CN111109375A - Method for making cold-making black tea - Google Patents
Method for making cold-making black tea Download PDFInfo
- Publication number
- CN111109375A CN111109375A CN202010020247.5A CN202010020247A CN111109375A CN 111109375 A CN111109375 A CN 111109375A CN 202010020247 A CN202010020247 A CN 202010020247A CN 111109375 A CN111109375 A CN 111109375A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- raw materials
- making
- temperature
- box
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 50
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 31
- 235000020279 black tea Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 62
- 238000000855 fermentation Methods 0.000 claims abstract description 50
- 230000004151 fermentation Effects 0.000 claims abstract description 50
- 239000000463 material Substances 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000010298 pulverizing process Methods 0.000 claims abstract description 8
- 238000007664 blowing Methods 0.000 claims abstract description 7
- 238000005096 rolling process Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000003801 milling Methods 0.000 claims 2
- 235000013616 tea Nutrition 0.000 abstract description 19
- 235000019658 bitter taste Nutrition 0.000 abstract description 5
- 238000006243 chemical reaction Methods 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 description 7
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 6
- 230000018044 dehydration Effects 0.000 description 4
- 238000006297 dehydration reaction Methods 0.000 description 4
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 3
- 229960001948 caffeine Drugs 0.000 description 3
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000004720 fertilization Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000020334 white tea Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a method for making cold-making black tea, which comprises the following steps: picking raw materials: picking fresh leaves and stems, wherein the fresh leaves and stems are corresponding parts with the length of 9-11 cm below 1-3 cm away from the highest bud heads; withering: dehydrating the raw materials in an air box, blowing air below the air box by using an air blower, and using an ultraviolet bulb above the air box, wherein the time duration is controlled to be 1-2 days; rolling; fermentation: bagging the materials, placing the materials in a fermentation box for fermentation, wherein the temperature and the humidity in the fermentation box are 30-50 ℃ and 75-85%, and the fermentation time is 1-2 days; drying; crushing: pulverizing the raw materials to 1.15-1.35mm2. The raw materials adopt unnecessary parts of the raw materials of the existing tea making process, so that the cost can be greatly reduced; by controlling fermentation time, temperature and humidity, the fermentation conversion rate is improved, and the raw material is crushed to 1.15-1.35mm2The prepared cold-brewing black tea can be quickly released in a brewing environment at a lower temperature, and has no bitter taste and good mouthfeel.
Description
Technical Field
The invention relates to the field of tea making processes, in particular to a method for making cold-making black tea.
Background
The traditional hot water tea making temperature is 80-100 ℃, the water is injected and the soup is discharged, the process is completed in a few minutes, and the best characteristic of the tea can be presented. With the acceleration of the pace of life of people, the life style of the cold-brewed black tea is widely accepted by the public, is particularly popular in Taiwan and Japan in summer, and can well refresh people who are used to refresh with tea in the afternoon.
The existing cold-brewing black tea generally adopts 1 to 2 new leaves with fresh bud tips and stems of corresponding parts in order to improve the taste and the fragrance, but the fresh bud tips are small in amount and expensive, and the cost is high for making the cold-brewing black tea. In addition, generally, tea leaves with lower fermentation degree are suitable for being made into cold tea, such as green tea, oolong tea and white tea, and some flower and fruit tea are also suitable for being made into cold tea, and the cold tea made from the tea is fresh and sweet in taste. Black tea, Tieguanyin and Pu-Er ripe tea with higher fermentation degree are not suitable for cold brewing, and the taste is bitter and astringent after being brewed.
Disclosure of Invention
The invention provides a method for making cold-making black tea in order to solve the technical problems.
