205results about How to "Strong tea fragrance" patented technology

The invention discloses a Radix Puerariae health tea beverage and a preparation method thereof. The beverage is prepared from the following raw materials, by weight, 20-25 parts of Radix Puerariae, 20-30 parts of green plum, 6-8 parts of Camellia chrysantha, 8-14 parts of vine tea, 30-40 parts of Cicer arietinum, 25-40 parts of apple vinegar, 2-3 parts of Flos Albiziae, 3-5 parts of lotus leaf, 3-4 parts of pineapple leaf, 2-3 parts of Flatstem Milkvetch Seed, 2-3 parts of perilla fruit, 4-6 parts of Helianthus tuberosus, 12-18 parts of pyracantha fortuneana fruit, 10-20 parts of honey, and 10-15 parts of a nutritional solution. The Radix Puerariae health tea beverage has the characteristics of rich tea aroma, sweet and smooth mouthfeel, and rich and balanced nutrition; nutritional components of Radix Puerariae and vine tea in the above formula can protect liver, clear heat, detoxify and improve the toxin dispelling and disease preventing ability of bodies; Cicer arietinum can supplement calcium and enrich blood; many beneficial traditional Chinese medicines added in the invention have the effects of blood fat and cholesterol reducing, liver and kidney nourishing, heat clearing, internal fire reducing, heart heat clearing and eyesight improving; and the beverage can recover body functions through long term drinking to reach bone reinforcing and body strengthening effects.

The invention discloses a method for planting and processing organic tea. Self-regulation is formed by the establishment of a complex ecosystem of a tea garden to plant organic tea in a virtuous cycle so as to ensure that tea becomes real green food. The subsequent tea processing technology is strict and a product thereof has rich tea flavor and lasting aftertaste. The method solves the technical problems that the existing method is old and is not beneficial to the ecological cycle in the prior art.

The invention relates to a preparation method of instant green tea powder, relating to a plant extract and a preparation method thereof in the field of foods. The instant green tea powder is prepared through processes, i.e. spreading, de-enzyming, water extraction, filtering, extract concentration and drying, by taking fresh green tea leaves as raw materials. Microwave de-enzyming and flash extraction are characterized in that the effective components of the green tea raw materials can be extracted within shorter time at lower temperature and the chlorophylls and the tea polyphenols of a product are ensured not to be damaged, thereby the extract appears in green and also the effective components and the aromatic substances of green tea are maintained to a greater degree; in addition, the steps of high-speed centrifugation, microfiltration and membrane concentration are all operated at normal temperature, therefore colors, nutrient components and aroma are beneficial to preservation, and the quality of the product is effectively enhanced.

The invention provides tea capable of nourishing the stomach and tonifying the spleen, which is processed by roasted malt, hawthorn, fructus Lycii, orange peel, licorice, jujube and crystal sugar. The product is prepared by the following steps of: respectively drying, crushing and screening cleaned and selected raw materials; weighing and preparing the processed raw materials in proportion; uniformly mixing, sterilizing and disinfecting the raw materials; filling the raw materials in a paper bag; filling the paper bag in a tank; and packaging the tank. The tea has the effects of nourishing the stomach, tonifying the liver and kidney, improving the eyesight, and reducing fat.

The invention belongs to the field of making of tea leaves, and particularly relates to black tea with sweet osmanthus and a scenting method thereof. The black tea with sweet osmanthus comprises the following components in parts by weight: 0.8-1.2 parts of black tea and 0.16-0.24 parts of sweet osmanthus. The scenting method comprises the following steps of: spreading 1 part of black tea and 0.08-0.12 parts of sweet osmanthus layer after layer alternatively to form a tea pile, and standing at the normal temperature till the temperature of the tea pile is 43-47 DEG C; spreading for dissipating heat till the temperature is lowered to 22-24 DEG C, gathering into a pile, and standing at the normal temperature for 6-12 hours; drying at the temperature of 90-92 DEG C, and cooling to obtain primarily-scented tea; adding 0.07-1 part of sweet osmanthus, repeating the previous steps, drying at the temperature of 95-100 DEG C and cooling to obtain secondly-scented tea; and adding the left sweet osmanthus, and mixing to obtain the black tea with sweet osmanthus. The black tea with the sweet osmanthus is prepared manually, so that damages of a mechanical way to nutritional ingredients are avoided, and the natural values of the black tea and the sweet osmanthus are kept.

