The present disclosure discloses a method for liquid fermentation of black tea juice by using aged green tea and belongs to the technical field of tea leaf processing. The method comprises the following process steps: mixing aged green tea with hot water for a water bath-assisted extraction; adding a tannase into a crude catechin extract for a water bath-assisted enzymolysis; freeze-withering fresh tea leaves; homogenizing the freeze-withered leaves; pouring a homogenate into a primarily enzymolyzed crude catechin extract, adding a β-glucosidase for secondary enzymolysis and performing fermentation; and treating a fermentation broth by microwave, and performing filtration and cooling to a room temperature.

The present disclosure discloses a method for liquid fermentation of black tea juice by using aged green tea and belongs to the technical field of tea leaf processing. The method comprises the following process steps: mixing aged green tea with hot water for a water bath-assisted extraction; adding a tannase into a crude catechin extract for a water bath-assisted enzymolysis; freeze-withering fresh tea leaves; homogenizing the freeze-withered leaves; pouring a homogenate into a primarily enzymolyzed crude catechin extract, adding a β-glucosidase for secondary enzymolysis and performing fermentation; and treating a fermentation broth by microwave, and performing filtration and cooling to a room temperature.

The subject invention relates to two-stage inoculation and two-stage fermentation process which are performed by the inoculation time difference and staged fermentation. In the first stage, yeast, lactic acid bacteria and Acetobacter aceti are inoculated into a fermentation tank to perform primary fermentation to produce primary fermented material. In the second stage, yeast is added into the primary fermented material in a container to perform the secondary fermentation to produce secondary fermented material, and then the secondary fermented material is pasteurized to deactivate yeast, lactic acid bacteria and Acetobacter aceti in the container and stop fermentation reaction. Finally, the secondary fermented material is cooled to ambient temperature to prepare the kombucha fermented beverage preserving active fermentative bacteria and enzyme at ambient temperature. The invention is help to improve the preservation convenience of the kombucha fermented beverage and avoid excessive alcohol concentration.

The subject invention relates to two-stage inoculation and two-stage fermentation process which are performed by the inoculation time difference and staged fermentation. In the first stage, yeast, lactic acid bacteria and Acetobacter aceti are inoculated into a fermentation tank to perform primary fermentation to produce primary fermented material. In the second stage, yeast is added into the primary fermented material in a container to perform the secondary fermentation to produce secondary fermented material, and then the secondary fermented material is pasteurized to deactivate yeast, lactic acid bacteria and Acetobacter aceti in the container and stop fermentation reaction. Finally, the secondary fermented material is cooled to ambient temperature to prepare the kombucha fermented beverage preserving active fermentative bacteria and enzyme at ambient temperature. The invention is help to improve the preservation convenience of the kombucha fermented beverage and avoid excessive alcohol concentration.

The present invention relates to a method of preparing a compressed true whole leaf tea dip product. The method includes the step of tying the leaves with a string and step of compressing the tea leaves which results in preserving the shape of the leaves so that the tea leaves do not break and in unfurling of tea leaves without significant breakage. The way the tea leaves are plucked in the garden also plays an important role to preserve the shape without breakage when dipped in hot water during the preparation of tea beverage. In the present invention a natural unbroken true whole leaf tea dip is made from the leaves of the tea plant Camellia Sinensis and compressed in the smallest size possible in any desired weight or volume in a way to prevent the breakage of the tea leaves.

The present invention relates to a method of preparing a compressed true whole leaf tea dip product. The method includes the step of tying the leaves with a string and step of compressing the tea leaves which results in preserving the shape of the leaves so that the tea leaves do not break and in unfurling of tea leaves without significant breakage. The way the tea leaves are plucked in the garden also plays an important role to preserve the shape without breakage when dipped in hot water during the preparation of tea beverage. In the present invention a natural unbroken true whole leaf tea dip is made from the leaves of the tea plant Camellia Sinensis and compressed in the smallest size possible in any desired weight or volume in a way to prevent the breakage of the tea leaves.

Shown are a particulate processed product of tea and a method for preparing the same. The particulate processed product of tea has a sphericity S.sub.10 value of a particle corresponding to 10% cumulative subdistribution in cumulative distribution measured for the sphericity of tea particles of 0.68 or greater. The processed product of tea is convenient to drink because it is readily wetted and dispersed in water. In addition, it can be easily packaged and used due to a low angle of repose and thus excellent flowability.

Shown are a particulate processed product of tea and a method for preparing the same. The particulate processed product of tea has a sphericity S.sub.10 value of a particle corresponding to 10% cumulative subdistribution in cumulative distribution measured for the sphericity of tea particles of 0.68 or greater. The processed product of tea is convenient to drink because it is readily wetted and dispersed in water. In addition, it can be easily packaged and used due to a low angle of repose and thus excellent flowability.

The present specification relates to a cognitive function decrease improving composition comprising a novel compound separated from post fermented tea, an isomer thereof, a pharmaceutically acceptable salt thereof, a hydrate thereof, or a solvate thereof, the compound being capable of being widely used in fields related to cognitive functions and nerve cell protection.

Kombucha, kefir, and other fermented beverages may be manufactured using a fermenter that draws off some fermented beverage, then adds starter liquid to a fermenter. Production may be regulated by managing heat, oxygen, or other inputs to achieve a desired quantity of finished beverage output, and production may be increased or decreased to match consumption. A controller may monitor beverage consumption and may adjust processing variables to achieve production goals, while automatically managing the overall process. A system may have a feed tank from which unprocessed liquid may be added to the fermenter at the same or similar quantities as finished beverage may be transferred to a dispensing system. The system may operate with little expertise or knowledge by a human operator.