CN105815474A - Processing method of Sichuan Congou black tea with summer flower fragrance - Google Patents

Processing method of Sichuan Congou black tea with summer flower fragrance Download PDF

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CN105815474A
CN105815474A CN201610237817.XA CN201610237817A CN105815474A CN 105815474 A CN105815474 A CN 105815474A CN 201610237817 A CN201610237817 A CN 201610237817A CN 105815474 A CN105815474 A CN 105815474A
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leaf
sichuan
summer
tea
processing
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罗学平
李丽霞
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罗学平
李丽霞
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    • 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
    • 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
    • A23F3/08Oxidation; Fermentation
    • YGENERAL 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
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention relates to the field of tea processing, in particular to a processing method of Sichuan Congou black tea with summer flower fragrance. Fresh leaves are picked and subjected to processes of sun withering, withering, rocking green, stacking fermentation, parching, rolling, primary drying, enough drying, fragrance extraction and the like, and the prepared tea has the characteristics of obvious sweet flower fragrance, orange red liquor color, mellow taste and the like, so as to facilitate improving of the quality of summer black tea and meet the tea consumption demands.

Description

A kind of processing method of floral type in summer Sichuan congou tea
Technical field
The invention belongs to food processing technology field, relate to a kind of Tea Processing new method, the processing method specifically relating to a kind of floral type in summer Sichuan congou tea.
Technical background
Black tea is one of main teas of China, and Sichuan congou tea is liked by compatriots, conventional black technique because of its fragrant aroma, flavour glycol, the red dense feature of soup color: wither-knead-ferment-just dry-sufficient dry.
Under the influence of the consumption concept of the weight light endoplasm of profile, in recent years black tea processing presents following characteristics: the freshest leaf is adopted tenderer and tenderer, in the majority to open up at the beginning of simple bud, bud one leaf, cost remains high, but owing to fresh leaf is the tenderest, component content is the abundantest, causes into flavour thickness of sampling tea poor, and odor prolongation is bad.2. black tea manufacture technique duplicates, and product quality unification is serious, ignores consumption that tea products " asked spy to look for novelty " by consumer and asks most.3. Tea Production has the strongest seasonality, quality is especially preferable with spring tea, and summer temperature is high, illumination is strong, rainfall is abundant, growth of tea plant is rapid, and carbon metablism is vigorous, and catechin in bud-leaf, anthocyanidin equal size are higher, amino acid content is few, make green tea flavour pained, thus do not adopt summer tea in many green tea producing regions, cause the significant wastage of tea resources and the loss of tea grower.
In general, the development path of black tea process technology duplicated all the more in green tea in recent years, excessively protruded the profile and color and luster sampled tea, and ignored endoplasm local flavor, and Technology excessively lays particular stress on appearance, became selling at exorbitant prices of sampling tea, and ordinary people is difficult to bear.Meanwhile, summer, fresh leaf was left unused in a large number, caused the significant wastage of tea resources and the loss of tea grower, produces black tea, optimized production process hence with summer tea, improves black tea quality in summer, was one of the focus of Tea Science research.
Summary of the invention
The present invention is directed to the method that the problems referred to above propose a kind of floral type in summer Sichuan congou tea, use fresh leaf in summer to make, product have the sweet fragrance of a flower substantially, soup color is orange red, flavour alcohol and etc. feature.
To achieve these goals, this is the brightest by the following technical solutions, and the processing method of a kind of floral type in summer Sichuan congou tea comprises the following steps:
(1) pluck Folium Camelliae sinensis one bud two, the fresh leaf of SANYE is raw material, and fresh leaf first uses daylight dry in sun, obtains the solarization Folium Isatidis of moisture content 68%~70%;
(2) the solarization Folium Isatidis that step (1) processes is withered, to withering leaf water content 60%~65%;
(3) step (2) is processed withering leaf be placed in vibration machine, carry out rocking of green leaf, obtain red limit obvious, rocking of green leaf leaf aobvious at the beginning of the fragrance of a flower;
(4) the rocking of green leaf leaf that step (3) processes is piled up in water sieve autoxidation fermentation, at goods ulking thickness 25~30cm, obtains the blade of more than 75% and redden, the fermentated leaves that the sweet fragrance of a flower is aobvious, can effectively remove grass gas;
(5) fermentated leaves that step (4) processes is placed in tea frying machine carries out parch;
(6) fermentated leaves after step (5) being processed carries out kneading process;
(7) fermentated leaves that step (6) processes is placed on dehydrator carries out just drying, after just drying leaf cooling, put that to carry out low temperature the most dry to foot again, obtain the sufficient cured leaf of moisture content 5%~6%;
(8) the sufficient cured leaf that step (7) processes is positioned at cool place 2~3 days, bakees mode followed in turn by low temperature charcoal fire and carry out Titian, finally obtain the Sichuan congou tea of sweet flower fragrance flavor.
As preferably, in described step (1), daylight dry in sun selects the morning in summer 8~or afternoon 5~6 time periods having sunlight to carry out at 10, leaf-spreading thickness 2~3cm, and period is stirred 2~3 times, and the dry in sun time is 25~40min.
