CN107006635A - It is a kind of to reduce the Green tea processing technology of Summer-autumn tea bitter taste - Google Patents
It is a kind of to reduce the Green tea processing technology of Summer-autumn tea bitter taste Download PDFInfo
- Publication number
- CN107006635A CN107006635A CN201710382213.9A CN201710382213A CN107006635A CN 107006635 A CN107006635 A CN 107006635A CN 201710382213 A CN201710382213 A CN 201710382213A CN 107006635 A CN107006635 A CN 107006635A
- Authority
- CN
- China
- Prior art keywords
- green tea
- fresh leaf
- summer
- processing technology
- grenadine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
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
Abstract
The Green tea processing technology of Summer-autumn tea bitter taste is reduced the invention discloses a kind of, is comprised the following steps：1, harvesting；2, ted, in the intermediate course that green tea fresh leaf is laid in two layers of printing opacity grenadine, every 2~3h, fresh leaf is overturn 180 °, until green tea percentage of water loss reaches 10%~15%；3, green tea fresh leaf is carried out rapid microwave fixing by fixing, then green tea is transferred in frying pan, and heating stir-fries, until green tea percentage of water loss reaches 25%~35%；4, the green tea fresh leaf after fixing is placed in progress removal of impurities process in conveying type hair dryer by removal of impurities；5, the progress of green tea fresh leaf is just rubbed, just dries, rubs up multiple drying again by shaping；6, get damp again and dry.Green tea processing technology proposed by the present invention includes pluck, ted, finishing, removal of impurities, shaping, moisture regain and baking operation, each operation arranges reasonable, and the green tea processed is in good taste, lightly seasoned, high in machining efficiency, the green tea for the summer and autumn that are particularly suitable for use in of bitterness.
Description
Technical field
The present invention relates to food processing, more particularly to tea processing technique.
Background technology
China is the native place of tealeaves, is discovery and utilizes the earliest country of tealeaves, is described as " motherland of tea ".The kind of tealeaves
Class is various, such as green tea, black tea, jasmine tea, oolong tea, white tea, brick tea.According to incompletely statistics, up to thousand kinds of national Famous High-quality Tea, its
It is middle obtain well-known tea title above the provincial level have kind more than 400.Famous green tea kind at most, yield account for the 80% of Famous High-quality Tea total output with
On.
For green tea, spring temperature is moderate, abundant rainfall, adds recuperation of the tea tree through longer term autumn and winter in the first year
Live, endotrophic composition enriches, so, the fresh taste of spring tea, fragrance is strong, therefore spring tea is that green tea quality is most in 1 year
Good.And the summer and autumn time, many high temperature and droughts of weather, due to the influence of high temperature and water shortage, amino acid, dimension in the green tea of summer and autumn
The content of raw element is significantly reduced, and anthocyanidin, caffeine, polyphenol content substantially increase, so passing through conventional Green Tea Processing
Summer and autumn green tea mouthfeel prepared by technique is pained.So spring tea is generally only plucked when preparing famous green tea, but summer and autumn green tea
Yield accounts for the 40%~60% of annual production, if summer and autumn green tea fails to be processed into tea product, then will slattern substantial amounts of tea
Resource, also resulting in tea product, supply falls short of demand, and then improves the price of tea product.Therefore summer and autumn tea resource is developed, is tea
One of major measure of industry upgrading synergy.
The content of the invention
The invention aims to solve shortcoming present in prior art, and a kind of reduction Summer-autumn tea proposed is pained
The Green tea processing technology of taste.
