CN104171041A - Processing method for Mengdingshihua green tea - Google Patents
Processing method for Mengdingshihua green tea Download PDFInfo
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- CN104171041A CN104171041A CN201410328820.3A CN201410328820A CN104171041A CN 104171041 A CN104171041 A CN 104171041A CN 201410328820 A CN201410328820 A CN 201410328820A CN 104171041 A CN104171041 A CN 104171041A
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- 235000009569 green tea Nutrition 0.000 title claims abstract description 28
- 238000003672 processing method Methods 0.000 title claims abstract description 10
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- 238000003892 spreading Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
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- 239000000126 substance Substances 0.000 claims description 13
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- 238000013461 design Methods 0.000 claims description 9
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- 241000003857 Parmelia saxatilis Species 0.000 description 40
- 238000004519 manufacturing process Methods 0.000 description 13
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- 230000002045 lasting effect Effects 0.000 description 8
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- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 4
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Abstract
The invention relates to a processing method for Mengdingshihua green tea. The processing method is characterized by comprising the following steps: picking up fresh leaves; withering; removing green; spreading to cool; grading; stripping; spreading to cool; returning water; shaping; spreading to cool; initially drying; spreading to cool; re-roasting; extracting fragrance and the like. Excellent product green tea is produced, wherein the shape is light green and lubricative, flat and beautiful and gives a feature of silvery hairs; the liquor color of the endoplasm is clear and bright, sweet in flavor and fresh and tender, pure in fragrance and durable, and the bottoms of the leaves are light green and bright. The quality of the Mengdingshihua green tea is greatly superior to that of existing Shihua green tea (existing Shihua green tea is heavy in green grass flavor and astringent in taste, and the bottoms of the leaves and the liquor color are yellow and dark).
Description
Technical field
The present invention relates to Green Tea Processing field, be specifically related to a kind of processing method to Mengshan parmelia saxatilis green tea.
Background technology
Parmelia saxatilis is the well-known tea that Mengshan occurs in history the earliest, is also the Mengshan well-known tea that becomes the earliest tribute tea.Tang Xian ancestor unit and year between (806-820 in Christian era), Hanlin Academy and scholar Li Zhaosuo work " national or dynastic history benefits " is recorded: " sword south has the apex stone of illiteracy to spend or little side or loose tea (rice sprout), number be first ".Parmelia saxatilis is the parmelia saxatilis of " chalcedony perfume (or spice) accounts for nonsuch flower ", is the treasure that nature breeds.It is that the Spring Equinox is extremely clear and bright that parmelia saxatilis is plucked Production Time, becomes tea profile light green glossy, flat beautiful, millifarad Bi Lu; Endoplasm soup look limpid is green bright, and taste is sweet fresh and tender, fragrant pure lasting, light green bright at the bottom of leaf.
At present, parmelia saxatilis green tea quality is uneven, and processing technology mainly exists the problem of the following aspects: 1, fresh leaf variety adoption is mixed and disorderly; 2, lack in process of production the accurate control to temperature; 3, in production process, too pursue profile, and shorten the production time as far as possible, make tealeaves component content can not get abundant conversion, some product does not possess the due fragrance mouthfeel of parmelia saxatilis green tea, and main manifestations is: green grass gas weight, flavour bitterness, at the bottom of leaf, soup look is yellow dark.
To sum up, the present invention aims to provide a kind of new illiteracy apex stone flower Green tea processing technology, from local resource " willow leaf kind " tea free, by great many of experiments, overcome the drawback of prior art, verify the optimised process of use " willow leaf kind " tea free as Raw material processing green tea, thereby develop a kind of new illiteracy apex stone flower green tea, become tea profile light green glossy, flat beautiful, millifarad Bi Lu; Endoplasm soup look limpid is green bright, and taste is sweet fresh and tender, fragrant pure lasting, light green bright at the bottom of leaf.And device therefor is Tea Production enterprise common equipment in this invention, technology is easily grasped, and can realize batch production.
Summary of the invention
Object of the present invention is just to provide a kind of processing method of brand-new Mengshan parmelia saxatilis green tea, by improving and optimizating processing technology, obtains the one-tenth tea that quality is obviously better than prior art, and described one-tenth tea profile is light green glossy, flat beautiful, millifarad Bi Lu; Endoplasm soup look limpid is green bright, and taste is sweet fresh and tender, fragrant pure lasting, light green bright at the bottom of leaf.And device therefor is Tea Production enterprise common equipment in this invention, technology is easily grasped, and can realize batch production.
