CN101669553A - Process method for preparing cold brewing tea by ice crystallization cell wall breaking - Google Patents
Process method for preparing cold brewing tea by ice crystallization cell wall breaking Download PDFInfo
- Publication number
- CN101669553A CN101669553A CN200810148938A CN200810148938A CN101669553A CN 101669553 A CN101669553 A CN 101669553A CN 200810148938 A CN200810148938 A CN 200810148938A CN 200810148938 A CN200810148938 A CN 200810148938A CN 101669553 A CN101669553 A CN 101669553A
- Authority
- CN
- China
- Prior art keywords
- tea
- ice crystallization
- ice
- wall breaking
- tealeaves
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Tea And Coffee (AREA)
Abstract
The invention discloses a method for preparing cold brewing tea by ice crystallization treatment. The method comprises the following steps: putting fresh tea leaves in a low-temperature environment below 40 DEG C below zero for ice crystallization; putting the tea leaves subjected to the ice crystallization treatment into a vacuum container; slubbing the tea leaves in the vacuum container; heatingthe vacuum container at a heating temperature of between 70 and 100 DEG C; and stirring the tea leaves in the heated vacuum container until the tea leaves are dried. The ice crystallization process,which is adopted for replacing the conventional withering process, can change the conventional process depending on human experience control into data control and significantly improve the product consistency; the ice crystallization cooperated with the enzymatic oxidation of vacuum negative pressure isolated environment oxygen can avoid the problem of peroxided sensitive substances in the tea leaves; the adoption of an ice crystallization wall breaking process combined with vacuum evaporation dewatering drying can avoid the problem of reoxidation in the drying process; the tea prepared by theice crystallization wall breaking process has better solubility in cold water; the cold water brewing tea prepared by the ice crystallization wall breaking process can improve tea drinking habits ofhuman beings; and the adoption of the cold water brewing tea can save a large amount of energy for boiling water. The method can also be used for preparing cold water brewing beverages by using otherplants to conventionally be soaked in water for drinking, such as ginseng leaves, ginkgo leaves, chrysanthemums, green plums, olives and the like, thereby providing a new idea for enriching markets.
Description
Technical field
The present invention relates to tea-drinking product preparation technology, particularly process method for preparing cold brewing tea by ice crystallization cell wall breaking.
Technical background
The local tea variety of China is many, have the fermentation teas as: black tea, general ear tea, black tea, partly ferment extra-strong tea, oolong tea, non-fermented tea is as green tea.
Existing Green Tea Processing is mainly by cold water, fried green, and afterturn, the system type, baking is sieved technology such as selected and is finished.Wherein cold water claims again to spread, distribute at the process water branch that spreads, and food value of leaf deliquescing, plasticity increases, and by this engineering bulk density is increased, and improves conductivity of heat, more meets the effective uniformly transfer heat of fried green technology.
Wherein fried green is the critical process of Green Tea Processing, and has multiple mechanism of action, 1) activity of enzyme increases sharply in the temperature initial rise stage tealeaves of fried green, the activity of enzyme begins to descend when surpassing 65 ℃, the thorough inactivation of enzyme in the tealeaves when reaching 70 ℃, the fried green operation is according to temperature enzymatic activity to be had the principle of duality, and enzymatic activity was the strongest when temperature rose to 45 ℃～45 ℃ from environment temperature, and enzymatic reaction is the fiercest.2) very evaporation, fried green operation temperature when leafiness imports a large amount of heat into rises, and moisture is subjected to thermal evaporation, organizes and further loses more softization of tension force, the processing of favourable next step afterturn making technique.
Wherein afterturn influences local tea variety characteristic critical process to tealeaves, tealeaves at afterturn process leaf cell tissue because gauffer, bent pressure effect is broken, tea juice is at the mobile swapace of iuntercellular, simple flavonoid class material is become Polyphenols by the tealeaves oxydasis of interior life in the tealeaves, the tealeaves sweat comes down to the mechanism of an enzyme, two kinds of enzymes wherein; Polyphenol oxidase and peroxidase, catalysis be oxidized to more complicated Polyphenols by simple catechuic acid.
