CN107581278A - High-end golden kwan-yin group type tea or tea cake high efficiency process for making and product by hand - Google Patents
High-end golden kwan-yin group type tea or tea cake high efficiency process for making and product by hand Download PDFInfo
- Publication number
- CN107581278A CN107581278A CN201710632482.6A CN201710632482A CN107581278A CN 107581278 A CN107581278 A CN 107581278A CN 201710632482 A CN201710632482 A CN 201710632482A CN 107581278 A CN107581278 A CN 107581278A
- Authority
- CN
- China
- Prior art keywords
- yin
- dark brownish
- tea
- green
- golden kwan
- 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
Abstract
High-end golden kwan-yin group type tea or tea cake high efficiency process for making by hand, it is characterized in that its processing step includes：（1）Wither,（2）Make conventional green grass or young crops,（3）Cut stalk,（4）Fried green,（4）Knead,（5）Compacting（6）Bakee;It is described（2）Make conventional green grass or young crops process is completed on withering trough, and fermentation standing process is carried out by clovershrub common process, and it reaches the dark brownish green blade-section cytoclasis of golden kwan-yin, so as to which the method for promoting enzymatic oxidation to act on is：Golden kwan-yin is dark brownish green equably to pave on withering trough, during make conventional green grass or young crops, the golden kwan-yin grasped by hand on pricker plate level pressing withering trough is dark brownish green, is formed on the dark brownish green blade of golden kwan-yin and is uniformly distributed small pinprick, make the dark brownish green blade-section cytoclasis of golden kwan-yin, so as to promote enzymatic oxidation to act on；The structure of the acupuncture board is：By the sharp stainless pin ordered arrangement device in head on supporting plate, the back side device of supporting plate has handle, forms the pricker plate；It is described（3）Stalk process is cut by hand to wipe out the dark brownish green tea stalk of golden kwan-yin for completing make conventional green grass or young crops process.
Description
Technical field
The present invention relates to clovershrub class high-end golden kwan-yin group type tea or tea cake process for making and product by hand, specifically
Say it is clovershrub class high-end golden kwan-yin group type tea or tea cake high efficiency process for making and product by hand.
Background technology
Dragon group phoenix cake originated from for five generations, after Fujian state, the Southern Tang Dynasty and Song Yuanming after 458 years, belongs to baked green tea, does manual work
It is superfine, made of tea cusp.Bright big vast military 24 years i.e. 1391 Christian eras Ming forefathers' Chu Yuan-chang, which issues an imperial edict to stop, makes dragon group phoenix cake, from this Wuyi
Loose tea is unparalleled in the world, and ball tea loses the centuries in history.
Clovershrub ball tea tea cake tradition is regained, is thing nearly ten years.Production group's type tea or tea cake, this is not too difficult too complicated
Thing, black tea, Pu'er tea early have maturation technology, problem is that clovershrub manufacture craft is extremely unique, and make conventional green grass or young crops program is to say the most
Study carefully.Black tea, the forming technique of Pu'er tea can not use certainly.The harvesting of clovershrub leafiness is careless, is produced in manufacturing process
Tea stalk, pornographic movie to be rejected in subtractive process, the roasting ignition technique of clovershrub is also extremely unique.Existing technique is now
Loose tea after being refined using clovershrub is raw material come the group's of processing type tea or tea cake.In process, softened using high-temperature humidifying, it is complete
Entirely the peculiar quality of clovershrub and flavor are destroyed, be Pu'er, black tea, lost the original quality of clovershrub.
Group's type tea or tea cake are made for the high-end tea of clovershrub, recovers dragon group's phoenix cake epoch group's type tea or the ultimate attainment product of tea cake
Matter, this is abnormal important.
Clovershrub is one kind of oolong tea, and its quality the existing dense delicate flavour of black tea, there is green tea again between green tea and black tea
Delicate fragrance is fragrant and has the good reputation of " greenery red margination ".The making of clovershrub, its process, which sums up, to be divided into：Wither, make conventional green grass or young crops, stir-fry
Green grass or young crops, knead, dry, wherein make conventional green grass or young crops are to form the critical process of the peculiar qualitative characteristics of clovershrub, are to establish clovershrub fragrance and taste
The basis of taste.
