CN103636827B - Rose scent fruity black tea processing method - Google Patents

Rose scent fruity black tea processing method Download PDF

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Publication number
CN103636827B
CN103636827B CN201310699204.4A CN201310699204A CN103636827B CN 103636827 B CN103636827 B CN 103636827B CN 201310699204 A CN201310699204 A CN 201310699204A CN 103636827 B CN103636827 B CN 103636827B
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blade
temperature
tealeaves
bamboo
hours
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CN201310699204.4A
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CN103636827A (en
Inventor
蒋忠明
蒋春英
蒋文君
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SICHUAN EMEIHONG TEA Co Ltd
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SICHUAN EMEIHONG TEA Co Ltd
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Abstract

The invention discloses a kind of rose scent fruity black tea processing method, comprise harvesting, cool green grass or young crops, shake green grass or young crops, knead, primary fermentation, degree of depth fermentation, stifling, drying and other steps. Processing method of the present invention is simple, and easy operating is based on the distinctive environmental condition in Sichuan, need not propose special requirement to the humidity of processing environment, and production process is more natural, environmental protection, has reduced facility cost and consumption simultaneously; The diffusion of roseleaf fragrance, add in the multiple steps that are embodied in black tea processing, thereby the multiple volatile aromatic alcohol in roseleaf can be fully diffused in tealeaves blade; The tealeaves of producing can ensure, outside the original soup look of black tea, nutritional labeling and mouthfeel, to have more the fragrance of rose, and soup look is golden yellow, after repeatedly brewing, still has rose scent, is applicable to the production of rose scent fruity black tea.

