CN107333925A - Spherical compound fruity yellow tea and its processing method - Google Patents
Spherical compound fruity yellow tea and its processing method Download PDFInfo
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- CN107333925A CN107333925A CN201710531656.XA CN201710531656A CN107333925A CN 107333925 A CN107333925 A CN 107333925A CN 201710531656 A CN201710531656 A CN 201710531656A CN 107333925 A CN107333925 A CN 107333925A
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- 235000020338 yellow tea Nutrition 0.000 title claims abstract description 57
- 150000001875 compounds Chemical class 0.000 title claims abstract description 43
- 238000003672 processing method Methods 0.000 title claims abstract description 23
- 244000269722 Thea sinensis Species 0.000 claims abstract description 69
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 51
- 235000009569 green tea Nutrition 0.000 claims abstract description 47
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 28
- FVTCRASFADXXNN-SCRDCRAPSA-N flavin mononucleotide Chemical compound OP(=O)(O)OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O FVTCRASFADXXNN-SCRDCRAPSA-N 0.000 claims abstract description 12
- 238000010521 absorption reaction Methods 0.000 claims abstract description 11
- 238000007789 sealing Methods 0.000 claims abstract description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000009508 confectionery Nutrition 0.000 claims abstract description 6
- 235000013616 tea Nutrition 0.000 claims description 29
- 240000001008 Dimocarpus longan Species 0.000 claims description 9
- 235000000235 Euphoria longan Nutrition 0.000 claims description 9
- 244000183278 Nephelium litchi Species 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 9
- 241001672694 Citrus reticulata Species 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 6
- 244000276331 Citrus maxima Species 0.000 claims description 5
- 235000001759 Citrus maxima Nutrition 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 3
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 3
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 3
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 3
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 3
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 3
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 3
- 240000000171 Crataegus monogyna Species 0.000 claims description 3
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 3
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 3
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 3
- 244000241872 Lycium chinense Species 0.000 claims description 3
- 235000015468 Lycium chinense Nutrition 0.000 claims description 3
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 3
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims description 2
- 244000291414 Vaccinium oxycoccus Species 0.000 claims description 2
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims description 2
- 235000004634 cranberry Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 abstract description 6
- 235000019658 bitter taste Nutrition 0.000 abstract description 5
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 abstract description 3
- 230000007407 health benefit Effects 0.000 abstract description 2
- 241001247821 Ziziphus Species 0.000 description 12
- 240000000560 Citrus x paradisi Species 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000015205 orange juice Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000002131 composite material Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
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 present invention provides a kind of processing method of spherical compound fruity yellow tea, by spelling and sealing while hot with dry fruit after green tea is bakeed, it is fragrant to adsorb dry fruit, it is fragrant to be placed on vexed flavol in citrus fruit pericarp, absorption citrus fruit again afterwards, it is made with the spherical compound fruity yellow tea that dry fruit is fragrant and citrus fruit is fragrant, eliminate the bitter taste of green tea, flavour glycol.Using spherical compound fruity yellow tea made of above-mentioned processing method, there is dry fruit fragrant fragrant with citrus fruit, flavour alcohol and time sweet, body health benefits, storage tolerance, the shelf-life was up to more than 5 years at normal temperatures.
Description
Technical field
The present invention relates to tea processing technical field, more particularly to a kind of spherical compound fruity yellow tea and its processing side
Method.
Background technology
Yellow tea is one of Chinese six big teas.The process characteristic of yellow tea is that have " vexed Huang " process.The qualitative characteristics of yellow tea：Soup
Color is apricot yellow bright, flavour alcohol and sweetness.Yellow tea is in addition to product drink value, also higher health value.National Botanical function into
Divide utilizing works Technical Research Center, Peking University's aging medical research center, Tsing-Hua University's modernization of cmm center, state
Key lab of the Ministry of Education of family is studied yellow tea health-care efficacy, it is found that yellow tea has obvious nourishing the stomach, clearing lung-heat, hypoglycemic etc.
Effect.
