CN107183250A - A kind of catchweed bedstraw herb processing method for sweet osmanthus tea - Google Patents
A kind of catchweed bedstraw herb processing method for sweet osmanthus tea Download PDFInfo
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- CN107183250A CN107183250A CN201710483954.6A CN201710483954A CN107183250A CN 107183250 A CN107183250 A CN 107183250A CN 201710483954 A CN201710483954 A CN 201710483954A CN 107183250 A CN107183250 A CN 107183250A
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- bedstraw herb
- catchweed bedstraw
- fermentation
- sweet osmanthus
- drying
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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
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
- A23F3/08—Oxidation; Fermentation
Abstract
The invention discloses a kind of catchweed bedstraw herb processing method for sweet osmanthus tea, belong to food processing field.It is characterized in that：Described catchweed bedstraw herb osmanthus flower tea, the high catchweed bedstraw herb of health value is used for raw material, it is aided with and carries out mixing and stirring basement flower after sweet osmanthus, respective pretreatment, goes out flower separation, mixed fermentation, drying, the manufacturing procedure for drying fragrant packaging, raw material is used after dry fermentation, pass through wet fermentation again, raw material had both been remained original delicate fragrance, also increase the giving off a strong fragrance after fermentation, improve the mouthfeel of raw material, delicate fragrance is pleasant, brew conveniently, also with health-care effects such as clearing heat and cooling blood, preventing phlegm from forming and stopping coughing.
Description
Technical field
The present invention relates to a kind of processing method of health protection tea, more particularly, to a kind of catchweed bedstraw herb processing method for sweet osmanthus tea.
Background technology
Catchweed bedstraw herb, is crassulaceae plants, also known as aizoon stonecrop, blood circulation promoting pill, see blood dissipate, Sedum uizoon etc..Return Shao Yin, it is lunar
Through.For perennial meat draft,《The southern regions of the Yunnan Province book on Chinese herbal medicine》：Control damp and hot, all through objective heat, consumptive disease, virgin consumptive disease, arthralgia and myalgia, heat gonorrhea, it is red it is white just
It is turbid, beautiful stem pain.Blood system dysphoria with smothery sensation is moved back, only hematuria.《Guizhou prescription collection among the people》Control mange.《Guangxi Chinese medicinal herbal》Control married woman's dysmenorrhoea.Again
Mash and take juice to rush sticky rice syrup, control and fly upward sore.Jiangxi《Herbal medicine handbook》：It is clearing heat and detoxicating, swelling and pain relieving.Carbuncle swells are controlled, appendicitis is near to use
In for cancer.《Kunming conventional herbal medicine among the people》：Heat clearing and inflammation relieving, wind-damp dispelling, scattered blood stasis.Convulsive seizure due to phlegm-fire heat symptom-complex is controlled, acute conjunctivitis mist gum is more, wind
Wet bruise pain, the subcutaneous stasis of blood of wound swells.《Yunnan Chinese herbal medicine》：Blood strangury, urinary tract infections are controlled in clearing heat and cooling blood, diuresis.
Sweet osmanthus is Oleaceae.Aiphyllium, high 3-15 meters, branch grey.Leaf is to life, and keratin, oblong is long 6-12 lis
Rice, wide 2-4.5 centimetres, full edge.Flowers are born in axil, flower yellowish white.Drupe ellipse, atropurpureus when ripe.Fragrance is spent, is extracted
Aromatic oil, osmanthus concrete processed, the production available for food, cosmetics.Flower, which is used as medicine, to be had functions that the broken knot of cold dispelling, acts as expectorant.Really
Oil expression, eats.Also it is ornamental plant.Sweet osmanthus is pungent, and its flower can be used as medicine with root.There are resolving sputum, cough-relieving, promote the production of body fluid, stop the work(such as toothache
Effect.Sweet osmanthus is savory persistently, can cake processed, candy, and can make wine.Sweet osmanthus tree root has preferable medical value, and its root has by force
Muscles and bones, promoting blood circulation, warm waist and knee, the effect except extravasated blood；Its flower has expelling phlegm and arresting coughing and the function of whetting the appetite along lung.
