CN105166153B - Dark tea pile fermentation method and device - Google Patents
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Abstract
The invention discloses a method and a device for dark tea pile fermentation, which comprises the following steps: (1) uniformly spreading the raw materials on a floor, spraying water in layers, mastering the water content of the tea leaves after water spraying, uniformly piling the tea leaves after water spraying, and uniformly absorbing water to obtain the watered tea leaves; (2) transferring the water-producing tea leaves into fermentation equipment for pile fermentation, keeping the distance between the tea pile and the wall and ceiling of the fermentation equipment, and turning the tea pile to obtain pile-fermented leaves; (3) and (4) drying the pile leaves outdoors or airing the pile leaves indoors to obtain the finished product of dark green tea. The ventilating cylinder is sleeved on the base, the base is arranged on the ventilating floor, the vertical and horizontal supports are arranged on the periphery of the ventilating floor, the horizontal supports are connected between the upper ends of the vertical support columns through welding, tarpaulin is arranged on the horizontal supports and provided with ventilating windows, a temperature and humidity monitor is arranged below the ventilating windows on the outer side of the tarpaulin, and the temperature and humidity monitor is fixed on the ventilating floor. The method is easy to implement, simple and convenient to operate, simple in structure, uniform in fermentation and stable in quality of the dark tea. Improves the economic utilization value of the dark tea.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to a method for piling dark tea, and a device for piling dark tea.
Background
The black tea is one of six major tea types, is unique to China, has the yield inferior to that of green tea and black tea, has main production areas of Yunnan, Hunan, Hubei, Sichuan, Guangxi and other provinces, and is the tea type with the largest growth range in recent years. For example, the yield in 2011, 2012 and 2013 is 14.91 ten thousand tons, 17.2 ten thousand tons and 19.7 ten thousand tons respectively, and the amplification reaches 24.8%, 15.4% and 14.5% respectively. The dark tea has the effects of removing greasiness, helping digestion, warming stomach, promoting fluid production, promoting fat metabolism, reducing triglyceride, cholesterol and blood uric acid contained in a human body, preventing cardiovascular diseases, reducing blood pressure and blood fat, losing weight, resisting aging, resisting radiation and the like, and particularly has high attention of people due to remarkable weight and fat reduction and improvement of gastrointestinal functions.
The dark tea belongs to post-fermentation tea, and is prepared into finished tea by taking baked green tea or sun-dried green tea as a raw material and performing the procedures of water generation and moisture regaining, pile fermentation, drying and the like, and some of the dark tea are pressed into products with various appearances such as brick shapes, cake shapes and the like. Pile fermentation is the key to the quality of the black tea. Patent documents report the primary pile-fermentation technology of dark tea, for example, the Juqi (application No. 201310565485.4) proposes a method of directly pile-fermenting one or one bud of fresh leaves as raw materials after de-enzyming; the method for pile-piling or pile-piling the fresh leaves after green removing and rolling is proposed by people such as Yanzewen (application number: 201310053371.1), Zhuqi (application number: 201310565951.9), Hu' an (application number: 201210559007.8), Wang Qing (application number: 201210528907.6), Liu Qian Jian (application number: 201310016925.0), Xiong Jia (application number: 201410227811.5), and Huang Da bear (application number: 2012107177854.8); zhohuafeng (application number: 201410132750.4) proposes a method for performing pile fermentation on fresh leaves for 3-5 times after de-enzyming and rolling, wherein each time lasts for 2-4 h; zhao Shuangning (application No. 201310360510.5) and Luo Qiang (application No. 201210266325.5) propose a three-stage fermentation technique of fresh leaves through low-temperature fermentation, high-temperature fermentation and medium-temperature fermentation after deactivation of enzymes and twisting. And pile fermentation is carried out by using the dark green tea. For example, the Zhuge patent application (application number: 201310281320.4) proposes an automatic fermentation process of five-time pile fermentation and pile turning of Pu' er tea; lougenming (application No. 201310493513.6) proposes a method for fermenting Pu' er tea contained in bamboo basket, the method can ferment tea leaves; longbao Cheng (application No. 201310190351.9) proposes the post-fermentation technology of Hubei green brick tea by piling the primary tea after fermentation. In the research aspect of fermentation equipment, Zhang Wenfu (application number: 201320372500.9) designs a fermentation box capable of controlling temperature; zhouyi (application No. 201110332098.7) designed a roller pile fermentation device; xiashua (application number: 201420594059.3) designs a stirring type rotary drum fermentation device, and Xiashua (application number: 201310443574.1) provides a fermentation chamber capable of being heated by steam. However, the problems of uncontrollable temperature and humidity, large quality change and the like still exist in the dark tea pile fermentation.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a dark tea pile fermentation method which is easy to implement and simple and convenient to operate, so that the dark tea pile fermentation method achieves the aims of dark brown color, old fragrance, sweet and pure taste and red and bright soup color, the quality of the dark tea pile fermentation method is obviously superior to that of the dark tea product processed by the traditional process, and the economic utilization value of the dark tea is improved.
