CN112167388A - Method for fermenting Jinzhai tea - Google Patents
Method for fermenting Jinzhai tea Download PDFInfo
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- CN112167388A CN112167388A CN202011236304.XA CN202011236304A CN112167388A CN 112167388 A CN112167388 A CN 112167388A CN 202011236304 A CN202011236304 A CN 202011236304A CN 112167388 A CN112167388 A CN 112167388A
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- 238000000034 method Methods 0.000 title claims abstract description 27
- 241001122767 Theaceae Species 0.000 title claims 13
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 27
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 27
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 27
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 21
- 230000000391 smoking effect Effects 0.000 claims abstract description 17
- 108090000790 Enzymes Proteins 0.000 claims abstract description 16
- 102000004190 Enzymes Human genes 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 239000002131 composite material Substances 0.000 claims abstract description 13
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 9
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 9
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 9
- 239000011425 bamboo Substances 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 2
- 108010059820 Polygalacturonase Proteins 0.000 claims description 8
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000010415 tidying Methods 0.000 claims description 7
- 238000004898 kneading Methods 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims 1
- 244000269722 Thea sinensis Species 0.000 abstract description 63
- 238000009960 carding Methods 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 58
- 241001330002 Bambuseae Species 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 239000007864 aqueous solution Substances 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 241000228197 Aspergillus flavus Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 239000011449 brick Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 238000004634 pharmacological analysis method Methods 0.000 description 1
- 230000003405 preventing effect Effects 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000008961 swelling Effects 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
- A23F3/10—Fermentation with addition of microorganisms or enzymes
-
- 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
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
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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)
- Microbiology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a fermentation method of Jinzhai tea, which comprises the following steps: picking fresh leaves, withering with hot air, deactivating enzyme after withering until the leaves are not agglomerated by hand and have stabbing pain feeling, stopping deactivating enzyme, slowly cooling to room temperature under a turning state, twisting, deblocking, and sending into tea with a carding mechanism to obtain pretreated leaves; stacking the pretreated leaves in an environment with the temperature of 32-36 ℃ and the humidity of 92% until the leaves turn yellow, turning over and drying for 2-4h, the drying temperature is 40-50 ℃, putting the dried tea leaves into a bamboo basket as cakes, baking and smoking by using fruit trees for 10-20h, stacking the leaves in a cool and dry place, placing the leaves in an environment with the temperature of 30-34 ℃ and the humidity of 75-80% for 2-4 months, wrapping the placed tea leaves in fresh lotus leaves, baking and smoking again by using the fruit trees, introducing composite steam for 20-40s, placing the leaves in the cool and dry place, and placing the leaves in an environment with the temperature of 28-30 ℃ and the humidity of 40-50% for at least 3 years.
Description
Technical Field
The invention relates to the technical field of tea fermentation, in particular to a fermentation method of Jinzhai tea basket.
Background
The basket tea is called basket tea because the basket tea is tightly pressed and contained by a bamboo basket after being prepared, the basket tea is exquisite in material selection, exquisite in manufacturing, belongs to a noble tea product in black tea, and is black and bright in color, thick and ruddy in soup and mellow and sweet in taste; the tea bag is preferably drunk after being aged for more than 3 years after being prepared, and is mellow and mellow in tea taste and has various health-care effects.
The tea bag can not only relieve summer heat, promote the production of body fluid and quench thirst, but also has strong digestion-promoting and preventing effects. Modern pharmacological analysis finds that the blue tea has the effects of clearing heat, stopping bleeding, detoxifying, reducing swelling, sterilizing, quenching thirst, promoting the secretion of saliva or body fluid, eliminating miasma and avoiding evil, and is eaten for prolonging life and refreshing.
The fermentation process of present basket tea easily leads to tealeaves to have the sense of astringent, and the astringent is heavier, is difficult for getting rid of moreover, influences the quality of basket tea, and urgent need be solved.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides a fermentation method of Jinzhai tea.