The invention is realized by the following technical scheme:
a method for making cold-brewed black tea comprises the following steps:
picking raw materials: picking fresh leaves and stems, wherein the fresh leaves and stems are corresponding parts with the length of 9-11 cm below 1-3 cm away from the highest bud heads;
withering: dehydrating the raw materials in an air box, blowing air below the air box by using an air blower, and using an ultraviolet bulb above the air box, wherein the time duration is controlled to be 1-2 days;
rolling;
fermentation: bagging the materials, placing the materials in a fermentation box for fermentation, wherein the temperature and the humidity in the fermentation box are 30-50 ℃ and 75-85%, and the fermentation time is 1-2 days;
drying;
crushing: pulverizing the raw materials to 1.15-1.35mm2。
The method for making the cold-brewing black tea is based on a black tea making process, the fresh leaves adopt the parts which are not used by the existing cold-brewing black tea, namely the parts with the bud tips of 1cm to 3cm and below 9cm-11cm, namely the parts with the length of 9cm-11cm below the tea tips of 1cm to 3cm are picked, the leaves with the length of 9cm-11cm grow for a long time, the stems are green, the color is dark brown, and the non-lignified stems can be used before the lignified stems. The part is adopted as the raw material, so that the yield of the raw material can be greatly improved, and the cost can be greatly reduced because the part is unnecessary for the raw material of the existing tea making process. According to the scheme, the raw materials are selected, the stem part is more, the fermentation conversion rate is improved by controlling the fermentation time, the temperature and the humidity, and the prepared cold-brewing black tea has no bitter taste, good taste and higher sweetness. The raw material adopts fresh leaves and stems with longer growth time to ferment and convertThe temperature is quite large, the time consumption is short when the temperature is high, and the time consumption is long when the temperature is not high; adopt the ultraviolet ray bulb simulation sunning environment when withering to improve the green leaf, stem and turn into red, when improving the conversion rate, sweetness and fragrance improve thereupon, reduce the influence of the green grass flavor that the green raw materials liberated to the taste. The cold-making black tea prepared by the above process is prepared by pulverizing raw materials to 1.15-1.35mm2Can be fully released within 5min to 10min in a brewing environment with lower temperature. According to the scheme, the raw materials are selected and optimized, the original waste raw materials are reused, the original taste of the cold-brewing black tea is changed from bitter and astringent to fresh and sweet, and the taste of the cold-brewing black tea is enhanced.
Preferably, the fresh leaves are grown organically and grow at an altitude of 800m to 1200 m. The raw materials for growing at the altitude contain more substances than the raw materials with lower altitude; in a cold bubble scene, the water temperature is low, and substances released into water are less, so that if raw materials containing less substances are selected, the experience of the product is reduced; and the production area has higher altitude, less plant diseases and insect pests, no need of fertilization and pesticide spraying and higher safety.
Compared with the prior art, the invention has the following advantages and beneficial effects:
1. the raw materials of the invention adopt unnecessary parts of the raw materials of the existing tea making process, thus greatly reducing the cost.
2. The invention improves the fermentation conversion rate by controlling the fermentation time, temperature and humidity, and the raw material is crushed to 1.15-1.35mm2The prepared cold-brewing black tea can be quickly released in a brewing environment at a lower temperature, and has no bitter taste and good mouthfeel.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not used as limitations of the present invention.
Example 1
A method for making cold-brewed black tea comprises the following steps:
picking raw materials: picking fresh leaves and stems, wherein the fresh leaves and stems are corresponding parts with the length of 9-11 cm and less than 1-3 cm from the highest bud head, preferably the corresponding parts with the length of 10cm are adopted;
withering: placing the raw materials in an air box for dehydration, blowing air below the air box by using an air blower, using an ultraviolet bulb above the air box to simulate a sunning environment, controlling the time duration to be 1-2 days, determining the withering time duration according to the greenness of leaves and stems, and using the principle that the materials are not broken by kneading with hands;
rolling;
fermentation: bagging the materials, and placing the materials in a fermentation box for fermentation, wherein the temperature in the fermentation box is 30-50 ℃, the humidity is 75% -85%, the fermentation time is 1-2 days, the fermentation time is determined according to the temperature, the fermentation time at high temperature is relatively short, and the fermentation time at low temperature is relatively long;
and (3) drying: raising the temperature of the fermentation box to 80 ℃ and maintaining for 1 hour, raising the water content of the raw material to about 100 ℃ when the water content of the raw material is 18-22%, and keeping for 20-30 minutes until the water content of the raw material is 5-7%;
crushing: pulverizing the raw materials to 1.15-1.35mm2Preferably, the raw material is pulverized to 1.25mm2The dissolution speed of the cold-brewed black tea can be improved, and the phenomenon that the granules are flushed out of the bag when the cold-brewed black tea is sealed and water is brewed, so that the use feeling is influenced can be avoided.
Wherein, the prior art method can be adopted for twisting and drying.
Research shows that the caffeine content is generally tender leaf and old leaf and stem, and the product has relatively low caffeine content because the raw material with relatively long growth time is selected and includes a part of stem. Long-term research shows that the higher the fermentation degree is, the more the tea polyphenol is converted, and the lower the bitter degree is, and the scheme controls the fermentation time to be 1-2 days according to the fermentation temperature, so that the fermentation degree of the black tea is improved, and the bitter feeling is greatly reduced or completely avoided. In the withering process, the simulated sunning is performed, and the ultraviolet lamp bulbs are used for irradiation, so that the conversion can be accelerated, and the caffeine content of the raw materials is relatively low when the sunlight irradiation time is longer. According to the method, the existing waste raw materials can be reused by improving and mutually optimizing the raw material selection, withering and fermentation methods, and the prepared cold-brewed black tea can be quickly released at normal temperature, has no bitter taste and good mouthfeel.