It is a kind of to reduce the Green tea processing technology of Summer-autumn tea bitter taste, comprise the following steps：
Step 1：Harvesting, plucks green tea fresh leaf；
Step 2：Ted, in the intermediate course that green tea fresh leaf is laid in two layers of printing opacity grenadine, and upper strata grenadine is fixed on down
On sieve plate below layer grenadine, every 2~3h, coordinate by upper strata grenadine upper cover upper sieve plate, and with the sieve plate below lower floor grenadine,
180 ° of upset, manually tiles green tea fresh leaf again, every 2~3h, 180 ° of operations of upset is repeated once, until green tea dehydration
Rate reaches 10%~15%, that is, completes to ted process；
Step 3：Fixing, progress rapid microwave fixing in micro-wave oven is placed in by the green tea fresh leaf tedded after process processing, and microwave is killed
The blue or green time is that 10~30s is taken per 100g, and green tea is transferred in frying pan by microwave de-enzyming after terminating, and heating stir-fries, until green tea
Percentage of water loss reaches 25%~35%, that is, completes water-removing；
Step 4：Removal of impurities, progress removal of impurities process, conveying type hair dryer in conveying type hair dryer are placed in by the green tea fresh leaf after fixing
Transmission speed be 2~5m/min, the air quantity of conveying type hair dryer is 5~10m/s, and green tea fresh leaf is all by transmitting hair dryer
Removal of impurities process is completed afterwards；
Step 5：Shaping, the green tea fresh leaf after removal of impurities is placed in the first kneading machine, is carried out quick knead and is just rubbed, then delivers to dry
Carry out just drying in dry machine, first dried green tea fresh leaf enters back into the second kneading machine and rubbed again, delivers to again after end is rubbed again
Drying machine carries out multiple drying, that is, completes trimming；
Step 6：Moisture regain and dry, it is shaped after green tea fresh leaf again through moisture regain and baking operation produce green tea finished product.
It is preferred that, outdoor temperature described in step 2 as less than 10 DEG C or more than 25 DEG C, humidity below 50% or 80% with
On, it should be transferred to the sky equipped with luminous intensity in 1000~3000lx lamp when intensity of illumination is less than 1000lx or more than 3000lx
Process is tedded in middle progress of transferring house.
It is preferred that, the thickness of the tiling of green tea fresh leaf described in step 2 is 0.5~2cm.
It is preferred that, the size of mesh is less than the size of green tea fresh leaf in grenadine described in step 2, and the size of grenadine exists
0.5~1.5m × 0.5~1.5m.
It is preferred that, the temperature heated described in step 3 is first 65 DEG C~75 DEG C, and 55 DEG C~65 are reduced to after the 3~5min that stir-fries
DEG C, 45 DEG C~55 DEG C are reduced to after the 3~5min that is further continued for stir-frying, then 45 DEG C~55 DEG C of keeping temperature is until complete water-removing.
It is preferred that, the transmission belt of conveying type hair dryer described in step 4 is engraved structure, and cut-out openings size is less than green
The size of tea fresh leaves.
It is preferred that, the time just rubbed described in step 5 is that 2~5min is needed per 5kg, and the pressure just rubbed is 50~105N, just
Dry temperature is 45 DEG C~55 DEG C, and just the dry time is 20~40min；The time rubbed again be per 5kg need 5~
10min, the pressure rubbed again is 240~260N, and dry temperature is 55 DEG C~65 DEG C again, and the dry time is 40~60min again.
Green tea processing technology proposed by the present invention includes plucking, ted, finishing, removal of impurities, shaping, moisture regain and baking operation,
It is reasonable that each operation is arranged, and the green tea processed is in good taste, pained lightly seasoned, high in machining efficiency, the summer and autumn that are particularly suitable for use in it is green
Tea, teds according to weather condition selection outdoor when tedding process or interior is tedded, strictly control temperature, humidity and the light tedded
Intensity, makes the nutritional ingredient in green tea fresh leaf be stored in fresh leaf and is not destroyed, while the speed of moisture reduction in fresh leaf is controlled,
The delicate flavour of green tea is kept, is wrapped up using grenadine, the strong light direct beam of sunshine can be avoided, weakens the spoke of sunshine middle-ultraviolet lamp
Penetrate, effectively the destruction of reduction fresh leaf Determination of Chlorophyll and amino acid, and then protect the freshness of fresh leaf, and upset behaviour is repeated
Make, the speed of moisture evaporation in fresh leaf can be accelerated；Water-removing is quickly finished by the way of fried green is combined using microwave, can
Fast and effectively to remove the moisture in fresh leaf, the speed of enzymatic oxidation is prevented, while consolidating the qualitative characteristics formed；
Increase removal of impurities process can effectively remove the impurity of fresh leaf remained on surface, it is to avoid influence of the impurity to mouthfeel, and then improve fresh
The aromatic mouthfeel of leaf；Kneading and dry twice twice through different condition, makes the moisture in fresh leaf further remove again, and to fresh
The shape of leaf is fixed, and is finally got damp again and is dried, and uniform moisture is distributed in inside and outside leaf.
