CN108522685A - A kind of processing method of white tea - Google Patents
A kind of processing method of white tea Download PDFInfo
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- CN108522685A CN108522685A CN201810537169.9A CN201810537169A CN108522685A CN 108522685 A CN108522685 A CN 108522685A CN 201810537169 A CN201810537169 A CN 201810537169A CN 108522685 A CN108522685 A CN 108522685A
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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
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Abstract
The present invention provides a kind of processing method of white tea, belongs to tealeaves production field.Including acquiring, withering, leaf rotation, it is compound wither, secondary leaf rotation, drying, screening and packaging.The processing method of the present invention, enzyme dilution is added when withering, the fresh leafs ingredients such as starch, protein, insoluble protopectin are promoted to decompose, convert, generate the active principle that glucose, amino acid, soluble pectin etc. are conducive into tea quality, polyphenols also aoxidizes in varying degrees, so that the green grass gas of fresh leaf is subsided and is generated faint scent, and have fruit fragrant or the fragrance of a flower, at tea flavour alcohol without bitterness.Using it is advanced wither, leaf rotation and drying technology, be conducive to amino acid, the conversion of the solable matters such as carbohydrate is formed, and increases the fresh refreshing degree of tealeaves so that the taste and fragrance of tealeaves are more preferably.
Description
Technical field
The present invention relates to tealeaves manufacture technology fields, and in particular to a kind of processing method of white tea.
Background technology
China is the native place of tealeaves, be the mankind drink tea, plant tea, tea making cradle, tealeaves has more than 6000 years in China
History.Containing ingredients such as catechin, cholestenone, caffeine, inositol, folic acid, pantothenic acid in tealeaves, it is strong that human body can be promoted
Health, tea-leaf beverage are known as " one of three big beverage of the world ".With the development of social economy and constantly carrying for people's living standard
Height, people are also increasing the demand of tealeaves year by year.Tea Production is one of Chinese tradition strong industry, while being also hills
Mountain area Important Agricultural branch strain industry is that tea grower shakes off poverty and sets out on the road to prosperity, increases the key industry of local revenue.
Ling Yaoxing, original name " raw white tea ", also known as " raw white tea of reaching the clouds ", it gains the name due to its blade back covers with pekoe.Have
Color is emerald green, milli is more, perfume is high, taste is dense, five big features of resistance to bubble, become kind in Chinese famous tea it.Pekoe tea is unique energy in the world
The all-round tea tree breed of six big teas of suitable system:Spring tea fresh leaf is containing amino acid 3.36%, tea polyphenols 35.6%, catechin total amount
18.29%, caffeine 4.91%.Suitable for red and green tea processed.Broken black tea, the aobvious gold milli of the even profit of particle, flavour is dense strong, there is the special fragrance of a flower；
Tippy tea processed, pekoe completely drape over one's shoulders, and are similar to acupuncture needle, and the dense alcohol of flavour has Li Xiang.Pekoe tea main product reaches the clouds in Guangxi Zhuang Autonomous Region, finds pleasure in
In Yunwu Mountain in two border of the county of industry.Lingyun County, Yueye County are positioned at the Mountain Area County of the Guangxi northwestward, close to the Yunnan-Guizhou Plateau, topography
High and steep, sunshine is suitable, and diffused light is more, and have a moderate climate moistening, 19-23 DEG C of year-round average temperature, 1700-1800 milli of annual rainfall
Rice, soil are mostly plateau sylvogenic soil, and the content of organic matter is high, and soil layer is deep fertile, suitable for growth of tea plant.
Currently, in Lingyun County cultivated area more than 100,000 mu.Ling Yaoxing tree fresh leaf phenol/ammonia is relatively high, to processing
It is more at black tea and green tea research, it is less for white tea working research, it is unfavorable for the economic benefit exploitation of Ling Yaoxing.It reaches the clouds
Contain a large amount of insoluble proteins, lipid, polysaccharide, glycoside and other nutriments in pekoe tea, in general flooding item
Under part, by being surrounded by the cell wall based on cellulose, hemicellulose, pectin etc., they spread and leach these substances
Hindered, the conversion ratio of work in-process is relatively low, cannot make contributions to tea leaf quality, therefore millet paste there are flavours light, fragrance
Low disadvantage.
