68results about "Pre-extraction tea treatment" patented technology

The invention relates to a high quality production method of summer black tea. The method comprises the operational steps of: 1) picking; 2) withering; 3) rolling; 4) fermenting; 5) drying with gross fire; and 6) drying with complete fire. The method is improved in that a rocking operational step is added between the step 2) and the step 3). The rocking operational step comprises the steps of rocking for three times by using a tea speed regulation rocking machine, and accelerating fresh leaves to wither uniformly and cinch tea stripes compactly during rolling, and meanwhile to develop aroma of product tea, wherein the rocking rotating speed and standing time are in a trend of increase progressively. The method further comprises the steps of: after step 6), paving and wetting for 1 hour and roasting and extracting aroma; through the roasting process, green taste of rough tea is eliminated, the liquor color is red and strong, and the tea is sweet and has a scent with aroma of mature fruit, and sweet degree of taste is increased. By using summer fresh leaves as raw materials, the content of thearubigins is improved by 36.0-44.8% compared with summer black tea prepared by conventional processes, and types and content of high boiling point scent components are further remarkably improved.

The invention discloses liquorice and chrysanthemum tea. The liquorice and chrysanthemum tea consists of the following components in parts by weight in formula: 20-35 parts of liquorice, 20-35 parts of chrysanthemum, 10-20 parts of fruit of Chinese wolfberry, 5-15 parts of honeysuckle, 5-10 parts of Anji white tea and 4-8 parts of momordica grosvenori. The invention also discloses a preparation method of the liquorice and chrysanthemum tea. The liquorice and chrysanthemum tea disclosed by the invention is mainly prepared from the liquorice and the chrysanthemum through a scientific and reasonable formula, cheap and easily available raw materials as well as a simple and rapid preparation process; and the liquorice and chrysanthemum tea can reduce blood pressure and decrease blood sugar, and has healthcare and medical dual-functions of clearing away heat and toxic materials, nourishing the liver to improve visual acuity, nourishing liver and kidney, improving eyesight and beautifying, enriching essence and nourishing blood, clearing heat and reducing fire, nourishing yin and moisturizing lung, boosting immunity and resisting aging, resisting radiation and resisting tumor, prolonging life, promoting appetite and the like.

The invention discloses a black tea production process which comprises the working procedures of fresh leaf grading, withering, rolling, deblocking, straightening through throwing, fermentation, baking, primary aroma raising, storage, cellaring fermentation, secondary aroma raising, and the like. Through the implementation of the black tea production process disclosed by the invention, the full fermentation of the black tea is ensured, and the aroma raising is implemented adequately, so that the black tea is more full-bodied and purer, and the quality of the black tea is improved.

The invention discloses tea leaf drying equipment which comprises a bottom plate and a drying barrel. Shock absorbing supporting columns are arranged at four corners of the bottom of the bottom plate, a suction disc is mounted on the bottom end of each of the shock absorbing supporting columns, a switch panel is arranged on one side of the bottom plate, a motor is arranged in the middle of the top end of the bottom plate, an L-shaped supporting rod is arranged on the top of the bottom plate of the side of the motor, a slide bar is arranged on one end of the top of the corner of the L-shaped supporting rod, bases are arranged on two sides of the top of the bottom plate, a first connecting column and a second connecting column are separately arranged on the top ends of the two bases, and a dustproof cover is arranged on the top of one side of the first connecting column. According to the tea leaf drying equipment disclosed by the invention, as the shock absorbing devices are arranged in the bottom of the bottom plate, when the drying equipment is in work, a connecting rod in a chute pushes a first slide block to move downward and absorbs and converts vibrational energy generated by work of the drying equipment into elastic potential energy, so that influence of vibration on tea leaf drying by a drying barrel is reduced.

The invention provides a processing method of immature xinhui citrus peel filled with Liupao tea, and belongs to the technical field of tea leaf processing. The processing method comprises the steps of preparing semi-finished Liupao tea and preparing the immature xinhui citrus peel filled with Liupao tea, wherein the step of preparing the semi-finished Liupao tea comprises the steps of performingfresh leaf fixation, performing primary twisting, performing heaping for fermentation, performing secondary twisting and performing drying; and the step of preparing the immature xinhui citrus peel filled with Liupao tea comprises the steps of treating small green citruses, loading tea, performing primary steaming, performing cold fermentation, performing secondary steaming and performing ageing.The processing method disclosed by the invention is simple in technology, easy to operate and high in production practicality; and according to the method disclosed by the invention, high quality andhigh efficiency of processing of the immature xinhui citrus peel filled with Liupao tea can be guaranteed, particularly the color, fragrance, taste, and shape and the quality of tea grounds of the immature xinhui citrus peel filled with Liupao tea can be improved, the yield for making tea is increased, and the quality of the immature xinhui citrus peel filled with Liupao tea can be improved.