Example 2
Based on the method of the embodiment, the embodiment discloses a specific manufacturing method, which comprises the following steps:
picking raw materials: picking fresh leaves and stems, wherein the fresh leaves and stems are corresponding parts with the length of 9-11 cm below 1-3 cm away from the highest bud head, and the picking place is a tea garden with the altitude of 800-1200 m in Sichuan, and the fresh leaves and stems can be planted by an organic monitoring or organic authentication method.
Withering: the raw materials are put in an air box for dehydration, the air blower is used for blowing air below the air box to dry and dehydrate the raw materials, an ultraviolet bulb is used above the air box to simulate a sunning environment, and the duration is controlled to be 2 days.
Rolling: the leaves were crushed less if the leaves were properly withered for 7 minutes by means of a roller.
Fermentation: bagging the materials, placing in a fermentation box for fermentation at 50 ℃ and 75% humidity for 2 days.
And (3) drying: and (3) raising the temperature of the fermentation box to 80 ℃ and maintaining the temperature for 1 hour, raising the water content of the raw material to about 22 percent to 100 ℃, and keeping the temperature for 30 minutes until the water content of the raw material is 7 percent.
Crushing: pulverizing the raw materials to 1.25mm2Similar sized particles are sieved out with a sieve.
Bagging: bagging the pulverized raw materials.
Example 3
A method for making cold-brewed black tea comprises the following steps:
picking raw materials: the material was harvested in the same tea garden as in example 2.
Withering: the raw materials are put in an air box for dehydration, the air blower is used for blowing air below the air box to dry and dehydrate the raw materials, an ultraviolet bulb is used above the air box to simulate the sunning environment, and the duration is controlled to be 1.5 days.
Rolling: the leaves were crushed less if the leaves were properly withered for 7 minutes by means of a roller.
Fermentation: bagging the materials, placing in a fermentation box for fermentation at 40 ℃ and 80% humidity for 1.5 days.
And (3) drying: and (3) raising the temperature of the fermentation box to 80 ℃ and maintaining the temperature for 1 hour, raising the water content of the raw material to about 20 percent to 100 ℃, and keeping the temperature for 30 minutes until the water content of the raw material is 6 percent.
Crushing: pulverizing the raw materials to 1.25mm2Similar sized particles are sieved out with a sieve.
Bagging: bagging the pulverized raw materials.
Example 4
A method for making cold-brewed black tea comprises the following steps:
picking raw materials: the material was harvested in the same tea garden as in example 2.
Withering: the raw materials are put in an air box for dehydration, the air blower is used for blowing air below the air box to dry and dehydrate the raw materials, an ultraviolet bulb is used above the air box to simulate a sunning environment, and the duration is controlled to be 1 day.
Rolling: the leaves were crushed less if the leaves were properly withered for 7 minutes by means of a roller.
Fermentation: bagging the materials, placing in a fermentation box for fermentation at 30 ℃ and 85% humidity for 1 day.
And (3) drying: and (3) raising the temperature of the fermentation box to 80 ℃ and maintaining the temperature for 1 hour, raising the water content of the raw material to about 18 percent to 100 ℃, and keeping the temperature for 30 minutes until the water content of the raw material is 5 percent.
Crushing: pulverizing the raw materials to 1.25mm2Similar sized particles are sieved out with a sieve.
Bagging: bagging the pulverized raw materials.
The cold-brewed black teas prepared according to examples 2 to 4, which were subjected to the cold-brewing test at a normal temperature of 15 ℃, all had a good liquor color within 10 minutes and were free from bitterness and astringency.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are merely exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (5)
1. The making method of the cold-making black tea is characterized by comprising the following steps:
picking raw materials: picking fresh leaves and stems, wherein the fresh leaves and stems are corresponding parts with the length of 9-11 cm below 1-3 cm away from the highest bud heads;
withering: dehydrating the raw materials in an air box, blowing air below the air box by using an air blower, and using an ultraviolet bulb above the air box, wherein the time duration is controlled to be 1-2 days;
rolling;
fermentation: bagging the materials, placing the materials in a fermentation box for fermentation, wherein the temperature and the humidity in the fermentation box are 30-50 ℃ and 75-85%, and the fermentation time is 1-2 days;
drying;
crushing: pulverizing the raw materials to 1.15-1.35mm2。
2. A process for making cold-brew black tea according to claim 1, wherein said fresh leaves are grown organically and are grown at an altitude of 800m to 1200 m.
3. A process for making cold brew black tea as claimed in claim 1, wherein said drying is by the following method: and (3) raising the temperature of the fermentation box to 80 ℃ and maintaining the temperature for 1 hour, raising the water content of the raw materials to about 100 ℃ when the water content of the raw materials is 18-22%, and keeping the temperature for 20-30 minutes.
