CN105831300B - Making method of Jiuhua bowl tea - Google Patents

Making method of Jiuhua bowl tea Download PDF

Info

Publication number
CN105831300B
CN105831300B CN201610318085.7A CN201610318085A CN105831300B CN 105831300 B CN105831300 B CN 105831300B CN 201610318085 A CN201610318085 A CN 201610318085A CN 105831300 B CN105831300 B CN 105831300B
Authority
CN
China
Prior art keywords
tea
leaves
green
minutes
bowl
Prior art date
Legal status (The legal status 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 status listed.)
Active
Application number
CN201610318085.7A
Other languages
Chinese (zh)
Other versions
CN105831300A (en
Inventor
杨益斌
徐光荣
汪淑珍
戴带
赵和涛
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.)
CHIZHOU LUSHAN ECOLOGICAL FARM TECHNOLOGY DEVELOPMENT Co Ltd
Original Assignee
CHIZHOU LUSHAN ECOLOGICAL FARM TECHNOLOGY DEVELOPMENT 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 CHIZHOU LUSHAN ECOLOGICAL FARM TECHNOLOGY DEVELOPMENT Co Ltd filed Critical CHIZHOU LUSHAN ECOLOGICAL FARM TECHNOLOGY DEVELOPMENT Co Ltd
Priority to CN201610318085.7A priority Critical patent/CN105831300B/en
Publication of CN105831300A publication Critical patent/CN105831300A/en
Application granted granted Critical
Publication of CN105831300B publication Critical patent/CN105831300B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

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
    • 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
    • A23F3/12Rolling or shredding tea leaves

Abstract

A method for preparing Jiuhua bowl tea, which belongs to the field of tea preparation and processing; the invention comprises the following steps: picking fresh leaves, spreading green in a room, sunning the leaves in the sun, performing electric heating green removing, performing primary green tea fermentation, adding enzyme, kneading, baking in hot air, performing secondary green tea fermentation, re-baking in hot air, performing compression molding, drying in the shade for solidification, performing infrared aroma raising, and performing vacuum packaging, so that the Jiuhua bowl tea is prepared, and the prepared bowl tea is mellow and sweet in taste, strong in aroma and flower and fruit aroma, and has unique quality and flavor of being mellow in one-pot flavor, two-pot flavor, three-pot flavor and four-pot flavor, and five-pot flavor.