The object of the invention is achieved by the following technical programs:
A processing method for Meng Ding mountain parmelia saxatilis green tea, is characterized in that described method comprises the steps:
1) leaf picking: plucking " willow leaf kind " tea tree breed taking Mengshan is main young tender shoots leaf, and standard is that only bud or bud one leaf are just opened up.
2) wither: after Xian Yejin factory, spread in time on dustpan, leaf-spreading thickness is 1.5cm.Dustpan is placed in to airing frame, pushes the air-conditioning chamber of withering and wither.
3) complete: adopt 6CST060 type roller fixation machine to complete, 320～350 DEG C of the temperature that completes, green-keeping machine rotating speed is 45 turn/min, the time that water-removing leaves stops in cylinder is 2min.After having completed, water-removing leaves green grass gas disappears, and fragrance appears, slightly quick-fried point, and hand is pinched limb edge and is pricked the hand.
4) airing: water-removing leaves is placed in and carries out airing on airing groove.
5) classification: adopt 5 object screen clothes by water-removing leaves classification, epimere is that bud one leaf is just opened up, and hypomere is only bud, is conducive to shaping and moisture control in following process process.
6) backwater: the water-removing leaves after fully cooling and classification is positioned over respectively in polybag, sealing, leaves standstill 3～4h, promotes interlobar part moisture to be transported to leaf surface, make bud-leaf moisture redistribution evenly, be conducive to the smooth and internal substance of tealeaves profile and evenly transform.Pinch tealeaves softness as appropriateness taking hand.
7) shaping: after the abundant backwater of water-removing leaves, insert in 6CCB-80/12 type tea frying dryer and manage bar shaping, rotating speed is controlled at 25 turn/min left and right, adds 2kg tealeaves pressure bar again, time 2～3min, with tea bar flat complete, retain tea milli as far as possible and be advisable.
8) airing: tealeaves is placed in and carries out airing on airing groove.
9) just dry: adopt the multi-functional machine that cures to carry out just drying, curer has 16 layers, leaf 1kg left and right, every layer of stand, 80 DEG C of design temperatures, cure to tealeaves water content 25% left and right, cooling, leave standstill 2h.
10) airing: tealeaves is placed in and carries out airing on airing groove.
11) multiple baking: adopt the multi-functional machine that cures to carry out multiple baking.
12) Titian: the tealeaves after multiple baking is left standstill adopts 60 type bamboo weaving tea baking cages to carry out Titian.
As a kind of preferred version, the temperature of withering described in step (2), (4), (8), (10) is controlled at 22 DEG C of left and right, air humidity is controlled at 65%, and every 1 hour by levels dustpan transposition, and withering leaf moisture can evenly be scattered and disappeared.
As a kind of preferred version, the described baking process again of step (11) is leaf 1.5kg left and right, every layer of stand, and 70 DEG C of design temperatures, cure to tealeaves water content 10% left and right, cooling, and vanning leaves standstill 2 days.
As a kind of preferred version, the described Titian process of step (12) is every cage tea curing 1.5kg, by evenly loose spreading in roasting cage of tealeaves, the high form of low surrounding in the middle of being, 65 DEG C of design temperatures, cure three hours continuously, per hour stirring once.After refining, just spend green tea finished product, moisture content of finished products 4% left and right for covering apex stone.
Compared with prior art, the present invention's beneficial effect specific as follows:
1. the young tender shoots leaf of the present invention's " willow leaf kind " tea tree breed taking Mengshan is primary raw material, and a kind of apex stone flower green tea that covers of exploitation, becomes tea profile light green glossy, flat beautiful, millifarad Bi Lu; Endoplasm soup look limpid is green bright, and taste is sweet fresh and tender, fragrant pure lasting, light green bright at the bottom of leaf.
2. in this invention, device therefor is Tea Production enterprise common equipment, and technology is easily grasped, and can realize batch production.
3. the present invention applies to the air-conditioning technology of withering famous green tea production first, withers in process at constant temperature, and activity of beta-glucosidase strengthens, and is conducive to into the formation of the aroma substance of sampling tea.
