CN104365883B - A kind of processing method of photovoltaic green tea - Google Patents
A kind of processing method of photovoltaic green tea Download PDFInfo
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Abstract
The present invention relates to Green Tea Processing field, a kind of processing method of photovoltaic green tea is disclosed.The method using airing, vacuumize, be subcooled, secondary airing, Exposure to Sunlight, finish, knead, the processing step finished product green tea of baking and Titian.Finished product green tea prepared by the present invention has scattered and disappeared the green grass gas of fresh tea passes；Solve the single shortcoming of the regional bitter taste of green tea weight in the north of the Changjiang River, fragrance；Between each manufacturing procedure mutually based on, interact, the aromatic substance of green tea is sufficiently converted, green tea can be made to form diversified fragrance, while tealeaves can be made to be easy to make shape.
Description
Technical field
The present invention relates to the processing method of green tea, more particularly to a kind of processing method of photovoltaic green tea.
Background technology
Green tea is occupied first of the big just tea making in the whole nation six as one of Chinese main teas." high mountain cloud and mist has gone out tea ", by ground
Reason position and the influence of region miniclimate, the good tea of traditional sense, often gained is planted in south or High aititude tea area.Qingdao
Tea place is located at China's tea areas in Jiangbei, itself belongs to the secondary Suitable Area in tea tree Ecological Suitability zoning, due to tea place periphery trees
It is on the low side, by sunlight direct irradiation, lack the environment of southern tea area " high mountain cloud and mist ", simultaneously because in conventional green tea processing method
First procedure-de-enzyme, will kill beneficial to the enzyme of aromatic compounds formation, it is impossible to form diversified fragrance in the tealeaves such as oolong tea, with
It is above a variety of to cause that this area produces green tea and has the shortcoming for holding that tender property is low, phenol ammonia is more single than high, pained highly seasoned, fragrance.
Photovoltaic agricultural science and technology greenhouse, is that one kind is combined with agricultural production, developing agricultural life in ceiling solar power generation, canopy
The novel photovoltaic system engineering of product, is a kind of new model of modern agricultural development.Tea tree is to be suitable for planting life under photovoltaic green-house
One of crop long, the polysilicon solar cell plate used on greenhouse can absorb to the part color section of sunshine, together
The warm and humid controllable favourable conditions artificial adjustment of light in Shi Liyong canopies, is that tea tree builds the environment for being most suitable for growth of tea plant, maximum limit
Degree ground promotes growth of tea plant, suppresses the generation of pest and disease damage, it is ensured that the safe green of high-quality tea is pollution-free.Therefore, for maximum
Change the tea fresh leaves advantage of tea areas in Jiangbei under this kind of environment, that improves north of the Changjiang River tea shoot holds tender property and amino acid content, reduces phenol ammonia ratio,
Make the strong fragrance of tea perfume, dense alcohol is tasty and refreshing, find a kind of new Green tea processing technology, it is significant.
The content of the invention
Hold that tender property is low to solve north of the Changjiang River tealeaves of the prior art, highly seasoned and fragrance is single asks than high, pained for phenol ammonia
Topic, the invention provides a kind of processing method of photovoltaic green tea.
In order to solve the above problems, the present invention uses following technical scheme：
The present invention be the fresh tea passes plucked with the photovoltaic green-house environment of north of the Changjiang River area as raw material, the structure of the photovoltaic green-house
Including greenhouse steelframe, greenhouse ceiling, enclosure wall, polycrystalline solar module, environment comprehensive controller, temperature control unit,
Humid control part and blast velocity control part, environment comprehensive controller connection control temperature control unit, humid control part
And blast velocity control part.
The present invention is processed to picking up from the fresh tea leaf under photovoltaic green-house environment, and the method includes following operation：
(1) airing：The fresh tea leaf in photovoltaic green-house, the leaf of a bud one or the leaf of a bud two are plucked, is uniformly spread out；As excellent
Choosing, the thickness≤5cm of fresh tea passes during airing, the airing time is 50-80min, whole fan blowing.Airing is radiated, and makes fresh leaf
Temperature is down to room temperature.