Description

Making method of Jiuhua bowl tea
Technical Field
The invention relates to the field of tea manufacturing and processing, in particular to a manufacturing and processing method of Jiuhua bowl tea.
Background
Jiuhua is located in southern Anhui pool, and is one of four Buddhist hallowers in China. According to historical records, Jiuhuashan tea is a main tea area in China and also a main production place of famous and high-quality tea in Tang dynasty. At that time, Jiuhua mountain flourishes a kind of 'ball tea', the preparation method is very simple, usually the tea leaves are picked up, then spread green and dried in the sun, then smashed into a ball shape or a cake shape, and dried in the sun or dried by charcoal fire to prepare the ball tea for monks and people around to drink, so it is said that the tea can clear away heat and toxic material, strengthen body and prevent and cure diseases. In the Ming Dynasty, Jiuhua dumpling tea and a preparation method thereof are gradually lost along with the appearance of stir-fried green tea, and products are left out of the market and are forgotten by people. In order to carry forward and develop Buddhist tea culture, develop new tea products, promote income increase of tea growers, tea enterprise efficiency increase and national tax increase, the research and development of new Jiuhua bowl tea products are specially developed.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: provides a method for preparing Jiuhua bowl tea, and the bowl tea prepared by the method has mellow and sweet taste and strong fragrance of flowers and fruits.
The technical scheme adopted by the invention is as follows:
a preparation method of Jiuhua bowl tea is characterized by comprising the following steps:
(1) picking fresh leaves: the special tea of the high-grade Jiuhua bowl tea mainly picks fresh tea leaves of a bud, a bud and two leaves of a primarily spread young tea tree; first-stage and second-stage Jiuhua bowl tea, which mainly picks fresh leaves of first-bud, second-leaf and third-leaf tea trees;
(2) indoor green spreading: after the fresh leaves are picked up, placing the fresh leaves on an indoor bamboo mat for thin spreading for 4-6 centimeters, and spreading the leaves for 1-2 hours in a natural temperature environment to allow the green grass smell to be emitted;
(3) sun-drying: removing the buds and leaves after being spread out from the room, and drying the buds and leaves in the sun for 1 to 2 hours under natural light to carry out solar oxidation;
(4) electric heating fixation: an electric heating green removing machine is used for removing green at the temperature of 180-;
(5) primary green fermentation: placing the blanched leaves on a bamboo mat and carrying out heat-wet fermentation for 30-40 minutes to ensure that the tea polyphenol, the caffeine, the amino acid and the tea polysaccharide contained in the bud leaves generate biochemical reaction and are converted into a new composite product;
(6) adding enzyme and rolling: uniformly adding 0.3-0.5% of porridge enzyme into the green tea leaves, and rolling by using a stainless steel rolling machine; the time is 20-25 minutes, wherein, the gentle kneading is carried out for 5-10 minutes, and the pressure and heavy kneading is carried out for 10 minutes;
(7) baking with hot air: baking for 6-8 minutes at the temperature of 120-;
(8) secondary green fermentation: putting the baked leaves into a bamboo basket for secondary green fermentation for 8-10 hours;
(9) and (3) hot air re-drying: baking for 5-6 minutes at the temperature of 100-;
(10) and (3) compacting and forming: inputting the re-dried leaves into an extrusion forming machine, and pressing the re-dried leaves into a 'bowl shape' under the pressure of 25MPa by an intelligent conveying device and a pressurizing system;
(11) drying in the shade to solidify: putting the pressed pot tea on an indoor wood frame, and naturally drying in the shade at normal temperature for solidifying for 15 days;
(12) infrared aroma enhancement: inputting the bowl tea dried in the shade and solidified into a far infrared aroma raising machine, and raising aroma for 6-8 minutes at the high temperature of 110-;
(13) and (3) vacuum packaging: and (5) carrying out sealed packaging and fresh-keeping storage by using a vacuum packaging machine.
Further, adding enzyme in the step (6) for kneading for 20-25 minutes, wherein gentle kneading is carried out for 5-10 minutes, and pressurized heavy kneading is carried out for 10 minutes;
further, the compression pressure in the step (10) is 25 MPa.