A fermentation method of Jinzhai tea basket comprises the following steps:
s1, picking fresh leaves with uniform leaf size and no damage, withering with hot air, deactivating enzyme until the withered leaves are not agglomerated and have stabbing pain, stopping deactivating enzyme, slowly cooling to room temperature in a turning state, twisting, deblocking, and sending into tea with a tea tidying mechanism to obtain pretreated leaves;
s2, stacking the pretreated leaves in an environment with the temperature of 32-36 ℃ and the humidity of 90-94% until the leaves turn yellow, turning and drying for 2-4h at the drying temperature of 40-50 ℃, placing dried tea cakes in a bamboo basket, baking and smoking by using fruit trees for 10-20h, stacking the leaves in a cool and dry place, placing the leaves in an environment with the temperature of 30-34 ℃ and the humidity of 75-80% for 2-4 months, wrapping the placed tea leaves in fresh lotus leaves, baking and smoking again by using fruit trees, introducing compound steam for 20-40S, placing the leaves in a cool and dry place, and placing the leaves in an environment with the temperature of 28-30 ℃ and the humidity of 40-50% for at least 3 years.
Preferably, in S1, the hot wind withers to a state that the leaves are soft and are lightly held, agglomerated, loosened and scattered.
Preferably, in S1, the de-enzyming roller is adopted for de-enzyming, and the temperature of the front end of the de-enzyming roller is kept at 240-250 ℃ and the temperature of the rear end of the de-enzyming roller is kept at 180-190 ℃ in the de-enzyming process.
Preferably, in S1, the kneading time is 10-20 min.
Preferably, in S2, the tea leaves after standing are wrapped in fresh lotus leaves, and the fruit trees are baked and smoked again until the water content of the lotus leaves is not higher than 10% and the lotus leaves are not cracked.
Preferably, in S2, the complex vapor is an aqueous pectinase solution.
Preferably, in S2, the concentration of pectinase is 1-2 g/mL.
Preferably, in S2, the composite vapor is introduced for 25-35S.
Preferably, in S2, the compound vapor is introduced and then placed in a cool and dry place, and the place is placed in an environment with the temperature of 28.5-29.5 ℃ and the humidity of 42-48% for more than 3 years.
The technical effects of the invention are as follows:
according to the invention, after fresh tea leaves are withered, de-enzymed, twisted and kneaded and tea-conditioned in sequence, the volatilization and conversion of chemical components in the tea leaves are facilitated, and the S2 fermentation process is facilitated; in S2, the leaves are stacked to be yellow, the fruit trees are smoked for one time and placed for one time, oxygen enters and promotes the primary conversion of internal components to generate tea fragrance, the fruit tree fragrance gradually permeates into the tea leaves along with the time extension, the tea leaf sweetening effect is good, then the fresh lotus leaves are wrapped and smoked for the second time, the pectic substances in the lotus leaves are effectively decomposed under the cooperation of pectinase, the volatile components escaping from the lotus leaves gradually permeate to the surface layer of the tea leaves, and the active effect on the conversion of saccharides, organic acids and pectins can be achieved by cooperating with the tea leaf fermentation process, so that the bitter feeling of the tea leaves can be effectively removed, the effects of fresh and sweet taste, strong tea fragrance and mellow aftertaste can be achieved, and the stable quality of the tea brick can be effectively ensured due to the cooperation of the fruit trees for many times, inhibit growth of bacteria and mould, effectively prevent pollution of mixed bacteria, can be stored for a long time, and can be used for clearing tea soup more and more after long-term storage in cooperation with the action of pectinase.
The fermentation treatment process improves the value and market acceptance of the Jinzhai tea and has excellent economic value.
Detailed Description
The technical solution of the present invention will be described in detail below with reference to specific examples.
