CN104026318B - A kind of production method of steaming green tea - Google Patents
A kind of production method of steaming green tea Download PDFInfo
- Publication number
- CN104026318B CN104026318B CN201410287556.3A CN201410287556A CN104026318B CN 104026318 B CN104026318 B CN 104026318B CN 201410287556 A CN201410287556 A CN 201410287556A CN 104026318 B CN104026318 B CN 104026318B
- Authority
- CN
- China
- Prior art keywords
- leaf
- essence
- green tea
- dry
- kneading
- 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.)
- Active
Links
Abstract
The present invention relates to a kind of production method of steaming green tea, comprise the following steps: (1) is steamed green grass or young crops and completed: at temperature 95-100 DEG C, to complete 75-85s to tealeaves; (2) cooling is left standstill; (3) just dry: temperature 105-115 DEG C, dry 13min, obtain just drying leaf; (4) knead: the described leaf that just dries is kneaded, obtains kneading leaf; (5) fried dry: by described leaf of kneading under temperature is 160 DEG C of conditions, fried dry 50-60min, obtains fried dry leaf; (6) essence is rubbed: described fried dry leaf is placed cooling, carries out essence and rub process, obtain essence and rub leaf; (7) Titian is dried: described essence is rubbed leaf and carry out drying process, obtain steaming green tea.The steaming green tea that the production method of steaming green tea of the present invention is prepared have profile flat straight, length is homogeneous, fragrance mung bean fragrant and the beneficial effect of flavour sea sedge taste.
Description
Technical field
The present invention relates to tealeaves manufacture technology field, particularly a kind of production method of steaming green tea.
Background technology
Steaming green tea is with fresh leaves of tea plant, is completed, a kind of tea-leaf beverage that the processing technology such as multiple tracks is kneaded, oven dry makes by spreading for cooling, steam.Existing steaming green tea production standard process comprises spreading for cooling, steam green grass or young crops complete, cool, slightly rub, knead, in rub, essence is rubbed, bake and bank up with earth and even heap pouch step.Wherein, the rough kneading machine slightly rubbing employing is made up of rough kneading machine body, stove etc., rough kneading machine rotating cylinder rotating speed 36 revs/min ~ 42 revs/min, and stove is blown into temperature 95 DEG C about 35 minutes ~ 45 minutes.With leaf band toughness, holding relieving can slowly unclamp, and leaf appearance is dirty-green and is glossyly judged as slightly rubbing appropriateness; Kneading 28 turns ~ 30 turns per minute of the kneading machine rotating speed of employing, slightly rubbing leaf through kneading further, make up rubbing not enough, knead general about 8 minutes ~ 10 minutes of time at every turn, but directly can enter middle rubbing machien without kneading to young tender leaf; Leaf still irregular after slightly rubbing, kneading, must rub again, make it progressively to form needle-like shape, be convenient to essence and be kneaded into bar.Middle rubbing machien structure is all substantially identical with rough kneading machine with operation principle, just without axis, stir-fry-hand, pressing plate, sucks built-in temperature
with dim light of night layer emerald green, flexible, hold relieving after can naturally unclamp be judged as in rub appropriateness; Essence is rubbed and can be made bar shaped more refinement is tight, and the color of fixing fresh, green profit, promotes the fragrance of steaming green tea and the formation of flavour; Essence is rubbed the process of leaf drying, removing moisture content, fixing color and luster, volatilization fragrance, be convenient to refining processing.Gross tea water content rests in 4.5% ~ 5%; The gross tea of baking and banking up with earth is even heap after airing cooling, adopts thick plastic bag overcoat woven bag packaging, tightens sack, indicate product variety and warehouse entry after the date of manufacture by plastic ties, be convenient to refining screening, spell heap.
The steaming green tea produced according to the method described above, ubiquity fragrance is not high, slightly containing green odour, flavour fresh dense, micro-hardship, slightly sea sedge taste, and gross tea profile is short broken, different in size, is generally only suitable for Japanese market and sells.In order to overcome the problems referred to above, find the steaming green tea of a kind of applicable domestic market taste, people change steam beating into roller fixation, retain following technique process the same, although this method improves tea aroma, gross tea flavour, but like baked green tea, is failed to retain the fresh taste of steaming green tea, sea sedge taste is disappeared completely, still there is the short problem broken, different in size of gross tea profile simultaneously.