The invention relates to a tea vinegar and a brewing method thereof in the field of food and beverage. The method is characterized by comprising the following steps: fermenting tea leaves, white granulated sugar and water by glucose fermentating yeast to produce tea raw wine; inoculating acetic acid bacteria by the tea raw wine, and brewing the tea raw vinegar by fermenting the acetic acid bacteria; and adding white granulated sugar or honey to the tea raw vinegar, and filtering the mixture to produce the tea vinegar. The brewed tea raw vinegar has excellent sensory index and physiochemical index; in fermenting stage, the tea raw wine consists of the following compositions in weight percentage: 1.25 to 2.5 percent of the tea leaves, 10 to 20 percent of the white granulated sugar, 0.015 to0.025 percent of wine active dry yeast, and the balance being the water. The tea vinegar can be developed and applied by a low and middle-grade tea leaves with feasible brewing method, and has expected market prospect.

The invention relates to a processing method of a high-theaflavin black tea beverage, and belongs to the technical field of the processing method of the black tea beverage. The processing method of the high-theaflavin black tea beverage comprises the following steps of: 1) adding hot water to dried green tea for dynamic extraction, and then filtering tea grounds to obtain a tea soup; 2) cooling the tea soup, adding a fresh fruit syrup for aerobic stirring fermentation, filtering pomace to obtain a fermented high-theaflavin black tea juice; 3) the fermented high-theaflavin black tea juice sequentially being subjected to centrifugal separation and microfiltration membrance filtering to obtain a clarified high-theaflavin black tea juice; and 4) preparing, sterilizing and canning the clarified high-theaflavin black tea juice according to the concentration ratio required by the black tea beverage to obtain the high-theaflavin black tea beverage. The total amounts of flavor chemical substances tea polyphenols and amino acids in the black tea beverage obtained from the invention are respectively up to more than 500mg / L and more than 65mg / L, the soup is red brilliant and bright, the tea aroma is full-bodied, the flavor is fruity and hi-fresh, the tea tastes fresh, brisk and good, and the tea pigment content is high, wherein the theaflavin content can reach more than 80mg / L.

The invention discloses a tea for clearing away heat. The tea is made by processing medlar, chrysanthemum, honeysuckle, lotus plumule, liquoric root and crystal sugar. A method for preparing the tea comprises the following steps of: drying selected raw materials, smashing and screening; and weighing the processed raw materials according to a certain proportion, uniformly mixing, sterilizing, disinfecting, packing with a paper bag, filling and packing to obtain the tea. The tea has the effects of clearing away heat, calming the liver and improving eyesight.

The invention discloses a method for preparing instant black tea powder. The method comprises the steps of withering fresh tea, freezing, rolling and cutting, crushing through ultrasonic wave, fermenting, extracting, filtering, concentrating and drying. Through the freezing treatment, the tea cell walls show brittle state; the tea cell walls are effectively impacted and broken completely by rolling, cutting and processing through ultrasonic wave, so that effective components such as amino acid, microelements and the like encircled in the tea cell walls are effectively leached at a quick leaching speed efficiently; the prepared instant black tea can be dissolved in water with a temperature higher than 5 DEG C; liquor color is clear, transparent and fragrant and the taste is sweet. The method for preparing instant black tea powder is simple, easy to operate, low in cost and applicable to industrial mass production.

The invention discloses a method for making green tea biscuits. The method comprises the following steps of grinding 1 to 3 parts by weight of green tea into green tea powder, mixing 80 to 100 parts by weight of flour, 15 to 20 parts by weight of xylitol, 6 to 8 parts by weight of shortening, 0.2 to 0.3 part by weight of emulsifier, 10 to 15 parts by weight of vegetable oil and 1.5 to 2.5 parts by weight of milk powder with the green tea powder, adding water, kneading the mixture to obtain dough, sending the dough to a biscuit molding machine for molding and baking, and cooling the biscuits to obtain the green tea biscuits. The green tea biscuits made by the method has strong tea aroma and is crisp and tasty, and because the green tea biscuits do not contain cane sugar, the green tea biscuits are suitable for all kinds of people, particularly diabetes and obese patients. Because the natural green tea powder is added into the green tea biscuits, people who take the green tea biscuits for a long time can improve resistance and immunity of the body, so the green tea biscuit is a kind of ideal green food.

