CN108812974A - A kind of spike process for tea manufacture - Google Patents
A kind of spike process for tea manufacture Download PDFInfo
- Publication number
- CN108812974A CN108812974A CN201810914609.8A CN201810914609A CN108812974A CN 108812974 A CN108812974 A CN 108812974A CN 201810914609 A CN201810914609 A CN 201810914609A CN 108812974 A CN108812974 A CN 108812974A
- Authority
- CN
- China
- Prior art keywords
- tea
- water
- green
- booth
- shape
- 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
- A23F3/12—Rolling or shredding tea leaves
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of spike process for tea manufacture, include the following steps：Fresh leaf booth is green, water-removing, spreading for cooling, make shape, final roasting and packaging, blueness, which can be spread out, by fresh leaf distributes green gas, moisture content, improve tea leaf quality, and it is convenient for frying, by distributing hot gas, prevent bored Huang, redistribute the moisture in tea base uniformly simultaneously, conducive to later appearance and avoid generating fragment in appearance process, by the processing for making shape process, water-removing leaves cell tissue is moderately destroyed in the effect of external force, mould certain shape, make made tea that there is beautiful shape, it is easy to brew, by using making tealeaves disease flat after final roasting process, it is smooth, straight and upright and holding color, the characteristic of shape, tealeaves is set to have strip compact, it is flat to mention directly, bright green feature.
Description
Technical field
The invention discloses a kind of spike process for tea manufacture, belonging to has spike Tea Production technical field.
Background technique
Spike tea main producing region is just on bimodal sharp nine ridges, 18 slope, and fragrance faint scent, soup look is light green bright, the fresh alcohol of flavour, extensively
Liked by consumer, in the production process of spike tea, technique is cumbersome inflexible, can not spread out blueness and distribute green gas, moisture content, can not
Tea leaf quality is improved, frying is not easy to, hot gas can not be distributed in time, bored Huang often occur, while the moisture in tea base can not be made
It redistributes and is uniformly unfavorable for later appearance and avoids generating fragment in appearance process, can not moderately be broken in the effect of external force
Bad water-removing leaves cell tissue, can not mould certain shape, and made tea can not be made to have beautiful shape, be not easy to brew, and
It can not make that tealeaves disease is flat, characteristic smooth, straight and upright and that keep color, shape, tealeaves can not be made to have, and strip is compact, flat mentions straight spy
Point.
Summary of the invention
A kind of spike process for tea manufacture is provided the purpose of the present invention is to solve above-mentioned insufficient.
To achieve the above object, the present invention provides the following technical solutions：A kind of spike process for tea manufacture, including following step
Suddenly：Fresh leaf booth blueness, spreading for cooling, makees shape, final roasting and packaging at water-removing.
Preferably, it is by Cha Qing Liao blueness and to move back blueness that fresh leaf booth is green, plucks the time not by ground piece, old tender, rice when booth is green
Together, classification is spread in Jia hedge, and Jia hedge is weaved into thin thin bamboo strips used for weaving piece, and 100 to 110 centimetres of diameter of booth blueness basket is seated in air blue
On frame, wherein the early sub- water content of leafiness is big, thin booth, and every green amount in hedge booth is 1 to 2 kilogram, turns 3 to 4 times, evaporates moisture
Uniformly, noon leafiness has been heated, and timely airing, distributes temperture of leaves, every green amount in hedge booth is 2 to 3 kilograms, the late sub- water content of leafiness
It is low, heat dissipation only need to be slightly spread, every green amount in hedge booth is 2 to 3 kilograms.