Wherein the system type is tealeaves to be twisted with the fingers tightly into strips or spherical, has therefore increased bulk density, and favourable subsequent processing baking was healed big heat transfer property better because bake process more is a density after bulk density increased, and the baking rate of drying is faster.
In the baking dry run, its essence is the process that moisture shifts out, the water content of fresh tea passes reaches 75% usually, moisture is reduced to less than 5% in dry link need be with tealeaves, moisture compound concentration in the tea juice in transfer process tealeaves is the process of an increase, wherein, the concentration of the enzyme in the tea juice is also increasing, the mass transfer of the enzymatic oxidation effect of plurality of enzymes is also in aggravation, baking temperature decision enzymatic activity, the Temperature Distribution of toasting each time period is related to the characteristic of the formation of the polyphenols that enzymatic oxidation causes, the too high aldehydes matter of temperature is also with destroyed, and temperature is crossed low overlong time, also will produce unjoyful local flavor, therefore, the baking drying is not that a simple water transport reaches dry purpose operation.
The processing and the green tea of black tea are different, and the black tea processing technology is kneaded by withering, and red pot is crossed in fermentation, rub again, and smoked roasting, multiple firer's preface is finished.
Wherein wither the spreading of suitable green tea, dehydration in the process appropriateness of withering, compound concentration in the bright leaf increases, and the activity of polyphenol oxidase wherein is enhancing trend, again through kneading, make bright leaf texture gauffer, bent pressure effect is broken, and tea juice flows at iuntercellular and exchanges, and simple flavonoid class material is become Polyphenols by the tealeaves oxydasis of interior life in the tealeaves, the tealeaves sweat comes down to the mechanism of an enzyme, two kinds of enzymes wherein; Polyphenol oxidase and peroxidase, catalysis be oxidized to more complicated Polyphenols by simple catechuic acid, the process enzyme effect of this process and green tea has similar mechanism.
Catechins and polyphenol oxidase are non-touching basically in complete bright leaf cell, after fragmentation is kneaded by bright leaf texture, vacuole and semipermeable membrane are destroyed, tea juice is at the mobile swapace of iuntercellular, catechins and polyphenol oxidase mix generation enzymatic oxidation effect, at first produce the catechin o-quinone, the o-quinone material is very fast, and polymerization takes place again, progressively produce theaflavin, the further oxidation of theaflavin generates the congo red element, the congo red element further combines and forms theabrownin with materials such as theanine, and theaflavin and congo red element are the main local flavor and the dark brown property materials of black tea infusion.From the whole process of catechin oxidation theabrownin, the color of material is deepened gradually, and o-quinone is yellow, and theaflavin is orange-yellow, and the congo red element is red, and theabrownin is a brown.
It is very significant that the chlorophyllous decomposition of the manufacture process of black tea destroys, chlorophyllous decomposition destroys, and a part is because the activity characteristic of enzyme at the action effect of different phase, is the hydrolysis of non-enzyme on the other hand, be the de-magging effect of heating process in addition, it is dark brown that color and luster is formed.
Above-mentioned operation as can be seen first step operation to wither be crucial process, it is relevant with temperature to wither, require 35 ℃ of temperature, should not be higher than 38 ℃, requirement has certain wind speed, with the instant water vapour that dispels bright leaf evaporation, the control of air quantity and wind speed is very important, and wind speed too conference plays cooling effect and is helpless to water evaporates in the bright leaf, air quantity is too little, the water vapour that can not dispel bright leaf evaporation immediately causes the wet mashed leaf phenomenon of heap, requires the certain cell thickness of control, and is too thick, influence the water evaporates in the bright leaf, too thin, can roll up the stacking area, influence production efficiency.
The extent control of withering, usually grasp by rule of thumb by experienced tea making teacher, extent control of withering and tea leaf quality influence are very outstanding, as the deficiency of withering, the tension force of bright leaf is not eliminated, the food value of leaf is hard and crisp, and very easy formation chip when kneading causes tea juice to overflow loss, wither when excessive, tender leaf is withered crisp, and the tissue fluid of bright leaf is withered, is unfavorable for that tea juice is at the mobile swapace of iuntercellular, catechins and polyphenol oxidase mix generation enzymatic oxidation effect, no matter be black tea, oolong tea still be green tea in actual production, the very difficult grasp of the operation of withering is the key link of tea quality consistency difference.