The invention discloses instant pawpaw-red date chest enlargement tea and a preparation method thereof. The instant pawpaw-red date chest enlargement tea is characterized by comprising the following raw materials in parts by weight: 400-420 parts of tea leaves, 15-16 parts of pawpaw, 10-15 parts of hawthorn fruits, 15-20 parts of red dates, 10-11 parts of dandelion, 15-16 parts of longan pulp, 10-12 parts of rhizoma polygonati, 10-11 parts of semen juglandis, 9-11 parts of root of kudzu vine, 10-11 parts of safflower carthamus, 8-10 parts of seeds of cowherb, 30-40 parts of activated carbon, 45-46 parts of colza oil, and 0.1-0.2 part of hydroxypropyl methyl cellulose. According to the invention, caffeine in tea water can be removed after the tea water is filtered by the activated carbon, and a layer of film is formed on the surface of the activated carbon after the activated carbon is treated and can be used for blocking flavor substances, excepted for the caffeine, in the tea water from being adsorbed by the activated carbon; tea particles provided by the invention are subjected to film coating by the hydroxypropyl methyl cellulose, so that the instant pawpaw-red date chest enlargement tea has good moisture resistance, and moisture absorption for blocking in the storing process is avoided; in addition, multiple Chinese herbal medicinal ingredients are added, so that the chest enlargement effect is realized.

The invention discloses ginkgo black tea and a preparation method thereof. The ginkgo black tea comprises the following components: 45-65 percent of ginkgo leaves and 35-55 percent of black tea. According to the invention, in the process of processing the ginkgo leaves, activation and differentiation of effective components of the ginkgo leaves are solved, the effective components can be leached rapidly when the gingko black tea is brewed, and thus the efficacies of the beneficial components of the gingko black tea are improved and ensured. The gingko black tea is good in mouthfeel and strongin flavor, changes bitter and astringent mouthfeel of common gingko tea and can achieve a health care effect while people enjoy the tea; and all of the prepared gingko astringent, tea bags and blockytea can ensure the beneficial effects of the gingko black tea products, and are simple in the preparation method, convenient to use and easy to be accepted by the public. The black tea in the ginkgo black tea is warm in nature and good at warming the middle Jiao and expelling cold as well as warming the stomach. The ginkgo black tea disclosed by the invention is particularly suitable for people who suffer from stomach cold and spleen deficiency.

The invention provides an isodon amethystoides herbal tea drink and a preparation method thereof. The herbal tea drink is characterized by being prepared from the following traditional Chinese medicine materials in parts by weight: 15 to 20 parts of isodon amethystoides, 5 to 15 parts of oldenlandia diffusa, 10 to 15 parts of sculellaria barbata, 3 to 10 parts of polygonum cuspidatum, 3 to 10 parts of honeysuckle, 7 to 11 parts of salvia miltiorrhiza, 10 to 15 parts of astragalus membranaceus, 3 to 10 parts of tea leaves, 7 to 11 parts of radix bupleuri and 2 to 5 parts of Chinese dates. Based on the innovation of medicine selection, a formula, proportions and the preparation method, the functions of the isodon amethystoides for clearing away heat and toxic materials, resisting bacteria and diminishing inflammation, cooling blood and scattering stasis, harmonizing stomach and protecting liver, relieving cough and asthma, regulating immunity and the like are fully exerted while the defect of gastrointestinal discomfort caused by taking the isodon amethystoides for a long time is overcome at the same time, so that the herbal tea drink has various functions for preventing and treating throat diseases, respiratory tract diseases, digestive tract diseases, gastrointestinal diseases and other diseases, low immunity and the like which are caused by haze and environmental pollution.

The invention discloses a raw material formula of tremella tea and a preparation process thereof. The raw material formula is composed of tremella (comprising Tongjiang tremella) and ingredients, wherein the ingredients comprise one or more of green tea, black tea, lucid ganoderma, chrysanthemum and jasmine. The preparation process comprises the following steps of finely selecting raw materials, cleaning, drying, baking, smashing, burdening, shaping, checking, packaging, checking, and obtaining a finished product. The raw material formula breaks through the raw material formula, the preparation process and the drinking method of the traditional tremella tea, the product quality and the drinking function of the tremella tea are improved, the product is convenient to use and is suitable to popularize in the market and push the development of the deep processing industrialization of the tremella.