Embodiment
The present invention is made with reference to specific embodiment further to explain.
Embodiment 1
The Green tea processing technology of the reduction Summer-autumn tea bitter taste of the present invention, comprises the following steps：
Step 1：Harvesting, plucks green tea fresh leaf；
Step 2：Tedded under natural light, in the intermediate course that green tea fresh leaf is laid in two layers of printing opacity grenadine, tiling thickness is
The size of mesh is less than the size of green tea fresh leaf in 0.5~2cm, grenadine, and grenadine size in 1.5m × 1.5m, then will be upper
Layer grenadine is fixed on the sieve plate below lower floor's grenadine, every 2h, by upper strata grenadine upper cover upper sieve plate, and with below lower floor grenadine
Sieve plate coordinate, overturn 180 °, green tea fresh leaf tile again manually, every 2h, repeat 180 ° of operations of upset once, until
Green tea percentage of water loss reaches 10%~15%, that is, completes to ted process；
Step 3：Fixing, progress rapid microwave fixing in micro-wave oven is placed in by the green tea fresh leaf tedded after process processing, and microwave is killed
The blue or green time is that 20s is taken per 100g, and green tea is transferred in frying pan by microwave de-enzyming after terminating, and heating stir-fries, and the temperature of heating is first
For 65 DEG C, 55 DEG C are reduced to after the 5min that stir-fries, 45 DEG C are reduced to after the 5min that is further continued for stir-frying, then 45 DEG C of keeping temperature is until green tea loses
Water rate reaches 25%~35%, that is, completes water-removing；
Step 4：Removal of impurities, progress removal of impurities process in conveying type hair dryer is placed in by the green tea fresh leaf after fixing, and the conveying type blows
The transmission belt of dry machine is engraved structure, and cut-out openings size is less than the size of green tea fresh leaf, the transmission speed of conveying type hair dryer
Spend for 5m/min, the air quantity of conveying type hair dryer is 10m/s, green tea fresh leaf is all by transmitting after hair dryer i.e. completion except general labourer
Sequence；
Step 5：Shaping, the green tea fresh leaf after removal of impurities is placed in the first kneading machine, is carried out quick knead and is just rubbed, just rub when
Between be that every 5kg needs 5min, the pressure just rubbed is 98N, then delivers in drying machine and just dry, and just dry temperature is 45 DEG C,
Just the dry time is 30min, and first dried green tea fresh leaf enters back into the second kneading machine and rubbed again, and the time rubbed again is every
5kg needs 5min, and the pressure rubbed again is 245N, rubs deliver to the multiple drying of drying machine progress after end again again, and dry temperature is 55 again
DEG C, the dry time is to complete trimming for 60min again；
Step 6：Moisture regain and dry, it is shaped after green tea fresh leaf again through moisture regain and baking operation produce green tea finished product.
