CN110679675A - Preparation method of Qifo flat green tea - Google Patents
Preparation method of Qifo flat green tea Download PDFInfo
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- CN110679675A CN110679675A CN201911049414.2A CN201911049414A CN110679675A CN 110679675 A CN110679675 A CN 110679675A CN 201911049414 A CN201911049414 A CN 201911049414A CN 110679675 A CN110679675 A CN 110679675A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 120
- 235000009569 green tea Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000013616 tea Nutrition 0.000 claims abstract description 102
- 230000007480 spreading Effects 0.000 claims abstract description 49
- 238000001035 drying Methods 0.000 claims abstract description 41
- 238000000034 method Methods 0.000 claims abstract description 26
- 239000003205 fragrance Substances 0.000 claims abstract description 17
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 238000012216 screening Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 238000000227 grinding Methods 0.000 claims description 12
- 238000003825 pressing Methods 0.000 claims description 12
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 11
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 11
- 241001330002 Bambuseae Species 0.000 claims description 11
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 11
- 239000011425 bamboo Substances 0.000 claims description 11
- 230000008859 change Effects 0.000 claims description 8
- 238000000605 extraction Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 5
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 6
- 230000008569 process Effects 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 4
- 235000006667 Aleurites moluccana Nutrition 0.000 description 1
- 240000004957 Castanea mollissima Species 0.000 description 1
- 235000018244 Castanea mollissima Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
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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 relates to the technical field of tea processing, in particular to a preparation method of Qifo flat green tea, which comprises the following steps: picking fresh leaves; step two, spreading and drying the fresh leaves; step three, shaking green; step four, cooking; step five, dampening: the green pan leaves are cooled and then stacked for moisture regaining, so that the moisture of the leaves and the stems is redistributed, and the subsequent drying is facilitated; sixthly, roasting the pan; seventhly, extracting fragrance; and step eight, screening and packaging. The invention selects a green rocking mode as a basis for improving the aroma and the taste of tea leaves, so that aroma substances are converted to the maximum extent before the tea leaves are fried, an aroma improving process is added in the traditional technology of the West lake Longjing tea, the technology adopts a low-temperature long-frying process, the aroma substances are fully developed and the taste is more fresh and mellow for a long time, and the low temperature (60-65 ℃) is used for keeping the aroma of the floral type from being volatilized. Thereby remarkably improving the rich aroma and the heavy taste of the Qifo flat tea.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a preparation method of Qifo flat green tea.
Background
The tea leaves are divided according to different shapes of the leaves, and comprise curled strip-shaped tea, flat tea, needle-shaped tea and the like, wherein the flat tea is the tea leaves with flat and straight appearance. Such as longjing, banqigun, generous, etc. tea in green tea. The fresh tea leaves are fried and then are treated while being kept in a pot, and are gradually flattened and formed. The modern Qifu tribute tea mainly takes flat tea as a main material, the technology of the Qifu tribute tea is derived from the technology of West lake Longjing tea, and the Qifu tribute tea is digested and absorbed and is improved and evolved by combining the actual situation of the tea raw materials in Qingchuan county. However, the flat tea prepared by the method has thin taste and unit fragrance. The high-grade tea mainly takes faint scent, and the middle-grade tea mainly takes cooked Chinese chestnut scent. The fragrance and the taste have no more characteristics, and the market competitiveness is far behind that of the West lake Longjing tea. In view of this, we propose a process for the preparation of green tea in the shape of the seven-Buddha flat shape.
Disclosure of Invention
In order to make up for the above disadvantages, the invention provides a preparation method of seven-Buddha flat green tea.