The invention relates to a tea processing machine which comprises a main plate, a crushing and stirring device and an air separation circulating device, wherein the crushing and stirring device is arranged at the left end of the main plate, and the air separation circulating device is arranged at the right end of the main plate. During existing processing of brick tea raw materials, people need torepeatedly chop mixed raw teas and remove impurities, and the process is tedious and complicated; during crushing, people need to put the raw teas in the existing crushing machine for processing, theraw teas are crushed incompletely, and the mixed raw teas are not stirred uniformly; people usually take out the chopped teas and then put the chopped teas in the existing crushing machine again forprocessing after impurity removing by air separation, and the chopped raw teas cannot be taken out completely; manual operation is inconvenient, and part of the raw teas may leak in the operation process; and the process takes a long time, the labor intensity is high, the efficiency is low, etc. The tea processing machine can solve the difficult problems and can realize the functions of automaticstirring and chopping, impurity removing and circulating conveying for the mixed raw teas.

The present invention discloses matcha beef balls. The matcha beef balls are prepared from the following raw materials in parts by weight: 100-150 parts of hind leg beef, 15-25 parts of matcha powder, 3-5 parts of white granulated sugar, 2-3 parts of edible salt, 1-3 parts of monosodium glutamate, 2-3 parts of ginger, 2-3 parts of shallots, 9-11 parts of soybean proteins, 15-45 parts of starch, 3-5 parts of cassia barks, 1-5 parts of Sichuan peppers, 3-5 parts of fennel, 2-5 parts of dried tangerine peels, 2-5 parts of cloves, 2-5 parts of star anises and an appropriate amount of water. A manufacture method of the matcha beef balls comprises the following steps: (1) raw material pretreating; (2) material blending; (3) pickling; (4) grinding; (5) meatball molding and curing; (6) finished product obtaining; and 7) packaging. The disclosed matcha beef balls are prepared from the hind leg beef as a main raw material, the matcha powder is added, mouthfeel of the beef balls is improved, chlorophyll in the matcha powder is also dissolved in fat components of the beef balls, and absorption of the chlorophyll by human body is benefited.

The invention discloses a processing method of a summer-autumn tea. The raw materials are fresh tea leaves in summer and autumn, and are successively subjected to fixation, rolling and drying. The method eliminates a spreading process from the original processes of spreading, fixation, rolling and drying, adopts a shaking and smothering combination method, subjects the fresh tea leaves to smothering fixation and steaming fixation through processes of high temperature smothering and steaming for complete fixation and turning and shaking for losing water, decomposes the bitter taste transformedfrom anthocyanin in fresh tea leaves into high-temperature steam, and discharges, volatilizes and eliminates the bitter taste by the transpiration effect of the high-temperature steam, thereby improving the yield of the product by 5% or above. Moreover, the method of the invention is simple in operation, does not need to increase equipment investment, saves energy consumption and site occupation of a withering process, and greatly improves the utilization rate of summer-autumn tea resources.

The invention discloses a ginkgo leaf extraction process and a method for processing fermented ginkgo Pu'er tea, which are characterized in that the fermented ginkgo Pu'er tea is prepared by extracting ginkgo leaves to obtain concentrated juice and then preparing the concentrated juice together with the fermented Pu'er tea; and the mass ratio of the ginkgo leave concentrated juice to the fermented Pu'er tea is 1:(20-30). The method for processing the fermented ginkgo Pu'er tea comprises the following steps of: uniformly spraying the ginkgo leave juice on the fermented Pu'er tea according to a proportion; stacking at room temperature for 3 hours, so that the ginkgo leave juice is sufficiently and uniformly adsorbed; drying at the constant temperature of 55+/-2 DEG C, so that the water content is below 5%; and carrying out vacuum packaging to obtain the fermented ginkgo Pu'er tea. The method for processing the fermented ginkgo Pu'er tea further comprises the following steps of: grinding the fermented Pu'er tea into 10-30-mesh powder; matching the powder with the ginkgo leave juice according to a proportion; stacking at room temperature for 2 hours, so that the ginkgo leave juice is sufficiently and uniformly adsorbed; drying at constant temperature; and packaging the mixture into fermented ginkgo Pu'er tea bags, each including 2.5-5.0 g, by using tea bag packaging papers. The fermented ginkgo Pu'er tea disclosed by the invention has the settling effects of descending qi, using diuretic of hydragogue to alleviate water retention, relaxing the bowels and the like and can satisfy more selective application of people.

