CN105341212A - Guanyin tea preparation method - Google Patents

Guanyin tea preparation method Download PDF

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Publication number
CN105341212A
CN105341212A CN201510793773.4A CN201510793773A CN105341212A CN 105341212 A CN105341212 A CN 105341212A CN 201510793773 A CN201510793773 A CN 201510793773A CN 105341212 A CN105341212 A CN 105341212A
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tea
leaf
tealeaves
time
green
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华柏生
华兴茂
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Tongcheng Taian Chinese Herbal Medicine Planting Specialized Cooperative
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Tongcheng Taian Chinese Herbal Medicine Planting Specialized Cooperative
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Abstract

The present invention discloses a guanyin tea preparation method comprising the following steps: picking Tieguanyin fresh leaves; grading the raw material for fine selection; spreading for cool; sunning of the green leaf; rocking of the green leaf; rolling; fermenting; first stir-frying for fixing; second stir-frying for fixing; packed rolling; deblocking to remove powder; passing through fire; packed rolling for forming; roasting to dry enough; sieving sorting and packaging. The guanyin tea preparation method is improved based on the traditional Tieguanyin tea preparation process, in the whole process, traditional Chinese medicine liquid spraying treatment is performed, the self flavor of guanyin tea is retained, the guanyin tea has the effects of clearing heat and cooling blood, purging fire for removing toxin, lowering blood pressure, benefitting qi and blood, and improving the body's autoimmunity, the traditional Chinese medicine liquid also contains beta-glucosidase, the sugar conversion rate is improved, compared with tea without enzyme treatment, the obtained Tieguanyin tea is more smooth and slippery in mouthfeel, tastes more sweet, is faster in sweetness after taste, can effectively improve the Tieguanyin tea quality, and further increases the economic benefits of the tea.

Description

A kind of kwan-yin tea preparation method
Technical field
The present invention relates to Tea Processing technical field, specifically a kind of kwan-yin tea preparation method.
Background technology
Dabie Mountain wild kwan-yin tea is that a kind of pure natural is wild among the height above sea level remote, thickly forested mountains of more than 300 meters, the foot of a hill or mountain, Dabie Mountain.It is that the mountain area people are several mass foundation widely, and the raw rule that tealeaves has usually is eliminated the phlegm, de-taste, microelement-supplementing etc. is done missionary work through a kind of Chinese medicine prevention of making by hand through well-known doctor over 100 years, and the good medicine health good merchantable brand of various diseases is treated in smelting.It Prevention hypertension, coronary heart disease, treatment can drop down yellow sweat, body odour, the relevant curative effect such as carninomatosis, beauty treatment skin.Kwan-yin tea, another name has yellow tea, large wild tea, the title of wormwood artemisia tea.
In recent years, along with the raising of people's consumption idea, health diet becomes the focus that people pay close attention to and the object pursued.Wherein, tea is as a kind of popular consumer goods, and the amount of drinking is large, the duration is long, and audient crowd is many, is an important component part of health beverages, in China's advantage already accept by everybody.But existing tea product itself do not have the property of medicine, concerning the crowd having special requirement to some, the special project health care of its drinking process, health effect are less, and what do not meet specific crowd drinks needs.So develop the medicative kwan-yin tea of a kind of special tool, expansion local tea variety and tea effect, just become main purpose of the present invention.
Summary of the invention
The object of the present invention is to provide a kind of kwan-yin tea preparation method, to solve the problem proposed in above-mentioned background technology.
