CN103250846A - Jasmine black tea scenting method - Google Patents
Jasmine black tea scenting method Download PDFInfo
- Publication number
- CN103250846A CN103250846A CN2013100338390A CN201310033839A CN103250846A CN 103250846 A CN103250846 A CN 103250846A CN 2013100338390 A CN2013100338390 A CN 2013100338390A CN 201310033839 A CN201310033839 A CN 201310033839A CN 103250846 A CN103250846 A CN 103250846A
- Authority
- CN
- China
- Prior art keywords
- jasmine
- tea
- basement
- black tea
- closed container
- 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
Images
Landscapes
- Tea And Coffee (AREA)
Abstract
The invention discloses a jasmine black tea scenting method, which comprises: carrying out soaking washing on picked fresh tea leaves with hot water with a temperature of 40-70 DEG C, placing into a tea basket to carry out paving cooling until no water droplet exists, brewing for 5-20 h in a cylinder, rolling, carrying out blowing drying with warm hot wind, placing the tea leaves into a closed container, adding jasmine primary aroma essential oil, and carrying out scenting fermentation, hot wind drying, paving cooling, packaging and other processes. The scented jasmine black tea has characteristics of orange red, bright and clear tea soup and rich aroma. With the jasmine black tea scenting method, the traditional method that black tea is conveyed to a jasmine production place and fresh jasmine is adopted to carry out scenting is changed, and the jasmine primary aroma essential oil is adopted to be directly added to the black tea production process to complete the scenting so as to reduce the jasmine black tea scenting process and improve economic benefits and social benefits.
Description
Technical field
The present invention relates to a kind of production method of Jasmine scented tea, particularly had the production method of the black tea of jasmine fragrance.
Background technology
Heng County, Nanning city is the township of famous Jasmine, and the kind value area of Jasmine and output all account for about 80% of the whole nation, produce about 100,000 tons of bright Jasmines per year.Jasmine industry in the Heng County mainly is based on the fresh flower scenting tea, also has a small amount of several producer that produces Jasmine medicinal extract and absolute oil, and the industrial structure is comparatively simple.
Traditional jasmine tea mainly is based on green tea tea base, less with black tea basement system, main cause is that black tea is fermented tea, when with Jasmine the black tea basement being made jasmine tea, it is once half sweat again, be easy to make fermentation of black tea excessive, and have influence on the original fine quality of black tea, the soup color tolerance is dark pool easily, so when with the jasmine fresh flower black tea basement being made jasmine tea, the condition of controlling in the basement process processed is very exquisite, be difficult to effectively hold, the good tea that has will need basement to spend more than 5 times with fresh flower basement system, has not only wasted energy resource, has also increased production cost.
The method of relevant Jasmine basement tea making leaf has some bibliographical informations recently, for example:
1, Chinese patent, title: the processing method application (patent) of jasmine iron goddess tea number: the CN200710066205.X applying date: 2007.09.09 open (bulletin) number: CN101124931 open (bulletin) day: 2008.02.20, application (patent right) people: Xie Dagao, address: No. 396 Heng Countys, Chang'an, Heng County, Nanning City, Guangxi Zhuang Autonomous Region road south tea processing factory, invention (design) people: Xie Dagao, summary: a kind of processing method of jasmine iron goddess tea, comprise and shine green grass or young crops, complete, cut and rub, oven dry, its processing step is: at first get the bright leaf of Iron Guanyin tealeaves and shine green grass or young crops, then through withering, complete, water disappears, cut and rub, baking just, rolling, basement flower and refining curing obtain product.The jasmine iron goddess of the present invention's preparation had both kept the charm of extra-strong tea, the delicate fragrance that jasmine tea is arranged again, product reaches fragrant good, the soup look of holding concurrently of outward appearance grace, flavor become clear, give off a strong fragrance honest sweet refreshing, the drink back tooth cheek lasting of nature, flavour, aftertaste strong fragrance, is superfine product in the tea that the people pursued in the tea ceremony.Principal claim: the 1. processing method of a jasmine iron goddess tea, comprise that solarization is blue or green, complete, cut and rub, dry, it is characterized in that: at first get the bright leaf of Iron Guanyin tealeaves and shine blue or green, then through the water that withers, completes, disappears, cut rub, baking just, rolling, basement flower and the refining processing step that cures, obtain product.