The invention discloses a preparation method of dried flower tea keeping a natural original color and a shaped flower shape of camellia nitidissima. The preparation method comprises the following steps: drying in an electrostatic field and airing by cold air. The step of drying in the electrostatic field comprises the following steps: putting fresh flowers into a metal shaping model to be shaped and then putting the shaped fresh flowers into an electrostatic field drying machine to be rapidly dehydrated and dried at a low temperature, wherein the drying temperature is 12-15 DEG C and the drying time is 8-10 hours; and finally, preparing a flower tea primary product. The step of airing by the cold air comprises the following steps: taking the flower tea primary product and drying the flower tea primary product by the cold air at 5-15 DEG C for 3 days until the water content is less than or equal to 5% to obtain the dried flower tea keeping the natural original color and the shaped flower shape of camellia nitidissima. According to the dried flower tea prepared by the method, the original color and the natural shape of the fresh flowers of camellia nitidissima are kept better and the quality of the dried flower tea can be improved.

The invention relates to heatstroke prevention health tea. The heatstroke prevention health tea is prepared from, by weight, 8-9 parts of radix ophiopogonis, 6-7 parts of roots of straight ladybell, 3-5 parts of fructus schisandrae chinensis, 15-20 parts of chrysanthemum flowers, 17-19 parts of herba menthae flowers, 3-5 parts of herba dendrobii, 11-13 parts of radix glycyrrhizae, 30-35 parts of green tea, 3-4 parts of ginger, 6-9 parts of plumula nelumbinis, 9-11 parts of herba lophatheri, 7-9 parts of honeysuckle flowers, 10-15 parts of radix puerariae, 3-8 parts of purple perilla, 5-8 parts of hawthorn fruits, 4-6 parts of red dates, 3-7 parts of fructus lycii, 15-20 parts of honey, 11-16 parts of cape jasmine flower, 7-11 parts of lemon, 3-6 parts of corn stigma, 2-4 parts of balsam pears, 3-4 parts of towel gourds, 5-6 parts of watermelon peel, 7-11 parts of green oranges, 13-15 parts of cablin potchouli herb leaves, 1-3 parts of wax gourds, 1-3 parts of semen coicis and 2-4 parts of olive. The heatstroke prevention health tea has the effects of clearing heat, expelling damp, perspiring, dispelling wind, dissipating heat, preventing heatstroke, resolving toxin with clearing coolness, calming the mind, clearing bothers, enriching the blood, cultivating qi, nourishing the liver to improve visual acuity and the like, is abundant in nutrition, has no any toxic or side effects and is suitable for different people to drink in summer.

The invention discloses a lung-moistening cough-relieving herbal tea. The lung-moistening cough-relieving herbal tea comprises the following raw materials by weight: 10 to 12 parts of wild chrysanthemum flower, 1 to 3 parts of mint, 4 to 6 parts of green tea, 1 to 3 parts of malt, 4 to 6 parts of tendril-leaved fritillary bulb, 5 to 7 parts of brown sugar, 4 to 6 parts of ginger, 10 to 12 parts of pear, 8 to 10 parts of orange peel, 10 to 12 parts of shaddock and 1000 to 1200 parts of water. The herbal tea has delicate fragrance and abundant nutrients and is capable of moistening the lung and relieving cough.

A method for processing fluidized-bed withered tea leaves comprises the following steps of (1) feeding picked fresh leaves into a fluidized bed and turning and blowing the leaves for 4-6 hours with hot air with the temperature of 30 DEG C; (2) performing enzyme deactivation and aroma fixation, namely directly feeding the leaves into an oven with the temperature of 230-250 DEG C, blowing the hot air for turning the leaves for 4-10 minutes, and discharging the leaves. According to the method, the processed tea leaves are wiry in shape, high in amount of tea leaf hairs, yellow and green in color and luster, apricot yellow and bright in soup color, fresh and mellow in taste and lasting and high in aroma, have unique color, aroma, taste and shape, and are improved in added value.