In addition, during making white tea using the pekoe that reaches the clouds, traditional mode of production processing is relatively easy, coarse, manufactured
Finished product white tea have not good, millet paste is bad compared with mixed transparency, tea perfume gas is not high, tea flavour is partially light, dissolves out the features such as slow, it is existing
Reach the clouds white tea processing cannot be satisfied the higher level demand of different consumer's dialogue tea products.
Invention content
The goal of the invention of the present invention is, in view of the above-mentioned problems, providing a kind of processing method of white tea, to be withered using advanced
It withers, leaf rotation and drying technology, is conducive to amino acid, the conversion of the solable matters such as carbohydrate is formed, and is increased the fresh refreshing degree of tealeaves, is made
Tealeaves taste and fragrance more preferably..
In order to achieve the above objectives, the technical solution adopted in the present invention is：
A kind of processing method of white tea, includes the following steps：
S1, acquisition：It chooses simple bud fresh leaf to be picked, removal mixed yellow leaf and impurity when picking.
S2, it withers：It is 2 to the fresh leaf of acquisition sprinkling mass ratio:1:2:2:1 glycosidase, tannase, protease, fiber
The enzyme dilution of plain enzyme and pectase carries out Indoor Natural and withers；Indoor Natural withers 12~progress for 24 hours for the first time and sieves, first
Secondary and carry out daylight after shining and wither, daylight, which withers, to carry out second after 6~8h and sieves, and second and continues Indoor Natural after sieving and withers
Wither 12~for 24 hours.
S3, leaf rotation：Leaf rotation is carried out by the tealeaves that withers by described, by 15~30r/min leaf rotations, the leaf rotation time 2~
5min。
S4, it compound withers：The tealeaves by leaf rotation is carried out daylight to wither, daylight, which withers, carries out third after 6~8h
It is secondary and sieve, then carry out indoor heating wither 12~for 24 hours, obtain withering leaf.
S5, secondary leaf rotation：The withering leaf is subjected to secondary leaf rotation, by 15~30r/min leaf rotations, the leaf rotation time 5~
15min obtains leaf rotation leaf.
S6, drying：The leaf rotation leaf is dried, the drying includes just drying and drying again.
It just dries, the withering leaf is dried under the conditions of 85~95 DEG C to water content 6%~8%.
It is multiple to dry, the withering leaf will be described just dried under the conditions of 75~85 DEG C drying to water content 4%~7%.
S7, screening, packaging：Tealeaves after multiple baking is screened, is classified, then removal fannings end and powder are pressed
Different share weighing and baggings obtain finished product, and the finished product after packaging are sent into the fresh-keeping storage of freezer.
Preferably, in step S2, the mass concentration of the enzyme dilution is 1~5%.
Preferably, in step S2, the enzyme dilution sprinkling quality accounts for the 3~10% of the fresh leaf.
Preferably, in step S2, the first time simultaneously sieves as 3~5 sieves and is a sieve；Described second and to sieve be 2
~4 sieve and are sieved for one；The third time simultaneously sieves as two sieves and is a sieve.
Preferably, in step S2 and step S4, the daylight wither selection morning or dusk sunlight it is faint in the case of into
Row.
Preferably, in step S4, in step S4, the interior heating withering temperature control is relatively wet at 23 DEG C~27 DEG C
Degree control is 60%~80%.
The present invention also provides a kind of white teas made of above-mentioned processing method.
Due to the adoption of the above technical scheme, the invention has the advantages that：
1. the processing method of white tea of the present invention, using it is advanced wither, leaf rotation and drying technology, be conducive to amino acid, sugar
The conversion of the solable matters such as class is formed, and increases the fresh refreshing degree of tealeaves so that the taste and fragrance of tealeaves are more preferably.
Enzyme dilution is added when withering, promotes the fresh leafs ingredients such as starch, protein, insoluble protopectin to decompose, turn
Change, generate the active principle that glucose, amino acid, soluble pectin etc. are conducive into tea quality, degree is not or not polyphenols yet
It aoxidizes together, the green grass gas of fresh leaf is made to subside and generate faint scent, and have fruit fragrant or the fragrance of a flower, at tea flavour alcohol without bitterness.
Leaf rotation process, changing traditional white tea only has milli fragrant, and the clear fresh thin qualitative characteristics of flavour, leaf rotation is not only coordinated
Millet paste taste compound so that white tea fresh taste is mellow, it is important to make tea polyphenols enzymatic oxidation, induce fragrance so that white tea is fragrant
Not only only milli is fragrant for gas, also has the apparent fragrance of a flower, forms the new product of unique style.
By the way of first baking and drying again, grass smell can be removed by just drying for drying, and multiple dry can induce fragrance, play Titian
Purpose, to improve the quality of white tea.
2. the processing method of white tea of the present invention, by wither by several times and and sieve, withering completely for tealeaves can be promoted, improved
Fragrance.It avoids withering insufficient, internal biochemical reaction carries out incomplete, and the conversion of the biochemical substances such as Polyphenols is insufficient
It will result in that tea flavour is light, puckery, and carry green gas taste；And leaf color blackening and bud-leaf fall off caused by avoiding excessive withering time.
And sieve can not only change tealeaves microenvironment, promote the temperature of microenvironment, improve the activity of enzyme in tealeaves to promote
Conversion, and blade state can be changed, it avoids patch from sieving, is conducive to the curling of tealeaves shape, makes dry tea more added with type.
Specific implementation mode
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1
A kind of processing method of white tea, includes the following steps：
S1, acquisition：It chooses simple bud fresh leaf to be picked, removal mixed yellow leaf and impurity when picking.
S2, it withers：It is 2 to the fresh leaf of acquisition sprinkling mass ratio:1:2:2:1 glycosidase, tannase, protease, fiber
The enzyme dilution of plain enzyme and pectase carries out Indoor Natural and withers；The mass concentration of the enzyme dilution is 3%.The enzyme dilution
Liquid sprinkling quality accounts for the 8% of the fresh leaf.
The Indoor Natural 15h that withers is carried out for the first time and is sieved, and carrying out daylight for the first time and after shining withers, and the daylight 7h that withers is laggard
Row second simultaneously sieves, and second and continues Indoor Natural after sieving and withers 15h.The first time simultaneously sieves as 4 sieves and is a sieve；It is described
It described second and sieves as 3 sieves and is a sieve.
S3, leaf rotation：The tealeaves by withering is subjected to leaf rotation, by 20r/min leaf rotations, leaf rotation time 4min.
S4, it compound withers：The tealeaves by leaf rotation is carried out daylight to wither, daylight, which withers, carries out third time simultaneously after 7h
Sieve, the third time simultaneously sieve as two sieves and are a sieve.Then it carries out indoor heating to wither 18h, obtains withering leaf.The daylight withers
It is carried out in the case that selection morning or dusk sunlight are faint.The interior heating withering temperature control is at 25 DEG C, relative humidity control
It is made as 70%.
S5, secondary leaf rotation：The withering leaf is subjected to secondary leaf rotation, by 20r/min leaf rotations, leaf rotation time 10min must shake
Leafiness.
S6, drying：The leaf rotation leaf is dried, the drying includes just drying and drying again.
It just dries, the withering leaf is dried under the conditions of 90 DEG C to water content 7%.
It is multiple to dry, the withering leaf will be described just dried under the conditions of 80 DEG C drying to water content 6%.
S7, screening, packaging：Tealeaves after multiple baking is screened, is classified, then removal fannings end and powder are pressed
Different share weighing and baggings obtain finished product, and the finished product after packaging are sent into the fresh-keeping storage of freezer.
Embodiment 2
A kind of processing method of white tea, includes the following steps：
S1, acquisition：It chooses simple bud fresh leaf to be picked, removal mixed yellow leaf and impurity when picking.
S2, it withers：It is 2 to the fresh leaf of acquisition sprinkling mass ratio:1:2:2:1 glycosidase, tannase, protease, fiber
The enzyme dilution of plain enzyme and pectase carries out Indoor Natural and withers；The mass concentration of the enzyme dilution is 5%.The enzyme dilution
Liquid sprinkling quality accounts for the 3% of the fresh leaf.
