CN105432819A - Tea leaf steaming production process - Google Patents
Tea leaf steaming production process Download PDFInfo
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- CN105432819A CN105432819A CN201510886695.2A CN201510886695A CN105432819A CN 105432819 A CN105432819 A CN 105432819A CN 201510886695 A CN201510886695 A CN 201510886695A CN 105432819 A CN105432819 A CN 105432819A
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Abstract
The invention relates to a tea leaf steaming production process. The tea leaf steaming production process comprises the steps that green leaf storage, de-enzyming, fresh leaf processing, leaf beating, rough rolling 1, rough rolling 2, rolling, intermediate rolling 1, intermediate rolling 2, refined rolling, drying, screening and grading are performed in sequence, wherein de-enzyming is performed through steam. Generally, the tea leaf steaming production process has the advantages that efficiency is high, the effect is good, cost is low, quality is stable, operation is convenient, the difference in spring and summer is small, product quality is excellent, the condition is good, the grade is high, color and luster are smooth, the level is high, the color is green, soup is fresh and bright, leaves are green, and the shape is well-proportioned.
Description
Technical field
The invention belongs to Tea Production technical field, be specifically related to a kind of tea steaming production technology.
Background technology
Along with social and economic development, living standards of the people improve day by day, the rise of tea culture, market is mutually high to product gradually to the demand of tealeaves, class is high, the dimension development that quality is high, not only demand fulfillment is to the moisturizing demand of drinking tea, and its sense of taste of demand fulfillment, culture, the various dimensions demand of vision, and this needs the quality improving tealeaves to meet the need of market, and the process characteristic that existing tea steaming technique exists is for different black tea, green tea processes respectively, for the production and processing of tealeaves, due to a batch difference, frequent needs regulate, and complex operation, in order to solve the key issue of tea steaming technique, by improving tea steaming production technology, can be complete to black tea, green tea and other is as high-quality green tea, clovershrubs etc. carry out unifying to steam blue or green process, to reduce production cost, and keep the stability of technique, ensure the quality stability of product, the stability of mouthfeel, therefore a kind of tea steaming production technology is needed.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, and provide that a kind of efficiency is high, effective, cost is low, steady quality, the difference in easy to operate, spring and summer season are little, excellent product quality, product lover, class are high, color and luster profit, tea steaming production technology that grade is high.
The object of the present invention is achieved like this: a kind of tea steaming production technology, it comprises the following steps: carry out successively storing blue or green, complete, fresh leaf process, leaf are beaten, slightly rub 1, slightly rub 2, knead, in rub 1, in rub 2, essence is rubbed, dry, the step of sieving and grading, described completes as steam beating; The parameter of described steam beating is as follows: (1) leave flow 550 to 600kg/h; (2) quantity of steam 90 to 150kg/h; (3) trunk rotating speed 35 to 38r/min; (4) axle rotating speed 350r/min; (5) trunk gradient 5 to 6 °; (6) vapour pressure 0 to 0.001Mpa; (7) returning a point metering setting value is 2kg; The controling parameters of described fresh leaf process is: (1) air quantity is set to 4; (2) hot blast temperature is set to 70 to 100 DEG C; The controling parameters that described leaf is beaten is: (1) time 7 to 12min is divided into former and later two beats, hereinafter referred to as forward and backward, and spring: front 4min, rear 3min; Summer: front 6min, rear 6min; (2) speed of mainshaft, front 38 to 40r/min, rear 37 to 38r/min; (3) hot blast temperature, first 85 DEG C, latter 80 DEG C; (4) hot blast rate, front 195 to 270m
3/ min, rear 165 to 225m
