CN104171060A - Process for making green tea - Google Patents

Process for making green tea Download PDF

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Publication number
CN104171060A
CN104171060A CN201410373253.3A CN201410373253A CN104171060A CN 104171060 A CN104171060 A CN 104171060A CN 201410373253 A CN201410373253 A CN 201410373253A CN 104171060 A CN104171060 A CN 104171060A
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China
Prior art keywords
tealeaves
dry
water content
leaves
tea
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Pending
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CN201410373253.3A
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Chinese (zh)
Inventor
卢凤翎
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GUIZHOU SHANLIRENJIA AGRICULTURAL DEVELOPMENT Co Ltd
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GUIZHOU SHANLIRENJIA AGRICULTURAL DEVELOPMENT Co Ltd
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Priority to CN201410373253.3A priority Critical patent/CN104171060A/en
Publication of CN104171060A publication Critical patent/CN104171060A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a process for making green tea. The process comprises the following steps: carrying out fixation on fresh leaves, cooling, rolling, drying and refrigerating. The leaves subjected to fixation prepared by using the process are good in quality, the finished product is green in liquid color, good in fragrance and thick and smooth in taste, and due to adoption of a barrel type fixation machine for fixation of the tea leaves, the process has the characteristics that the operation is convenient, the working intensity is small, the working efficiency is high, continuous operation is achieved, the leaf temperature can be rapidly increased, the fixation can be uniformly carried out, and the like.