2, Chinese patent, title: a kind of processing method of Jasmine black tea, application (patent) number: CN201110268004.4, open (bulletin) number: CN102273526A open (bulletin) day: 2011.12.14 applied for (patent right) people: Fujian Jiu Feng agricultural development Co., Ltd address: Gulou District Qiong He lane, Fuzhou City, Fujian Province is invented (design) people: Ye Qingde for No. 3 and is made a summary: a kind of processing method of Jasmine black tea; By with fresh tea leaf through shining green grass or young crops, wither, shake green grass or young crops, knead, fermentation, basement flower, curing, obtain Jasmine black tea; The Jasmine black tea that this method makes had not only kept the glycol of black tea but also the delicate fragrance of Jasmine had been arranged, and product reaches fragrant good, the soup look of holding concurrently of outward appearance grace, flavor become clear, give off a strong fragrance honest sweet refreshing, the drink back tooth cheek lasting of nature, flavour, aftertaste strong fragrance.Principal claim: a kind of processing method of Jasmine black tea, it is characterized in that, fresh tea leaf through shining green grass or young crops, wither, shake green grass or young crops, knead, fermentation, basement flower, curing, is obtained Jasmine black tea.
3, Chinese patent, title: preparation method's application (patent) of Jasmine Longjing tea number: the CN201210037078.1 applying date: 2012.02.20 open (bulletin) number: CN102578317A open (bulletin) day: 2012.07.18 apply for (patent right) people: the skilful grace of beam address: southwestern Cha Cheng Heng County, the Heng County Heng Zhou of Nanning City, Guangxi Zhuang Autonomous Region town one-tenth is sampled tea the Central-South 3-4 in wholesale market number, invention (design) people: Liang Qiaoen summary: a kind of preparation method of Jasmine Longjing tea, adopt the technology of low temperature basement flower and wounded in the battle packing, the aesthetic appearance that had both kept Longjing tea, color and luster, the fragrant and sweet pure and mild feature of flavour, the delicate fragrance that has Jasmine again, color and luster is fresh and alive, millet paste is limpid, flavour is pure and mild, fragrance is deep and remote to be raised, flavour is honest sweet refreshing, drink back tooth cheek lasting, the aftertaste strong fragrance, overcome traditional jasmine tea profile color and luster obfuscation, weak points such as millet paste soup look jaundice, the product drink time not only makes the consumer obtain enjoyment on the good sense of taste, more can bring fine visual enjoyment, make people's body and mind joyful.For the popularization of tea culture and developing of tea industry, have great significance and far-reaching influence.
4, Chinese patent, title: the production method application (patent) of Jasmine black tea number: CN201110379672.4 open (bulletin) number: CN102422927A applies for (patent right) people: Liao Yinlong; Huang Rongxin; Huang is opened special address: No. 011, education Lane two, the north of a road, the Heng County Heng Zhou of Nanning City, Guangxi Zhuang Autonomous Region town, invention (design) people: Liao Yinlong; Huang Rongxin; Huang is opened special summary: a kind of production method of Jasmine black tea, comprise wither, knead, shaping, fermentation, basement flower, its processing step is: first-selection is got the high-quality fresh tea leaf in its, then through withering, knead, shaping, fermentation, basement flower obtain product.The Jasmine black tea of the present invention's preparation keeps the feature of the fragrant and sweet flavor alcohol of black tea, the delicate fragrance that jasmine tea is arranged again, product reaches " outward appearance grace, flavor be fragrant hold concurrently good, soakedly hold tooth cheek lasting after honest sweet refreshing, the drink of general red, the nature that gives off a strong fragrance of brown glossy, the soup look of length, profile balling-up distinctness, color and luster crow, flavour, aftertaste strong fragrance, repeatedly to brew pleasant impression better ", is superfine product in the tea that the people pursued in the tea ceremony.
Summary of the invention
The basement of a kind of jasmine black tea of the present invention method processed, purpose is to provide a kind of method of making jasmine black tea with jasmine fresh idea sesame oil direct basement in the black tea process, changing traditional jasmine tea can only be in the processing method of the Jasmine place of production and adolescence, reduced manufacturing procedure, reduce cost, improved economic benefit and social benefit.