The Indoor Natural 12h that withers is carried out for the first time and is sieved, and carrying out daylight for the first time and after shining withers, and the daylight 8h that withers is laggard
Row second simultaneously sieves, and second and continues Indoor Natural after sieving and withers 18h.The first time simultaneously sieves as 3 sieves and is a sieve；It is described
It described second and sieves as 2 sieves and is a sieve.
S3, leaf rotation：The tealeaves by withering is subjected to leaf rotation, by 15r/min leaf rotations, leaf rotation time 5min.
S4, it compound withers：The tealeaves by leaf rotation is carried out daylight to wither, daylight, which withers, carries out third time simultaneously after 8h
Sieve；The third time simultaneously sieves as two sieves and is a sieve.Then it carries out indoor heating to wither 12h, obtains withering leaf.The daylight withers
It is carried out in the case that selection morning or dusk sunlight are faint.The interior heating withering temperature control is at 27 DEG C, relative humidity control
It is made as 80%.
S5, secondary leaf rotation：The withering leaf is subjected to secondary leaf rotation, by 30r/min leaf rotations, leaf rotation time 5min must shake
Leafiness.
S6, drying：The leaf rotation leaf is dried, the drying includes just drying and drying again.
It just dries, the withering leaf is dried under the conditions of 95 DEG C to water content 8%.
It is multiple to dry, the withering leaf will be described just dried under the conditions of 85 DEG C drying to water content 7%.
S7, screening, packaging：Tealeaves after multiple baking is screened, is classified, then removal fannings end and powder are pressed
Different share weighing and baggings obtain finished product, and the finished product after packaging are sent into the fresh-keeping storage of freezer.
Embodiment 3
A kind of processing method of white tea, includes the following steps：
S1, acquisition：It chooses simple bud fresh leaf to be picked, removal mixed yellow leaf and impurity when picking.
S2, it withers：It is 2 to the fresh leaf of acquisition sprinkling mass ratio:1:2:2:1 glycosidase, tannase, protease, fiber
The enzyme dilution of plain enzyme and pectase carries out Indoor Natural and withers；The mass concentration of the enzyme dilution is 1%.The enzyme dilution
Liquid sprinkling quality accounts for the 10% of the fresh leaf.
Indoor Natural withers to be carried out for the first time and sieves for 24 hours, and carrying out daylight for the first time and after shining withers, and the daylight 6h that withers is laggard
Row second simultaneously sieves, and second and continues Indoor Natural after sieving and withers 12h.The first time simultaneously sieves as 5 sieves and is a sieve；It is described
It described second and sieves as 4 sieves and is a sieve.
S3, leaf rotation：The tealeaves by withering is subjected to leaf rotation, by 30r/min leaf rotations, leaf rotation time 2min.
S4, it compound withers：The tealeaves by leaf rotation is carried out daylight to wither, daylight, which withers, carries out third time simultaneously after 6h
Sieve, the third time simultaneously sieve as two sieves and are a sieve.Then it carries out indoor heating to wither for 24 hours, obtains withering leaf.The daylight withers
It is carried out in the case that selection morning or dusk sunlight are faint.The interior heating withering temperature control is at 23 DEG C, relative humidity control
It is made as 60%.
S5, secondary leaf rotation：The withering leaf is subjected to secondary leaf rotation, by 30r/min leaf rotations, leaf rotation time 5min must shake
Leafiness.
S6, drying：The leaf rotation leaf is dried, the drying includes just drying and drying again.
It just dries, the withering leaf is dried under the conditions of 85 DEG C to water content 6%.
It is multiple to dry, the withering leaf will be described just dried under the conditions of 75 DEG C drying to water content 4%.
S7, screening, packaging：Tealeaves after multiple baking is screened, is classified, then removal fannings end and powder are pressed
Different share weighing and baggings obtain finished product, and the finished product after packaging are sent into the fresh-keeping storage of freezer.
Comparative example 1
A kind of processing method of white tea, process of withering do not add enzyme dilution, other steps are the same as embodiment 1.
Comparative example 2
A kind of processing method of white tea is withered process without containing retrial, other steps are the same as embodiment 1.
