CN100374031C - Tea manufacture - Google Patents
Tea manufacture Download PDFInfo
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- CN100374031C CN100374031C CNB2004800137672A CN200480013767A CN100374031C CN 100374031 C CN100374031 C CN 100374031C CN B2004800137672 A CNB2004800137672 A CN B2004800137672A CN 200480013767 A CN200480013767 A CN 200480013767A CN 100374031 C CN100374031 C CN 100374031C
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Abstract
A process for manufacturing a cold water soluble black leaf tea comprises the steps of (a) optionally withering freshly plucked tea leaf, (b) macerating the leaves, (c) allowing the leaves to ferment, (d) firing the leaves to arrest fermentation and (e) then drying them to yield black leaf tea, the process being characterized in that the tea leaves are treated before fermentation or before mid-fermentation with a pH lowering agent, followed by treatment during fermentation with ascorbic acid, salts of ascorbic acid or mixtures thereof at mid-fermentation or later in an amount that is sufficient for the black leaf tea to be infusible in water at 5 to 100 DEG C.
Description
Invention field
But the present invention relates to obtain the cold water infusion, maybe can to extract the method for tea and relate to thus the redness with improvement, the infusion that are obtained faster and have a product of excellent flavor.
Background of invention
Tealeaves can be made green tea or black tea.Usually, in order to prepare black tea, the fresh greenery of plant tea tree (Camellia sinensis) are withered (tealeaves of gathering is dried out and produce the especially process that changes of fragrance of chemistry/biochemical change), dipping (macerate), fermentation (enzyme in this process in the tealeaves utilizes aerial oxygen that various material oxidations are produced coloured product), under higher temperature dry (stopping enzymatic activity) then.Yet green tea is without undergoing sweat, and can use part to ferment and produce osculant tea, is called " oolong " tea.
Tea comes edible as hot drink or cold drink (for example iced tea).The chemical compound lot that gives the unique organoleptic attribute of beverage in the tealeaves only is dissolved in the cold water rarely, therefore usually with the tea infusion in temperature near 100 ℃ water in.When the cold tea time of needs, in about 100 ℃ water, cooling if desired is stored in it for example and turns cold until it in the refrigerator with the tealeaves infusion.Disadvantageously this need spend a few hours, has occurred tea solid precipitation in this external cooling procedure, makes beverage present muddy outward appearance.
The liquid spray-drying that the fiber that produces in black tea or the fermentation of black tea process can also be extracted and obtain makes the tea of cold water solubles.Yet this method needs high temperature or with puckery mouthful chemicals such as alkali metal treated, it has influenced characteristic such as taste, color and the fragrance of tea unfriendly.
In the tea process, add enzyme and produced cold water infusion tea.
Therefore, US4,051,264 (Lipton/Sanderson) disclose the method for making cold water infusion tea extract.Produce cold water infusion tea with tannase preliminary treatment tealeaves under oxygen free condition, this tea set has good color, output and local flavor.
US3,812,266 (Sanderson/Coggon) disclose a kind of method, comprise using tannase and natural thease that green tea is transformed into black tea.This method also comprises the tannase pre-treatment step, but in the slurries system, then by the natural tea oxydasis green tea is transformed into black tea, and produces the tea powder, and this tea powder is that hot water and cold water are all soluble.
Yet tannase is expensive enzyme, and also clearly can not be used for tea legally in some countries.
But except the advantage that obtains cold water infusion tea, consumer's emphasis is considered is dark brown, brightness and fragrance.The dark brown immersion liquid color that refers to usefulness or milk useless.The black tea immersion liquid can for yellow to brownish red.In some countries as the special preference of India becomes clear, red immersion liquid and have the tea of good fragrance, and think " dense " (strong) tea.Therefore the tea with these features is produced in expectation.
Except redness, it is that the consumer expects that tea comparatively fast immerses in the water, because the consumer thinks that the tea of very fast dipping is strong tea.Therefore the consumer more the preference dipping is fast and the tea of good redness is provided, and think that tea set has good concentration.
Attempted in the tea process, to add batching and produced tea with redness.
Therefore, (Lipton, Division of Conopco Inc) disclose the method for making tea product to US5863581, wherein use zeolite to produce red tea.Zeolite is the natural and synthetic insoluble material of aluminosilicate salt solution of a class, has the frame structure of negative electrical charge, and frame structure has the hole of carrying alkali metal or alkaline-earth metal ions.This frame structure can be loaded water and organic material.Yet this invention does not relate to the tea product of cold water infusion.