Further, according to the preparation method of the Jiuhua bowl tea, the process conditions in the spring tea preparation process are further limited:
picking fresh leaves: picking fresh leaves of young tea trees which are initially spread by one bud and two leaves as a main part;
indoor green spreading: spreading for 5-6 cm in thickness for 1.5-2 hours;
sun-drying: the time is 1-1.5 hours;
electric heating fixation: the electric heating fixation temperature is 190-200 ℃;
primary green fermentation: the green fermentation time is 38-40 minutes;
adding enzyme and rolling: the enzyme adding amount is 0.3 percent;
baking with hot air: the time is 8 minutes;
secondary green fermentation: the green fermentation time is 9-10 hours;
and (3) hot air re-drying: baking for 6 minutes by hot air at 105-110 ℃;
infrared aroma enhancement: the aroma raising temperature is 120 ℃, and the aroma raising time is 8 minutes.
Further, the making method of the Jiuhua bowl tea further limits the process conditions in the making period of the summer and autumn tea:
picking fresh leaves: picking fresh tea leaves of first-bud second-leaf tea trees and third-leaf tea trees as main raw materials;
indoor green spreading: spreading for 4-5 cm in thickness for 1.5 hours;
sun-drying: the time is 1 hour;
electric heating fixation: the electric heating fixation temperature is 180-190 ℃;
primary green fermentation: the green fermentation time is 30-35 minutes;
adding enzyme and rolling: the enzyme adding amount is 0.5 percent;
baking with hot air: the temperature is 120 ℃ and the time is 7 minutes;
secondary green fermentation: the green fermentation time is 9-9.3 hours;
and (3) hot air re-drying: baking with 100 deg.C hot air for 5 min;
infrared aroma enhancement: the aroma raising temperature is 110 ℃, and the aroma raising time is 6 minutes.
The invention has the beneficial effects that:
1. the sun is used for sunning, on one hand, the sun is used for sunning, the bud leaves are withered, energy is saved, on the other hand, the bud leaves containing grass flavor can be better converted into linalool, geraniol and other substances through the sun oxidation effect, and the fragrance of the pot tea is enhanced through the 'flower and fruit fragrance'.
2. Through the secondary green fermentation, the hydrolysis of cellulose, starch substances and protein contained in the tea is greatly promoted, and a large amount of sweet substances such as tea polysaccharide, amino acid, geraniol and the like are generated to reduce the bitter taste of the pot tea.
3. The juice yield of the tea juice is increased by adding the enzymatic action of kneading the porridge enzyme, and meanwhile, the decomposition product contains various sugars and other organic acids and other substances, so that the unique flavor with mellow and sweet taste and strong flower and fruit fragrance can be formed; improve the brewing concentration and freshness of the bowl tea.
4. The intelligent control system of the shaping machine is set to 25MPa, so that the bowl shape is tighter, the tea juice is promoted to overflow due to the high-pressure extrusion effect, and the unique dark green with glossy oil can be formed on the outer surface of the bowl tea through the subsequent actions of natural shade drying oxidation, infrared drying and the like, so that the aesthetic feeling of the bowl tea can be enhanced.
5. The tea polysaccharide contained in the tea-pot tea is subjected to violent saccharification reaction and forms good flower and fruit fragrance by using the infrared aroma-improving effect of a far infrared light source, and the tea-pot tea has a good effect on optimizing the quality of the tea-pot tea.
Drawings
FIG. 1 is a flow chart of a preparation method of the Jiuhua bowl tea.
Detailed Description
The following detailed description of embodiments of the invention refers to the accompanying drawings.
The first embodiment is as follows:
the preparation method of the spring tea of the Jiuhua bowl tea comprises the following steps:
(1) picking fresh leaves: in spring, the special Jiuhua bowl tea is prepared, so that the fresh leaves of the young tea trees which are just spread by one bud and one leaf are mainly picked, and the thick old leaves and the double-leaf tea are not picked.
(2) Indoor green spreading: after the fresh leaves are picked up, placing the fresh leaves on a bamboo mat in a room for spreading for 5 to 6 centimeters, and spreading for 1.5 to 2 hours at a natural temperature to fully disperse the grass smell;
