CN105746738A - Green tea making method - Google Patents

Green tea making method Download PDF

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Publication number
CN105746738A
CN105746738A CN201610137958.4A CN201610137958A CN105746738A CN 105746738 A CN105746738 A CN 105746738A CN 201610137958 A CN201610137958 A CN 201610137958A CN 105746738 A CN105746738 A CN 105746738A
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CN
China
Prior art keywords
leaf
folium camelliae
camelliae sinensis
tea
bud
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Pending
Application number
CN201610137958.4A
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Chinese (zh)
Inventor
张宴志
高风霞
李芳芳
张宴翠
张家恒
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Jiangsu Puqiao Yujian Tea Co Ltd
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Jiangsu Puqiao Yujian Tea Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Jiangsu Puqiao Yujian Tea Co Ltd filed Critical Jiangsu Puqiao Yujian Tea Co Ltd
Priority to CN201610137958.4A priority Critical patent/CN105746738A/en
Publication of CN105746738A publication Critical patent/CN105746738A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby

Abstract

The invention relates to a green tea making method and belongs to the technical field of tea making process. The green tea making method includes steps of fresh leaf withering, tea leaf fixation, rapid cooling, tea leaf frying, spreading for cooling, drying and aroma raising and automatic refining. Compared with the prior art, the green tea making method has the advantages that existing devices are reasonably combined, and key processes like manual frying are replaced, so that influence of artificial factors is avoided and efficiency is improved greatly; through long-time practice exploration and repeated experiments, the applicant draws a conclusion that optimized control parameters and a dynamic control method can guarantee tea making quality, long-time tradition in the aspect of key process parameters like temperature for drying and aroma raising after spreading for cooling is broken through, the green tea making method is suitable for mechanical control, has more remarkable effect and lays a solid foundation for automated, continuous, standard, clean and large-scale modern industrial tea making.