As preferably, in described step (2), the environment that withers is temperature 22 DEG C~24 DEG C, relative humidity 70%~90%.
As preferably, the leaf-spreading thickness that withers is 1~2cm, and withering time is 14~18h.
As preferably, in described step (3), vibration machine rotating speed is 30r/min, and the rocking of green leaf time is 50~60min.
As preferably, described step (4) carries out oxidative fermentation in the environment of ambient temperature 25~28 DEG C, relative humidity 75%~85%, and fermentation time is 3.5~4.5h.
As preferably, in described step (5), tea frying machine temperature is 230~250 DEG C, and the parch time is 3~5min.
As preferably, in described step (6), the time of kneading is 50~60min.
As preferably, in described step (7), the dry condition of foot is that Ye Wen is not higher than 60 DEG C, the time 1.5~2.5h.
As preferably, when in described step (8), low temperature charcoal fire bakees, leaf temperature is not higher than 50 DEG C, and the time is 2~3h.
The present invention complies with modern Tea Consumption theory and consumption tide, start with from the fresh leaf of specific tenderness, select fresh leaf in summer, by conventional machining process technology is improved and optimizated, special process is incorporated black tea work flow, by traditional handicraft and organic assembling of special process, integration and perfect, a kind of price material benefit is provided for consumer, it is peculiar fragrant and sweet that flavor quality aspect had both had black tea, has again the fragrance of a flower, and the black tea product of mellow in taste.
Conventional process techniques is improved, optimizes by the present invention, special process is incorporated overall work flow, compensate for low light, the dense puckery shortcoming of flavour of black tea fragrance in summer to a certain extent, for consumer provide the material benefit of a kind of price, flavour alcohol and, the sweet fragrance of a flower obvious high-quality Sichuan congou tea.
Detailed description of the invention
The present invention combines case study on implementation and is further described.
Embodiment 1: the processing method of a kind of floral type in summer Sichuan congou tea, comprises the following steps:
(1) selection fresh leaf is: plucking kind is lobule colony kind in Sichuan, tenderness be a bud two, SANYE be main fresh leaf 50kg in summer, dry in sun is carried out in the case of the morning 8~or afternoon 5~having sunlight at 10 at 6, leaf-spreading thickness 2~3cm, moves at shady and cool after shining 10min, cools down a little and stir fresh leaf, such 2~3 times, time-consuming 25~30min, to the dark green tarnish of leaf color, the disappearance of grass gas, slightly thoroughly delicate fragrance, moisture content 68%~70%;
(2) step (1) is shone Folium Isatidis and move into indoor, air-conditioning and dehumidifier is utilized to carry out temperature and humidity control, temperature 22 DEG C~24 DEG C, relative humidity 70%~80% environment in wither, being placed in by solarization Folium Isatidis withers in water sieve, leaf-spreading thickness is 1~2cm, period is not stirred, to withering leaf blowing perfume (or spice) appear, water content 60%~65%, time-consuming 14~16h;
(3) withering leaf that step (2) processes is put into vibration machine (the 6CWY-85 type vibration machine that Fujian Jia You tea machine factory produces) and carries out rocking of green leaf process, vibration machine rotating speed 30r/min, the rocking of green leaf time 50~55min continuously, obtain red limit obvious, rocking of green leaf leaf aobvious at the beginning of the fragrance of a flower;
(4) the rocking of green leaf leaf that step (3) processes is piled up in autoxidation fermentation in water sieve, ambient temperature 25~28 DEG C, relative humidity 75%~80%, at goods ulking thickness 25cm, redden to the blade at goods more than 75%, till the sweet fragrance of a flower manifests, time-consuming 3.5~4.0h;
(5) fermentated leaves that step (4) processes being placed in parch in 240~250 DEG C of tea frying machines, with inactive enzyme activity, stuck fermentation, fry and disappear to grass gas, the sweet fragrance of a flower terminates parch, time-consuming 3~4min time obvious;
(6) fermentated leaves after step (5) being processed carries out kneading process, and the time of kneading is 55~60min;
(7) fermentated leaves that step (6) processes is placed on dehydrator carries out just drying, just dry temperature 90~100 DEG C, leaf-spreading thickness 1~2cm, time 14~16min;Carrying out low temperature after drying leaf cooling at the beginning of until more dry to foot, the dry condition of foot is hot blast temperature 80 DEG C (Ye Wen is not higher than 60 DEG C), and the time 1.5~2h, to moisture content 5%~6%;
(8) the sufficient cured leaf that step (7) processes is positioned at cool place 2~3 days, dries charcoal fire roasting mode followed in turn by low temperature and carry out Titian, charcoal fire stoving temperature 70 DEG C (Ye Wen is not higher than 50 DEG C), time-consuming 2~2.5h;
Black tea after the inventive method and traditional method being processed compares, and the fragrance component testing result of obtained tea product is shown in Table 1.nullAs known from Table 1,The black tea fragrance component that the inventive method makes is more,Detect 83 kinds of fragrance components altogether,Including alcohols、Esters、Aldehydes、Olefines、Ketone etc.,Wherein alcohols and ester type compound content are higher,With phenethanol、Linalool、Linalool oxide II、Caproic acid-2-hexene ester、Caproic acid-4-hexene ester、Linalool oxide V、Geraniol、Linalool oxide I、3,7-dimethyl-1,5,7-sarohornene-3-alcohol、Methyl salicylate、Hyacinthin、Flos Pelargonii aldehyde、Hexyl hexanoate、β-ionone、N-hexyl aldehyde、17 kinds of compounds such as butanoic acid-3-hexene ester and 2-octenal are main body,Account for the 61.34% of fragrance component total amount,It is probably the important component forming the sweet fragrance of a flower of black tea that the present invention makes,And 3,7-dimethyl-1,5,7-sarohornene-3-alcohol is probably the special composition forming the sweet fragrance of a flower;Detected the fragrance component not detected in β-cyclocitral, citral etc. 31 kinds comparison simultaneously.