The present invention completing, shaping, just dry, all increase airing operation after multiple baking, make every one manufacturing procedure after tealeaves temperature reduce rapidly, avoid producing the vexed taste of water because heat can not distribute in time.
5. the present invention increases classification operation after completing, and makes full use of the just fresh leaf resource of exhibition of bud one leaf, has solved to cause because bud-leaf is not of uniform size that moisture evaporation is irregular, the irregular problem of profile the damage of also having avoided fresh leaf classification to cause bud-leaf.
6. the present invention increases backwater operation completing after operation, promotes interlobar part moisture to be transported to leaf surface, makes the redistribution of bud-leaf moisture evenly, is conducive to the smooth and internal substance of tealeaves profile and evenly transforms.
7. Titian operation of the present invention adopts bamboo weaving tea baking cage to carry out Titian, in Titian process, there is no air blast, farthest retains higher boiling aroma substance, makes the aromatic taste alcohol of tealeaves; Carbon roasting is improved to electricity roasting simultaneously, avoids the pollution of soot to tealeaves.
Brief description of the drawings
Shown in Fig. 1, be exactly the present invention be the processing method of a kind of Mengshan parmelia saxatilis green tea described in embodiment.
Detailed description of the invention
Further illustrate by the following examples the present invention.Those having ordinary skill in the art will appreciate that the present invention is not limited to described embodiment, and those of ordinary skill in the art can modify to embodiment in the instruction based on description.
Embodiment 1
A processing method for novel Meng Ding mountain parmelia saxatilis green tea, comprises the steps:
1) leaf picking: plucking " willow leaf kind " tea tree breed taking Mengshan is main young tender shoots leaf, and standard is that only bud or bud one leaf are just opened up.
2) wither: after Xian Yejin factory, spread in time on dustpan, leaf-spreading thickness is 1.5cm.Dustpan is placed in to airing frame, pushes the air-conditioning chamber of withering and wither.The temperature of withering is controlled at 22 DEG C of left and right, and air humidity is controlled at 65%, and every 1 hour by levels dustpan transposition, and withering leaf moisture can evenly be scattered and disappeared.
3) complete: adopt 6CST060 type roller fixation machine to complete, 320～350 DEG C of the temperature that completes, green-keeping machine rotating speed is 45 turn/min, the time that water-removing leaves stops in cylinder is 2min.After having completed, water-removing leaves green grass gas disappears, and fragrance appears, slightly quick-fried point, and hand is pinched limb edge and is pricked the hand.
4) airing: water-removing leaves is placed on airing groove, selects 2.2kw axial flow blower, rotating speed 1450r/min, air quantity 18700m3/h, air blast makes water-removing leaves cooling rapidly, avoids producing the vexed taste of water because heat can not distribute in time.
5) classification: adopt 5 object screen clothes by water-removing leaves classification, epimere is that bud one leaf is just opened up, and hypomere is only bud, is conducive to shaping and moisture control in following process process.
6) backwater: the water-removing leaves after fully cooling and classification is positioned over respectively in polybag, sealing, leaves standstill 3～4h, promotes interlobar part moisture to be transported to leaf surface, make bud-leaf moisture redistribution evenly, be conducive to the smooth and internal substance of tealeaves profile and evenly transform.Pinch tealeaves softness as appropriateness taking hand.
7) shaping: after the abundant backwater of water-removing leaves, insert in 6CCB-80/12 type tea frying dryer and manage bar shaping, rotating speed is controlled at 25 turn/min left and right, adds 2kg tealeaves pressure bar again, time 2～3min, with tea bar flat complete, retain tea milli as far as possible and be advisable.
8) airing: tealeaves is placed on airing groove, selects 2.2kw axial flow blower, rotating speed 1450r/min, air quantity 18700m3/h, after air blast makes shaping, tealeaves is cooling rapidly.
9) just dry: adopt the multi-functional machine that cures to carry out just drying, curer has 16 layers, leaf 1kg left and right, every layer of stand, 80 DEG C of design temperatures, cure to tealeaves water content 25% left and right, cooling, leave standstill 2h.
10) airing: tealeaves is placed on airing groove, selects 2.2kw axial flow blower, rotating speed 1450r/min, air quantity 18700m3/h, air blast makes first tea curing leaf cooling rapidly.
