A leaf bruising machine and method for tea comprises frame, bruising basket, rotating door, locking assembly, and drive control mechanism. Bruising basket is rotatably disposed on frame, and has feed, discharge opening, and accommodating cavity. Rotating door is arranged at bruising basket outer side. Position limiting hole is provided on rotating door. Bruising basket rotates relative to rotating door. Rotating door blocks or opens feed and discharge opening. Locking assembly comprises spring-loaded ball latch and electromagnetic switch. Drive control mechanism comprises rotation drive device and controller. Rotation drive device is connected to bruising basket to drive bruising basket rotation. Leaf bruising machine bruises tea leaves. When feed and discharge opening is opened or sealed, bruising basket and rotating door is locked by electromagnetic switch and spring-loaded ball latch cooperation. Automated opening and closing of rotating door, and feeding, discharging, and bruising process control is enabled to improve efficiency.

A preparation method of coffee cherry tea is provided, including following steps: taking ripe and full fresh coffee berries, washing, draining and peeling the fresh coffee berries to obtain coffee peels; drying the coffee peels immediately until a moisture content is in a range of 20% to 30% to obtain dried coffee peels; fermenting the dried coffee peels for a range of 2 days to 3 days to obtain fermentation products; and baking the fermentation products for a range of 3 minutes to 4 minutes under a temperature in a range of 100 Celsius degree (? C.) to 180? C. to obtain the coffee cherry tea. The coffee cherry tea obtained by the preparation method has a mellow and sweet taste, which effectively solves the problem of sour and astringent taste of the existing coffee cherry tea.

A preparation method of coffee cherry tea is provided, including following steps: taking ripe and full fresh coffee berries, washing, draining and peeling the fresh coffee berries to obtain coffee peels; drying the coffee peels immediately until a moisture content is in a range of 20% to 30% to obtain dried coffee peels; fermenting the dried coffee peels for a range of 2 days to 3 days to obtain fermentation products; and baking the fermentation products for a range of 3 minutes to 4 minutes under a temperature in a range of 100 Celsius degree (? C.) to 180? C. to obtain the coffee cherry tea. The coffee cherry tea obtained by the preparation method has a mellow and sweet taste, which effectively solves the problem of sour and astringent taste of the existing coffee cherry tea.

Provided are: a koji fermented composition that, when using black koji fungus, has a reduced amount of generated citric acid without a loss in xylanase activity or acid protease activity of the black koji fungus; and a method for producing the koji fermented composition. The koji fermented composition is obtained by contacting tea leaves to black koji fungus, and culturing the result.

Provided are a multi-layer fermentation tank for tea leaves and a use method thereof. The multi-layer fermentation tank for tea leaves includes a tank body, a placement assembly, a heater, and an oxygen supply machine. The placement assembly includes a support frame, and a tray. The support frame includes a turnover plate, laminate groups located at upper and lower sides of the turnover plate, and a top cover located above the laminate group at the upper side. A telescopic connection mechanism is arranged among the turnover plate, the laminate and the top cover, an upper surface of each of the turnover plate and the laminate is provided with a placement groove, the tray is placed in the placement groove, and a positioning member is arranged between the tray and the placement groove. Gas holes are formed in each of the turnover plate, the laminate, the tray, and the top cover.

Provided are a multi-layer fermentation tank for tea leaves and a use method thereof. The multi-layer fermentation tank for tea leaves includes a tank body, a placement assembly, a heater, and an oxygen supply machine. The placement assembly includes a support frame, and a tray. The support frame includes a turnover plate, laminate groups located at upper and lower sides of the turnover plate, and a top cover located above the laminate group at the upper side. A telescopic connection mechanism is arranged among the turnover plate, the laminate and the top cover, an upper surface of each of the turnover plate and the laminate is provided with a placement groove, the tray is placed in the placement groove, and a positioning member is arranged between the tray and the placement groove. Gas holes are formed in each of the turnover plate, the laminate, the tray, and the top cover.

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.