CN109170026A - A kind of preparation method of small green mandarin orange Pu'er tea - Google Patents
A kind of preparation method of small green mandarin orange Pu'er tea Download PDFInfo
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- CN109170026A CN109170026A CN201811202338.XA CN201811202338A CN109170026A CN 109170026 A CN109170026 A CN 109170026A CN 201811202338 A CN201811202338 A CN 201811202338A CN 109170026 A CN109170026 A CN 109170026A
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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
- A23F3/14—Tea preparations, e.g. using additives
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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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The present invention discloses a kind of preparation method of small green mandarin orange Pu'er tea, and preparation method includes: that (1) raw material is chosen: using weight be 52~58g and the complete small green mandarin orange of fruit health and Pu'er cooked tea is raw materials；(2) pretreatment of small green mandarin orange: small green mandarin orange is cleaned up, and is then bored an aperture in the bottom of small green mandarin orange, and open a round tegillum in base of fruit periphery, is excavated pulp, retain the shape of pericarp script, then cleaned, air-dried to pericarp and tegillum；(3) it fills tea: Pu'er cooked tea being packed into pericarp, tegillum is then covered, obtain small green mandarin orange Pu'er tea first product；(4) sun-dried: small green mandarin orange Pu'er tea first product being placed under sunlight and is shone 3~4 days；(5) dry: the small green mandarin orange Pu'er tea after will be sun-dried carries out low temperature drying, and room temperature cooling, packaging is to get the small green mandarin orange Pu'er tea finished product.The present invention dexterously using sun-dried in conjunction with low temperature drying by the way of small green mandarin orange Pu'er tea is dried, small green mandarin orange Pu'er tea obtained has preferable flavor and taste.
Description
Technical field
The present invention relates to tea processing technical fields, and in particular to a kind of preparation method of small green mandarin orange Pu'er tea.
Background technique
Citrus reticulata"Chachi", Rutaceae citrus plant, edible fruit, pericarp can do dried orange peel, there is important food therapy value.Guangdong Province
The produced citrus reticulata"Chachi" in Jiangmen city Xinhui District is also referred to as Xinhui citrus reticulata, is the primary raw material for making " citrus chachiensis hortorum ".Small blueness mandarin orange is immature
The citrus reticulata"Chachi" of " infantile period ", pericarp is not yet mature, and crust is in cyan, grease chamber point dimple and intensive, not aobvious shrinkage, and matter is hard
Thin skin, acrid flavour gas are fragrant.Modern medicine study also indicates that: the volatility fruit in small blueness mandarin orange in main function ingredient is oily (limonene)
It is higher with tartaric acid (citric acid) content, and both of which has corresponding medical health effect.Wherein, citric acid has skin good
Good nourishing effect；Limonene has good antibechic, eliminating the phlegm and bacteriostasis, and compound limonene clinically can be used for benefit
Gallbladder, dissolve stone promote digestive juice secretion and exclude enteral pneumatosis.
In recent years, small green mandarin orange Pu'er tea becomes a consumption hot spot in tea market, the blueness by the majority of consumers
It looks at.But the quality of small green mandarin orange Pu'er tea at present on the market is irregular, on the one hand this chief reason is embodied in raw material
On the other hand quality discrepancy is embodied in the drying link of the difference of preparation process, especially preparation process, the difference of drying mode
Will lead to the flavor and taste of small green mandarin orange Pu'er tea, there are notable differences.
Summary of the invention
It is an object of the invention to overcome above-mentioned shortcoming and defect of the existing technology, a kind of small green mandarin orange Pu'er tea is provided
Preparation method.