Description

Rose scent fruity black tea processing method
Technical field the present invention relates to the rosewater fruity black tea processing of a kind of black tea processing method, especially toolMethod.
The black tea that background technology is traditional comprises congou tea, red fannings and souchong, and its method for making is similar, allHave and wither, knead, ferment, be dried these four operations. Fermentation of black tea degree reaches 80~90%, and manufacturing process is notThrough killing cyanines, but directly wither, rub and cut, then carry out complete fermentation, make Tea Polyphenols oxidation contained in tealeavesBecome thearubigin. The quality characteristic of various black tea is all red soup red autumnal leaves, and the formation of color, smell and taste is all through change repeatedlyLearn and change, just in the environment of chemical change, condition, degree, there are differences.
Fruity black tea is the one health care black tea developing on the basis of black tea. Fruity black tea is red except havingOutside the color and luster and nutritional labeling of tea, more emphasize unique fragrance and mouthfeel. Green tea also has fruity kind, JasmineTea is exactly more representational kind in green tea. Production and processing method and the black tea of fruity black tea are roughly the same,But also there is distinctive feature.
No. CN102845551A disclosed " a kind of production method of fruity black tea " patent (Shen of Chinese patentPlease number: 201210367968.9), comprise the making of following step: a, soak; B, tealeaves brewed;Baking and banking up with earth of c, tealeaves; D, tea packaging. The weak point of this patent is: use immersion process to reduceThe organic content of tealeaves self.
No. CN101496548 disclosed " a kind of fruit-flavor type green tea and production method thereof " patent (Shen of Chinese patentPlease number: 200910008616.2), be to be primary raw material by green tea juice, fruit juice, multiple through containing of being mixedVitamin, amino acid, trace element, mineral matter, look, perfume (or spice), the good anhydrous fruit-flavor type green tea of sweet taste tool. ThisThe weak point of patent is: be that primary raw material is through being mixed, after having changed and making tea by green tea juice, fruit juiceOriginally due soup look.
Summary of the invention object of the present invention will provide a kind of rose scent fruity black tea processing method exactly, red in guaranteeOutside the original soup look of tea, nutritional labeling and mouthfeel, have more the fragrance of rose.
In order to achieve the above object, rose scent fruity black tea processing method provided by the invention comprises following steps:
1., pluck: pluck the age of tree and be the young leaves blades of 30 years above old tea trees and fresh roseleaf as lifeProduce raw material; In this young leaves blade, amino acid and trace element are abundant, and the tea leaf quality processing is more excellent; FreshThe fragrance of roseleaf is more natural; Tealeaves blade and roseleaf are mixed according to the weight ratio ratio of 10: 1,To hybrid blade; The too little rose scent content that affects of roseleaf proportion, roseleaf than great affect redThe mouthfeel of tea.
2., cool green grass or young crops: hybrid blade is placed in bamboo large bamboo or wicker basket, hybrid blade stack thickness be 15~20 centimetres,Blow lower placement 7~8 hours at the wind speed of 20~23 DEG C of temperature and 1.5~2 meter per seconds, avoid direct sunlight;Because large bamboo or wicker basket has air vent, therefore under the wind speed of 1.5~2 meter per seconds blows without stirring hybrid blade, improveCool blue or green efficiency, reduced manual operation, simultaneously also avoid moisture loss too fast. This step allows roseleafFragrance is diffused in tealeaves blade naturally. Hybrid blade stacking thickness is less than 15 centimetres and reduces production efficiency, mixedHing straps are stacked thickness and are greater than 20 centimetres of impact ventilations. Temperature lower than 20 DEG C or be less than standing time 7 littleTime reduce cool blue or green efficiency, temperature is higher than 23 DEG C or standing time, moisture loss was too much more than 8 hours.
3., shake green grass or young crops: blow lower shake large bamboo or wicker basket at the wind speed of 20~23 DEG C of temperature and 1.5~2 meter per seconds, allow mixingBlade stirs in large bamboo or wicker basket; Shake after 12~15 minutes and leave standstill 1 hour, 3 times so repeatedly; This step allowsHybrid blade preliminarily forming is also tentatively oxidized. Temperature lower than 20 DEG C or wind speed lower than 1.5 meter per seconds or shakeTime is less than 12 minutes can cause preliminary dysoxidation, and temperature is greater than 2 meter per seconds or shakes higher than 23 DEG C or wind speedThe moving time exceedes 15 minutes can cause hybrid blade withered too early.
4., knead: hybrid blade is put into kneading machine continuous kneading 2~3 hours, and the rotating speed of rubbing cylinder is30~35 revs/min, hybrid blade temperature remains on 28~31 DEG C; Hybrid blade collides mutually disperses tea delivery perfume (or spice)Taste, the fragrance of roseleaf enters in tealeaves blade simultaneously, and hybrid blade edge is curling, and color is by green flavescence.This step allows fully oxidation in hybrid blade. Temperature is less than 2 hours lower than 28 DEG C or the time of kneading and reduces and rubTwist with the fingers efficiency, temperature affected hybrid blade higher than 31 DEG C or the time of kneading more than 3 hours and is fully oxidized.