3/ min; (5) tea temperature setting value 35 DEG C; (6) setting value 110 to 125kg is measured; Described slightly rub 1 controling parameters as follows, (1) engineering time 8 to 12min, is divided into former and later two beats and carries out, hereinafter referred to as forward and backward, spring: front 4min, rear 4min; Summer: front 6min, rear 6min; (2) speed of mainshaft: front 37r/min, rear 36r/min; (3) hot blast rate: front 119 to 153m
3/ min, rear 102 to 136m
3/ min, the spring: front 119m
3/ min, rear 102m
3/ min; Summer: front 153m
3/ min, rear: 136m
3/ min(4) first 85 DEG C of hot blast temperature, rear 80 DEG C of (5) tea temperature setting values 35.8 to 35 DEG C; Described slightly rub 2 controling parameters as follows: (1) wetness taking-up value 10 to 14.1; (2) wetness 16 is dropped into; (3) tea temperature 35 to 35.5 DEG C; (4) operation is divided into 5 beats, each beat 4 minutes; (5) air quantity (m
3/ min), be followed successively by 90,85,80,75,70 in five beats in spring, in five beats in summer, be followed successively by 70,60,55,55,45; (6) hot blast temperature (DEG C), is followed successively by 90,90,90,90,85 in five beats in spring, is followed successively by 85,80,75,70,65 in five beats in summer; The described controling parameters kneaded is as follows: (1) time, summer 20min, spring 3 to 6min; Rub 1 controling parameters in described as follows: time 12 to 15min, be divided into former and later two beats and carry out, hereinafter referred to as forward and backward, 6min before spring 12min(, rear 6min), 8min before summer 15min(, rear 7min); (1) 23r/min before the speed of mainshaft, rear 20r/min; (2) air quantity, front 38m
3/ min, rear 30 to 34m
3/ min; (3) hot blast temperature, first 100 to 85 DEG C, latter 95 to 80 DEG C, spring 100 to 95 DEG C, summer 85 to 80 DEG C; 2 controling parameters are rubbed as follows: time 12 to 15min, (1) speed of mainshaft (r/min), 19 to 24r/min in described; (2) air quantity (m
3/ min), 20 to 26m
3/ min; (3) hot blast temperature (DEG C), 80 to 95 DEG C; (4) wetness taking-up value 3.1; (5) delivery temperature 37.3 DEG C; It is as follows that described essence rubs controling parameters: (1) time 12 to min; (2) input amount, spring 9kg, summer 7kg; (3) pot temperature, 80 to 85 DEG C; Described oven dry controling parameters is as follows: (1) tea layer thickness 10 to 15cm; (2) temperature 80 to 95 DEG C; (3) time 22 to 40min.
In the blue or green process of described storage, ventilate when the water content of fresh leaf is greater than 85%, when fresh leaf water content lower than 55% time carry out humidification.
The parameter of described steam beating is as follows: (1) leave flow is spring 550kg/h, summer 600kg/h; (2) quantity of steam is spring 110kg/h, summer 150kg/h; (3) trunk rotating speed is spring 35r/min, summer 36r/min.
The hot blast temperature of described fresh leaf process is spring 75 DEG C, summer 80 DEG C.
The controling parameters that described leaf is beaten is: (2) speed of mainshaft, spring: front 40r/min, rear 38r/min; Summer: front 38r/min, rear 37r/min; (4) hot blast rate, the spring: 195 to 165m
3/ min, the summer: 270 to 225m
3/ min.
Beneficial effect of the present invention: the present invention, by above-mentioned explained hereafter flow process, protects the advantage that in tea steaming, technique is simple, effective, cost is low, better makes product specification consistent; The present invention passes through critical control link: storage is blue or green, complete, fresh leaf process, leaf are beaten, slightly rub 1, slightly rub 2, knead, in rub 1, in rub 2, essence is rubbed, dry, sieving and grading, work out rationally, economical, effective to complete, leaf beats process, ensure raw-material fine quality, then rubbing 2 by slightly rubbing 1, slightly, kneading, in rub 1, in rub 2, essence is rubbed, baking operation completes tealeaves production, reduce the spring and summer difference of tealeaves, keep product stability, Improving The Quality of Products, for enterprise creates income; Total the present invention has that efficiency is high, effective, cost is low, steady quality, the difference in easy to operate, spring and summer season are little, excellent product quality, product lover, class are high, color and luster profit, advantage that grade is high.
Detailed description of the invention
Embodiment 1
A kind of tea steaming production technology, it comprises the following steps: carry out successively storing blue or green, complete, fresh leaf process, leaf are beaten, slightly rub 1, slightly rub 2, knead, in rub 1, in rub 2, essence is rubbed, dry, the step of sieving and grading, described completes as steam beating; The parameter of described steam beating is as follows: (1) leave flow 550 to 600kg/h; (2) quantity of steam 90 to 150kg/h; (3) trunk rotating speed 35 to 38r/min; (4) axle rotating speed 350r/min; (5) trunk gradient 5 to 6 °; (6) vapour pressure 0 to 0.001Mpa; (7) returning a point metering setting value is 2kg; The controling parameters of described fresh leaf process is: (1) air quantity is set to 4; (2) hot blast temperature is set to 70 to 100 DEG C; The controling parameters that described leaf is beaten is: (1) time 7 to 12min is divided into former and later two beats, hereinafter referred to as forward and backward, and spring: front 4min, rear 3min; Summer: front 6min, rear 6min; (2) speed of mainshaft, front 38 to 40r/min, rear 37 to 38r/min; (3) hot blast temperature, first 85 DEG C, latter 80 DEG C; (4) hot blast rate, front 195 to 270m
3/ min, rear 165 to 225m
3/ min; (5) tea temperature setting value 35 DEG C; (6) setting value 110 to 125kg is measured; Described slightly rub 1 controling parameters as follows, (1) engineering time 8 to 12min, is divided into former and later two beats and carries out, hereinafter referred to as forward and backward, spring: front 4min, rear 4min; Summer: front 6min, rear 6min; (2) speed of mainshaft: front 37r/min, rear 36r/min; (3) hot blast rate: front 119 to 153m
3/ min, rear 102 to 136m
3/ min, the spring: front 119m
3/ min, rear 102m
3/ min; Summer: front 153m
3/ min, rear: 136m
3/ min(4) first 85 DEG C of hot blast temperature, rear 80 DEG C of (5) tea temperature setting values 35.8 to 35 DEG C; Described slightly rub 2 controling parameters as follows: (1) wetness taking-up value 10 to 14.1; (2) wetness 16 is dropped into; (3) tea temperature 35 to 35.5 DEG C; (4) operation is divided into 5 beats, each beat 4 minutes; (5) air quantity (m
3/ min), be followed successively by 90,85,80,75,70 in five beats in spring, in five beats in summer, be followed successively by 70,60,55,55,45; (6) hot blast temperature (DEG C), is followed successively by 90,90,90,90,85 in five beats in spring, is followed successively by 85,80,75,70,65 in five beats in summer; The described controling parameters kneaded is as follows: (1) time, summer 20min, spring 3 to 6min; Rub 1 controling parameters in described as follows: time 12 to 15min, be divided into former and later two beats and carry out, hereinafter referred to as forward and backward, 6min before spring 12min(, rear 6min), 8min before summer 15min(, rear 7min); (1) 23r/min before the speed of mainshaft, rear 20r/min; (2) air quantity, front 38m
3/ min, rear 30 to 34m
3/ min; (3) hot blast temperature, first 100 to 85 DEG C, latter 95 to 80 DEG C, spring 100 to 95 DEG C, summer 85 to 80 DEG C; 2 controling parameters are rubbed as follows: time 12 to 15min, (1) speed of mainshaft (r/min), 19 to 24r/min in described; (2) air quantity (m
3/ min), 20 to 26m
3/ min; (3) hot blast temperature (DEG C), 80 to 95 DEG C; (4) wetness taking-up value 3.1; (5) delivery temperature 37.3 DEG C; It is as follows that described essence rubs controling parameters: (1) time 12 to min; (2) input amount, spring 9kg, summer 7kg; (3) pot temperature, 80 to 85 DEG C; Described oven dry controling parameters is as follows: (1) tea layer thickness 10 to 15cm; (2) temperature 80 to 95 DEG C; (3) time 22 to 40min.
During the invention process, by carry out successively storing blue or green, complete, fresh leaf process, leaf are beaten, slightly rub 1, slightly rub 2, knead, in rub 1, in rub 2, essence is rubbed, dry, the step of sieving and grading completes tea steaming technique, there is easy to operate effective, advantage that cost is low, the tealeaves of production have that efficiency is high, effective, cost is low, steady quality, the difference in easy to operate, spring and summer season are little, excellent product quality, product lover, class are high, color and luster profit, advantage that grade is high.
Embodiment 2
A kind of tea steaming production technology, it comprises the following steps: carry out successively storing blue or green, complete, fresh leaf process, leaf are beaten, slightly rub 1, slightly rub 2, knead, in rub 1, in rub 2, essence is rubbed, dry, the step of sieving and grading, described completes as steam beating; The parameter of described steam beating is as follows: (1) leave flow 550 to 600kg/h; (2) quantity of steam 90 to 150kg/h; (3) trunk rotating speed 35 to 38r/min; (4) axle rotating speed 350r/min; (5) trunk gradient 5 to 6 °; (6) vapour pressure 0 to 0.001Mpa; (7) returning a point metering setting value is 2kg; The controling parameters of described fresh leaf process is: (1) air quantity is set to 4; (2) hot blast temperature is set to 70 to 100 DEG C; The controling parameters that described leaf is beaten is: (1) time 7 to 12min is divided into former and later two beats, hereinafter referred to as forward and backward, and spring: front 4min, rear 3min; Summer: front 6min, rear 6min; (2) speed of mainshaft, front 38 to 40r/min, rear 37 to 38r/min; (3) hot blast temperature, first 85 DEG C, latter 80 DEG C; (4) hot blast rate, front 195 to 270m
3/ min, rear 165 to 225m
3/ min; (5) tea temperature setting value 35 DEG C; (6) setting value 110 to 125kg is measured; Described slightly rub 1 controling parameters as follows, (1) engineering time 8 to 12min, is divided into former and later two beats and carries out, hereinafter referred to as forward and backward, spring: front 4min, rear 4min; Summer: front 6min, rear 6min; (2) speed of mainshaft: front 37r/min, rear 36r/min; (3) hot blast rate: front 119 to 153m
3/ min, rear 102 to 136m
3/ min, the spring: front 119m
3/ min, rear 102m
3/ min; Summer: front 153m
3/ min, rear: 136m
3/ min(4) first 85 DEG C of hot blast temperature, rear 80 DEG C of (5) tea temperature setting values 35.8 to 35 DEG C; Described slightly rub 2 controling parameters as follows: (1) wetness taking-up value 10 to 14.1; (2) wetness 16 is dropped into; (3) tea temperature 35 to 35.5 DEG C; (4) operation is divided into 5 beats, each beat 4 minutes; (5) air quantity (m
3/ min), be followed successively by 90,85,80,75,70 in five beats in spring, in five beats in summer, be followed successively by 70,60,55,55,45; (6) hot blast temperature (DEG C), is followed successively by 90,90,90,90,85 in five beats in spring, is followed successively by 85,80,75,70,65 in five beats in summer; The described controling parameters kneaded is as follows: (1) time, summer 20min, spring 3 to 6min; Rub 1 controling parameters in described as follows: time 12 to 15min, be divided into former and later two beats and carry out, hereinafter referred to as forward and backward, 6min before spring 12min(, rear 6min), 8min before summer 15min(, rear 7min); (1) 23r/min before the speed of mainshaft, rear 20r/min; (2) air quantity, front 38m
3/ min, rear 30 to 34m
3/ min; (3) hot blast temperature, first 100 to 85 DEG C, latter 95 to 80 DEG C, spring 100 to 95 DEG C, summer 85 to 80 DEG C; 2 controling parameters are rubbed as follows: time 12 to 15min, (1) speed of mainshaft (r/min), 19 to 24r/min in described; (2) air quantity (m
3/ min), 20 to 26m
3/ min; (3) hot blast temperature (DEG C), 80 to 95 DEG C; (4) wetness taking-up value 3.1; (5) delivery temperature 37.3 DEG C; It is as follows that described essence rubs controling parameters: (1) time 12 to min; (2) input amount, spring 9kg, summer 7kg; (3) pot temperature, 80 to 85 DEG C; Described oven dry controling parameters is as follows: (1) tea layer thickness 10 to 15cm; (2) temperature 80 to 95 DEG C; (3) time 22 to 40min; In the blue or green process of described storage, ventilate when the water content of fresh leaf is greater than 85%, when fresh leaf water content lower than 55% time carry out humidification; The parameter of described steam beating is as follows: (1) leave flow is spring 550kg/h, summer 600kg/h; (2) quantity of steam is spring 110kg/h, summer 150kg/h; (3) trunk rotating speed is spring 35r/min, summer 36r/min; The hot blast temperature of described fresh leaf process is spring 75 DEG C, summer 80 DEG C; The controling parameters that described leaf is beaten is: (2) speed of mainshaft, spring: front 40r/min, rear 38r/min; Summer: front 38r/min, rear 37r/min; (4) hot blast rate, the spring: 195 to 165m
3/ min, the summer: 270 to 225m
3/ min.
During the invention process, by carry out successively storing blue or green, complete, fresh leaf process, leaf are beaten, slightly rub 1, slightly rub 2, knead, in rub 1, in rub 2, essence is rubbed, dry, the step of sieving and grading completes tea steaming technique; The present invention, by above-mentioned explained hereafter flow process, protects the advantage that in tea steaming, technique is simple, effective, cost is low, better makes product specification consistent; The present invention passes through critical control link: storage is blue or green, complete, fresh leaf process, leaf are beaten, slightly rub 1, slightly rub 2, knead, in rub 1, in rub 2, essence is rubbed, dry, sieving and grading, work out rationally, economical, effective to complete, leaf beats process, ensure raw-material fine quality, then rubbing 2 by slightly rubbing 1, slightly, kneading, in rub 1, in rub 2, essence is rubbed, baking operation completes tealeaves production, reduce the spring and summer difference of tealeaves, keep product stability, Improving The Quality of Products, for enterprise creates income; In the blue or green process of storage of the present invention, ventilate when the water content of fresh leaf is greater than 85%, when fresh leaf water content lower than 55% time carry out humidification, there is the advantage that technique is simple, effective, cost is low; The parameter of steam beating of the present invention is as follows: (1) leave flow is spring 550kg/h, summer 600kg/h; (2) quantity of steam is spring 110kg/h, summer 150kg/h; (3) trunk rotating speed is spring 35r/min, summer 36r/min, has controlled, the stay-in-grade advantage of parameter; The hot blast temperature of fresh leaf process of the present invention is spring 75 DEG C, summer 80 DEG C, have spring and summer difference little, control accurate advantage; The controling parameters that leaf of the present invention is beaten is: (2) speed of mainshaft, spring: front 40r/min, rear 38r/min; Summer: front 38r/min, rear 37r/min; (4) hot blast rate, the spring: 195 to 165m
3/ min, the summer: 270 to 225m
3/ min, has and controls accurate, that spring and summer difference is little, effective advantage; Total the present invention has that efficiency is high, effective, cost is low, steady quality, the difference in easy to operate, spring and summer season are little, excellent product quality, product lover, class are high, color and luster profit, advantage that grade is high.
Claims (5)
1. a tea steaming production technology, it is characterized in that, it comprises the following steps: carry out successively storing blue or green, complete, fresh leaf process, leaf are beaten, slightly rub 1, slightly rub 2, knead, in rub 1, in rub 2, essence is rubbed, dry, the step of sieving and grading, described completes as steam beating;
The parameter of described steam beating is as follows: (1) leave flow 550 to 600kg/h; (2) quantity of steam 90 to 150kg/h; (3) trunk rotating speed 35 to 38r/min; (4) axle rotating speed 350r/min; (5) trunk gradient 5 to 6 °; (6) vapour pressure 0 to 0.001Mpa; (7) returning a point metering setting value is 2kg;
The controling parameters of described fresh leaf process is: (1) air quantity is set to 4; (2) hot blast temperature is set to 70 to 100 DEG C;
The controling parameters that described leaf is beaten is: (1) time 7 to 12min is divided into former and later two beats, hereinafter referred to as forward and backward, and spring: front 4min, rear 3min; Summer: front 6min, rear 6min; (2) speed of mainshaft, front 38 to 40r/min, rear 37 to 38r/min; (3) hot blast temperature, first 85 DEG C, latter 80 DEG C; (4) hot blast rate, front 195 to 270m
3/ min, rear 165 to 225m
3/ min; (5) tea temperature setting value 35 DEG C; (6) setting value 110 to 125kg is measured;
Described slightly rub 1 controling parameters as follows, (1) engineering time 8 to 12min, is divided into former and later two beats and carries out, hereinafter referred to as forward and backward, spring: front 4min, rear 4min; Summer: front 6min, rear 6min; (2) speed of mainshaft: front 37r/min, rear 36r/min; (3) hot blast rate: front 119 to 153m
3/ min, rear 102 to 136m
3/ min, the spring: front 119m
3/ min, rear 102m
3/ min; Summer: front 153m
3/ min, rear: 136m
3/ min(4) first 85 DEG C of hot blast temperature, rear 80 DEG C of (5) tea temperature setting values 35.8 to 35 DEG C;