Comparative example 3
A kind of processing method of white tea, withers and journey is not contained and be sieved through in withering with retrial, other steps are the same as embodiment 1.
Comparative example 4
A kind of processing method of white tea does not contain leaf rotation and secondary leaf rotation process, other steps are the same as embodiment 1.
Comparative example 5
A kind of processing method of white tea is dried by the way of first drying, other steps are the same as embodiment 1.
Test method：
Considerably complicated at taste substance in tealeaves, being singly fragrance component just has more than 200 kinds or more, and electronic tongues, electronic nose etc. exist
Using the method found not yet in tealeaves detection, at present still to have in terms of qualified tea-taster sensory review in world wide
Weighted average score is calculated to evaluate tealeaves correlation organoleptic quality.To reduce error, parametric measurement, record, equipment operation as far as possible
Progress is responsible for by special messenger, sensory review evaluates method using 5 factors, shape, fragrance, soup look, flavour, tea residue account for 20% respectively,
30%, 10%, 30%, 10%.In order to reduce error as far as possible, each pilot project processing, which is repeated 5 times, to be averaged.Statistical result
Such as table 1.
Tealeaves made from Example 1-3 and comparative example 1-5, observes its shape and color and luster, is brewed with boiling water, observes its soup
Color, fragrance taste its flavour.
1 organoleptic quality of table scoring comparison sheet
From embodiment 1-2, comparative example 1-3 and table 1 as can be seen that the processing method of the present invention, is withered, shaken using advanced
Green and drying technology, is conducive to amino acid, the conversion of the solable matters such as carbohydrate is formed, and increases the fresh refreshing degree of tealeaves so that tea
The taste and fragrance of leaf are more preferably.
Enzyme dilution is added when from embodiment 1 and comparative example 1 as can be seen that withering, promotes starch, protein, insoluble
The fresh leafs ingredient such as protopectin is decomposed, is converted, and the green grass gas of fresh leaf is made to subside and generate faint scent, and has fruit fragrant or the fragrance of a flower,
At tea flavour alcohol without bitterness.
From embodiment 1 and comparative example 2 as can be seen that the retrial process of withering can improve the fragrance of white tea.
Can be seen that from embodiment 1 and comparative example 3 and be sieved through journey can improve the fragrance of white tea, and make tea more added with type.
Have milli fragrant from embodiment 1 and comparative example 4 as can be seen that leaf rotation process changes traditional white tea only, flavour is fresh clearly
Thin qualitative characteristics so that white tea fresh taste is mellow, also has the apparent fragrance of a flower.
From embodiment 1 and comparative example 5 as can be seen that repeated drying technique can improve color and luster and soup look, enhance fragrance.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to
In the covered the scope of the claims of the present invention.
Claims (7)
1. a kind of processing method of white tea, which is characterized in that include the following steps：
S1, acquisition：It chooses simple bud fresh leaf to be picked, removal mixed yellow leaf and impurity when picking；
S2, it withers：It is 2 to the fresh leaf of acquisition sprinkling mass ratio:1:2:2:1 glycosidase, tannase, protease, cellulase
Indoor Natural is carried out with the enzyme dilution of pectase to wither；Indoor Natural withers 12~progress for 24 hours for the first time and sieves, for the first time simultaneously
It carries out daylight after solarization to wither, daylight, which withers, to carry out second after 6~8h and sieve, and second and continues Indoor Natural after sieving and withers 12
~for 24 hours；
S3, leaf rotation：The tealeaves by withering is subjected to leaf rotation, by 15~30r/min leaf rotations, 2~5min of leaf rotation time；
S4, it compound withers：The tealeaves by leaf rotation is carried out daylight to wither, daylight, which withers, carries out third time simultaneously after 6~8h
Sieve, then carry out indoor heating wither 12~for 24 hours, obtain withering leaf；
S5, secondary leaf rotation：The withering leaf is subjected to secondary leaf rotation, by 15~30r/min leaf rotations, 5~15min of leaf rotation time,
Obtain leaf rotation leaf；
S6, drying：The leaf rotation leaf is dried, the drying includes just drying and drying again；
It just dries, the withering leaf is dried under the conditions of 85~95 DEG C to water content 6%~8%；
It is multiple to dry, the withering leaf will be described just dried under the conditions of 75~85 DEG C drying to water content 4%~7%；
S7, screening and packaging：Tealeaves after multiple baking is screened, is classified, then removal fannings end and powder press difference
Share weighing and bagging obtains finished product, and the finished product after packaging is sent into the fresh-keeping storage of freezer.
