CN104509608A - Preparation method of mulberry leaf scented tea - Google Patents
Preparation method of mulberry leaf scented tea Download PDFInfo
- Publication number
- CN104509608A CN104509608A CN201310600632.7A CN201310600632A CN104509608A CN 104509608 A CN104509608 A CN 104509608A CN 201310600632 A CN201310600632 A CN 201310600632A CN 104509608 A CN104509608 A CN 104509608A
- Authority
- CN
- China
- Prior art keywords
- flower
- mulberry
- tea
- leaf
- mulberry leaf
- 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.)
- Pending
Links
Abstract
The invention discloses a preparation method of a mulberry leaf scented tea. The method comprises the following steps: 1) preparing a mulberry leaf tea base, cutting mulberry leaf to form strips, withering, rolling withered mulberry leaf filaments to form mulberry leaf silks, spreading the rolled mulberry leaf silks on a ventilating fermentation bed, fermenting, shaping the fermented mulberry leaf, and drying the shaped mulberry leaf tea raw material to prepare the mulberry leaf tea base for later use; 2) spreading tea flowers in a cool place in a monolayer manner to carry out stand green treatment to obtain fresh tea flowers; 3) carrying out primary flower fermentation; and 4) carrying out secondary flower fermentation, and drying the secondary flower-fermented mulberry leaf flower base at 60-70DEG C until the water content is not greater than 6% in order to prepare the mulberry leaf scented tea. Compared with the prior art, the preparation method disclosed in the invention allows the prepared mulberry leaf scented tea to have a delicate fragrance of tea flowers, and solves the problem of bitter mouthfeel of present mulberry leaf tea soups.
Description
Technical field
The present invention relates to tea-manufacturing technology technical field, especially a kind of process for making mulberry leaf jasmine tea.
Background technology
Pharmacological research finds, trace containing abundant shoulder blade, calcium and the needed by human body such as vitamin C, B1, B2, B3, A in mulberry leaf is without element, have hypotensive, hypoglycemic, anti-ageing, enhance tolerance, reduction lipids contents, reduction cholesterol, suppress the unique effects such as intestinal toxic bacterial reproduction and peroxide generation, have human body and make good health-care effect, but the mouthfeel of the Mulberry-leaf Tea millet paste adopting traditional means to make is with not mature taste, color and luster is not good enough.Jasmine tea is with the tealeaves of tea base through cellar for storing things flower reprocessing, and Tea Flower component content has removing toxic substances, antibacterial, hypoglycemic, delays senility, the effect such as cancer-resisting and develop immunitypty, its protein, tea polysaccharide, Tea Polyphenols, active polyphenoils exceed allied substances content in tealeaves, the tea tree jasmine tea product flavour made is more strong, the elegant nature of fragrance is the material of desirable cellar for storing things jasmine tea; The delicate fragrance that jasmine tea processed can increase Tea Flower on the basis of mulberry leaf jasmine tea is stored, to the selection of the many a kind of health beverages of consumer by Tea Flower and Mulberry-leaf Tea.
Summary of the invention
The object of this invention is to provide a kind of preparation method of the mulberry leaf jasmine tea with Tea Flower delicate fragrance, the preparation method of this mulberry leaf jasmine tea can solve the problem that existing Mulberry-leaf Tea millet paste mouthfeel has not mature taste.
In order to solve the problem, the technical solution used in the present invention is: the preparation method of this mulberry leaf jasmine tea, comprises the following steps:
1) Mulberry-leaf Tea base preparation:
A, by fresh mulberry leaf clean, airing, go stalk, slitting, width is 5 millimeters ~ 8 millimeters;
B, the mulberry leaf silk of strip is put into withering trough carry out process of withering, wither 4 hours ~ 6 hours; Wither and first blow a cold wind over, the moisture content on removing mulberry leaf surface, then blowing hot-air, hot blast controls at 30 DEG C ~ 35 DEG C in temperature, withers to leaf look and turns dark, soft;
C, to knead completing the mulberry leaf silk withered? minute ~? minute become mulberry leaf bars, humidity is 80% ~ 90%;
D, by complete the mulberry leaf bar kneaded spread ventilation fermentation bed top fermentation, leaf-spreading thickness 400 millimeters ~ 500 millimeters, temperature is 25 DEG C ~ 30 DEG C, and humidity is 90% ~ 95%; Turned over every 30 minutes in sweat and tremble 1 time, fermentation time is 5 hours ~ 6 hours;
E, the mulberry leaf bar completing fermentation is carried out shaping, mulberry leaf bar is formed? the profile that % wraps or graininess;
F, Mulberry-leaf Tea raw material step e being completed shaping carry out drying, drying is carried out at twice, first time dries as gross fire, second time is dried as foot fire, middle spreading for cooling 55 minutes ~ 65 minutes, and gross fire temperature is 110 DEG C ~ 115 DEG C, the moisture content of mulberry leaf silk is made to be 20% ~ 30%, the fiery temperature of foot is 60 DEG C ~ 70 DEG C, and making it moisture content is 3% ~ 5% obtained Mulberry-leaf Tea base, for subsequent use;
2) fresh flower is selected: select Tea Flower fresh flower, stale flower, foreign material is rejected, and individual layer spreads and carries out spreading out blue or green process in shady and cool place, and the time is 120 minutes ~ 240 minutes, obtains Tea Flower fresh flower;
3) first time stores flower: be that 10:5.5 ~ 6 take Mulberry-leaf Tea base and Tea Flower fresh flower by the weight ratio of Mulberry-leaf Tea base and Tea Flower fresh flower, the Mulberry-leaf Tea base with Tea Flower that thickness is 100 millimeters ~ 150 millimeters will be piled after Mulberry-leaf Tea base and Tea Flower fresh flower Homogeneous phase mixing, at cellar for storing things, flower temperature is 20 DEG C ~ 28 DEG C, storing takes time is carry out first time under the condition of 18 hours ~ 22 hours to store flower, 2 times are stirred in the flower process of cellar for storing things, make Mulberry-leaf Tea base water content≤16%, with mesh screen, the Mulberry-leaf Tea base with Tea Flower is sieved, remove flower slag and obtain first time cellar for storing things flower Mulberry-leaf Tea base,
4) second time stores flower: be that 10:2 ~ 3 take Mulberry-leaf Tea base and Tea Flower fresh flower by the weight ratio of Mulberry-leaf Tea base and Tea Flower fresh flower, first time cellar for storing things is piled the Mulberry-leaf Tea base with Tea Flower that thickness is 100 millimeters ~ 150 millimeters after spending Mulberry-leaf Tea base and Tea Flower fresh flower Homogeneous phase mixing, at cellar for storing things, flower temperature is 20 DEG C ~ 28 DEG C, storing takes time is carry out second time under the condition of 18 hours ~ 22 hours to store flower, 1 time is stirred in the flower process of cellar for storing things, make Mulberry-leaf Tea base moisture content≤26%, with mesh screen, the Mulberry-leaf Tea base with Tea Flower is sieved, remove flower slag and obtain second time cellar for storing things flower Mulberry-leaf Tea base,
5) by step 4) in the second time cellar for storing things flower Mulberry-leaf Tea base that obtains carry out drying, baking temperature is 60 DEG C ~ 70 DEG C, to Mulberry-leaf Tea base moisture content≤6% i.e. obtained Ben Sangye jasmine tea.
Owing to have employed technique scheme, the present invention compared with prior art has following beneficial effect: the Tea Flower distributing cotton quantity of setting can make the fragrance blending of Hua Yucha be in harmonious proportion, neutralize the blue or green taste in Mulberry-leaf Tea, make the health care of the existing Mulberry-leaf Tea of mulberry leaf jasmine tea, having again effect that Tea Flower detoxifies, delays senility, is a kind of jasmine tea product with better prospect.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
Embodiment 1:
A preparation method for mulberry leaf jasmine tea, comprises the following steps:
1) Mulberry-leaf Tea base preparation:
A, by fresh mulberry leaf clean, airing, go stalk, slitting, width is 5 millimeters;
B, the mulberry leaf silk of strip is put into withering trough carry out process of withering, wither 4 hours; Wither and first blow a cold wind over, the moisture content on removing mulberry leaf surface, then blowing hot-air, hot blast controls at 30 DEG C in temperature, withers to leaf look and turns dark, soft;
C, knead become mulberry leaf bars in 40 minutes by completing the mulberry leaf silk withered, humidity is 80% ~ 90%;
D, by complete the mulberry leaf bar kneaded spread ventilation fermentation bed top fermentation, leaf-spreading thickness 400 millimeters, temperature is 25 DEG C, and humidity is 90% ~ 95%; Turned over every 30 minutes in sweat and tremble 1 time, fermentation time is 5 hours;
E, the mulberry leaf bar completing fermentation is carried out shaping, mulberry leaf bar is formed 85% profile wrapped;
F, Mulberry-leaf Tea raw material step e being completed shaping carry out drying, drying is carried out at twice, first time dries as gross fire, second time is dried as foot fire, middle spreading for cooling 55 minutes, and gross fire temperature is 110 DEG C, the moisture content of mulberry leaf silk is made to be 20%, the fiery temperature of foot is 60 DEG C, and making it moisture content is 3% ~ 5% obtained Mulberry-leaf Tea base, for subsequent use;
2) fresh flower is selected: select Tea Flower fresh flower, stale flower, foreign material is rejected, and individual layer spreads and carries out spreading out blue or green process in shady and cool place, and the time is 120 minutes, obtains Tea Flower fresh flower;
3) first time stores flower: be that 10:5.5 takes Mulberry-leaf Tea base and Tea Flower fresh flower by the weight ratio of Mulberry-leaf Tea base and Tea Flower fresh flower, the Mulberry-leaf Tea base with Tea Flower that thickness is 100 millimeters will be piled after Mulberry-leaf Tea base and Tea Flower fresh flower Homogeneous phase mixing, at cellar for storing things, flower temperature is 20 DEG C, storing takes time is carry out first time under the condition of 18 hours to store flower, 2 times are stirred in the flower process of cellar for storing things, make Mulberry-leaf Tea base water content≤16%, with mesh screen, the Mulberry-leaf Tea base with Tea Flower is sieved, remove flower slag and obtain first time cellar for storing things flower Mulberry-leaf Tea base;
4) second time stores flower: be that 10:2 takes Mulberry-leaf Tea base and Tea Flower fresh flower by the weight ratio of Mulberry-leaf Tea base and Tea Flower fresh flower, first time cellar for storing things is piled the Mulberry-leaf Tea base with Tea Flower that thickness is 100 millimeters after spending Mulberry-leaf Tea base and Tea Flower fresh flower Homogeneous phase mixing, at cellar for storing things, flower temperature is 20 DEG C, storing takes time is carry out second time under the condition of 18 hours to store flower, 1 time is stirred in the flower process of cellar for storing things, make Mulberry-leaf Tea base moisture content≤26%, with mesh screen, the Mulberry-leaf Tea base with Tea Flower is sieved, remove flower slag and obtain second time cellar for storing things flower Mulberry-leaf Tea base;
5) by step 4) in the second time cellar for storing things flower Mulberry-leaf Tea base that obtains carry out drying, baking temperature is 60 DEG C, to Mulberry-leaf Tea base moisture content≤6% i.e. obtained Ben Sangye jasmine tea.
Embodiment 2:
A preparation method for mulberry leaf jasmine tea, comprises the following steps:
1) Mulberry-leaf Tea base preparation:
A, by fresh mulberry leaf clean, airing, go stalk, slitting, width is 8 millimeters;
B, the mulberry leaf silk of strip is put into withering trough carry out process of withering, wither 6 hours; Wither and first blow a cold wind over, the moisture content on removing mulberry leaf surface, then blowing hot-air, hot blast controls at 35 DEG C in temperature, withers to leaf look and turns dark, soft;
C, to knead completing the mulberry leaf silk withered? minute become mulberry leaf bars, humidity is 80% ~ 90%;
D, by complete the mulberry leaf bar kneaded spread ventilation fermentation bed top fermentation, leaf-spreading thickness 500 millimeters, temperature is 30 DEG C, and humidity is 90% ~ 95%; Turned over every 30 minutes in sweat and tremble 1 time, fermentation time is 6 hours;
E, the mulberry leaf bar completing fermentation is carried out shaping, mulberry leaf bar is formed graininess;
F, Mulberry-leaf Tea raw material step e being completed shaping carry out drying, drying is carried out at twice, first time dries as gross fire, second time is dried as foot fire, middle spreading for cooling 65 minutes, and gross fire temperature is 115 DEG C, the moisture content of mulberry leaf silk is made to be 20% ~ 30%, the fiery temperature of foot is 70 DEG C, and making it moisture content is 3% ~ 5% obtained Mulberry-leaf Tea base, for subsequent use;
2) fresh flower is selected: select Tea Flower fresh flower, stale flower, foreign material is rejected, and individual layer spreads and carries out spreading out blue or green process in shady and cool place, and the time is 240 minutes, obtains Tea Flower fresh flower;
3) first time stores flower: be that 10:6 takes Mulberry-leaf Tea base and Tea Flower fresh flower by the weight ratio of Mulberry-leaf Tea base and Tea Flower fresh flower, the Mulberry-leaf Tea base with Tea Flower that thickness is 150 millimeters will be piled after Mulberry-leaf Tea base and Tea Flower fresh flower Homogeneous phase mixing, at cellar for storing things, flower temperature is 28 DEG C, storing takes time is carry out first time under the condition of 22 hours to store flower, 2 times are stirred in the flower process of cellar for storing things, make Mulberry-leaf Tea base water content≤16%, with mesh screen, the Mulberry-leaf Tea base with Tea Flower is sieved, remove flower slag and obtain first time cellar for storing things flower Mulberry-leaf Tea base;
4) second time stores flower: be that 10:3 takes Mulberry-leaf Tea base and Tea Flower fresh flower by the weight ratio of Mulberry-leaf Tea base and Tea Flower fresh flower, first time cellar for storing things is piled the Mulberry-leaf Tea base with Tea Flower that thickness is 150 millimeters after spending Mulberry-leaf Tea base and Tea Flower fresh flower Homogeneous phase mixing, at cellar for storing things, flower temperature is 28 DEG C, storing takes time is carry out second time under the condition of 22 hours to store flower, 1 time is stirred in the flower process of cellar for storing things, make Mulberry-leaf Tea base moisture content≤26%, with mesh screen, the Mulberry-leaf Tea base with Tea Flower is sieved, remove flower slag and obtain second time cellar for storing things flower Mulberry-leaf Tea base;
5) by step 4) in the second time cellar for storing things flower Mulberry-leaf Tea base that obtains carry out drying, baking temperature is 70 DEG C, to Mulberry-leaf Tea base moisture content≤6% i.e. obtained Ben Sangye jasmine tea.
Claims (1)
1. a preparation method for mulberry leaf jasmine tea, is characterized in that comprising the following steps:
1) Mulberry-leaf Tea base preparation:
A, by fresh mulberry leaf clean, airing, go stalk, slitting, width is 5 millimeters ~ 8 millimeters;
B, the mulberry leaf silk of strip is put into withering trough carry out process of withering, wither 4 hours ~ 6 hours; Wither and first blow a cold wind over, the moisture content on removing mulberry leaf surface, then blowing hot-air, hot blast controls at 30 DEG C ~ 35 DEG C in temperature, withers to leaf look and turns dark, soft;
C, knead become mulberry leaf bars in 40 minutes ~ 60 minutes by completing the mulberry leaf silk withered, humidity is 80% ~ 90%;
D, by complete the mulberry leaf bar kneaded spread ventilation fermentation bed top fermentation, leaf-spreading thickness 400 millimeters ~ 500 millimeters, temperature is 25 DEG C ~ 30 DEG C, and humidity is 90% ~ 95%; Turned over every 30 minutes in sweat and tremble 1 time, fermentation time is 5 hours ~ 6 hours;
E, the mulberry leaf bar completing fermentation is carried out shaping, mulberry leaf bar is formed 80% profile wrapped or graininess;
F, Mulberry-leaf Tea raw material step e being completed shaping carry out drying, drying is carried out at twice, first time dries as gross fire, second time is dried as foot fire, middle spreading for cooling 55 minutes ~ 65 minutes, and gross fire temperature is 110 DEG C ~ 115 DEG C, the moisture content of mulberry leaf silk is made to be 20% ~ 30%, the fiery temperature of foot is 60 DEG C ~ 70 DEG C, and making it moisture content is 3% ~ 5% obtained Mulberry-leaf Tea base, for subsequent use;
2) fresh flower is selected: select Tea Flower fresh flower, stale flower, foreign material is rejected, and individual layer spreads and carries out spreading out blue or green process in shady and cool place, and the time is 120 minutes ~ 240 minutes, obtains Tea Flower fresh flower;
3) first time stores flower: be that 10:5.5 ~ 6 take Mulberry-leaf Tea base and Tea Flower fresh flower by the weight ratio of Mulberry-leaf Tea base and Tea Flower fresh flower, the Mulberry-leaf Tea base with Tea Flower that thickness is 100 millimeters ~ 150 millimeters will be piled after Mulberry-leaf Tea base and Tea Flower fresh flower Homogeneous phase mixing, at cellar for storing things, flower temperature is 20 DEG C ~ 28 DEG C, storing takes time is carry out first time under the condition of 18 hours ~ 22 hours to store flower, 2 times are stirred in the flower process of cellar for storing things, make Mulberry-leaf Tea base water content≤16%, with mesh screen, the Mulberry-leaf Tea base with Tea Flower is sieved, remove flower slag and obtain first time cellar for storing things flower Mulberry-leaf Tea base,
4) second time stores flower: be that 10:2 ~ 3 take Mulberry-leaf Tea base and Tea Flower fresh flower by the weight ratio of Mulberry-leaf Tea base and Tea Flower fresh flower, first time cellar for storing things is piled the Mulberry-leaf Tea base with Tea Flower that thickness is 100 millimeters ~ 150 millimeters after spending Mulberry-leaf Tea base and Tea Flower fresh flower Homogeneous phase mixing, at cellar for storing things, flower temperature is 20 DEG C ~ 28 DEG C, storing takes time is carry out second time under the condition of 18 hours ~ 22 hours to store flower, 1 time is stirred in the flower process of cellar for storing things, make Mulberry-leaf Tea base moisture content≤26%, with mesh screen, the Mulberry-leaf Tea base with Tea Flower is sieved, remove flower slag and obtain second time cellar for storing things flower Mulberry-leaf Tea base,
5) by step 4) in the second time cellar for storing things flower Mulberry-leaf Tea base that obtains carry out drying, baking temperature is 60 DEG C ~ 70 DEG C, to Mulberry-leaf Tea base moisture content≤6% i.e. obtained Ben Sangye jasmine tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310600632.7A CN104509608A (en) | 2013-11-25 | 2013-11-25 | Preparation method of mulberry leaf scented tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310600632.7A CN104509608A (en) | 2013-11-25 | 2013-11-25 | Preparation method of mulberry leaf scented tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104509608A true CN104509608A (en) | 2015-04-15 |
Family
ID=52785915
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310600632.7A Pending CN104509608A (en) | 2013-11-25 | 2013-11-25 | Preparation method of mulberry leaf scented tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104509608A (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795066A (en) * | 2016-05-20 | 2016-07-27 | 安徽杯茶电子商务有限公司 | Osmanthus fragrans and snow pear tea for tonifying spleen and moistening lung |
| CN105815486A (en) * | 2016-03-25 | 2016-08-03 | 梧州市中茗茶业有限公司 | Method for preparing chrysanthemum flower Liupu tea |
| CN105831353A (en) * | 2016-05-20 | 2016-08-10 | 安徽杯茶电子商务有限公司 | Scented tea capable of regulating qi and soothing liver |
| CN105918565A (en) * | 2016-05-20 | 2016-09-07 | 安徽杯茶电子商务有限公司 | Scented tea capable of eliminating fire and removing freckles |
| CN105918564A (en) * | 2016-05-20 | 2016-09-07 | 安徽杯茶电子商务有限公司 | Lotus flower tea with effects of relieving palpitation and calming nerves |
| CN105918566A (en) * | 2016-05-20 | 2016-09-07 | 安徽杯茶电子商务有限公司 | Scented tea for regulating menstruation and replenishing blood |
| CN105941764A (en) * | 2016-06-23 | 2016-09-21 | 彭阳县利康药业有限公司 | Chrysanthemum flower and almond tea |
| CN105994804A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Blood-activating beauty rose tea |
| CN105994742A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Digestion-promoting palate-cleansing flowering tea |
| CN105994803A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Blood-cooling detox gardenia tea |
| CN105994805A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Liver heat clearing and eyesight improving jasmine tea |
| CN105994802A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Plum blossom tea capable of soothing liver and harmonizing stomach |
| CN110613036A (en) * | 2019-10-15 | 2019-12-27 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Shaddock flower and mulberry leaf tea and preparation method thereof |
| CN114009549A (en) * | 2021-10-22 | 2022-02-08 | 四川省农业科学院蚕业研究所 | Mulberry leaf composite tea and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1470179A (en) * | 2003-06-19 | 2004-01-28 | 安徽省农业科学院蚕桑研究所 | Grain mulberry-leaf black tea and its making method |
| CN101006812A (en) * | 2006-03-10 | 2007-08-01 | 丁珊梅 | Novel mulberry tea and its producing method |
| CN102919447A (en) * | 2012-10-26 | 2013-02-13 | 镇江市丹徒区上党墅农茶叶专业合作社 | Preparation method of mulberry leaf tea |
| CN103392854A (en) * | 2013-07-18 | 2013-11-20 | 广西防城港市天路科技有限责任公司 | Preparation method of pitaya flower tea |
-
2013
- 2013-11-25 CN CN201310600632.7A patent/CN104509608A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1470179A (en) * | 2003-06-19 | 2004-01-28 | 安徽省农业科学院蚕桑研究所 | Grain mulberry-leaf black tea and its making method |
| CN101006812A (en) * | 2006-03-10 | 2007-08-01 | 丁珊梅 | Novel mulberry tea and its producing method |
| CN102919447A (en) * | 2012-10-26 | 2013-02-13 | 镇江市丹徒区上党墅农茶叶专业合作社 | Preparation method of mulberry leaf tea |
| CN103392854A (en) * | 2013-07-18 | 2013-11-20 | 广西防城港市天路科技有限责任公司 | Preparation method of pitaya flower tea |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815486A (en) * | 2016-03-25 | 2016-08-03 | 梧州市中茗茶业有限公司 | Method for preparing chrysanthemum flower Liupu tea |
| CN105994803A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Blood-cooling detox gardenia tea |
| CN105831353A (en) * | 2016-05-20 | 2016-08-10 | 安徽杯茶电子商务有限公司 | Scented tea capable of regulating qi and soothing liver |
| CN105918565A (en) * | 2016-05-20 | 2016-09-07 | 安徽杯茶电子商务有限公司 | Scented tea capable of eliminating fire and removing freckles |
| CN105918564A (en) * | 2016-05-20 | 2016-09-07 | 安徽杯茶电子商务有限公司 | Lotus flower tea with effects of relieving palpitation and calming nerves |
| CN105918566A (en) * | 2016-05-20 | 2016-09-07 | 安徽杯茶电子商务有限公司 | Scented tea for regulating menstruation and replenishing blood |
| CN105994804A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Blood-activating beauty rose tea |
| CN105994742A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Digestion-promoting palate-cleansing flowering tea |
| CN105795066A (en) * | 2016-05-20 | 2016-07-27 | 安徽杯茶电子商务有限公司 | Osmanthus fragrans and snow pear tea for tonifying spleen and moistening lung |
| CN105994805A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Liver heat clearing and eyesight improving jasmine tea |
| CN105994802A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Plum blossom tea capable of soothing liver and harmonizing stomach |
| CN105941764A (en) * | 2016-06-23 | 2016-09-21 | 彭阳县利康药业有限公司 | Chrysanthemum flower and almond tea |
| CN110613036A (en) * | 2019-10-15 | 2019-12-27 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Shaddock flower and mulberry leaf tea and preparation method thereof |
| CN114009549A (en) * | 2021-10-22 | 2022-02-08 | 四川省农业科学院蚕业研究所 | Mulberry leaf composite tea and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104509608A (en) | Preparation method of mulberry leaf scented tea | |
| CN102217683B (en) | Xinyang red black tea processing technique | |
| CN102813017B (en) | Making process of floral-scented yellow tea | |
| CN102783532B (en) | Making process of oolong black tea | |
| CN102578313A (en) | Processing technology of congou black tea | |
| CN103431080B (en) | Preparation method of mulberry leaf oolong | |
| CN103349097A (en) | Novel processing method for green tea | |
| CN104026272A (en) | Processing method for Congou black tea | |
| CN103461557A (en) | Processing process for Yinhao green tea | |
| CN103082039A (en) | Method for increasing dry tea green degree of green tea | |
| CN103141598A (en) | Bamboo-fragrance gold rice dumpling tea and processing process thereof | |
| CN101480209A (en) | Method for producing floral type green tea | |
| CN104186801A (en) | Lotus leaf black tea and processing method thereof | |
| CN104336252A (en) | Preparation method of gardenia tea | |
| CN101700089A (en) | Method for preparing green tea | |
| CN105341191A (en) | Preparation method of golden peony black tea | |
| CN102940064B (en) | Processing method of chloranthus tea by using yellow tea as tea embryo | |
| CN104904890A (en) | Preparation method of scented black tea | |
| CN105145889A (en) | Production method of black tea with fragrance of flowers and fruits | |
| CN105707301A (en) | Gaoshan Taiwan oolong and processing preparation method thereof | |
| CN103583715A (en) | Preparation method for green tea | |
| CN102187918A (en) | New process for making white tea | |
| CN109042936A (en) | Black tea processing method | |
| CN105341231A (en) | Black and green scented tea processing technique | |
| CN103168863A (en) | Tea leaf processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150415 |