Tadao Kurata etc. are at Agr.Biol.Chem, and 37 (6), 1471-1477, the starting stage that discloses the browning reaction of dehydrogenation-L-ascorbic acid (DHA) and a-amino acid in 1973 has produced haematochrome.Allegedly have and the 5-phenyl-3 of dehydrogenation-L-ascorbic acid same type lactonic ring structure, 4-diketo gamma-butyrolacton when reacting with a-amino acid, has given similar redness.It is said that pigment has identical structure with the haematochrome that L-vitamin C acid (scorbamic acid) oxidation produces.
WO01/70038 relates to the method for making cold water infusion black tea, comprises the fresh tealeaves of gathering of dipping, makes their fermentations, and roasting is fried tealeaves and stopped fermentation, makes their dryings produce black tea then.The method is characterized in that with the solubilize compound and handle tealeaves, this solubilize compound is selected from ascorbic acid, hydroascorbic acid, the acid of L-vitamin C or 5-phenyl-3, and 4-diketo-gamma-butyrolacton is preferably in impregnation steps.Therefore the black tea of producing can be 5 to 100 ℃ of bubbly water systems.Tea set has good redness.The adding of ascorbic acid causes series reaction, has given to provide the pigment of good redness.
Except ascorbic acid, known citric acid is added in soluble tea powder and the immersion liquid.Therefore, US3821440 (Brian Reeve) has instructed citric acid has been added in the instant tea that makes with alkali treatment tea.Citric acid is used for regulating pH.US3113028 (Rand DevelopmentCorporation) has instructed citric acid or ascorbic acid has been added in the tea concentrate as acidulant.JP01005451 (General Foods Corp.) has instructed in the black tea aqueous solution that the citric acid adding is concentrated and has regulated pH.Yet above-mentioned disclosed prior art is not taught in the black tea process uses citric acid.
SU1517903 discloses the method that preparation has the black tea of improvement sensory characteristic and quality, and wherein citric acid, ascorbic acid, sucrose, amino acid and caffeine add together and form slurries.Two the stage-before rolling and add slurries afterwards.Rolling is used step in the preparation conventional tea, and its work in-process not have cutting-tear up-curl (CTC) step of use.In addition, this invention does not concentrate on to prepare and has redness and have fast infusion speed and the tea of infusion in cold water in water.
But therefore have the needs that cold water infusion tea is provided, this tea set has good redness and more remarkable fast infusion speed in water.The present inventor has been found that at present and uses method of the present invention can make black tea that this black tea provides high-quality tea beverage when infusion is in hot water or cold water, and immersion liquid/extract demonstrates the red of improvement and has good local flavor.The infusion speed of the tea that makes by the inventive method is also faster.
" tea " meaning that is used for the object of the invention is the leaf raw material from Chinese leaflet mutation (Camellia sinesisvar.sinensis) or Pu'er tea mutation (Camellia sinensis var.assamica).Also comprise the Lu Yi Persian tea (rooibos) that obtains from mesquite (Aspalathus linearis), yet that is the poorness source of endogenous fermenting enzyme." tea " also comprises and mixes in these tea two or more product arbitrarily.
" tealeaves " meaning that is used for the object of the invention is the tea product that contains one or more not infusion form tea sources.
" but the cold water infusion " meaning that is used for the object of the invention is at 5 ℃ or is higher than that infusion in short-term promptly is less than 10 minutes under 5 ℃ the temperature, but preferably being less than 5 minutes just can give good color, fragrance and mouthfeel.
" ferment half " meaning is the fermentation time time point of half in the past.
For fear of producing doubt, it is to comprise that word " comprises " meaning, but must not be " by ... form " or " by ... constitute ".In other words, step of listing or option do not need exhaustive.
But the black tea that the purpose of this invention is to provide cold water or hot water infusion.
But further aim of the present invention provides the black tea of cold water or hot water infusion, and this black tea has the redness of improvement and good local flavor.
But further aim of the present invention provides the tea of cold water or hot water infusion, this tea fast infusion in water.