(2) vacuumize：By the fresh leaf pack after airing, vacuumize；Preferably, the thickness for vacuumizing rear fresh tea passes is 3-
5cm, vacuum is 500-800pa in tea-bag.The supplement that operation is airing operation is vacuumized, if from the direct mistake of airing operation
Cross to cooling working procedure is crossed, due to excessive temperature differentials, fresh leaf surface can form steam, will also result in scattering and disappearing for tea aroma, vacuumizing can
Effective regulation and control are carried out with to fresh leaf temperature, it is to avoid fresh leaf surface forms steam, so as to prevent scattering and disappearing for fresh tea passes fragrance.
(3) it is subcooled：The fresh leaf that vacuum will be exhausted is put into tea fresh keeping storehouse；Preferably, the temperature control in fresh-keeping warehouse
At 8-12 DEG C, the regulation and control time is 20-35min.Crossing cooling working procedure can improve the species and content of aromatic substance in fresh leaf, can make fresh
Optimum state is arrived in various active component regulations in leaf.
(4) secondary airing：Between fresh tea passes after supercooling are put into airing, when the temperature of fresh tea passes is close to the temperature between airing
When, fresh tea passes are taken out from bag, uniformly spread out, carry out secondary airing；Preferably, during secondary airing fresh tea passes thickness≤
5cm, the airing time is 50-80min, whole fan blowing.Secondary airing was the supplement of cooling working procedure, can reduce fresh leaf temperture of leaves,
And the moisture inside fresh leaf is balanced, the green gas of food value of leaf Microsoft, fresh leaf is disappeared, the micro- dew of fragrance.
(5) Exposure to Sunlight：Fresh tea passes after secondary airing are put into outdoor, receive direct sunlight, carry out shining blue or green；Preferably,
The Exposure to Sunlight time is 20-45min.Exposure to Sunlight process promotes leaf water evaporation using luminous energy and heat energy, fresh leaf is lost in a short time
Water, to improve fresh leaf cell substrate concentration, promotes the activity of enzyme, accelerates the chemical change of internal substance, further increases fresh
Aromatic substance content in leaf.
The complex chemical composition of fresh tea passes, each manufacturing procedure makes the active component in fresh leaf carry out physicochemical change,
So as to form the qualitative characteristics of green tea.Green Tea Processing operation influences and its delicate on the quality of finished product green tea, is between them
One overall process of restriction implicative of each other, based on operation (2), (3), (4) and (5) is mutual, interacts, and makes the green grass or young crops of fresh tea passes
Grass is so incensed that effective and is scattered and disappeared, and the aromatic substance of tealeaves can be made sufficiently to be converted, and finished product green tea is possessed variation
Fragrance, the shortcoming that tealeaves bitterness is highly seasoned, fragrance is single is solved, while tealeaves can be made to be easy to make type.
(6) finish：Tealeaves after Exposure to Sunlight is put into green-keeping machine and is finished；The temperature of de-enzyme is preferably 220 DEG C.De-enzyme
During enzyme destroyed, can make blade stop fermentation, make inclusion under non-enzymatic catalysis, be formed as green tea color product
Matter feature.
(7) knead：To be kneaded in tealeaves input kneading machine after de-enzyme；Treat that tealeaves surface is stained with tea juice, have after being touched with hand
Viscous wet sense, and knead leaf tight knot and rolled twig rate when reaching 60%-80%, you can stopping is kneaded, and the time control kneaded is in 30-
60min.Kneading will be from gently to tight, last pine rubs, and it is glossy to knead rear tea color, the dense alcohol of flavour, and soup look is limpid and endures repeated infusions.
(8) baking：Dried in the tealeaves input dryer kneaded；Preferably, baking is divided into three times, one is dried blue or green
Shi Wendu is 100-120 DEG C, and thickness 3-5cm, the time is 4-6min；110-120 DEG C of temperature when drying two green grass or young crops, opens dryer air-out
Mouthful, untie tea group, tealeaves is kneaded in shake, thickness 4-6cm, and to eighty per cant dry, the time is 6-15min for drying；The tea of two green grass or young crops will have been dried
Three green grass or young crops are dried after leaf airing, temperature is 100-110 DEG C, and it is 5% to fry to tealeaves moisture content, and the time is 40-60min.Baking can evaporate
Excessive moisture in tealeaves, and make inclusion carry out abundant non-enzymatic oxidation and conversion, the just denseer alcohol of flavour.