The basement of a kind of jasmine black tea of the present invention method processed, be to utilize a sesame oil that extracts from Jasmine, fermentation stage in black tea manufacturing process is made jasmine black tea to the direct basement of black tea, reduced the process of partly fermenting again when the black tea basement is made jasmine tea, guaranteed the original fine quality of black tea, the jasmine black tea soup look of basement system of the present invention is orange red bright clear, gives off a strong fragrance.Basement condition processed in the basement process processed is controlled easily, and is simple to operate, is a kind of basement method processed of jasmine black tea.
The technical scheme that the present invention solves the problems of the technologies described above is:
(1) the new tealeaves of Cai Zhaiing is washed with 40-70 ℃ hot water bubble and is pulled out after 3-10 minute, is placed in the tea basket airing and does to there not being water droplet;
(2) tea of getting (1) is put into adds a cover vexed 5-20 processed hour in the ceramic cylinder, turned over tea once in per 0.5 hour, and vexed system finishes the back taking-up and kneads shaping;
(3) with 50-80 ℃ middle warm air with the tea-drying of (2) to wet weight 8-15%;
(4) tealeaves of (3) is put into the airtight basement system fermentation of closed container, get and spray to closed container after the jasmine fresh idea sesame oil that is equivalent to tealeaves weight 0.01-0.30% and the drinking water that is equivalent to the basement tealeaves weight 5-25% of institute add atomizer, the temperature of regulating closed container is 25-60 ℃, humidity is 70-98%, pressure 20-200kPa, basement system fermentation 8-48 hour;
(5) jasmine black tea after the basement system is taken out through 110-130 ℃ of heated-air drying to wet weight content below 7%, the cool back packing of drying in the air is finished product.
The basement of above-described jasmine black tea method processed is the fermentation stage in black tea manufacturing process, and the jasmine fresh idea sesame oil that extracts with the physics extraction method comes basement jasmine black tea processed.
The basement of described jasmine black tea method processed, the jasmine fresh idea sesame oil that the physics extraction method is extracted, the extracting method of sesame oil is after adsorbing the fragrance of a flower that bright Jasmine tells with activated carbon of sorbent by fragrance of a flower adsorbent equipment, more a kind of refined jasmine oil that desorbs out with supercritical carbon dioxide.
Be provided with heat(ing) coil in the described closed container of described (4) step, closed container is circumscribed with atomizer, and the closed unit material is the container of Stainless Steel, aluminium or liner Stainless Steel.
The basement of described jasmine black tea method processed, the extra dry red wine tea that can directly buy finished product from the market carry out basement system with jasmine fresh idea sesame oil, basement step processed is: with commercial extra dry red wine tea, get and spray to closed container after the jasmine fresh idea sesame oil that is equivalent to tealeaves weight 0.01-0.30% and the drinking water that is equivalent to the basement tealeaves weight 5-25% of institute add atomizer, the temperature of regulating closed container is 25-60 ℃, humidity is 70-98%, pressure 20-200kPa, basement system fermentation 8-48 hour, then the jasmine black tea after the basement system is taken out through 110-130 ℃ of heated-air drying to wet weight content below 7%, the cool back packing of drying in the air is finished product.
The present invention has following characteristics:
1, the basement of jasmine black tea of the present invention method processed, fermentation stage in black tea manufacturing process is made jasmine black tea with jasmine fresh idea sesame oil with the direct basement of black tea, reduced traditional scenting process that jasmine black tea is transported to Jasmine place of production basement system, change the technological operation of tedious in traditional jasmine black tea basement system, do not need with fresh flower basement system repeatedly, save energy resource, reduced production cost, improved economic benefit and social benefit;
2, the basement of jasmine black tea of the present invention method processed is not subjected to the restriction in adolescence and zone, directly at black tea processing factory basement jasmine black tea processed.
3, the jasmine black tea fresh taste of the present invention's making, pure, strong fragrant, overcome " the half-cooked flavor " of fermentation in the past and semi-fermented tea, profile bar rope is neat and well spaced, leaf feather edge bright red, bright yellow color, brewing the soup look as clear as crystal, fragrance is lasting, the aromatic aquatic foods of product drinks flavour are refreshing, fragrant aroma, wet one's whistle back sweet, mellow, the long times of aftertaste of flavour.