Another purpose of the invention is to provide a black tea pile fermentation device which is simple in structure, convenient to use, capable of adjusting temperature and humidity, uniform in fermentation and stable in black tea quality.
In order to achieve the purpose, the invention is realized by the following technical scheme:
a dark tea pile fermentation method comprises the steps of enabling sun-dried green or green-dried raw tea to be moisturized, pile fermentation, turning and drying, and the processing steps of making the raw tea into dark tea in the processing process, so that the qualities of dark brown color, old fragrance, sweet and pure taste and red and bright soup color are achieved.
A dark tea pile fermentation method comprises the following steps:
(1) selecting sun-dried green tea or green-baked green tea raw materials, uniformly spreading the raw materials on a clean floor, spraying water in layers by using a sprayer (common, commercially available) or a water spraying device (common, commercially available), grasping the water content of the tea leaves after water spraying to be 28-38%, and repeatedly and uniformly piling for 2-4 times after water spraying to ensure that the tea leaves absorb water uniformly to obtain the steamed tea leaves;
(2) transferring the tea leaves with the water into a specially-made fermentation device (the device disclosed by the invention) for pile fermentation, controlling the pile height to be 50-120cm, the pile temperature to be 40-55 ℃, the pile outside temperature to be more than or equal to 25 ℃, the pile outside air relative humidity to be 65-90%, the distance between the tea pile and the wall of the fermentation device to be 30-50cm, the distance between the top of the tea pile and the ceiling of the fermentation device to be 30-50cm, heating and raising the temperature when the outdoor temperature is lower than 25 ℃, turning the tea pile after the pile temperature exceeds 60 ℃, and obtaining pile fermentation leaves after the pile fermentation time is generally 15-30 days;
(3) the pile tea leaves are dried in the sun or in the air at 20-38 ℃ outdoors or indoors for 1-3 days, and the water content is less than or equal to 11 percent, so that the finished product of the dark tea is obtained.
A dark tea pile fermentation device comprises a ventilating floor, a bracket, tarpaulin, a 100-type ventilating cylinder and a CTH-608A temperature and humidity monitor, wherein the connection relationship is as follows: the ventilation cylinder is provided with small holes which are uniformly distributed, the ventilation cylinder is sleeved on the base, the base is arranged on the ventilation floor, and the ventilation cylinder has the function of facilitating the discharge of moisture in the tea pile; the vertical supports and the horizontal supports are arranged on the periphery of the ventilating floor, the upper ends of the four vertical support columns are connected with the four horizontal supports through welding, and the purpose is to be beneficial to covering tarpaulin. The horizontal bracket is provided with tarpaulin, and the side surface of the tarpaulin is provided with a ventilation window so as to be beneficial to adjusting the air humidity in the shed and ventilating; and a temperature and humidity monitor is arranged below the ventilating window on the outer side of the awning cloth and is fixed on the ventilating floor so as to detect the temperature and humidity of the pile fermentation chamber on line.
The ventilating floor can be assembled by wood plates or bamboo plates with the width of 2-5cm, the distance is kept between 0.1 and 0.3cm, holes can be punched (arranged), the stupefied bone is arranged below the ventilating floor, and the distance between the ventilating floor and the ground is 3-10 cm;
the ventilation cylinder can be a bamboo cylinder, a stainless steel cylinder or a bamboo weaving cylinder, holes are uniformly punched, the diameter of each hole is 0.5-1.5cm, and the height of each hole is 150-180 cm; the upright support can be a steel column or a steel pipe, and the height of the upright support is about 200 cm;
ventilating windows are arranged on the two outer sides of the awning cloth for ventilation;
the temperature and humidity monitor probe is arranged in the tea pile by a pipe sleeve and is arranged below the outer side of the ventilation window.