(3) sun-drying: and (3) moving the buds and leaves after being spread to the outdoor for sunning in the natural sunlight, wherein the sunning time is 1-1.5 hours because the sunlight is weak in spring, and the buds and leaves are subjected to sunning oxidation by sunlight, so that the fresh leaves are dark in water loss color and luster, and the leaf quality is soft.
(4) Electric heating fixation: and (3) applying an electric heating fixation machine to perform fixation at 190-200 ℃, inhibiting enzymatic oxidation activity, preventing deep oxidation red change, and completing fixation when the water content of the fixation leaves is 50-55%.
(5) Primary green fermentation: putting the blanched leaves on a bamboo mat to carry out pile fermentation at natural room temperature for 38-40 minutes, and allowing tea polyphenol, caffeine, amino acid and tea polysaccharide contained in the bamboo mat to carry out compound chemical reaction through pile fermentation, and converting to form a new intermediate product.
(6) Adding enzyme and rolling: 0.3% of gruel enzyme (a compound biological enzyme containing pectinase, cellulase and protease) is uniformly added into the green tea leaves, and then the tea leaves are kneaded by a stainless steel kneading machine for 20 minutes, wherein the kneading time is 5 minutes, 10 minutes is carried out by pressing and 10 minutes is carried out by heavy kneading, and 5 minutes is carried out by loose kneading. On one hand, the bud leaves are kneaded into strips through the kneading action, and on the other hand, the juice yield of the tea juice is improved through the biological enzymatic decomposition action, so that the concentration of the pot tea soup is improved.
(7) Baking with hot air: and baking for 8 minutes by adopting a hot air dryer and hot air at the high temperature of 120-.
(8) Secondary green fermentation: and putting the baked leaves into a bamboo basket to carry out secondary green fermentation for 9-10 hours at room temperature, and carrying out a series of chemical reactions under the comprehensive action of moisture, temperature and oxygen in the green fermentation process, so that on one hand, the tea leaves are promoted to contain cellulose, starch substances and protein, and the hydrolysis is carried out to generate fragrant and sweet substances such as tea polysaccharide, amino acid, geraniol and the like, and the bitter taste of the tea bowl is reduced. On the other hand, under the action of damp heat, chlorophyll structure is damaged, the original green color of fresh leaves is lost, and meanwhile, the polyphenol compounds are promoted to be oxidized to generate theaflavin and thearubigin, so that the color of the tea soup is changed into orange yellow and brownish red.
(9) And (3) hot air re-drying: baking for 6 minutes by adopting a hot air dryer with hot air at the temperature of 105-110 ℃, inhibiting the activity of polyphenol oxidase to stop the oxidation of polyphenol substances on the one hand, and continuously drying and dehydrating to control the water content of the polyphenol substances to be 9-10 percent on the other hand, so as to be convenient for being pressed into a pot shape in a subsequent process.
(10) And (3) compacting and forming: inputting the re-dried leaves into an extrusion forming machine, and pressing the re-dried leaves into a pot shape by an intelligent conveying device and a pressurizing system under the pressure of 25 MPa.
(11) Drying in the shade to solidify: and (3) putting the pressed pot tea on an indoor wood frame, naturally drying in the shade at normal temperature for 15 days to solidify, and allowing the water in the pot tea to seep out under the action of natural drying in the shade, so that the surface water slowly volatilizes to further solidify the pot tea.
(12) Infrared aroma enhancement: the alms bowl tea after will drying in the shade solid shape inputs the far infrared and carries fragrant machine, sets for intelligent control by temperature change and time control appearance: the aroma raising temperature is 120 ℃, and the aroma raising time is 8 minutes. Through the infrared drying effect of the far infrared light source, on one hand, the moisture is continuously dried to ensure that the moisture content is less than or equal to 8.0 percent, and on the other hand, the tea polysaccharide is promoted to generate violent saccharification reaction and form good flower and fruit fragrance, and the tea drying device has a good effect on optimizing the quality of the pot tea.
