CN105309668A - Method for making Tibetan tea with particle flavor - Google Patents
Method for making Tibetan tea with particle flavor Download PDFInfo
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- CN105309668A CN105309668A CN201510904613.2A CN201510904613A CN105309668A CN 105309668 A CN105309668 A CN 105309668A CN 201510904613 A CN201510904613 A CN 201510904613A CN 105309668 A CN105309668 A CN 105309668A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a method for making Tibetan tea with a particle flavor, belonging to the field of tea preparation. Fresh tea leaves or loose Tibetan tea is taken as raw materials, and the making process of the fresh tea leaves serving as raw materials comprises spreading fresh tea leaves, fixing, performing primary rolling, performing second-step roasting, re-rolling, performing third-step roasting, performing pile fermentation, drying, refining, blending, re-blending, grinding, adding water and performing pile fermentation, performing hammer cutting, granulating, performing primary drying, cooling, re-drying, screening, winnowing and packaging, thereby obtaining the finished product, wherein the re-blending process comprises the steps: blending the blended leaves and flavor ingredients, thereby obtaining the re-blended ingredients, wherein the flavor ingredients account for 5-10 percent of the re-blended ingredients and refer to rosemary, sticky rice vanilla, red dates or codonopsis pilosula. According to the method for making Tibetan tea with the particle flavor provided by the invention, the made Tibetan tea with the particle flavor is convenient to make, clear and red bright in tea soup and unique in aroma.
Description
Technical field
The invention belongs to tealeaves preparation field, be specifically related to the preparation method that a kind of particulate flavour hides tea.
Background technology
" Tibetan tea " is also named " Tibetan, Yaan tea ".It belongs to black tea, is one of large series of products of limit, South Road tea two in black tea.It is the And Development of Tea Shoot within use one bud five leaf, the pressing cake tea, press a series of tea products such as brick tea, loose tea, tea in bag and artistic tea of all size adopting traditional limit, South Road tea to make core skill to process, shape, be referred to as " Tibetan tea " (Tibetan, Yaan tea), stub domestic market.Existing Tibetan tea brews inconvenience, and some kinds also handy cutter are pried open, and millet paste is variable muddy, only has single aged aroma.
Summary of the invention
The object of the invention is to overcome existing Tibetan tea and brew inconvenience, millet paste is variable muddy, the defect that fragrance is single, and for people provide one to brew conveniently, the limpid glow of millet paste, the particulate flavour of fragrance uniqueness hides the preparation method of tea.
The object of the invention is to be achieved through the following technical solutions:
The preparation method of particulate flavour Tibetan of the present invention tea is with fresh tea leaf or hide tea loose tea for raw material, and hiding tea through the obtained particulate flavour of multiple working procedure processing, wherein, is that the production process of raw material is as follows with fresh tea leaf:
Fresh tea leaf through spreading operation, the operation that completes, just rub operation, dry two young worker's sequences, rub operation again, fry three young worker's sequences, wet heap operation, fried dry operation, refining step, assorted operation, more assorted operation, pulverizing process, wet heap operation of flooding, hammer cutting process, granulation process, just dry operation, spreading for cooling operation, dry operation, sub-sieve operation, selection by winnowing operation and packaging process again, obtain particulate flavour and hide tea finished product; Wherein, more assorted operation is: the assorted leaf assorted operation obtained and fragrance are prepared burden assorted, obtain assorted material again; By weight, ingredient ratio is: fragrance batching is again 5% ~ 10% of assorted material; Fragrance batching is rosemary, glutinous rice vanilla, red date or Radix Codonopsis.
In such scheme, described as follows to hide the production process that tea loose tea is raw material: hide tea loose tea through assorted operation, pulverizing process, wet heap operation of flooding, hammer cutting process, granulation process again, just dry operation, spreading for cooling operation, dry operation, sub-sieve operation, selection by winnowing operation and packaging process again, obtain particulate flavour and hide tea finished product; Wherein, more assorted operation is: will hide tea loose tea and fragrance is prepared burden assorted, obtains assorted material again; By weight, ingredient ratio is: fragrance batching is again 5% ~ 10% of assorted material; Fragrance batching is rosemary, glutinous rice vanilla, red date or Radix Codonopsis.
