CN107691686A - A kind of process using intelligent fermenting house fermented black tea - Google Patents
A kind of process using intelligent fermenting house fermented black tea Download PDFInfo
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- CN107691686A CN107691686A CN201710791541.4A CN201710791541A CN107691686A CN 107691686 A CN107691686 A CN 107691686A CN 201710791541 A CN201710791541 A CN 201710791541A CN 107691686 A CN107691686 A CN 107691686A
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- black tea
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
Abstract
A kind of process using intelligent fermenting house fermented black tea, it is related to black tea processing technology field, carrying out sth. made by twisting using Intelligent black tea fermentation room rubs, spreads, ferments, temperature adjustment, damping, supplies oxygen, continues to ferment, sprays leavening, turns over and tremble, the process such as dry.The present invention can strengthen the activation degree of enzyme in tealeaves, promote the oxidative condensation of polyphenol compound, form the distinctive color and luster of black tea and flavour, and intelligent control can be reached using intelligent automatic thermostatic constant moisture system and automatic cycle oxygen-supplying technology, the purpose of data fermentation, farthest brings tealeaves essential advantage into play.
Description
Technical field：
The present invention relates to black tea processing technology field, and in particular to a kind of technique side using intelligent fermenting house fermented black tea
Method.
Background technology：
Black tea, originating from China, earliest black tea is called Lapsang souchong, by Wuyi Mountain, fujian city star villages and small towns paulownia Kimura Jiang Shi
My late grandfather, in Ming Dynasty's middle and later periods (about 1568), initiative forms.Wuyishan City paulownia Kimura Jiang Shi families are production Lapsang souchong black tea
Tealeaves family, had the history of more than 400 years so far.
Black tea belongs to full fermentation teas, be using the bud-leaf of tea tree as raw material, by withering, kneading and (cut), fermentation, dry etc.
Typical process process is refined to be formed.Because its dry tea color and luster and the millet paste brewed are using red as homophony, therefore named black tea.Black tea species compared with
More, the place of production is wider, and Keemun black tea is enjoyed tremendous popularity in the world, congou tea and souchong everywhere lasting, high-end black tea-Jin Junmei cause it is red
Tea develops into the brand-new stage.In addition, from China introduce a fine variety the India to grow up, Sri Lanka place of production black tea it is also very famous.
Black tea is made by withering, kneading, fermenting, drying etc. that typical process process is refined to be formed wherein fermentation is black tea
Unique stage, through everfermentation, leaf color is reddened by green, formed the red soup of black tea red autumnal leaves quality characteristic.Its mechanism is that leaf is being rubbed
Under sth. made by twisting effect, histocyte membrane structure receives destruction, permeability increase, polyphenols is fully contacted with oxidizing ferment, in enzymatic
Effect is lower to produce oxidation polymerization effect, and profound change also accordingly occurs for other chemical compositions, the tealeaves of green is produced red change, shape
Into the color, smell and taste quality of black tea.Fermentation machine control temperature and time is commonly used to be fermented.Fermentation appropriateness, tender leaf color and luster
Red even, the red inner general green grass or young crops of old leaf, green grass gas disappears, and has ripe fruity.The technical scheme that this patent is provided is to utilize intelligence fermentation
Room carries out the process of fermentation of black tea, can solve the problems, such as that anoxic can make tealeaves during fermentation in traditional zymotic
Play its essential biggest advantage.
The content of the invention：
The technical problems to be solved by the invention promote more in providing a kind of activation degree that can strengthen enzyme in tealeaves
The oxidative condensation of phenolic compound, form a kind of zymotechnique of the distinctive color and luster of black tea and flavour.