4, the present invention also can carry out basement system with jasmine fresh idea sesame oil by the dried tea of black tea of directly buying finished product from the market, and basement method processed is identical with above-mentioned basement flower process step.
Description of drawings
Fig. 1 is the process chart of jasmine black tea basement of the present invention method processed.
As shown in Figure 1, the technological process of jasmine black tea basement of the present invention method processed is: after fresh tea passes is washed with the hot water bubble, be put into the spreading for cooling of tea frame, vexed system is kneaded then, through heated-air drying, carry out sealed fermenting basement system again, need add a sesame oil in the time of fermentation basement system, drying can obtain jasmine black tea.
The specific embodiment:
Embodiment 1
(1) hot water of 40 ℃ of 100 parts of usefulness of the new tealeaves of Cai Zhaiing bubble is washed the back and is pulled out after 3-10 minute, is placed in the tea basket airing and does to there not being water droplet;
(2) tea of getting (1) is put into added a cover vexed system 5 hours in the cylinder, turned over tea once in per 0.5 hour, and vexed system finishes the back taking-up and kneads shaping;
(3) with 50 ℃ air-flow with the tea-drying of (2) to the water content 8-15%;
(4) tealeaves of (3) is put into the airtight basement system fermentation of closed container.Spray to closed container after the drinking water of getting 0.01 part jasmine fresh idea sesame oil and 5 kilograms adds atomizer, the temperature of regulating closed container is 25 ℃, and humidity is 70%, pressure 20kPa, basement system fermentation 8 hours.
(5) jasmine black tea after the basement system is taken out below 120 ℃ of left and right sides heated-air dryings to 7%, the cool back packing of drying in the air is finished product.
Embodiment 2
(1) hot water of 55 ℃ of 100 parts of usefulness of the new tealeaves of Cai Zhaiing bubble is washed after 5-10 minute and is pulled out, is placed in the tea basket airing and does to there not being water droplet;
(2) tea of getting (1) is put into added a cover vexed system 12 hours in the cylinder, turned over tea once in per 0.5 hour, and vexed system finishes the back taking-up and kneads shaping;
(3) with 65 ℃ middle warm air with the tea-drying to 12% of (2) about;
(4) tealeaves of (3) is put into the airtight basement system fermentation of closed container.Spray to closed container after the drinking water of getting 0.15 part jasmine fresh idea sesame oil and 12 kilograms adds atomizer, the temperature of regulating closed container is 43 ℃, and humidity is 84%, pressure 110kPa, basement system fermentation 28 hours.
(5) jasmine black tea after the basement system is taken out below 120 ℃ of left and right sides heated-air dryings to 7%, the cool back packing of drying in the air is finished product.
Embodiment 3
(1) pulls out after the hot water of 70 ℃ of 100 parts of usefulness of the new tealeaves of Cai Zhaiing bubble is washed, be placed in the tea basket airing and do to there not being water droplet;
(2) tea of getting (1) is put into added a cover vexed system 20 hours in the cylinder, turned over tea once in per 0.5 hour, and vexed system finishes the back taking-up and kneads shaping;
(3) with 80 ℃ middle warm air with the tea-drying of (2) to water content about 12%;
(4) tealeaves of (3) is put into the airtight basement system fermentation of closed container.Get and spray to closed container after 0.30 part jasmine fresh idea sesame oil and 25 kilograms of drinking water add atomizers, the temperature of regulating closed container is 60 ℃, and humidity is 98%, pressure 200kPa, basement system fermentation 48 hours.
(5) jasmine black tea after the basement system is taken out below 120 ℃ of left and right sides heated-air dryings to 7%, the cool back packing of drying in the air is finished product.
