CN110999992A - Cold-brewing tea making process and preparation method thereof - Google Patents
Cold-brewing tea making process and preparation method thereof Download PDFInfo
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- CN110999992A CN110999992A CN201911158202.8A CN201911158202A CN110999992A CN 110999992 A CN110999992 A CN 110999992A CN 201911158202 A CN201911158202 A CN 201911158202A CN 110999992 A CN110999992 A CN 110999992A
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Abstract
The invention discloses a making process of a cold-making tea, and belongs to the technical field of tea production. A cold-brewing tea making process comprises the following steps: a. preparing raw materials; b. preparing dry tea; c. pulverizing the dried tea; d. removing tea hair; e. drying; f. bagging and packaging; and step c, putting the dry tea in the shape of tender bud strips into a clean grinder for grinding to obtain dry tea pieces, screening by a sieve to select the dry tea pieces with proper specifications, and discarding the dry tea pieces which are not in the specifications, and step d, passing the dry tea pieces with the proper specifications through a blower fan for three times to remove tea hair. The cold-brewing tea prepared by the cold-brewing tea preparation process provided by the invention has fresh and fragrant tea taste, excellently keeps the mellow fragrance of tea, has clear and transparent tea soup, can be brewed by using warm water, has short brewing time and is convenient to drink in daily life.
Description
Technical Field
The invention relates to a tea making process, in particular to a cold-making tea making process and a preparation method thereof
Background
Cold tea making, i.e. making tea with cold water, can be said to subvert the traditional tea making method. The office workers, the lessons, the driving workers, the mountaineering workers and the like can enjoy the cold-brewed tea which is good for drinking and health care at any time as long as mineral water can be bought wherever they go.
The traditional tea drinking culture is brewed with hot boiled water, so that the tea can enjoy the elegant fragrance given by the tea, taste the sweet and mellow taste in the tea soup and be leisure and hobby. With the pace of life of people becoming faster, the life style of cold-brewing tea is beginning to be widely accepted by the public.
In the prior art of cold-brewing tea, taking Ergong of Baoji tea made of Taiwan tea No. 12 (golden day) and Taiwan tea No. 13 (jade), hot water 100 ℃, 100cc and cold water 100cc are respectively used for brewing for five minutes, and then the Baoji tea is placed in a refrigerator at 4 ℃ for 1-24 hours, and the contents of ester catechin (-) EGCG, (-) ECG, free catechin + -C, (-) EC, (-) EGC and caffeine are compared with the commercially available tea beverage, and some opinions are provided for reference in popularizing cold-brewing tea according to the result trend. The dissolution amount of water-soluble components such as tannic acid (GA), free catechin +/-C, (-) EC and (-) EGC in tea components after being soaked in cold water for 2 hours exceeds or is twice of the dissolution amount of water at 100 ℃ for five minutes, while ester catechin (-) EGCG and (-) ECG are insoluble in water, the dissolution amount of Tai cha No. 12 after being soaked in cold water for 4 hours is 33-45% of the dissolution amount after being soaked in water at 100 ℃ for five minutes, the dissolution amount after being soaked in cold water for 8 hours is only 62-75%, and the dissolution amount after being soaked in cold water for 24 hours is only 79-81%.
The amount of Taicha No. 13 released after soaking in cold water for 4 hours is equal to that of 100 deg.C water for five minutes. When the Caffeine (Caffeine) is soaked in cold water for 4 hours, the dissolution amount is only 45-56% of the dissolution amount in five minutes at 100 ℃, 72-74% in 8 hours and more than 85% in 24 hours, and the dissolution situations of different varieties of tea leaves to the cold water are different.
During the making process of the cold-brewed tea, water-soluble components such as tannic acid (GA), free catechin +/-C, (-) EC and (-) EGC in tea components are soaked for more than 3 hours to exceed or be doubled of the dissolution amount of water at the normal temperature of 100 ℃ for five minutes, ester catechin (-) EGCG and (-) ECG are insoluble in water, the dissolution amount of Ender black tea in cold water for 4 hours is only 25-30% of the dissolution amount of water at the temperature of 100 ℃ for five minutes, the dissolution amount of the tea in cold water for 8 hours is only 64-68%, and the dissolution amount of the tea in cold water for 24 hours is only 72-76%
Therefore, the existing Yingde black tea or Yingde green tea can not be rapidly cold-brewed at normal temperature, or the cold-brewing time is long, so that the use is inconvenient.