Summary of the invention
Technical problem to be solved by this invention is: provide a kind of profile flat straight, length is homogeneous, have the preparation method of the steaming green tea of the fragrant and sea sedge taste of mung bean.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is:
A production method for steaming green tea, comprises the following steps:
(1) steam green grass or young crops to complete: at temperature 95-100 DEG C, tealeaves is completed 75-85s;
(2) cooling is left standstill;
(3) just dry: temperature 105-115 DEG C, drying time 12-15min, obtain just drying leaf;
(4) knead: the described leaf that just dries is kneaded, obtains kneading leaf;
(5) fried dry: by described leaf of kneading under temperature is 160 DEG C of conditions, fried dry 50-60min, obtains fried dry leaf;
(6) essence is rubbed: described fried dry leaf is placed cooling, carries out essence and rub process, obtain essence and rub leaf;
(7) Titian is dried: described essence is rubbed leaf and carry out drying process, obtain steaming green tea.
Beneficial effect of the present invention is: the production method of steaming green tea of the present invention comprises steams that green grass or young crops completes, cools, just dries, kneads, fried dry, essence rub up and dry Titian step, with comprise steam blue or green to complete, cool, slightly rub, knead, in rub, essence rub up bake and bank up with earth step prior art steaming green tea production standard technique compared with, its overall production method is different, no longer adopt slightly rub simultaneously, knead, in rub up essence and rub step, be of value to the sea sedge taste retaining tealeaves; Simultaneously fried dry and essence are rubbed step and are carried out tight type and moulding to the profile of tealeaves, make steaming green tea profile flat straight, length is homogeneous; First baking and fried dry two steps be then of value to by the fragrance of tealeaves overflow shed come, make tea aroma strong; And each concrete production stage is improved, the step that makes to complete, just dry the effect that step and fried dry step realize appropriateness simultaneously, thus the steaming green tea prepared have profile flat straight, length is homogeneous, fragrance mung bean fragrant and the beneficial effect of flavour sea sedge taste.
Accompanying drawing explanation
Fig. 1 is the outline drawing of the steaming green tea that prior art steaming green tea production standard technique is prepared;
Fig. 2 is the outline drawing of the steaming green tea that the production method of the steaming green tea of the embodiment of the present invention is prepared.
Detailed description of the invention
By describing technology contents of the present invention, structural feature in detail, realized object and effect, accompanying drawing is coordinated to be explained in detail below in conjunction with embodiment.
The design of most critical of the present invention is: by comprise steam blue or green to complete, cool, just dry, knead, production method that fried dry, essence rub up the steaming green tea of drying Titian step, and the improvement of concrete production stage, the steaming green tea prepared is had, and profile is flat directly, length is homogeneous, fragrance mung bean fragrant and the beneficial effect of flavour sea sedge taste.
Refer to Fig. 1 and Fig. 2, the invention discloses a kind of production method of steaming green tea, comprise the following steps:
(1) steam green grass or young crops to complete: at temperature 95-100 DEG C, tealeaves is completed 75-85s;
(2) cooling is left standstill;
(3) just dry: temperature 105-115 DEG C, dry 12-15min, obtain just drying leaf;
(4) knead: the described leaf that just dries is kneaded, obtains kneading leaf;
(5) fried dry: by described leaf of kneading under temperature is 160 DEG C of conditions, fried dry 50-60min, obtains fried dry leaf;
(6) essence is rubbed: described fried dry leaf is placed cooling, carries out essence and rub process, obtain essence and rub leaf;
(7) Titian is dried: described essence is rubbed leaf and carry out drying process, obtain steaming green tea.
