CN109497178A - A kind of manufacture craft of warm nature organic green-tea - Google Patents
A kind of manufacture craft of warm nature organic green-tea Download PDFInfo
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- CN109497178A CN109497178A CN201811439939.2A CN201811439939A CN109497178A CN 109497178 A CN109497178 A CN 109497178A CN 201811439939 A CN201811439939 A CN 201811439939A CN 109497178 A CN109497178 A CN 109497178A
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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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Abstract
The invention discloses a kind of manufacture crafts of warm nature organic green-tea, comprising the following steps: sundrying, air blue, water-removing；It rubs: green tea is rubbed, the time is 8-10 minutes；It just fries: throwing stir-fry is carried out to green tea, the temperature of frying is 220 DEG C -250 DEG C, and the time is 15-20 minutes, takes the dish out of the pot and is cooled to room temperature；Two fry: carrying out throwing stir-fry to green tea, the temperature of frying is 200 DEG C -220 DEG C, and the time is 15-20 minutes, takes the dish out of the pot and is cooled to room temperature；Three fry: carrying out throwing stir-fry to green tea, the temperature of frying is 160 DEG C -180 DEG C, and the time is 30-35 minutes, takes the dish out of the pot and is cooled to room temperature.The manufacture craft of the warm nature organic green-tea aims to solve the problem that the processing technology of existing green tea there are tea perfume gas is light, does not endure repeated infusions, bad storage, tea is partially cold, the problem of injuring one's stomach.
Description
Technical field
The present invention relates to Green Tea Processing technical fields, and in particular to a kind of manufacture craft of warm nature organic green-tea.
Background technique
Green tea (Green Tea) is one of the main teas of China, refers to the young leaves or bud for taking tea tree, not fermented,
The drink made through techniques such as water-removing, shaping, drying.The color of its manufactured goods and millet paste after brewing it is more save it is fresh
The green style of tealeaves.Often drink green tea can give protection against cancer, lipid-loweringing and weight-reducing, also can reduce its nicotine injury being subject to smoker.
It is various in style for green tea, but conventional green tea has a common defect, and tea is partially cold partially bitter；Generate tea
Property it is partially cold the main reason for be using low temperature process technique: tealeaves is dry by the short time, it is slight it is dry just finish, the technique
So that the water content of tea of production, between 4-5%, it is light that made tea shows tea perfume gas, do not endure repeated infusions, bad storage, tea
Property it is partially cold, the problem of injuring one's stomach.
Summary of the invention
For existing green tea processing technology there are tea perfume gas is light, do not endure repeated infusions, bad storage, tea is partially cold, injures one's stomach
The problem of, the invention discloses a kind of manufacture craft of warm nature organic green-tea, the manufacture craft of the warm nature organic green-tea can gram
The partially cold partially bitter disadvantage of above-mentioned tea is taken, provides a kind of tea perfume strong persistently resistance to bubble, easily stores, tea is warm-natured and the processing side of warm stomach
Method.
The invention discloses a kind of manufacture crafts of warm nature organic green-tea, comprising the following steps:
Sundrying, air blue, water-removing；
It rubs: green tea is rubbed, the time is 8-10 minutes；
It just fries: throwing stir-fry is carried out to green tea, the temperature of frying is 220 DEG C -250 DEG C, and the time is 15-20 minutes, is taken the dish out of the pot cold
But to room temperature；
Two fry: carrying out throwing stir-fry to green tea, the temperature of frying is 200 DEG C -220 DEG C, and the time is 15-20 minutes, is taken the dish out of the pot cold
But to room temperature；
Three fry: carrying out throwing stir-fry to green tea, the temperature of frying is 160 DEG C -180 DEG C, and the time is 30-35 minutes, is taken the dish out of the pot cold
But to room temperature.
Further, the green tea is selected from height above sea level 750-850 meter area, carries out part screening to green tea in growth course
Light, shading rate 40%-60% form scattering light.
Further, the green tea is golden tawny daylily tea tree.