The functional component that studies show that tealeaves mainly contains: Tea Polyphenols, catechin, tea polysaccharide, Tea Pigment, theanine and caffeine etc.Because the chemical composition of the different green tea of preparation method is close with fresh tea, the tea catechin content of black tea, oolong tea is [the health-care efficacy research overview of the fragrant tea catechin in side because the continuous heating effect of process descends to some extent, " Chinese herbal medicine " 2000,31 (5) P396], this has illustrated the easy and O when being heated of the polyphenols in the tealeaves
2Have an effect and oxidized.
Green tea, black tea, general ear tea all is to adopt boiling water to brew or soak, and then incline to millet paste and wait to drink, the millet paste of this hot drink only adapts to the adult usually and drinks, children drink and need just can drink by the cooling of quite a while, because modern development in science and technology, rhythm of life is accelerated, many youth groups also incompatibility are drunk hot millet paste, therefore, the tea beverage of various soft bottle packings is very in vogue, but, this class tea beverage need add certain antioxidant and anticorrisive agent could guarantee that the problem of brown stain precipitation can not take place millet paste accumulating storage time in sales process, and the beverage that adds antioxidant and anticorrisive agent drinks too much particularly that regular the drinking of children has harmful effect to health.
Summary of the invention
The present invention will provide operation defective method for preparing tea such as a kind of technology that overcomes traditional tea processing spreads, baking, tealeaves by the ice crystallization cell wall breaking preparation can replace boiling water to make tea with cold water soak, so not only can reduce the power consumption that electricity boils water by the innovation mode of making tea, a kind of new technology that the heating tea making process reduces the tea making energy consumption that alleviates can also be provided, also make tea simultaneously for the uncomfortable youth group of drinking hot millet paste provides a kind of cold water.
Realize technical scheme of the present invention
The present invention is achieved in that fresh tea passes is made the rapid ice crystalization of moisture content in its cell by being lower than-40 ℃ of cryogenic freezings, volume increases behind the ICW ice crystal, increase volume and cause cell wall rupture, enter a negative-pressure container after the ice crystal processing, in negative-pressure container, thaw and rise again, because negative-pressure container is in the process that a difference vacuumizes, tealeaves behind the ice crystal is evaporated by vacuum action water rapidly on the process surface of rising again, tealeaves behind the ice crystal has replaced the operation of withering of traditional handicraft at the tealeaves of rising again, make tealeaves become soft condition, in negative-pressure cup, continue afterturn, make the tealeaves tissue be subjected to gauffer, bent pressure effect is broken, originally volume increases behind the ICW ice crystal, increases volume and causes the fresh tea passes of cell wall rupture further to break the favourable tea juice in back at the mobile swapace of iuntercellular, and simple flavonoid class material is become Polyphenols by the tealeaves oxydasis of interior life in the tealeaves, the tealeaves sweat comes down to the mechanism of an enzyme, two kinds of enzymes wherein; Polyphenol oxidase and peroxidase, catalysis be oxidized to more complicated Polyphenols by simple catechuic acid, the effect that this process and conventional processes reach is basic identical, and what they were different is the influence that fresh tea passes is in isolation environment oxygen in the vacuum tank, has avoided o-quinone class material peroxidating problem in the tealeaves, avoided chlorophyll by considerable damage simultaneously, further, in vacuum tank, suitably increase temperature, make the water evaporates in the tealeaves, tealeaves can be dried to water content and be lower than 5%, reaches the standard that becomes to sample tea.
Tealeaves by above-mentioned operation preparation breaks the histocyte wall of tealeaves owing to ice crystalization in a large number, and further afterturn processing makes tealeaves tissue depth gauffer, and song crushes and splits, and tealeaves is dipped in the rapid stripping of its water soluble components in the cold water, reaches the purpose that cold water is made tea.
Described low temperature can adopt the mechanical refrigeration equipment establishment to be lower than-40 ℃ of low temperature environments, also can adopt liquid nitrogen to spray fresh tea passes.