From foregoing description, beneficial effect of the present invention is: the production method of steaming green tea of the present invention comprises steams that green grass or young crops completes, cools, just dries, kneads, fried dry, essence rub up and dry Titian step, with comprise steam blue or green to complete, cool, slightly rub, knead, in rub, essence rub up bake and bank up with earth step prior art steaming green tea production standard technique compared with, its overall production method is different, no longer adopt slightly rub simultaneously, knead, in rub up essence and rub step, be of value to the sea sedge taste retaining tealeaves; Simultaneously fried dry and essence are rubbed step and are carried out tight type and moulding to the profile of tealeaves, make steaming green tea profile flat straight, length is homogeneous; First baking and fried dry two steps be then of value to by the fragrance of tealeaves overflow shed come, make tea aroma strong; And each concrete production stage is improved, the step that makes to complete, just dry the effect that step and fried dry step realize appropriateness simultaneously, thus the steaming green tea prepared have profile flat straight, length is homogeneous, fragrance mung bean fragrant and the beneficial effect of flavour sea sedge taste.
Embodiment one
The production method of the steaming green tea of the present embodiment comprises the following steps:
1, fresh tea leaf standard of plucking and maintenance: fresh leaf adopts two leaves and a bud standard, Xian Yejin factory is after checking and accepting, timely spreading for cooling, to reduce leaf temperature, prevent fresh leaf from damaging, removed the water of fresh leaf surface by fresh leaf humidity-discharging device, keep fresh leaf freshness to greatest extent, shorten the fresh leaf resting period, to there is red stain, the fresh leaf of peculiar smell rejected as far as possible;
2, steam green grass or young crops to complete: under 98 DEG C of conditions, complete to tealeaves, fixation time is 80 seconds, now, leaf look be strong green, grab leaf without grass smell, aobvious delicate fragrance, hand and have and hotly to feel and sticky feel, be judged as with this appropriateness that completes;
3, leave standstill cooling: the water-removing leaves after steam beating, leaf temperature is usually at 81 DEG C, and blade face, with steam, by standing cooling, reduces leaf temperature and distributes most of steam water;
4, just dry: adopt CHR-22 type louvered continuous automatic drier, baking temperature is 110 DEG C, and drying time is 13min, now leaf band toughness, hold that relieving can slowly be unclamped, slightly delicate fragrance, be judged as just drying appropriateness with this;
5, knead: adopt CR-55 type kneading machine, kneading machine rotating speed 47 revs/min, it is 30kg that kneading machine every throws leaf amount, and the time of kneading is 17min;
6, fried dry: the tealeaves after kneading is loose bar shaped, puts it into vial-type roasting machine and carries out drying and tight type further, time 55min, and throw leaf amount 60kg/ cylinder, barrel temperature rests in 160 DEG C.Now, leaf crimped, color and luster are emerald green, glossy, moisture is 15%-16%, slightly fire is fragrant, are judged as fried dry appropriateness with this;
7, essence is rubbed: left standstill by the tealeaves after fried dry, cool moisture regain, then carry out essence and rub moulding, when essence is rubbed, kneading disk central authorities should grasp temperature is 60 DEG C, first low after height.Reciprocating speed 50 turns/min, turns slow by fast.Spring tea throws the every pannikin 4kg of leaf amount, and Summer-autumn tea throws the every pannikin 3kg ~ 3.5kg of leaf amount.Pressure is according to " light-in-heavy-light " alternately change, and the essence time of rubbing is 20min, and now, water content of tea is 10%-12%, and hand pinches that tea bar is easily broken tentacle sense;
8, Titian is dried: adopt vacuum freeze drier to carry out, vacuum freeze drier put into by the tealeaves after essence being rubbed dries, bake out temperature 80 DEG C of time 1h, to remove moisture content, fixing color and luster, to overflow fragrance.The tealeaves obtained is gross tea, and now, gross tea water content is 4.5% ~ 5%;
9, even heap vanning: by gross tea even heap vanning after airing cooling of baking and banking up with earth, obtained steaming green tea finished product.
Refer to Fig. 1 and Fig. 2, Fig. 1 is the outline drawing of the steaming green tea that prior art steaming green tea production standard technique is prepared, and as shown in Figure 1, the steaming green tea profile that prior art steaming green tea production standard technique is prepared is short broken, different in size; Fig. 2 is the outline drawing of the steaming green tea that the production method of the steaming green tea of the embodiment of the present invention is prepared, as shown in Figure 2, the steaming green tea profile that the production method of the steaming green tea of the embodiment of the present invention is prepared is flat directly, length is homogeneous, and quality is much better than the steaming green tea that prior art steaming green tea production standard technique is prepared.
