CN105053363A - Manufacturing method of mulberry leaf health-care tea - Google Patents
Manufacturing method of mulberry leaf health-care tea Download PDFInfo
- Publication number
- CN105053363A CN105053363A CN201510532994.6A CN201510532994A CN105053363A CN 105053363 A CN105053363 A CN 105053363A CN 201510532994 A CN201510532994 A CN 201510532994A CN 105053363 A CN105053363 A CN 105053363A
- Authority
- CN
- China
- Prior art keywords
- mulberry
- tea
- leaves
- health
- tealeaves
- 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.)
- Granted
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses a manufacturing method of a mulberry leaf health-care tea. The mulberry leaf health-care tea uses mulberry leaves, tea leaves and mulberry fruits as raw materials, and the manufacturing method includes the following steps: selecting fresh mulberry leaves and tea leaves, spreading green leaves, cutting leaves, withering, fixing, blending, mixing and rolling, fermenting, initial baking, shaping, spreading for cooling, additional baking with high temperature and short time, vacuum packaging finished tea products and refrigerating technology. After separately fixing the fresh mulberry leaves and tea leaves, the fresh mulberry leaves, tea leaves and mulberry fruits are mixed in proportions, pressed and rolled, and the rolled mixture is fermented and prepared into the mulberry leaf health-care tea. The mulberry leaf health-care tea uses different proportions of the fresh mulberry leaves, tea leaves and mulberry fruits, and utilizes suitable temperature for fixing and rolling to produce mulberry leaf health-care tea series in order to meet the needs of different consumer groups; and the development and application of the tea products plays a certain promoting role in the stability of sericulture industry and sericulturist income.
Description
Technical field
The invention belongs to technical field of agricultural product process, relate to the comprehensive utilization of a kind of agricultural byproducts, specifically a kind of preparation method of health-care tea made of mulberry leaves.
Background technology
Along with the adjustment of the structure of agricultural production and the enforcement of multi-line regression model, mulberry tree has all been planted in a lot of place, and as extraordinary economic forest, mulberry field area increase is very fast, except sericulture, has occurred the phenomenon of a large amount of mulberry leaf surplus, thus has wasted a large amount of precious resources.
Mulberry leaf have been listed in by the Ministry of Public Health of China in the list of " being food and medicine ", and Mulberry-leaf Tea is modal product.Compendium of Material Medica Li Shizhen (1518-1593 A.D.) is said: " mulberry leaf can improving eyesight long hair ", " decoct extract clothes, can remove beriberi oedema ", " process ripe decoct drink, quench the thirst for tea ", " mulberry leaf can informal dress, or with for tea-drinking, makes us clever ".Containing 17 seed amino acids and multiple abundant nutriment in Mulberry-leaf Tea, the extract of such as thick protein, carbohydrate, ether, inorganic matter and other compositions.Only just contain 17 seed amino acids in thick protein, wherein 15 kinds of amino acid needed for human body (contrasting with ordinary tea leaves, not containing tea ammonia glue, glutamine in mulberry leaf).Mainly carbohydrate pectin and crude fibre in carbohydrate.Inorganic matter mainly contains potassium, calcium, silicon etc., mainly contains vitamin and derivative organic acid and pigment etc. in other compositions.
Mulberry-leaf Tea is pollution-free food, and be popular in users with the local flavor of its uniqueness, cheap price and good health care, mulberry tea is more and more subject to the favor of consumers in general.When people drink Mulberry-leaf Tea, originally feel bitter, Gan Han etc., can informal dress, body-building health function can be played to human body.Special worker under radiation condition, drinks Mulberry-leaf Tea for a long time, has certain health care eliminating radiation, and can not produce the side effect of having a sleepless night because of excited.Mulberry-leaf Tea juice is decocted Dai Ming, can only quench one's thirst; Decoct extract clothes, can beriberi, oedema, sharp intestine and small intestine be removed; Tender leaf is decocted wine and is controlled a wind cutting disease, and chicken mulberry liquor endures cream clothes, can dispel the wind and place blood, control labor heat cough, improving eyesight long hair.Modern medicine has reflected bright: mulberry leaf have functions such as dispersing wind-heat, clear liver and improve vision.
