CN107712118A - A kind of preparation method of gold tea cake - Google Patents
A kind of preparation method of gold tea cake Download PDFInfo
- Publication number
- CN107712118A CN107712118A CN201711004434.9A CN201711004434A CN107712118A CN 107712118 A CN107712118 A CN 107712118A CN 201711004434 A CN201711004434 A CN 201711004434A CN 107712118 A CN107712118 A CN 107712118A
- Authority
- CN
- China
- Prior art keywords
- tea
- leaf
- tealeaves
- rub
- rubbed
- 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.)
- Granted
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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
-
- 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
- A23F3/12—Rolling or shredding tea leaves
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
A kind of preparation method of gold tea cake, including select leaf, wither, finish, spreading for cooling gets damp again, knead, ferment, tea cake is made in first drying, multiple steam pressure system, drying and moulding, pass through special fixing and fermentation process, member-retaining portion bioenzyme activity, " the vexed Huang of the enzymatic " technology of utilization processing yellow tea, preferably the key technology of " vexed Huang " can be simplified, make its safely controllable, be adapted to large-scale standardized production.
Description
Technical field
The present invention relates to tea processing production field, more particularly to the making of gold tea cake.
Background technology
As the improvement of people's living standards, increasing to the requirement of tealeaves, tealeaves has developed into an industry
Enter huge numbers of families, each market.According to statistics, national tea place area in 2016 is 28,950,000 mu, and national tealeaves total output is
Through breaking through 2,000,000 tons of high pointes, the national tealeaves gross output value is more than 90,000,000,000, and tealeaves has formd industry, and industrialized scale is got over
Come bigger.Drinking tea has significant facilitation to health, and Tea Garden Ecosystem has the significant ecological value and sightseeing
Value, the production and operation of tealeaves play important facilitation to farmer richness and rural development.
Yixing is known as the good reputation in the oasis of tea, and early in Western Han Dynastry's period, the western Taihu Lake bank of Yixing and Meishan, changxing, zhejiang Province begins to
Plant tea is drunk tea.Qing Dynasty's Shao Jin-han exists《Elegant justice》Middle theory：" Hans have sun to admire the language for buying tea, then still tender tea leaves are drunk for the Western Han Dynastry ".Yixing
Gu claims sun to admire, and Han dynasty just plants tea-drinking tea, is one of famous Gu Chaqu in China.7.5 ten thousand mu of the existing tealeaves area in Yixing, year
Nearly 7000 tons of tealeaves, 2.65 hundred million yuan of the output value are produced, area accounts for the 20% of the whole province's tealeaves area, and yield accounts for 40% left side of the whole province's tealeaves total yield
The right side, at present, first of the tea place area in the city, tea yield Jun Ju Jiangsu Province, and first batch of 20 non-polluted teas in the whole nation are turned into
Produce Demonstration Base city（County）One of, it is the emphasis tea base that the 100000 load above are produced in the whole nation per year.Yixing Tea Production, it has been mountain
The specialty industries and strong industry in area, and the major product of mountain area foreign exchange earning.But Yixing tealeaves generally existing is paid attention to famous-brand and high-quality
The phenomenon of green tea, local tea variety is more single, and Sales Channel is narrow, and high-quality tea tree breed has not given play to due benefit.
The development of tea cake is also to have long-drawn-out elegant history, wherein the most famous with Pu'er tea cake, each equal energy of category tealeaves in fact
Tea cake is made, key is rear long-term pinning fresh leaf fragrance, abundant nutriment and water-soluble extractives is made.River in recent years
Soviet Union inside the province, admires especially as the positive continuous cultivation and development yellow tea of Yixing City for admiring tea tea culture cradle, white tea, Pilochun (a green tea), sun
Each verieties such as bud, Yixing black tea are avenged, and in order to increase economic efficiency, the cake technique processed of all kinds of tea product also constantly develops, first
After have white tea cake, green tea cake and black tea cake etc., bring higher economic value and reserve value, yellow tea cake is current periphery
The deep processing of farm products kind with research is not yet developed in area, but with higher economic benefit, unique social benefit.By
Relative complex in its manufacture craft, scientific and technological content is higher, therefore it is compared has a stronger competitiveness with other kinds, and it is passed through
Benefit of helping and social benefit are notable, as a kind of brand-new Ways of Special Agricultural Products, can lead the development trend of tea comprehensive processing.It is yellow
Tea cake more must can surmount white tea product a few years ago in addition to containing Tea Polyphenols containing the characteristic chemical constituents such as theaflavin, its development trend
The large-scale development of kind, then add it to possess the various features such as convenient, collection, make its development trend potentiality unlimited.