Embodiment two
The production method of the steaming green tea of the present embodiment comprises the following steps:
1, steam green grass or young crops to complete: under 95 DEG C of conditions, complete to tealeaves, fixation time is 75 seconds, now, leaf look be strong green, grab leaf without grass smell, aobvious delicate fragrance, hand and have and hotly to feel and sticky feel, be judged as with this appropriateness that completes;
2, cooling is left standstill;
3, just dry: adopt CHR-22 type louvered continuous automatic drier, baking temperature is 105 DEG C, and drying time is 12min, now leaf band toughness, hold that relieving can slowly be unclamped, slightly delicate fragrance, be judged as just drying appropriateness with this.
4, knead: adopt CR-55 type kneading machine, kneading machine rotating speed 45 revs/min, it is 30kg that kneading machine every throws leaf amount, and the time of kneading is 15min;
5, fried dry: the tealeaves after kneading is loose bar shaped, puts it into vial-type roasting machine and carries out drying and tight type further, time 50min, and throw leaf amount 60kg/ cylinder, barrel temperature rests in 160 DEG C.Now, leaf crimped, color and luster are emerald green, glossy, moisture is 15%-16%, slightly fire is fragrant, are judged as fried dry appropriateness with this;
6, essence is rubbed: left standstill by the tealeaves after fried dry, cool moisture regain, then carry out essence and rub moulding, when essence is rubbed, kneading disk central authorities should grasp temperature is 60 DEG C, first low after height.Reciprocating speed 50 turns/min, turns slow by fast.Spring tea throws the every pannikin 4kg of leaf amount, and Summer-autumn tea throws the every pannikin 3kg ~ 3.5kg of leaf amount.Pressure is according to " light-in-heavy-light " alternately change, and the essence time of rubbing is 20min, and now, water content of tea is 10%-12%, and hand pinches that tea bar is easily broken tentacle sense;
7, Titian is dried: adopt vacuum freeze drier to carry out, vacuum freeze drier put into by the tealeaves after essence being rubbed dries, bake out temperature 85 DEG C of time 1h, to remove moisture content, fixing color and luster, to overflow fragrance.The tealeaves obtained is gross tea, and now, gross tea water content is 4.5% ~ 5%.
Embodiment three
The production method of the steaming green tea of the present embodiment comprises the following steps:
1, steam green grass or young crops to complete: under 100 DEG C of conditions, complete to tealeaves, fixation time is 85 seconds, now, leaf look be strong green, grab leaf without grass smell, aobvious delicate fragrance, hand and have and hotly to feel and sticky feel, be judged as with this appropriateness that completes;
2, cooling is left standstill;
3, just dry: adopt CHR-22 type louvered continuous automatic drier, baking temperature is 115 DEG C, and drying time is 15min, now leaf band toughness, hold that relieving can slowly be unclamped, slightly delicate fragrance, be judged as just drying appropriateness with this.
4, knead: adopt CR-55 type kneading machine, kneading machine rotating speed 48 revs/min, it is 30kg that kneading machine every throws leaf amount, and the time of kneading is 18min;
5, fried dry: the tealeaves after kneading is loose bar shaped, puts it into vial-type roasting machine and carries out drying and tight type further, time 60min, and throw leaf amount 60kg/ cylinder, barrel temperature rests in 160 DEG C.Now, leaf crimped, color and luster are emerald green, glossy, moisture is 15%-16%, slightly fire is fragrant, are judged as fried dry appropriateness with this;
6, essence is rubbed: left standstill by the tealeaves after fried dry, cool moisture regain, then carry out essence and rub moulding, when essence is rubbed, kneading disk central authorities should grasp temperature is 60 DEG C, first low after height.Reciprocating speed 50 turns/min, turns slow by fast.Spring tea throws the every pannikin 4kg of leaf amount, and Summer-autumn tea throws the every pannikin 3kg ~ 3.5kg of leaf amount.Pressure is according to " light-in-heavy-light " alternately change, and the essence time of rubbing is 20min, and now, water content of tea is 10%-12%, and hand pinches that tea bar is easily broken tentacle sense;
7, Titian is dried: adopt vacuum freeze drier to carry out, vacuum freeze drier put into by the tealeaves after essence being rubbed dries, bake out temperature 90 DEG C of time 45min, to remove moisture content, fixing color and luster, to overflow fragrance.The tealeaves obtained is gross tea, and now, gross tea water content is 4.5% ~ 5%.