A new type of granular oolong tea forming equipment, including a frame, a conical cylinder, a kneading ball bucket, a kneading cone shaft and a PLC control device. The conical cylinder is rotatably mounted on the frame, and the inner wall of the conical cylinder is There are a plurality of oblique ribs distributed along the same spiral direction at intervals, the bottom of the cone-shaped cylinder is connected to the wrapping ball bucket, and a plurality of ribs are radially distributed on the inner wall of the wrapping ball bucket, and the wrapping cone shaft can be rotated and erected on Inside the cone-shaped cylinder, the lower part extends into the wrapping ball bucket. The bottom surface of the wrapping cone shaft is a spherical structure and a plurality of ribs are distributed radially. The wrapping cone shaft, the cone-shaped cylinder and the wrapping ball bucket The central axes of the cones coincide with each other, and there is also a lifting mechanism on the wrapping cone shaft to drive it to move up and down along the central axis of the cone. By simulating hand-kneading tea, the present invention researches and develops a set of kneading-pressing-repeatedly molding granular oolong tea forming equipment to ensure full and tight tea leaves, improve the stability of tea quality and tea-making efficiency.

The invention provides a flavoring processing method of primary dark tea. The method comprises the following steps: withering fresh leaves, deactivating enzymes, carrying out primary kneading, piling the primarily kneaded leaves, re-kneading the piled leaves, drying the re-kneaded leaves, screening the dried leaves, and packaging and warehousing the screened leaves to obtain the primary dark tea, wherein the drying step comprises primary drying and re-drying; the primary drying is characterized in that plant material slices are spread on the bottom layer of a hand louvre drying machine, a primary dark tea base is spread on the upper layer of the drying machine at 70DEG C or above and is dried until the water content mass percentage of the primary dark tea is 30-40%, layered spreading is carried out, the primary drying temperature is 100-105DEG C, and a mass ratio of the plant material slices to the tea base is 0.2-0.4; and re-drying is characterized in that the primarily dried primary dark tea and a plant material slice mixed tea base is re-dried tat 80-90DEG C for 2-3h through the above primary drying technology until the water content mass percentage of the primary dark tea is 6-7%, and a mass ratio of the plant material slices/the primary dark to the plant material slice mixed tea base is 0.2-0.4. The primary black tea produced in the invention has the advantages of healthy and safety property, abundant flavor types, and rich flavor.

The invention discloses longan flavor tea. The tea is characterized by being made from, by weight, longan, tea leaves and aromatic, after longan fruit is dried, dried fruit is made by neutralizing tartaric acid, and the granularity of longan and tea leaves is controlled from 10 meshes to 20 meshes; the tea is made from, by weight, 50-65% of longan, 30-45% of tea leaves and 1-5% of aromatic. The tea leaves are leaves of green tea, black tea, oolong, broadleaf holly or other finished tea. The aromatic can release various aromas of plant fruits or dried flowers. Fine-grained longan and tea leaves with granularity of 10-20 meshes are obtained by drying and shredding longan and tea leaves and classifying longan and tea leaves through screening and winnowing respectively; the fine-grained longan and tea leaves are mixed according to the proportion, then aromatic is added according to the proportion, and the longan flavor tea finished product is obtained by conducting scenting for 30-90 minutes and conducting packaging.

The invention relates to health tea, specifically to electron-radiation-resistant aloe health tea. The invention provides a kind of new health tea. Specifically, the electron-radiation-resistant aloe health tea is prepared by the following steps: 1) drying high-quality aloes, green tea, green beans, chrysanthemum flowers and milkvetch roots, removing irrelevant objects, and then pulverizing the materials into powder by using a pulverizer, wherein weight ratios of the aloes, the green tea, the green beans and the chrysanthemum flowers are 50%, 20%, 10% and 10% respectively; 2) crushing a block of natural honey into powder, and the weight ratio of the block of natural honey is 10%; 3) stirring the pulverized aloes, green tea, green beans, chrysanthemum flowers and the milkvetch roots with the honey powder completely and uniformly; and 4) packaging the mixture into small bags to obtain the finished product. The electron-radiation-resistant aloe health tea has effects of effectively resisting electron radiation, beautifying and nourishing a user, enhancing health and fitness after the user takes the aloe health tea for a long time with a proper amount.

The application of the invention discloses a golden cleistothecium shaped ascospore reproducing technology of bulk tea having golden cleistothecium shaped ascospores. The golden cleistothecium shapedascospore reproducing technology comprises the following steps of rehydrating raw materials, performing sterilization, performing cooling, performing inoculation, performing golden cleistothecium shaped ascospore reproducing and performing drying, wherein in the sterilization step, high-temperature high-pressure sterilization treatment is adopted, the sterilization temperature is 110-120 DEG C andthe sterilization time is 15-30min. According to the golden cleistothecium shaped ascospore reproducing technology of bulk tea having golden cleistothecium shaped ascospores provided by the application, prepared tea leaves are sweet in mouth feel, aroma types of fermented young leaves are rich, the aroma of the fermented young leaves contain flower aroma and sweet aroma, bacterium flower aroma isrich, and the golden cleistothecium shaped ascospore reproducing technology is especially suitable for golden cleistothecium shaped ascospore reproducing of young leaves.