Summary of the invention
According to a first aspect of the invention, the method of making black tea is provided, comprise step: choose wantonly and make fresh tea leaf withering of gathering, dipping, make the leaf fermentation, roasting is fried leaf and is stopped fermentation, make their dryings produce black tea then, the method is characterized in that the fermentation before or the fermentation half before handle tealeaves with the pH depressant, pH depressant optimization citric acid or malic acid or its salt or its mixture, the half or ferment after half of then fermenting is during the fermentation handled with ascorbic acid or its salt or its mixture, and institute's consumption is enough to make the black tea can infusion in 5 to 100 ℃ the water.
The invention still further relates to the tea that obtains by this method.But the tea that is therefore obtained is the redness that cold water and hot water infusion/extractible and immersion liquid/extract present improvement.And this tea also apace infusion in water.
Detailed Description Of The Invention:
The preparation of the preparation of tea, especially black tea comprises traditionally: wither, flood, ferment and bake stir-fry.The black tea that is used for the object of the invention obtains by the following method.
Wither be will gather tealeaves preserve the process of a period of time (may reach 24 hours most), they stand various biochemistry and physical change during this period, generally include and dry out.This process is choose wantonly still preferred.
Be immersed in after the withered step, the leaf that will wither is optional traditionally is rolled into fragment and with the leaf crushing, promptly destroys organization structure of the plant.The effect of this step is but that fermented material and fermenting enzyme are discharged in plant cell and tissue.Modern tealeaves manufacturing generally includes this step, yet plant cell and disorganization are that the tea that has withered is usually realized by cutting machine.Therefore for the purposes of the present invention, can use CTC, ball mill or grinder or hammer-mill or LAWRI
TMTea processing machine or LEGG
TMCutting machine or roll as the use tealeaves cylinder of conventional tea processing and to flood green tea.
Step then is commonly referred to fermentation, but is to choose words inappropriately.The effect of exogenous enzymes is described in the literary composition that " fermentation " is generally used for making wine.Yet, in the tea field, be used to refer to when coming the mechanical damage cell and take specific endogenous enzymes and substrate to a time-out, oxidation that tea is subjected to and hydrolytic process by the dipping leaf.In this process, colourless catechuic acid changes into yellow and orange complex mixture to the dark-brown material and produce a large amount of aromatic series volatile compounds in the leaf.
Frying the product roasting of fermentation also, drying obtains black tea.Roasting is fried and to be comprised tea heating and drying are destroyed fermenting enzyme, therefore stops to ferment.This makes moisture be reduced to be lower than 5%, also to have caused the variation of further chemical oxidation and tea smell.This generally includes tea is exposed in the hot flow of dried air of drier.
The present invention relates to improvement to the conventional black manufacturing.Improvement is included in before the fermentation or ferments handles tealeaves with the pH depressant before half, pH depressant optimization citric acid or malic acid or its salt or its mixture, then at fermentation one half or handle with ascorbic acid or its salt or its mixture afterwards, so that improve the infusion of black tea in cold water.
Gather the back but in fermentation before half, preferably in dipping process or in when beginning fermentation, with the pH depressant for example citric acid handle tealeaves.If the pH depressant is a citric acid, preferred addition be tea heavy 0.05 to 5%, more preferably 0.1 to 4%, most preferably 0.1 to 3%.Citric acid preferably adds with the form of solution, and preferred aqueous solutions is with single dose or fractionated dose.Preferably handle with the form of spraying or dipping.
Handle the back with the pH depressant and handle tealeaves with ascorbic acid.Essence is to use ascorbic acid after adding the pH depressant.Preferably in half back of fermentation or at the anti-bad hematic acid that adds of fermentation termination phase.Preferred ascorbic acid addition be tea heavy 0.1 to 10%, more preferably 0.1 to 8%, most preferably be 0.1 to 5%.Ascorbic acid preferably adds with the form of solution, and preferred aqueous solutions is with single dose or fractionated dose.Preferably handle with the form of spraying or dipping.
Preferably tea was fermented 10 minutes to 3 hours at 10 to 60 ℃.
Can use any means known in the art to come dry tea, preferably make the moisture of tealeaves be lower than 5%.
But the product that obtains by said method can be used for producing the black tea of instant tea or infusion in 5 to 100 ℃ of water.By with the tealeaves of extracting in boiling water said method production, instant tea is produced in extract clarification and drying.The instant tea that the instant tea that this method produces is produced than conventional method has given the cold water solubles tea solid of high yield and has had more excellent redness and fragrance.Given to have the tea of better color and local flavor by the infusion of tea in 5 to 100 ℃ of water of said method production.
