CN108402232A - The preparation method of black tea - Google Patents
The preparation method of black tea Download PDFInfo
- Publication number
- CN108402232A CN108402232A CN201810581740.7A CN201810581740A CN108402232A CN 108402232 A CN108402232 A CN 108402232A CN 201810581740 A CN201810581740 A CN 201810581740A CN 108402232 A CN108402232 A CN 108402232A
- Authority
- CN
- China
- Prior art keywords
- tea
- hawk
- tongue
- booth
- leaf
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
Abstract
The invention discloses a kind of preparation methods of black tea, it is green including booth, wither, rub, fermenting, drying and Titian, booth is green for respectively by the dark brownish green spreading for cooling of Hawk tea and tongue tea to room temperature, then the Hawk tea by booth after green and tongue tea booth are placed on the frame that withers and wither respectively again, wherein the withering time of Hawk tea is 8~10h, environment temperature is 18~22 DEG C, when Hawk tea wither 7~9 h after, tongue tea is withered with hot wind, wherein withering time is 0.8~1.2h, and the temperature of hot wind is 30~40 DEG C；The beneficial effects of the invention are as follows：By mixing Hawk tea with tongue tea, desalinate the camphorwood fragrance of Hawk tea by tongue tea, so as to improve the mouthfeel of Hawk tea, so that more people receive Hawk tea.
Description
Technical field
The present invention relates to the production methods of tea, and in particular to the preparation method of black tea.
Background technology
Hawk tea is also known as Laoyin tea, old shade tea.It belongs to aiphyllium, and leaf alternate, the food value of leaf is thick, and pool is dark green.The leaf of Hawk tea
Piece is in ellipse circular, and the green back of the body in face is white, therefore also known as white tea.Hawk tea is many containing fragrance, oil, also contains polyphenol compound, when bubble drink compared with
Faint scent, flavour is thick and solid, and sweet after first puckery, flavour is dense and mouth strength is big, drinks more to feel to relieve summer heat in summer and quenches one's thirst, refreshes oneself and add to the fun, in the people
Between have to relieve summer heat and open the saying of spleen with stomach invigorating.Its millet paste is in amber, and few with leaf, juice is more, and tea has overnight not sour in summer
Locate absolutely, coffee alkaloid substance is free of in the main biochemical ingredient of Hawk tea, no excitation does not influence to sleep, and soluble sugar
Content is up to 8.5%；Tongue tea, one of sexual group's kind of tea tree also known as tongue tea, shrub type, tree performance are carried out, middle non-hibernating eggs, shrub
Type, tree performance are carried out, and middle non-hibernating eggs, end of blade blunt point, mesophyll is thick, and quality is still soft, and leaf color is yellowish green, and blade face protuberance, vein is apparent, bud-leaf
Fine hair is more.Fruiting Ability is weak, and resistance is strong；Winter resistance, disease and insect resistance be strong, theanine content is high in drought-resistant, water extraction matter, rich
Containing the chemical element beneficial to human body such as zinc, selenium, potassium, Hawk tea is canella at present, and camphorwood perfume (or spice) is very prominent, most people
It is difficult to receive this taste.
Invention content
The purpose of the present invention is to provide a kind of preparation method of black tea, solve the camphorwood fragrance road of traditional Hawk tea compared with
Greatly so that most people can not receive the problem of drinking Hawk tea, while also solve traditional Hawk tea and tongue tea after withering,
The not high problem of the quality of tealeaves.
In order to solve the above technical problems, the present invention uses following technical scheme：
The preparation method of black tea, including booth it is green, wither, rub, fermenting, drying and Titian, booth are green for respectively by Hawk tea and tongue
The dark brownish green spreading for cooling of tea is to room temperature, and then the Hawk tea by booth after green and tongue tea booth are placed on the frame that withers and wither respectively again,
The withering time of middle Hawk tea be 8~10h, environment temperature be 18~22 DEG C, when Hawk tea wither 7~9 h after, tongue tea is used
Hot wind withers, and wherein withering time is 0.8~1.2h, and the temperature of hot wind is 30~40 DEG C.