For achieving the above object, the invention provides following technical scheme:
A kind of kwan-yin tea preparation method, comprises the steps:
(1) pluck the fresh leaf of Iron Guanyin: plucking time: annual by the end of February to mid-April, under fair weather, pluck fresh leaf during 12-16 at noon; Standard of plucking: the band bud face of opening is adopted in tooth two, three leaf, even, consistent, complete, be not with monolithic, fish leaf;
(2) raw material classification is selected: be superfine according to leaf one bud; Two leaf one buds are 1 grade; Bud more than three leaves is with to be common large tea classification;
(3) spreading for cooling: fresh leaf is placed in air conditioning room and evenly divides on water sieve, thickness is 3cm, and thickness is 0.5-1cm, and temperature keeps 18 DEG C, time 2 h, and leaf is lowered the temperature, and scatter and disappear moisture and green grass gas, carries out first time to spray herb liquid after spreading for cooling;
(4) green grass or young crops is shone: under gentle sunlight when fresh leaf being placed on 4-5 in afternoon, shine 15-30 minute, period shake water sieve-2 times, and stir leaf, treat that leaf look transfers dirty-green to, hand grabs hang down soft, leaf of first and second leaf of petiole flexible smooth feeling, carries out second time and spray herb liquid after shining green grass or young crops;
(5) green grass or young crops is shaken: shaking green grass or young crops is add in vibration machine by kwan-yin tealeaves, alternately shakes green grass or young crops with cold wind and hot blast; Step is: shake blue or green 30-50min in (1) first hot blast; Vibration machine first rotates forward 2min at a slow speed, rear reversion 2min, and forward and reverse hocket, and are at a slow speed rotating speed 2.75r/min, and this is in order to eliminate dark brownish green taste; (2) 20min is left standstill in cold wind again; Tealeaves can be made to be cooled to room temperature; (3) blue or green 2-4min is shaken in hot blast again; (4) 20min is left standstill in cold wind again; (5) close the blue or green 4min of wind rocking again, leave standstill 40min; (6) open again in cold wind and leave standstill 20-25min; (7) the blue or green 15-20min of wind rocking is closed again; (8) leave standstill again and leak water to dark brownish green, tealeaves turns yellow, edge reddens, the temperature of general cold wind is 10-20 DEG C, the temperature of hot blast is 40-50 DEG C, its temperature and time is determined according to the situation of withering of weather condition and tealeaves by those skilled in the art, and the time is generally about 210min, carries out spraying third time herb liquid after shaking green grass or young crops;
(6) knead: knead again, the concrete operations of kneading are adopt that diameter 60cm's knead bucket, its grade of fit of kneading is needs cell-damaging rate more than 90%, bar tighting volume, tea juice is fully excessive adheres to tealeaves surface, hold with hand-tight, tealeaves overflows and does not become drip, carries out spraying the 4th herb liquid after kneading;
(7) ferment: the tealeaves after kneading is put in bucket and ferments, and 20 jin of tealeaves are one barrel, the wet cloth Mi Gai of bung, inner humidity is made to keep more than 90%, and put 25 DEG C of environment into, every overturning in 2 hours once, until produce fresh clearly and with the taste of the fragrance of a flower;
(8) first time frying completes: thrown in refiner by the fermented tea embryo after spreading for cooling and complete, and throwing leaf temp is 120 degree, refiner rotating speed is 50 turns/min, and fixation time 10min, carries out spraying the 5th herb liquid after first time frying completes;
(9) second time frying completes: after the tea spreading-and-cooling after first time frying being completed, again throw in refiner and complete, throwing leaf temp is 160 degree, refiner rotating speed is 50 turns/min, fixation time 10min, carries out spraying the 6th herb liquid after second time frying completes;
(10) rolling: the tea embryo completed spreads heat radiation out again, during non-scald on hand, puts into rolling cloth by tea embryo, carries out tealeaves shaping with fast chartered plane;
(11) to deblock end removing: the ball that rolling is good is put into deblocking machine and deblocks and remove powder;
(12) overdo: after being divided by the tea embryo deblocked, put into baking oven, every layer of leaf-spreading thickness is 3cm, wind-warm syndrome 60 degree, last 10min, the tack-free and spinosity feel of tea bar;
(13) rolling sizing is by the tea embryo rolling sizing after overdoing again, forms tight knot, heavy real outward appearance particle;
(14) roasting foot is dry: dry tealeaves, fixedly tighten tealeaves profile particle, bake out temperature is 75 degree, and oven dry thickness is 3cm, lasts 480min, makes water content of tea remain on 6%;
(15) sieve picks, packs: carry out screening machine screening to the gross tea of different brackets, then send into multi-functional winnowing machine and carry out selection by winnowing, finally carry out stalk-sorting, pick up assorted, form neat and well spaced, heavy real, beautiful dry tea outward appearance, and carry out classification packaging;
Step (3), (4), (5), (6), (8), the herb liquid described in (9), be made up of the raw material of following weight portion: radix scrophulariae 5, selfheal 8, Radix Angelicae Sinensis 8, windproof 3, balloonflower root 12, purple coneflower 10, β glucosidase 0.6.