Preferably, the water-removing is that water-removing or green-keeping machine finish by hand using pan, by hand the primary water-removing of water-removing point and
Secondary water-removing, it is primary to finish, 220 DEG C to 240 DEG C of pot temperature, leaf amount 1.5kg to 2.0kg or so is thrown, leafiness is cooked, first bored to fry 5 points
Clock rises to 3 DEG C to 5 DEG C to 6 minutes, to temperture of leaves, take it is how bored raise less, fry and even fry saturating principle, the speed of stir-frying, optic lobe
Heating degree is flexibly grasped, and water content is less, and relatively thin odd kind of blade is advisable with bored stir-fry, fiery temperature control system at 50 DEG C to 80 DEG C, when
Between it is preferably shorter, the higher narcissus of leaf hypertrophy water content should take the bored method for raising combination of high temperature, and temperature is controlled at 180 DEG C extremely
200 DEG C, the time is preferably grown, and generally rubs while hot, and second is carried out after rubbing and is finished, i.e., secondary water-removing, secondary water-removing water-removing pot temperature
200 to 240 DEG C, will just rub leaf be sprinkling upon in pot it is bored fry more than ten seconds, fry to it is hot when it is off the pot, rubbed again, green-keeping machine finish answer
It is strictly operated by operation instructions, water-removing weight-loss ratio is 15% to 20%.
Preferably, the spreading for cooling be will the tea base through just drying, it is thin in time be spread out in slight in disk or bamboo mat on, distribute hot gas,
Bored Huang is prevented, while redistributes the moisture in tea base uniformly, conducive to later appearance and avoids generating in appearance process broken
Piece, or so spreading for cooling time about 20min are placed on dry and shady and cool ventilation position.
Preferably, tealeaves is made shape and holds up its white person of outstanding talent by the shape of making, and when processing, pot temperature is down to 60 DEG C of left sides
Tea base is placed in the centre of the palm by the right side, and both hands rotate and knead into a tea group, put back in pot, it is allowed to shape, and rubbing is exerted oneself from light to heavy, tea
Group is descending, after tea base has all been rubbed with the hands, continues to rub after breaing up, circuit sequentially, until pekoe is holded up, drying reaches ninety percent
Take the dish out of the pot when dry, multiple rubbing, direction is consistent, and firmly uniformly, when forming is light with Etech, when manage bar, control 150 DEG C of temperature extremely
180 DEG C, the time 10 minutes to 15 minutes, when flattening, 100 DEG C to 120 DEG C of temperature, the time 8 minutes to 10 minutes.
Preferably, the final roasting is that heating and Titian are carried out to tealeaves, and tealeaves is put into firing machine and carries out final roasting, will
Firing machine temperature is controlled at 90 DEG C to 120 DEG C, the time 25 minutes to 35 minutes.
Preferably, described to be packaged as the packing after dry at the free of contamination packaging material of tea free from extraneous odour to foot, indicate dry tea
Rank and date of manufacture should store in the environment of low gently dried.
A kind of spike process for tea manufacture, includes the following steps：
(1) it carries out spreading out green and water-removing to dark brownish green as required, the suitably green amount in booth is mainly taken according to dark brownish green situation when booth is green,
It is processed according to the case where leafiness using suitable stabilization when water-removing, manual water-removing is taken according to tea grades situation when processing
Or green-keeping machine water-removing.
(2) thin be spread out in of the tea base just dried is slightd in disk or on bamboo mat, and is placed on dry and shady and cool ventilation position.
(3) shape is made into the tea embryo heating after spreading for cooling, after multi-pass operation, the tea embryo after shape will be made, final roasting is carried out by firing machine
Processing, being packed at the free of contamination packaging material of tea free from extraneous odour after then being done to foot.
Compared with prior art, beneficial effects of the present invention are as follows：
As purpose is spread in the present invention, blueness can be spread out by fresh leaf and distribute green gas, moisture content, improve tea leaf quality, and
Bored Huang is prevented, while redistribute the moisture in tea base uniformly, by distributing hot gas convenient for frying conducive to later appearance
With avoid appearance process generate fragment, by making the processing of shape process, external force effect moderately destroy water-removing leaves groups of cells
It knits, moulds certain shape, make made tea that there is beautiful shape, be easy to brew, by using making tealeaves sick after final roasting process
It is flat, smooth, straight and upright and keep color, shape characteristic, make tealeaves have the characteristics that strip it is compact, it is flat mention directly, bright green.
Specific embodiment
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment
Only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field
Art personnel every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment
A kind of spike process for tea manufacture, includes the following steps：Fresh leaf booth blueness, spreading for cooling, makees shape, final roasting and packaging at water-removing.
Wherein, the described fresh leaf booth is green by Cha Qing Liao blueness and to move back blueness, plucks time difference by ground piece, old tender, rice when booth is green,
Classification is spread in Jia hedge, and Jia hedge is weaved into thin thin bamboo strips used for weaving piece, and 100 to 110 centimetres of diameter of booth blueness basket is seated in air blue frame
On, wherein the early sub- water content of leafiness is big, thin booth, and every green amount in hedge booth is 1 to 2 kilogram, turns 3 to 4 times, keeps moisture evaporation equal
Even, noon leafiness has been heated, and timely airing, distributes temperture of leaves, and every green amount in hedge booth is 2 to 3 kilograms, and the late sub- water content of leafiness is low,
Heat dissipation only need to be slightly spread, every green amount in hedge booth is 2 to 3 kilograms.
Wherein, the water-removing is that water-removing or green-keeping machine finish by hand using pan, the primary water-removing of water-removing point and two by hand
Secondary water-removing, it is primary to finish, 220 DEG C to 240 DEG C of pot temperature, leaf amount 1.5kg to 2.0kg or so is thrown, leafiness is cooked, first bored to fry 5 minutes
To 6 minutes, rise to 3 DEG C to 5 DEG C to temperture of leaves, take it is how bored raise less, fry it is even fry saturating principle, the speed of stir-frying, optic lobe by
Hot degree is flexibly grasped, and water content is less, and relatively thin odd kind of blade is advisable with bored stir-fry, and fiery temperature control system is at 50 DEG C to 80 DEG C, the time
Preferably shorter, the higher narcissus of leaf hypertrophy water content should take the bored method for raising combination of high temperature, and temperature is controlled at 180 DEG C extremely
200 DEG C, the time is preferably grown, and generally rubs while hot, and second is carried out after rubbing and is finished, i.e., secondary water-removing, secondary water-removing water-removing pot temperature
200 to 240 DEG C, will just rub leaf be sprinkling upon in pot it is bored fry more than ten seconds, fry to it is hot when it is off the pot, rubbed again, green-keeping machine finish answer
It is strictly operated by operation instructions, water-removing weight-loss ratio is 15% to 20%.
Wherein, the spreading for cooling be will the tea base through just drying, it is thin in time be spread out in slight in disk or bamboo mat on, distribute hot gas, prevent
Only bored Huang, while redistribute the moisture in tea base uniformly, conducive to later appearance and avoid generating fragment in appearance process,
Or so spreading for cooling time about 20min is placed on dry and shady and cool ventilation position.
Wherein, tealeaves is made shape and holds up its white person of outstanding talent by the shape of making, and when processing, pot temperature is down to 60 DEG C or so,
Tea base is placed in the centre of the palm, both hands rotate and knead into a tea group, put back in pot, allow its shape, rubbing firmly from light to heavy, tea group by
Arrive greatly small, after tea base has all been rubbed, continue to rub after breaing up, circuit sequentially, until pekoe holds up, dry reach ninety percent it is dry when
It taking the dish out of the pot, multiple rubbing, direction is consistent, and firmly uniformly, when forming is light with Etech, when manage bar, control at 150 DEG C to 180 DEG C of temperature,
Time 10 minutes to 15 minutes, when flattening, 100 DEG C to 120 DEG C of temperature, the time 8 minutes to 10 minutes.
Wherein, the final roasting is that heating and Titian are carried out to tealeaves, and tealeaves is put into firing machine and carries out final roasting, by brightness
Dry machine temperature control is at 90 DEG C to 120 DEG C, the time 25 minutes to 35 minutes.
Wherein, described to be packaged as the packing after dry at the free of contamination packaging material of tea free from extraneous odour to foot, indicate dry tea grade
It the other and date of manufacture, should be stored in the environment of low gently dried.
A kind of spike process for tea manufacture, includes the following steps：
(1) it carries out spreading out green and water-removing to dark brownish green as required, the suitably green amount in booth is mainly taken according to dark brownish green situation when booth is green,
It is processed according to the case where leafiness using suitable stabilization when water-removing, manual water-removing is taken according to tea grades situation when processing
Or green-keeping machine water-removing.
(2) thin be spread out in of the tea base just dried is slightd in disk or on bamboo mat, and is placed on dry and shady and cool ventilation position.
(3) shape is made into the tea embryo heating after spreading for cooling, after multi-pass operation, the tea embryo after shape will be made, final roasting is carried out by firing machine
Processing, being packed at the free of contamination packaging material of tea free from extraneous odour after then being done to foot.
Specifically, the present invention, which can spread out blueness by fresh leaf, distributes green gas, moisture content, tea leaf quality is improved, and be convenient for frying,
By distributing hot gas, bored Huang is prevented, while redistribute the moisture in tea base uniformly, conducive to later appearance and avoid making
Shape process generates fragment, by making the processing of shape process, moderately destroys water-removing leaves cell tissue in the effect of external force, moulds certain
Shape, make made tea that there is beautiful shape, be easy to brew, by using making tealeaves disease flat, smooth, straight and upright after final roasting process
With keep color, shape characteristic, make tealeaves have the characteristics that strip it is compact, it is flat mention directly, bright green.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (8)
1. a kind of spike process for tea manufacture, it is characterised in that：Include the following steps：Fresh leaf booth blueness, spreading for cooling, makees shape, brightness at water-removing
Dry and packaging.
2. a kind of spike process for tea manufacture according to claim 1, it is characterised in that：The green fresh leaf booth is by tea
It Qing Liao blueness and moves back blueness, plucks time difference by ground piece, old tender, rice when booth is green, classification is spread in Jia hedge, and Jia hedge is compiled with thin thin bamboo strips used for weaving piece
At, 100 to 110 centimetres of diameter of booth blueness basket is seated on air blue frame, wherein the early sub- water content of leafiness is big, thin booth, often
The green amount in hedge booth is 1 to 2 kilogram, is turned 3 to 4 times, makes moisture evaporation uniformly, noon leafiness has been heated, and timely airing, distributes leaf
Temperature, every green amount in hedge booth is 2 to 3 kilograms, and the late sub- water content of leafiness is low, only need to slightly be spread heat dissipation, and every green amount in hedge booth is public for 2 to 3
Jin.
3. a kind of spike process for tea manufacture according to claim 1, it is characterised in that：The water-removing is using pan
Water-removing or green-keeping machine water-removing by hand, the primary water-removing of water-removing point and secondary water-removing, primary to finish by hand, and 220 DEG C to 240 DEG C of pot temperature,
Leaf amount 1.5kg to 2.0kg or so is thrown, leafiness is cooked, and it is first bored to fry 5 minutes to 6 minutes, 3 DEG C to 5 DEG C are risen to temperture of leaves, is taken
It is mostly bored to raise less, the saturating principle of even stir-fry, the speed of stir-frying are fried, the sub- heating degree of optic lobe is flexibly grasped, and water content is less, and blade is relatively thin
Odd kind be advisable with bored stir-fry, fiery temperature control system is at 50 DEG C to 80 DEG C, and the time is preferably shorter, and the higher narcissus of leaf hypertrophy water content should be adopted
The bored method for raising combination of high temperature is taken, temperature is controlled at 180 DEG C to 200 DEG C, and the time is preferably grown, and generally rubs while hot, rubs laggard
Second of water-removing of row, i.e., secondary water-removing, secondary water-removing finish 200 to 240 DEG C of pot temperature, will just rub leaf and be sprinkling upon bored in pot fry more than ten seconds
Clock, fry to it is hot when it is off the pot, rubbed again, green-keeping machine water-removing should strictly press operation instructions operation, and water-removing weight-loss ratio is
15% to 20%.
4. a kind of spike process for tea manufacture according to claim 1, it is characterised in that：The spreading for cooling is just to be dried
Tea base, it is thin in time be spread out in slight in disk or bamboo mat on, distribute hot gas, prevent bored Huang, while redistribute the moisture in tea base
Uniformly, conducive to later appearance and avoid generating fragment in appearance process, or so spreading for cooling time about 20min, be placed on it is dry and
Shady and cool ventilation position.
5. a kind of spike process for tea manufacture according to claim 1, it is characterised in that：The shape of making makes tealeaves
Shape simultaneously holds up its white person of outstanding talent, and when processing, pot temperature is down to 60 DEG C or so, tea base is placed in the centre of the palm, both hands rotate and knead into a tea
Group, puts back in pot, it is allowed to shape, and firmly from light to heavy, tea group is descending for rubbing, after tea base has all been rubbed with the hands, breaks up subsequent
Continuous rubbing, circuits sequentially, until pekoe is holded up, it is dry reach ninety percent it is dry when take the dish out of the pot, multiple rubbing, direction is consistent, firmly uniformly,
It is light with Etech when forming, when manage bar, control the temperature at 150 DEG C to 180 DEG C of temperature, the time 10 minutes to 15 minutes, flattening
100 DEG C to 120 DEG C, the time 8 minutes to 10 minutes.
6. a kind of spike process for tea manufacture according to claim 1, it is characterised in that：The final roasting be to tealeaves into
Row heating and Titian, tealeaves is put into firing machine and carries out final roasting, by the control of firing machine temperature at 90 DEG C to 120 DEG C, the time 25
Minute was to 35 minutes.
7. a kind of spike process for tea manufacture according to claim 1, it is characterised in that：It is described to be packaged as after being done to foot
At the free of contamination packaging material packaging of tea free from extraneous odour, dry tea rank and date of manufacture are indicated, it should be in the environment of low gently dried
Middle storage.
8. a kind of spike process for tea manufacture, it is characterised in that：Include the following steps：
(1) it carries out spreading out green and water-removing to dark brownish green as required, the suitably green amount in booth, water-removing is mainly taken according to dark brownish green situation when booth is green
When processed according to the case where leafiness using suitable stabilization, when processing takes according to tea grades situation to finish or kills by hand
Green machine water-removing.
(2) thin be spread out in of the tea base just dried is slightd in disk or on bamboo mat, and is placed on dry and shady and cool ventilation position.
(3) shape is made into the tea embryo heating after spreading for cooling, after multi-pass operation, will make the tea embryo after shape by firing machine progress final roasting at
Reason, being packed at the free of contamination packaging material of tea free from extraneous odour after then being done to foot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810914609.8A CN108812974A (en) | 2018-08-13 | 2018-08-13 | A kind of spike process for tea manufacture |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810914609.8A CN108812974A (en) | 2018-08-13 | 2018-08-13 | A kind of spike process for tea manufacture |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108812974A true CN108812974A (en) | 2018-11-16 |
Family
ID=64153106
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810914609.8A Pending CN108812974A (en) | 2018-08-13 | 2018-08-13 | A kind of spike process for tea manufacture |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108812974A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112293513A (en) * | 2020-11-18 | 2021-02-02 | 湖南省求喜茶业有限公司 | Preparation method of compressed green tea and green tea |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749756A (en) * | 2014-01-29 | 2014-04-30 | 安顺御茶村茶业有限责任公司 | Method for processing Maojian tea and Cuiya tea at same time |
| CN103891927A (en) * | 2014-03-04 | 2014-07-02 | 郎溪县雪瓯茶业有限公司 | Pure manual preparation method of green tea |
| CN103918818A (en) * | 2014-03-18 | 2014-07-16 | 安徽天方茶业（集团）有限公司 | Tiandu-Jianhao tea processing technology |
| CN104222344A (en) * | 2014-09-30 | 2014-12-24 | 铜仁学院 | Process for processing Dabai tea |
| CN105454477A (en) * | 2015-11-11 | 2016-04-06 | 贵州省黎平雀舌茶业有限公司 | Processing method of Queshe tea |
| CN106615297A (en) * | 2016-12-27 | 2017-05-10 | 合肥观云阁商贸有限公司 | Method for processing white leaf longjing tea |
-
2018
- 2018-08-13 CN CN201810914609.8A patent/CN108812974A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749756A (en) * | 2014-01-29 | 2014-04-30 | 安顺御茶村茶业有限责任公司 | Method for processing Maojian tea and Cuiya tea at same time |
| CN103891927A (en) * | 2014-03-04 | 2014-07-02 | 郎溪县雪瓯茶业有限公司 | Pure manual preparation method of green tea |
| CN103918818A (en) * | 2014-03-18 | 2014-07-16 | 安徽天方茶业（集团）有限公司 | Tiandu-Jianhao tea processing technology |
| CN104222344A (en) * | 2014-09-30 | 2014-12-24 | 铜仁学院 | Process for processing Dabai tea |
| CN105454477A (en) * | 2015-11-11 | 2016-04-06 | 贵州省黎平雀舌茶业有限公司 | Processing method of Queshe tea |
| CN106615297A (en) * | 2016-12-27 | 2017-05-10 | 合肥观云阁商贸有限公司 | Method for processing white leaf longjing tea |
Non-Patent Citations (4)
| Title |
|---|
| 于潇: "《最新铁观音百问百答》", 31 August 2010, 湖南美术出版社 * |
| 刘新等: "《名优茶加工机械》", 31 March 2005, 金盾出版社 * |
| 安徽省屯溪茶业学校: "《制茶学》", 31 July 1980, 农业出版社 * |
| 陈虹: "《中国茶道 茶艺品味》", 31 May 2006, 内蒙古人民出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112293513A (en) * | 2020-11-18 | 2021-02-02 | 湖南省求喜茶业有限公司 | Preparation method of compressed green tea and green tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101946836B (en) | Processing method of green bud tea | |
| CN103082039A (en) | Method for increasing dry tea green degree of green tea | |
| CN101978842A (en) | Compression production process for fresh aromatic Tie Guanyin tea and product thereof | |
| CN101697760B (en) | Making process of cataphyll tea | |
| CN104381489B (en) | A kind of organic selenium-rich steams the processing method of Folium Camelliae sinensis | |
| CN104171075A (en) | Preparation method of highly fragrant black tea | |
| CN103766515A (en) | Preparation method of selenium-rich tea | |
| CN103141598A (en) | Bamboo-fragrance gold rice dumpling tea and processing process thereof | |
| CN105028743A (en) | Flowery flavor type Tibetan tea processing method | |
| CN105285197A (en) | Method for blending tea tree flowers and green tea | |
| CN105532934A (en) | Hakka green tea processing technology | |
| CN109566789A (en) | A kind of production method of nine Huaan tea | |
| CN104605074A (en) | Honeysuckle tea preparation method | |
| CN105145913A (en) | Processing method for Pingyang yellow tea | |
| CN107242310A (en) | A kind of single Cong Hongcha preparation method | |
| CN105685283A (en) | Sweet flower-scented granular black tea and making method thereof | |
| CN104738231B (en) | A kind of method that No. 28 tea tree breed processing flat green teas are washed one's hair in river | |
| CN103271175B (en) | Processing method of spiral white tea | |
| CN108812974A (en) | A kind of spike process for tea manufacture | |
| CN201860688U (en) | Clean processing equipment system for Huangshan usnea tea | |
| CN103988928A (en) | Preparation method of limpid gunpowder tea | |
| CN105105102B (en) | A kind of mushroom dried product process technology | |
| CN106417694A (en) | Processing method capable of improving fragrant tea quality | |
| CN109566784A (en) | The production method of pure lichee wood tea curing | |
| CN107981213A (en) | A kind of fermented soya bean production method |
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 |
Application publication date: 20181116 |
|
| RJ01 | Rejection of invention patent application after publication |