94results about How to "Sweet in the mouth" patented technology

The present invention relates to a functional black tea preparation method, which comprises: (1) crushing grosvenor momordica fruit and ginkgo leaf, and mixing; (2) adopting a reverse extraction method to extract active components from the mixed powder; (3) concentrating the extraction solution by using a vacuum evaporation technology to obtain a concentrated liquid; (4) withering tea leaf while spraying the concentrated liquid; (5) rolling the tea leaf while continuously spraying the concentrated liquid; (6) fermenting the uniformly rolled tea leaf; and (7) drying the obtained fermented black tea to obtain the finished product. According to the invention, the countercurrent method is adopted to extract the active components of the grosvenor momordica fruit and the ginkgo leaf so as to be fermented in the tea leaf, the black tea prepared by using the method has a sweet taste, defects in the taste and the effect of the traditional black tea can be effectively compensated, and other nature nutrients can be complemented for human body so as to achieve the nature health care effect.

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 discloses a processing technique of health thorn tea and processing equipment for health thorn tea, which relate to the technical field of processing of agricultural products. The health thorn tea is made of fresh thorn tea leaves. The processing technique includes cutting, primary fixation, primary spreading and cooling, secondary fixation, secondary spreading and cooling, primary rolling, tertiary spreading and cooling, primary baking, secondary rolling, fourth spreading and cooling, secondary baking, grading and packaging. The processed health thorn tea has the advantages of blood glucose lowering, blood lipid lowering, blood pressure lowering, immunity enhancement, heart rate slowing, coronary flow increasing, anticoagulation, antithrombosis, hypoxia tolerance, mononuclear macrophage functional promotion, radio resistance and the like, and is suitable for middle-aged and aged people and people with hyperlipidemia, hypertension and hyperglycemia. The processing technique and the processing equipment for the health thorn tea can also be used for processing common tea and other types of health tea.

The invention discloses lotus leaf black tea which comprises lotus leaves and tea green in wilted weight ratio of 1-1.2 to 1, wherein the lotus leaves are selected from spring lotus leaves or summer lotus leaves or autumn lotus leaves; the tea green is selected from Meizhao or Fuyun Number six or Fudingdahao. The processing method of the lotus leaf black tea comprises the following steps: selecting materials, removing the leaf navels, folding and rolling to carry out slitting, spreading on a tedding frame to carry out natural wilting, mixing the raw materials, rolling, screening to carry out dewaxing, flattening to carry out fermentation, frying by using a double-pot twisting machine, taking out from the pots after the leaves become soft, putting into a shaping machine to carry out shaping until the materials become 90% rolled or granular, carrying out first baking, baking until the materials are dry enough and carrying out aeration. The lotus leaf black tea is good in soup color, heavy and mellow in taste, sweet and elegant and long in fragrance, has the faint scent of the lotus leaves and the black tea flavor like the orchid fragrance, and is capable of satisfying the demands of the consumers requiring the faint scent of the lotus leaves and the black tea flavor; by carrying out alternate shaping through stir frying, more physiologically active ingredients can be retained so that benefit is brought to improve the health effect; and the shape of the finished tea is heavily practical so that the packaging and the conveying are convenient.

The present invention provides a processing method of white tea and belongs to the technical field of tea leaf processing. The processing method comprises the following steps: tea leaf picking, sunning, withering, rolling, shaping, drying and purifying. The key processes are sunning, withering, rolling and drying. The tea leaves are dried in the sunlight for 10-20 minutes until the temperature of the tea leaves is 38-40 DEG C, the withering is conducted in a non-severe sunshine radiation condition, a sunshine withering is conducted for 24 hours, a sieve tray is rotated, and then the withering is conducted for 24 hours. The processed finished products of the white tea are characterized in that the finished products of the dry tea are fully of white hairs, spiral tea is like silver beads, needle tea is like silver needles, and the white tea is neat in shapes, mellow in fragrance and taste, lasting in delicate fragrance, mellow in taste, sweet in aftertaste, smooth in mouth entering, yellow, green, bright and clear in soup color, resistant in brewing after a long time, pure and authentic in taste, and free of bitterness and astringent taste.

An active crisp slice of ginseng for relieving fatigue is prepared from fresh ginseng through washing, sterilizing, slicing, immersing in syrup, quick freezing, vacuum freeze-drying and moisture-proof packing.