11) multiple baking: adopt the multi-functional machine that cures to carry out multiple baking, leaf 1.5kg left and right, every layer of stand, 70 DEG C of design temperatures, cure to tealeaves water content 10% left and right, cooling, and vanning leaves standstill 2 days.
12) Titian: the tealeaves after multiple baking is left standstill adopts 60 type bamboo weaving tea baking cages to carry out Titian.Every cage tea curing 1.5kg, by evenly loose spreading in roasting cage of tealeaves, the high form of low surrounding in the middle of being, 65 DEG C of design temperatures, cure three hours continuously, per hour stirring once.After refining, just spend green tea finished product, moisture content of finished products 4% left and right for covering apex stone.As a kind of preferred version, the described airing thickness of step (2) is 1cm, and the airing time is 1 hour.
In this production method, (1) applies to the air-conditioning technology of withering first famous green tea and produces, and withers in process at constant temperature, by contrast experiment, can detect that activity of beta-glucosidase strengthens, and this is conducive to into the formation of the aroma substance of sampling tea; (2) completing, shaping, just dry, all increase airing operation after multiple baking, make every one manufacturing procedure after tealeaves temperature reduce rapidly, avoid producing the vexed taste of water because heat can not distribute in time; (3) after completing, increase classification operation, make full use of the just fresh leaf resource of exhibition of bud one leaf, solved and caused because bud-leaf is not of uniform size that moisture evaporation is irregular, the irregular problem of profile, the damage of also having avoided fresh leaf classification to cause bud-leaf; (4) after operation, increase backwater operation completing, promote interlobar part moisture to be transported to leaf surface, make the redistribution of bud-leaf moisture evenly, be conducive to the smooth and internal substance of tealeaves profile and evenly transform; (5) Titian operation adopts bamboo weaving tea baking cage to carry out Titian, in Titian process, there is no air blast, farthest retains higher boiling aroma substance, makes the aromatic taste alcohol of tealeaves; Carbon roasting is improved to electricity roasting simultaneously, avoids the pollution of soot to tealeaves.
Embodiment 2
In tea leaf quality composition, Tea Polyphenols, catechin, free amino acid and caffeine component content are higher, and these four kinds of compositions are in close relations with tea quality and flavor quality, determine to a great extent and affect the qualities such as tealeaves " color ".The content reflection millet paste concentration of Aqua Folium Camelliae sinensis extract, is the overall target that characterizes tealeaves flavour composition aggregate level, and water extraction content is high, shows that tealeaves taste substance is abundant, is the important substance basis of tealeaves flavour " dense alcohol ", " enduring repeated infusions "
[1].Free aminoacid content is high, the fresh alcohol of flavour, and fragrance is high long, and quality is more excellent.Tea Polyphenols is the maximum material of content in tealeaves, is the main matter that tealeaves bitter taste forms, and free amino acid is the fresh refreshing important substance composition of millet paste, and phenol ammonia specific energy reflects millet paste flavor characteristics preferably, " dense alcohol and fresh refreshing " of the low sense of taste of ratio
[2].Caffeine is one of the important sense of taste feature of tealeaves and physiological action
[3], mildly bitter flavor, content is high, and that tealeaves flavour " dense strong " is spent is high, and enduring repeated infusions property is strong.
The mensuration of following quality component is all carried out according to relevant criterion, and water extraction is according to SN/T0920-2000, and Tea Polyphenols and catechin are according to GB/T 8313-2008, and free amino acid total amount is according to GB/T 8314-2013, and caffeine is measured according to SN/T 0915-2000.Tealeaves sensory review evaluates according to GB/T 18665-2008.
Table 1 is to adopt this patent technique to make different parmelia saxatilis variety and quality comparison of ingredients results.
Table 1
Can find out from the data of table 1, other kind parmelia saxatilis that adopts the Ordinary fruit quality composition of the willow leaf kind parmelia saxatilis of this patent technique making all to make apparently higher than employing this patent technique, although use the willow leaf kind parmelia saxatilis caffeine of patent technique making apparently higher than the parmelia saxatilis of other kind, but its phenol ammonia is than the parmelia saxatilis that is starkly lower than other kind, and the willow leaf kind parmelia saxatilis that is so just more conducive to the making of this patent technique forms mellow tender fresh sweet refreshing flavour and tender fragrant high fresh lasting fragrance.Successful.
Table 2 is to adopt willow leaf kind parmelia saxatilis and the market sampling common process that this patent technique is made to make the comparison of parmelia saxatilis quality component.
Table 2
Select as can be seen from Table 2 other kind of willow leaf kind parmelia saxatilis that this patent technique makes and market sampling to adopt compared with the Ordinary fruit quality composition of the parmelia saxatilis that common process produces, there is no clear superiority, but its phenol ammonia is than the parmelia saxatilis that is starkly lower than all the other market sampling common process making, and the parmelia saxatilis that is so just more conducive to the making of this patent technique forms mellow tender fresh sweet refreshing flavour and tender fragrant high fresh lasting fragrance.Successful.
Table 3 is the different parmelia saxatilis kind sensory review comparisons that adopt this patent technique to make.
Table 3
Adopt as can be seen from Table 3 the parmelia saxatilis of the different cultivars of this patent technique making, the parmelia saxatilis of selecting willow leaf kind to make is obviously better than other kind parmelia saxatilis in shape, in endoplasm, form yellowish green bright soup look, tender fragrant high fresh lasting fragrance, mellow tender fresh sweet refreshing flavour, all obviously be better than other kind parmelia saxatilis, therefore select the quality successful of the willow leaf kind parmelia saxatilis of this patent technique making.
Table 4 is to adopt willow leaf kind parmelia saxatilis and the market sampling common process that this patent technique is made to make parmelia saxatilis sensory review comparison.
Table 4
As can be seen from Table 4, the sample subject matter of market sampling is: fragrance is impure, and flavour is slightly pained, the fresh sweet deficiency of feeling well back.And the willow leaf kind parmelia saxatilis that adopts this patent technique to make, wither owing to having adopted, the key technology operation such as airing and backwater, make profile and the endoplasm of finished product parmelia saxatilis all be taken into account and improve, be better than the quality of the parmelia saxatilis of other kind employing common process making of market, successful.
Conclusion: adopt the parmelia saxatilis of this patent technique making owing to having adopted endemic species willow leaf kind, utilize well local resource " willow leaf kind " tea free, pass through great many of experiments, overcome the drawback of prior art, by paying a large amount of performing creative labours, verify the optimised process of use " willow leaf kind " tea free as Raw material processing green tea, used in process of production innovatively wither, the key technology operation such as airing and backwater, thereby overcome the shortcoming of parmelia saxatilis in the market, the overall qualities level that improves finished product parmelia saxatilis, quality is obviously improved.Finally, the green tea of producing a kind of high-quality becomes tea, and its profile is light green glossy, flat beautiful, millifarad Bi Lu; Endoplasm soup look limpid is green bright, and taste is sweet fresh and tender, fragrant pure lasting, light green bright at the bottom of leaf, be greatly better than existing parmelia saxatilis green tea quality (existing parmelia saxatilis green tea green grass gas weight, flavour bitterness, at the bottom of leaf, soup look yellow is dark).And device therefor is Tea Production enterprise common equipment in this invention, technology is easily grasped, and can realize batch production.
Bibliography:
[1] Zheng Xiaojuan. cover nominal tea chemical quality research [D]. Yaan, Sichuan Agricultural University, 2011.
[2] Lu Songhou, Shi Zhaopeng. tea judgement and inspection [M]. Beijing: Chinese agriculture publishing house, 2008.
[3] as if spring dawn. tealeaves biochemistry [M]. Beijing: Chinese agriculture publishing house, 2003.
Claims (4)
1. a processing method of covering apex stone flower green tea, is characterized in that described method comprises the steps: 1) leaf picking: plucking " willow leaf kind " tea tree breed taking Mengshan is main young tender shoots leaf, and standard is that only bud or bud one leaf are just opened up; 2) wither: after Xian Yejin factory, spread in time on dustpan, leaf-spreading thickness is 1.5cm, and dustpan is placed in to airing frame, push the air-conditioning chamber of withering and wither; 3) complete: adopt 6CST060 type roller fixation machine to complete, 320～350 DEG C of the temperature that completes, green-keeping machine rotating speed is 45 turn/min, the time that water-removing leaves stops in cylinder is 2min; 4) airing: water-removing leaves is placed in and carries out airing on airing groove; 5) classification: adopt 5 object screen clothes by water-removing leaves classification, epimere is that bud one leaf is just opened up, and hypomere is only bud, is conducive to shaping and moisture control in following process process; 6) backwater: the water-removing leaves after fully cooling and classification is positioned over respectively in polybag, sealing, leave standstill 3～4h, promote interlobar part moisture to be transported to leaf surface, make the redistribution of bud-leaf moisture evenly, be conducive to the smooth and internal substance of tealeaves profile and evenly transform, pinch tealeaves softness as appropriateness taking hand; 7) shaping: after the abundant backwater of water-removing leaves, insert in 6CCB-80/12 type tea frying dryer and manage bar shaping, rotating speed is controlled at 25 turn/min left and right, adds 2kg tealeaves pressure bar again, time 2～3min, with tea bar flat complete, retain tea milli as far as possible and be advisable; 8) airing: tealeaves is placed in and carries out airing on airing groove; 9) just dry: adopt the multi-functional machine that cures to carry out just drying, curer has 16 layers, leaf 1kg left and right, every layer of stand, 80 DEG C of design temperatures, cure to tealeaves water content 25% left and right, cooling, leave standstill 2h; 10) airing: tealeaves is placed in and carries out airing on airing groove; 11) multiple baking: adopt the multi-functional machine that cures to carry out multiple baking; 12) Titian: the tealeaves after multiple baking is left standstill adopts 60 type bamboo weaving tea baking cages to carry out Titian.
2. method according to claim 1, it is characterized in that: described in step (2), (4), (8), (10), the process of withering is that temperature is controlled at 22 DEG C of left and right, air humidity is controlled at 65%, every 1 hour by levels dustpan transposition, and withering leaf moisture can evenly be scattered and disappeared.
3. method according to claim 2, is characterized in that: the described baking process again of step (11) is leaf 1.5kg left and right, every layer of stand, and 70 DEG C of design temperatures, cure to tealeaves water content 10% left and right, cooling, and vanning leaves standstill 2 days.
4. method according to claim 3, it is characterized in that: the described Titian process of step (12) is every cage tea curing 1.5kg, by evenly loose spreading in roasting cage of tealeaves, the high form of low surrounding in the middle of being, 65 DEG C of design temperatures, cure three hours continuously, per hour stirring once, after refining, just spend green tea finished product, moisture content of finished products 4% left and right for covering apex stone.
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| CN106234663A (en) * | 2016-08-30 | 2016-12-21 | 桐柏郭氏有机茶专业合作社 | A kind of preparation method of cosmos green tea |
| CN107691679A (en) * | 2017-10-27 | 2018-02-16 | 横县南方茶厂 | A kind of processing method of jasmine highest-ranking imperial concubine daughter ring tealeaves |
| CN109122973A (en) * | 2018-09-26 | 2019-01-04 | 寿宁县龙虎山茶场 | A kind of dried orange peel white tea brick tea and preparation method thereof |
| CN112352845A (en) * | 2020-09-30 | 2021-02-12 | 黄山市新安源有机茶开发有限公司 | Processing technology of organic green tea |
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| CN1218649C (en) * | 2002-10-24 | 2005-09-14 | 司辉清 | Method for processing needle-shaped green tea |
| CN102246865A (en) * | 2011-07-20 | 2011-11-23 | 句容市张庙茶场 | Processing technique of floral type green tea |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105230828A (en) * | 2015-10-27 | 2016-01-13 | 安徽省茗闻天下农业发展有限公司 | Preparation method for eyebrow-shaped green tea |
| CN106234663A (en) * | 2016-08-30 | 2016-12-21 | 桐柏郭氏有机茶专业合作社 | A kind of preparation method of cosmos green tea |
| CN107691679A (en) * | 2017-10-27 | 2018-02-16 | 横县南方茶厂 | A kind of processing method of jasmine highest-ranking imperial concubine daughter ring tealeaves |
| CN109122973A (en) * | 2018-09-26 | 2019-01-04 | 寿宁县龙虎山茶场 | A kind of dried orange peel white tea brick tea and preparation method thereof |
| CN112352845A (en) * | 2020-09-30 | 2021-02-12 | 黄山市新安源有机茶开发有限公司 | Processing technology of organic green tea |
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