To achieve the above object, the technical scheme adopted by the invention is as follows:
A kind of small green mandarin orange Pu'er tea, preparation method include the following steps:
(1) raw material is chosen: using weight be 52~58g and the complete small green mandarin orange of fruit health and Pu'er cooked tea is raw materials；
(2) pretreatment of small green mandarin orange: small green mandarin orange is cleaned up, then in bottom one aperture of brill of small green mandarin orange, and
A round tegillum is opened in base of fruit periphery, excavates pulp, retains the shape of pericarp script, then pericarp and tegillum are cleaned,
It air-dries；
(3) it fills tea: Pu'er cooked tea being packed into pericarp, tegillum is then covered, obtain small green mandarin orange Pu'er tea first product；
(4) sun-dried: small green mandarin orange Pu'er tea first product being placed under sunlight and is shone 3~4 days；
(5) dry: the small green mandarin orange Pu'er tea after will be sun-dried carries out low temperature drying, and room temperature cooling is packed to get the small blueness
Mandarin orange Pu'er tea finished product.
Inventor by series further investigation discovery, small green mandarin orange that weight is 52~58g maturity, size, nutrition at
Point and fragrance etc. can reach preferable unification, in this way, can guarantee the uniform quality for prepare resulting small blueness mandarin orange Pu'er tea
Property is preferable.
In step (2), air-dried purpose is the water evaporated on pericarp surface, to ensure the quality of small green mandarin orange Pu'er tea.And
An aperture is bored in the bottom of small green mandarin orange, the effect of the aperture is to make small green mandarin orange Pu'er tea when brewed, it is easier to go out taste, orange peel
It is easier to be precipitated with the nutriment of tealeaves.
The preferred embodiment of preparation method as small green mandarin orange Pu'er tea of the present invention, the low temperature drying it is specific
Operation are as follows: small green mandarin orange Pu'er tea is placed in dryer, first under conditions of temperature is 46~48 DEG C, humidity is 40%~45%
Dry 3.5~4h, in this way, the pericarp fragrance of small green mandarin orange can be made slowly to come out.It then is 51~53 DEG C, humidity in temperature
Dry 3~3.5h under conditions of being 35%~40%, in this way, the pericarp fragrance that small green mandarin orange can be made to come out fully incorporate it is general
In Pu'er tea tealeaves, to achieve the effect that the whole mouthfeel for promoting small green mandarin orange Pu'er tea.Then temperature is 58~60 DEG C, humidity is
Dry 3.5~4h under conditions of 30%, in this way, after small green mandarin orange is sufficiently merged with the smell of Pu'er tea, to small green mandarin orange Pu'er tea
Hydrofuge in large quantities is carried out, its moisture content is reduced, meanwhile, also function to the changing effect for further promoting small green mandarin orange.Finally in temperature
Until drying under conditions of degree is 62~65 DEG C, humidity is 15%, in this way, the moisture content of small green mandarin orange Pu'er tea can be made to reach
To 5%~7%, to make it easier to store, and it is able to maintain good quality and mouthfeel.
The present invention using it is sun-dried in conjunction with low temperature drying by the way of small green mandarin orange Pu'er tea is dried, it is sun-dried to play
The effect of water-removing, moreover it is possible to make small green mandarin orange preferably remain original nutriment and mandarin orange oil, and make small green mandarin orange and Pu'er tea
Smell is sufficiently merged, while small green mandarin orange being allowed to have the peat-reek after sunlight shines, more conducively small green mandarin orange Pu'er tea
Storage and conversion.Low temperature drying is carried out to small green mandarin orange Pu'er tea again after sun-dried, can strict control pericarp and tealeaves water content, have
The quality of small green mandarin orange Pu'er tea is ensured to effect, and low temperature drying is conducive to retain the activity of pericarp.
The preferred embodiment of preparation method as small green mandarin orange Pu'er tea of the present invention, the small green mandarin orange Pu'er tea at
In product, the weight ratio of small blueness mandarin orange pericarp and Pu'er tea are as follows: 13~3.5.The weight ratio of small blueness mandarin orange pericarp and Pu'er tea is to small green mandarin orange
The quality of Pu'er tea has important influence, if the content of Pu'er tea is too small, will lead to small green mandarin orange pericarp and sink, also will affect small blueness
The aesthetics and mouthfeel of mandarin orange Pu'er tea, if the content of Pu'er tea is too big, it is excessive to will cause small green mandarin orange pericarp weight bearing, in preparation process
In be easily deformed, also will affect the aesthetics and mouthfeel of small green mandarin orange Pu'er tea.Inventor obtains by series further investigation, small blueness
When the weight ratio of mandarin orange pericarp and Pu'er tea is 1:3~3.5, small green mandarin orange Pu'er tea obtained has good aesthetics, and orange peel
Reach mutual balance with the taste of tea, is fused to best mouthfeel.