But also given better redness soon in the short period of time according to tea and by the cold water infusion tea infusion that the method beyond the present invention makes by the black tea comparison that the inventive method makes.
Before infusion tealeaves makes the tea immersion liquid, can further improve redness with heating using microwave tealeaves.
First preferred embodiment of the inventive method comprises step:
(a) make tea leaf withering arbitrarily after, flood green tealeaves,
(b) tea of handling dipping in the mode of routine obtains black tea, wherein at first until arbitrary step of fermentation beginning and when comprising the fermentation beginning, handle green tea after gathering with single dose or fractionated dose with the pH depressant of 0.1 to 5% tea weight, pH depressant optimization citric acid or its salt or its mixture, then at fermentation one half or handle with the ascorbic acid that accounts for tea weight 0.1 to 10% or its salt or its mixture with single dose or fractionated dose afterwards
(c) further handle tealeaves in a usual manner and obtain black tea.
Referring now to following examples method of the present invention is described:
Embodiment
Comparative Example A An
Use four cuttings on the CTC to flood the tealeaves that 800g withers.Further handle untreated impregnation of matters fermentation, 25 ℃ fermented 80 minutes on the device that continuously ferments, and then 140-150 ℃ of drying on fluid bed dryer makes the moisture based on the black tea meter be lower than 5%.
Comparative Examples B
Use the cutting twice on the CTC to flood the tealeaves that 800g withers, then 25 ℃ of fermentations 40 minutes on the device that continuously ferments.Add the 7.2g ascorbic acid with 3% solution then.After cutting twice again, in the device top fermentation 40 minutes of continuously fermenting, then 140-150 ℃ of drying 20 minutes on fluid bed dryer makes the moisture based on the black tea meter be lower than 5% with the dhool that handles.
Comparing embodiment C
Use the cutting twice on the CTC to flood the tealeaves that 800g withers.Add the 1.2g citric acid with 0.5% the aqueous solution then.After cutting twice again, with the dhool that handles 25 ℃ of fermentations 80 minutes on the device that continuously ferments, then 140-150 ℃ of drying 20 minutes on fluid bed dryer makes the moisture based on the black tea meter be lower than 5%.
Comparing embodiment D
Use the once cutting on the CTC to flood the tealeaves that 800g withers.Add the 7.2g ascorbic acid with 3% solution.Again after the cutting once, with the dhool that handles in the device top fermentation 40 minutes of continuously fermenting.Add the 1.2g citric acid with 0.5% the aqueous solution then and with material 25 ℃ of fermentations.Cut again twice.The enterprising one-step fermentation of the device that continuously ferments 40 minutes, then 140-150 ℃ of drying 20 minutes on fluid bed dryer made the moisture based on the black tea meter be lower than 5% with material.
Comparing embodiment E
Use the cutting twice on the CTC to flood the tealeaves that 800g withers.Mixture with 0.5% citric acid and 3% ascorbic acid adds in the material then.After cutting twice again, with the dhool that handles 25 ℃ of fermentations 80 minutes on the device that continuously ferments, then 140-150 ℃ of drying 20 minutes on fluid bed dryer makes the moisture based on the black tea meter be lower than 5%.
Comparing embodiment F
Use the cutting twice on the CTC to flood the tealeaves that 800g withers, then 25 ℃ of fermentations 40 minutes on the device that continuously ferments.The mixture that adds 0.5% citric acid and 3% ascorbic acid then.After cutting twice again, in the device top fermentation 40 minutes of continuously fermenting, then 140-150 ℃ of drying 20 minutes on fluid bed dryer makes the moisture based on the black tea meter be lower than 5% with the dhool that handles.
Embodiment 1
Use once cutting to flood the tealeaves that 800g withers.Add the 1.2g citric acid with 0.5% solution then.Again after the cutting once, with the dhool that handles in the device top fermentation 40 minutes of continuously fermenting.Then with 3% solution adding 7.2g ascorbic acid and 25 ℃ of fermentations.Cut again twice.The enterprising one-step fermentation of the device that continuously ferments 40 minutes, then 140-150 ℃ of drying 20 minutes on fluid bed dryer made the moisture based on the black tea meter be lower than 5% with material.
The preparation of embodiment 2-cold water immersion liquid
With 2g black tea sample infusion in the water of 25 ℃ of 100ml 5 minutes.Solution filtered obtain the cold water immersion liquid, and use Hunter Lab Ultrascan XE
TMColorimeter is measured the immersion liquid color that is obtained among Comparative Example A An-F and the embodiment 1 with transmission mode.Data are listed in the table 1.