Description

A kind of manufacture craft of green tea
Technical field
The present invention relates to Tea Processing technical field, be specifically related to a kind of manufacture craft of green tea.
Background technology
Green tea claims again azymic tea, and the tea of making without fermentation is one of main teas of China, the natural materials that it has retained fresh leaf, and the Tea Polyphenols containing, catechin, chlorophyll, caffeine, amino acid, vitamins and other nutritious components is also more.These natural nutrition compositions in green tea, have special-effect to anti-aging, anti-cancer, anticancer, sterilization, anti-inflammatory etc., be other teas can't be obtained.Green tea is to take suitable And Development of Tea Shoot as raw material, the tealeaves of making through typical process processes such as completing, knead, be dried.Its dry dark brown pool and brew after millet paste, leaf at the bottom of take green as homophony, therefore named green tea.Green tea is that the fresh leaf coming is first has killed various oxidizing ferment through green removing in high temperature by plucking, and has kept tealeaves green, then through kneading, being dried, makes, and clear soup greenery are common features of green tea quality.Green tea is unleavened, and China's output is maximum, drinks the most a kind of tea.Its feature is that the clear leaf of soup is green, nutritious, can prevent disease, and concerning green tea, fresher flavour is better.Have experiment to show, under normal temperature illumination condition of storage, chlorophyll can be decomposed very soon, allows green tea become yellow tea bar; Amino acid can be degraded, and allows tealeaves delicate flavour lose to the greatest extent; Fat original and that taste is lived together peacefully also can be degraded into aliquot, the alcohol that distributes strange taste, aldehyde, acid, allows the flavour of tealeaves have a greatly reduced quality.So in the subenvironment of come in the low temperature of the green tea under newly adopting, lucifuge and starvation, the time that can allow their fresh and alive mouthfeels keep is longer.
As the publication number patent document that is CN103027136A discloses a kind of processing technology of green tea, de-enzyming process is to adopt high-temperature steam to complete to tealeaves, and kneading technique is the mode that adopts pressurization, and drying process is to adopt first to dry the method for frying afterwards.Although the method processing technology is simple, convenient, but the weak point of steam beating is that the water content of its water-removing leaves is high, be unfavorable for the follow-up operation of kneading, and steam-type green-keeping machine is a kind of green-keeping machine of applying 100 ℃ of steam beating principles of normal pressure, it is comprised of parts such as guipure, steam generator, frame and gearings.Steam beating is that water-removing leaves is directly contacted with steam, steam is strong to fresh leaf penetration power, thereby leaf temperature rise is fast, should within half a minute, complete the operation that completes, but the method fixation time is 5-10 minute, serious has surpassed best fixation time, fixation time is long, can make Tea Polyphenols generation enzymatic reaction, produce on " red stalk red autumnal leaves ", reduce the quality of green tea.
Summary of the invention
For solving the problems of the technologies described above, the invention provides the activity that a kind of processing technology is simple, can make full use of high temperature inactive enzyme, keep tea color and local flavor, improve tea leaf quality and make the manufacture craft of the improved green tea of tea aroma.
The present invention is achieved by the following technical programs:
A manufacture craft for green tea, this technique comprises the following steps:
A, fresh leaf complete: the fresh leaf of getting bud one leaf, two leaves and a bud or bud three leaves is raw material, putting into cylinder type water-removing machine completes, temperature is 210-230 ℃, fixation time is 3-5min, when in the process that completes, water-removing leaves stir-fries in cylinder, cylinder chamber planted agent is advisable cannot see steam, the outlet of cylinder connects wind regime, makes its ventilative spreading for cooling dehydration 5-8 hour;
B, cooling: it is the refrigerating chamber refrigeration 15-25min of 5-11 ℃ that the tealeaves having completed is put into room temperature immediately;
C, knead: adopting model is that 6CR-35 kneading machine is kneaded, and the rotating speed of kneading machine is turn/min of 50-55, and the time of kneading is 36-46min, knead slivering until tea juice is not flowing out and giving out delicate fragrance;
D, dry: first the tealeaves after kneading is put into dryer and dry, temperature is 110-125 ℃, after cooling 25min, puts into pot fried dry, and temperature is 60-80 ℃;
E, refrigeration: dried tealeaves pack sealing, put into room temperature and be the refrigerating chamber cold storing and fresh-keeping of 2-5 ℃.
After completing in described step a, tealeaves water content is 55-59%.
Water content in described step c after tea rolling is 35-42%.
In described steps d, to put into the time that dryer dries be 14-19min to tealeaves, and the tealeaves water content after oven dry is 9-14%, and after fried dry, tealeaves water content is 2-4%.
Beneficial effect of the present invention is: this process using cylinder type water-removing machine completes to tealeaves, it has easy to operate, labour intensity is little, work efficiency is high, can work continuously, leaf temperature rise is fast, the feature such as complete evenly, tealeaves is after roller fixation, whole bud-leaf dehydration is very uneven, fast and many in the dehydration of the edge of leaf, vein dehydration is lacked slowly, but the total water content of water-removing leaves is often higher again, this technique connects wind regime in the outlet of cylinder, make its ventilative spreading for cooling, transpiring moisture, avoided the unbalanced problem of dehydration, water-removing leaves quality prepared by this technique is good, the dark brown pool of finished product and liquor color are green, fragrance is good, flavour is dense refreshing, it is the another upper best method of preparing high-quality green tea.
The specific embodiment
Below in conjunction with specific embodiment, technical scheme of the present invention is further described, but described in claimed scope is not limited to.
Embodiment mono-
A manufacture craft for green tea, this technique comprises the following steps:
A, fresh leaf complete: the fresh leaf of getting bud one leaf or two leaves and a bud is raw material, putting into cylinder type water-removing machine completes, temperature is 210 ℃, fixation time is 5min, when in the process that completes, water-removing leaves stir-fries in cylinder, cylinder chamber planted agent is advisable cannot see steam, the outlet of cylinder connects wind regime, makes its ventilative spreading for cooling dehydration 5 hours, and after completing, tealeaves water content is 55%;
B, cooling: it is the refrigerating chamber refrigeration 15min of 5 ℃ that the tealeaves having completed is put into room temperature immediately;
C, knead: adopting model is that 6CR-35 kneading machine is kneaded, and the rotating speed of kneading machine is 50 turn/min, and the time of kneading is 36min, kneads slivering until tea juice is not flowing out and giving out delicate fragrance, and the water content after tea rolling is 35%;
D, dry: first the tealeaves after kneading is put into dryer and dry, the time of oven dry is 14min, and temperature is 110 ℃, and the tealeaves water content after oven dry is 9%, after cooling 25min, puts into pot fried dry, and temperature is 60 ℃, and after fried dry, tealeaves water content is 4%;