The preferred embodiment of preparation method as small green mandarin orange Pu'er tea of the present invention, the small green mandarin orange Pu'er tea at
The moisture content of product is 5%~7%.
The preferred embodiment of preparation method as small green mandarin orange Pu'er tea of the present invention, the small green mandarin orange is 8~September
The Xinhui citrus reticulata fresh fruit of picking, the fruit tree age of tree of picking are 5~7 years.The age of tree not only will affect the fruit bearing rate of fruit tree, also will affect every
Nutritional ingredient contained by fruit, the age of tree are that 5~7 years fruit trees are in period of high birth, and nutrition is good, nutrient constituents of fruit at this time
Content is high.Inventor is by further investigation discovery, and 8~September is the window of opportunity of the small green mandarin orange of picking, small green mandarin orange volatile oil at this time
High with the content of aurantiamarin, clear thermally-sterilized effect is obvious.
The preferred embodiment of preparation method as small green mandarin orange Pu'er tea of the present invention, in the step (2), small blueness
The number of mandarin orange cleaning is 5~7 times.In this way, the soil dust and residuals on small green mandarin orange can be removed, to ensure the clean of small green mandarin orange
Net and smell alcohol just, to ensure the quality of small blueness mandarin orange Pu'er tea.
The preferred embodiment of preparation method as small green mandarin orange Pu'er tea of the present invention, the diameter of the tegillum is small
0.4~0.5 times of the maximum gauge of green mandarin orange.In this way, convenient for puerh tea leaves are filled in small green mandarin orange, and tegillum and pericarp are not
Cracky, substantially increases yield rate, and the overall appearance aesthetic feeling of small blueness mandarin orange Pu'er tea is good.
Compared with prior art, the beneficial effects of the present invention are the preparation sides of small green mandarin orange Pu'er tea provided by the invention
Method is easily operated, and preparation cost is low, be easy control, favorable reproducibility, dexterously using sun-dried in conjunction with low temperature drying by the way of
Small green mandarin orange Pu'er tea is dried, small green mandarin orange is not only made preferably to remain original nutritional ingredient, and make small green mandarin orange with
The smell of Pu'er tea is sufficiently merged, and preparing resulting small green mandarin orange Pu'er tea has preferable flavor and taste.
Specific embodiment
To better illustrate the object, technical solutions and advantages of the present invention, below in conjunction with specific embodiment to the present invention
It is described further, but the present invention is not limited to following embodiments.
Embodiment 1
The present embodiment 1 provides a kind of small green mandarin orange Pu'er tea, and preparation method includes the following steps:
(1) raw material is chosen: with weight be 52~58g and the complete small green mandarin orange of fruit health and Yunnan Pu'er cooked tea are former
Material；Small blueness mandarin orange is the Xinhui citrus reticulata fresh fruit of August picking, and the fruit tree age of tree of picking is 5~7 years；
(2) pretreatment of small green mandarin orange: small green mandarin orange is washed with water 5~7 times, is then bored in the bottom of small green mandarin orange one small
Hole, and a round tegillum is opened in base of fruit periphery, the diameter of tegillum is 0.4 times of the maximum gauge of small green mandarin orange, then excavates fruit
Meat retains the shape of pericarp script, is then cleaned, air-dried to pericarp and tegillum；
(3) it fills tea: Pu'er cooked tea being packed into pericarp, tegillum is then covered, obtain small green mandarin orange Pu'er tea first product；
(4) sun-dried: small green mandarin orange Pu'er tea first product being placed under sunlight and is shone 3 days；
(5) dry: the small green mandarin orange Pu'er tea after will be sun-dried is placed in dryer, first temperature be 46 DEG C, humidity 40%
Under conditions of dry 4h, then dry 3.5h under conditions of temperature is 51 DEG C, humidity is 35%, then temperature be 58 DEG C,
Humidity dry 4h under conditions of being 30%, finally until drying, room temperature are cold under conditions of temperature is 62 DEG C, humidity is 15%
But, it packs to get the small green mandarin orange Pu'er tea finished product.
Through detecting, the moisture content of small blueness mandarin orange Pu'er tea finished product is 5%~7%.In small blueness mandarin orange Pu'er tea finished product, small blueness mandarin orange
The weight ratio of pericarp and Pu'er tea is 1:3~3.3.
Embodiment 2
The present embodiment 2 provides a kind of small green mandarin orange Pu'er tea, and preparation method includes the following steps:
(1) raw material is chosen: with weight be 52~58g and the complete small green mandarin orange of fruit health and Yunnan Pu'er cooked tea are former
Material；Small blueness mandarin orange is the Xinhui citrus reticulata fresh fruit of September picking, and the fruit tree age of tree of picking is 5~7 years；
(2) pretreatment of small green mandarin orange: small green mandarin orange is washed with water 5~7 times, is then bored in the bottom of small green mandarin orange one small
Hole, and a round tegillum is opened in base of fruit periphery, the diameter of tegillum is 0.5 times of the maximum gauge of small green mandarin orange, then excavates fruit
Meat retains the shape of pericarp script, is then cleaned, air-dried to pericarp and tegillum；
(3) it fills tea: Pu'er cooked tea being packed into pericarp, tegillum is then covered, obtain small green mandarin orange Pu'er tea first product；
(4) sun-dried: small green mandarin orange Pu'er tea first product being placed under sunlight and is shone 4 days；
(5) dry: the small green mandarin orange Pu'er tea after will be sun-dried is placed in dryer, first temperature be 48 DEG C, humidity 45%
Under conditions of dry 3.5h, then dry 3h under conditions of temperature is 53 DEG C, humidity is 40%, then temperature be 60 DEG C,
Humidity dry 3.5h under conditions of being 30%, finally until drying, room temperature are cold under conditions of temperature is 65 DEG C, humidity is 15%
But, it packs to get the small green mandarin orange Pu'er tea finished product.
Through detecting, the moisture content of small blueness mandarin orange Pu'er tea finished product is 5%~7%.In small blueness mandarin orange Pu'er tea finished product, small blueness mandarin orange
The weight ratio of pericarp and Pu'er tea is 1:3.15~3.48.
Embodiment 3
The present embodiment 3 provides a kind of small green mandarin orange Pu'er tea, and preparation method includes the following steps:
(1) raw material is chosen: with weight be 52~58g and the complete small green mandarin orange of fruit health and Yunnan Pu'er cooked tea are former
Material；Small blueness mandarin orange is the Xinhui citrus reticulata fresh fruit of August picking, and the fruit tree age of tree of picking is 5~7 years；
(2) pretreatment of small green mandarin orange: small green mandarin orange is washed with water 5~7 times, is then bored in the bottom of small green mandarin orange one small
Hole, and a round tegillum is opened in base of fruit periphery, the diameter of tegillum is 0.45 times of the maximum gauge of small green mandarin orange, then excavates fruit
Meat retains the shape of pericarp script, is then cleaned, air-dried to pericarp and tegillum；
(3) it fills tea: Pu'er cooked tea being packed into pericarp, tegillum is then covered, obtain small green mandarin orange Pu'er tea first product；
(4) sun-dried: small green mandarin orange Pu'er tea first product being placed under sunlight and is shone 4 days；
(5) dry: the small green mandarin orange Pu'er tea after will be sun-dried is placed in dryer, first temperature be 47 DEG C, humidity 42%
Under conditions of dry 3.8h, then dry 3.2h under conditions of temperature is 52 DEG C, humidity is 37%, is then 60 in temperature
DEG C, humidity be 30% under conditions of dry 3.5h, finally under conditions of temperature is 62 DEG C, humidity is 15% until drying, often
Temperature is cooling, and packaging is to get the small green mandarin orange Pu'er tea finished product.
Through detecting, the moisture content of small blueness mandarin orange Pu'er tea finished product is 5%~7%.In small blueness mandarin orange Pu'er tea finished product, small blueness mandarin orange
The weight ratio of pericarp and Pu'er tea is 1:3.2~3.5.
Embodiment 4
Sensory evaluation is carried out to the small green mandarin orange Pu'er tea that Examples 1 to 3 is prepared, the results are shown in Table 1.
The sensory evaluation of the small green mandarin orange Pu'er tea of table 1
| Assessment item | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Shape | Fruit shape is complete, and color blueness is brown | Fruit shape is complete, and color blueness is brown | Fruit shape is complete, and color blueness is brown |
| Smell | Mandarin orange fruit flavor is dense | Mandarin orange fruit flavor is dense | Mandarin orange fruit flavor is dense |
| Soup look | It is brown red bright, it is dense | It is brown red bright, it is dense | It is brown red bright, it is dense |
| Mouthfeel | It is mellow smooth, it promotes the production of body fluid back sweet | It is mellow smooth, it promotes the production of body fluid back sweet | It is mellow smooth, it promotes the production of body fluid back sweet |
Assay result such as 2 institute of table of the main nutrient composition for the small green mandarin orange Pu'er tea that Examples 1 to 3 is prepared
Show.
The main nutrient composition content of the small green mandarin orange Pu'er tea of table 2
| Measurement item | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Tea polyphenols/% | 8.31 | 8.54 | 8.35 |
| Aurantiamarin (mg/g) | 20.34 | 21.57 | 20.30 |
Tables 1 and 2 the result shows that, small green mandarin orange Pu'er tea prepared by the embodiment of the present invention 1~3 have preferable flavor and
Mouthfeel, the nutriment in tealeaves and orange peel have all obtained preferably retaining, and nutritive value is high, the whole product of small blueness mandarin orange Pu'er tea
Matter is good.
Finally, it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention rather than protects to the present invention
The limitation of range is protected, although the invention is described in detail with reference to the preferred embodiments, those skilled in the art should
Understand, it can be with modification or equivalent replacement of the technical solution of the present invention are made, without departing from the essence of technical solution of the present invention
And range.
Claims (8)
1. a kind of preparation method of small green mandarin orange Pu'er tea, which comprises the steps of:
(1) raw material is chosen: using weight be 52~58g and the complete small green mandarin orange of fruit health and Pu'er cooked tea is raw materials；
(2) pretreatment of small green mandarin orange: small green mandarin orange is cleaned up, and then bores an aperture in the bottom of small green mandarin orange, and in base of fruit
A round tegillum is opened in periphery, excavates pulp, retains the shape of pericarp script, then cleaned, air-dried to pericarp and tegillum；
(3) it fills tea: Pu'er cooked tea being packed into pericarp, tegillum is then covered, obtain small green mandarin orange Pu'er tea first product；
(4) sun-dried: small green mandarin orange Pu'er tea first product being placed under sunlight and is shone 3~4 days；
(5) dry: the small green mandarin orange Pu'er tea after will be sun-dried carries out low temperature drying, and room temperature cooling is packed general to get the small green mandarin orange
Pu'er tea tea finished product.
2. the preparation method of small green mandarin orange Pu'er tea as described in claim 1, which is characterized in that the specific behaviour of the low temperature drying
As: small green mandarin orange Pu'er tea is placed in dryer, is first done under conditions of temperature is 46~48 DEG C, humidity is 40%~45%
Then dry 3.5~4h dries 3~3.5h, then in temperature under conditions of temperature is 51~53 DEG C, humidity is 35%~40%
Dry 3.5~4h under conditions of being 30% for 58~60 DEG C, humidity, finally in the item that temperature is 62~65 DEG C, humidity is 15%
Until drying under part.
3. the preparation method of small green mandarin orange Pu'er tea as described in claim 1, which is characterized in that the small green mandarin orange Pu'er tea finished product
In, the weight ratio of small blueness mandarin orange pericarp and Pu'er tea is 1:3~3.5.
4. the preparation method of small green mandarin orange Pu'er tea as described in claim 1, which is characterized in that the small green mandarin orange Pu'er tea finished product
Moisture content be 5%~7%.
5. the preparation method of small green mandarin orange Pu'er tea as described in claim 1, which is characterized in that the small green mandarin orange is that 8~September is adopted
The Xinhui citrus reticulata fresh fruit plucked, the fruit tree age of tree of picking are 5~7 years.
6. the preparation method of small green mandarin orange Pu'er tea as described in claim 1, which is characterized in that in the step (2), small blueness mandarin orange
The number of cleaning is 5~7 times.
7. the preparation method of small green mandarin orange Pu'er tea as described in claim 1, which is characterized in that the diameter of the tegillum is small blueness
0.4~0.5 times of the maximum gauge of mandarin orange.
8. a kind of small green mandarin orange Pu'er tea, which is characterized in that by small green mandarin orange Pu'er tea as described in any one of claims 1 to 7
Preparation method is prepared.
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|---|---|---|---|---|
| CN109105578A (en) * | 2018-11-06 | 2019-01-01 | 赖惠清 | A kind of general tea of mandarin orange and preparation method thereof |
| CN110547348A (en) * | 2019-08-22 | 2019-12-10 | 卓伟灿 | Method for preparing small green tangerine and chrysanthemum flower tea |
| CN110710586A (en) * | 2019-10-12 | 2020-01-21 | 王强 | Tool and method for manufacturing green oranges |
| CN110915960A (en) * | 2019-12-16 | 2020-03-27 | 江门绿壮生物科技有限公司 | Low-temperature dehumidifying processing technology of Xiaoqing gan Pucha |
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| CN112189728A (en) * | 2019-07-08 | 2021-01-08 | 江门市夸正新会柑普茶研究院有限公司 | Preparation method of citrus reticulata blanco tea |
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| CN109105578A (en) * | 2018-11-06 | 2019-01-01 | 赖惠清 | A kind of general tea of mandarin orange and preparation method thereof |
| CN112189728A (en) * | 2019-07-08 | 2021-01-08 | 江门市夸正新会柑普茶研究院有限公司 | Preparation method of citrus reticulata blanco tea |
| CN110547348A (en) * | 2019-08-22 | 2019-12-10 | 卓伟灿 | Method for preparing small green tangerine and chrysanthemum flower tea |
| CN110710586A (en) * | 2019-10-12 | 2020-01-21 | 王强 | Tool and method for manufacturing green oranges |
| CN110915960A (en) * | 2019-12-16 | 2020-03-27 | 江门绿壮生物科技有限公司 | Low-temperature dehumidifying processing technology of Xiaoqing gan Pucha |
| CN111602726A (en) * | 2020-06-04 | 2020-09-01 | 北京止希茶叶有限公司 | Processing technology of orange juice Pu' er tea |
| CN113455562A (en) * | 2021-08-19 | 2021-10-01 | 昆明生物制造研究院有限公司 | Phyllanthus emblica tea and preparation method thereof |
| CN115024369A (en) * | 2022-01-11 | 2022-09-09 | 广东宝福林茶业有限公司 | Preparation method of green orange Pu' er tea |
| CN114343034A (en) * | 2022-01-17 | 2022-04-15 | 江门市新会陈皮村市场股份有限公司 | Method for preparing orange embryo Pu' er tea |
| CN114916598A (en) * | 2022-06-06 | 2022-08-19 | 湖南振兴中药有限公司 | Small green orange Pu' er tea and preparation method thereof |
| CN115886097A (en) * | 2022-11-25 | 2023-04-04 | 广西南亚热带农业科学研究所 | Processing method of dragon bead-shaped pericarpium citri reticulatae black tea |
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Application publication date: 20190111 |