CN102388993B - Method for processing yellow soup tea - Google Patents

Method for processing yellow soup tea Download PDF

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Publication number
CN102388993B
CN102388993B CN201110348365.XA CN201110348365A CN102388993B CN 102388993 B CN102388993 B CN 102388993B CN 201110348365 A CN201110348365 A CN 201110348365A CN 102388993 B CN102388993 B CN 102388993B
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leaf
tea
minutes
knead
yellow
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CN201110348365.XA
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Chinese (zh)
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CN102388993A (en
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夏成鹏
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夏成鹏
温州科技职业学院
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Publication of CN102388993A publication Critical patent/CN102388993A/en
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Abstract

The invention discloses a method for processing a yellow soup tea. The method for processing the yellow soup tea comprises the steps as follows: selecting materials; lightly withering; removing water; kneading; primarily drying; primarily braising; secondarily drying; secondarily braising; sufficiently drying; and winnowing. The method has the advantages as follows: the conversion of substances in the tea is precisely controlled by allocating the temperature and the time, so that all aspects of the finished tea are optimal; the quality equalization of the tea is controlled by controlling the stacking thickness of the tea in the processing process, so that the processed tea is high in quality, attractive in curved appearance, slightly yellow in color and luster, tidy, fat and tender in buds and leaves, yellow, green and bright in soup color, sweet and fragrant in smell and sweet and mellow in taste; and the leaf bottoms are clustered, bright yellow and tidy.