(9) Titian：Tealeaves after baking is picked, and the tealeaves after picking carries out heating Titian in being put into fragrance extracting machine, carries
Tealeaves after the completion of perfume (or spice) is cooled to room temperature, and pack is put into fresh-keeping warehouse.Preferably, the temperature control of fragrance extracting machine is at 100-120 DEG C,
The Titian time is 40-45min.
Green tea finished product prepared by the processing method of the photovoltaic green tea that the present invention is provided, the green grass gas of fresh tea passes of having scattered and disappeared；And
Solve the single shortcoming of the regional bitter taste of green tea weight in the north of the Changjiang River, fragrance；Between each manufacturing procedure mutually based on, interact,
The aromatic substance of green tea is sufficiently converted, green tea can be made to form diversified fragrance, while tealeaves can be made to be easy to make
Type.
Specific embodiment
The invention discloses a kind of processing method of photovoltaic green tea, those skilled in the art can use for reference present disclosure, fit
When modified technique parameter is realized.In particular, all similar replacements and change for a person skilled in the art
It is it will be apparent that they are considered as being included in the middle of the present invention.The method of the present invention and application have passed through preferably implementation
Example is described, related personnel substantially can not departing from present invention, spirit and scope to method described herein and
Realize and apply the technology of the present invention using being modified or suitably changing with combining.
It is fresh with what is plucked under the photovoltaic green-house environment of north of the Changjiang River area the invention provides a kind of processing method of photovoltaic green tea
Tealeaves is raw material, is processed using following operation：
(1) airing：The fresh tea leaf in photovoltaic green-house, the leaf of a bud one or the leaf of a bud two are plucked, is uniformly spread out；As excellent
Choosing, the thickness≤5cm of fresh tea passes during airing, the airing time is 50-80min, whole fan blowing.
(2) vacuumize：By the fresh leaf pack after airing, vacuumize；Preferably, the thickness for vacuumizing rear fresh tea passes is 3-
5cm。
(3) it is subcooled：The fresh leaf that vacuum will be exhausted is put into tea fresh keeping storehouse；Preferably, the temperature control in fresh-keeping warehouse
At 8-12 DEG C, the regulation and control time is 20-35min.
(4) secondary airing：Between fresh tea passes after supercooling are put into airing, when the temperature of fresh tea passes is close to the temperature between airing
When, fresh tea passes are taken out from bag, uniformly spread out, carry out secondary airing；Preferably, during secondary airing fresh tea passes thickness≤
5cm, the airing time is 50-80min, whole fan blowing.
(5) Exposure to Sunlight：Fresh tea passes after secondary airing are put into outdoor, receive direct sunlight, carry out shining blue or green；Preferably,
The Exposure to Sunlight time is 20-45min.
(6) finish：Tealeaves after Exposure to Sunlight is put into green-keeping machine and is finished；The temperature of de-enzyme is preferably 220 DEG C.
(7) knead：To be kneaded in tealeaves input kneading machine after de-enzyme, treat that tealeaves surface is stained with tea juice, had after being touched with hand
Viscous wet sensation, and knead leaf tight knot and rolled twig rate reaches more than 60%-80%, you can stopping is kneaded, and the time control kneaded exists
30-60min。
(8) baking：Dried in the tealeaves input dryer kneaded；Preferably, baking is divided into three times, one is dried blue or green
Shi Wendu is 100-120 DEG C, and thickness 3-5cm, the time is 4-6min；110-120 DEG C of temperature when drying two green grass or young crops, opens dryer air-out
Mouthful, untie tea group, tealeaves is kneaded in shake, thickness 4-6cm, and to eighty per cant dry, the time is 6-15min for drying；The tea of two green grass or young crops will have been dried
Three green grass or young crops are dried after leaf airing, temperature is 100-110 DEG C, and it is 5% to fry to tealeaves moisture content, and the time is 40-60min.
(9) Titian：Tealeaves after baking is picked, and picking during rear volume tealeaves is put into fragrance extracting machine carries out heating Titian, carries
Tealeaves after the completion of perfume (or spice) is cooled to room temperature, and pack is put into fresh-keeping warehouse.Preferably, the temperature control of fragrance extracting machine is at 100-120 DEG C,
The Titian time is 40-45min.