Disclosure of Invention
The invention aims to provide a cold-making tea making process which can make cold-making tea quickly at normal temperature and has short cold-making time.
In order to solve the technical problems, the technical scheme of the invention is as follows:
a cold-brewing tea making process comprises the following steps:
a. preparation of raw materials: picking fresh tea leaves from tea trees as raw materials of the refrigeration tea; the picked fresh tea leaves are one or two leaves in one bud, are broken without skins, and are not extruded during storage;
b. b, preparing dry tea, namely preparing the fresh tea leaves picked in the step a into dry tender bud strip tea according to a standard black tea making process or a standard green tea making process;
c. crushing the dry tea, putting the tender bud strip-shaped dry tea into a clean crusher for crushing, and crushing to obtain dry tea pieces; sieving the dried tea pieces for the first time by using a sieve, and discarding the dried tea pieces out of specification; sieving the primarily screened dry tea pieces for the second time by using a sieve, and selecting the dry tea pieces with proper specifications;
d. removing tea hair, namely, passing the dried tea pieces with proper specifications through an electric air blower, and removing the tea hair by three times;
for the first time, the wind speed of the wind raising machine is 950r/min, and the discharge amount of the dried tea pieces is 120 kg/h;
secondly, the wind speed of a wind raising machine is 900r/min, and the discharge amount of the broken dry tea is 100 kg/h;
thirdly, the wind speed of a wind raising machine is 850r/min, and the discharge amount of the dried tea pieces is 80 kg/h;
e. drying, namely spreading the cold-making tea raw material into a container, and putting the container into a drying chamber for drying; the container is a bamboo dustpan, the temperature of the drying chamber is 50-55 ℃, and the drying time is 10 h.
In a preferred embodiment, the size of the sieve screen in step c is a square with a side length of 1mm or a circle with a diameter of 1 mm.
As a preferred embodiment, the drying chamber in step e is provided with a ventilation device for moisture removal.
In a preferred embodiment, in the step e, the dried tea pieces are uniformly stirred every 2 hours.
As a preferred embodiment, after the step e, the method further comprises the step of packaging: and (3) crushing the dry tea, putting the crushed dry tea into a soaking bag made of non-woven fabric, putting the soaking bag into an aluminum foil bag made of aluminum foil, and finally sealing.
In a preferred embodiment, in step a, the tea plant variety is preferably elder black tea, elder ninth black tea, elder twelfth black tea, elder narcissus black tea, or elder meida black tea.
The invention also aims to provide a preparation method of the cold-brewing tea, which comprises the following steps: tearing the aluminum foil bag open, and taking out the bubble bag; and (3) putting the tea bag into drinking water at about normal temperature, standing for 15-20 minutes after the tea bag is completely soaked, and brewing to obtain cold tea brewing water.
According to the technical scheme, the dry tea with the tender bud strips is put into a clean grinder to be ground, the ground dry tea is crushed to obtain dry tea pieces, the dry tea pieces are screened through a sieve, the dry tea pieces with proper specifications are selected, the dry tea pieces with the improper specifications are abandoned, and the dry tea pieces with the proper specifications are divided into three times to pass through a blower fan to remove tea hair. The cold-brewing tea prepared by the cold-brewing tea preparation process provided by the invention has fresh and fragrant tea taste, excellently keeps the mellow fragrance of tea, has clear and transparent tea soup, can be brewed by using warm water, has short brewing time and is convenient to drink in daily life.