Description

A kind of method for processing yellow soup tea
Technical field
The present invention relates to the processing method of a kind of tealeaves in processing field, particularly a kind of method for processing yellow soup tea.
Background technology
Yellow stuff is one of yellow teas in six large teas, yellow tea refers to takes tea tree young leaves, without fermentation, through completing, kneading, vexed Huang, the typical process such as drying, the quality characteristic of yellow tea is the yellow leaf of yellow stuff, is called " three is yellow " (dry tea bright yellow color, also yellow at the bottom of Tang Se and leaf), fragrance is happy clearly, and flavour is mellow tasty and refreshing.In Green Tea Processing, because process technology is improper, likely occur the quality of yellow stuff (even red soup) Huang Ye, but this tealeaves can not be yellow tea, can only calculate green tea process inferior.Be rich in the abundant nutrition materials such as Tea Polyphenols, amino acid, soluble sugar, vitamin in yellow tea in addition, have obvious effect to anti-treatment of esophagus cancer.In addition, in yellow tea fresh leaves, natural materials remains with more than 85%, and these materials all have special-effect, less than other tealeaves to anti-cancer, anticancer, sterilization, anti-inflammatory.
According to scientific analysis, the change of Polyphenols in the first process processed of yellow tea, catechu have with operation go forward one by one and the trend that reduces.In kneading, because of leaf cell damage, tea juice, directly by the dioxygen oxidation in air, makes leaf turn yellow; Because the time is longer in vexed heap, amount of oxidation is large, and reduction is more, and leaf turns yellow larger.Polyphenols total amount is in the trend reduced.The product of catechin oxidation has theaflavin and thearubigin etc., but theaflavin is more than the amount of thearubigin, therefore is yellow at the bottom of soup look and leaf.Under Temperature, grasp suitable temperature, yellow tea fragrance can be developed, associativity Polyphenols (water insoluble) can be made again to be decomposed into solubility Polyphenols, isomerization occurs simultaneously, make millet paste flavour become dense alcohol.
In the processing of yellow tea, the change of amino acid content is increase by fresh leaf to kneading always.In completing, protein, under enzyme and hyther, is decomposed into amino acid, and content is increased, and peaks after kneading end, and relatively fresh leaf content increases to the 164-221 kneading leaf by 100.And gross fire leaf through vexed heap to dry, content declines, and the possible cause that content declines is: A, acid are combined with o-quinone, defines the composition being conducive to color and luster and fragrance.B, amino acid and sugar combine, and generate camerlsed material.C, amino acid generation deamination decarboxylation form aldehyde material.D, in the processing of yellow tea, serine, glutamic acid, theanine etc. have increase, and these are favourable to the color quality of yellow tea.The change of carbohydrate in yellow tea processing, major part in minimizing trend, but has indivedual increase.The reason that contents of saccharide reduces has: A, sugar, under dry heat condition, are oxidized to caramel, make yellow tea have camerlsed.B, sugar can become atrament with protein bound, and this has adverse effect to yellow tea quality.C, sugar are combined with amino acid, make yellow tea produce peat-reek.
Table: the change of yellow tea work in-process carbohydrate
Carbohydrate Fresh leaf Water-removing leaves Knead leaf Gross fire leaf Vexed heap leaf The fiery leaf of foot Serious leaf
Starch 2.36 2.02 2.11 1.99 1.83 1.10 1.62
Reduced sugar 2.04 1.44 1.46 1.31 1.20 1.25 0.59
Non-reducing sugar 2.13 2.36 2.12 2.39 0.69 1.88 1.77
Total reducing sugar amount 4.17 3.80 3.53 3.70 1.89 3.13 2.36
Because yellow tea has so many characteristic, therefore a kind of high-quality to be produced, the tea looked good, smell good and taste good is a complicated engineering, and traditional technique is in process, and artificial factor is too many, output is not high, the finished product that same processing method processes is uneven, owing to affecting a lot of because have of tea leaf quality, careless slightly color, smell and taste and its nutritive value that will have influence on tealeaves, thus cause quality not high, and quality is unstable.
Summary of the invention
For existing demand, the invention provides a kind of method for processing yellow soup tea.
To achieve these goals, the measure that the present invention takes is:
A kind of method for processing yellow soup tea, comprises the following steps:
Select materials: the fresh leaf choosing bud one leaf or two leaves and a bud;
Gently wither: spread by fresh leaf and spreading on platform, spreading thickness is 3 ~ 4 centimetres, and temperature is 22 DEG C ~ 28 DEG C, and the time is 4 ~ 6 hours;
Completing: the fresh leaf after gently withering is put into roller fixation machine, reach 150 DEG C ~ 170 DEG C start to throw leaf in roller tube temperature, is 3 minutes from throwing leaf to the overall process of leafing;
Knead: automatic kneading twister is put into cooled water-removing leaves and carries out bar rope and roll tightly process, until the disorganization of leaf lead reach 45% ~ 55%, rolled twig rate stops when reaching 80% ~ 90%;
First baking: the leaf after kneading is spread on dryer, spreading thickness is 1 ~ 2 centimetre, and just drying temperature is 50 DEG C ~ 60 DEG C, and just drying the duration is 20 ~ 25 minutes;
First vexed Huang: the leaf after just drying, slightly after spreading for cooling, is wrapped with the byssus of free from extraneous odour, often wraps about 2 kilograms, is placed in the tea case of wooden tea making case or irony, places 45 ~ 50 hours;
Multiple baking: spread on dryer by the leaf after first vexed Huang, spreading thickness is 1 ~ 2 centimetre, drying temperature is again 45 DEG C ~ 55 DEG C, and the duration is 60 minutes;
