CN106615286A - Making method of health preserving tea - Google Patents
Making method of health preserving tea Download PDFInfo
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- CN106615286A CN106615286A CN201611216212.9A CN201611216212A CN106615286A CN 106615286 A CN106615286 A CN 106615286A CN 201611216212 A CN201611216212 A CN 201611216212A CN 106615286 A CN106615286 A CN 106615286A
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- 241001122767 Theaceae Species 0.000 title claims abstract description 135
- 230000036541 health Effects 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title abstract description 15
- 238000002360 preparation method Methods 0.000 claims description 17
- 238000003306 harvesting Methods 0.000 claims description 12
- 244000025254 Cannabis sativa Species 0.000 claims description 11
- 238000003892 spreading Methods 0.000 claims description 8
- 230000007480 spreading Effects 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 4
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 abstract description 12
- 150000001413 amino acids Chemical class 0.000 abstract description 7
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 abstract description 6
- 229960001948 caffeine Drugs 0.000 abstract description 6
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 239000004480 active ingredient Substances 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 description 5
- 235000013824 polyphenols Nutrition 0.000 description 5
- 230000003712 anti-aging effect Effects 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 239000000470 constituent Substances 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 238000009423 ventilation Methods 0.000 description 4
- 244000062793 Sorghum vulgare Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 235000019713 millet Nutrition 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 229940026509 theaflavin Drugs 0.000 description 1
- 235000008118 thearubigins Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000007306 turnover Effects 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
-
- 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
- A23F3/12—Rolling or shredding tea leaves
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 relates to the technical field of tea making, in particular to a making method of health preserving tea. The making method comprises the following steps of using fresh tea leaves picked in the early morning as A tea, performing tedding, performing fixation, performing rolling, and performing drying so as to obtain the health preserving tea. According to the making method disclosed by the invention, the fresh tea leaves which are picked in the morning are subjected to a specific technology to be made into the tea, the method contributes to storing rich amino acids and caffeine in the morning tea, and the reservation quantity of effective components in the processed tea leaves is large; and the processed tea leaves are good in quality, clear in soup color, delicately fragrant in aftertaste, and suitable for crowds of different age stages to drink for a long term, and have the health preserving efficacies of refreshing bodies, benefitting thought, resisting ageing, resisting senescence and enhancing immunity.
Description
Technical field
The present invention relates to tea making technology field, and in particular to a kind of preparation method of health preserving tea.
Background technology
Tea is one of the three big beverages for being popular in the world, the pure and fresh uniqueness of its fragrance, and mouthfeel is aromatic thick and heavy when drinking, with order
People's spirit and QI cleaning, the effect for promoting the production of body fluid to quench thirst, therefore liked by people from different cultures deeply, become the daily life of people at present
Indispensable drink in work.
The content height of the active ingredients such as Tea Polyphenols in Tea, amino acid and caffeine is the weight for passing judgment on tea leaf quality quality
Want factor.Tea Polyphenols has the effect of removing toxic substances, radioresistance and suppression cancer, and theaflavin, thearubigin can be transformed into after Tea Polyphenols is fermented
And theabrownin, so as to affect the mouthfeel and color of millet paste.Amino acid had both padded basic fragrance, the flavour for having determined millet paste, also easy conduct
Nutriment is absorbed by the body.Caffeine can promote central nervous excitation, and can diuresis, the edema that disappears, expansion of blood vessels wall, help
Digestion and regulation fat metabolism.This three classes material complements each other, and largely have impact on the flavour and quality of tealeaves.
In fact, being affected by objective condition such as illumination, environment temperatures, tea is more in the fresh tea passes that different time sections are plucked
Phenol, amino acid are different with the relative amount of caffeine.During tea making, spread out blue or green time, fixing temperature, knead time, baking temperature not
When the active ingredient for being likely to be lost in tealeaves.Plucked due to the same time period, tealeaves that active constituent content is close, only
An Optimal technique process can be uniquely corresponded to, when the fresh tea passes mixing for plucking different time sections, identical technique is subsequently placed in
Under the conditions of when being baked, then the active ingredient in tealeaves is inevitably lost, cause obtained tea leaf quality relatively low.
The content of the invention
It is an object of the invention to provide it is a kind of for morning harvesting come fresh tea passes impose specific tea-manufacturing technology, to guarantee
The preparation method of the health protection tea that active ingredient is effectively retained in tealeaves.
For achieving the above object, the technical solution used in the present invention is：
A kind of preparation method of health preserving tea, the fresh tea passes with early morning harvesting carry out stand green grass or young crops to A tea, complete, knead as A tea
And drying, obtain final product health preserving tea.