The technical scheme of the invention is as follows: the preparation method comprises the following steps:
picking fresh leaves;
step two, spreading and drying the fresh leaves;
step three, shaking green: the dried fresh leaves are subjected to green shaking treatment by using a green shaking machine or a water sieve for oolong, and when the fresh leaves have obvious flower fragrance, the fresh leaves are fried by using a manual frying pan or a tea flatting machine in a green pan program;
step four, cooking: the pot temperature is 150-;
step five, dampening: the green pan leaves are cooled and then stacked for moisture regaining, so that the moisture of the leaves and the stems is redistributed, and the subsequent drying is facilitated;
step six, roasting: the initial pot temperature is 115-120 ℃, the leaf feeding amount is three green pots which are used as one green pot, the leaf temperature is quickly raised to more than 70 ℃ after the leaves are put in the green pots, the leaves are continuously shaped and dried for 15-20 minutes through the change of a method and the control of the temperature, and the leaves are taken out and quickly cooled when the shape of the tea is flat, straight, smooth, oily and emerald green and the water content is 10 percent;
seventhly, fragrance extraction: the initial pot temperature is 95-100 ℃, the leaf feeding amount is the leaf amount of a final pot, the leaf temperature is quickly raised to 80 ℃ after the tea leaves are put into the pot to soften the tea leaves, the leaf temperature is reduced to 60-65 ℃ after the tea leaves are softened, the temperature is kept, the tea leaves are fried by pushing, buckling, grinding, grabbing and other methods for 25-30 minutes, the aroma is continuously developed, and the tea leaves are taken out of the pot and quickly cooled when the water content is lower than 5%;
and step eight, screening and packaging.
Preferably, in the first step, fresh tea leaves which are to be picked up in a single bud, one bud and one leaf and one bud and two leaves of spring tea are picked up from the fresh leaves.
As a preferred technical scheme, the picked fresh tea leaves are placed in a special spreading and drying rack for spreading and drying, the spreading and drying thickness is 3-5 cm, the spreading and drying time is 8-14 hours, and the water content is controlled at 70-75%;
as a preferred technical scheme, the green rocking treatment in the third step comprises green rocking for 90-120 turns for the first time, and then spreading and airing for 1-1.5 hours on a spreading and airing rack; shaking for 200 times and 250 turns for the second time, and then spreading and drying for 2-2.1 hours.
As a preferred technical scheme, the four manipulations in the above-mentioned steps are shaking, putting, , pressing, throwing, grasping, pushing, clasping, grinding, pressing and other ten major manipulations.
As a preferable technical scheme, the moisture regain time in the step five is 2-2.1 hours.
And as a preferable technical scheme, in the step eight, size and length grading is carried out through bamboo sieves with different apertures, and broken powder is removed and then timely decomposed and sealed for packaging.
Compared with the prior art, the invention has the beneficial effects that:
a green shaking mode is selected as a basis for improving the aroma and the taste of tea leaves, so that aroma substances are converted to the maximum extent before the tea leaves are fried, an aroma improving process is added in the traditional technology of the West lake Longjing tea, the technology adopts a low-temperature long-frying process, the aroma substances are fully developed and the taste is more fresh and mellow for a long time, and the low temperature (60-65 ℃) is used for keeping the aroma of the flower fragrance from being volatilized. Thereby remarkably improving the rich aroma and the heavy taste of the Qifo flat tea.
Detailed Description
The following further describes the embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
Example 1
The invention provides a preparation method of Qifo flat green tea, which comprises the following steps:
picking fresh leaves;
step two, spreading and drying the fresh leaves;
step three, shaking green: the dried fresh leaves are subjected to green shaking treatment by using a green shaking machine or a water sieve for oolong, and when the fresh leaves have obvious flower fragrance, the fresh leaves are fried by using a manual frying pan or a tea flatting machine in a green pan program;
step four, cooking: the pot temperature is 150-;
step five, dampening: the green pan leaves are cooled and then stacked for moisture regaining, so that the moisture of the leaves and the stems is redistributed, and the subsequent drying is facilitated;
step six, roasting: the initial pot temperature is 115-120 ℃, the leaf feeding amount is three green pots which are used as one green pot, the leaf temperature is quickly raised to more than 70 ℃ after the leaves are put in the green pots, the leaves are continuously shaped and dried for 15-20 minutes through the change of a method and the control of the temperature, and the leaves are taken out and quickly cooled when the shape of the tea is flat, straight, smooth, oily and emerald green and the water content is 10 percent;
seventhly, fragrance extraction: the initial pot temperature is 95-100 ℃, the leaf feeding amount is the leaf amount of a final pot, the leaf temperature is quickly raised to 80 ℃ after the tea leaves are put into the pot to soften the tea leaves, the leaf temperature is reduced to 60-65 ℃ after the tea leaves are softened, the temperature is kept, the tea leaves are fried by pushing, buckling, grinding, grabbing and other methods for 25-30 minutes, the aroma is continuously developed, and the tea leaves are taken out of the pot and quickly cooled when the water content is lower than 5%;
and step eight, screening and packaging.