Embodiment 2
The Green tea processing technology of the reduction Summer-autumn tea bitter taste of the present invention, comprises the following steps：
Step 1：Harvesting, plucks green tea fresh leaf；
Step 2：Tedded in air-conditioned room, luminous intensity be 2000lx, temperature be 20 DEG C, humidity be under conditions of 70%, by green tea
Fresh leaf is laid in the intermediate course of two layers of printing opacity grenadine, and tiling thickness is 0.5~2cm, and mesh size is less than green tea in grenadine
The size of fresh leaf, and grenadine size is fixed on the sieve plate below lower floor's grenadine in 0.5m × 0.5m, then by upper strata grenadine, often
Every 3h, coordinate by upper strata grenadine upper cover upper sieve plate, and with the sieve plate below lower floor grenadine, 180 ° are overturn, manually by green tea fresh leaf
Tile again, every 3h, repeat 180 ° of operations of upset once, until green tea percentage of water loss reaches 10%~15%, that is, complete to ted
Process；
Step 3：Fixing, progress rapid microwave fixing in micro-wave oven is placed in by the green tea fresh leaf tedded after process processing, and microwave is killed
The blue or green time is that 30s is taken per 100g, and green tea is transferred in frying pan by microwave de-enzyming after terminating, and heating stir-fries, and the temperature of heating is first
For 75 DEG C, 65 DEG C are reduced to after the 3min that stir-fries, 55 DEG C are reduced to after the 3min that is further continued for stir-frying, then 55 DEG C of keeping temperature is until green tea loses
Water rate reaches 25%~35%, that is, completes water-removing；
Step 4：Removal of impurities, progress removal of impurities process in conveying type hair dryer is placed in by the green tea fresh leaf after fixing, and the conveying type blows
The transmission belt of dry machine is engraved structure, and cut-out openings size is less than the size of green tea fresh leaf, the transmission speed of conveying type hair dryer
Spend for 2m/min, the air quantity of conveying type hair dryer is 5m/s, green tea fresh leaf is all by transmitting after hair dryer i.e. completion except general labourer
Sequence；
Step 5：Shaping, the green tea fresh leaf after removal of impurities is placed in the first kneading machine, is carried out quick knead and is just rubbed, just rub when
Between be that every 5kg needs 2min, the pressure just rubbed is 98N, then delivers in drying machine and just dry, and just dry temperature is 55 DEG C,
Just the dry time is 20min;First dried green tea fresh leaf enters back into the second kneading machine and rubbed again, and the time rubbed again is every
5kg needs 5min, and the pressure rubbed again is 245N, rubs deliver to the multiple drying of drying machine progress after end again again, and dry temperature is 65 again
DEG C, the dry time is to complete trimming for 40min again；
Step 6：Moisture regain and dry, it is shaped after green tea fresh leaf again through moisture regain and baking operation produce green tea finished product.
Embodiment 1, embodiment 2 and traditional machining processes processing summer green tea is respectively adopted, and the green tea after processing is entered
Row sensory test, method of testing is：100 customers are randomly selected respectively to above-described embodiment 1, embodiment 2 and conventional machining work
The summer green tea of skill processing carries out examination and drunk, and selects the optimal numbering of mouthfeel, and sensory test result is as follows：
| Embodiment 1 | Embodiment 2 | Traditional machining processes | |
| Satisfaction % | 51 | 44 | 5 |
Sensory test result shows that the summer green tea mouthfeel processed by embodiment 1 is optimal, and accounts for the half of total number of persons, and
And the in good taste of the summer green tea that customer thinks to process by processing technology proposed by the present invention is drunk in more than 95% examination, during trial test