The technical problems to be solved by the invention are realized using following technical scheme：
A kind of process using intelligent fermenting house fermented black tea, comprise the following steps：
(1) tealeaves rubbed by sth. made by twisting is placed in shallow basket made of wicker or thin bamboo strips and spread, it is uniform, smooth to spread thickness；
(2) shallow basket made of wicker or thin bamboo strips for having spread tealeaves is put into fermenting house and fermented, the constant temperature system set in regulation fermenting house
It is that temperature in room uniformly reaches 35-40 DEG C；
(3) phase after temperature reaches specified numerical value by being arranged in fermenting house in harl generating means regulation fermenting house
To humidity, the moment keeps the humidity in fermenting house to be maintained in the range of 90-95%；
(4) after temperature and humidity reaches specified numerical value, the automatic cycle oxygen system being arranged in fermenting house is opened
It is to keep divulging information in fermenting house and enough air are provided, continues the 1-1.5h that ferments；
(5) leavening is uniformly sprinkled on tealeaves surface after fermentation 1-1.5h to continue to ferment；
(6) tealeaves turn over trembling after leavening sprinkling, turn over and tremble 2-3 times repeatedly；
(7) to turn over to stand after the completion of trembling and continue to ferment, and observe tealeaves until leaf color reddens, the green gas for smelling tealeaves disappears,
After glowing a seed pod sweet fragrance, fermentation completion can be dried.
Further technology, it is 8-12cm that the tealeaves of (1), which spreads thickness, in above-mentioned steps；
Further technology, it is 10min to turn in step (6) and tremble interval time；
A kind of intelligent fermenting house used in above-mentioned technique, including room body, thermosistor, keeping case and ultrasonic atomizatio humidification
Device, the peripheric surface of the room body are fitted with glass wall, and roof is provided with cover plate, is provided with multiple ventilation fans, institute on the cover board
State thermosistor setting and keeping case, the confession supported case and be arranged on house inwall are installed on the cover board, on frame side wall
Oxygen pipeline is connected, and the oxygen supply pipeline is provided with several, and every is horizontally fixed on wall, is also equipped with inside fermenting house
Humidification disk, the humidification disk are connected on ultrasonic atomizing humidifier, and water pipe is connected with the ultrasonic atomizing humidifier, and temperature passes
Sensor is arranged in room body side wall, and humidity sensor is provided with below temperature sensor；It is provided with before the room body
Glass slide.
Fermentation is to form the key process of black tea color qualitative characteristics, and the leaf kneaded usually is placed on into fermentation
In frame or fermenting vehicle, fermented into fermenting cellar, the key element of fermentation is the oxidative polymerization institute for meeting Tea Polyphenols oxidizing ferment
Preference temperature, humidity and the amount of oxygen needed, temperature is usually room temperature, and the environment temperature in season of picking tea-leaves typically has been enter into early summer, special
It is not often to rise to more than 30 DEG C in south, temperature, when the control temperature of primary fermentation is typically at 20~25 DEG C or so, due to
Fermentation in itself also can heat production so that and the temperture of leaves of fermentation is maintained at 30 DEG C or so, but is actually difficult to keep this temperature completely,
Cause the quality very heterogeneity between the tealeaves batch of production, air humidity during fermentation is maintained at more than 90% and is advantageous to improve
The activity of polyphenol oxidase, be advantageous to the formation and accumulation of theaflavin；Conversely, fermentation space-time air humidity is spent low, it is more to be unfavorable for tea
The enzymatic oxidation of phenol, aggravate non-enzymatic oxidation, cause that soup look and tea residue are all dimmed, and flavour is thin, rule of thumb, humidity is general
It is maintained at 95% or so；
We use 35-40 DEG C or so of fermentation temperature, and the activity of polyphenol oxidase can be than existing skill at this temperature
Activity at a temperature of being used in art is high, and the advantage of 35-40 DEG C or so of fermentation temperature is easily to keep, appropriate when step-down
Heating, and under season at that time, environment temperature can seldom exceed this temperature, therefore be very easy to regulation and keep；
Because enzymatic activity raises at a temperature of this, therefore fermentation time can shorten, and we have found that 1-1.5 is small by experiment
When be the suitable time, after so long fermentation, a kind of very pure and fresh fruit flavor occurs in tealeaves, and leaf is presented slightly
The red of yellow, illustrate tea leaf fermentation appropriateness.