Preparation method: by radix scrophulariae, selfheal, Radix Angelicae Sinensis, windproof, balloonflower root, purple coneflower material medicine respectively through screening removing impurity afterwash, chopping; Material medicine by above-mentionedly cleaning, after chopping is put together in described ratio and is added suitable quantity of water and soak 24 ~ 30 hours, then is boiled continue decoction 20 ~ 30 minutes after 100 DEG C, leaches liquid, then adds β glucosidase wherein, obtain this liquid.
Compared with prior art, the invention has the beneficial effects as follows:
The present invention improves on the traditional manufacturing technique basis of Tie Guanyin tea, in whole process, carry out herb liquid spray process, not only remain the taste of kwan-yin tea itself, also there is clearing heat and cooling blood, purging intense heat and detonicating, hypotensive, fill blood, improve the effect of body autoimmunity, also containing β glucosidase in herb liquid, not only increase sugar transition rate, obtained Tie Guanyin tea its mouthfeel compared with the tealeaves without the process of enzyme liquid is more smooth, flavour is more sweet, return sweet speed faster, effectively improve the quality of Tie Guanyin tea, and then improve the economic benefit of tealeaves.
Radix scrophulariae: taste is sweet, bitter, salty; Cold nature.Return lung, stomach, kidney channel.
Effect: clearing heat and cooling blood, purging intense heat and detonicating, enriching yin.Cure mainly warm heresy to join the army, cave in pericardium, febrile virulent maculae, and the deep red polydipsia of consumption of YIN caused by febrile disease, tongue, Tianjin hinder constipation, hectic fever due to yin labor is coughed, hot eyes, pharyngalgia, scrofula, diphtheria, carbuncle sore tumefacting virus.
Selfheal: bitter, acrid, cold.Enter liver, gallbladder channel.
Effect: improving eyesight of relieving inflammation or internal heat, clearing away the liver-fire, hypotensive, mass dissipating and swelling eliminating: control scrofula, goiter and tumor, acute mastitis swell and ache.Let out clearly irascibility, mass dissipating and swelling eliminating, clearing heat and detoxicating, expelling phlegm and arresting coughing, cooling blood and hemostasis.For under scrofula, goitre, acute mastitis, vertigo, facial paralysis, arthralgia and myalgia, pulmonary tuberculosis, metrorrhagia, band, Fiedeler's disease type hepatitis and bacillary dysentery etc.
Radix Angelicae Sinensis: taste is sweet; Pungent; Bitter; Warm in nature, return liver; The heart; The spleen channel
Effect: enrich blood; Invigorate blood circulation; Menstruction regulating and pain relieving; Moisturize laxation, all cards of the deficiency of blood; Irregular menstruation; Through closing; Dysmenorrhoea; Abdominal mass knot is poly-; Uterine bleeding; Asthenia cold abdominalgia; Impotence numbness; Numbness; Intestines are dry just difficult; Heavy after dysentery characterized by blood in the stool; Ulcer sores; Injury from falling down.
Windproof: taste is pungent, sweet, slightly warm in nature.Return bladder, liver, the spleen channel.
Effect: expel pathogenic wind from the body surface, removing dampness to relieve pain, only convulsion is jerked surely.Diseases caused by external factors illness that has not attacked the vital organs of the human body, rubella itch, arthralgia due to wind-dampness, lockjaw.
Balloonflower root: bitter, pungent, slightly warm in nature.Enter lung channel.
Effect: can expelling phlegm and arresting coughing, and have a surname's lung, apocenosis effect, a surname's lung, eliminates the phlegm, relieve sore throat, apocenosis, sharp the five internal organs, fills blood, mends the exhaustion or lesion of the five internal organs, fosters the spirit of nobility.Coughing with a lot of sputum, abscess of throat, lung carbuncle pyemesis, fullness in the chest and hypochondriac pain, dysentery stomachache, aphthae, red eye, swell pain, uroschesis.
Purple coneflower: have immunological enhancement, containing various active composition, can to stimulate in human body the immunocyte vigor such as leucocyte, improve body autoimmunity.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
A kind of kwan-yin tea preparation method of the present invention, comprises the steps:
(1) pluck the fresh leaf of Iron Guanyin: plucking time: annual by the end of February to mid-April, under fair weather, pluck fresh leaf during 12-16 at noon; Standard of plucking: the band bud face of opening is adopted in tooth two, three leaf, even, consistent, complete, be not with monolithic, fish leaf;
(2) raw material classification is selected: be superfine according to leaf one bud; Two leaf one buds are 1 grade; Bud more than three leaves is with to be common large tea classification;
(3) spreading for cooling: fresh leaf is placed in air conditioning room and evenly divides on water sieve, thickness is 3cm, and thickness is 0.5-1cm, and temperature keeps 18 DEG C, time 2 h, and leaf is lowered the temperature, and scatter and disappear moisture and green grass gas, carries out first time to spray herb liquid after spreading for cooling;
(4) green grass or young crops is shone: under gentle sunlight when fresh leaf being placed on 4-5 in afternoon, shine 15-30 minute, period shake water sieve-2 times, and stir leaf, treat that leaf look transfers dirty-green to, hand grabs hang down soft, leaf of first and second leaf of petiole flexible smooth feeling, carries out second time and spray herb liquid after shining green grass or young crops;
(5) green grass or young crops is shaken: shaking green grass or young crops is add in vibration machine by kwan-yin tealeaves, alternately shakes green grass or young crops with cold wind and hot blast; The temperature of general cold wind is 10-20 DEG C, the temperature of hot blast is 40-50 DEG C, its temperature and time is determined according to the situation of withering of weather condition and tealeaves by those skilled in the art, time is generally about 4 hours, in the present embodiment, carry out following steps, in (1) first cold wind, leave standstill 20min; (2) blue or green 30-50min is shaken in hot blast again; Vibration machine first rotates forward 2min at a slow speed, rear reversion 2min, and forward and reverse hocket, and are at a slow speed rotating speed 2.75r/min, and this is in order to eliminate dark brownish green taste; (3) 20min is left standstill in cold wind again; Tealeaves can be made to be cooled to room temperature; (4) blue or green 2-4min is shaken in hot blast again; (5) 20min is left standstill in cold wind again; (6) close the blue or green 4min of wind rocking again, leave standstill 40min; (7) open again in cold wind and leave standstill 20-25min; (8) the blue or green 15-20min of wind rocking is closed again; (9) leave standstill and leak water to dark brownish green, tealeaves turns yellow, and edge reddens, and carries out spraying third time herb liquid after shaking green grass or young crops;
(6) knead: knead again, the concrete operations of kneading are adopt that diameter 60cm's knead bucket, its grade of fit of kneading is needs cell-damaging rate more than 90%, bar tighting volume, tea juice is fully excessive adheres to tealeaves surface, hold with hand-tight, tealeaves overflows and does not become drip, carries out spraying the 4th herb liquid after kneading;
(7) ferment: the tealeaves after kneading is put in bucket and ferments, and 20 jin of tealeaves are one barrel, the wet cloth Mi Gai of bung, inner humidity is made to keep more than 90%, and put 25 DEG C of environment into, every overturning in 2 hours once, until produce fresh clearly and with the taste of the fragrance of a flower;
(8) first time frying completes: thrown in refiner by the fermented tea embryo after spreading for cooling and complete, and throwing leaf temp is 120 degree, refiner rotating speed is 50 turns/min, and fixation time 10min, carries out spraying the 5th herb liquid after first time frying completes; Completing is oxidase active by high temperature and passivation fresh tea passes, suppresses the enzymatic oxidation of the Tea Polyphenols in fresh leaf etc., evaporates fresh leaf portion of water, make tealeaves deliquescing, and foul smell, promotes the formation of good fragrance simultaneously;
(9) second time frying completes: after the tea spreading-and-cooling after first time frying being completed, again throw in refiner and complete, throwing leaf temp is 160 degree, refiner rotating speed is 50 turns/min, fixation time 10min, carries out spraying the 6th herb liquid after second time frying completes;
(10) rolling: the tea embryo completed spreads heat radiation out again, during non-scald on hand, puts into rolling cloth by tea embryo, carries out tealeaves shaping with fast chartered plane;
(11) to deblock end removing: the ball that rolling is good is put into deblocking machine and deblocks and remove powder;
(12) overdo: after being divided by the tea embryo deblocked, put into baking oven, every layer of leaf-spreading thickness is 3cm, wind-warm syndrome 60 degree, last 10min, the tack-free and spinosity feel of tea bar;
(13) rolling sizing is by the tea embryo rolling sizing after overdoing again, forms tight knot, heavy real outward appearance particle;
(14) roasting foot is dry: dry tealeaves, fixedly tighten tealeaves profile particle, bake out temperature is 75 degree, and oven dry thickness is 3cm, lasts 480min, makes water content of tea remain on 6%;
(15) sieve picks, packs: carry out screening machine screening to the gross tea of different brackets, then send into multi-functional winnowing machine and carry out selection by winnowing, finally carry out stalk-sorting, pick up assorted, form neat and well spaced, heavy real, beautiful dry tea outward appearance, and carry out classification packaging;
Described herb liquid, is made up of the raw material of following weight portion: radix scrophulariae 5, selfheal 8, Radix Angelicae Sinensis 8, windproof 3, balloonflower root 12, purple coneflower 10, β glucosidase 0.6.
Preparation method: by radix scrophulariae, selfheal, Radix Angelicae Sinensis, windproof, balloonflower root, purple coneflower material medicine respectively through screening removing impurity afterwash, chopping; Material medicine by above-mentionedly cleaning, after chopping is put together in described ratio and is added suitable quantity of water and soak 24 ~ 30 hours, then is boiled continue decoction 20 ~ 30 minutes after 100 DEG C, leaches liquid, then adds β glucosidase wherein, obtain this liquid.This step, the main mode adopting immersion and low temperature to stew slowly, the medicine part in 6 taste Chinese medicines stewed out, form liquid, this Six-element Chinese medicine all originates from Tongcheng.

Claims (1)

1. kwan-yin tea preparation method, is characterized in that, comprises the steps:
(1) pluck the fresh leaf of Iron Guanyin: plucking time: annual by the end of February to mid-April, under fair weather, pluck fresh leaf during 12-16 at noon; Standard of plucking: the band bud face of opening is adopted in tooth two, three leaf, even, consistent, complete, be not with monolithic, fish leaf;
(2) raw material classification is selected: be superfine according to leaf one bud; Two leaf one buds are 1 grade; Bud more than three leaves is with to be common large tea classification;
(3) spreading for cooling: fresh leaf is placed in air conditioning room and evenly divides on water sieve, thickness is 3cm, and thickness is 0.5-1cm, and temperature keeps 18 DEG C, time 2 h, and leaf is lowered the temperature, and scatter and disappear moisture and green grass gas, carries out first time to spray herb liquid after spreading for cooling;
(4) green grass or young crops is shone: under gentle sunlight when fresh leaf being placed on 4-5 in afternoon, shine 15-30 minute, period shake water sieve-2 times, and stir leaf, treat that leaf look transfers dirty-green to, hand grabs hang down soft, leaf of first and second leaf of petiole flexible smooth feeling, carries out second time and spray herb liquid after shining green grass or young crops;
(5) green grass or young crops is shaken: shaking green grass or young crops is add in vibration machine by kwan-yin tealeaves, alternately shakes green grass or young crops with cold wind and hot blast; Step is: shake blue or green 30-50min in (1) first hot blast; Vibration machine first rotates forward 2min at a slow speed, rear reversion 2min, and forward and reverse hocket, and are at a slow speed rotating speed 2.75r/min, and this is in order to eliminate dark brownish green taste; (2) 20min is left standstill in cold wind again; Tealeaves can be made to be cooled to room temperature; (3) blue or green 2-4min is shaken in hot blast again; (4) 20min is left standstill in cold wind again; (5) close the blue or green 4min of wind rocking again, leave standstill 40min; (6) open again in cold wind and leave standstill 20-25min; (7) the blue or green 15-20min of wind rocking is closed again; (8) leave standstill again and leak water to dark brownish green, tealeaves turns yellow, edge reddens, the temperature of general cold wind is 10-20 DEG C, the temperature of hot blast is 40-50 DEG C, its temperature and time is determined according to the situation of withering of weather condition and tealeaves by those skilled in the art, and the time is generally about 210min, carries out spraying third time herb liquid after shaking green grass or young crops;
(6) knead: knead again, the concrete operations of kneading are adopt that diameter 60cm's knead bucket, its grade of fit of kneading is needs cell-damaging rate more than 90%, bar tighting volume, tea juice is fully excessive adheres to tealeaves surface, hold with hand-tight, tealeaves overflows and does not become drip, carries out spraying the 4th herb liquid after kneading;
(7) ferment: the tealeaves after kneading is put in bucket and ferments, and 20 jin of tealeaves are one barrel, the wet cloth Mi Gai of bung, inner humidity is made to keep more than 90%, and put 25 DEG C of environment into, every overturning in 2 hours once, until produce fresh clearly and with the taste of the fragrance of a flower;
(8) first time frying completes: thrown in refiner by the fermented tea embryo after spreading for cooling and complete, and throwing leaf temp is 120 degree, refiner rotating speed is 50 turns/min, and fixation time 10min, carries out spraying the 5th herb liquid after first time frying completes;
(9) second time frying completes: after the tea spreading-and-cooling after first time frying being completed, again throw in refiner and complete, throwing leaf temp is 160 degree, refiner rotating speed is 50 turns/min, fixation time 10min, carries out spraying the 6th herb liquid after second time frying completes;
(10) rolling: the tea embryo completed spreads heat radiation out again, during non-scald on hand, puts into rolling cloth by tea embryo, carries out tealeaves shaping with fast chartered plane;
(11) to deblock end removing: the ball that rolling is good is put into deblocking machine and deblocks and remove powder;
(12) overdo: after being divided by the tea embryo deblocked, put into baking oven, every layer of leaf-spreading thickness is 3cm, wind-warm syndrome 60 degree, last 10min, the tack-free and spinosity feel of tea bar;
(13) rolling sizing is by the tea embryo rolling sizing after overdoing again, forms tight knot, heavy real outward appearance particle;
(14) roasting foot is dry: dry tealeaves, fixedly tighten tealeaves profile particle, bake out temperature is 75 degree, and oven dry thickness is 3cm, lasts 480min, makes water content of tea remain on 6%;
(15) sieve picks, packs: carry out screening machine screening to the gross tea of different brackets, then send into multi-functional winnowing machine and carry out selection by winnowing, finally carry out stalk-sorting, pick up assorted, form neat and well spaced, heavy real, beautiful dry tea outward appearance, and carry out classification packaging;
Step (3), (4), (5), (6), (8), the herb liquid described in (9), be made up of the raw material of following weight portion: radix scrophulariae 5, selfheal 8, Radix Angelicae Sinensis 8, windproof 3, balloonflower root 12, purple coneflower 10, β glucosidase 0.6.
Preparation method: by radix scrophulariae, selfheal, Radix Angelicae Sinensis, windproof, balloonflower root, purple coneflower material medicine respectively through screening removing impurity afterwash, chopping; Material medicine by above-mentionedly cleaning, after chopping is put together in described ratio and is added suitable quantity of water and soak 24 ~ 30 hours, then is boiled continue decoction 20 ~ 30 minutes after 100 DEG C, leaches liquid, then adds β glucosidase wherein, obtain this liquid.
CN201510793773.4A 2015-11-14 2015-11-14 Guanyin tea preparation method Pending CN105341212A (en)

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105831297A (en) * 2016-04-26 2016-08-10 杨在侠 Method for preparing poria cocos tea
CN106135488A (en) * 2016-06-30 2016-11-23 贵州江口县梵行仁和茶业有限公司 A kind of preparation method of TIEGUANYIN
CN106332994A (en) * 2016-09-18 2017-01-18 福建省农业科学院茶叶研究所 Processing method of summer spring best tea
CN107258964A (en) * 2017-08-21 2017-10-20 紫云自治县红花茶业种植有限公司 A kind of tea green-shaking method
CN107712121A (en) * 2017-11-03 2018-02-23 广西昭平县凝香翠茶厂 Tea rolling preprocess method and its application
CN107712154A (en) * 2017-11-03 2018-02-23 广西昭平县凝香翠茶厂 A kind of preparation method of blackberry, blueberry black tea
CN108208245A (en) * 2018-04-12 2018-06-29 山阳县金桥茶业有限公司 A kind of green tea beverage

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102669314A (en) * 2012-05-29 2012-09-19 陈春 Manufacture method of special Tieguanyin tea
CN102934708A (en) * 2012-07-24 2013-02-20 华南农业大学 Method for increasing fragrance of large leaf green tea
CN103891933A (en) * 2014-04-18 2014-07-02 国丰(福建)农业投资有限公司 Permeation type preparation method of medicinal fragrant black tea

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102669314A (en) * 2012-05-29 2012-09-19 陈春 Manufacture method of special Tieguanyin tea
CN102934708A (en) * 2012-07-24 2013-02-20 华南农业大学 Method for increasing fragrance of large leaf green tea
CN103891933A (en) * 2014-04-18 2014-07-02 国丰(福建)农业投资有限公司 Permeation type preparation method of medicinal fragrant black tea

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105831297A (en) * 2016-04-26 2016-08-10 杨在侠 Method for preparing poria cocos tea
CN106135488A (en) * 2016-06-30 2016-11-23 贵州江口县梵行仁和茶业有限公司 A kind of preparation method of TIEGUANYIN
CN106332994A (en) * 2016-09-18 2017-01-18 福建省农业科学院茶叶研究所 Processing method of summer spring best tea
CN107258964A (en) * 2017-08-21 2017-10-20 紫云自治县红花茶业种植有限公司 A kind of tea green-shaking method
CN107712121A (en) * 2017-11-03 2018-02-23 广西昭平县凝香翠茶厂 Tea rolling preprocess method and its application
CN107712154A (en) * 2017-11-03 2018-02-23 广西昭平县凝香翠茶厂 A kind of preparation method of blackberry, blueberry black tea
CN108208245A (en) * 2018-04-12 2018-06-29 山阳县金桥茶业有限公司 A kind of green tea beverage

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Application publication date: 20160224