CN106942408A - A kind of manufacture craft of organic green-tea - Google Patents
A kind of manufacture craft of organic green-tea Download PDFInfo
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- CN106942408A CN106942408A CN201710352223.8A CN201710352223A CN106942408A CN 106942408 A CN106942408 A CN 106942408A CN 201710352223 A CN201710352223 A CN 201710352223A CN 106942408 A CN106942408 A CN 106942408A
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- tealeaves
- tea
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- green
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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
- A23F3/06—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
Abstract
The invention belongs to green tea field, a kind of manufacture craft of organic green-tea is specifically disclosed.The technique is including plucking, cleaning, spreading, finishing stage by stage, kneading, curing, Titian, selected packaging and other steps, by the bitter taste for reducing the time that spreads effectively reduction sample tea；Repeatedly fixing, kneading and curing under different pressures stage by stage, effectively improve the Tea Polyphenols in finished product green tea and the content of catechin, by detection, the content of Tea Polyphenols in the green tea made using present invention process is higher than traditional handicraft green tea about 7~10%, and catechin is higher than traditional handicraft green tea about 4~6%.Also, finished product green tea gives off a strong fragrance and persistently, color and luster is yellowish green, quality is high, and the Appearance color of tealeaves is excellent.
Description
Technical field
The invention belongs to green tea field, and in particular to a kind of manufacture craft of organic green-tea.
Background technology
Organic green-tea is to plant tea tree using " organic planting method ", and its product meets national organic food standards after testing
Tealeaves.Organic green-tea refers to without chemical fertilizer, only with the green tea of natural fertilizers plantation.Comparatively speaking, in organic green-tea
Probability containing metal, chemical residual is substantially reduced.Organic green-tea is pollution-free food beverage, is the not fermented tea being made, and it is protected
The natural materials of fresh leaf are stayed, the Tea Polyphenols that contains, catechin, chlorophyll, caffeine, amino acid, vitamins and other nutritious components
Also it is more, the health-care effect such as it has clear and upright heat-clearing eliminating greasiness, improving eyesight, blood-pressure-reducing anticancer, prevents angiocardiopathy, promotes longevity.
It is various in style for organic green-tea.Existing Green tea processing technology, is simply divided into fixing, kneads and dries three
Individual step, committed step is to finish.Wherein, the mode of fixing has fried green, steams blue or green, bubble green grass or young crops, radiation fixing, and fresh leaf is by killing
Green grass or young crops, the active passivation of enzyme, the various chemical compositions included substantially under conditions of the influence of no enzyme, are entered by thermodynamic activity
Row physicochemical change, so as to form the qualitative characteristics of green tea.The green tea finished product astringent taste weight of current technique processing, aroma quality are not
Foot, brews rear lasting not long.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of manufacture craft for organic green-tea, and the technique is specifically wrapped
Include following steps：
(1) pluck：The organic green-tea fresh leaf of the leaf of a bud one or two leaves and a bud is plucked, the tealeaves plucked is placed on totally
Ventilative bamboo basket or bamboo are placed in stand-by at shady and cool ventilation in combing；
(2) clean：After the tealeaves plucked is rinsed using spiral current twice, draining in bamboo comb is placed in, natural wind is blown to
Tealeaves surface is without the obvious globule；During flushing, the consumption of tealeaves and water is 1~1.5 ︰ 10~15 by quality ratio；
(3) spread：It will be spread after tealeaves scarifying after above-mentioned flushing on the indoor shelf of shady and cool ventilation, spread thickness
For 1.0~2.8cm, room temperature is controlled at 14~18 DEG C, and humid control is gently turned over once every 0.8~1.3h, spread 35~50%
3.5~5h；
