CN111700137A - Strong-flavor Pu' er tea baking process - Google Patents
Strong-flavor Pu' er tea baking process Download PDFInfo
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- CN111700137A CN111700137A CN202010737960.1A CN202010737960A CN111700137A CN 111700137 A CN111700137 A CN 111700137A CN 202010737960 A CN202010737960 A CN 202010737960A CN 111700137 A CN111700137 A CN 111700137A
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- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 title claims abstract description 54
- 235000020339 pu-erh tea Nutrition 0.000 title claims abstract description 54
- 238000000034 method Methods 0.000 title claims abstract description 29
- 230000008569 process Effects 0.000 title claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 14
- 235000013616 tea Nutrition 0.000 claims abstract description 86
- 238000001035 drying Methods 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 238000003892 spreading Methods 0.000 claims abstract description 9
- 230000007480 spreading Effects 0.000 claims abstract description 9
- 230000006872 improvement Effects 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 244000269722 Thea sinensis Species 0.000 claims description 104
- 235000009569 green tea Nutrition 0.000 claims description 24
- 238000009423 ventilation Methods 0.000 claims description 12
- 238000005096 rolling process Methods 0.000 claims description 10
- 235000006679 Mentha X verticillata Nutrition 0.000 claims description 7
- 235000002899 Mentha suaveolens Nutrition 0.000 claims description 7
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 230000009849 deactivation Effects 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000003205 fragrance Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 4
- 229910052760 oxygen Inorganic materials 0.000 claims description 4
- 239000001301 oxygen Substances 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 3
- 238000007664 blowing Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 235000019225 fermented tea Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 8
- 235000013824 polyphenols Nutrition 0.000 abstract description 8
- 230000009286 beneficial effect Effects 0.000 abstract description 7
- 239000000126 substance Substances 0.000 abstract description 7
- 102000004882 Lipase Human genes 0.000 abstract description 6
- 108090001060 Lipase Proteins 0.000 abstract description 6
- 239000004367 Lipase Substances 0.000 abstract description 6
- 235000019421 lipase Nutrition 0.000 abstract description 6
- 244000005700 microbiome Species 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 241001122767 Theaceae Species 0.000 abstract 7
- 238000001816 cooling Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 5
- 230000001276 controlling effect Effects 0.000 description 4
- 230000001737 promoting effect Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 238000010564 aerobic fermentation Methods 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 208000007848 Alcoholism Diseases 0.000 description 1
- 241000037488 Coccoloba pubescens Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 238000010792 warming Methods 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
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
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- 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 baking process of strong-flavor Pu 'er tea, the Pu' er tea prepared by the invention has yellow-green appearance, rich and strong tea strips, strong and mellow mouthfeel, slight cooling, yellow and bright tea color, high identification degree and greatly improved mouthfeel and flavor; the thickness of the fresh leaves is 2-5cm when the fresh leaves are dried, the spreading thickness is small, the drying speed is high, and the efficiency is improved; the method has the advantages that substances in the Pu 'er tea can be converted into lipase and tea polyphenol to the utmost extent through alcoholization and aroma improvement, the lipase and the tea polyphenol can remove fat and absorb fat, baking and aroma improvement are carried out to further improve the aroma of the Pu' er tea, people can increase the love of the Pu 'er tea, temperature and water are regulated and controlled during fermentation to create excellent growth and reproduction environment for beneficial microorganisms, rapid growth and reproduction of the beneficial microorganisms are promoted, and dominant strains are formed to promote efficient and proper fermentation of the tea, so that the content substances such as the tea polyphenol in the tea are converted, and the aroma of the Pu' er tea is improved.
Description
Technical Field
The invention relates to the technical field of tea baking, in particular to a baking process of strong-flavor Pu' er tea.