Example 1
A fermentation method of Jinzhai tea basket comprises the following steps:
s1, picking fresh leaves with uniform leaf size and no damage, withering the fresh leaves by hot air until the leaves are soft, slightly holding the leaves to be conglobated and loosened, deactivating enzyme, feeding the withered leaves into a water-removing roller, keeping the temperature of the front end of the water-removing roller at 240 ℃ and the temperature of the rear end of the water-removing roller at 190 ℃ in the water-removing process, stopping deactivating enzyme until the leaves are not conglobated by hand and have a stabbing pain feeling, slowly cooling to room temperature in a turning state, twisting for 10min by using a twisting machine, and feeding the leaves after deblocking into tea with a strip tidying mechanism to obtain pretreated leaves;
s2, stacking the pretreated leaves in an environment with the temperature of 36 ℃ and the humidity of 90% until the leaves turn yellow, drying for 4 hours in a turning state at the drying temperature of 40 ℃, placing dried tea cakes in a bamboo basket, baking and smoking by using fruit trees for 20 hours, stacking the leaves in a cool and dry place, placing the leaves in an environment with the temperature of 30 ℃ and the humidity of 80% for 2 months, wrapping the placed tea leaves in fresh lotus leaves, baking and smoking again by using the fruit trees until the water content of the lotus leaves is not higher than 10% and the lotus leaves are not broken, introducing composite steam for 40S, placing the leaves in the cool and dry place for more than 3 years in an environment with the temperature of 28 ℃ and the humidity of 50%.
Wherein the composite steam is aqueous solution of pectinase, and the concentration of the pectinase is 1 g/mL.
Example 2
A fermentation method of Jinzhai tea basket comprises the following steps:
s1, picking fresh leaves with uniform leaf size and no damage, withering the fresh leaves by hot air until the leaves are soft, slightly holding the leaves to be agglomerated and loosened, deactivating enzymes in a water-removing roller, keeping the temperature of the front end of the water-removing roller at 250 ℃ and the temperature of the rear end of the water-removing roller at 180 ℃ in the water-removing process, stopping deactivating enzymes when the leaves are not agglomerated by hand and have a stabbing pain feeling, slowly cooling to room temperature in a turning state, twisting for 20min by using a twisting machine, deblocking, and feeding the deblocked fresh leaves into tea with a strip tidying mechanism to obtain pretreated leaves;
s2, stacking the pretreated leaves in an environment with the temperature of 32 ℃ and the humidity of 94% until the leaves turn yellow, drying for 2h in a turning state at the drying temperature of 50 ℃, placing dried tea cakes in a bamboo basket, baking and smoking by using fruit trees for 10h, stacking the leaves in a cool and dry place, placing the leaves in an environment with the temperature of 34 ℃ and the humidity of 75% for 4 months, wrapping the placed tea leaves in fresh lotus leaves, baking and smoking by using the fruit trees again until the water content of the lotus leaves is not higher than 10% and the lotus leaves are not broken, introducing compound steam for 20S, placing the leaves in the cool and dry place for more than 3 years in an environment with the temperature of 30 ℃ and the humidity of 40%.
Wherein the composite steam is pectase water solution, and the concentration of pectase is 2 g/mL.
Example 3
A fermentation method of Jinzhai tea basket comprises the following steps:
s1, picking fresh leaves with uniform leaf size and no damage, withering the fresh leaves by hot air until the leaves are soft, slightly holding the leaves to be agglomerated and loosened, deactivating enzymes in a water-removing roller, keeping the temperature of the front end of the water-removing roller at 242 ℃ and the temperature of the rear end of the water-removing roller at 188 ℃ in the water-removing process, stopping deactivating enzymes when the leaves are not agglomerated by hand and have a stabbing pain feeling, slowly cooling to room temperature in a turning state, twisting for 13min by using a twisting machine, deblocking, and feeding the deblocked fresh leaves into tea with a strip tidying mechanism to obtain pretreated leaves;
s2, stacking the pretreated leaves in an environment with the temperature of 35 ℃ and the humidity of 91% until the leaves turn yellow, drying for 3.5 hours in a turning state at the drying temperature of 42 ℃, placing dried tea cakes in a bamboo basket, baking and smoking by using fruit trees for 17 hours, stacking the leaves in a cool and dry place, placing the leaves in an environment with the temperature of 31 ℃ and the humidity of 78% for 2.5 months, wrapping the placed tea leaves in fresh lotus leaves, baking and smoking by using fruit trees again until the water content of the lotus leaves is not higher than 10% and the lotus leaves are not broken, introducing composite steam for 35S, placing the leaves in a cool and dry place for more than 3 years in an environment with the temperature of 28.5 ℃ and the humidity of 48%.
Wherein the composite vapor is aqueous solution of pectase, and the concentration of pectase is 1.3 g/mL.
Example 4
A fermentation method of Jinzhai tea basket comprises the following steps:
s1, picking fresh leaves with uniform leaf size and no damage, withering the fresh leaves by hot air until the leaves are soft, slightly holding the leaves to be agglomerated and loosened, deactivating enzymes in a water-removing roller, keeping the temperature of the front end of the water-removing roller at 248 ℃ and the temperature of the rear end of the water-removing roller at 182 ℃ in the water-removing process, stopping deactivating enzymes when the leaves are not agglomerated by hand and have a stabbing pain feeling, slowly cooling to room temperature in a turning state, twisting for 17min by using a twisting machine, deblocking, and feeding the deblocked fresh leaves into tea with a strip tidying mechanism to obtain pretreated leaves;
s2, stacking the pretreated leaves in an environment with the temperature of 33 ℃ and the humidity of 93% until the leaves turn yellow, drying for 2.5 hours in a turning state, wherein the drying temperature is 48 ℃, putting dried tea cakes in a bamboo basket, baking and smoking by using fruit trees for 13 hours, stacking the leaves in a cool and dry place, placing the leaves in an environment with the temperature of 33 ℃ and the humidity of 76% for 3.5 months, wrapping the placed tea leaves in fresh lotus leaves, baking and smoking by using fruit trees again until the water content of the lotus leaves is not higher than 10% and the lotus leaves are not broken, introducing composite steam for 25S, placing the leaves in a cool and dry place for more than 3 years in an environment with the temperature of 29.5 ℃ and the humidity of 42%.
Wherein the composite vapor is aqueous solution of pectase, and the concentration of pectase is 1.7 g/mL.
Example 5
A fermentation method of Jinzhai tea basket comprises the following steps:
s1, picking fresh leaves with uniform leaf size and no damage, withering the fresh leaves by hot air until the leaves are soft, slightly holding the leaves to be conglobated and loosened, deactivating enzymes in a deactivating roller, keeping the temperature of the front end of the deactivating roller at 245 ℃ and the temperature of the rear end of the deactivating roller at 185 ℃ in the deactivating process, stopping deactivating enzymes until the leaves are not conglobated by hand and have stabbing pain feeling, slowly cooling to room temperature in a turning state by adopting a twisting and kneading machine, twisting and kneading for 15min by adopting a twisting and kneading machine, deblocking, and feeding the tea into a strip tidying mechanism to obtain pretreated leaves;
s2, stacking the pretreated leaves in an environment with the temperature of 34 ℃ and the humidity of 92% until the leaves turn yellow, drying for 3h in a turning state at the drying temperature of 45 ℃, placing dried tea cakes in a bamboo basket, baking and smoking by using fruit trees for 15h, stacking the leaves in a cool and dry place, placing the leaves in an environment with the temperature of 32 ℃ and the humidity of 77% for 3 months, wrapping the placed tea leaves in fresh lotus leaves, baking and smoking again by using the fruit trees until the water content of the lotus leaves is not higher than 10% and the lotus leaves are not broken, introducing composite steam for 30S, placing the leaves in the cool and dry place for more than 3 years in an environment with the temperature of 29 ℃ and the humidity of 45%.
Wherein the composite vapor is aqueous solution of pectase, and the concentration of pectase is 1.5 g/mL.
Quality inspection was performed on the Kinzhai tea obtained in examples 3 to 5, and no pathogenic bacteria such as Escherichia coli, Staphylococcus aureus and Aspergillus flavus were detected; the obtained Jinzhai tea is brewed, and the tea soup is clear, golden in color, fragrant in fragrance and free of bitter.
