CN109170002A - A kind of tealeaves and preparation method thereof of the smooth tool soymilk flavor of mouthfeel - Google Patents
A kind of tealeaves and preparation method thereof of the smooth tool soymilk flavor of mouthfeel Download PDFInfo
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- CN109170002A CN109170002A CN201811374532.6A CN201811374532A CN109170002A CN 109170002 A CN109170002 A CN 109170002A CN 201811374532 A CN201811374532 A CN 201811374532A CN 109170002 A CN109170002 A CN 109170002A
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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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- 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
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Abstract
The invention belongs to tea processing field, more particularly to a kind of tealeaves and preparation method thereof of the smooth tool soymilk flavor of mouthfeel, white tea processing technology are as follows: fresh leaf-is withered-shaping-drying-purification-finished product, white tea withers to be divided into low temperature in early period and wither and wither with later period high temperature, form fresh taste, the apparent white tea of soymilk flavor, oolong tea is compounded in white tea, oolong tea processing technology are as follows: fresh leaf-is withered-fine manipulation of green tea leaves-water-removing-shaping-drying-purification-finished product, control the ratio of white tea and oolong tea, improve white tea flavour thickness does not influence white tea soymilk Flavor again, neutralize its cold and cool tea, product mouthfeel is smooth, so that the tealeaves after compounding has both white tea, oolong tea health-care efficacy, tea it is warm-natured and, dramatically meet different constitution consumers to tealeaves flavor, the demand of quality.Tea products prepared by the present invention can also be further processed into super fine tea powder, tea beverage etc., expand the deep processing application range of tealeaves, have very strong application value.
Description
Technical field
The invention belongs to tea processing field, and in particular to a kind of smooth tealeaves for having soymilk flavor of mouthfeel and its preparation side
Method.
Background technique
For different teas due to the difference of processing technology, kind, region, season etc. factor, the content of content is poor
Different, property and taste and health-care effect are given priority to.Traditional white tea preliminary working is only by withering and drying process, new process white tea
Increase and gently rub process, the heat that tealeaves absorbs is few, and tea flavour is light, and nature and flavor are cold and cool, is the civil common fall fire medicine of a cold nature.Oolong tea
For semi-fermented tea, preliminary working technique are as follows: fresh leaf-- fine manipulation of green tea leaves-fried green-is rubbed-of withering are dried, and various to include species rich
Richness, flavour is mellow tasty and refreshing, and the smell of fruits is very sweet for natural flowers persistently, and sweet lasting is returned after drink；The warm-natured heat of tea, have be substantially reduced cholesterol and
Effect of weight reducing.
Complex tea is one kind of tea, is compounded by the tealeaves of a variety of types, and existing tea products are mainly to next
It is assorted from same teas (black tea, green tea, oolong tea etc.) progress such as different geographical, different cultivars, different qualities, by assorted
The advantages of receiving each batch tea, it is assorted best in quality out, while the tealeaves of reasonable price.The disadvantage is that due to only being grown tea same
Carried out between class it is assorted, it is obtained still be a kind of qualitative characteristics and tea that teas has, it is difficult to meet it is not androgynous
Matter consumer demand.
Summary of the invention
The technical problems to be solved by the present invention are: providing a kind of smooth tealeaves for having soymilk flavor of mouthfeel and its preparation side
Method, the tea products mouthfeel is smooth, and soymilk flavor is obvious, has both the health-care effect of white tea, oolong tea, tea it is warm-natured and, very big journey
Degree ground meets different constitution consumer demands.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention are as follows: a kind of smooth tool soymilk flavor of mouthfeel
Tealeaves preparation method, comprising the following steps:
Step 1 selects good fresh leaf, and white tea withers successively to carry out withering early period and wither with the later period, the early period
The withering temperature to wither is 20 DEG C~25 DEG C, until it is 55%~60% that fresh leaf, which is withered to weight-loss ratio, control spreads with a thickness of 5~
10cm, continuing the later period withers, and the temperature that the later period withers is 30 DEG C~35 DEG C, and relative humidity is 70~75%, withers
24~48 hours；
Step 2, completion that step 1 is withered withering leaf gently rub or kneadding forming, then dried, drying temperature is 80 DEG C
~90 DEG C, drying time is 1.0~1.5 hours, and gross tea, the condition for being 80 DEG C~90 DEG C in temperature after the gross tea purification is made
It is lower to bake 1.0~1.5 hours, white tea is made；
White tea and oolong tea that step 2 obtains are mixed to get complex tea by step 3, the content of white tea in the complex tea
It is 50%~70%, the content of oolong tea is 30%~50%.
The beneficial effects of the present invention are:
1, white tea of the invention, which is withered, strict temperature control and is divided into low temperature in early period and withers and wither with later period high temperature, low temperature
Withering reduces oxidase active, prevents fresh leaf is red from selling of one's property raw ferment taste；High-temperature humidity control withers, with the raising of temperture of leaves, hydrolase
Activity it is more active, to increase the hydrolysis of macromolecular substances and the accumulation of soluble quality component, generation more may be used
Dissolubility albumen and amino acids substance form fresh taste, the apparent white tea of soymilk flavor.
2, it by shaping, takes and gently rubs or kneadding shaping, effectively solves the problems, such as the thick pine of white tea shape, reduction tealeaves body
Product, while the finished product for being conducive to the later period is assorted, oolong tea is compounded in white tea, and control the ratio of white tea and oolong tea, improves white
Tea flavour thickness does not influence white tea soymilk Flavor again, neutralizes its cold and cool tea, and product mouthfeel is smooth, so that the tealeaves after compounding
Have both white tea, oolong tea health-care efficacy, tea it is warm-natured and, dramatically meet different constitution consumers to tealeaves flavor, quality
Demand.
Specific embodiment
To explain the technical content, the achieved purpose and the effect of the present invention in detail, it is explained below in conjunction with embodiment.
The most critical design of the present invention is: select high-quality fresh leaf, white tea is withered strict temperature control and before being divided into
Interim low temperature withers to wither with later period high temperature, forms fresh taste, and the apparent white tea of soymilk flavor compounds oolong in the white tea
Tea, improving white tea flavour thickness does not influence white tea soymilk Flavor again, neutralizes its cold and cool tea, meets different constitution consumers couple
The demand of tealeaves flavor, quality.
The present invention provides a kind of tealeaves preparation method of smooth tool soymilk flavor of mouthfeel, comprising the following steps:
Step 1, white tea fresh leaf successively carry out withering withering with the later period early period, and the withering temperature that the early period withers is 20 DEG C
~25 DEG C, until it is 55%~60% that fresh leaf, which is withered to weight-loss ratio, control is spread with a thickness of 5~10cm, continues the later period and withers
It withers, the temperature that the later period withers is 30 DEG C~35 DEG C, and relative humidity is 70~75%, is withered 24~48 hours；
Step 2, completion that step 1 is withered withering leaf gently rub or kneadding forming, then dried, drying temperature is 80 DEG C
~90 DEG C, drying time is 1.0~1.5 hours, and gross tea, the condition for being 80 DEG C~90 DEG C in temperature after the gross tea purification is made
It is lower to bake 1.0~1.5 hours, white tea is made；
White tea and oolong tea that step 2 obtains are mixed to get complex tea by step 3, the content of white tea in the complex tea
It is 50%~70%, the content of oolong tea is 30%~50%.
The present invention also provides tealeaves made from a kind of tealeaves preparation method of above-mentioned smooth tool soymilk flavor of mouthfeel.
The beneficial effects of the present invention are:
1, white tea of the invention, which is withered, strict temperature control and is divided into low temperature in early period and withers and wither with later period high temperature, low temperature
Withering reduces oxidase active, prevents fresh leaf is red from selling of one's property raw ferment taste；High-temperature humidity control withers, with the raising of temperture of leaves, hydrolase
Activity it is more active, to increase the hydrolysis of macromolecular substances and the accumulation of soluble quality component, generation more may be used
Dissolubility albumen and amino acids substance form fresh taste, the apparent white tea of soymilk flavor.
2, it by shaping, takes and gently rubs or kneadding shaping, effectively solves the problems, such as the thick pine of white tea shape, reduction tealeaves body
Product, while the finished product for being conducive to the later period is assorted, oolong tea is compounded in white tea, and control the ratio of white tea and oolong tea, improves white
Tea flavour thickness does not influence white tea soymilk Flavor again, neutralizes its cold and cool tea, and product mouthfeel is smooth, so that the tealeaves after compounding
Have both white tea, oolong tea health-care efficacy, tea it is warm-natured and, dramatically meet different constitution consumers to tealeaves flavor, quality
Demand.
Further, in step 3, the preparation method of the oolong tea includes the following steps successively carried out: fresh leaf is withered
It withers, fine manipulation of green tea leaves, water-removing, shaping, drying and purification, is baked 2.0~3.0 hours after purification at 120 DEG C~130 DEG C, obtain oolong tea.
As can be seen from the above description, the beneficial effects of the present invention are: select heavy water to seek fragrant kind, using reforming blueness, finished product
Flavour is mellow, and fragrance is deep and remote remote, compounds with white tea, and white tea flavour thickness can be improved and do not influence white tea soymilk Flavor.
Further, in the preparation method of oolong tea, the fresh leaf is withered specifically: fresh leaf is withered in the sunlight
It withers until weight-loss ratio is 10%~15%.
Further, in the preparation method of oolong tea, the fine manipulation of green tea leaves specifically: the tea green-shaking after withering 4-5 times
Leaf rotation leaf is obtained, the weight-loss ratio of the leaf rotation leaf is 28%~30%.
Further, in the preparation method of oolong tea, the water-removing specifically: the temperature of water-removing is 280 DEG C~300
DEG C, until leaf state does soft, the white blister of blade edge genesis, hand rubs next anhydrous spilling and in viscous feel, and green gas is gone to the greatest extent and in fragrant.
In the preparation method of oolong tea, the drying specifically: dry 1.0~1.5 at being 110 DEG C~120 DEG C in temperature
Hour.
In step 1, the withering temperature that the early period withers is 25 DEG C, until tea leaf withering to weight-loss ratio is 55%, control
System spreads with a thickness of 10cm, continues the later period and withers, and the temperature that the later period withers is 30 DEG C, and relative humidity 70% is withered
It withers 24 hours.
The step 2 specifically: the wither tea light of completion of step 1 is kneaded into shape, then is dried, drying temperature 80
DEG C, drying time is 1.0 hours, gross tea is made, is baked 1.5 hours under conditions of temperature is 80 DEG C after the gross tea purification,
White tea is made.
The step 3 specifically: white tea that step 2 obtains and oolong tea are mixed to get complex tea, in the complex tea
The content of white tea is 60%, and the content of oolong tea is 40%.
Embodiment 1
A kind of tealeaves preparation method of the smooth tool soymilk flavor of mouthfeel, mainly comprises the steps that
1, method for processing white tea
White tea processing technology are as follows: fresh leaf-is withered-shaping-drying-purification-finished product.
1.1 leaf picking tender tea leaves section No.1 (golden kwan-yin) buds four, the stout and strong young sprout of five leaves；
1.2 (20 DEG C) dehumidifying of low temperature in early period of withering are withered to weight-loss ratio 55%, and are sieved to thickness 5cm, continue temperature control
(30 DEG C) controls wet (relative humidity 70%) are withered 24 hours；
1.3 shapings are by gently rubbing shaping；
1.4 80 DEG C of drying are dried 1.0 hours.
After the purification of 1.5 finished product gross tea, 80 DEG C~90 DEG C are baked 1.0~1.5 hours, obtain fresh taste, soymilk flavor is shown
White tea.
2, oolong tea process
Selecting heavy water to seek fragrant oolong tea Varieties of Narcissus Tazetta Var is raw material, by processing technology processed at the beginning of oolong tea, using fine manipulation of green tea leaves, gross tea warp
It refines, bake to obtain oolong tea finished product, i.e. oolong tea processing technology are as follows: fresh leaf-is withered-fine manipulation of green tea leaves-water-removing-shaping-drying-
Purification-finished product.
Wide open face three, four leaves are arrived in 2.1 leaf picking stay buds；
2.2 wither daylight or hot wind withers, until weight-loss ratio 10%~15%；
2.3 fine manipulation of green tea leaves leaf rotations 4-5 times, it is obvious to do the red side of leafiness, and it is in turtleback that leaf margin, which is supported or opposed volume, and matter is soft, and green gas disappears,
Flowers and fruits are fragrant obvious, and leafiness weight-loss ratio is 28%~30%；
2.4 280 DEG C~300 DEG C of pot temperature of water-removings, high temperature is bored to kill, until leaf state is done soft, the white blister of blade edge genesis, hand is rubbed tightly
Anhydrous afterwards to overflow and be in viscous feel, green gas is gone to the greatest extent in fragrant.
2.5 shapings are rubbed by heat or kneadding, forming；
2.6 110 DEG C~120 DEG C of drying are dried 1.0~1.5 hours；
After the purification of 2.7 finished product gross tea, 120 DEG C~130 DEG C are baked 2.0~3.0 hours, obtain that flavour is mellow, the deep and remote remote crow of fragrance
Imperial tea.
The raw materials and consumption of above-mentioned processing is pressed into white tea: oolong tea=7:3 interworking.
Embodiment 2
A kind of tealeaves preparation method of the smooth tool soymilk Flavor of mouthfeel, mainly comprises the steps that
1, method for processing white tea
White tea processing technology are as follows: fresh leaf-is withered-shaping-drying-purification-finished product.
1.1 fresh leafs select tender tea leaves section No.1 (golden kwan-yin) bud four, the stout and strong young sprout of five leaves；
1.2 (22 DEG C) dehumidifying of low temperature in early period of withering are withered to weight-loss ratio 60%, and are sieved to thickness 5cm, continue temperature control
(30 DEG C) controls wet (relative humidity 72%) are withered 36 hours；
1.3 shapings are by gently rubbing shaping；
1.4 90 DEG C of drying are dried 1.5 hours.
After the purification of 1.5 finished product gross tea, 80 DEG C are baked 1.5 hours, obtain the aobvious white tea of fresh taste, soymilk flavor.
2, oolong tea process
Selecting heavy water to seek fragrant oolong tea Varieties of Narcissus Tazetta Var is raw material, by processing technology processed at the beginning of oolong tea, using fine manipulation of green tea leaves, gross tea warp
It refines, bake to obtain oolong tea finished product, i.e. oolong tea processing technology are as follows: fresh leaf-is withered-fine manipulation of green tea leaves-water-removing-shaping-drying-
Purification-finished product.
Wide open face three, four leaves are arrived in 2.1 leaf picking stay buds；
2.2 wither daylight or hot wind withers, until weight-loss ratio 10%~15%；
2.3 fine manipulation of green tea leaves leaf rotations 4-5 times, it is obvious to do the red side of leafiness, and it is in turtleback that leaf margin, which is supported or opposed volume, and matter is soft, and green gas disappears,
Flowers and fruits are fragrant obvious, and leafiness weight-loss ratio is 28%~30%；
2.4 280 DEG C~300 DEG C of pot temperature of water-removings, high temperature is bored to kill, until leaf state is done soft, the white blister of blade edge genesis, hand is rubbed tightly
Anhydrous afterwards to overflow and be in viscous feel, green gas is gone to the greatest extent in fragrant.
2.5 shapings are rubbed by heat or kneadding, forming；
2.6 110 DEG C~120 DEG C of drying are dried 1.0~1.5 hours；
After the purification of 2.7 finished product gross tea, 120 DEG C~130 DEG C are baked 2.0~3.0 hours, obtain that flavour is mellow, the deep and remote remote crow of fragrance
Imperial tea.
3, the raw materials and consumption of above-mentioned processing is pressed white tea: oolong tea=5:5 is assorted.
Embodiment 3
A kind of tealeaves preparation method of the smooth tool soymilk flavor of mouthfeel, mainly comprises the steps that
1, method for processing white tea
White tea processing technology are as follows: fresh leaf-is withered-shaping-drying-purification-finished product.
1.1 fresh leafs select tender tea leaves section No.1 (golden kwan-yin) bud four, the stout and strong young sprout of five leaves；
1.2 (25 DEG C) dehumidifying of low temperature in early period of withering are withered to weight-loss ratio 60%, and are sieved to thickness 10cm, continue temperature control
(35 DEG C) controls wet (relative humidity 75%) are withered 48 hours；
1.3 shapings pass through kneadding shaping；
1.4 80 DEG C of drying are dried 1.0 hours.
After the purification of 1.5 finished product gross tea, 80 DEG C 1.5 hours, obtain the aobvious white tea of fresh taste, soymilk flavor.
2, oolong tea process
Selecting heavy water to seek fragrant oolong tea Varieties of Narcissus Tazetta Var is raw material, by processing technology processed at the beginning of oolong tea, using fine manipulation of green tea leaves, gross tea warp
It refines, bake to obtain oolong tea finished product, i.e. oolong tea processing technology are as follows: fresh leaf-is withered-fine manipulation of green tea leaves-water-removing-shaping-drying-
Purification-finished product.
Wide open face three, four leaves are arrived in 2.1 leaf picking stay buds；
2.2 wither daylight or hot wind withers, until weight-loss ratio 10%~15%；
2.3 fine manipulation of green tea leaves leaf rotations 4-5 times, it is obvious to do the red side of leafiness, and it is in turtleback that leaf margin, which is supported or opposed volume, and matter is soft, and green gas disappears,
Flowers and fruits are fragrant obvious, and leafiness weight-loss ratio is 28%~30%；
2.4 280 DEG C~300 DEG C of pot temperature of water-removings, high temperature is bored to kill, until leaf state is done soft, the white blister of blade edge genesis, hand is rubbed tightly
Anhydrous afterwards to overflow and be in viscous feel, green gas is gone to the greatest extent in fragrant.
2.5 shapings are rubbed by heat or kneadding, forming；
2.6 110 DEG C~120 DEG C of drying are dried 1.0~1.5 hours；
After the purification of 2.7 finished product gross tea, 120 DEG C~130 DEG C are baked 2.0~3.0 hours, obtain that flavour is mellow, the deep and remote remote crow of fragrance
Imperial tea.
3, the raw materials and consumption of above-mentioned processing is pressed white tea: oolong tea=6:4 is assorted.
In conclusion the tealeaves and preparation method thereof of the smooth tool soymilk flavor of mouthfeel provided by the invention, 1, of the invention
White tea, which is withered, strict temperature control and to be divided into low temperature in early period and withers and wither with later period high temperature, and low temperature withers reduction oxidation enzyme activity
Property, prevent fresh leaf is red from selling of one's property raw ferment taste；High-temperature humidity control withers, and with the raising of temperture of leaves, the activity of hydrolase is more active, from
And the hydrolysis of macromolecular substances and the accumulation of soluble quality component are increased, generate more soluble proteins and amino acids
Substance forms fresh taste, the apparent white tea of soymilk flavor.
2, it by shaping, takes and gently rubs or kneadding shaping, effectively solves the problems, such as the thick pine of white tea shape, reduction tealeaves body
Product, while the finished product for being conducive to the later period is assorted, oolong tea is compounded in white tea, and control the ratio of white tea and oolong tea, improves white
Tea flavour thickness does not influence white tea soymilk Flavor again, neutralizes its cold and cool tea, and product mouthfeel is smooth, so that the tealeaves after compounding
Have both white tea, oolong tea health-care efficacy, tea it is warm-natured and, dramatically meet different constitution consumers to tealeaves flavor, quality
Demand.
Tea products prepared by the present invention can also be further processed into super fine tea powder, tea beverage etc., and the depth for expanding tealeaves adds
Work application range.
The above description is only an embodiment of the present invention, is not intended to limit the scope of the invention, all to utilize this hair
Equivalents made by bright description are applied directly or indirectly in relevant technical field, are similarly included in this hair
In bright scope of patent protection.
Claims (10)
1. a kind of tealeaves preparation method of the smooth tool soymilk flavor of mouthfeel, which comprises the following steps:
Step 1, white tea wither to be divided into withering early period and wither with the later period, and the withering temperature that the early period withers is 20 DEG C~25 DEG C,
Until it is 55%~60% that fresh leaf, which is withered to weight-loss ratio, control is spread with a thickness of 5~10cm, continues the later period and withers, described
The temperature that later period withers is 30 DEG C~35 DEG C, and relative humidity is 70~75%, is withered 24~48 hours；
Step 2, completion that step 1 is withered withering leaf be gently kneaded into shape, then dried, drying temperature is 80 DEG C~90 DEG C, is dried
The dry time is 1.0~1.5 hours, and gross tea is made, bakes 1.0 under conditions of temperature is 80 DEG C~90 DEG C after the gross tea purification
~1.5 hours, white tea is made；
White tea and oolong tea that step 2 obtains are mixed to get complex tea by step 3, and the content of white tea is in the complex tea
50%~70%, the content of oolong tea is 30%~50%.
2. the tealeaves preparation method of the smooth tool soymilk flavor of mouthfeel according to claim 1, which is characterized in that in step 3
In, the preparation method of the oolong tea includes the following steps successively carried out: fresh leaf, wither, fine manipulation of green tea leaves, water-removing, shaping, drying and
Purification bakes 2.0~3.0 hours at 120 DEG C~130 DEG C after purification, obtains oolong tea.
3. the tealeaves preparation method of the smooth tool soymilk flavor of mouthfeel according to claim 2, which is characterized in that in oolong tea
Preparation method in, the fresh leaf is withered specifically: by fresh leaf wither until weight-loss ratio be 10%~15%.
4. the tealeaves preparation method of the smooth tool soymilk flavor of mouthfeel according to claim 2, which is characterized in that in oolong tea
Preparation method in, the fine manipulation of green tea leaves specifically: leafiness is done in tea green-shaking 4-5 times acquisition after withering, and the leafiness subtracts
Rate is 28%~30% again.
5. the tealeaves preparation method of the smooth tool soymilk flavor of mouthfeel according to claim 2, which is characterized in that in oolong tea
Preparation method in, the water-removing specifically: the temperature of water-removing is 280 DEG C~300 DEG C, until leaf state is done soft, blade edge genesis is white
Blister, hand rub next anhydrous spilling and in viscous feels, and green gas is gone to the greatest extent and in fragrant.
6. the tealeaves preparation method of the smooth tool soymilk flavor of mouthfeel according to claim 2, which is characterized in that in oolong tea
Preparation method in, the drying specifically: temperature be 110 DEG C~120 DEG C at dry 1.0~1.5 hours.
7. the tealeaves preparation method of the smooth tool soymilk flavor of mouthfeel according to claim 1, which is characterized in that in step 1
In, withering temperature that the early period withers is 25 DEG C, until tea leaf withering to weight-loss ratio is 55%, control spread with a thickness of
10cm, continuing the later period withers, and the temperature that the later period withers is 30 DEG C, and relative humidity 70% is withered 24 hours.
8. the tealeaves preparation method of the smooth tool soymilk flavor of mouthfeel according to claim 1, which is characterized in that the step
2 specifically: the wither tea light of completion of step 1 is kneaded into shape, then is dried, drying temperature is 80 DEG C, drying time 1.0
Hour, gross tea is made, is baked 1.5 hours under conditions of temperature is 80 DEG C after the gross tea purification, white tea is made.
9. the tealeaves preparation method of the smooth tool soymilk flavor of mouthfeel according to claim 1, which is characterized in that the step
3 specifically: white tea and oolong tea that step 2 obtains are mixed to get complex tea, the content of white tea is 60% in the complex tea,
The content of oolong tea is 40%.
10. tealeaves made from the tealeaves preparation method of the smooth tool soymilk flavor of any mouthfeel according to claim 1~9.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111772004A (en) * | 2020-08-21 | 2020-10-16 | 福建八马茶业有限公司 | Medicinal-fragrance rock-charm tea and tea making method thereof |
| CN113678909A (en) * | 2021-09-06 | 2021-11-23 | 正安沁馨茶业有限责任公司 | Preparation process of milk-flavored white tea |
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Address after: No.104, puLong Road, Xindian Town, Jin'an District, Fuzhou City, Fujian Province Applicant after: Tea Inst., Fujian Academy of Agricultural Science Address before: 355015, Ningde City, Fujian province Fu'an city social town Applicant before: Tea Inst., Fujian Academy of Agricultural Science |
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Application publication date: 20190111 |