Table 1 conventional black and black tea main aromatic components of the present invention and relative amount
Embodiment 2: the processing method of a kind of floral type in summer Sichuan congou tea, comprises the following steps:
(1) plucking kind is that good fortune selects No. 9, tenderness be a bud two, SANYE be main fresh leaf 50kg in summer, dry in sun is carried out in the case of the morning 8~or afternoon 5~having sunlight at 10 at 6, leaf-spreading thickness 2~3cm, shines and moves into after 10min at shady and cool, a little airing stir fresh leaf, such 2~3 times, time-consuming 30~40min, to the dark green tarnish of leaf color, the disappearance of grass gas, slightly thoroughly delicate fragrance, moisture content 68%~70%;
(2) step (1) is shone Folium Isatidis and move into indoor, air-conditioning and dehumidifier is utilized to carry out temperature and humidity control, temperature 22 DEG C~24 DEG C, relative humidity 80%~90% environment in wither, being placed in by solarization Folium Isatidis withers in water sieve, leaf-spreading thickness is 1~2cm, period is not stirred, to withering leaf blowing perfume (or spice) appear, water content 60%~65%, time-consuming 16~18h;
(3) withering leaf that step (2) processes is put into vibration machine (the 6CWY-85 type vibration machine that Fujian Jia You tea machine factory produces) and carries out rocking of green leaf process, vibration machine rotating speed 30r/min, continuous rocking of green leaf time 55~60min;
(4) the rocking of green leaf leaf that step (3) processes is piled up in autoxidation fermentation in water sieve, ambient temperature 25~28 DEG C, relative humidity 80~85%, heap fermentation thickness 25~30cm, redden to the blade at goods more than 75%, till the sweet fragrance of a flower manifests, time-consuming 4.0~4.5h;
(5) fermentated leaves that step (4) processes being placed in parch in 230~240 DEG C of tea frying machines, with inactive enzyme activity, stuck fermentation, fry and disappear to grass gas, the sweet fragrance of a flower terminates parch, time-consuming 4~5min time obvious;
(6) fermentated leaves after step (5) being processed carries out kneading process, and the time of kneading is 55~60min;
(7) fermentated leaves that step (6) processes is placed on dehydrator carries out just drying, just dry temperature 90~100 DEG C, leaf-spreading thickness 1~2cm, time 14~16min;Carrying out low temperature after drying leaf cooling at the beginning of until more dry to foot, the dry condition of foot is hot blast temperature 70 DEG C (Ye Wen is not higher than 55 DEG C), and the time 2~2.5h, to moisture content 5%~6%;
(8) the sufficient cured leaf that step (7) processes is positioned at cool place 2~3 days, dries charcoal fire roasting mode followed in turn by low temperature and carry out Titian, charcoal fire stoving temperature 65 DEG C (Ye Wen is not higher than 48 DEG C), time-consuming 2.5~3h.
Black tea after the inventive method and traditional method being processed compares, and the sensory review of obtained tea product the results are shown in Table 2.This sweet and fragrant black tea products taste is mellow as can be seen from Table 2, and fragrance has the fragrant and sweet and fragrance of a flower concurrently, and soup color glow, relatively conventional strip black tea flavor quality are obviously improved, and shows that the product that this method is processed is better than conventional black in fragrance, mouthfeel.
Table 2 conventional black compares with black tea organoleptic quality of the present invention
Tea name Profile Fragrance Flavour Soup color At the bottom of leaf
Black tea of the present invention Bar tighting volume, color and luster Wu Run The sweet fragrance of a flower is obvious Alcohol and Orange red Red even
Conventional black Bar tighting volume, color and luster Wu Run Fragrant and sweet substantially The denseest the most puckery Red dense Red even
Embodiment 3: plant floral type in summer Sichuan congou tea processing method, comprise the following steps:
(1) pluck Folium Camelliae sinensis one bud two, the fresh leaf of SANYE is raw material, and fresh leaf first uses daylight dry in sun, obtains the solarization Folium Isatidis of moisture content 68%~70%;
(2) the solarization Folium Isatidis that step (1) processes is withered, to withering leaf water content 60%~65%;
(3) step (2) is processed withering leaf be placed in vibration machine, carry out rocking of green leaf, obtain red limit obvious, rocking of green leaf leaf aobvious at the beginning of the fragrance of a flower;
(4) the rocking of green leaf leaf that step (3) processes is piled up in water sieve autoxidation fermentation, at goods ulking thickness 25~30cm, obtains the blade of more than 75% and redden, the fermentated leaves that the sweet fragrance of a flower is aobvious, can effectively remove grass gas;
(5) fermentated leaves that step (4) processes is placed in tea frying machine carries out parch;
(6) fermentated leaves after step (5) being processed carries out kneading process;
(7) fermentated leaves that step (6) processes is placed on dehydrator carries out just drying, after just drying leaf cooling, put that to carry out low temperature the most dry to foot again, obtain the sufficient cured leaf of moisture content 5%~6%;
(8) the sufficient cured leaf that step (7) processes is positioned at cool place 2~3 days, bakees mode followed in turn by low temperature charcoal fire and carry out Titian, finally obtain the Sichuan congou tea of sweet flower fragrance flavor.
As it has been described above, only present pre-ferred embodiments, therefore appoint all without departing from this programme technology contents, according to the technical spirit of the present invention, above example is made any simple change, equivalent variations and modification, all still fall within the scope of technical solution of the present invention.

