CN111543500A - Making process of flower-fragrance black tea - Google Patents
Making process of flower-fragrance black tea Download PDFInfo
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- CN111543500A CN111543500A CN202010301245.3A CN202010301245A CN111543500A CN 111543500 A CN111543500 A CN 111543500A CN 202010301245 A CN202010301245 A CN 202010301245A CN 111543500 A CN111543500 A CN 111543500A
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- leaves
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- spreading
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 71
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 30
- 235000020279 black tea Nutrition 0.000 title claims abstract description 29
- 239000003205 fragrance Substances 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 10
- 235000013616 tea Nutrition 0.000 claims abstract description 42
- 238000003892 spreading Methods 0.000 claims abstract description 36
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 25
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 25
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 25
- 239000011425 bamboo Substances 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 230000004580 weight loss Effects 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 2
- 238000003825 pressing Methods 0.000 claims description 30
- 238000001035 drying Methods 0.000 claims description 26
- 238000000605 extraction Methods 0.000 claims description 18
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 238000005096 rolling process Methods 0.000 claims description 12
- 230000009286 beneficial effect Effects 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims description 2
- 230000014759 maintenance of location Effects 0.000 claims description 2
- 239000000049 pigment Substances 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 6
- 235000014347 soups Nutrition 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 125000004836 hexamethylene group Chemical class [H]C([H])([*:2])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[*:1] 0.000 abstract description 2
- 229930004725 sesquiterpene Natural products 0.000 abstract description 2
- 150000004354 sesquiterpene derivatives Chemical class 0.000 abstract description 2
- 241001330002 Bambuseae Species 0.000 description 23
- 240000006914 Aspalathus linearis Species 0.000 description 2
- 235000012984 Aspalathus linearis Nutrition 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000020338 yellow 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
-
- 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
-
- 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
Abstract
The invention relates to the technical field of tea processing, and discloses a making process of flower-flavor black tea, which comprises the following steps: s1, selecting raw materials, namely selecting fresh leaves with one bud and one leaf as black tea raw materials; s2, withering and rocking in sunlight, uniformly spreading fresh leaves on a bamboo flat, withering in sunlight for 15 minutes after 16:00, then moving to a room to spread for cooling for 1-2 hours, rocking the leaves by adopting a manual rocking mode for 4 times, rocking the leaves for 1 minute for the first time, spreading the leaves for 30 minutes, rocking the leaves for 1 minute for the second time, spreading the leaves for 60 minutes, rocking the leaves for 2 minutes for the third time, spreading the leaves for 90 minutes, rocking the leaves for 3 minutes for the fourth time, and spreading the leaves over night until the weight loss rate reaches 60-65%; the flower fragrance type black tea has mellow and strong taste and natural flower fragrance, and the green rocking process can promote the generation of fragrant substances such as hexenes, sesquiterpenes and the like; the stuffy heap can promote the conversion of the aroma of the black tea to the sweet fruit aroma, increase the content of free amino acid, soluble sugar and water extract in the tea soup and improve the taste of the tea soup.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a making process of flower-flavor black tea.
Background
Black tea is the first tea in the world and is one of the traditional six teas in China. In recent years, the consumption market of black tea in China is continuously heated, and the black tea industry is rapidly developed. The Xinyang city only produces green tea in history, the tea is single in structure, and summer tea has short tea bud differentiation period due to seasons, leaves are easy to age and not high in tenderness, polyphenol substances in the leaves are high, amino acids, aromatic substances and the like are relatively low in content, so that the defects of heavy bitter taste, poor taste, insufficient aroma and the like, poor quality, low price, poor economic benefit and the like are caused, most of the summer tea is abandoned, and a large amount of tea resources are wasted. Xinyang red tea is created in 2010, the processing technology of the Xinyang red tea refers to the traditional congou black tea manufacturing technology, the spring tea is tight and thin in strip shape, brown and moist in color and luster, and golden hair, and the soup color is red, bright and lasting in fragrance. However, summer tea has slightly astringent taste and unstable quality, and seriously inhibits the development of Xinyang red. The newly developed process references the green making process and the yellow tea stuffy pile process of the oolong tea, the black tea has rich fragrance and fresh taste, and the quality of Xinyang red can be obviously improved.