Sorosis (mulberry fruit) containing carrotene, vitamin B1, B2, C, carbohydrate, tannin etc.; also have malic acid and multiple organic acid, not only helpful to vision protection, the secretion of gastric juice can be accelerated simultaneously, promote gastrointestinal peristalsis; the symptom of indigestion and habitual constipation can be improved, tonify the liver and kidney, nourishing yin and nourishing blood, special efficacy has been sent out to crow; breath wind, clears liver and improve vision, relieves the effect of alcohol; improving water flood, improves body immunity, delays senility; beautifying face and moistering lotion, reduces blood fat, anti-cancer.Mulberry powder is rich in protein, multiple human body essential amino acid, the fructose be easily absorbed by the body and mineral element, selenium and other trace elements and carrotene, the cellulose etc. such as multivitamin and iron, calcium, zinc.
According to the functional effect of mulberry leaf, sorosis, mulberry leaf are made mulberry tea, for the aspect such as beverage, health food, can value added by manufacture be realized.
Summary of the invention
Because the not mature taste of mulberry leaf is heavier, except it to dispel as relieving inflammation or internal heat except the supplemental treatment product of scorching, hypotensive, blood fat, blood sugar and diabetes by groups of people, be difficult to allow people accept.
In order to solve the problem, the invention provides a kind of not mature taste that can remove original mulberry leaf, the health-care tea made of mulberry leaves preparation method of the original health-care efficacy of mulberry leaf can be retained again.
Object of the present invention can be achieved through the following technical solutions:
A kind of preparation method of health-care tea made of mulberry leaves, the method is raw material by mulberry leaf, tealeaves, sorosis, by Sang Xianye, the selecting materials of tealeaves, spread out green grass or young crops, Qie Ye, wither, complete, prepare burden, mix knead, ferment, just between baking, shaping, spreading for cooling, high temperature, short time, multiple baking is made with the vacuum packaging that becomes to sample tea, refrigeration technique, after Sang Xianye, tealeaves are completed respectively, in proportion Sang Xianye, tealeaves, sorosis are carried out mixing pressurization and knead, compound fermentation will be kneaded again, be prepared into health-care tea made of mulberry leaves.
Described Sang Xianye, tealeaves, sorosis mixed weight percentage are: mulberry leaf 40 ~ 65%, tealeaves 30 ~ 50%, sorosis 3 ~ 6%, and above-mentioned mixed weight percentage sum is 100%.
Described mixing pressurization is kneaded, and is after completing respectively to Sang Xianye, tealeaves, then with after mulberry leaf 40 ~ 65%, tealeaves 30 ~ 50%, the mixing of sorosis 3 ~ 6% weight ratio, then carries out pressurization and knead.
Described pressurization is kneaded, and its pressure size controls, at 0.2 ~ 0.5 standard atmospheric pressure, to knead 50 ~ 80min.
Described to knead compound fermentation be positioned in container by kneading compound, and thickness is 30 ~ 50cm, and temperature is 25 ~ 30 DEG C, fermentation 3 ~ 5h.
Described mulberry leaf picking standard is: pluck the leaf between terminal bud climax leaves 1 to 7 spring; Select the mulberry leaf of the 2nd, 3,4,5 leaf positions autumn, sorosis standard of plucking is that 7-8 maturation is advisable.
Described Sang Xianye spreads out blue or green standard: spreading thickness is 10 ~ 15cm, and wide 50cm becomes a ridge, spaced intermediate, and the time of spreading is 4 ~ 6h, and centre is stirred once; The old tender consistent normalizing shelves of Sang Xianye after the green grass or young crops of stand, are cut into the mulberry shoot of 1.5 × 3.0cm length and width.
After described fermentation, compound just dries 10 ~ 15min to water content is 6 ~ 7%.
Described reshaping temperature 75 ~ 95 DEG C, training time 40 ~ 50min; At 70 ~ 85 DEG C, 25 ~ 35min is dried after shaping.
Drying temperature between described high temperature, short time is again 280 DEG C, and the time is 5min.