Yellow tea is one of six big teas of China, is the second largest teas occurred on Chinese history after green tea.Due to it
Special " vexed Huang " technique, form " three is yellow " quality of uniqueness（Dry tea is yellow, soup look is yellow, tea residue is yellow）.It is vexed in yellow tea processing
Yellow technique, there is thermal chemical reaction and exogenous enzymes, and significant changes occur for component content, flavour become more alcohol and.Yellow tea
In rich in the abundant material such as Tea Polyphenols, amino acid, soluble sugar, vitamin, these materials to anti-cancer, anticancer, anti-inflammatory, sterilization
There is special-effect.With the improvement of people ' s living standards, the change of dietary structure and idea, the health-care efficacy of yellow tea are increasingly aobvious
Existing, modern is increasing to the demand of yellow tea.Although the major product kind in yellow tea is mostly historical famous tea, inside information is deep
Thickness, but compared with the teas such as green tea and oolong tea, the total output of current national yellow tea is smaller, with the huge market demand not phase
Match somebody with somebody.
Utilize hyther because traditional yellow tea processing is main, promote xanthochromia, it is necessary to repeatedly " bag ', " vexed " and " baking
Fry ', process-intensive, and be mostly manual operations, process still shows slightly extensive, mechanization, automation, continuous production
Horizontal not high, the degree of normalizing operation still needs further to be improved, and becomes the bottleneck for restricting yellow tea industry development, both unfavorable
In the adjustment of yellow tea product structure, the sound development of yellow tea industry is less useful for.
China Patent Publication No. CN103416528A, discloses and presses sun withering yellow tea, and specific manufacture craft includes：1st, select
Material；2nd, stand is blue or green；3rd, finish；4th, knead；5th, vexed Huang；6th, dry；7th, tea base refines；8th, tea is claimed；9th, tea is steamed；10th, suppress；11st, dry
It is dry.Product dry tea consolidation of the present invention, color are yellow；Endoplasm fragrance is aloof from politics and material pursuits, soup look it is yellow it is brighter, flavour is mellow, tea residue Huang is brighter；It is more traditional
The interior expolasm of yellow tea, which is obtained for, to be fully demonstrated, both the yellow tea essential characteristic with yellow leaf yellow stuff, is had the resistance to collection of Pu'er tea again, is got over
Characteristic fragrant Chen Yue.Present invention process improves processing efficiency, has saved processing charges, make use of regenerative resource, is advantageous to
Environmental protection, reduce the defects of direct Exposure to Sunlight yellow tea causes serious Exposure to Sunlight smell again, form unique style presses sun withering
Yellow tea new product.Its technical scheme is spread out the vexed yellow vexed yellow leaf crossed is thin in having in the glass sunshine room or glass sunshine shed of transom
Clean bamboo mat on dry, prevent most of ultraviolet radiation using plate glass, reduce Exposure to Sunlight smell, but its crucial vexed Huang
Process is still traditional damp and hot vexed Huang, complex procedures, can not mass produce, have much room for improvement.
The content of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of technique is simple, automaticity is high, using the vexed Huang of enzymatic
On the basis of technology retains beneficiating ingredient significantly, process is simpler easy, is easy to the making of the gold tea cake of large-scale production
Method.