Background
Pu ' er tea belongs to black tea, and is named because the origin is old in Yunnan Pu ' er house (Pu ' er market). The tea produced in the Puer tea area at present is loose tea and compressed tea which are processed by post fermentation by taking Yunnan large-leaf sunning raw tea in the Puer tea area as a raw material. The appearance is brownish red, the liquor color of the inner quality is red, the taste is mellow and sweet, and the leaf bottom is brownish red. The method comprises the steps of dividing raw tea and cooked tea, naturally fermenting the raw tea, and artificially accelerating the maturation of the cooked tea. The ' more old and fragrant ' is generally recognized as the biggest characteristic of Pu ' er tea in distinguishing other tea types, and the ' Xiangchenjiuwan wan sweet-scented tea is prepared according to the Pu ' er situation for thousands of years. Because the Pu ' er tea has various effects of reducing blood fat, losing weight, inhibiting bacteria, helping digestion, warming stomach, promoting fluid production, quenching thirst, sobering up and detoxifying, clearing stomach, promoting fluid production, helping digestion, reducing phlegm, relieving alcoholism, detoxifying, promoting urination, dispelling cold, relieving cough, reducing phlegm, reducing blood fat and cholesterol and the like, the Pu ' er tea prepared by different preparation methods has different tastes and fragrances and can increase the favor of people on the Pu ' er tea.
Disclosure of Invention
The invention aims to provide a baking process of strong-flavor Pu 'er tea, which solves the problem that the taste and the flavor of the Pu' er tea prepared by adopting different preparation methods in the prior art are different.
In order to achieve the purpose, the invention provides the following technical scheme:
a baking process of strong-flavor Pu' er tea specifically comprises the following steps:
s1 picking tea: selecting mature leaves of the ancient arbor tree which are free of insect damage, clean in surface and good in appearance effect through manpower or a tea plucking machine for later use;
s2 drying fresh leaves: uniformly spreading the picked fresh leaves on an airing machine, moving the airing machine to a cool place, and airing the leaves by blowing air to the airing machine by an air blower for 2-3h to avoid sunshine;
s3 preliminary fixation: heating the green tea leaves to 80-85 ℃, keeping the temperature of the green tea leaves in the green tea leaf drying machine at 80-85 ℃, and placing the dried tea leaves into the green tea leaf drying machine for primary fixation for 5-8 min;
s4 primary blending: taking out the tea subjected to preliminary enzyme deactivation, putting the tea into a closed chamber for primary flavoring treatment, and standing for 1-2h for later use;
s5 secondary fixation: heating the green tea leaves to 90-95 ℃ and keeping the temperature of the green tea leaves in the green tea leaf drying machine at 90-95 ℃, and putting the dried tea leaves into the green tea leaf drying machine for preliminary fixation for 20-25 min;
s6 shredding and twisting: firstly, putting the tea leaves subjected to the secondary enzyme deactivation treatment into a shredding machine for shredding, and then conveying the shredded tea leaves into a rolling machine for rolling for 15min to enable the shredded tea leaves to be bent and flexible, so that tea juice overflows;
s7 stacking fermentation: piling the rolled tea leaves into flat-topped tea piles with the height of 1.5-2m, the width of 4.5-5m and the length matched with the working surface, and turning the piles once every 2-3 days for 20-25 days in total, wherein the temperature in a fermentation chamber is 50-55 ℃, and the humidity is 40-50%;
s8 alcoholization and fragrance improvement: adding the fermented tea shreds into a sealed chamber, controlling the temperature and humidity in the sealed chamber at 25-30 deg.C and 70-75% for 15-20 days;
s9 baking and aroma extraction: and (3) putting the alcoholized tea shreds into a baking machine, controlling the baking temperature to be 110-115 ℃, and continuously baking for 5-10min to obtain the finished product.
Preferably, the thickness of the flat laying of the fresh leaves in air drying is 2-5 cm.
Preferably, the concentration of oxygen in the air in the closed room during primary blending is 40-45%.
Preferably, the width of the shredded tea is controlled to be 1-1.5mm, and the length is controlled to be 30-35 mm.