Claims (10)

1. the processing method of floral type in a summer Sichuan congou tea, it is characterised in that comprise the following steps:
(1) pluck Folium Camelliae sinensis one bud two, the fresh leaf of SANYE is raw material, and fresh leaf first uses daylight dry in sun, obtains the solarization Folium Isatidis of moisture content 68% ~ 70%;
(2) the solarization Folium Isatidis that step (1) processes is withered, to withering leaf water content 60%~65%;
(3) step (2) is processed withering leaf be placed in vibration machine, carry out rocking of green leaf, obtain red limit obvious, rocking of green leaf leaf aobvious at the beginning of the fragrance of a flower;
(4) the rocking of green leaf leaf that step (3) processes is piled up in water sieve autoxidation fermentation, at goods ulking thickness 25 ~ 30cm, obtains the blade of more than 75% and redden, the fermentated leaves that the sweet fragrance of a flower is aobvious;
(5) fermentated leaves that step (4) processes is placed in tea frying machine carries out parch;
(6) fermentated leaves after step (5) being processed carries out kneading process;
(7) fermentated leaves that step (6) processes is placed on dehydrator carries out just drying, after just drying leaf cooling, put that to carry out low temperature the most dry to foot again, obtain the sufficient cured leaf of moisture content 5% ~ 6%;
(8) the sufficient cured leaf that step (7) processes is positioned at cool place 2 ~ 3 days, bakees mode followed in turn by low temperature charcoal fire and carry out Titian, finally obtain the Sichuan congou tea of sweet flower fragrance flavor.
The processing method of a kind of floral type in summer Sichuan the most according to claim 1 congou tea, it is characterized in that: in described step (1), daylight dry in sun selects at 8 ~ 10 in the morning in summer or 5 ~ 6 time periods having sunlight of afternoon to carry out, leaf-spreading thickness 2 ~ 3cm, period is stirred 2 ~ 3 times, and the dry in sun time is 25 ~ 40min.
The processing method of a kind of floral type in summer Sichuan the most according to claim 1 congou tea, it is characterised in that: in described step (2), the environment that withers is temperature 22 DEG C ~ 24 DEG C, relative humidity 70% ~ 90%.
4. according to the processing method of a kind of floral type in the summer Sichuan congou tea described in claim 1 or 3, it is characterised in that: the leaf-spreading thickness that withers is 1~2cm, and withering time is 14 ~ 18h.
The processing method of a kind of floral type in summer Sichuan the most according to claim 1 congou tea, it is characterised in that: in described step (3), vibration machine rotating speed is 30r/min, and the rocking of green leaf time is 50 ~ 60min.
The processing method of a kind of floral type in summer Sichuan the most according to claim 1 congou tea, it is characterised in that: described step (4) carries out oxidative fermentation in the environment of ambient temperature 25 ~ 28 DEG C, relative humidity 75% ~ 85%, and fermentation time is 3.5 ~ 4.5h.
The processing method of a kind of floral type in summer Sichuan the most according to claim 1 congou tea, it is characterised in that: in described step (5), tea frying machine temperature is 230 ~ 250 DEG C, and the parch time is 3 ~ 5min.
The processing method of a kind of floral type in summer Sichuan the most according to claim 1 congou tea, it is characterised in that: in described step (6), the time of kneading is 50 ~ 60min.
The processing method of a kind of floral type in summer Sichuan the most according to claim 1 congou tea, it is characterised in that: in described step (7), the dry condition of foot is that Ye Wen is not higher than 60 DEG C, time 1.5 ~ 2.5h.
The processing method of a kind of floral type in summer Sichuan the most according to claim 1 congou tea, it is characterised in that: when in described step (8), low temperature charcoal fire bakees, leaf temperature is not higher than 50 DEG C, and the time is 2 ~ 3h.
CN201610237817.XA 2016-04-15 2016-04-15 Processing method of Sichuan Congou black tea with summer flower fragrance Pending CN105815474A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106106877A (en) * 2016-08-23 2016-11-16 云南滇红集团股份有限公司 The manufacture method of fresh and sweet floral type plateau black tea and fresh and sweet floral type plateau black tea thereof
CN106212760A (en) * 2016-09-18 2016-12-14 福建省农业科学院茶叶研究所 A kind of summer black tea processing method
CN106306176A (en) * 2016-08-23 2017-01-11 云南滇红集团股份有限公司 Preparation method of orange flower fragrance type Hongyun black tea and orange flower fragrance type Hongyun black tea thereof
CN107691676A (en) * 2017-10-16 2018-02-16 中华全国供销合作总社杭州茶叶研究所 A kind of processing method of bar shaped High-aroma black tea

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103947778A (en) * 2014-05-26 2014-07-30 廉江市萱人境茶业有限公司 Ecological oolong black tea processing method
CN104886288A (en) * 2015-06-24 2015-09-09 贵州怡壶春生态茶业有限公司 Honey-aroma type congou black tea processing method
CN104886290A (en) * 2015-06-24 2015-09-09 贵州怡壶春生态茶业有限公司 Processing method of Huangguanyin congou black tea

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103947778A (en) * 2014-05-26 2014-07-30 廉江市萱人境茶业有限公司 Ecological oolong black tea processing method
CN104886288A (en) * 2015-06-24 2015-09-09 贵州怡壶春生态茶业有限公司 Honey-aroma type congou black tea processing method
CN104886290A (en) * 2015-06-24 2015-09-09 贵州怡壶春生态茶业有限公司 Processing method of Huangguanyin congou black tea

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106106877A (en) * 2016-08-23 2016-11-16 云南滇红集团股份有限公司 The manufacture method of fresh and sweet floral type plateau black tea and fresh and sweet floral type plateau black tea thereof
CN106306176A (en) * 2016-08-23 2017-01-11 云南滇红集团股份有限公司 Preparation method of orange flower fragrance type Hongyun black tea and orange flower fragrance type Hongyun black tea thereof
CN106212760A (en) * 2016-09-18 2016-12-14 福建省农业科学院茶叶研究所 A kind of summer black tea processing method
CN107691676A (en) * 2017-10-16 2018-02-16 中华全国供销合作总社杭州茶叶研究所 A kind of processing method of bar shaped High-aroma black tea

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