CN102754717A - Preparation method of health-preserving sweet potato tea and product - Google Patents
Preparation method of health-preserving sweet potato tea and product Download PDFInfo
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- CN102754717A CN102754717A CN2011104339162A CN201110433916A CN102754717A CN 102754717 A CN102754717 A CN 102754717A CN 2011104339162 A CN2011104339162 A CN 2011104339162A CN 201110433916 A CN201110433916 A CN 201110433916A CN 102754717 A CN102754717 A CN 102754717A
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Abstract
The invention provides a preparation method of health-preserving sweet potato leaf tea and a product, wherein the preparation method comprises the following steps: picking raw leaves of sweet potato leaves, withering by sunlight or hot air, indoor withering and stirring, stir-frying, rolling, deblocking, baking to water content below 4%, and obtaining the finished product. Therefore, the sweet potato leaf tea can be prepared by changing excessive sweet potato leaves in summer, thereby avoiding lost sales and waste caused by excessive production, preventing nutrition loss in a long-term storage mode, ensuring that consumers can drink the nutrition of the sweet potato leaves by drinking tea all the year round, and ensuring that tea drinking culture and health care can coexist simultaneously.
Description
Technical field
The present invention relates to a kind of method for making and goods of health pachyrhizus tea.
Background technology
Pachyrhizus leaf (sweet potato leaf) is rich in nutritional labelings such as carrotene, vitamin A, vitamin C, niacin, potassium, calcium, magnesium, and it can improve pachylosis, and the protection mucous membrane tissue is avoided being infected; Be rich in magnesium and calcium again, magnesium can promote heart, cardiovascular health, promotes the absorption and the metabolism of calcium; Prevent that calcium precipitate from tissue, in the blood vessel, removing triglyceride in the blood, but norcholesterol in addition; Prevent and treat hypertension,, also become one of main food so be the vegetables of useful health.
Be in summer the season of abounding with of pachyrhizus leaf, when output is crossed flower, and few people shows any interest, the back pachyrhizus leaf that causes the gathering corruption of festering is very unfortunate; And during winter, receive in climatic effect, unfavorable growth is difficult to volume production, so the consumer is difficult for buying, as far as the plantation dealer, it is also extremely unstable to make a profit.
For the vegetables that will cross Sheng summer effectively utilize, just have the dealer to develop the vegetables processed food, for example: pickless, dry-made vegetable etc., not only but this type processed food eat unhelpful more even can impair one's health.Again, general vitamin is a chemical product, the edible anxiety that too much also has side effect.
Causing in tea, is important beverage crops, and its fragrance delicate fragrance is quiet and tastefully laid out, the flavour glycol is lubricious, the larynx rhythm is infinite, more can remove advantages such as greasy, liked by masses, will drink tea now to combine closely with living, and becomes a kind of cultural features.They in Taiwan, mainly be to produce oolong tea or Paochung tea, but tealeaves can not be as vegetables; Can drink out health, reach and obtain nutrition simultaneously; Therefore if can the easy pachyrhizus leaf of closely getting be made into as the tealeaves, become a kind of beverage crops of daily life; Reach the purpose of drinking tea and keep healthy, that will make and produce the grand scape of a slice the future of pachyrhizus leaf.
Tealeaves can be divided into according to the degree of fermentation at present:
1. azymic tea: green tea.
2. part fermented tea: can be subdivided into light fermentation, middle fermentation again and retransmit three kinds in ferment according to attenuation degree:
(1) light fermented tea mountain Paochung tea attenuation degree 8%-12% as indicated;
(2) fermented tea such as Dongding Oolong Tea tea and Iron Guanyin attenuation degree 15%-30% in;
(3) heavy fermented tea such as pekoe oolong (east beauty's tea) attenuation degree 50%-60%.
3. full fermented tea: black tea and black tea.
The tealeaves processing procedure just is divided into tea making just and thin two stages of tea making, and the leading portion manufacture process is claimed system just, promptly the tea cyanines through outdoor daylight wither, wither indoors, leave standstill stirrings, kill cyanines, knead, process such as drying, the finished product of processing is called tea making just, or title " gross tea ".Tea making just is semi-finished product, and quality is impure, external form thickness, size, different in size, and flavour is jerky and have a blue or green flavor; Be worth for improving tealeaves, need to make it become refining tea, be only senior perfect tea article through the exquisite process of the processing of back segment.
The basic manufacture process of present various teas is distinguished as follows:
(1) green tea: leave-stir-fry (steaming) cyanines-knead-drying.
(2) yellow teas: leave-stir-fry cyanines-knead-vexed Huang-drying.
(3) white teas: leave-wither-dry by the fire cyanines-gently rub-drying.
(4) blue or green teas: leave-solar wither-indoor leaves standstill and stirs-fry cyanines-knead-drying.
(5) black tea class: leave-wither-knead-supply fermentation-drying.
(6) black tea: leave-stir-fry cyanines-knead-Wo heap-drying (black wool tea)-steaming (stir-fry) pressure-shaping.
Because the pachyrhizus leaf is a leaf vegetables, stalk is thick, juice is many, so structure is different from traditional tea; So on method for making, have some different differences; Therefore how to make the pachyrhizus leaf be made for pachyrhizus leaf tea, must be on technological means again for breaking through, this is the present invention and desires key issue to be broken through.
In view of this, how to make the pachyrhizus leaf effectively long preservation, nutrition is not run off, also can obtain the nutrition of pachyrhizus leaf when letting the consumer in the winter time, can avoid summer output to cross flower and cause unsalable waste again, just become the problem points that the present invention primarily overcomes.
Moreover, how the pachyrhizus leaf being made into pachyrhizus leaf tea, and having identical tender tea leaves article function with general tealeaves, the commercially available tealeaves that is able to match in excellence or beauty (for example Paochung tea, oolong tea etc.) just becomes the present invention's problem points of overcoming again.
Summary of the invention
For addressing the above problem and reaching the object of the invention, its technological means is achieved in that a kind of health pachyrhizus tea method for making, and this step comprises:
Win the leave of pachyrhizus leaf;
Daylight or hot blast wither, and quicken to make tea cyanines water evaporates, reduce the cell moisture, lower its activity, and the cell membrane semi permeability is disappeared;
Wither indoors and stirring are left standstill the tea cyanines on the wither indoors frame, carry out the part fermentation, generate distinctive fragrance and flavour earlier; After again the stirring of tea cyanines being stirred, make the mutual collision friction of tea cyanines, promote fermentation, the tea cyanines are leaked water on average;
Fry cyanines, destroy enzyme activity with the high temperature mode, suppress tealeaves and continue fermentation, possessing distinctive fragrance of tea and flavour, and tea cyanines moisture is distributed in a large number, the food value of leaf is soft;
Knead, by external force tealeaves is curled and be shaped, and destroy part tealeaves cell tissue, make the juice outflow and attach to the tealeaves surface;
Deblock, above-mentioned tealeaves is crispaturaed and is cohered block, handles the back and scatters via deblocking of the machine of deblocking;
Dry: at least once above baking, and makes the safe water content below the tea-drying to 4%, with fixing this flavor of tea aroma; And
Thin because of the pachyrhizus blade face, it is many that leaf obstructs thick juice, with gradual repeatedly baking (2-3 time) leaf obstructed juice and bake gradually and do not hinder its blade face
Make the safe water content below the tea-drying to 4%, with fixing this flavor of tea aroma; And finished product, be pachyrhizus leaf gross tea semi-finished product.
According to above-mentioned method for making, again with institute's finished product through choosing tea, baking and banking up with earth and vacuum-packed, promptly become exquisite pachyrhizus leaf tea.