To realize the object of the invention, there is provided following technical scheme：A kind of preparation method of gold tea cake, it is characterised in that
Comprise the following steps：
（1）Select leaf：The leaf of one bud one or two leaves and a bud hold the preferable gold tea fresh leaves of toughness；
（2）Wither：Withered selecting the golden bud tea leaf plucked after leaf to spread out to spread on withering trough, withering time control exists
3 ~ 3.5 hours, the moisture content in golden bud tea leaf is reduced by 10%；
（3）Fixing：Water content is higher in tender leaf, and the catalytic action of enzyme is strong, it should kills always, removes some moisture more；Otherwise enzyme
Activation is not destroyed thoroughly, easily produces the red stalk of red autumnal leaves, and tea juice is easy to run off when kneading, dark brownish green into paste when firmly kneading
Shape, bud-leaf also easily break broken；Rudimentary thick old tealeaves then should be on the contrary, its water content be few, and cellulose is high, and the food value of leaf is thick and stiff, so will
It is tender to kill, i.e., moisture removal is removed less；Not so, water loss is excessive, is difficult into bar when kneading, one firmly when tealeaves easily break it is broken；Wither
Golden bud tea leaf fixing 60~70kg/h of amount afterwards, for temperature control at 90-95 DEG C, fixation time is 3 ~ 5min；
（4）Spreading for cooling gets damp again：The golden bud tea leaf for the completion that finishes is put into bamboo plaque and uniformly spreads radiating out, thickness 3-5cm, the time 20
~ 35 minutes, it is desirable to：Answer hand pinch the food value of leaf softness, hold it is agglomerating, slightly bullet dissipate property；
（5）Knead：Rub low bank between fields and rubbed using kneading machine according to sky-gently rubbing-rub-gently rub again-it is empty rub in the form of carry out, one cycle
After the process of kneading terminate, sky is rubbed：Tealeaves input kneading machine and evenly laid out after withering, is just connect with being rubbed on kneading machine under plate
Flat spreading part in fresh leaf is touched, sky is now carried out and rubs, sky rubs time general control in 5~8min；Gently rub：After sky rubs end, it will knead
Plate pressure is rubbed on machine, is gently rubbed, it is 10~15min gently to rub the time；Rub again：Plate will be rubbed on kneading machine again after gently rubbing end
Press down, rubbed again, it is 30~35min to rub the time again；Gently rubbed again after rubbing end again, time general control 5~
10min；Once knead after circulation terminates, with the obvious consolidation of bar rope, be smooth to the touch soft to knead the standard of completion；To tea after kneading
Leaf carries out processing of deblocking by hand, and not blocking not pockets of requirement is reached after deblocking；
（6）Fermentation：Tealeaves after kneading uniformly is spread in bamboo basket, fermenting cellar is placed in and is fermented, fermentation temperature：28~35
DEG C, humidity 90-95%；Fermentation time：3~4 hours；Tealeaves is judged after fermentation ends, met with tealeaves due red
Color, there is intrinsic sweet fragrance, free from extraneous odour to be defined, deblocked after meeting the requirements；
（7）First drying；
（8）Multiple steam pressure system；
（9）Drying and moulding.
Preferably, fixing uses microwave hot air green-keeping machine.
Preferably, empty rub to rub the space for having 5cm between plate and tealeaves on kneading machine；It is light rub for rubbed on kneading machine plate with
Tealeaves just contacts；Rubbing to be maintained at for the pressure rubbed on kneading machine between plate and tealeaves again makes tealeaves be rotated into a ball-type, just
Bar is molded in tealeaves.
Preferably, first drying：Tea spreading after fermentation is placed on the hot-air drier with ventilation function, dried
Amount：60~70kg/h；Temperature control drying time 6-8 hours, makes moisture content in tealeaves be less than 8%, makes dry hair at 35 ~ 40 DEG C
Tea；
Preferably, multiple steam pressure system：Dry gross tea after first drying is weighed needed for, input is steamed in wet bucket, carries out steaming wet, weight
Measure in 200g-357g/ buckets, the time is in 2 ~ 3min；It is finally putting into flatten and is suppressed in mould, 35 ~ 40 tons of pressure, the time 12 ~
15min, gold tea cake is made.
Preferably, dry：The gold tea cake suppressed is placed at aeration-drying or is dried with air drier,
Temperature control is dried at 35 ~ 40 DEG C and requires that returning to the actual weight that gross tea is weighed is defined.
Preferably, being judged in fixing with sense organ, tea color is emerald green yellow, no Jiao Bianjiaoye, and smelling has one blue perfume, hand
Grab a tea and gently rub and do not have powder, and be slowly to flick to be advisable naturally, water loss rate of tea leaves is in 35%-40%.
Beneficial effect of the present invention：The present invention is moderately finished using microwave hot air, member-retaining portion bioenzyme activity, utilizes " enzyme
Promote vexed Huang " technology processing yellow tea, preferably the key technology of " vexed Huang " can be simplified, make its safely controllable, be adapted to big
Scale standard metaplasia is produced.