Description

A kind of preparation method for green tea
Technical field
The present invention relates to a kind of preparation method for green tea, especially a kind of manufacture method being suitable to famous green tea, belong to tea-manufacturing technology technical field.
Background technology
According to the applicant understood, for a long time, the parch in the machining process that the famous green tea such as Dragon Well tea, Biluochun adopts relies on tea frying technician always and carries out kneading, managing bar, integer, foot fire in special electric frying pan.Parch person's skill is required height by this artificial stir-frying-technology, it is easy to made tea making quality unstable by anthropic factor, especially tea frying environment, tea frying technician health can also affect on the food safety of Folium Camelliae sinensis, it is difficult to standardization, clean, scale.
Retrieval finds, application number be 201310168668.2 Chinese patent application disclose the production method of a kind of manual flat and single-bud type green tea, steps of the method are (1) leaf picking: mid-February to mid-March plucks and is planted in the Camellia sinensis of southern Sichuan the first fresh leaf of only bud, only bud fresh leaf standard is that bud head is sturdy, full, complete, uniform, fresh, cleaning;(2) fresh leaf screening: the fresh blade root plucked is carried out classification according to leaf blade size, it is desirable to the length of fresh leaf blade at the same level differs less than 0.5cm;(3) fresh leaf spreading for cooling: fresh leaf processes in indoor spreading for cooling, leaf-spreading thickness 1.5-2cm, 4-6 hour spreading for cooling time, this in season leaf water content reduces to 68%-70%;(4) green removing in high temperature: when the pot pot temperature rise that completes is to 160-170 DEG C, fresh leaf is shaken loose uniformly input and completes in pot, input amount is at the fresh leaf/pot of 0.2-0.3Kg, adopt and tremble, spread, turn over the gesture operation being to lead, ongoing operation 3-4min to fresh leaf food value of leaf deliquescing, tarnish, fragrance appears, hands is not pinched viscous time taking-up be water-removing leaves, now water-removing leaves water content is 64-65%;(5) spreading for cooling is quickly cooled down: water-removing leaves quickly cools down after 2-3min drops below 20 DEG C to temperature, spreads 30-60min, and spreading thickness is 1.5-2cm;(6) reason bar shaping: when managing bar pot pot temperature rise to 110-120 DEG C, water-removing leaves after cooling is put in pot, input amount is at 0.3-0.4Kg water-removing leaves/pot, first by fast speed to tremble, dissipate, grab, neat gesture stir-fries 1-2 minute, water-removing leaves is shaken loose, after bud-leaf deliquescing, slow-down transfers reason bar to, manage after straight slivering until bud-leaf, by pot temperature drop to 90-100 DEG C, with palm pressurization with first light, rear heavy, bud-leaf is pressurizeed parch 4-6min by principle light again, treat that bud-leaf is crushed, outward appearance takes the dish out of the pot when being flat stretching and is reason bar shaping leaf, now reason bar shapes leaf water content is 15-20%, the time managing bar shaping total controls at 20-25min;(7) spreading for cooling is quickly cooled down: reason bar shapes leaf and quickly cools down after 2-3min drops below 20 DEG C to temperature, spreads 60-90min, and spreading thickness is 0.5-1cm;(8) it is dry: when dry pot pot temperature is 80-90 DEG C, reason bar after cooling is shaped leaf and puts into parch, input amount manages bar leaf/pot at 0.4-0.5Kg, gesture is for grabbing, tremble, spread, turning over, overall process duty is turned over and is turned over soon, make bud-leaf dehydration uniform, until bud-leaf hands pinch spinosity feel, tea shoot one folding namely disconnected time take the dish out of the pot and be dried leaves, now dried leaves water content is 6-8%;(9) cooling spreading for cooling: dried leaves spreads 90-120min, spreads thickness 0.5-1cm;(10) brightness pot Titian: the dried leaves after cooling is put into when brightness pot temperature is at 70-80 DEG C, input amount is 0.4-0.5Kg dried leaves/pot, the overall process gesture parch 25-30min to turn over, to grind, to revolve, treat that bud-leaf color and luster is emerald green, smooth surface, Li Xiang take the dish out of the pot time notable and are finished product, and finished product water content is lower than 5%.Its processing step is complicated, and still relies on manual operations, and efficiency is low, tea quality is easily affected by human factors.
Along with the development of famous green tea industry, traditional-handwork parch production efficiency is low, cost is high, and the tea frying technician manually problem such as not enough is outstanding day by day, need to improve.
Summary of the invention
It is an object of the invention to: for above-mentioned technology Problems existing; propose a kind of to avoid anthropic factor impact, guarantee tea leaf quality, significantly improve the preparation method for green tea of efficiency, thus parch tea automatization, serialization, standardization, clean, scale strides forward.
In order to reach object above, the preparation method for green tea of the present invention that applicant is formed through development test for many years comprises the following steps:
The first step, fresh leaf wither and are spread by the tea fresh leaves of same description on indoor grenadine, spreading thickness is 3-6cm, indoor maintenance well-ventilated, room temperature controls at 10 DEG C-20 DEG C, humid control is at 30-50%, it is to avoid direct sunlight, gently turns over once every 1-2h, receive guest with tea weight-loss ratio 15-20%, enters next step;
Second step, tea green-keeping adopt the microwave tea steaming machine with horizontal conveying belt and vibra shoot, regulation and control transporting velocity, fixation time is controlled at 1.5-2min, when described green-keeping machine temperature reaches 100 DEG C, put into the Folium Camelliae sinensis handled well that withers, control input amount, make the weight-loss ratio 10 ± 2% of Folium Camelliae sinensis after completing, enter next step;
