The present invention refers to an apparatus and method of collecting moisture and/or trichomes from fresh tea leaves or other fresh produces in general. It is a technique in tea manufacturing technology field, for assembling the ingredients rich of nutrient but ignored as waste, eliminating dust and enhancing the quality of finished product. A hood, a fluid container, and a pipe with proper length and shape work as a housing for trichome(s) and moisture to be either not filtered or filtered, chilled, condensed, and collected. An air pressure gradient is generated by an air suction/blowing device inscribed into a general tubular-shaped housing to inhale moisture and trichomes through the hood. If desired, one or more filters with suitable mesh size(s) can be installed at suitable location(s) along the housing for preventing clotting and collecting trichomes. A chilling device is installed in a suitable location in the housing for condensing moisture into fluid to be collected by a fluid container.

The present invention refers to an apparatus and method of collecting moisture and/or trichomes from fresh tea leaves or other fresh produces in general. It is a technique in tea manufacturing technology field, for assembling the ingredients rich of nutrient but ignored as waste, eliminating dust and enhancing the quality of finished product. A hood, a fluid container, and a pipe with proper length and shape work as a housing for trichome(s) and moisture to be either not filtered or filtered, chilled, condensed, and collected. An air pressure gradient is generated by an air suction/blowing device inscribed into a general tubular-shaped housing to inhale moisture and trichomes through the hood. If desired, one or more filters with suitable mesh size(s) can be installed at suitable location(s) along the housing for preventing clotting and collecting trichomes. A chilling device is installed in a suitable location in the housing for condensing moisture into fluid to be collected by a fluid container.

The weight sensing integrated bruising-sieving machine for automated tea processing of the present invention comprises a frame, a bruiser device mounted on the frame, a sieving device and a PLC controller. The bruiser device comprises a bruiser disc, a number of bruiser blades, a first motor mounted on the frame, two pressure adjustment springs, and an adjustment bolt disposed on a first motor main axis. The bruiser disc is mounted on the frame through a number of supporter plates. The sieving device is disposed below the bruiser device. The sieving device comprises a second motor, a pair of crank mechanisms, a sieve, a sleeve for directing unloading of tea leaves, and an electrically actuated cylinder. An end of the sieve is interdrivably connected to the second motor through the crank mechanism, another end of the sieve is interconnected to an end of the electrically actuated cylinder through the crank mechanism. The structure of the weight sensing integrated bruising-sieving machine for automated tea processing of the present invention is sensible, simple, convenient to use, efficient and highly automated, effectively solving the problem of low efficiency and low degree of automation of traditional tea bruising machines

The weight sensing integrated bruising-sieving machine for automated tea processing of the present invention comprises a frame, a bruiser device mounted on the frame, a sieving device and a PLC controller. The bruiser device comprises a bruiser disc, a number of bruiser blades, a first motor mounted on the frame, two pressure adjustment springs, and an adjustment bolt disposed on a first motor main axis. The bruiser disc is mounted on the frame through a number of supporter plates. The sieving device is disposed below the bruiser device. The sieving device comprises a second motor, a pair of crank mechanisms, a sieve, a sleeve for directing unloading of tea leaves, and an electrically actuated cylinder. An end of the sieve is interdrivably connected to the second motor through the crank mechanism, another end of the sieve is interconnected to an end of the electrically actuated cylinder through the crank mechanism. The structure of the weight sensing integrated bruising-sieving machine for automated tea processing of the present invention is sensible, simple, convenient to use, efficient and highly automated, effectively solving the problem of low efficiency and low degree of automation of traditional tea bruising machines

A method of brewing tea, includes the following steps: (1) obtaining tea leaves and placing the tea leaves in water at 0 to 70 C. to carry out washing, and draining; (2) adding the tea leaves in hot water at 70 to 100 C. in one or more times and brewing for 0.1 to 40 minutes; and (3) obtaining and adding an appropriate amount of water at 0 to 70 C. or an ice cube to tea after the brewing in step (2), so as to lower a temperature of the tea to a drinkable temperature. This method adopts a way of high-temperature brewing and rapid cooling, and may satisfy different people's preference in tea.

The present invention relates to the technical field of deep processing of tea, specifically to a preparation method of tea essences particles. The present invention provides a preparation method of tea essences particles, including a process of extraction, filtration and separation, purification and decontamination, activation of activity and improvement of bioavailability, and spray granulation, which enhances activity and bioavailability of the active ingredient of the tea essences, improves taste of the tea essences, and increases the product yield of the tea essences.

The present invention relates to the technical field of deep processing of tea, specifically to a preparation method of tea essences particles. The present invention provides a preparation method of tea essences particles, including a process of extraction, filtration and separation, purification and decontamination, activation of activity and improvement of bioavailability, and spray granulation, which enhances activity and bioavailability of the active ingredient of the tea essences, improves taste of the tea essences, and increases the product yield of the tea essences.

A method for preparing a sword bean tea is provided. In the method, a washed sword bean or a pod of the sword bean is cut into a predetermined size. The sword bean or the pod of the sword bean is dried at 30 C. to 40 C., for 24 hours to 72 hours. The sword bean or the pod of the sword be is roasted at 250 C. to 400 C. for 10 min to 30 min. The sword bean or the pod of the sword bean is left at 70 C. to 100 C. for 3 min to 10 min, and the sword bean or the pod of the sword bean is then stirred. The leaving and the stirring are alternately and repetitively performed five times. The sword bean or the pod of the sword bean is roasted at 180 C. to 200 C. for 3 min to 5 min.

The present invention relates to a process of producing a tea product. More particularly the present invention relates to a process of producing a cold-water infusible leaf tea product with rich red colour. Accordingly, the present invention provides a process for producing a tea product comprising the steps of contacting tea leaves with 0.1 to 10% by weight of a base for about 30 minutes to 6 hours.

The present invention relates to a process of producing a green leaf tea. More particularly the present invention relates to a process of producing a green leaf tea with higher soluble solids and unique aroma characteristics.