Multiple vexed Huang: the leaf after multiple baking, slightly through spreading for cooling, is wrapped with the byssus of free from extraneous odour, often wraps about 2 kilograms, is placed in the tea case of wooden tea making case or irony, takes about 24 hours, golden yellow to tea color, gives off a strong fragrance;
Foot is dry: spread on dryer by the leaf after vexed Huang again, spreading thickness is 2 ~ 3 centimetres, and the dry temperature of foot controls at 40 DEG C ~ 50 DEG C, dries to do to foot and dries at present;
Selection by winnowing: the tealeaves after sufficient dry-cure is transported to winnowing machine through conveyer belt and carries out selection by winnowing, be selected to and sample tea.
Describedly knead in step, when if select materials being a fresh leaf of bud one leaf, bar rope rolls tightly processing procedure and is: first under lid pressure condition, knead 10 minutes, then under light pressure condition, kneads 5 minutes, finally under passive state, kneads 5 minutes.
Describedly knead in step, if select materials during leaf fresh in two leaves and a bud, bar rope rolls tightly processing procedure and is: first under lid pressure condition, knead 5 ~ 10 minutes minutes, secondly under light pressure condition, kneads 5 minutes, then under middle pressure condition, knead 5 minutes, finally under passive state, knead 5 minutes.
Beneficial effect of the present invention: the proportioning utilizing temperature and time, the accurate transformation controlling tealeaves inner material, thus make into the various aspects of sampling tea and reach best, needed the thickness spread simultaneously by the tealeaves in controlled working process, realize the control to tea leaf quality equilibrium degree, it is curling attractive in appearance that the tealeaves of processing has quality profile, the micro-Huang of color and luster, bud-leaf is neat, fertile tender aobvious milli, and soup look yellowish green is bright, fragrance is fragrant and sweet strong, flavour glycol, at the bottom of leaf, one-tenth piece, light yellow together even.
Accompanying drawing explanation
Fig. 1, processing process block diagram of the present invention.
Detailed description of the invention
A kind of method for processing yellow soup tea, comprises the following steps:
Select materials: the fresh leaf choosing bud one leaf or two leaves and a bud.The fresh leaf of one bud one, two leaf is not only fresh and tender, and the degree of enriching of inclusion compound is very high.Generally to make the superfine product tea time, select bright front fresh leaf, make the top grade tea time, select the fresh leaf before grain rains.The selection of selecting materials directly can affect the quality of tea finished product.
Gently wither: spread by fresh leaf and spreading on platform, spreading thickness is 3 ~ 4 centimetres, and temperature is 22 DEG C ~ 28 DEG C, and the time is 4 ~ 6 hours.Gently withering can the moisture of the fresh leaf of moderate reduction, makes the food value of leaf become softness, is convenient to processing, and distributes green grass gas, be converted into aromatic substance, improve tea leaf quality and local flavor.Fresh leaf water content after light wither step of the present invention is 68%-73%, reduce lower boiling aromatic such as leaf alcohol in fresh leaf, remove the part grass smell of tealeaves, so the temperature of evaporation is 22-28 degree Celsius, temperature is high, the aromatic substance in fresh leaf can be made also to run off thereupon, the words that temperature is low, reach the standard water-content time need extend, too much with the compound of drain evaporation in tealeaves, and have impact on the quality of tealeaves, the thickness spread is 3-4 centimetre is in order to even evaporation, too thin words, fresh leaf water loss is serious, too thick words, fresh leaf water loss is inadequate, green grass gas is heavier, time 4-6 hour, also it is the time in order to control fresh leaf water loss, control the compounds content of fresh leaf, fresh leaf moisture is between 68%-73%, enter the state that the stage of completing is the best.
Completing: the fresh leaf after gently withering is put into roller fixation machine, reach 150 DEG C ~ 170 DEG C start to throw leaf in roller tube temperature, is 3 minutes from throwing leaf to the overall process of leafing.Complete and adopt roller fixation machine to be because roller fixation machine completes more even, the quality of tealeaves can not be made to occur uneven situation, the temperature that completes in the present invention is 150 degrees Celsius to 170 degrees Celsius, fixation time is 3 minutes, complete in this way, the water-removing leaves moisture after completing is 58%-64%, is made with several benefit like this, like this, one is even in order to kill; Two is cause hot and humid condition, and make chlorophyll be subject to more destruction, lutein appears, Polyphenols generation autoxidation and isomerization, starch, protein generation hydrolysis, for the dense alcohol flavour of yellow tea and yellow formation lay the foundation.The proportioning of temperature and time is here worthy of careful study, and the temperature that completes is too high, and time shorten may produce the smell of burning, and the water content of leaf is that the requirement not reaching invention completes can be insufficient; If temperature is too low, the time completed can be long, and the water soluble compound in meeting tealeaves runs off too much and affects quality.
Knead: automatic kneading twister is put into cooled water-removing leaves and carries out bar rope and roll tightly process, until the disorganization of leaf lead reach 45% ~ 55%, rolled twig rate stops when reaching 80% ~ 90%.
