CN108782824A - A kind of chilled black tea production method - Google Patents
A kind of chilled black tea production method Download PDFInfo
- Publication number
- CN108782824A CN108782824A CN201810852658.3A CN201810852658A CN108782824A CN 108782824 A CN108782824 A CN 108782824A CN 201810852658 A CN201810852658 A CN 201810852658A CN 108782824 A CN108782824 A CN 108782824A
- Authority
- CN
- China
- Prior art keywords
- black tea
- time
- leaf
- fresh
- production method
- 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
- A23F3/08—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
Abstract
The invention discloses a kind of chilled black tea production methods, it is characterised in that：It comprises the following steps that：Leaf picking → withering → rubs → fermentation → and → quickly cooling jelly is vacuum-packed.The product made of the method for the present invention is circulated in the form of hygrometric state and product are used, and tender even, the color and luster copper red of shape tight knot is bright, is easy to brew out aromatic natural flowers and fruits perfume (or spice) and is associated with fragrant and sweet, fragrant aroma, millet paste flavour anacidity, astringent taste road, fresh refreshing to promote the production of body fluid.Since chilled black tea need not dry for a long time or very short time be dried through high temperature, so from dry state black tea with fragrant and sweet different for the fragrance of main note, chilled black tea main note is based on flowers and fruits perfume (or spice), tealeaves nutritional ingredient also retain it is more.
Description
Technical field
The invention belongs to tea processing field, and in particular to chilled black tea and its processing technology.
Background technology
Black tea is one of six big teas of China, main product Guangdong, Anhui, Yunnan San Sheng, with formation of fermenting in processing it is fragrant and sweet,
Flowers and fruits perfume, nectar fragrance, soup look is red gorgeous bright, and tea is warm-natured and and is liked by consumers in general.In all age, black tea is with dry state
Form is used in market circulation and product.For a long time, black tea work in-process adopts the tea making raw material of the same race of Various Seasonal, using same
Processing method, for obtained product in market sale, fresh dense, fragrant aroma the spring tea of flavour band slightly than flavour is bitter, fragrant
High several times even more than ten times of the pure summer tea price of gas.It can be seen that embody black tea quality, be first flavour determining alcohol, secondly
It is the type and height, again other quality factors of fragrance.Brew product black tea, to people it is best feel it is fresh on flavour
Dense sense.
Black tea during processing and fermentation, because generating oxidation polymerization under enzymatic reaction make by the polyphenol compound in blade
With especially fermentation temperature is high, the time is long, when turning over basket heat dissipation not in time or yeasting oxygen deficiency, often results in black tea
Fragrance is low and with miscellaneous taste in process, and soup look is dark red or even muddy, and flavour is thin, pantothenic acid lacks fresh refreshing degree.And
And during dry processing, enzymatic in blade can be caused to make because of the moment raising of temperature when fermentated leaves have just enter into dryer
With can accelerate to react in a short time, it is rapid decompose partial amino-acid and polysaccharide material, especially drying course medium temperature spend it is high,
Time length, spreading for cooling not in time, although black tea dry tea smelling bakes fragrant foot, lack flowers and fruits perfume, flavour lacks in endoplasm fragrance
Fresh refreshing degree causes entire tea area black tea quality irregular, influences evaluation of the consumer to this area black tea.That is, red
Tea is fermenting in drying course, and many polyphenol compounds, amino acid, polysaccharide etc. can be decomposed by the enzymatic reaction in blade
Organic compound maximum cannot ensure the fresh refreshing degree on black tea flavour and fresh flower fruity.How it is maximum retain black tea it is dense
Strongly fragrant colored fruity and the fresh refreshing degree on flavour, this is that black tea working research person will seek the technology hardly possible of process solution for a long time
Topic.As open market continues to develop, frozen food enters market can facilitate province as new attractable point, especially traditional food
When, it is suitble to urbanite's life new paragon.
Invention content
The purpose of the present invention is to provide a kind of chilled black tea production methods, to solve mentioned above in the background art ask
Topic.
To achieve the above object, the present invention provides the following technical solutions：A kind of chilled black tea production method, including following work
Skill step：
(1) it picks：Win fresh fresh leaves of tea plant；
(2) it withers：Fresh tea leaves are spread to withering trough, leaf-spreading thickness is 18-20cm, and withering temperature is 25-30 DEG C,
For humid control 55-65%, withering time is 15-18 hours, and centre is gently stirred dark brownish green 1 time, and dark brownish green moisture is contributed to
It distributes and uniformly withers with dark brownish green, water content is down in 60% -65% range；
(3) it rubs：It is rubbed in rolling machine, time control makes tealeaves at item in 90-120 minutes, and reaches bar rope
The appearance requirement of tight knot, fresh leaf cell percentage of damage reach 90% or more, water content 55% -58%；
(4) it ferments：Time is 2-5h, and room temperature is controlled at 25-28 DEG C, and humidity reaches 95% or more, and fermentation is stirred in centre
Leaf radiates for 1-2 times, and leaf color is changed into yellowish red color, and it is fragrant that fragrance emissions go out pure flowers and fruits, is vacuum-packed after block-separating and sifting；
(5) it packs：Using vacuum packaging；
(6) quickly cooling is frozen：Finished product in a low temperature of-15-5 DEG C fast cold storing and fresh-keeping, finished product can individually list or assorted use.
As a preferred technical solution of the present invention, the tea tree breed of picking is No. nine red English, Jin Xuan, Yunnan large-leaf seed group
Body kind, the fresh leaf of swan goose ten No. two are to make raw material.
As a preferred technical solution of the present invention, fresh leaves of tea plant standard of plucking is mainly with two leaves and a bud in step (1)
Based on, three leaf of a bud and same tenderness to folder leaf no more than 10%.
As a preferred technical solution of the present invention, in step (3), tealeaves elder generation sky is rubbed 25-30 minutes, and nature is allowed to
At item, then rubbed further according to the pressurization principle of " light-weight-is light ", each pressing time is 6-8 minutes, then intermediate
Sky is rubbed 2 minutes, after being rubbed using " light-weight-is light " principle progress first time cycle, tealeaves is unloaded and is carried out as in deblocking machine
Tealeaves agglomerate decomposes, and then installs again leaf is rubbed, and first sky is rubbed 2 minutes, according still further to the cycle of " light-weight-is light " for the first time
Pressurization principle carries out second of cycle and rubs, and total time of kneading controlled in 90-120 minutes, and purpose requires the broken of fresh leaf
Rate reaches 90% or more, and tealeaves appearance reaches the neat and well spaced tight knot of bar rope.
As a preferred technical solution of the present invention, in the step (4), during the fermentation, tea spreading leaf is thick
Degree is 12-15cm, and fermentation time is 2-5h.
As a preferred technical solution of the present invention, according to the difference of the physiological property of each tea tree breed, the present invention adopts
Tea tree breed fermentation time is preferably：Red No. nine fermentation times of English are 3-5h；Golden tawny daylily fermentation time is 2-3h；Yunnan
It is 1-2h that fermentation time is planted by great Ye groups；Ten No. two fermentation times of swan goose are 3-4h.
As a preferred technical solution of the present invention, in step (6), the finished product after fermentation first carries out vacuumizing packet
Dress, is then placed into refrigerator-freezer, and refrigerated storage temperature is-15-- 8 DEG C, and cooling time is 1-2h.
As a preferred technical solution of the present invention, in step (6), the finished product after fermentation first carries out vacuumizing packet
Dress, is positioned in food refrigerator refrigerating chamber, and refrigerated storage temperature is-5-0 DEG C, and cooling time is 2-3h.
Compared with prior art, the beneficial effects of the invention are as follows：The product that product made of the present invention is circulated in the form of hygrometric state
With, tender even, the yellow red natural flowers and fruits perfume for becoming clear, being easy to brew out aromatic of color and luster of shape tight knot, fragrant aroma, millet paste flavour flowering
Fruity is associated with fragrant and sweet, fresh refreshing the characteristics of promoting the production of body fluid.Since chilled black tea does not need high temperature drying of dry or very short time for a long time.Institute
Also to have the characteristics that it is more that, tealeaves nutrition higher than the flowers and fruits perfume (or spice) fresh degree of fragrance of dry state black tea retains.Production made of of the invention
Product are suitble to frozen food industry development, urban human and tea art house consumption demand, economic benefit to improve about 5 times than traditional dry state tea.
Specific implementation mode
Below in conjunction with the embodiment of the present invention, technical solution in the embodiment of the present invention is clearly and completely retouched
It states, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the present invention
In embodiment, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
When actual fabrication, in the good tea tree breed of tea picking Season select fragrance matrix, as English is No. nine red, Jin Xuan, Yunnan are big
The fresh leaf of the improved seeds such as leaf group kind, swan goose ten No. two is tea making raw material, is made by forming processes and freezing processing.
The fresh leaf for picking two leaves and a bud standard reduces its water content, turns for content through withering to fresh leaf water content 60% -65%
Change is layed foundation；It rubs to form the neat and well spaced bar rope of tight knot while improve cell crashing ratio, fermentation is promoted to form fragrance and flavour, it is aqueous
Amount 55% -58%；Fermentation is further formed strong flowers and fruits perfume (or spice) and mellow green tea style；Block-separating and sifting goes powder, packet
Product are dressed up, chilled storage is vacuumized, finished product can be listed directly.
The two leaves and a bud for picking red No. nine tea tree breeds of English is tea making raw material, plucking time 8 a.m. at 5 points in afternoon.It is fresh
Leaf keeps freshness, that is, adopts and transport tea processing factory back, dark brownish green green into i.e. upper withering trough booth after factory.
It withers, 19 points to next day 8 a.m. at night, leaf-spreading thickness is 18-20cm, and withering temperature is 25-30 DEG C, wet
55-65%, centre is gently stirred dark brownish green 1 time, is contributed to dark brownish green moisture to distribute and is uniformly withered with dark brownish green, control is withered for degree control
Leaf water content wither in 60% -65% range.
Rub, carried out with the pressuring method of " light-weight-light ", time time control make in 90-120 minutes tealeaves at
Item, and reach the appearance requirement of bar rope tight knot, fresh leaf cell percentage of damage reaches 90% or more, and water content 55% -58% is withered
Fresh leaf afterwards as in rolling machine, rub and (do not apply any pressure) 25-30 minutes, is allowed to nature into item by first sky.Then further according to
The pressurization principle of " light-weight-is light " is rubbed, and each pressing time is 6-8 minutes, and then intermediate sky is rubbed 2 minutes.Using
After " light-heavy-light " principle progress first time cycle is rubbed, tealeaves is unloaded as progress tealeaves agglomerate decomposition in deblocking machine,
Then it installs again leaf is rubbed, first sky is rubbed 2 minutes, and the is carried out according still further to the cycle pressurization principle of " light-weight-light " for the first time
Secondary cycle is rubbed.Total time of kneading controlled in 90-120 minutes, purpose require the percentage of damage of fresh leaf reach 90% with
On, tealeaves appearance reaches the neat and well spaced tight knot of bar rope.
Fermentation carries out static fermentation leaf is rubbed in bamboo frame, and leaf-spreading thickness is 12-15cm, and fermentation time is 3-
5h, centre are stirred once, and room temperature is controlled at 25-28 DEG C, and humidity reaches 95% or more, and leaf color is changed into yellowish red color, fragrance emissions
It is fragrant to go out pure flowers and fruits, screening packaging.
Packaging, through block-separating and sifting tealeaves with meet sanitary standard requirement packaging material, be packaged into 150 grams, 75 grams,
After 6 grams, refrigeration is vacuumized.
Freezing, the packaging that will be vacuumized, fast cold storing and fresh-keeping in a low temperature of -15 DEG C -5 DEG C.Finished product after fermentation first carries out
Packaging is vacuumized, is then placed into refrigerator-freezer, refrigerated storage temperature is-15-- 8 DEG C, and cooling time is 1-2h.；If fermentation after at
Product first carry out vacuumizing packaging, are positioned in food refrigerator refrigerating chamber, then refrigerated storage temperature is-5-0 DEG C, and cooling time is 2-
3h。
Since chilled black tea does not need high temperature drying of dry or very short time for a long time.So also having than dry state black tea
Flowers and fruits perfume (or spice) fresh degree of fragrance is high, tealeaves nutrition retains more feature.Product made of the present invention is suitble to frozen food industry hair
Exhibition, urban human and tea art house consumption demand, economic benefit improve about 5 times than traditional dry state tea.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding without departing from the principles and spirit of the present invention can carry out these embodiments a variety of variations, modification, replace
And modification, the scope of the present invention is defined by the appended.
Claims (8)
1. a kind of chilled black tea production method, it is characterised in that：It comprises the following steps that：
(1) it picks：Win fresh fresh leaves of tea plant；
(2) it withers：Fresh tea leaves are spread to withering trough, leaf-spreading thickness is 18-20cm, and withering temperature is 25-30 DEG C, humidity
55-65%, withering time is 15-18 hours for control, and centre is gently stirred dark brownish green 1 time, and dark brownish green moisture is contributed to distribute
It uniformly withers with dark brownish green, water content is down in 60% -65% range；
(3) it rubs：It is rubbed in rolling machine, time control makes tealeaves at item in 90-120 minutes, and reaches bar rope tight knot
Appearance requirement, fresh leaf cell percentage of damage reaches 90% or more, water content 55% -58%；
(4) it ferments：Time is 2-5h, and room temperature is controlled at 25-28 DEG C, and humidity reaches 95% or more, and fermentated leaves 1-are stirred in centre
It radiates for 2 times, leaf color is changed into yellowish red color, and it is fragrant that fragrance emissions go out pure flowers and fruits, is vacuum-packed after block-separating and sifting；
(5) it packs：Using vacuum packaging；
(6) quickly cooling is frozen：Finished product in a low temperature of-15-5 DEG C fast cold storing and fresh-keeping, finished product can individually list or assorted use.
2. a kind of chilled black tea production method according to claim 1, it is characterised in that：The tea tree breed of picking is that English is red
No. nine, Jin Xuan, Yunnan large-leaf seed group kind, the fresh leaf of swan goose ten No. two be make raw material.
3. a kind of chilled black tea production method according to claim 1, it is characterised in that：Fresh leaves of tea plant is adopted in step (1)
Standard is plucked mainly based on two leaves and a bud, three leaf of a bud and same tenderness to folder leaf no more than 10%.
4. a kind of chilled black tea production method according to claim 1, it is characterised in that：In step (3), tealeaves elder generation sky is rubbed
25-30 minutes, nature was allowed into item, is then rubbed further according to the pressurization principle of " light-weight-is light ", each pressing time
It it is 6-8 minutes, then intermediate sky is rubbed 2 minutes, is recycled for the first time using " gently-weight-is light " principle progress after rubbing, tealeaves
It unloads as tealeaves agglomerate decomposition is carried out in deblocking machine, then installs again leaf is rubbed, first sky is rubbed 2 minutes, according still further to first
The cycle pressurization principle of secondary " light-weight-is light " carries out second of cycle and rubs, and total time of kneading was controlled at 90-120 minutes
Interior, purpose requires the percentage of damage of fresh leaf to reach 90% or more, and tealeaves appearance reaches the neat and well spaced tight knot of bar rope.
5. a kind of chilled black tea production method according to claim 1, it is characterised in that：In the step (4), sending out
During ferment, tealeaves leaf-spreading thickness is 12-15cm, time 2-5h.
6. a kind of chilled black tea production method according to claim 5, it is characterised in that：According to the physiology of each tea tree breed
The difference of characteristic, the tea tree breed fermentation time used for：Red No. nine fermentation times of English are 3-5h；Golden tawny daylily fermentation time is 2-
3h；It is 1-2h that fermentation time is planted by Yunnan large-leaf seed group；Ten No. two fermentation times of swan goose are 3-4h.
7. a kind of chilled black tea production method according to claim 1, it is characterised in that：In step (6), after fermentation
Finished product first carries out vacuumizing packaging, is then placed into refrigerator-freezer, and refrigerated storage temperature is-15-- 8 DEG C, and cooling time is 1-2h.
8. a kind of chilled black tea production method according to claim 1, it is characterised in that：In step (6), after fermentation
Finished product first carries out vacuumizing packaging, is positioned in food refrigerator refrigerating chamber, and refrigerated storage temperature is-5-0 DEG C, and cooling time is 2-
3h。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810852658.3A CN108782824A (en) | 2018-07-30 | 2018-07-30 | A kind of chilled black tea production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810852658.3A CN108782824A (en) | 2018-07-30 | 2018-07-30 | A kind of chilled black tea production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108782824A true CN108782824A (en) | 2018-11-13 |
Family
ID=64078649
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810852658.3A Pending CN108782824A (en) | 2018-07-30 | 2018-07-30 | A kind of chilled black tea production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108782824A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110754542A (en) * | 2019-11-28 | 2020-02-07 | 广东鸿雁茶业有限公司 | Method for making flower-fragrance tea |
Citations (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63309142A (en) * | 1987-06-12 | 1988-12-16 | Nobuyoshi Arimura | Green tea leaf for taste |
| JPH06165638A (en) * | 1992-06-15 | 1994-06-14 | Maruyamaen:Kk | Method for storage during transportation, preservation or the like of tea leaf |
| JP2000050798A (en) * | 1998-08-05 | 2000-02-22 | Hisashi Takeuchi | Frozen tea leaf and its production |
| CN1329834A (en) * | 2000-06-27 | 2002-01-09 | 周绍迁 | Process for preparing antistaled tea and its product |
| CN1335076A (en) * | 2000-07-20 | 2002-02-13 | 李应该 | Fresh tea and its making process |
| CN1349750A (en) * | 2001-10-08 | 2002-05-22 | 王大军 | Tea producing process and produced tea |
| CN1359628A (en) * | 2001-12-25 | 2002-07-24 | 广东省农业科学院茶叶研究所 | Process for preparing frozen fresh oolong tea |
| CN102356784A (en) * | 2011-10-12 | 2012-02-22 | 广西南山白毛茶茶业有限公司 | Processing method for black tea |
| CN103404626A (en) * | 2013-07-11 | 2013-11-27 | 中国农业科学院茶叶研究所 | Processing method of bud-shaped black tea |
| CN103404618A (en) * | 2013-06-19 | 2013-11-27 | 句容市蓝天茶叶专业合作社 | Production process for red tea |
| CN104106671A (en) * | 2013-04-20 | 2014-10-22 | 贵州都云毛尖茶叶有限公司 | Black tea processing technology |
| CN105851322A (en) * | 2016-04-28 | 2016-08-17 | 南京林业大学 | Method for preparing seasonal osmanthus fragrans black tea |
| CN106333020A (en) * | 2016-09-30 | 2017-01-18 | 正安县黔蕊茶业有限公司 | Black tea beverage making method |
| CN107307099A (en) * | 2017-06-28 | 2017-11-03 | 安徽汇灵农业科技有限公司 | A kind of high-quality mellow type black tea preparation method |
| CN107616247A (en) * | 2017-10-12 | 2018-01-23 | 安徽省石佛寺生态农业开发有限公司 | A kind of preparation method of cold-making black tea |
| CN107624926A (en) * | 2017-11-23 | 2018-01-26 | 福建省南湖山茶业有限公司 | A kind of preparation method of liver-protection health-care black tea |
-
2018
- 2018-07-30 CN CN201810852658.3A patent/CN108782824A/en active Pending
Patent Citations (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63309142A (en) * | 1987-06-12 | 1988-12-16 | Nobuyoshi Arimura | Green tea leaf for taste |
| JPH06165638A (en) * | 1992-06-15 | 1994-06-14 | Maruyamaen:Kk | Method for storage during transportation, preservation or the like of tea leaf |
| JP2000050798A (en) * | 1998-08-05 | 2000-02-22 | Hisashi Takeuchi | Frozen tea leaf and its production |
| CN1329834A (en) * | 2000-06-27 | 2002-01-09 | 周绍迁 | Process for preparing antistaled tea and its product |
| CN1335076A (en) * | 2000-07-20 | 2002-02-13 | 李应该 | Fresh tea and its making process |
| CN1349750A (en) * | 2001-10-08 | 2002-05-22 | 王大军 | Tea producing process and produced tea |
| CN1359628A (en) * | 2001-12-25 | 2002-07-24 | 广东省农业科学院茶叶研究所 | Process for preparing frozen fresh oolong tea |
| CN102356784A (en) * | 2011-10-12 | 2012-02-22 | 广西南山白毛茶茶业有限公司 | Processing method for black tea |
| CN104106671A (en) * | 2013-04-20 | 2014-10-22 | 贵州都云毛尖茶叶有限公司 | Black tea processing technology |
| CN103404618A (en) * | 2013-06-19 | 2013-11-27 | 句容市蓝天茶叶专业合作社 | Production process for red tea |
| CN103404626A (en) * | 2013-07-11 | 2013-11-27 | 中国农业科学院茶叶研究所 | Processing method of bud-shaped black tea |
| CN105851322A (en) * | 2016-04-28 | 2016-08-17 | 南京林业大学 | Method for preparing seasonal osmanthus fragrans black tea |
| CN106333020A (en) * | 2016-09-30 | 2017-01-18 | 正安县黔蕊茶业有限公司 | Black tea beverage making method |
| CN107307099A (en) * | 2017-06-28 | 2017-11-03 | 安徽汇灵农业科技有限公司 | A kind of high-quality mellow type black tea preparation method |
| CN107616247A (en) * | 2017-10-12 | 2018-01-23 | 安徽省石佛寺生态农业开发有限公司 | A kind of preparation method of cold-making black tea |
| CN107624926A (en) * | 2017-11-23 | 2018-01-26 | 福建省南湖山茶业有限公司 | A kind of preparation method of liver-protection health-care black tea |
Non-Patent Citations (1)
| Title |
|---|
| 张秒高等: "低温在茶叶加工和贮藏过程中对品质的影响 ", 《安徽农业科学》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110754542A (en) * | 2019-11-28 | 2020-02-07 | 广东鸿雁茶业有限公司 | Method for making flower-fragrance tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102217683B (en) | Xinyang red black tea processing technique | |
| CN103621694B (en) | A kind of preparation method of white tea | |
| CN102415453B (en) | Method for processing gold tea | |
| CN100455201C (en) | 1-methyl cyclopropene and chitosan combined processing fresh-keeping method for special tropical fruits | |
| CN1207973C (en) | Process for preparing frozen fresh oolong tea | |
| CN107549341B (en) | Processing method of black tea with golden day lily and tea tree flowers | |
| CN104171051B (en) | A kind of method utilizing Summer-autumn tea fresh leaf processing orchid odor type black tea | |
| CN103444917B (en) | Production technology for alpine jiukeng black tea | |
| CN101744061A (en) | Production technology of oolong rich in zinc and selenium | |
| CN103828947B (en) | A kind of production technology of summer heat black tea | |
| CN102972705B (en) | Dried litchi processing method | |
| CN104489139A (en) | Black tea processing method | |
| CN107223725A (en) | A kind of black tea processing technology | |
| CN108552326B (en) | Processing method of fresh sweet and mellow summer and autumn green tea in Jiangbei tea area | |
| CN109430435A (en) | A kind of processing method of green tea | |
| CN103859076A (en) | Production method of kim husuan tea | |
| CN104146084B (en) | A kind of processing method of green tea | |
| CN109042936A (en) | Black tea processing method | |
| CN111728048A (en) | Preparation method of flower and fruit flavored black tea | |
| CN103211049A (en) | Particle congou black tea processing technology | |
| CN110122611A (en) | A kind of processing method being freeze-dried black tea | |
| CN110012951A (en) | A kind of gold bud flowers and fruits pekoe processing method | |
| CN109730169A (en) | Black tea removes the drying means of moisture content by distilling from vacuum freezing | |
| CN109122935A (en) | A kind of processing method of high-quality slender joss stick high theaflavin summer black tea | |
| CN108684854A (en) | A kind of manufacture craft of sweet osmanthus scented black 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 |