Survey report:
Through the check of provincial examination and test of products station, jasmine tea of the present invention and common jasmine tea quality technical indicator compare, and the result is as follows:
Claims (5)
1. the basement of jasmine black tea method processed is characterized in that: utilize jasmine fresh idea sesame oil to be raw material, directly the black tea basement is made the method for jasmine black tea in black tea manufacturing process, the step of making is as follows:
(1) the new tealeaves of Cai Zhaiing is washed with 40-70 ℃ hot water bubble and is pulled out after 3-10 minute, is placed in the tea basket airing and does to there not being water droplet;
(2) tea of getting (1) is put into adds a cover vexed 5-20 processed hour in the ceramic cylinder, turned over tea once in per 0.5 hour, and vexed system finishes the back taking-up and kneads shaping;
(3) with 50-80 ℃ middle warm air with the tea-drying of (2) to wet weight 8-15%;
(4) tealeaves of (3) is put into the airtight basement system fermentation of closed container, get and spray to closed container after the jasmine fresh idea sesame oil that is equivalent to tealeaves weight 0.01-0.30% and the drinking water that is equivalent to the basement tealeaves weight 5-25% of institute add atomizer, the temperature of regulating closed container is 25-60 ℃, humidity is 70-98%, pressure 20-200kPa, basement system fermentation 8-48 hour;
(5) jasmine black tea after the basement system is taken out through 110-130 ℃ of heated-air drying to wet weight content below 7%, the cool back packing of drying in the air is finished product.
2. the basement of the described jasmine black tea of claim 1 method processed is characterized in that: be the fermentation stage in black tea manufacturing process, the jasmine fresh idea sesame oil that extracts with the physics extraction method comes basement jasmine black tea processed.
3. the basement method processed of claim 1 or 2 described jasmine black teas, it is characterized in that: the jasmine fresh idea sesame oil that the physics extraction method is extracted, the extracting method of sesame oil is after adsorbing the fragrance of a flower that bright Jasmine tells with activated carbon of sorbent by fragrance of a flower adsorbent equipment, more a kind of refined jasmine oil that desorbs out with supercritical carbon dioxide.
4. the basement of the described jasmine black tea of claim 1 method processed is characterized in that being provided with heat(ing) coil in the described closed container of (4) step, and closed container is circumscribed with atomizer, and the closed unit material is the container of Stainless Steel, aluminium or liner Stainless Steel.
5. the basement of the described jasmine black tea of claim 1 method processed, it is characterized in that: the extra dry red wine tea that can directly buy finished product from the market carry out basement system with jasmine fresh idea sesame oil, basement step processed is: with commercial extra dry red wine tea, get and spray to closed container after the jasmine fresh idea sesame oil that is equivalent to tealeaves weight 0.01-0.30% and the drinking water that is equivalent to the basement tealeaves weight 5-25% of institute add atomizer, the temperature of regulating closed container is 25-60 ℃, humidity is 70-98%, pressure 20-200kPa, basement system fermentation 8-48 hour, then the jasmine black tea after the basement system is taken out through 110-130 ℃ of heated-air drying to wet weight content below 7%, the cool back packing of drying in the air is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310033839.0A CN103250846B (en) | 2013-01-30 | 2013-01-30 | Jasmine black tea scenting method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310033839.0A CN103250846B (en) | 2013-01-30 | 2013-01-30 | Jasmine black tea scenting method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103250846A true CN103250846A (en) | 2013-08-21 |