Start not pressurize, to leaf slightly now bar shaped, when viscosity increases, increase pressure gradually, promote that bar rope rolls tightly, rubbing full bucket leaf has during 80%-90% slivering and goes pressure gently to rub.One bud one leaf is referred to as tender leaf, first under lid pressure condition, kneads 10 minutes, then under light pressure condition, kneads 5 minutes, finally under passive state, knead 5 minutes.And two leaves and a bud is referred to as Lao Ye, first under lid pressure condition, knead 5-10 minute minute, secondly under light pressure condition, knead 5 minutes, then under middle pressure condition, knead 5 minutes, finally under passive state, knead 5 minutes.The disorganization of leaf, bar rope is the most important thing is to roll tightly.The destructive rate of Leaf tissue reaches 45%-55%, tealeaves can be made to have easily brew, endure repeated infusions again, destructive rate is low just not easily to be brewed, too higher position does not endure repeated infusions, rolled twig rate tender leaf can height a bit, Lao Ye then can be lower, but can not more than 90%, during more than 90%, destructive rate to meet the requirements of, such difference why is had to be because tender leaf content of cellulose is low, there are the materials such as more pectin, easy slivering when kneading, good color and luster and fragrance can be kept, Lao Ye is fewer relative to materials such as tender leaf pectin, not be easy to slivering, therefore middle press strip part is needed to knead, and above-mentioned two kinds of modes, destructive rate and the rolled twig rate of leaf tissue can be ensured, tender leaf and Lao Ye can not to be put together in the present invention processing, the step of therefore kneading is pointed.
Knead and why have the restriction of rolled twig rate be because the quality of tealeaves and external form will be allowed to keep best proportioning, knead and can destroy leaf tissue, and have part juice to overflow, this is the important component part of millet paste, according to the standard of destructive rate 45%-55%, on this basis, the rolled twig rate kneading leaf is when reaching 80%-90%, time is just between 20-25 minute, control the mode and time of kneading, just rolled twig rate can be controlled, the time of kneading can not be long, although tea-leaf forming is conducive to long, but the juice of spilling can be caused too much, and affect tea leaf quality, time of kneading is also unsuitable too short, too short, overflows juice inadequate, shaping not only bad for tealeaves external form, and can affect the quality of tealeaves.
First baking: the leaf after kneading is spread on dryer, spreading thickness is 1 ~ 2 centimetre, and just drying temperature is 50 DEG C ~ 60 DEG C, and just drying the duration is 20 ~ 25 minutes;
First vexed Huang: the leaf after just drying, slightly after spreading for cooling, is wrapped with the byssus of free from extraneous odour, often wraps about 2 kilograms, is placed in the tea case of wooden tea making case or irony, places 45 ~ 50 hours;
Multiple baking: spread on dryer by the leaf after first vexed Huang, spreading thickness is 1 ~ 2 centimetre, drying temperature is again 45 DEG C ~ 55 DEG C, and the duration is 60 minutes;
Multiple vexed Huang: the leaf after multiple baking, slightly through spreading for cooling, is wrapped with the byssus of free from extraneous odour, often wraps about 2 kilograms, is placed in the tea case of wooden tea making case or irony, takes about 24 hours, golden yellow to tea color, gives off a strong fragrance;
Foot is dry: spread on dryer by the leaf after vexed Huang again, spreading thickness is 2 ~ 3 centimetres, and the dry temperature of foot controls at 40 DEG C ~ 50 DEG C, dries to do to foot and dries at present;
Selection by winnowing: the tealeaves after sufficient dry-cure is transported to winnowing machine through conveyer belt and carries out selection by winnowing, be selected to and sample tea.
Describedly knead in step, when if select materials being a fresh leaf of bud one leaf, bar rope rolls tightly processing procedure and is: first under lid pressure condition, knead 10 minutes, then under light pressure condition, kneads 5 minutes, finally under passive state, kneads 5 minutes.
Describedly knead in step, if select materials during leaf fresh in two leaves and a bud, bar rope rolls tightly processing procedure and is: first under lid pressure condition, knead 5 ~ 10 minutes minutes, secondly under light pressure condition, kneads 5 minutes, then under middle pressure condition, knead 5 minutes, finally under passive state, knead 5 minutes.
Beneficial effect of the present invention: the process of tea is exactly a control procedure to Measuring Moisture Content of Tea content in fact, from fresh leaf to the dry tea of finished product, the present invention utilizes the proportioning of temperature and time, the transformation of accurate control tealeaves inner material, thus make into the various aspects of sampling tea and reach best, needed the thickness spread simultaneously by the tealeaves in controlled working process, realize the control to tea leaf quality equilibrium degree.The proportioning of temperature and time is just obtained by a large amount of experiments and test, quick cooling step is not only decrease the time in the process of tea, a kind of very important keeping method simultaneously, and gently wither above, complete, knead, just dry, just vexedly, multiple to dry, multiple vexed and sufficient doing the control of moisture be quite uniform.Therefore it is curling attractive in appearance that the tealeaves processed by the present invention has quality profile, the micro-Huang of color and luster, and bud-leaf is neat, fertile tender aobvious milli, and soup look yellowish green is bright, and fragrance is fragrant and sweet strong, flavour glycol, and at the bottom of leaf, one-tenth piece, light yellow together even.
Simple change and the replacement of those ordinary skill in the art are all within protection scope of the present invention.

Claims (1)

1. a method for processing yellow soup tea, is characterized in that comprising the following steps:
Select materials: the fresh leaf choosing bud one leaf or two leaves and a bud;
Gently wither: spread by fresh leaf and spreading on platform, spreading thickness is 3 ~ 4 centimetres, and temperature is 22 DEG C ~ 28 DEG C, and the time is 4 ~ 6 hours;
Completing: the fresh leaf after gently withering is put into roller fixation machine, reach 150 DEG C ~ 170 DEG C start to throw leaf in roller tube temperature, is 3 minutes from throwing leaf to the overall process of leafing;
Knead: automatic kneading twister is put into cooled water-removing leaves and carries out bar rope and roll tightly process, until the disorganization of leaf lead reach 45% ~ 55%, rolled twig rate stops when reaching 80% ~ 90%;
First baking: the leaf after kneading is spread on dryer, spreading thickness is 1 ~ 2 centimetre, and just drying temperature is 50 DEG C ~ 60 DEG C, and just drying the duration is 20 ~ 25 minutes;
First vexed Huang: the leaf after just drying, slightly after spreading for cooling, is wrapped with the byssus of free from extraneous odour, often wraps about 2 kilograms, is placed in the tea case of wooden tea making case or irony, places 45 ~ 50 hours;
Multiple baking: spread on dryer by the leaf after first vexed Huang, spreading thickness is 1 ~ 2 centimetre, drying temperature is again 45 DEG C ~ 55 DEG C, and the duration is 60 minutes;
Multiple vexed Huang: the leaf after multiple baking, slightly through spreading for cooling, is wrapped with the byssus of free from extraneous odour, often wraps about 2 kilograms, is placed in the tea case of wooden tea making case or irony, takes about 24 hours, golden yellow to tea color, gives off a strong fragrance;
Foot is dry: spread on dryer by the leaf after vexed Huang again, spreading thickness is 2 ~ 3 centimetres, and the dry temperature of foot controls at 40 DEG C ~ 50 DEG C, dries to do to foot and dries at present;
Selection by winnowing: the tealeaves after sufficient dry-cure is transported to winnowing machine through conveyer belt and carries out selection by winnowing, be selected to and sample tea;
Describedly knead in step, when if select materials being a fresh leaf of bud one leaf, bar rope rolls tightly processing procedure and is: first under lid pressure condition, knead 10 minutes, then under light pressure condition, kneads 5 minutes, finally under passive state, kneads 5 minutes;
Describedly knead in step, if select materials during leaf fresh in two leaves and a bud, bar rope rolls tightly processing procedure and is: first under lid pressure condition, knead 5 ~ 10 minutes, secondly under light pressure condition, kneads 5 minutes, then under middle pressure condition, knead 5 minutes, finally under passive state, knead 5 minutes.
CN201110348365.XA 2011-11-07 2011-11-07 Method for processing yellow soup tea CN102388993B (en)

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CN102715290B (en) * 2012-07-05 2014-05-07 丽水市农业科学研究院 Processing method of yellow longjing tea
CN102940058A (en) * 2012-11-26 2013-02-27 平阳县天韵茶叶有限公司 Method for processing pingyang yellow tea
CN104186725B (en) * 2014-08-15 2016-05-18 湖南省君山银针茶业有限公司 A kind of manufacture craft of novel yellow tea high-quality green tea
CN104782810A (en) * 2015-03-28 2015-07-22 桐城市牯牛背农业开发有限公司 Novel process for heaping-yellowing and baking of yellow buds
CN104782804B (en) * 2015-04-29 2018-04-03 广西浪伏茶业股份有限公司 A kind of processing method for pekoe yellow tea of reaching the clouds
CN105028711A (en) * 2015-05-28 2015-11-11 浙江四贤茶业有限公司 Yellow soup tea leaf production process
CN105166143A (en) * 2015-10-28 2015-12-23 平阳县天润茶叶有限公司 Production technology for yellow-soup brick tea
CN106035779A (en) * 2016-07-29 2016-10-26 华南农业大学 Yellow tea and preparation method thereof
CN106106879A (en) * 2016-08-26 2016-11-16 黄山王光熙松萝茶业股份公司 The processing technique of Usnea yellow tea
CN106359675A (en) * 2016-09-13 2017-02-01 安徽农业大学 Yellow tea processing method
CN106417697A (en) * 2016-09-19 2017-02-22 丽水市农业科学研究院 Processing method of yellow bud tea
CN107821693A (en) * 2017-11-25 2018-03-23 姜家治 A kind of mulberry leaf yellow tea kneads rear vexed yellow technique
CN108740078A (en) * 2018-04-26 2018-11-06 中国农业科学院茶叶研究所 A kind of processing method of the special yellow tea of beverage
CN109452408A (en) * 2018-12-27 2019-03-12 湖南平云茶业有限公司 A kind of yellow tea processing technology

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