In sum, the production method of steaming green tea provided by the invention comprises steams that green grass or young crops completes, cools, just dries, kneads, fried dry, essence rub up and dry Titian step, with comprise steam blue or green to complete, cool, slightly rub, knead, in rub, essence rub up bake and bank up with earth step prior art steaming green tea production standard technique compared with, its overall production method is different, no longer adopt slightly rub simultaneously, knead, in rub up essence and rub step, be of value to the sea sedge taste retaining tealeaves; Simultaneously fried dry and essence are rubbed step and are carried out tight type and moulding to the profile of tealeaves, make steaming green tea profile flat straight, length is homogeneous; First baking and fried dry two steps be then of value to by the fragrance of tealeaves overflow shed come, make tea aroma strong; And each concrete production stage is improved, the step that makes to complete, just dry the effect that step and fried dry step realize appropriateness simultaneously, thus the steaming green tea prepared have profile flat straight, length is homogeneous, fragrance mung bean fragrant and the beneficial effect of flavour sea sedge taste.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention and accompanying drawing content to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (6)
1. a production method for steaming green tea, is characterized in that, comprises the following steps:
(1) steam green grass or young crops to complete: at temperature 95-100 DEG C, tealeaves is completed 75-85s;
(2) cooling is left standstill;
(3) just dry: temperature 105-115 DEG C, dry 12-15min, obtain just drying leaf;
(4) knead: the described leaf that just dries is kneaded, obtains kneading leaf;
(5) fried dry: by described leaf of kneading under temperature is 160 DEG C of conditions, fried dry 50-60min, obtains fried dry leaf;
(6) essence is rubbed: described fried dry leaf is placed cooling, carries out essence and rub process, obtain essence and rub leaf;
(7) Titian is dried: described essence is rubbed leaf and carry out drying process, obtain steaming green tea;
Described step (4) knead for: the described leaf that just dries is put into CR-55 type kneading machine, and kneading machine rotating speed is that 45-48 turns/min, and kneading machine throws leaf amount 30kg, and the time of kneading is 15-18min;
Described step (6) essence rub into: described fried dry leaf is placed cooling, and carry out essence and rub process, essence kneading disk centralised temperature is 60 DEG C, and reciprocating speed is 50 revs/min, and pressure substitutes with " light-in-heavy-light " order, and essence rubs 20min, obtains essence and rubs leaf.
2. the production method of steaming green tea according to claim 1, is characterized in that, in described step (5) fried dry, described leaf of kneading is put into vial-type roasting machine, the throwing leaf amount of vial-type roasting machine is 60kg.
3. the production method of steaming green tea according to claim 1, is characterized in that, described step (7) dries dry employing vacuum freeze-drying method in Titian.
4. the production method of steaming green tea according to claim 1, is characterized in that, it is 98 DEG C that described step (1) steams the blue or green temperature completed, and fixation time is 80 seconds.
5. the production method of steaming green tea according to claim 1, is characterized in that, the temperature that described step (3) is just dried is 110 DEG C, and drying time is 13min.
