CN105851343A - Lemon-rose black tea and preparation process thereof - Google Patents
Lemon-rose black tea and preparation process thereof Download PDFInfo
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- CN105851343A CN105851343A CN201610440066.1A CN201610440066A CN105851343A CN 105851343 A CN105851343 A CN 105851343A CN 201610440066 A CN201610440066 A CN 201610440066A CN 105851343 A CN105851343 A CN 105851343A
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- citri limoniae
- fructus citri
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- tea
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 83
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 42
- 235000020279 black tea Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241000220317 Rosa Species 0.000 claims abstract description 36
- 239000000945 filler Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000013616 tea Nutrition 0.000 claims description 41
- 241000628997 Flos Species 0.000 claims description 25
- 235000013399 edible fruits Nutrition 0.000 claims description 13
- 238000005516 engineering process Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 238000000643 oven drying Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 16
- 244000131522 Citrus pyriformis Species 0.000 abstract description 6
- 235000005979 Citrus limon Nutrition 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- 230000000694 effects Effects 0.000 description 12
- 235000009508 confectionery Nutrition 0.000 description 4
- 230000001105 regulatory effect Effects 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 230000017531 blood circulation Effects 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 101100074336 Xenopus laevis ripply2.1 gene Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 239000012611 container material Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 229940124549 vasodilator Drugs 0.000 description 1
- 239000003071 vasodilator agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses lemon-rose black tea and a preparation process thereof. The lemon-rose black tea comprises a container and a filler filling the container, wherein the container is made of lemon peel; the filler comprises black tea and rose flowers. The lemon-rose black tea is fashionable, convenient and rapid in brewing; the fragrance of three raw materials, namely lemon, rose and black tea, can be synchronously emitted, so that the lemon-rose black tea is rich in taste and relatively excellent in efficacy.
Description
Technical field
The present invention relates to tea processing technique field, be specifically related to a kind of Fructus Citri Limoniae rose tea and system thereof
Standby technique.
Background technology
China is the native place of tea, is the original producton location of tea, and in China, tea is described as " state's drink ".Tea
Have long history in China, be Chinese people's contributions to world's cooking culture, tea with can
Can, coffee claim three big non-alcoholic drinks of the world today, first of the big beverage in the world three.Tea
Filler used is usually and processes with the leaf of Camellia sinensis.Traditional filling kind is a lot, bag
Include green tea, black tea, Ramulus et Folium Mussaendae Pubescentis, scented tea, postfermented tea etc..Fructus Citri Limoniae black tea be occurred in the last few years support
Raw tea, have the whole intestinal of stomach invigorating help digest, effect of looks improving and the skin nourishing, thus extensively liked by people
Like, the schoolgirl particularly liked to be beautiful.
Current Fructus Citri Limoniae rose tea is generally by adding fresh or dry Fructus Citri Limoniae in black tea
Sheet and Flos Rosae Rugosae, more brewed obtain.Before this Fructus Citri Limoniae rose tea is brewed, need to prepare
Black tea, lemon tablet and Flos Rosae Rugosae, and determine the addition of every kind of raw material, its processing technology office
It is limited to simply several raw materials to be mixed, exists and brew the easiest defect；It addition,
Traditional method black tea is very fast because going out taste, covers the fragrance both other, and it is different that products taste goes out taste
Walk thus cause product to there is the defect that mouthfeel is the best.
Summary of the invention
In order to overcome the deficiencies in the prior art, first purpose of the present invention is to provide a kind of lemon
Lemon rose tea, it brews fashion, convenient and swift, Fructus Citri Limoniae, Flos Rosae Rugosae and three kinds of raw materials of black tea
Fragrance is with walking out of taste, rich in taste, and effect is more preferably.
Second object of the present invention is to provide the preparation technology of a kind of Fructus Citri Limoniae rose tea.
The purpose of the present invention realizes by the following technical solutions:
A kind of Fructus Citri Limoniae rose tea, including container and the filler being filled in container；Described container
It is made by Fericarpium Citri Limoniae；Described filler includes black tea and Flos Rosae Rugosae.
Preferably, the weight ratio of described black tea and Flos Rosae Rugosae is 4:1-15:1.
Preferably, described Fructus Citri Limoniae rose tea includes following raw material by weight: Fericarpium Citri Limoniae
3-5 part, black tea 4-6 part, Flos Rosae Rugosae 0.5-1 part.
Preferably, the weight ratio of described Fericarpium Citri Limoniae, black tea and Flos Rosae Rugosae is 4:5.5:0.5.
Preferably, described container includes container body and container top；Described container body be
After on Fructus Citri Limoniae, an excision part forms an opening, remaining part is made after removing sarcocarp
's；Described container top is the container top obtained after the part excised removes sarcocarp；This container
Lid can cooperate with described opening and cover described container body；Arrange on described container body
Air-vent, air-vent is had to make filler be more easy to out taste when brewing；Fill out when filling in container body
After material, utilize the elasticity of Fericarpium Citri Limoniae container top to be sticked in the opening of container body, make container
Lid is positioned at above filler and can rotate along described opening.
Preferably, described opening is to excise an oval shaped portion from Fructus Citri Limoniae the base of a fruit position and formed
Opening.
Preferably, described air-vent be the through hole of geometric figure shape, the through hole of numerical switch or
The through hole of letter shapes.
Present invention additionally comprises the preparation technology of a kind of Fructus Citri Limoniae rose tea, its step is as follows:
1) clean: the Fructus Citri Limoniae chosen is carried out；
2) Fructus Citri Limoniae pretreatment: an excision part forms an opening on Fructus Citri Limoniae, is divided into by Fructus Citri Limoniae
Fructus Citri Limoniae cap portion and Fructus Citri Limoniae main part；Then by this opening by Fructus Citri Limoniae main part
Sarcocarp is removed and is made it be internally formed receiving chamber, is container body；Fruit by Fructus Citri Limoniae cap portion
Meat is removed and is formed it into the container top coordinated with described opening；
3) Fericarpium Citri Limoniae after-treatment: umbilical part and the base of a fruit of Fericarpium Citri Limoniae are removed, and with water to appearance
Device main body and container top two parts are carried out, to remove the fruit juice of residual；
4) air-vent is offered: on container body, offer several air-vents；
5) dress tea: after the water on container body and container top evaporates and does, by black tea and rose
It is packed in container body together with lifting line after rare colored mix homogeneously, then container top is pressed
In press-in container body, and rotate container top, make container top be stuck in opening part；Make simultaneously
The one end that must lift line is fixed in container body, the outward opening of its other end container body
Stretch out；
6) natural dry in the sun, oven drying at low temperature: will be through step 5) process the Fructus Citri Limoniae obtained in natural
After Exposure to Sunlight 10 hours, then dry 10 hours under the conditions of 60 DEG C, until Fericarpium Citri Limoniae hardening,
Obtain Fructus Citri Limoniae rose tea finished product.
Preferably, in step 2) in, described opening is oval from the position excision one of Fructus Citri Limoniae the base of a fruit
Shape part and the opening that formed.
Preferably, in step 2) in, described air-vent is the through hole of geometric figure shape, number
The through hole of word shape or the through hole of letter shapes.Specifically can be according to attractive in appearance and product Special Significance
It is customized.
Compared to existing technology, the beneficial effects of the present invention is:
1. the Fructus Citri Limoniae rose tea of the present invention, can insert whole Fructus Citri Limoniae rose tea when brewing
Directly brewing in kettle, be not required to prepare black tea, Flos Rosae Rugosae and Fructus Citri Limoniae respectively, it brews fashion, convenience
Fast.The sweet-smelling of the black tea of the present invention and Flos Rosae Rugosae fragrant and sweet slowly by the moulding pore on fruit body
Infiltrating, combination Tong Bu with the delicate fragrance of Fructus Citri Limoniae, mouthfeel is unique, natural harmony！Abandon biography
System way black tea is very fast because going out taste, covers the fragrance both other, the defect that mouthfeel is the best, more
Resistance in brewing.Fructus Citri Limoniae can extend the shelf life after drying, Fructus Citri Limoniae, Flos Rosae Rugosae and black tea collocation mouthfeel
Abundant, effect is more preferably.
2. the Fructus Citri Limoniae rose tea of the present invention, by opening air-vent on Lemon fruit body so that
When brewing, filler is more easy to out taste, more resistance to bubble.
3. Fructus Citri Limoniae effect: the expelling summer-heat that promotes the production of body fluid whets the appetite, prevents cardiovascular disease, removing heat-phlegm, resists
Bacterium antiinflammatory, looks improving and the skin nourishing, emesis.
Black tea effect: tired, the replenishing body fluid and clearing away heat pathogen, diuresis, anti-inflammation and sterilization, removing toxic substances, strong of disappearing of refreshing oneself
Stomach, anticancer, vasodilator are protected in skeleton, defying age, nourishing the stomach.
Flos Rosae Rugosae effect: Flos Rosae Rugosae is a kind of valuable ingredients of traditional Chinese medicine, sweet and slightly bitter taste, warm in nature, the brightest
Aobvious effect is regulated the flow of vital energy resolving depression, promoting blood circulation to remove blood stasis and menstruction regulating and pain relieving exactly.For cardiovascular and cerebrovascular vessel, high blood
Pressure, there are significant curative effect in heart disease and gynecological.
The Fructus Citri Limoniae black tea of the present invention has the blue or green sour taste mellow with black tea of Fructus Citri Limoniae, sweet and micro-
Acid, the most tasty and the most refreshing.Have the whole intestinal of stomach invigorating help digest, effect of looks improving and the skin nourishing.Add rose
Effect of rare resolving depression of regulating the flow of vital energy, promoting blood circulation to remove blood stasis and menstruction regulating and pain relieving.Rich in taste alcohol after triplicity
Perfume (or spice), effect is more preferably.Have damp eliminating of relieving summer heat, reduce phlegm, spleen invigorating sore-throat relieving, removing food stagnancyization are stagnant, skin care is beautiful
The effects such as appearance, lowering blood-fat and reducing weight, blood circulation promoting and blood stasis dispelling.
4, the present invention is provided with lifting line, and ledger line makes to brew easier, and Folium Camelliae sinensis need not steep always
In water.
Accompanying drawing explanation
Fig. 1 is the structural representation of Fructus Citri Limoniae rose tea of the present invention；
In figure: 10, container top；20, container body；21, air-vent；30, fill out
Material.
Detailed description of the invention
Below, in conjunction with accompanying drawing and detailed description of the invention, the present invention is described further:
Embodiment 1
As it is shown in figure 1, a kind of Fructus Citri Limoniae rose tea, it includes container and is positioned at filling out of container
Material 30, described container includes container body 20 and container top 10, described container body 20
After forming an opening for excising an oval shaped portion from Fructus Citri Limoniae the base of a fruit position, remaining part is gone
Except be made after sarcocarp；Described container top 10 is to obtain after the part excised removes sarcocarp
The oval container top 10 arrived, this container top 10 can cooperate lid with described opening
Container body 20 is stated in residence；It is provided with air-vent 21 on described container body 20；Work as container
After main body 20 fills filler 30, utilize the elasticity of Fericarpium Citri Limoniae that container top 10 is sticked into opening
In, make container top 10 be positioned on filler 30 and can rotate along described opening；Described filler
30 is black tea and Flos Rosae Rugosae.
Described Fructus Citri Limoniae rose tea is made by following steps:
1) clean: select little green lemon, it is carried out；
2) Fructus Citri Limoniae pretreatment: open an elliptical openings in the region at the base of a fruit place of Fructus Citri Limoniae, will
Fructus Citri Limoniae is divided into container top and container body two parts；Then by this opening by Fructus Citri Limoniae main part
Sarcocarp in point is removed and is made it be internally formed receiving chamber, is container body；By Fructus Citri Limoniae cover body part
The sarcocarp divided is removed and is formed the container top coordinated with described opening；
3) Fericarpium Citri Limoniae after-treatment: by step 2) process after the umbilical part of Fericarpium Citri Limoniae and the base of a fruit
Remove, and with water, container body and container top two parts are carried out, to remove residual
Fruit juice；
4) air-vent is offered: on container body, offer three air-vents；
5) dress tea: after the water on container body and container top evaporates and does, by black tea and rose
It is packed in container body together with lifting line after rare colored mix homogeneously, then container top is pressed
In press-in container body, and rotate container top, make container top be stuck in opening part；Make simultaneously
The one end that must lift line is fixed in container body, the outward opening of its other end container body
Stretch out；
6) natural dry in the sun, oven drying at low temperature: will be through step 5) process the Fructus Citri Limoniae obtained in natural
After Exposure to Sunlight 10 hours, then dry 10 hours under the conditions of 60 DEG C, until Fericarpium Citri Limoniae hardening,
Obtain Fructus Citri Limoniae rose tea finished product.Wherein, the weight ratio of described Fericarpium Citri Limoniae, black tea and Flos Rosae Rugosae
4:5.5:0.5。
Embodiment 2
The feature of the present embodiment is: weight ratio 3:6:1 of described Fericarpium Citri Limoniae, black tea and Flos Rosae Rugosae.
Other is same as in Example 1.
Embodiment 3
The feature of the present embodiment is: weight ratio 4:5:1 of described Fericarpium Citri Limoniae, black tea and Flos Rosae Rugosae.
Other is same as in Example 1.
Embodiment 4
The feature of the present embodiment is: weight ratio 5:4:1 of described Fericarpium Citri Limoniae, black tea and Flos Rosae Rugosae.
Other is same as in Example 1.
Embodiment 5
The feature of the present embodiment is: the weight ratio of described Fericarpium Citri Limoniae, black tea and Flos Rosae Rugosae
5:4.5:0.5.Other is same as in Example 1.
Other embodiments:
Described air-vent is the through hole of geometric figure shape, the through hole of numerical switch or letter shapes
Through hole, specifically can be customized according to attractive in appearance and product Special Significance.
Sensory test:
Take Fericarpium Citri Limoniae, black tea, Flos Rosae Rugosae to put in teabowl with a cover with weight ratio 4:5.5:0.5 and brew, 5
Go out soup after Miao, taste and get only black tea sweet-smelling.
Take Fericarpium Citri Limoniae, black tea, Flos Rosae Rugosae to put in teabowl with a cover with weight ratio 4:5.5:0.5 and brew,
Going out soup after 10 seconds, taste the dense band of black tea taste puckery, Fructus Citri Limoniae and Flos Rosae Rugosae taste are the lightest, and three is merged not
, mouthfeel is discord.
Fructus Citri Limoniae rose tea one described in Example 1-5 respectively, puts in cup and brews, and 10
Going out soup after Miao, taste mouthfeel pure and fresh fragrant and sweet, three's taste merges harmony, does not have some local flavor.
Above-mentioned embodiment is only the preferred embodiment of the present invention, it is impossible to limit this with this
The scope of bright protection, any non-solid that those skilled in the art is done on the basis of the present invention
Change and the replacement of matter belong to scope of the present invention.
Claims (10)
1. a Fructus Citri Limoniae rose tea, including container and the filler being filled in container；Described appearance
Device is made by Fericarpium Citri Limoniae；Described filler includes black tea and Flos Rosae Rugosae.
Fructus Citri Limoniae rose tea the most according to claim 1, it is characterised in that described black tea
It is 4:1-15:1 with the weight ratio of Flos Rosae Rugosae.
Fructus Citri Limoniae rose tea the most according to claim 1, it is characterised in that described Fructus Citri Limoniae
Rose tea includes following raw material by weight: Fericarpium Citri Limoniae 3-5 part, black tea 4-6 part,
Flos Rosae Rugosae 0.5-1 part.
Fructus Citri Limoniae rose tea the most according to claim 1, it is characterised in that described Fructus Citri Limoniae
The weight ratio of skin, black tea and Flos Rosae Rugosae is 4:5.5:0.5.
5., according to the Fructus Citri Limoniae rose tea described in claim 1-4 any one, its feature exists
In, described container includes container body and container top；Described container body is for cut on Fructus Citri Limoniae
After forming an opening except a part, remaining part is made after removing sarcocarp；Described appearance
Device lid is the container top obtained after the part excised removes sarcocarp；This container top can be with institute
State opening to cooperate and cover described container body；It is provided with air-vent on described container body；
After filling filler in container body, utilize the elasticity of Fericarpium Citri Limoniae that container top sticks into container master
In the opening of body, container top is made to be positioned at above filler and can rotate along described opening.
Fructus Citri Limoniae rose tea the most according to claim 5, it is characterised in that described opening
The opening formed for excising an oval shaped portion from Fructus Citri Limoniae the base of a fruit position.
Fructus Citri Limoniae rose tea the most according to claim 5, it is characterised in that described ventilative
Hole is the through hole of geometric figure shape, the through hole of numerical switch or the through hole of letter shapes.
8. a preparation technology for Fructus Citri Limoniae rose tea as claimed in claim 5, its feature exists
In, carry out the most successively:
1) clean: the Fructus Citri Limoniae chosen is carried out；
2) Fructus Citri Limoniae pretreatment: an excision part forms an opening on Fructus Citri Limoniae, is divided into by Fructus Citri Limoniae
Fructus Citri Limoniae cap portion and Fructus Citri Limoniae main part；Then by this opening by Fructus Citri Limoniae main part
Sarcocarp is removed and is made it be internally formed receiving chamber, is container body；Fruit by Fructus Citri Limoniae cap portion
Meat is removed and is formed it into the container top coordinated with described opening；
3) Fericarpium Citri Limoniae after-treatment: umbilical part and the base of a fruit of Fericarpium Citri Limoniae are removed, and with water to appearance
Device main body and container top two parts are carried out, to remove the fruit juice of residual；
4) air-vent is offered: on container body, offer several air-vents；
5) dress tea: after the water on container body and container top evaporates and does, by black tea and rose
It is packed in container body together with lifting line after rare colored mix homogeneously, then container top is pressed
In press-in container body, and rotate container top, make container top be stuck in opening part；Make simultaneously
The one end that must lift line is fixed in container body, the outward opening of its other end container body
Stretch out；
6) natural dry in the sun, oven drying at low temperature: will be through step 5) process the Fructus Citri Limoniae obtained in natural
After Exposure to Sunlight 10 hours, then dry 10 hours under the conditions of 60 DEG C, until Fericarpium Citri Limoniae hardening,
Obtain Fructus Citri Limoniae rose tea finished product.
The preparation technology of Fructus Citri Limoniae rose tea the most according to claim 8, its feature exists
In, in step 2) in, described opening for excising an oval shaped portion from Fructus Citri Limoniae the base of a fruit position and
The opening formed.
The preparation technology of Fructus Citri Limoniae rose tea the most according to claim 8, its feature exists
In, in step 4) in, described air-vent is the through hole of geometric figure shape, numerical switch
Through hole or the through hole of letter shapes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610440066.1A CN105851343A (en) | 2016-06-16 | 2016-06-16 | Lemon-rose black tea and preparation process thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610440066.1A CN105851343A (en) | 2016-06-16 | 2016-06-16 | Lemon-rose black tea and preparation process thereof |
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| CN201610440066.1A Pending CN105851343A (en) | 2016-06-16 | 2016-06-16 | Lemon-rose black tea and preparation process thereof |
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| CN106954708A (en) * | 2017-05-01 | 2017-07-18 | 广州撒拉亭茶业有限公司 | A kind of cold brew tea and preparation method thereof |
| CN108497117A (en) * | 2018-03-26 | 2018-09-07 | 林振凯 | A kind of production method of fig tea |
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| CN204527901U (en) * | 2014-10-27 | 2015-08-05 | 黄建社 | citrus tea container |
| CN104957330A (en) * | 2015-06-29 | 2015-10-07 | 周建志 | Preparation method of beauty maintaining and skin nourishing flower tea |
| CN105124051A (en) * | 2015-09-18 | 2015-12-09 | 张美丽 | Summer-heat-relieving herbal tea |
| CN105124053A (en) * | 2015-09-18 | 2015-12-09 | 张美丽 | Beautifying tea |
| CN105309686A (en) * | 2015-11-27 | 2016-02-10 | 彭小燕 | Rose and honey tea |
| CN105379890A (en) * | 2015-11-27 | 2016-03-09 | 张家港市桃源食品有限公司 | Rose and lemon tea |
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| CN108497117A (en) * | 2018-03-26 | 2018-09-07 | 林振凯 | A kind of production method of fig tea |
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