4. A process according to claim 1, wherein the milling step comprises milling the raw material to 1.25mm2。
5. A method of making cold brew black tea as claimed in claim 1 wherein said fresh leaves and stems are the respective portions of length 10cm from 1cm to 3cm below the highest bud.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010020247.5A CN111109375A (en) | 2020-01-09 | 2020-01-09 | Method for making cold-making black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010020247.5A CN111109375A (en) | 2020-01-09 | 2020-01-09 | Method for making cold-making black tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111109375A true CN111109375A (en) | 2020-05-08 |
Family
ID=70488353
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010020247.5A Pending CN111109375A (en) | 2020-01-09 | 2020-01-09 | Method for making cold-making black tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111109375A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111480708A (en) * | 2020-05-11 | 2020-08-04 | 余庆县玉笏春茶业有限责任公司 | Black tea processing and preparation method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101005764A (en) * | 2004-08-25 | 2007-07-25 | 荷兰联合利华有限公司 | Process for making tea |
| CN102715293A (en) * | 2012-06-09 | 2012-10-10 | 肖勇 | Processing method of twisted old-leaf black tea |
| CN105875878A (en) * | 2014-11-12 | 2016-08-24 | 贵州生态谷茶叶有限公司 | Processing method of cold-water-brewed bagged black tea |
| CN106343071A (en) * | 2016-08-31 | 2017-01-25 | 安徽省池州市安池茶叶有限公司 | Method using pruned twig old leaves of tea trees to produce black tea siftings, stems and dust |
| CN106417706A (en) * | 2016-10-12 | 2017-02-22 | 武夷学院 | Method for making high-fermentation elder leaf black tea |
-
2020
- 2020-01-09 CN CN202010020247.5A patent/CN111109375A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101005764A (en) * | 2004-08-25 | 2007-07-25 | 荷兰联合利华有限公司 | Process for making tea |
| CN102715293A (en) * | 2012-06-09 | 2012-10-10 | 肖勇 | Processing method of twisted old-leaf black tea |
| CN105875878A (en) * | 2014-11-12 | 2016-08-24 | 贵州生态谷茶叶有限公司 | Processing method of cold-water-brewed bagged black tea |
| CN106343071A (en) * | 2016-08-31 | 2017-01-25 | 安徽省池州市安池茶叶有限公司 | Method using pruned twig old leaves of tea trees to produce black tea siftings, stems and dust |
| CN106417706A (en) * | 2016-10-12 | 2017-02-22 | 武夷学院 | Method for making high-fermentation elder leaf black tea |
Non-Patent Citations (2)
| Title |
|---|
| 《四川茶叶》编写组: "《四川茶叶》", 31 January 1977, 四川人民出版社 * |
| 金心怡: "《茶叶加工工程》", 31 December 2003, 中国农业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111480708A (en) * | 2020-05-11 | 2020-08-04 | 余庆县玉笏春茶业有限责任公司 | Black tea processing and preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102217683B (en) | Xinyang red black tea processing technique | |
| CN107865125B (en) | Processing method of lingering charm Guanyin black tea | |
| CN104798918A (en) | Preparation method for green tea | |
| CN101161086A (en) | Happy black tea manufacturing method | |
| CN105166099A (en) | Processing method for green tea | |
| CN103931804A (en) | Processing method of green tea | |
| CN106343059A (en) | Processing technology of summer and autumn black tea | |
| CN106561854A (en) | Making process of ancient tea tree's dried black tea | |
| CN111728048A (en) | Preparation method of flower and fruit flavored black tea | |
| CN105360434A (en) | Preparation method of jujube tree bud black tea | |
| CN108713614B (en) | Production process of high-aroma high-theanine Biluochun instant tea | |
| CN102524444B (en) | Processing method of Lijiang River milk snow tea | |
| CN106615273A (en) | Processing method of yellow tea | |
| CN111109375A (en) | Method for making cold-making black tea | |
| CN106538742A (en) | A kind of processing method of plateau black tea | |
| CN106509216A (en) | Making technology of white tea from ancient trees | |
| CN105410221A (en) | Processing method of pekoe flavor type black tea | |
| CN110279010A (en) | A kind of green method for smearing tea of tannase constant temperature zymolysis technique preparation steaming | |
| CN107361162A (en) | A kind of processing method of black tea | |
| CN111543510A (en) | Method for enhancing aroma and removing bitter taste of summer and autumn black tea | |
| CN106417712A (en) | Manufacturing technology of particle type green-core oolong black tea | |
| CN105410271A (en) | Production method for jujube bud green tea | |
| CN105410209A (en) | Processing method of Mengshan mountaintop light purple bud tea | |
| CN105410205A (en) | Making method of tea leaves | |
| CN108935811A (en) | A kind of production method of cogongrass cliff berry Pu'er tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200508 |
|
| RJ01 | Rejection of invention patent application after publication |