The present invention relates to the field of food processing, and provides a carrot superfine powder pancake formula, which is composed of the following raw materials in parts by weight: 480-520 parts of flour, 880-1000 parts of coarse wheat flour, 900-1020 parts of corn flour, and 35 parts of carrot superfine powder. ‑43 parts, purified water 2000‑2300 parts. The superfine powder pancake of the invention has uniform and delicate structure, crisp and refreshing taste, yellowish green color, sweet taste, strong aftertaste and slight carrot aroma. It has high nutritional value, is good for digestion, and promotes absorption. It is suitable for people of all ages, especially for people with poor digestion.

The invention discloses a health-care product for nourishing and protecting livers, which is characterized by comprising the following active constituents (in part by weight): 18-20 parts of fructus citri sarcodactylis, 10-15 parts of emblic leafflower fruit, 9-14 parts of poria, 8-13 parts of manyflower solomonseal rhizome, 7-11 parts of lucid ganoderma, 8-12 parts of hawthorn, 8-15 parts of kudzu roots, 4-7 parts of pearl, 3-6 parts of honeysuckle flower and 4-8 parts of liquorice. The health-care product for nourishing and protecting livers has the effects of protecting the livers, soothing the livers and regulating qi, clearing heat and detoxicating, promoting digestion and invigorating stomachs as well as harmonizing the stomach and relieving pains and is a new-generation health-care green food.

The invention discloses a black Kuding tea and a preparation method thereof. The black Kuding tea comprises the following raw materials in percentage by weight: 40-60 percent of bud leaves of Oleaceae Ligustrum stewartia ligustrum lucidum, namely, Yunsui Kuding tea, and 40-60 percent of bud leaves of Lauraceae Litsealam litsea coreana levl. Var, namely Suijiang white tea. The preparation method comprises the following steps of: picking fine branches and leaves of mature or semi-mature Kuding tea trees and Suijiang white tea trees growing in current year, washing to remove dust and impurities, soaking in drinking water for 3-5 minutes, washing 1-2 times in a stirring way and dewatering; and carrying out the steps of enzyme inactivating, baking, blending, inspecting and packaging to obtain the product. The black Kuding tea of the invention belongs to all natural ecological drinks, has no additive and pesticide residues, and has the characteristics of brownish red, bright, clean and transparent tea juice, slightly bitter for mouthfeel, sweet for aftertaste, refreshness, tasty, and favorable heat clearing, thirst quenching effects.

The invention discloses green tea ferment jelly. The green tea ferment jelly is made through the following steps of leaching green tea, jasmine flowers, lotus leaves and fagopyrum tataricum with water for 60-80min, and performing filtration so as to obtain green tea fluid; fermenting honey peaches, apples, haws, blueberries, Chinese wolfberry fruits, apple vinegar, dry yeast and the like under the sealed condition for 5-6 months, and performing filtration so as to obtain ferment original fluid; mixing and stirring konjaku flour with collagen,carrageenin and water so as to obtain transparent gum fluid; and uniformly mixing the green tea fluid with the ferment original fluid, the gum fluid, xylooligosaccharide, aspartame and water, performing dissolution, performing filtration, performing filling, and performing microwave sterilization for 1-3min so as to obtain the green tea ferment jelly. According to the green tea ferment jelly disclosed by the invention, nutrient components in the green tea, the jasmine flowers and the fagopyrum tataricum are sufficiently extracted, and the quality guarantee period of the green tea ferment jelly is guaranteed through the oxidation resistance function of tea polyphenols; besides, the ferment original fluid is added, and a low temperature microwave sterilization technique is adopted, so that nutrient components of the green tea ferment jelly are effectively guaranteed; and the green tea ferment jelly has good mouth feel, and besides, has the functions of resisting oxidation, soothing the nerves, beautifying faces and reducing weight.

The invention relates to the technical field of tea processing, in particular to a preparing method for Tieguanyin black tea and the prepared Tieguanyin black tea. The method is simple, convenient to use and easy to implement, and the prepared Tieguanyin black tea is fresh and sweet in fragrance and rich and durable in honey fragrance and fruity fragrance; the liquor color is red, bright and clear; the flavor is fresh, sweet and mellow, and the sweet after taste is long; a leave bottom is evenly and uniformly spread and is red and bright. The method is suitable for preparing organic Tieguanyin black tea, and the prepared product is rich in nutrition and is sweeter after entering the mouth and better in sweet after taste.