Disclosure of Invention
The invention aims to provide a manufacturing process of black tea with flower fragrance, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a manufacturing process of flower-flavor black tea comprises the following steps:
s1, selecting raw materials, namely selecting fresh leaves with one bud and one leaf as black tea raw materials;
s2, withering and rocking in sunlight, uniformly spreading fresh leaves on a bamboo flat, withering in sunlight for 15 minutes after 16:00, then moving to a room to spread for cooling for 1-2 hours, rocking the leaves by adopting a manual rocking mode for 4 times, rocking the leaves for 1 minute for the first time, spreading the leaves for 30 minutes, rocking the leaves for 1 minute for the second time, spreading the leaves for 60 minutes, rocking the leaves for 2 minutes for the third time, spreading the leaves for 90 minutes, rocking the leaves for 3 minutes for the fourth time, and spreading the leaves over night until the weight loss rate reaches 60-65%;
s3, rolling, wherein the withered leaves are rolled for 40-60 minutes, and the pressing modes of empty rolling, light pressing, heavy pressing, light pressing and no pressing are adopted;
s4, fermenting, namely stacking and fermenting the rolled leaves, wherein the tightness of the leaf stack is required to be proper, the temperature of a fermentation chamber is 25-28 ℃, the humidity is kept above 90%, and the fermentation time is 4 hours;
s5, primary drying, heaping and re-drying, wherein the fermented leaves are dried by gross fire at 120 ℃ until the tea leaves have a moderate harsh hand feeling and the water content is between 20 and 30 percent, then heaping and processing are carried out in a room with the temperature of 30 ℃ and the humidity of more than 90 percent for 1 hour, then drying is carried out at 80 ℃ until the tea leaves are fully dried, and the tea stems are preferably cut off by grabbing with hands;
s6, carrying out fragrance extraction, carrying out primary tea finishing after re-drying, and then carrying out fragrance extraction at the fragrance extraction temperature of 70 ℃ for 1 hour.
Preferably, the second step comprises the steps of sunning, preferably in the evening, withering until the luster of leaf surfaces disappears, withering leaves, losing weight of 10% -15%, shaking the green degree until the green grass smell disappears and the flower fragrance appears.
Preferably, the fifth step comprises that the moisture content of the primarily baked leaves is required to be not too high, namely about 30 percent, during heaping, the time is not easy to overlong, and the moist heat condition is not beneficial to the retention of tea pigment.
Compared with the prior art, the invention has the beneficial effects that:
the flower fragrance type black tea has mellow and strong taste and natural flower fragrance, and the green rocking process can promote the generation of fragrant substances such as hexenes, sesquiterpenes and the like; the stuffy heap can promote the conversion of the aroma of the black tea to the sweet fruit aroma, increase the content of free amino acid, soluble sugar and water extract in the tea soup and improve the taste of the tea soup.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the description of the present invention, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc. indicate orientations or positional relationships only for the convenience of describing the present invention and simplifying the description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus should not be construed as limiting the present invention; the terms "first," "second," and "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance; furthermore, unless expressly stated or limited otherwise, the terms "mounted," "connected," and "connected" are to be construed broadly, as they may be fixedly connected, detachably connected, or integrally connected, for example; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
Example 1
A manufacturing process of flower-flavor black tea comprises the following steps:
s1, selecting raw materials, namely selecting fresh leaves with one bud and one leaf as black tea raw materials;
s2, withering and rocking in sunlight, uniformly spreading fresh leaves on a bamboo board, withering in sunlight for 15 minutes after 16:00, then moving the bamboo board to a room for spreading for cooling for 0.5-1.5 hours, rocking the bamboo board in a manual rocking mode for 4 times, rocking the bamboo board for 2 minutes for the first time, spreading the bamboo board for 30 minutes, rocking the bamboo board for 2 minutes for the second time, spreading the bamboo board for 60 minutes, rocking the bamboo board for 2 minutes for the third time, spreading the bamboo board for 90 minutes, rocking the bamboo board for 3 minutes for the fourth time, and spreading the bamboo board overnight until the weight loss rate reaches 60% -65%;
s3, rolling, wherein the withered leaves are rolled for 40-60 minutes, and the pressing modes of empty rolling, light pressing, heavy pressing, light pressing and no pressing are adopted;
s4, fermenting, namely stacking and fermenting the rolled leaves, wherein the tightness of the leaf stack is required to be proper, the temperature of a fermentation chamber is 25-28 ℃, the humidity is kept above 90%, and the fermentation time is 4 hours;
s5, primary drying, heaping and re-drying, wherein the fermented leaves are dried by gross fire at 120 ℃ until the tea leaves have a moderate harsh hand feeling and the water content is between 20 and 30 percent, then heaping and processing are carried out in a room with the temperature of 30 ℃ and the humidity of more than 90 percent for 1 hour, then drying is carried out at 80 ℃ until the tea leaves are fully dried, and the tea stems are preferably cut off by grabbing with hands;
s6, carrying out fragrance extraction, carrying out primary tea finishing after re-drying, and then carrying out fragrance extraction at the fragrance extraction temperature of 70 ℃ for 1 hour.
Example 2
A manufacturing process of flower-flavor black tea comprises the following steps:
s1, selecting raw materials, namely selecting fresh leaves with one bud and one leaf as black tea raw materials;
s2, withering and rocking in sunlight, uniformly spreading fresh leaves on a bamboo flat, withering in sunlight for 15 minutes after 16:00, then moving to a room to spread for cooling for 1-2 hours, rocking the leaves by adopting a manual rocking mode for 4 times, rocking the leaves for 1 minute for the first time, spreading the leaves for 30 minutes, rocking the leaves for 1 minute for the second time, spreading the leaves for 60 minutes, rocking the leaves for 2 minutes for the third time, spreading the leaves for 90 minutes, rocking the leaves for 3 minutes for the fourth time, and spreading the leaves over night until the weight loss rate reaches 60-65%;
s3, rolling, wherein the withered leaves are rolled for 40-60 minutes, and the pressing modes of empty rolling, light pressing, heavy pressing, light pressing and no pressing are adopted;
s4, fermenting, namely stacking and fermenting the rolled leaves, wherein the tightness of the leaf stack is required to be proper, the temperature of a fermentation chamber is 25-28 ℃, the humidity is kept above 90%, and the fermentation time is 4 hours;
s5, primary drying, heaping and re-drying, wherein the fermented leaves are dried by gross fire at 120 ℃ until the tea leaves have a moderate harsh hand feeling and the water content is between 30 and 35 percent, then heaping and processing are carried out in a room with the temperature of 25 ℃ and the humidity of more than 90 percent for 1 hour, then drying is carried out at 80 ℃ until the tea leaves are fully dried, and the tea stems are preferably cut off by grabbing with hands;
s6, carrying out fragrance extraction, carrying out primary tea finishing after re-drying, and then carrying out fragrance extraction at the fragrance extraction temperature of 70 ℃ for 1 hour.
Example 3
A manufacturing process of flower-flavor black tea comprises the following steps:
s1, selecting raw materials, namely selecting fresh leaves with one bud and one leaf as black tea raw materials;
s2, withering and rocking in sunlight, uniformly spreading fresh leaves on a bamboo flat, withering in sunlight for 15 minutes after 16:00, then moving to a room to spread for cooling for 1-2 hours, rocking the leaves by adopting a manual rocking mode for 4 times, rocking the leaves for 1 minute for the first time, spreading the leaves for 30 minutes, rocking the leaves for 1 minute for the second time, spreading the leaves for 60 minutes, rocking the leaves for 2 minutes for the third time, spreading the leaves for 90 minutes, rocking the leaves for 3 minutes for the fourth time, and spreading the leaves over night until the weight loss rate reaches 60-65%;
s3, rolling, wherein the withered leaves are rolled for 40-60 minutes, and the pressing modes of empty rolling, light pressing, heavy pressing, light pressing and no pressing are adopted;
s4, fermenting, namely stacking and fermenting the rolled leaves, wherein the tightness of the leaf stack is required to be proper, the temperature of a fermentation chamber is 25-28 ℃, the humidity is kept above 90%, and the fermentation time is 4 hours;
s5, primary drying, piling in a sealed manner, secondary drying, drying the fermented leaves with gross fire at 120 ℃ until the tea leaves have a moderate harsh hand feeling and the water content is above 30%, then piling in a sealed manner in a room with the temperature of 30 ℃ and the humidity of above 90% for 1-3 hours, drying at 80 ℃ until the tea stems are sufficiently dry, and preferably breaking the tea stems by grabbing the tea stems by hands;
s6, carrying out fragrance extraction, carrying out primary tea finishing after re-drying, and then carrying out fragrance extraction at the fragrance extraction temperature of 70 ℃ for 1 hour.
Example 4
A manufacturing process of flower-flavor black tea comprises the following steps:
s1, selecting raw materials, namely selecting fresh leaves with one bud and one leaf as black tea raw materials;
s2, withering and rocking in sunlight, uniformly spreading fresh leaves on a bamboo board, withering in sunlight for 15 minutes after 16:00, then moving the bamboo board to a room for spreading for cooling for 1.5-2.5 hours, rocking the bamboo board in a manual rocking mode for 3 times, rocking the bamboo board for 3 minutes for the first time, spreading the bamboo board for 30 minutes, rocking the bamboo board for 3 minutes for the second time, spreading the bamboo board for 60 minutes, rocking the bamboo board for 3 minutes for the third time, and spreading the bamboo board for overnight till the weight loss rate reaches 60% -65%;
s3, rolling, wherein the withered leaves are rolled for 40-60 minutes, and the pressing modes of empty rolling, light pressing, heavy pressing, light pressing and no pressing are adopted;
s4, fermenting, namely stacking and fermenting the rolled leaves, wherein the tightness of the leaf stack is required to be proper, the temperature of a fermentation chamber is 25-28 ℃, the humidity is kept above 90%, and the fermentation time is 4 hours;
s5, primary drying, heaping and re-drying, wherein the fermented leaves are dried by gross fire at 120 ℃ until the tea leaves have a moderate harsh hand feeling and the water content is between 20 and 25 percent, then heaping and processing are carried out in a room with the temperature of 30 ℃ and the humidity of more than 90 percent for 1 hour, then drying is carried out at 80 ℃ until the tea leaves are fully dried, and the tea stems are preferably cut off by grabbing with hands;
s6, carrying out fragrance extraction, carrying out primary tea finishing after re-drying, and then carrying out fragrance extraction at the fragrance extraction temperature of 70 ℃ for 1 hour.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (3)
1. A manufacturing process of flower-flavor black tea is characterized by comprising the following steps: the method comprises the following steps: s1, selecting raw materials, namely selecting fresh leaves with one bud and one leaf as black tea raw materials; s2, withering and rocking in sunlight, uniformly spreading fresh leaves on a bamboo flat, withering in sunlight for 15 minutes after 16:00, then moving to a room to spread for cooling for 1-2 hours, rocking the leaves by adopting a manual rocking mode for 4 times, rocking the leaves for 1 minute for the first time, spreading the leaves for 30 minutes, rocking the leaves for 1 minute for the second time, spreading the leaves for 60 minutes, rocking the leaves for 2 minutes for the third time, spreading the leaves for 90 minutes, rocking the leaves for 3 minutes for the fourth time, and spreading the leaves over night until the weight loss rate reaches 60-65%; s3, rolling, wherein the withered leaves are rolled for 40-60 minutes, and the pressing modes of empty rolling, light pressing, heavy pressing, light pressing and no pressing are adopted; s4, fermenting, namely stacking and fermenting the rolled leaves, wherein the tightness of the leaf stack is required to be proper, the temperature of a fermentation chamber is 25-28 ℃, the humidity is kept above 90%, and the fermentation time is 4 hours; s5, primary drying, heaping and re-drying, wherein the fermented leaves are dried by gross fire at 120 ℃ until the tea leaves have a moderate harsh hand feeling and the water content is between 20 and 30 percent, then heaping and processing are carried out in a room with the temperature of 30 ℃ and the humidity of more than 90 percent for 1 hour, then drying is carried out at 80 ℃ until the tea leaves are fully dried, and the tea stems are preferably cut off by grabbing with hands; s6, carrying out fragrance extraction, carrying out primary tea finishing after re-drying, and then carrying out fragrance extraction at the fragrance extraction temperature of 70 ℃ for 1 hour.
2. The manufacturing process of the floral black tea as claimed in claim 1, wherein the manufacturing process comprises the following steps: the second step comprises the steps that the sun-drying is preferably performed by using the sunlight at the evening, the withering is performed until the luster of leaf surfaces disappears, the leaf state is withered and soft, the weight loss rate reaches 10% -15%, the green rocking degree is preferably performed by using the green grass smell to disappear, and the flower fragrance is exposed.
3. The manufacturing process of the floral black tea as claimed in claim 1, wherein the manufacturing process comprises the following steps: and the fifth step comprises that the water content of the primarily dried leaves cannot be too high, namely about 30 percent, during heaping, the time is not easy to overlong, and the moist heat condition is not beneficial to the retention of tea pigment.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010301245.3A CN111543500A (en) | 2020-04-16 | 2020-04-16 | Making process of flower-fragrance black tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010301245.3A CN111543500A (en) | 2020-04-16 | 2020-04-16 | Making process of flower-fragrance black tea |
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| CN111543500A true CN111543500A (en) | 2020-08-18 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111990482A (en) * | 2020-08-21 | 2020-11-27 | 中国农业科学院茶叶研究所 | Processing method of rose-scented black tea by adopting 'double-light' combined process |
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| CN106615303A (en) * | 2017-01-04 | 2017-05-10 | 汪东风 | Processing technology of high-fragrance white tea |
| JP2017093469A (en) * | 2017-02-24 | 2017-06-01 | ザ コカ・コーラ カンパニーThe Coca‐Cola Company | Method of producing fermented tea leaves |
| CN108142595A (en) * | 2018-01-10 | 2018-06-12 | 信阳农林学院 | A kind of preparation method of Xinyang white tea |
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2020
- 2020-04-16 CN CN202010301245.3A patent/CN111543500A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007082526A (en) * | 2005-09-25 | 2007-04-05 | Hideyuki Obata | Tea, and method for producing tea |
| CN102415453A (en) * | 2011-12-08 | 2012-04-18 | 广西乐业县顾式茶有限公司 | Method for processing gold tea |
| CN103783179A (en) * | 2013-09-05 | 2014-05-14 | 广西凌云浪伏茶业有限公司 | Method for preparing nectar-flavor black tea from Lingyun pekoe |
| CN106615303A (en) * | 2017-01-04 | 2017-05-10 | 汪东风 | Processing technology of high-fragrance white tea |
| JP2017093469A (en) * | 2017-02-24 | 2017-06-01 | ザ コカ・コーラ カンパニーThe Coca‐Cola Company | Method of producing fermented tea leaves |
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Application publication date: 20200818 |
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