CN105994780A - Lemon tea and preparation method and application thereof - Google Patents
Lemon tea and preparation method and application thereof Download PDFInfo
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- CN105994780A CN105994780A CN201610374155.0A CN201610374155A CN105994780A CN 105994780 A CN105994780 A CN 105994780A CN 201610374155 A CN201610374155 A CN 201610374155A CN 105994780 A CN105994780 A CN 105994780A
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- tea
- lemon
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- citri limoniae
- lemon tea
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- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
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- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
Abstract
The present invention provides lemon tea and a preparation method and an application thereof. The provided preparation method of the lemon tea comprises the following steps: (1) lemon juice preparing; (2) tea extract preparing; and (3) lemon tea preparing. The provided lemon tea and the preparation method thereof are developed by our company and university food research and development teams together. The lemon tea product has the characteristics of being purely natural, green and healthy, rich in nutrients and good in mouthfeel, also has a good antibacterial effect, and has good preservation effect at 4 DEG C. More importantly, the provided lemon tea preparation method is simple and practical, has good maneuverability, and is easy for industrial production and application, beneficial for companies to realize the industrial production of the lemon tea products and timely distribution of the products to each sale site, and easy for the lemon tea product quality supervision and control, so that the products are securer and more reliable, and improve economic efficiency.
Description
Technical field
The invention belongs to beverage manufacture field, be directed primarily to a kind of lemon tea and its preparation method and application.
Background technology
Tea is listed in one of three big non-alcoholic drinks in the world.Multiple nutritional components and polyphenols in Folium Camelliae sinensis have the physiological actions such as antioxidation, defying age, radioprotective and enhancing human body immunity.Each herbal tea increases with the speed of every annual sales amount 30%.Fructus Citri Limoniae is rich in vitamin C and other various trace elements, and daily drunk have preventing cold, the effect such as anticancer, and polydipsia brews lemonade can make the intestines and stomach unobstructed, reaches slimming effect.；So tea product developer it is readily conceivable that to combine Fructus Citri Limoniae and Folium Camelliae sinensis is processed as tea beverage, it is contemplated that make final tea beverage have Fructus Citri Limoniae and the pure and fresh breath of Folium Camelliae sinensis uniqueness and health care concurrently.At present, the flavor solids Instant Drinks such as lemon tea on the market, it is all by the broken rear hot blast such as Fructus Citri Limoniae, Folium Camelliae sinensis or the powder of spray drying, overall process heating degree is high, nutritional labeling is destroyed serious, and in order to cover up the loss of manufacture process local flavor fragrance, the most manually with the addition of the additive flavor substances such as essence.
But traditional processing Fructus Citri Limoniae black tea method falls behind, in the course of processing, due to the choosing of local tea variety, the choosing and the reason such as preparation method of lemon tea of adjuvant, often there is problems with in existing lemon tea beverage: (1) tea sense astringent taste is stronger, it is the fresh refreshing sense deficiency of product, the puckery mouth of polydipsia；(2) abnormal smells from the patient of tea sense and Fructus Citri Limoniae is unbalanced, thoroughly sends out the most out, causes Fructus Citri Limoniae sense lid in lemon tea beverage to cross tea sense；(3) by squeezing the juice, high temperature prepares the technique such as millet paste and high temperature sterilization, and the biological activity nutrition of its Fructus Citri Limoniae and Folium Camelliae sinensis is greatly reduced, has lost unique delicate fragrance breath of original Fructus Citri Limoniae and Folium Camelliae sinensis.Meanwhile, the lemon tea beverage of commercial type is mostly the lemon flavor that local flavor is single, adds substantial amounts of additive, only tea fragrant, and without the actual nutritional labeling of Folium Camelliae sinensis and mouthfeel material.
Therefore, it is necessary to provide the preparation method of a kind of lemon tea lemon tea to prepare to have Fructus Citri Limoniae and Folium Camelliae sinensis local flavor, nutrient concurrently reasonably combined.
Summary of the invention
In order to overcome the deficiencies in the prior art, the invention provides a kind of lemon tea and its preparation method and application.