It is worth further explaining that in the first step, fresh tea leaves with single bud, one bud and one leaf and one bud and two leaves of spring tea are picked up from fresh leaves.
It is worth further explaining that in the second step, picked fresh tea leaves are placed in a special spreading and drying rack for spreading and drying, the spreading and drying thickness is 3-5 cm, the spreading and drying time is 8-14 hours, and the water content is controlled to be 70-75%;
it is worth further explaining that the green leaf shaking treatment in the third step comprises 90-120 turns of green leaf shaking for the first time, and then spreading and airing for 1-1.5 hours on a spreading and airing rack; shaking for 200 times and 250 turns for the second time, and then spreading and drying for 2-2.1 hours.
It is worth further explaining that the manipulations in the four steps are shaking, building, , pressing, throwing, grasping, pushing, clasping, grinding and pressing.
It is worth further explaining that the moisture regain time in the fifth step is 2-2.1 hours.
And finally, in the step eight, classifying the sizes and the lengths of the bamboo sieves with different apertures, and removing the broken powder and then timely decomposing, sealing and packaging the bamboo sieves.
Example 2
The invention provides a preparation method of Qifo flat green tea, which comprises the following steps:
picking fresh leaves;
step two, spreading and drying the fresh leaves;
step three, shaking green: the dried fresh leaves are subjected to green shaking treatment by using a green shaking machine or a water sieve for oolong, and when the fresh leaves have obvious flower fragrance, the fresh leaves are fried by using a manual frying pan or a tea flatting machine in a green pan program;
step four, cooking: the pot temperature is 150 ℃, the leaf feeding amount is 100 g, the leaf temperature of tea leaves is required to reach over 75 ℃ as soon as possible after the tea leaves are put into the pot, the temperature is firstly high and then low, the tea leaves are shaped while being de-enzymed through the continuous change of the method, the time is 13 minutes, the de-enzyming is required to be thorough and uniform, the appearance basically forms flat and straight, the tea leaves have stabbing hand feeling, and the tea leaves are taken out of the pot when the water content is 25%;
step five, dampening: the green pan leaves are cooled and then stacked for moisture regaining, so that the moisture of the leaves and the stems is redistributed, and the subsequent drying is facilitated;
step six, roasting: the initial pot temperature is 115 ℃, the leaf feeding amount is that three green pots are made into one green pot, the leaf temperature is quickly raised to over 70 ℃ after the leaves are put into the pot, the leaves are continuously shaped and dried for 15 minutes through the change of a method and the control of the temperature, and the leaves are taken out of the pot and quickly cooled when the shape of the tea is flat, straight, smooth, oily, green in color and moisture content is 10 percent;
seventhly, fragrance extraction: the initial pot temperature is 95 ℃, the leaf feeding amount is the leaf amount of a final pot, the leaf temperature is quickly increased to 80 ℃ after the tea leaves are put into the pot to soften the tea leaves, the leaf temperature is reduced to 60 ℃ after the tea leaves are softened, the temperature is kept, frying is carried out by pushing, buckling, grinding, grabbing and other methods for 25 minutes, fragrance is continuously developed, and the tea leaves are taken out and quickly cooled when the water content is lower than 5%;
and step eight, screening and packaging.
It is worth further explaining that in the first step, fresh tea leaves with single bud, one bud and one leaf and one bud and two leaves of spring tea are picked up from fresh leaves.
It is worth further explaining that in the second step, picked fresh tea leaves are placed in a special spreading and drying rack for spreading and drying, the spreading and drying thickness is 3 cm, the spreading and drying time is 8 hours, and the water content is controlled to be 70%;
it is worth further explaining that the green rocking treatment in the third step includes green rocking for 90 turns for the first time, and then spreading and airing for 1 hour on a spreading and airing rack; shaking for 200 turns for the second time, and then spreading and airing for 2 hours.
It is worth further explaining that the manipulations in the four steps are shaking, building, , pressing, throwing, grasping, pushing, clasping, grinding and pressing.
It is worth further explaining that the moisture regain time in the fifth step is 2 hours.
And finally, in the step eight, classifying the sizes and the lengths of the bamboo sieves with different apertures, and removing the broken powder and then timely decomposing, sealing and packaging the bamboo sieves.
Example 3
The invention provides a preparation method of Qifo flat green tea, which comprises the following steps:
picking fresh leaves;
step two, spreading and drying the fresh leaves;
step three, shaking green: the dried fresh leaves are subjected to green shaking treatment by using a green shaking machine or a water sieve for oolong, and when the fresh leaves have obvious flower fragrance, the fresh leaves are fried by using a manual frying pan or a tea flatting machine in a green pan program;
step four, cooking: the pot temperature is 165 ℃, the leaf feeding amount is 125 g, the tea leaves are put into the pot, the leaf temperature is enabled to reach over 75 ℃ as soon as possible, the temperature is firstly high and then low, the tea leaves are shaped while being de-enzymed through the continuous change of the method, the tea leaves are required to be thoroughly and uniformly de-enzymed within 14 minutes, the appearance basically forms flat and straight, the tea leaves have stabbing hand feeling, and the tea leaves are taken out of the pot when the water content is 27.5%;
step five, dampening: the green pan leaves are cooled and then stacked for moisture regaining, so that the moisture of the leaves and the stems is redistributed, and the subsequent drying is facilitated;
step six, roasting: the initial pot temperature is 117.5 ℃, the leaf feeding amount is three green pots which are made into one green pot, the leaf temperature is quickly raised to more than 70 ℃ after the leaves are put into the green pot, the leaves are continuously shaped and dried for 17.5 minutes through the change of a method and the control of the temperature, and the leaves are taken out and quickly cooled when the shape of the tea is flat, straight, smooth, oily, and verdurous, and the water content is 10 percent;
seventhly, fragrance extraction: the initial pot temperature is 97.5 ℃, the leaf feeding amount is the leaf amount of a final pot, the leaf temperature is quickly raised to 80 ℃ after the tea leaves are put into the pot to soften the tea leaves, the leaf temperature is reduced to 62.5 ℃ after the tea leaves are softened, the temperature is kept, frying is carried out by pushing, buckling, grinding, grabbing and other methods for 27.5 minutes, the aroma is continuously developed, and the tea leaves are taken out of the pot and quickly cooled when the water content is lower than 5%;
and step eight, screening and packaging.
It is worth further explaining that in the first step, fresh tea leaves with single bud, one bud and one leaf and one bud and two leaves of spring tea are picked up from fresh leaves.
It is worth further explaining that in the second step, the picked fresh tea leaves are placed in a special spreading and drying rack for spreading and drying, the spreading and drying thickness is 4 cm, the spreading and drying time is 11 hours, and the water content is controlled at 72.5%;
it is worth further explaining that the rocking treatment in the third step includes rocking 105 turns for the first time, and then spreading and airing for 1.25 hours on a spreading and airing rack; shaking green for 225 turns for the second time, and then spreading and airing for 2.05 hours.
It is worth further explaining that the manipulations in the four steps are shaking, building, , pressing, throwing, grasping, pushing, clasping, grinding and pressing.
It is worth further saying that the moisture regain time in step five is 2.05 hours.
And finally, in the step eight, classifying the sizes and the lengths of the bamboo sieves with different apertures, and removing the broken powder and then timely decomposing, sealing and packaging the bamboo sieves.
Example 4
The invention provides a preparation method of Qifo flat green tea, which comprises the following steps:
picking fresh leaves;
step two, spreading and drying the fresh leaves;
step three, shaking green: the dried fresh leaves are subjected to green shaking treatment by using a green shaking machine or a water sieve for oolong, and when the fresh leaves have obvious flower fragrance, the fresh leaves are fried by using a manual frying pan or a tea flatting machine in a green pan program;
step four, cooking: the pot temperature is 180 ℃, the leaf feeding amount is 150 g, the tea leaves are put into the pot and then the leaf temperature is enabled to reach over 75 ℃ as soon as possible, the temperature is firstly high and then low, the tea leaves are shaped while being de-enzymed through the continuous change of the method, the tea leaves are required to be thoroughly and uniformly de-enzymed for 15 minutes, the appearance basically forms flat and straight, the tea leaves have stabbing hand feeling, and the tea leaves are taken out of the pot when the water content is 30%;
step five, dampening: the green pan leaves are cooled and then stacked for moisture regaining, so that the moisture of the leaves and the stems is redistributed, and the subsequent drying is facilitated;
step six, roasting: the initial pot temperature is 120 ℃, the leaf feeding amount is that three green pots are made into one green pot, the leaf temperature is quickly raised to more than 70 ℃ after the leaves are put into the pot, the leaves are continuously shaped and dried for 20 minutes, and when the tea leaves are flat, straight, smooth, oily, green in color and water content is 10%, the tea leaves are taken out of the pot and quickly cooled;
seventhly, fragrance extraction: the initial pot temperature is 100 ℃, the leaf feeding amount is the leaf amount of a final pot, the leaf temperature is quickly increased to 80 ℃ after the tea leaves are put into the pot to soften the tea leaves, the leaf temperature is reduced to 65 ℃ after the tea leaves are softened, the temperature is kept, frying is carried out by pushing, buckling, grinding, grabbing and other methods for 30 minutes, the aroma is continuously developed, and the tea leaves are taken out and quickly cooled when the water content is lower than 5%;
and step eight, screening and packaging.
It is worth further explaining that in the first step, fresh tea leaves with single bud, one bud and one leaf and one bud and two leaves of spring tea are picked up from fresh leaves.
The second step is to put the picked fresh tea leaves in a special spreading and drying rack for spreading and drying, wherein the spreading and drying thickness is 5 cm, the spreading and drying time is 14 hours, and the water content is controlled at 75 percent;
it is worth further explaining that the rocking treatment in the third step includes rocking 120 turns for the first time, and then spreading and airing for 1.5 hours on a spreading and airing rack; shaking for 250 turns for the second time, and then spreading and airing for 2.1 hours.
It is worth further explaining that the manipulations in the four steps are shaking, building, , pressing, throwing, grasping, pushing, clasping, grinding and pressing.
It is worth further explaining that the moisture regain time in the fifth step is 2.1 hours.
And finally, in the step eight, classifying the sizes and the lengths of the bamboo sieves with different apertures, and removing the broken powder and then timely decomposing, sealing and packaging the bamboo sieves.
The embodiments of the present invention have been described in detail, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.
Claims (7)
1. A preparation method of Qifo flat green tea is characterized in that: the preparation method comprises the following steps:
picking fresh leaves;
step two, spreading and drying the fresh leaves;
step three, shaking green: the dried fresh leaves are subjected to green shaking treatment by using a green shaking machine or a water sieve for oolong, and when the fresh leaves have obvious flower fragrance, the fresh leaves are fried by using a manual frying pan or a tea flatting machine in a green pan program;
step four, cooking: the pot temperature is 150-; the water-removing and shaping are carried out while the manipulation is continuously changed, the time is 13-15 minutes, the water-removing needs to be thoroughly and uniformly carried out, the shape is basically flat, straight, stabbing and hand-feeling, and the water content is 25-30 percent, and the pan is taken out;
step five, dampening: the green pan leaves are cooled and then stacked for moisture regaining, so that the moisture of the leaves and the stems is redistributed, and the subsequent drying is facilitated;
step six, roasting: the initial pot temperature is 115-120 ℃, the leaf feeding amount is three green pots which are used as one green pot, the leaf temperature is quickly raised to more than 70 ℃ after the leaves are put in the green pots, the leaves are continuously shaped and dried for 15-20 minutes through the change of a method and the control of the temperature, and the leaves are taken out and quickly cooled when the shape of the tea is flat, straight, smooth, oily and emerald green and the water content is 10 percent;
seventhly, fragrance extraction: the initial pot temperature is 95-100 ℃, the leaf feeding amount is the leaf amount of a final pot, the leaf temperature is quickly raised to 80 ℃ after the tea leaves are put into the pot to soften the tea leaves, the leaf temperature is reduced to 60-65 ℃ after the tea leaves are softened, the temperature is kept, the tea leaves are fried by pushing, buckling, grinding, grabbing and other methods for 25-30 minutes, the aroma is continuously developed, and the tea leaves are taken out of the pot and quickly cooled when the water content is lower than 5%;
and step eight, screening and packaging.
2. The method for preparing heptafosflat green tea according to claim 1, wherein: in the step one, fresh tea leaves with single bud, one bud and one leaf and one bud and two leaves of spring tea are picked from fresh leaves.
3. The method for preparing heptafosflat green tea according to claim 1, wherein: and step two, placing the picked fresh tea leaves in a special spreading and drying rack for spreading and drying the tea leaves, wherein the spreading and drying thickness is 3-5 cm, the spreading and drying time is 8-14 hours, and the water content is controlled at 70-75%.
4. The method for preparing heptafosflat green tea according to claim 1, wherein: the green leaf shaking treatment in the third step comprises the steps of shaking green leaves for 90-120 turns for the first time, and then spreading and airing on a spreading and airing rack for 1-1.5 hours; shaking for 200 times and 250 turns for the second time, and then spreading and drying for 2-2.1 hours.
5. The method for preparing heptafosflat green tea according to claim 1, wherein: the four manipulations in the above steps are shaking, stirring, , pressing, throwing, grasping, pushing, clasping, grinding and pressing.
6. The method for preparing heptafosflat green tea according to claim 1, wherein: and the moisture regain time in the step five is 2-2.1 hours.
7. The method for preparing heptafosflat green tea according to claim 1, wherein: and step eight, classifying the sizes and the lengths of the bamboo sieves with different apertures, and timely decomposing, sealing and packaging the bamboo sieves after removing the broken powder.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113287661A (en) * | 2021-06-07 | 2021-08-24 | 福建金溪茶业有限公司 | Production process of frozen oolong tea |
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| CN109430443A (en) * | 2018-11-26 | 2019-03-08 | 杭州市农业科学研究院 | A kind of processing method of ripe fruity Longjing tea |
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2019
- 2019-10-31 CN CN201911049414.2A patent/CN110679675A/en active Pending
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|---|---|---|---|---|
| CN101524103A (en) * | 2009-04-03 | 2009-09-09 | 邓雪松 | Technology for preparing fragrant green tea |
| CN103689140A (en) * | 2013-12-16 | 2014-04-02 | 泸州佛心茶业有限公司 | Preparation method of fragrant green tea leaves |
| CN104430982A (en) * | 2014-12-01 | 2015-03-25 | 都匀市匀城春茶叶有限公司 | Processing process of flat tea |
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| CN113287661A (en) * | 2021-06-07 | 2021-08-24 | 福建金溪茶业有限公司 | Production process of frozen oolong tea |
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Effective date of registration: 20221212 Address after: No. 10, Worship Temple, Qifo Village, Qifo Township, Qingchuan County, Guangyuan, Sichuan 628114 Applicant after: Qingchuan Jiafa Tea Industry Co.,Ltd. Address before: 628100 Qifo Township, Qingchuan County, Mianyang City, Sichuan Province Applicant before: Qingchuan green goufang Tea Co.,Ltd. |
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