With reference to embodiment, the present invention is expanded on further：
The preparation of the photovoltaic green tea of embodiment 1
Harvesting is produced in fresh leaves of tea plant under photovoltaic green-house, and the leaf of a bud two uniformly spreads airing out, and thickness is 4cm, and the time is
65min, whole electric fan blowing；Vacuumized afterwards, thickness is 5cm, and vacuum is maintained at 500pa in bag；It is then placed in
Supercooling in fresh-keeping warehouse, the temperature adjustment of fresh-keeping warehouse is 12 DEG C, and the time is 20min；Then secondary airing, thickness is 5cm, during airing
Between be 60min；Afterwards by the fresh tea passes Exposure to Sunlight 20min of secondary airing, then 220 DEG C finish, knead 30min；Dried afterwards
Green grass or young crops, temperature is 100 DEG C when drying a green grass or young crops, and thickness 4cm, the time is 4min, 110 DEG C of temperature when drying two green grass or young crops, opens dryer air outlet,
Untie tea group, tealeaves is kneaded in shake, thickness 5cm, to eighty per cant dry, the time is 10min for drying, dry three blue or green, temperature is 105 DEG C, is fried
It is 5% to tealeaves moisture content, the time is 60min；Titian is finally carried out, fragrance extracting machine temperature is 120 DEG C, and the time is 45min；Titian
After the completion of tealeaves cooling pack.The detection of composition has been carried out to obtained green tea, 1 has been the results are shown in Table.
The testing result of the green tea composition of table 1
| Detection project | Unit | Testing result | Detection method |
| Moisture | % | 2.2 | GB/T 8304-2002 |
| Water extraction | % | 46.2 | GB/T 8305-2002 |
| Crude fibre | % | 7.5 | GB/T 8310-2002 |
| Tea Polyphenols | % | 23.7 | GB/T 8313-2008 |
| Free amino acid | % | 4.9 | GB/T 8314-2002 |
| Caffeine | % | 2.87 | GB/T 8312-2002 |
The preparation of the photovoltaic green tea of embodiment 2
Harvesting is produced in fresh leaves of tea plant under photovoltaic green-house, and the leaf of a bud two uniformly spreads airing out, and thickness is 5cm, and the time is
50min, whole electric fan blowing；Tea fresh leaves are vacuumized, and thickness is 4cm, and vacuum is maintained at 800pa in bag；It is put into fresh-keeping warehouse
Interior supercooling, the temperature adjustment of fresh-keeping warehouse is 10 DEG C, and the time is 30min；Secondary airing, thickness is 3cm, and the airing time is 50min；
By the fresh tea passes Exposure to Sunlight 30min of secondary airing, 220 DEG C finish, knead 60min；Temperature is 120 DEG C when drying a green grass or young crops, thickness 3cm,
Time is 5min, 120 DEG C of temperature when drying two green grass or young crops, opens dryer air outlet, unties tea group, shakes and kneads tealeaves, thickness 6cm,
To eighty per cant dry, the time is 6min for drying, dries three blue or green, and temperature is 110 DEG C, and it is 5% to fry to tealeaves moisture content, and the time is 40min；Most
After carry out Titian, fragrance extracting machine temperature is 100 DEG C, and the time is 42min；Tealeaves cooling pack after the completion of Titian.
The preparation of the photovoltaic green tea of embodiment 3
Harvesting is produced in fresh leaves of tea plant under photovoltaic green-house, and the leaf of a bud one uniformly spreads airing out, and thickness is 2cm, and the time is
45min, whole electric fan blowing；Tea fresh leaves are vacuumized, and thickness is 3cm, and vacuum is maintained at 650pa in bag；It is put into fresh-keeping warehouse
Interior supercooling, the temperature adjustment of fresh-keeping warehouse is 8 DEG C, and the time is 35min；Secondary airing, thickness is 2cm, and the airing time is 80min；
By the fresh tea passes Exposure to Sunlight 45min of secondary airing, 220 DEG C finish, knead 45min；Temperature is 110 DEG C when drying a green grass or young crops, thickness 5cm,
Time is 6min, 120 DEG C of temperature when drying two green grass or young crops, opens dryer air outlet, unties tea group, shakes and kneads tealeaves, thickness 4cm,
To eighty per cant dry, the time is 15min for drying, dries three blue or green, and temperature is 100 DEG C, and it is 5% to fry to tealeaves moisture content, and the time is 60min；
Titian is finally carried out, fragrance extracting machine temperature is 110 DEG C, and the time is 40min；Tealeaves cooling pack after the completion of Titian.
The contrast test of the aromatic substance of embodiment 4
Green tea is prepared according to the technique in embodiment 1, difference is to remove " vacuumizing " operation, and the fresh leaf after airing is straight
Connect to put into and cooling working procedure was carried out in fresh-keeping warehouse, it is photovoltaic 1 that green tea is obtained；
Technique according to embodiment 2 prepares green tea, and difference is to remove " supercooling " operation, and the fresh leaf that will exhaust vacuum is direct
Secondary airing operation is carried out, it is photovoltaic 2 that green tea is obtained；
Technique according to embodiment 3 prepares green tea, and difference is to remove " Exposure to Sunlight " operation, and the fresh leaf after secondary airing is straight
Row de-enzyme operation is tapped into, it is photovoltaic 3 that green tea is obtained；
To photovoltaic 1,2,3 and green tea composition Tea Polyphenols and free amino acid obtained in embodiment 2,3 are detected respectively,
2 are the results are shown in Table, detection method is according to GB/T 8313-2008 and GB/T 8314-2002.
The content of each kind green tea aromatic substance of table 2
| Kind | Tea Polyphenols (%) | Free amino acid (%) | Phenol ammonia ratio |
| Photovoltaic 1 | 22.1 | 4.2 | 5.2 |
| Photovoltaic 2 | 21.3 | 4.0 | 5.3 |
| Photovoltaic 3 | 23.2 | 4.7 | 4.9 |
| Embodiment 1 is obtained green tea | 23.7 | 4.9 | 4.8 |
| Embodiment 2 is obtained green tea | 22.6 | 4.9 | 4.6 |
| Embodiment 3 is obtained green tea | 22.0 | 4.7 | 4.7 |
Tea Polyphenols and amino acid are the prominent representatives of carbon compound and nitrogen-containing compound in tea leaf quality composition.Its tea is more
The absolute content and ratio of phenol and amino acid reflect the situation of the big main components of tealeaves two, can judge to a great extent
Into the quality of tea quality.When Tea Polyphenols and amino acid up to all arrive certain level when, relatively low phenol ammonia than the flavour of fresh alcohol can be obtained,
The result of table 1 shows that in green tea composition prepared by the present invention, the absolute content of Tea Polyphenols and free amino acid is all higher, and phenol ammonia
Than relatively low, the fresh refreshing degree of the tealeaves for obtaining is higher.
The sensory evaluation of the green tea that the present invention of embodiment 5 is provided
The sensory evaluation of the green tea of offer is 5, respectively color and luster, fragrance, flavour, profile and leaf bottom.Evaluate to give a mark
Form is carried out, wherein 10 points of color and luster full marks, 25 points of fragrance full marks, 25 points of flavour full marks, 30 points of outward appearance full marks, 10 points of leaf bottom, is closed
100 points of meter, specific standards of grading are as shown in table 3.The sense organ for randomly selecting the green tea that 20 people prepare to the present invention is given a mark, right
Given a mark average value is analyzed, and green tea Analyses Methods for Sensory Evaluation Results prepared by the present invention is as shown in table 4.
The green tea sensory evaluation standards of grading of table 3
The sensory evaluation standard of green tea prepared by the present invention of table 4
| Finished product | Color and luster | Fragrance | Flavour | Outward appearance | Leaf bottom | It is comprehensive |
| Photovoltaic 1 | 10 | 19 | 23 | 28 | 10 | 90 |
| Photovoltaic 2 | 8 | 22 | 20 | 28 | 9 | 87 |
| Photovoltaic 3 | 8 | 17 | 20 | 26 | 9 | 80 |
| Embodiment 1 | 10 | 22 | 24 | 28 | 10 | 94 |
| Embodiment 2 | 10 | 25 | 23 | 27 | 10 | 95 |
| Embodiment 3 | 10 | 23 | 25 | 27 | 10 | 95 |
The tune difference evaluation result of table 4 shows that the Analyses Methods for Sensory Evaluation Results of finished product green tea prepared by embodiment of the present invention 1-3 is high,
Performance is outstanding.
The above is only the preferred embodiment of the present invention, it is noted that come for one of ordinary skill in the art
Say, under the premise without departing from the principles of the invention, can also make some improvements and modifications, these improvements and modifications also should be regarded as
Protection scope of the present invention.
