CN103141596A - High-aroma oolong black tea and making method thereof - Google Patents

High-aroma oolong black tea and making method thereof Download PDF

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CN103141596A
CN103141596A CN2013100715688A CN201310071568A CN103141596A CN 103141596 A CN103141596 A CN 103141596A CN 2013100715688 A CN2013100715688 A CN 2013100715688A CN 201310071568 A CN201310071568 A CN 201310071568A CN 103141596 A CN103141596 A CN 103141596A
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tea
hours
green
temperature
fermentation
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CN2013100715688A
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CN103141596B (en
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刘娇莲
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福建归来客有机茶叶有限公司
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Abstract

The invention relates to high-aroma oolong black tea. A tea finished product is prepared from fresh tea leaves serving as a raw material by the steps of green making, withering, rocking, fermentation, kneading, cooling, drying, picking and aroma extraction. The invention also relates to a making method for the high-aroma oolong black tea. The making method skillfully fuses, specifically improves and adjusts a making process of oolong tea and a making process of black tea, so that the made oolong black tea is fine in appearance, black and glossy, has particularly thick flavor and flower aroma and is lasting, soaking-tolerant, mellow in mouthfeel, sweet in aftertaste and particularly quick in secretion of saliva.

Description

A kind of high-perfume type black oolong tea and preparation method thereof
Technical field
The present invention relates to a kind of high-perfume type black oolong tea and preparation method thereof.
Background technology
Oolong tea and black tea belong to two kinds of different tea kinds, combination by oolong tea processing technology and black tea processing technology can be produced black oolong tea, black oolong tea combines the fragrance of oolong tea and the flavour of black tea together, drinks the taste of kind of unique delicate fragrance, and feeling of freshness is arranged very much.But there are the shortcomings such as fragrance is not enough, mouthfeel is thin in the black oolong tea of being made by existing black oolong tea manufacture craft.
Summary of the invention
The present invention is directed to the problem that above-mentioned prior art exists and make improvements, namely the technical problem to be solved in the present invention is to provide a kind of strongly fragrant and high-perfume type black oolong tea that mouthfeel is mellow and preparation method thereof.
In order to solve the problems of the technologies described above, technical scheme of the present invention is: a kind of high-perfume type black oolong tea, take fresh leaves of tea plant as raw material, through doing green grass or young crops, wither, shake green grass or young crops, ferment, knead, spreading for cooling, dry, choose pick, the Titian step makes the tealeaves finished product.
Further, described tea tree seeds are the high-perfume type tea tree breed.
Simultaneously, the present invention also provides a kind of preparation method of high-perfume type black oolong tea, carries out according to the following steps:
(1) pluck: pluck fresh leaves of tea plant at 4 in afternoon at 11 at fine day noon, sent to every 0 ~ 1 hour and do green grass or young crops;
(2) do green grass or young crops: under 22 ℃ ~ 26 ℃ sunlight, did by hand blue or green 3 ~ 4 hours, manually stirred every 20 ~ 30 minutes;
(3) wither: blade is sent into is withered indoorly, carry out constant temperature and withered 6 ~ 8 hours at 18 ℃ ~ 23 ℃ temperature, the indoor circulation of withering wind speed evenly and dehumidifier, its air humidity is controlled at 50 ~ 60%;
(4) shake green grass or young crops: carry out at twice, shook at first for the first time blue or green 20 ~ 30 minutes, the rotating speed of vibration machine is controlled at 3 ~ 5 rev/mins, then cool blue or green 1.5 ~ 2 hours, spreading thickness is 0.2 ~ 0.5cm, then shakes for the second time blue or green 40 ~ 60 minutes, and the rotating speed of vibration machine is controlled at 7 ~ 10 rev/mins;
(5) fermentation: with blade stacking and cover to carry out dark fermentation 2.5 ~ 4 hours, fermentation temperature is controlled at 20 ~ 26 ℃ of constant temperature, and fermentation humidity is controlled at 40 ~ 50%, and fermentation gets warm again after a cold spell and makes leaf water even;
(6) knead: 60 ~ 80 jin of heavy blades are carried out the light kneadding of low speed twisted with the fingers 60 ~ 80 minutes;
(7) spreading for cooling: spread tealeaves out heat radiation 1.5 ~ 2.5 hours, spreading thickness is 10 ~ 20cm, makes tealeaves leak water evenly;
(8) oven dry: carry out at twice, dried 60 ~ 80 minutes at 100 ~ 110 ℃ of temperature at first for the first time, after then placing a week, then dried 2 ~ 3 hours at 70 ~ 85 ℃ of temperature for the second time, final tealeaves moisture control is 0 ~ 6%;
(9) choose and pick: remove pornographic movie, tea stalk, make the tealeaves profile meticulous;
