CN102696799A - Method for processing black longjing tea leaves - Google Patents
Method for processing black longjing tea leaves Download PDFInfo
- Publication number
- CN102696799A CN102696799A CN2012102307180A CN201210230718A CN102696799A CN 102696799 A CN102696799 A CN 102696799A CN 2012102307180 A CN2012102307180 A CN 2012102307180A CN 201210230718 A CN201210230718 A CN 201210230718A CN 102696799 A CN102696799 A CN 102696799A
- Authority
- CN
- China
- Prior art keywords
- leaf
- tea
- pot
- machine
- controlled
- 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.)
- Granted
Links
- 238000000034 method Methods 0.000 title abstract description 7
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 47
- 238000003892 spreading Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 238000003672 processing method Methods 0.000 claims description 9
- 239000003205 fragrance Substances 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 244000025254 Cannabis sativa Species 0.000 claims description 4
- 230000003647 oxidation Effects 0.000 claims description 4
- 238000007254 oxidation reaction Methods 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 238000009960 carding Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000002255 enzymatic effect Effects 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 230000002401 inhibitory effect Effects 0.000 claims description 3
- VIKNJXKGJWUCNN-XGXHKTLJSA-N norethisterone Chemical compound O=C1CC[C@@H]2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1 VIKNJXKGJWUCNN-XGXHKTLJSA-N 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 235000013616 tea Nutrition 0.000 abstract description 33
- 235000006468 Thea sinensis Nutrition 0.000 abstract description 11
- 235000020279 black tea Nutrition 0.000 abstract description 11
- 238000005516 engineering process Methods 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 238000004091 panning Methods 0.000 abstract 2
- 238000010415 tidying Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- 244000057114 Sapium sebiferum Species 0.000 description 1
- 235000005128 Sapium sebiferum Nutrition 0.000 description 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- IQFVPQOLBLOTPF-HKXUKFGYSA-L congo red Chemical compound [Na+].[Na+].C1=CC=CC2=C(N)C(/N=N/C3=CC=C(C=C3)C3=CC=C(C=C3)/N=N/C3=C(C4=CC=CC=C4C(=C3)S([O-])(=O)=O)N)=CC(S([O-])(=O)=O)=C21 IQFVPQOLBLOTPF-HKXUKFGYSA-L 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 229940026509 theaflavin Drugs 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to a method for processing tea leaves, and in particular relates to a method for processing black longjing tea leaves. The method for processing red longjing tea leaves comprises the steps of: fresh leaves spreading, withering, tidying tea strips with hands, fermenting, first-panning, final-panning, tea aroma extracting, stalk separating and end cutting to obtain a finished product. The method has the beneficial effects that the appearance of the product meets the traditional appearance requirement of the longjing tea, so the poor appearance characteristic of the traditional black tea is changed; and moreover, the aroma, liquor color, taste, tea-leaf color and integrity of the black longjing tea are all better than the product which is produced by the traditional technology.
Description
Technical field
The invention belongs to a kind of processing method of tealeaves, particularly the processing method of a kind of red Longjing tea.
Technical background
The utilization of tealeaves has a long history, and tea is one of China's people's lives necessity.Have the seven necessities of life, the saying of fuel sauce vinegar tea.Along with improving constantly of living standards of the people, the demand of tea products is tending towards diversification, promptly product requirement is had outside the consumption value, also need have certain ornamental value.
Traditional black tea, the fragrance and the flavour of the endoplasm, particularly black tea of emphasis product are not too paid attention to its profile.Longjing tea belongs to the elaboration kind of green tea, occupies irreplaceable status in the famous-brand and high-quality at home tea, with color, shape four exhausted being celebrated.The conventional machining process of black tea is for withering → knead → ferment → just dry by the fire → multiple baking → Titian.The black tea thick aroma and good taste of this explained hereafter, but percentage of damage is high, the bud-leaf integrity degree is poor, and ornamental value is low.Traditional machine-processed Longjing tea processing technology is put → blue or green pot → Hui pot → take off in the least for the stand.The Longjing tea shape beauty of this explained hereafter is green, the complete one-tenth of bud-leaf piece, and shortcoming is that cell crashing ratio is low, brewing time is long.
Summary of the invention
The objective of the invention is to combine the advantage of above-mentioned two kinds of technologies, overcome deficiency, all processing methods of good a kind of red Longjing tea of a kind of color, shape are provided.