Detailed Description
The following examples further illustrate 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 one
A cold-brewing tea making process comprises the following steps:
a. preparation of raw materials: picking fresh tea leaves from Dayeye black tea, Yinghongjiu tea, Yinghong twelve tea, Yingde Jinxuan black tea, Yingde narcissus black tea or Yingde Meizhan black tea tree produced in Yingde as raw materials of the refrigeration tea in spring and before and after Qingming; the picked fresh tea leaves are one or two leaves in one bud, are broken without skins, and are not extruded during storage;
b. b, preparing dry tea, namely preparing the fresh tea leaves picked in the step a into dry tender bud strip tea according to a standard black tea making process or a standard green tea making process;
c. crushing the dry tea, putting the tender bud strip-shaped dry tea into a clean crusher for crushing, and crushing to obtain dry tea pieces; the dried tea pieces are primarily screened by a sieve with a square screen with the side length of 1mm or a round screen with the diameter of 1mm, and dried tea pieces which are out of specification are discarded; sieving the primarily screened dry tea pieces for the second time by using a sieve, and selecting the dry tea pieces with proper specifications;
d. removing tea hair, namely, passing the dried tea pieces with proper specifications through an electric air blower, and removing the tea hair by three times;
for the first time, the wind speed of the wind raising machine is 950r/min, and the discharge amount of the dried tea pieces is 120 kg/h;
secondly, the wind speed of a wind raising machine is 900r/min, and the discharge amount of the broken dry tea is 100 kg/h;
thirdly, the wind speed of a wind raising machine is 850r/min, and the discharge amount of the dried tea pieces is 80 kg/h;
e. drying, namely spreading the cold-making tea raw material into a container, and drying the cold-making tea raw material in a drying chamber, wherein ventilation equipment is arranged in the drying chamber for dehumidifying; the container is a bamboo dustpan, the temperature of the drying chamber is 50-55 ℃, the drying time is 10h, and the dried tea pieces are uniformly turned over every 2h to be uniformly dried.
And (3) crushing the dry tea, putting the crushed dry tea into a soaking bag made of non-woven fabric, putting the soaking bag into an aluminum foil bag made of aluminum foil, and finally sealing.
Example two
A cold-brewing tea making process comprises the following steps:
a. preparation of raw materials: in summer, before and after summer, picking fresh tea leaves from Dayeye black tea, Yinghongjiu tea, Yinghong twelve tea, Yingdejinxuan black tea, Yingdenarcissus black tea or tea plant of Yingdemeizhan black tea which are produced in Yingde as raw materials of the refrigeration tea; the picked fresh tea leaves are one or two leaves in one bud, are broken without skins, and are not extruded during storage;
b. b, preparing dry tea, namely preparing the fresh tea leaves picked in the step a into dry tender bud strip tea according to a standard black tea making process or a standard green tea making process;
c. crushing the dry tea, putting the tender bud strip-shaped dry tea into a clean crusher for crushing, and crushing to obtain dry tea pieces; the dried tea pieces are primarily screened by a sieve with a square screen with the side length of 1mm or a round screen with the diameter of 1mm, and dried tea pieces which are out of specification are discarded; sieving the primarily screened dry tea pieces for the second time by using a sieve, and selecting the dry tea pieces with proper specifications;
d. removing tea hair, namely, passing the dried tea pieces with proper specifications through an electric air blower, and removing the tea hair by three times;
for the first time, the wind speed of the wind raising machine is 950r/min, and the discharge amount of the dried tea pieces is 120 kg/h;
secondly, the wind speed of a wind raising machine is 900r/min, and the discharge amount of the broken dry tea is 100 kg/h;
thirdly, the wind speed of a wind raising machine is 850r/min, and the discharge amount of the dried tea pieces is 80 kg/h;
e. drying, namely spreading the cold-making tea raw material into a container, and drying the cold-making tea raw material in a drying chamber, wherein ventilation equipment is arranged in the drying chamber for dehumidifying; the container is a bamboo dustpan, the temperature of the drying chamber is 50-55 ℃, the drying time is 10h, and the dried tea pieces are uniformly turned over every 2h to be uniformly dried.
And (3) crushing the dry tea, putting the crushed dry tea into a soaking bag made of non-woven fabric, putting the soaking bag into an aluminum foil bag made of aluminum foil, and finally sealing.
EXAMPLE III
A cold-brewing tea making process comprises the following steps:
a. preparation of raw materials: picking fresh tea leaves from Dayeye black tea, Yinghongjiu tea, Yinghong twelve tea, Yingdejinxuan black tea, Yingdenarcissus black tea or Yingdemei black tea tree produced in Yingde as raw materials of the refrigeration tea before and after autumn; the picked fresh tea leaves are one or two leaves in one bud, are broken without skins, and are not extruded during storage;
b. b, preparing dry tea, namely preparing the fresh tea leaves picked in the step a into dry tender bud strip tea according to a standard black tea making process or a standard green tea making process;
c. crushing the dry tea, putting the tender bud strip-shaped dry tea into a clean crusher for crushing, and crushing to obtain dry tea pieces; the dried tea pieces are primarily screened by a sieve with a square screen with the side length of 1mm or a round screen with the diameter of 1mm, and dried tea pieces which are out of specification are discarded; sieving the primarily screened dry tea pieces for the second time by using a sieve, and selecting the dry tea pieces with proper specifications;
d. removing tea hair, namely, passing the dried tea pieces with proper specifications through an electric air blower, and removing the tea hair by three times;
for the first time, the wind speed of the wind raising machine is 950r/min, and the discharge amount of the dried tea pieces is 120 kg/h;
secondly, the wind speed of a wind raising machine is 900r/min, and the discharge amount of the broken dry tea is 100 kg/h;
thirdly, the wind speed of a wind raising machine is 850r/min, and the discharge amount of the dried tea pieces is 80 kg/h;
e. drying, namely spreading the cold-making tea raw material into a container, and drying the cold-making tea raw material in a drying chamber, wherein ventilation equipment is arranged in the drying chamber for dehumidifying; the container is a bamboo dustpan, the temperature of the drying chamber is 50-55 ℃, the drying time is 10h, and the dried tea pieces are uniformly turned over every 2h to be uniformly dried.
And (3) crushing the dry tea, putting the crushed dry tea into a soaking bag made of non-woven fabric, putting the soaking bag into an aluminum foil bag made of aluminum foil, and finally sealing.
Example four
A cold-brewing tea making process comprises the following steps:
a. preparation of raw materials: in winter, before and after winter, picking fresh tea leaves from Dayeye black tea, Yinghongjiu tea, Yinghong twelve tea, Yingdejinxuan black tea, Yingdenarcissus black tea or tea plant of Yingdemei black tea which are produced in Yingde as raw materials of the refrigeration tea; the picked fresh tea leaves are one or two leaves in one bud, are broken without skins, and are not extruded during storage;
b. b, preparing dry tea, namely preparing the fresh tea leaves picked in the step a into dry tender bud strip tea according to a standard black tea making process or a standard green tea making process;
c. crushing the dry tea, putting the tender bud strip-shaped dry tea into a clean crusher for crushing, and crushing to obtain dry tea pieces; the dried tea pieces are primarily screened by a sieve with a square screen with the side length of 1mm or a round screen with the diameter of 1mm, and dried tea pieces which are out of specification are discarded; sieving the primarily screened dry tea pieces for the second time by using a sieve, and selecting the dry tea pieces with proper specifications;
d. removing tea hair, namely, passing the dried tea pieces with proper specifications through an electric air blower, and removing the tea hair by three times;
for the first time, the wind speed of the wind raising machine is 950r/min, and the discharge amount of the dried tea pieces is 120 kg/h;
secondly, the wind speed of a wind raising machine is 900r/min, and the discharge amount of the broken dry tea is 100 kg/h;
thirdly, the wind speed of a wind raising machine is 850r/min, and the discharge amount of the dried tea pieces is 80 kg/h;
e. drying, namely spreading the cold-making tea raw material into a container, and drying the cold-making tea raw material in a drying chamber, wherein ventilation equipment is arranged in the drying chamber for dehumidifying; the container is a bamboo dustpan, the temperature of the drying chamber is 50-55 ℃, the drying time is 10h, and the dried tea pieces are uniformly turned over every 2h to be uniformly dried.
And (3) crushing the dry tea, putting the crushed dry tea into a soaking bag made of non-woven fabric, putting the soaking bag into an aluminum foil bag made of aluminum foil, and finally sealing.
Tearing the aluminum foil bag of the cold-brewed tea prepared in the first to fourth embodiments, and taking out the bag; and (3) putting the tea bag into normal-temperature drinking water, standing for 15-20 minutes after the tea bag is completely soaked, and brewing to obtain cold tea brewing water.
For the cold-brewed tea prepared in the first to fourth embodiments, the cold-brewed tea is cold-brewed at different time stages, and the detection results for the elution amount of the components are as follows:
the first embodiment is as follows: after the tea bag is completely soaked, the dissolution amount of water-soluble components such as tannic acid (GA), free catechin +/-C, (-) EC and (-) EGC in the tea components exceeds or is twice of the dissolution amount of common tea in 100 ℃ water for five minutes after the tea bag is soaked for more than 10 minutes, while ester catechin (-) EGCG and (-) ECG are insoluble in water, the dissolution amount of the cold-brewing tea of the invention in 20 minutes of cold water contains 70-74 percent of the dissolution amount in 100 ℃ water for five minutes, and the tea soup is clear and bright.
Example two: after the tea bag is completely soaked, the dissolution amount of water-soluble components such as tannic acid (GA), free catechin +/-C, (-) EC and (-) EGC in the tea components exceeds or is twice of the dissolution amount of common tea in 100 ℃ water for five minutes after the tea bag is soaked for more than 10 minutes, while ester catechin (-) EGCG and (-) ECG are insoluble in water, the dissolution amount of the cold-brewing tea of the invention in 20 minutes of cold water contains 70-74 percent of the dissolution amount in 100 ℃ water for five minutes, and the tea soup is clear and bright.
Example three: after the tea bag is completely soaked, the dissolution amount of water-soluble components such as tannic acid (GA), free catechin +/-C, (-) EC and (-) EGC in the tea components exceeds or is twice of the dissolution amount of common tea in 100 ℃ water for five minutes after the tea bag is soaked for more than 10 minutes, while ester catechin (-) EGCG and (-) ECG are insoluble in water, the dissolution amount of the cold-brewing tea of the invention in 20 minutes of cold water contains 70-74 percent of the dissolution amount in 100 ℃ water for five minutes, and the tea soup is clear and bright.
Example four: after the tea bag is completely soaked, the dissolution amount of water-soluble components such as tannic acid (GA), free catechin +/-C, (-) EC and (-) EGC in the tea components exceeds or is twice of the dissolution amount of common tea in 100 ℃ water for five minutes after the tea bag is soaked for more than 10 minutes, while ester catechin (-) EGCG and (-) ECG are insoluble in water, the dissolution amount of the cold-brewing tea of the invention in 20 minutes of cold water contains 70-74 percent of the dissolution amount in 100 ℃ water for five minutes, and the tea soup is clear and bright.
The tea product of the invention can be used for making tea by using conventional hot water and can also be used for making tea by using cold water at normal temperature. The cold foaming method has more advantages than the similar products. In the same cold soaking method, other similar products can be drunk after being soaked for several hours even in a refrigerator for refrigerating until the next day. The time efficiency is too low. In addition, the tea which is too frozen is not suitable for the body when being drunk too much. The product can be enjoyed only by filling the bottled mineral water tea at normal temperature for 5-10 minutes. Simple, convenient, fast, efficient and time-saving.
Can be brewed cold, can be drunk only by plugging tea leaves with a bottle of mineral water and shaking the tea leaves for several minutes in the absence of hot water, is convenient, quick, time-saving and efficient, and can be drunk anytime and anywhere.
The cold-brewing tea is suitable for a wide range of people, driving families, mountaineering families, traveling families, business families, student groups and the like, is convenient to carry when going out, is simple to brew and does not need a tea-brewing technology.
Can be soaked in hot water, and a cup of sweet tea soup which can be boiled in hot water to relieve fatigue can be brewed by only brewing a simple tea set.
The tea is drunk by cold soaking, retains original tea fragrance and taste of tea, and has sweet taste (because tannin affecting bitter taste of tea soup can exude when soaked in high temperature water of over 80 deg.C).
The cold soaking and drinking can not stimulate intestines and stomach and not affect sleep and health after long-time soaking (because the caffeine carried by the tea is commonly called theophylline which is soaked in high-temperature water with the temperature of over 80 ℃ and then seeps out).