In such scheme, described in spread operation and be: by the fresh tea leaf within bud 5 leaf, be thinly spread out on bamboo mat, it is 20 centimetres that fresh tea leaf spreads thickness, and the time of spreading is 12 hours, obtains spreading leaf;
The described operation that completes is: spread green-keeping machine on leaf and complete, and green-keeping machine temperature is 300 DEG C, subduing to leaf, and constantly, food value of leaf deliquescing, can descend machine to stalk folding, obtains water-removing leaves;
Rubbing operation at the beginning of described is: water-removing leaves is gone up kneading machine while hot and kneaded, and kneads 20 minutes time, kneads in process and add light pressure; Rub water-removing leaves and start slivering, tea juice overflows in a small amount, obtains just rubbing leaf;
Described baking two young worker sequence is: dry two green grass or young crops by just rubbing continuous dryer on leaf, drying temperature is 180 DEG C, and being dried to water content is by weight 40%, obtains baking two leafiness;
Described operation of rubbing again is: baking two leafiness is gone up kneading machine while hot and again kneads, and kneads 30 minutes time, knead in process add light pressure, weight hockets, and rubs the baking two leafiness slivering of 90%, tea juice overflows can descend machine, is rubbed leaf again;
Described stir-fry three young worker sequence is: put into rubbing leaf again bottle stir-fry machine and fry three blue or green, pot temperature 150 DEG C during stir-fry, later stage pot temperature 120 DEG C, and stir-fry extremely by weight water content is 20% can descend machine, obtains stir-fry three leafiness;
Described wet heap operation is: piled by stir-fry three leafiness a lot of at Indoor Natural pile-fermentation while hot, and during tea heap Nei Wenduda 65 DEG C, once, 25 ~ 30 days wet heap time, turning 3 ~ 4 times, obtains wet heap leaf in turning;
Described fried dry operation is: wet heap leaf bottle is fried machine fried dry, and temperature is 110 DEG C, fries and can descend machine when water content is 10% by weight, obtain fried dry leaf;
Described refining step is: sieved by fried dry leaf, separates tealeaves length, separates the weight of tealeaves with winnowing machine, blow away ash end, remove out sandstone impurity, re-use stalk pickup machine and pick tea stalk, artificial hand-sort decontamination, compass screen surface fried dry leaf sieves after cutting hand hay cutter machine hand hay cutter again, obtains the screen size tea of different screen size;
Described assorted operation is: by different time, and the screen size tea of different location carries out assorted, obtains assorted leaf;
Described pulverizing process is: will assorted material is ground into order number through pulverizer is 120 object tea powder again;
Described wet heap operation of flooding is: added water by tea powder after mixing and pile raft again, wet heap 24 hours, obtain wet heap powder, amount of water is: tea powder by weight: water=100:65;
Described hammer cutting process is: machine of being cut by hammer on wet heap powder carries out hammer and cuts, mixes thoroughly, obtains hammer and cuts powder;
Described granulation process is: hammer is cut granule-forming machine on powder and granulate, obtain the former tea of particulate flavour;
Described operation of just drying is: carried out by continuous dryer on former for particulate flavour tea just drying, just dry temperature 180 DEG C, obtains just drying particle;
Described spreading for cooling operation is: just dry under particle after machine, is thinly spread out in bamboo mat upper 2 hour, obtains spreading for cooling particle;
Described operation of drying again is: spreading for cooling particle is gone up continuous dryer again and carries out multiple baking, dry temperature 110 ~ 120 DEG C, being dried to water content is by weight 6%, obtains multiple baking particle;
Described sub-sieve operation is: dry particle again and carry out sub-sieve through plane-surface round sifter, obtain sub-sieve particle;
Described selection by winnowing operation is: sub-sieve particle, through selection by winnowing, obtains selection by winnowing particle;
Described packaging process is: selection by winnowing particle hides tea through being packaged to be particulate flavour.
The particulate flavour Tibetan tea that the present invention obtains is hidden tea with routine and is compared, and brews conveniently.When conventional Tibetan tea brews, some kinds also handy cutter are pried open, and particulate flavour Tibetan tea adopts packaging bags, and peelable packaging bag directly brews.The particulate flavour that the present invention obtains is hidden tea and is also had a feature, although through being ground into very thin tea powder, order number reaches 120 orders, but after grain forming, particle bubble not loose (bubble loose tea soup is variable muddy) when brewing, non muddy soup (the limpid glow of millet paste), the comfortable uniqueness of fragrance.
Therefore, instant invention overcomes existing Tibetan tea and brew inconvenience, millet paste is variable muddy, the defect that fragrance is single, and the particulate flavour that the preparation method that the particulate flavour provided hides tea makes is hidden tea and brewed conveniently, and the limpid glow of millet paste, fragrance is unique.