Embodiment
Embodiment 1：A kind of preparation method of gold tea cake, comprises the following steps：
（1）Select leaf：The leaf of one bud one or two leaves and a bud hold the preferable gold tea fresh leaves of toughness；
（2）Wither：Withered selecting the golden bud tea leaf plucked after leaf to spread out to spread on withering trough, withering time control exists
3 hours, the moisture content in golden bud tea leaf is reduced by 10%；Promote enzyme in fresh leaf to continue to aoxidize with Tea Polyphenols, promote fragrance, make
The food value of leaf is soft, is easy to finish；
（3）Fixing：Water content is higher in tender leaf, and the catalytic action of enzyme is strong, it should kills always, removes some moisture more；Otherwise enzyme
Activation is not destroyed thoroughly, easily produces the red stalk of red autumnal leaves, and tea juice is easy to run off when kneading, dark brownish green into paste when firmly kneading
Shape, bud-leaf also easily break broken；Rudimentary thick old tealeaves then should be on the contrary, its water content be few, and cellulose is high, and the food value of leaf is thick and stiff, so will
It is tender to kill, i.e., moisture removal is removed less；Not so, water loss is excessive, is difficult into bar when kneading, one firmly when tealeaves easily break it is broken；Wither
Golden bud tea leaf fixing afterwards uses microwave hot air green-keeping machine, fixing amount 60kg/h, and temperature control is in 95 DEG C, fixation time
3min；Judged in fixing with sense organ, tea color is emerald green yellow, no Jiao Bianjiaoye, and smelling has one blue fragrant, and hand is grabbed a tea and gently rubbed
Powder is not had, and is slowly to flick to be advisable naturally, water loss rate of tea leaves is 40%.
（4）Spreading for cooling gets damp again：The golden bud tea leaf for the completion that finishes is put into bamboo plaque and uniformly spreads radiating out, thickness 3cm, the time
20 minutes, it is desirable to：Answer hand pinch the food value of leaf softness, hold it is agglomerating, slightly bullet dissipate property；
（5）Knead：Rub low bank between fields and rubbed using kneading machine according to sky-gently rubbing-rub-gently rub again-it is empty rub in the form of carry out, one cycle
After the process of kneading terminate, fed intake every time when kneading feeds intake according to kneading machine specifications control, controls and is rubbed for 40kg, sky：After withering
Tealeaves input kneading machine and evenly laid out, flat spreading part in fresh leaf is just contacted under plate to be rubbed on kneading machine, sky is now carried out and rubs,
Sky rubs time general control in 5min；Gently rub：After sky rubs end, plate pressure will be rubbed on kneading machine, is gently rubbed, gently rubs the time
For 15min；Rub again：Plate will be rubbed after terminating by gently rubbing on kneading machine presses down again, is rubbed again, it is 30min to rub the time again；Rub again
Gently rubbed again after end, the time, general control was in 5min；Once knead after circulation terminates, with the obvious consolidation of bar rope, feel light
Sliding softness is to knead the standard of completion；Tealeaves is carried out after kneading to deblock processing by hand, reaches not blocking after deblocking and not pockets of wants
Ask；
Sky is rubbed to rub the space for having 5cm between plate and tealeaves on kneading machine；Light rub just contacts to rub plate on kneading machine with tealeaves；
Rubbing to be maintained at for the pressure rubbed on kneading machine between plate and tealeaves again makes tealeaves be rotated into a ball-type, be easy to tealeaves rise bar into
Type.
（6）Fermentation：Tealeaves after kneading uniformly is spread in bamboo basket, fermenting cellar is placed in and is fermented, fermentation temperature：28
DEG C, humidity 90%；Fermentation time：3 hours；Tealeaves is judged after fermentation ends, due red is met with tealeaves, had
Intrinsic sweet fragrance, free from extraneous odour are defined, and are deblocked after meeting the requirements；
（7）First drying：Tea spreading after fermentation is placed on the hot-air drier with ventilation function, drying amount：60kg/h；
Temperature control drying time 8 hours, makes moisture content in tealeaves be less than 8%, makes dry gross tea at 35 DEG C；
（8）Multiple steam pressure system：Dry gross tea after first drying is weighed needed for, input is steamed in wet bucket, steam wet, and weight exists
200g-357g/ buckets, the time is in 2 ~ 3min；It is finally putting into flatten and is suppressed in mould, 35 ~ 40 tons of pressure, the time 12 ~
15min, gold tea cake is made.