1st, wither
Wither is the signified the cool green grass or young crops in oolong tea area, sun withering.Partial moisture is distributed by withering, leaf toughness is improved, after being easy to
Continuous process is carried out；Simultaneous dehydration process, the increased activity of enzyme, part green grass gas is distributed, is revealed beneficial to fragrance.The side of withering
Method has four kinds：The cool green grass or young crops（Indoor Natural withers）, sun withering（Daylight withers）, baking（Heating deterioration）, people control condition wither.
2nd, make conventional green grass or young crops
Make conventional green grass or young crops are the important procedures that clovershrub makes, and special fragrance and greenery red margination are exactly to be formed in make conventional green grass or young crops.Make conventional green grass or young crops mistake
Cheng Zhong, over time, during standing for fermentation（Temperature must improve room temperature when too low）, it is aeration-cooling make leafiness recover this two
Individual link is repeated.During standing for fermentation（Room temperature must also heat when too low）, leaf water evaporation, the increase of inclusion concentration,
Inclusion reaction fierceness is got up, and makes dark brownish green bitter material conversion, and fragrance is slowly formed；When aeration-cooling, dark brownish green inclusion chemistry
Response intensity is reduced, and oxidation is relative to be slowed down, and now the moisture in petiole vein slowly diffuses to blade, dark brownish green and gradually extensive
Multiple vital activity, the reaction conversion of dark brownish green inclusion slows down, to control the process of make conventional green grass or young crops.Such process makes moisture and tealeaves
Operating of the inclusion in blade and tea stalk（It is commonly called as leaking water）, meanwhile, a series of biochemical changes occur for dark brownish green inclusion, promote
Make dark brownish green bitter material conversion, fragrance is formed and is appeared.
Leaf rotation be then allow it is dark brownish green between rubs mutually, collision, make leaf margin cytoclasis, so as to promote enzymatic oxidation to act on,
Blade edge is presented red, is formed so-called " greenery red margination ", to reach the distinctive soup look of oolong tea and flavour feature.
3rd, fried green
The endoplasm of clovershrub basically forms in the make conventional green grass or young crops stage, and fried green is the turnover process formed a connecting link, and it is as the fixing of green tea
Equally, mainly suppress the activity of the enzyme in fresh leaf, control oxidation course, prevent leaf from continuing red change, what fixed make conventional green grass or young crops were formed
Quality.Secondly, it is the volatilization of low boiling green grass gas and conversion, forms the tea perfume of strong fragrance.Part leaf is destroyed by hyther simultaneously
Green element, make blade yellowish green and bright.In addition, also volatilizable portion of water, makes leaf soft, is easy to knead.
4th, knead
By kneading, rub brokenly blade and lighten, volume changes into bar, volume-diminished, and is easy to brew.Part tea juice squeezes attachment of overflowing simultaneously
On tealeaves surface, also played an important role to improving tea flavour concentration.
5th, dry
Drying can suppress enzymatic oxidation, evaporation moisture and softening leaf, and play thermalization, eliminate bitter taste, promote flavour alcohol
It is thick.
Currently, realize that the above-mentioned make conventional green grass or young crops process of clovershrub is divided into two types：
Firstth, plant equipment make conventional green grass or young crops technique：Wither and completed with make conventional green grass or young crops process in comprehensive greening machine.Comprehensive greening machine is divided into inner cylinder
And outer barrel, inner cylinder are used to divulge information and heat, outer barrel is dark brownish green for placing.Wither general by the way of hot blast heating deterioration.
Make conventional green grass or young crops are carried out in comprehensive greening machine, during make conventional green grass or young crops, over time, standing for fermentation（When temperature is too low
Room temperature must be improved）, aeration-cooling leafiness the two links of recovering are repeated.During standing for fermentation（Must also when room temperature is too low
Must heating）, leaf water evaporation, the increase of inclusion concentration, inclusion reaction fierceness gets up, and makes dark brownish green bitter material conversion, fragrant
Gas is slowly formed；When aeration-cooling, dark brownish green inclusion chemical reaction intensity decreases, oxidation is relative to be slowed down, now petiole leaf
Moisture in arteries and veins slowly diffuses to blade, dark brownish green and gradually recover vital activity, and the reaction conversion of dark brownish green inclusion slows down, with
Control the process of make conventional green grass or young crops.Such process makes the operating of moisture and tealeaves inclusion in blade and tea stalk（It is commonly called as leaking water）, together
When, a series of biochemical changes occur for dark brownish green inclusion, promote dark brownish green bitter material conversion, fragrance is formed and is shown
Dew.