Accompanying drawing explanation
Fig. 1 is process flow diagram of the present invention.
Detailed description of the invention
Further illustrate the present invention below by embodiment, the present invention is not limited only to described embodiment.
Embodiment one
The particulate flavour of this example hides the preparation method of tea, is take fresh tea leaf as raw material, hides tea through the obtained particulate flavour of following operation processing:
Fresh tea leaf through spreading operation, the operation that completes, just rub operation, dry two young worker's sequences, rub operation again, fry three young worker's sequences, wet heap operation, fried dry operation, refining step, assorted operation, more assorted operation, pulverizing process, wet heap operation of flooding, hammer cutting process, granulation process, just dry operation, spreading for cooling operation, dry operation, sub-sieve operation, selection by winnowing operation and packaging process again, obtain particulate flavour and hide tea finished product, wherein, assorted operation is again: the assorted leaf assorted operation obtained and fragrance are prepared burden assorted, obtain assorted material again; By weight, ingredient ratio is: fragrance batching is again 5% of assorted material; Fragrance batching is rosemary.
Spreading operation is: by the fresh tea leaf within bud 5 leaf, is thinly spread out on bamboo mat, and it is 20 centimetres that fresh tea leaf spreads thickness, and the time of spreading is 12 hours, obtains spreading leaf; The time of spreading can not more than 24 hours, and the time passes fresh tea leaf of a specified duration and produces the sour taste of acid.
The operation that completes is: spread green-keeping machine on leaf and complete, and green-keeping machine temperature is 300 DEG C, subduing to leaf, and constantly, food value of leaf deliquescing, can descend machine to stalk folding, obtains water-removing leaves.
Just rubbing operation is: water-removing leaves is gone up kneading machine while hot and kneaded, and kneads 20 minutes time, kneads in process and add light pressure; Rub water-removing leaves and start slivering, tea juice overflows in a small amount, obtains just rubbing leaf.
Drying two young worker's sequences is: dry two green grass or young crops by just rubbing continuous dryer on leaf, drying temperature is 180 DEG C, and being dried to water content is by weight 40%, obtains baking two leafiness.
Rubbing operation is again: baking two leafiness is gone up kneading machine while hot and again kneads, and kneads 30 minutes time, knead in process add light pressure, weight hockets, and rubs the baking two leafiness slivering of 90%, tea juice overflows can descend machine, is rubbed leaf again.
Frying three young worker's sequences is: put into rubbing leaf again bottle stir-fry machine and fry three blue or green, pot temperature 150 DEG C during stir-fry, later stage pot temperature 120 DEG C, and stir-fry extremely by weight water content is 20% can descend machine, obtains stir-fry three leafiness.
Wet heap operation is: piled by stir-fry three leafiness a lot of at Indoor Natural pile-fermentation while hot, and during tea heap Nei Wenduda 65 DEG C, turning once, tea in heap is routed up, the tea on tea heap surface is turned in heap, if any caking, smash caking, code heap, continues pile-fermentation again, when in tea heap, temperature raises again and reaches 65 DEG C, turning again, so repeatedly, 25 ~ 30 days total wet heap time, turning 3 ~ 4 times, obtains wet heap leaf.
Fried dry operation is: wet heap leaf bottle is fried machine fried dry, and temperature is 110 DEG C, fries and can descend machine when water content is 10% by weight, obtain fried dry leaf.
Refining step is: sieved by fried dry leaf, separates tealeaves length, separates the weight of tealeaves with winnowing machine; blow away ash end, remove out sandstone impurity, re-use stalk pickup machine and pick tea stalk, artificial hand-sort decontamination; sieve again after compass screen surface fried dry leaf is cut hand hay cutter, obtain the screen size tea of different screen size.
Assorted operation is: by different time, and the screen size tea of different location carries out assorted, obtains assorted leaf; Assorted object is stabilised quality, makes full use of raw material.
Pulverizing process is: will assorted material is ground into order number through pulverizer is 120 object tea powder again.
Wet heap operation of flooding is: added water by tea powder after mixing and pile raft again, wet heap 24 hours, obtain wet heap powder, amount of water is: tea powder by weight: water=100:65.The object of wet heap of flooding be tea powder after making pulverizing fully and uniform pickup moisture.
