CN109380545A - A kind of processing method of six fort tea of dried orange peel - Google Patents
A kind of processing method of six fort tea of dried orange peel Download PDFInfo
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- CN109380545A CN109380545A CN201811118035.XA CN201811118035A CN109380545A CN 109380545 A CN109380545 A CN 109380545A CN 201811118035 A CN201811118035 A CN 201811118035A CN 109380545 A CN109380545 A CN 109380545A
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- tea
- orange peel
- dried orange
- fort
- heap
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
-
- 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
Abstract
The present invention provides a kind of processing method of six fort tea of dried orange peel, belongs to tea processing technical field.Processing method includes six fort tea gross tea of preparation and prepares six fort tea of dried orange peel；The six fort tea gross tea of preparation includes fresh leaves de-enzyming, just rubs, macerates heap, rubs up drying again；It is described prepare six fort tea bag of dried orange peel and include select dried orange peel, just steamings, cool fermentation, multiple steam and be aged.Processing method simple process of the present invention, easily operated, production is practical, and this method guarantees the high-quality and efficient of six fort tea of dried orange peel processing, the color of six fort tea of dried orange peel, the quality of type and tea residue are especially improved, increases the yield of tea making, improve the quality of six fort tea of dried orange peel.
Description
Technical field
The present invention relates to a kind of tea processing technical fields, and in particular to a kind of processing method of six fort tea of dried orange peel.
Background technique
Six fort tea belong to black tea, rise in the township Liu Bao of Guangxi Cangwu County, select Cangwu County group kind, Guangxi big middle period
Kind and its separation, the kind of breeding, the fresh leaf of strain tea tree (Camellia sinensis L. O.Kunts) be raw material, by special
Fixed technique is processed, the dark green tea with distinguishing character feature.Six fort tea, the dark brown smoothness of color, soup look is red dense bright, flavour
Pure and mild tasty and refreshing, slightly sense sweet tea is slided, and fragrance alcohol is old, has betel nut fragrance, and tea residue is reddish brown, and resistance to Yu Jiuzang, more Chen Yuehao.Six fort Camellias
In warm nature tea, other than with health-care effect common to other teas, clears away heart-fire with more clearing damp of relieving summer heat, improving eyesight, helps digest
The effect of.Both aid digestion, can also to drink on an empty stomach gut purge stomach can be drunk on a full stomach.In sultry weather, six fort tea are drunk
Refrigerant driving away summer heat feels more happy.Six fort tea can be seen after hanging ageing, in tea there are many golden yellow " golden flower ", this is beneficial
The yellow mould of quality, its energy secreting amylase and oxidizing ferment, the Starch Conversion that can be catalyzed in tealeaves are monosaccharide, are catalyzed Polyphenols
Object oxidation is closed, tealeaves soup look is made to become reddish brown, eliminates thick green taste.Scientific experimentation and six fort tea fans sip tea it was verified that six forts
For tea in addition to containing a variety of amino acid needed by human, vitamin and microelement, contained lipase is higher than other teas,
Therefore six fort tea have it is stronger decompose it is greasy, reduce human body class fatty compound, cholesterol, triglyceride (triglycerides)
Effect, long-term drinking can repose with stomach invigorating, body-building and weight-reducing.Therefore, as the improvement of people's living standards, six fort tea more and more by
To liking for consumer.
Also name orange peel, nutritive value height contain hesperetin, hesperidine and volatile oil to dried orange peel.With qi-regulating appetizing, eliminating dampness
Phlegm, the health-care efficacy for controlling the spleen-stomach diseases.Currently, the kind of dark green tea is also very single, the report of six fort tea of dried orange peel yet there are no.
The products such as existing pericarpium citri reticulatae Pu-erh tea in the market, the pericarpium citri reticulatae Pu-erh tea of the prior art there is a problem of in some mouthfeels,
Because it is slow that dried orange peel dissolved matter goes out soup, and resistance to bubble, and the water outlet of tea dissolved matter is fast, and resistance to bubble degree is not so good as dried orange peel, when the two while together
When brewing, it will cause that tea flavour is complete out, and dried orange peel taste just starts, fusion degrees of coordination is just so high.Develop a kind of new process
Six fort tea of dried orange peel have good market prospects.