In order to realize above-mentioned purpose, the technical scheme below the present invention has adopted:
The processing method of a kind of red Longjing tea, this processing method comprises the steps:
1) bright leaf spreads out and puts:
After requiring bright leaf to enter factory, evenly thin the stand on bamboo side's plaque, thickness is at 3-5cm, and to reduce the leaf temperature, the time was controlled in 2 hours, the bright leaf water content of moderate reduction, bright leaf is the wilting shape;
2) wither:
The operation of withering of utilization fragrance extracting machine, temperature is controlled at 30-35 ℃, reaches 25%-35% with percentage of water loss, and the leaf look tarnishes, slight red limit, green grass gas disappears, and the fragrance of a flower appears, and hand is pinched agglomerating, looses one's grip and promptly looses, and the folding stalk reaches the appropriateness of withering when continuous;
3) reason bar:
Withering leaf adopts multi-functional carding machine to manage bar, does not heat, and throws the every groove 80-120g of leaf amount, reason bar time 20mim-25min, and the centre adds nip roll pressurization reason bar 5min-7min, carries out at twice, and complete with bud-leaf, appropriate red stain is machine at present;
4) fermentation:
Put the heating and moistening fermentation of when fermentation, more than 90%, the leaf temperature control is at 30-35 ℃ at 28-30 ℃, humidity for the fermenting cellar Temperature and Humidity Control, and time 2h-4h finishes fermentation when red stain is complete;
5) blue or green pot:
Adopt tea-flatting machine, add the tea making special oil before the throwing leaf, pot is warm at 170-190 ℃, the inhibitory enzyme enzymatic oxidation; Do shape, throw withering leaf 20-30g, about 3-5min of frying time for every pot; Pressure is grasped the light principle of weight, and blue or green pot back water content is controlled between the 30%-35% following machine spreading for cooling 0.8-1.5h;
6) Hui pot:
Adopt tea-flatting machine, continue drying and do shape, throw blue or green pot leaf 25 ~ 40g for every pot, about 4 ~ 8min of time, the pot temperature control is at 140 ~ 160 ℃, and water content is controlled between the 10%-15%;
7) Titian:
Adopt the cylinder grightening pot machine, take off milli, throw 140 ~ 160 ℃ in earlier stage of leaf temps, be heated evenly, temperature is reduced to 110 ~ 130 ℃ after the goods deliquescing, until drying, and omnidistance 2-3h, its water content is controlled at below 5% and takes the dish out of the pot;
8) choose to pick and cut the end:
Selection by winnowing is rejected pornographic movie, cuts off powder, puts in storage after sorting out impurity.
The invention has the beneficial effects as follows: the profile of product has reached the beautiful requirement of Longjing tea tradition shape, has changed the characteristic of conventional black profile difference; Its fragrance, soup look, flavour and leaf background color pool, integrity degree all obviously are superior to the traditional handicraft converted products simultaneously.
The present invention has combined the processing technology of Longjing tea and black tea, gets its long its weak point of keeping away, and particularly utilization reason bar technology has kept the required complete profile of flat Longjing tea, has improved cell crashing ratio simultaneously, being beneficial to the quality that fermentation forms black tea.Meet the consumption demand of current consumer to red Dragon Well tea.
See that from the sensory evaluation aspect of product the product of this processes has the profile of Longjing tea smooth flat, characteristic at the bottom of the leaf of complete one-tenth piece has congou tea color and luster Wu Run, fragrant and sweet obviously, the soup look ruddy, the qualitative characteristics of flavour glycol.Promptly possess the endoplasm of black tea and the profile of Longjing tea simultaneously.
See from the product physical and chemical index, the red Longjing tea of this processes, theaflavin, congo red element are higher than traditional handicraft black tea, and Tea Polyphenols, caffeine and conventional black are approaching, and amino acid is higher than conventional black.
See that from overall economic benefit the red Dragon Well tea of this explained hereafter belongs to the high-end product in the black tea, it is 1200 yuan/kilogram that same materials is produced red Dragon Well tea unit price, and production conventional black unit price is 400 yuan/kilogram, and producing the Longjing tea unit price is 800 yuan/kilogram.Production cost is approaching basically.Therefore the red Dragon Well tea of this explained hereafter has high economic benefit.