Leavening described in above-mentioned fermentation process carries out compounding by following components and is process：Bacillus, yeast
Bacterium, lactic acid bacteria, Miyarisan, filamentous fungi and black tea powder；
Wherein 1.0 × 109~1.5 × 109CFU/g of bacillus living number；
1.0 × 109~2.0 × 109CFU/g of saccharomycete viable count；
1.0 × 1010~1.5 × 1010CFU/g of viable count of lactobacillus；
4.0 × 109~5.0 × 109CFU/g of Miyarisan viable count；
0.5 × 109~1.5 × 109CFU/g of filamentous fungi viable count；
Above-mentioned leavening, which is prepared by the following method, to be formed：
(1) choose and be sealed the 300-400 mesh powders that 2-3 old black tea grinding forms；
(2) black tea powder is toasted into 10-15min by 30-35 DEG C of temperature；
(3) and then by black tea powder with bacillus, saccharomycete, lactic acid bacteria, Miyarisan, filamentous fungi it is well mixed；
(4) it is prepared after being finally well mixed according to the sour milk powder of the mass parts addition amount of black tea powder 1/5.
Above-mentioned leavening can increase the fermenting speed of leavening, lifting fermentation journey after the collocation use with black tea powder
Degree, the oxidative condensation of polyphenol compound can be promoted, improve the degree and effect of fermentation of black tea.
In order to more intuitively show promotion and the beneficial effect that fermentation process of the present invention is brought to black tea, to using this hair
The black tea of black tea and the fermentation of normal conventional constant temperature and humidity fermentation method after fermentation is contrasted：Data such as following table：
By upper table analysis, by the black tea that leavening and Ben Fa fermented on extract and Tea Polyphenols equal size
Have increase, the distinctive gentle effect of black tea can be fully played out, so as to understand the beneficial effects of the invention are as follows：It can strengthen
The activation degree of enzyme in tealeaves, promote the oxidative condensation of polyphenol compound, form the distinctive color and luster of black tea and flavour, and adopt
It can reach intelligent control with intelligent automatic thermostatic constant moisture system and automatic cycle oxygen-supplying technology, the purpose of data fermentation, most
Big degree brings tealeaves essential advantage into play.
Brief description of the drawings：
Fig. 1 is the intelligent fermenting house structural representation in present invention process；
Fig. 2 is Fig. 1 schematic top plan view：
Wherein：1- room bodies；2- thermosistors；3- supports case；4- ultrasonic atomizing humidifiers；5- ventilation fans；6- supports pipeline；7-
Humidification disk；8- temperature sensors；9- humidity sensors；10- glass slides.
Embodiment：
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Specific example and diagram are closed, the present invention is expanded on further.
Embodiment 1：
A kind of process using intelligent fermenting house fermented black tea, comprise the following steps：
(1) tealeaves rubbed by sth. made by twisting is placed in shallow basket made of wicker or thin bamboo strips and spread, it is uniform, smooth to spread thickness；
(2) shallow basket made of wicker or thin bamboo strips for having spread tealeaves is put into fermenting house and fermented, the constant temperature system set in regulation fermenting house
It is that temperature in room uniformly reaches 35 DEG C；
(3) phase after temperature reaches specified numerical value by being arranged in fermenting house in harl generating means regulation fermenting house
To humidity, the moment keeps the humidity in fermenting house to be maintained at 95%；
(4) after temperature and humidity reaches specified numerical value, the automatic cycle oxygen system being arranged in fermenting house is opened
It is to keep divulging information in fermenting house and enough air are provided, continues the 1h that ferments；
(5) leavening is uniformly sprinkled on tealeaves surface after fermentation 1h to continue to ferment；
(6) tealeaves turn over trembling after leavening sprinkling, turn over and tremble 2 times repeatedly；
(7) to turn over to stand after the completion of trembling and continue to ferment, and observe tealeaves until leaf color reddens, the green gas for smelling tealeaves disappears,
After glowing a seed pod sweet fragrance, fermentation completion can be dried.
It is 8cm that the tealeaves of (1), which spreads thickness, in step；
It is 10min to be turned in step (6) and tremble interval time；
Leavening described in fermentation process carries out compounding by following components and is process：Bacillus, saccharomycete, breast
Sour bacterium, Miyarisan, filamentous fungi and black tea powder；
Wherein 1.0 × 109~1.5 × 109CFU/g of bacillus living number；
1.0 × 109~2.0 × 109CFU/g of saccharomycete viable count；
1.0 × 1010~1.5 × 1010CFU/g of viable count of lactobacillus；
4.0 × 109~5.0 × 109CFU/g of Miyarisan viable count；
0.5 × 109~1.5 × 109CFU/g of filamentous fungi viable count；
Above-mentioned leavening, which is prepared by the following method, to be formed：
(1) choose and be sealed 300 mesh powders that the old black tea grinding of 2 years forms；
(2) black tea powder is toasted into 10min by 35 DEG C of temperature；
(3) and then by black tea powder with bacillus, saccharomycete, lactic acid bacteria, Miyarisan, filamentous fungi it is well mixed；
(4) it is prepared after being finally well mixed according to the sour milk powder of the mass parts addition amount of black tea powder 1/5.
As shown in Figure 1-2：A kind of intelligent fermenting house used in above-mentioned technique, including room body 1, thermosistor 2, keeping case 3
With ultrasonic atomizing humidifier 4, the peripheric surface of the room body 1 is fitted with glass wall, and roof is provided with cover plate, installed on the cover board
There are multiple ventilation fans 5, the thermosistor 2 is set on the cover board, is provided with frame side wall and is supported case 3, and the keeping case 3 is with setting
Oxygen supply pipeline 6 on house inwall to be put to be connected, the oxygen supply pipeline 6 is provided with several, and every is horizontally fixed on wall,
Humidification disk 7 is also equipped with inside fermenting house, the humidification disk 7 is connected on ultrasonic atomizing humidifier 4, and the ultrasonic atomizatio adds
Water pipe is connected with wet device 4, temperature sensor 8 is arranged in room body side wall, and humidity biography is provided with the lower section of temperature sensor 8
Sensor 9；Glass slide 10 is installed before the room body.
Embodiment 2：
A kind of process using intelligent fermenting house fermented black tea, comprise the following steps：
(1) tealeaves rubbed by sth. made by twisting is placed in shallow basket made of wicker or thin bamboo strips and spread, it is uniform, smooth to spread thickness；
(2) shallow basket made of wicker or thin bamboo strips for having spread tealeaves is put into fermenting house and fermented, the constant temperature system set in regulation fermenting house
It is that temperature in room uniformly reaches 40 DEG C；
(3) phase after temperature reaches specified numerical value by being arranged in fermenting house in harl generating means regulation fermenting house
To humidity, the moment keeps the humidity in fermenting house to be maintained at 95%；
(4) after temperature and humidity reaches specified numerical value, the automatic cycle oxygen system being arranged in fermenting house is opened
It is to keep divulging information in fermenting house and enough air are provided, continues the 1.5h that ferments；
(5) leavening is uniformly sprinkled on tealeaves surface after fermentation 1.5h to continue to ferment；
(6) tealeaves turn over trembling after leavening sprinkling, turn over and tremble 3 times repeatedly；
(7) to turn over to stand after the completion of trembling and continue to ferment, and observe tealeaves until leaf color reddens, the green gas for smelling tealeaves disappears,
After glowing a seed pod sweet fragrance, fermentation completion can be dried.
It is 12cm that the tealeaves of (1), which spreads thickness, in step；
It is 10min to be turned in step (6) and tremble interval time；
Leavening described in above-mentioned fermentation process carries out compounding by following components and is process：Bacillus, yeast
Bacterium, lactic acid bacteria, Miyarisan, filamentous fungi and black tea powder；
Wherein 1.0 × 109~1.5 × 109CFU/g of bacillus living number；
1.0 × 109~2.0 × 109CFU/g of saccharomycete viable count；
1.0 × 1010~1.5 × 1010CFU/g of viable count of lactobacillus；
4.0 × 109~5.0 × 109CFU/g of Miyarisan viable count；
0.5 × 109~1.5 × 109CFU/g of filamentous fungi viable count；
Above-mentioned leavening, which is prepared by the following method, to be formed：
(1) choose and be sealed 400 mesh powders that the old black tea grinding of 3 years forms；
(2) black tea powder is toasted into 10min by 35 DEG C of temperature；
(3) and then by black tea powder with bacillus, saccharomycete, lactic acid bacteria, Miyarisan, filamentous fungi it is well mixed；
(4) it is prepared after being finally well mixed according to the sour milk powder of the mass parts addition amount of black tea powder 1/5.