The pile fermentation is a fermentation process in the dark green tea making process, is also a key point for determining the quality of the dark green tea, and is to firstly carry out water fermentation on the sun-dried green raw tea, then stack the green raw tea to a certain height (usually about 70 CM), promote the oxidation of tea polyphenol, and spread the green raw tea for drying after the tea is converted to a certain degree. The tea leaves after pile fermentation are changed from green to yellow, chestnut red and chestnut black along with the difference of pile fermentation degree, and are classified as black tea in academic sense.
Compared with the prior art, the invention has the following positive effects:
1. the work efficiency is improved, and the cost is reduced: because special equipment is adopted for fermentation, the equipment can keep the temperature and the humidity of pile fermentation, avoid pile temperature change caused by temperature difference change day and night, and achieve constant temperature and humidity fermentation. Compared with the traditional natural fermentation, the fermentation time is shortened by 5-10 days, the tea making effect is obviously improved, and the cost is reduced.
2. The quality of the dark tea is improved: one principle of the fermentation equipment is that the humidity outside the tea pile is adjusted by using the moisture emitted by the tea pile, no external source is needed for humidification, meanwhile, the fresh air microcirculation is realized by using the floor, the ventilation cylinder and the gap between the tea pile and the wall of the covering, the anaerobic fermentation in the pile is avoided, the tea fermentation at different positions is uniform, the quality of the black tea is obviously improved, and the like compared with the traditional process by 2-3.
3. The application range is wide: the device can also be used for dark tea piling in the primary preparation process.
By referring to the above, the following non-patent documents 18 related to the present invention were searched, and the main technical features and effects of the present invention and the related documents are compared in tables 1 to 5. The technical solutions are different, the achieved technical effects are different, and compared with the prior art, the effects of the invention are far higher than those of the prior art. Compared with the traditional product, the quality of the black tea prepared by the technology of the invention is improved by 2-3 grades, the price is higher by more than 30%, and the cost is reduced by more than 15%.
Drawings
Fig. 1 is a schematic structural diagram of a main body of a dark tea piling device.
Fig. 2 is a schematic front cross-sectional view of a dark tea pile fermentation device
Fig. 3 is a schematic view of the cross section of the air-permeable cylinder in the dark tea piling device.
FIG. 4 is a schematic view of the air-permeable floor in a dark tea pile fermentation device (left: floor with slit; right: floor with hole)
Wherein: 1-ventilating floor, 2-temperature and humidity monitor (CTH-608A), 3-ventilating window, 4-horizontal support, 5-tarpaulin, 6-ventilating cylinder, 7-fixed base, 8-vertical support, 9-ventilating cylinder hole and 10-floor hole.
Example 1:
a dark tea pile fermentation method comprises the following steps:
(1) selecting a sun-dried green tea or a green-baked green tea raw material (selecting a green-dried green tea raw material with one bud and two leaves), uniformly spreading the raw material on a clean floor, spraying water in layers by using a sprayer (common, commercially available) or a water spraying device (common, commercially available), grasping the water content of the tea leaves after water spraying of 28-38%, repeatedly piling for 2 or 3 or 4 times to ensure that the tea leaves absorb water uniformly to obtain the steamed tea leaves, wherein the thickness of each layer is 5 or 6 or 7 or 8 or 9 or 10 cm;
(2) transferring the tea leaves with the water into a specially-made fermentation device (the device of the invention) for pile fermentation, wherein the pile height is controlled to be 50 or 60 or 80 or 100 or 110 or 120cm, the pile temperature is 40 or 43 or 46 or 49 or 52 or 55 ℃, the temperature outside the pile is more than or equal to 25 ℃, or 28 ℃, or 30 ℃, the relative humidity of air outside the pile is 65 or 75 or 85 or 90%, the distance between the tea pile and the wall of the fermentation device is 30 or 35 or 40 or 45 or 50cm, the distance between the top of the tea pile and the ceiling of the fermentation device is 30 or 35 or 40 or 45 or 50cm, when the outdoor temperature is lower than 25 ℃, heating is carried out, when the pile temperature exceeds 60 ℃, the pile is turned over, and the pile fermentation time is generally 15 or 20 or 25 or 30 days, so as to obtain pile leaves;
(3) the pile tea leaves are dried in the sun or in the air for 1 or 2 or 3 days at the outdoor or indoor temperature of 20-38 ℃, the water content is less than or equal to 11 percent, and the finished product of the dark tea is obtained.