The specific embodiment
The present invention being described further the processing method of a kind of red Longjing tea according to the invention below in conjunction with the specific embodiment: bright leaf stand puts → withers → manage bar → fermentation → green grass or young crops pot → Hui pot → Titian → choose to pick and cut end → finished product.
With 50 kilograms of bright leaves is example:
One, bright leaf spreads out and puts
In order to reduce the into temperature of factory's bud-leaf, reduce part moisture simultaneously, bright leaf advances to spread out after the factory to be put; Evenly thin the stand on bamboo side's plaque, thickness is at 3-5cm, and promptly 1 kilogram of bright leaf is put at every square metre of stand; Time is at 2 hours, the bright leaf water content of moderate reduction, and bright leaf is the wilting shape and is advisable;
Two, wither
The operation of withering of utilization fragrance extracting machine, temperature is controlled at about 30 ℃, reaches 30% with percentage of water loss and is advisable, and the leaf look tarnishes, slight red limit, green grass gas disappears, and the fragrance of a flower appears, and hand is pinched agglomerating, looses one's grip and promptly looses, and the folding stalk reaches the appropriateness of withering when continuous;
Three, reason bar
Use multi-functional carding machine in the production and manage bar, do not heat, throw the every groove 100g of leaf amount, reason bar time 20min; The centre adds nip roll pressurization reason bar 6min, at twice, and each 3min; Complete with bud-leaf, appropriate red stain is machine at present, and this operation plays arrangement shape, broken tealeaves cell, promotes and induce the effect of oxidation; Bud-leaf is complete behind the reason bar, and the food value of leaf is soft, slight red stain;
Four, blue or green pot
Adopt tea-flatting machine, add tea making special oil (Chinese tallow that raw materials for production extract) before the throwing leaf from Chinese tallowtree leaf, the pot temperature is thrown leaf 25g at 180 ℃; Time 4min, light earlier back is heavy, the inhibitory enzyme enzymatic oxidation; Do shape, blue or green pot back water content is controlled between the 30%-35%, and following machine spreading for cooling is about 1 hour;
Five, Hui pot
Adopt tea-flatting machine, continue drying and do shape, the pot temperature control is thrown blue or green pot leaf 30g about 150 ℃, time 5min, and water content is controlled between the 10%-15%;
Six, Titian
Adopt 80 type cylinder grightening pot machines, drying is taken off milli and Titian, throws Hui pot leaf 3kg, and 180 ℃ in earlier stage of temperature are heated evenly, and temperature is reduced to 120 ℃ after the goods deliquescing, until drying, and omnidistance 2-3h, its water content is controlled at below 5% and takes the dish out of the pot;
Seven, choose to pick and cut the end
Selection by winnowing is rejected pornographic movie, cuts off powder, puts in storage after sorting out impurity.
Claims (1)
1. the processing method of a red Longjing tea is characterized in that this processing method comprises the steps:
1) bright leaf spreads out and puts:
After requiring bright leaf to enter factory, evenly thin the stand on bamboo side's plaque, thickness is at 3-5cm, and to reduce the leaf temperature, the time was controlled in 2 hours, the bright leaf water content of moderate reduction, bright leaf is the wilting shape;
2) wither:
The operation of withering of utilization fragrance extracting machine, temperature is controlled at 30-35 ℃, reaches 25%-35% with percentage of water loss, and the leaf look tarnishes, slight red limit, green grass gas disappears, and the fragrance of a flower appears, and hand is pinched agglomerating, looses one's grip and promptly looses, and the folding stalk reaches the appropriateness of withering when continuous;
3) reason bar:
Withering leaf adopts multi-functional carding machine to manage bar, does not heat, and throws the every groove 80-120g of leaf amount, reason bar time 20mim-25min, and the centre adds nip roll pressurization reason bar 5min-7min, carries out at twice, and complete with bud-leaf, appropriate red stain is machine at present;
4) fermentation:
Put the heating and moistening fermentation of when fermentation, more than 90%, the leaf temperature control is at 30-35 ℃ at 28-30 ℃, humidity for the fermenting cellar Temperature and Humidity Control, and time 2h-4h finishes fermentation when red stain is complete;
5) blue or green pot:
Adopt tea-flatting machine, add the tea making special oil before the throwing leaf, pot is warm at 170-190 ℃, the inhibitory enzyme enzymatic oxidation; Do shape, throw withering leaf 20-30g, about 3-5min of frying time for every pot; Pressure is grasped the light principle of weight, and blue or green pot back water content is controlled between the 30%-35% following machine spreading for cooling 0.8-1.5h;
6) Hui pot:
Adopt tea-flatting machine, continue drying and do shape, throw blue or green pot leaf 25 ~ 40g for every pot, about 4 ~ 8min of time, the pot temperature control is at 140 ~ 160 ℃, and water content is controlled between the 10%-15%;
7) Titian:
Adopt the cylinder grightening pot machine, take off milli, throw 140 ~ 160 ℃ in earlier stage of leaf temps, be heated evenly, temperature is reduced to 110 ~ 130 ℃ after the goods deliquescing, until drying, and omnidistance 2-3h, its water content is controlled at below 5% and takes the dish out of the pot;
8) choose to pick and cut the end:
Selection by winnowing is rejected pornographic movie, cuts off powder, puts in storage after sorting out impurity.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210230718 CN102696799B (en) | 2012-07-05 | 2012-07-05 | Method for processing black longjing tea leaves |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210230718 CN102696799B (en) | 2012-07-05 | 2012-07-05 | Method for processing black longjing tea leaves |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102696799A true CN102696799A (en) | 2012-10-03 |
| CN102696799B CN102696799B (en) | 2013-10-16 |
Family
ID=46890099
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210230718 Expired - Fee Related CN102696799B (en) | 2012-07-05 | 2012-07-05 | Method for processing black longjing tea leaves |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102696799B (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385319A (en) * | 2013-07-16 | 2013-11-13 | 丽水市农业科学研究院 | Processing method of slightly fermented tea |
| CN103918808A (en) * | 2014-03-31 | 2014-07-16 | 中国农业科学院茶叶研究所 | Composite withering process for congou black tea |
| CN109430443A (en) * | 2018-11-26 | 2019-03-08 | 杭州市农业科学研究院 | A kind of processing method of ripe fruity Longjing tea |
| CN110419597A (en) * | 2019-07-16 | 2019-11-08 | 杭州市农业科学研究院 | A kind of processing method of green soya bean perfume (or spice) Longjing tea |
| CN110754540A (en) * | 2019-10-31 | 2020-02-07 | 湖南安化芙蓉山茶业有限责任公司 | Hand-torn brick tea and preparation method thereof |
| CN106922856B (en) * | 2015-12-31 | 2020-05-05 | 贵州省凤冈县田坝魅力黔茶有限公司 | Processing method of flat black tea |
| CN114208903A (en) * | 2021-12-13 | 2022-03-22 | 凤庆小罐茶业有限公司 | Hot processing method of raw black tea and bean-flavor black tea |
| CN115669750A (en) * | 2022-11-18 | 2023-02-03 | 杭州市农业科学研究院 | Processing method of flat black tea |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1659971A (en) * | 2004-02-23 | 2005-08-31 | 马亚平 | Technique for preparing tea |
| CN101057621A (en) * | 2006-12-30 | 2007-10-24 | 丽水市农业科学研究所 | Preparation method for chimonanthea tea |
| CN101283711A (en) * | 2008-05-15 | 2008-10-15 | 唐妙火 | Natural floral type longjing tea processing technique |
| CN101480207A (en) * | 2008-03-14 | 2009-07-15 | 苏和生 | Automatic flow production line of flat shaped tea (Longjing tea) and processing method |
| CN102007980A (en) * | 2010-11-15 | 2011-04-13 | 云南龙生茶业股份有限公司 | Processing technology of straight bar black tea |
| CN102429053A (en) * | 2011-12-08 | 2012-05-02 | 黄山毛峰茶业集团有限公司 | Flat black tea (Black Jinkui) and making process thereof |
-
2012
- 2012-07-05 CN CN 201210230718 patent/CN102696799B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1659971A (en) * | 2004-02-23 | 2005-08-31 | 马亚平 | Technique for preparing tea |
| CN101057621A (en) * | 2006-12-30 | 2007-10-24 | 丽水市农业科学研究所 | Preparation method for chimonanthea tea |