As shown in Figure 1-2：A kind of intelligent fermenting house used in above-mentioned technique, including room body 1, thermosistor 2, keeping case 3
With ultrasonic atomizing humidifier 4, the peripheric surface of the room body 1 is fitted with glass wall, and roof is provided with cover plate, installed on the cover board
There are multiple ventilation fans 5, the thermosistor 2 is set on the cover board, is provided with frame side wall and is supported case 3, and the keeping case 3 is with setting
Oxygen supply pipeline 6 on house inwall to be put to be connected, the oxygen supply pipeline 6 is provided with several, and every is horizontally fixed on wall,
Humidification disk 7 is also equipped with inside fermenting house, the humidification disk 7 is connected on ultrasonic atomizing humidifier 4, and the ultrasonic atomizatio adds
Water pipe is connected with wet device 4, temperature sensor 8 is arranged in room body side wall, and humidity biography is provided with the lower section of temperature sensor 8
Sensor 9；Glass slide 10 is installed before the room body.
Embodiment 3：
A kind of process using intelligent fermenting house fermented black tea, comprise the following steps：
(1) tealeaves rubbed by sth. made by twisting is placed in shallow basket made of wicker or thin bamboo strips and spread, it is uniform, smooth to spread thickness；
(2) shallow basket made of wicker or thin bamboo strips for having spread tealeaves is put into fermenting house and fermented, the constant temperature system set in regulation fermenting house
It is that temperature in room uniformly reaches 38 DEG C；
(3) phase after temperature reaches specified numerical value by being arranged in fermenting house in harl generating means regulation fermenting house
To humidity, the moment keeps the humidity in fermenting house to be maintained at 93%；
(4) after temperature and humidity reaches specified numerical value, the automatic cycle oxygen system being arranged in fermenting house is opened
It is to keep divulging information in fermenting house and enough air are provided, continues the 1.3h that ferments；
(5) leavening is uniformly sprinkled on tealeaves surface after fermentation 1.3h to continue to ferment；
(6) tealeaves turn over trembling after leavening sprinkling, turn over and tremble 3 times repeatedly；
(7) to turn over to stand after the completion of trembling and continue to ferment, and observe tealeaves until leaf color reddens, the green gas for smelling tealeaves disappears,
After glowing a seed pod sweet fragrance, fermentation completion can be dried.
It is 10cm that the tealeaves of (1), which spreads thickness, in step；
It is 10min to be turned in step (6) and tremble interval time；
Leavening described in above-mentioned fermentation process carries out compounding by following components and is process：Bacillus, yeast
Bacterium, lactic acid bacteria, Miyarisan, filamentous fungi and black tea powder；
Wherein 1.0 × 109~1.5 × 109CFU/g of bacillus living number；
1.0 × 109~2.0 × 109CFU/g of saccharomycete viable count；
Viable count of lactobacillus
1.0 × 1010~1.5 × 1010CFU/g；
4.0 × 109~5.0 × 109CFU/g of Miyarisan viable count；
0.5 × 109~1.5 × 109CFU/g of filamentous fungi viable count；
Above-mentioned leavening, which is prepared by the following method, to be formed：
(1) choose and be sealed 350 mesh powders that the old black tea grinding of 3 years forms；
(2) black tea powder is toasted into 13min by 33 DEG C of temperature；
(3) and then by black tea powder with bacillus, saccharomycete, lactic acid bacteria, Miyarisan, filamentous fungi it is well mixed；
(4) it is prepared after being finally well mixed according to the sour milk powder of the mass parts addition amount of black tea powder 1/5.