Positive effect of the present invention, adopt the ice crystal metallization processes to replace tradition and wither that technology can experience control be progressive artificially is Data Control with traditional handicraft, homogeneity of product can significantly improve, adopt the oxidation of urging of ice crystal cooperation negative pressure of vacuum isolation environment oxygen can avoid sensitive materials peroxidating problem in the tealeaves, adopt the ice crystal technology for broken wall to dehydrate the problem of oxidation once more that to avoid dry run in conjunction with vacuum evaporation, adopt tealeaves solubility in cold water of ice crystal technology for broken wall preparation better, the ice crystal technology for broken wall prepares cold water makes tea and can improve human tea drinking habit, can save the energy that boils water in a large number by adopting cold water to make tea.The present invention can also be used for other plant variety and prepare the cold water bubble drink, is used for the soaked floristics of drinking as traditional habits such as folium panacis japonici cum caule, ginkgo leaf, chrysanthemum, green plum, olives, and horn of plenty market provides brand-new thinking.
Specific embodiment 1
The first step puts fresh tea passes to being lower than-40 ℃ of low temperature environments, makes its ice crystalization;
Second step put the tealeaves of ice crystal processing to vacuum tank;
The 3rd step afterturn in vacuum tank;
The 4th step, heating-up temperature was 70 ℃ to 100 ℃ to the vacuum tank heating;
The 5th step was stirred to drying in the vacuum tank of heating;
Promptly get cold brew tea.
Specific embodiment 2
The first step is sprayed on the fresh tea passes cooling with liquid nitrogen and is lower than-40 ℃, makes its ice crystalization;
Second step put the tealeaves of ice crystal processing to vacuum tank;
The 3rd step afterturn in vacuum tank;
The 4th step, heating-up temperature was 70 ℃ to 100 ℃ to the vacuum tank heating;
The 5th step was stirred to drying in the vacuum tank of heating;
Promptly get cold brew tea.
The millet paste Quality Detection
Stipulate down by " the light industry standard QB/T2498 of the People's Republic of China (PRC) 2000 food aloe products 6.10 polysaccharide " item, measure tealeaves soaks 10 minutes, 20 minutes, 25 minutes tea polysaccharides in cold water content respectively.Stipulate down by " State Standard of the People's Republic of China GB/T8313-2002 tea polyphenols mensuration " item, measure the content of tealeaves respectively at 450 milliliters of cold water soak Tea Polyphenols in the time of 10 minutes, 20 minutes, 25 minutes.
Experimental result
| Composition/time | ??10min | ??20min | ??25min |
| Tea Polyphenols | ??3.1％ | ??5.3％ | ??11.9％ |
| Tea polysaccharide | ??0.25％ | ??0.48％ | ??1.3％ |
Claims (2)
1, a kind of process method for preparing cold brewing tea by ice crystallization cell wall breaking, comply with following processing step:
The first step puts fresh tea passes to being lower than
-40 ℃ of low temperature environments make its ice crystalization,
Second step put the tealeaves of ice crystal processing to vacuum tank,
The 3rd step afterturn in vacuum tank,
The 4th step, heating-up temperature was 70 ℃ to 100 ℃ to the vacuum tank heating,
The 5th step was stirred to drying in the vacuum tank of heating.