The invention belongs to the technical field of food producing, and provides a preparation method of a sucrose-free nougat. According to the preparation method, no white granulated sugar or other reducing sugar materials are added, a plurality of editable sugar alcohol materials are used for providing sweetness, and the sugar content (by glucose) of each kind of the editable sugar alcohols is controlled to be 0.5g / 100g or lower, and no sugar material is added (GB 13432-2004). Each 100g of the sucrose-free nougat contains 5g or less total sugar (by glucose), the sucrose-free nougat is a low-sugar low-energy product (GB 13432-2004), is low in sugar content, low in calorie, and is capable of protecting teeth; no obvious influence on plasma glucose and insulin level is observed; the sucrose-free nougat can be eaten by patients with diabetes, is soft and puffed in texture, fine and smooth in structure, moderate in hardness, is fragrant and sweet, is thick in milk fragrance, and possesses excellent soft chewable mouthfeel.

The invention relates to the field of food processing, and particularly relates to a method for producing dried turnip. According to the method, fresh turnip is pretreated for 3-10 min under 110-120 DEG C by using infrared rays; then the pretreated turnip is firstly dried for 15-30 min for preliminary color fixation under 120-130 DEG C by using infrared rays, subsequently are dried for 19-25 min for intermediate color fixation under 115-125 DEG C by using infrared rays, and are dried for 23-33 min for final color fixation under 100-105 DEG C by using infrared rays; and finally shape setting and re-drying are carried out to obtain the dried turnip. According to the method, the fresh turnip is treated for multiple times based on reasonable infrared temperature and reasonable treatment time by using the thermal effect of infrared rays to remove the acrid taste and raw flavor of turnip and the crisp sweet dried turnip with peculiar turnip taste is produced in short time; and the method provides a novel treatment way for post processing of fresh turnip.

The invention relates to a method for preparing flavored black tea. The method comprises the following steps: (1) selecting varieties of foreign aid enzymes and determining a compounding ratio; (2) sprinkling a mixed-enzyme solution during withering of tea leaves; (3) continuing to sprinkle the mixed-enzyme solution during rolling of the tea leaves; (4) fermenting the tea leaves; and (5) finally drying the fermented black tea leaves, thereby obtaining a finished product. According to the method disclosed by the invention, the black tea is produced by employing mixed fermentation of alkaline proteinase and papain, proteins in the tea leaves are hydrolyzed into micromolecular peptides and amino acids by these foreign aid enzymes at appropriate temperatures, and meanwhile, the condition thattea polyphenols are converted into thearubigin and theaflavin by polyphenol oxidase is not cut off, so that the content of nutrient amino acids in tea soup can be effectively increased, and the quality of the black tea is improved; and meanwhile, L-cysteine is added to prevent the tea leaves from excessive fermentation, so that the prepared black tea is better in mouth feel and good in soup color.

The present invention discloses a kiwi berry leisure food preparation method, and the kiwi berry leisure food comprises the following raw material components by weight: 70-90 parts of fresh kiwi berry slices, 10-30 parts of fig powder and 5-20 parts of maize slurry. The kiwi berry, fig and maize raw materials are rich in resources, and have many well-known beneficial effects, by use of the superfine grinding and colloid pulping technology, the distribution and absorption of nutrition components can be facilitated, the kiwi berry, fig and maize raw materials and other components can be closely integrated, mixing uniformity is good, the finished product is beautiful in appearance and sweet and palatable in taste, , by use of freeze drying technology, retention of nutrients in food can be maximized, the kiwi berry leisure food is free of any chemical additives and food preservatives, has more nutrition health care effects, must be loved by people, and has practical value and economic significance.

The invention discloses an old dough yeast and a preparation method thereof. The old dough yeast comprises flour and mixed liquid, wherein the mixed liquid comprises the ingredients of bread yeast milk, wine yeast milk, rosin yeast milk, lactic acid bacteria milk, trehalose, edible glycerol and food-grade calcium carbonate through mixing. The preparation method of the old dough yeast comprises the following steps of: (1) preparing the bread yeast milk; (2) preparing the wine yeast milk; (3) preparing the rosin yeast milk; (4) preparing the lactic acid bacteria milk; (5) weighing the bread yeast milk, the wine yeast milk, the rosin yeast milk, the lactic acid bacteria milk, the trehalose, the edible glycerol and the food-grade calcium carbonate and evenly mixing the ingredients to prepare the mixed liquid; (6) evenly mixing the flour and the mixed liquid, extruding and granulating; and (7) drying and dewatering the granules. The old dough yeast prepared by the method provided by the invention remains the advantages of high leavening speed of steamed bread by bread yeast. The finished products of steamed bread are white and soft, the pores of steamed bread are arranged evenly and the steamed bread has the sweet smell of old dough steamed bread.

