CN110583815A - Preparation method of golden bud and sweet osmanthus flavored kungfu black tea - Google Patents
Preparation method of golden bud and sweet osmanthus flavored kungfu black tea Download PDFInfo
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- CN110583815A CN110583815A CN201911045171.5A CN201911045171A CN110583815A CN 110583815 A CN110583815 A CN 110583815A CN 201911045171 A CN201911045171 A CN 201911045171A CN 110583815 A CN110583815 A CN 110583815A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
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- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
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Abstract
The invention discloses a preparation method of golden bud osmanthus fragrans flavored kungfu black tea, which relates to the technical field of black tea preparation, and comprises the following steps: s1, collecting fresh leaves, selecting pekoe fresh leaf raw materials for varieties, wherein the collection standard is single bud, single bud and single leaf initial expansion, complete and uniform bud leaves, no fish leaves, no insect leaves and the like, S2, withering, and spreading the picked fresh leaves at the same stage in a factory in time for withering. The preparation method of the golden bud osmanthus fragrans flavored kungfu black tea can be used for carrying out standardized, accurate and sanitary treatment on the osmanthus fragrans flavored black tea, ensures that the product can be produced in a standardized and industrialized manner, can be produced in a large-scale centralized manner, ensures the stable quality and uniform flavor of the product, effectively ensures the flavor of the spring bud tea and the fragrance of fresh osmanthus fragrans flowers by adopting a low-temperature freeze drying technology, combines high-quality spring tea with the best-fragrance augustum fragrans, and greatly improves the product quality of the osmanthus fragrans black tea.
Description
Technical Field
The invention relates to the technical field of black tea preparation, and particularly relates to a preparation method of kungfu black tea with gold bud and sweet osmanthus flower flavor.
Background
The black tea has the characteristics of black tea, red soup, red leaves and sweet and mellow taste, is a fully fermented tea, and is refined by using proper tea tree fresh leaves as raw materials through a series of technological processes of withering, rolling (cutting), fermentation, drying and the like.
At present, a lot of osmanthus fragrans flavored black tea exists in the market, but the osmanthus fragrans flavored black tea is manufactured extensively, usually, dry osmanthus fragrans flowers and black tea are simply mixed to be made into tea bags, but the osmanthus fragrans flavored black tea obtained by the method is low in quality and poor in osmanthus fragrans fragrance, so that the osmanthus fragrans flavored black tea cannot enter high-quality tea products, and therefore a preparation method of a high-quality osmanthus fragrans black tea product combining high-quality spring tea and high-quality osmanthus fragrans is urgently needed.
Disclosure of Invention
The invention aims to provide a preparation method of golden bud osmanthus fragrans flavor kungfu black tea, which can effectively improve the flavor and quality of osmanthus fragrans flavor black tea and solve the problems of bad osmanthus fragrans flavor and rough manufacturing of osmanthus fragrans black tea.