Summary of the invention
The purpose of the present invention is to solve in six fort tea process of dried orange peel, the spotty of tealeaves color is asked
Topic, provides a kind of processing method of six fort tea of dried orange peel.Technical solution used in purpose to realize the present invention are as follows:
A kind of processing method of six fort tea of dried orange peel, including prepare six fort tea gross tea and prepare six fort tea of dried orange peel；The preparation six
Fort tea gross tea includes fresh leaves de-enzyming, just rubs, macerates heap, rubs up drying again；The described six fort tea bag of dried orange peel for preparing includes Chen Xuan dried orange peel, just
Steaming, cool fermentation, multiple steaming and ageing；The described heap of macerating is that will just to rub rear tealeaves low temperature drying to water content of tea be 15 ~ 20%, then
It is 55 ~ 70cm by tealeaves piling height, temperature control is 45 ~ 60 DEG C, and humid control is 70 ~ 85%, and macerating the heap time is 20 ~ 35 days；
The tealeaves rubbed be after macerating heap of answering is dried 8 ~ 10 minutes with 55 ~ 60 DEG C of low temperature, after making tea base is heated to ease back, then is made
It is gently rubbed 5 ~ 6 minutes, is rubbed tightly thin to bar rope with rolling machine；
The drying is that the tealeaves after rubbing again is dried to dryer that tealeaves is aqueous to be divided into 8 ~ 12%, obtains six fort tea gross tea；
Described selects dried orange peel: dried orange peel best in quality is selected, uniformly after water spray, is placed 5 ~ 8 hours, the chopping after dried orange peel softening；
The first steaming is to be uniformly mixed dried orange peel and six fort tea gross tea, then with steamed 3 ~ 5 minutes, water content of tea reached 15
~ 25%, obtain six fort gross tea of dried orange peel；
The cool fermentation is that six fort gross tea spreading for cooling of dried orange peel after first steam is added water pile fermentation, the high 80 ~ 100cm of heap, heap temperature 40 ~ 60
DEG C, macerate heap 20 ~ 30 days；
The multiple steaming is to steam the six fort gross tea of dried orange peel after cool fermentation again with steam 1 ~ 3 minute, and built-in temperature is 90 ~ 110 DEG C；
The ageing is that the six fort gross tea of dried orange peel after steaming again is placed on ventilation airing, after airing 6 ~ 8 days, then tealeaves is put
Enter in confined space and place 2 ~ 3 months, after indoor relative humidity 70 ~ 80%；Tealeaves is placed in relative humidity 70 ~ 90%, temperature again
6 ~ 8 months are placed at 18 ~ 25 DEG C to get finished product.
Preferably, the tea heap of macerating in heap uses control of microorganisms attenuation degree, and the microorganism includes bacterium, yeast
And mould, the bacterial concentration are 1.6 ~ 4.2 × 108Cfu/g, the yeast concentration are 0.12 ~ 2.2 × 108 Cfu/g, institute
Stating mold concentrations is 0.48 ~ 1.5 × 107cfu/g。
Preferably, described three points of upper, middle and lower of heap using machine in tea heap of macerating acquire content of microorganisms.
Preferably, described macerate is taken off heap 2 ~ 3 times during heap, and tea base on side is ploughed under center, makes to macerate heap uniform.
Preferably, the fresh leaves de-enzyming is to kill six fort fresh tea leaves of picking with the green-keeping machine that temperature is 160 ~ 170 DEG C
It is 5 ~ 6 minutes green.
Preferably, first rub is to rub water-removing leaves with rolling machine, and rolling machine 50 ~ 60r/min of revolving speed is rubbed
Time is 40 ~ 50 minutes, and rubbing to tea cell breakage degree is 55 ~ 60%.
Preferably, for the cool fermentation using water is added by spraying, amount of water is that tea amount is 10 ~ 15%.
The present invention also provides a kind of six fort tea of the dried orange peel that processing method as described above is prepared.