(4) finish：The tealeaves for spreading completion is sent into cylinder type water-removing machine, three fixings processing is carried out, every time fixing
After the completion of be both needed to carry out after spreading for cooling, then finished next time：The control of first time fixing temperature is 95~110 DEG C, fixation time
For 40~50s, second is then carried out after 4~10min of room temperature spreading for cooling and is finished, second of fixing temperature control is 115~130
DEG C, then 40~60s of fixation time carries out third time fixing processing, third time fixing temperature control after 6~10min of room temperature spreading for cooling
145~160 DEG C are made as, fixation time is 50~60s, then 8~15min of room temperature spreading for cooling；
(5) knead：Tealeaves after above-mentioned fixing spreading for cooling is put into rubbing machine, 5~8min is kneaded in the case of being not pressurized；Then
Gradually pressurization is back and forth kneaded, and treats that pressure reaches 750~800N, then gradually release of pressure is back and forth kneaded, entirely the time of kneading amount to
35~45min, temperature control is curled into after bar at 35~40 DEG C to tealeaves during kneading, and is taken out, will be kneaded from rubbing machine
30~40min of tealeaves layering nature spreading for cooling afterwards；
(6) cure：Tealeaves after above-mentioned spreading for cooling is placed in into 1~3 DEG C of refrigeration in refrigerating chamber to cure 28~33 days；
(7) Titian：Closing drying, Titian 8 are carried out at a temperature of tealeaves after above-mentioned curing is placed on into 140~145 DEG C
~10min；
(8) selected packaging：Selected, will to have broken leaf and outward appearance to damage tealeaves taking-up is carried out after Titian cooling to tealeaves, very
Empty package is to obtain green tea finished product.
Wherein, in the manufacturing process steps (3) of above-mentioned organic green-tea, the water content of the tealeaves after the completion of spreading for 85~
91%.
Wherein, in the manufacturing process steps (4) of above-mentioned organic green-tea, the water content of the tealeaves after the completion of fixing for 45~
55%.
Wherein, in the manufacturing process steps (5) of above-mentioned organic green-tea, the water content of the tealeaves after the completion of kneading for 10~
13%.
Wherein, in the manufacturing process steps (5) of above-mentioned organic green-tea, the speed of the pressurization and release of pressure is 50~65N/
min。
Wherein, in the manufacturing process steps (7) of above-mentioned organic green-tea, the water content of the tealeaves after the completion of Titian for 3.0~
5.0%.
Compared with prior art, the beneficial effects of the invention are as follows：The manufacture craft of organic green-tea of the present invention, is spread out by reducing
Put the bitter taste of time effectively reduction sample tea；Kneading and curing under multiple fixing, different pressures, effectively improves stage by stage
The content of Tea Polyphenols and catechin in finished product green tea, by detection, the Tea Polyphenols in the green tea made using present invention process
Content be higher than traditional handicraft green tea about 7~10%, catechin be higher than traditional handicraft green tea about 4~6%.Also, finished product green tea
Give off a strong fragrance and persistently, color and luster is yellowish green, quality is high, the Appearance color of tealeaves is excellent.
Embodiment
The invention provides a kind of manufacture craft for organic green-tea, the technique specifically includes following steps：
(1) pluck：The organic green-tea fresh leaf of the leaf of a bud one or two leaves and a bud is plucked, the tealeaves plucked is placed on totally
Ventilative bamboo basket or bamboo are placed in stand-by at shady and cool ventilation in combing；
(2) clean：After the tealeaves plucked is rinsed using spiral current twice, draining in bamboo comb is placed in, natural wind is blown to
Tealeaves surface is without the obvious globule；During flushing, the consumption of tealeaves and water is 1~1.5 ︰ 10~15 by quality ratio；
(3) spread：It will be spread after tealeaves scarifying after above-mentioned flushing on the indoor shelf of shady and cool ventilation, spread thickness
For 1.0~2.8cm, room temperature is controlled at 14~18 DEG C, and humid control is gently turned over once every 0.8~1.3h, spread 35~50%
3.5~5h；Reduction spreads the time, advantageously reduces the accumulation of green tea astringent taste.
