CN107307101A - Cape jasmine fragrance of a flower yellow tea and its processing method - Google Patents
Cape jasmine fragrance of a flower yellow tea and its processing method Download PDFInfo
- Publication number
- CN107307101A CN107307101A CN201710531639.6A CN201710531639A CN107307101A CN 107307101 A CN107307101 A CN 107307101A CN 201710531639 A CN201710531639 A CN 201710531639A CN 107307101 A CN107307101 A CN 107307101A
- Authority
- CN
- China
- Prior art keywords
- gardenia
- flower
- tea
- fragrance
- scenting
- 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
-
- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Apparatus For Making Beverages (AREA)
Abstract
The present invention provides a kind of processing method of the simple cape jasmine fragrance of a flower yellow tea of technique, it is fitted into by the way that fresh gardenia is spent in multiple gardenia bags that can pass through fragrance, re-lay on tea base surface, tea isolates scenting with flower, it is ensured that food safety and sanitation, after each scenting, take out the bag of the gardenia after scenting to maintain gardenia therein, for scenting next time, while saving a large amount of gardenia raw materials, gardenia is enabled to tell perfume (or spice) always, fragrance is closer to the natural gardenia fragrance of a flower.The cape jasmine fragrance of a flower yellow tea processed using above-mentioned processing method, fragrance is fresh persistently, and odor type is close to the natural gardenia fragrance of a flower, yellow stuff yellow leaf, flavour glycol.
Description
Technical field
The present invention relates to technical field of scented tea, more particularly to a kind of cape jasmine fragrance of a flower yellow tea and its processing method.
Background technology
The qualitative characteristics of yellow tea：Soup look is apricot yellow bright, flavour alcohol and returns sweet.Yellow tea, in addition to product drink value, also has higher
Health value.National Botanical functional component utilizing works Technical Research Center, Peking University's aging medical research center, Tsing-Hua University
University's modernization of cmm center, key lab of the Ministry of Education of the state etc. are studied yellow tea health-care efficacy, find yellow tea
With the effect such as obvious nourishing the stomach, clearing lung-heat, hypoglycemic.
Gardenia, Rubiaceae grows in subacidity soil, and enjoy light slightly resistance to shade, manurial-philous barren-resistant arid.Gardenia is easily planted
Plant, sowing, cuttage, press strip, plant division can be bred.Gardenia, it is evergreen all the year round, there is saying for " May, cape jasmine making a noise the Dragon Boat Festival ", honeysuckle flower is full
City, surpasses beautiful lotus, spotless white, so beautiful that it excites men, fragrant floral scent, fragrant liquor-saturated Ba Ling.
With the rise of jasmine tea in recent years, various flowers, the jasmine tea of tea collocation are listed successively, are liked by people.But
The collocation of gardenia and yellow tea is not also visible.
The processing technology of traditional gardenia scented tea is by fresh gardenia flower and tea base split scenting.Hua Yucha directly connects
Touch, three below problem can be caused：（1）The moisture of fresh gardenia flower is easy to be absorbed by tealeaves, and fresh flower is easily withered, and fresh flower is utilized
Rate is not high；（2）Basement spends the later stage to produce residual flower taste；（3）Small insect may be kept in fresh flower, is easily taken in tealeaves, hinders and defends
It is raw.The AGRICULTURAL UNIVERSITIES AND COLLEGES teaching material published for 1997 as Chinese agriculture publishing house《Tea processing》Page 239 is pointed out：" mesh
Preceding conventional tea fresh flower mainly has jasmine, white orchid etc., and the past also once uses gardenia, but after this flowers are in blossom hair, often for small worm according to,
Hinder health, it is general at present without.”
In order to solve these problems, someone is worked out, and fresh gardenia flower first is made into dried flower, then with tea base split scenting, still
Although this method solves the problems, such as the biohazard of food, but easily residual gardenia in tealeaves, subsequently also needs by sieving worker employed in a plant nursery
Sequence will be spent, tea separation, and finished product tea flavor is that residual flower is fragrant, and fragrance is not lasting, is not liked by people, and market is difficult to promote.
The content of the invention
Based on this, it is necessary to simple there is provided a kind of technique for problem present in background technology, gardenia can be saved
Raw material, fragrance closer to the natural gardenia fragrance of a flower and ensure that food safety and sanitation cape jasmine fragrance of a flower yellow tea processing method.