Leaf rotation is completed by rotating comprehensive greening machine drum, rotate comprehensive greening machine, allow it is dark brownish green between rubs mutually, touch
Hit, make leaf margin cytoclasis, so as to promote enzymatic oxidation to act on, blade edge is presented red, forms so-called " the red edge of greenery
Side ", to reach the distinctive soup look of clovershrub and flavour feature.
Secondth, manual make conventional green grass or young crops technique.Clovershrub（Clovershrub）Traditional fabrication skill（By hand）It is national nonmaterial culture
Legacy project.Its manual make conventional green grass or young crops feature is：After tea leaf withering, it is placed on dark brownish green on water sieve, leaf rotation is carried out by shaking water sieve.
Manual water sieve shaking heat green tea labor intensity is very big, and production efficiency is extremely low, and a general water sieve can only once fill dark brownish green one
To two jin, manually to shake hundreds of times could complete leaf rotation process.Actually the very small amount clovershrub of only most significant end is at present
Leaf rotation by hand.The superfine product tea that the orchid businessman of empty paddy of such as contingency of price more than ten jin takees good care of meticulously.
But manual leaf rotation helps greatly for improving tea leaf quality, and its basic reason is：The dark brownish green thickness that paved on water sieve
Spend thin, dark brownish green degree of unfolding is good, and dark brownish green vein, tea stalk will not be bent over during leaf rotation, be leaked water beneficial to dark brownish green, dark brownish green make conventional green grass or young crops conversion
Uniformly, manual leaf rotation is releived, to the dark brownish green tender leaf tender shoots part to be played an important role in tea aroma forming process, in make conventional green grass or young crops mistake
Cheng Zhong, it will not also rub, collide excessively, and cause yeast-bitten, therefore good fragrance and flavour can be formed.
So present tealeaves businessman, typically likes being turned on the banner of manual make conventional green grass or young crops, to promote clovershrub, but is sold
Tealeaves be all mechanical make conventional green grass or young crops.Whole tea industry system, is not how research goes to improve the efficiency of manual make conventional green grass or young crops, but takes
Several sieves load onto some it is dark brownish green perform everywhere, with its try to achieve consumer approval.We propose to explicit consumer herein
Warning, it is leaf rotation by hand that present clovershrub, which only has the very small amount clovershrub of most significant end,.
And comprehensive greening machine machinery make conventional green grass or young crops are then different.One bucket of comprehensive greening machine typically fills dark brownish green 400-500 jin, leaf rotation mistake
Dark brownish green in journey to be tightly crowded together, dark brownish green vein, tea stalk, which are bent, to be unfavorable for leaking water；To being risen in tea aroma forming process
To the dark brownish green tender leaf tender shoots part of important function, the easy yeast-bitten in green making machine operation process；In green making machine operation process
Dark brownish green friction, collision are also uneven, and very big deviation occurs for these uniformity uniformity for resulting in make conventional green grass or young crops process, it is impossible to is good at
Make conventional green grass or young crops process is accurately controlled, the tea quality of making is certainly just far short of what is expected.
Since manual make conventional green grass or young crops compare more current mechanical make conventional green grass or young crops, there is superiority so for improving tea quality, that
A kind of efficiency comparison height, the less manual make conventional green grass or young crops method of labor intensity can be found, is used as the high-end gold by hand of clovershrub class
The make conventional green grass or young crops technique of kwan-yin group's type tea or tea cake, and the golden kwan-yin group type tea of the high-end craft of clovershrub class or tea are formed on this basis
Cake high efficiency process for making and product, that is highly significant.
The content of the invention
It is an object of the invention to provide a kind of clovershrub class, high-end golden kwan-yin group type tea or tea cake high efficiency make work by hand
Process and product.