The invention discloses a method for preparing tasty persimmon cake. The method comprises the following process steps: washing and cleaning 30kg of large persimmon, soaking in water for 6-8 hours, taking out, drying in air, transversely gashing the large persimmon from the side surface, taking out the pulp inside, and stirring the pulp into paste so as to obtain pulp paste for later use; well preserving the rest large persimmon for later use; crushing 150g of walnut kernel, 300g of peanut, 200g sunflower seed and 180g of black sesame, further adding 150g of sticky rice powder and 100g of white granulated sugar, and uniformly mixing so as to obtain a mixture material for later use; adding the pulp paste into the mixture material, adding 200ml of pure water, uniformly stirring, uniformly distributing the mixture into large persimmon shells, flattening, and putting the large persimmon shells into a steaming furnace for steaming for 3-5 minutes so as to obtain the tasty persimmon cake. The tasty persimmon cake changes the traditional taste, is fragrant and sweet in taste, and is nutrient and healthy as the original nutrition of the large persimmon is preserved to the maximum extent.

The invention belongs to the field of healthcare products and particularly relates to rose flower and folium artemisiae argyi beautifying tea and a making method thereof. The rose flower and folium artemisiae argyi beautifying tea is mainly made from rose flowers, folium artemisiae argyi, green tea, chamomiles, momordica grosvenori fruits, dried tangerine or orange peel and rock candies. The rose flower and folium artemisiae argyi beautifying tea is reasonable and scientific in compatibility, and all the components interact to cooperatively achieve the effects of regulating vital energy and relieving depression, clearing away heat and toxic materials, tonifying the spleen and decreasing internal heat, promoting qi to activate blood and subsiding swelling and clearing damp. It is found through an experiment that the rose flower and folium artemisiae argyi beautifying tea has a high anti-oxidation effect, free radicals generated by skin can be effectively removed, the effects of restraining breeding of melanin and fading patches are achieved accordingly, and especially a remarkable improvement effect is achieved on radiation patches.

The invention discloses an egg-yolk puff making method which includes the steps of preparing traditional Chinese medicine enzymatic hydrolysate, preparing blended oil and dough, rolling the dough, puffing pastry, brushing egg liquid and baking. Compared with the prior art, the egg-yolk puff made by the method has golden appearance, has strong milk and egg-yolk flavor, and has fragrant, sweet, crisp and greasy-free taste. With synergistic effect of beneficial components of traditional Chinese medicine such as Radix astragali and Angelica sinensis, the egg-yolk puff has effect of tonifying qi, enriching blood, activating blood circulation and building up bodies, and is beneficial to physical health. In addition, the egg-yolk puff is rich and balanced in nutrition and easy to digest by human bodies.

The invention discloses dry-squeezed coconut juice and a preparation method thereof. The dry-squeezed coconut juice includes a main raw material and a seasoning. The main raw material is copra and the seasoning is selected from white granular sugar, potassium sorbate and glyceryl monostearate. Pure water is then added to the main raw material and the seasoning. The dry-squeezed coconut juice has pure taste, is mellow and natural, has pleasant fragrance and has a long lasting after taste. The dry-squeezed coconut juice enriches types of natural coconut juice and fills a gap in the market, and enriches people life. In addition, copra is easy to store and is unnecessary to refrigerate like fresh coconut pulp and fresh coconut milk, thereby reducing cost. The dry-squeezed coconut juice is convenient to produce and is free of influence of seasons and regions. The dry-squeezed coconut juice can be produced at anytime in anywhere as long as the copra arrives, so that the dry-squeezed coconut juice allows nearby production and is free of long-distance transportation cost of water, so that logistics resource is saved greatly, and the dry-squeezed coconut juice has more advantages than raw-squeezed coconut juice.