In addition, the present invention also provides a kind of cape jasmine fragrance of a flower yellow tea processed using above-mentioned processing method, the gardenia
Fragrant yellow tea combines the advantage of gardenia and yellow tea, and odor type is closer to natural flower aroma, the characteristics of flavour has yellow tea alcohol and returns sweet.
A kind of processing method of cape jasmine fragrance of a flower yellow tea, comprises the following steps：
Refined yellow tea is dried, tea base is obtained；
Fresh gardenia is spent and is fitted into multiple gardenia bags that can pass through fragrance；
Multiple gardenia bags for loading fresh gardenia flower are laid on to the surface of the tea base, 2 ~ 3 closed scentings are carried out；
After each scenting, take out the bag of the gardenia after scenting and gardenia therein is maintained, for scenting next time, until
Scenting is completed；
The gardenia bag after last time scenting is removed, the tea base after last time scenting is dried, the cape jasmine fragrance of a flower is obtained
Yellow tea.
In one of the embodiments, the processing method of the cape jasmine fragrance of a flower yellow tea comprises the following steps：Will be multiple described
The gardenia bag for loading fresh gardenia flower is laid on the surface of the tea base, carries out 3 closed scentings；
The condition of closed scenting is for the first time：30 DEG C ~ 35 DEG C of temperature, 3 ~ 4 hours time；The condition of closed scenting is for the second time：
25 DEG C ~ 35 DEG C of temperature, 2 ~ 3 hours time；The condition of closed scenting is for the third time：25 DEG C ~ 35 DEG C of temperature, 1 ~ 2 hour time.
In one of the embodiments, moisture is 4% ~ 5% in the tea base.
In one of the embodiments, the fresh gardenia flower is the gardenia of 1 ~ 6 greenery of band.
In one of the embodiments, 0.6kg ~ 1.2kg fresh gardenias flower is contained in each gardenia bag；It is laid on
The mass ratio of fresh gardenia flower and tea base in multiple gardenias bag on tea base surface is 1:10~20.
In one of the embodiments, the method for the maintenance is refrigeration cooling after atomized water spray.
In one of the embodiments, the tea base drying after the scenting by last time, obtains the cape jasmine fragrance of a flower yellow
In the step of tea, the temperature of the drying is that moisture is 7.5% ~ 8.5% in 70 DEG C ~ 80 DEG C, the cape jasmine fragrance of a flower yellow tea.
The processing method of above-mentioned cape jasmine fragrance of a flower yellow tea, technique is simple, by the way that fresh gardenia flower is loaded into multiple energy through perfume
In the gardenia bag of gas, re-lay on tea base surface, tea isolates scenting with flower, it is ensured that after food safety and sanitation, each scenting,
Take out the bag of the gardenia after scenting to maintain gardenia therein, for scenting next time, save a large amount of gardenias former
While material so that gardenia can tell perfume (or spice) always, fragrance is closer to the natural gardenia fragrance of a flower.
The cape jasmine fragrance of a flower yellow tea processed using above-mentioned processing method, fragrance is fresh persistently, and odor type is close to natural gardenia
The fragrance of a flower, yellow stuff yellow leaf, flavour glycol.
Embodiment
In order to facilitate the understanding of the purposes, features and advantages of the present invention, specific reality below to the present invention
The mode of applying is described in detail.Many details are elaborated in the following description to fully understand the present invention.But
The invention can be embodied in many other ways as described herein, and those skilled in the art can be without prejudice to this hair
Similar improvement is done in the case of bright intension, therefore the present invention is not limited by following public specific embodiment.
A kind of processing method of cape jasmine fragrance of a flower yellow tea, comprises the following steps：
S110, refined yellow tea dried, obtain tea base.
Wherein, yellow tea is refined to be made by following methods：
Yellow tea raw material is rolled by sieving, cutting, selection by winnowing, picks and pick operation, reject it is bad it is miscellaneous, improve cleanliness, the old tender, partition level of separation
Not, adjustment difference, stabilised quality, obtain refined yellow tea.
It is appreciated that in other embodiments, above-mentioned refined yellow tea can also be made by other method, as long as final
Refined yellow tea meets condition.
After refined yellow tea is dried, moisture is 4% ~ 5% in obtained tea base.
The tea base is high adsorption yellow tea base.
S120, fresh gardenia spent is fitted into it is multiple can be through in the gardenias bag of fragrance.
In the present embodiment, above-mentioned can be gauze bag through the gardenia bag of fragrance.
Contain 0.6kg ~ 1.2kg fresh gardenias flower in each gardenia bag.
Wherein, fresh gardenia flower is the gardenia of 1 ~ 6 greenery of band, and flower is ripe, petal is loose, color and luster is pure white, fragrance
It is fresh.
S130, the surface that the gardenia bag of multiple above-mentioned loading fresh gardenias flowers is laid on to tea base, carry out 2 ~ 3 times it is closed
Scenting.
Wherein, the laying depth of tea base is 5cm ~ 10cm.It is laid on the fresh Cape jasmine in multiple gardenias on tea base surface bag
Sub- flower and the mass ratio of tea base are 1:10~20.
In the present embodiment, step S130 is：The gardenia bag of multiple above-mentioned loading fresh gardenia flowers is laid on tea
The surface of base, carries out 3 closed scentings.
The condition of closed scenting is for the first time：30 DEG C ~ 35 DEG C of temperature, 3 ~ 4 hours time；The condition of second of closed scenting
For：25 DEG C ~ 35 DEG C of temperature, 2 ~ 3 hours time；The condition of closed scenting is for the third time：25 DEG C ~ 35 DEG C of temperature, the time 1 ~ 2 is small
When.
Fresh gardenia is spent and is fitted into multiple gardenia bags that can pass through fragrance, is re-layed on tea base surface, flower and tea interval
From, i.e. Hua Yucha not splits, without residual flower or petal in tea, sieve worker employed in a plant nursery's sequence is eliminated, and prevent that may be present in gardenia
Small insect contacts tealeaves, solves the problems, such as food safety and sanitation.
After S140, each scenting, take out the bag of the gardenia after scenting and gardenia therein is maintained, for next time
Scenting, until scenting is completed.
Wherein, the method for maintenance is：Cool wind blowing function after cooling or atomized water spray is refrigerated after atomized water spray to cool.
Gardenia therein is maintained it should be noted that taking out the gardenia bag after scenting, can take out basement
Gardenia bag after system, then gardenia therein is poured out maintained；Can also take out the gardenia bag after scenting, directly
Open it, gardenia therein is maintained.
After each scenting, take out the bag of the gardenia after scenting and gardenia therein is maintained, for scenting next time,
While saving a large amount of gardenia raw materials so that gardenia tells perfume (or spice) naturally always, basement spends the later stage without residual flower taste, fragrant aroma
It is pure and fresh.
Gardenia bag after S150, removal last time scenting, the tea base after last time scenting is dried, cape jasmine is obtained
Fragrance of a flower yellow tea.
Specifically, the tea base after last time scenting is dried at 70 DEG C ~ 80 DEG C, moisture in obtained cape jasmine fragrance of a flower yellow tea
Content is 7.5% ~ 8.5%.
The processing method of above-mentioned cape jasmine fragrance of a flower yellow tea, with advantages below：（1）The odor type of sample tea is closer to natural Cape jasmine
The sub- fragrance of a flower.（2）Save about 50% gardenia raw material, gardenia keeps fresh and alive state in process.（3）Tea with flower every
From scenting, without residual flower or petal in tea, sieve worker employed in a plant nursery's sequence is eliminated.（4）Gardenia bag is made in fresh gardenia flower, tea is isolated with flower
Small insect contact tealeaves that may be present, solves the problems, such as food hygiene in scenting, prevention gardenia.
The cape jasmine fragrance of a flower yellow tea processed using above-mentioned processing method have dense and fresh natural gardenia flowery odour and
The yellow tea flavour of glycol.
It is specific embodiment below.
Embodiment 1
（1）It is 4% ~ 5% that refined yellow tea is dried into tea base into moisture.
（2）1 ~ 6 greenery of band are plucked, the fresh gardenia flower that flower is ripe, petal is loose, color and luster is pure white, fragrance is fresh.
（3）Above-mentioned fresh gardenia is spent and is fitted into multiple gauze bags with beam mouthful, the fresh Cape jasmine containing 1kg in each gauze bag
Son flower.
（4）The gauze bag bag of 5 above-mentioned loading fresh gardenia flowers is laid on the thick tea base surface of 50kg, 10cm, 30
DEG C first time closed scenting 3 hours.
（5）For the first time after the completion of closed scenting, the gauze bag after closed scenting for the first time is taken out, to gardenia therein
Cooling is refrigerated after atomized water spray, for second closed scenting, the second closed scenting duration 2 hours, 25 DEG C of temperature.
（6）After the completion of second of closed scenting, the gauze bag after second of closed scenting is taken out, to gardenia therein
Cooling is refrigerated after atomized water spray, for the closed scenting of third time, the closed scenting duration of third time 1 hour, 25 DEG C of temperature.
（7）The gauze bag after the closed scenting of third time is removed, by tea base in 75 DEG C of drying, cape jasmine fragrance of a flower yellow tea is obtained.
After testing, moisture is 7.5% in above-mentioned cape jasmine fragrance of a flower yellow tea.
Embodiment 2
（1）It is 4% ~ 5% that refined yellow tea is dried into tea base into moisture.
（2）Pluck 2 ~ 5 greenery of band, and the fresh gardenia flower that flower is ripe, petal is loose, color and luster is pure white, fragrance is fresh.
（3）Above-mentioned fresh gardenia is spent and is fitted into multiple gauze bags with beam mouthful, the fresh Cape jasmine containing 1kg in each gauze bag
Son flower.
（4）5 above-mentioned gardenia bags are laid on the thick tea base surface of 100kg, 10cm, in 35 DEG C of first time closed scentings
4 hours.
（5）For the first time after the completion of closed scenting, the gauze bag after closed scenting for the first time is taken out, to gardenia therein
Cool wind blowing function cools after atomized water spray, for second closed scenting, the second closed scenting duration 3 hours, 35 DEG C of temperature.
（6）The gauze bag after second of closed scenting is removed, by tea base in 80 DEG C of drying, cape jasmine fragrance of a flower yellow tea is obtained.
After testing, moisture is 8.5% in above-mentioned cape jasmine fragrance of a flower yellow tea.
Comparative example 1
（1）It is 4% ~ 5% that refined yellow tea is dried into tea base into moisture.
（2）Pluck 2 ~ 5 greenery of band, and flower is ripe, petal is loose, color and luster is pure white, fragrance is fresh, it is in bud just put, nothing
The fresh gardenia of small worm and other field trashes is spent.
（3）5kg fresh gardenias flower is stirred with 50kg tea bases, closed basement flower duration 5 hours, 25 DEG C ~ 35 DEG C of temperature,
Midway turning is once.
（4）Tea base is separated with fresh gardenia flower with screening machine.
（5）By tea base in 80 DEG C of drying, sample tea is obtained.
After testing, the moisture of sample tea is 8.5%.
Specialty is engaged to comment tea teacher, the sample tea to above-described embodiment 1,2 and comparative example 1 is evaluated, and as a result see the table below.
The cape jasmine fragrance of a flower yellow tea different processing methods organoleptic quality table of comparisons of table 1
| Classification | Profile | Fragrance | Flavour | Soup look | Tea residue |
| Embodiment 1 | It is straight and upright, uniform, yellow brighter | Fresh, high length | Alcohol is refreshing, it is sweet to return | Huang Liang | It is Huang Liang, neat and well spaced |
| Embodiment 2 | It is straight and upright, uniform, yellow brighter | It is fresh, high longer | Alcohol is felt well, and is returned sweet | Huang Liang | It is Huang Liang, neat and well spaced |
| Comparative example 1 | Relatively straight, more uniform, containing residual flower valve, Se Huangshang is bright | Residual flower is fragrant, low, not persistently | Denseer, bitterness | Huang Shangliang | It is Huang Shangliang, neat and well spaced |
As can be seen from Table 1, the cape jasmine fragrance of a flower yellow tea that embodiment 1,2 is processed, fragrance fresh degree of fragrance, concentration and and fresh gardenia
The degree of closeness of floral type is all substantially better than the sample tea that comparative example 1 is made.
Embodiment described above only expresses the several embodiments of the present invention, and it describes more specific and detailed, but simultaneously
Therefore the limitation to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that for one of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the guarantor of the present invention
Protect scope.Therefore, the protection domain of patent of the present invention should be determined by the appended claims.
Claims (8)
1. a kind of processing method of cape jasmine fragrance of a flower yellow tea, it is characterised in that comprise the following steps：
Refined yellow tea is dried, tea base is obtained；
Fresh gardenia is spent and is fitted into multiple gardenia bags that can pass through fragrance；
Multiple gardenia bags for loading fresh gardenia flower are laid on to the surface of the tea base, 2 ~ 3 closed scentings are carried out；
After each scenting, take out the bag of the gardenia after scenting and gardenia therein is maintained, for scenting next time, until
Scenting is completed；
The gardenia bag after last time scenting is removed, the tea base after last time scenting is dried, the cape jasmine fragrance of a flower is obtained
Yellow tea.
2. the processing method of cape jasmine fragrance of a flower yellow tea according to claim 1, it is characterised in that comprise the following steps：
Multiple gardenia bags for loading fresh gardenia flower are laid on to the surface of the tea base, 3 closed scentings are carried out；
The condition of closed scenting is for the first time：30 DEG C ~ 35 DEG C of temperature, 3 ~ 4 hours time；The condition of closed scenting is for the second time：
25 DEG C ~ 35 DEG C of temperature, 2 ~ 3 hours time；The condition of closed scenting is for the third time：25 DEG C ~ 35 DEG C of temperature, 1 ~ 2 hour time.
3. the processing method of cape jasmine fragrance of a flower yellow tea according to claim 1, it is characterised in that moisture in the tea base
For 4% ~ 5%.
4. the processing method of cape jasmine fragrance of a flower yellow tea according to claim 1, it is characterised in that the fresh gardenia flower is band
The gardenia of 1 ~ 6 greenery.
5. the processing method of cape jasmine fragrance of a flower yellow tea according to claim 1, it is characterised in that in each gardenia bag
Contain 0.6kg ~ 1.2kg fresh gardenias flower；The fresh gardenia flower and tea base being laid in multiple gardenias on tea base surface bag
Mass ratio is 1:10~20.
6. the processing method of cape jasmine fragrance of a flower yellow tea according to claim 1, it is characterised in that the method for the maintenance is spray
Cool wind blowing function after cooling or atomized water spray is refrigerated after water smoke to cool.
7. the processing method of cape jasmine fragrance of a flower yellow tea according to claim 1, it is characterised in that described by last time scenting
In tea base drying afterwards, the step of obtaining the cape jasmine fragrance of a flower yellow tea, the temperature of the drying is 70 DEG C ~ 80 DEG C, the cape jasmine
Moisture is 7.5% ~ 8.5% in fragrance of a flower yellow tea.
8. the cape jasmine fragrance of a flower that one kind is processed as the processing method of the cape jasmine fragrance of a flower yellow tea described in any one of claim 1 ~ 7 is yellow
Tea, it is characterised in that the cape jasmine fragrance of a flower yellow tea fragrance is fresh persistently, and odor type is close to the natural gardenia fragrance of a flower, yellow stuff yellow leaf, flavour
Glycol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710531639.6A CN107307101A (en) | 2017-07-03 | 2017-07-03 | Cape jasmine fragrance of a flower yellow tea and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710531639.6A CN107307101A (en) | 2017-07-03 | 2017-07-03 | Cape jasmine fragrance of a flower yellow tea and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107307101A true CN107307101A (en) | 2017-11-03 |
Family
ID=60180604
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710531639.6A Pending CN107307101A (en) | 2017-07-03 | 2017-07-03 | Cape jasmine fragrance of a flower yellow tea and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107307101A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109548928A (en) * | 2019-01-23 | 2019-04-02 | 张纯伟 | A kind of processing technology of gardenia white tea |
| CN110419612A (en) * | 2019-09-05 | 2019-11-08 | 华容县胜峰茶业有限公司 | A kind of processing method of sweet osmanthus yellow tea |
| CN111345385A (en) * | 2018-12-20 | 2020-06-30 | 浙江农林大学 | Scenting method for flower-fragrance tea |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630778A (en) * | 2012-04-23 | 2012-08-15 | 肖玲 | Preparing method for folium mori scented tea |
| CN102793033A (en) * | 2012-09-03 | 2012-11-28 | 四川中测量仪科技有限公司 | Scented tea scenting equipment |
| CN102919476A (en) * | 2012-11-26 | 2013-02-13 | 四川省花秋茶业有限公司 | Orchid tea |
| CN104543248A (en) * | 2015-01-06 | 2015-04-29 | 广西职业技术学院 | Scenting method of clean scented tea |
| CN106106959A (en) * | 2016-07-23 | 2016-11-16 | 成都市金川茶业有限公司 | A kind of orchid tea processing method with yellow tea as stock |
-
2017
- 2017-07-03 CN CN201710531639.6A patent/CN107307101A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630778A (en) * | 2012-04-23 | 2012-08-15 | 肖玲 | Preparing method for folium mori scented tea |
| CN102793033A (en) * | 2012-09-03 | 2012-11-28 | 四川中测量仪科技有限公司 | Scented tea scenting equipment |
| CN102919476A (en) * | 2012-11-26 | 2013-02-13 | 四川省花秋茶业有限公司 | Orchid tea |
| CN104543248A (en) * | 2015-01-06 | 2015-04-29 | 广西职业技术学院 | Scenting method of clean scented tea |
| CN106106959A (en) * | 2016-07-23 | 2016-11-16 | 成都市金川茶业有限公司 | A kind of orchid tea processing method with yellow tea as stock |
Non-Patent Citations (3)
| Title |
|---|
| 何草: "《茶道玄幽》", 31 August 1999, 光明日报出版社 * |
| 方培韶: "《茉莉花玉兰花栽培技术》", 30 April 2005, 广西科学技术出版社 * |
| 苏兴茂: "《中国乌龙茶》", 31 October 2013, 厦门大学出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111345385A (en) * | 2018-12-20 | 2020-06-30 | 浙江农林大学 | Scenting method for flower-fragrance tea |
| CN109548928A (en) * | 2019-01-23 | 2019-04-02 | 张纯伟 | A kind of processing technology of gardenia white tea |
| CN110419612A (en) * | 2019-09-05 | 2019-11-08 | 华容县胜峰茶业有限公司 | A kind of processing method of sweet osmanthus yellow tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102217683B (en) | Xinyang red black tea processing technique | |
| CN102578317B (en) | Preparation method of jasmine flower longjing tea | |
| CN101946841B (en) | Treating method and product of organic osmanthus green tea | |
| CN107865125B (en) | Processing method of lingering charm Guanyin black tea | |
| CN101233879A (en) | Method for processing tea | |
| CN105053287A (en) | Preparation method of ancient Tai green tea | |
| CN101878826B (en) | Process flow for making Tie Guanyin tea | |
| CN102870900A (en) | Refining process of pan-fired green tea | |
| CN107307101A (en) | Cape jasmine fragrance of a flower yellow tea and its processing method | |
| CN104171052A (en) | Processing method of orchid-flavored black tea | |
| CN109315521A (en) | A kind of preparation method of jasmine green tea | |
| CN109287779A (en) | The processing method of holy kind of six fort tea | |
| CN100358429C (en) | Process for producing shaddock flower tea | |
| CN104472745A (en) | Processing method of three-season-tea-in-one Chloranthus spicatus Mak scented tea | |
| CN106615273A (en) | Processing method of yellow tea | |
| CN109221487A (en) | A kind of processing method of high-quality slender joss stick six fort tea | |
| CN106359678A (en) | Processing method of organic black tea with fruit aroma | |
| CN107348023A (en) | Have oolong tea and the processing method for spending clear sweet milli tea of white tea style concurrently | |
| CN104381124B (en) | A kind of edible rose and its breeding method | |
| CN103349136B (en) | Preparation method of Tujia waving tea | |
| CN108432911A (en) | A kind of processing method of organic sweet osmanthus scented black tea | |
| CN105368577A (en) | Strawberry essence and preparation method therefor | |
| CN106819160A (en) | A kind of white tea new process for processing and preparation method | |
| CN104522260A (en) | Preparation method of orange scented tea | |
| CN107853420A (en) | A kind of white tea preparation method containing white orchid |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171103 |