(10) Titian: use the roasting cage to bend down the slow heat oven dry of fire 7 ~ 10 hours 70 ℃ ~ 100 ℃ temperature.
Further, the tea tree seeds in step (1) are the high-perfume type tea tree breed.
Further, the tea tree seeds in step (1) are the high-perfume type tea tree breed.
Further, the tealeaves in step (5) is stacked 30 ~ 50cm height and is covered with white cotton.
Further, the roasting cage in step (11) is charcoal roasting cage, electricity roasting cage or combination both.
Compared with prior art, the present invention has following beneficial effect: the preparation method of this high-perfume type black oolong tea has merged dexterously the manufacture craft of the manufacture craft of oolong tea and black tea and has carried out specific improvement and adjustment, make the black oolong tea profile of making meticulous, pitch-black glossy, have dense especially delicate fragrance and the fragrance of a flower, lasting anti-bubble, mouthfeel is mellow, return sweet promote the production of body fluid fast especially.
The present invention is further detailed explanation below in conjunction with the drawings and specific embodiments.
Description of drawings
Fig. 1 is the making flow chart of high-perfume type black oolong tea of the present invention.
The specific embodiment
As shown in Figure 1, a kind of high-perfume type black oolong tea, take fresh leaves of tea plant as raw material, through doing green grass or young crops, wither, shake green grass or young crops, ferment, knead, spreading for cooling, dry, choose pick, the Titian step makes the tealeaves finished product.Described tea tree seeds are the high-perfume type tea tree breed, can be the kinds such as golden tree peony, Paeonia delavayi, golden kwan-yin, strange orchid, orange osmanthus, purple rugose rose (Rosa rugosa vartypica).Its preparation method is carried out according to the following steps:
(1) pluck: pluck fresh leaves of tea plant at 4 in afternoon at 11 at fine day noon, sent to every 0 ~ 1 hour and do green grass or young crops;
(2) do green grass or young crops: under 22 ℃ ~ 26 ℃ sunlight, did by hand blue or green 3 ~ 4 hours, manually stirred every 20 ~ 30 minutes;
(3) wither: blade is sent into is withered indoorly, carry out constant temperature and withered 6 ~ 8 hours at 18 ℃ ~ 23 ℃ temperature, the indoor circulation of withering wind speed evenly and dehumidifier, its air humidity is controlled at 50 ~ 60%;
(4) shake green grass or young crops: carry out at twice, shook at first for the first time blue or green 20 ~ 30 minutes, the rotating speed of vibration machine is controlled at 3 ~ 5 rev/mins, then cool blue or green 1.5 ~ 2 hours, spreading thickness is 0.2 ~ 0.5cm, then shakes for the second time blue or green 40 ~ 60 minutes, and the rotating speed of vibration machine is controlled at 7 ~ 10 rev/mins;
(5) fermentation: with blade stacking and cover to carry out dark fermentation 2.5 ~ 4 hours, fermentation temperature is controlled at 20 ~ 26 ℃ of constant temperature, and fermentation humidity is controlled at 40 ~ 50%, and fermentation gets warm again after a cold spell and makes leaf water even;
(6) knead: 60 ~ 80 jin of heavy blades are carried out the light kneadding of low speed twisted with the fingers 60 ~ 80 minutes;
(7) spreading for cooling: spread tealeaves out heat radiation 1.5 ~ 2.5 hours, spreading thickness is 10 ~ 20cm, makes tealeaves leak water evenly;
(8) oven dry: carry out at twice, dried 60 ~ 80 minutes at 100 ~ 110 ℃ of temperature at first for the first time, after then placing a week, then dried 2 ~ 3 hours at 70 ~ 85 ℃ of temperature for the second time, final tealeaves moisture control is 0 ~ 6%;
(9) choose and pick: remove pornographic movie, tea stalk, make the tealeaves profile meticulous;
(10) Titian: use the roasting cage to bend down the slow heat oven dry of fire 7 ~ 10 hours 70 ℃ ~ 100 ℃ temperature.
Embodiment 1: a kind of preparation method of high-perfume type black oolong tea, and carry out according to the following steps: pluck (1): pluck fresh leaves of tea plant at 4 in afternoon at 11 at fine day noon, sent to every 0.5 hour and do green grass or young crops; (2) do green grass or young crops: under 22 ℃ of sunlight, did by hand blue or green 4 hours, manually stirred every 30 minutes; (3) wither: blade is sent into is withered indoorly, carry out constant temperature and withered 8 hours at 18 ℃ of temperature, the indoor circulation of withering wind speed evenly and dehumidifier, its air humidity is controlled at 60%; (4) shake green grass or young crops: carry out at twice, shook at first for the first time blue or green 20 minutes, the rotating speed of vibration machine is controlled at 4 ~ 5 rev/mins, then cool blue or green 1.5 hours, spreading thickness is 0.2 ~ 0.5cm, then shakes for the second time blue or green 60 minutes, and the rotating speed of vibration machine is controlled at 7 ~ 8 rev/mins; (5) fermentation: blade stacking 30cm is high and cover to carry out dark fermentation 2.5 hours with white cotton, and fermentation temperature is controlled at 20 ~ 23 ℃ of constant temperature, and fermentation humidity is controlled at 40%, and fermentation gets warm again after a cold spell and makes that leaf water is even, fragrance is denseer; (6) knead: 60 jin of heavy blades are carried out the light kneadding of low speed twisted with the fingers 60 minutes; (7) spreading for cooling: spread tealeaves out heat radiation 1.5 hours, spreading thickness is 10cm, make tealeaves (8) oven dry of leaking water evenly: carry out at twice, at first for the first time dried 60 minutes at 110 ℃ of temperature, then after placing a week, then dried 3 hours at 85 ℃ of temperature for the second time, final leaf water content is controlled at 5% ~ 6%; (9) choose and pick: remove pornographic movie, tea stalk; (10) Titian: use the roasting cage to bend down the slow heat oven dry of fire 10 hours 70 ℃ of temperature.