(13) And (3) vacuum packaging: the pot tea is sealed, packaged, preserved and stored by a vacuum packaging machine so as to prevent excessive oxidation deterioration.
Example two:
the making method of the Jiuhua bowl tea in summer and autumn comprises the following steps:
(1) picking fresh leaves: in summer and autumn, because the tea tree buds and leaves are old, fresh tea tree leaves with one bud and two leaves are picked to prepare first-stage and second-stage Jiuhua bowl tea.
(2) Indoor green spreading: in summer and autumn, the fresh leaves are collected and put on a bamboo mat in a room to be spread for 4-5 cm, and are spread for 1.5 hours at a natural temperature, so that the green grass smell is fully diffused.
(3) Sun-drying: in summer and autumn, the sunlight sunning needs to be shortened to 1 hour due to high temperature and strong sunlight, so that the phenomenon that the sunning is oxidized and changed into red due to excessive illumination is avoided.
(4) Electric heating fixation: the temperature of the electric heating fixation is reduced to 190 ℃ for 180 ℃ and the fixation is carried out until the water content of the tea is less than or equal to 50 percent, so as to prevent coking.
(5) Primary green fermentation: and putting the enzyme-free leaves on a bamboo mat for carrying out green fermentation for 30-35 minutes so as to avoid the phenomenon of 'stuffy yellow' caused by excessive green fermentation.
(6) Adding enzyme and rolling: 0.5% of gruel enzyme is uniformly added into the green tea leaves, and then rolling is carried out for 25 minutes, wherein the kneading is carried out for 5 minutes slightly, the pressing and the heavy kneading are carried out for 15 minutes, and the loose kneading is carried out for 5 minutes. The addition amount of the porridge enzyme, the rolling time and the pressure are increased, so that the rolling of the coarse old bud leaves into strips is promoted, the tea juice extraction rate is improved, and the tea soup concentration is improved.
(7) Baking with hot air: the drying temperature is 120 ℃, and the baking is carried out for 7 minutes, so that the water content of the product reaches about 30 percent.
(8) Secondary green fermentation: and (3) putting the baked leaves into a bamboo basket to carry out secondary green fermentation for 9-9.3 hours at room temperature, spraying cold water to humidify and cool the baked leaves if the room temperature exceeds 38 ℃, and carrying out a series of chemical reactions in the green fermentation under a low-temperature and high-humidity environment to reduce the bitter taste of the pot tea and convert the color of tea soup into orange yellow and brown red.
(9) And (3) hot air re-drying: the redrying temperature is 110 ℃, the baking time is 5 minutes, the water content is controlled to be about 9 percent, and the product is convenient to be pressed into a bowl shape.
(10) And (3) compacting and forming: inputting the re-dried leaves into an extrusion forming machine, and pressing the re-dried leaves into a 'bowl shape' under the pressure of 25 MPa.
(11) Drying in the shade to solidify: in summer and autumn, the natural normal-temperature shade drying and shape-fixing time of the pot tea is shortened to 12 days due to the drying of air in the summer and autumn, so that the tea body can be dried and fixed.
(12) Infrared aroma enhancement: the infrared aroma raising temperature is 110 ℃, and the aroma raising time is 6 minutes. The water content is less than or equal to 8.0 percent, and good high-sweetness fragrance can be formed.
(13) And (3) vacuum packaging: the air-packing mode is the same as spring tea, and the tea is sealed at normal temperature for fresh-keeping and storage.
The Jiuhua earthen bowl tea prepared by the process has the characteristics of quality; the appearance is in a bowl shape, and the color is dark green with glossy and shining. The tea soup after being brewed is yellow red or yellow brown, has mellow and sweet taste, strong fragrance of flowers and fruits, and unique quality and flavor of one-time brewing, two-time brewing, three-time brewing and four-time brewing, and five-time brewing.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. The present invention is not limited to the above-described embodiments, which are described in the specification and illustrated only for illustrating the principle of the present invention, but various changes and modifications may be made within the scope of the present invention as claimed without departing from the spirit and scope of the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (5)