| CN103250846B CN103250846B (en) | 2014-08-27 |
Family
ID=48955359
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310033839.0A Expired - Fee Related CN103250846B (en) | 2013-01-30 | 2013-01-30 | Jasmine black tea scenting method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103250846B (en) |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749775A (en) * | 2013-12-26 | 2014-04-30 | 南宁市化工研究设计院 | Making method of golden camellia with jasmine fragrance |
| CN103783231A (en) * | 2014-02-26 | 2014-05-14 | 孔志军 | Production method for jasmine flower flavor type black tea |
| CN104397578A (en) * | 2014-12-04 | 2015-03-11 | 谢宏华 | Processing method for jasmine fragrant rice |
| CN104872344A (en) * | 2015-06-01 | 2015-09-02 | 福建农林大学 | Industrialized jasmine tea processing method |
| CN105638958A (en) * | 2016-01-06 | 2016-06-08 | 湖南农业大学 | Method for processing black tea with osmanthus fragrance by fresh tea leaves in summer and autumn |
| CN105851366A (en) * | 2016-04-13 | 2016-08-17 | 南通清安健无水印染研究所（普通合伙） | Tea produced from dogbane leaf, Coreopsis tinctoria and Taxus chinensis (Pilger) Rehd. leaf |
| CN105875899A (en) * | 2016-06-07 | 2016-08-24 | 徐楠生 | Mount-Huang melissa tea |
| CN106172987A (en) * | 2016-07-25 | 2016-12-07 | 成都市金川茶业有限公司 | A kind of processing method of jasmine black tea cake |
| CN106332986A (en) * | 2015-07-08 | 2017-01-18 | 王金信 | Oolong tea scenting process |
| CN106509232A (en) * | 2016-11-30 | 2017-03-22 | 萧氏茶业集团有限公司 | Preparation method of sweet-scented osmanthus black tea |
| CN106819191A (en) * | 2017-03-23 | 2017-06-13 | 正安县桴焉茶业有限责任公司 | A kind of tea fermentation technology |
| CN106819236A (en) * | 2017-03-31 | 2017-06-13 | 肥城桃花茶发展有限公司 | The scenting method of Feicheng Buddhist peach scented tea |
| CN108902371A (en) * | 2018-06-28 | 2018-11-30 | 贵州省松桃武陵源苗王茶业有限公司 | A kind of preparation method that Guizhou is high-quality slender joss stick |
| CN111919938A (en) * | 2020-08-11 | 2020-11-13 | 湘丰茶业集团有限公司 | Preparation method of jasmine black tea |
| CN112273459A (en) * | 2020-11-06 | 2021-01-29 | 南京市高淳区漫城红茶叶专业合作社 | Processing method of cold-brewed rose black tea |
| CN113303378A (en) * | 2021-04-27 | 2021-08-27 | 广西南亚热带农业科学研究所 | Preparation method of flower and fruit flavored black tea rich in jasmine fragrance |
| CN114766558A (en) * | 2022-05-05 | 2022-07-22 | 桂林拓普香料有限公司 | Process for scenting jasmine tea by using jasmine fragrance oil |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63129952A (en) * | 1986-11-20 | 1988-06-02 | Zen Nippon Kanpou Seiyaku Kk | Production of jasmine tea |
| CN1261519A (en) * | 1999-12-16 | 2000-08-02 | 鲁明 | Perfuming method for scented tea |
| CN101411366A (en) * | 2008-12-04 | 2009-04-22 | 南宁市化工研究设计院 | Method for producing scented tea |
| CN102422927A (en) * | 2011-11-25 | 2012-04-25 | 廖银龙 | Production method of jasmine black tea |
-
2013
- 2013-01-30 CN CN201310033839.0A patent/CN103250846B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63129952A (en) * | 1986-11-20 | 1988-06-02 | Zen Nippon Kanpou Seiyaku Kk | Production of jasmine tea |
| CN1261519A (en) * | 1999-12-16 | 2000-08-02 | 鲁明 | Perfuming method for scented tea |
| CN101411366A (en) * | 2008-12-04 | 2009-04-22 | 南宁市化工研究设计院 | Method for producing scented tea |
| CN102422927A (en) * | 2011-11-25 | 2012-04-25 | 廖银龙 | Production method of jasmine black tea |
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749775A (en) * | 2013-12-26 | 2014-04-30 | 南宁市化工研究设计院 | Making method of golden camellia with jasmine fragrance |
| CN103749775B (en) * | 2013-12-26 | 2015-08-19 | 南宁市化工研究设计院 | A kind of preparation method of golden camellia with jasmine fragrance |
| CN103783231A (en) * | 2014-02-26 | 2014-05-14 | 孔志军 | Production method for jasmine flower flavor type black tea |
| CN103783231B (en) * | 2014-02-26 | 2015-03-25 | 孔志军 | Production method for jasmine flower flavor type black tea |
| CN104397578A (en) * | 2014-12-04 | 2015-03-11 | 谢宏华 | Processing method for jasmine fragrant rice |