Beneficial effect of the present invention: the present invention adopts the Sang Xianye of different proportion, tealeaves and sorosis, utilizes the temperature be applicable to carry out completing, kneading, produces mulberry leaf serial health tea, to cater to the demand of different consumer groups; The development & application of this tea product, will increase income stable sericulture there and silkworm raiser, play certain facilitation.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment one
Health-care tea made of mulberry leaves fabrication processing: select without pollution by pesticides, grow directly from seeds without the maturation of disease and pest mulberry leaf, tealeaves.Utilize electrothermal cylinder to kill, square frame kneading machine, tea drier, two pots of bent milli mechanism do.Its technological process is: Sang Xianye, tealeaves select materials → spread out green grass or young crops → Qie Ye → wither → complete → batching → mixing knead → ferment → just between bakings → shaping → spreading for cooling → high temperature, short time, multiple baking → one-tenth is sampled tea vacuum packaging, refrigeration.
Sang Xianye, tealeaves are selected materials
Standard of plucking: the tender mulberry leaf utilizing spring, period in late fall plucks ramulus mori middle and upper part non agricultural chemical residuum, pollute without disease and pest, discard petiole.According to the old tender degree of mulberry leaf, file process respectively.The place that sand and dust are serious, mulberry leaf surface, with dust etc., only must be dried with clear water spray before adopting and adopt.Pluck the leaf between terminal bud climax leaves 1 to 7 spring, select the mulberry leaf of the 2nd, 3,4,5 leaf positions autumn, also can utilize unnecessary mulberry leaf of breeding silkworms.Tea picking standard is two leaf one cores.Sorosis cleans up.Sorosis standard of plucking is that 7-8 maturation is advisable.
Spread out green grass or young crops, cut leaf standard: be spread out on clean bamboo plaque or cement level land by thin in time for the mulberry leaf adopted back, indoor requirement is clean, nice and cool, ventilation.Spread thickness and be about 10--15cm, wide 50cm becomes a ridge, and spaced intermediate being convenient to is breathed freely, and the time of spreading is 4-6h, and centre is stirred once, naturally withers soft to mulberry leaf, and gloss gradually loses when turning dark and pays system.This in season leaf water content is at about 65-75%.To the mulberry leaf adopted back, old tender consistent normalizing shelves, are first cut into the mulberry shoot of 1.5 × 3.0cm length and width, then spread.
Fresh leaf is stacked: master operation is withered, and wither the fresh and tender leaf referring to that harvesting comes, and the cool place through after a while makes fresh leaf dehydration.Wither through 4 ~ 5h, make leaf endoenzyme system the Direction of Reaction be tending towards water decomposition, soluble protein, amino acid content increase, and are beneficial to the formation of the fresh refreshing and fragrance of mulberry leaf.Especially the accumulation of the single, double sugar of volume solubility, is conducive to the formation of the fragrant and sweet flavour of mulberry tea, and the viscosity of the water soluble pectin that pectin becomes and pectic acid, be conducive to mulberry leaf formation tight knot streak.Through withering and suitably can supporting moisture, blade is soft, and toughness strengthens, and is convenient to moulding.In addition, can also eliminate herbaceous taste, fresh leaf delicate fragrance, for existing, is the important procedure forming dry tea fragrance.Deterioration method: be spread out in thin for mulberry leaf on silkworm plaque or on reed curtain, place certain hour in indoor.If spread in outdoor, then must carry out in the place in cool place.
Complete: the key link of Mulberry-leaf Tea processing, is the important step removing not mature gas, don't fail to grasps temperature, cross raw overdone all bad.In tea making process, use electrothermal roller fixation machine to complete, temperature controls at 280 DEG C-300 DEG C, and rotating speed controls at 15-20 turns/min, and processing fresh leaf 150-200kg per hour is moderate with mulberry leaf edge turnup.The object that completes is the enzymatic oxidation utilizing high temperature to prevent multienzyme compounds, distributes herbaceous taste.By the evaporation section moisture that completes, make the food value of leaf soft, be convenient to add and be softly twisted tea.Utilize green-keeping machine green removing in high temperature, temperature can be first high rear low, and first vexed rear throwing, Lao Ye is tender to be killed, the principle that tender leaf kills always.Complete and require that mulberry leaf transpiring moisture reaches 55% ~ 70%, leaf look becomes dark green from bud green, and lustrous surface disappears, slightly blue or green fragrant, holds food value of leaf softness, holds agglomerating, folding and constantly.Tealeaves separately completes, and method is identical.