The invention relates to a tea for clearing heat and relieving sore throat. The tea is prepared by processing scaphium scaphigerum, momordica grosvenori, chrysanthemum, medlar, hawthorn and liquorice. The raw materials are cleaned, dried, smashed and screened, then the processed raw materials are weighed in proportion and are assorted, and finally mixing to be uniform, sterilization and disinfection, packing into paper bags, filling and packaging are carried out, thus the tea is obtained. The tea provided by the invention has the effects of promoting the secretion of saliva or body fluid to eliminate phlegm, relaxing bowel and calming liver and improving eyesight.

The invention discloses Huangshan purple tea and a preparation method thereof. According to the method, aubergine shoots of tea trees are taken as raw materials, and the special Huangshan purple tea is prepared through five procedures including fresh leaf picking, fresh leaf processing, low-temperature slow frying and fixation, rolling and low-temperature long baking and drying. With the adoption of the preparation method, the problem of severe waste of a large quantity of aubergine shoots in a tea garden due to absence of a corresponding preparation technology of the aubergine shoots at present is solved, and the conventional situation that tea farmers abandon tea picking because no enterprises purchase tea is changed thoroughly; through control of each link, anthocyanin decomposition is prevented to the great extent, the content of anthocyanin in tea soup is increased, meanwhile, degradation of macromolecular substances such as protein, tea polysaccharide and the like is promoted, substances such as amino acid, tea polyphenol, caffeine, vitamins, saccharides and the like forming tea flavor are more dissolved out, bitter and astringency of a prepared product are greatly relieved, and the taste of the tea is kept. The Huangshan purple tea has the advantages of high oxidation resistance, high nutritive value, red purple and bright tea soup and the like, and is suitable for people of all ages to drink.

The invention relates to the technical field of tea leaf processing, in particular to a preparation method of a bamboo tube tea. The preparation method comprises the following steps of puffing, softening, sealing and drying. In the preparation method disclosed by the invention, firstly, baked tea is puffed so that tea leaves become fluffy and crisp; softening treatment can enable the tea leaves to have a flavor of green bamboo and a sweet taste; in the process of baking a bamboo tube, water contained in the bamboo tube seeps out to macerate the tea leaves, so that the tea leaves are fermented in a closed manner in airtight environment, and the tea leaves are enabled to have a richer tea fragrance. After products prepared by the preparation method disclosed by the invention are eaten by people, the products can prolong the life of people, have the efficacies of preventing cancers, resisting cancers, resisting oxidation, resisting skin senescence and activating blood vessels, and have fragrant, crisp and sweet mouth feel; when the products are eaten, the products are directly put in the mouth to be drunk with water, and the mouth feel of the bamboo tube tea is suitable for all people regardless of age and sex.

The invention discloses a green tea-bitter gourd slices, and a preparation method and application thereof. The preparation method comprises the following steps of: pre-treating, debitterizing and hardening bitter gourds, and maintaining the bitter gourds green; crushing and sieving green tea, heating and digesting the green tea with deionized water, filtering the green tea, adding xylitol and high fructose syrup in filtrate, and adjusting the pH value of the filtrate to be 6-7, thus obtaining green tea soup; soaking the treated bitter gourd slices in the green tea soup to enable ingredients such as tea polyphenol, the xylitol and the high fructose syrup in the tea soup to permeate in the bitter gourd slices; and draining and drying the soaked bitter gourd slices which are fished out, thusobtaining the green tea-bitter gourd slices. The green tea-bitter gourd slices prepared by the preparation method disclosed by the invention are 0.2cm to 0.8 cm thick, brownish green, semi-ring-shaped, full in appearance, and free from crystals on the surface; the taste of the tea-bitter gourd slices is slightly bitter and then sweet, rich in tea aroma, and mild in bitter gourd flavour; and the total content of the tea polyphenol is 8840-11510 mg / kg. The green tea-bitter gourd slices are convenient to store, and can be eaten by chewing or drunk by being mixed with warm water or boiling water.

The invention provides stomach-invigorating and digestion-promoting tea. The tea is processed from radix pseudostellariae, tangerine peel, Chinese yam, malt, hawthorns and liquorice. The tea is prepared by drying, grinding and screening the cleaned and selected raw materials respectively, then proportionally weighing, preparing, uniformly mixing, sterilizing and filling the processed raw materials into paper bags and packaging the paper bags, thus obtaining the product. The tea has the functions of promoting digestion and relieving stasis, relaxing bowel and clearing heat and brightening the eyes.