To achieve these goals, the technical scheme is that
First aspect, the invention provides the preparation method of a kind of lemon tea, comprises the steps:
(1) Fresh Lemon is cut into slices, high temperature enzyme denaturing processes and immediately cools down, smash centrifugation after grinding to form disintegrating slag after again lemon tablet being removed seed to pieces and go out Fructus Citri Limoniae juice, after the Fericarpium Citri Limoniae collected and lemon dregs are mixed with water, high-pressure sealed steaming and decocting 15～30min, cool down, be filtrated to get Fructus Citri Limoniae extract, wherein, described Fericarpium Citri Limoniae and lemon dregs and the mass ratio 1:50～200 of water；
(2) according to the ratio that mass ratio is 1:40～60 of Folium Camelliae sinensis Yu the Fructus Citri Limoniae extract of step (1) gained, the Fructus Citri Limoniae extract of Folium Camelliae sinensis and step (1) gained is mixed, under the conditions of 10～30 DEG C ultrasonic 10～20min, it is filtrated to get tea extract；
(3) by the Fructus Citri Limoniae juice of step (1) gained, the tea extract of step (2) gained, syrup and water mixing and stirring, obtain lemon tea, wherein, described lemon tea, according to mass percent, including 1～5% Fructus Citri Limoniae juice of step (1) gained, 2～6% tea extract of step (2) gained, 10～15% syrup, remaining is water.
Preferably, in described step (1), described Fresh Lemon is the Fructus Citri Limoniae that Yingde, Guangdong produces.
Preferably, in described step (1), the thickness of described lemon tablet is 0.2～4cm；More preferably 0.2～0.5cm.
Preferably, in described step (1), described high temperature enzyme denaturing is processed as the infrared baking under conditions of infrared operation surface temperature is 300～500 DEG C of described Fresh Lemon sheet is processed 15～30s.
Preferably, in described step (1), described be immediately cooled to high temperature enzyme denaturing after lemon tablet be cooled to temperature 1～2min and be not higher than 20 DEG C.
Preferably, in described step (1), the rotating speed of described centrifugation is 3000～5000r/min.
Preferably, in described step (1), the number of times of described centrifugation is 1～5 time.
Preferably, in described step (2), described high-pressure sealed steaming and decocting be the mixture of Fericarpium Citri Limoniae, lemon dregs and water is placed in hermetic container in place into steaming and decocting in pressure cooker.
Preferably, in described step (2), the kind of described Folium Camelliae sinensis includes but not limited to one or more of black tea, Ramulus et Folium Mussaendae Pubescentis, green tea and oolong tea.
It is further preferred that in described step (2), the kind of described Folium Camelliae sinensis is black tea；Described black tea includes but not limited to one or more in Assam tea, No. nine black tea of Germany and Britain, this blue black tea and Yunnan Feng-Qing black tea.
It is further preferred that in described step (2), described black tea is Assam tea.
Preferably, in described step (3), described syrup is the ratio that mass ratio is 1.2～1.6:1 according to water with sugar, will add sugar, prepare syrup after continuing heated and stirred 0.5～1h after water boil.
It is further preferred that in described step (3), described sugar includes but not limited to one or more in sucrose, white sugar and brown sugar.
Preferably, water of the present invention be tap water after quartz sand filtration, activated carbon adsorption, enter the separating obtained water of reverse osmosis equipment.
Second aspect, the invention provides a kind of lemon tea, and described lemon tea is that the preparation method using lemon tea as described in relation to the first aspect prepares.
The third aspect, the present invention a kind of preparation method of lemon tea as described in relation to the first aspect or the application in terms of lemon tea beverage processing of the lemon tea as described in second aspect.
Beneficial effects of the present invention: the invention provides a kind of lemon tea and its preparation method and application.Compared with the processing technique of traditional lemon tea, the preparation method of lemon tea provided by the present invention uses natural material, without any food additive, and safety and Health, nutritious.