Embodiment 2: a kind of preparation method of high-perfume type black oolong tea, and carry out according to the following steps: pluck (1): pluck fresh leaves of tea plant at 4 in afternoon at 11 at fine day noon, sent to every 1 hour and do green grass or young crops; (2) do green grass or young crops: under 25 ℃ of sunlight, did by hand blue or green 3.5 hours, manually stirred every 25 minutes; (3) wither: blade is sent into is withered indoorly, carry out constant temperature and withered 7 hours at 20 ℃ ~ 22 ℃ temperature, the indoor circulation of withering wind speed evenly and dehumidifier, its air humidity is controlled at 55%; (4) shake green grass or young crops: carry out at twice, shook at first for the first time blue or green 20 ~ 30 minutes, the rotating speed of vibration machine is controlled at 3 ~ 5 rev/mins, then cool blue or green 1.5 ~ 2 hours, spreading thickness is 0.2 ~ 0.5cm, then shakes for the second time blue or green 50 minutes, and the rotating speed of vibration machine is controlled at 7 ~ 9 rev/mins; (5) fermentation: blade stacking 40cm is high and cover to carry out dark fermentation 3 ~ 3.5 hours with white cotton, and fermentation temperature is controlled at 22 ~ 25 ℃ of constant temperature, and fermentation humidity is controlled at 45%, and fermentation gets warm again after a cold spell and makes that leaf water is even, fragrance is denseer; (6) knead: 70 jin of heavy blades are carried out the light kneadding of low speed twisted with the fingers 70 minutes; (7) spreading for cooling: spread tealeaves out heat radiation 2 hours, spreading thickness is 15cm, makes tealeaves leak water evenly; (8) oven dry: carry out at twice, dried 70 minutes at 105 ℃ of temperature at first for the first time, after then placing a week, then dried 2.5 hours at 80 ℃ of temperature for the second time, final leaf water content is controlled in 6%; (9) choose and pick: remove pornographic movie, tea stalk; (10) Titian: use the roasting cage to bend down the slow heat oven dry of fire 8 ~ 9 hours 80 ℃ ~ 90 ℃ temperature, the roasting cage can adopt charcoal roasting cage, electricity roasting cage or combination both.
Embodiment 3: a kind of preparation method of high-perfume type black oolong tea, and carry out according to the following steps: pluck (1): pluck fresh leaves of tea plant at 4 in afternoon at 11 at fine day noon, sent to every 40 ~ 50 minutes and do green grass or young crops; (2) do green grass or young crops: under 26 ℃ of sunlight, did by hand blue or green 3 hours, manually stirred every 20 minutes; (3) wither: blade is sent into is withered indoorly, carry out constant temperature and withered 6 hours at 23 ℃ of temperature, the indoor circulation of withering wind speed evenly and dehumidifier, its air humidity is controlled at 50%; (4) shake green grass or young crops: carry out at twice, shook at first for the first time blue or green 30 minutes, the rotating speed of vibration machine is controlled at 3 ~ 4 rev/mins, then cool blue or green 2 hours, spreading thickness is 0.2 ~ 0.5cm, then shakes for the second time blue or green 40 minutes, and the rotating speed of vibration machine is controlled at 9 ~ 10 rev/mins; (5) fermentation: blade stacking 50cm is high and cover to carry out dark fermentation 4 hours with white cotton, and fermentation temperature is controlled at 23 ~ 26 ℃ of constant temperature, and fermentation humidity is controlled at 50%, and fermentation gets warm again after a cold spell and makes that leaf water is even, fragrance is denseer; (6) knead: 80 jin of heavy blades are carried out the light kneadding of low speed twisted with the fingers 60 ~ 80 minutes; (7) spreading for cooling: spread tealeaves out heat radiation 2.5 hours, spreading thickness is 20cm, makes tealeaves leak water evenly; (8) oven dry: carry out at twice, dried 80 minutes at 100 ℃ of temperature at first for the first time, after then placing a week, then dried 2 hours at 70 ℃ of temperature for the second time, final leaf water content is controlled at 4% ~ 6%; (9) choose and pick: remove pornographic movie, tea stalk; (10) Titian: use the roasting cage to bend down the slow heat oven dry of fire 7 hours 100 ℃ of temperature, the roasting cage can adopt charcoal roasting cage, electricity roasting cage or combination both.
The above is only preferred embodiment of the present invention, and all equalizations of doing according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.