5., primary fermentation: after roseleaf is isolated from hybrid blade, allow tealeaves blade leave standstill 2 littleTime, make tealeaves leaf natural be cooled to 20~23 DEG C of temperature, then put into wooden fermentation tank, and at 20~23 DEG CAt temperature, manually continue to stir tealeaves blade 2 hours; Chlorophyll in this step tealeaves blade is tentatively converted intoLutein. Temperature is shorter than 2 hours and reduces primary fermentation efficiency lower than 20 DEG C or the time of stirring, temperature higher than23 DEG C or the time of stirring are greater than 2 hours and disturb the chlorophyll in tealeaves blade to be converted into lutein.
6., degree of depth fermentation: tealeaves blade is placed in shallow bamboo large bamboo or wicker basket, and stacking thickness is 8~10 centimetres,At 26~32 DEG C of temperature, leave standstill 4~5 hours; This step chlorophyll is fully converted into lutein, leaf color byXanthochromia is brown. Stacking thickness is less than 8 centimetres or temperature lower than 26 DEG C or is less than 4 hours standing time and reduces and send outFerment efficiency, stacks thickness and is greater than 10 centimetres or temperature higher than 32 DEG C or caused more than 5 hours standing timeYeast-bitten.
7., stifling: the bottom of fresh roseleaf being put into Bamboo food steamer steams lattice, the stacking of roseleafThickness is 2~3 centimetres; The tealeaves blade fermenting is put into bottom and steam 3~4 layers of steaming lattice above lattice, teaLeaf blade is 4~5 centimetres at every layer of stacking thickness steaming in lattice, Bamboo food steamer is put into iron pan after covering steamer coverUpper heating, makes food steamer internal temperature continue stifling 2~3 hours at 80~90 DEG C; This step allows roseMultiple volatile aromatic alcohol in petal is fully diffused in tealeaves blade; The stacking thickness of roseleaf is less than 2Centimetre or temperature be less than 2 hours lower than 80 DEG C or fumigation time and reduce stifling efficiency, the stacking of roseleafThickness is greater than 3 centimetres can cause waste, and temperature is greater than 3 hours higher than 90 DEG C or fumigation time and can causesThe multiple volatile aromatic alcohol entering in tealeaves blade is again evaporated and is reduced content; The stacking layer of tealeaves bladeNumber is less than 3 layers or steam stacking thickness in lattice at every layer and reduce and fumigate efficiency, tealeaves blade for being less than 4 centimetresThe stacking number of plies be greater than 4 layers or reduce fumigating effect at every layer of stacking thickness steaming in lattice for being greater than 5 centimetres.
8., dry: the tealeaves blade of having fumigated to be put into enameling furnace, at 85~110 DEG C of temperature, continue to dryRoast 4~5 hours. This step is transpiring moisture rapidly, reduced volume, fixed profile, keep mass dryness fraction in caseGo mouldy, distribute most of low boiling grass smell, intensify and retain higher boiling aromatic substance, obtain black tea peculiarFragrant and sweet. Temperature is shorter than 4 hours lower than 85 DEG C or the time of curing and reduces drying efficiency, and temperature is higher than 110 DEG COr the time of curing be longer than and within 5 hours, can cause that tealeaves blade is burnt to be damaged.
Rose scent fruity black tea processing method provided by the invention has positive effect: roseleaf fragranceSpread, add in the multiple steps that are embodied in black tea processing, thereby make the multiple volatility virtue in roseleafAromatic can being fully diffused in tealeaves blade; Processing method is simple, and easy operating is based on Sichuan distinctiveEnvironmental condition, need not propose special requirement to the humidity of processing environment, and production process is more natural, environmental protection, simultaneouslyFacility cost and consumption are reduced; The tealeaves of producing can ensure the original soup look of black tea, nutritional labeling and mouthOutside sense, have more the fragrance of rose, soup look is golden yellow, after repeatedly brewing, still has rose scent, is suitable forIn the production of rose scent fruity black tea.
Brief description of the drawings the present invention is further described in connection with accompanying drawing, please refer to accompanying drawing:
Accompanying drawing 1 represents schematic diagram of the present invention.
Structure shown in accompanying drawing 1 comprises: steamer cover 1, and food steamer 2, tealeaves blade 3, steams lattice 4, iron pan 5,Roseleaf 6.
Detailed description of the invention rose scent fruity provided by the invention black tea processing method comprises following steps:
1., pluck: plucking the age of tree is that the young leaves blade of 30 years above old tea trees and fresh roseleaf 6 are doneFor raw materials for production; In this young leaves blade, amino acid and trace element are abundant, and the tea leaf quality processing is more excellent;The fragrance of fresh roseleaf 6 is more natural; By tealeaves blade 3 and roseleaf 6 according to the weight ratio ratio of 10: 1Example is mixed, and obtains hybrid blade; The too little rose scent content that affects of roseleaf 6 proportions, roseleaf 6Than the great mouthfeel that affects black tea.