Example 2: influence of different pile fermentation humidity on dark tea quality
Selecting a raw material for drying green by one bud, three leaves and four leaves, uniformly spreading the raw material on a clean floor, spraying water in layers with each layer being 6cm by using a sprayer or a water spraying device, mastering the water content of the tea leaves after water spraying to be 38%, and repeatedly uniformly piling for 3 times after water spraying to ensure that the tea leaves absorb water uniformly. The temperature of the pile is set to be 45 ℃, and the pile fermentation is carried out for 18 days under the humidity conditions of 55%, 65%, 75%, 85% and 95% respectively. The results (table 1) show that the humidity is controlled to be 75-85% better in the pile fermentation process of the dark tea, the comprehensive score is higher, and the prepared dark tea has bright red liquor color, high old aroma and mellow or sweet taste. When the humidity is 55%, the green brick tea has the fragrance of mostly fungus and slightly bitter taste. When the humidity is 95%, the tea leaves are slightly stuffy although being high in old aroma, and the leaf bottoms are brown. As can be seen from Table 2: different pile fermentation humidity has obvious influence on the retention amount of free amino acid, soluble sugar and tea polyphenol. The free amino acid retention amount has no obvious difference in the treatment groups with the pile fermentation humidity of 75% and 85%, and the retention amount is the highest; the pile fermentation humidity of 55% and 65% has no obvious difference in treatment groups, and the retention amount is the second; the free amino acid retention was lowest in the 95% treatment group. The retention amount of the soluble sugar is not obviously different among treatment groups with humidity of 55%, 65% and 75%, and is not obviously different among treatment groups with humidity of 85% and 95%, and the former is higher than the latter; the tea polyphenol retention amounts are respectively 55%, 65%, 95%, 75% and 85% of humidity treatment groups from high to low, wherein the 75% and 85% of treatment groups have no significant difference. The difference of free amino acid and soluble sugar retention amounts in the green brick tea is small by different pile fermentation humidity treatments, when the pile fermentation humidity of the tea polyphenol retention amount is higher than 95%, the tea polyphenol retention amount is increased, and the rest is obviously reduced along with the increase of the pile fermentation humidity.
TABLE 1 sensory evaluation results of dark tea at different humidities
Note: the weight score is calculated according to the appearance of the dry tea 20%, the liquor color 10%, the aroma 30%, the taste 30% and the leaf bottom 10%, and the same is carried out below.
TABLE 2 Effect of different humidity pile fermentation treatment on Black tea free amino acids, soluble sugars and tea polyphenols (%)
The other implementation steps are the same as in example 1.
Example 3: influence of different pile fermentation temperatures on dark tea quality
Selecting a raw material for drying green by one bud, three leaves and four leaves, uniformly spreading the raw material on a clean floor, spraying water in layers with each layer being 6cm by using a sprayer or a water spraying device, mastering the water content of the tea leaves after water spraying to be 38%, and repeatedly uniformly piling for 3 times after water spraying to ensure that the tea leaves absorb water uniformly. Setting fermentation humidity at 80%, and performing pile fermentation at 30 deg.C, 35 deg.C, 40 deg.C, 45 deg.C and 50 deg.C for 18 days. The results (table 3) show that the temperature is better controlled to be 45-50 ℃ in the pile fermentation process of the dark tea, the comprehensive score is higher, the prepared dark tea has bright red liquor color, high old aroma and mellow or sweet taste. When the temperature is lower than 35 ℃, the black mold is more in the tea piling process, the prepared black tea has irregular fragrance, sour and moldy flavor, sour and rancid flavor, heavy astringency and poor quality. At 40 ℃, the tea leaves have no mildew phenomenon, but are not fermented enough, the tea liquid is dark brown, the aroma is slightly green tea aroma, and the taste is bitter. As can be seen from Table 4: different pile fermentation temperatures have obvious influence on the retention amounts of free amino acids, soluble sugar and tea polyphenol. The retention amount of free amino acid and soluble sugar is basically reduced. The retention amount of free amino acid has no obvious difference between treatment groups at 30 ℃ and 35 ℃, the retention amount of free amino acid is second to that of the treatment group at 40 ℃, the retention amount of free amino acid has no obvious difference at 45 ℃ and 50 ℃, and the retention amount is the lowest; the retention amount of the soluble sugar is not obviously different at 30 ℃, 35 ℃ and 40 ℃, the retention amount is higher, the retention amount of the treatment group at 50 ℃ is the second time, and the retention amount of the treatment group at 45 ℃ is the lowest; the tea polyphenol retention amounts of the 30 ℃ and 35 ℃ treatment groups have no significant difference, the 40 ℃ and 50 ℃ treatment groups have no significant difference, the former is higher than the latter, and the retention amount of the 45 ℃ treatment group is the lowest. Free amino acid, soluble sugar and tea polyphenol are also reduced, but the retention amount of the free amino acid and the tea polyphenol is slightly increased when the temperature is up to 50 ℃.
TABLE 3 sensory evaluation results of dark tea at different temperatures
TABLE 4 Effect of different temperature heaps on Black tea free amino acids, soluble sugars and tea polyphenols (%)
The other implementation steps are the same as in example 1.
Example 4:
as can be seen from fig. 1, 2, 3 and 4, the black tea pile fermentation device comprises a ventilating floor 1, a temperature and humidity monitor 2, a ventilating window 3, a horizontal support 4, an awning cloth 5, a ventilating cylinder 6, a fixed base 7 and an upright support 8. The method is characterized in that: the small holes 9 are uniformly distributed on the ventilation cylinder 6, the ventilation cylinder 6 is sleeved on the fixed base 7, the fixed base 7 is arranged on the ventilation floor 1, and the ventilation cylinder 6 is used for facilitating the discharge of moisture in the tea pile; the vertical supports 8 and the horizontal supports 4 are arranged on the periphery of the ventilating floor 1, the upper ends of the four vertical supports 8 are connected with the four horizontal supports 4 through welding, and the purpose is to cover the tarpaulin. The horizontal bracket 4 is provided with a tarpaulin 5, and the side surface of the tarpaulin 5 is provided with a ventilation window 3, so as to be beneficial to adjusting the air humidity in the shed and ventilating; a temperature and humidity monitor 2 is arranged below the ventilating window 3 on the outer side of the awning cloth 5, and the temperature and humidity monitor 2 is fixed on the ventilating floor 1 so as to detect the temperature and humidity of the pile fermentation chamber on line.
The ventilating floor 1 can be assembled by wood plates or bamboo plates with the width of 2-5cm, the distance is kept between 0.1 cm and 0.3cm, holes 10 can be punched to facilitate air exchange from bottom to top, ribs are arranged below the ventilating floor 1, and the distance between the ventilating floor 1 and the ground is 3-10 cm;
the ventilation cylinder 6 can be a bamboo cylinder, a stainless steel cylinder or a bamboo weaving cylinder, and is uniformly perforated, wherein the diameter of the holes is 0.5-1.5cm, and the height is 150-180 cm;
the upright bracket 8 can be made of steel columns or steel pipes, and the height is about 200 cm;
the awning cloth 5 can be used for heat preservation and moisture preservation by a hood, and ventilation windows are arranged on two sides of the awning for ventilation;
the temperature and humidity monitor 2 is arranged in the tea pile by a pipe sleeve and is arranged below the outer side of the ventilation window so as to be beneficial to observation.
When the tea pile fermentation device works, tea leaves which are well watered and moistened are placed in the box body for fermentation, the pile height is controlled to be 50-120cm, the distance between the tea pile and the wall and ceiling of the fermentation device is 30-50cm, the ventilation cylinders are distributed at intervals, and the pile turning is carried out when the pile temperature exceeds 60 ℃. Air circulation and humidity regulation and control are realized through gaps or small holes of the ventilating floor and channels between the ventilating cylinder and the tea pile and the wall, and controllable fermentation is realized through opening and closing degree regulation temperature of the window.
TABLE 5 major differences in the main effects of the present invention compared to the prior art
Claims (2)
1. A dark tea pile fermentation method is characterized by comprising the following steps:
(1) selecting sun-dried green tea or green-baked green tea raw materials, uniformly spreading the raw materials on a clean floor, spraying water in layers with each layer being 5-10cm by using a sprayer or a water spraying device, mastering the water content of the tea leaves after water spraying to be 38%, and repeatedly uniformly piling for 2-4 times after water spraying to ensure that the tea leaves absorb water uniformly to obtain the steamed tea leaves;
(2) transferring the water-emitting tea leaves into a pile fermentation device for pile fermentation, wherein the pile height is 50-120cm, the pile temperature is 45 ℃, the pile outside temperature is more than or equal to 25 ℃, the pile outside air relative humidity is 65-75%, the distance between the tea pile and the wall of the pile fermentation device is 30-50cm, the distance between the top of the tea pile and the ceiling of the pile fermentation device is 30-50cm, when the outdoor temperature is lower than 25 ℃, heating is needed, the pile fermentation is carried out after the pile temperature exceeds 60 ℃, the pile fermentation time is 15-30 days, and pile fermentation leaves are obtained;
(3) sun drying or air drying the pile leaves at 20-38 deg.C outdoors or indoors for 1-3 days until the water content is less than or equal to 11% to obtain the final product dark tea;
the pile fermentation device consists of a ventilating floor (1), a temperature and humidity monitor (2), a ventilating window (3), a horizontal bracket (4), a tarpaulin (5), a ventilating cylinder (6), a fixed base (7) and an upright bracket (8), the ventilating cylinder (6) is provided with small holes (9) which are uniformly distributed, the ventilating cylinder (6) is sleeved on a fixed base (7), the fixed base (7) is arranged on a ventilating floor (1), vertical supports (8) and horizontal supports (4) are arranged around the ventilating floor (1), the upper ends of the columns of the four vertical supports (8) are connected with the four horizontal supports (4) through welding, the horizontal supports (4) are provided with tarpaulins (5), the side surfaces of the tarpaulins (5) are provided with ventilating windows (3), a temperature and humidity monitor (2) is arranged below the ventilation window (3) on the outer side of the awning cloth (5), and the temperature and humidity monitor (2) is fixed on the ventilation floor (1);
the ventilating floor (1) is formed by splicing wood plates or bamboo plates with the width of 2-5cm, the distance is 0.1-0.3cm, holes (10) are formed, ribs are arranged below the ventilating floor (1), and the distance between the ventilating floor (1) and the ground is 3-10 cm;
the air-permeable cylinder (6) is a bamboo cylinder, a stainless steel cylinder or a bamboo weaving cylinder, holes (9) are uniformly punched, the diameter of each hole is 0.5-1.5cm, and the height is 150-180 cm;
the upright bracket (8) is made of steel columns or steel pipes and has the height of 200 cm.
2. The method of dark tea pile fermentation according to claim 1, wherein: the temperature and humidity monitor (2) is arranged in the tea pile by a pipe sleeve and is arranged below the outer side of the ventilation window (3).
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| CN107518110A (en) * | 2017-07-27 | 2017-12-29 | 浙江绿峰机械有限公司 | A kind of dark tea piling ageing machine and its technical process |
| CN107751451A (en) * | 2017-11-12 | 2018-03-06 | 冉建宇 | Ventilation grid microcirculation fermenting case |
| CN108244288A (en) * | 2018-01-30 | 2018-07-06 | 柳城县国营伏虎华侨农场茶厂 | A kind of dark tea piling device |
| CN109142628B (en) * | 2018-08-02 | 2021-06-11 | 湖北省农业科学院农业质量标准与检测技术研究所 | Automatic detection control method, device and system for dark tea pile fermentation |
| CN109874884A (en) * | 2019-04-11 | 2019-06-14 | 华中农业大学 | A kind of box pile fermentation machine of dark green tea |
| CN111387310A (en) * | 2020-05-13 | 2020-07-10 | 勐海华纪茶业有限公司 | Off-ground pile fermentation cooked tea process |
| CN112006132B (en) * | 2020-09-29 | 2023-02-28 | 云南农业大学 | Utilize wet tealeaves fermenting installation of water smoke flow accuse control by temperature change accuse |
| CN114698703B (en) * | 2022-04-19 | 2024-02-13 | 杨四润 | Small pile off-ground fermentation method for Pu' er ripe tea |
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Effective date of registration: 20240619 Address after: 438400 Hongping Avenue, Chengguan Town, Hong'an County, Huanggang City, Hubei Province Patentee after: HONGAN COUNTY LAOJUNMEI TEA PLANTATION Country or region after: China Address before: 430070 No.1 Shizishan street, Nanhu, Wuhan, Hubei Province Patentee before: HUAZHONG AGRICULTURAL University Country or region before: China |