Color measuring
In following condition at Hunter Lab Ultrascan XE
TMCarry out the L of color on the colorimeter
*a
*b
*Measure:
Cuvette 2cm (quartz), transmission mode, light source D65, viewer 10, scale CIELAB.Also measured reflectivity at 520nm.The 50ml beverages is put into the cuvette of 2cm, measure transmittance/reflectance under these conditions.
a
*The redness that these tea of value record provide.Be worth highly more, tea is red more.520nm is the red wavelength that absorbs.Absorption value is high more, and redness is dark more.
Table 1:
| Embodiment | a ＊ | The 520nm absorptance |
| A | 27.7 | 0.8 |
| B | 61.5 | 2.8 |
| C | 37.1 | 1.0 |
| D | 59.8 | 2.2 |
| E | 62.4 | 3.0 |
| F | 62.9 | 3.0 |
| 1 | 64.1 | 3.8 |
The preparation of embodiment 3-hot water immersion liquid
In steamer, boil 136ml water.Add 5g tea in the boiling water and continued to boil one minute.Milk that adding 114ml boils and 10g sugar also mix.Mixture is boiled to boiling, and coarse filtration is removed the tea of using then.At Hunter Lab Ultrascan XE
TM40 ℃ of colors of measuring liquid with reflective-mode on the colorimeter.Data are listed in the table 2.
Table 2:
| Embodiment | a ＊ |
| A | 11.7 |
| B | 17.2 |
| C | 13.0 |
| D | 17.0 |
| E | 17.4 |
| F | 17.8 |
| 1 | 18.9 |
Data shown in the table 1 and 2 demonstrate among the embodiment 1, a
*And the value of 520nm (in the table 1) significantly improves, and shows with Comparative Example A An acid-treated and that have a very shallow yellow of no use to compare, and immersion liquid has darker redness.Only adding ascorbic acid (Comparative Examples B) does not give tea set with citric acid (comparing embodiment C) the same good redness with embodiment 1 tea is arranged.
In addition, data have shown that clearly the order that adds citric acid and ascorbic acid according to the present invention is important.Therefore and the tea of comparing embodiment D to F compare, embodiment 1 is red better tea.
Human eye and sensory evaluation group observe a greater than a unit difference easily
*Value.
Infusion speed
Also studied the infusion speed of tea in cold water.Studied the effect of Comparative Example A An and B and embodiment 1.At 30 seconds, measure the color of immersion liquid after 1,2,3,4 and 5 minute.Data are listed in the table 3.
Table 3:
| Embodiment | Time (minute) | a ＊ | The 520nm absorptance |
| A | 0.5 | 5.4 | 0.30 |
| 1 | 8.7 | 0.37 | |
| 2 | 14.0 | 0.46 | |
| 3 | 19.0 | 0.56 | |
| 4 | 21.2 | 0.60 | |
| 5 | 23.6 | 0.67 | |
| B | 0.5 | 49.3 | 1.30 |
| 1 | 54.9 | 1.60 | |
| 2 | 57.6 | 1.90 | |
| 3 | 60.5 | 2.40 | |
| 4 | 61.1 | 2.50 | |
| 5 | 61.9 | 2.80 | |
| 1 | 0.5 | 57.5 | 1.80 |
| 1 | 60.1 | 2.10 | |
| 2 | 63.3 | 2.90 | |
| 3 | 63.6 | 3.10 | |
| 4 | 63.8 | 3.20 | |
| 5 | 63.7 | 3.30 |
Data shown in the table 3 show and contrast tea or compares with the tea that ascorbic acid is handled, and the tea infusion that the inventive method makes is faster and given better redness in short time period.
Embodiment 4-handles tealeaves and makes the tea immersion liquid from tealeaves by microwave thermal
With the black tea of 2g Comparative Example A An and B and embodiment 1 in glass culture dish in conventional micro-wave oven microwave treatment 2 minutes.Then tealeaves is used to prepare the cold water immersion liquid.Method is as implied above.There is not the contrast black tea of microwave treatment to be used for comparison.The data of immersion liquid are listed in the table 4.