Adopt the technical scheme that：
High-end golden kwan-yin group type tea or tea cake high efficiency process for making by hand, it is characterized in that its processing step includes：（1）Wither
Wither,（2）Make conventional green grass or young crops,（3）Cut stalk,（4）Fried green,（4）Knead,（5）Compacting（6）Bakee；
It is described（1）The deterioration method for process of withering is：The dark brownish green progress daylight of golden kwan-yin is withered or dark brownish green uniformly pave is being withered
Wither to heat on groove and wither；
It is described（2）Make conventional green grass or young crops process is completed on withering trough, and fermentation standing process is carried out by clovershrub common process, and it reaches Jin Guan
The dark brownish green blade-section cytoclasis of sound, so as to which the method for promoting enzymatic oxidation to act on is：Dark brownish green equably pave of golden kwan-yin is being withered
Wither on groove, during make conventional green grass or young crops, the golden kwan-yin grasped by hand on pricker plate level pressing withering trough is dark brownish green, in the dark brownish green blade of golden kwan-yin
Upper formation is uniformly distributed small pinprick, makes the dark brownish green blade-section cytoclasis of golden kwan-yin, so as to promote enzymatic oxidation to act on；It is described
The structure of acupuncture board is：By the sharp stainless pin ordered arrangement device in head on supporting plate, the back side device of supporting plate has handle,
Form the pricker plate；
It is described（3）Stalk process is cut by hand to wipe out the dark brownish green tea stalk of golden kwan-yin for completing make conventional green grass or young crops process；
It is described（4）Fried green process is that the golden kwan-yin that will shear stalk is dark brownish green, is finished by clovershrub routine de-enzyming process；
It is described（4）Process is kneaded to carry out by clovershrub routine kneading in technique；
It is described（5）Suppression process is to be pressed into golden kwan-yin group type tea or tea cake by the golden kwan-yin kneaded is dark brownish green；
It is described（6）It is that routinely roasting ignition technique is bakeed by clovershrub for golden kwan-yin group type tea for suppressing or tea cake to bakee process.
High-end golden kwan-yin group type tea or tea cake are made using above-mentioned process by hand.
The clovershrub class technology that high-end golden kwan-yin group type tea or tea cake high efficiency process for making and product are reached by hand
Effect is：
1st, efficiency is substantially increased in make conventional green grass or young crops link：Make dark brownish green friction, collision with hand shaken water sieve, to destroy dark brownish green blade part
Cellular processes are divided to compare, efficiency greatly improves.
2nd, the make conventional green grass or young crops effect formed is presented as " greenery Red Star point ~ a piece of greenery Red Star point point ", compared with greenery red margination,
There is more preferable aesthetic feeling.
3rd, because tealeaves uniformly paves on withering trough, without shake move, it is dark brownish green between not rubs mutually, collision, it is right
The dark brownish green tender leaf tender shoots part to be played an important role in tea aroma forming process, during make conventional green grass or young crops will not yeast-bitten, because
This can form good fragrance.Be advantageous to improve the quality of the high-end golden kwan-yin group type tea of clovershrub class or tea cake.
Embodiment
Clovershrub class high-end golden kwan-yin group type tea or tea cake high efficiency process for making and product embodiments by hand.
Clovershrub class high-end golden kwan-yin group type tea or tea cake high efficiency process for making by hand, according to following processing step
Carry out：（1）Wither,（2）Make conventional green grass or young crops,（3）Cut stalk,（4）Fried green,（4）Knead,（5）Compacting（6）Bakee.
（1）The deterioration method for process of withering is：The dark brownish green progress daylight of golden kwan-yin is withered or dark brownish green uniformly pave is being withered
Wither to heat on groove and wither；
（2）Wither and enter make conventional green grass or young crops program after terminating.If daylight withers, processing is dark brownish green, and the golden kwan-yin to have withered is dark brownish green
It is even to pave onto withering trough, into make conventional green grass or young crops program.Withered if in heating on withering trough, make conventional green grass or young crops are directly transferred to after end of withering
Program.
During make conventional green grass or young crops, standing for fermentation（Temperature must improve room temperature when too low）, aeration-cooling leafiness is recovered the two
Link is repeated.During standing for fermentation（Room temperature must also heat when too low）, leaf water evaporation, inclusion concentration increases, interior
Inclusion reaction fierceness is got up, and makes the dark brownish green bitter material conversion of golden kwan-yin, and fragrance is slowly formed；When aeration-cooling, golden kwan-yin is dark brownish green
Inclusion chemical reaction intensity decreases, oxidation is relative to be slowed down, and now the moisture in petiole vein slowly diffuses to blade, gold
Kwan-yin is dark brownish green and gradually recovers vital activity, and the reaction conversion of the golden dark brownish green inclusion of kwan-yin slows down, to control the process of make conventional green grass or young crops.