Preferably, ventilation is carried out once every 5-6 days in the alcoholization aroma-raising process, the ventilation is carried out for 3-5h every time, and the ventilation time is selected in rainy days or cloudy days.
Preferably, the moisture content of the roasted tea leaves is between 1.5 and 2.5%.
Preferably, the shredding and rolling process is carried out in two steps, the first step is carried out for 3-5min, and the second step is carried out for 10-12 min.
Preferably, after the baking and flavoring treatment, the tea shreds are placed into a stirrer, and the mint leaf powder is added and uniformly stirred.
Preferably, the ratio of the mint leaf powder to the shredded tea leaves put in the shredded tea is 1-5: 1000.
compared with the prior art, the invention has the beneficial effects that:
1. the Pu 'er tea prepared by the strong-flavor Pu' er tea baking process has yellow-green appearance, rich and strong tea strips, strong and mellow taste, slight cool, yellow and bright tea color, high identification degree and greatly improved taste and flavor; the thickness of the fresh leaves is 2-5cm when the fresh leaves are dried, the spreading thickness is small, the drying speed is high, and the efficiency is improved; the method has the advantages that substances in the Pu 'er tea can be converted into lipase and tea polyphenol to the utmost extent through alcoholization and aroma improvement, the lipase and the tea polyphenol can remove fat and absorb fat, the aroma of the Pu' er tea is further improved through baking and aroma improvement, people's favor on the Pu' er tea can be increased, excellent growth and reproduction environments are created for beneficial microorganisms through temperature and moisture regulation during fermentation, the rapid growth and reproduction of the beneficial microorganisms are promoted, and dominant strains are formed to promote efficient and proper fermentation of the tea, meanwhile, the growth and reproduction of mixed bacteria can be inhibited while the temperature and the moisture are regulated, and the tea polyphenol and other inclusion substances in the tea are converted.
2. In the aroma type Pu' er tea baking process, the concentration of oxygen in the air in a closed room is 40-45% during primary aroma mixing, aerobic fermentation of probiotics is facilitated, the width of the tea shreds is controlled to be 1-1.5mm, the length of the tea shreds is controlled to be 30-35mm, and beneficial substances in the tea leaves can be utilized more efficiently.
3. In the baking process of the strong aromatic Pu ' er tea, ventilation is carried out once every 5-6 days in the alcoholization aroma-raising process, ventilation is carried out for 3-5h every time, the ventilation time is selected in rainy days or cloudy days, the regular ventilation ensures the alcoholization effect of the Pu ' er tea, and the quality of the Pu ' er tea is improved.
4. In the strong-flavor Pu ' er tea baking process, the moisture content of the baked Pu ' er tea is 1.5-2.5%, the moisture is reduced, the Pu ' er tea is more fragrant, the Pu ' er tea is pressurized twice in the shredding and rolling process, the first pressurization is carried out when 3-5min, the second pressurization is carried out when 10-12min, and the Pu ' er tea is prevented from being broken or rolled into pieces by one-time pressurization.
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.
Example 1
A baking process of strong-flavor Pu' er tea specifically comprises the following steps:
s1 picking tea: selecting mature leaves of the ancient arbor tree which are free of insect damage, clean in surface and good in appearance effect through manpower or a tea plucking machine for later use;
s2 drying fresh leaves: uniformly spreading the picked fresh leaves on an airing machine, moving the airing machine to a cool place, and airing the leaves by blowing air to the airing machine by an air blower for 2-3h to avoid sunshine;
s3 preliminary fixation: heating the green tea leaves to 80-85 ℃, keeping the temperature of the green tea leaves in the green tea leaf drying machine at 80-85 ℃, and placing the dried tea leaves into the green tea leaf drying machine for primary fixation for 5-8 min;
s4 primary blending: taking out the tea subjected to preliminary enzyme deactivation, putting the tea into a closed chamber for primary flavoring treatment, and standing for 1-2h for later use;
s5 secondary fixation: heating the green tea leaves to 90-95 ℃ and keeping the temperature of the green tea leaves in the green tea leaf drying machine at 90-95 ℃, and putting the dried tea leaves into the green tea leaf drying machine for preliminary fixation for 20-25 min;
s6 shredding and twisting: firstly, putting the tea leaves subjected to the secondary enzyme deactivation treatment into a shredding machine for shredding, and then conveying the shredded tea leaves into a rolling machine for rolling for 15min to enable the shredded tea leaves to be bent and flexible, so that tea juice overflows;
s7 stacking fermentation: piling the rolled tea leaves into flat-topped tea piles with the height of 1.5-2m, the width of 4.5-5m and the length matched with the working surface, and turning the piles once every 2-3 days for 20-25 days in total, wherein the temperature in a fermentation chamber is 50-55 ℃, and the humidity is 40-50%;
s8 alcoholization and fragrance improvement: adding the fermented tea shreds into a sealed chamber, controlling the temperature and humidity in the sealed chamber at 25-30 deg.C and 70-75% for 15-20 days;
s9 baking and aroma extraction: and (3) putting the alcoholized tea shreds into a baking machine, controlling the baking temperature to be 110-115 ℃, and continuously baking for 5-10min to obtain the finished product.
Furthermore, the spreading thickness of the fresh leaves is 2-5cm during air drying, the spreading thickness is small, the air drying speed is high, and the efficiency is improved.
Specifically, the concentration of oxygen in the air in a closed room is 40-45% during primary flavoring, aerobic fermentation of probiotics is facilitated, the width of the tea shreds is controlled to be 1-1.5mm, and the length of the tea shreds is controlled to be 30-35mm, so that beneficial substances in the tea leaves can be utilized more efficiently.
It is worth to be noted that in the alcoholization aroma-raising process, ventilation is carried out once every 5-6 days, each ventilation is carried out for 3-5h, the ventilation time is selected in rainy days or cloudy days, the regular ventilation ensures the alcoholization effect of the Pu 'er tea, and the quality of the Pu' er tea is improved.
In addition, the water content of the baked Pu 'er tea is 1.5-2.5%, the water content is reduced, the Pu' er tea is more fragrant, the Pu 'er tea is pressurized twice in the shredding and rolling process, the first pressurization is carried out when the first pressurization is 3-5min, the second pressurization is carried out when the second pressurization is 10-12min, and the Pu' er tea is prevented from being broken or rolled into pieces by one-time pressurization.
The Pu 'er tea shreds are placed in a stirrer after baking and flavoring treatment, mint leaf powder is added for uniform stirring, and the proportion of the mint leaf powder to the tea shreds in the Pu' er tea shreds is 1-5: 1000, the added mint ensures that the Pu' er tea has concentrated and pure mouthfeel, is cool and slightly refreshing, has yellow and bright tea color, has high identification degree and greatly improves the mouthfeel and the fragrance.