The invention discloses a preparation method of camellia-brewed fragrant and sweet tea wine, and relates to the field of drink processing. The preparation method of the camellia-brewed fragrant and sweet tea wine adopts a soil jar cylinder as a fermentation tank, and an aluminum boiler and a condensation and distillation device as steam devices. Through two times of fermentation, the tea wine notonly has fragrance and mellowness of glutinous rice wine, but also remains fragrance and nutritional ingredients of tea leaves, and is fragrant and slightly sweet in taste, lingering in aftertaste, and emerald green and transparent in wine color like green tea on the premise of ensuring the alcoholic strength.

The invention relates to the field of beverages, and discloses a brown coconut juice beverage and a preparation method thereof. The brown coconut juice beverage comprises, by weight, 0-100 grams of white granulated sugar, 0-133 grams of fructose syrup, 0-80 grams of glucose, 0-80 grams of crystalline fructose, 0-100 grams of ultra-high-temperature sterilized coconut milk, 0-100 grams of pasteurized coconut milk, 5-12 grams of emulsifying agents, 0.2-1.5 grams of stabilizing agents, 0.2-2.0 grams of acidity regulators, 0-8 grams of coffee powder, 0-10 grams of malt extract, 0-2.0 grams of potassium chloride, 0-1.0 gram of baking soda, 0-1.0 gram of flavoring essence and the balance water. An additional browning process is omitted, and Maillard reaction of protein and reducing sugar in a product system is implemented at the sterilization stage. The brown coconut juice beverage is pure in taste, full in flavor, fragrant, sweet, rich in characteristic empyreumatique and different from traditional white raw pressed coconut juice, and novel categories of brown coconut juice are created.

The invention discloses a production method for lotus-leaf dark green tea beverages. The production method includes preparing dark green tea powder and lotus leaf powder from dark green tea and fresh lotus leaves; respectively adding cirsium tea, the lotus leaf powder and the dark green tea powder into purified water for digestion and rough filtration to respectively obtain cirsium tea juice, lotus leaf juice and dark green tea juice, and refrigerating the juices at the temperature of 4 DEG C; mixing the refrigerated lotus leaf juice with the refrigerated dark green tea juice, performing centrifugation, adding vitamin C and the centrifugated cirsium tea juice, and finally performing sterilization. The production method has the advantages that the high-quality dark green tea as well as freshly picked and specially processed lotus leaves are taken as raw materials to prepare the lotus-leaf dark green tea beverages with clear and bright appearance, macroscopic impurities are avoided, the color of the beverages is bright orange red, pure fragrance with slight lotus leaf scent is achieved, and the beverages taste mellow and sweet; the problems that fragrance of existing tea beverages is insufficient and lotus leaves taste astringent and dull when serving as beverages can be solved; the lotus-leaf dark green tea beverages are natural, have less sugar and heat and have health-care effect, a new product type of Chinese tea beverages is added, and a new channel is created for market development of provincial dark green tea.

The invention discloses yellow peach and honey health care wine and a production method thereof. The yellow peach and honey health care wine is characterized by comprising the components in parts by weight as follows: 40-45 parts of honey, 3-4 parts of yeast, 4-5 parts of purslane, 3-5 parts of dandelion, 30-34 parts of carrot, 2-3 parts of reed roots, 3-4 parts of corn stigma, 20-24 parts of yellow peach pulp, 3-4 parts of sunflower discs, 4-5 parts of hollyhock flowers, 2-3 parts of mottled bamboo roots and appropriate water. The honey has functions of spleen and stomach nourishment, bowel relaxation, skin moisturizing, regeneration promotion and the like; the purslane and the dandelion can clear heat and remove toxicity; the corn stigma can clear liver and nourish gallbladder; and fragrance and sweetness of yellow peach are matched during treatment, so that the fermented health care wine is mellow and strong and sweet in taste, can moisten body and mind, clear heat and remove toxicity and is suitable for being drunk in summer.

The invention discloses walnut milk and a preparation method thereof. The walnut milk comprises the following components of walnuts, black beans, black wood ears, onions, carrots, blueberry fruits, apples, red jujubes, honey, white granulated sugar and active bacteria, wherein the active bacteria comprise lactobacillus bulgaricus, lactobacillus casei, pediococcus pentosaceus and bifidobacterium longum. The preparation method of the walnut milk comprises the following steps of grinding the components, performing fermentation, performing mixing and performing homogenizing so as to obtain the walnut milk. The taste of the components is neutralized, so that nutrient ingredients of the components are not lost, the walnut milk is mellow and rich in taste, fragrant and sweet after being put into mouths, and rich and reasonable in nutrient structure, the requirements for nutrient substances by people are greatly improved, and the walnut milk has the effects of benefiting the intelligence, enriching the brain, beautifying the features and being health-care.

