating, drying, winnowing and selecting as well as checking and accepting finished products. In the invention, the ganoderma health preserving black tea is prepared from the ganoderma and the black tea through mixing and fermentation so that the internal quality of the tea leaves is enriched and the health care function of the teais enhanced. The ganoderma health preserving black tea has the functions of liver protection, stomach nourishing, heart calming and mind tranquilization, eyesight improvement, reduction of blood pressure, blood fat and blood glucose, human immunity improvement, senility deferring, health care, beauty, and the like, and has the advantages of good mouth feel and obvious economic benefit.

The invention relates to the technical field of health foods, in particular to ginger black tea and a preparation method thereof. The method comprises the following steps: selecting fresh leaves with good tenderness to prepare the ginger black tea in general, putting the leaves into a rolling machine to roll, cleaning and peeling off fresh ginger, and cutting into small particles of which the particle sizes are smaller than 0.1cm; putting withered tea leaves into the rolling machine to roll, putting the cut ginger dices into the fresh leaves, and putting the rolled ginger leaves and the fresh ginger into a sealing bag to ferment; and putting the fermented tea leaves into a dryer to dry, thereby obtaining the ginger black tea. The tea prepared by the method is pure and thick in fragrance; the content of microelements in the tea can be improved after fermentation; the fresh ginger is added, so that the fresh ginger juice is mixed with the tea; the flavor of the tea is increased while the nutrient value of the tea can also be improved; the ginger black tea has the curative effects of tonifying the spleen and warming the stomach, and is relatively light in taste, free of a spicy taste, tight, bent and heavy in appearance, uniform and neat, pure, greasy in color and luster, sweet and mellow in meat aroma, bright and red in soup, fresh, cool and strong in taste, and ruddy and bright in tea residue.

The invention discloses a preparation method of strip-shaped black tea. The method comprises the steps of picking fresh leaves, withering, rolling, fermenting, drying and carrying out far-infrared fragrance enhancing, wherein the step of far-infrared fragrance enhancing is carried out after the step of drying, temperature control fermentation is adopted by the step of fermenting, the step of drying comprises primary drying and sufficient drying, and sufficient drying is carried out after primary drying. The prepared strip-shaped black tea is fine, tight, uniform and tidy, has multiple tips and exposed golden tips, is black and oily in color, is brilliant red in liquor color, is fragrant, sweet and rich in fragrance with fruity flavor, is fresh, mellow, thick, tasty and refreshing in flavor, has aftertaste sweet, and is red, and the tea residue is red bright.

The invention discloses a processing technology of millennial ancient black tea. The processing technology of the millennial ancient black tea comprises a series of complex working procedures of picking, withering, twisting, carrying out pile fermentation and drying. Tea leaves disclosed by the invention are picked from young sprout buds and leaves of primitive ancient tea trees with two or three leaves sprouting at the age of about 1000 years with cloud and mist in the whole year at the altitude of 700-1000 meters in Yunnan-Guizhou Plateau and the boundary of Guizhou and Chongqing. The prepared tea is elegant and beautiful in type, not only the phenomena of stacking and caking are avoided, but also strips of tea finished products are fat and uniform, and the problems of simple and rough selected materials, uneven modeling and the like in the production process of black tea are solved well; although the preparation technology is complex, the prepared finished products are fat in tea form, sorrel and brown in color, brilliant red in soup color, fresh in fragrance, durable in soaking and mellow in taste, and meet the individual requirements of health maintenance and relaxation for most black tea consumers at home and abroad.