(4) finish：The tealeaves for spreading completion is sent into cylinder type water-removing machine, three fixings processing is carried out, every time fixing
After the completion of be both needed to carry out after spreading for cooling, then finished next time：The control of first time fixing temperature is 95~110 DEG C, fixation time
For 40~50s, second is then carried out after 4~10min of room temperature spreading for cooling and is finished, second of fixing temperature control is 115~130
DEG C, then 40~60s of fixation time carries out third time fixing processing, third time fixing temperature control after 6~10min of room temperature spreading for cooling
145~160 DEG C are made as, fixation time is 50~60s, then 8~15min of room temperature spreading for cooling；
Fixing plays conclusive effect to green tea quality：By high temperature, enzyme viability in fresh leaf is destroyed, Polyphenols is prevented
Material is aoxidized, to prevent leaf red change；The part moisture content in leaf is evaporated simultaneously, leaf is softened, is created conditions to knead appearance.
Repeatedly fixing, improves the active constituent content of natural organic green-tea stage by stage；
(5) knead：Tealeaves after above-mentioned fixing spreading for cooling is put into rubbing machine, 5~8min is kneaded in the case of being not pressurized；Then
Gradually pressurization is back and forth kneaded, and treats that pressure reaches 750~800N, then gradually release of pressure is back and forth kneaded, entirely the time of kneading amount to
35~45min, temperature control is curled into after bar at 35~40 DEG C to tealeaves during kneading, and is taken out, will be kneaded from rubbing machine
30~40min of tealeaves layering nature spreading for cooling afterwards；The speed of the pressurization and release of pressure is 50~65N/min；
By kneading for different pressures, tealeaves endoplasm can be substantially improved, make green tea brew after flavour it is more mellow；
(6) cure：Tealeaves after above-mentioned spreading for cooling is placed in into 1~3 DEG C of refrigeration in refrigerating chamber to cure 28~33 days；Refrigeration curing
Process the active ingredient in tealeaves can be made further to be lifted；
(7) Titian：Closing drying, Titian 8 are carried out at a temperature of tealeaves after above-mentioned curing is placed on into 140~145 DEG C
~10min；Titian process can solve the problem of green tea is puckery bitter, greatly improve the fragrance of green tea, make after green tea brews
Lasting fragrance；
(8) selected packaging：Selected, will to have broken leaf and outward appearance to damage tealeaves taking-up is carried out after Titian cooling to tealeaves, very
Empty package is to obtain green tea finished product.
Wherein, in the manufacturing process steps (3) of above-mentioned organic green-tea, the water content of the tealeaves after the completion of spreading for 85~
91%.
Wherein, in the manufacturing process steps (4) of above-mentioned organic green-tea, the water content of the tealeaves after the completion of fixing for 45~
55%.
Wherein, in the manufacturing process steps (5) of above-mentioned organic green-tea, the water content of the tealeaves after the completion of kneading for 10~
13%.
Wherein, in the manufacturing process steps (7) of above-mentioned organic green-tea, the water content of the tealeaves after the completion of Titian for 3.0~
5.0%.
The present invention is made further explanation and description below in conjunction with specific embodiment, but and is not so limited the present invention
Protection domain.
Embodiment 1
The manufacture craft of organic green-tea, the technique specifically includes following steps：
(1) pluck：The organic green-tea fresh leaf of the leaf of a bud one or two leaves and a bud is plucked, the tealeaves plucked is placed on totally
Ventilative bamboo basket or bamboo are placed in stand-by at shady and cool ventilation in combing；
(2) clean：After the tealeaves plucked is rinsed using spiral current twice, draining in bamboo comb is placed in, natural wind is blown to
Tealeaves surface is without the obvious globule；During flushing, the consumption of tealeaves and water is 1 ︰ 12 by quality ratio；
(3) spread：It will be spread after tealeaves scarifying after above-mentioned flushing on the indoor shelf of shady and cool ventilation, spread thickness
For 1.5cm, room temperature is controlled at 15 DEG C, and humid control gently turns over once every 0.8h 40%, spreads 4.0h, after the completion of spreading
The water content of tealeaves is 85%；
(4) finish：The tealeaves for spreading completion is sent into cylinder type water-removing machine, three fixings processing is carried out, every time fixing
After the completion of be both needed to carry out after spreading for cooling, then finished next time：The control of first time fixing temperature is 100 DEG C, and fixation time is
40s, then carries out second and finishes after room temperature spreading for cooling 8min, second of fixing temperature control is 125 DEG C, fixation time 50s, so
Third time fixing processing is carried out after room temperature spreading for cooling 10min afterwards, the control of third time fixing temperature is 150 DEG C, and fixation time is 50s,
Then room temperature spreading for cooling 15min；The water content of tealeaves after the completion of fixing is 48%；
(5) knead：Tealeaves after above-mentioned fixing spreading for cooling is put into rubbing machine, 5min is kneaded in the case of being not pressurized；Then by
Gradually pressurization is back and forth kneaded, and treats that pressure reaches 800N, then gradually release of pressure is back and forth kneaded, and is entirely kneaded time 45min altogether, is rubbed
Temperature control is curled into after bar at 35 DEG C to tealeaves during sth. made by twisting, is taken out from rubbing machine, the tealeaves layering nature after kneading
Spreading for cooling 35min；The speed of the pressurization and release of pressure is 55N/min；The water content of tealeaves after the completion of kneading is 13%；
(6) cure：Tealeaves after above-mentioned spreading for cooling is placed in into 3 DEG C of refrigerations in refrigerating chamber to cure 30 days；
(7) Titian：Closing drying, Titian 8 are carried out at a temperature of tealeaves after above-mentioned curing is placed on into 140~145 DEG C
~10min；The water content of tealeaves after the completion of Titian is 4.0%；
(8) selected packaging：Selected, will to have broken leaf and outward appearance to damage tealeaves taking-up is carried out after Titian cooling to tealeaves, very
Empty package is to obtain green tea finished product.
Embodiment 2
The manufacture craft of organic green-tea, the technique specifically includes following steps：
(1) pluck：The organic green-tea fresh leaf of the leaf of a bud one or two leaves and a bud is plucked, the tealeaves plucked is placed on totally
Ventilative bamboo basket or bamboo are placed in stand-by at shady and cool ventilation in combing；
(2) clean：After the tealeaves plucked is rinsed using spiral current twice, draining in bamboo comb is placed in, natural wind is blown to
Tealeaves surface is without the obvious globule；During flushing, the consumption of tealeaves and water is 1.5 ︰ 13 by quality ratio；
(3) spread：It will be spread after tealeaves scarifying after above-mentioned flushing on the indoor shelf of shady and cool ventilation, spread thickness
For 2.8cm, room temperature is controlled at 18 DEG C, and humid control gently turns over once every 1.0h 35%, spreads 4.5h；, after the completion of spreading
The water content of tealeaves is 88%；
(4) finish：The tealeaves for spreading completion is sent into cylinder type water-removing machine, three fixings processing is carried out, every time fixing
After the completion of be both needed to carry out after spreading for cooling, then finished next time：The control of first time fixing temperature is 105 DEG C, and fixation time is
45s, then carries out second and finishes after room temperature spreading for cooling 10min, second of fixing temperature control is 130 DEG C, fixation time 40s,
Then third time fixing processing is carried out after room temperature spreading for cooling 10min, the control of third time fixing temperature is 155 DEG C, and fixation time is
50s, then room temperature spreading for cooling 15min；The water content of tealeaves after the completion of fixing is 45%；
(5) knead：Tealeaves after above-mentioned fixing spreading for cooling is put into rubbing machine, 7min is kneaded in the case of being not pressurized；Then by
Gradually pressurization is back and forth kneaded, and treats that pressure reaches 750N, then gradually release of pressure is back and forth kneaded, and is entirely kneaded time 45min altogether, is rubbed
Temperature control is curled into after bar at 40 DEG C to tealeaves during sth. made by twisting, is taken out from rubbing machine, the tealeaves layering nature after kneading
Spreading for cooling 40min；The speed of the pressurization and release of pressure is 50N/min；The water content of tealeaves after the completion of kneading is 10%；
(6) cure：Tealeaves after above-mentioned spreading for cooling is placed in into 3 DEG C of refrigerations in refrigerating chamber to cure 30 days；
(7) Titian：Closing drying, Titian 9min are carried out at a temperature of tealeaves after above-mentioned curing is placed on into 145 DEG C；Carry
The water content of tealeaves after the completion of perfume (or spice) is 3.0%；
(8) selected packaging：Selected, will to have broken leaf and outward appearance to damage tealeaves taking-up is carried out after Titian cooling to tealeaves, very
Empty package is to obtain green tea finished product.
Respectively take the green tea product of gained in the present embodiment 1~2 a certain amount of, carry out overall assessment and the detection of related substances,
Its result is seen below shown in Tables 1 and 2：
Table 1.. organoleptic requirements
The physical and chemical index of table 2
| Project (g/100g) | Index | The method of inspection |
| Moisture | ＜ 5.0 | GB/T 8304-2002 |
| Tea Polyphenols | 27~30 | GB/T 8313-2002 |
| Catechin | 18~23 | GB/T 8313-2002 |
| Amino acid | 2.6~3.2 | GB/T 8314-2002 |
| Caffeine | 3.8~4.2 | GB/T 8312-2002 |
| Water extraction | 33~37 | GB/T 8305-2002 |
From result above：Through using the green tea product profile obtained by the inventive method straight and upright full, the green profit of color and luster, in vain
Milli appears, and soup look is light green bright, and tender spiciness is strongly fragrant persistently, flavour alcohol feel well back it is sweet, tea residue it is light green it is vivid, even together completely.Using this hair
The content of Tea Polyphenols in the green tea that bright technique makes is higher than traditional handicraft green tea about 7~10%, and catechin is higher than traditional handicraft
Green tea about 4~6%.
The above is the preferred embodiments of the present invention, it is noted that for a person skilled in the art, is not being taken off
On the premise of structure of the present invention, various modifications and improvements can be made, these should also be as being considered as protection scope of the present invention,
The practicality of these effects implemented all without the influence present invention and this patent.
Claims (6)
1. a kind of manufacture craft of organic green-tea, it is characterised in that the technique specifically includes following steps：
(1) pluck：The organic green-tea fresh leaf of the leaf of a bud one or two leaves and a bud is plucked, the tealeaves plucked is placed on clean ventilative
Bamboo basket or bamboo comb in, be placed in stand-by at shady and cool ventilation；
(2) clean：After the tealeaves plucked is rinsed using spiral current twice, draining in bamboo comb is placed in, natural wind is blown to tealeaves
Surface is without the obvious globule；During flushing, the consumption of tealeaves and water is 1~1.5 ︰ 10~15 by quality ratio；
(3) spread：It will be spread after tealeaves scarifying after above-mentioned flushing on the indoor shelf of shady and cool ventilation, spreading thickness is
1.0~2.8cm, room temperature is controlled at 14~18 DEG C, and humid control is gently turned over once every 0.8~1.3h, spread 35~50%
3.5~5h；
(4) finish：The tealeaves for spreading completion is sent into cylinder type water-removing machine, three fixings processing is carried out, fixing every time is completed
After be both needed to carry out after spreading for cooling, then finished next time：The control of first time fixing temperature is 95~110 DEG C, and fixation time is 40
~50s, then carries out second and finishes after 4~10min of room temperature spreading for cooling, second of fixing temperature control is 115-130 DEG C, fixing
40~60s of time, then carries out third time fixing processing after 6~10min of room temperature spreading for cooling, the control of third time fixing temperature is 145
~160 DEG C, fixation time is 50~60s, then 8~15min of room temperature spreading for cooling；
(5) knead：Tealeaves after above-mentioned fixing spreading for cooling is put into rubbing machine, 5~8min is kneaded in the case of being not pressurized；Then gradually
Pressurization is back and forth kneaded, and treats that pressure reaches 750~800N, then gradually release of pressure is back and forth kneaded, entirely the time of kneading amount to 35~
45min, temperature control is curled into after bar at 35~40 DEG C to tealeaves during kneading, and is taken out from rubbing machine, after kneading
30~40min of tealeaves layering nature spreading for cooling；
(6) cure：Tealeaves after above-mentioned spreading for cooling is placed in into 1~3 DEG C of refrigeration in refrigerating chamber to cure 28~33 days；
(7) Titian：Progress closing drying at a temperature of tealeaves after above-mentioned curing is placed on into 140~145 DEG C, Titian 8~
10min；
(8) selected packaging：Selected, will to have broken leaf and outward appearance to damage tealeaves taking-up, vacuum packet are carried out after Titian cooling to tealeaves
Dress obtains green tea finished product.