Such process makes the operating of moisture and tealeaves inclusion in blade and tea stalk（It is commonly called as leaking water）, meanwhile, golden kwan-yin is dark brownish green interior
A series of biochemical changes occur for inclusion, promote the dark brownish green bitter material conversion of golden kwan-yin, fragrance is formed and is appeared.Root
According to the progress of make conventional green grass or young crops, use the pricker plate level to press in good time dark brownish green on withering trough, formed on the dark brownish green blade of golden kwan-yin
Small pinprick is uniformly distributed, makes the dark brownish green blade-section cytoclasis of golden kwan-yin, so as to promote enzymatic oxidation to act on.Form " greenery
Red Star point ~ a piece of greenery Red Star point point ", to reach the distinctive soup look feature of clovershrub.Withering trough is pressed using pricker plate level
On the dark brownish green number of golden kwan-yin, the progress acted on according to the situation of the dark brownish green blade-section cytoclasis of golden kwan-yin and enzymatic oxidation
To determine, Red Star point area is typically made at the end of make conventional green grass or young crops, account for blade ratio is advisable for 15 ~ 30%.
（3）Stalk process is cut by hand to wipe out the dark brownish green tea stalk of golden kwan-yin for completing make conventional green grass or young crops process；
（4）Fried green process is that the golden kwan-yin that will shear stalk is dark brownish green, is finished by clovershrub routine de-enzyming process；
（4）Process is kneaded to carry out by clovershrub routine kneading in technique；
（5）Suppression process is to be pressed into golden kwan-yin group type tea or tea cake by the golden kwan-yin kneaded is dark brownish green；
（6）It is that routinely roasting ignition technique is bakeed by clovershrub for golden kwan-yin group type tea for suppressing or tea cake to bakee process.
High-end golden kwan-yin group type tea or tea cake are made clovershrub class using above-mentioned process by hand.
Claims (2)
1. high-end golden kwan-yin group type tea or tea cake high efficiency process for making by hand, it is characterized in that its processing step includes：（1）
Wither,（2）Make conventional green grass or young crops,（3）Cut stalk,（4）Fried green,（4）Knead,（5）Compacting（6）Bakee；
It is described（1）The deterioration method for process of withering is：By golden kwan-yin it is dark brownish green carry out daylight wither or by golden kwan-yin it is dark brownish green uniformly stand
Heating on withering trough is layered on to wither；
It is described（2）Make conventional green grass or young crops process is completed on withering trough, and fermentation standing process is carried out by clovershrub common process, and it reaches Jin Guan
The dark brownish green blade-section cytoclasis of sound, so as to which the method for promoting enzymatic oxidation to act on is：Dark brownish green equably pave of golden kwan-yin is being withered
Wither on groove, during make conventional green grass or young crops, the golden kwan-yin grasped by hand on pricker plate level pressing withering trough is dark brownish green, in the dark brownish green blade of golden kwan-yin
Upper formation is uniformly distributed small pinprick, makes the dark brownish green blade-section cytoclasis of golden kwan-yin, so as to promote enzymatic oxidation to act on；It is described
The structure of acupuncture board is：By the sharp stainless pin ordered arrangement device in head on supporting plate, the back side device of supporting plate has handle,
Form the pricker plate；
It is described（3）Stalk process is cut by hand to wipe out the dark brownish green tea stalk of golden kwan-yin for completing make conventional green grass or young crops process；
It is described（4）Fried green process is that the golden kwan-yin that will shear stalk is dark brownish green, is finished by clovershrub routine de-enzyming process；
It is described（4）Process is kneaded to carry out by clovershrub routine kneading in technique；
It is described（5）Suppression process is to be pressed into golden kwan-yin group type tea or tea cake by the golden kwan-yin kneaded is dark brownish green；
It is described（6）It is that routinely roasting ignition technique is bakeed by clovershrub for golden kwan-yin group type tea for suppressing or tea cake to bakee process.
2. high-end golden kwan-yin group type tea or tea cake by hand, are made using process for making described in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710632482.6A CN107581278A (en) | 2017-07-28 | 2017-07-28 | High-end golden kwan-yin group type tea or tea cake high efficiency process for making and product by hand |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710632482.6A CN107581278A (en) | 2017-07-28 | 2017-07-28 | High-end golden kwan-yin group type tea or tea cake high efficiency process for making and product by hand |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107581278A true CN107581278A (en) | 2018-01-16 |
Family
ID=61042672
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710632482.6A Pending CN107581278A (en) | 2017-07-28 | 2017-07-28 | High-end golden kwan-yin group type tea or tea cake high efficiency process for making and product by hand |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107581278A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122605A (en) * | 2019-05-22 | 2019-08-16 | 武夷山闽北茶文化有限公司 | A kind of clovershrub tea cake production formula and technique |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101978842A (en) * | 2010-09-02 | 2011-02-23 | 陈荣发 | Compression production process for fresh aromatic Tie Guanyin tea and product thereof |
| CN106212748A (en) * | 2016-08-04 | 2016-12-14 | 务川自治县万壶香茶业有限公司 | A kind of granular green tea processing technique being prone to brew |
| CN106615304A (en) * | 2017-01-05 | 2017-05-10 | 湖南农业大学 | Orchid flavor type Congou black tea and preparation method thereof |
-
2017
- 2017-07-28 CN CN201710632482.6A patent/CN107581278A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101978842A (en) * | 2010-09-02 | 2011-02-23 | 陈荣发 | Compression production process for fresh aromatic Tie Guanyin tea and product thereof |
| CN106212748A (en) * | 2016-08-04 | 2016-12-14 | 务川自治县万壶香茶业有限公司 | A kind of granular green tea processing technique being prone to brew |
| CN106615304A (en) * | 2017-01-05 | 2017-05-10 | 湖南农业大学 | Orchid flavor type Congou black tea and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122605A (en) * | 2019-05-22 | 2019-08-16 | 武夷山闽北茶文化有限公司 | A kind of clovershrub tea cake production formula and technique |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107581279A (en) | High-end Buddha's hand group type tea or tea cake high efficiency process for making and product by hand | |
| CN109303121A (en) | High-end Autumn Gold group type tea or tea cake high efficiency process for making and product by hand | |
| CN107581278A (en) | High-end golden kwan-yin group type tea or tea cake high efficiency process for making and product by hand | |
| CN107581280A (en) | High-end strange red group's type tea or tea cake high efficiency process for making and product by hand | |
| CN107156341A (en) | Clovershrub high-end golden key group type tea or tea cake high efficiency process for making and product by hand | |
| CN107581285A (en) | High-end tongue of sparrow group type tea or tea cake high efficiency process for making and product by hand | |
| CN107581281A (en) | High-end winter daphne group type tea or tea cake high efficiency process for making and product by hand | |
| CN107223724A (en) | Wuyi cliff tea high-end old fir group type tea or tea cake high efficiency process for making and product by hand | |
| CN107232330A (en) | Wuyi cliff tea high-end Chinese cassia tree group type tea or tea cake high efficiency process for making and product by hand | |
| CN107258962A (en) | Wuyi cliff tea high-end type tea or tea cake high efficiency process for making and product by hand | |
| CN107581287A (en) | High-end yellow kwan-yin group type tea or tea cake high efficiency process for making and product by hand | |
| CN107581282A (en) | High-end golden tree peony group type tea or tea cake high efficiency process for making and product by hand | |
| CN107396987A (en) | Clovershrub is high-end by hand to lose day group type tea or tea cake high efficiency process for making and product | |
| CN107361166A (en) | The high-end craft of clovershrub teas loses day tea high efficiency process for making and a product | |
| CN107581284A (en) | High-end strange blue group's type tea or tea cake high efficiency process for making and product by hand | |
| CN107581277A (en) | High-end eriocheir sinensis group type tea or tea cake high efficiency process for making and product by hand | |
| CN107279338A (en) | Clovershrub is high-end by hand not to know spring group's type tea or tea cake high efficiency process for making and product | |
| CN107581286A (en) | High-end Eight Immortals group type tea or tea cake high efficiency process for making and product by hand | |
| CN107581283A (en) | High-end Big Dipper group type tea or tea cake high efficiency process for making and product by hand | |
| CN107279337A (en) | Clovershrub high-end Japanese polygala group type tea or tea cake high efficiency process for making and product by hand | |
| CN107212113A (en) | Clovershrub high-end short-foot oolong group type tea or tea cake high efficiency process for making and product by hand | |
| CN107183238A (en) | Clovershrub high-end purplish red robe group type tea or tea cake high efficiency process for making and product by hand | |
| CN107183237A (en) | Clovershrub high-end golden Buddhist group type tea or tea cake high efficiency process for making and product by hand | |
| CN107212112A (en) | Wuyi cliff tea class high-end water cockchafer group type tea or tea cake high efficiency process for making and product by hand | |
| CN107258952A (en) | Wuyi cliff tea class bewitching group's type tea high-end half a day or tea cake high efficiency process for making and product by hand |
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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180116 |
|
| WD01 | Invention patent application deemed withdrawn after publication |