The invention belongs to the technical field of food processing, and particularly relates to a peony pistil superfine powder solid beverage and a preparation method thereof. The peony pistil superfine powder solid beverage provided by the invention is characterized by comprising the following raw materials in parts by weight: 10 to 30 parts of banana powder, 10 to 30 parts of peony pistil powder, 5 to 20 parts of Chinese date powder, 1 to 5 parts of asparagus dietary fiber powder, 10 to 30 parts of cane sugar and 20 to 40 parts of maltodextrin. The solid beverage provided by the invention not only has the unique faint scent of peony pistils, but also has the taste of fruit and vegetable powder, is pleasant in fragrance, sweet in mouth feel and excellent in mouth feel, and is deeply loved by people; Addition of the fruit and vegetable powder and the dietary fiber powder can better release effects of promoting digestion, enriching yin, nourishing the kidney, moistening the intestines and calming the mind of the peony pistils, so that not only is the reconstituability of the solid beverage perfected, but also the combination of the unique flavor and nutritional ingredients of the peony pistils is also considered.

The invention discloses a method for making a banana egg tart. A banana and a common egg tart are combined through a unique means, baking is carried out, and therefore the banana and the common egg tart are combined in the made banana egg tart, natural green health-care food is made, and the nutrition value of the banana and the common egg tart is achieved. The appearance is golden, the strong milk fragrance and banana fragrance are achieved, the banana egg tart is fragrant and sweet when entering the mouth, the banana is soft inside and crisp in shell after being baked, the extremely good taste is achieved, and the banana egg tart is very popular with consumers in the market.

The invention discloses highly sweet type high-flavonoid apple wine and a preparation method thereof. A strong wine base, a soft wine base and a high sugar wine base all take matured fruits of high-flavonoid apples as raw materials. A preparation method of the strong wine base comprises the following steps: fermenting the raw material till the alcohol degree cannot be increased any more, and distilling to collect distillates with the temperature of 85 to 95 DEG C till the alcohol degree is 80 percent or above. A preparation method of the soft wine base comprises the following steps: fermenting the raw material till the alcohol degree cannot be increased any more, and collecting a liquid phase; a preparation method of the high sugar wine base comprises the following steps: fermenting the raw material till the alcohol degree is 1 percent, performing sterilization and collecting a liquid phase. The preparation method of the highly sweet type high-flavonoid apple wine comprises the following steps: (1) mixing 1 volume part of the high sugar wine base with 6 volume part of the soft wine base, thus obtaining a soft high-sugar wine base; mixing 1 volume part of the strong wine base with 1 volume part of the soft high-sugar wine base, and then performing low and high temperature alternate curing. The highly sweet type high-flavonoid apple wine provided by the invention contains specific functional health care components, such as flavonoid, phenolic acid and a mineral element, in apples, has high and strong baijiu taste and has a huge market prospect.

The invention discloses a processing method of white tea. The method comprises the following steps: (1) tea picking; (2) cooling; (3) withering; (4) rolling; (5) shaping; (6) stoving; and (7) purification: subjecting crude tea to winnowing and sieving to pick out non-tea impurities so as to obtain a finished product. The method ensures the high quality and efficiency of white tea processing, particularly improves the color, aroma, taste and appearance of ''green leaf yellow-green soup'' of the white tea and improves the quality of leaf bases, increases the yield of prepared tea, and improves the quality of the white tea. The white tea processed by the method is regular in shape; the dried tea is full of pekoe; the snail-shaped tea is similar to silver pearls; the needle-shaped tea is similar to silver needles; the white tea is rich in aroma, pure in taste, lasting in fragrance, mellow in taste and sweet in aftertaste; the tea water is smooth in mouth, yellow green, bright and clear insoup color and durable in brewing; the white tea has the characteristics of high amino acid content and low tea polyphenol content, also contains active enzymes necessary for human body, has good anti-virus immune functions, and can be preserved at normal temperature for 10 years without deterioration.