2. the manufacture craft of organic green-tea according to claim 1, it is characterised in that in the step (3), after the completion of spreading
Tealeaves water content be 85~91%.
3. the manufacture craft of organic green-tea according to claim 1, it is characterised in that in the step (4), after the completion of fixing
Tealeaves water content be 45~55%.
4. the manufacture craft of organic green-tea according to claim 1, it is characterised in that in the step (5), after the completion of kneading
Tealeaves water content be 10~13%.
5. the manufacture craft of organic green-tea according to claim 1, it is characterised in that in the step (5), the pressurization and
The speed of release of pressure is 50~65N/min.
6. the manufacture craft of organic green-tea according to claim 1, it is characterised in that in the step (7), after the completion of Titian
Tealeaves water content be 3.0~5.0%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710352223.8A CN106942408A (en) | 2017-05-18 | 2017-05-18 | A kind of manufacture craft of organic green-tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710352223.8A CN106942408A (en) | 2017-05-18 | 2017-05-18 | A kind of manufacture craft of organic green-tea |
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| CN106942408A true CN106942408A (en) | 2017-07-14 |
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ID=59479755
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467242A (en) * | 2017-09-30 | 2017-12-15 | 三江侗族自治县布央茶业有限责任公司 | The processing method of green tea |
| CN107467217A (en) * | 2017-08-25 | 2017-12-15 | 普定县和权茶叶专业合作社 | A kind of embolium tea process equipment |
| CN107836538A (en) * | 2017-10-27 | 2018-03-27 | 印江自治县兰香茶叶专业合作社 | A kind of processing method of compound enzyme improved organic fragrant green tea mouthfeel of orchid |
| CN108208211A (en) * | 2017-10-27 | 2018-06-29 | 印江自治县兰香茶叶专业合作社 | A kind of processing method of organic blue fragrant green tea |
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| CN1957721A (en) * | 2006-05-15 | 2007-05-09 | 黄山市新安源有机茶开发有限公司 | Technique for processing organic green tea |
| CN102578308A (en) * | 2012-02-15 | 2012-07-18 | 黄山市黟县五溪山茶厂有限公司 | Method for producing tea |
| CN105410206A (en) * | 2015-10-10 | 2016-03-23 | 贵州露芽春生态茶业有限公司 | Production process of green tea |
| CN105746738A (en) * | 2016-03-11 | 2016-07-13 | 江苏浦桥玉剑茶业有限公司 | Green tea making method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1957721A (en) * | 2006-05-15 | 2007-05-09 | 黄山市新安源有机茶开发有限公司 | Technique for processing organic green tea |
| CN102578308A (en) * | 2012-02-15 | 2012-07-18 | 黄山市黟县五溪山茶厂有限公司 | Method for producing tea |
| CN105410206A (en) * | 2015-10-10 | 2016-03-23 | 贵州露芽春生态茶业有限公司 | Production process of green tea |
| CN105746738A (en) * | 2016-03-11 | 2016-07-13 | 江苏浦桥玉剑茶业有限公司 | Green tea making method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467217A (en) * | 2017-08-25 | 2017-12-15 | 普定县和权茶叶专业合作社 | A kind of embolium tea process equipment |
| CN107467242A (en) * | 2017-09-30 | 2017-12-15 | 三江侗族自治县布央茶业有限责任公司 | The processing method of green tea |
| CN107836538A (en) * | 2017-10-27 | 2018-03-27 | 印江自治县兰香茶叶专业合作社 | A kind of processing method of compound enzyme improved organic fragrant green tea mouthfeel of orchid |
| CN108208211A (en) * | 2017-10-27 | 2018-06-29 | 印江自治县兰香茶叶专业合作社 | A kind of processing method of organic blue fragrant green tea |
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