According to above-mentioned method for making, said withering is that, heat high with homogeneous heating, efficient passes far-infrared radiation rapidly, and temperature 30-35 ℃, about 10-30 of time minute are looked ambient temperature and humidity adjustment.
According to above-mentioned method for making, said withering is solar wither, is with temperature 30-35 ℃, time 10-30 minute enforcement, and looks ambient temperature and humidity adjustment.
According to above-mentioned method for making, said indoor time of repose is 60-120 minute, and said stirring is to implement to shake the cyanines machine, each mixing time 2-12 minute, stirs number of times 3-5 time, weight slip 25-30%.
According to above-mentioned method for making, said stir-fry cyanines are to kill the cyanines machine with drum type brake to implement, temperature 160-180 ℃, and input amount 3-12 kilogram, time 5-7 minute, weight slip 30-40%.
According to above-mentioned method for making, said kneading is to implement with full moon formula kneading machine, and input amount is one of following, and 8 kilograms in 3 kilograms, 12 cun machines of 8 cun machines are just rubbed and held a 6-7 minute, inferior rubbing time 3-4 minute.
According to above-mentioned method for making, said drying is to be divided into three times to bake, and bakes for the first time, bakes to 150-170 ℃ with charcoal fire; Secondary fermentation: the tea cyanines that baked are for the first time taken out, make tealeaves absorb the moisture (easing back) in the natural air, carry out secondary fermentation; After bake: the tealeaves that secondary fermentation is crossed is packed into and is carried out after bake in the roasting tea container, uses charcoal fire to bake rapidly to the tealeaves temperature and is 150-170 ℃; The tea cyanines that baked are for the second time taken out; Absorb the moisture (easing back) in the natural air again; Bake for three times: with the tealeaves that fermented for three times pack into carry out in the roasting tea container three times roasted, uses that charcoal fire is roasted rapidly to be 250-270 ℃ to the tealeaves temperature, the roasted extremely grilled smell of burning is come out.
Just did 3-8 minute, foot was done 40-60 minute, and leaf amount every square centimeter of 1-2 kilogram in stand is just done 2 kilograms, and foot is done 4 kilogram weights, slip 74-76%.
For addressing the above problem and reaching the object of the invention, the present invention provides a kind of health pachyrhizus leaf tea product, is the pachyrhizus leaf tea finished product that manufactures according to above-mentioned health pachyrhizus leaf tea method for making.According to said products, this pachyrhizus leaf tea finished form is a spherical shape.
By enforcement of the present invention, can obtain following result:
Make the pachyrhizus leaf of surplus in summer can change system into pachyrhizus leaf tea; Avoid causing the unsalable waste that causes after abounding with; Again can be with the long preservation mode, nutrition is not run off, let the consumer can both drink the nutrition of pachyrhizus leaf throughout the year by drinking tea, make and drink tea and health care can both simultaneously and be deposited.
The pachyrhizus leaf is made into pachyrhizus tea, and has identical tender tea leaves article function with general tealeaves, commercially available tealeaves is able to match in excellence or beauty.
Can the pachyrhizus leaf tea of drying be smeared into chip or powder, and use, more fill part and the more wide space that utilizes so that pachyrhizus leaf tea has as the non-staple food that adds property.
Description of drawings
Fig. 1: be the present invention's processing procedure figure.
Fig. 2: be the present invention's block flow diagram.
1 wins 2 daylight or hot blast withers
3 wither indoors and stir 4 and fry cyanines
5 knead 6 deblocks
7 dry 8 finished products
The specific embodiment
Following according to specifying shown in the drawing as the back:
Like Fig. 1, shown in Figure 2, be processing procedure figure of the present invention and block flow diagram, it comprises respectively in regular turn:
(1) wins the leave of pachyrhizus leaf;
(2) daylight or hot blast wither, and quicken to make tea cyanines water evaporates, reduce the cell moisture, lower its activity, and the cell membrane semi permeability is disappeared;
(3) wither indoors and stirring are left standstill the tea cyanines on the wither indoors frame, carry out the part fermentation, generate distinctive fragrance and flavour earlier; After again the stirring of tea cyanines being stirred, make the mutual collision friction of tea cyanines, promote fermentation, the tea cyanines are leaked water on average;
(4) fry cyanines, destroy enzyme activity with the high temperature mode, suppress tealeaves and continue fermentation, possessing distinctive fragrance of tea and flavour, and tea cyanines moisture is distributed in a large number, the food value of leaf is soft;
(5) knead, by external force tealeaves is curled and be shaped, and destroy part tealeaves cell tissue, make the juice outflow and attach to the tealeaves surface;
(6) deblock, above-mentioned tealeaves is crispaturaed and is cohered block, handles the back and scatters via deblocking of the machine of deblocking;
(7) dry, make the safe water content below the tea-drying to 4%, with fixing this flavor of tea aroma; And
(8) finished product is pachyrhizus leaf gross tea semi-finished product.
Above-mentioned withering can be divided into solar wither or hot blast withers, and solar wither is that the heat energy of mat sunshine carries out, and hot blast to wither be that the heat energy of mat red line far away carries out; No matter be any, all be to quicken to make tea cyanines water evaporates, and reduce the cell moisture; Lower its activity; Cause the cell membrane semi permeability to disappear, and each chemical composition in the cell is able to the carrying out that mat ferment oxidation causes fermentation.In above-mentioned, the temperature of withering is 30-35 ℃, time 10-30 minute.
It is when rainy day or ambient humidity are higher that said red line far away withers, and replaces solar wither, so this case visual environment temperature, humidity is adjusted or change the mode of withering.
Above-mentioned wither indoors is earlier above-mentioned tea cyanines to be left standstill on the wither indoors frame, and about 1-3 of the time of leaving standstill hour, this can make the tea cyanines via above-mentioned fermentation, proceeds the part fermentation, causes complicated chemical change, generates distinctive fragrance and flavour.Afterwards, after with the little power of both hands the stirring of tea cyanines being stirred again, will make the tea cyanines collision each other take place and rub, cause that the leaf margin cell is damaged, promote fermentation, and by stirring tealeaves leaked water on average simultaneously.
In above-mentioned, said indoor time of repose is 60-120 minute, and said stirring is to implement to shake the cyanines machine, each mixing time 2-12 minute, stirs number of times 3-5 time, weight slip 25-30%.
Above-mentioned stir-fry cyanines are to destroy enzyme activity with the high temperature mode, suppress tealeaves and continue fermentation again, and possessing distinctive fragrance of tea and flavour, and tea cyanines moisture distributes in a large number, makes the food value of leaf soft, can be convenient to follow-up rubbing and harvest with dry; Fry evenly appropriateness of cyanines temperature for making, utilize the drum type brake lush-fried machine, cooperate the different cyanines temperature and times of frying to stir-fry, to increase the thermal efficiency.This fries the cyanines temperature, can set up automatic temperature control by control cabinet, makes operation and maintenance easily, needn't note frying the cyanines degree at any time, can pour out automatically in good time, alleviates physical load, improves operating efficiency, also can keep stablizing the stir-fry cyanines quality of homogeneous.
In above-mentioned, frying cyanines is to kill the cyanines machine with drum type brake to implement, temperature 160-180 ℃, and input amount 3-12 kilogram, time 5-7 minute, weight slip 30-40%.
Above-mentioned kneading is to implement by external force, tealeaves curled be shaped, and outward appearance is more beautiful, and destroys part tealeaves cell tissue, makes the juice outflow and attaches to the tealeaves surface, and so flavour could be soluble in water rapidly when brewing for finished product; After kneading first doing, the cloth ball is kneaded and is sphere; Above-mentioned sth. made by twisting is rubbed available barrel of ball machine and is carried out the tealeaves plastic operation, and bucket ball machine is igniting and temperature control heating system automatically, and the drum winding number is set, and alternative " manual work " reaches a small amount of cloth of " machinery " and rub, and to save labour and working time, reduces production costs.
In above-mentioned, kneading is to implement with full moon formula kneading machine, and input amount is one of following, and 8 kilograms in 3 kilograms, 12 cun machines of 8 cun machines are just rubbed and held a 6-7 minute, inferior rubbing time 3-4 minute.
Above-mentioned deblocking is tealeaves through after kneading, and can extrude tea juice and be stained with and stick in the tealeaves surface, so tealeaves can crispatura and coheres block mutually, and after separating processing via machine of deblocking or hand, tealeaves scatters in order to uniform drying, about 1-2 of the time of deblocking minute.
Above-mentioned drying is the safe water content that makes below the tea-drying to 4%, so tealeaves no longer continues fermentation, and fixedly this flavor of tea aroma reaches drying purpose simultaneously, with the prolongation shelf life.
Above-mentioned drying is to be divided into three times with drying machine to bake operation, thes contents are as follows:
Bake for the first time: roasted to 150-170 ℃ with charcoal fire;
Secondary fermentation: the tea cyanines that baked are for the first time taken out, make tealeaves absorb the moisture (easing back) in the natural air, carry out secondary fermentation;
Bake for the second time: the tealeaves that secondary fermentation is crossed is packed into and is carried out after bake in the roasting tea container, uses charcoal fire to bake rapidly to the tealeaves temperature and is 150-170 ℃;
Three fermentations: the tea cyanines that baked are for the second time taken out, absorb the moisture (easing back) in the natural air again;
Bake for the third time: the tealeaves that fermented for three times is packed into carry out in the roasting tea container roastedly for the third time, uses that charcoal fire is roasted rapidly to be 250-270 ℃ to the tealeaves temperature, the roasted extremely grilled smell of burning is come out.
Because the pachyrhizus blade face is thin, it is many that leaf obstructs thick juice, with gradual repeatedly baking (2-3 time), can leaf be obstructed juice and dry, do not hinder again its blade face gradually.
Above-mentioned pachyrhizus phyllogen belongs to leaf vegetables, and stalk is thick, juice is many, if compare with general tealeaves; The moisture of removing is many; For example about 8 the jin tea cyanines of the present invention just can be processed the pachyrhizus leaf gross tea finished product of 1 jin, if general tealeaves, about 5 jin tea cyanines just can be processed the tealeaves gross tea finished product of 1 jin.
According to above-mentioned method for making, pachyrhizus leaf gross tea semi-finished product again through choosing tea, baking and banking up with earth and vacuum packaging, are promptly become exquisite pachyrhizus leaf tea.
The present invention more provides a kind of health pachyrhizus leaf tea product, is the pachyrhizus leaf tea finished product that manufactures according to above-mentioned health pachyrhizus leaf tea method for making, and this pachyrhizus leaf tea finished product is shaped as spherical shape again.
Above-mentioned pachyrhizus leaf tea can be smeared into chip or powder again; As flavouring or add food and use, so that having, more fills part and the more wide space that utilizes pachyrhizus leaf tea, for example mix with bread, biscuit; Add in the soup article as seasoning etc., the economic benefit height of old place melon leaf tea.
Embodiment shown in above foundation is graphic has specified structure of the present invention, characteristic and action effect, owing to meet novelty and progressive important document, satisfies the whence and proposes application for a patent for invention in accordance with the law; Only the above is merely the present invention's preferred embodiment, but the present invention does not limit practical range with shown in the drawing, and the modification property variation that therefore conforms to intention of the present invention such as belongs in the scope of the invention as long as in impartial scope, all should contain.
Claims (10)
1. health pachyrhizus leaf tea method for making is characterized in that this recipe step comprises:
Win the leave of pachyrhizus leaf;
Daylight or hot blast wither, and quicken to make tea cyanines water evaporates, reduce the cell moisture, lower its activity, and the cell membrane semi permeability is disappeared;
Wither indoors and stirring are left standstill the tea cyanines on the wither indoors frame, carry out the part fermentation, generate distinctive fragrance and flavour; Again the tea cyanines are stirred and stir, make mutual collision friction between the tea cyanines, promote fermentation, the tea cyanines are leaked water on average;
Fry cyanines, destroy enzyme activity with the high temperature mode, suppress tealeaves and continue fermentation, possessing distinctive fragrance of tea and flavour, and tea cyanines moisture is distributed in a large number, the food value of leaf is soft;
Knead, by external force tealeaves is curled and be shaped, and destroy part tealeaves cell tissue, make the juice outflow and attach to the tealeaves surface;
Deblock, above-mentioned tealeaves is crispaturaed and is cohered block, handles the back and scatters via deblocking of the machine of deblocking;
Dry, at least once above bakes, and makes the safe water content below the tea-drying to 4%, with fixing fragrant this flavor of pachyrhizus leaf tea; And
Finished product, this is pachyrhizus leaf gross tea semi-finished product.
2. health pachyrhizus leaf tea method for making according to claim 1 is characterized in that, again with said finished product via choosing tea, baking and banking up with earth and vacuum-packed again, promptly become exquisite pachyrhizus leaf tea.
3. health pachyrhizus leaf tea method for making according to claim 1 is characterized in that, said withering is that, heat high with homogeneous heating, efficient passes far-infrared radiation rapidly, and temperature 30-35 ℃, time 10-30 minute are implemented.
4. health pachyrhizus leaf tea method for making according to claim 1 is characterized in that said withering is to be solar wither, minute implements with temperature 30-35 ℃, time 10-30.
5. health pachyrhizus leaf tea method for making according to claim 1 is characterized in that said indoor time of repose is 60-120 minute, and said stirring is to implement to shake the cyanines machine, each mixing time 2-12 minute, stirs number of times 3-5 time, weight slip 25-30%.
6. health pachyrhizus leaf tea method for making according to claim 1 is characterized in that, said stir-fry cyanines are to kill the cyanines machine with drum type brake to implement, temperature 160-180 ℃, and input amount 3-12 kilogram, time 5-7 minute, weight slip 30-40%.
7. health pachyrhizus leaf tea method for making according to claim 1 is characterized in that, said kneading is to implement with full moon formula kneading machine, and input amount is one of following, and 8 kilograms in 3 kilograms, 12 cun machines of 8 cun machines are just rubbed and held a 6-7 minute, inferior rubbing time 3-4 minute.
8. health pachyrhizus leaf tea method for making according to claim 1 is characterized in that said drying is to be implemented in the following manner by drying machine:
Bake for the first time, bake to 150-170 ℃ with charcoal fire;
Fermentation for the second time: the tea cyanines that baked are for the first time taken out, and the moisture that tealeaves is absorbed in the natural air eases back, and carries out secondary fermentation;
Bake for the second time: the tealeaves that secondary fermentation is crossed is packed into and is carried out after bake in the roasting tea container, uses charcoal fire to bake rapidly to the tealeaves temperature and is 150-170 ℃;
Fermentation for the third time: the tea cyanines that baked are for the second time taken out, absorb the moisture (easing back) in the natural air again;
Bake for the third time: with the tealeaves that fermented for three times pack into carry out in the roasting tea container three times roasted, uses that charcoal fire is roasted rapidly to be 250-270 ℃ to the tealeaves temperature, the roasted extremely grilled smell of burning is come out.
9. a health pachyrhizus leaf tea product is characterized in that, is the pachyrhizus leaf tea product that manufactures according to above-mentioned health pachyrhizus leaf tea method for making.
10. like the said health pachyrhizus of claim 9 leaf tea product, it is characterized in that the finished form of pachyrhizus leaf tea is a spherical shape.
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| TW100114323A TW201242514A (en) | 2011-04-25 | 2011-04-25 | Manufacturing method for regimen sweet potato tea and product thereof |
| TW100114323 | 2011-04-25 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103202375A (en) * | 2013-03-22 | 2013-07-17 | 安徽华佗国药股份有限公司 | Heart care tea and preparation method thereof |
| CN104026305A (en) * | 2014-05-30 | 2014-09-10 | 于长生 | Health tea and preparation method thereof |
| CN104186833A (en) * | 2014-08-15 | 2014-12-10 | 合肥学院 | Preparation method of black tea with sweet potato leaves |
| CN104206565A (en) * | 2014-09-04 | 2014-12-17 | 霍山县茧丝绸有限公司 | Making method of mulberry leaf black tea and made mulberry leaf black tea |
| CN104738257A (en) * | 2015-02-06 | 2015-07-01 | 安徽跑马冈茶叶有限责任公司 | Sweet potato leaf tea and making method thereof |
| CN107296119A (en) * | 2017-08-01 | 2017-10-27 | 陕西科技大学 | A kind of purple potato leaf blueberry leaf is combined the preparation method of Fu-brick tea |
| CN107821703A (en) * | 2017-12-12 | 2018-03-23 | 皮建功 | A kind of sponge gourd base of leaf flower anticancer health preserving tea and its manufacture craft |
| CN110338247A (en) * | 2018-04-04 | 2019-10-18 | 曾崇恩 | The manufacturing method of pachyrhizus leaf tea and its tea-drinking |
| CN112273504A (en) * | 2020-09-17 | 2021-01-29 | 周华民 | Sweet potato tea preparation method and sweet potato tea |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| TWI680720B (en) * | 2018-04-03 | 2020-01-01 | 曾崇恩 | Sweet potato leaf tea and method for making tea |
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| CN101073364A (en) * | 2007-06-28 | 2007-11-21 | 范传玲 | Production of sweet-potato leaf health-care tea |
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|---|---|---|---|---|
| CN103202375A (en) * | 2013-03-22 | 2013-07-17 | 安徽华佗国药股份有限公司 | Heart care tea and preparation method thereof |
| CN104026305A (en) * | 2014-05-30 | 2014-09-10 | 于长生 | Health tea and preparation method thereof |
| CN104186833A (en) * | 2014-08-15 | 2014-12-10 | 合肥学院 | Preparation method of black tea with sweet potato leaves |
| CN104206565A (en) * | 2014-09-04 | 2014-12-17 | 霍山县茧丝绸有限公司 | Making method of mulberry leaf black tea and made mulberry leaf black tea |
| CN104738257A (en) * | 2015-02-06 | 2015-07-01 | 安徽跑马冈茶叶有限责任公司 | Sweet potato leaf tea and making method thereof |
| CN107296119A (en) * | 2017-08-01 | 2017-10-27 | 陕西科技大学 | A kind of purple potato leaf blueberry leaf is combined the preparation method of Fu-brick tea |
| CN107821703A (en) * | 2017-12-12 | 2018-03-23 | 皮建功 | A kind of sponge gourd base of leaf flower anticancer health preserving tea and its manufacture craft |
| CN110338247A (en) * | 2018-04-04 | 2019-10-18 | 曾崇恩 | The manufacturing method of pachyrhizus leaf tea and its tea-drinking |
| CN112273504A (en) * | 2020-09-17 | 2021-01-29 | 周华民 | Sweet potato tea preparation method and sweet potato tea |
Also Published As
| Publication number | Publication date |
|---|---|
| TWI505781B (en) | 2015-11-01 |
| TW201242514A (en) | 2012-11-01 |
| CN102754717B (en) | 2013-10-30 |
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