CN109198093A - Tealeaves and ginkgo leaf deploy tea - Google Patents
Tealeaves and ginkgo leaf deploy tea Download PDFInfo
- Publication number
- CN109198093A CN109198093A CN201811371071.7A CN201811371071A CN109198093A CN 109198093 A CN109198093 A CN 109198093A CN 201811371071 A CN201811371071 A CN 201811371071A CN 109198093 A CN109198093 A CN 109198093A
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- Prior art keywords
- tealeaves
- ginkgo leaf
- tea
- leaf
- ginkgo
- Prior art date
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- Pending
Links
- 235000011201 Ginkgo Nutrition 0.000 title claims abstract description 74
- 235000008100 Ginkgo biloba Nutrition 0.000 title claims abstract description 74
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 57
- 244000194101 Ginkgo biloba Species 0.000 title 1
- 241000218628 Ginkgo Species 0.000 claims abstract description 73
- 238000003892 spreading Methods 0.000 claims abstract description 20
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 11
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 10
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 10
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 10
- 239000011425 bamboo Substances 0.000 claims abstract description 10
- 238000005096 rolling process Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 241001330002 Bambuseae Species 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 2
- 235000013616 tea Nutrition 0.000 abstract description 31
- 235000009569 green tea Nutrition 0.000 abstract description 8
- 235000019658 bitter taste Nutrition 0.000 abstract description 5
- 230000007547 defect Effects 0.000 abstract description 3
- 230000035622 drinking Effects 0.000 abstract description 2
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- JTJMJGYZQZDUJJ-UHFFFAOYSA-N phencyclidine Chemical compound C1CCCCN1C1(C=2C=CC=CC=2)CCCCC1 JTJMJGYZQZDUJJ-UHFFFAOYSA-N 0.000 description 3
- 208000024827 Alzheimer disease Diseases 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 206010039966 Senile dementia Diseases 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 208000014644 Brain disease Diseases 0.000 description 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- UNWAHVGSROASNT-HXNJGWPRSA-N amarolide Chemical compound C[C@H]1C(=O)[C@@H](O)[C@@H]2[C@@]3(C)C(=O)[C@@H](O)C[C@@H](C)[C@@H]3C[C@@H]3[C@@]2(C)[C@H]1CC(=O)O3 UNWAHVGSROASNT-HXNJGWPRSA-N 0.000 description 1
- UNWAHVGSROASNT-UHFFFAOYSA-N amarolide Natural products CC1C(=O)C(O)C2C3(C)C(=O)C(O)CC(C)C3CC3C2(C)C1CC(=O)O3 UNWAHVGSROASNT-UHFFFAOYSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- HSTCACQRSLZQHZ-UHFFFAOYSA-N shinjulactone H Natural products CC1CC(O)C(=O)C2(C)C1CC3OC(=O)CC4C(C)C(O)C(=O)C2C34C HSTCACQRSLZQHZ-UHFFFAOYSA-N 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
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
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
Abstract
The invention proposes tealeaves and ginkgo leaves to deploy tea, by mass parts, 3-5 parts of tealeaves, 1 part of ginkgo leaf；And be made as follows: (1) tealeaves, ginkgo leaf spread out blueness respectively；(2) tealeaves mixes water-removing with ginkgo leaf；(3) tealeaves and ginkgo leaf the mixture natural spreading for cooling on bamboo mat after finishing；(4) tealeaves and ginkgo leaf mixture are rubbed with rolling machine, " light, again, gently " principle should be grasped by rubbing pressure；(5) it is baked using tea drier, baking to fresh leaves of tea plant and ginkgo leaf mixture water content is 5-7%, lower machine spreading for cooling, as finished product.The present invention is mixed water-removing with ginkgo leaf, is rubbed and dried by tealeaves, and the bitter taste of ginkgo leaf is overcome in entire manufacturing process；It is mixed and is rubbed with ginkgo leaf using a certain amount of tealeaves, the defect for overcoming ginkgo leaf to be not easy to rub provides and daily drinking tealeaves and ginkgo leaf is suitble to deploy tea, gives full play to the health-care efficacy of ginkgo leaf and green tea.
Description
Technical field
The invention belongs to tea field, especially tealeaves and ginkgo leaf to deploy tea.
Background technique
Green tea is one of the main teas of China, refers to the young leaves or bud for taking tea tree, not fermented, through water-removing, shaping,
The techniques such as drying and the drink that makes.Natural nutrition composition in green tea has anti-aging, anti-cancer, anticancer, sterilization, anti-inflammatory etc.
There is special-effect.Green tea is to drink most commonly used one to grow tea, and feature is that the clear leaf of soup is green, full of nutrition.
Containing the multiple components that natural activity flavones and amarolide etc. are beneficial with human health in ginkgo leaf, there is dissolution gallbladder
Sterol expands the effect of blood vessel, to improve brain disorder, artery sclerosis, hypertension, dizziness, tinnitus, headache, senile dementia,
Failure of memory etc. has positive effect.Through national health department detect prove: drink ginkgo leave tea can obviously reduce serum cholesterol,
Triglyceride and low-density blood lipoprotein, reduce the effect of internal depot lipid.For the adjusting of hyperlipidemia, hypertension and coronary disease
The complementary prevention and treatment of the diseases of cardiovascular and cerebrovascular systems patient such as disease and the weight-reducing of endomorphy type crowd etc. have good effect, are to prevent and treat
Treat the ideal drink of senile dementia.But although single ginkgo leaf tea has health-care effect, but ginkgo leaf tea bitterness is highly seasoned, mouth
Feel bad, most people are unwilling as daily drinks.
Summary of the invention
In order to play the health-care efficacy of ginkgo leaf, overcomes the defect of ginkgo leaf tea bitter taste, in conjunction with the characteristics of green tea, provide
A kind of daily drinks, tealeaves of the present invention and ginkgo leaf deploy tea.
To achieve the goal, the technical solution adopted by the present invention are as follows: tealeaves and ginkgo leaf deploy tea, by mass parts, raw material group
It is divided into: 3-5 parts of tealeaves, 1 part of ginkgo leaf；And it is made as follows:
(1) raw material selection and booth are green
Selected the same day to pick one leaf fresh leaves of tea plant of a bud Gregorian calendar mid-March-early April, it is following that fresh leaves of tea plant is defined as tea
Leaf；With bamboo mat or slight disk and spread tealeaves, 2~3 centimetres of thickness, spreading out the green time is 3~4 hours；Select the tender ginkgo of same day picking children
Leaf after removing branch stalk petiole, with bamboo mat or slights disk and spreads ginkgo leaf, spreading out the green time is 3-4 hours；
(2) it finishes
Before water-removing, by mass parts, prepare to have spread out green 3-5 part tealeaves, 1 part of ginkgo leaf；
It is finished with tea green-keeping pot, first tealeaves to be put into tea green-keeping pot, is finished at 200-240 DEG C of temperature 2-4 points
Clock；Ginkgo leaf is put into tea green-keeping pot, ginkgo leaf and tealeaves are blended at 200-240 DEG C of temperature and continue water-removing 2-3 minutes；
(3) spreading for cooling
Tealeaves and ginkgo leaf the mixture natural spreading for cooling on bamboo mat after water-removing, spreading for cooling thickness control is at 1.5-2 centimetres；
(4) it rubs
Tealeaves and ginkgo leaf mixture are rubbed with rolling machine, is rubbed at normal temperature, 10-15 kilograms of leaf amount of throwing, revolving speed 40-50 turns/
Minute, time of kneading 15-20 minutes；" light, again, gently " principle should be grasped by rubbing pressure, first under the pressure of 400-500 ox
It gently rubs 5 minutes, then rubs under the pressure of 700-750 ox 5 minutes, finally gently rubbed under the pressure of 400-500 ox again, complete to rub
Twirl process；
(5) it dries: being baked using tea drier, the tealeaves and ginkgo leaf mixture after rubbing spread 2-3 centimetres of thickness, in temperature
It is baked 5-8 minutes at 140-150 DEG C of degree；Then continue to bake at 70-75 DEG C, bake to fresh leaves of tea plant and ginkgo leaf mixture
Water content is 5-7%, and lower machine spreading for cooling, as tealeaves and ginkgo leaf deploy tea finished product.
The beneficial effects of the present invention are: the present invention is mixed water-removing with ginkgo leaf, is rubbed and dried by tealeaves, it is entire to make
The bitter taste of ginkgo leaf is overcome in the process；It is mixed and is rubbed with ginkgo leaf using a certain amount of tealeaves, ginkgo leaf is overcome to be not easy to rub
Defect, and mixed using the tealeaves juice for rubbing process generation with ginkgo leaf juice, subtract the bitter taste of light ginkgo leaf, thus in conjunction with
The characteristics of green tea, provides and daily drinking tealeaves and ginkgo leaf is suitble to deploy tea, gives full play to the health care of ginkgo leaf and green tea
Effect.
Specific embodiment
In the following, further describing the present invention in conjunction with the embodiments.
Tealeaves and ginkgo leaf deploy tea, by mass parts, raw material components are as follows: 4 parts of tealeaves, 1 part of ginkgo leaf；And by walking as follows
Suddenly it is made:
(1) raw material selection and booth are green
Selected the same day to pick one leaf fresh leaves of tea plant of a bud Gregorian calendar mid-March-early April, it is following that fresh leaves of tea plant is defined as tea
Leaf；With bamboo mat or slight disk and spread tealeaves, 2~3 centimetres of thickness, spreading out the green time is 3~4 hours；Select the tender ginkgo of same day picking children
Leaf after removing branch stalk petiole, with bamboo mat or slights disk and spreads ginkgo leaf, spreading out the green time is 3-4 hours；
(2) it finishes
Before water-removing, by mass parts, prepare to have spread out 4 portions of green tealeaves, 1 part of ginkgo leaf；
It is finished with tea green-keeping pot, first tealeaves to be put into tea green-keeping pot, is finished 2 minutes at 230-240 DEG C of temperature；
Ginkgo leaf is put into tea green-keeping pot, ginkgo leaf and tealeaves are blended at 230-240 DEG C of temperature and continue water-removing 3 minutes；(water-removing
The water-removing of appropriate standard soften to leaf, rich in viscosity, leaf color turns dark, and faint scent, no green odour, dehydration 15-22% occurs)；
(3) spreading for cooling
Tealeaves and ginkgo leaf the mixture natural spreading for cooling on bamboo mat after water-removing, spreading for cooling thickness control is at 1.5-2 centimetres；
(4) it rubs
Tealeaves and ginkgo leaf mixture are rubbed with rolling machine, is rubbed at normal temperature, 10 kilograms of leaf amount is thrown, 50 revs/min of revolving speed, rubs
It twists the time 20 minutes；" light, again, gently " principle should be grasped by rubbing pressure, gently rub 5 minutes under 400 Ns of pressure first, then
It rubs under 750 Ns of pressure 5 minutes, is finally gently rubbed under 400 Ns of pressure again, process is rubbed in completion；(rubbing pressure should slap
It holds " gently, again, gently ", because blade is also more fragile when initial, leaf juice is not broken also, do not rubbed out, so
Light pressure, when intermediate, interior juice comes out, and it is relatively more wet to rub object, can with weight, finally rub object and shape substantially, prevent from rubbing fringe
Shape will be rubbed gently as far as possible, form the curved shape of its tight knot by rubbing, and reduced volume, laid a solid foundation for fried dry；)
(5) it dries: being baked using tea drier, the tealeaves and ginkgo leaf mixture after rubbing spread 2-3 centimetres of thickness, in temperature
It is baked 6 minutes at 150 DEG C of degree；Then continue to bake at 75 DEG C, baking to fresh leaves of tea plant and ginkgo leaf mixture water content is
5-6%, lower machine spreading for cooling, as tealeaves and ginkgo leaf deploy tea finished product.
Embodiment 2
Embodiment 2 is a difference in that with embodiment 1: before water-removing, by mass parts, preparing to have spread out 3 portions of green tealeaves, 1 portion of ginkgo
Leaf.
Embodiment 3
Embodiment 3 is a difference in that with embodiment 1: before water-removing, by mass parts, preparing to have spread out 5 portions of green tealeaves, 1 portion of ginkgo
Leaf.
Through comparative experiments, the tealeaves and ginkgo leaf that embodiment 1-3 is obtained deploy tea, using fresh leaves of tea plant as major ingredient, with ginkgo
Fresh leaf is that auxiliary material is blended, and dry tea commodity is preferable, examines after brewing through product and generally believes that shape, endoplasm are good.
The tealeaves that especially embodiment 1 obtains deploys tea with ginkgo leaf, and the proportion optimization of tealeaves and ginkgo leaf can be taken into account
The characteristics of green tea, ginkgo leaf.
Claims (1)
1. tealeaves and ginkgo leaf deploy tea, by mass parts, raw material components are as follows: 3-5 parts of tealeaves, 1 part of ginkgo leaf；And by walking as follows
Suddenly it is made:
(1) raw material selection and booth are green
Selected the same day to pick one leaf fresh leaves of tea plant of a bud Gregorian calendar mid-March-early April, it is following that fresh leaves of tea plant is defined as tea
Leaf；With bamboo mat or slight disk and spread tealeaves, 2~3 centimetres of thickness, spreading out the green time is 3~4 hours；Select the tender ginkgo of same day picking children
Leaf after removing branch stalk petiole, with bamboo mat or slights disk and spreads ginkgo leaf, spreading out the green time is 3-4 hours；
(2) it finishes
Before water-removing, by mass parts, prepare to have spread out green 3-5 part tealeaves, 1 part of ginkgo leaf；
It is finished with tea green-keeping pot, first tealeaves to be put into tea green-keeping pot, is finished at 200-240 DEG C of temperature 2-4 points
Clock；Ginkgo leaf is put into tea green-keeping pot, ginkgo leaf and tealeaves are blended at 200-240 DEG C of temperature and continue water-removing 2-3 minutes；
(3) spreading for cooling
Tealeaves and ginkgo leaf the mixture natural spreading for cooling on bamboo mat after water-removing, spreading for cooling thickness control is at 1.5-2 centimetres；
(4) it rubs
Tealeaves and ginkgo leaf mixture are rubbed with rolling machine, is rubbed at normal temperature, 10-15 kilograms of leaf amount of throwing, revolving speed 40-50 turns/
Minute, time of kneading 15-20 minutes；" light, again, gently " principle should be grasped by rubbing pressure, first under the pressure of 400-500 ox
It gently rubs 5 minutes, then rubs under the pressure of 700-750 ox 5 minutes, finally gently rubbed under the pressure of 400-500 ox again, complete to rub
Twirl process；
(5) it dries: being baked using tea drier, the tealeaves and ginkgo leaf mixture after rubbing spread 2-3 centimetres of thickness, in temperature
It is baked 5-8 minutes at 140-150 DEG C of degree；Then continue to bake at 70-75 DEG C, bake to fresh leaves of tea plant and ginkgo leaf mixture
Water content is 5-7%, and lower machine spreading for cooling, as tealeaves and ginkgo leaf deploy tea finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811371071.7A CN109198093A (en) | 2018-11-18 | 2018-11-18 | Tealeaves and ginkgo leaf deploy tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811371071.7A CN109198093A (en) | 2018-11-18 | 2018-11-18 | Tealeaves and ginkgo leaf deploy tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109198093A true CN109198093A (en) | 2019-01-15 |
Family
ID=64995797
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811371071.7A Pending CN109198093A (en) | 2018-11-18 | 2018-11-18 | Tealeaves and ginkgo leaf deploy tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109198093A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111149886A (en) * | 2019-11-04 | 2020-05-15 | 贵州晴隆五月茶业有限公司 | Fossil tea processing method |
| CN111557362A (en) * | 2020-06-03 | 2020-08-21 | 永奥(上海)健康科技有限公司 | Processing technology of substitutional tea for improving blood stasis constitution |
| CN111802481A (en) * | 2020-06-22 | 2020-10-23 | 长阳初心茶叶有限公司 | Tea blending method |
| CN113273619A (en) * | 2021-06-07 | 2021-08-20 | 湖南省南岳云雾茶业股份有限公司 | Method for preparing green tea |
| CN114766573A (en) * | 2022-04-14 | 2022-07-22 | 四川中科易捷科技发展合伙企业(有限合伙) | Compound gingko health tea and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5888571A (en) * | 1996-07-30 | 1999-03-30 | Choi; Seung Chang | Process for preparing a ginkgo leaf tea |
| CN103652096A (en) * | 2012-08-31 | 2014-03-26 | 孙儒 | Preparation process of gingko tea |
| CN103652095A (en) * | 2012-08-31 | 2014-03-26 | 孙儒 | Preparation method of gingko tea |
| CN106234677A (en) * | 2016-08-04 | 2016-12-21 | 贵州聚福轩万壶缘茶业有限公司 | The processing method of green tea |
-
2018
- 2018-11-18 CN CN201811371071.7A patent/CN109198093A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5888571A (en) * | 1996-07-30 | 1999-03-30 | Choi; Seung Chang | Process for preparing a ginkgo leaf tea |
| CN103652096A (en) * | 2012-08-31 | 2014-03-26 | 孙儒 | Preparation process of gingko tea |
| CN103652095A (en) * | 2012-08-31 | 2014-03-26 | 孙儒 | Preparation method of gingko tea |
| CN106234677A (en) * | 2016-08-04 | 2016-12-21 | 贵州聚福轩万壶缘茶业有限公司 | The processing method of green tea |
Non-Patent Citations (1)
| Title |
|---|
| 吴有国等: "银杏复合茶生产技术研究", 《林业科技开发》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111149886A (en) * | 2019-11-04 | 2020-05-15 | 贵州晴隆五月茶业有限公司 | Fossil tea processing method |
| CN111557362A (en) * | 2020-06-03 | 2020-08-21 | 永奥(上海)健康科技有限公司 | Processing technology of substitutional tea for improving blood stasis constitution |
| CN111802481A (en) * | 2020-06-22 | 2020-10-23 | 长阳初心茶叶有限公司 | Tea blending method |
| CN113273619A (en) * | 2021-06-07 | 2021-08-20 | 湖南省南岳云雾茶业股份有限公司 | Method for preparing green tea |
| CN114766573A (en) * | 2022-04-14 | 2022-07-22 | 四川中科易捷科技发展合伙企业(有限合伙) | Compound gingko health tea and preparation method thereof |
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Application publication date: 20190115 |
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