（9）Drying and moulding：The gold tea cake suppressed is placed at aeration-drying or is dried with air drier, temperature
Degree control is dried at 35 ~ 40 DEG C and requires that returning to the actual weight that gross tea is weighed is defined.
Using beneficial inside the red gross tea of gold on gold black tea and the existing market upper berth of present invention process, gold setation tea
Content of material contrasts：
Claims (6)
1. a kind of preparation method of gold tea cake, it is characterised in that comprise the following steps：
（1）Select leaf：The leaf of one bud one or two leaves and a bud hold the preferable gold tea fresh leaves of toughness；
（2）Wither：Withered selecting the golden bud tea leaf plucked after leaf to spread out to spread on withering trough, withering time control exists
3 ~ 3.5 hours, the moisture content in golden bud tea leaf is reduced by 10%；
（3）Fixing：Water content is higher in tender leaf, and the catalytic action of enzyme is strong, it should kills always, removes some moisture more；Otherwise enzyme
Activation is not destroyed thoroughly, easily produces the red stalk of red autumnal leaves, and tea juice is easy to run off when kneading, dark brownish green into paste when firmly kneading
Shape, bud-leaf also easily break broken；Rudimentary thick old tealeaves then should be on the contrary, its water content be few, and cellulose is high, and the food value of leaf is thick and stiff, so will
It is tender to kill, i.e., moisture removal is removed less；Not so, water loss is excessive, is difficult into bar when kneading, one firmly when tealeaves easily break it is broken；Wither
Golden bud tea leaf fixing 60~70kg/h of amount afterwards, for temperature control at 90-95 DEG C, fixation time is 3 ~ 5min；
（4）Spreading for cooling gets damp again：The golden bud tea leaf for the completion that finishes is put into bamboo plaque and uniformly spreads radiating out, thickness 3-5cm, the time 20
~ 35 minutes, it is desirable to：Answer hand pinch the food value of leaf softness, hold it is agglomerating, slightly bullet dissipate property；
（5）Knead：Rub low bank between fields and rubbed using kneading machine according to sky-gently rubbing-rub-gently rub again-it is empty rub in the form of carry out, one cycle
After the process of kneading terminate, sky is rubbed：Tealeaves input kneading machine and evenly laid out after withering, is just connect with being rubbed on kneading machine under plate
Flat spreading part in fresh leaf is touched, sky is now carried out and rubs, sky rubs time general control in 5~8min；Gently rub：After sky rubs end, it will knead
Plate pressure is rubbed on machine, is gently rubbed, it is 10~15min gently to rub the time；Rub again：Plate will be rubbed on kneading machine again after gently rubbing end
Press down, rubbed again, it is 30~35min to rub the time again；Gently rubbed again after rubbing end again, time general control 5~
10min；Once knead after circulation terminates, with the obvious consolidation of bar rope, be smooth to the touch soft to knead the standard of completion；To tea after kneading
Leaf carries out processing of deblocking by hand, and not blocking not pockets of requirement is reached after deblocking；
（6）Fermentation：Tealeaves after kneading uniformly is spread in bamboo basket, fermenting cellar is placed in and is fermented, fermentation temperature：28~35
DEG C, humidity 90-95%；Fermentation time：3~4 hours；Tealeaves is judged after fermentation ends, met with tealeaves due red
Color, there is intrinsic sweet fragrance, free from extraneous odour to be defined, deblocked after meeting the requirements；
（7）First drying；
（8）Multiple steam pressure system；
（9）Drying and moulding.
2. the preparation method of a kind of gold tea cake according to claim 1, it is characterised in that fixing is killed using high-temperature hot-air
Blue or green machine.
3. the preparation method of a kind of gold tea cake according to claim 1, it is characterised in that sky is rubbed to rub plate on kneading machine
There is 5cm space between tealeaves；Light rub just contacts to rub plate on kneading machine with tealeaves；Rub again to rub plate and tea on kneading machine
Pressure between leaf, which is maintained at, makes tealeaves be rotated into a ball-type, is easy to tealeaves to play bar shaping.