| CN101480207A (en) * | 2008-03-14 | 2009-07-15 | 苏和生 | Automatic flow production line of flat shaped tea (Longjing tea) and processing method |
| CN101283711A (en) * | 2008-05-15 | 2008-10-15 | 唐妙火 | Natural floral type longjing tea processing technique |
| CN102007980A (en) * | 2010-11-15 | 2011-04-13 | 云南龙生茶业股份有限公司 | Processing technology of straight bar black tea |
| CN102429053A (en) * | 2011-12-08 | 2012-05-02 | 黄山毛峰茶业集团有限公司 | Flat black tea (Black Jinkui) and making process thereof |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385319B (en) * | 2013-07-16 | 2016-04-06 | 丽水市农业科学研究院 | A kind of processing method of micro-fermented tea |
| CN103385319A (en) * | 2013-07-16 | 2013-11-13 | 丽水市农业科学研究院 | Processing method of slightly fermented tea |
| CN103918808A (en) * | 2014-03-31 | 2014-07-16 | 中国农业科学院茶叶研究所 | Composite withering process for congou black tea |
| CN103918808B (en) * | 2014-03-31 | 2016-04-20 | 中国农业科学院茶叶研究所 | Congou tea compound withering technology |
| CN106922856B (en) * | 2015-12-31 | 2020-05-05 | 贵州省凤冈县田坝魅力黔茶有限公司 | Processing method of flat black tea |
| CN109430443A (en) * | 2018-11-26 | 2019-03-08 | 杭州市农业科学研究院 | A kind of processing method of ripe fruity Longjing tea |
| CN110419597A (en) * | 2019-07-16 | 2019-11-08 | 杭州市农业科学研究院 | A kind of processing method of green soya bean perfume (or spice) Longjing tea |
| CN110754540A (en) * | 2019-10-31 | 2020-02-07 | 湖南安化芙蓉山茶业有限责任公司 | Hand-torn brick tea and preparation method thereof |
| CN110754540B (en) * | 2019-10-31 | 2023-06-09 | 湖南安化芙蓉山茶业有限责任公司 | Hand-tearing brick tea and preparation method thereof |
| CN114208903A (en) * | 2021-12-13 | 2022-03-22 | 凤庆小罐茶业有限公司 | Hot processing method of raw black tea and bean-flavor black tea |
| CN114208903B (en) * | 2021-12-13 | 2023-07-21 | 凤庆小罐茶业有限公司 | Hot processing method of black tea and bean-flavored black tea |
| CN115669750A (en) * | 2022-11-18 | 2023-02-03 | 杭州市农业科学研究院 | Processing method of flat black tea |
| CN115669750B (en) * | 2022-11-18 | 2024-08-27 | 杭州市农业科学研究院 | Processing method of flat black tea |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102696799B (en) | 2013-10-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102696799B (en) | Method for processing black longjing tea leaves | |
| CN102715293B (en) | Processing method of twisted old-leaf black tea | |
| CN103385319B (en) | A kind of processing method of micro-fermented tea | |
| CN102217683B (en) | Xinyang red black tea processing technique | |
| CN101664084B (en) | Processing technique of fragrant Bailin Kongfu black tea | |
| CN102715291B (en) | Processing method of white leaf longjing tea | |
| CN102578313A (en) | Processing technology of congou black tea | |
| CN103053718B (en) | Preparation method for roxburgh anoectochilus terminal bud fermented black tea | |
| CN102972536A (en) | Manufacturing technique of keemun black tea | |
| CN102771585A (en) | Constant-humidity varying-temperature fermentation method for congou black tea | |
| CN102007981B (en) | Processing method for black tea with flower fragrance | |
| CN104171075A (en) | Preparation method of highly fragrant black tea | |
| CN106035882B (en) | Processing method of macadamia nut leaf green tea | |
| CN102669312B (en) | Processing method for increasing flavor richness of albino tea | |
| CN104605043A (en) | Preparation method of strip-shaped black tea | |
| CN102007983A (en) | Manufacturing process of strip black tea | |
| CN106561847A (en) | Processing method of natural flowery black tea | |
| CN103349117A (en) | Processing method for eagle tea | |
| CN105532934A (en) | Hakka green tea processing technology | |
| CN104431055A (en) | Processing method of camellia red tea | |
| CN104904890A (en) | Preparation method of scented black tea | |
| CN103211049B (en) | Particle congou black tea processing technology | |
| CN105145889A (en) | Production method of black tea with fragrance of flowers and fruits | |
| CN104430957A (en) | Method for processing kungfu black tea | |
| CN102742681B (en) | Processing technique of tulinghuihong (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 | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20131016 |