Further, the green tea includes one of spring tea leaf, summer tea leaf and administration's tealeaves or a variety of, the spring tea leaf
The picking time be grain rains, picking time of the summer tea leaf is the Summer Solstice, and the picking time of administration's tealeaves is the beginning of autumn, the spring
Tealeaves, summer tea the leaf time alternate with administration's picking of tealeaves are 40-45 days.
Further, the green tea pick to two leaves, one bud it is small open face just open up the stage.
Further, sundrying operation are as follows: by green tea solarization 10-15 minutes, tealeaves spread out rear sundrying with a thickness of
5-8mm, the period of sundrying are 15:30-16:30.
Further, air blue operation are as follows: green tea is put to ventilating and cooling place and is dried in the air 1-2h, tealeaves spreads rear air blue out
With a thickness of 5-8mm.
Further, the water-removing operation are as follows: tealeaves is handled 6-8 minutes under the conditions of 260 DEG C -280 DEG C.
Further, it is described rub operation and throwings to fry operation be hand-manipulated.
Further, the green tea fried after operation to three stores, and storage time is 3 years.
The present invention from the ecological environment and processing factors for influencing tealeaves sugariness, the selecting, pick of raw material, sundrying,
Air blue, high temperature are quickly finished, are rubbed, and are fried using first stir-fry, two, the three special processes of the frying three times production fried, so that made tea
For moisture content within 4%, tea forms warm nature and Gao Tiandu；Green tea drinking for body of adjusting is drunk for the weak people of stomach cold to mention
For convenience.By frying process three times, a large amount of glucides (mostly water-insoluble polysaccharide) for containing in tealeaves tender stem are with depositing
It puts, by the conversion of time, the water-insoluble polysaccharide such as cellulose, pectin etc. in tealeaves understands gradually decomposition and inversion, increases millet paste
Viscosity and sugariness, under ideal storage environment, tealeaves sugariness reaches maximum value.
Specific embodiment
The invention discloses a kind of manufacture craft of warm nature organic green-tea, the manufacture craft of the warm nature organic green-tea can gram
The partially cold partially bitter disadvantage of above-mentioned tea is taken, provides a kind of tea perfume strong persistently resistance to bubble, easily stores, tea is warm-natured and the processing side of warm stomach
Method.
The technical solution in the present invention will be clearly and completely described below, it is clear that described is only this hair
Bright a part of the embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not having
Every other embodiment obtained under the premise of creative work is made, shall fall within the protection scope of the present invention.
The invention discloses a kind of manufacture crafts of warm nature organic green-tea, comprising the following steps:
Sundrying, air blue, water-removing；
It rubs: green tea is rubbed, the time is 8-10 minutes；
It just fries: throwing stir-fry is carried out to green tea, the temperature of frying is 220 DEG C -250 DEG C, and the time is 15-20 minutes, is taken the dish out of the pot cold
But to room temperature；
Two fry: carrying out throwing stir-fry to green tea, the temperature of frying is 200 DEG C -220 DEG C, and the time is 15-20 minutes, is taken the dish out of the pot cold
But to room temperature；
Three fry: carrying out throwing stir-fry to green tea, the temperature of frying is 160 DEG C -180 DEG C, and the time is 30-35 minutes, is taken the dish out of the pot cold
But to room temperature.
The present invention from the ecological environment and processing factors for influencing tealeaves sugariness, the selecting, pick of raw material, sundrying,
Air blue, high temperature are quickly finished, are rubbed, and are fried using first stir-fry, two, the three special processes of the frying three times production fried, so that made tea
For moisture content within 4%, tea forms warm nature and Gao Tiandu；Green tea drinking for body of adjusting is drunk for the weak people of stomach cold to mention
For convenience.By frying process three times, a large amount of glucides (mostly water-insoluble polysaccharide) for containing in tealeaves tender stem are with depositing
It puts, by the conversion of time, the water-insoluble polysaccharide such as cellulose, pectin etc. in tealeaves understands gradually decomposition and inversion, increases millet paste
Viscosity and sugariness, under ideal storage environment, tealeaves sugariness reaches maximum value.
In the present invention, the green tea is selected from height above sea level 750-850 meter area, the Polyphenols and catechin in green tea
Content is reduced as height above sea level increases, and amino acid (such as theanine) is the raising with height above sea level and increases, and High aititude tea place gas
Temperature is lower, and day and night temperature is big, is conducive to the synthesis of amino acid.And sweetish amino acid can increase the sugariness of millet paste, and because of hardship
Astringent material is reduced, and tealeaves internal substance more balances, and millet paste sugariness becomes apparent.
Part shading is carried out to green tea in growth course, shading rate 40%-60% forms scattering light, and such sun shines
Penetrating tea place mostly is scattering light, diffusion effect is enhanced, so as to the dynamic equilibrium for adjusting C N metabolism in tea tree of appropriateness, tealeaves
Sugariness increases.
In the present invention, the green tea is golden tawny daylily tea tree.
Green tea plucking time is depending on the difference in season, and in the present invention, the green tea includes spring tea leaf, summer tea
One of leaf and administration's tealeaves are a variety of, and the picking time of the spring tea leaf is grain rains, and plucking time is 15 days before and after grain rains；Institute
The picking time for stating summer tea leaf is the Summer Solstice, and plucking time is 10 days before and after the Summer Solstice；The picking time of administration's tealeaves is the beginning of autumn, is adopted
Pluck the time be the beginning of autumn before 20 days after 10 days；The spring tea leaf, summer tea the leaf time alternate with administration's picking of tealeaves are 40-45 days.
The soil organism refers to each of all plant and animal residues different decomposition stages being added formed in soil and external
The general name of kind product and synthetic product, contents level and decomposition and synthesis, directly affect soil physico-chemical property, are tea garden soils
The important indicator of fertility, the soil organism are mainly derived from fallen leaves.Tea place organic matter is abundant, Tea Garden Soil Fertility height (> 15g/
Kg), be conducive to improve tea leaf quality, sugariness increases.
When fine day, if there is north wind, it need to need to be picked in 13:00 to 16:00 in 9:00 to the 11:30 in the morning points of pickings；Rainy day
It needs to pick before 9:00 and finish.
In the present invention, the green tea is picked to two leaves, one bud is small and opens face and just open up the stage, be about 3 centimetres it is best, at this time
Mainly monosaccharide and the sucrose synthesized in the tender young sprout of children.
Green tea after picking needs first to reject purple bud and sick leaf.
In the present invention, the sundrying operation are as follows: by green tea solarization 10-15 minutes, tealeaves spread the thickness of rear sundrying out
For 5-8mm, the period of sundrying is 15:30-16:30.
In the present invention, air blue operation are as follows: green tea is put to ventilating and cooling place and is dried in the air 1-2h, tealeaves spreads rear air blue out
With a thickness of 5-8mm, so that water content of tea is down to 68%~70%.
In the present invention, the water-removing operation are as follows: tealeaves is handled 6-8 minutes under the conditions of 260 DEG C -280 DEG C；It distributes in leaf
Moisture, the activity of inactive enzyme；The green kingfisher of leaf leaf color after water-removing, hand pinches food value of leaf softness, slightly sticky, and stalk folding constantly, pinch agglomerating by hand.
In the present invention, it is described rub operation and throwings to fry operation be hand-manipulated.
It is described to rub operation and throwings fries that operate be by corresponding machine it should be noted that in some embodiments
Tool carries out stimulated replacement.
In preferred embodiment of the invention, the green tea fried after operation to three is stored, and storage time is 3 years,
To improve the sugariness of green tea.
Below by way of specific embodiment, the present invention will be described:
Embodiment 1:
Present embodiment discloses a kind of manufacture crafts of warm nature organic green-tea, comprising the following steps:
Sundrying: by green tea solarization 10 minutes, tealeaves spread out rear sundrying with a thickness of 5-8mm, the period of sundrying is 15:
30-16:30；
Air blue: green tea being put to ventilating and cooling place and is dried in the air 2h, tealeaves spread out rear air blue with a thickness of 5-8mm；
Water-removing；Tealeaves is handled 7 minutes under the conditions of 260 DEG C -280 DEG C；
It rubs: green tea is rubbed, the time is 10 minutes；
It just fries: throwing stir-fry is carried out to green tea, the temperature of frying is 220 DEG C -230 DEG C, and the time is 16 minutes, takes the dish out of the pot and is cooled to
Room temperature；
Two fry: carrying out throwing stir-fry to green tea, the temperature of frying is 210 DEG C -220 DEG C, and the time is 19 minutes, takes the dish out of the pot and is cooled to
Room temperature；
Three fry: carrying out throwing stir-fry to green tea, the temperature of frying is 170 DEG C -180 DEG C, and the time is 30 minutes, takes the dish out of the pot and is cooled to
Room temperature；
It takes the dish out of the pot: green tea is taken the dish out of the pot, cooled to room temperature obtains green tea.