According to the baking process of the strong-flavor Pu' er tea, the thickness of the dried fresh leaves is 2-5cm, the spreading thickness is small, the drying speed is high, and the efficiency is improved; substances in the Pu 'er tea can be converted into lipase and tea polyphenol to the utmost extent through alcoholization and aroma raising, the lipase and the tea polyphenol can remove fat and absorb fat, the aroma of the Pu' er tea is further improved through baking and aroma raising, and people's favor of the Pu' er tea can be increased.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and the preferred embodiments of the present invention are described in the above embodiments and the description, and are not intended to limit the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (9)
1. A baking process of strong-flavor Pu' er tea is characterized by comprising the following steps: the method specifically comprises the following steps:
s1 picking tea: selecting mature leaves of the ancient arbor tree which are free of insect damage, clean in surface and good in appearance effect through manpower or a tea plucking machine for later use;
s2 drying fresh leaves: uniformly spreading the picked fresh leaves on an airing machine, moving the airing machine to a cool place, and airing the leaves by blowing air to the airing machine by an air blower for 2-3h to avoid sunshine;
s3 preliminary fixation: heating the green tea leaves to 80-85 ℃, keeping the temperature of the green tea leaves in the green tea leaf drying machine at 80-85 ℃, and placing the dried tea leaves into the green tea leaf drying machine for primary fixation for 5-8 min;
s4 primary blending: taking out the tea subjected to preliminary enzyme deactivation, putting the tea into a closed chamber for primary flavoring treatment, and standing for 1-2h for later use;
s5 secondary fixation: heating the green tea leaves to 90-95 ℃ and keeping the temperature of the green tea leaves in the green tea leaf drying machine at 90-95 ℃, and putting the dried tea leaves into the green tea leaf drying machine for preliminary fixation for 20-25 min;
s6 shredding and twisting: firstly, putting the tea leaves subjected to the secondary enzyme deactivation treatment into a shredding machine for shredding, and then conveying the shredded tea leaves into a rolling machine for rolling for 15min to enable the shredded tea leaves to be bent and flexible, so that tea juice overflows;
s7 stacking fermentation: piling the rolled tea leaves into flat-topped tea piles with the height of 1.5-2m, the width of 4.5-5m and the length matched with the working surface, and turning the piles once every 2-3 days for 20-25 days in total, wherein the temperature in a fermentation chamber is 50-55 ℃, and the humidity is 40-50%;
s8 alcoholization and fragrance improvement: adding the fermented tea shreds into a sealed chamber, controlling the temperature and humidity in the sealed chamber at 25-30 deg.C and 70-75% for 15-20 days;
s9 baking and aroma extraction: and (3) putting the alcoholized tea shreds into a baking machine, controlling the baking temperature to be 110-115 ℃, and continuously baking for 5-10min to obtain the finished product.
2. The baking process of the highly flavored Pu' er tea according to claim 1, which is characterized in that: the spreading thickness of fresh leaves is 2-5cm when air drying.
3. The baking process of the highly flavored Pu' er tea according to claim 1, which is characterized in that: the concentration of oxygen in the air in the closed room is 40-45% during primary flavoring.
4. The baking process of the highly flavored Pu' er tea according to claim 1, which is characterized in that: the tea shreds have width of 1-1.5mm and length of 30-35 mm.
5. The baking process of the highly flavored Pu' er tea according to claim 1, which is characterized in that: ventilating once every 5-6 days in the alcoholization and fragrance-raising process, and ventilating for 3-5h each time, wherein the ventilation time is selected in rainy days or cloudy days.
6. The baking process of the highly flavored Pu' er tea according to claim 1, which is characterized in that: the water content of the baked tea is 1.5-2.5%.
7. The baking process of the highly flavored Pu' er tea according to claim 1, which is characterized in that: during the shredding and rolling process, the pressurization is carried out in two times, the first pressurization is carried out when the first pressurization is 3-5min, and the second pressurization is carried out when the second pressurization is 10-12 min.
8. The baking process of the highly flavored Pu' er tea according to claim 1, which is characterized in that: after baking and flavoring treatment, the tea shreds are put into a stirrer, and mint leaf powder is added for uniform stirring.
9. The baking process of the highly flavored Pu' er tea according to claim 8, which is characterized in that: the proportion of the mint leaf powder and the tea shreds placed in the tea shreds is 1-5: 1000.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112741175A (en) * | 2021-01-20 | 2021-05-04 | 尹崇亮 | Fermentation process of Pu' er raw material |
| CN116158483A (en) * | 2022-12-15 | 2023-05-26 | 中国茶叶股份有限公司 | Scented tea processing technology adopting standard container for sealing and standing scenting |
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| CN116158483A (en) * | 2022-12-15 | 2023-05-26 | 中国茶叶股份有限公司 | Scented tea processing technology adopting standard container for sealing and standing scenting |
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