A kind of 4. preparation method of gold tea cake according to claim 1, it is characterised in that first drying：After fermentation
Tea spreading is placed on the hot-air drier with ventilation function, drying amount：60~70kg/h；Temperature control is at 35 ~ 40 DEG C, drying
Hour time 6-8, moisture content in tealeaves is less than 8%, make dry gross tea；
A kind of preparation method of gold tea cake according to claim 1, it is characterised in that multiple steam pressure system：After first drying
Dry gross tea weighed needed for, input is steamed in wet bucket, steam wet, and weight is in 200g-357g/ buckets, and the time is in 2 ~ 3min；Finally
It is put into flatten and is suppressed in mould, 35 ~ 40 tons of pressure, 12 ~ 15min of time, gold tea cake is made.
5. the preparation method of a kind of gold tea cake according to claim 1, it is characterised in that dry：The gold that will be suppressed
Tea cake is placed at aeration-drying or is dried with air drier, and at 35 ~ 40 DEG C, dry requirement returns to gross tea and claimed temperature control
The actual weight of weight is defined.
6. the preparation method of a kind of gold tea cake according to claim 1, it is characterised in that judged in fixing with sense organ, tea
Leaf color pool is emerald green yellow, no Jiao Bianjiaoye, and smelling has that one is blue fragrant, and hand, which is grabbed a tea and gently rubbed, does not have powder, and be slowly from
So flicking is advisable, and water loss rate of tea leaves is in 35%-40%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711004434.9A CN107712118B (en) | 2017-10-25 | 2017-10-25 | Method for making golden tea cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711004434.9A CN107712118B (en) | 2017-10-25 | 2017-10-25 | Method for making golden tea cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107712118A true CN107712118A (en) | 2018-02-23 |
| CN107712118B CN107712118B (en) | 2021-04-13 |
Family
ID=61213571
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711004434.9A Active CN107712118B (en) | 2017-10-25 | 2017-10-25 | Method for making golden tea cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107712118B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308305A (en) * | 2018-05-10 | 2018-07-24 | 贵州湘余茗豪茶业有限公司 | A kind of processing technology of gold goal tea |
| CN112314727A (en) * | 2020-11-20 | 2021-02-05 | 安化县亦神芙蓉茶业有限公司 | Golden tea and preparation method thereof |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5925389A (en) * | 1996-02-05 | 1999-07-20 | Lipton | Extraction process of tea with enzymes |
| CN1656910A (en) * | 2005-03-09 | 2005-08-24 | 中国农业科学院茶叶研究所 | Processing method of ultrafine green tea powder |
| CN103416528A (en) * | 2013-08-23 | 2013-12-04 | 湖南洞庭山科技发展有限公司 | Pressing and sunning yellow tea |
| CN104171083A (en) * | 2014-09-10 | 2014-12-03 | 福州市华茗茶业研究所 | Method for improving quality of oolong tea during summer heat |
| CN104186725A (en) * | 2014-08-15 | 2014-12-10 | 湖南省君山银针茶业有限公司 | Production process of novel yellow Maojian tea |
| CN105192149A (en) * | 2015-11-03 | 2015-12-30 | 四川川黄茶业集团有限公司 | Green tea processing technology |
| CN105192150A (en) * | 2015-11-03 | 2015-12-30 | 四川川黄茶业集团有限公司 | Yellow tea processing technology |
| CN105815475A (en) * | 2016-04-20 | 2016-08-03 | 周召华 | Processing method for semi-yellow black tea |
| CN106106879A (en) * | 2016-08-26 | 2016-11-16 | 黄山王光熙松萝茶业股份公司 | The processing technique of Usnea yellow tea |
| CN106234662A (en) * | 2016-08-29 | 2016-12-21 | 湖南省茶叶研究所 | A kind of high-quality postfermented tea quickly refine processing technique |
| CN107047822A (en) * | 2017-03-21 | 2017-08-18 | 正安县黔蕊茶业有限公司 | A kind of black tea processing method |
-
2017
- 2017-10-25 CN CN201711004434.9A patent/CN107712118B/en active Active
