CN107279349A - A kind of dried tangerine peel tea and preparation method thereof - Google Patents
A kind of dried tangerine peel tea and preparation method thereof Download PDFInfo
- Publication number
- CN107279349A CN107279349A CN201610302985.2A CN201610302985A CN107279349A CN 107279349 A CN107279349 A CN 107279349A CN 201610302985 A CN201610302985 A CN 201610302985A CN 107279349 A CN107279349 A CN 107279349A
- Authority
- CN
- China
- Prior art keywords
- tea
- exocarpium citri
- citri rubrum
- tangerine peel
- dried tangerine
- 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.)
- Pending
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
- A23F3/14—Tea preparations, e.g. using additives
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 discloses dried tangerine peel tea and preparation method thereof, together loaded in the Exocarpium Citri Rubrum shell baked and banked up with earth after sterilization by azymic or micro- fermentation high grade tea and drying Exocarpium Citri Rubrum skin fragment, by bakeing, compacting, then bakee and be prepared from.The present invention chooses azymic or micro- fermentation high grade tea and Exocarpium Citri Rubrum skin fragment together loads in Exocarpium Citri Rubrum shell, so that tealeaves is difficult mouldy and is easy to preserve, simultaneously by increasing the ratio of Exocarpium Citri Rubrum skin fragment, give full play to Exocarpium Citri Rubrum and effect of tealeaves, to cough due to wind-cold evil, larynx is itched abundant expectoration, and dyspepsia is got sick from drinking too much wine, the vexed symptom of evil of vomitting ruffian reaches good health-care efficacy, dried tangerine peel tea is had relieving cough and reducing sputum, clearing heat and detoxicating, lowering blood-fat and reducing weight and anti arteriosclerosis, anti-aging and other effects.
Description
Technical field
The present invention relates to tea processing technical field, and in particular to a kind of dried tangerine peel tea and preparation method thereof.
Background technology
Tea energy promoting digestion greasy, fall fire improving eyesight, calming heart relieving restlessness, summer heat clearing toxin resolving, promote the production of body fluid to quench thirst, be generally considered a kind of health
The health food of civilization.At present, the material conditions of relative maturity, the market of diversification, diversified product, advanced technology and
Modern marketing, has made the development of tea culture enter a brand-new epoch.People increase more to enrich the mouthfeel of tea
Healthcare function, gradually develop a variety of compound teas, the general tea of such as citron tea or mandarin orange.The warp-wise diversification of simple tea culture is sent out
Exhibition.Nevertheless, with the development of tea culture, also the process technology to tea proposes higher requirement.Current existing citron tea
It is only simply to load tealeaves in shaddock or mandarin orange shell or the production technological process such as the general tea of mandarin orange is relatively simple, coarse, profile
And unsightly, time length also easily causes tealeaves mouldy and is not easy keeping, it is impossible to give full play to shaddock/mandarin orange and the natural of tealeaves is melted
Close effect.Also there is more urgent problem to be solved in terms of product development, process technology, product quality in China's tea kind.
Exocarpium Citri Rubrum is in cough due to wind-cold evil, and larynx is itched abundant expectoration, and dyspepsia is got sick from drinking too much wine, and has good health-care efficacy in terms of the vexed symptom of evil of vomitting ruffian.Mesh
Before, using Exocarpium Citri Rubrum, the technique of this natural pure plant progress tea cake makes non-someone.
The content of the invention
It is an object of the invention to provide a kind of dried tangerine peel tea and preparation method thereof.The dried tangerine peel tea is chosen high-quality Exocarpium Citri Rubrum and not sent out
Ferment or micro- fermentation high-quality tea overcome that traditional tea cake technique flavour is thin to make raw material, and fragrance is low vexed, poor astringency, holds
It is easily mouldy to be unfavorable for the defects such as storage.
The present invention is adopted the technical scheme that：
The present invention provides a kind of dried tangerine peel tea, is together loaded after baking sterilization by azymic or micro- fermented tea and drying Exocarpium Citri Rubrum skin fragment
Exocarpium Citri Rubrum shell in, by bakeing, compacting, then bakee and be prepared from.