Claims (6)

1. high-perfume type black oolong tea is characterized in that: take fresh leaves of tea plant as raw material, through doing green grass or young crops, wither, shake green grass or young crops, ferment, knead, spreading for cooling, dry, choose pick, the Titian step makes the tealeaves finished product.
2. high-perfume type black oolong tea according to claim 1, it is characterized in that: described tea tree seeds are the high-perfume type tea tree breed.
3. the preparation method of a high-perfume type black oolong tea as claimed in claim 1, is characterized in that, carries out according to the following steps:
(1) pluck: pluck fresh leaves of tea plant at 4 in afternoon at 11 at fine day noon, sent to every 0 ~ 1 hour and do green grass or young crops;
(2) do green grass or young crops: under 22 ℃ ~ 26 ℃ sunlight, did by hand blue or green 3 ~ 4 hours, manually stirred every 20 ~ 30 minutes;
(3) wither: blade is sent into is withered indoorly, carry out constant temperature and withered 6 ~ 8 hours at 18 ℃ ~ 23 ℃ temperature, the indoor circulation of withering wind speed evenly and dehumidifier, its air humidity is controlled at 50 ~ 60%;
(4) shake green grass or young crops: carry out at twice, shook at first for the first time blue or green 20 ~ 30 minutes, the rotating speed of vibration machine is controlled at 3 ~ 5 rev/mins, then cool blue or green 1.5 ~ 2 hours, spreading thickness is 0.2 ~ 0.5cm, then shakes for the second time blue or green 40 ~ 60 minutes, and the rotating speed of vibration machine is controlled at 7 ~ 10 rev/mins;
(5) fermentation: with blade stacking and cover to carry out dark fermentation 2.5 ~ 4 hours, fermentation temperature is controlled at 20 ~ 26 ℃ of constant temperature, and fermentation humidity is controlled at 40 ~ 50%, and fermentation gets warm again after a cold spell and makes leaf water even;
(6) knead: 60 ~ 80 jin of heavy blades are carried out the light kneadding of low speed twisted with the fingers 60 ~ 80 minutes;
(7) spreading for cooling: spread tealeaves out heat radiation 1.5 ~ 2.5 hours, spreading thickness is 10 ~ 20cm, makes tealeaves leak water evenly;
(8) oven dry: carry out at twice, dried 60 ~ 80 minutes at 100 ~ 110 ℃ of temperature at first for the first time, after then placing a week, then dried 2 ~ 3 hours at 70 ~ 85 ℃ of temperature for the second time, final tealeaves moisture control is 0 ~ 6%;
(9) choose and pick: remove pornographic movie, tea stalk, make the tealeaves profile meticulous;
(10) Titian: use the roasting cage to bend down the slow heat oven dry of fire 7 ~ 10 hours 70 ℃ ~ 100 ℃ temperature.
4. the preparation method of high-perfume type black oolong tea according to claim 3, it is characterized in that: the tea tree seeds in step (1) are the high-perfume type tea tree breed.
5. the preparation method of high-perfume type black oolong tea according to claim 3 is characterized in that: it is high and covers with white cotton that the tealeaves in step (5) is stacked 30 ~ 50cm.
6. the preparation method of high-perfume type black oolong tea according to claim 3 is characterized in that: the roasting cage in step (11) is charcoal roasting cage, electricity roasting cage or combination both.
CN201310071568.8A 2013-03-07 2013-03-07 High-aroma oolong black tea and making method thereof CN103141596B (en)