E, refrigeration: dried tealeaves pack sealing, put into room temperature and be the refrigerating chamber cold storing and fresh-keeping of 5 ℃.
Embodiment bis-
A manufacture craft for green tea, this technique comprises the following steps:
A, fresh leaf complete: the fresh leaf of getting bud one leaf, two leaves and a bud or bud three leaves is raw material, putting into cylinder type water-removing machine completes, temperature is 215 ℃, fixation time is 3min, when in the process that completes, water-removing leaves stir-fries in cylinder, cylinder chamber planted agent is advisable cannot see steam, the outlet of cylinder connects wind regime, makes its ventilative spreading for cooling dehydration 8 hours, and after completing, tealeaves water content is 56%;
B, cooling: it is the refrigerating chamber refrigeration 156min of 5-11 ℃ that the tealeaves having completed is put into room temperature immediately;
C, knead: adopting model is that 6CR-35 kneading machine is kneaded, and the rotating speed of kneading machine is 50 turn/min, and the time of kneading is 37min, kneads slivering until tea juice is not flowing out and giving out delicate fragrance, and the water content after tea rolling is 36%;
D, dry: first the tealeaves after kneading is put into dryer and dry, the time of oven dry is 16min, and temperature is 115 ℃, and the tealeaves water content after oven dry is 10%, after cooling 25min, puts into pot fried dry, and temperature is 65 ℃, and after fried dry, tealeaves water content is 3%;
E, refrigeration: dried tealeaves pack sealing, put into room temperature and be the refrigerating chamber cold storing and fresh-keeping of 4 ℃.
A manufacture craft for green tea, this technique comprises the following steps:
Embodiment tri-
A, fresh leaf complete: the fresh leaf of getting bud one leaf, two leaves and a bud or bud three leaves is raw material, putting into cylinder type water-removing machine completes, temperature is 220 ℃, fixation time is 4min, when in the process that completes, water-removing leaves stir-fries in cylinder, cylinder chamber planted agent is advisable cannot see steam, the outlet of cylinder connects wind regime, makes its spreading for cooling dehydration 7 hours, and after completing, tealeaves water content is 56%;
B, cooling: it is the refrigerating chamber refrigeration 18min of 8 ℃ that the tealeaves having completed is put into room temperature immediately;
C, knead: adopting model is that 6CR-35 kneading machine is kneaded, and the rotating speed of kneading machine is 50 turn/min, and the time of kneading is 40min, kneads slivering until tea juice is not flowing out and giving out delicate fragrance, and the water content after tea rolling is 37%;
D, dry: first the tealeaves after kneading is put into dryer and dry, the time of oven dry is 16min, and temperature is 118 ℃, and the tealeaves water content after oven dry is 12%, after cooling 25min, puts into pot fried dry, and temperature is 65 ℃, and after fried dry, tealeaves water content is 3%;
E, refrigeration: dried tealeaves pack sealing, put into room temperature and be the refrigerating chamber cold storing and fresh-keeping of 4 ℃.
Embodiment tetra-
A manufacture craft for green tea, this technique comprises the following steps:
A, fresh leaf complete: the fresh leaf of getting bud one leaf, two leaves and a bud or bud three leaves is raw material, putting into cylinder type water-removing machine completes, temperature is 220 ℃, fixation time is 4min, when in the process that completes, water-removing leaves stir-fries in cylinder, cylinder chamber planted agent is advisable cannot see steam, the outlet of cylinder connects wind regime, makes its ventilative spreading for cooling dehydration 6 hours, and after completing, tealeaves water content is 57%;
B, cooling: it is the refrigerating chamber refrigeration 20min of 7 ℃ that the tealeaves having completed is put into room temperature immediately;
C, knead: adopting model is that 6CR-35 kneading machine is kneaded, and the rotating speed of kneading machine is 55 turn/min, and the time of kneading is 40min, kneads slivering until tea juice is not flowing out and giving out delicate fragrance, and the water content after tea rolling is 37%;
D, dry: first the tealeaves after kneading is put into dryer and dry, the time of oven dry is 17min, and temperature is 120 ℃, and the tealeaves water content after oven dry is 10%, after cooling 25min, puts into pot fried dry, and temperature is 60 ℃, and after fried dry, tealeaves water content is 3%;
E, refrigeration: dried tealeaves pack sealing, put into room temperature and be the refrigerating chamber cold storing and fresh-keeping of 3 ℃.
Embodiment five
A manufacture craft for green tea, this technique comprises the following steps:
A, fresh leaf complete: the fresh leaf of getting bud one leaf, two leaves and a bud or bud three leaves is raw material, putting into cylinder type water-removing machine completes, temperature is 225 ℃, fixation time is 3min, when in the process that completes, water-removing leaves stir-fries in cylinder, cylinder chamber planted agent is advisable cannot see steam, the outlet of cylinder connects wind regime, makes its ventilative spreading for cooling dehydration 6 hours, and after completing, tealeaves water content is 56%;
B, cooling: it is the refrigerating chamber refrigeration 18min of 6 ℃ that the tealeaves having completed is put into room temperature immediately;
C, knead: adopting model is that 6CR-35 kneading machine is kneaded, and the rotating speed of kneading machine is 55 turn/min, and the time of kneading is 42min, kneads slivering until tea juice is not flowing out and giving out delicate fragrance, and the water content after tea rolling is 36%;
D, dry: first the tealeaves after kneading is put into dryer and dry, the time of oven dry is 15min, and temperature is 120 ℃, and the tealeaves water content after oven dry is 10%, after cooling 25min, puts into pot fried dry, and temperature is 75 ℃, and after fried dry, tealeaves water content is 2%;
E, refrigeration: dried tealeaves pack sealing, put into room temperature and be the refrigerating chamber cold storing and fresh-keeping of 2 ℃.
Embodiment six
A manufacture craft for green tea, this technique comprises the following steps:
A, fresh leaf complete: the fresh leaf of getting bud one leaf, two leaves and a bud or bud three leaves is raw material, putting into cylinder type water-removing machine completes, temperature is 230 ℃, fixation time is 5min, when in the process that completes, water-removing leaves stir-fries in cylinder, cylinder chamber planted agent is advisable cannot see steam, the outlet of cylinder connects wind regime, makes its ventilative spreading for cooling dehydration 8 hours, and after completing, tealeaves water content is 55%;
B, cooling: it is the refrigerating chamber refrigeration 15min of 5 ℃ that the tealeaves having completed is put into room temperature immediately;
C, knead: adopting model is that 6CR-35 kneading machine is kneaded, and the rotating speed of kneading machine is 55 turn/min, and the time of kneading is 46min, kneads slivering until tea juice is not flowing out and giving out delicate fragrance, and the water content after tea rolling is 35%;
D, dry: first the tealeaves after kneading is put into dryer and dry, the time of oven dry is 19min, and temperature is 125 ℃, and the tealeaves water content after oven dry is 9%, after cooling 25min, puts into pot fried dry, and temperature is 80 ℃, and after fried dry, tealeaves water content is 2%;
E, refrigeration: dried tealeaves pack sealing, put into room temperature and be the refrigerating chamber cold storing and fresh-keeping of 2 ℃.

