CN102715302B - Method for processing green tea in summer and autumn without bitterness by utilizing fresh tea leaves in summer and autumn - Google Patents
Method for processing green tea in summer and autumn without bitterness by utilizing fresh tea leaves in summer and autumn Download PDFInfo
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Abstract
The invention discloses a method for processing green tea in summer and autumn without bitterness by utilizing fresh tea leaves in summer and autumn. The method comprises the following step of adding plant extracts such as gynostemma pentaphylla, liquorice and stevioside on water-removing leaves by using fresh tea leaves in summer or autumn as raw materials on the basis of making the conventional green tea. Because contents of bitter substances, such as tea polyphenol, are high, the fresh tea leaves in summer and autumn cannot be utilized; and moreover, the plant source extracts are added before the water-removing leaves are kneaded for the first time according to the bitterness property of the green tea in summer and autumn, threshold which is felt by the tongue of the people and the properties of kuh-seng taste, sweetish taste and sweet taste of the plant source extracts, such as gynostemma pentaphylla, liquorice, stevioside and the like, so that the problems that the green tea in summer and autumn is over-bitter and has no consumption market, and the resources of the fresh tea leaves in summer and autumn are wasted, and therefore the safe, convenient, reasonable and economic high-value utilization of the resources of tea leaves and the industrialization production of the series of products are truly realized.
Description
Technical field:
The present invention relates to a kind ofly utilize the bright leaf processing of summer autumn tea without the method for bitter taste summer autumn green tea, particularly a kind ofly be in harmonious proportion autumn in summer bitter taste of green tea material and the production and processing method without pained flavour summer autumn green tea by ginseng flavor, sugariness, sweet substance in the Extracts from Plant Recourses such as gynostemma pentaphylla, Radix Glycyrrhizae, stevioside.
Background technology:
Tea is the traditional foreign exchange earning agricultural product of China, and eighties of last century enters the eighties and once accounted for the share of the whole exported product of China more than 70%.Simultaneously, tea has become one of large soft drink of 21st century three as an indispensable part in the daily material life of people.Therefore, Tea Industry is the plate of a uniqueness in the Chinese agriculture field, industry is with a long history, industry chain (supply chain) is long, agro-industrial trade is in conjunction with tight, and the ken that relates to and technical field are broad, are a typical labour intensive, technology-intensive, capital-intensive industry, also be one of the economic development in some remote and poverty mountain areas, south and pillar industry of peasant programme, in China's agricultural and rural economy development, occupy very consequence.According to statistics, China relates to tea population and reaches more than 8,000 ten thousand, 2010 years, and the Chinese tea area reaches more than 140 ten thousand hectares, and tea yield reaches more than 120 ten thousand tons, and more than 30 ten thousand tons of outlet tealeaves are exported goods and earned foreign currency about 7.5 hundred million dollars, becomes the first in the world and produces tea big country.
Yet, all the time, the tea grower in overwhelming majority Chinese green tea producing region has a custom: only adopt spring tea, do not adopt the summer autumn tea, its main cause is that summer is too high owing to bitter taste content of material such as Tea Polyphenols with the bright leaf of tea in autumn, it is heavier and without the consumption market to process the green tea product bitter taste.Studies show that summer and the bright leaf-making quantity of tea in autumn generally account for 40～60% of annual production, if fail to be processed into tea product, resource will be wasted.Therefore developing summer autumn tea resource, is one of major measure of tea industry upgrading synergy.
For the heavy problem of autumn in summer bitter taste of green tea, the major measure of improving autumn in summer green tea green tea has at present:
Tender adopting: Tea Polyphenols and caffeine content height are the main causes that causes summer autumn tea bitter taste, and in the tea shoot growth course, these two kinds of compositions increase gradually, and content peaks during a bud three leaf.Therefore advocate tender adopting, only adopt simple bud or a bud one leaf is just opened up, be to alleviate first of famous green tea bitter taste summer and autumn to close.
Spread processing: the bright leaf of tea was carried out appropriateness spread before completing, can make the partial hydrolysis of part ester catechin become all weak non-ester catechin and gallic acids of bitter taste and convergence, partially protein is hydrolyzed to the free amino acid with bright refreshing flavor, cellulose and pectin also Partial Conversion are water-soluble sugar and water soluble pectin, thereby promote alcoholic degree, the concentration of millet paste and alleviate bitter taste.General bright leaf spreads to moisture content and is appropriateness 68～70% the time, and this moment, the food value of leaf was soft, and bud-leaf is unfolded, and gives out delicate fragrance.
" weight " completes: complete to be lowered into thick blue or green gas and the astringent taste of sampling tea by " weight ".General water-removing leaves water content is that " tender " kills greater than 65%, and about 58% is that " weight " kills.
It is light that shaping is wanted: shaping gently can reduce leaf texture breaks, and tea juice flows in the leaf table few, is conducive to slow down the leaching velocity of the hydrotrope during bubble drink, thereby so that millet paste just can be too not pained on mouthfeel.
Dry firer wants foot: studies show that in the last stage of drying, Ye Wenneng remains on more than 60 ℃, treated quick-drying front about 5 minutes, again the leaf temperature is brought up to 70 ℃, can process the tea product of thick aroma and good taste.
Add allogene: the operation of kneading in autumn in summer Green Tea Processing adds a kind of additive T or zinc gluconate liquid or is kneading interpolation OP animal albumen powder in the leaf, can alleviate the bitter taste of tealeaves.
Although above-mentioned measure all can alleviate the bitter taste of autumn in summer green tea, do not solve the problem that autumn in summer green tea flavour is too pained, the consumption market is wideless and the bright leaf resource of tea summer and autumn is wasted in a large number at all.
Summary of the invention:
Technical problem to be solved by this invention is: for above-mentioned the deficiencies in the prior art, providing a kind of utilizes the bright leaf processing of summer autumn tea without the method for bitter taste summer autumn green tea, the Extracts from Plant Recourses such as the gynostemma pentaphylla of the certain proportioning of interpolation, Radix Glycyrrhizae, stevioside before water-removing leaves is just rubbed, bitter taste material in ginseng flavor, sugariness, sweet substance and autumn in the summer green tea in the extract is in harmonious proportion mutually, thereby solve autumn in summer green tea flavour problem too pained, that be wasted without consumption market and the bright leaf resource of tea summer and autumn, for sustainable development and the upgrading synergy of Tea Industry provides support.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is: a kind ofly utilize the bright leaf processing of summer autumn tea without the method for bitter taste summer autumn green tea, the method comprises the steps:
(1) with summer or the bright leaf of tea in autumn after spreading 12.5～20h under relative humidity 75～85%, 20～25 ℃ of conditions of environment temperature, adopt the roller fixation machine 1～2min that under 110～140 ℃ of inlet temperatures, 70～90 ℃ of conditions of outlet temperature, completes, cool to room temperature;
(2) be that 60～80% Herb Gynostemmae Pentaphylli extract, licorice and stevioside saponin content are that 60～90% stevioside extract mixes by weight 1:2:2 with gypenoside content, then add the ratio of the mixture of 25～40g said extracted thing in the cooled water-removing leaves of 1kg, the mixture of water-removing leaves and extract is mixed;
(3) adopt tea twisting machine just to rub the above-mentioned water-removing leaves that has added extract and mixing, to the water-removing leaves rolled twig rate reach 75～95%, broken cell rate reaches 65～85%, then will knead leaf and adopt three orders to tremble screen(ing) machine to deblock 1～2 time;
(4) first after above-mentioned the deblocking rubbed leaf and adopt tea-leaf withering machine to carry out just doing under 90～110 ℃ of conditions, agglomerating to holding, loose one's grip namely loosely, and moisture is 30～45%;
(5) tealeaves after will just doing adopts tea twisting machine to rub again, to tight thin, the rolled twig rate of tea bar be more than 95%, then will rub again leaf and tremble screen(ing) machine with three orders and deblock 1～2 time;
(6) answering after above-mentioned the deblocking being rubbed leaf employing tea roller roasting machine rolls dried to 15～25% water content under 90～110 ℃, then adopt tea double-pan roasting machine 90～110 ℃ of lower march milli fried drys, to the tealeaves water content be 4～6%, last spreading for cooling 25～45min gets final product.
Summer in the above-mentioned steps (1) or the bright leaf of tea in autumn be selected from summer or autumn an improved tea variety or bud one leaf of local varieties, two leaves and a bud, an and bud three leaves.
Gypenoside content is that 60～80% Herb Gynostemmae Pentaphylli extract, licorice and stevioside saponin content are that 60～90% stevioside extract is commercial product in the above-mentioned steps (2), wherein licorice is available from prosperous Bioisystech Co., Ltd in the Shaanxi, and product specification is 10:1.
Gynostemma pentaphylla, Radix Glycyrrhizae, stevioside are China's medicine food dual purpose plants commonly used, fast development along with modern separating and purifying technology, be processed into function or flavor extract and be applied to field of food, have broad prospects, not only can improve flavour of food products, and can increase or the function of condensed food.The present invention is directed to summer and the bright leaf of tea in autumn because the bitter taste content of material such as Tea Polyphenols are too high present situation that can not utilize, feel to have ginseng flavor, sugariness and the sweet taste characteristic of the Extracts from Plant Recourses such as threshold values and gynostemma pentaphylla, Radix Glycyrrhizae, stevioside according to the pained flavour characteristic of autumn in summer green tea, human body tongue, pass through scientific formula, before just rubbing, add Extracts from Plant Recourses, bitter taste material in ginseng flavor, sugariness, sweet substance and autumn in the summer green tea in the extract is in harmonious proportion mutually, thereby can solves the too pained problem of autumn in summer green tea flavour.
The finished product of the inventive method processing is as shown in table 1 below without autumn in the summer green tea quality contrast of bitter taste summer autumn green tea and traditional handicraft processing.
Table 1 product of the present invention and the contrast of traditional handicraft product
By upper table 1 as can be known, the inventive method product is without pained flavour, and its quality significantly is better than autumn in the summer green tea of traditional handicraft processing.
Compared with prior art, advantage of the present invention is:
1, the specification of the Herb Gynostemmae Pentaphylli extract that screens of the present invention, licorice and stevioside extract, proportioning and with the water-removing leaves prescription of the different places of production, Different Tea Varieties, different standard of plucking (1 bud, 1 leaf, 1 bud 2,1 bud, 3 leaves) fresh tea leaf raw material through system research and product quality evaluation and obtain, have the advance of science.
2, the present invention adds the Extracts from Plant Recourses such as gynostemma pentaphylla, Radix Glycyrrhizae, stevioside of certain proportioning before water-removing leaves is just rubbed, bitter taste material in ginseng flavor, sugariness, sweet substance and autumn in the summer green tea in the extract is in harmonious proportion mutually, thereby solves autumn in summer green tea flavour problem too pained, that be wasted without consumption market and the bright leaf resource of tea summer and autumn.
3, this method can not only suitability for industrialized production without autumn in the summer green tea of pained flavour, and realized veritably the suitability for industrialized production of higher value application and the series of products of safe, easy, reasonable, economic tea resources, and green, the theory of High-efficient Production and the strategy of recycling economy have been demonstrated fully.
The specific embodiment:
Embodiment 1
The bright leaf of two leaves and a bud tea in summer that No. six, selection improved tea variety good fortune cloud is raw material.
The bright leaf of two leaves and a bud tea in summer of No. six, improved tea variety good fortune cloud is 85% in relative humidity, spreads 20h under the condition of 25 ℃ of environment temperatures, adopt the roller fixation machine 2min that under inlet temperature is 140 ℃, 90 ℃ of conditions of outlet temperature, completes, be cooled to room temperature; Be that 80% Herb Gynostemmae Pentaphylli extract, licorice and stevioside saponin content are that 90% stevioside extract is by 1:2:2 weight ratio mixing with gypenoside content, then add the ratio of the mixture of 40 gram said extracted things in the cooled water-removing leaves of 1kg, both are mixed, adopt tea twisting machine just to rub, reach 95%, after broken cell rate reaches 85%, adopt three orders to tremble screen(ing) machine and deblock 2 times to the water-removing leaves rolled twig rate; Adopt tea-leaf withering machine to carry out just doing under 110 ℃ of conditions, agglomerating to holding, loose one's grip namely loosely, and moisture is 45%, adopts tea twisting machine to rub again again again, to tight thin, the rolled twig rate of tea bar more than 95%, then trembles screen(ing) machine with three orders and deblocks and rub again leaf 2 times; To rub again leaf adopt the tea roller roasting machine under 110 ℃, to roll to do to water content be 25%, then adopt tea double-pan roasting machine 110 ℃ of lower marches milli fried drys, to the tealeaves water content be 6%, last spreading for cooling 45min gets final product.Evaluate through organoleptic quality, the dried tea bar of products obtained therefrom rope is tight thin, the cutting edge of a knife or a sword seedling appears, fragrant and sweet dense, millet paste soup look orange is bright, tea fragrant pure and fresh lasting, the fragrance of a flower and fragrant and sweet arranged, the millet paste flavour without bitter taste, without astringent taste, little sweet time sweet, ginseng flavor is arranged, neat at the bottom of the leaf, soft, good luster.
Embodiment 2
Selecting the bright leaf of bud three-leaf tea in autumn one of tea tree colony kind is raw material.
The bright leaf of one bud, the three leaf tea in autumn of tea tree colony kind after spreading 12.5h under 20 ℃ of the relative humidity 75%, environment temperature, is adopted the roller fixation machine 1min that completes, cool to room temperature under 70 ℃ of 110 ℃ of inlet temperatures, outlet temperature; Be that 60% Herb Gynostemmae Pentaphylli extract, licorice and stevioside saponin content are that 60% stevioside extract is by weight the 1:2:2 mixing with gypenoside content, then add the ratio of the mixture of 25 gram said extracted things in the cooled water-removing leaves of 1kg, both are mixed, adopt tea twisting machine just to rub, to the water-removing leaves rolled twig rate reach 75%, broken cell rate reaches 65%, then adopt three orders to tremble screen(ing) machine and deblock 1 time; To just rub leaf and adopt tea-leaf withering machine to carry out just doing at 90 ℃, agglomerating to holding, loose one's grip namely loosely, and moisture is 30%; Adopt tea twisting machine to rub again,, rolled twig rate tight thin to the tea bar be more than 95% again, then trembles screen(ing) machine with three orders and deblock and rub again leaf 1 time; To rub again leaf adopt the tea roller roasting machine under 90 ℃, to roll to do to water content be 15%, then adopt tea double-pan roasting machine 90 ℃ of lower marches milli fried drys, to the tealeaves water content be 4%, last spreading for cooling 25min gets final product.Evaluate through organoleptic quality, the dried tea bar of products obtained therefrom Suo Shang is tight thin, cutting edge of a knife or a sword seedling, fragrant and sweet dense is arranged, and millet paste soup look orange is brighter, tea fragrant pure and fresh lasting, the fragrance of a flower and fragrant and sweet arranged, the millet paste flavour without bitter taste, without astringent taste, little sweet time sweet, ginseng flavor is arranged, neat at the bottom of the leaf, soft, glossy.
Embodiment 3
Selecting the bright leaf of one bud, one leaf tea in autumn of tea tree colony kind is raw material.
The bright leaf of one bud, one leaf tea in autumn of tea tree colony kind after spreading 16h under 22 ℃ of the relative humidity 80%, environment temperature, is adopted the roller fixation machine 1.5min that completes, cool to room temperature under 80 ℃ of 125 ℃ of inlet temperatures, outlet temperature; Be that 70% Herb Gynostemmae Pentaphylli extract, licorice and stevioside saponin content are that 75% stevioside extract is by weight the 1:2:2 mixing with gypenoside content, then add the ratio of the mixture of 30 gram said extracted things in the cooled water-removing leaves of 1kg, both are mixed, adopt tea twisting machine just to rub, to the water-removing leaves rolled twig rate reach 85%, broken cell rate reaches 75%, then adopt three orders to tremble screen(ing) machine and deblock 1 time; To just rub leaf and adopt tea-leaf withering machine to carry out just doing at 100 ℃, agglomerating to holding, loose one's grip namely loosely, and moisture is 38%; Adopt tea twisting machine to rub again,, rolled twig rate tight thin to the tea bar be more than 95% again, then trembles screen(ing) machine with three orders and deblock and rub again leaf 1 time; To rub again leaf adopt the tea roller roasting machine 100 ℃ roll do to water content be 20%, then adopt tea double-pan roasting machine 100 ℃ of lower marches milli fried drys, to the tealeaves water content be 5%, last spreading for cooling 35min gets final product.Evaluate through organoleptic quality, the dried tea bar of products obtained therefrom rope is tight thin, the cutting edge of a knife or a sword seedling appears, fragrant and sweet dense, millet paste soup look orange is bright, tea aroma is pure and fresh, height is long, lasting, the fragrance of a flower and fragrant and sweet denseer, the millet paste flavour without bitter taste, without astringent taste, little sweet time sweet, ginseng flavor is arranged, even neat, soft, good luster at the bottom of the leaf.Traditional handicraft contrast experiment 1:
The bright leaf of two leaves and a bud tea in summer that No. six, selection improved tea variety good fortune cloud is raw material.
The bright leaf of two leaves and a bud tea in summer of No. six, improved tea variety good fortune cloud is 85% in relative humidity, spreads 20h under the condition of 25 ℃ of environment temperatures, adopt the roller fixation machine 2min that under inlet temperature is 140 ℃, 90 ℃ of conditions of outlet temperature, completes, be cooled to room temperature; Adopt tea twisting machine just to rub cooled water-removing leaves, to the water-removing leaves rolled twig rate reach 95%, broken cell rate reaches 85%, then will knead leaf and adopt three orders to tremble screen(ing) machine to deblock 2 times; Adopt tea-leaf withering machine to carry out just doing under 110 ℃ of conditions, agglomerating to holding, loose one's grip namely loosely, and moisture is 45% again; Adopt tea twisting machine to rub again,, rolled twig rate tight thin to the tea bar be more than 95% again, then trembles screen(ing) machine with three orders and deblock and rub again leaf 2 times; To rub again leaf adopt the tea roller roasting machine under 110 ℃, to roll to do to water content be 25%, then adopt tea double-pan roasting machine 110 ℃ of lower marches milli fried drys, to the tealeaves water content be 6%, last spreading for cooling 45min gets final product.Through organoleptic quality evaluation, the dried tea bar of products obtained therefrom rope consolidation, pitch-black glossy, more neat and better spaced, have tea fragrant, millet paste soup look dark red, owe bright, tea perfume (or spice) is more pure and fresh, millet paste flavour bitter taste is heavier, at the bottom of the leaf more neatly, still soft, matt.
Traditional handicraft contrast experiment 2:
Selecting the bright leaf of bud three-leaf tea in autumn one of tea tree colony kind is raw material.
The bright leaf of one bud, the three leaf tea in autumn of tea tree colony kind after spreading 12.5h under relative humidity 75%, 20 ℃ of conditions of environment temperature, is adopted the roller fixation machine 1min that completes, cool to room temperature under 110 ℃ of inlet temperatures, 70 ℃ of conditions of outlet temperature; Adopt tea twisting machine to rub just that the water-removing leaves rolled twig rate reaches 75% to becoming, broken cell rate reaches 65% cooled water-removing leaves, then will knead leaf and adopt three orders to tremble screen(ing) machine to deblock 1 time; To just rub leaf and adopt tea-leaf withering machine under 90 ℃ of conditions, to carry out just doing, agglomerating to holding, loose one's grip namely loose, when moisture is 30%; Adopt again tea twisting machine to rub again, rolled twig rate tight thin to the tea bar more than 95%, then tremble screen(ing) machine with three orders and deblock and rub again leaf 1 time; To rub again leaf adopt the tea roller roasting machine under 90 ℃, to roll to do to water content be 15%, then adopt tea double-pan roasting machine 90 ℃ of lower marches milli fried drys, to the tealeaves water content be 4%, last spreading for cooling 25min gets final product.Through organoleptic quality evaluation, the dried tea bar of products obtained therefrom Suo Shang consolidation, pitch-black still glossy, more neat and better spaced, have tea fragrant, millet paste soup look dark red, owe bright, and delicate fragrance is arranged, millet paste flavour bitterness is highly seasoned, at the bottom of the leaf still neatly, still soft, matt.
Claims (2)
1. one kind is utilized the bright leaf processing of summer autumn tea without the method for bitter taste summer autumn green tea, and it is characterized in that: the method comprises the steps:
(1) with summer or the bright leaf of tea in autumn after spreading 12.5～20h under relative humidity 75～85%, 20～25 ℃ of conditions of environment temperature, adopt the roller fixation machine 1～2min that under 110～140 ℃ of inlet temperatures, 70～90 ℃ of conditions of outlet temperature, completes, cool to room temperature;
(2) be that 60～80% Herb Gynostemmae Pentaphylli extract, licorice and stevioside saponin content are that 60～90% stevioside extract mixes by weight 1:2:2 with gypenoside content, then add the ratio of the mixture of 25～40g said extracted thing in the cooled water-removing leaves of 1kg, the mixture of water-removing leaves and extract is mixed;
(3) adopt tea twisting machine just to rub the above-mentioned water-removing leaves that has added extract and mixing, to the water-removing leaves rolled twig rate reach 75～95%, broken cell rate reaches 65～85%, then will knead leaf and adopt three orders to tremble screen(ing) machine to deblock 1～2 time;
(4) first after above-mentioned the deblocking rubbed leaf and adopt tea-leaf withering machine to carry out just doing under 90～110 ℃ of conditions, agglomerating to holding, loose one's grip namely loosely, and moisture is 30～45%;
(5) tealeaves after will just doing adopts tea twisting machine to rub again, to tight thin, the rolled twig rate of tea bar be more than 95%, then will rub again leaf and tremble screen(ing) machine with three orders and deblock 1～2 time;
(6) answering after above-mentioned the deblocking being rubbed leaf employing tea roller roasting machine rolls dried to 15～25% water content under 90～110 ℃, then adopt tea double-pan roasting machine 90～110 ℃ of lower march milli fried drys, to the tealeaves water content be 4～6%, last spreading for cooling 25～45min gets final product.
2. according to claim 1ly a kind ofly utilize the bright leaf processing of summer autumn tea without the method for bitter taste summer autumn green tea, it is characterized in that: the summer in the described step (1) or the bright leaf of tea in autumn be selected from summer or autumn an improved tea variety or bud one leaf of local varieties, two leaves and a bud, an and bud three leaves.
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| CN103988926A (en) * | 2014-04-28 | 2014-08-20 | 贵州雷山县脚尧茶叶厂 | Quality improving method for low-quality summer and autumn tea |
| CN104026309B (en) * | 2014-06-25 | 2016-05-04 | 重庆新沪渝生物科技发展有限公司 | A kind of Longtube Ground Ivy Herb tealeaves preparation method and Longtube Ground Ivy Herb tealeaves and application |
| CN104186735B (en) * | 2014-09-25 | 2016-04-06 | 湖南农业大学 | A kind of method utilizing tea fresh leaves monolithic to process fragrant green tea |
| CN105124011A (en) * | 2015-08-14 | 2015-12-09 | 张晶 | Summer and autumn tea bitter and astringent taste lowering green tea processing technology |
| CN106900926B (en) * | 2017-03-09 | 2019-09-10 | 华中农业大学 | A kind of processing method using summer and autumn fresh tea leaves production green tea powder |
| CN107047835A (en) * | 2017-06-14 | 2017-08-18 | 广东省农业科学院茶叶研究所 | A kind of processing technology of reduction Guangdong large leaf bitter taste of green tea |
| CN108770958A (en) * | 2018-06-27 | 2018-11-09 | 安徽含眉生态茶叶有限公司 | A kind of processing technology mitigating summer and autumn bitter taste of green tea |
| CN109362928A (en) * | 2018-12-24 | 2019-02-22 | 广东冠龙生物科技有限公司 | A kind of vine tea preparation method containing steviol glycoside |
| CN109601654A (en) * | 2019-01-10 | 2019-04-12 | 四川绿源春茶业有限公司 | A kind of processing method of Summer-autumn tea |
| CN109527148A (en) * | 2019-01-11 | 2019-03-29 | 中华全国供销合作总社杭州茶叶研究所 | Processing method, tealeaves, tea bag and the drink of Summer-autumn tea |
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| CN1068252A (en) * | 1992-03-28 | 1993-01-27 | 冯祖裕 | A kind of preparation method of gynostemma pentaphylla tea |
| CN1047282C (en) * | 1995-08-21 | 1999-12-15 | 湖北省五峰土家族自治县红渔坪茶厂 | Tea of tuber of elevated gastrodia and preparing process thereof |
| CN1051677C (en) * | 1995-12-29 | 2000-04-26 | 刘彭琛 | Compound gynostemma pentaphyllum health care tea and preparing technology thereof |
| CN1156299C (en) * | 2001-12-13 | 2004-07-07 | 胡新华 | Health-care tea as cigarette companion and its preparation method |
| CN100441101C (en) * | 2005-04-18 | 2008-12-10 | 华乐军 | Kudzuvine root instant tea and preparation thereof |
| CN102273536A (en) * | 2011-08-24 | 2011-12-14 | 济南汉定生物工程有限公司 | Sugar-free herbal tea beverage |
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