The Jinzhai tea obtained in example 3-5 was tested to have the golden flower fungus count of 1.82X 10/g dry tea71.88 x 1071.96 × 107And the product can be kept in a ventilated and dry place for 10 years without mildewing and deteriorating.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (9)
1. A fermentation method of Jinzhai tea basket is characterized by comprising the following steps:
s1, picking fresh leaves with uniform leaf size and no damage, withering with hot air, deactivating enzyme until the withered leaves are not agglomerated and have stabbing pain, stopping deactivating enzyme, slowly cooling to room temperature in a turning state, twisting, deblocking, and sending into tea with a tea tidying mechanism to obtain pretreated leaves;
s2, stacking the pretreated leaves in an environment with the temperature of 32-36 ℃ and the humidity of 90-94% until the leaves turn yellow, turning and drying for 2-4h at the drying temperature of 40-50 ℃, placing dried tea cakes in a bamboo basket, baking and smoking by using fruit trees for 10-20h, stacking the leaves in a cool and dry place, placing the leaves in an environment with the temperature of 30-34 ℃ and the humidity of 75-80% for 2-4 months, wrapping the placed tea leaves in fresh lotus leaves, baking and smoking again by using fruit trees, introducing compound steam for 20-40S, placing the leaves in a cool and dry place, and placing the leaves in an environment with the temperature of 28-30 ℃ and the humidity of 40-50% for at least 3 years.
2. The method of fermenting Kinzhai tea as claimed in claim 1, wherein in S1, the hot air is withered until the leaves are soft and the leaves are lightly held, agglomerated and loosened.
3. The method of claim 1, wherein in S1, the de-enzyming roller is used for de-enzyming, and the temperature of the front end of the de-enzyming roller is maintained at 250 ℃ and the temperature of the rear end of the de-enzyming roller is maintained at 190 ℃ respectively.
4. The method for fermenting Jinzhai tea leaves according to claim 1, wherein the kneading time in S1 is 10-20 min.
5. The method for fermenting Kinzhai tea according to claim 1, wherein in S2, the tea leaves after placement are wrapped in fresh lotus leaves, and fruit trees are used again for baking and smoking until the water content of the lotus leaves is not higher than 10% and the lotus leaves are not cracked.
6. The method of fermenting Kinzhai tea according to claim 1, wherein the complex vapor is an aqueous pectinase solution in S2.
7. The method of fermenting Kinzhai tea according to claim 6, wherein the concentration of pectinase in S2 is 1-2 g/mL.
8. The method of claim 6, wherein the composite steam is applied for 25 to 35 seconds in S2.
9. The method for fermenting Kinzhai tea according to claim 6, wherein the composite steam is introduced into S2, and the mixture is placed in a cool and dry place and placed in an environment with a temperature of 28.5-29.5 ℃ and a humidity of 42-48% for more than 3 years.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107223730A (en) * | 2017-07-26 | 2017-10-03 | 宁德市白马山茶叶有限公司 | Fruit flavor white tea and its preparation technology |
| CN109275733A (en) * | 2018-10-22 | 2019-01-29 | 金寨县徽味香生态茶叶有限公司 | It is a kind of mixing floral type Lu`an Guapian.Tea rain before tea preparation process |
| CN109805121A (en) * | 2018-12-12 | 2019-05-28 | 安徽省六安瓜片茶业股份有限公司 | A kind of six pacify the manufacture craft of blue tea |
| CN111296590A (en) * | 2020-04-10 | 2020-06-19 | 安徽蝠牌生态茶业股份有限公司 | Processing technology of Liuan tea raw tea |
| CN111296589A (en) * | 2020-04-10 | 2020-06-19 | 安徽蝠牌生态茶业股份有限公司 | Processing technology of Liuan tea cooked tea |
-
2020
- 2020-11-09 CN CN202011236304.XA patent/CN112167388A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107223730A (en) * | 2017-07-26 | 2017-10-03 | 宁德市白马山茶叶有限公司 | Fruit flavor white tea and its preparation technology |
| CN109275733A (en) * | 2018-10-22 | 2019-01-29 | 金寨县徽味香生态茶叶有限公司 | It is a kind of mixing floral type Lu`an Guapian.Tea rain before tea preparation process |
| CN109805121A (en) * | 2018-12-12 | 2019-05-28 | 安徽省六安瓜片茶业股份有限公司 | A kind of six pacify the manufacture craft of blue tea |
| CN111296590A (en) * | 2020-04-10 | 2020-06-19 | 安徽蝠牌生态茶业股份有限公司 | Processing technology of Liuan tea raw tea |
| CN111296589A (en) * | 2020-04-10 | 2020-06-19 | 安徽蝠牌生态茶业股份有限公司 | Processing technology of Liuan tea cooked tea |
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Application publication date: 20210105 |