Claims (4)

1. a manufacture craft for green tea, is characterized in that, this technique comprises the following steps:
A, fresh leaf complete: the fresh leaf of getting bud one leaf, two leaves and a bud or bud three leaves is raw material, putting into cylinder type water-removing machine completes, temperature is 210-230 ℃, fixation time is 3-5min, when in the process that completes, water-removing leaves stir-fries in cylinder, cylinder chamber planted agent is advisable cannot see steam, the outlet of cylinder connects wind regime, makes its ventilative spreading for cooling dehydration 5-8 hour;
B, cooling: it is the refrigerating chamber refrigeration 15-25min of 5-11 ℃ that the tealeaves having completed is put into room temperature immediately;
C, knead: adopting model is that 6CR-35 kneading machine is kneaded, and the rotating speed of kneading machine is turn/min of 50-55, and the time of kneading is 36-46min, knead slivering until tea juice is not flowing out and giving out delicate fragrance;
D, dry: first the tealeaves after kneading is put into dryer and dry, temperature is 110-125 ℃, after cooling 25min, puts into pot fried dry, and temperature is 60-80 ℃;
E, refrigeration: dried tealeaves pack sealing, put into room temperature and be the refrigerating chamber cold storing and fresh-keeping of 2-5 ℃.
2. the manufacture craft of green tea according to claim 1, is characterized in that: after completing in described step a, tealeaves water content is 55-59%.
3. the manufacture craft of green tea according to claim 1, is characterized in that: the water content in described step c after tea rolling is 35-42%.
4. the manufacture craft of green tea according to claim 1, is characterized in that: in described steps d, to put into the time that dryer dries be 14-19min to tealeaves, and the tealeaves water content after oven dry is 9-14%, and after fried dry, tealeaves water content is 2-4%.
CN201410373253.3A 2014-07-31 2014-07-31 Process for making green tea Pending CN104171060A (en)

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Cited By (13)

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Publication number Priority date Publication date Assignee Title
CN105053337A (en) * 2015-08-07 2015-11-18 广西南宁派腾科技有限公司 Processing technology of lemon green tea
CN105053344A (en) * 2015-08-07 2015-11-18 广西南宁派腾科技有限公司 Making technology of mint green tea
CN105145943A (en) * 2015-09-14 2015-12-16 张峰 Tea and production method thereof
CN105325576A (en) * 2015-08-07 2016-02-17 广西南宁派腾科技有限公司 Jasmine green tea processing technology
CN106306160A (en) * 2015-06-30 2017-01-11 安顺市晶英科技研发有限责任公司 Processing technology of jasmine green tea
CN106306126A (en) * 2015-06-30 2017-01-11 安顺市晶英科技研发有限责任公司 Processing technology of grapefruit green tea
CN106720500A (en) * 2016-11-30 2017-05-31 重庆龙鼎茶业有限公司 The preparation method of Maofeng tea
CN108402209A (en) * 2018-05-24 2018-08-17 道真自治县宏福茶业发展有限公司 A kind of time preparation method for green tea
CN108669275A (en) * 2018-07-25 2018-10-19 北京灵之秀文化发展有限公司 The processing technology of radix scutellariae young tea leaves
CN108902370A (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 of Guizhou mountainous area green tea
CN108925690A (en) * 2018-06-28 2018-12-04 贵州省松桃武陵源苗王茶业有限公司 A kind of preparation method of Guizhou mountainous area fragrant green tea
CN109730175A (en) * 2019-02-28 2019-05-10 南漳县竹林翠峰茶叶专业合作社 A kind of tealeaves adding lemon juice
CN110477141A (en) * 2019-08-22 2019-11-22 南靖县书洋南香茶厂 A kind of manufacture craft of new type of health tea

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Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106306160A (en) * 2015-06-30 2017-01-11 安顺市晶英科技研发有限责任公司 Processing technology of jasmine green tea
CN106306126A (en) * 2015-06-30 2017-01-11 安顺市晶英科技研发有限责任公司 Processing technology of grapefruit green tea
CN105053337A (en) * 2015-08-07 2015-11-18 广西南宁派腾科技有限公司 Processing technology of lemon green tea
CN105053344A (en) * 2015-08-07 2015-11-18 广西南宁派腾科技有限公司 Making technology of mint green tea
CN105325576A (en) * 2015-08-07 2016-02-17 广西南宁派腾科技有限公司 Jasmine green tea processing technology
CN105145943A (en) * 2015-09-14 2015-12-16 张峰 Tea and production method thereof
CN106720500A (en) * 2016-11-30 2017-05-31 重庆龙鼎茶业有限公司 The preparation method of Maofeng tea
CN108402209A (en) * 2018-05-24 2018-08-17 道真自治县宏福茶业发展有限公司 A kind of time preparation method for green tea
CN108902370A (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 of Guizhou mountainous area green tea
CN108925690A (en) * 2018-06-28 2018-12-04 贵州省松桃武陵源苗王茶业有限公司 A kind of preparation method of Guizhou mountainous area fragrant green tea
CN108669275A (en) * 2018-07-25 2018-10-19 北京灵之秀文化发展有限公司 The processing technology of radix scutellariae young tea leaves
CN109730175A (en) * 2019-02-28 2019-05-10 南漳县竹林翠峰茶叶专业合作社 A kind of tealeaves adding lemon juice
CN110477141A (en) * 2019-08-22 2019-11-22 南靖县书洋南香茶厂 A kind of manufacture craft of new type of health tea

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