In the technical scheme, by the dark brownish green spreading for cooling as early as possible of Hawk tea and tongue tea to room temperature, prevent fresh leaf rotten, pass through by
Hawk tea and tongue tea wither so that tealeaves in water evaporation, to reduce the Zhang Li of tea cell, make leaf stalk it is soft by embrittlement,
The toughness for increasing bud-leaf, convenient for rubbing into, and meanwhile scattering and disappearing with moisture content so that the moisture content rapid evaporation in tealeaves, due to water
A series of chemical changes for scattering and disappearing and causing the internal substance in the tea tip divided are established to form the certain quality of black tea color, smell and taste
The basis of earnest qualitative change.Fresh leaf is as the quick of surface moisture scatters and disappears in withering, and the concentration of cell juice increases, in plasm
Moisture slowly exosmose evaporation, betel dehydrating speed is slack-off, waits for that plasm gradually loses hydrophily and solidifies denaturation, cell life
Into critical period, the irreducible water in plasm gradually discharges, and becomes free shape, and dehydrating speed accelerates again, makes the withering leaf dehydration be in
The trend of fast every other one fast.In this dehydration process, the enzymatic activity in tea cell changes, and tea polyphenols substance is
Oxidation, chlorophyll have part because moisture it is lost due to generate the variation in structure and reduce, glucide hydrolyzes, protein
Also the decomposition of fraction, total amino acid content increased, the withering time by the way that Hawk tea is arranged is 8~10h, environment temperature
Be 18~22 DEG C, when Hawk tea wither 7~9 h after, tongue tea is withered with hot wind, wherein withering time be 0.8~
The temperature of 1.2h, hot wind are 30~40 DEG C, and dehydration caused by withering this avoid conventional high-temperature is too fast so that tealeaves is dried,
It cannot fully wait for the chemical reaction in tealeaves to complete, and then weaken mouthfeel and the nutrition of tealeaves, effect is drunk in influence.
Further technical solution is that rub among the above refer to after Hawk tea and tongue tea wither, by Hawk tea and tongue
Tea mixing is rubbed until rubbing leaf is tightly rolled into item, and the wherein mass ratio of Hawk tea and tongue tea is 5：1.
Further technical solution is, among the above fermentation refer to the tea deblocking that will have been rubbed be put into ferment frame in send out
Ferment, before fermentation, it is 6~12cm that Hawk tea and tongue tea booth are now put to the thickness uniformly spread.Fermenting cellar temperature is 24~28
DEG C, humidity >=93%, while keeping indoor air circulation of fermenting；
It is 26~33 DEG C that the tealeaves temperture of leaves being fermented are kept in fermentation, and the duration is 4~5h.
Further technical solution is that drying among the above refers to that the Hawk tea that will be fermented and tongue tea are put into hothouse
It is dried, until the moisture content of Hawk tea and tongue tea is less than 7%, wherein it is 110~130 DEG C to dry indoor temperature.
Further technical solution is that Titian refers to that the tealeaves after drying is put into fragrance extracting machine to carry among the above
Perfume (or spice), wherein Titian temperature are 120~140 DEG C, and the time is 10~20min.
Further technical solution is, among the above before withering, it is 3~8cm to spread in the leaf-spreading thickness on frame that withers,
The thickness of booth leaf is uniform when spreading out leaf, and keeps rarefaction.When withering, the booth leaf to wither is turned over every 2 h and is trembled once.
Further technical solution is, among the above Hawk tea and the dark brownish green plucking time of tongue tea be tea tree tender leaf by
One bud, one leaf is picked when carrying out to two leaves and a bud or three leaf of bud.
Compared with prior art, beneficial effects of the present invention are at least one of following：
The present invention desalinates the camphorwood fragrance of Hawk tea by tongue tea, so as to improve old by being mixed with tongue tea Hawk tea
The mouthfeel of hawk tea, so that more people receive Hawk tea.
The present invention by improve Hawk tea and tongue tea withering technology means, to effectively removed it is dark brownish green in green grass
Taste so that tealeaves gives out the mouthfeel of flowers and fruits fragrance, camphorwood fragrance and old tea, to improve the mouthfeel of tealeaves of the present invention
Degree.
Specific implementation mode
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to invention into
Row is further described.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to limit
The fixed present invention.