Knead: by the mulberry leaf after completing, tealeaves after moisture regain, in mixed weight percentage be mulberry leaf 40 ~ 65%, Sang Xianye, tealeaves, sorosis carry out mixing and knead by the ratio of tealeaves 30 ~ 50%, sorosis 3 ~ 6%, Mulberry-leaf Tea is kneaded, the side's of utilization frame kneading machine, every barreled water-removing leaves 25-30kg, knead time 50-80min, object makes the mulberry leaf that wither, through kneading formation particle, and promote color, smell and taste concentration.Mulberry-leaf Tea is brewed easily, endures repeated infusions again.Knead and kneading machine generally can be adopted to knead pressurization, pressure size controls to be advisable at 0.2-0.5 standard atmospheric pressure; Be positioned in container by compound after kneading, thickness is 30 ~ 50cm, and temperature is 25 ~ 30 DEG C, fermentation 3 ~ 5h.
Tender leaf adopts cold rubbing, and namely water-removing leaves spreading for cooling is rubbed to room temperature again.Because tender leaf fiber content is low, have the materials such as more pectin, easy slivering when kneading, can keep good color and luster and fragrance.
Medium tender mulberry tealeaves, adopt temperature to rub, water-removing leaves is slightly through spreading for cooling, and blade also has during uniform temperature to be kneaded, to take into account profile and endoplasm.
Containing more starch and sugar in Lao Ye, water-removing leaves is rubbed while hot without spreading for cooling, is conducive to starch gelatinization, increases sticky silk fabric degree, and under the action of heat, cellulose softens, and is conducive to slivering.
First baking: the mixing mulberry through kneading, tealeaves are inserted in roller-type tea dryer and carries out just drying, first baking time 10-15min, make mulberry leaf, water content of tea reaches below 6-7%.Requirement mulberry leaf, tealeaves are heated evenly, and reduce build, fixed profile, vein is greenish-grey look, dries the grass smell removing mulberry leaf, intensifies and retain high boiling aromatic substance, obtain particle Mulberry-leaf Tea distinctive sweet perfume (or spice), reach mouth and taste to chew and distinguish that taste is suitable, should partially blackish green not wilfully.
Shaping and oven dry: adopt two pots bent milli machine to carry out shaping, reshaping temperature 75-95 DEG C, training time 40-50min, bake out temperature standard 70-85 DEG C, time 25-35min.
Multiple baking between high temperature, short time: carry out multiple baking with in roller-type tea dryer, temperature 280 DEG C, time 5min.
Packing: the Mulberry-leaf Tea made, after sieve after spreading for cooling, compass screen surface is granular tea, and the sieve end is sheet, dust tea, separately packaging.Packaging inner bag silver color lucifuge bag, particle mulberry tea finished product.
Embodiment two
Health-care tea made of mulberry leaves fabrication processing: select without pollution by pesticides, grow directly from seeds without the maturation of disease and pest mulberry leaf, tealeaves.Utilize electrothermal cylinder to kill, square frame kneading machine, tea drier, two pots of bent milli mechanism do.Its technological process is: Sang Xianye, tealeaves select materials → spread out green grass or young crops → Qie Ye → wither → complete → batching → mixing knead → ferment → just between bakings → shaping → spreading for cooling → high temperature, short time, multiple baking → one-tenth is sampled tea vacuum packaging, refrigeration.
Sang Xianye, tealeaves are selected materials: the leaf between harvesting terminal bud climax leaves in spring 3 to 5, tea picking standard is two leaf one cores.Pluck medium well sorosis.
Spread out green grass or young crops, cut leaf standard: be spread out in thin in time for the mulberry leaf adopted back on clean bamboo plaque or cement level land, spread thickness and be about 15cm, wide 50cm becomes a ridge, spaced intermediate being convenient to is breathed freely, and the time of spreading is 5h, and centre is stirred once, naturally wither soft to mulberry leaf, gloss gradually loses when turning dark and pays system.This in season leaf water content is about 65%.Leaf is cut into the mulberry shoot of 1.5 × 3.0cm length and width, then spreads.
Fresh leaf is stacked: master operation is withered, and wither the fresh and tender leaf referring to that harvesting comes, and the cool place through after a while makes fresh leaf dehydration.Wither through 5h, make leaf endoenzyme system the Direction of Reaction be tending towards water decomposition.
Complete: in tea making process, use electrothermal roller fixation machine to complete, temperature controls at 300 DEG C, and rotating speed controls at 15 turns/min, and processing fresh leaf 200kg per hour is moderate with mulberry leaf edge turnup.Green-keeping machine green removing in high temperature, temperature can be first high rear low, completes and require that mulberry leaf transpiring moisture reaches 60%, hold food value of leaf softness, hold agglomerating.
Knead: by the mulberry leaf after completing, tealeaves after moisture regain, in mixed weight percentage be mulberry leaf 55%, Sang Xianye, tealeaves, sorosis carry out mixing and knead by the ratio of tealeaves 40%, sorosis 5%, the frame kneading machine pressurization of the side of utilization is kneaded, every barreled water-removing leaves 30kg, knead time 60min, knead formation particle, pressure size controls at 0.2 standard atmospheric pressure;
Fermentation; Be positioned in container by compound after kneading, thickness is 50cm, and temperature is 30 DEG C, fermentation 3h.
First baking: the mixing mulberry through kneading, tealeaves are inserted in roller-type tea dryer and carries out just drying, first baking time 15min, make mulberry leaf, water content of tea reaches 7%.
Shaping and oven dry: adopt two pots bent milli machine to carry out shaping, reshaping temperature 90 DEG C, training time 50min.
Multiple baking between high temperature, short time: carry out multiple baking with in roller-type tea dryer, temperature 280 DEG C, time 5min.
Packing: the Mulberry-leaf Tea made, after sieve after spreading for cooling, compass screen surface is granular tea, and the sieve end is sheet, dust tea, separately packaging.Packaging inner bag silver color lucifuge bag, particle mulberry tea finished product.
Above content is only citing made for the present invention and explanation; affiliated those skilled in the art make various amendment to described specific embodiment or supplement or adopt similar mode to substitute; only otherwise depart from invention or surmount this scope as defined in the claims, protection scope of the present invention all should be belonged to.
Claims (7)
1. the preparation method of a health-care tea made of mulberry leaves, the method is raw material by mulberry leaf, tealeaves, sorosis, by Sang Xianye, the selecting materials of tealeaves, spread out green grass or young crops, Qie Ye, wither, complete, prepare burden, mix knead, ferment, just between baking, shaping, spreading for cooling, high temperature, short time, multiple baking is made with the vacuum packaging that becomes to sample tea, refrigeration technique, it is characterized in that: after Sang Xianye, tealeaves are completed respectively, in proportion Sang Xianye, tealeaves, sorosis are carried out mixing pressurization and knead, compound fermentation will be kneaded again, be prepared into health-care tea made of mulberry leaves.
2. the preparation method of a kind of health-care tea made of mulberry leaves according to claim 1, it is characterized in that, described Sang Xianye, tealeaves, sorosis mixed weight percentage are: mulberry leaf 40 ~ 65%, tealeaves 30 ~ 50%, sorosis 3 ~ 6%, above-mentioned mixed weight percentage sum is 100%.
3. the preparation method of a kind of health-care tea made of mulberry leaves according to claim 1, it is characterized in that, described mixing pressurization is kneaded, and is after completing respectively to Sang Xianye, tealeaves, after mulberry leaf 40 ~ 65%, tealeaves 30 ~ 50%, the mixing of sorosis 3 ~ 6% weight ratio, then carry out pressurization and knead.
4. the preparation method of a kind of health-care tea made of mulberry leaves according to claim 3, is characterized in that, described pressurization is kneaded, and its pressure size controls, at 0.2 ~ 0.5 standard atmospheric pressure, to knead 50 ~ 80min.
5. the preparation method of a kind of health-care tea made of mulberry leaves according to claim 1, is characterized in that, described kneads compound fermentation, and be positioned in container by kneading compound, thickness is 30 ~ 50cm, and temperature is 25 ~ 30 DEG C, fermentation 3 ~ 5h.