Table 4:
| Embodiment | Time (minute) | a ＊ | The 520nm absorptance |
| A | 0 | 13.9 | 0.45 |
| 2 | 22.0 | 0.60 | |
| B | 0 | 61.2 | 2.50 |
| 2 | 64.0 | 3.20 | |
| 1 | 0 | 63.8 | 3.10 |
| 2 | 64.6 | 3.55 |
Listed data showed before the preparation immersion liquid by the tea microwave treatment can further be improved redness in the table 4.This processing can also reduce the microorganism that is loaded with on the black tea.
Therefore produce quick infusion in hot water or cold water and the black tea of good redness is provided is possible by the present invention.
Claims (14)
1. make the method for cold water solubles black tea, may further comprise the steps:
(a) optionally make fresh tea leaf withering of gathering,
(b) dipping tealeaves,
(c) make the tealeaves fermentation,
(d) tea roasting is fried stop fermentation and
(e) be dried then and produce black tea,
The method is characterized in that before fermentation or ferment and handle tealeaves with the pH depressant before half, the half or ferment of then fermenting is during the fermentation handled by adding ascorbic acid, ascorbate or its mixture after half, and institute's consumption is 0.1 to 10% of a tea weight.
2. as desired method in the claim 1, wherein the pH depressant is citric acid, citrate, malic acid, malate or its mixture.
3. as desired method in the claim 1, wherein in dipping process or when the fermentation beginning, handle tealeaves with the pH depressant.
4. as desired method in the claim 2, wherein the pH depressant is that addition is 0.05 to 5% a citric acid of tea weight.
5. as desired method in the claim 4, wherein the pH depressant is that addition is 0.1 to 4% a citric acid of tea weight.
6. as desired method in the claim 5, wherein the pH depressant is that addition is 0.1 to 3% a citric acid of tea weight.
As before desired method in each claim, wherein the pH depressant is that solution form with single dose or fractionated dose adds.
8. as desired method in the claim 7, wherein solution is the aqueous solution.
9. as claim 1 to 6 and 8 desired method in each, wherein the addition of ascorbic acid is 0.1 to 8% of a tea weight.
10. as desired method in the claim 9, wherein the addition of ascorbic acid is 0.1 to 5% of a tea weight.
11. as claim 1 to 6,8 and 10 desired methods in each, wherein ascorbic acid is that solution form with single dose or fractionated dose adds.
12. as desired method in the claim 11, wherein solution is the aqueous solution.
13. as claim 1-6, desired method in each in 8,10 and 12, wherein fermenting continues 10 minutes to 3 hours at 10 to 60 ℃.
14. as claim 1-6,8,10 and 12 desired methods in each were wherein handled resulting black tea before infusion with microwave thermal.
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| IN293MU2003 | 2003-03-21 | ||
| IN293/MUM/03 | 2003-03-21 | ||
| GB0310563.2 | 2003-05-08 |
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| CN100374031C true CN100374031C (en) | 2008-03-12 |
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Families Citing this family (3)
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| CN101385491B (en) * | 2008-10-30 | 2012-02-01 | 中国农业科学院茶叶研究所 | Production technique of fermented black tea beverage |
| CN105309689A (en) * | 2014-06-04 | 2016-02-10 | 赵广涛 | Production technology of black tea-type wolfberry bud-leaf fermented health tea |
| CN107624937A (en) * | 2017-10-30 | 2018-01-26 | 罗城仫佬族自治县群英种养农民专业合作社 | A kind of preparation method of Mulberry-leaf Tea |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1222056A (en) * | 1996-04-25 | 1999-07-07 | 尤尼利弗公司 | Tea processing with zeolites |
| WO2001070038A2 (en) * | 2000-03-22 | 2001-09-27 | Unilever Plc | Cold water soluble tea |
| CN1338899A (en) * | 1999-02-08 | 2002-03-06 | 荷兰联合利华有限公司 | Cold water infusing leaf tea |
-
2004
- 2004-03-11 CN CNB2004800137672A patent/CN100374031C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1222056A (en) * | 1996-04-25 | 1999-07-07 | 尤尼利弗公司 | Tea processing with zeolites |
| CN1338899A (en) * | 1999-02-08 | 2002-03-06 | 荷兰联合利华有限公司 | Cold water infusing leaf tea |
| WO2001070038A2 (en) * | 2000-03-22 | 2001-09-27 | Unilever Plc | Cold water soluble tea |
Non-Patent Citations (1)
| Title |
|---|
| 红茶发酵技术研究进展. 李辉.蚕桑茶叶通讯，第02期. 2001 * |
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