In order to solve the technical problems, the invention provides the following technical scheme: a preparation method of golden bud and sweet osmanthus flavored kungfu black tea comprises the following steps:
s1, collecting fresh leaves
Selecting a pekoe fresh leaf raw material, wherein the picking standards are single bud, one bud and one leaf initial development, complete and uniform bud leaves, no fish leaves, no insect leaves and the like;
s2, withering
Picking fresh leaves at the same stage, spreading the fresh leaves in a factory, and withering the fresh leaves;
s3, rolling
Putting the withered tea leaves into a rolling machine of a rolling chamber, and lightly rolling and lightly pressing the tea leaves by using the rolling machine for 70-80 minutes; the bud tea juice overflows and adheres to the surface of the leaves, so that the withered leaves are rolled and formed, and the rolled blocks are timely loosened after the rolled leaves are discharged from a machine and cannot have leaf clusters;
s4, fermentation
The fermentation can be carried out in a fermentation chamber and a fermentation machine, the fermentation chamber and the fermentation machine are provided with wind circulation to facilitate full contact between the fermented leaves and oxygen in the air, so that the tea leaves are fully and effectively fermented, the local over-fermentation is avoided, when green grass gas in the tea blank is eliminated, sweet fragrance or flower and fruit fragrance is given out, and the fermentation is stopped when the area of the tea leaves is 80-90% and the color and luster are yellowish red;
s5, gross fire
Uniformly spreading the fermented tea leaves on a dryer, wherein the temperature of the coarse fire is 80-90 ℃, the time is 20-30 minutes, and the thickness of the spread tea leaves is 1-2 cm;
s6, ultra-low temperature quick freezing of fermented black tea
After the rough fire, the tea leaves are spread on a freezing tray in a single layer, the quick freezing temperature is-90 to-110 ℃, and the freezing time is 2 to 5 minutes;
s7, storing the frozen fermented black tea in a sealed and frozen way
Hermetically packaging the tea leaves frozen at ultralow temperature, sealing the tea leaves in a turnover box, and refrigerating at-18 ℃ for later use;
s8, picking fresh osmanthus flowers
Selecting fresh osmanthus flower raw materials, and picking fresh flowers which are not fallen;
s9, ultra-low temperature freezing of osmanthus fragrans (optional step)
The fresh osmanthus flowers are spread on a freezing tray in a single layer, the quick freezing temperature is-90 to-110 ℃, and the freezing time is 2 to 5 minutes;
s10, storing the frozen osmanthus by sealing and freezing (optional step)
Sealing and packaging the osmanthus fragrans frozen at the ultralow temperature, sealing the osmanthus fragrans frozen at the ultralow temperature in a turnover box, and refrigerating at-18 ℃ for later use;
s11, primary scenting
Spreading the frozen fermented black tea on a scenting frame, and blending with the frozen sweet osmanthus flower/fresh sweet osmanthus flower for scenting, wherein the scenting and blending mode is that a first layer of fermented black tea, a second layer of sweet osmanthus flower, a third layer of fermented black tea, a fourth layer of sweet osmanthus flower and a fifth layer of fermented black tea are adopted;
s12, composite scenting
According to the requirement of a client on the aroma of the osmanthus fragrans, carrying out secondary, tertiary or multiple secondary scenting on the osmanthus fragrans black tea, rapidly spreading the scented osmanthus tea subjected to secondary scenting to cool, wherein the spreading thickness is 1-2 cm, and screening withered osmanthus fragrans;
s13, full heat
Uniformly spreading the osmanthus fragrans black tea on a dryer for drying;
s14, packaging
And packaging the osmanthus fragrans black tea after the full fire is finished in time.
Further, in the step S2, naturally withering in a clean and ventilated workshop at the temperature of 20-30 ℃ to ensure that the bud leaves are fluffy when being spread, and the water content of the withered leaves is reduced to about 56-62%.
Further, in the step S4, the fermentation temperature is controlled to be 20-30 ℃, the fermentation time is 3-4 hours, the relative humidity is controlled to be 85-90%, and the thickness of a single layer of the fermented leaves is 2-5 cm.
Further, in the step S5, the tea leaves are baked until the water content of the tea leaves is 10-15% during the coarse fire.
Further, in the step S11, the temperature of the scenting stack is 40-60 ℃, the scenting time is 9-12 hours, the scented osmanthus tea is quickly spread to cool, the thickness of the spread cool is 1-2 cm, and the withered osmanthus is screened out.
Further, in the step S13, the temperature is 90-110 ℃, the time is 10-20 minutes, the thickness of the spread tea leaves is 2-5 cm, and the tea leaves are dried to a water content of 5-7% when the tea leaves are fully fired.
S1, when fresh leaves are collected, the fresh leaves can be subjected to standardized screening by selecting excellent and impurity-free raw materials;
s2, during withering, withering the picked fresh leaves of the same level, and accurately controlling the water content of the withered leaves, so that the processing quality of the black tea is improved;
s3, rolling the withered tea leaves through a special process during rolling, so that the situation that the rolled tea leaves are immediately untwisted into blocks with leaf blocks after being taken off the machine is avoided;
s4, during fermentation, the rolled tea leaves are subjected to professional fermentation treatment, so that the situations of local fermentation and the like of the tea leaves can be effectively avoided, the uniform fermentation of the tea leaves is ensured, and the fermentation process is accurately controlled.
Compared with the prior art, the preparation method of the kungfu black tea with the golden bud and sweet osmanthus flavor has the following beneficial effects:
1. according to the invention, through adopting the procedures of fresh leaf collection, withering, rolling, fermentation, gross fire, ultralow temperature quick freezing of fermented black tea, sealed and frozen storage of frozen fermented black tea, picking of fresh osmanthus flowers, ultralow temperature freezing of osmanthus, sealed and frozen storage of frozen osmanthus flowers, primary scenting, secondary scenting, full fire, packaging and the like, standardized, accurate and sanitary treatment can be carried out on the osmanthus flavor black tea, the standardized and industrial production of products is ensured, the mass centralized production can be realized, the stable quality of the products is ensured, and the flavor is uniform.
2. The invention adopts the low-temperature freeze drying technology to effectively ensure the flavor of the spring tea bud tea and the fragrance of fresh osmanthus flowers, combines high-quality spring tea with the best-fragrance augustum, and greatly improves the product quality of the osmanthus black tea.
3. According to the invention, the processing time is not limited to the processing period of 4-month spring tea processing and 8-month sweet osmanthus flower production, high-quality black tea can be processed all the year round, the production load of a factory is reduced, and the factory can more effectively allocate the capacity.
Drawings
FIG. 1 is a flow chart of the preparation process of the present invention.
Detailed Description
Referring to fig. 1, the present invention provides a technical solution: a preparation method of golden bud and sweet osmanthus flavored kungfu black tea comprises the following steps:
s1, collecting fresh leaves
The variety selects pekoe fresh leaf raw materials, the picking standards are single bud, one bud and one leaf initial development, the bud leaves are complete and uniform, no fish leaves, no insect leaves and the like exist, and when the fresh leaves are picked, the fresh leaves can be subjected to standardized screening by selecting excellent and impurity-free raw materials;
s2, withering
Timely placing picked fresh leaves at the same stage into a factory for spreading and withering, wherein in the step S2, a workshop with a clean environment and ventilation is naturally withered, the temperature is 20-30 ℃, the thickness of the spread leaves is 2-5 cm, the bud leaves are ensured to be in a fluffy state when the leaves are spread, the water content of the withered leaves is reduced to about 56-62%, and during withering, the picked fresh leaves at the same stage can be withered and the water content of the withered leaves can be accurately controlled, so that the processing quality of black tea is improved;
s3, rolling
Putting the withered tea leaves into a rolling machine of a rolling chamber, and lightly rolling and lightly pressing the tea leaves by using the rolling machine for 70-80 minutes; the bud tea juice overflows and adheres to the surface of the leaves, so that the withered leaves are rolled and formed, the rolled blocks which are immediately untwisted after the leaves are rolled off the machine cannot have leaf blocks, and the rolled tea leaves which are finished by withering are rolled through a professional procedure during rolling, so that the situation that the rolled blocks which are immediately untwisted after the leaves are rolled off the machine have leaf blocks is avoided;
s4, fermentation
The fermentation can be carried out in a fermentation chamber and a fermentation machine, the fermentation chamber and the fermentation machine are provided with wind circulation to facilitate full contact of fermented leaves and oxygen in the air, so that full and effective fermentation of the tea leaves is ensured, excessive local fermentation is avoided, when green grass gas in tea blanks is eliminated, sweet fragrance or flower and fruit fragrance is given out, the fermentation is stopped when the tea leaves have 80-90% of leaf area and yellow-red color, the fermentation temperature is controlled to be 20-30 ℃, the fermentation time is 3-4 hours, the relative humidity is controlled to be 85-90%, the thickness of a single layer of the fermented leaves is 2-5 cm, and during fermentation, the rolled tea leaves are subjected to professional fermentation treatment, so that the situations of local fermentation and the like of the tea leaves can be effectively avoided, the uniform fermentation of the tea leaves is ensured, and the fermentation process is accurately controlled;
s5, gross fire
Uniformly spreading the fermented tea leaves on a dryer at the gross fire temperature of 80-90 ℃ for 20-30 minutes, wherein the thickness of the spread tea leaves is 1-2 cm, and drying the tea leaves until the water content of the tea leaves is 10-15% in the step S5;
s6, ultra-low temperature quick freezing of fermented black tea
After the rough fire, the tea leaves are spread on a freezing tray in a single layer, the quick freezing temperature is-90 to-110 ℃, and the freezing time is 2 to 5 minutes;
s7, storing the frozen fermented black tea in a sealed and frozen way
Hermetically packaging the tea leaves frozen at ultralow temperature, sealing the tea leaves in a turnover box, and refrigerating at-18 ℃ for later use;
s8, picking fresh osmanthus flowers
Selecting fresh osmanthus flower raw materials, and picking fresh flowers which are not fallen;
s9, ultra-low temperature freezing of osmanthus fragrans (optional step)
The fresh osmanthus flowers are spread on a freezing tray in a single layer, the quick freezing temperature is-90 to-110 ℃, and the freezing time is 2 to 5 minutes;
s10, storing the frozen osmanthus by sealing and freezing (optional step)
Sealing and packaging the osmanthus fragrans frozen at the ultralow temperature, sealing the osmanthus fragrans frozen at the ultralow temperature in a turnover box, and refrigerating at-18 ℃ for later use;
s11, primary scenting
Spreading the frozen fermented black tea on a scenting frame, blending the scenting frame with the frozen osmanthus/fresh osmanthus flowers for scenting, wherein the scenting and blending mode is that the first layer of fermented black tea, the second layer of osmanthus, the third layer of fermented black tea, the fourth layer of osmanthus and the fifth layer of fermented black tea are used for scenting, in the step S11, the temperature of the scenting stack is 40-60 ℃, the scenting time is 9-12 hours, the scented osmanthus tea is rapidly spread for cooling, the thickness of the spread tea is 1-2 cm, and withered osmanthus is screened;
s12, composite scenting
According to the requirement of a client on the aroma of the osmanthus fragrans, carrying out secondary, tertiary or multiple secondary scenting on the osmanthus fragrans black tea, rapidly spreading the scented osmanthus tea subjected to secondary scenting to cool, wherein the spreading thickness is 1-2 cm, and screening withered osmanthus fragrans;
s13, full heat
Uniformly spreading the osmanthus fragrans black tea on a dryer for drying, wherein in the step S13, the temperature is 90-110 ℃, the time is 10-20 minutes, the spread leaf thickness is 2-5 cm, and the tea is dried until the water content of the tea is 5-7% when the tea is fully fired;
s14, packaging
And packaging the osmanthus fragrans black tea after the full fire is finished in time.
The invention changes the previous extensive processing mode, adopts the procedures of fresh leaf collection, withering, rolling, fermentation, gross fire, ultralow temperature quick freezing of fermented black tea, sealed and frozen storage of frozen fermented black tea, picking of fresh osmanthus flowers, ultralow temperature freezing of osmanthus, sealed and frozen storage of frozen osmanthus flowers, primary scenting, secondary scenting, full fire, packaging and the like, can carry out standardized, accurate and sanitary treatment on the osmanthus flavor black tea, ensures that the product can be standardized and industrially produced, can be intensively produced in large batch, ensures that the product quality is stable and uniform, adopts the low-temperature freeze drying technology to effectively ensure the flavor of the spring tea bud tea and the fragrance of the fresh osmanthus flowers, combines high-quality spring tea with the octopus osmanthus fragrans with the best fragrance, greatly improves the product quality of the osmanthus fragrans black tea, ensures that the processing time is limited not only in the processing period of 4-month spring tea and 8-month osmanthus fragrans production, the black tea can be processed in high quality all the year round, the production load of a factory is reduced, the factory can more effectively allocate the productivity, the flavor and the quality of the osmanthus-flavored black tea can be effectively improved, and the problems of poor osmanthus fragrance and extensive manufacturing of the osmanthus-flavored black tea are solved.
Claims (6)
1. A preparation method of golden bud and sweet osmanthus flavored kungfu black tea is characterized by comprising the following steps: the preparation method comprises the following steps:
s1, collecting fresh leaves
Selecting a pekoe fresh leaf raw material, wherein the picking standards are single bud, one bud and one leaf initial development, complete and uniform bud leaves, no fish leaves, no insect leaves and the like;
s2, withering
Picking fresh leaves at the same stage, spreading the fresh leaves in a factory, and withering the fresh leaves;
s3, rolling
Putting the withered tea leaves into a rolling machine of a rolling chamber, and lightly rolling and lightly pressing the tea leaves by using the rolling machine for 70-80 minutes; the bud tea juice overflows and adheres to the surface of the leaves, so that the withered leaves are rolled and formed, and the rolled blocks are timely loosened after the rolled leaves are discharged from a machine and cannot have leaf clusters;
s4, fermentation
The fermentation can be carried out in a fermentation chamber and a fermentation machine, the fermentation chamber and the fermentation machine are provided with wind circulation to facilitate full contact between the fermented leaves and oxygen in the air, so that the tea leaves are fully and effectively fermented, the local over-fermentation is avoided, when green grass gas in the tea blank is eliminated, sweet fragrance or flower and fruit fragrance is given out, and the fermentation is stopped when the area of the tea leaves is 80-90% and the color and luster are yellowish red;
s5, gross fire
Uniformly spreading the fermented tea leaves on a dryer, wherein the temperature of the coarse fire is 80-90 ℃, the time is 20-30 minutes, and the thickness of the spread tea leaves is 1-2 cm;
s6, ultra-low temperature quick freezing of fermented black tea
After the rough fire, the tea leaves are spread on a freezing tray in a single layer, the quick freezing temperature is-90 to-110 ℃, and the freezing time is 2 to 5 minutes;
s7, storing the frozen fermented black tea in a sealed and frozen way
Hermetically packaging the tea leaves frozen at ultralow temperature, sealing the tea leaves in a turnover box, and refrigerating at-18 ℃ for later use;
s8, picking fresh osmanthus flowers
Selecting fresh osmanthus flower raw materials, and picking fresh flowers which are not fallen;
s9, ultra-low temperature freezing of osmanthus fragrans (optional step)
The fresh osmanthus flowers are spread on a freezing tray in a single layer, the quick freezing temperature is-90 to-110 ℃, and the freezing time is 2 to 5 minutes;
s10, storing the frozen osmanthus by sealing and freezing (optional step)
Sealing and packaging the osmanthus fragrans frozen at the ultralow temperature, sealing the osmanthus fragrans frozen at the ultralow temperature in a turnover box, and refrigerating at-18 ℃ for later use;
s11, primary scenting
Spreading the frozen fermented black tea on a scenting frame, and blending with the frozen sweet osmanthus flower/fresh sweet osmanthus flower for scenting, wherein the scenting and blending mode is that a first layer of fermented black tea, a second layer of sweet osmanthus flower, a third layer of fermented black tea, a fourth layer of sweet osmanthus flower and a fifth layer of fermented black tea are adopted;
s12, composite scenting
According to the requirement of a client on the aroma of the osmanthus fragrans, carrying out secondary, tertiary or multiple secondary scenting on the osmanthus fragrans black tea, rapidly spreading the scented osmanthus tea subjected to secondary scenting to cool, wherein the spreading thickness is 1-2 cm, and screening withered osmanthus fragrans;
s13, full heat
Uniformly spreading the osmanthus fragrans black tea on a dryer for drying;
s14, packaging
And packaging the osmanthus fragrans black tea after the full fire is finished in time.
2. The preparation method of golden bud osmanthus fragrans flavored kungfu black tea according to claim 1, which is characterized by comprising the following steps: and S2, naturally withering in a clean and ventilated workshop at the temperature of 20-30 ℃ to ensure that the bud leaves are in a fluffy state during leaf spreading and the water content of the withered leaves is reduced to about 56-62%.
3. The preparation method of golden bud osmanthus fragrans flavored kungfu black tea according to claim 1, which is characterized by comprising the following steps: and S4, controlling the fermentation temperature to be 20-30 ℃, the fermentation time to be 3-4 hours, controlling the relative humidity to be 85-90%, and controlling the thickness of a single layer of fermented leaves to be 2-5 cm.
4. The preparation method of golden bud osmanthus fragrans flavored kungfu black tea according to claim 1, which is characterized by comprising the following steps: and S5, baking until the water content of the tea leaves is 10-15% during coarse fire.
5. The preparation method of golden bud osmanthus fragrans flavored kungfu black tea according to claim 1, which is characterized by comprising the following steps: s11, keeping the temperature of the scenting stack at 40-60 ℃, keeping the scenting time at 9-12 hours, quickly spreading the scented osmanthus tea to cool to a thickness of 1-2 cm, and screening withered osmanthus.
6. The preparation method of golden bud osmanthus fragrans flavored kungfu black tea according to claim 1, which is characterized by comprising the following steps: and in the step S13, the temperature is 90-110 ℃, the time is 10-20 minutes, the spread leaf thickness is 2-5 cm, and the tea leaves are baked to the water content of 5-7% when the tea leaves are fully fired.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112219910A (en) * | 2020-09-21 | 2021-01-15 | 上海市黄山茶林场 | Sweet osmanthus black tea making process |
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| CN103652004A (en) * | 2013-11-19 | 2014-03-26 | 婺源县聚芳永茶业有限公司 | Method for processing perilla black tea |
| CN107439718A (en) * | 2017-08-30 | 2017-12-08 | 无锡斗山白茶园茶文化有限公司 | A kind of preparation method of gold bud black tea |
| CN108684854A (en) * | 2018-07-27 | 2018-10-23 | 溧阳市天目湖新概念生态农业有限公司 | A kind of manufacture craft of sweet osmanthus scented black tea |
| CN110012951A (en) * | 2019-05-31 | 2019-07-16 | 贵州茗香茶业发展有限公司 | A kind of gold bud flowers and fruits pekoe processing method |
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2019
- 2019-10-30 CN CN201911045171.5A patent/CN110583815A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103652004A (en) * | 2013-11-19 | 2014-03-26 | 婺源县聚芳永茶业有限公司 | Method for processing perilla black tea |
| CN107439718A (en) * | 2017-08-30 | 2017-12-08 | 无锡斗山白茶园茶文化有限公司 | A kind of preparation method of gold bud black tea |
| CN108684854A (en) * | 2018-07-27 | 2018-10-23 | 溧阳市天目湖新概念生态农业有限公司 | A kind of manufacture craft of sweet osmanthus scented black tea |
| CN110012951A (en) * | 2019-05-31 | 2019-07-16 | 贵州茗香茶业发展有限公司 | A kind of gold bud flowers and fruits pekoe processing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112219910A (en) * | 2020-09-21 | 2021-01-15 | 上海市黄山茶林场 | Sweet osmanthus black tea making process |
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