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5925389A (en) * | 1996-02-05 | 1999-07-20 | Lipton | Extraction process of tea with enzymes |
| CN1656910A (en) * | 2005-03-09 | 2005-08-24 | 中国农业科学院茶叶研究所 | Processing method of ultrafine green tea powder |
| CN103416528A (en) * | 2013-08-23 | 2013-12-04 | 湖南洞庭山科技发展有限公司 | Pressing and sunning yellow tea |
| CN104186725A (en) * | 2014-08-15 | 2014-12-10 | 湖南省君山银针茶业有限公司 | Production process of novel yellow Maojian tea |
| CN104171083A (en) * | 2014-09-10 | 2014-12-03 | 福州市华茗茶业研究所 | Method for improving quality of oolong tea during summer heat |
| CN105192149A (en) * | 2015-11-03 | 2015-12-30 | 四川川黄茶业集团有限公司 | Green tea processing technology |
| CN105192150A (en) * | 2015-11-03 | 2015-12-30 | 四川川黄茶业集团有限公司 | Yellow tea processing technology |
| CN105815475A (en) * | 2016-04-20 | 2016-08-03 | 周召华 | Processing method for semi-yellow black tea |
| CN106106879A (en) * | 2016-08-26 | 2016-11-16 | 黄山王光熙松萝茶业股份公司 | The processing technique of Usnea yellow tea |
| CN106234662A (en) * | 2016-08-29 | 2016-12-21 | 湖南省茶叶研究所 | A kind of high-quality postfermented tea quickly refine processing technique |
| CN107047822A (en) * | 2017-03-21 | 2017-08-18 | 正安县黔蕊茶业有限公司 | A kind of black tea processing method |
Non-Patent Citations (2)
| Title |
|---|
| 古能平: "《茶叶标准化生产加工技术》", 30 April 2014, 中国农业大学出版社 * |
| 李丹等: "蒙顶山黄茶"酶促闷黄"加工品质的审评及成分分析", 《云南大学学报（自然科学版）》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308305A (en) * | 2018-05-10 | 2018-07-24 | 贵州湘余茗豪茶业有限公司 | A kind of processing technology of gold goal tea |
| CN112314727A (en) * | 2020-11-20 | 2021-02-05 | 安化县亦神芙蓉茶业有限公司 | Golden tea and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107712118B (en) | 2021-04-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104336197B (en) | Method for preparing black poria cocos tea | |
| CN102511572B (en) | Method for processing high-fragrance curly black tea | |
| CN102356784B (en) | Processing method for black tea | |
| CN102388995A (en) | Dark tea processing method | |
| CN102007980A (en) | Processing technology of straight bar black tea | |
| CN106387127A (en) | Preparation method of black tea | |
| CN103262919A (en) | Processing method for improving quality of Tianjian raw dark green tea | |
| CN101545144A (en) | Preparation method of ko-hemp | |
| CN103960379B (en) | The preparation method of black tea and black tea brick tea | |
| CN102669318A (en) | Method for processing organic black tea | |
| CN104041604A (en) | Method for processing brick tea from Lingyun Baihao tea | |
| CN102550718A (en) | Pu'er Eurotium cristatum compressed tea and preparation method thereof | |
| CN106922876A (en) | The fermentation process of Pu'er tea and Pu'er tea prepared therefrom | |
| CN103444921A (en) | Preparation method of congou black tea | |
| CN105410218B (en) | A kind of method that tea 108,302 improved tea variety fresh leafs make high-quality low fluorine dark green tea in utilization | |
| CN101006815A (en) | Processing technology of Chinese wolfberry leaf tea | |
| CN103103061A (en) | Preparation method of pure rice-koji added with Chinese medical herbs | |
| CN104782803B (en) | A kind of processing method of Tea Flower black tea | |
| CN103392861A (en) | Production method of selenium-rich germinated tartary buckwheat tea | |
| CN105341193A (en) | Preparation method of sunned unfermented Pu'er tea | |
| CN105532954B (en) | A kind of Fu-brick tea and preparation method thereof | |
| CN102268343A (en) | Process for brewing sweet yellow wine | |
| CN107712118A (en) | A kind of preparation method of gold tea cake | |
| CN104798939A (en) | Liupao tea with effect of removing color spots and preparation method for liupao tea | |
| CN105887211A (en) | Functional kohemp and preparation method thereof |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |