CN108541863A - A kind of Tea Flower dehydration keeping method and its application - Google Patents
A kind of Tea Flower dehydration keeping method and its application Download PDFInfo
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- CN108541863A CN108541863A CN201810258844.4A CN201810258844A CN108541863A CN 108541863 A CN108541863 A CN 108541863A CN 201810258844 A CN201810258844 A CN 201810258844A CN 108541863 A CN108541863 A CN 108541863A
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- 238000000034 method Methods 0.000 title claims abstract description 22
- 230000018044 dehydration Effects 0.000 title claims abstract description 12
- 238000006297 dehydration reaction Methods 0.000 title claims abstract description 12
- 238000003860 storage Methods 0.000 claims abstract description 12
- 238000003306 harvesting Methods 0.000 claims abstract description 6
- 244000269722 Thea sinensis Species 0.000 claims description 30
- 235000013616 tea Nutrition 0.000 claims description 22
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- 235000006468 Thea sinensis Nutrition 0.000 claims description 5
- 235000020279 black tea Nutrition 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- 235000009569 green tea Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 2
- 235000020334 white tea Nutrition 0.000 claims description 2
- 235000020338 yellow tea Nutrition 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000002932 luster Substances 0.000 abstract description 7
- 239000002304 perfume Substances 0.000 abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 235000013599 spices Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 238000004108 freeze drying Methods 0.000 abstract description 2
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- 235000014347 soups Nutrition 0.000 abstract description 2
- 241001122767 Theaceae Species 0.000 abstract 2
- 230000001276 controlling effect Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 8
- 240000003553 Leptospermum scoparium Species 0.000 description 8
- 235000015459 Lycium barbarum Nutrition 0.000 description 8
- 238000012545 processing Methods 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 244000062793 Sorghum vulgare Species 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
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- 239000004615 ingredient Substances 0.000 description 3
- 235000019713 millet Nutrition 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 244000144725 Amygdalus communis Species 0.000 description 2
- 235000011437 Amygdalus communis Nutrition 0.000 description 2
- 240000001548 Camellia japonica Species 0.000 description 2
- 235000020224 almond Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000018597 common camellia Nutrition 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 238000009777 vacuum freeze-drying Methods 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
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- 238000005859 coupling reaction Methods 0.000 description 1
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- 238000011161 development Methods 0.000 description 1
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- 238000011156 evaluation Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
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- 238000003672 processing method Methods 0.000 description 1
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- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
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- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of Tea Flower dehydration keeping method and its applications, include the following steps：The obtained Tea Flower dry product such as harvesting, microwave de-enzyming, pre-freeze, freeze-drying, Hua Chengduo is completely full, color and luster is fresh and alive, fragrance faint scent is strong fragrant, moisture≤10%；The stays in grade such as shape of product, color and luster, fragrance, physical and chemical composition can make Tea Flower storage time extend to 18 months by regulating and controlling holding conditions；And can the Tea Flower be subjected to upgrading bubble with tealeaves and drunk, the perfume (or spice) of existing tea, and have colored faint scent sweet, unique compound fragrance is given out, gained soup look bright color, flavour is fresh, alcohol, feels well, and obtains all good novel tea product of color, smell, taste, shape.
Description
Technical field
Rise in value processing technique field the invention belongs to tea resource, and in particular to a kind of Tea Flower dehydration keeping method and its answer
With.
Background technology
Tea Flower contains the ingredients such as tea polysaccharide, tea polyphenols, flavones, tea saponin, essential oil, similar to tealeaves ingredient, portion
It is divided into a point such as content for protein and polysaccharide and is higher than tealeaves.Studies have shown that Tea Flower is equally beneficial to health with tealeaves, tool
There are strengthen immunity, anti-aging, anti-oxidant, antitumor, hypoglycemic, reducing blood lipid, antibacterial and cancer-resisting and other effects.In addition,
It is Tea Flower fragrant aroma, long, gradually approved by market.
Tea Flower has wide development prospect, and is renewable resource, and application product category is abundant, such as tea tree
Jasmine tea, tea tree flower beverage and essential oil of the flower of Camellia sinensis etc..China is the country for carrying out developmental research to Tea Flower earliest, but to Tea Flower
Utilization research be not yet in full swing.
The Chinese patent application of application number CN201310730104.3 discloses a kind of preparation method of camellia tea, by withering
Wither, finish, golden yellow camellia tea is made in airing, the techniques such as baking, flavour is sweet, gas is fragrant, taste is slightly sweet, but obtained by such method
Tea Flower shape is shrivelled to owe full, beautiful, and color and luster owes fresh and alive, and fragrance of a flower oppressiveness is not pure.
And the Chinese patent application of application number CN201410327318.0 discloses a kind of processing method of Tea Flower, passes through
Freeze-drying preferably resolves these problems, but there are rates of drying it is low, the time is long, high energy consumption the shortcomings of, directly freezed is dry
Biological enzyme is still vigourous in dry Tea Flower, easily makes many active constituents that enzymatic reactions occur in storage, cause its sense organ,
The deterioration of physical and chemical quality.But the research of technology and Storage Measures and patent more blank currently, related Tea Flower is guaranteed the quality.
Therefore, a kind of Tea Flower dehydration keeping method and its application are developed, to improve Tea Flower quality, extends Tea Flower and protects
The matter phase makes full use of Tea Flower resource, has a very important significance.
Invention content
For the deficiency of existing issue, the object of the present invention is to provide a kind of Tea Flower dehydration keeping method and its applications；
The present invention not only can guarantee that Tea Flower product property obtained was good, storage period is long, is widely used, but also can improve Tea Flower dewatering drying
Efficiency, reduce energy consumption, cost；It solves shape existing for existing tea tree flower dried product and owes full beautiful, color and luster to owe fresh and alive, fragrance
Low bored impure, volatile ingredient loss is more, time-consuming, in of high cost and storage the problems such as easy quality deterioration.
The present invention solve its technical problem the technical solution adopted is that：
A kind of Tea Flower dehydration keeping method, includes the following steps：
(1) it harvests：Harvest Tea Flower fresh, not damaged, that a bud just ready to burst；
(2) it finishes：By Tea Flower microwave de-enzyming obtained by step (1)；
(3) pre-freeze：Tea Flower after water-removing is subjected to pre-freeze, cryogenic temperature≤- 30 DEG C, until Tea Flower all tie by freezing
Ice；
(4) dry：Tea Flower after freezing is taken out, is put into vacuum freeze drier is dried in time, removes tea
The moisture in spending is set to obtain dried product；
(5) it stores：The Tea Flower being dried to obtain is placed in dry, be protected from light, shady place storage.
As the optimal technical scheme of the application, the power of microwave de-enzyming is 300~900W, time in the step (2)
45~180s, Tea Flower moisture is 50%~70% after microwave de-enzyming.
As the optimal technical scheme of the application, vacuum freeze drying cryogenic temperature is -30~-60 in the step (4)
DEG C, vacuum degree is 0.03~0.10Mbar, and time control is in 12~36h, until Tea Flower moisture≤10%.
As the optimal technical scheme of the application, 4~20 DEG C of environment temperature, humidity≤50% are controlled in the step (5).
Application of the Tea Flower in bubble drinks product made from above-mentioned Tea Flower dehydration keeping method, by Tea Flower and tea according to
Mass parts 1~10:10~40 carry out upgrading bubble drink.
As the optimal technical scheme of the application, the tea bag include the green tea of traditional handicraft making, black tea, green tea, white tea,
The tea powder that yellow tea, black tea and modern crafts make, gained faint scent of the bubble drink product tea perfume gas rich in flower and long, soup look is than single
Tealeaves, which brews, more to become clear, and flavour is fresher, alcohol, feels well, and increases component content increase and brews number.
Compared with prior art, the present invention has the following advantages：
(1) Tea Flower made from it is piece complete it is full, color and luster is fresh and alive, aroma of pure strong fragrance fresh clearly：Microwave de-enzyming coupling is cold
Freeze dry technology, while realizing that Tea Flower is effectively dehydrated, in time, completely fixes, retains full, the fresh and alive sense organ of Tea Flower
Quality；
(2) the Tea Flower storage time length, stay in grade of this method：Microwave de-enzyming processing, will in short-term, under cryogenic conditions
Biological enzyme quick inactivating in Tea Flower is conducive to the storage of product；Meanwhile avoid fragrance loss caused by heating power water-removing, physics and chemistry at
The problems such as point degradation, Tea Flower shape soft couch；
(3) this method greatly reduces time of vacuum freeze drying, energy consumption, cost：Microwave de-enzyming processing is both enzyme-deactivating
Process, be also the process of dehydration, after microwave de-enzyming, the percentage of water loss of Tea Flower is 15%~40%, is greatly improved follow-up cold
Dry efficiency is lyophilized；
(4) it gradually bursts forth in water when the Tea Flower of this method processing brews, shape is completely beautiful, steeps and drinks with tealeaves upgrading
The perfume (or spice) of existing tea afterwards, and have colored faint scent sweet, gives out unique compound fragrance, and flavour is fresh, alcohol, refreshing, obtain color,
The all good novel tea product of shape；
(5) this method is not required to other materials and reagent, and Product Safety is high.
Description of the drawings
Fig. 1 is the pictorial diagram for being dehydrated Tea Flower；
Fig. 2 is the pictorial diagram after the dehydration Tea Flower of microwave de-enzyming is stored 18 months；
Fig. 3 is the pictorial diagram after the dehydration Tea Flower without microwave de-enzyming is stored 18 months.
Specific implementation mode
The present invention is described in further details with reference to embodiments.Production is not specified in agents useful for same or instrument and equipment
Manufacturer, it is accordingly to be regarded as the conventional products that can be bought by market.
Embodiment 1
(1) it harvests：Harvest Tea Flower fresh, not damaged, that a bud just ready to burst；
(2) it finishes：Above-mentioned Tea Flower is subjected to microwave de-enzyming, microwave intensity 300W, time 180s, tea tree after microwave de-enzyming
Flower moisture is 61%；
(3) pre-freeze：Tea Flower after water-removing is subjected to pre-freeze, cryogenic temperature≤- 30 DEG C, until Tea Flower all tie by freezing
Ice；
(4) dry：Tea Flower after freezing is taken out, is put into vacuum freeze drier is dried in time, refrigeration temperature
Degree is -40 DEG C, and vacuum degree is 0.03~0.1Mbar, time 12h, removes the moisture in Tea Flower to obtain dried product, gained
Tea Flower moisture≤10%；
(5) it stores：The Tea Flower being dried to obtain is placed in dry, be protected from light, shady place storage, control 20 DEG C of environment temperature,
Humidity≤50% can be stored December, and Tea Flower quality obtained and fresh flower are almost the same, appearance at it is piece complete it is full, color and luster is fresh
Living, clear fresh strong fragrant, non-breakable, the easy preservation (table 1) of aroma of pure；
(6) it applies：Tea Flower product obtained and tealeaves are carried out upgrading bubble to drink, the mass parts of Tea Flower and tea are respectively
10 parts, 20 parts, gained millet paste bright color is brewed, the tea perfume fragrance of a flower is coordinated, and the dense alcohol of flavour is fresh to feel well, spends taste apparent.
1 Tea Flower sensory evaluation of table
Embodiment 2
(1) it harvests：Harvest Tea Flower fresh, not damaged, that a bud just ready to burst；
(2) it finishes：Above-mentioned Tea Flower is subjected to microwave de-enzyming, microwave intensity 500W, time 120s, tea tree after microwave de-enzyming
Flower moisture is 54%；
(3) pre-freeze：Tea Flower after water-removing is subjected to pre-freeze, cryogenic temperature≤- 30 DEG C, until Tea Flower all tie by freezing
Ice；
(4) dry：Tea Flower after freezing is taken out, is put into vacuum freeze drier is dried in time, refrigeration temperature
Degree is -50 DEG C, and vacuum degree is 0.03~0.1Mbar, time 16h, and the moisture removed in Tea Flower obtains dried product, gained tea
Tree flower moisture≤7%；
(5) it stores：The Tea Flower being dried to obtain is placed in dry, be protected from light, shady place storage, control 10 DEG C of environment temperature,
Humidity≤50% can be stored 16 months, Tea Flower obtained at it is piece complete it is full, color and luster is fresh and alive, aroma of pure, it is non-breakable,
It is easy to preserve；
(6) it applies：Tea Flower product obtained and tealeaves are carried out upgrading bubble to drink, the mass parts of Tea Flower and tea are respectively
5 parts, 25 parts, gained millet paste bright color is brewed, almond perfume (or spice) protrudes, and the fresh alcohol of flavour returns sweet.
Embodiment 3
(1) it harvests：Harvest Tea Flower fresh, not damaged, that a bud just ready to burst；
(2) it finishes：Above-mentioned Tea Flower is subjected to microwave de-enzyming, microwave intensity 900W, time 45s, tea tree after microwave de-enzyming
Flower moisture is 66%；
(3) pre-freeze：Tea Flower after water-removing is subjected to pre-freeze, cryogenic temperature≤- 30 DEG C, until Tea Flower all tie by freezing
Ice；
(4) dry：Tea Flower after freezing is taken out, is put into vacuum freeze drier is dried in time, refrigeration temperature
Degree is -60 DEG C, and vacuum degree is 0.03~0.1Mbar, time 20h, and the moisture removed in Tea Flower obtains dried product, gained tea
Tree flower moisture≤5%；
(5) it stores：The Tea Flower being dried to obtain is placed in dry, be protected from light, shady place storage, control 4 DEG C of environment temperature, it is wet
Degree≤50%, can store 18 months, and as shown in Figure 1, Figure 2, shown in Fig. 3 and table 2, control does not finish processing group, the water for the processing group that finishes
Extract, free aminoacid content and organoleptic indicator etc. are significantly better than the group that do not finish, illustrate that microwave de-enzyming processing can effectively be kept
The qualities such as appearance, fragrance, flavour, the physical and chemical composition of Tea Flower product are dehydrated, this is primarily due to microwave de-enzyming processing and both preserved
Tea Flower complete form, and have the function that enzyme deactivation is lived, inhibit the enzymolysis of active ingredient.
(6) it applies：Tea Flower product obtained and tealeaves are carried out upgrading bubble to drink, the mass parts of Tea Flower and tea are respectively
1 part, 10 parts, gained millet paste bright color, almond perfume is obviously.
2 Tea Flower product property of table is evaluated
The protection content of the present invention is not limited to above example.Without departing from the spirit and scope of the invention, originally
Field technology personnel it is conceivable that variation and advantage be all included in the present invention, and with the attached claims be protection
Range.
Claims (6)
1. a kind of Tea Flower is dehydrated keeping method, which is characterized in that include the following steps：
(1) it harvests：Harvest Tea Flower fresh, not damaged, that a bud just ready to burst；
(2) it finishes：By Tea Flower microwave de-enzyming obtained by step (1)；
(3) pre-freeze：Tea Flower after water-removing is subjected to pre-freeze, cryogenic temperature≤- 30 DEG C, until all freezing freezes Tea Flower；
(4) dry：Tea Flower after freezing is taken out, is put into vacuum freeze drier is dried in time, removes Tea Flower
In moisture to obtain dried product；
(5) it stores：The Tea Flower being dried to obtain is placed in dry, be protected from light, shady place storage.
2. Tea Flower as described in claim 1 is dehydrated keeping method, which is characterized in that microwave de-enzyming in the step (2)
Power is 300~900W, 45~180s of time, and Tea Flower moisture is 50%~70% after microwave de-enzyming.
3. Tea Flower as described in claim 1 is dehydrated keeping method, which is characterized in that vacuum refrigeration is dry in the step (4)
Dry cryogenic temperature is -30~-60 DEG C, and vacuum degree is 0.03~0.10Mbar, and time control is in 12~36h, until Tea Flower moisture
Content≤10%.
4. Tea Flower as described in claim 1 is dehydrated keeping method, which is characterized in that control environment temperature in the step (5)
4~20 DEG C of degree, humidity≤50%.
5. application of the Tea Flower in bubble drinks product, feature made from Tea Flower dehydration keeping method described in claim 1
It is, by Tea Flower and tea according to mass parts 1~10:10~40 carry out upgrading bubble drink.
6. application according to claim 5, which is characterized in that the tea bag includes the green tea, black tea, blueness of traditional handicraft making
The tea powder that tea, white tea, yellow tea, black tea and modern crafts make.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113925103A (en) * | 2021-11-05 | 2022-01-14 | 广西南亚热带农业科学研究所 | Production process of high-quality tea flowers |
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|---|---|---|---|---|
| JPS62166846A (en) * | 1986-01-16 | 1987-07-23 | Kenji Oota | Production of green tea |
| CN104068170A (en) * | 2014-06-20 | 2014-10-01 | 广西壮族自治区桂林茶叶科学研究所 | Processing method for tea flowers |
| CN104171172A (en) * | 2014-07-10 | 2014-12-03 | 葛智文 | Processing method of tea flowers |
| CN107549341A (en) * | 2017-05-11 | 2018-01-09 | 广西南亚热带农业科学研究所 | A kind of processing method of golden tawny daylily Tea Flower black tea |
| CN107801799A (en) * | 2017-11-29 | 2018-03-16 | 杨威 | A kind of processing method of Tea Flower black tea |
-
2018
- 2018-03-27 CN CN201810258844.4A patent/CN108541863A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62166846A (en) * | 1986-01-16 | 1987-07-23 | Kenji Oota | Production of green tea |
| CN104068170A (en) * | 2014-06-20 | 2014-10-01 | 广西壮族自治区桂林茶叶科学研究所 | Processing method for tea flowers |
| CN104171172A (en) * | 2014-07-10 | 2014-12-03 | 葛智文 | Processing method of tea flowers |
| CN107549341A (en) * | 2017-05-11 | 2018-01-09 | 广西南亚热带农业科学研究所 | A kind of processing method of golden tawny daylily Tea Flower black tea |
| CN107801799A (en) * | 2017-11-29 | 2018-03-16 | 杨威 | A kind of processing method of Tea Flower black tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113925103A (en) * | 2021-11-05 | 2022-01-14 | 广西南亚热带农业科学研究所 | Production process of high-quality tea flowers |
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