The invention discloses a method for processing and manufacturing black tea. The method includes steps of (1), picking tea leaves; (2), withering the tea leaves under sunshine conditions; (3), withering the tea leaves in indoor environments; (4), rolling the tea leaves; (5) filling jars with the tea leaves to ferment the tea leaves, to be more specific, arranging the rolled tea leaves in the thoroughly washed earth jars with the volumes of 8-10 L, pouring cold boiled water into jar tables to seal the earth jars, arranging the earth jars in room-temperature environments at the temperatures of 21-23 DEG C and fermenting the tea leaves in the earth jars for the fermentation time of 5-8 days; (6), secondarily fermenting the tea leaves; (7), drying the tea leaves; (8), packaging the tea leaves. The method for processing and manufacturing the black tea has the advantages that characteristics of the tea leaves from Guizhou regions are reasonably utilized, the operation steps are simple, and processing can be facilitated; tender leaves of the black tea have red and uniform colors, and tea water of the black tea is smooth and red, has strong fresh aroma and light taste and is tasty and refreshing; digestion of human bodies further can be promoted by oxidation products in tea polyphenols, impairment of the stomachs of the human bodies can be prevented, and the stomachs of the human bodies can be nourished; certain sugar or milk can be added into the tea water when the tea water is about to be drunk, so that inflammation can be diminished, the gastric mucosae of the human bodies can be protected, and certain ulcer treatment effects can be realized.

The invention relates to a making process of ancient tea tree's dried black tea and discloses a making process of ancient tea tree's dried black tea. Ancient trees which grow 1,500 m above sea level are used as the raw material. The making process comprises picking, withering, rolling, sun-withering, fermenting, deblocking, drying, refining, weighing, steam pressing, stoving and packaging. The invention has the following beneficial effects: production quality of the tea product is enhanced, and quality and mouthfeel of the ancient tree tea are guaranteed; the ancient tree tea cake has long preservation time and is convenient to transport; and through fermentation during the preservation process of the ancient tree tea cake, quality of the ancient tree tea is further enhanced. After brewing of the ancient tree tea cake, the liquor color is red and bright and the taste is more mellow and sweet for a long time after taste. The product is widely popular with the public.

The invention discloses a processing technology of black tea with good quality. The processing technology includes tea planting, picking fresh leaves, cooling of the green leaves, rocking of the green leaves, withering, twisting, fermenting and drying. The black tea processed is good in quality and taste, uniform in appearance, red in soup, sweet fresh in taste, and red-bright and complete in infused leaves, and standard of high-quality tea is achieved; meanwhile, with the processing technology of tea planting, survival rate of transplanting engraftment can be increased, survival rate of tea seedling plants and clumps is increased, enthusiasm of tea farmers is increased, afforestation cost is reduced, forestland management is favored, and economical benefit is good.

The invention discloses a preparation method for black tea. The preparation method includes pretreatment, fresh-leaf picking, airing, shaking, deteriorating, rolling, fermenting and drying. The prepared black tea has good quality and taste, uniform shape and heavy body and is dark, the liquor color is red, the taste is sweet and mellow, leaf residues are red, bright and complete, and accordingly, the superfine first-class tea standard is met.

The invention discloses a composite substitute tea for mulberry leaves, a composite mulberry leaves tea with green orange and a production method thereof, wherein the method includes picking and wilting, twisting, fermenting, inhibiting activity of enzymes and initial-drying, modeling and drying, mixing, sealing and other steps. The invention provides the mulberry leaf tea with higher flavor concentration and colorful color, by selectively adding edible plant materials, the taste, aroma and product types of the substitute tea for mulberry leaves can be further enriched, and the composite substitute tea for mulberry leaves can be closer to and meet the consumer demands according to the consumer market preference; and through the combination with tangerine fruit to provide the composite mulberry leaves tea with green orange suitable for long-term storage, transformation, aging, with more active ingredients of tangerine fruit and tangerine fruit and mulberry leaf tea sensory harmony during brewing.

The invention discloses a maitake-lucid ganoderma tea and a preparation method thereof. The maitake-lucid ganoderma tea is prepared from the following materials according to weight proportions: 150 parts of black tea, 25 to 75 parts of maitake extract and 75 to 25 parts of lucid ganoderma extract. After screened black tea powder, the screened maitake extract and the screened lucid ganoderma extract are mixed for a certain period of time, an appropriate amount of ethanol is added, uniform mixing is carried out, and after screening, pelletization is carried out; and after drying and screening, the final product is obtained. The maitake-lucid ganoderma tea has the following characteristics: the maitake-lucid ganoderma tea is convenient to drink, the taste is palatable, active ingredients can be more easily absorbed by the human body, and immunity can be enhanced. Another variety of health-care tea is provided, and thereby consumers can conveniently choose health-care teas.