2., cool green grass or young crops: hybrid blade is placed in bamboo large bamboo or wicker basket, and it is 15~20 lis that hybrid blade is stacked thicknessRice, blows lower placement 7~8 hours at the wind speed of 20~23 DEG C of temperature and 1.5~2 meter per seconds, avoids sunlight straightPenetrate; Because large bamboo or wicker basket has air vent, therefore under the wind speed of 1.5~2 meter per seconds blows without stirring hybrid blade, carryHigh cool blue or green efficiency, has reduced manual operation, also avoids moisture loss too fast simultaneously. This step allows roseleaf6 fragrance is diffused in tealeaves blade 3 naturally. Hybrid blade is stacked thickness and is less than 15 centimetres of reduction production effectsRate, hybrid blade is stacked thickness and is greater than 20 centimetres of impact ventilations. Temperature is lower than 20 DEG C or be less than 7 standing timeWithin individual hour, reduce cool blue or green efficiency, temperature is higher than 23 DEG C or standing time, moisture loss was too much more than 8 hours.
3., shake green grass or young crops: blow lower shake large bamboo or wicker basket at the wind speed of 20~23 DEG C of temperature and 1.5~2 meter per seconds, allow mixingBlade stirs in large bamboo or wicker basket; Shake after 12~15 minutes and leave standstill 1 hour, 3 times so repeatedly; This step allowsHybrid blade preliminarily forming is also tentatively oxidized. Temperature is lower than 20 DEG C or wind speed during lower than 1.5 meter per seconds or shakeBetween be less than 12 minutes and can cause preliminary dysoxidation, temperature is greater than 2 meter per seconds or shake higher than 23 DEG C or wind speedTime exceedes 15 minutes can cause hybrid blade withered too early.
4., knead: hybrid blade is put into kneading machine continuous kneading 2~3 hours, and the rotating speed of rubbing cylinder is30~35 revs/min, hybrid blade temperature remains on 28~31 DEG C; Hybrid blade collides mutually disperses tea delivery perfume (or spice)Taste, the fragrance of roseleaf 6 enters in tealeaves blade 3 simultaneously, and hybrid blade edge is curling, and color is by green changeYellow. This step allows fully oxidation in hybrid blade. Temperature is less than 2 hours lower than 28 DEG C or the time of kneading and fallsThe low efficiency of kneading, temperature affected hybrid blade higher than 31 DEG C or the time of kneading more than 3 hours and is fully oxidized.
5., primary fermentation: after roseleaf 6 is isolated from hybrid blade, allow tealeaves blade 3 leave standstill 2Individual hour, make tealeaves blade 3 naturally be cooled to 20~23 DEG C of temperature, then put into wooden fermentation tank, andAt 20~23 DEG C of temperature, manually continue to stir tealeaves blade 32 hours; Chlorophyll in this step tealeaves blade 3Tentatively be converted into lutein. Temperature is shorter than 2 hours and reduces primary fermentation efficiency lower than 20 DEG C or the time of stirring,Temperature is greater than higher than 23 DEG C or the time of stirring the chlorophyll disturbing for 2 hours in tealeaves blade 3 and is converted into leaf HuangElement.
6., degree of depth fermentation: tealeaves blade 3 is placed in shallow bamboo large bamboo or wicker basket, and stacking thickness is 8~10 centimetres,At 26~32 DEG C of temperature, leave standstill 4~5 hours; This step chlorophyll is fully converted into lutein, blade faceLook brown by xanthochromia. Stacking thickness is less than 8 centimetres or temperature lower than 26 DEG C or is less than 4 hours standing time and fallsLow fermentation efficiency, stack thickness be greater than 10 centimetres or temperature higher than 32 DEG C or standing time more than 5 hoursCause yeast-bitten.
7., stifling: the bottom of fresh roseleaf 6 being put into Bamboo food steamer 2 steams lattice, roseleaf 6Stacking thickness be 2~3 centimetres; The tealeaves blade 3 fermenting is put into bottom and steam 3~4 layers above lattice 4Steam in lattice 4, tealeaves blade 3 is 4~5 centimetres at every layer of stacking thickness steaming in lattice 4, covers steamer cover 1After Bamboo food steamer 2 is put on iron pan 5 to heating, food steamer 2 internal temperatures are continued at 80~90 DEG C stifling2~3 hours; This step allows the multiple volatile aromatic alcohol in roseleaf 6 fully be diffused into tealeaves blade 3In; The stacking thickness of roseleaf 6 is less than 2 centimetres or temperature and is less than 2 hours lower than 80 DEG C or fumigation timeReduce stifling efficiency, the stacking thickness of roseleaf 6 is greater than 3 centimetres can cause waste, and temperature is higher than 90 DEG COr fumigation time be greater than within 3 hours, can cause the multiple volatile aromatic alcohol that enters in tealeaves blade 3 again byEvaporate and reduction content; The stacking number of plies of tealeaves blade 3 is less than 3 layers or at every layer of stacking thickness steaming in lattice 4Reduce stifling efficiency for being less than 4 centimetres, the stacking number of plies of tealeaves blade 3 is greater than 4 layers or steam in lattice at every layer4 stacking thickness reduces fumigating effect for being greater than 5 centimetres.
8., dry: the tealeaves blade 3 of having fumigated to be put into enameling furnace, at 85~110 DEG C of temperature, continueCure 4~5 hours. This step is transpiring moisture rapidly, reduced volume, fixed profile, keep mass dryness fraction withAnti-going mouldy, distributes most of low boiling grass smell, intensifies and retains higher boiling aromatic substance, obtains black tea spyWhat have is fragrant and sweet. Temperature is shorter than 4 hours and reduces drying efficiency lower than 85 DEG C or the time of curing, temperature higher than110 DEG C or the time of curing are longer than and within 5 hours, can cause that tealeaves blade 3 is burnt to be damaged.
Protection domain of the present invention relates to all changes form recited above.