Present invention additionally comprises a kind of preparation method of dried tangerine peel tea, comprise the following steps：
（1）Opening separation：A circular hole top cover is opened in Exocarpium Citri Rubrum after cleaning, the pulp inside Exocarpium Citri Rubrum is emptied through top cover port,
Top cover and Exocarpium Citri Rubrum shell are formed, the top cover and the Exocarpium Citri Rubrum shell is separated, and remove the residual fruit juice in Exocarpium Citri Rubrum shell；
It is preferred that, the top cover is at 1/10th of the Exocarpium Citri Rubrum upper end.
（2）Bake and bank up with earth for the first time：The Exocarpium Citri Rubrum top cover after separating husk meat and Exocarpium Citri Rubrum bottom are carried out at 70 ~ 80 DEG C to bake and bank up with earth sterilization
30 ~ 60min, removes the inside and outside moisture of Exocarpium Citri Rubrum shell and reaches bactericidal effect；
（3）Exocarpium Citri Rubrum skin fragment：It is 5 ~ 10% that Exocarpium Citri Rubrum shell after separation, which is shredded and dried to water content, and Exocarpium Citri Rubrum skin fragment is made；
（4）Softening mixing：Azymic tea or micro- fermented tea are compared 6 with the Exocarpium Citri Rubrum skin fragment with weight：4~7：3 are mixed into mixing
Tea, white spirit mixed is poured into the tea blend, stands 120 ~ 240min softenings, and tea wine weight ratio is 600：1 ~ 5, make tealeaves with
Exocarpium Citri Rubrum fragment is merged, and is mutually absorbed infiltration, both effects is more preferably played, while avoiding tealeaves fragmentation；
（5) tea is filled out：By step（4）The tea blend softened loads step（2）In the Exocarpium Citri Rubrum shell bakeed, pressing makes entirely
The full not crack gap of tea in Exocarpium Citri Rubrum shell, then by step（2）The top cover bakeed is pressed at Exocarpium Citri Rubrum drain pan opening, makes its complete
Full fusion is covered；
The dynamics with waddy or hand pressure tea will be controlled by filling out the tea time, prevent tealeaves fragmentation excessive or very few, it is ensured that in whole Exocarpium Citri Rubrum shell
Tealeaves relaxation degree of having, be made after finished product tight solid so that tealeaves is difficult mouldy and easily stored keeping with tea cake；
（6）It is secondary to bake and bank up with earth：To step（5）The dried tangerine peel tea covered is baked and banked up with earth at 50 ~ 60 DEG C, is baked and banked up with earth 5 ~ 7 days, and keeps daily
5 ~ 10 constantly upsets in interval；
Upset, which is bakeed, to bake and bank up with earth uniform color, while making Exocarpium Citri Rubrum mix infiltration, one integrated mass naturally with tealeaves fragrance；
（7）Compacting：After Exocarpium Citri Rubrum skin moisture evaporation reaches 30% ~ 40%, dried tangerine peel tea is suppressed；It is preferred that the dried tangerine peel tea suppressed is
Pie.It is furthermore preferred that dried tangerine peel tea borrows mould in pressing process suppresses figure, it is further in outward appearance beautification and implied meaning
Innovation is with making；
Exocarpium Citri Rubrum tea cake notes control dynamics when compacting so that tea cake is unlikely to split, and reaches tea cake appearance looks elegant exquisiteness
Effect, while being easy to storage with carrying；
Wherein, the side of the Exocarpium Citri Rubrum tea cake has rope to penetrate, and is easy to subsequent decorations Exocarpium Citri Rubrum tea cake.