The invention discloses a preparation method for instant Tibetan tea, and relates to an instant border area tea technology. The conventional Tibetan tea drinking technology and the modern instant tea preparation technology are organically combined. The preparation method comprises the following steps: performing rinsing, spread cooling, stacking, fixation, spread cooling, stem taking off, fumigating, rolling, drying, re-twisting, re-drying, re-rolling, piling, drying, screening, slitting, re-screening, blending, picking out, inspection, examination, fumigating, pressing, drying, cooling and racking (pre-treatment) on picked matured leaflet Sichuan tea leaves and then performing selection, boiled water continuous extraction, filtration, vacuum concentration, drying, inspection and package, so that the instant Tibetan tea is prepared. Matured leaves of a tea tree can be effectively used, and the utilization rate of the leaves can be greatly increased; Tibetan tea is rich in various biochemical substances beneficial to a human body, and has the functions of preventing some diseases and protecting the health.

The invention relates to a green tea and particularly relates to a healthy green tea. The healthy green tea is prepared from the following components in parts by weight: 200-300g of green tea, 2-3g of ginseng, 2-3g of honeysuckle, 1-2g of pine leaves, 8-10g of agrimonia pilosa ledeb, 1-2g of chrysanthemum, 1-2g of mint, 1-2g of glycyrrhiza uralensis fisch, 5-8g of radix isatidis, 3-5g of ginkgo biloba leaves, 2-3g of persimmon leaves, 4-5g of sea buckthorn leaves, 1-2g of zizyphus jujube seeds, 1-2g of mulberry leaves, 4-5g of cratacgus pinnatifida leaves, 1-2g of pepper leaves, 1-2g of fructus lycil, 5-10g of tartary buckwheat, 1-3g of taraxacum mongolicum, 1-2g of eucommia ulmoides, 1-2g of gentian roots, and 3-5g of rock sugar. The healthy green tea has the advantages of being good in mouthfeel, rich in nutritional ingredients, complete in healthy effect, and the like.

The invention discloses an angelica keiskei compound teabag and a preparation method thereof. The teabag is composed, by weight, of 28-32 parts of angelica keiskei, 12-16 parts of hippophae rhamnosides leaves, 3-5 parts of perilla leaves, 14-18 parts of white orchid, 6-8 parts of loquat flower and 17-21 parts of walnut flower. The preparation method includes the steps of cleaning all raw materials, removing impurities, performing ultralow temperature cryogenic grinding and vacuum freeze drying, mixing according to the formula ratio, and performing ultra-high pressure sterilization and sealed packaging to obtain a finished product. The angelica keiskei compound teabag prepared through the preparation method greatly maintains nutritional values and functional components of angelica keiskei and other plant materials, has health effects of immunity enhancing, blood pressure reducing, fat removing, heat clearing, detoxification, lung moistening to arrest cough and the like, and is clear in tea soup, heavy in tea aroma, mellow in flavor and harmonious in taste after brewing. The raw materials of the teabag are natural, non-toxic, wide in sources and low in costs. The teabag is easy to product, high in quality, easy to brew and suitable for daily drinking.

The invention discloses a preparation method of an instant black tea, which is characterized by comprising the following processing steps of: adopting water as a solvent to extract soluble substance in black tea leaves, and producing the extracting solution; concentrating the produced extracting solution for two times, and obtaining the concentrated solution; and refrigerating and subliming the concentrated solution, then drying, and obtaining the instant black tea. The instant tea obtained in the invention has the characteristics of strong tea aroma, good solubility, less impurities, difficulty in hygroscopy and limpid water solution, and has very good drinking taste.

The invention discloses a ginkgo leaf extracting technology and a ginkgo black tea processing method. The ginkgo black tea processing method is characterized in that ginkgo leaf is extracted to obtain juice concentrate, and then the juice concentrate and black tea are prepared into ginkgo black tea, wherein the mass ratio of the ginkgo leaf juice concentrate to black tea is 1:20-30. The processing method comprises the following steps of: evenly spraying the ginkgo leaf juice on the black tea in proportion so that the juice is sufficiently and evenly absorbed; carrying out thermostatic drying at the temperature of 55 DEG C+ / -2 DEG C till the water content is less than 5%; and carrying out vacuum package to obtain a ginkgo leaf black tea product. Or the processing method comprises the following steps of: smashing black tea into 10-30-mesh powder; mixing with the ginkgo leaf juice in proportion so that the juice is sufficiently and evenly absorbed; carrying out thermostatic drying at the temperature of 50 DEG C+ / -2 DEG C till the water content is less than 4%; and packing with bagged tea packing paper to obtain a bagged ginkgo black tea product, wherein each bag is 2.5-5.0g. The tea product provided by the invention is high in the content of tea polysaccharide, high in activity and more suitable for the patients who suffer from hyperlipidemia and hyperglycemia, and has more obvious effect of restraining the increase of abdominal fat as compared with other tea products.

