The invention discloses a method for processing cold-making green tea, comprising the following steps of: deactivating enzymes of fresh tea leaves by a vacuum microwave method, carrying out vitrification, followed by ultramicro crushing, carrying out vacuum freeze drying, crushing caking tea, packing by the use of a tea filter bag, and carrying out vacuum packing by the use of a plastic-aluminum bag for external packing, so as to prepare the cold-making green tea product. The vacuum microwave method for deactivating enzymes has advantages of rapid speed for killing enzyme and low action temperature; ultramicro crushing after vitrification realizes full crushing of tea under the low-temperature condition; and vacuum packing avoids oxidation, moisture absorption and browning of the product during the storage process. The cold-making green tea has advantages of good color, excellent flavor and rapid cold-making speed.

Method for processing cold-making green tea

The invention discloses a making method of loquat tea. The making method is characterized in that tender loquat leaves and loquat flowers serve as raw materials of the loquat tea, and the loquat tea is processed through the steps of raw material picking, cutting to strips, fermentation, de-enzyming, twisting and forming, microwave drying, stir-frying, shaping and packaging and the like. The loquat leaves and loquat flowers which are free of pollution and wide in source are utilized to be made into a health care tea drink which is good in color, fragrance and taste, and the drink product varieties are enriched; color-protecting treatment is conducted on raw material leaves in the processing process, original color luster of the raw material leaves can be maintained, and the multiple health care functions of harmonizing the stomach, eliminating inflammation, reducing phlegm and removing inflammation, moistening the throat and relieving cough, dispelling the effects of alcohol and protecting the liver, moistening the lungs and beautifying and the like are achieved.

Making method for loquat tea

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.

Angelica keiskei compound teabag and preparation method thereof

The invention discloses a preparation method of sea buckthorn green tea, and the preparation method comprises the following steps of: 1) enzyme deactivation; 2) steam moisturizing and cleaning; 3) dewatering; 4) twisting; 5) deblocking; 6) drying; and 7) screening. The preparation method has the following beneficial effects that sea buckthorn is a drought-enduring plant and the water content of leaves is low, the traditional enzyme deactivation technology is easier to cause high leaf breakage rate and then a microwave enzyme deactivation manner is used to solve the difficulty; and by using the microwave heating enzyme deactivation manner, the enzyme deactivation time (about 1.5min) is short, the heating is uniform, the tealeaves have high aroma, the natural stretching of bud leaves is better kept and the color is more emerald green, so that the difficulty that the traditional enzyme deactivation manner is difficult to rapidly and timely deactivate the enzymatic activity in the fresh leaves is solved, the contents of flavonol, amino acid and vitamin C in the sea buckthorn green tea are retained to the greatest extent and the quality of the tealeaves is improved.

Preparation method of sea buckthorn green tea

The invention discloses a method suitable for preservation preparation of south Xinjiang hippophae rhamnoides leaf tea nutritional ingredients According to the method, picking period of hippophae rhamnoides leaf is determined to be September every year; microwave technology is adopted for fresh leaf enzyme deactivation, and microwave sterilization and drying setting are adopted; microwave enzyme deactivation effect is the best when leaf adding amount is controlled to be 40g, enzyme deactivation time is controlled to be 90s, and microwave powder is controlled to be 60%; POD relative enzymatic activity is controlled to be 1690% or less, tea polyphenol content is controlled to be 16981% or less, flavones dissolving-out amount is controlled to be 2340mg/g; hippophae rhamnoides leaf tea is obtained via rolling, drying, and water content controlling Research is carried out based on south Xinjiang dry inland climate so as to determine appropariate picking period of hippophae rhamnoides leaf and appropriate technology used for preserving the hippophae rhamnoides leaf tea nutritional ingredients The effective method used for preserving south Xinjiang hippophae rhamnoides leaf tea nutritional ingredients is obtained; and application value is high

Method suitable for preservation preparation of south Xinjiang hippophae rhamnoides leaf tea nutritional ingredients

The invention discloses a preparation method of seabuckthorn tea. The tea is prepared from 7 to 9 parts of seabuckthorn tea leaves and 1 to 3 parts of scented tea. The method comprises the following steps of: removing green of the seabuckthorn tea leaves by vacuum microwave technology; kneading the seabuckthorn tea leaves until a small amount of juice is produced on the leaves; drying the leaves with a vacuum microwave drying oven; mixing crushed tea leaves and crushed scented tea; and filling the mixture in bags. The green removing temperature and the drying temperature are relatively low, so that loss of bioactive substance in the leaves is relatively low; nutrient components in the seabuckthorn leaves can be effectively retained; and the nutritional and health-care function of the seabuckthorn tea is improved. Moisture regain and secondary drying are not needed; the process is simple; and the consumed time is short.

Preparation method of seabuckthorn tea

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Preparation method of seabuckthorn tea