Due to tealeaves all slightly bitter tastes, and flow of having tea is cumbersome, therefore, that like to have tea is mostly the elderly.In order to
Increase audient's scope of tealeaves, improve the popularity of tealeaves, it is thought that a kind of method, i.e., add inspissated juice in tea, system
Into tea beverage.
Although tea beverage adds audient's scope of tealeaves really, sugar content is higher in tea beverage, is unfavorable for people
Body health, and flavour of candy is heavier, covers tea flavour, the shelf-life for also resulting in tea greatly shortens.In addition, tea beverage can only be with liquid shape
Formula is bottled or canned, is directly quoted for consumer, and the solid tealeaves form that can be brewed can not be made, be unfavorable for carrying and store.
The content of the invention
Based on this, it is necessary to the problem of in background technology, there is provided one kind can effectively remove bitter taste, flowers and fruits drifting fragrance,
Processing method that is good for health, being easy to long-term preservation and spherical compound fruity yellow tea easy to carry.
In addition, the present invention also provides one kind using spherical compound fruity yellow tea made of above-mentioned processing method.
A kind of processing method of spherical compound fruity yellow tea, comprises the following steps：
Spell and seal while hot with dry fruit after green tea is bakeed, the fragrant female tea of dry fruit is obtained after removing dry fruit；
By the fragrant female tea of the dry fruit steam it is soft after to be positioned over vexed flavol in citrus fruit pericarp, absorption citrus fruit fragrant, dry
It is dry to obtain the spherical compound fruity yellow tea.
In one of the embodiments, it is described green tea is bakeed after and dry fruit the step of spelling and seal while hot be specially：Will
It is 4.5% ~ 5% that green tea, which is dried to moisture in green tea at 90 DEG C ~ 110 DEG C, spells and seals with dry fruit while hot；
The time of the sealing is 10 ~ 30 days.
In one of the embodiments, the green tea is roasted green tea or baked green tea.
In one of the embodiments, the dry fruit is selected from dry jujube, dried longan, Chinese wolfberry fruit dry, Cranberry does and dried hawthorn
At least one of.
In one of the embodiments, the mass ratio of the green tea and dry fruit is 4 ~ 6:1.
In one of the embodiments, the citrus fruit is shaddock, mandarin orange, tangerine, orange or lemon.
In one of the embodiments, the fragrant condition of the vexed flavol, absorption citrus fruit is：Temperature 40 DEG C ~ 50
DEG C, 5 ~ 15 hours time.
In one of the embodiments, the temperature of the drying is 80 DEG C ~ 90 DEG C.
In one of the embodiments, drying the step of obtaining the spherical compound fruity yellow tea is specially：It is dried to water
It is 7% ~ 8% to divide content, obtains the spherical compound fruity yellow tea.
The processing method of above-mentioned spherical compound fruity yellow tea, by spelling and sealing while hot with dry fruit after green tea is bakeed, inhale
Attached dry fruit is fragrant, is placed on vexed flavol in citrus fruit pericarp, absorption citrus fruit perfume again afterwards, is made with dry fruit
The fragrant spherical compound fruity yellow tea of fragrant and citrus fruit, eliminate the bitter taste of green tea, flavour glycol.
Using spherical compound fruity yellow tea made of above-mentioned processing method, there is dry fruit fragrant fragrant with citrus fruit, flavour alcohol
With time sweet, body health benefits, storage tolerance, the shelf-life was up to more than 5 years at normal temperatures.
Embodiment
In order to facilitate the understanding of the purposes, features and advantages of the present invention, below to the specific reality of the present invention
The mode of applying is described in detail.Many details are elaborated in the following description in order 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 to the specific embodiments disclosed below.
A kind of processing method of spherical compound fruity yellow tea, comprises the following steps：
S110, spell and seal while hot with dry fruit after green tea is bakeed, the fragrant female tea of dry fruit is obtained after removing dry fruit.
It is above-mentioned green tea is bakeed after and dry fruit the step of spelling and seal while hot be specially：By green tea in 90 DEG C ~ 110 DEG C drying
Into green tea, moisture is 4.5% ~ 5%, spells and seals with dry fruit while hot.
Wherein, green tea is roasted green tea or baked green tea.Dry fruit is selected from jujube dry, dried longan, dried litchi, Chinese wolfberry fruit dry, climing
More the certain kind of berries is dry and at least one of dried hawthorn.
It is appreciated that dried longan and dried litchi are the dried longan and dried litchi after shelling.
It should be noted that the dry fruit in step S110 be not limited to it is described above several, it is desirable to which type of dry fruit is fragrant
Type can chooses the dry fruit of corresponding odor type.
Preferably, the mass ratio of green tea and dry fruit is 4 ~ 6:1.
Preferably, the time of sealing is 10 ~ 30 days.
Spell and seal while hot with dry fruit after green tea is bakeed, green tea can be made fully to adsorb the fragrance of dry fruit, obtain dry fruit
Fragrant female tea.
S120, by the fragrant female tea of above-mentioned dry fruit steam it is soft after be positioned over vexed flavol in citrus fruit pericarp, absorption Citrus
Fruit is fragrant, and drying obtains spherical compound fruity yellow tea.
Wherein, citrus fruit is shaddock, mandarin orange, tangerine, orange or lemon.
It is appreciated that citrus fruit pericarp is that fresh citrus fruit removes part operculum, emptied again in step S120
The complete pericarp retained after pulp.
In step S120, the fragrant female tea of dry fruit is steamed into soft step is specially：The fragrant female tea of dry fruit is steamed with 95 DEG C ~ 100 DEG C water
Gas steams soft.Steam it is soft after the fragrant female tea of dry fruit be easily pressed into the citrus fruit pericarp emptied.
Preferably, the fragrant condition of vexed flavol, absorption citrus fruit is：40 DEG C ~ 50 DEG C of temperature, 5 ~ 15 hours time.
Preferably, 80 DEG C ~ 90 DEG C of the temperature of drying.
In step S120, drying the step of obtaining spherical compound fruity yellow tea is specially：Be dried to moisture for 7% ~
8%, obtain spherical compound fruity yellow tea.
The moisture of spherical compound fruity yellow tea is 7% ~ 8% after drying.
The processing method of above-mentioned spherical compound fruity yellow tea, by spelling and sealing while hot with dry fruit after green tea is bakeed, inhale
Attached dry fruit is fragrant, is placed on vexed flavol in citrus fruit pericarp, absorption citrus fruit perfume again afterwards, is made with dry fruit
The fragrant spherical compound fruity yellow tea of fragrant and citrus fruit, eliminate the bitter taste of green tea, flavour glycol.
Using spherical compound fruity yellow tea made of above-mentioned processing method, there is dry fruit fragrant fragrant with citrus fruit, flavour alcohol
It is sweet with returning, compared to tea beverage, health is relatively beneficial to, storage tolerance, the shelf-life was up to more than 5 years at normal temperatures.
It is specific embodiment below.
Embodiment 1（Spherical composite litchi odor type yellow tea）
（1）Mass ratio between each raw material is：Roasted green tea：Dried litchi=6:1.
（2）By roasted green tea when 95 DEG C to be dried in green tea moisture be 4.5% ~ 5%, spell while hot with dried litchi and close
Envelope 10 days, make green tea absorption lichee fragrant, lichee odor type mother's tea is obtained after removing dried litchi.
（3）Fresh grapefruit is removed into part operculum, then empties pulp, retains complete pericarp.
（4）By lichee odor type mother tea with high-temperature vapor steam it is soft after, be manually pressed into the pomelo peel emptied, it is vexed at 40 DEG C
Flavol simultaneously adsorbs shaddock perfume 5 hours, and it is 7.5% that moisture is dried at 80 DEG C, obtains spherical composite litchi odor type yellow tea.
Embodiment 2（Spherical compound jujube odor type yellow tea）
（1）Mass ratio between each raw material is：Baked green tea：Jujube dry=5:1.
（2）By baked green tea when 110 DEG C to be dried in green tea moisture be 4.5% ~ 5%, while hot with jujube it is dry spell and
Sealing 30 days, make green tea absorption jujube fragrant, remove after jujube is done and obtain jujube odor type mother's tea.
（3）Fresh orange is removed into part operculum, then empties pulp, retains complete pericarp.
（4）By jujube odor type mother tea with high-temperature vapor steam it is soft after, be manually pressed into the orange peel emptied, it is vexed at 40 DEG C
Flavol simultaneously adsorbs orange perfume 15 hours, and it is 8% that moisture is dried at 90 DEG C, obtains spherical compound jujube odor type yellow tea.
Embodiment 3（Spherical compound longan-jujube odor type yellow tea）
（1）Mass ratio between each raw material is：Baked green tea：Dried longan：Jujube dry=4:0.5:0.5.
（2）It is 4.5% ~ 5% that baked green tea is dried into moisture in green tea at 100 DEG C, is done while hot with dried longan, jujube
Spell and sealing 30 days, make that green tea absorption longan is fragrant and jujube is fragrant, remove dried longan and jujube it is dry after obtain longan-jujube odor type mother
Tea.
（2）Fresh grapefruit is removed into part operculum, then empties pulp, retains complete pericarp.
（3）By longan-jujube odor type mother tea with high-temperature vapor steam it is soft after, be manually pressed into the pomelo peel emptied, 40
DEG C vexed flavol and to adsorb shaddock fragrant 3 hours, moisture is dried at 85 DEG C as 7.5%, it is fragrant to obtain spherical compound longan-jujube
Type yellow tea.
Comparative example 1
（1）Fresh orange is removed into part operculum, then empties pulp, retains complete pericarp.
（2）By baked green tea with high-temperature vapor steam it is soft after, be manually pressed into the orange peel emptied, in 40 DEG C of vexed flavols
Change and adsorb orange perfume 5 hours, it is 8% that moisture is dried at 80 DEG C, obtains spherical fruity yellow tea.
Comparative example 2
（1）Fresh orange is removed into part operculum, pulp is emptied, retains complete pericarp, and the pulp drawn out is squeezed the juice, after filtering
Obtain orange juice.
（2）Baked green tea is admixed into orange juice（The mass ratio of baked green tea and orange juice is 10:1）, use high-temperature vapor
Steam it is soft after, be manually pressed into the orange peel emptied, in 40 DEG C of vexed flavols and adsorb orange fragrant 5 hours, be dried at 80 DEG C
Moisture is 7.5%, obtains spherical fruity yellow tea.
Engage specialty to comment tea teacher, fruity yellow tea made of embodiment 1 ~ 3 and comparative example 1 ~ 2 is evaluated, as a result see the table below.
The fruity yellow tea organoleptic quality table of comparisons made of the different processing methods of table 1
As can be seen from Table 1, the made spherical compound fruity yellow tea of embodiment 1 ~ 3 is superior to the made spherical fruit of comparative example 1 ~ 2
Fragrant yellow tea, and the made spherical compound fruity yellow tea of embodiment 1 ~ 3 show high long, fresh, the flavour alcohol of fruity feel well back it is sweet.
Embodiment described above only expresses the several embodiments of the present invention, and its description is 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 (10)
1. a kind of processing method of spherical compound fruity yellow tea, it is characterised in that comprise the following steps：
Spell and seal while hot with dry fruit after green tea is bakeed, the fragrant female tea of dry fruit is obtained after removing dry fruit；
By the fragrant female tea of the dry fruit steam it is soft after to be positioned over vexed flavol in citrus fruit pericarp, absorption citrus fruit fragrant, dry
It is dry to obtain the spherical compound fruity yellow tea.
2. the processing method of spherical compound fruity yellow tea according to claim 1, it is characterised in that described to bakee green tea
The step of spelling and seal while hot with dry fruit afterwards be specially：It is 4.5% that green tea is dried into moisture in green tea at 90 DEG C ~ 110 DEG C
~ 5.0%, spell and seal with dry fruit while hot；
The time of the sealing is 10 ~ 30 days.
3. the processing method of spherical compound fruity yellow tea according to claim 1 or 2, it is characterised in that the green tea is
Roasted green tea or baked green tea.
4. the processing method of spherical compound fruity yellow tea according to claim 1 or 2, it is characterised in that the dry fruit choosing
From jujube is dry, dried longan, dried litchi, Chinese wolfberry fruit dry, Cranberry are dry and at least one of dried hawthorn.
5. the processing method of spherical compound fruity yellow tea according to claim 1, it is characterised in that the green tea and dry fruit
Mass ratio be 4 ~ 6:1.
6. the processing method of spherical compound fruity yellow tea according to claim 1, it is characterised in that the citrus fruit
For shaddock, mandarin orange, tangerine, orange or lemon.
7. the processing method of spherical compound fruity yellow tea according to claim 1, it is characterised in that the vexed flavol,
Adsorbing the fragrant condition of citrus fruit is：40 DEG C ~ 50 DEG C of temperature, 5 ~ 15 hours time.
8. the processing method of compound fruity yellow tea according to claim 1, it is characterised in that the temperature of the drying is 80
℃~90℃。
9. the processing method of spherical compound fruity yellow tea according to claim 1, it is characterised in that drying obtains the ball
The step of shape compound fruity yellow tea is specially：It is 7% ~ 8% to be dried to moisture, obtains the spherical compound fruity yellow tea.
10. one kind utilizes spherical multiple made of the processing method of the spherical compound fruity yellow tea described in any one of claim 1 ~ 9
Close fruity yellow tea, it is characterised in that the spherical compound fruity yellow tea has dry fruit fragrant and citrus fruit perfume, yellow stuff yellow leaf, grows
Taste alcohol and return it is sweet.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710531656.XA CN107333925A (en) | 2017-07-03 | 2017-07-03 | Spherical compound fruity yellow tea and its processing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710531656.XA CN107333925A (en) | 2017-07-03 | 2017-07-03 | Spherical compound fruity yellow tea and its processing method |
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Family
ID=60218918
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329486A (en) * | 2018-10-16 | 2019-02-15 | 广东省农业科学院茶叶研究所 | A kind of preparation method of Yinghong No. 9 orange tea |
| CN111149891A (en) * | 2020-02-10 | 2020-05-15 | 湖南省茶叶研究所 | Processing technology of citrus fruit tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621279A (en) * | 2015-02-09 | 2015-05-20 | 邱建雄 | Preparation technology of camomile tea |
| CN105104607A (en) * | 2015-08-26 | 2015-12-02 | 施如涛 | Preparation technology of black tea with Chinese date flavor |
| CN105360398A (en) * | 2014-08-29 | 2016-03-02 | 哈尔滨灵丹鸿运茶品有限公司 | Hawthorn flavor tea and preparing method thereof |
| CN106819236A (en) * | 2017-03-31 | 2017-06-13 | 肥城桃花茶发展有限公司 | The scenting method of Feicheng Buddhist peach scented tea |
-
2017
- 2017-07-03 CN CN201710531656.XA patent/CN107333925A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360398A (en) * | 2014-08-29 | 2016-03-02 | 哈尔滨灵丹鸿运茶品有限公司 | Hawthorn flavor tea and preparing method thereof |
| CN104621279A (en) * | 2015-02-09 | 2015-05-20 | 邱建雄 | Preparation technology of camomile tea |
| CN105104607A (en) * | 2015-08-26 | 2015-12-02 | 施如涛 | Preparation technology of black tea with Chinese date flavor |
| CN106819236A (en) * | 2017-03-31 | 2017-06-13 | 肥城桃花茶发展有限公司 | The scenting method of Feicheng Buddhist peach scented tea |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329486A (en) * | 2018-10-16 | 2019-02-15 | 广东省农业科学院茶叶研究所 | A kind of preparation method of Yinghong No. 9 orange tea |
| CN111149891A (en) * | 2020-02-10 | 2020-05-15 | 湖南省茶叶研究所 | Processing technology of citrus fruit tea |
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Application publication date: 20171110 |
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