The invention provides tea capable of tonifying middle-Jiao and Qi, which is processed by radix astragali, codonopsis pilosula, angelica sinensis, orange peel, licorice and jujube. The product is prepared by the following steps of: respectively drying, crushing and screening cleaned and selected raw materials; weighing and preparing the processed raw materials in proportion; uniformly mixing, sterilizing and disinfecting the raw materials; filling the raw materials in a paper bag; filling the paper bag in a tank; and packaging the tank. The tea has the effects of promoting the digestion, removing food retention, moistening intestines, relaxing the bowels, clearing heat and improving the eyesight.

A bag tea for antipyresis, detoxication, invigorating the function of spleen and helping digestion is prepared from green tea and 10 Chinese-medicinal materials including mint, liquorice root, haw, chrysanthemum flower, etc through drying, breaking, sieving, proportional mixing, loading in bags and sterilizing.

The invention discloses a camellia nitidissima beverage which comprises the following raw materials in parts by weight: 60 to 80 parts of camellia nitidissima, 40 to 60 parts of rose flowers, 10 to 14 parts of fructose corn syrup, 4 to 6 parts of liquorice, 2 to 4 parts of lycium ruthenicum, 1.2 to 2.0 parts of honey, 0.03 to 0.09 part of citric acid, 0.01 to 0.05 part of sodium citrate, 0.08 to 0.12 part of malic acid, 0.01 to 0.03 part of D-sodium ascorbate, 0.05 to 0.15 part of a thickening agent, 0 to 0.01 part of edible salt, and a proper amount of pure water. The preparation method comprises the following steps: S1, material pretreatment; S2, extraction; S3, fermentation; S4, vacuum distillation and filtration; S5, mixing; S6, fine filtration; S7, sterilization; and S8, germfree canning. The camellia nitidissima beverage prepared by the preparation method disclosed by the invention has certain health effects of reducing the blood pressure, reducing the blood sugar, reducing the blood fat, resisting oxidization, enhancing the immunity of a human body, adjusting the function balance of the human body, maintaining the beauty and keeping young; the product does not contain ethyl alcohol, is slight in bitterness, mellow in tea fragrance, bright in red color, clear and transparent, tastes pure, and is a health beverage with higher nutritional value; the formula is scientific and reasonable, and the production technology is simple.

The invention relates to a functional tea, comprising the following mixed materials in parts by weight: 75-85 parts of ampelopsis grossedentata stem leaf, 3-5 parts of plantain herb, 4-8 parts of jasmine flower, 3-8 parts of red tea flower and 2-6 parts of honeysuckle flower. The preparation method comprises the steps of: cleaning raw materials to be clean, removing green, drying, mixing according to a proportion, sterilizing and packaging. The functional tea can be made and drunk as general tea drink, is strong in tea perfume, is fresh and tasty and is lasting in aftertaste, has multiple health-care functions of clearing heat, detoxifying, diminishing inflammation, easing pains, relieving cough, eliminating phlegm, removing fat, reducing blood pressure and improving immunity and the like, and has a special effect especially for preventing and treating haemorrhoids.

The invention discloses a Dendrobium officinale Kimura et Migo-tea-vinegar beverage. The beverage comprises Dendrobium officinale Kimura et Migo fresh strips, Baimao tea, the root bark of the peony tree, pseudo-ginseng, herba eupatorii, divaricate saposhnikovia root, semen plantaginis, mint, fructus forsythia, root bark of white mulberry, rhizoma anemarrhenae, sweet osmanthus, malt vinegar, polyacryl pyrrolidone, hydroxypropyl methylcellulose sodium, potassium polyacrylate , sodium alginate, an American DuPont EEA2112AC compatilizer, a food-grade antioxidant potassium erythorbate, xanthan gum, carthamin yellow, nisin, maltose, starch sugar, acesulfame potassium, xylitol, vitamin E, vitamin K, vitamin PP, alanine, glutamic acid, aspartic acid, glycine, iron element, selenium element, cobalt element, zinc element, propyl-furfuryl fumarate, guanosine-5'-monophosphate disodium salt, glycine, carvone, dihydrojasmone, isoamyl acetate and 2-hexenol. The beverage can effectively treat or relieve halitosis symptoms.