The invention discloses a processing procedure of green tea having excellent taste. The processing procedure of green tea comprises the following steps: spreading tea, that is, spreading the tea on abamboo sieve, and arranging in the sun and allowing standing still in a ventilated place; fixing the tea, that is, pouring the spread tea into a steam fixation machine, and fixing the tea with high-temperature steam; rolling and shaping the tea, that is, combining drying, airing and stir-frying of the tea; packaging the tea. The processing procedure has the beneficial effects that when the tea isprocessed in the green tea processing procedure, steam fixation of the tea can be performed by the steam fixation machine, chlorophyll in the tea can be well remained while performing enzymatic inactivation on the tea, so that the tea is green; when the tea is dried, due to the combination of airing and stir-frying, the airing serves as a principal manner, the stir-frying time of the tea is reduced, and the chlorophyll, tea polyphenol, caffeine and vitamins in the tea can be well remained; due to short-term stir-frying, aroma of the tea can be improved to a certain degree.

The invention relates to cold-proof tea, in particular to anemopyretic cold-preventing tea and a preparation method thereof. The anemopyretic cold-preventing tea is prepared from honeysuckle, trollflower, florists chrysanthemum, liquorice, mulberry leaves, radix polygonati officinalis, bitter bamboo leaves, mint and green tea in a mass ratio of 8:8:7:4:2:3:2:2:16. The anemopyretic cold-preventing tea is prepared from the raw materials with moderate drug properties, and can achieve effects of clearing away heat, clearing the liver and improving the vision and preventing anemopyretic cold as well as a healthcare effect; by drinking the anemopyretic cold-preventing tea, the toxicity can be effectively removed, the internal heat can be cleared away, the antivirus capability is improved, the immunity is improved, and the anemopyretic cold-preventing tea can be used for relieving the summer heat and preventing the cold in hot summer; the preparation cost is low, the raw materials are readily available, the drug property is light while the curative effect is remarkable, physical illness caused by weather can be prevented while the health is preserved, and the anemopyretic cold-preventing tea can be widely applied to people of different ages.

The invention relates to an alstonia-leaf tea bag and a processing method thereof. The tea bag is obtained by mixing the alstonia-leaves and tea in a product or a tea finished product in proportion, has the quality style of tea and the efficacy of the alstonia-leaves, enriches the drinking health-care efficacy of traditional tea, and expands the application field of the alstonia-leaves. The tea bag can be produced by the tea finished product or tea on process, wherein the alstonia-leaves and de-enzyming tea leaves are mixed uniformly by weight ratio of 1:8-16 to prepare an alstonia-leaf green tea bag; the alstonia-leaf and tea withering leaves are mixed uniformly according to the weight ratio of 1:11-22 to prepare an alstonia-leaf black tea bag; and the alstonia-leaves are uniformly mixed with green broken tea, black broken tea and Pu'er tea leaves respectively to prepare an alstonia-leaf green tea bag, an alstonia-leaf black tea bag or an alstonia-leaf Pu'er tea bag by weight ratio of 1:4-8.

The invention relates to a continuous production method for microwave fixation of organic flat tea. The continuous production method comprises the following steps: drying tea leaves subjected to ironing in air, putting the dried tea leaves into a roller fixation machine for primary fixation treatment under the temperature of 180-185 DEG C for 2.5-3min; putting the tea leaves subjected to primary fixation into a cooling device for cooling under the room temperature for 5-8min; conveying the cooled tea leaves to a microwave fixation machine for secondary fixation for 2.5-3min, wherein under the action of the microwave fixation machine and the roller fixation device, the tea leaves are cleaned and subjected to primary fixation and color fixing during ironing; the roller fixation machine is used for primary fixation to realize tea fragrance forming and non-enzymatic chemical reaction promotion; the quality of tea liquid is improved, so that the tea liquid is mellow and fresh; meanwhile, the tea leaves smell good; and the microwave fixation machine is used for secondary fixation to realize tea color enhancement and protection, so that the color of the finished tea product is dark green.