The embodiments of the present invention have been described in detail with reference to the examples, 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 cold-brewing tea making process is characterized in that: the method comprises the following steps:
a. preparation of raw materials: picking fresh tea leaves from tea trees as raw materials of the refrigeration tea; the picked fresh tea leaves are one or two leaves in one bud, are broken without skins, and are not extruded during storage;
b. b, preparing dry tea, namely preparing the fresh tea leaves picked in the step a into dry tender bud strip tea according to a standard black tea making process or a standard green tea making process;
c. crushing the dry tea, putting the tender bud strip-shaped dry tea into a clean crusher for crushing, and crushing to obtain dry tea pieces; sieving the dried tea pieces for the first time by using a sieve, and discarding the dried tea pieces out of specification; sieving the primarily screened dry tea pieces for the second time by using a sieve, and selecting the dry tea pieces with proper specifications;
d. removing tea hair, namely, passing the dried tea pieces with proper specifications through an electric air blower, and removing the tea hair by three times;
for the first time, the wind speed of the wind raising machine is 950r/min, and the discharge amount of the dried tea pieces is 120 kg/h;
secondly, the wind speed of a wind raising machine is 900r/min, and the discharge amount of the broken dry tea is 100 kg/h;
thirdly, the wind speed of a wind raising machine is 850r/min, and the discharge amount of the dried tea pieces is 80 kg/h;
e. drying, namely spreading the cold-making tea raw material into a container, and putting the container into a drying chamber for drying; the container is a bamboo dustpan, the temperature of the drying chamber is 50-55 ℃, and the drying time is 10 h.
2. The process for making a cold-brewed tea according to claim 1, wherein: the specification of the sieve mesh in the step c is a square with the side length of 1mm or a round with the diameter of 1 mm.
3. The process for making a cold-brewed tea according to claim 1, wherein: and (e) arranging a ventilation device for moisture removal in the drying chamber in the step (e).
4. The process for making a cold-brewed tea according to claim 1, wherein: and in the step e, uniformly stirring the dried tea pieces every 2 hours.
5. The process for making a cold-brewed tea according to claim 1, wherein: after the step e, the method also comprises a packaging step: and (3) crushing the dry tea, putting the crushed dry tea into a soaking bag made of non-woven fabric, putting the soaking bag into an aluminum foil bag made of aluminum foil, and finally sealing.
6. The process for making a cold-brewed tea according to claim 1, wherein: in the step a, the tea plant variety is preferably Yindeda leaf black tea, Yindejiu tea, Yindetwelve tea, Yindeshui black tea or Yindemeizhan black tea.
7. A method for preparing a cold-brew tea as claimed in claim 1, characterised in that: tearing the aluminum foil bag open, and taking out the bubble bag; and (3) putting the tea bag into normal-temperature drinking water, standing for 5-10 minutes after the tea bag is completely soaked, and brewing to obtain cold tea brewing water.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113519636A (en) * | 2021-05-25 | 2021-10-22 | 中国农业科学院茶叶研究所 | Preparation method of cold-brewing tea |
| CN113632860A (en) * | 2021-07-28 | 2021-11-12 | 华南农业大学 | Longan black tea and brewing method thereof |
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| CN102742683A (en) * | 2012-07-27 | 2012-10-24 | 福建农林大学 | Processing method of cold-making black tea |
| CN108902365A (en) * | 2018-06-03 | 2018-11-30 | 深圳市格物致知贸易有限公司 | A kind of cold brew tea powder formula and preparation process |
| CN109105576A (en) * | 2018-10-09 | 2019-01-01 | 蒋云 | A kind of cold bubble white tea and its cold bubble method |
| CN109329504A (en) * | 2018-11-13 | 2019-02-15 | 河南农业大学 | A kind of white tea cold brew tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102742683A (en) * | 2012-07-27 | 2012-10-24 | 福建农林大学 | Processing method of cold-making black tea |
| CN108902365A (en) * | 2018-06-03 | 2018-11-30 | 深圳市格物致知贸易有限公司 | A kind of cold brew tea powder formula and preparation process |
| CN109105576A (en) * | 2018-10-09 | 2019-01-01 | 蒋云 | A kind of cold bubble white tea and its cold bubble method |
| CN109329504A (en) * | 2018-11-13 | 2019-02-15 | 河南农业大学 | A kind of white tea cold brew tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113519636A (en) * | 2021-05-25 | 2021-10-22 | 中国农业科学院茶叶研究所 | Preparation method of cold-brewing tea |
| CN113632860A (en) * | 2021-07-28 | 2021-11-12 | 华南农业大学 | Longan black tea and brewing method thereof |
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Application publication date: 20200414 |