Claims (1)

1. a rose scent fruity black tea processing method, is characterized in that: comprise following steps:
1., pluck: plucking the age of tree is the young leaves blade of 30 years above old tea trees and fresh roseleaf (6) conductRaw materials for production; Tealeaves blade (3) and roseleaf (6) are mixed according to the weight ratio ratio of 10: 1, obtain mixing leafSheet;
2., cool green grass or young crops: hybrid blade is placed in bamboo large bamboo or wicker basket, hybrid blade stack thickness be 15~20 centimetres,Blow lower placement 7~8 hours at the wind speed of 20~23 DEG C of temperature and 1.5~2 meter per seconds, avoid direct sunlight;
3., shake green grass or young crops: blow lower shake large bamboo or wicker basket at the wind speed of 20~23 DEG C of temperature and 1.5~2 meter per seconds, allow mixing leafSheet stirs in large bamboo or wicker basket; Shake after 12~15 minutes and leave standstill 1 hour, 3 times so repeatedly;
4., knead: hybrid blade is put into kneading machine continuous kneading 2~3 hours, the rotating speed of rubbing cylinder is 30~35 revs/min, hybrid blade temperature remains on 28~31 DEG C;
5., primary fermentation: after roseleaf (6) is isolated from hybrid blade, allow tealeaves blade (3) leave standstill 2Individual hour, make tealeaves blade (3) naturally be cooled to 20~23 DEG C of temperature, then put into wooden fermentation tank, andAt 20~23 DEG C of temperature, manually continue to stir tealeaves blade (3) 2 hours;
6., degree of depth fermentation: tealeaves blade (3) is placed in shallow bamboo large bamboo or wicker basket, and stacking thickness is 8~10 centimetres,At 26~32 DEG C of temperature, leave standstill 4~5 hours;
7., stifling: the bottom of fresh roseleaf (6) being put into Bamboo food steamer (2) steams lattice (4), roseThe stacking thickness of rare petal (6) is 2~3 centimetres; The tealeaves blade (3) fermenting is put into bottom to be steamed on lattice (4)3~4 layers of face are steamed in lattice (4), and tealeaves blade (3) is 4~5 lis at every layer of stacking thickness steaming in lattice (4)Rice, covers after steamer cover (1) and Bamboo food steamer (2) is put into the upper heating of iron pan (5), makes in food steamer (2)Portion's temperature continues stifling 2~3 hours at 80~90 DEG C;
8., dry: the tealeaves blade (3) of having fumigated to be put into enameling furnace, at 85~110 DEG C of temperature, continue to dryRoast 4~5 hours.
CN201310699204.4A 2013-12-13 2013-12-13 Rose scent fruity black tea processing method Expired - Fee Related CN103636827B (en)

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CN104222392A (en) * 2014-10-11 2014-12-24 谢达国 Organic miraflor black tea preparation method
CN104585393A (en) * 2015-01-08 2015-05-06 德化县九龙茶叶专业合作社 Rose and oolong tea and preparation method thereof
CN105053401A (en) * 2015-08-07 2015-11-18 广西南宁派腾科技有限公司 Rose black tea preparation method
CN105475544A (en) * 2015-11-25 2016-04-13 德清三叶食品有限公司 Flavor teabag with eyesight improving efficacy
CN105341230A (en) * 2015-12-05 2016-02-24 重庆和术堂生物科技有限公司 Fruit-flavor black tea
CN105475547A (en) * 2015-12-05 2016-04-13 重庆和术堂生物科技有限公司 Preparation system of fruity black tea
CN105532965A (en) * 2015-12-10 2016-05-04 重庆勤发食品有限公司 Black tea manufacturing technology
CN105454518A (en) * 2015-12-11 2016-04-06 镇江市丹徒区茗缘茶叶专业合作社 Preparation method of rose black tea
CN105533027A (en) * 2015-12-17 2016-05-04 吴青丽 Preparation method of strong fragrance type rose tea
CN105767377A (en) * 2016-04-15 2016-07-20 江苏康缘药业股份有限公司 Hawthorn tea composition and preparation method and application thereof
CN105994757A (en) * 2016-06-15 2016-10-12 夏石生 Health care tea and preparation method thereof
CN109566797A (en) * 2019-01-21 2019-04-05 六盘水市农业科学研究院 A kind of production method of rose tea

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CN103005035A (en) * 2011-09-23 2013-04-03 张鑫娟 Rose black tea
CN103070258A (en) * 2011-10-26 2013-05-01 苏州法莫生物技术有限公司 Tea and preparation process thereof
CN102805181B (en) * 2012-08-26 2013-07-24 云南贡润茶叶有限公司 Technology for improving aroma of fumigated tea cream or tea powder by heating tea with hot air
CN102845551A (en) * 2012-09-28 2013-01-02 普安县宏鑫茶业开发有限公司 Production method for fruity black tea
CN102972543A (en) * 2012-11-19 2013-03-20 山东省果树研究所 Black tea ferment promoter
CN103125635B (en) * 2013-02-27 2014-05-28 河南科技大学 Preparation method of Syringa pubescens scented tea having liver protection efficacy

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