Embodiment 1：
The preparation method of black tea, including steps are as follows：
Booth is green：Fresh Hawk tea and tongue tea are picked, then respectively by the dark brownish green spreading for cooling of Hawk tea and tongue tea to room temperature.Wherein this
In room temperature refer to 25 DEG C；
It withers：Hawk tea of the booth after green and tongue tea booth are placed on the frame that withers and are withered, the withering time of wherein Hawk tea is
8h, environment temperature be 22 DEG C, when Hawk tea wither 7h after, tongue tea is withered with hot wind, wherein withering time be 1.2h,
The temperature of hot wind is 30 DEG C；
It rubs：After Hawk tea and tongue tea wither, Hawk tea and tongue tea are mixed and rubbed until rubbing leaf is tightly rolled into item, wherein always
The mass ratio of hawk tea and tongue tea is 5：1, it when rubbing, rubs leaf and is tightly rolled into item, appropriateness is rubbed to there is a small amount of tea juice to overflow.With
Tea item is tightly rolled up, and tea juice is excessive, and it is appropriateness to be adhered to tea surface, and 90% or more rolled twig rate makes dark brownish green to reach preferable condition；
Fermentation：The tea deblocking rubbed is put into fermentation frame and is fermented, before fermentation, is now put Hawk tea and tongue tea booth
Even, the thickness spread is 12cm.Fermenting cellar temperature is 24 DEG C, humidity >=93%, while keeping indoor air circulation of fermenting；
It is 33 DEG C, duration 4h that the tealeaves temperture of leaves that are fermented are kept when fermentation, when fermentation, until fermentated leaves green grass gas disappears, is gone out
Existing flowers and fruits fragrance, it is old savory simultaneous with special camphor tree perfume；
It is dry：The Hawk tea and tongue tea fermented is put into hothouse and is dried, until the moisture content of Hawk tea and tongue tea is small
In 7%, wherein it is 130 DEG C to dry indoor temperature, its purpose is to kill biological bacterium；
Titian：Tealeaves after drying is put into fragrance extracting machine and carries out Titian, wherein Titian temperature is 120 DEG C, time 20min；
Mixing：Hawk tea and tongue tea are mixed.
Embodiment 2：
The preparation method of black tea, including steps are as follows：
Booth is green：Fresh Hawk tea and tongue tea are picked, then respectively by the dark brownish green spreading for cooling of Hawk tea and tongue tea to room temperature.Wherein this
In room temperature refer to 25 DEG C；
It withers：Hawk tea of the booth after green and tongue tea booth are placed on the frame that withers and are withered, the withering time of wherein Hawk tea is
10h, environment temperature be 22 DEG C, when Hawk tea wither 9 h after, tongue tea is withered with hot wind, wherein withering time is
The temperature of 0.8h, hot wind are 40 DEG C；
It rubs：After Hawk tea and tongue tea wither, Hawk tea and tongue tea are mixed and rubbed until rubbing leaf is tightly rolled into item, wherein always
The mass ratio of hawk tea and tongue tea is 5：1；
Fermentation：The tea deblocking rubbed is put into fermentation frame and is fermented, before fermentation, is now put Hawk tea and tongue tea booth
Even, the thickness spread is 12cm.Fermenting cellar temperature is 24 DEG C, humidity >=93%, while keeping indoor air circulation of fermenting；
It is 33 DEG C that the tealeaves temperture of leaves being fermented are kept when fermentation, duration 4h；
It is dry：The Hawk tea and tongue tea fermented is put into hothouse and is dried, until the moisture content of Hawk tea and tongue tea is small
In 7%, wherein it is 110 DEG C to dry indoor temperature；
Titian：Tealeaves after drying is put into fragrance extracting machine and carries out Titian, wherein Titian temperature is 140 DEG C, time 10min；
Mixing：Hawk tea and tongue tea are mixed.
Embodiment 3：
The preparation method of black tea, including steps are as follows：
Booth is green：Fresh Hawk tea and tongue tea are picked, then respectively by the dark brownish green spreading for cooling of Hawk tea and tongue tea to room temperature.Wherein this
In room temperature refer to 25 DEG C；
It withers：Hawk tea of the booth after green and tongue tea booth are placed on the frame that withers and are withered, the withering time of wherein Hawk tea is
9h, environment temperature be 20 DEG C, when Hawk tea wither 8h after, tongue tea is withered with hot wind, wherein withering time be 1h, heat
The temperature of wind is 35 DEG C；
It rubs：After Hawk tea and tongue tea wither, Hawk tea and tongue tea are mixed and rubbed until rubbing leaf is tightly rolled into item, wherein always
The mass ratio of hawk tea and tongue tea is 5：1；
Fermentation：The tea deblocking rubbed is put into fermentation frame and is fermented, before fermentation, is now put Hawk tea and tongue tea booth
Even, the thickness spread is 10cm.Fermenting cellar temperature is 26 DEG C, humidity >=93%, while keeping indoor air circulation of fermenting；
It is 30 DEG C that the tealeaves temperture of leaves being fermented are kept when fermentation, duration 4.5h；
It is dry：The Hawk tea and tongue tea fermented is put into hothouse and is dried, until the moisture content of Hawk tea and tongue tea is small
In 7%, wherein it is 120 DEG C to dry indoor temperature；
Titian：Tealeaves after drying is put into fragrance extracting machine and carries out Titian, wherein Titian temperature is 130 DEG C, time 15min；
Mixing：Hawk tea and tongue tea are mixed.
Embodiment 4：
The preparation method of black tea, including steps are as follows：
Booth is green：Fresh Hawk tea and tongue tea are picked, the wherein dark brownish green plucking time of Hawk tea and tongue tea is the tender leaf of tea tree
It is picked when being carried out to two leaves and a bud by one leaf of a bud, then respectively by the dark brownish green spreading for cooling of Hawk tea and tongue tea to room temperature.Wherein this
In room temperature refer to 25 DEG C；
It withers：Hawk tea of the booth after green and tongue tea booth are placed on the frame that withers and are withered, before withering, spreads and is withering on frame
Leaf-spreading thickness be 3cm, spread out leaf when booth leaf thickness it is uniform, and keep rarefaction.When withering, every 2 h to withering
The booth leaf to wither, which turns over, to be trembled once；The withering time of Hawk tea be 8h, environment temperature be 22 DEG C, when Hawk tea wither 7h after, by tongue
Tea is withered with hot wind, and wherein withering time is 1.2h, and the temperature of hot wind is 30 DEG C；
It rubs：After Hawk tea and tongue tea wither, Hawk tea and tongue tea are mixed and rubbed until rubbing leaf is tightly rolled into item, wherein always
The mass ratio of hawk tea and tongue tea is 5：1；
Fermentation：The tea deblocking rubbed is put into fermentation frame and is fermented, before fermentation, is now put Hawk tea and tongue tea booth
Even, the thickness spread is 12cm.Fermenting cellar temperature is 24 DEG C, humidity >=93%, while keeping indoor air circulation of fermenting；
It is 33 DEG C that the tealeaves temperture of leaves being fermented are kept when fermentation, duration 4h；
It is dry：The Hawk tea and tongue tea fermented is put into hothouse and is dried, until the moisture content of Hawk tea and tongue tea is small
In 7%, wherein it is 130 DEG C to dry indoor temperature；
Titian：Tealeaves after drying is put into fragrance extracting machine and carries out Titian, wherein Titian temperature is 120 DEG C, time 20min；
Mixing：Hawk tea and tongue tea are mixed.
Embodiment 5：
The preparation method of black tea, including steps are as follows：
Booth is green：Fresh Hawk tea and tongue tea are picked, the wherein dark brownish green plucking time of Hawk tea and tongue tea is the tender leaf of tea tree
It is picked when being carried out to three leaf of bud by one leaf of a bud, then respectively by the dark brownish green spreading for cooling of Hawk tea and tongue tea to room temperature.Wherein this
In room temperature refer to 25 DEG C；
It withers：Hawk tea of the booth after green and tongue tea booth are placed on the frame that withers and are withered, before withering, spreads and is withering on frame
Leaf-spreading thickness be 8cm, spread out leaf when booth leaf thickness it is uniform, and keep rarefaction.When withering, every 2 h to withering
The booth leaf to wither, which turns over, to be trembled once；The withering time of Hawk tea be 8h, environment temperature be 22 DEG C, when Hawk tea wither 7h after, by tongue
Tea is withered with hot wind, and wherein withering time is 1.2h, and the temperature of hot wind is 30 DEG C；
It rubs：After Hawk tea and tongue tea wither, Hawk tea and tongue tea are mixed and rubbed until rubbing leaf is tightly rolled into item, wherein always
The mass ratio of hawk tea and tongue tea is 5：1；
Fermentation：The tea deblocking rubbed is put into fermentation frame and is fermented, before fermentation, is now put Hawk tea and tongue tea booth
Even, the thickness spread is 12cm.Fermenting cellar temperature is 24 DEG C, humidity >=93%, while keeping indoor air circulation of fermenting；
It is 33 DEG C that the tealeaves temperture of leaves being fermented are kept when fermentation, duration 4h；
It is dry：The Hawk tea and tongue tea fermented is put into hothouse and is dried, until the moisture content of Hawk tea and tongue tea is small
In 7%, wherein it is 130 DEG C to dry indoor temperature；
Titian：Tealeaves after drying is put into fragrance extracting machine and carries out Titian, wherein Titian temperature is 120 DEG C, time 20min；
Mixing：Hawk tea and tongue tea are mixed.
Embodiment 6：
The preparation method of black tea, including steps are as follows：
Booth is green：Fresh Hawk tea and tongue tea are picked, the wherein dark brownish green plucking time of Hawk tea and tongue tea is the tender leaf of tea tree
It is picked when being carried out to three leaf of bud by one leaf of a bud, then respectively by the dark brownish green spreading for cooling of Hawk tea and tongue tea to room temperature.Wherein this
In room temperature refer to 25 DEG C；
It withers：Hawk tea of the booth after green and tongue tea booth are placed on the frame that withers and are withered, before withering, spreads and is withering on frame
Leaf-spreading thickness be 5cm, spread out leaf when booth leaf thickness it is uniform, and keep rarefaction.When withering, every 2 h to withering
The booth leaf to wither, which turns over, to be trembled once；The withering time of Hawk tea be 8h, environment temperature be 22 DEG C, when Hawk tea wither 7h after, by tongue
Tea is withered with hot wind, and wherein withering time is 1.2h, and the temperature of hot wind is 30 DEG C；
It rubs：After Hawk tea and tongue tea wither, Hawk tea and tongue tea are mixed and rubbed until rubbing leaf is tightly rolled into item, wherein always
The mass ratio of hawk tea and tongue tea is 5：1；
Fermentation：The tea deblocking rubbed is put into fermentation frame and is fermented, before fermentation, is now put Hawk tea and tongue tea booth
Even, the thickness spread is 12cm.Fermenting cellar temperature is 24 DEG C, humidity >=93%, while keeping indoor air circulation of fermenting；
It is 33 DEG C that the tealeaves temperture of leaves being fermented are kept when fermentation, duration 4h；
It is dry：The Hawk tea and tongue tea fermented is put into hothouse and is dried, until the moisture content of Hawk tea and tongue tea is small
In 7%, wherein it is 130 DEG C to dry indoor temperature；
Titian：Tealeaves after drying is put into fragrance extracting machine and carries out Titian, wherein Titian temperature is 120 DEG C, time 20min；
Mixing：Hawk tea and tongue tea are mixed.
Claims (8)
1. a kind of preparation method of black tea, including booth it is green, wither, rub, fermenting, drying and Titian, it is characterised in that：The booth
Blueness is, respectively by the dark brownish green spreading for cooling of Hawk tea and tongue tea to room temperature, then the Hawk tea by booth after green and tongue tea booth is placed on respectively again
It withers and withers on frame, wherein the withering time of the Hawk tea is 8~10h, environment temperature is 18~22 DEG C, works as Hawk tea
7~9 h that wither after, tongue tea is withered with hot wind, wherein withering time is 0.8~1.2h, the temperature of hot wind is 30~
40℃。
2. the preparation method of black tea according to claim 1, it is characterised in that：Described rub refers in Hawk tea and tongue tea
After withering, Hawk tea and tongue tea are mixed and rubbed until rubbing leaf is tightly rolled into item, the wherein mass ratio of Hawk tea and tongue tea is 5：
1。
3. the preparation method of black tea according to claim 1, it is characterised in that：The fermentation refers to the tealeaves that will have been rubbed
Deblocking, which is put into fermentation frame, ferments, and before fermentation, it is 6~12cm that Hawk tea and tongue tea booth are now put to the thickness uniformly spread.
4. fermenting cellar temperature is 24~28 DEG C, humidity >=93%, while keeping indoor air circulation of fermenting；
It is 26~33 DEG C that the tealeaves temperture of leaves being fermented are kept in fermentation, and the duration is 4~5h.
5. the preparation method of black tea according to claim 1, it is characterised in that：The drying refers to the eagle that will be fermented
Tea and tongue tea are put into hothouse and are dried, until the moisture content of Hawk tea and tongue tea is less than 7%, wherein drying indoor temperature
Degree is 110~130 DEG C.
6. the preparation method of black tea according to claim 1, it is characterised in that：The Titian refers to by the tealeaves after drying
It is put into fragrance extracting machine and carries out Titian, wherein Titian temperature is 120~140 DEG C, and the time is 10~20min.
7. the preparation method of black tea according to claim 1, it is characterised in that：Before withering, spreads and withering on frame
Leaf-spreading thickness is 3~8cm, and the thickness of booth leaf is uniform when spreading out leaf, and keeps rarefaction；When withering, every 2 h to withering
The booth leaf to wither, which turns over, to be trembled once.