Described slightly rub 2 controling parameters as follows: (1) wetness taking-up value 10 to 14.1; (2) wetness 16 is dropped into; (3) tea temperature 35 to 35.5 DEG C; (4) operation is divided into 5 beats, each beat 4 minutes; (5) air quantity (m
3/ min), be followed successively by 90,85,80,75,70 in five beats in spring, in five beats in summer, be followed successively by 70,60,55,55,45; (6) hot blast temperature (DEG C), is followed successively by 90,90,90,90,85 in five beats in spring, is followed successively by 85,80,75,70,65 in five beats in summer;
The described controling parameters kneaded is as follows: (1) time, summer 20min, spring 3 to 6min;
Rub 1 controling parameters in described as follows: time 12 to 15min, be divided into former and later two beats and carry out, hereinafter referred to as forward and backward, 6min before spring 12min(, rear 6min), 8min before summer 15min(, rear 7min); (1) 23r/min before the speed of mainshaft, rear 20r/min; (2) air quantity, front 38m
3/ min, rear 30 to 34m
3/ min; (3) hot blast temperature, first 100 to 85 DEG C, latter 95 to 80 DEG C, spring 100 to 95 DEG C, summer 85 to 80 DEG C;
2 controling parameters are rubbed as follows: time 12 to 15min, (1) speed of mainshaft (r/min), 19 to 24r/min in described; (2) air quantity (m
3/ min), 20 to 26m
3/ min; (3) hot blast temperature (DEG C), 80 to 95 DEG C; (4) wetness taking-up value 3.1; (5) delivery temperature 37.3 DEG C;
It is as follows that described essence rubs controling parameters: (1) time 12 to min; (2) input amount, spring 9kg, summer 7kg; (3) pot temperature, 80 to 85 DEG C;
Described oven dry controling parameters is as follows: (1) tea layer thickness 10 to 15cm; (2) temperature 80 to 95; (3) time 22 to 40min.
2. a kind of tea steaming production technology as claimed in claim 1, is characterized in that: in the blue or green process of described storage, ventilate when the water content of fresh leaf is greater than 85%, when fresh leaf water content lower than 55% time carry out humidification.
3. a kind of tea steaming production technology as claimed in claim 1, is characterized in that: the parameter of described steam beating is as follows: (1) leave flow is spring 550kg/h, summer 600kg/h; (2) quantity of steam is spring 110kg/h, summer 150kg/h; (3) trunk rotating speed is spring 35r/min, summer 36r/min.
4. a kind of tea steaming production technology as claimed in claim 1, is characterized in that: the hot blast temperature of described fresh leaf process is spring 75 DEG C, summer 80 DEG C.
5. a kind of tea steaming production technology as claimed in claim 1, is characterized in that: the controling parameters that described leaf is beaten is: (2) speed of mainshaft, spring: front 40r/min, rear 38r/min; Summer: front 38r/min, rear 37r/min; (4) hot blast rate, the spring: 195 to 165m
3/ min, the summer: 270 to 225m
3/ min.
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|---|---|---|---|
| CN201510886695.2A CN105432819A (en) | 2015-12-07 | 2015-12-07 | Tea leaf steaming production process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510886695.2A CN105432819A (en) | 2015-12-07 | 2015-12-07 | Tea leaf steaming production process |
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| CN105432819A true CN105432819A (en) | 2016-03-30 |
Family
ID=55543813
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111587936A (en) * | 2020-01-15 | 2020-08-28 | 杭州临安东方茶业应用技术研究所 | Steamed green tea production equipment and production method |
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| CN103976046A (en) * | 2014-05-30 | 2014-08-13 | 四川嘉竹茶业有限公司 | Green tea and preparation process thereof |
| CN104026318A (en) * | 2014-06-24 | 2014-09-10 | 福建双龙茶业有限公司 | Production method of steaming green tea |
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| CN103976046A (en) * | 2014-05-30 | 2014-08-13 | 四川嘉竹茶业有限公司 | Green tea and preparation process thereof |
| CN104026318A (en) * | 2014-06-24 | 2014-09-10 | 福建双龙茶业有限公司 | Production method of steaming green tea |
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| CN111587936A (en) * | 2020-01-15 | 2020-08-28 | 杭州临安东方茶业应用技术研究所 | Steamed green tea production equipment and production method |
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Application publication date: 20160330 |