CN105010608A - Huangshan purple tea and preparation method thereof - Google Patents
Huangshan purple tea and preparation method thereof Download PDFInfo
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Abstract
The invention discloses Huangshan purple tea and a preparation method thereof. According to the method, aubergine shoots of tea trees are taken as raw materials, and the special Huangshan purple tea is prepared through five procedures including fresh leaf picking, fresh leaf processing, low-temperature slow frying and fixation, rolling and low-temperature long baking and drying. With the adoption of the preparation method, the problem of severe waste of a large quantity of aubergine shoots in a tea garden due to absence of a corresponding preparation technology of the aubergine shoots at present is solved, and the conventional situation that tea farmers abandon tea picking because no enterprises purchase tea is changed thoroughly; through control of each link, anthocyanin decomposition is prevented to the great extent, the content of anthocyanin in tea soup is increased, meanwhile, degradation of macromolecular substances such as protein, tea polysaccharide and the like is promoted, substances such as amino acid, tea polyphenol, caffeine, vitamins, saccharides and the like forming tea flavor are more dissolved out, bitter and astringency of a prepared product are greatly relieved, and the taste of the tea is kept. The Huangshan purple tea has the advantages of high oxidation resistance, high nutritive value, red purple and bright tea soup and the like, and is suitable for people of all ages to drink.
Description
Technical field
The present invention relates to Tea Processing technical field, particularly relate to purple tea in a kind of Mount Huang and preparation method thereof.
Background technology
Tealeaves is the traditional industrial crops of China, with coffee, cocoa be called the large beverage in the world three, all occupies an important position in rural economy, increasing peasant income and foreign exchange earning.At present, China tealeaves according to tea-manufacturing technology, QC Quality System, be mainly that biochemical component intensity of variation is different, tealeaves is divided into the large basic teas of green tea, black tea, blue or green tea, yellow tea, white tea and black tea six and reprocessing teas (as jasmine tea, instant tea etc.).The various tea of six large basic teas and reprocessing teas are all Raw material processing with the fresh leaf of the green of various tea tree breed.
Tea tree is in very long self-sow environment, and central individuality affects by various factors often undergos mutation and forms many special Tea Germplasms, such as Bai Yecha, Huang Yecha, Camellia nitidissima, purplish red bud-leaf tea etc.
Mount Huang Cha Qu improved tea variety is numerous, has Mount Huang large leaf, fragrant kind, Qimen sweet oak leaf kind etc. are dripped in Mount Huang.The tea tree of these kinds wherein some individuality also can suddenly change in growth course, the most common and most typical individual plant being sudden change and forming aubergine bud-leaf.Tea tree aubergine bud-leaf is rich in anthocyanidin after testing, and anthocyanidin bitter and puckery flavor, not easily to ferment, tradition Tea Science is thought should not green tea processed, black tea, so aubergine bud-leaf is not received by enterprise in actual production, tea grower also often abandons and adopts, from tea place, even reject whole strain tea tree, cause a large amount of wastes of resource.
In recent years, tealeaves research institute of Yunnan Province, through systematic breeding, has selected the Clonal Cultivar of the aubergine bud-leaf being rich in anthocyanidin---purple cuckoo kind.In this kind, anthocyanidin content is high especially, under the different time, its anthocyanidin content can reach 27 ~ 37mg/g, but the key substance (amino acid, Tea Polyphenols etc.) forming tea flavour in the fresh leaf of this kind is out of proportion, with the various tea (as black tea, green tea, black tea, white tea etc.) that its raw material is obtained, the non-constant of tealeaves mouthfeel (only have bitter taste and without tea flavour), is difficult to be accepted by market.
Chinese Patent Application No. is 201210228026.2 to disclose " a kind of processing method of purple young tea leaves " in addition, it comprises: adopt common fresh pekoe tealeaves as raw material, then by shine blue or green → wither and adjust → do the green grass or young crops → operations such as type that complete → knead → ferment → do to process.Although the processing technology of blue or green tea and the processing technology of black tea organically combine by foregoing invention, common pekoe tea Tea Processing is become characteristic and the purple tealeaves of abnormal type, but anthocyanidin content is not high in obtained purple tealeaves, the object of nutrition, health care cannot be reached, neither high " the purple tea " of anthocyanidin content alleged by Tea Science circle.
According to FAO's analysis expert, in significant period of time from now on, health protection tea, Special tea will become stub tea gradually, and the multiple elements design health protection tea especially with various nutrition health-care functions can be subject to consumers.Inventor is found by large quantity research, and in the tea tree breed bud-leaf that anthocyanidin content is high, ester catechin content is higher than same kind Green bud-leaf ester catechin content.And; anthocyanidin and ester catechin are all one of Chinese herbal medicine effective ingredientses; there is anti-oxidant, anti-sudden change, prevention cardiovascular and cerebrovascular disease, different physiological roles such as protection liver and inhibition tumor cell generation etc.; therefore the Special tea of this health care is developed; be the new highlight realizing tea industry transition and upgrade, there is special strategic importance.
And with the aubergine bud-leaf of tea tree for raw material, prepare the purple tea in good, the nutritious Mount Huang of mouthfeel and there is not yet relevant report.
Summary of the invention
Given this, the invention provides purple tea in a kind of Mount Huang and preparation method thereof, its with tea tree mediumpurple bud-leaf for raw material, solve existing aubergine bud-leaf because lacking corresponding preparation technology, cause the problem of a large amount of aubergine bud-leaf serious waste of resources in tea place, revolutionize the situation of " enterprise does not receive, and tea grower abandons and adopts " at present.
For realizing the object of foregoing invention, the technical solution used in the present invention is: the preparation method of the purple tea in a kind of Mount Huang, with tea tree mediumpurple bud-leaf for raw material, it comprises leaf picking, fresh leaf process, low temperature are fried slowly and completed, to knead and low temperature is long dries dry five steps.Wherein,
(1) leaf picking: fresh leaf picks up from the fresh bud-leaf of aubergine of Mount Huang, Anhui Province Cha Qu.
(2) fresh leaf process: adopt the automatic greenness preservation machine of fresh leaf to process the fresh bud-leaf plucked; First fresh bud-leaf is spread on conveying sheet, continue to send the hot blast 1 hour of 38 DEG C, out-of-blast afterwards, leave standstill 1.5 days, make the protein in bud-leaf, polysaccharide material fully degrades, and then improve mouthfeel, reduce the bitter taste caused because anthocyanidin content is high.
(3) low temperature is fried slowly and is completed: fried slowly by low temperature in the bud-leaf input tealeaves vial-type roasting machine after process and complete, roasting machine rotating speed is 20-25 rev/min, and leaf temperature control is at 60-80 DEG C; Fixation time is 15-18 minute, and complete completing when slightly rolling up slightly needle-holding hand until the disappearance of water-removing leaves green grass gas, limb, after completing, water-removing leaves water content is between 48-50%.
(4) knead: will fry the tealeaves after completing slowly through step (3) low temperature and load in kneading machine, limit rim is real with hand, when being filled to high 2/3 place of bucket, Plus acidic fruit juice 0.25-0.5 kilogram, then continue dress leaf to bucketful; Then kneaded by kneading machine, to the curling slivering of tealeaves, make cell crashing ratio reach 80%-85%.
(5) low temperature long dry dry: the tealeaves after kneading is placed in dryer and carries out drying, it is 2-3 centimetre that tealeaves spreads thickness, and drying time is 5-6 hour; Control leaf temperature time dry, be the highlyest no more than 55 DEG C, until the moisture content of tealeaves is 4.0%-6.0%, and then the pot-life of prolongation tealeaves, prevent anthocyanidin at high temperature by considerable damage simultaneously.
Further, the measure controlling leaf temperature in above-mentioned steps (5) has multiple, and when drying as reduced, the hot blast temperature etc. of air inlet, does not repeat them here.
As one of the present invention preferred embodiment, fry slowly in the process of completing in step (3) low temperature, adopt the mode that segmentation completes step by step; When first stage completes, leaf temperature control is between 75-80 DEG C, and fixation time is 5-6 minute; When second stage completes, leaf temperature control is between 55-60 DEG C, and fixation time is 10-12 minute.The advantage of setting like this is, while bad odoring substance vapors away by guarantee, shortens the anthocyanidin time at high temperature as far as possible, and then delays the speed of its degraded.In addition, knead in process in step (4), the acidic juice added is kiwi-fruit juice, grape juice or blueberry juice, can delay the degradation speed of anthocyanidin further.
As a further improvement on the present invention, it also comprises and dries dried tealeaves and carry out long for above-mentioned steps (5) low temperature the step that classification picks bar packaging, and this step is used for the non-teas material in tealeaves to pick to remove, and packs with packing material quota.
As purple this theme of tea in Mount Huang, it adopts above-mentioned any one preparation method to obtain.
Inventor finds from large quantity research, in the aubergine bud-leaf in tea place, Huangshan area except there is the nutritional labeling of common green tea, also be rich in anthocyanidin, and anthocyanidin is natural potent free radical scavenger, there is preventive and therapeutic action to 100 various diseases, be described as the seventh-largest essential nutrients after water, protein, fat, carbohydrate, vitamin, mineral matter.Anthocyanidin be current scientific circles find disease preventing and treating, safeguard human health the most directly, the most effective, safest free radical scavenger, the ability of its scavenging free radicals is ascorbic 20 times, 50 times of vitamin E.Anthocyanidin has small molecule structure, is uniquely through the material of blood-brain barrier scavenging free radicals protection brain cell, to reduce antibiotic to some harm of human body simultaneously.Although anthocyanidin content is up to 27.295 ~ 36.375mg/g in purple tea prepared by Yunnan Purple cuckoo kind tea, amino acid, Tea Polyphenols, tea polysaccharide etc. form the material proportion numerous imbalances of tea flavour, cause special mouthfeel pained, have had a strong impact on the local flavor that tealeaves is exclusive.
Due to the high activity of anthocyanidin, no matter adopt which kind of existing tea-manufacturing technology, all very easily the stability of anthocyanidin is impacted, so the purple tea being rich in anthocyanidin yet there are no launch, the purple tea in Mount Huang prepared by the present invention, the examining report display of providing through Ministry of Agriculture's tea quality supervisory detection center, in tea, anthocyanidin content can reach 13.00mg/g, than the anthocyanidin content 1.4mg/g of common Huangshan Maofeng tea on the market, significantly promoted, there is mouthfeel simultaneously good, tea is aromatic strongly fragrant, millet paste purple becomes clear, and there is the advantage of certain health care functions, be applicable to each age group drunk by people.
The technological difficulties of the purple tea in preparation Mount Huang are, tool health-care efficacy the anthocyanidin making purple tea present purple are completing and in drying course, very easily browning reaction occurring, and make its nutrition, flavor quality declines to some extent.The purple tea in Mount Huang of the present invention with the aubergine bud-leaf in tea tree for raw material, by continuing the fresh bud-leaf after plucking to send the hot blast 1 hour of 38 DEG C, out-of-blast afterwards, leave standstill 1.5 days, make the protein in bud-leaf, polysaccharide material fully degrades, improve the pained mouthfeel caused because anthocyanidin content is high.In the process of completing, the employing low temperature of original creation fries the mode completed slowly, make the leaf temperature control of water-removing leaves below 80 DEG C, the experiment proved that, when bud-leaf employing low temperature after long-time storage green grass or young crops spreads is fried slowly and completed, while volatilization moisture and bad smell material, intracellular macromolecules material can be accelerated and degrade further, and effectively slowing down the decomposition of anthocyanidin, final products have unique local flavor.Low temperature fry slowly complete after tealeaves is kneaded, make clasmatosis, the nutriments such as the more amino acid of easier stripping, Tea Polyphenols and tea polysaccharide make product flavour strengthen.In the process of kneading, add fruit juice, tealeaves can be made finally slightly to become acid, and the millet paste purple brewed becomes clear.In addition, in the mode that the long oven dry of the same Promethean employing low temperature of baking stage is dry, leaf temperature control is being no more than 60 DEG C, the stability of anthocyanidin can be being ensured further, prevent it to be at high temperature destroyed, cause the loss of nutrition.The process of bar packaging is picked, the purple tea in obtained Mount Huang finally by classification.