2, by the described process method for preparing cold brewing tea by ice crystallization cell wall breaking of claim 1, its feature also is the first step
-40 ℃ of low temperature environments adopt liquid nitrogen to spray.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810148938A CN101669553A (en) | 2008-09-08 | 2008-09-08 | Process method for preparing cold brewing tea by ice crystallization cell wall breaking |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810148938A CN101669553A (en) | 2008-09-08 | 2008-09-08 | Process method for preparing cold brewing tea by ice crystallization cell wall breaking |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101669553A true CN101669553A (en) | 2010-03-17 |
Family
ID=42017132
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810148938A Pending CN101669553A (en) | 2008-09-08 | 2008-09-08 | Process method for preparing cold brewing tea by ice crystallization cell wall breaking |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101669553A (en) |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102210361A (en) * | 2011-06-30 | 2011-10-12 | 云南益康生物科技有限公司 | Manufacture method of fresh tea cell with broken wall |
| CN102273932A (en) * | 2010-06-09 | 2011-12-14 | 胡耀忠 | Cold-brewing tea producing method and device |
| CN102293281A (en) * | 2011-06-30 | 2011-12-28 | 云南益康生物科技有限公司 | Preparation method of fresh tea foodstuff and instant fresh tea crystal |
| CN102504999A (en) * | 2011-12-22 | 2012-06-20 | 新奥科技发展有限公司 | Treatment method of microalgae |
| CN102559370A (en) * | 2011-12-22 | 2012-07-11 | 新奥科技发展有限公司 | Method and device for processing microalgae |
| CN102988492A (en) * | 2012-11-27 | 2013-03-27 | 孟令刚 | Cistanche cell disruption method and buccal tablet prepared from cistanche powder obtained by cistanche cell disruption method |
| CN103160439A (en) * | 2011-12-14 | 2013-06-19 | 新奥科技发展有限公司 | Microalgal wall-breaking method |
| CN103734362A (en) * | 2013-12-19 | 2014-04-23 | 华南农业大学 | Cold water soluble type green tea and preparation method thereof |
| CN104522258A (en) * | 2015-01-16 | 2015-04-22 | 江苏省农业科学院 | Cold-brewing tea with effects of protecting liver and reducing blood pressure and reducing fat and losing weight and preparation method thereof |
| CN105532952A (en) * | 2016-02-04 | 2016-05-04 | 信阳师范学院 | Tea leaf processing method and tea leaves |
| CN106173026A (en) * | 2015-03-27 | 2016-12-07 | 统企业股份有限公司 | Method for extracting catechin and beverage containing catechin |
| CN106954696A (en) * | 2017-04-28 | 2017-07-18 | 正安县金林茶业有限责任公司 | A kind of dewatering process that withers of tealeaves |
| CN109042938A (en) * | 2018-07-12 | 2018-12-21 | 石阡县龙塘镇大山村鑫源茶叶专业合作社 | A kind of flowers and plants perfume (or spice) cold-making green tea and preparation method thereof |
| CN109042937A (en) * | 2018-07-12 | 2018-12-21 | 石阡县龙塘镇大山村鑫源茶叶专业合作社 | A kind of quick cold-making green tea and preparation method thereof |
| CN112167374A (en) * | 2020-10-14 | 2021-01-05 | 余姚市华栋茶业有限公司 | Tea processing method and tea |
| CN114651880A (en) * | 2022-04-11 | 2022-06-24 | 郑小春 | Ultralow-temperature processing technology of tea |
-
2008
- 2008-09-08 CN CN200810148938A patent/CN101669553A/en active Pending
Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273932A (en) * | 2010-06-09 | 2011-12-14 | 胡耀忠 | Cold-brewing tea producing method and device |
| CN102293281A (en) * | 2011-06-30 | 2011-12-28 | 云南益康生物科技有限公司 | Preparation method of fresh tea foodstuff and instant fresh tea crystal |
| CN102210361A (en) * | 2011-06-30 | 2011-10-12 | 云南益康生物科技有限公司 | Manufacture method of fresh tea cell with broken wall |
| CN103160439A (en) * | 2011-12-14 | 2013-06-19 | 新奥科技发展有限公司 | Microalgal wall-breaking method |
| CN102559370B (en) * | 2011-12-22 | 2015-06-10 | 新奥科技发展有限公司 | Method and device for processing microalgae |
| CN102504999A (en) * | 2011-12-22 | 2012-06-20 | 新奥科技发展有限公司 | Treatment method of microalgae |
| CN102559370A (en) * | 2011-12-22 | 2012-07-11 | 新奥科技发展有限公司 | Method and device for processing microalgae |
| CN102504999B (en) * | 2011-12-22 | 2016-04-13 | 新奥科技发展有限公司 | Treatment method of microalgae |
| CN102988492A (en) * | 2012-11-27 | 2013-03-27 | 孟令刚 | Cistanche cell disruption method and buccal tablet prepared from cistanche powder obtained by cistanche cell disruption method |
| CN103734362B (en) * | 2013-12-19 | 2015-07-29 | 华南农业大学 | Cold water soluble type green tea and preparation method thereof |
| CN103734362A (en) * | 2013-12-19 | 2014-04-23 | 华南农业大学 | Cold water soluble type green tea and preparation method thereof |
| CN104522258A (en) * | 2015-01-16 | 2015-04-22 | 江苏省农业科学院 | Cold-brewing tea with effects of protecting liver and reducing blood pressure and reducing fat and losing weight and preparation method thereof |
| CN104522258B (en) * | 2015-01-16 | 2017-09-12 | 江苏省农业科学院 | A kind of liver protection decompression, fat-eliminating slimming cold brew tea and preparation method thereof |
| CN106173026A (en) * | 2015-03-27 | 2016-12-07 | 统企业股份有限公司 | Method for extracting catechin and beverage containing catechin |
| CN106173026B (en) * | 2015-03-27 | 2019-11-01 | 统一企业股份有限公司 | method for extracting catechin and beverage containing catechin |
| CN105532952A (en) * | 2016-02-04 | 2016-05-04 | 信阳师范学院 | Tea leaf processing method and tea leaves |
| CN106954696A (en) * | 2017-04-28 | 2017-07-18 | 正安县金林茶业有限责任公司 | A kind of dewatering process that withers of tealeaves |
| CN109042938A (en) * | 2018-07-12 | 2018-12-21 | 石阡县龙塘镇大山村鑫源茶叶专业合作社 | A kind of flowers and plants perfume (or spice) cold-making green tea and preparation method thereof |
| CN109042937A (en) * | 2018-07-12 | 2018-12-21 | 石阡县龙塘镇大山村鑫源茶叶专业合作社 | A kind of quick cold-making green tea and preparation method thereof |
| CN112167374A (en) * | 2020-10-14 | 2021-01-05 | 余姚市华栋茶业有限公司 | Tea processing method and tea |
| CN112167374B (en) * | 2020-10-14 | 2023-02-03 | 余姚市华栋茶业有限公司 | Tea processing method and tea |
| CN114651880A (en) * | 2022-04-11 | 2022-06-24 | 郑小春 | Ultralow-temperature processing technology of tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101669553A (en) | Process method for preparing cold brewing tea by ice crystallization cell wall breaking | |
| CN102217683B (en) | Xinyang red black tea processing technique | |
| CN105494764B (en) | A kind of lemon tea and preparation method thereof | |
| CN104054868A (en) | Method for preparing red tea with hawthorn taste | |
| CN105994764B (en) | A kind of dendrobium candidum premium tea compressed tea and preparation method thereof | |
| CN103262916A (en) | Processing method of Maofeng tea | |
| CN103005109A (en) | Technology for producing dried lemon combined flower sifting tea | |
| CN103960702A (en) | Method for preparing gingko chewing tablet and effervescent tablet from debitterized gingko | |
| CN106359667A (en) | Processing method of cold-brewed tea | |
| CN105062781A (en) | Method for preparing flower fragrance type lychee wine | |
| CN107232326A (en) | Utilize the preparation method of tealeaves endogenous enzymes secondary fermentation tea and tea beverage | |
| CN105192204A (en) | Preparation method of hybrid paper mulberry tealeaves | |
| CN110810577A (en) | Composite black tea bag and preparation method thereof | |
| CN113951345A (en) | Preparation method of mulberry leaf black tea with color, fragrance and taste of black tea | |
| CN109329499A (en) | A kind of notoginseng puer tea and preparation method thereof | |
| CN103960411B (en) | A kind of preparation method of half fermented type tree peony tender shoots tea | |
| JP4484661B2 (en) | Processed raw leaves and their use | |
| CN106307091A (en) | Tea senbei and producing method thereof | |
| CN106234685A (en) | A kind of production method of Tie Guanyin tea | |
| CN109864148A (en) | A kind of processing method of Anji white tea | |
| CN106954709A (en) | A kind of processing method of fruit of a cubeb litsea tree health tea | |
| CN111670984B (en) | Preparation method of mulberry leaf green tea | |
| KR100941667B1 (en) | Mixtured Tea of Gombo-Baechu Leaf Tea and Guava Leaf Tea | |
| CN106957829A (en) | Complex enzyme formulation and tea Processing method for improving tealeaves local flavor and quality | |
| CN106551024A (en) | A kind of preparation method of orange peel seasoning black tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100317 |