The special process that heap is the processing of six fort tea is macerated, the mechanism of action is mainly hyther, enzymatic catalysis and microorganism
Effect destroys chlorophyll, promotes the conversion of internal substance, makes the tea residue color transition of tealeaves, bitter taste subduction, and soup look is deepened,
Flavour becomes alcohol.On the basis of hyther, by microbiota metabolic activity, thicken its color, reducing bitter taste makes
Flavour becomes pure and mild sweetness, and forms special fragrance, and so that leaf color is become deep yellow brown because chlorophyll is destroyed, and forms
The six unique color, smell and taste of fort tea.During pile fermentation, three kinds of mechanisms of action influence each other, and mutually promote, and microbial reproduction needs one
Fixed temperature and humidity environment, while the aggravation of the raising hyther of pile fermentation temperture of leaves be unable to do without the effect of microorganism again.
The ageing of six fort tea, steam pressure are different from other dark green tea process procedures, its main feature is that by after steam pressure, into bomb shelter into
Row ageing, there are many golden yellow " golden flower " between six fort tea in square-bottomed bamboo basket after ageing.According to Yin Xumin etc. studies have shown that these golden flower are that have
The yellow mould of beneficial quality, its energy secreting amylase and oxidizing ferment, the Starch Conversion that can be catalyzed in tealeaves are monosaccharide, are catalyzed Polyphenols
Compound oxidation makes tealeaves soup look become reddish brown, eliminates thick green taste, increases the fragrance and flavour of tealeaves.
Present invention substantive distinguishing features outstanding and significant progress are as follows:
Processing method simple process of the present invention, easily operated, production is practical, and this method guarantees the processing of six fort tea of dried orange peel
High-quality and efficient, the especially quality of the raising color of six fort tea of dried orange peel, type and tea residue, increase the yield of tea making, improve
The quality of six fort tea of dried orange peel.
Otherwise strict control room temperature in pile fermentation process of the present invention will increase fresh leaf attenuation degree without fragrant, and influence tealeaves
Quality.It macerates in heap fermentation process, by controlling the type and concentration of microorganism, not only shortens fermentation time, but also tealeaves is sent out
Ferment is uniform, and the attenuation degree of each tealeaves is all identical, ensure that the delivery quality of six fort tea, unique flavor also can be permanent
It keeps.
Six fort tea of dried orange peel of the present invention has greasy stronger decomposition, reduction human body class fatty compound, cholesterol, three acid
The effect of glycerolipid, the various health care functions such as long-term drinking can repose with stomach invigorating, the stagnant de-swelling that disappears, clearing away heat and eliminating dampeness, be sobered up, lipid-loweringing.
Specific embodiment
The present invention program is described in further detail below with reference to embodiment, following the description is merely to explain this hair
It is bright, its content is not defined.
Embodiment 1
A kind of processing method of six fort tea of dried orange peel, procedure of processing are as follows:
(1) fresh leaves de-enzyming: the green-keeping machine that six fort fresh tea leaves temperature of picking are 160 ~ 170 DEG C is finished 5 ~ 6 minutes.
(2) it just rubs: water-removing leaves being rubbed with rolling machine, rolling machine 50 ~ 60r/min of revolving speed, time of kneading is 40 ~ 50
Minute, rubbing to tea cell breakage degree is 55 ~ 60%.
(3) macerate heap: will just rub rear tealeaves low temperature drying to water content of tea be 15 ~ 20%, then by tealeaves piling height be 55
~ 70cm, temperature control are 45 ~ 60 DEG C, and humid control is 70 ~ 85%, and macerating the heap time is 20 ~ 35 days；It macerates heap and takes off heap 2 ~ 3 in the process
It is secondary, tea base on side is ploughed under center, makes to macerate heap uniform.
(4) it rubs again: 55 ~ 60 DEG C of low temperature of the tealeaves after heap will be macerated and dried 8 ~ 10 minutes, after making tea base is heated to ease back, then made
It is gently rubbed 5 ~ 6 minutes, is rubbed tightly thin to bar rope with rolling machine.
(5) dry: the tealeaves after rubbing again being dried to dryer to tealeaves is aqueous to be divided into 8 ~ 12%, obtains six fort tea gross tea.
(6) it selects dried orange peel: selecting dried orange peel best in quality, uniformly after water spray, place 5 ~ 8 hours, the chopping after dried orange peel softening.
(7) just steaming is to be uniformly mixed dried orange peel and six fort tea gross tea, then with steamed 3 ~ 5 minutes, water content of tea reached
15 ~ 25%, obtain six fort gross tea of dried orange peel.
(8) cool fermentation: six fort gross tea spreading for cooling of dried orange peel after just steaming adds water pile fermentation, the high 80 ~ 100cm of heap, heap temperature 40 ~ 60
DEG C, pile fermentation 20 ~ 30 days.
(9) multiple to steam: the six fort gross tea of dried orange peel after cool fermentation to be steamed 1 ~ 3 minute again with steam, built-in temperature is 90 ~ 110 DEG C.
(10) it is aged: the six fort gross tea of dried orange peel after multiple steaming is placed on ventilation airing, after airing 6 ~ 8 days, then by tealeaves
It is put into confined space and places 2 ~ 3 months, after indoor relative humidity 70 ~ 80%；Tealeaves is placed in relative humidity 70 ~ 90% again, temperature
6 ~ 8 months are placed at 18 ~ 25 DEG C of degree to get finished product.
Embodiment 2
A kind of processing method of six fort tea of dried orange peel, procedure of processing are as follows:
(1) fresh leaves de-enzyming: the green-keeping machine that six fort fresh tea leaves temperature of picking are 160 ~ 170 DEG C is finished 5 ~ 6 minutes.
(2) it just rubs: water-removing leaves being rubbed with rolling machine, rolling machine 50 ~ 60r/min of revolving speed, time of kneading is 40 ~ 50
Minute, rubbing to tea cell breakage degree is 55 ~ 60%.
(3) macerate heap: will just rub rear tealeaves low temperature drying to water content of tea be 15 ~ 20%, then by tealeaves piling height be 55
~ 70cm, temperature control are 45 ~ 60 DEG C, and humid control is 70 ~ 85%, and macerating the heap time is 20 ~ 25 days, using machine in the upper of tea heap
In lower three points acquire content of microorganisms: bacterial concentration is 1.6 ~ 4.2 × 108Cfu/g, yeast concentration are 0.12 ~ 2.2 × 108
Cfu/g, mold concentrations are 0.48 ~ 1.5 × 107cfu/g。
(4) it rubs again: 55 ~ 60 DEG C of low temperature of the tealeaves after heap will be macerated and dried 8 ~ 10 minutes, after making tea base is heated to ease back, then made
It is gently rubbed 5 ~ 6 minutes, is rubbed tightly thin to bar rope with rolling machine.
(5) dry: the tealeaves after rubbing again being dried to dryer to tealeaves is aqueous to be divided into 8 ~ 12%, obtains six fort tea gross tea.
(6)) it selects dried orange peel: selecting dried orange peel best in quality, uniformly after water spray, place 5 ~ 8 hours, the chopping after dried orange peel softening.
(7) just steaming is to be uniformly mixed dried orange peel and six fort tea gross tea, then with steamed 3 ~ 5 minutes, water content of tea reached
15 ~ 25%, obtain six fort gross tea of dried orange peel.
(8) cool fermentation: six fort gross tea spreading for cooling of dried orange peel after just steaming adds water pile fermentation, and using water is added by spraying, amount of water is tea
Leaf amount be 10 ~ 15%, the high 80 ~ 100cm of heap, 40 ~ 60 DEG C of heap temperature, pile fermentation 20 ~ 30 days.
(9) multiple to steam: the six fort gross tea of dried orange peel after cool fermentation to be steamed 1 ~ 3 minute again with steam, built-in temperature is 90 ~ 110 DEG C.
(10) it is aged: the six fort gross tea of dried orange peel after multiple steaming is placed on ventilation airing, after airing 6 ~ 8 days, then by tealeaves
It is put into confined space and places 2 ~ 3 months, after indoor relative humidity 70 ~ 80%；Tealeaves is placed in relative humidity 70 ~ 90% again, temperature
6 ~ 8 months are placed at 18 ~ 25 DEG C of degree to get finished product.
Application example
Embodiment 3
Embodiment 1, embodiment 2 and commercially available pericarpium citri reticulatae Pu-erh tea mouthfeel are compared, 10 grams of tealeaves is taken to be placed in 200ml dark-red enameled pottery respectively
Or in teabowl with a cover, is brewed after washing tea 2 times and go out within 30 seconds or so soup product drink, the results are shown in Table 1.