6. the preparation method of a kind of health-care tea made of mulberry leaves according to claim 1, is characterized in that, described Sang Xianye spreads out blue or green standard and is: spreading thickness is 10 ~ 15cm, and wide 50cm becomes a ridge, spaced intermediate, and the time of spreading is 4 ~ 6h, and centre is stirred once; The old tender consistent normalizing shelves of Sang Xianye after the green grass or young crops of stand, are cut into the mulberry shoot of 1.5 × 3.0cm length and width.
7. the preparation method of a kind of health-care tea made of mulberry leaves according to claim 1, is characterized in that, after described fermentation, compound just dries 10 ~ 15min to water content is 6 ~ 7%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510532994.6A CN105053363B (en) | 2015-08-24 | 2015-08-24 | A kind of production method of health-care tea made of mulberry leaves |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510532994.6A CN105053363B (en) | 2015-08-24 | 2015-08-24 | A kind of production method of health-care tea made of mulberry leaves |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105053363A true CN105053363A (en) | 2015-11-18 |
| CN105053363B CN105053363B (en) | 2018-08-21 |
Family
ID=54483095
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510532994.6A Active CN105053363B (en) | 2015-08-24 | 2015-08-24 | A kind of production method of health-care tea made of mulberry leaves |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105053363B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105961726A (en) * | 2016-06-14 | 2016-09-28 | 江苏茗苑茶叶科技开发有限公司 | Specially-prepared mulberry leaf tea and preparation technology and application thereof |
| CN106106893A (en) * | 2016-07-29 | 2016-11-16 | 云南茶祖茶业有限公司 | The processing method of black hair tea |
| CN106720725A (en) * | 2016-11-25 | 2017-05-31 | 四川尚好茶业有限公司 | A kind of Sang Jiangcha and preparation method thereof |
| CN107183282A (en) * | 2017-07-21 | 2017-09-22 | 崔海平 | A kind of Mulberry-leaf Tea and preparation method thereof |
| CN108522681A (en) * | 2018-05-22 | 2018-09-14 | 广西昭平县古书茶业有限公司 | A kind of health-care tea made of mulberry leaves processing technology |
| CN110074234A (en) * | 2019-06-10 | 2019-08-02 | 陕西福臻茶业有限公司 | A kind of manufacture craft of selenium-enriched mulberry tea |
| CN110687007A (en) * | 2019-11-11 | 2020-01-14 | 浙江工业大学 | Method for judging moisture content of tea leaves in fixation process of low-pressure dehumidification fixation machine |
| CN112273493A (en) * | 2020-11-23 | 2021-01-29 | 谢雨 | Preparation method of mulberry leaf black tea |
| CN112970908A (en) * | 2021-03-31 | 2021-06-18 | 河南永润生态科技股份有限公司 | Making process of specially-made seven-leaf green tea |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1513336A (en) * | 2003-08-15 | 2004-07-21 | 黄秀兰 | Technique for processing health-care tea made of small pieces of folium mori |
| CN1820617A (en) * | 2005-02-14 | 2006-08-23 | 余建刚 | Mulberry tea and preparation method thereof |
| CN101731404A (en) * | 2009-12-30 | 2010-06-16 | 四川南充市丝绸(进出口)有限公司 | Mulberry leaf tea and preparation method thereof |
| CN104472810A (en) * | 2014-12-22 | 2015-04-01 | 赤壁仁甲科技有限公司 | Preparation method of frost mulberry leaf brick tea |
-
2015
- 2015-08-24 CN CN201510532994.6A patent/CN105053363B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1513336A (en) * | 2003-08-15 | 2004-07-21 | 黄秀兰 | Technique for processing health-care tea made of small pieces of folium mori |
| CN1820617A (en) * | 2005-02-14 | 2006-08-23 | 余建刚 | Mulberry tea and preparation method thereof |
| CN101731404A (en) * | 2009-12-30 | 2010-06-16 | 四川南充市丝绸(进出口)有限公司 | Mulberry leaf tea and preparation method thereof |
| CN104472810A (en) * | 2014-12-22 | 2015-04-01 | 赤壁仁甲科技有限公司 | Preparation method of frost mulberry leaf brick tea |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105961726A (en) * | 2016-06-14 | 2016-09-28 | 江苏茗苑茶叶科技开发有限公司 | Specially-prepared mulberry leaf tea and preparation technology and application thereof |