The invention relates to the technical field of health-care tea and particularly relates to puer and peony tea and a preparation method thereof. The puer and peony tea is characterized in that the variety of peony is white peony; raw materials of the puer and peony tea comprise peony petals and puer fresh leaves; the mass percent of the peony petals is 10%-40% and the mass percent of the puer fresh leaves is 60%-90%. The puer and peony tea provided by the invention does not have the astringent taste of the peony and does not have the bitter and astringent taste of puer tea; the puer and peony tea has a pure mouth feel and a mellow tea flavor; the tea soup has uniform and smooth color and luster; the puer and peony tea has the health-care effects of activating blood, generating blood, lowering blood pressure, nourishing liver, nourishing stomach, diminishing inflammation and the like, and particularly, the blood pressure lowering and blood cooling effects are greatly improved.

The invention relates to high-aroma flowing instant tea cream and a preparation method thereof. The preparation method of the tea cream comprises the following steps: (1) taking tea leaves, adding water, extracting, separating tea-leaf to obtain tea liquid, and concentrating the tea liquid to sparse cream; (2) adding other tea leaves or other fragrant materials in the sparse cream, soaking, extracting, and collecting extraction liquid; (3) centrifugally separating tea-leaf of the extraction liquid in the step (2) to obtain centrifugal liquid. Consequently, the high-aroma flowing instant tea cream is obtained.

The invention relates to a processing method for cordyceps militaris fermented black tea. The processing method is characterized in that the cordyceps militaris fermented black tea comprises 80-90 weight percent of tea leaves and 10-20 percent of cordyceps militaris liquid strain. The processing method comprises the steps of tea selecting, deactivation, initial kneading, sterilizing, pile fermentation, secondary kneading, baking and packaging. According to processing method disclosed by the invention, by fully utilizing a unique process of processing black tea and creatively combining the black tea with medicinal and edible fungus cordyceps militaris through the combination of the characteristics that the cordyceps militaris easily grows and is high in nutrient value, the nutrient value of the black tea is greatly increased. The cordyceps militaris fermented black tea has the health efficacy of improving the immunity, reducing cholesterol, preventing diabetes mellitus, cardiovascular and cerebrovascular diseases and the like.

The invention discloses a making method of marinated egg pulp dried eggs with excellent water retention properties. The making method comprises the following steps of: firstly, cleaning egg shells bya series of stringent cleaning and sterilizing processes, filtering egg white and egg yolk respectively, and mixing the filtered egg white with the filtered egg yolk according to a certain proportion,so that the quality of the dried eggs can be stable and the mouth feel of the dried eggs can be rich; and then, making an appropriate amount of konjac glucomannan into gel, adding the gel into egg pulp, and performing coagulation at a high temperature. Egg proteins are denatured when being heated, the denatured protein molecules are aggregated and further react to generate a stable three-dimensional network structure, and besides, a large amount of water is retained, so that stable protein gel is formed, the toughness, the elasticity and the water retention property of the proteins are improved, and the yield is also increased. According to the method disclosed by the invention, green tea and black tea decoction extract is mixed with ginger juice to make a marinade to replace conventionalmarinating materials which comprise five spice powder and the like, so that the made dried eggs have the taste of cooked tea flavored eggs, are fresh in taste, have rich tea fragrance, have egg fragrance and do not have fishy taste.

The invention provides tea smoked fish and a production method thereof and belongs to the field of processing of aquatic foods. The tea smoked fish is prepared from the following raw materials in parts by weight: 300-500 parts of fish, 45-125 parts of table salt, 60-150 parts of white sugar, 15-50 parts of tea leaves, 3-10 parts of red chili, 6-15 parts of ginger, 6-15 parts of green onion, 6-25 parts of yellow rice or millet wine and 1.5-5 parts of monosodium glutamate. When the fish is smoked and steamed, the ratio of rice bran to the white sugar to the tea leaves is (1-2) to (0.2-0.5) to (0.3-0.5) according to the weight of the fish. The production method of the tea smoked fish comprises the following steps: selecting the fresh fish; slaughtering; removing fish scales; removing viscera; washing; draining; seasoning and pickling; steaming; and smoking with the tea leaves and packaging. According to the tea smoked fish, high-quality weevers and Xinyang Maojian tea are screened, and various optimal auxiliary materials are utilized, so that the smoked fish product is prepared, and the requirements on diversification, nutrition and functionalization of fish products of people are met.