The different Pericarpium citri reticulatae dark green tea mouthfeel comparisons of table 1
| Teas | Soup look | Mouthfeel |
| Embodiment 1 | It is purplish red bright | It gives off a strong fragrance, the dense alcohol of millet paste enters that larynx is smooth, and Hui Tian promotes the production of body fluid. |
| Embodiment 2 | It is red dense bright | Chen Xiang is pure, and entrance is mellow in sweet flavor, and mouthfeel is full, and flavour is sweet, and charm is long. |
| Commercially available pericarpium citri reticulatae Pu-erh tea | It is reddish brown still bright | Fragrance is flat, and millet paste is pure and mild, slightly bitter taste, promotes the production of body fluid, but it is unobvious to return sweet tea. |
Seen from table 1, using the embodiment of the present invention 1, embodiment 2 six fort liquor color of dried orange peel, that mouthfeel is better than commercially available dried orange peel is general
Pu'er tea tea, and embodiment 2 is more more uniform than the soup look of embodiment 1, mouthfeel is more mellow, and it is old to illustrate that addition microorganism is fermented
The mouthfeel of six fort tea of skin is more stable than the tealeaves for macerating heap fermentation naturally.
Embodiment 4
Embodiment 1,2 dried orange peel of embodiment, six fort tea and commercially available pericarpium citri reticulatae Pu-erh tea are chemically examined, its nutritive element content is compared
As shown in table 2.
Each nutriment comparison (%) of the different Pericarpium citri reticulatae dark green teas of table 2
| Teas | Free amino acid | Caffeine | Water extraction | The degree of resistance to bubble | Tea polyphenols | Tea polysaccharide |
| Embodiment 1 | 1.69 | 3.75 | 38.82 | It is excellent | 12.62 | 0.92 |
| Embodiment 2 | 1.86 | 3.86 | 39.79 | It is excellent | 10.17 | 0.98 |
| Commercially available pericarpium citri reticulatae Pu-erh tea | 1.53 | 3.583 | 34.63 | It is good | 13.82 | 0.87 |
As can be seen from Table 2, embodiment 1, the free amino acid of tea of embodiment 2, caffeine, water extraction, resistance to bubble degree and tea polysaccharide
It is superior to commercially available pericarpium citri reticulatae Pu-erh tea, and the content of tea polyphenols is lower than commercially available pericarpium citri reticulatae Pu-erh tea, illustrates prepared by the application processing method
Tea quality, quality and resistance to bubble degree be better than commercially available pericarpium citri reticulatae Pu-erh tea.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
The change or replacement expected without creative work, should be covered by the protection scope of the present invention.Therefore, of the invention
Protection scope should be determined by the scope of protection defined in the claims.
Claims (8)
1. a kind of processing method of six fort tea of dried orange peel, including prepare six fort tea gross tea and prepare six fort tea of dried orange peel；The preparation
Six fort tea gross tea include fresh leaves de-enzyming, just rub, macerate heap, rub up drying again；It is described prepare six fort tea bag of dried orange peel and include select dried orange peel, just
Steaming, cool fermentation, multiple steaming and ageing, which is characterized in that
The described heap of macerating is that will just to rub rear tealeaves low temperature drying to water content of tea be 15 ~ 20%, then by tealeaves piling height is 55
~ 70cm, temperature control are 45 ~ 60 DEG C, and humid control is 70 ~ 85%, and macerating the heap time is 20 ~ 35 days；
The tealeaves rubbed be after macerating heap of answering is dried 8 ~ 10 minutes with 55 ~ 60 DEG C of low temperature, after making tea base is heated to ease back, then is made
It is gently rubbed 5 ~ 6 minutes, is rubbed tightly thin to bar rope with rolling machine；
The drying is that the tealeaves after rubbing again is dried to dryer that tealeaves is aqueous to be divided into 8 ~ 12%, obtains six fort tea gross tea；
Described selects dried orange peel: dried orange peel best in quality is selected, uniformly after water spray, is placed 5 ~ 8 hours, the chopping after dried orange peel softening；
The first steaming is to be uniformly mixed dried orange peel and six fort tea gross tea, then with steamed 3 ~ 5 minutes, water content of tea reached 15
~ 25%, obtain six fort gross tea of dried orange peel；
The cool fermentation is that six fort gross tea spreading for cooling of dried orange peel after first steam is added water pile fermentation, the high 80 ~ 100cm of heap, heap temperature 40 ~ 60
DEG C, pile fermentation 20 ~ 30 days；
The multiple steaming is to steam the six fort gross tea of dried orange peel after cool fermentation again with steam 1 ~ 3 minute, and built-in temperature is 90 ~ 110 DEG C；
The ageing is that the six fort gross tea of dried orange peel after steaming again is placed on ventilation airing, after airing 6 ~ 8 days, then tealeaves is put
Enter in confined space and place 2 ~ 3 months, after indoor relative humidity 70 ~ 80%；Tealeaves is placed in relative humidity 70 ~ 90%, temperature again
6 ~ 8 months are placed at 18 ~ 25 DEG C to get finished product.
2. the processing method for wanting the 1 six fort tea of dried orange peel according to right, which is characterized in that the tea heap of macerating in heap uses microorganism
Attenuation degree is controlled, the microorganism includes bacterium, yeast and mould, and the bacterial concentration is 1.6 ~ 4.2 × 108cfu/
G, the yeast concentration is 0.12 ~ 2.2 × 108 Cfu/g, the mold concentrations are 0.48 ~ 1.5 × 107cfu/g。
3. the processing method for wanting the 2 six fort tea of dried orange peel according to right, which is characterized in that described macerates heap using machine in Cha Dui
Three points of upper, middle and lower acquire content of microorganisms.
4. the processing method for wanting the 1 six fort tea of dried orange peel according to right, which is characterized in that the heap of macerating takes off heap 2 ~ 3 in the process
It is secondary, tea base on side is ploughed under center, makes to macerate heap uniform.
5. the processing method for wanting the 1 six fort tea of dried orange peel according to right, which is characterized in that the fresh leaves de-enzyming will be picked
The green-keeping machine that six fort fresh tea leaves temperature are 160 ~ 170 DEG C finishes 5 ~ 6 minutes.
6. the processing method for wanting the 1 six fort tea of dried orange peel according to right, which is characterized in that described first rub is by water-removing leaves with rubbing
Twister is rubbed, rolling machine 50 ~ 60r/min of revolving speed, and time of kneading is 40 ~ 50 minutes, is rubbed to tea cell breakage degree and is
55~60%。
7. the processing method for wanting the 1 six fort tea of dried orange peel according to right, which is characterized in that the cool fermentation is added using spraying
Water, amount of water are that tea amount is 10 ~ 15%.
8. a kind of six fort tea of dried orange peel that the processing method as described in claim 1 ~ 7 any one is prepared.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811118035.XA CN109380545A (en) | 2018-09-26 | 2018-09-26 | A kind of processing method of six fort tea of dried orange peel |
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|---|---|---|---|
| CN201811118035.XA CN109380545A (en) | 2018-09-26 | 2018-09-26 | A kind of processing method of six fort tea of dried orange peel |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111528301A (en) * | 2020-06-19 | 2020-08-14 | 广西梧州茂圣茶业有限公司 | Preparation method of Liupu tea |
| CN111869768A (en) * | 2020-09-18 | 2020-11-03 | 云南吴觉农茶业有限公司 | Making process of dried orange peel and forsythia Pu' er tea |
| CN112120096A (en) * | 2020-11-23 | 2020-12-25 | 横县华成茶厂 | Making method of Liupu tea |
-
2018
- 2018-09-26 CN CN201811118035.XA patent/CN109380545A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111528301A (en) * | 2020-06-19 | 2020-08-14 | 广西梧州茂圣茶业有限公司 | Preparation method of Liupu tea |
| CN111869768A (en) * | 2020-09-18 | 2020-11-03 | 云南吴觉农茶业有限公司 | Making process of dried orange peel and forsythia Pu' er tea |
| CN112120096A (en) * | 2020-11-23 | 2020-12-25 | 横县华成茶厂 | Making method of Liupu tea |
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