Embodiment 2:
Present embodiment discloses a kind of manufacture crafts of warm nature organic green-tea, comprising the following steps:
Sundrying: by green tea solarization 15 minutes, tealeaves spread out rear sundrying with a thickness of 5-8mm, the period of sundrying is 15:
30-16:30；
Air blue: green tea being put to ventilating and cooling place and is dried in the air 1h, tealeaves spread out rear air blue with a thickness of 5-8mm；
Water-removing；Tealeaves is handled 8 minutes under the conditions of 260 DEG C -280 DEG C；
It rubs: green tea is rubbed, the time is 8 minutes；
It just fries: throwing stir-fry is carried out to green tea, the temperature of frying is 240 DEG C -250 DEG C, and the time is 19 minutes, takes the dish out of the pot and is cooled to
Room temperature；
Two fry: carrying out throwing stir-fry to green tea, the temperature of frying is 200 DEG C -210 DEG C, and the time is 16 minutes, takes the dish out of the pot and is cooled to
Room temperature；
Three fry: carrying out throwing stir-fry to green tea, the temperature of frying is 160 DEG C -170 DEG C, and the time is 35 minutes, takes the dish out of the pot and is cooled to
Room temperature；
It takes the dish out of the pot: green tea is taken the dish out of the pot, cooled to room temperature obtains green tea.
Embodiment 3:
Present embodiment discloses a kind of manufacture crafts of warm nature organic green-tea, comprising the following steps:
Sundrying: by green tea solarization 12 minutes, tealeaves spread out rear sundrying with a thickness of 5-8mm, the period of sundrying is 15:
30-16:30；
Air blue: green tea being put to ventilating and cooling place and is dried in the air 2h, tealeaves spread out rear air blue with a thickness of 5-8mm；
Water-removing；Tealeaves is handled 7 minutes under the conditions of 260 DEG C -280 DEG C；
It rubs: green tea is rubbed, the time is 8 minutes；
It just fries: throwing stir-fry is carried out to green tea, the temperature of frying is 230 DEG C -240 DEG C, and the time is 18 minutes, takes the dish out of the pot and is cooled to
Room temperature；
Two fry: carrying out throwing stir-fry to green tea, the temperature of frying is 205 DEG C -210 DEG C, and the time is 17 minutes, takes the dish out of the pot and is cooled to
Room temperature；
Three fry: carrying out throwing stir-fry to green tea, the temperature of frying is 170 DEG C -180 DEG C, and the time is 32 minutes, takes the dish out of the pot and is cooled to
Room temperature；
It takes the dish out of the pot: green tea is taken the dish out of the pot, cooled to room temperature obtains green tea.
Comparative example 1:
This comparative example is used for comparative illustration, discloses a kind of manufacture craft of warm nature organic green-tea, comprising the following steps:
Sundrying: by green tea solarization 10 minutes, tealeaves spread out rear sundrying with a thickness of 5-8mm, the period of sundrying is 15:
30-16:30；
Air blue: green tea being put to ventilating and cooling place and is dried in the air 2h, tealeaves spread out rear air blue with a thickness of 5-8mm；
Water-removing；Tealeaves is handled 7 minutes under the conditions of 260 DEG C -280 DEG C；
It rubs: green tea is rubbed, the time is 10 minutes；
It just fries: throwing stir-fry is carried out to green tea, the temperature of frying is 220 DEG C -230 DEG C, and the time is 16 minutes, takes the dish out of the pot and is cooled to
Room temperature；
Two fry: carrying out throwing stir-fry to green tea, the temperature of frying is 210 DEG C -220 DEG C, and the time is 19 minutes, takes the dish out of the pot and is cooled to
Room temperature；
It takes the dish out of the pot: green tea is taken the dish out of the pot, cooled to room temperature obtains green tea.
Comparative example 2:
This comparative example is used for comparative illustration, discloses a kind of manufacture craft of warm nature organic green-tea, comprising the following steps:
Sundrying: by green tea solarization 10 minutes, tealeaves spread out rear sundrying with a thickness of 5-8mm, the period of sundrying is 15:
30-16:30；
Air blue: green tea being put to ventilating and cooling place and is dried in the air 2h, tealeaves spread out rear air blue with a thickness of 5-8mm；
Water-removing；Tealeaves is handled 7 minutes under the conditions of 260 DEG C -280 DEG C；
It rubs: green tea is rubbed, the time is 10 minutes；
It just fries: throwing stir-fry is carried out to green tea, the temperature of frying is 220 DEG C -230 DEG C, and the time is 16 minutes, takes the dish out of the pot and is cooled to
Room temperature；
Two fry: carrying out throwing stir-fry to green tea, the temperature of frying is 170 DEG C -180 DEG C, and the time is 30 minutes, takes the dish out of the pot and is cooled to
Room temperature；
It takes the dish out of the pot: green tea is taken the dish out of the pot, cooled to room temperature obtains green tea.
Comparative example 3:
This comparative example is used for comparative illustration, discloses a kind of manufacture craft of warm nature organic green-tea, comprising the following steps:
Sundrying: by green tea solarization 10 minutes, tealeaves spread out rear sundrying with a thickness of 5-8mm, the period of sundrying is 15:
30-16:30；
Air blue: green tea being put to ventilating and cooling place and is dried in the air 2h, tealeaves spread out rear air blue with a thickness of 5-8mm；
Water-removing；Tealeaves is handled 7 minutes under the conditions of 260 DEG C -280 DEG C；
It rubs: green tea is rubbed, the time is 10 minutes；
It just fries: throwing stir-fry is carried out to green tea, the temperature of frying is 210 DEG C -220 DEG C, and the time is 19 minutes, takes the dish out of the pot and is cooled to
Room temperature；
Two fry: carrying out throwing stir-fry to green tea, the temperature of frying is 170 DEG C -180 DEG C, and the time is 30 minutes, takes the dish out of the pot and is cooled to
Room temperature；
It takes the dish out of the pot: green tea is taken the dish out of the pot, cooled to room temperature obtains green tea.
Pattern detection
The green tea that embodiment 1-3 and comparative example 1-3 are obtained carries out mouthfeel detection, and obtained result is that embodiment 1-3 is obtained
The green tea sugariness with higher obtained, and the green tea mouthfeel that comparative example 1-3 is obtained is partially bitter.
To sum up, the manufacture craft of a kind of warm nature organic green-tea provided by the invention, the manufacture craft of the warm nature organic green-tea
The partially cold partially bitter disadvantage of existing green tea tea can be overcome.
The above content is a further detailed description of the present invention in conjunction with specific preferred embodiments, and it cannot be said that
Specific implementation of the invention is only limited to these instructions.For those of ordinary skill in the art to which the present invention belongs, exist
Under the premise of not departing from present inventive concept, a number of simple deductions or replacements can also be made, all shall be regarded as belonging to of the invention
Protection scope.
Claims (10)
1. a kind of manufacture craft of warm nature organic green-tea, which comprises the following steps:
Sundrying, air blue, water-removing；
It rubs: green tea is rubbed, the time is 8-10 minutes；
It just fries: throwing stir-fry is carried out to green tea, the temperature of frying is 220 DEG C -250 DEG C, and the time is 15-20 minutes, takes the dish out of the pot and is cooled to
Room temperature；
Two fry: carrying out throwing stir-fry to green tea, the temperature of frying is 200 DEG C -220 DEG C, and the time is 15-20 minutes, takes the dish out of the pot and is cooled to
Room temperature；
Three fry: carrying out throwing stir-fry to green tea, the temperature of frying is 160 DEG C -180 DEG C, and the time is 30-35 minutes, takes the dish out of the pot and is cooled to
Room temperature.