| CN106106893A (en) * | 2016-07-29 | 2016-11-16 | 云南茶祖茶业有限公司 | The processing method of black hair tea |
| CN106720725A (en) * | 2016-11-25 | 2017-05-31 | 四川尚好茶业有限公司 | A kind of Sang Jiangcha and preparation method thereof |
| CN107183282A (en) * | 2017-07-21 | 2017-09-22 | 崔海平 | A kind of Mulberry-leaf Tea and preparation method thereof |
| CN108522681A (en) * | 2018-05-22 | 2018-09-14 | 广西昭平县古书茶业有限公司 | A kind of health-care tea made of mulberry leaves processing technology |
| CN110074234A (en) * | 2019-06-10 | 2019-08-02 | 陕西福臻茶业有限公司 | A kind of manufacture craft of selenium-enriched mulberry tea |
| CN110687007A (en) * | 2019-11-11 | 2020-01-14 | 浙江工业大学 | Method for judging moisture content of tea leaves in fixation process of low-pressure dehumidification fixation machine |
| CN112273493A (en) * | 2020-11-23 | 2021-01-29 | 谢雨 | Preparation method of mulberry leaf black tea |
| CN112970908A (en) * | 2021-03-31 | 2021-06-18 | 河南永润生态科技股份有限公司 | Making process of specially-made seven-leaf green tea |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105053363B (en) | 2018-08-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105053363B (en) | A kind of production method of health-care tea made of mulberry leaves | |
| CN102217683B (en) | Xinyang red black tea processing technique | |
| CN104585380B (en) | The preparation method of old leaf black tea | |
| CN101690534B (en) | Preparation method of mulberry black tea | |
| CN103222513B (en) | Method for preparing high-scent green tea | |
| CN106472771A (en) | A kind of manufacture method of Folium Mori tea | |
| CN103262920B (en) | Method for processing seasoning golden camellia tea leaves | |
| CN105360367A (en) | Production method of black tea | |
| CN104430989A (en) | Method for processing yellow tea with flower and fruit fragrances | |
| CN102715302B (en) | Method for processing green tea in summer and autumn without bitterness by utilizing fresh tea leaves in summer and autumn | |
| CN108432923A (en) | A kind of mulberry leaf green tea and its preparation process | |
| CN105594901A (en) | Camellia arborescens black tea processing technology | |
| CN107047896A (en) | A kind of processing method of Mulberry-leaf Tea | |
| CN104757209A (en) | Preparation method of black tea containing mulberry leaves | |
| CN107027939A (en) | A kind of processing method of health Mulberry-leaf Tea | |
| CN101356942A (en) | Preparation method aminobutyric acid tea and products thereof | |
| CN105994764A (en) | Compressed tea made from dendrobium officinale flowers and black tea and preparation method thereof | |
| CN105767363A (en) | Production technology of steamed Dianthus chinensis green tea | |
| CN105410218A (en) | Method for preparing high-quality low-fluorine dark tea from fresh leaves of well-bred tea trees producing Chinese tea 108 and 302 | |
| CN107197974A (en) | A kind of preparation method of lemon black tea | |
| CN105360434A (en) | Preparation method of jujube tree bud black tea | |
| CN102870932B (en) | The purposes of pumila leaf production health protection tea and method | |
| CN106538742A (en) | A kind of processing method of plateau black tea | |
| CN106509645A (en) | Jasmine flower green bean cakes and production method thereof | |
| CN106417810A (en) | Making method of fructus momordicae vine tea (ampelopsis grossedentata) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20200901 Address after: No.31 Qilin street, Huayang Town, Jixi County, Xuancheng City, Anhui Province 245300 Patentee after: Jixi hengyanxia Agriculture Co.,Ltd. Address before: 245300 B104, 28 Longchuan Avenue, Jixi County, Anhui, Xuancheng Patentee before: Hu Zaijin |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20220906 Address after: 2nd Floor, Building 2, No. 18, Qixinggang Industrial Road, Junhe Street, Baiyun District, Guangzhou City, Guangdong Province, 510080 Patentee after: Guangdong Jinye Shen Agricultural Investment Co.,Ltd. Address before: No. 31, Qilin Street, Huayang Town, Jixi County, Xuancheng City, Anhui Province, 245300 Patentee before: Jixi hengyanxia Agriculture Co.,Ltd. |