The preparation method of the purple tea in Mount Huang provided by the invention, fill up the blank of tea tree mediumpurple bud-leaf manufacture field, slowly → long the oven dry of the low temperature dry five large steps that complete → knead are fried by leaf picking → fresh leaf process → low temperature, effectively prevent the brown stain of anthocyanidin and the change of flavor quality in bud-leaf, make amino acid, Tea Polyphenols, tea polysaccharide etc. form the many degradeds of material of tea flavour, many strippings simultaneously, then while ensure that its nutrition and health care effect, puckery bitter taste is alleviated greatly, and does not lose the mouthfeel of tealeaves.In the purple tea in the Mount Huang of being prepared by the present invention, anthocyanidin content is generally higher than the various kinds of seven large teas of commercial type, there are abundant nutritive value and high health care, there is non-oxidizability in addition strong, be of high nutritive value, mouthfeel is good, millet paste purple becomes clear, the aromatic strongly fragrant advantage of tea, is applicable to each age group drunk by people.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further expanded description; but it is to be noted; the present embodiment is implemented under premised on technical solution of the present invention, give detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following embodiment.
Embodiment 1,
A preparation method for the purple tea in Mount Huang, comprises the steps:
(1) leaf picking: the fresh bud-leaf of aubergine being selected from Mount Huang, Anhui Province large leaf bud one leaf in spring one or two leaves and a bud.
(2) fresh leaf process: first spread on the conveying sheet of greenness preservation machine by above-mentioned fresh bud-leaf, continues to send the hot blast 1 hour of 38 DEG C, out-of-blast afterwards, leaves standstill 1.5 days.
(3) low temperature is fried slowly and is completed: fried slowly by low temperature in the bud-leaf input tealeaves vial-type roasting machine after process and complete, roasting machine rotating speed is 20 revs/min, and leaf temperature control is at 60 DEG C; Fixation time is 18 minutes, and complete completing when slightly rolling up slightly needle-holding hand until the disappearance of water-removing leaves green grass gas, limb, after completing, water-removing leaves water content is between 48-50%.
(4) knead: will fry the tealeaves after completing slowly through step (3) low temperature and load in kneading machine, limit rim is real with hand, when being filled to high 2/3 place of bucket, adding kiwi-fruit juice 0.25 kilogram, then continue dress leaf to bucketful; Then kneaded by kneading machine, to the curling slivering of tealeaves, make cell crashing ratio reach 80%-85%.
(5) low temperature long dry dry: the tealeaves after kneading is placed in dryer and carries out drying, it is 3 centimetres that tealeaves spreads thickness, and drying time is 6 hours; Control leaf temperature time dry, be the highlyest no more than 55 DEG C, until the moisture content of tealeaves is 4.0%-6.0%.
(6) classification picks bar packaging: picked by the non-teas material in tealeaves and remove, and packs with packing material quota.
After having packed, sampling Detection is carried out to obtained product, detect data in detail see table section in embodiment 4.
Embodiment 2,
A preparation method for the purple tea in Mount Huang, comprises the steps:
(1) leaf picking: be selected from Mount Huang, Anhui Province and drip and fragrant plant two leaves and a bud or the fresh bud-leaf of aubergine of bud three leaf in summer.
(2) fresh leaf process: first spread on the conveying sheet of greenness preservation machine by above-mentioned fresh bud-leaf, continues to send the hot blast 1 hour of 38 DEG C, out-of-blast afterwards, leaves standstill 1.5 days.
(3) low temperature is fried slowly and is completed: fried slowly by low temperature in the bud-leaf input tealeaves vial-type roasting machine after process and complete, roasting machine rotating speed is 25 revs/min, and leaf temperature control is at 80 DEG C; Fixation time is 15 minutes, and complete completing when slightly rolling up slightly needle-holding hand until the disappearance of water-removing leaves green grass gas, limb, after completing, water-removing leaves water content is between 48-50%.
(4) knead: will fry the tealeaves after completing slowly through step (3) low temperature and load in kneading machine, limit rim is real with hand, when being filled to high 2/3 place of bucket, adding kiwi-fruit juice 0.5 kilogram, then continue dress leaf to bucketful; Then kneaded by kneading machine, to the curling slivering of tealeaves, make cell crashing ratio reach 80%-85%.
(5) low temperature long dry dry: the tealeaves after kneading is placed in dryer and carries out drying, it is 2 centimetres that tealeaves spreads thickness, and drying time is 5 hours; Control leaf temperature time dry, be the highlyest no more than 55 DEG C, until the moisture content of tealeaves is 4.0%-6.0%.
(6) classification picks bar packaging: picked by the non-teas material in tealeaves and remove, and packs with packing material quota.
After having packed, sampling Detection is carried out to obtained product, detect data in detail see table section in embodiment 4.
Embodiment 3,
A preparation method for the purple tea in Mount Huang, comprises the steps:
(1) leaf picking: the fresh bud-leaf of aubergine being selected from Qimen, Huangshan, Anhui Province sweet oak leaf kind two leaves and a bud in autumn or bud three leaf.
(2) fresh leaf process: first spread on the conveying sheet of greenness preservation machine by above-mentioned fresh bud-leaf, continues to send the hot blast 1 hour of 38 DEG C, out-of-blast afterwards, leaves standstill 1.5 days.
(3) low temperature is fried slowly and is completed: fried slowly by low temperature in the bud-leaf input tealeaves vial-type roasting machine after process and complete, the process that completes employing classification completes step by step and carries out, first the temperature that completes of roasting machine is set as 75-80 DEG C by the first stage, and fixation time is 5-6 minute; The temperature that completes of second stage is set as 55-60 DEG C, and fixation time is 10-12 minute, and after completing, water-removing leaves water content is between 48-50%.
(4) knead: will fry the tealeaves after completing slowly through step (3) low temperature and load in kneading machine, limit rim is real with hand, when being filled to high 2/3 place of bucket, adding kiwi-fruit juice 0.3 kilogram, then continue dress leaf to bucketful; Then kneaded by kneading machine, to the curling slivering of tealeaves, make cell crashing ratio reach 80%-85%.
(5) low temperature long dry dry: the tealeaves after kneading is placed in dryer and carries out drying, it is 3 centimetres that tealeaves spreads thickness, and drying time is 6 hours; Control leaf temperature time dry, be the highlyest no more than 50 DEG C, until the moisture content of tealeaves is 4.0%-6.0%.
(6) classification picks bar packaging: picked by the non-teas material in tealeaves and remove, and packs with packing material quota.
After having packed, sampling Detection is carried out to obtained product, detect data in detail see table section in embodiment 4.
Embodiment 4,
The testing result that following table gives the obtained purple tea in Mount Huang of embodiment 1 ~ 3 and existing Huangshan Maofeng tea contrasts.
Claims (5)
1. a preparation method for the purple tea in Mount Huang, with tea tree mediumpurple bud-leaf for raw material, is characterized in that, comprise the steps:
(1) leaf picking: fresh leaf picks up from the fresh bud-leaf of Cha Qu tea place, Mount Huang, Anhui Province mediumpurple;
(2) fresh leaf process: adopt the automatic greenness preservation machine of fresh leaf to process the fresh bud-leaf plucked; First fresh bud-leaf is spread on conveying sheet, continue to send the hot blast 1 hour of 38 DEG C, out-of-blast afterwards, leave standstill 1.5 days, make the protein in bud-leaf, polysaccharide material fully degrades, and then improve mouthfeel, reduce the bitter taste caused because anthocyanidin content is high;
(3) low temperature is fried slowly and is completed: fried slowly by low temperature in the bud-leaf input tealeaves vial-type roasting machine after process and complete, roasting machine rotating speed is 20-25 rev/min, and leaf temperature control is at 60-80 DEG C; Fixation time is 15-18 minute, and complete completing when slightly rolling up slightly needle-holding hand until the disappearance of water-removing leaves green grass gas, limb, after completing, water-removing leaves water content is between 48-50%;
(4) knead: will fry the tealeaves after completing slowly through step (3) low temperature and load in kneading machine, limit rim is real with hand, when being filled to high 2/3 place of bucket, Plus acidic fruit juice 0.25-0.5 kilogram, then continue dress leaf to bucketful; Then kneaded by kneading machine, to the curling slivering of tealeaves, make cell crashing ratio reach 80%-85%;
(5) low temperature long dry dry: the tealeaves after kneading is placed in dryer and carries out drying, it is 2-3 centimetre that tealeaves spreads thickness, and drying time is 5-6 hour; Control leaf temperature time dry, be the highlyest no more than 55 DEG C, until the moisture content of tealeaves is 4.0%-6.0%, and then prevent anthocyanidin at high temperature by considerable damage.
2. the preparation method of the purple tea in Mount Huang as claimed in claim 1, is characterized in that: fry slowly in the process of completing in step (3) low temperature, adopts the mode that segmentation completes step by step; When first stage completes, leaf temperature control is between 75-80 DEG C, and fixation time is 5-6 minute; When second stage completes, leaf temperature control is between 55-60 DEG C, and fixation time is 10-12 minute.
3. the preparation method of the purple tea in Mount Huang as claimed in claim 1, it is characterized in that: knead in process in step (4), described fruit juice is kiwi-fruit juice, grape juice or blueberry juice.
4. the preparation method of the purple tea in Mount Huang as described in any one of claims 1 to 3, it is characterized in that: also comprise after the long oven dry of step (5) low temperature is dry and the step that classification picks bar packaging is carried out to tealeaves, this step is used for the non-teas material in tealeaves to pick to remove, and packs with packing material quota.
5. the purple tea in Mount Huang, is characterized in that: it adopts as any one of Claims 1-4 preparation method obtains.
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| CN106070889A (en) * | 2016-06-27 | 2016-11-09 | 绥宁县神农金康药用植物科技开发有限公司 | A kind of processing technology of pure leaf low temperature slow curing seven leaf gynostemma pentaphyllum |
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| CN109198063A (en) * | 2018-10-22 | 2019-01-15 | 贵州省茶叶研究所 | A kind of production method of the tea green tea of the high Shiqian EGCG tongue fur |
| CN110679679A (en) * | 2019-11-18 | 2020-01-14 | 湖南天德润茶业有限公司 | Purple tea processing method |
| CN110692761A (en) * | 2019-11-21 | 2020-01-17 | 张勇 | Processing device and process of purple tea |
| CN111280271A (en) * | 2020-04-16 | 2020-06-16 | 广西南亚热带农业科学研究所 | Characteristic green tea processing method |
| CN112273498A (en) * | 2020-11-13 | 2021-01-29 | 大闽食品（漳州）有限公司 | Processing method of natural purple tea extract |
| CN112998093A (en) * | 2021-04-30 | 2021-06-22 | 贵州久安古茶树茶业有限公司 | Granular green tea and preparation method thereof |
| CN112998093B (en) * | 2021-04-30 | 2023-08-08 | 贵州铜仁贵茶茶业股份有限公司 | Granular green tea and preparation method thereof |
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| CN105010608B8 (en) | 2018-06-01 |
| CN105010608B (en) | 2018-04-06 |
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Inventor after: Wu Weiguo Inventor after: Cheng Zihong Inventor after: Cao Yongli Inventor after: Fang Zeji Inventor after: Wang Dajian Inventor after: Wu Ying Inventor after: Fang Chunhua Inventor after: Xu Jiahong Inventor after: Hu Qiuhong Inventor before: Wu Weiguo Inventor before: Cao Yongli Inventor before: Wang Dajian Inventor before: Cheng Zihong Inventor before: Wu Ying Inventor before: Fang Chunhua |
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Correction item: Inventor Correct: Wu Weiguo|Cheng Zihong|Cao Yongli|Fang Zeji|Wang Dajian|Wu Ying|Fang Chunhua|Xu Jiahong|Hu Hongqiu False: Wu Weiguo|Cheng Zihong|Cao Yongli|Fang Zeji|Wang Dajian|Wu Ying|Fang Chunhua|Xu Jiahong|Hu Qiuhong Number: 12-02 Volume: 34 |
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Correction item: Inventor Correct: Wu Weiguo|Cheng Zihong|Cao Yongli|Fang Zeji|Wang Dajian|Wu Ying|Fang Chunhua|Xu Jiahong|Hu Hongqiu False: Wu Weiguo|Cheng Zihong|Cao Yongli|Fang Zeji|Wang Dajian|Wu Ying|Fang Chunhua|Xu Jiahong|Hu Qiuhong Number: 14-02 Volume: 34 Correction item: Inventor Correct: Wu Weiguo|Cheng Zihong|Cao Yongli|Fang Zeji|Wang Dajian|Wu Ying|Fang Chunhua|Xu Jiahong|Hu Hongqiu False: Wu Weiguo|Cheng Zihong|Cao Yongli|Fang Zeji|Wang Dajian|Wu Ying|Fang Chunhua|Xu Jiahong|Hu Qiuhong Number: 14-02 Page: The title page Volume: 34 |