| CN104397578B (en) * | 2014-12-04 | 2017-08-25 | 谢宏华 | The processing method of Jasmine scented rice |
| CN104872344A (en) * | 2015-06-01 | 2015-09-02 | 福建农林大学 | Industrialized jasmine tea processing method |
| CN106332986A (en) * | 2015-07-08 | 2017-01-18 | 王金信 | Oolong tea scenting process |
| CN105638958A (en) * | 2016-01-06 | 2016-06-08 | 湖南农业大学 | Method for processing black tea with osmanthus fragrance by fresh tea leaves in summer and autumn |
| CN105851366A (en) * | 2016-04-13 | 2016-08-17 | 南通清安健无水印染研究所（普通合伙） | Tea produced from dogbane leaf, Coreopsis tinctoria and Taxus chinensis (Pilger) Rehd. leaf |
| CN105875899A (en) * | 2016-06-07 | 2016-08-24 | 徐楠生 | Mount-Huang melissa tea |
| CN106172987A (en) * | 2016-07-25 | 2016-12-07 | 成都市金川茶业有限公司 | A kind of processing method of jasmine black tea cake |
| CN106509232A (en) * | 2016-11-30 | 2017-03-22 | 萧氏茶业集团有限公司 | Preparation method of sweet-scented osmanthus black tea |
| CN106819191A (en) * | 2017-03-23 | 2017-06-13 | 正安县桴焉茶业有限责任公司 | A kind of tea fermentation technology |
| CN106819236A (en) * | 2017-03-31 | 2017-06-13 | 肥城桃花茶发展有限公司 | The scenting method of Feicheng Buddhist peach scented tea |
| CN108902371A (en) * | 2018-06-28 | 2018-11-30 | 贵州省松桃武陵源苗王茶业有限公司 | A kind of preparation method that Guizhou is high-quality slender joss stick |
| CN111919938A (en) * | 2020-08-11 | 2020-11-13 | 湘丰茶业集团有限公司 | Preparation method of jasmine black tea |
| CN112273459A (en) * | 2020-11-06 | 2021-01-29 | 南京市高淳区漫城红茶叶专业合作社 | Processing method of cold-brewed rose black tea |
| CN113303378A (en) * | 2021-04-27 | 2021-08-27 | 广西南亚热带农业科学研究所 | Preparation method of flower and fruit flavored black tea rich in jasmine fragrance |
| CN114766558A (en) * | 2022-05-05 | 2022-07-22 | 桂林拓普香料有限公司 | Process for scenting jasmine tea by using jasmine fragrance oil |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103250846B (en) | 2014-08-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103250846B (en) | Jasmine black tea scenting method | |
| CN104996631A (en) | Method for scenting jasmine tea at constant temperature | |
| CN106578264B (en) | Method for scenting scented tea at low temperature | |
| CN102578313A (en) | Processing technology of congou black tea | |
| CN103749752A (en) | Oolong tea processing method | |
| CN104171053A (en) | Preparation method of jasmine and aglaia odorata Longjing tea | |
| CN103330013A (en) | Black kung fu tea processing technique | |
| CN104186753B (en) | The preparation method of jasmine Milan flower pu'er tea | |
| CN103141598A (en) | Bamboo-fragrance gold rice dumpling tea and processing process thereof | |
| CN102448315B (en) | Roasted oolong tea and tea drink using same | |
| CN102726555B (en) | Fragrant black tea red-enriching technique | |
| CN104054857B (en) | A kind of manufacture method of black tea | |
| CN103431094B (en) | Processing method for composite-flavor black tea | |
| CN105285182A (en) | Black tea preparation method | |
| CN101473876A (en) | Method for making jasmine black tea | |
| CN102742688A (en) | Tea making process for jasmine black tea | |
| CN103478313B (en) | Manufacture process for Zhuangxiang black tea | |
| CN106343059A (en) | Processing technology of summer and autumn black tea | |
| CN105994705A (en) | Processing and storing method of cellared aged rock tea | |
| CN104222343B (en) | A kind of method utilizing yellow fresh leaves of tea plant making black tea | |
| CN107691686A (en) | A kind of process using intelligent fermenting house fermented black tea | |
| CN106615296A (en) | Method for processing Qianyang black tea | |
| CN104186747A (en) | Novel black tea processing method | |
| CN104365885A (en) | Technology for processing Zunyi black tea | |
| CN104938666B (en) | A kind of red silver needle and its processing technology |
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 |
Granted publication date: 20140827 Termination date: 20150130 |
|
| EXPY | Termination of patent right or utility model |