Above-mentioned technical proposal produce beneficial effect be：
The present invention imposes special process and carries out tea making for the fresh tea passes that pluck in the morning, and the method is conducive to preserving in early morning tea
Abundant amino acid and caffeine, active ingredient reserved is more in the tealeaves after processing；Obtained tea leaf quality is good, and soup look is clear
Bright, aftertaste delicate fragrance is adapted to different age group crowd and drinks for a long time, with benefit think of, anti-aging, the anti-aging, strengthen immunity of refreshing oneself
Health maintenance effect.
Specific embodiment
By taking the two leaves and a bud spring fresh tea of Huangshan area as an example, its effective content of tea diurnal variation situation is analyzed, as a result such as table 1
It is shown.
Table 1：Active ingredient diurnal variation in two leaves and a bud fresh tea passes
As it can be seen from table 1 in three periods of morning, noon and afternoon, principle active component amino acid content is with daily in fresh tea passes
The change in division of day and night and it is on a declining curve, Polyphenols content is in rising trend.As can be seen here, different time sections are plucked the tealeaves for taking and are had
Effect component difference is very big.
Embodiment 1：
A kind of preparation method of health preserving tea, comprises the steps：
(1) pluck：Two leaves and a bud above standard is pressed before and after clear and bright, grain rains and plucks fresh tea passes, with the fresh tea that early morning plucks
Leaf is A tea, and every 2 days, touring harvesting once, terminated to the Beginning of summer；
(2) spread out blue or green：The fresh tea passes come will be plucked separately spread by different tenderness and spread in sanitation and hygiene, shady and cool ventilation
In room, spread 2 hours, slightly ease back to fresh leaf；The relative humidity for spreading room air is 88% or so, and room temperature is 18 DEG C, Ye Wen
Control is within 30 DEG C；
(3) complete：The manual operations on pot, it is 300 grams that per pot is thrown leaf amount；230 DEG C of temperature of boiler, completes 3 minutes；Kill
During green grass or young crops, both hands as far as possible all lift leaf, turn soon, shake loose out, and tealeaves contact pot face is heated evenly unanimously, and
Sulks are not made, it is not burnt, reach the even stir-fry of stir-fry thoroughly, soften to the food value of leaf, slightly viscosity, blade face tarnishes, and is suitably, just in dark-coloured
Can enter and knead；
(4) knead：Complete it is off the pot after, in time scatter and disappear hot gas, gently rub 1 minute, be allowed to slightly be curled into bar, knead speed per hour
Degree is preferably slow, and pressure is preferably light, and to keep bud-leaf complete, pekoe appears, the green profit of color and luster；
(5) it is dried：
Just dry：By through A tea that kneading be successively placed on dry top temperature be 90 DEG C, 80 DEG C, 70 DEG C, 60 DEG C or so of four bakings
Cage top is dried side and is turned over, and obtains the first baking A tea that moisture content is 15%；Just baking process turns over Ye Yaoqin, and stand leaf is even, and operation is light, fire
Wen Yaowen；
Spreading for cooling：A tea and spreading for cooling 30 minutes will be just dried, to promote moisture redistribution in leaf uniform；
Foot dries：By the first baking A tea of 8 hand-held basketwork braziers and be a hand-held basketwork brazier, dry slowly under 60 DEG C or so of slow fire, it is dry to foot, pick and remove
After miscellaneous, then slow baking once, promotes tea perfume to send out thoroughly under 60 DEG C or so of slow fire, is hot filling into work durm, and sealing storage is obtained final product.
Selecting with the fresh tea passes of early morning harvesting as the A tea time, it is also possible to which the tealeaves that noon and afternoon pluck is B tea, or,
It is further to select, with the tealeaves of noon harvesting as B tea, to be dried as C tea with the tealeaves that pluck in the afternoon to improve tea leaf quality
System.During baking, A tea and B tea both can synchronously make and obtain health preserving tea, also can be fabricated separately obtaining health preserving tea.