Claims (10)
1. a kind of processing method of photovoltaic green tea, it is characterised in that：The method includes following operation,
(1) airing：The fresh tea leaf in photovoltaic green-house, the leaf of a bud one or the leaf of a bud two are plucked, is uniformly spread out；
(2) vacuumize：By the fresh leaf pack after airing, vacuumize；
(3) it is subcooled：The fresh leaf that vacuum will be exhausted is put into supercooling in tea fresh keeping storehouse；
(4) secondary airing：Between fresh tea passes after supercooling are put into airing, when the temperature between the temperature of fresh tea passes reaches airing,
Fresh tea passes are taken out from bag, secondary airing is carried out；
(5) Exposure to Sunlight：Fresh tea passes after secondary airing are put into outdoor, receive direct sunlight, carry out shining blue or green；
(6) finish：Tealeaves after Exposure to Sunlight is put into green-keeping machine and is finished；
(7) knead：To be kneaded in tealeaves input kneading machine after de-enzyme；
(8) baking：Dried in the tealeaves input dryer kneaded；
(9) Titian：Tealeaves after baking is picked, and picking during rear tealeaves is put into fragrance extracting machine carries out heating Titian, and Titian is completed
Tealeaves afterwards is cooled to room temperature, and pack is put into fresh-keeping warehouse.
2. processing method as claimed in claim 1, it is characterised in that：In operation (1), the thickness≤5cm of fresh tea passes during airing,
The airing time is 50-80min, whole fan blowing.
3. processing method as claimed in claim 1, it is characterised in that：In operation (2), the thickness for vacuumizing rear fresh tea passes is 3-
5cm, vacuum is 500-800pa in tea-bag.
4. processing method as claimed in claim 1, it is characterised in that：In operation (3), during supercooling, the temperature control in fresh-keeping warehouse
At 8-12 DEG C, the regulation and control time is 20-35min to system.
5. processing method as claimed in claim 1, it is characterised in that：The thickness of fresh tea passes during operation (4) secondary airing≤
5cm, the airing time is 50-80min, whole fan blowing.
6. processing method as claimed in claim 1, it is characterised in that：The Exposure to Sunlight time in operation (5) is 20-45min.
7. processing method as claimed in claim 1, it is characterised in that：The fixing temperature of operation (6) is 220 DEG C.
8. processing method as claimed in claim 1, it is characterised in that：In operation (7), treat that tealeaves surface is stained with tea juice, use hand
There is viscous wet sense after touching, and knead leaf tight knot and rolled twig rate stops kneading when reaching 60%-80%, knead time control in 30-
60min。
9. processing method as claimed in claim 1, it is characterised in that：In operation (8), baking is divided into three times, temperature when drying a green grass or young crops
It is 100-120 DEG C to spend, and thickness 3-5cm, the time is 4-6min；110-120 DEG C of temperature when drying two green grass or young crops, opens dryer air outlet,
Untie tea group, tealeaves is kneaded in shake, thickness 4-6cm, to eighty per cant dry, the time is 6-15min for drying；The tea spreading of two green grass or young crops will have been dried
Three green grass or young crops are dried after drying in the air, temperature is 100-110 DEG C, and it is 5% to fry to tealeaves moisture content, and the time is 40-60min.
10. processing method as claimed in claim 1, it is characterised in that：In operation (9), the temperature control of fragrance extracting machine is in 100-
120 DEG C, the Titian time is 40-45min.
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| CN105124050A (en) * | 2015-09-16 | 2015-12-09 | 曹美兰 | Scindapsus aureus flower tea and processing method of the scindapsus aureus flower tea |
| CN106172922A (en) * | 2016-07-25 | 2016-12-07 | 贵州哚贝古茶开发有限公司 | A kind of processing method of ancient Camellia sinensis green tea |
| CN107467273A (en) * | 2017-09-27 | 2017-12-15 | 紫云自治县土红坡茶业有限公司 | A kind of preparation method of blue fragrant green tea |
| CN108308289A (en) * | 2018-04-02 | 2018-07-24 | 务川自治县鑫隆缘茶业有限责任公司 | A kind of processing method of green tea |
| CN111436504A (en) * | 2020-05-22 | 2020-07-24 | 安徽宁清茶业有限公司 | Preparation and processing technology of green tea |
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