On the one hand, the present invention use infrared baking process lemon tablet, can enzyme denaturing, sterilizing effectively, prevent brownization in Fructus Citri Limoniae subsequent handling；It should be noted that, go seed to smash to pieces lemon tablet and grind to form disintegrating slag, centrifugation is used to go out Fructus Citri Limoniae juice, avoid the outflow of bitter substance, the mode using high-pressure sealed steaming and decocting again processes Fericarpium Citri Limoniae and lemon dregs, isolate lemon dregs Middle nutrition composition (Fructus Citri Limoniae oil etc. in such as Fericarpium Citri Limoniae), improve the nutritive value of lemon tea, also save cost；On the other hand, the present invention uses low temperature ultrasonic extraction to prepare tea extract, remains the nutritive and health protection components such as tea polyphenols, catechin, and theophylline dissolution to be made is substantially reduced.
Lemon tea provided by the present invention and preparation method thereof is that our company develops hand in hand with food research and development team of colleges and universities, and lemon tea product has the feature of pure natural, green health, also has good fungistatic effect, and at 4 DEG C, preservation effect is good；The more important thing is, the preparation method of lemon tea provided by the present invention is simple and practical, good operability, it is prone to industrialized production and application, be conducive to company to realize industrialized production and prepare lemon tea product, and be distributed to each point of sale in time, it is simple to the quality monitoring of lemon tea product and control, make product more safe and reliable, increase economic efficiency.
Detailed description of the invention
The present invention is to make the purpose of the embodiment of the present invention, technical scheme and advantage clearer, technical scheme in the embodiment of the present invention will be clearly and completely described below, obviously, described embodiment is this part of embodiment rather than whole embodiments.Based on the embodiment in the present invention, the every other embodiment that those of ordinary skill in the art are obtained on the premise of not making creative work, broadly fall into the scope of protection of the invention.
Water used in the embodiment of the present invention be tap water after quartz sand filtration, activated carbon adsorption, enter the water that reverse osmosis equipment is separating obtained.
Embodiment 1
Embodiments provide the preparation method of a kind of lemon tea, comprise the steps:
(1) Fresh Lemon that Yingde, Guangdong produces is cut into slices to 0.2cm, under conditions of infrared operation surface temperature is 300 DEG C, infrared baking instrument baking processes 30s, less than 20 DEG C it are quickly cooled to again in 2min, smash to pieces after lemon tablet is removed seed and grind to form disintegrating slag, under 3000r/min, centrifugation goes out Fructus Citri Limoniae juice for 2 times and collects Fericarpium Citri Limoniae and lemon dregs, according to Fericarpium Citri Limoniae and lemon dregs and the ratio that mass ratio is 1:100 of water, by Fericarpium Citri Limoniae, lemon dregs, after water mixing, steaming and decocting 23min in pressure cooker is placed in being placed in hermetic container, cooling, it is filtrated to get Fructus Citri Limoniae extract；
(2) according to the ratio that mass ratio is 1:50 of Assam tea Yu the Fructus Citri Limoniae extract of step (1) gained, the Fructus Citri Limoniae extract of Assam tea and step (1) gained is mixed, it it is 10 DEG C in temperature, power is ultrasonic 15min under conditions of 300W, filters and obtains tea extract；
(3) according to the ratio that mass ratio is 1.4:1 of water Yu white sugar, after heating water to 100 DEG C, add white sugar, after stirring 1h at 100 DEG C, prepare syrup；
(4) by the Fructus Citri Limoniae juice of step (1) gained, the tea extract of step (2) gained, the syrup of step (3) gained, water mixing and stirring, obtain lemon tea, wherein, described lemon tea, by mass percentage, the Fructus Citri Limoniae juice of 3% step (1) gained, the tea extract of 4% step (2) gained, the syrup of 12% step (3) gained, remaining is water.
The different local tea variety impact on lemon tea sensory evaluation of embodiment 2
In order to further illustrate beneficial effects of the present invention, repeat the step of embodiment 1, " Assam tea " in embodiment step (2) is replaced to " No. nine black tea of Germany and Britain ", " Yunnan Feng-Qing black tea ", " Ceylon's black tea ", " green tea ", and it is carried out sensory evaluation, 20 are selected to be engaged in food subjective appreciation laboratory technician, the lemon tea beverage being provided embodiment 1,5 carries out double-blind, and do sensory evaluation scores according to following test table, in testing, laboratory technician does not exchanges, and gargles with clear water during twice trial test.All above experiment is made 3 times and is repeated, and experimental result sees table 1.
As shown in Table 1, different local tea varieties have considerable influence to the local flavor of lemon tea product, wherein, the color and luster of lemon tea product with Assam tea as raw material, fragrance, flavour resultant effect optimal.
The different local tea variety impact on lemon tea sensory evaluation of table 1
The different steaming and decocting mode impact on lemon tea fragrance of embodiment 3
In order to further illustrate beneficial effects of the present invention, repeat the step of embodiment 1, change steaming and decocting mode airtight in embodiment 1 step (1) into unsealed steaming and decocting mode, i.e., " placing into steaming and decocting in pressure cooker in being placed in hermetic container " in embodiment 1 step (1) is replaced to " being directly placed into steaming and decocting in pressure cooker ", and it is carried out sensory evaluation, experimental result sees table 2.
Experimental result: being obtained by table 2, airtight steaming and decocting can effectively extract the Fructus Citri Limoniae oil composition in Fericarpium Citri Limoniae, and retains citris aromas.
The different steaming and decocting mode impact on lemon tea fragrance of table 2
| Steaming and decocting mode | Airtight steaming and decocting mode | Non-airtight steaming and decocting mode |
| Fragrance | NINGMENGXIANG and tea are fragrant, and overall full aroma is enriched | Tea is fragrant, and citris aromas is not enough |
The different tea extraction temperature impact on lemon tea sensory evaluation of embodiment 4
In order to further illustrate beneficial effects of the present invention, repeat the step of embodiment 1, ultrasonic extraction temperature " 10 DEG C " in embodiment 1 step (2) is replaced to " 10 DEG C ", " 30 DEG C ", " 70 DEG C ", " 100 DEG C ", and at 4 DEG C of cold preservation 7d, observe fruit juice outward appearance, tasting local flavor, measure total number of bacteria according to GB4789.2-2010 " national food safety standard food microbiological examination total plate count mensuration ", experimental result is shown in Table 3.
Experimental result: as shown in Table 3, through nutritious, the raciness of the lemon tea product that low temperature extraction prepares, and storage quality better, this explanation low-temperature extraction can be effectively retained the nutritional labelings such as the tea polyphenols in Folium Camelliae sinensis, catechin, it is to avoid theophylline dissolution,；It addition, the nutritional labelings such as tea polyphenols can also strengthen the fungistatic effect of product.
The different tea extraction temperature impact on product quality of table 3
Embodiment 5
In order to further illustrate beneficial effects of the present invention, prepare lemon tea in accordance with the following steps:
(1) Fresh Lemon that Yingde, Guangdong produces is cut into slices to 0.2cm, under conditions of infrared operation surface temperature is 300 DEG C, infrared baking instrument baking processes 30s, less than 20 DEG C it are quickly cooled to again in 2min, being smashed to pieces by lemon tablet and grind to form disintegrating slag, under 3000r/min, centrifugation goes out Fructus Citri Limoniae juice 2 times；
(2) according to the ratio that mass ratio is 1:50 of Assam tea Yu water, Assam tea and water being mixed, be 10 DEG C in temperature, power is ultrasonic 15min under conditions of 300W, filters and obtains tea extract；
(3) according to the ratio that mass ratio is 1.4:1 of water Yu white sugar, after the filtrate of step (1) gained being boiled, add white sugar, after continuing heated and stirred 1h, prepare syrup；
(4) by the Fructus Citri Limoniae juice of step (1) gained, the tea extract of step (2) gained, the syrup mixing and stirring of step (3) gained, obtain lemon tea, wherein, described lemon tea, by mass percentage, the Fructus Citri Limoniae juice of 3% step (1) gained, the tea extract of 4% step (2) gained, the syrup of 12% step (3) gained, remaining is water.
Step according to embodiment 4 carries out the mensuration of sensory evaluation and total number of bacteria, and experimental result is shown in Table 4.
Experimental result: can be obtained by table 4, knowable to the result of the present invention and comparative example sensory evaluation, the lemon tea raciness that the preparation method that the present invention provides obtains, and the lemon tea product citris aromas deficiency obtained by embodiment 5, with bitterness, this explanation present invention provides preparation method to obtain its quality of lemon tea and is substantially better than prior art, and, the Fructus Citri Limoniae extract of step (1) gained is mixed supersound process with Folium Camelliae sinensis by embodiment 1, can effectively NINGMENGXIANG and tea perfume (or spice) be merged；It addition, from storage effect, the limonin content of material in the lemon tea product of the embodiment of the present invention 1 is few, and bacteriostasis is strong, can effectively extend the shelf life.
The different Fructus Citri Limoniae processing mode impact on product quality of table 4
Embodiment 6
Embodiments provide the preparation method of a kind of lemon tea, comprise the steps:
(1) Fresh Lemon that Guangzhou Germany and Britain produces is cut into slices to 0.5cm, under conditions of infrared operation surface temperature is 500 DEG C, infrared baking instrument baking processes 20s, less than 20 DEG C it are quickly cooled to again in 2min, smash to pieces after lemon tablet is removed seed and grind to form disintegrating slag, under 3000r/min, centrifugation goes out Fructus Citri Limoniae juice 2 times, and collect Fericarpium Citri Limoniae and lemon dregs, according to Fericarpium Citri Limoniae and lemon dregs and the ratio that mass ratio is 1:200 of water, after Fericarpium Citri Limoniae and lemon dregs are mixed with water, steaming and decocting 30min in pressure cooker is placed in being placed in hermetic container, cooling, it is filtrated to get Fructus Citri Limoniae extract；
(2) according still further to the ratio that mass ratio is 1:40 of Assam tea Yu the Fructus Citri Limoniae extract of step (1) gained, the Fructus Citri Limoniae extract of Assam tea and step (1) gained is mixed, it it is 5 DEG C in temperature, power is ultrasonic 20min under conditions of 200W, filters and obtains tea extract；
(3) according to the ratio that mass ratio is 1.2:1 of water Yu white sugar, after heating water to 90 DEG C, add white sugar, after stirring 1h at 90 DEG C, prepare syrup；
(4) by the Fructus Citri Limoniae juice of step (1) gained, the tea extract of step (2) gained, the syrup of step (3) gained, water mixing and stirring, obtain lemon tea, wherein, described lemon tea, by mass percentage, the Fructus Citri Limoniae juice of 1% step (1) gained, the tea extract of 2% step (2) gained, the syrup of 10% step (3) gained, remaining is water.
Embodiment 7
Embodiments provide the preparation method of a kind of lemon tea, comprise the steps:
(1) Fresh Lemon that Guangzhou Germany and Britain produces is cut into slices to 0.4cm, under conditions of infrared operation surface temperature is 500 DEG C, infrared baking processes 15s, less than 20 DEG C it are quickly cooled to again in 2min, smash to pieces after lemon tablet is removed seed and grind to form disintegrating slag, centrifugation 2 times under 3000r/min, prepare Fructus Citri Limoniae juice, and collect Fericarpium Citri Limoniae and lemon dregs, according to Fericarpium Citri Limoniae and lemon dregs and the ratio that mass ratio is 1:50 of water, after Fericarpium Citri Limoniae and lemon dregs are mixed with water, place into steaming and decocting 15min in pressure cooker in being placed in hermetic container, cool down, be filtrated to get Fructus Citri Limoniae extract；
(2) according to the ratio that mass ratio is 1:60 of Assam tea Yu the Fructus Citri Limoniae extract of step (1) gained, after the Fructus Citri Limoniae extract of Assam tea and step (1) gained is mixed, it it is 5 DEG C in temperature, power is ultrasonic 10min under conditions of 200W, filters and obtains tea extract；
(3) according to the ratio that mass ratio is 1.6:1 of water Yu white sugar, after heating water to 100 DEG C, add white sugar, after stirring 0.5h at 100 DEG C, prepare syrup；
(4) by the Fructus Citri Limoniae juice of step (1) gained, the tea extract of step (2) gained, the syrup of step (3) gained, water mixing and stirring, obtain lemon tea, wherein, described lemon tea, by mass percentage, the Fructus Citri Limoniae juice of 5% step (1) gained, the tea extract of 6% step (2) gained, the syrup of 15% step (3) gained, remaining is water.
Last it is noted that various embodiments above is only in order to illustrate technical scheme, it is not intended to limit；Although.
Claims (10)
1. the preparation method of a lemon tea, it is characterised in that comprise the steps:
(1) being cut into slices by Fresh Lemon, high temperature enzyme denaturing processes and also immediately cools down, then smash to pieces after lemon tablet is removed seed grind to form broken
After slag, centrifugation goes out Fructus Citri Limoniae juice, after the Fericarpium Citri Limoniae collected and lemon dregs are mixed with water, and high-pressure sealed steaming and decocting 15～30min, cold
But, it is filtrated to get Fructus Citri Limoniae extract, wherein, described Fericarpium Citri Limoniae and lemon dregs and the mass ratio 1:50～200 of water；
(2) according to the ratio that mass ratio is 1:40～60 of Folium Camelliae sinensis Yu the Fructus Citri Limoniae extract of step (1) gained, by Folium Camelliae sinensis and step
Suddenly the Fructus Citri Limoniae extract mixing of (1) gained, under the conditions of 10～30 DEG C ultrasonic 10～20min, is filtrated to get tea extract；
(3) by the Fructus Citri Limoniae juice of step (1) gained, the tea extract of step (2) gained, syrup and water mixing and stirring,
Obtain lemon tea, wherein, described lemon tea, according to mass percent, including 1～5% Fructus Citri Limoniae juice of step (1) gained,
2～6% tea extract of step (2) gained, 10～15% syrup, remaining is water.
2. the preparation method of lemon tea as claimed in claim 1, it is characterised in that in described step (1), described high temperature
Enzyme denaturing is processed as processing the infrared baking under conditions of infrared operation surface temperature is 300～500 DEG C of described Fresh Lemon sheet
15～30s.
3. the preparation method of lemon tea as claimed in claim 1, it is characterised in that described be immediately cooled to after high temperature enzyme denaturing
Lemon tablet be cooled to temperature 1～2min and be not higher than 20 DEG C.
4. the preparation method of lemon tea as claimed in claim 1, it is characterised in that in described step (1), described centrifugal
The rotating speed separated is 3000～5000r/min.
5. the preparation method of lemon tea as claimed in claim 1, it is characterised in that in described step (2), described high pressure
Airtight steaming and decocting be the mixture of Fericarpium Citri Limoniae, lemon dregs and water is placed in hermetic container in place into steaming and decocting in pressure cooker.
6. the preparation method of lemon tea as claimed in claim 1, it is characterised in that in described step (2), described Folium Camelliae sinensis
Kind include one or more of black tea, Ramulus et Folium Mussaendae Pubescentis, green tea and oolong tea.
7. the preparation method of lemon tea as claimed in claim 1, it is characterised in that in described step (3), described syrup
For the ratio that mass ratio is 1.2～1.6:1 according to water with sugar, sugar will be added after water boil, prepare after continuing heated and stirred 0.5～1h
Syrup.
8. the preparation method of lemon tea as claimed in claim 1, it is characterised in that water is that tap water is through quartz sand filtration, work
Property charcoal absorption after, enter the separating obtained water of reverse osmosis equipment.
9. the lemon tea that the preparation method using described lemon tea as arbitrary in claim 1～8 is prepared.
10. one kind as arbitrary in claim 1～8 as described in the preparation method of lemon tea or lemon tea as claimed in claim 9 exist
Application in terms of lemon tea beverage processing.
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| CN201610374155.0A CN105994780A (en) | 2016-05-30 | 2016-05-30 | Lemon tea and preparation method and application thereof |
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| CN106689516A (en) * | 2016-11-30 | 2017-05-24 | 长江师范学院 | Tangerine-white tea compound beverage and preparation method thereof |
| CN109717267A (en) * | 2017-10-31 | 2019-05-07 | 李梦芸 | A kind of production method of lemon oolong tea |
| CN109730175A (en) * | 2019-02-28 | 2019-05-10 | 南漳县竹林翠峰茶叶专业合作社 | A kind of tealeaves adding lemon juice |
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Application publication date: 20161012 |