The invention relates to honeysuckle black tea and a preparation method thereof. Golden flowers, silver flowers or to-be-bloomed big white flowers are taken as raw materials and wither under sun light for 4-8 hours till the water is desorbed to about 60%; the flowers are twisted for 20-30 minutes; the flowers are oxidized and discolored at the room temperature for 4-6 hours, the center thickness of a flower stack is about 10 cm, and the flower stack is manually turned for each 0.5 hour; the flower stack is dried by microwave drying equipment at the temperature of 80 DEG C-85 DEG C for 3-4 minutes; and the flowers are spread out, aired and subjected to fragrance extraction at the temperature of 90 DEG C-95 DEG C, and the honeysuckle black tea is prepared. The honeysuckle product produced by the invention has unique flavor due to specialty of raw materials and innovativeness of the process, original faint scent is changed into strong flower fragrance, conventional bitter taste is changed into sweet taste, and the palatability of the product is effectively improved. Meanwhile, research about the drinking effects on different people proves that the product can effectively overcome the defect of spleen and stomach symptoms due to cold of original honeysuckle products.

The invention discloses a method for making sweet-scented osmanthus flavor black tea. The method comprises the steps of pretreatment, fresh leaf picking, airing, rocking, withering, rolling, fermenting and drying. During pretreatment, sweet-scented osmanthus and tea trees are interplanted, and therefore land resources can be effectively saved. The finished black tea processed from tea leaves picked from the tea trees planted through the method is good in mouthfeel and taste, even and orderly in appearance, compact, black and smooth, bright and red in liquor color and fresh and sweet in taste, fresh bottoms are red, bright and complete, sweet-scented osmanthus flavor is moderate, and the standard of special-grade first-class tea is reached.

The invention discloses a processing technology of black tea with azalea flower fragrance. The processing technology comprises tea tree interplanting, fresh leaf picking, withering, rocking, rolling, fermentation and drying. The processed tea has the suitable azalea flower fragrance concentration, lasting fragrance, good quality and taste, uniform shape and brilliant red soup, tastes fresh and mellow, has sweet aftertaste, has red, clear and complete leaves and reaches the standard of special first-class tea.

The invention discloses a preparation method of strip-shaped black tea, and relates to the technical field of black tea preparation. The preparation method comprises the following preparation steps: 1) picking fresh leaves: picking and selecting fresh leaves with one bud and one leaf and fresh leaves with one bud and two leaves as tea leaf raw materials; 2) performing withering: putting the pickedtea leaves into a withering tank for graded heating withering; 3) performing rolling: rolling the withered tea leaves in a rolling machine until the tea leaves are rolled into strips; 4) performing fermentation: putting the rolled tea leaves into a fermentation machine for fermentation; 5) performing drying: drying the fermented tea leaves; 6) performing aroma enhancement: standing the dried tealeaves, enhancing aroma, and performing spreading for cooling so as to obtain the strip-shaped black tea. According to the preparation method disclosed by the invention, a graded heating withering manner is performed, and physical and chemical reactions are strictly controlled through different gradient blast heating manner, so that the prepared black tea is compact and bent in appearance, hair-exposed, black and smooth in color and uniform, and besides, the black tea is high in freshness and sweetness in internal texture sense, fresh, mellow and sweet in taste, red and bright in soup color and uniform, soft and tender in leaf bottoms.

The invention discloses a method for processing and manufacturing black tea. The method includes steps of (1), picking tea leaves; (2), withering the tea leaves under sunshine conditions; (3), withering the tea leaves in indoor environments; (4), rolling the tea leaves; (5) filling jars with the tea leaves to ferment the tea leaves, to be more specific, arranging the rolled tea leaves in the thoroughly washed earth jars with the volumes of 8-10 L, pouring cold boiled water into jar tables to seal the earth jars, arranging the earth jars in room-temperature environments at the temperatures of 21-23 DEG C and fermenting the tea leaves in the earth jars for the fermentation time of 5-8 days; (6), secondarily fermenting the tea leaves; (7), drying the tea leaves; (8), packaging the tea leaves. The method for processing and manufacturing the black tea has the advantages that characteristics of the tea leaves from Guizhou regions are reasonably utilized, the operation steps are simple, and processing can be facilitated; tender leaves of the black tea have red and uniform colors, and tea water of the black tea is smooth and red, has strong fresh aroma and light taste and is tasty and refreshing; digestion of human bodies further can be promoted by oxidation products in tea polyphenols, impairment of the stomachs of the human bodies can be prevented, and the stomachs of the human bodies can be nourished; certain sugar or milk can be added into the tea water when the tea water is about to be drunk, so that inflammation can be diminished, the gastric mucosae of the human bodies can be protected, and certain ulcer treatment effects can be realized.

The invention discloses a production process of high-mountain black tea, and the process comprises the following steps: (1) withering: spreading picked high-mountain black tea grass for cooling or withering until all the tea grass is in a withered and hand-pulled soft state; (2) rolling: rolling the withered tea grass for 3-4 hours, so that the tea leaves form strips, cells are broken, tea juice overflows and is attached to the surfaces of the tea leaves, and the concentration of tea soup can be increased. (3) full fermentation: putting the rolled tea grass into a sealed container, and carrying out sealed fermentation at 20-35 DEG C for 4-6 hours; (4) drying: drying the fermented tea grass twice at 120-140 DEG C, then drying for the third time at 85 DEG C for 5-7 hours, and packaging to obtain the high mountain black tea. The tea leaves produced by the process disclosed by the invention are uniformly fermented, and the obtained black tea is red and bright in soup color and mellow and lingering in taste; the preparation method is simple and easy to operate.

The invention relates to the processing technology of black tea, specifically relates to a processing method of black tea rich in dietary fiber. The processing method comprises the following steps ofpicking fresh tea leaves, heating and withering, twisting, freezing, soaking, fermenting, drying and the like, the processing method is controlled by reasonable process and parameters, fire fragranceof the black tea is removed, the processed tea leaves has the advantages that the aroma of the tea and the aroma of fermentation complement each other, the taste is sweet and mellow, fresh and brisk,the soup color is brillant red, the quality is excellent, and also rich in the dietary fiber, is helpful to improve the absorption and utilization rate of effective components in the tea leaves.

The invention discloses a method for preparing black tea. The method includes the following steps that first, fresh leaves are picked, time from fresh leaf picking to fresh leaf spread-drying does notexceed 8 hours; second, the fresh leaves are spread-dried, specifically, the fresh leaf spread-drying thickness is 2-3 centimeters, and the fresh leaves are blown for 4-6 hours by natural wind at 4 meters / seconds; third, withering is conducted, specifically, the fresh leaves are blown for 4-6 hours by natural wind at 8 meters / seconds or above, and every one hour, tea green in a withering trough is ploughed in green for one time; fourth, rolling is conducted, specifically, the pressure of a barrel cover is adjusted according to a principle of light, heavy, light, heavy and light, and completedwithin 2 hours, and then the tea leaves are deblocked by a deblocking machine; fifth, fermentation is conducted, specifically, the deblocked tea leaves are put into a high-temperature and high-humidity fermentation room to be fermented within 2 hours, and the cumulative fermentation degree reaches 80-85%; and sixth, bake-drying is conducted, specifically, bake-drying includes the three steps of initial baking, full baking and re-baking, the process from beginning of fresh leaf picking to completing of initial baking and full baking is completed within 24-30 hours, and the black tea with excellent color, aroma, taste, shape and rhyme is prepared finally.

The invention discloses a method for processing cinnamon-flavored black tea from cinnamon barks, which comprises the following steps: picking fresh leaves, carrying out withering, rocking green leaves, carrying out crushing, mixing and rolling, carrying out aerobic fermentation, carrying out drying with gross fire, carrying out drying with full fire, carrying out variable-temperature aroma enhancing, carrying out screening and the like. the rocked fresh tea leaves and cinnamon bark particles are mixed and rolled, and aerobic fermentation is carried out, so that the contents of the fresh tea leaves and cinnamon barks are fused; the fresh tea leaves fully absorb the aroma of the cinnamon bark, aroma components in the fermented cinnamon bark and tea polyphenol in the tea leaves form a complexing state, the aroma of cinnamon is more durable, and the black tea obtained through two times of drying and variable-temperature aroma extraction has rich cinnamon aroma. According to the invention, the sweetness, unique aroma, health-preserving effect and medicinal value of cinnamon are utilized, the quality of the Yunnan big-leaf black tea is improved, and the processed cinnamon-aroma black tea has the high quality of sweet and mellow taste, red and bright soup color and rich and lasting cinnamon aroma. The quality and selling price of the tea leaves are improved, and the economic benefits of tea enterprises are improved.

The present invention discloses spleen-strengthening and stomach-harmonizing flower-flavored black tea and a preparation method thereof, and belongs to the technical field of tea processing. The preparation method comprises the following steps: (1) picked fresh black tea leaves are sealed using a sealed pocket to avoid illumination; (2) concentrated liquid is added into the fresh black tea leavesin the step (1) for fermentation; (3) the prepared fermented leaves in the step (2) are taken out; a relative humidity is maintained; and sun-drying is conducted at room temperature; (4) the sun-driedfermented leaves obtained in the step (3) are placed in a circular roller for sealed rotation shaking; and (5) the fermented leaves obtained by the rotation shaking in the step (4) are sun-dried again until the tea leaves are withered; and then the tea leaves are placed in the circular roller for the sealed rotation shaking until the tea leaves are similar to strips before being taken out to prepare the spleen-strengthening and stomach-harmonizing flower-flavored black tea. The used preparation method can effectively improve flower fragrance and enables the tea to have effects on strengthening spleen and harmonizing stomach.

The present invention relates to the technical field of raw dark green tea processing and particularly to a raw dark green tea fermentation technology. Raw dark green tea refers to dark green tea which is not pressed, has thick strips and wide leaves and dark brown and oily color and luster, and is generally used for pressing brick-shaped fuzhuan tea, dark brick tea, flower brick tea, qingzhuan tea and tianjian, gongjian and shengjian packaged in baskets. Dark green tea is special tea in China and deeply loved by consumers due to functions of quenching thirst, preventing cancer, resisting cancer, helping digestion, losing weight, delaying aging, etc. The raw dark green tea fermentation technology comprises the following steps: conducting picking: picking raw dark green tea, also conductingselection and removing impurities for a standby application; conducting humidifying: humidifying the prepared raw dark green tea with water; conducting fermenting: conducting steam heating of the rawdark green tea; conducting pile fermentation: closing steam, stacking the raw dark green tea to a certain height, covering flax fabrics on the stacked raw dark green tea to promote enzyme action of tea leaves, spreading the raw dark green tea, performing non-steam fermentation on the raw dark green tea through a fermentation bin after pile turning-over, and finally performing a drying treatment to prepare the raw dark green tea.

The invention provides a black tea fermentation process, which is to turn the black tea leaves that have been withered and rolled moderately, and at the same time, within the temperature range of 30°C to 20°C, successively decrease and change temperature fermentation to prepare black tea. Therefore, the present invention also provides a fermenter specially used for black tea fermentation. The tea leaves produced by the process of the invention are evenly fermented, and the obtained black tea soup has bright red color and fresh taste, and the quality of the same batch of tea leaves is uniform, and the sensory evaluation score is higher than that of the black tea fermented at constant temperature.