（8）Bake and bank up with earth for three times：To step（7）Compressing dried tangerine peel tea is baked and banked up with earth 7 ~ 10 days again at 30 ~ 40 DEG C, and is kept
8 ~ 12 constantly upsets in interval, form finished product daily.Constantly upset is bakeed by three times and forms uniform color, appearance drying, is reached
To tealeaves and Exocarpium Citri Rubrum one integrated mass, effect is interpenetrated, and forms solid pie, and be easy to keeping；
Baking and banking up with earth every time for the present invention will control temperature, and be spaced upset, the overdrying for preventing Exocarpium Citri Rubrum tea cake roasting, it is ensured that color and luster is united
One, and make Exocarpium Citri Rubrum and the mutual synthesis and ubiquit of tealeaves, distribute fusion tea perfume and Exocarpium Citri Rubrum fragrance；
It is further preferred that the step（8）Three bakings are formed after finished product, and the rope of dried tangerine peel tea side is passed through by early stage
Son, the addition pendant before and after tea cake side（Such as Chinese knot）Processing beautification again is carried out, is reached at the moment appreciating aesthetic
One bright effect.
Compared with prior art, the beneficial effects of the invention are as follows：
（1）The present invention chooses azymic or micro- fermentation high grade tea and Exocarpium Citri Rubrum skin fragment together loads in Exocarpium Citri Rubrum shell so that tealeaves is not
Easily it is mouldy and be easy to preserve, while the ratio by increasing Exocarpium Citri Rubrum skin fragment, gives full play to Exocarpium Citri Rubrum and effect of tealeaves, to chill
Cough, larynx is itched abundant expectoration, and dyspepsia is got sick from drinking too much wine, and the vexed symptom of evil of vomitting ruffian reaches good health-care efficacy, while having relieving cough and reducing sputum, heat-clearing solution
Malicious, lowering blood-fat and reducing weight and anti arteriosclerosis, anti-aging and other effects；
（2）By the present invention method obtained by Exocarpium Citri Rubrum tea cake in baking process, when being overturn to Exocarpium Citri Rubrum, make Exocarpium Citri Rubrum and
Tealeaves is perfectly combined infiltration, distributes dense fragrance, keeps appearance uniform color attractive in appearance；
（3）Exocarpium Citri Rubrum tea cake made by the present invention is solid easy to maintain, without the need for the extra packaging of increase, environmental protection and easy keeping,
Being put into tea can also cause whole tealeaves and tea can be full of fragrance；
（4）After to Exocarpium Citri Rubrum tea cake finished product, to carrying out decoration plus a little pendants before and after it, tea culture and Chinese tradition can be shown
Cultural technique, is both the lifting that tea ceremony is drunk, even more work with reference to tea cake and making and all kinds of processing technologys as good merchantable brand of giving a present
The another innovation beautified in skill.
Brief description of the drawings：
Fig. 1 is the Exocarpium Citri Rubrum tea cake schematic diagram of the embodiment of the present invention 2.
Embodiment
Embodiment 1：
A kind of dried tangerine peel tea, is together loaded in the Exocarpium Citri Rubrum shell bakeed after sterilization by tea and drying Exocarpium Citri Rubrum skin fragment, by bakeing, pressure
System, then bakee and be prepared from.It is uniform attractive in appearance that Exocarpium Citri Rubrum selects unspoiled, profile, tea selection azymic or micro- fermentation high-quality
Tea.
Specifically it is prepared from, is comprised the following steps by following methods：
（1）Opening separation：With a small sircle hole top cover is opened at the Exocarpium Citri Rubrum upper end 1/10th of hole making drill after cleaning, drawn through circular hole
Pulp inside empty Exocarpium Citri Rubrum, forms top cover and Exocarpium Citri Rubrum shell, separates the top cover and the Exocarpium Citri Rubrum shell, and remove Exocarpium Citri Rubrum shell
In residual fruit juice；
（2）Bake and bank up with earth for the first time：By the Exocarpium Citri Rubrum top cover after separating husk meat and Exocarpium Citri Rubrum bottom carry out baking and banking up with earth at 70 ~ 80 DEG C sterilization 30 ~
60min, removes the inside and outside moisture of Exocarpium Citri Rubrum shell and sterilizes；
（3）Exocarpium Citri Rubrum skin fragment：Exocarpium Citri Rubrum shell after separation is shredded and is dried to absolutely dry, Exocarpium Citri Rubrum skin fragment is made；
（4）Softening mixing：Azymic tea or micro- fermentation high grade tea are compared 6 with Exocarpium Citri Rubrum skin fragment with weight：4~7：3 are mixed into mixing
Tea, and pour into white wine into tea blend and mix again, tea wine weight ratio is 600：1 ~ 5,120 ~ 240min is stood, makes tealeaves and tangerine
Red fragment fusion absorbs and softened, while avoiding tealeaves fragmentation；
（5) tea is filled out：By step（4）The tea blend softened loads step（2）In the Exocarpium Citri Rubrum shell bakeed, one is pressed with waddy
Pressure, makes the full not crack gap of tea in whole Exocarpium Citri Rubrum shell, then by step（2）The Exocarpium Citri Rubrum top cover bakeed is pressed into Exocarpium Citri Rubrum shell
At opening, top cover is set to be stuck at Exocarpium Citri Rubrum shell aperture, and rotating top cover makes top cover merge stacking completely with opening；
（6）It is secondary to bake and bank up with earth：To step（5）The dried tangerine peel tea covered carries out baking and banking up with earth quality at 50 ~ 60 DEG C, and the time is 5 ~ 7 days, and is protected
Hold 5 ~ 10 constantly upsets in interval daily so that bake and bank up with earth uniform color, while making Exocarpium Citri Rubrum mix infiltration naturally with tealeaves fragrance, make
Exocarpium Citri Rubrum shell outward appearance and tealeaves one integrated mass；
（7）Compacting：In the secondary baking process of spheroid dried tangerine peel tea, by controlling temperature, about 30% is reached in Exocarpium Citri Rubrum skin moisture evaporation
After ~ 40%, dried tangerine peel tea is carried out to be pressed into pie；
（8）Bake and bank up with earth for three times：To step（7）Compressing dried tangerine peel tea is baked and banked up with earth 7 ~ 10 days again at 30 ~ 40 DEG C, and keeps daily
8 ~ 12 constantly upsets in interval, form the dried tangerine peel tea finished product that uniform color, appearance are dried.Finished product dried tangerine peel tea has tealeaves and Exocarpium Citri Rubrum
One integrated mass, effect is interpenetrated, and pie is solid, and is easy to keeping storage.
Embodiment 2：
The preparation method of dried tangerine peel tea removes step（7）Outside, remaining is in the same manner as in Example 1.
（7）Compacting：In the secondary baking process of spheroid dried tangerine peel tea, by controlling temperature, reached in Exocarpium Citri Rubrum skin moisture evaporation
After about 30% ~ 40%, dried tangerine peel tea is carried out to be pressed into pie；Homemade mould is borrowed in pressing process simultaneously, and to be imbued with pie corresponding
Implied meaning：Good fortune word is scribed in front on pie, and reverse side, which is carved, wishes word and plus the time, on the one hand passes on the deep blessing to friend,
On the other hand by carving the time so that being preferably marked, the history of tea cake is stamped, in outward appearance beautification and implied meaning further
Innovation and making.
Embodiment 3：
The preparation method step of dried tangerine peel tea（1）~ step（6）It is in the same manner as in Example 1.
（7）Compacting：In the secondary baking process of spheroid dried tangerine peel tea, by controlling temperature, reached in Exocarpium Citri Rubrum skin moisture evaporation
After about 30% ~ 40%, dried tangerine peel tea is carried out to be pressed into pie；After tea cake is made, in the white rope of side perforation insertion（Without color and luster addition
Rope, tealeaves will not be corroded）, beautify for following process and make；
（8）Bake and bank up with earth for three times：To step（7）Compressing dried tangerine peel tea is baked and banked up with earth 7 ~ 10 days again at 30 ~ 40 DEG C, and keeps daily
8 ~ 12 constantly upsets in interval, form dried tangerine peel tea finished product, carry out sealing preserve.By institute before and after tea cake when showing or give a present
The rope exposed adds a little pendants（Such as Chinese knot）Further beautified, Chinese tea culture is combined with traditional culture, reach
The another innovation of tea cake technique class.
It can be that professional and technical personnel in the field realize or used that above-mentioned embodiment, which is intended to illustrate the present invention, to above-mentioned
Embodiment is modified and will be apparent for those skilled in the art, therefore the present invention includes but is not limited to
Above-mentioned embodiment, it is any to meet the claims or specification description, meet with principles disclosed herein and novelty,
The method of inventive features, technique, product, each fall within protection scope of the present invention.
Claims (7)
1. a kind of dried tangerine peel tea, it is characterised in that together loaded baking by azymic or micro- fermented tea and drying Exocarpium Citri Rubrum skin fragment and disappeared
In Exocarpium Citri Rubrum shell after poison, by bakeing, compacting, then bakee and be prepared from.
2. a kind of preparation method of dried tangerine peel tea, it is characterised in that：Comprise the following steps：
（1）Opening separation：A circular hole top cover is opened in Exocarpium Citri Rubrum after cleaning, the pulp inside Exocarpium Citri Rubrum is emptied through top cover port,
Top cover and Exocarpium Citri Rubrum shell are formed, the top cover and the Exocarpium Citri Rubrum shell is separated, and remove the residual fruit juice in Exocarpium Citri Rubrum shell；
（2）Bake and bank up with earth for the first time：By the top cover and Exocarpium Citri Rubrum shell after separating husk meat carry out baking and banking up with earth at 70 ~ 80 DEG C sterilization 30 ~
60min；
（3）Exocarpium Citri Rubrum skin fragment：Exocarpium Citri Rubrum shell after separation is shredded and is dried to absolutely dry, Exocarpium Citri Rubrum skin fragment is made；
（4）Softening mixing：Azymic tea or micro- fermented tea are compared 6 with the Exocarpium Citri Rubrum skin fragment with weight：4~7：3 are mixed into mixing
Tea, white spirit mixed is poured into the tea blend, stands 120 ~ 240min softenings, and tea wine weight ratio is 600：1~5；
（5）Fill out tea：By step（4）The tea blend softened loads step（2）In the Exocarpium Citri Rubrum shell bakeed, pressing makes entirely
The full not crack gap of tea in Exocarpium Citri Rubrum shell, then by step（2）The top cover bakeed is pressed at Exocarpium Citri Rubrum shell aperture；
（6）It is secondary to bake and bank up with earth：To step（5）The dried tangerine peel tea covered is baked and banked up with earth at 50 ~ 60 DEG C, is baked and banked up with earth 5 ~ 7 days, and keeps daily
5 ~ 10 constantly upsets in interval；
（7）Compacting：30% ~ 40% is reached in Exocarpium Citri Rubrum skin moisture evaporation, dried tangerine peel tea is suppressed；
（8）Bake and bank up with earth for three times：To step（7）Compressing dried tangerine peel tea is baked and banked up with earth 7 ~ 10 days again at 30 ~ 40 DEG C, and keeps daily
8 ~ 12 constantly upsets in interval, form finished product.
3. the preparation method of dried tangerine peel tea according to claim 2, it is characterised in that：Step（1）Described in top cover in the tangerine
At 1/10th of red upper end.
4. the preparation method of dried tangerine peel tea according to claim 2, it is characterised in that：Step（7）The dried tangerine peel tea of middle compacting is cake
Shape.
5. the preparation method of dried tangerine peel tea according to claim 2 or 4, it is characterised in that：Step（7）In, dried tangerine peel tea is in compacting
During borrow mould suppress figure.
6. the preparation method of dried tangerine peel tea according to claim 4, it is characterised in that：The side of the Exocarpium Citri Rubrum tea cake has rope to wear
Enter, be easy to subsequent decorations Exocarpium Citri Rubrum tea cake.
7. the preparation method of dried tangerine peel tea according to claim 6, it is characterised in that：The step（8）Three bakings are formed into
After product, the rope two ends through dried tangerine peel tea side carry out decoration suspension pendant.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610302985.2A CN107279349A (en) | 2016-05-10 | 2016-05-10 | A kind of dried tangerine peel tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610302985.2A CN107279349A (en) | 2016-05-10 | 2016-05-10 | A kind of dried tangerine peel tea and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279349A true CN107279349A (en) | 2017-10-24 |
Family
ID=60095836
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610302985.2A Pending CN107279349A (en) | 2016-05-10 | 2016-05-10 | A kind of dried tangerine peel tea and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107279349A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107801827A (en) * | 2017-12-28 | 2018-03-16 | 广东天安茶业有限公司 | Orange pu'er tea preparation method |
| CN108651649A (en) * | 2018-06-05 | 2018-10-16 | 鑫鼎生物科技有限公司 | A kind of orange tea production line and production method |
| CN108782863A (en) * | 2018-07-03 | 2018-11-13 | 宁化县石寨生态农场 | A kind of production method of tangerine tea cake |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101243819A (en) * | 2007-02-14 | 2008-08-20 | 姜爱丽 | Method for preparing Jupu tea |
-
2016
- 2016-05-10 CN CN201610302985.2A patent/CN107279349A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101243819A (en) * | 2007-02-14 | 2008-08-20 | 姜爱丽 | Method for preparing Jupu tea |
Non-Patent Citations (1)
| Title |
|---|
| 田园土特产6606: ""化橘红普洱茶"", 《阿里巴巴网》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107801827A (en) * | 2017-12-28 | 2018-03-16 | 广东天安茶业有限公司 | Orange pu'er tea preparation method |
| CN108651649A (en) * | 2018-06-05 | 2018-10-16 | 鑫鼎生物科技有限公司 | A kind of orange tea production line and production method |
| CN108651649B (en) * | 2018-06-05 | 2023-11-17 | 鑫鼎生物科技有限公司 | Orange tea production line and production method |
| CN108782863A (en) * | 2018-07-03 | 2018-11-13 | 宁化县石寨生态农场 | A kind of production method of tangerine tea cake |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102550722B (en) | Fu brick tea and production method | |
| CN104171073B (en) | A kind of processing technology of compacting pressing yellow tea | |
| CN101248822B (en) | Method for preparing orange peel tea | |
| CN104996627B (en) | A kind of granular pattern tea solid beverage and preparation method thereof | |
| CN104004634B (en) | Pu'er golden camellia wine and preparation method | |
| CN105360366A (en) | Making method of dark tea brick with full golden cleistothecia | |
| CN106260193A (en) | A kind of manufacture method of the orange peel tea that keeps healthy | |
| CN104017690B (en) | A kind of preparation method of rhizoma Gastrodiae ma wine | |
| CN107279349A (en) | A kind of dried tangerine peel tea and preparation method thereof | |
| CN103627569A (en) | Roselle flower semi-sweet flavored wine and brewing technique thereof | |
| CN105558165A (en) | Snow lotus bacterium blood pressure lowering instant green tea | |
| CN104186726B (en) | A kind of manufacture craft of growing dim of yellow tea compressed tea | |
| CN105230857A (en) | Dried orange peel-Pu'er instant tea powder and preparation method thereof | |
| CN104120058A (en) | Preparation method of honey vitis amurensis wine | |
| CN104920680A (en) | Production method of slightly fermented black brick tea | |
| CN103627567A (en) | Momordica grosvenori flower semi-sweet flavored wine and making process thereof | |
| CN104472770B (en) | A kind of bluish dogbane brick tea and preparation method thereof | |
| CN101948726B (en) | Method for brewing white pear fruit wine | |
| CN107897415A (en) | A kind of pericarpium citri reticulatae Pu-erh tea and preparation method thereof | |
| CN105567509B (en) | The preparation method of acerola concentrate ice wine | |
| CN103103046A (en) | Momordica grosvenori wine and brewing method thereof | |
| CN104431142A (en) | Xanthoceras sorbifolia and golden flower fungus loose tea and manufacturing method thereof | |
| CN108384680A (en) | A kind of production method of stem of noble dendrobium health preserving wine | |
| JP2008263942A (en) | Mixed tea | |
| CN1306877C (en) | Technique for preparing 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171024 |
|
| RJ01 | Rejection of invention patent application after publication |