Bitterness sense be markedly less than traditional machining processes processing summer green tea.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (7)
1. a kind of reduce the Green tea processing technology of Summer-autumn tea bitter taste, it is characterised in that comprises the following steps：
Step 1：Harvesting, plucks green tea fresh leaf；
Step 2：Ted, in the intermediate course that green tea fresh leaf is laid in two layers of printing opacity grenadine, and upper strata grenadine is fixed on down
On sieve plate below layer grenadine, every 2~3h, coordinate by upper strata grenadine upper cover upper sieve plate, and with the sieve plate below lower floor grenadine,
180 ° of upset, manually tiles green tea fresh leaf again, every 2~3h, 180 ° of operations of upset is repeated once, until green tea dehydration
Rate reaches 10%~15%, that is, completes to ted process；
Step 3：Fixing, progress rapid microwave fixing in micro-wave oven is placed in by the green tea fresh leaf tedded after process processing, and microwave is killed
The blue or green time is that 10~30s is taken per 100g, and green tea is transferred in frying pan by microwave de-enzyming after terminating, and heating stir-fries, until green tea
Percentage of water loss reaches 25%~35%, that is, completes water-removing；
Step 4：Removal of impurities, progress removal of impurities process, conveying type hair dryer in conveying type hair dryer are placed in by the green tea fresh leaf after fixing
Transmission speed be 2~5m/min, the air quantity of conveying type hair dryer is 5~10m/s, and green tea fresh leaf is all by transmitting hair dryer
Removal of impurities process is completed afterwards；
Step 5：Shaping, the green tea fresh leaf after removal of impurities is placed in the first kneading machine, is carried out quick knead and is just rubbed, then delivers to dry
Carry out just drying in dry machine, first dried green tea fresh leaf enters back into the second kneading machine and rubbed again, delivers to again after end is rubbed again
Drying machine carries out multiple drying, that is, completes trimming；
Step 6：Moisture regain and dry, it is shaped after green tea fresh leaf again through moisture regain and baking operation produce green tea finished product.
2. the Green tea processing technology of reduction Summer-autumn tea bitter taste according to claim 1, it is characterised in that ted in process
If the outdoor temperature is less than 10 DEG C or more than 25 DEG C, humidity is below 50% or more than 80%, and intensity of illumination is less than 1000lx
Or should be transferred to during more than 3000lx equipped with luminous intensity and to carry out tedding process in the air-conditioned room of 1000~3000lx lamp.
3. the Green tea processing technology of reduction Summer-autumn tea bitter taste according to claim 1, it is characterised in that institute in step 2
The thickness for stating the tiling of green tea fresh leaf is 0.5~2cm.
4. the Green tea processing technology of reduction Summer-autumn tea bitter taste according to claim 1, it is characterised in that institute in step 2
State mesh in grenadine size be less than green tea fresh leaf size, and grenadine size in 0.5~1.5m × 0.5~1.5m.
5. the Green tea processing technology of reduction Summer-autumn tea bitter taste according to claim 1, it is characterised in that institute in step 3
It is first to be reduced to 55 DEG C~65 DEG C after 65 DEG C~75 DEG C, the 3~5min that stir-fries to state the temperature of heating, drop after the 3~5min that is further continued for stir-frying
For 45 DEG C~55 DEG C, then 45 DEG C~55 DEG C of keeping temperature is until complete water-removing.
6. the Green tea processing technology of reduction Summer-autumn tea bitter taste according to claim 1, it is characterised in that institute in step 4
The transmission belt for stating conveying type hair dryer is engraved structure, and cut-out openings size is less than the size of green tea fresh leaf.
7. the Green tea processing technology of reduction Summer-autumn tea bitter taste according to claim 1, it is characterised in that institute in step 5
It is that 2~5min is needed per 5kg to state the time just rubbed, and the pressure just rubbed is 50~105N, and just dry temperature is 45 DEG C~55 DEG C, just
The dry time is 20~40min；The time rubbed again is that 5~10min is needed per 5kg, and the pressure rubbed again is 240~260N, multiple dry
Dry temperature is 55 DEG C~65 DEG C, and the dry time is 40~60min again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710382213.9A CN107006635A (en) | 2017-05-26 | 2017-05-26 | It is a kind of to reduce the Green tea processing technology of Summer-autumn tea bitter taste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710382213.9A CN107006635A (en) | 2017-05-26 | 2017-05-26 | It is a kind of to reduce the Green tea processing technology of Summer-autumn tea bitter taste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107006635A true CN107006635A (en) | 2017-08-04 |
Family
ID=59451672
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710382213.9A Withdrawn CN107006635A (en) | 2017-05-26 | 2017-05-26 | It is a kind of to reduce the Green tea processing technology of Summer-autumn tea bitter taste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107006635A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108770958A (en) * | 2018-06-27 | 2018-11-09 | 安徽含眉生态茶叶有限公司 | A kind of processing technology mitigating summer and autumn bitter taste of green tea |
| CN115444052A (en) * | 2022-08-19 | 2022-12-09 | 余姚市农业技术推广服务总站 | Method for rolling curved tea Taiji type comprehensive rolling |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488030A (en) * | 2011-12-08 | 2012-06-13 | 广西乐业县顾式茶有限公司 | Method for preparing silver tea from summer tea and autumn tea |
| CN106490205A (en) * | 2016-11-18 | 2017-03-15 | 平武县天源茶业有限责任公司 | A kind of green tea preparation method |
-
2017
- 2017-05-26 CN CN201710382213.9A patent/CN107006635A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488030A (en) * | 2011-12-08 | 2012-06-13 | 广西乐业县顾式茶有限公司 | Method for preparing silver tea from summer tea and autumn tea |
| CN106490205A (en) * | 2016-11-18 | 2017-03-15 | 平武县天源茶业有限责任公司 | A kind of green tea preparation method |
Non-Patent Citations (2)
| Title |
|---|
| 朱旗: "《茶学概论》", 31 August 2013, 中国农业出版社 * |
| 黄啟亮等: "夏秋绿茶提升品质的加工技术研究", 《农业与技术》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108770958A (en) * | 2018-06-27 | 2018-11-09 | 安徽含眉生态茶叶有限公司 | A kind of processing technology mitigating summer and autumn bitter taste of green tea |
| CN115444052A (en) * | 2022-08-19 | 2022-12-09 | 余姚市农业技术推广服务总站 | Method for rolling curved tea Taiji type comprehensive rolling |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107410540B (en) | A kind of Guangdong large leaf yellow tea processing technology | |
| CN103583720B (en) | A kind of processing technology of tealeaves | |
| CN104012694A (en) | Preparation process of cloud mist green tea | |
| CN104026318B (en) | A kind of production method of steaming green tea | |
| CN102273524A (en) | Process for processing green tea | |
| CN102488035A (en) | Green tea processing technology | |
| CN107372902A (en) | A kind of processing method of high-perfume type summer green tea | |
| CN105532934A (en) | Hakka green tea processing technology | |
| CN103271175B (en) | Processing method of spiral white tea | |
| CN108634029A (en) | A kind of processing method of hot No. 2 black teas in osmanthus | |
| CN103564072A (en) | Processing method of black tea | |
| CN105145913A (en) | Processing method for Pingyang yellow tea | |
| CN102870905B (en) | Production method of yellow tea | |
| CN107006635A (en) | It is a kind of to reduce the Green tea processing technology of Summer-autumn tea bitter taste | |
| CN109275733A (en) | It is a kind of mixing floral type Lu`an Guapian.Tea rain before tea preparation process | |
| CN107114497A (en) | A kind of processing method of ripe Li Xiang green tea | |
| CN107873887A (en) | A kind of oolong tea processing technology | |
| CN105211349B (en) | A kind of method that multifunctional production line makes a variety of black tea | |
| CN105660952A (en) | Chrysanthemum flower baking method | |
| CN109805121A (en) | A kind of six pacify the manufacture craft of blue tea | |
| CN109105542A (en) | A kind of production method of graininess congou tea | |
| CN103082044A (en) | Production method of instant tea leaves | |
| CN107319033A (en) | A kind of processing method of needle-like milk green tea | |
| CN105211350A (en) | A kind of serialization black tea manufacture line simultaneously producing multiple tea shape | |
| CN102524446B (en) | Production method of black tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170804 |