1. A preparation method of Jiuhua bowl tea is characterized by comprising the following steps:
(1) picking fresh leaves: the special tea of the high-grade Jiuhua bowl tea mainly picks fresh tea leaves of a bud, a bud and two leaves of a primarily spread young tea tree; first-stage and second-stage Jiuhua bowl tea, which mainly picks fresh leaves of first-bud, second-leaf and third-leaf tea trees;
(2) indoor green spreading: after the fresh leaves are picked up, placing the fresh leaves on an indoor bamboo mat for thin spreading for 4-6 centimeters, and spreading the leaves for 1-2 hours in a natural temperature environment to allow the green grass smell to be emitted;
(3) sun-drying: removing the buds and leaves after being spread out from the room, and drying the buds and leaves in the sun for 1 to 2 hours under natural light to carry out solar oxidation;
(4) electric heating fixation: an electric heating green removing machine is used for removing green at the temperature of 180-;
(5) primary green fermentation: placing the blanched leaves on a bamboo mat and carrying out heat-wet fermentation for 30-40 minutes to ensure that the tea polyphenol, the caffeine, the amino acid and the tea polysaccharide contained in the bud leaves generate biochemical reaction and are converted into a new composite product;
(6) adding enzyme and rolling: uniformly adding 0.3-0.5% of porridge enzyme into the green tea leaves, and rolling by using a stainless steel rolling machine; the time is 20 to 25 minutes;
(7) baking with hot air: baking for 6-8 minutes at the temperature of 120-;
(8) secondary green fermentation: putting the baked leaves into a bamboo basket for secondary green fermentation for 8-10 hours;
(9) and (3) hot air re-drying: baking for 5-6 minutes at the temperature of 100-;
(10) and (3) compacting and forming: inputting the re-dried leaves into an extrusion forming machine, and pressing the re-dried leaves into a 'bowl shape' by pressure through an intelligent conveying device and a pressurizing system;
(11) drying in the shade to solidify: putting the pressed pot tea on an indoor wood frame, and naturally drying in the shade at normal temperature for solidifying for 15 days;
(12) infrared aroma enhancement: inputting the bowl tea dried in the shade and solidified into a far infrared aroma raising machine, and raising aroma for 6-8 minutes at the high temperature of 110-;
(13) and (3) vacuum packaging: and (5) carrying out sealed packaging and fresh-keeping storage by using a vacuum packaging machine.
2. The method for making Jiuhua bowl tea as claimed in claim 1, wherein the method comprises the following steps: and (3) adding enzyme to knead for 20-25 minutes in the step (6), wherein gentle kneading is carried out for 5-10 minutes, and pressure kneading is carried out for 10 minutes.
3. The method for making Jiuhua bowl tea as claimed in claim 1, wherein the method comprises the following steps: the compaction pressure in the step (10) is 25 MPa.
4. A method for making the Jiuhua bowl tea as claimed in any one of claims 1-3, wherein the method comprises the following steps: according to the preparation method of the Jiuhua bowl tea, the process conditions of the spring tea preparation season are further limited:
picking fresh leaves: picking fresh leaves of young tea trees which are initially spread by one bud and two leaves as a main part;
indoor green spreading: spreading for 5-6 cm in thickness for 1.5-2 hours;
sun-drying: the time is 1-1.5 hours;
electric heating fixation: the electric heating fixation temperature is 190-200 ℃;
primary green fermentation: the green fermentation time is 38-40 minutes;
adding enzyme and rolling: the enzyme adding amount is 0.3 percent;
baking with hot air: the time is 8 minutes;
secondary green fermentation: the green fermentation time is 9-10 hours;
and (3) hot air re-drying: baking for 6 minutes by hot air at 105-110 ℃;
infrared aroma enhancement: the aroma raising temperature is 120 ℃, and the aroma raising time is 8 minutes.
5. A method for making the Jiuhua bowl tea as claimed in any one of claims 1-3, wherein the method comprises the following steps: according to the preparation method of the Jiuhua bowl tea, the process conditions of the preparation season of the summer and autumn tea are further limited:
picking fresh leaves: picking fresh tea leaves of first-bud second-leaf tea trees and third-leaf tea trees as main raw materials;
indoor green spreading: spreading for 4-5 cm in thickness for 1.5 hours;
sun-drying: the time is 1 hour;
electric heating fixation: the electric heating fixation temperature is 180-190 ℃;
primary green fermentation: the green fermentation time is 30-35 minutes;
adding enzyme and rolling: the enzyme adding amount is 0.5 percent;
baking with hot air: the temperature is 120 ℃ and the time is 7 minutes;
secondary green fermentation: the green fermentation time is 9-9.3 hours;
and (3) hot air re-drying: baking with 100 deg.C hot air for 5 min;
infrared aroma enhancement: the aroma raising temperature is 110 ℃, and the aroma raising time is 6 minutes.
CN201610318085.7A 2016-05-12 2016-05-12 Making method of Jiuhua bowl tea Active CN105831300B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610318085.7A CN105831300B (en) 2016-05-12 2016-05-12 Making method of Jiuhua bowl tea