6. the steaming green tea prepared of the production method of the steaming green tea according to claim 1 to 5 any one.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410287556.3A CN104026318B (en) | 2014-06-24 | 2014-06-24 | A kind of production method of steaming green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410287556.3A CN104026318B (en) | 2014-06-24 | 2014-06-24 | A kind of production method of steaming green tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104026318A CN104026318A (en) | 2014-09-10 |
| CN104026318B true CN104026318B (en) | 2015-11-11 |
Family
ID=51457487
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410287556.3A Active CN104026318B (en) | 2014-06-24 | 2014-06-24 | A kind of production method of steaming green tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104026318B (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106689426A (en) * | 2015-08-10 | 2017-05-24 | 余小超 | Preparation technology of green tea |
| CN105053288A (en) * | 2015-08-11 | 2015-11-18 | 长沙秋点兵信息科技有限公司 | Tea leaf processing technology and equipment |
| CN105166100A (en) * | 2015-08-14 | 2015-12-23 | 惠州市杰普特电子技术有限公司 | Processing method for Longjing tea |
| CN105087275B (en) * | 2015-09-08 | 2018-12-04 | 贵州大汉皇室茶酒科技有限公司 | A kind of preparation method of tea wine |
| CN105432819A (en) * | 2015-12-07 | 2016-03-30 | 河南蓝天茶业有限公司 | Tea leaf steaming production process |
| CN105767363A (en) * | 2016-03-25 | 2016-07-20 | 贵州黔商生态农业科技有限公司 | Production technology of steamed Dianthus chinensis green tea |
| CN106070773A (en) * | 2016-08-26 | 2016-11-09 | 桂阳瑶王贡生态茶业有限公司 | Semen phaseoli radiati scent type green tea processing method |
| CN108782795A (en) * | 2018-05-25 | 2018-11-13 | 刘冬林 | A kind of technology of stone mill processing tea powder |
| CN109329523A (en) * | 2018-12-10 | 2019-02-15 | 张家界茅岩莓有限公司 | A kind of preparation method of Maoyanmei tea |
| CN111567639A (en) * | 2020-01-15 | 2020-08-25 | 杭州临安东方茶业应用技术研究所 | Production method of steamed green tea |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133763A (en) * | 2007-10-09 | 2008-03-05 | 肖勇 | Crispation-shaped green tea automatization processing method |
| CN101233880A (en) * | 2007-01-30 | 2008-08-06 | 恩施市润邦国际富硒茶业有限公司 | Method for processing tea |
| CN102771606A (en) * | 2012-08-10 | 2012-11-14 | 开原景隆现代农业综合开发有限公司 | Blueberry green tea bag |
-
2014
- 2014-06-24 CN CN201410287556.3A patent/CN104026318B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101233880A (en) * | 2007-01-30 | 2008-08-06 | 恩施市润邦国际富硒茶业有限公司 | Method for processing tea |
| CN101133763A (en) * | 2007-10-09 | 2008-03-05 | 肖勇 | Crispation-shaped green tea automatization processing method |
| CN102771606A (en) * | 2012-08-10 | 2012-11-14 | 开原景隆现代农业综合开发有限公司 | Blueberry green tea bag |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104026318A (en) | 2014-09-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104026318B (en) | A kind of production method of steaming green tea | |
| CN104012694B (en) | A kind of manufacture craft of cloud and mist green tea | |
| CN102160583B (en) | Processing method of bending and scented green tea | |
| CN102657274B (en) | Eucommia male flower tea and manufacturing method thereof | |
| CN103250818B (en) | A kind of preparation method of fragrant Tieguanyin oolong tea | |
| CN103564072B (en) | Processing method of black tea | |
| CN107372901A (en) | A kind of preparation method of green tea | |
| CN104171075A (en) | Preparation method of highly fragrant black tea | |
| CN104757185B (en) | A kind of holding Camellia nitidissima primary colors, shape, the flower tea process of perfume (or spice) | |
| CN101006815A (en) | A processing technology of lycium leaf tea | |
| CN104920649A (en) | Making method of Dendrobium officinale Kimura et Migo flower tea | |
| CN103843920A (en) | Preparation method for green tea | |
| CN107467227A (en) | A kind of processing method of pearl shape green tea | |
| CN105532934A (en) | Hakka green tea processing technology | |
| CN105145913A (en) | Processing method for Pingyang yellow tea | |
| CN109275733A (en) | It is a kind of mixing floral type Lu`an Guapian.Tea rain before tea preparation process | |
| CN104489136A (en) | Wild adinandra nitida tea processing method | |
| CN101411367A (en) | Technique for processing Wuhouchun tea | |
| CN104171055A (en) | Pure manual preparation method of Shuchazao green tea | |
| CN104171041A (en) | Processing method for Mengdingshihua green tea | |
| CN104186854A (en) | Eucommia male flower tea and processing method thereof | |
| CN106106879A (en) | The processing technique of Usnea yellow tea | |
| CN108112713A (en) | A kind of white tea gross tea goes the blue or green method refined | |
| CN102415536B (en) | Method for preparing dried persimmons | |
| CN107197997A (en) | A kind of manufacture craft of okra dried flower |
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 |