The medical value of catchweed bedstraw herb is high, but development is less at present, is aided with sweet osmanthus, for being processed into catchweed bedstraw herb sweet osmanthus
Tea, is that the deep processing of catchweed bedstraw herb and sweet osmanthus product opens up a new way.
The content of the invention
It is an object of the invention to provide a kind of catchweed bedstraw herb processing method for sweet osmanthus tea, this method process stabilizing, it is simple to operate,
It is easy to grasp, catchweed bedstraw herb, sweet osmanthus is fabricated to nutrition and health care, convenient health protection tea is brewed, product category is not only enriched, and
Improve catchweed bedstraw herb, the economic value of sweet osmanthus.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of catchweed bedstraw herb processing method for sweet osmanthus tea, it is characterized in that, described preparation method uses following steps：
（1）Catchweed bedstraw herb is pre-processed：By fresh catchweed bedstraw herb, loquat tender leaf and green tea, impurity elimination is cleaned with clear water, the 7kg Eight Immortals are taken
Grass, 3kg loquat tender leaf and 1kg green tea, are mixed after chopping up, after fixing, and catchweed bedstraw herb mixture is made；
（2）Sweet osmanthus pre-processes：Fresh complete sweet osmanthus 5kg is plucked, impurity elimination is eluted, drains away the water, using leaf rotation technology, is dissipated to it
Send out fragrance light；
（3）Mix and stir basement flower：Together with catchweed bedstraw herb mixture is mixed and stirred with sweet osmanthus, it is fragrant that pile-fermentation carries out basement, controls fermentation temperature
For 45 DEG C, after 18h, scenting is completed；
（4）Go out colored separation：Sweet osmanthus is sifted out, catchweed bedstraw herb mixture low temperature drying is standby；Broken wall is crushed after sweet osmanthus is dried, water-bath
Extracting at constant temperature, is filtered, and sweet osmanthus extract solution is made in concentration；
（5）Mixed fermentation：Catchweed bedstraw herb mixture after drying is sent into fermenting cellar, dry fermentation 8h under natural conditions, after drying
Wet fermentation is carried out, the uniform sprinkling sweet osmanthus extract solution into the catchweed bedstraw herb mixture after dry fermentation is sufficiently mixed uniform, control fermentation
Temperature be 40 DEG C, relative humidity is 55%, and fermentation time is 12h；
（6）Dry：Using three-stage seasoning, the catchweed bedstraw herb mixture first after wet fermentation is inferior at 95 DEG C and dried 3 minutes,
Second is inferior to drying 10 minutes at 65 DEG C, for the third time in being dried 20 minutes at 45 DEG C, dries for the first time between second of drying
Interval 25 minutes, second of drying and third time are spaced 15 minutes between drying；
（7）Dry fragrant：Dried catchweed bedstraw herb mixture is subjected to parch Titian processing, temperature is 155 DEG C, and the time is 10s, parch
Spreading for cooling immediately is radiated afterwards, and catchweed bedstraw herb osmanthus flower tea is made；
（8）Packaging：After catchweed bedstraw herb osmanthus flower tea is arranged, tea bag is packaged into food-grade packaging material, is entered in aeration-drying environment
Storage.
Beneficial effect：This method uses the high catchweed bedstraw herb of health value for raw material, is aided with after sweet osmanthus, respective pretreatment and carries out
Mix and stir basement flower, go out flower separation, mixed fermentation, drying, the manufacturing procedure for drying fragrant packaging, raw material is used after dry fermentation, then through overly moist
Fermentation, makes raw material both remain original delicate fragrance, also increases the giving off a strong fragrance after fermentation, improves the mouthfeel of raw material, delicate fragrance is pleasant,
Brew conveniently, also with health-care effects such as clearing heat and cooling blood, preventing phlegm from forming and stopping coughing.
Embodiment
Embodiment 1：
A kind of catchweed bedstraw herb processing method for sweet osmanthus tea, it is characterized in that, described preparation method uses following steps：
（1）Catchweed bedstraw herb is pre-processed：By fresh catchweed bedstraw herb, perilla leaf and francolin tea, impurity elimination is cleaned with clear water, the 7kg Eight Immortals are taken
The francolin tea of grass, 3kg perilla leaf and 1kg, is mixed after chopping up, after fixing, and catchweed bedstraw herb mixture is made；
（2）Sweet osmanthus pre-processes：Fresh complete sweet osmanthus 5kg is plucked, a little state's sophora flower and Lan Hui is added, impurity elimination is eluted, drains the water
Point, using leaf rotation technology, light fragrance is distributed to it；
（3）Mix and stir basement flower：Together with catchweed bedstraw herb mixture is mixed and stirred with sweet osmanthus, it is fragrant that pile-fermentation carries out basement, controls fermentation temperature
For 45 DEG C, after 18h, scenting is completed；
（4）Go out colored separation：Sweet osmanthus is sifted out, catchweed bedstraw herb mixture low temperature drying is standby；Broken wall is crushed after sweet osmanthus is dried, water-bath
Extracting at constant temperature, is filtered, and sweet osmanthus extract solution is made in concentration；
（5）Mixed fermentation：Catchweed bedstraw herb mixture after drying is sent into fermenting cellar, dry fermentation 8h under natural conditions, after drying
Wet fermentation is carried out, the uniform sprinkling sweet osmanthus extract solution into the catchweed bedstraw herb mixture after dry fermentation is sufficiently mixed uniform, control fermentation
Temperature be 40 DEG C, relative humidity is 55%, and fermentation time is 12h；
（6）Dry：Using three-stage seasoning, the catchweed bedstraw herb mixture first after wet fermentation is inferior at 95 DEG C and dried 3 minutes,
Second is inferior to drying 10 minutes at 65 DEG C, for the third time in being dried 20 minutes at 45 DEG C, dries for the first time between second of drying
Interval 25 minutes, second of drying and third time are spaced 15 minutes between drying；
（7）Dry fragrant：Dried catchweed bedstraw herb mixture is subjected to parch Titian processing, temperature is 155 DEG C, and the time is 10s, parch
Spreading for cooling immediately is radiated afterwards, and catchweed bedstraw herb osmanthus flower tea is made；
（8）Packaging：After catchweed bedstraw herb osmanthus flower tea is arranged, tea bag is packaged into food-grade packaging material, is entered in aeration-drying environment
Storage.
Embodiment 2：
A kind of catchweed bedstraw herb processing method for sweet osmanthus tea, it is characterized in that, described preparation method uses following steps：
（1）Catchweed bedstraw herb is pre-processed：By fresh catchweed bedstraw herb, wandering jew leaf and gold thread lotus leaf, impurity elimination is cleaned with clear water, takes 5kg's
The gold thread lotus leaf of catchweed bedstraw herb, 2kg wandering jew leaf and 1kg, is mixed after chopping up, after fixing, and catchweed bedstraw herb mixture is made；
（2）Sweet osmanthus pre-processes：Fresh complete sweet osmanthus 3kg is plucked, a little Jasmine and Asian puccoon flower is added, elutes impurity elimination, drain
Moisture, using leaf rotation technology, light fragrance is distributed to it；
（3）Mix and stir basement flower：Together with catchweed bedstraw herb mixture is mixed and stirred with sweet osmanthus, it is fragrant that pile-fermentation carries out basement, controls fermentation temperature
For 42 DEG C, after 22h, scenting is completed；
（4）Go out colored separation：Sweet osmanthus is sifted out, catchweed bedstraw herb mixture low temperature drying is standby；Broken wall is crushed after sweet osmanthus is dried, water-bath
Extracting at constant temperature, is filtered, and sweet osmanthus extract solution is made in concentration；
（5）Mixed fermentation：Catchweed bedstraw herb mixture after drying is sent into fermenting cellar, dry fermentation 5h under natural conditions, after drying
Wet fermentation is carried out, the uniform sprinkling sweet osmanthus extract solution into the catchweed bedstraw herb mixture after dry fermentation is sufficiently mixed uniform, control fermentation
Temperature be 38 DEG C, relative humidity is 55%, and fermentation time is 8h；
（6）Dry：Using three-stage seasoning, the catchweed bedstraw herb mixture first after wet fermentation is inferior at 88 DEG C and dried 5 minutes,
Second is inferior to drying 10 minutes at 70 DEG C, for the third time in being dried 15 minutes at 55 DEG C, dries for the first time between second of drying
Interval 20 minutes, second of drying and third time are spaced 10 minutes between drying；
（7）Dry fragrant：Dried catchweed bedstraw herb mixture is subjected to parch Titian processing, temperature is 125 DEG C, and the time is 20s, parch
Spreading for cooling immediately is radiated afterwards, and catchweed bedstraw herb osmanthus flower tea is made；
（8）Packaging：After catchweed bedstraw herb osmanthus flower tea is arranged, tea bag is packaged into food-grade packaging material, is entered in aeration-drying environment
Storage.
Embodiment 3：
A kind of catchweed bedstraw herb processing method for sweet osmanthus tea, it is characterized in that, described preparation method uses following steps：
（1）Catchweed bedstraw herb is pre-processed：By fresh catchweed bedstraw herb, tuber of stemona leaf and green tea, impurity elimination is cleaned with clear water, take 7kg catchweed bedstraw herb,
4kg tuber of stemona leaf and 2kg green tea, is mixed after chopping up, after fixing, and catchweed bedstraw herb mixture is made；
（2）Sweet osmanthus pre-processes：Fresh complete sweet osmanthus 6kg is plucked, a little bean pear flower and Tea Flower is added, elutes impurity elimination, drain
Moisture, using leaf rotation technology, light fragrance is distributed to it；
（3）Mix and stir basement flower：Together with catchweed bedstraw herb mixture is mixed and stirred with sweet osmanthus, it is fragrant that pile-fermentation carries out basement, controls fermentation temperature
For 45 DEG C, after 18h, scenting is completed；
（4）Go out colored separation：Sweet osmanthus is sifted out, catchweed bedstraw herb mixture low temperature drying is standby；Broken wall is crushed after sweet osmanthus is dried, water-bath
Extracting at constant temperature, is filtered, and sweet osmanthus extract solution is made in concentration；
（5）Mixed fermentation：Catchweed bedstraw herb mixture after drying is sent into fermenting cellar, dry fermentation 8h under natural conditions, after drying
Wet fermentation is carried out, the uniform sprinkling sweet osmanthus extract solution into the catchweed bedstraw herb mixture after dry fermentation is sufficiently mixed uniform, control fermentation
Temperature be 40 DEG C, relative humidity is 55%, and fermentation time is 12h；
（6）Dry：Using three-stage seasoning, the catchweed bedstraw herb mixture first after wet fermentation is inferior at 95 DEG C and dried 3 minutes,
Second is inferior to drying 10 minutes at 65 DEG C, for the third time in being dried 20 minutes at 45 DEG C, dries for the first time between second of drying
Interval 25 minutes, second of drying and third time are spaced 15 minutes between drying；
（7）Dry fragrant：Dried catchweed bedstraw herb mixture is subjected to parch Titian processing, temperature is 155 DEG C, and the time is 10s, parch
Spreading for cooling immediately is radiated afterwards, and catchweed bedstraw herb osmanthus flower tea is made；
（8）Packaging：After catchweed bedstraw herb osmanthus flower tea is arranged, tea bag is packaged into food-grade packaging material, is entered in aeration-drying environment
Storage.
Embodiment 4：
A kind of catchweed bedstraw herb processing method for sweet osmanthus tea, it is characterized in that, described preparation method uses following steps：
（1）Catchweed bedstraw herb is pre-processed：By fresh catchweed bedstraw herb, black tea and rosemary leave, impurity elimination is cleaned with clear water, the 10kg Eight Immortals are taken
The rosemary leave of grass, 5kg black tea and 2kg, mixes after chopping up, after fixing, and catchweed bedstraw herb mixture is made；
（2）Sweet osmanthus pre-processes：Fresh complete sweet osmanthus 10kg is plucked, a little flower of kudzuvine magnolia obovata flower is added, elutes impurity elimination, drain the water
Point, using leaf rotation technology, light fragrance is distributed to it；
（3）Mix and stir basement flower：Together with catchweed bedstraw herb mixture is mixed and stirred with sweet osmanthus, it is fragrant that pile-fermentation carries out basement, controls fermentation temperature
For 40 DEG C, after 12h, scenting is completed；
（4）Go out colored separation：Sweet osmanthus is sifted out, catchweed bedstraw herb mixture low temperature drying is standby；Broken wall is crushed after sweet osmanthus is dried, water-bath
Extracting at constant temperature, is filtered, and sweet osmanthus extract solution is made in concentration；
（5）Mixed fermentation：Catchweed bedstraw herb mixture after drying is sent into fermenting cellar, dry fermentation 6h under natural conditions, after drying
Wet fermentation is carried out, the uniform sprinkling sweet osmanthus extract solution into the catchweed bedstraw herb mixture after dry fermentation is sufficiently mixed uniform, control fermentation
Temperature be 35 DEG C, relative humidity is 58%, and fermentation time is 8h；
（6）Dry：Using three-stage seasoning, the catchweed bedstraw herb mixture first after wet fermentation is inferior at 86 DEG C and dries 15 points
Clock, second is inferior to drying 40 minutes at 62 DEG C, for the third time in being dried 70 minutes at 55 DEG C, dries for the first time and dries it for the second time
Between be spaced 35 minutes, second drying and third time are spaced 40 minutes between drying；
（7）Dry fragrant：Dried catchweed bedstraw herb mixture is subjected to parch Titian processing, temperature is 105 DEG C, and the time is 25s, parch
Spreading for cooling immediately is radiated afterwards, and catchweed bedstraw herb osmanthus flower tea is made；
（8）Packaging：After catchweed bedstraw herb osmanthus flower tea is arranged, tea bag is packaged into food-grade packaging material, is entered in aeration-drying environment
Storage.
Embodiment 5：
A kind of catchweed bedstraw herb processing method for sweet osmanthus tea, it is characterized in that, described preparation method uses following steps：
（1）Catchweed bedstraw herb is pre-processed：By fresh catchweed bedstraw herb, Thlaspis, hairyvein agrimony and radix glycyrrhizae, impurity elimination is cleaned with clear water, the eight of 8kg are taken
Celestial grass, 3kg Thlaspis, 2kg hairyvein agrimony and 1kg radix glycyrrhizae, mix after chopping up, after fixing, and catchweed bedstraw herb mixture is made；
（2）Sweet osmanthus pre-processes：Fresh complete sweet osmanthus 8kg is plucked, a little fragrant solomonseal flower and honeysuckle is added, impurity elimination is eluted, drains
Moisture, using leaf rotation technology, light fragrance is distributed to it；
（3）Mix and stir basement flower：Together with catchweed bedstraw herb mixture is mixed and stirred with sweet osmanthus, it is fragrant that pile-fermentation carries out basement, controls fermentation temperature
For 35 DEG C, after 24h, scenting is completed；
（4）Go out colored separation：Sweet osmanthus is sifted out, catchweed bedstraw herb mixture low temperature drying is standby；Broken wall is crushed after sweet osmanthus is dried, water-bath
Extracting at constant temperature, is filtered, and sweet osmanthus extract solution is made in concentration；
（5）Mixed fermentation：Catchweed bedstraw herb mixture after drying is sent into fermenting cellar, dry fermentation 8h under natural conditions, after drying
Wet fermentation is carried out, the uniform sprinkling sweet osmanthus extract solution into the catchweed bedstraw herb mixture after dry fermentation is sufficiently mixed uniform, control fermentation
Temperature be 45 DEG C, relative humidity is 55%, and fermentation time is 10h；
（6）Dry：Using three-stage seasoning, the catchweed bedstraw herb mixture first after wet fermentation is inferior at 55 DEG C and dries 15 points
Clock, second is inferior to drying 5 minutes at 75 DEG C, for the third time in being dried 2 minutes at 100 DEG C, dries for the first time and dries it for the second time
Between be spaced 15 minutes, second drying and third time are spaced 30 minutes between drying；
（7）Dry fragrant：Dried catchweed bedstraw herb mixture is subjected to parch Titian processing, temperature is 118 DEG C, and the time is 12s, parch
Spreading for cooling immediately is radiated afterwards, and catchweed bedstraw herb osmanthus flower tea is made；
（8）Packaging：After catchweed bedstraw herb osmanthus flower tea is arranged, tea bag is packaged into food-grade packaging material, is entered in aeration-drying environment
Storage.
It the foregoing is only presently preferred embodiments of the present invention, all equivalent changes done according to scope of the invention as claimed,
The covering scope of the claims in the present invention should all be belonged to.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of catchweed bedstraw herb processing method for sweet osmanthus tea, it is characterized in that, described preparation method uses following steps：
（1）Catchweed bedstraw herb is pre-processed：By fresh catchweed bedstraw herb, loquat tender leaf and green tea, impurity elimination is cleaned with clear water, the 7kg Eight Immortals are taken
Grass, 3kg loquat tender leaf and 1kg green tea, are mixed after chopping up, after fixing, and catchweed bedstraw herb mixture is made；
（2）Sweet osmanthus pre-processes：Fresh complete sweet osmanthus 5kg is plucked, impurity elimination is eluted, drains away the water, using leaf rotation technology, is dissipated to it
Send out fragrance light；
（3）Mix and stir basement flower：Together with catchweed bedstraw herb mixture is mixed and stirred with sweet osmanthus, it is fragrant that pile-fermentation carries out basement, controls fermentation temperature
For 45 DEG C, after 18h, scenting is completed；
（4）Go out colored separation：Sweet osmanthus is sifted out, catchweed bedstraw herb mixture low temperature drying is standby；Broken wall is crushed after sweet osmanthus is dried, water-bath
Extracting at constant temperature, is filtered, and sweet osmanthus extract solution is made in concentration；
（5）Mixed fermentation：Catchweed bedstraw herb mixture after drying is sent into fermenting cellar, dry fermentation 8h under natural conditions, after drying
Wet fermentation is carried out, the uniform sprinkling sweet osmanthus extract solution into the catchweed bedstraw herb mixture after dry fermentation is sufficiently mixed uniform, control fermentation
Temperature be 40 DEG C, relative humidity is 55%, and fermentation time is 12h；
（6）Dry：Using three-stage seasoning, the catchweed bedstraw herb mixture first after wet fermentation is inferior at 95 DEG C and dried 3 minutes,
Second is inferior to drying 10 minutes at 65 DEG C, for the third time in being dried 20 minutes at 45 DEG C, dries for the first time between second of drying
Interval 25 minutes, second of drying and third time are spaced 15 minutes between drying；
（7）Dry fragrant：Dried catchweed bedstraw herb mixture is subjected to parch Titian processing, temperature is 155 DEG C, and the time is 10s, parch
Spreading for cooling immediately is radiated afterwards, and catchweed bedstraw herb osmanthus flower tea is made；
（8）Packaging：After catchweed bedstraw herb osmanthus flower tea is arranged, tea bag is packaged into food-grade packaging material, is entered in aeration-drying environment
Storage.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712161A (en) * | 2017-11-24 | 2018-02-23 | 桂林满梓玉农业开发有限公司 | A kind of preparation method of osmanthus flower tea |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385324A (en) * | 2013-08-08 | 2013-11-13 | 福建九峰农业发展有限公司 | Processing method of osmanthus oolong tea |
| CN106417721A (en) * | 2016-10-01 | 2017-02-22 | 芜湖市三山区绿色食品产业协会 | Manufacture method of agrimonia pilosa and wild jujube leaf tea |
| CN106857992A (en) * | 2017-03-17 | 2017-06-20 | 广西凌云县绿贵茶业有限公司 | A kind of preparation method of osmanthus flower tea |
-
2017
- 2017-06-23 CN CN201710483954.6A patent/CN107183250A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385324A (en) * | 2013-08-08 | 2013-11-13 | 福建九峰农业发展有限公司 | Processing method of osmanthus oolong tea |
| CN106417721A (en) * | 2016-10-01 | 2017-02-22 | 芜湖市三山区绿色食品产业协会 | Manufacture method of agrimonia pilosa and wild jujube leaf tea |
| CN106857992A (en) * | 2017-03-17 | 2017-06-20 | 广西凌云县绿贵茶业有限公司 | A kind of preparation method of osmanthus flower tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712161A (en) * | 2017-11-24 | 2018-02-23 | 桂林满梓玉农业开发有限公司 | A kind of preparation method of osmanthus flower tea |
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