Embodiment 2：
A kind of preparation method of health preserving tea, comprises the steps：
(1) pluck：It is clear and bright, distinguish morning around grain rains, in, two time periods of afternoon press two leaves and a bud above standard and pluck
Fresh tea passes, the fresh tea passes with early morning harvesting are as A tea, and the tealeaves with noon and harvesting in afternoon is touring every 3 days to pluck one as B tea
It is secondary, terminate to the Beginning of summer；
(2) spread out blue or green：The fresh tea passes come will be plucked separately spread by different tenderness and spread in sanitation and hygiene, shady and cool ventilation
In room, the stand green grass or young crops time of A tea is 1.5 hours, and B tea booths are 4 hours the green grass or young crops time, are slightly eased back to fresh leaf；Spread the phase of room air
To humid control 90% or so, room temperature is 15 DEG C, and leaf temperature control system is within 30 DEG C；
(3) complete：It is 250 grams that per pot is thrown leaf amount；A tea manual operations on pot, 250 DEG C of temperature completes 4 minutes；And B
Tea manual operations on pan, 190 DEG C of temperature completes 6 minutes；During completing, both hands as far as possible all lift leaf, turn
Hurry up, shake loose out, tealeaves contact pot face is heated evenly unanimously, and do not make sulks, it is not burnt, reach the even stir-fry of stir-fry thoroughly, become to the food value of leaf
Soft, slightly viscosity, blade face tarnishes, and is suitable in dark-coloured, just can enter and knead；
(4) knead：Complete it is off the pot after, scatter and disappear in time hot gas, and A tea gently rubs 2 minutes, and B tea is gently rubbed 5 minutes, is allowed to slightly crimp
Into bar, speed is preferably slow when kneading, and pressure is preferably light, and to keep bud-leaf complete, pekoe appears, the green profit of color and luster；
(5) it is dried：
Just dry：Will through the A tea kneaded and B tea, be successively placed on respectively in order baking top temperature be 90 DEG C, 80 DEG C, 70 DEG C,
60 DEG C or so of four hand-held basketwork brazier tops are dried side and are turned over, and obtain first baking A tea and B tea that moisture content is 14%；Just baking process turns over Ye Yaoqin,
Stand leaf is even, and operation is light, fiery Wen Yaowen；
Spreading for cooling：A tea and B tea each spreading for cooling 30 minutes will be just dried, to promote moisture redistribution in leaf uniform；
Foot dries：By the first baking A tea and B tea of 9 hand-held basketwork braziers, respectively and for a hand-held basketwork brazier, under 60 DEG C or so of slow fire temperature conditionss
It is slow to dry, it is dry to foot, pick remove it is miscellaneous after, then it is slow at a temperature of 60 DEG C or so of slow fire dry once, promote tea perfume to send out thoroughly, be hot filling into
Work durm, sealing storage, obtains final product.
Embodiment 3：
A kind of preparation method of health preserving tea, comprises the steps：
(1) pluck：It is clear and bright, distinguish morning around grain rains, in, two time periods of afternoon press two leaves and a bud above standard and pluck
Fresh tea passes, the fresh tea passes with early morning harvesting are as A tea, and the tealeaves with noon and harvesting in afternoon is touring every 2 days to pluck one as B tea
It is secondary, terminate to the Beginning of summer；
(2) spread out blue or green：The fresh tea passes come will be plucked separately spread by different tenderness and spread in sanitation and hygiene, shady and cool ventilation
In room, the stand green grass or young crops time of A tea is 2.5 hours, and B tea booths are 3 hours the green grass or young crops time, are slightly eased back to fresh leaf；Spread the phase of room air
To humid control 85% or so, room temperature is controlled at 20 DEG C, and leaf temperature control system is within 30 DEG C；
(3) complete：It is 500 grams that per pot is thrown leaf amount；A tea manual operations on pot, 220 DEG C of temperature completes 3 minutes；And B
Tea manual operations on pan, 200 DEG C of temperature completes 5 minutes；During completing, both hands as far as possible all lift leaf, turn
Hurry up, shake loose out, tealeaves contact pot face is heated evenly unanimously, and do not make sulks, it is not burnt, reach the even stir-fry of stir-fry thoroughly, become to the food value of leaf
Soft, slightly viscosity, blade face tarnishes, and is suitable in dark-coloured, just can enter and knead；
(4) knead：Complete it is off the pot after, scatter and disappear in time hot gas, and A tea gently rubs 1 minute, and B tea is gently rubbed 3 minutes, is allowed to slightly crimp
Into bar, speed is preferably slow when kneading, and pressure is preferably light, and to keep bud-leaf complete, pekoe appears, the green profit of color and luster；
(5) it is dried：
Just dry：To mix through the A tea kneaded and B tea, be successively placed in order baking top temperature be 90 DEG C, 80 DEG C,
70 DEG C, 60 DEG C or so of four hand-held basketwork brazier tops dry side and turn over, obtain the first tea curing that moisture content is 15%；Just baking process turns over Ye Yaoqin,
Stand leaf is even, and operation is light, fiery Wen Yaowen；
Spreading for cooling：By first tea curing spreading for cooling 30 minutes, to promote moisture redistribution in leaf uniform；
Foot dries：By the first tea curing of 8～10 hand-held basketwork braziers, and for a hand-held basketwork brazier, dry slowly under 60 DEG C or so of slow fire temperature conditionss, extremely
Foot is dry, pick remove it is miscellaneous after, then it is slow at a temperature of 60 DEG C or so of slow fire dry once, promote tea perfume to send out thoroughly, be hot filling into work durm, seal
Mouth storage, obtains final product.