2. a kind of manufacture craft of warm nature organic green-tea according to claim 1, which is characterized in that the green tea is selected from
Height above sea level 750-850 meter area, carries out part shading to green tea in growth course, and shading rate 40%-60% forms scattering light.
3. a kind of manufacture craft of warm nature organic green-tea according to claim 1, which is characterized in that the green tea is gold
Tawny daylily tea tree.
4. a kind of manufacture craft of warm nature organic green-tea according to claim 1, which is characterized in that the green tea includes
One of spring tea leaf, summer tea leaf and administration's tealeaves are a variety of, and the picking time of the spring tea leaf is grain rains, and the summer tea leaf is adopted
Plucking the time is the Summer Solstice, and the picking time of administration's tealeaves is the beginning of autumn, when the spring tea leaf, summer tea leaf are alternate with administration's picking of tealeaves
Between be 40-45 days.
5. a kind of manufacture craft of warm nature organic green-tea according to claim 1, which is characterized in that the green tea picking
To two leaves, one bud it is small open face just open up the stage.
6. a kind of manufacture craft of warm nature organic green-tea according to claim 1, which is characterized in that the sundrying operation
Are as follows: by green tea solarization 10-15 minutes, tealeaves spread out rear sundrying with a thickness of 5-8mm, the period of sundrying is 15:30-16:
30。
7. a kind of manufacture craft of warm nature organic green-tea according to claim 1, which is characterized in that the air blue operation
Are as follows: green tea is put to ventilating and cooling place and is dried in the air 1-2h, tealeaves spread out rear air blue with a thickness of 5-8mm.
8. a kind of manufacture craft of warm nature organic green-tea according to claim 1, which is characterized in that the water-removing operation
Are as follows: tealeaves is handled 6-8 minutes under the conditions of 260 DEG C -280 DEG C.
9. a kind of manufacture craft of warm nature organic green-tea according to claim 1, which is characterized in that it is described rub operation and
The throwing fries operation as manual operations.
10. a kind of manufacture craft of warm nature organic green-tea according to claim 1, which is characterized in that after frying operation to three
Green tea stored, storage time be 3 years.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811439939.2A CN109497178A (en) | 2018-11-29 | 2018-11-29 | A kind of manufacture craft of warm nature organic green-tea |
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|---|---|---|---|
| CN201811439939.2A CN109497178A (en) | 2018-11-29 | 2018-11-29 | A kind of manufacture craft of warm nature organic green-tea |
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ID=65751119
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114698700A (en) * | 2021-11-19 | 2022-07-05 | 林金良 | Mellow brewing-resistant flowery green tea, manufacturing process thereof and quick cooling device for sunning |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1422536A (en) * | 2002-12-10 | 2003-06-11 | 西南农业大学 | Flower-fragrance green-tee processing method |
| CN105532934A (en) * | 2015-12-15 | 2016-05-04 | 重庆市恒河农业科技有限公司 | Hakka green tea processing technology |
| CN107646999A (en) * | 2017-10-25 | 2018-02-02 | 湖北龙王垭茶业有限公司 | A kind of processing method of precious eyebrow green tea |
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2018
- 2018-11-29 CN CN201811439939.2A patent/CN109497178A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1422536A (en) * | 2002-12-10 | 2003-06-11 | 西南农业大学 | Flower-fragrance green-tee processing method |
| CN105532934A (en) * | 2015-12-15 | 2016-05-04 | 重庆市恒河农业科技有限公司 | Hakka green tea processing technology |
| CN107646999A (en) * | 2017-10-25 | 2018-02-02 | 湖北龙王垭茶业有限公司 | A kind of processing method of precious eyebrow green tea |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114698700A (en) * | 2021-11-19 | 2022-07-05 | 林金良 | Mellow brewing-resistant flowery green tea, manufacturing process thereof and quick cooling device for sunning |
| CN114698700B (en) * | 2021-11-19 | 2024-06-18 | 林金良 | Mellow and brewing-resistant flower fragrance green tea, manufacturing process thereof and sun-drying quenching device |
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Application publication date: 20190322 |