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Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103330016A (en) * 2013-07-12 2013-10-02 福建帝湘红生态茶叶有限公司 Production method of oolong black tea
CN103416492A (en) * 2013-07-23 2013-12-04 中国农业科学院茶叶研究所 Processing method for special floral sweet black tea
CN103749749A (en) * 2014-01-13 2014-04-30 沈允锐 Manufacturing method of oolong
CN103766511A (en) * 2013-09-09 2014-05-07 尤溪县云富茶业有限公司 Ecological black tea manufacturing method
CN103815067A (en) * 2014-01-13 2014-05-28 贵州省湄潭县芸香茶业有限公司 Processing technology of high-quality congou black tea
CN103947778A (en) * 2014-05-26 2014-07-30 廉江市萱人境茶业有限公司 Ecological oolong black tea processing method
CN104171066A (en) * 2014-08-08 2014-12-03 武夷山市凯铭萱茶厂 Rock tea
CN104397218A (en) * 2014-11-21 2015-03-11 重庆市秀山县钟灵茶业有限公司 Baking and aroma extracting method for black tea
CN104430994A (en) * 2014-12-18 2015-03-25 宜宾川红茶业集团有限公司 Method for processing flower-fragrance type bulk tea
CN104543055A (en) * 2014-12-19 2015-04-29 福建省胜春茶业有限责任公司 Making method of wild tea
CN104605041A (en) * 2015-02-06 2015-05-13 铜仁市茶叶行业协会 Method for processing black tea produced from ancient tea trees
CN104886288A (en) * 2015-06-24 2015-09-09 贵州怡壶春生态茶业有限公司 Honey-aroma type congou black tea processing method
CN105341191A (en) * 2015-11-06 2016-02-24 广西南亚热带农业科学研究所 Preparation method of golden peony black tea
CN106106861A (en) * 2014-10-16 2016-11-16 福安市科茗农业发展有限公司 A kind of Ramulus et Folium Mussaendae Pubescentis and processing method thereof
CN106954692A (en) * 2017-04-06 2017-07-18 福建云中溪茶业有限公司 A kind of make conventional green grass or young crops fermentation process of oolong tea
CN107343546A (en) * 2017-08-15 2017-11-14 合肥市好旺养殖科技有限公司 Dehumidifier processing method is adjusted in a kind of withering for tealeaves
CN108208213A (en) * 2017-12-26 2018-06-29 广西南亚热带农业科学研究所 A kind of production method of carbon-baked Tie Guanyin black tea
CN108338227A (en) * 2018-03-20 2018-07-31 桂东县江师傅生态茶业有限公司 A kind of manufacture craft of black oolong tea