3rd step, cooling down the Folium Camelliae sinensis after completing air-cooled rapidly rapidly, the Folium Camelliae sinensis after completing is being blown out 3 ± 0.5 meters remote by blast velocity control, and spreads out and put 15-30 minute, enters next step;
The Folium Camelliae sinensis that completes after cooling is put into rubbing machine by the 4th step, tea frying, it is not pressurized after starting machine and kneads 5-8min, then progressively pressurize and back and forth knead, progressively release of pressure is back and forth kneaded again, whole knead the time add up to 40-50 minute, Folium Camelliae sinensis temperature controls at 34-40 DEG C, makes the curling slivering of Folium Camelliae sinensis, enters next step;
5th step, spreading for cooling process and the Folium Camelliae sinensis after parch spread 1-2cm thickness naturally, and spreading for cooling 40 ± 5 minutes enters next step;
Folium Camelliae sinensis after spreading for cooling is placed at the temperature of 110-120 DEG C to carry out closing by the 6th step, drying aroma-improving dries, and continues 20-30 minute, makes Folium Camelliae sinensis moisture content lower than 6%, enters next step;
Dried Folium Camelliae sinensis is inputted color selector by the 7th step, automatic sorting, can be rapidly completed required sorting according to default size, shape, color, reject the foreign material including stalky tea, broken leaf.
Compared with prior art, the present invention is not only by existing equipment reasonable combination, replace the critical processes such as manual parch, thus avoiding the impact of anthropic factor, substantially increase efficiency, and applicant is groped by long-term practice, repetition test, sum up the optimization operating parameter that may insure that tea making quality and dynamic control method, wherein after such as spreading for cooling, the key process parameter such as drying aroma-improving temperature breaches tradition for a long time, the mechanism that is not only suitable for manipulates and effect is more notable, for automatization, serialization, standardization, clean, solid foundation has been established in the modern industry tea making of scale.
Further, when leaf amount is thrown in described second step adjustment, simple bud controls throwing amount 50-80 kilogram of leaf per hour, bud one leaf controls to throw amount 30-50 kilogram of scope of leaf per hour.
Further, described 4th step is when parch leaf is simple bud, and sky rubs 6-8min;When parch leaf is bud one leaf or a bud is leafy, sky rubs 5-6min.
Further, when parch leaf is simple bud, Folium Camelliae sinensis temperature is maintained at 34 DEG C-38 DEG C;When parch leaf is bud one leaf, Folium Camelliae sinensis temperature is maintained at 38 DEG C-40 DEG C.
Further, pressurization kneads 25-30 minute gradually;Release of pressure kneads 15-20 minute gradually.
Detailed description of the invention
Embodiment one
The present embodiment be applicant grope through long-term practice, the setting process of repetition test, including process in detail below:
The first step, fresh leaf withers tea fresh leaves by kind (Dragon Well tea 43, Pingyang spy is early, middle tea 108 etc.), bud type (simple bud, one bud one leaf) and collecting time (morning, afternoon) separately, so that post-production, tea fresh leaves is made to keep purity unified in the course of processing, size is uniform, uniform quality, layering spreads on the rustless steel grenadine spreading room grenadine frame, every layer spreads thickness is 3-6cm, spread room and keep well-ventilated, room temperature 10 DEG C-20 DEG C, humidity 30%-50%, avoid direct sunlight, gently turn over once every 1-2h, spread 4-6 hour time weight-loss ratio 15%~20% and be appropriateness, subsequent processing can be entered.Fresh leaf after spreading and withering, food value of leaf deliquescing, send delicate fragrance, general moisture content reaches about 70%.
Second step, tea green-keeping adopt microwave tea steaming machine (Nanjing Olympic moistens microwave Science and Technology Ltd. model: ORW12S-2C, ORW18S-2C), and these facility have horizontal conveying belt and vibra shoot, and adjustable heat preservation ventilating arranges and prevents vexed Huang and burnt limit from sticking with paste leaf.
When microwave heating completes, microwave generator irradiates microwaves into Folium Camelliae sinensis surface directly or indirectly and penetrates inside it, make to produce frictional heat in moment inside Folium Camelliae sinensis, cause heating up in Folium Camelliae sinensis surface and inside simultaneously, and Folium Camelliae sinensis internal temperature is higher than surface temperature, cause substantial amounts of hydrone to overflow from Folium Camelliae sinensis and be evaporated, do not only reach the purpose completing, drying, and the technology to tea frying technician that avoids relies on.Tradition completes and Famous High-quality Tea does type quality is difficult to standardization, and microwave deactivation of enzyme can ensure that the effective nutritional labeling of green tea is substantially lossless, and color is all better than the processing method that tradition completes), water-removing leaves concordance can be made good, color and luster is green bright, and fragrance is invigorating, and effective guarantee kills even.
Microwave tea steaming machine can pass through microwave and promote rapidly Folium Camelliae sinensis internal and external temperature, reach the best of 100 DEG C temperature that completes to its temperature and can throw leaf, the water-removing leaves more than normal amount is put into during beginning, regulation and control transporting velocity makes fixation time 1.5min-2min, fixation time is less than 1.5min, water-removing leaves there will be red lip reflex and fixation time is long, and water-removing leaves dehydration too much there will be stiff phenomenon, is unfavorable for that the later stage kneads and shaping.Note observing the Folium Camelliae sinensis after completing to adjust throwing leaf amount, simple bud throws amount 30-50 kilogram of scope of leaf throwing amount 50-80 kilogram of leaf, bud one leaf per hour per hour, leaf color is dark green, the food value of leaf is soft, slightly elastic and slightly tea perfume (or spice) be appropriate, at this moment the moisture of water-removing leaves reaches about 60%, controls the weight-loss ratio 10 ± 2% of Folium Camelliae sinensis after completing.
3rd step, cooling down and adopt high power air blowers air-cooled rapidly the Folium Camelliae sinensis after completing rapidly, the Folium Camelliae sinensis after completing is being blown out 3 ± 0.5 meters remote by blast velocity control, and spreads out and put 15-30 minute, now Folium Camelliae sinensis is without wet Huang or red stain phenomenon, the food value of leaf is soft, and tarnish has held wet sense but tack-free.
4th step, tea frying adopts rubbing machine (Zhejiang Kawasaki tea machinery company limited model: 60K-S intellectuality rubbing machine), this rubbing machine collection is kneaded, reason bar, integer, foot fire is integrated, there is biological hands function, staff can be imitated grab, throw, tremble, reason, rub with the hands, mill, pressure, the maneuvers such as right-falling stroke, during manipulation except making its simulating hand parch action, parch need to be carried out according to the pressurization principle of " light-weight-light ", throw leaf amount 10-15kg/ pot, add the rustless steel manipulation hands that diameter is 30 afterwards bright, when after startup machine, parch leaf is simple bud, owing to moisture easily distributes, also easily shape, therefore sky rubs 6-8min, pressurize gradually again, release of pressure;Parch leaf be bud one leaf or a bud leafy time, moisture is few, it is difficult to shape, pressurizing block should be pulled earlier to pressurize, control at 5-6min so sky is rubbed.Pressurization is kneaded and is controlled to be advisable at 25-30 minute gradually;Retract the process of pressurizing block release of pressure gradually to knead leaf shaping operation, time was advisable with 15-20 minute, kneading total time is 40-50min, above procedure fire room temperature controls at 90 DEG C-120 DEG C, making simple bud Folium Camelliae sinensis temperature be maintained at 34 DEG C-38 DEG C, a bud one leaf tea temperature is maintained at 38 DEG C-40 DEG C;So can passing through Folium Camelliae sinensis is applied light pressure, form the tea group rolled, destroy Folium Camelliae sinensis epidermis and part leaf cell then weight extrusion tea juice, rear light pressure makes tea juice uniform fold on Folium Camelliae sinensis surface, and rolled twig rate reaches more than 95%.
Compared with prior art, rubbing machine replaces artificial parch can not only be obviously improved working (machining) efficiency (production capacity of an intelligent rubbing machine is equivalent to 30 tea frying technicians), reduce processing cost about 35%, the green tea shape processed is unified, broken tea rate is low, what is more important tea leaf quality is more excellent and sufficiently stable, its qualitative characteristics is presented as: the Folium Camelliae sinensis after parch is tight, straight, narrow, flat, likeness in form dirk, the green profit of color and luster, fragrant are refined, soup color is light green bright, fresh clearly time of flavour is sweet, at the bottom of leaf light green even bright, tea is fragrant persistently.
5th step, spreading for cooling process and the Folium Camelliae sinensis after parch spread 1-2cm thickness, spreading for cooling about 40 minutes naturally on bamboo plaque.
6th step, drying aroma-improving adopt dehydrator (Quzhou, Zhejiang high mountain tea machine factory model: 6CH-4), are placed on by Folium Camelliae sinensis under the temperature environment of 110-120 DEG C and dry, and continue 20-30 minute.
Applicant puts into practice invention through for many years, tradition 70-80 DEG C of brightness pot Titian not up to desirable Titian effect, the fragrance emissions in Folium Camelliae sinensis stalk cannot be made, and when temperature is at 110-120 DEG C, lower boiling grass smell aliphatic alcohol, aldehyde material can reduce further, and be of value to green tea fragrance with delicate fragrance or the esters of the fragrance of a flower, aromatic compound, and terpenes makes the content that green tea has the compositions such as the fragrant osamine product Pyrazine of pleasant parch, pyroles, alditol class all will increase considerably;The slow baking process of closing through lasting 20-30 minute can make to include fragrance contained in Folium Camelliae sinensis stalk and come out gradually, thus considerably increasing the endoplasm fragrance of Folium Camelliae sinensis;Make Folium Camelliae sinensis moisture content simultaneously below 6%, complete drying process, it is simple to later fresh-keeping, storage.
7th step, automatic sorting adopt color selector (Anhui Zhongke Photoelectricity Color Selection Mechanical Co., Ltd's model: 6CSX), the industrial CCD sensor of this machine and color selector camera lens can complete the high-resolution imaging to Folium Camelliae sinensis, again Folium Camelliae sinensis image is carried out color, shape recognition, thus completing, according to Folium Camelliae sinensis size set in advance, shape, color parameter, the automatic rapid sorting that 360 ° of shapes of Folium Camelliae sinensis are selected and color selects, reject the foreign material including stalky tea, broken leaf.
Adopt color selector replacement traditional-handwork to pick to pick, not only everyone manual production capacity of 5 kilograms every day is risen to more than 100 kilograms per hour, thoroughly solve the sorting bottleneck of tea making, and quality obtains practical guarantee.
In a word, in practice it has proved that, compared with prior art, adopt the method for the present embodiment to have following notable beneficial effect:
1) it is greatly improved working (machining) efficiency, reduces processing cost about 35%;
2) the green tea shape processed is unified, broken tea rate substantially reduces, and more meets the standard of famous green tea;
3) tea leaf quality is more excellent, not only tea shape, dark brown more preferably, and tea perfume (or spice) is more strong, lasting;
4) can conscientiously realize the automatization of famous green tea, serialization, standardization, clean, large-scale production.

Claims (5)

1. a preparation method for green tea, it is characterised in that comprise the following steps:
The first step, fresh leaf wither and are spread by the tea fresh leaves of same description on indoor grenadine, spreading thickness is 3-6cm, indoor maintenance well-ventilated, room temperature controls at 10 DEG C-20 DEG C, humid control is at 30-50%, it is to avoid direct sunlight, gently turns over once every 1-2h, receive guest with tea weight-loss ratio 15-20%, enters next step;
Second step, tea green-keeping adopt the microwave tea steaming machine with horizontal conveying belt and vibra shoot, regulation and control transporting velocity, fixation time is controlled at 1.5-2min, when described green-keeping machine temperature reaches 100 DEG C, put into the Folium Camelliae sinensis handled well that withers, control input amount, make the weight-loss ratio 10 ± 2% of Folium Camelliae sinensis after completing, enter next step;
3rd step, cooling down the Folium Camelliae sinensis after completing air-cooled rapidly rapidly, the Folium Camelliae sinensis after completing is being blown out 3 ± 0.5 meters remote by blast velocity control, and spreads out and put 15-30 minute, enters next step;
The Folium Camelliae sinensis that completes after cooling is put into rubbing machine by the 4th step, tea frying, it is not pressurized after starting machine and kneads 5-8min, then progressively pressurize and back and forth knead, progressively release of pressure is back and forth kneaded again, whole knead the time add up to 40-50 minute, Folium Camelliae sinensis temperature controls at 34-40 DEG C, makes the curling slivering of Folium Camelliae sinensis, enters next step;
5th step, spreading for cooling process and the Folium Camelliae sinensis after parch spread 1-2cm thickness naturally, and spreading for cooling 40 ± 5 minutes enters next step;
Folium Camelliae sinensis after spreading for cooling is placed at the temperature of 110-120 DEG C to carry out closing by the 6th step, drying aroma-improving dries, and continues 20-30 minute, makes Folium Camelliae sinensis moisture content lower than 6%, enters next step;
Dried Folium Camelliae sinensis is inputted color selector by the 7th step, automatic sorting, can be rapidly completed required sorting according to default size, shape, color, reject the foreign material including stalky tea, broken leaf.
2. preparation method for green tea according to claim 1, it is characterised in that: when leaf amount is thrown in described second step adjustment, simple bud controls throwing amount 50-80 kilogram of leaf per hour, bud one leaf controls to throw amount 30-50 kilogram of scope of leaf per hour.
3. preparation method for green tea according to claim 2, it is characterised in that: described 4th step is when parch leaf is simple bud, and sky rubs 6-8min;When parch leaf is bud one leaf or a bud is leafy, sky rubs 5-6min.
4. preparation method for green tea according to claim 3, it is characterised in that: described 4th step is when parch leaf is simple bud, and Folium Camelliae sinensis temperature is maintained at 34 DEG C-38 DEG C;When parch leaf is bud one leaf, Folium Camelliae sinensis temperature is maintained at 38 DEG C-40 DEG C.
5. preparation method for green tea according to claim 4, it is characterised in that: described 4th step is pressurizeed gradually and is kneaded 25-30 minute;Release of pressure kneads 15-20 minute gradually.
CN201610137958.4A 2016-03-11 2016-03-11 Green tea making method Pending CN105746738A (en)

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106070765A (en) * 2016-07-31 2016-11-09 贵州省黎平雀舌茶业有限公司 A kind of production method of granular pattern green tea
CN106135497A (en) * 2016-08-31 2016-11-23 石阡瑞福茶业 A kind of manufacture method of tongue tea
CN106417747A (en) * 2016-08-28 2017-02-22 新昌县群星实业有限公司 Preparation method of aloe vera Longjing tea
CN106509179A (en) * 2016-11-30 2017-03-22 重庆龙鼎茶业有限公司 Preparation method of Yunwu tea
CN106942408A (en) * 2017-05-18 2017-07-14 桂东县玲珑王茶叶开发有限公司 A kind of manufacture craft of organic green-tea
CN107019063A (en) * 2017-05-18 2017-08-08 桂东县玲珑王茶叶开发有限公司 A kind of production method of high-quality tealeaves
CN107183233A (en) * 2017-07-10 2017-09-22 资兴市东江库区果树研究所 Green tea cleans processing method
CN107549388A (en) * 2017-08-15 2018-01-09 长江大学 A kind of preparation method of lotus leaf tea
CN109924280A (en) * 2017-12-17 2019-06-25 江苏珍香生态农业科技有限公司 A kind of faint scent Green tea processing technology

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CN103283874A (en) * 2013-05-31 2013-09-11 句容市赵庄林苗场 Processing method of pan-fired green tea
CN103621691A (en) * 2013-11-12 2014-03-12 苏州市邓尉茶叶有限责任公司 Production method of cup Biluochun tea
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CN101773169A (en) * 2009-01-08 2010-07-14 叶有奇 Processing of flavour enhancement of flat green tea
CN102293269A (en) * 2011-09-02 2011-12-28 云南龙生茶业股份有限公司 Technology for automatic, continuous and pollution-free production of green tea
CN103141592A (en) * 2012-12-11 2013-06-12 镇江山水湾生态农业开发有限公司 Manufacturing process for green tea leaves
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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106070765A (en) * 2016-07-31 2016-11-09 贵州省黎平雀舌茶业有限公司 A kind of production method of granular pattern green tea
CN106417747A (en) * 2016-08-28 2017-02-22 新昌县群星实业有限公司 Preparation method of aloe vera Longjing tea
CN106135497A (en) * 2016-08-31 2016-11-23 石阡瑞福茶业 A kind of manufacture method of tongue tea
CN106509179A (en) * 2016-11-30 2017-03-22 重庆龙鼎茶业有限公司 Preparation method of Yunwu tea
CN106942408A (en) * 2017-05-18 2017-07-14 桂东县玲珑王茶叶开发有限公司 A kind of manufacture craft of organic green-tea
CN107019063A (en) * 2017-05-18 2017-08-08 桂东县玲珑王茶叶开发有限公司 A kind of production method of high-quality tealeaves
CN107183233A (en) * 2017-07-10 2017-09-22 资兴市东江库区果树研究所 Green tea cleans processing method
CN107549388A (en) * 2017-08-15 2018-01-09 长江大学 A kind of preparation method of lotus leaf tea
CN109924280A (en) * 2017-12-17 2019-06-25 江苏珍香生态农业科技有限公司 A kind of faint scent Green tea processing technology

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