8. the preparation method of black tea according to claim 1, it is characterised in that：The Hawk tea and the dark brownish green picking of tongue tea
Time is that the tender leaf of tea tree is picked when being carried out to two leaves and a bud or three leaf of bud by one leaf of a bud.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810581740.7A CN108402232A (en) | 2018-06-07 | 2018-06-07 | The preparation method of black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810581740.7A CN108402232A (en) | 2018-06-07 | 2018-06-07 | The preparation method of black tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108402232A true CN108402232A (en) | 2018-08-17 |
Family
ID=63141393
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810581740.7A Pending CN108402232A (en) | 2018-06-07 | 2018-06-07 | The preparation method of black tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108402232A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110301489A (en) * | 2019-08-01 | 2019-10-08 | 安徽弋江源茶业有限公司 | A kind of production technology of graphite black tea |
| CN113142326A (en) * | 2021-04-16 | 2021-07-23 | 贵州省湄潭县祥峰茶业有限公司 | Ancient tree eagle black tea withering and cooling process |
| CN113142337A (en) * | 2021-04-16 | 2021-07-23 | 贵州省湄潭县祥峰茶业有限公司 | Ancient tree eagle black tea fermentation process |
| CN114521600A (en) * | 2021-06-29 | 2022-05-24 | 贵州黔茶联盟茶业发展有限公司 | Litsea coreana and black tea mixed fermentation process |
-
2018
- 2018-06-07 CN CN201810581740.7A patent/CN108402232A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110301489A (en) * | 2019-08-01 | 2019-10-08 | 安徽弋江源茶业有限公司 | A kind of production technology of graphite black tea |
| CN110301489B (en) * | 2019-08-01 | 2021-09-14 | 安徽弋江源茶业有限公司 | Production process of graphite black tea |
| CN113142326A (en) * | 2021-04-16 | 2021-07-23 | 贵州省湄潭县祥峰茶业有限公司 | Ancient tree eagle black tea withering and cooling process |
| CN113142337A (en) * | 2021-04-16 | 2021-07-23 | 贵州省湄潭县祥峰茶业有限公司 | Ancient tree eagle black tea fermentation process |
| CN114521600A (en) * | 2021-06-29 | 2022-05-24 | 贵州黔茶联盟茶业发展有限公司 | Litsea coreana and black tea mixed fermentation process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108402232A (en) | The preparation method of black tea | |
| CN102217683B (en) | Xinyang red black tea processing technique | |
| CN102396626B (en) | Peony black tea and processing method thereof | |
| CN105558115B (en) | A kind of preparation method of black tea | |
| CN107549341B (en) | Processing method of black tea with golden day lily and tea tree flowers | |
| CN105053363B (en) | A kind of production method of health-care tea made of mulberry leaves | |
| CN104605041A (en) | Method for processing black tea produced from ancient tea trees | |
| CN103988958B (en) | A kind of preparation method of assorted black tea | |
| CN106035882B (en) | Processing method of macadamia nut leaf green tea | |
| CN104255961B (en) | Soft sweet Iron Guanyin of a kind of positive taste fragrance of a flower and preparation method thereof | |
| CN106417692A (en) | Processing method for black tea | |
| CN105104607B (en) | A kind of black tea manufacture craft with jujube fragrance | |
| CN103444923A (en) | Process for making black tea by tea leaves of ancient tea tree | |
| CN104489139A (en) | Black tea processing method | |
| CN102613354A (en) | Processing technology of wild black Rubus suavissmus S. Lee tea | |
| CN102763534A (en) | Taste-reinforced fermented tea leaf, and thick taste oolong tea beverage utilizing the same | |
| CN104431055A (en) | Processing method of camellia red tea | |
| CN107197974A (en) | A kind of preparation method of lemon black tea | |
| CN102524444B (en) | Processing method of Lijiang River milk snow tea | |
| CN104543133A (en) | Scented tea making process | |
| CN105166147B (en) | A kind of plateau black tea processing method | |
| CN106551012A (en) | One kind comes into leaves pekoe Ramulus et Folium Mussaendae Pubescentis processing technique | |
| CN105285261A (en) | Linearstripe rabdosia herb black tea and preparation method thereof | |
| CN107873893A (en) | A kind of preparation method of cool property black tea | |
| CN101897377B (en) | Preparation method of high gamma-aminobutyric acid tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180817 |