Hammer cutting process is: machine of being cut by hammer on wet heap powder carries out hammer and cuts, mixes thoroughly, obtains hammer and cuts powder.
Granulation process is: hammer is cut granule-forming machine on powder and granulate, obtain the former tea of particulate flavour.Granulate in available different aperture, general use three kinds of apertures, namely No. 4 holes (mesh-length 4.76 millimeters), No. 6 holes (mesh-length 3.36 millimeters), No. 8 holes (mesh-length 2.38 millimeters) are granulated.These three kinds of apertures are depending on required product granular size.
First baking operation is: carried out by continuous dryer on former for particulate flavour tea just drying, just dry temperature 180 DEG C, obtains just drying particle.
Spreading for cooling operation is: just dry under particle after machine, is thinly spread out in bamboo mat upper 2 hour, obtains spreading for cooling particle.The object one of spreading for cooling is lost portion of water, and two is make free surface moisture redistribution in first tea curing leaf, avoids in outer Jiao wet.
Drying operation is again: spreading for cooling particle is gone up continuous dryer again and carries out multiple baking, dry temperature 110 ~ 120 DEG C, being dried to water content is by weight 6%, obtains multiple baking particle.
Sub-sieve operation is: dry particle again and carry out sub-sieve through plane-surface round sifter, obtain sub-sieve particle.Plane-surface round sifter installs 3 screen clothes, screen cloth number (order) number is No. 4 sieves, No. 6 sieves, No. 8 sieves from top to bottom, No. 4 upper tea of sieve sieve are bulk tea or bulky grain, can not as product, granulate again after can pulverizing, No. 6 sieve compass screen surface tea are the product (particle length is 3-4 millimeter) that particle is larger, and No. 8 sieve compass screen surface tea are the product (particle length is 1-3 millimeter) that particle is less.No. 8 lower tea of sieve sieve are very thin tea powder, can not, as product, can be used to again granulate.
Selection by winnowing operation is: sub-sieve particle, through selection by winnowing, obtains selection by winnowing particle.The object of selection by winnowing be by being attached to tea ash very thin on particle, tea dust blows away, and makes product cleaner.
Packaging process is: selection by winnowing particle hides tea through being packaged to be rosemary type particulate flavour.Packaging aluminium complex pocket is packed, weight 6 grams, and a bag brews cuppa.
Embodiment two
The particulate flavour of this example hides the preparation method of tea, is hide tea loose tea for raw material, hides tea through the obtained particulate flavour of following operation processing:
Hide tea loose tea through assorted material process, pulverizing process, wet heap operation of flooding, hammer cutting process, granulation process again, just dry operation, spreading for cooling operation, dry operation, sub-sieve operation, selection by winnowing operation and packaging process again, obtain particulate flavour and hide tea finished product.
Assorted material process is again: will hide tea loose tea and fragrance is prepared burden assorted, obtains assorted material again; By weight, ingredient ratio is: fragrance batching is again 5% of assorted material; Fragrance batching is rosemary, obtains rosemary type particulate flavour and hides tea.
All the other operations are with embodiment one.
Embodiment three
The particulate flavour of this example hides the preparation method of tea, except fragrance batching be again by weight assorted material 8% except, all the other are with embodiment one.
Embodiment four
The particulate flavour of this example hides the preparation method of tea, except fragrance batching be again by weight assorted material 10% except, all the other are with embodiment one.
Embodiment five
The particulate flavour of this example hides the preparation method of tea, and except fragrance batching is glutinous rice vanilla, obtain glutinous rice vanilla type particulate flavour and hide outside tea, all the other are with embodiment one.
Embodiment six
The particulate flavour of this example hides the preparation method of tea, and except fragrance batching is red date, obtain Chinese date odor type particulate flavour and hide outside tea, all the other are with embodiment one.
Embodiment seven
The particulate flavour of this example hides the preparation method of tea, and except fragrance batching is Radix Codonopsis, obtain ginseng odor type particulate flavour and hide outside tea, all the other are with embodiment one.
Embodiment eight
The particulate flavour of this example hides the preparation method of tea, except fragrance batching be again by weight assorted material 8% except, all the other are with embodiment five.
Embodiment nine
The particulate flavour of this example hides the preparation method of tea, except fragrance batching be again by weight assorted material 10% except, all the other are with embodiment six.
Embodiment ten
The particulate flavour of this example hides the preparation method of tea, except fragrance batching be again by weight assorted material 10% except, all the other are with embodiment seven.
Embodiment 11
The particulate flavour of this example hides the preparation method of tea, except fragrance batching be again by weight assorted material 8% except, all the other are with embodiment two.
Embodiment 12
The particulate flavour of this example hides the preparation method of tea, except fragrance batching is glutinous rice vanilla, by weight consumption be again assorted material 10% outside, all the other are with embodiment two.
Embodiment 13
The particulate flavour of this example hides the preparation method of tea, except fragrance batching is red date, by weight consumption be again assorted material 10% outside, all the other are with embodiment two.
Embodiment 14
The particulate flavour of this example hides the preparation method of tea, except fragrance batching is Radix Codonopsis, by weight consumption be again assorted material 8% outside, all the other are with embodiment two.
Embodiment 15
The particulate flavour of this example hides the preparation method of tea, except fragrance batching is Radix Codonopsis, by weight consumption be again assorted material 5% outside, all the other are with embodiment two.
Claims (3)
1. particulate flavour hides a preparation method for tea, and it is characterized in that with fresh tea leaf or hide tea loose tea for raw material, hiding tea through the obtained particulate flavour of multiple working procedure processing, wherein, is that the production process of raw material is as follows with fresh tea leaf:
Fresh tea leaf through spreading operation, the operation that completes, just rub operation, dry two young worker's sequences, rub operation again, fry three young worker's sequences, wet heap operation, fried dry operation, refining step, assorted operation, more assorted operation, pulverizing process, wet heap operation of flooding, hammer cutting process, granulation process, just dry operation, spreading for cooling operation, dry operation, sub-sieve operation, selection by winnowing operation and packaging process again, obtain particulate flavour and hide tea finished product; Wherein, more assorted operation is: the assorted leaf assorted operation obtained and fragrance are prepared burden assorted, obtain assorted material again; By weight, ingredient ratio is: fragrance batching is again 5% ~ 10% of assorted material; Fragrance batching is rosemary, glutinous rice vanilla, red date or Radix Codonopsis.
2. particulate flavour according to claim 1 hides the preparation method of tea, it is characterized in that described to hide tea loose tea for raw material, its production process is as follows: hide tea loose tea through assorted operation, pulverizing process, wet heap operation of flooding, hammer cutting process, granulation process again, just dry operation, spreading for cooling operation, dry operation, sub-sieve operation, selection by winnowing operation and packaging process again, obtain particulate flavour and hide tea finished product; Wherein, more assorted operation is: will hide tea loose tea and fragrance is prepared burden assorted, obtains assorted material again; By weight, ingredient ratio is: fragrance batching is again 5% ~ 10% of assorted material; Fragrance batching is rosemary, glutinous rice vanilla, red date or Radix Codonopsis.
3. particulate flavour according to claim 1 hides the preparation method of tea, spreading operation described in it is characterized in that is: by the fresh tea leaf within bud 5 leaf, is thinly spread out on bamboo mat, and it is 20 centimetres that fresh tea leaf spreads thickness, the time of spreading is 12 hours, obtains spreading leaf;
The described operation that completes is: spread green-keeping machine on leaf and complete, and green-keeping machine temperature is 300 DEG C, subduing to leaf, and constantly, food value of leaf deliquescing, can descend machine to stalk folding, obtains water-removing leaves;
Rubbing operation at the beginning of described is: water-removing leaves is gone up kneading machine while hot and kneaded, and kneads 20 minutes time, kneads in process and add light pressure; Rub water-removing leaves and start slivering, tea juice overflows in a small amount, obtains just rubbing leaf;
Described baking two young worker sequence is: dry two green grass or young crops by just rubbing continuous dryer on leaf, drying temperature is 180 DEG C, and being dried to water content is by weight 40%, obtains baking two leafiness;
Described operation of rubbing again is: baking two leafiness is gone up kneading machine while hot and again kneads, and kneads 30 minutes time, knead in process add light pressure, weight hockets, and rubs the baking two leafiness slivering of 90%, tea juice overflows can descend machine, is rubbed leaf again;
Described stir-fry three young worker sequence is: put into rubbing leaf again bottle stir-fry machine and fry three blue or green, pot temperature 150 DEG C during stir-fry, later stage pot temperature 120 DEG C, and stir-fry extremely by weight water content is 20% can descend machine, obtains stir-fry three leafiness;
Described wet heap operation is: piled by stir-fry three leafiness a lot of at Indoor Natural pile-fermentation while hot, and during tea heap Nei Wenduda 65 DEG C, once, 25 ~ 30 days wet heap time, turning 3 ~ 4 times, obtains wet heap leaf in turning;
Described fried dry operation is: wet heap leaf bottle is fried machine fried dry, and temperature is 110 DEG C, fries and can descend machine when water content is 10% by weight, obtain fried dry leaf;
Described refining step is: sieved by fried dry leaf, separates tealeaves length, separates the weight of tealeaves with winnowing machine, blow away ash end, remove out sandstone impurity, re-use stalk pickup machine and pick tea stalk, artificial hand-sort decontamination, compass screen surface fried dry leaf sieves after cutting hand hay cutter machine hand hay cutter again, obtains the screen size tea of different screen size;
Described assorted operation is: by different time, and the screen size tea of different location carries out assorted, obtains assorted leaf;
Described pulverizing process is: will assorted material is ground into order number through pulverizer is 120 object tea powder again;
Described wet heap operation of flooding is: added water by tea powder after mixing and pile raft again, wet heap 24 hours, obtain wet heap powder, amount of water is: tea powder by weight: water=100:65;
Described hammer cutting process is: machine of being cut by hammer on wet heap powder carries out hammer and cuts, mixes thoroughly, obtains hammer and cuts powder;
Described granulation process is: hammer is cut granule-forming machine on powder and granulate, obtain the former tea of particulate flavour;
Described operation of just drying is: carried out by continuous dryer on former for particulate flavour tea just drying, just dry temperature 180 DEG C, obtains just drying particle;
Described spreading for cooling operation is: just dry under particle after machine, is thinly spread out in bamboo mat upper 2 hour, obtains spreading for cooling particle;
Described operation of drying again is: spreading for cooling particle is gone up continuous dryer again and carries out multiple baking, dry temperature 110 ~ 120 DEG C, being dried to water content is by weight 6%, obtains multiple baking particle;
Described sub-sieve operation is: dry particle again and carry out sub-sieve through plane-surface round sifter, obtain sub-sieve particle;
Described selection by winnowing operation is: sub-sieve particle, through selection by winnowing, obtains selection by winnowing particle;
Described packaging process is: selection by winnowing particle hides tea through being packaged to be particulate flavour.
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| CN201510904613.2A CN105309668A (en) | 2015-12-09 | 2015-12-09 | Method for making Tibetan tea with particle flavor |
| CN202211690822.8A CN115886099A (en) | 2015-12-09 | 2015-12-09 | Tibetan tea with particle flavor and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874878A (en) * | 2019-02-01 | 2019-06-14 | 杭州忆江南茶业有限公司 | A kind of green tea process for refining process |
| CN113729092A (en) * | 2021-08-23 | 2021-12-03 | 宁波赤岩峰茶业有限公司 | Making process of tea grains |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102986949A (en) * | 2012-12-06 | 2013-03-27 | 宜宾市外贸金叶茶业有限责任公司 | Osmanthus dark tea and processing method thereof |
| CN103109940A (en) * | 2013-01-17 | 2013-05-22 | 刘超建 | Dark tea processing method |
| CN103493916A (en) * | 2013-09-26 | 2014-01-08 | 谢大高 | Secondary-fermentation black tea as well as production method and production device thereof |
| CN104770494A (en) * | 2015-03-30 | 2015-07-15 | 天津农学院 | Brown rice tea and a preparation method |
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2015
- 2015-12-09 CN CN201510904613.2A patent/CN105309668A/en active Pending
- 2015-12-09 CN CN202211690822.8A patent/CN115886099A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102986949A (en) * | 2012-12-06 | 2013-03-27 | 宜宾市外贸金叶茶业有限责任公司 | Osmanthus dark tea and processing method thereof |
| CN103109940A (en) * | 2013-01-17 | 2013-05-22 | 刘超建 | Dark tea processing method |
| CN103493916A (en) * | 2013-09-26 | 2014-01-08 | 谢大高 | Secondary-fermentation black tea as well as production method and production device thereof |
| CN104770494A (en) * | 2015-03-30 | 2015-07-15 | 天津农学院 | Brown rice tea and a preparation method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874878A (en) * | 2019-02-01 | 2019-06-14 | 杭州忆江南茶业有限公司 | A kind of green tea process for refining process |
| CN113729092A (en) * | 2021-08-23 | 2021-12-03 | 宁波赤岩峰茶业有限公司 | Making process of tea grains |
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| CN115886099A (en) | 2023-04-04 |
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