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CN102125118A (en) * 2011-01-30 2011-07-20 福建坦洋工夫集团股份有限公司 Method for processing congou black tea
CN102919408A (en) * 2012-11-27 2013-02-13 福建省农业科学院茶叶研究所 Making method of fragrant and mellow black tea

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CN101695323A (en) * 2009-10-26 2010-04-21 凤庆香竹箐古茶有限责任公司 Method for processing high-perfume type Yunnan black tea
CN101986853A (en) * 2010-12-09 2011-03-23 云南龙生茶业股份有限公司 Processing technology for oolong black tea
CN102125118A (en) * 2011-01-30 2011-07-20 福建坦洋工夫集团股份有限公司 Method for processing congou black tea
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Cited By (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103330016A (en) * 2013-07-12 2013-10-02 福建帝湘红生态茶叶有限公司 Production method of oolong black tea
CN103416492A (en) * 2013-07-23 2013-12-04 中国农业科学院茶叶研究所 Processing method for special floral sweet black tea
CN103416492B (en) * 2013-07-23 2015-04-22 中国农业科学院茶叶研究所 Processing method for special floral sweet black tea
CN103766511A (en) * 2013-09-09 2014-05-07 尤溪县云富茶业有限公司 Ecological black tea manufacturing method
CN103749749A (en) * 2014-01-13 2014-04-30 沈允锐 Manufacturing method of oolong
CN103815067A (en) * 2014-01-13 2014-05-28 贵州省湄潭县芸香茶业有限公司 Processing technology of high-quality congou black tea
CN103947778B (en) * 2014-05-26 2016-03-30 廉江市萱人境茶业有限公司 A kind of ecological black oolong tea processing method
CN103947778A (en) * 2014-05-26 2014-07-30 廉江市萱人境茶业有限公司 Ecological oolong black tea processing method
CN104171066A (en) * 2014-08-08 2014-12-03 武夷山市凯铭萱茶厂 Rock tea
CN106106861A (en) * 2014-10-16 2016-11-16 福安市科茗农业发展有限公司 A kind of Ramulus et Folium Mussaendae Pubescentis and processing method thereof
CN104397218A (en) * 2014-11-21 2015-03-11 重庆市秀山县钟灵茶业有限公司 Baking and aroma extracting method for black tea
CN104430994A (en) * 2014-12-18 2015-03-25 宜宾川红茶业集团有限公司 Method for processing flower-fragrance type bulk tea
CN104543055A (en) * 2014-12-19 2015-04-29 福建省胜春茶业有限责任公司 Making method of wild tea
CN104605041A (en) * 2015-02-06 2015-05-13 铜仁市茶叶行业协会 Method for processing black tea produced from ancient tea trees
CN104886288A (en) * 2015-06-24 2015-09-09 贵州怡壶春生态茶业有限公司 Honey-aroma type congou black tea processing method
CN105341191A (en) * 2015-11-06 2016-02-24 广西南亚热带农业科学研究所 Preparation method of golden peony black tea
CN106954692A (en) * 2017-04-06 2017-07-18 福建云中溪茶业有限公司 A kind of make conventional green grass or young crops fermentation process of oolong tea
CN107343546A (en) * 2017-08-15 2017-11-14 合肥市好旺养殖科技有限公司 Dehumidifier processing method is adjusted in a kind of withering for tealeaves
CN108208213A (en) * 2017-12-26 2018-06-29 广西南亚热带农业科学研究所 A kind of production method of carbon-baked Tie Guanyin black tea
CN108338227A (en) * 2018-03-20 2018-07-31 桂东县江师傅生态茶业有限公司 A kind of manufacture craft of black oolong tea

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