Comparative example：
It is clear and bright, distinguish morning around grain rains, in, two time periods of afternoon press two leaves and a bud above standard harvesting fresh tea passes,
The fresh tea passes of harvesting are mixed, is spread and is spread in room in sanitation and hygiene, shady and cool ventilation, the stand blue or green time is 3 hours；Spread
85% or so, room temperature is controlled at 20 DEG C, and leaf temperature control system is within 30 DEG C for the relative humidity control of room air；Then according to conventional
Step and process conditions are completed, kneaded, being dried to this fresh tea passes, obtain control tealeaves.
The obtained A tea of the present invention, B tea and the active constituent content for compareing tealeaves are analyzed respectively, as a result as shown in table 2：
Table 2：A tea, B tea and the active constituent content table of comparisons for compareing tealeaves
As shown in Table 2, Jing after the method that the present invention is provided is baked respectively to early, middle and late tea, in obtained A tea and B tea
Active constituent content, such as caffeine, amino acid content are above compareing tealeaves, and also relatively control tealeaves is high for the inversion quantity of Tea Polyphenols,
It can thus be seen that the preparation method of the tealeaves of present invention offer can effectively improve tea leaf quality.And either A tea or B tea,
Jing after brewed, millet paste is limpid, aftertaste delicate fragrance, is adapted to the crowd of different age group.Drink for a long time, with refresh oneself benefit think, it is anti-aging,
Anti-aging, strengthen immunity health maintenance effect.
Claims (9)
1. a kind of preparation method of health preserving tea, it is characterised in that：The fresh tea passes plucked with early morning as A tea, A tea is carried out stand it is blue or green,
Complete, knead and be dried, obtain final product health preserving tea.
2. the preparation method of health preserving tea as claimed in claim 1, it is characterised in that：Tealeaves with noon and harvesting in afternoon is as B
Tea, stand green grass or young crops is carried out respectively to A tea and B tea, is completed, kneads and is dried, and obtains final product health preserving tea.
3. the preparation method of health preserving tea as claimed in claim 1 or 2, it is characterised in that：The stand green grass or young crops time of the A tea is 1.5-
2.5 hours, B tea booths were 3-4 hours the green grass or young crops time.
4. the preparation method of health preserving tea as claimed in claim 3, it is characterised in that：The ambient humidity of tealeaves is during the stand green grass or young crops
85%～90%, environment temperature is 15～20 DEG C, tealeaves temperature≤30 DEG C.
5. the preparation method of health preserving tea as claimed in claim 1 or 2, it is characterised in that：The A tea is killed using pot
Green grass or young crops, fixing temperature is 220-250 DEG C.
6. the preparation method of health preserving tea as claimed in claim 2, it is characterised in that：The B tea is completed using pan, is killed
Blue or green temperature is 180-200 DEG C.
7. the preparation method of the health preserving tea as described in claim 5 or 6, it is characterised in that：Per pot of throwing leaf amount when completing
250～500 grams, fixation time is 3min～6min.
8. the preparation method of health preserving tea as claimed in claim 1 or 2, it is characterised in that：The A tea kneads the time for 1～2 point
Clock, B tea kneaded the time for 3～5 minutes.
9. the preparation method of health preserving tea as claimed in claim 2, it is characterised in that：The dry run is specific as follows：
(1) just dry：By through A tea that kneading and B tea be successively placed on respectively dry top temperature be 90 DEG C, 80 DEG C, 70 DEG C, 60 DEG C four
Hand-held basketwork brazier top is dried side and is turned over, and obtains first baking A tea and just dry B tea that moisture content is 14-15%；
(2) spreading for cooling：A tea will just be dried and Chu Hong B tea booths will be cool 30 minutes；
(3) foot dries：Dry by the first baking A tea on 8～10 hand-held basketwork braziers and first baking B tea and for one, under being 60 DEG C of slow fire in baking top temperature
It is dried to foot dry；Pick remove it is miscellaneous after, then that foot is dried under slow fire is dry.
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| CN201611216212.9A CN106615286A (en) | 2016-12-26 | 2016-12-26 | Making method of health preserving tea |
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2016
- 2016-12-26 CN CN201611216212.9A patent/CN106615286A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598356A (en) * | 2013-10-29 | 2014-02-26 | 黄山市祁门华康茶业有限公司 | Production process of green tea |
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