As shown in Figure 1-2：A kind of intelligent fermenting house used in above-mentioned technique, including room body 1, thermosistor 2, keeping case 3
With ultrasonic atomizing humidifier 4, the peripheric surface of the room body 1 is fitted with glass wall, and roof is provided with cover plate, installed on the cover board
There are multiple ventilation fans 5, the thermosistor 2 is set on the cover board, is provided with frame side wall and is supported case 3, and the keeping case 3 is with setting
Oxygen supply pipeline 6 on house inwall to be put to be connected, the oxygen supply pipeline 6 is provided with several, and every is horizontally fixed on wall,
Humidification disk 7 is also equipped with inside fermenting house, the humidification disk 7 is connected on ultrasonic atomizing humidifier 4, and the ultrasonic atomizatio adds
Water pipe is connected with wet device 4, temperature sensor 8 is arranged in room body side wall, and humidity biography is provided with the lower section of temperature sensor 8
Sensor 9；Glass slide 10 is installed before the room body.
Tealeaves prepared by embodiment 1, embodiment 2 and embodiment 3 is subjected to coherent detection experiment respectively, and records dependency number
According to drawing following table experimental data：
Understood by upper table and embodiment 1-3 by the black tea that leavening and Ben Fa fermented in extract and Tea Polyphenols etc.
There is increase in content, the distinctive gentle effect of black tea can be fully played out, the activation degree of enzyme in tealeaves can be strengthened, promote
Enter the oxidative condensation of polyphenol compound, form the distinctive color and luster of black tea and flavour, and use intelligent automatic thermostatic constant moisture system
System and automatic cycle oxygen-supplying technology can reach intelligent control, and the purpose of data fermentation is farthest of fine quality tealeaves sheet
Point is brought into play.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (5)
- A kind of 1. process using intelligent fermenting house fermented black tea, it is characterised in that：Comprise the following steps：(1) tealeaves rubbed by sth. made by twisting is placed in shallow basket made of wicker or thin bamboo strips and spread, it is uniform, smooth to spread thickness；(2) shallow basket made of wicker or thin bamboo strips for having spread tealeaves is put into fermenting house and fermented, the constant temperature system set in regulation fermenting house is room Interior temperature uniformly reaches 35-40 DEG C；(3) it is relatively wet in harl generating means regulation fermenting house in fermenting house by being arranged on after temperature reaches specified numerical value Degree, moment keep the humidity in fermenting house to be maintained in the range of 90-95%；(4) after temperature and humidity reaches specified numerical value, it is hair to open the automatic cycle oxygen system being arranged in fermenting house Keep divulging information in ferment room and enough air are provided, continue the 1-1.5h that ferments；(5) leavening is uniformly sprinkled on tealeaves surface after fermentation 1-1.5h to continue to ferment；(6) tealeaves turn over trembling after leavening sprinkling；(7) turn over to stand after the completion of trembling and continue to ferment, and observe tealeaves until leaf color reddens, the green gas for smelling tealeaves disappears, and glows After one seed pod sweet fragrance, fermentation completion can be dried.
- A kind of 2. process using intelligent fermenting house fermented black tea according to claim 1, it is characterised in that：It is described It is 8-12cm that the tealeaves of (1), which spreads thickness, in step.
- A kind of 3. process using intelligent fermenting house fermented black tea according to claim 1, it is characterised in that：It is described It is 10min to be turned in step (6) and tremble interval time.
- A kind of 4. process using intelligent fermenting house fermented black tea according to claim 1, it is characterised in that：It is described Leavening is formed by bacillus, saccharomycete, lactic acid bacteria, Miyarisan, filamentous fungi and black tea powder compounding.
- A kind of 5. process using intelligent fermenting house fermented black tea according to claim 1, it is characterised in that：It is described Number is trembled for 2-3 times to turning over for tealeaves in step (6).
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| CN108983845A (en) * | 2018-05-16 | 2018-12-11 | 陈刚 | A kind of Pu'er tea electron storage ageing household electrical appliances cabinet |
| CN109757576A (en) * | 2019-03-11 | 2019-05-17 | 湖北车溪人家生态农业有限责任公司 | A kind of orange tea and preparation method thereof |
| CN109997930A (en) * | 2019-04-15 | 2019-07-12 | 益阳冠隆誉黑茶发展有限公司 | Tealeaves nature fungus growing process, tea Processing method and equipment under non-compaction |
| CN115590090A (en) * | 2022-09-29 | 2023-01-13 | 江门市天露仙源农业科技发展有限公司（Cn） | Black tea fermentation room |
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Application publication date: 20180216 |