2. the processing method of white tea according to claim 1, which is characterized in that in step S2, the matter of the enzyme dilution
Measure a concentration of 1~5%.
3. the processing method of white tea according to claim 2, which is characterized in that in step S2, the enzyme dilution sprinkling
Quality accounts for the 3~10% of the fresh leaf.
4. the processing method of white tea according to claim 1, which is characterized in that in step S2, the first time and sieve be 3
~5 sieve and are sieved for one；It described second and sieves as 2~4 sieves and is a sieve；The third time simultaneously sieves as two sieves and is one
Sieve.
5. the processing method of white tea according to claim 1, which is characterized in that in step S2 and step S4, the daylight
It withers and selects to carry out in the case that morning or dusk sunlight are faint.
6. the processing method of white tea according to claim 1, which is characterized in that in step S4, in step S4, the interior
Withering temperature control heat up at 23 DEG C~27 DEG C, relative humidity control is 60%~80%.
7. the white tea made according to the processing method of any white teas of claim 1-6.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935784A (en) * | 2018-10-08 | 2018-12-07 | 张家界西莲茶业有限责任公司 | A kind of technique improving quality of white tea |
| CN109170033A (en) * | 2018-11-05 | 2019-01-11 | 福建品品香茶业有限公司 | A kind of effort white tea and its processing technology |
| CN109221513A (en) * | 2018-09-17 | 2019-01-18 | 横县南方茶厂 | A kind of processing method for the jasmine white tea improving immunity |
| CN111345362A (en) * | 2020-04-23 | 2020-06-30 | 广西南亚热带农业科学研究所 | Processing method for making white tea by using tender leaves of pterocarpus santalinus |
| CN113519647A (en) * | 2021-07-15 | 2021-10-22 | 贵州琦福苑茶业有限公司 | White tea withering process |
| CN113632866A (en) * | 2021-08-24 | 2021-11-12 | 海南林鹏茶业有限公司 | Preparation method of agilawood white tea |
| CN115104652A (en) * | 2022-06-30 | 2022-09-27 | 福建福鼎大湾头茶业有限公司 | Making process of white tea mirarin flower fragrance |
-
2018
- 2018-05-30 CN CN201810537169.9A patent/CN108522685A/en not_active Withdrawn
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221513A (en) * | 2018-09-17 | 2019-01-18 | 横县南方茶厂 | A kind of processing method for the jasmine white tea improving immunity |
| CN108935784A (en) * | 2018-10-08 | 2018-12-07 | 张家界西莲茶业有限责任公司 | A kind of technique improving quality of white tea |
| CN109170033A (en) * | 2018-11-05 | 2019-01-11 | 福建品品香茶业有限公司 | A kind of effort white tea and its processing technology |
| CN109170033B (en) * | 2018-11-05 | 2021-12-07 | 福建品品香茶业有限公司 | Congou white tea and processing technology thereof |
| CN111345362A (en) * | 2020-04-23 | 2020-06-30 | 广西南亚热带农业科学研究所 | Processing method for making white tea by using tender leaves of pterocarpus santalinus |
| CN113519647A (en) * | 2021-07-15 | 2021-10-22 | 贵州琦福苑茶业有限公司 | White tea withering process |
| CN113632866A (en) * | 2021-08-24 | 2021-11-12 | 海南林鹏茶业有限公司 | Preparation method of agilawood white tea |
| CN115104652A (en) * | 2022-06-30 | 2022-09-27 | 福建福鼎大湾头茶业有限公司 | Making process of white tea mirarin flower fragrance |
| CN115104652B (en) * | 2022-06-30 | 2024-05-28 | 福建福鼎大湾头茶业有限公司 | Making process of white tea Milin flower fragrance |
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