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610318085.7A CN105831300B (en) 2016-05-12 2016-05-12 Making method of Jiuhua bowl tea

Publications (2)

Publication Number Publication Date
CN105831300A CN105831300A (en) 2016-08-10
CN105831300B true CN105831300B (en) 2020-03-27

Family

ID=56592306

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610318085.7A Active CN105831300B (en) 2016-05-12 2016-05-12 Making method of Jiuhua bowl tea

Country Status (1)

Country Link
CN (1) CN105831300B (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106106879A (en) * 2016-08-26 2016-11-16 黄山王光熙松萝茶业股份公司 The processing technique of Usnea yellow tea
CN107529404A (en) * 2017-08-14 2018-01-02 安徽九朵莲实业股份有限公司 A kind of preparation method of keemun Semen Coicis brick tea
CN108308288A (en) * 2018-04-02 2018-07-24 务川自治县鑫隆缘茶业有限责任公司 A kind of processing method of tealeaves

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4639375A (en) * 1983-08-12 1987-01-27 The Procter & Gamble Company Enzymatic treatment of black tea leaf
WO2004008869A3 (en) * 2002-07-18 2004-05-06 Tata Tea Ltd A method of processing green tea leaves to produce black tea that can be brewed in cold water

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101156634B (en) * 2007-10-23 2010-10-06 吴建利 A processing method of Meishan pretty tea
CN101791022A (en) * 2010-03-26 2010-08-04 杨亚仲 Processing technology of old leaves of tea trees
CN104041604A (en) * 2013-09-05 2014-09-17 广西凌云浪伏茶业有限公司 Method for processing brick tea from Lingyun Baihao tea
CN103749745B (en) * 2013-12-24 2016-01-20 汪辉进 A kind of method of artificial intelligence enzymatic fermenting and producing black tea
CN104381480B (en) * 2014-11-12 2018-03-20 江南大学 A kind of processing method for improving large leaf summer and autumn cake black tea quality
CN104431005B (en) * 2014-12-30 2018-07-10 雅安农耕时代生态农业有限公司 A kind of preparation method of crow tea tealeaves

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4639375A (en) * 1983-08-12 1987-01-27 The Procter & Gamble Company Enzymatic treatment of black tea leaf
WO2004008869A3 (en) * 2002-07-18 2004-05-06 Tata Tea Ltd A method of processing green tea leaves to produce black tea that can be brewed in cold water

Also Published As

Publication number Publication date
CN105831300A (en) 2016-08-10

Similar Documents

Publication Publication Date Title
CN105379866B (en) Sunned black tea and preparation process thereof
CN101791020B (en) Method for processing fragrant black tea
CN102987034B (en) A kind of processing method of Camellia nitidissima black tea
CN103392838B (en) A kind of processing method of Yuexi Cuilan tea
CN104585380B (en) The preparation method of old leaf black tea
CN103976051B (en) A kind of processing method of black tea
CN103262920B (en) Method for processing seasoning golden camellia tea leaves
CN101507454B (en) Preparation method of green tea of orchid odor type
CN102422927B (en) Production method of jasmine black tea
CN101690534B (en) Preparation method of mulberry black tea
CN104336197B (en) Method for preparing black poria cocos tea
CN105010614B (en) A kind of method for production of red oolong tea
CN105360369A (en) Method for processing multiple kinds of tea with spring tea
CN102805166B (en) Tea cake of white tea and preparation method thereof
CN102217683B (en) Xinyang red black tea processing technique
CN102356784B (en) Processing method for black tea
CN101461427B (en) Method for processing bamboo tube black tea
CN103891934B (en) A kind of processing method of black tea
CN103783179B (en) A kind of method utilizing Ling Yaoxing processing nectar pekoe
CN102919392B (en) Processing method of black tea
CN103493916B (en) Black tea of secondary fermentation and preparation method and apparatus thereof
CN104351375A (en) Method for making brick Puer tea
CN103385319B (en) A kind of processing method of micro-fermented tea
CN102972536A (en) Manufacturing technique of keemun black tea
CN101156634B (en) A processing method of Meishan pretty tea

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant