CN112262893A - Maotai-flavor black tea and making process thereof - Google Patents
Maotai-flavor black tea and making process thereof Download PDFInfo
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- CN112262893A CN112262893A CN202011099904.6A CN202011099904A CN112262893A CN 112262893 A CN112262893 A CN 112262893A CN 202011099904 A CN202011099904 A CN 202011099904A CN 112262893 A CN112262893 A CN 112262893A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 100
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 40
- 235000020279 black tea Nutrition 0.000 title claims abstract description 40
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 9
- 230000008569 process Effects 0.000 title description 5
- 235000013616 tea Nutrition 0.000 claims abstract description 61
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 13
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 claims abstract description 10
- 229930003944 flavone Natural products 0.000 claims abstract description 10
- 150000002212 flavone derivatives Chemical class 0.000 claims abstract description 10
- 235000011949 flavones Nutrition 0.000 claims abstract description 10
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000015067 sauces Nutrition 0.000 claims abstract description 9
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229960001948 caffeine Drugs 0.000 claims abstract description 8
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000019634 flavors Nutrition 0.000 claims abstract description 8
- 150000001413 amino acids Chemical class 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 235000019225 fermented tea Nutrition 0.000 claims description 2
- 238000003892 spreading Methods 0.000 claims description 2
- 230000007480 spreading Effects 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 16
- 239000008280 blood Substances 0.000 abstract description 7
- 210000004369 blood Anatomy 0.000 abstract description 7
- 206010013911 Dysgeusia Diseases 0.000 abstract description 6
- 230000002490 cerebral effect Effects 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 210000005036 nerve Anatomy 0.000 abstract description 4
- 230000004888 barrier function Effects 0.000 abstract description 3
- 239000007788 liquid Substances 0.000 abstract description 3
- 229920000642 polymer Polymers 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 235000013555 soy sauce Nutrition 0.000 abstract description 3
- 241000508725 Elymus repens Species 0.000 abstract description 2
- 238000005096 rolling process Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 208000019622 heart disease Diseases 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 235000020068 maotai Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- 240000006914 Aspalathus linearis Species 0.000 description 1
- 235000012984 Aspalathus linearis Nutrition 0.000 description 1
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- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- LUJAXSNNYBCFEE-UHFFFAOYSA-N Quercetin 3,7-dimethyl ether Natural products C=1C(OC)=CC(O)=C(C(C=2OC)=O)C=1OC=2C1=CC=C(O)C(O)=C1 LUJAXSNNYBCFEE-UHFFFAOYSA-N 0.000 description 1
- PUTDIROJWHRSJW-UHFFFAOYSA-N Quercitrin Natural products CC1OC(Oc2cc(cc(O)c2O)C3=CC(=O)c4c(O)cc(O)cc4O3)C(O)C(O)C1O PUTDIROJWHRSJW-UHFFFAOYSA-N 0.000 description 1
- 208000017442 Retinal disease Diseases 0.000 description 1
- 206010038923 Retinopathy Diseases 0.000 description 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 1
- OXGUCUVFOIWWQJ-XIMSSLRFSA-N acanthophorin B Natural products O[C@H]1[C@H](O)[C@H](O)[C@H](C)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OXGUCUVFOIWWQJ-XIMSSLRFSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000010030 glucose lowering effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229960001340 histamine Drugs 0.000 description 1
- 230000002757 inflammatory effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- OEKUVLQNKPXSOY-UHFFFAOYSA-N quercetin 3-O-beta-D-glucopyranosyl(1->3)-alpha-L-rhamnopyranosyl(1->6)-beta-d-galactopyranoside Natural products OC1C(O)C(C(O)C)OC1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OEKUVLQNKPXSOY-UHFFFAOYSA-N 0.000 description 1
- QPHXPNUXTNHJOF-UHFFFAOYSA-N quercetin-7-O-beta-L-rhamnopyranoside Natural products OC1C(O)C(O)C(C)OC1OC1=CC(O)=C2C(=O)C(O)=C(C=3C=C(O)C(O)=CC=3)OC2=C1 QPHXPNUXTNHJOF-UHFFFAOYSA-N 0.000 description 1
- OXGUCUVFOIWWQJ-HQBVPOQASA-N quercitrin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OXGUCUVFOIWWQJ-HQBVPOQASA-N 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 229940026509 theaflavin Drugs 0.000 description 1
- 235000008118 thearubigins Nutrition 0.000 description 1
- 230000001960 triggered effect Effects 0.000 description 1
- 230000029663 wound healing 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Tea And Coffee (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a soy sauce flavor type black tea and a preparation process thereof, relating to the technical field of black tea preparation, and specifically comprising the following steps: the sauce flavor type black tea comprises the following components in parts by weight: 2-3% of caffeine, 6-7% of tea polyphenol, 1-2% of soluble sugar, 13-14% of flavone, 8-9.5% of amino acid and 40-49% of water extract. The black tea with sauce fragrance prepared by the method has the advantages of full tea body, fragrance without gorgeous, no concentration without fierce, long aftertaste, body fitness with relaxed mind, consciousness restoring and refreshing, tea water entry, smooth tea liquid, softness and refreshing, and tea fragrance style organically combined with couchgrass of the black tea with sauce fragrance. Meanwhile, the macromolecular polymer is not easy to pass through the cerebral blood barrier, and can not stimulate the cerebral nerves. Therefore, the tea cup is full of body, leads to peace and smooth, leaves teeth with sweet tea fragrance, leaves fragrance in an empty cup and has endless aftertaste.
Description
Technical Field
The invention relates to the technical field of black tea production, in particular to a Maotai-flavor black tea and a production process thereof.
Background
Black tea, English is Black tea. The black tea has a chemical reaction taking tea polyphenol enzymatic oxidation as a center in the processing process, the fresh leaf components change greatly, the tea polyphenol is reduced by more than 90 percent, new components such as theaflavin, thearubigins and the like and fragrant substances are generated, and the black tea has the characteristics of black tea, red soup, red leaves, sweet and mellow taste.
Black tea belongs to the whole fermentation tea, and is prepared by using proper tea tree fresh teeth leaves as raw materials and refining the tea through a series of processes such as withering, rolling (cutting), fermentation, drying and the like. Withering is an important process for primary processing of black tea, and the black tea is called black tea during primary processing. Black tea is famous for red tea soup and tea bottom color after being brewed by dry tea.
The existing prepared black tea has single taste.
Disclosure of Invention
The invention aims to provide a soy sauce flavor type black tea and a preparation process thereof.
In order to achieve the purpose, the invention provides the following technical scheme: the Maotai-flavor black tea comprises the following components in parts by weight: 2-3% of caffeine, 6-7% of tea polyphenol, 1-2% of soluble sugar, 13-14% of flavone, 8-9.5% of amino acid and 40-49% of water extract.
Preferably, the black tea with soy sauce flavor comprises the following components in parts by weight: 2.41 percent of caffeine, 6.22 percent of tea polyphenol, 1.58 percent of soluble sugar, 13.91 percent of flavone, 8.86 percent of amino acid and 46.89 percent of water extract.
A manufacturing process of Maotai-flavor black tea comprises the following steps:
s1, picking tea leaves, and tedding;
s2, parching and spreading the dried tea leaves at high temperature, and twisting the parched tea leaves;
and S3, drying, and adding yeast enzyme for fermentation, wherein the fermentation time is 90-100 days.
Further, S4, the fermented tea leaves are extruded and molded.
Further, the tea leaves in the step 1 take the Mingming tea leaves with the elevation of 900-.
Compared with the prior art, the invention has the beneficial effects that:
the black tea with sauce fragrance prepared by the method has the advantages of full tea body, fragrance without gorgeous, no concentration without fierce, long aftertaste, agreeable and generous body, refreshment and refreshment, tea water is in the mouth, tea liquid is silky, soft and refreshing, and the tea fragrance style organically combined with the couchgrass of the black tea with sauce fragrance is outlined! Meanwhile, the macromolecular polymer is not easy to pass through the cerebral blood barrier, and can not stimulate the cerebral nerves. Therefore, the tea cup is full of body, leads to peace and smooth, leaves teeth with sweet tea fragrance, leaves fragrance in an empty cup and has endless aftertaste.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.
The first embodiment is as follows:
the sauce flavor type black tea comprises the following components in parts by weight: 2-3% of caffeine, 6-7% of tea polyphenol, 1-2% of soluble sugar, 13-14% of flavone, 8-9.5% of amino acid and 40-49% of water extract.
Example two: black tea in example one was prepared by the following procedure:
firstly, using tea leaves before Ming in Guizhou elevation 900-.
Then the tea leaves are withered to a proper degree, namely, the tea leaves are roasted at high temperature to destroy the enzyme activity in the tea leaves and stop the continuous fermentation, the odor and the green taste in the fresh leaves can be removed, and the fresh leaves are convenient to roll due to the evaporation of water.
And rolling the roasted tea leaves manually or by a rolling machine to form a curly shape, wherein partial juice is extruded and adhered to the surface due to rolling pressure, so that the tea leaves can be fully fermented during further fermentation.
And finally, stacking and storing the rolled tea leaves, drying the tea leaves, uniformly adding yeast enzyme, fermenting for 90-100 days, wherein the tea leaves can generate heat after being stacked due to high water content, the growth of microorganisms is triggered due to the existence of the yeast enzyme, and the tea leaves are fermented into another kind due to the relationship between heat and the microorganisms, so that the tea quality is degraded to become mellow, and the color is oxidized to become dark red.
The latest research on modern molecular biology, microbiology and analytical chemistry shows that the main biochemical components of the Maotai-flavor Maotai black tea are as follows:
2.41 percent of caffeine, 6.22 percent of tea polyphenol, 1.58 percent of soluble sugar, 13.91 percent of flavone, 8.86 percent of amino acid and 46.89 percent of water extract.
Wherein the flavone can reduce blood sugar by 26% and propionic acid, which is a ternary fatty acid, by 39%. This blood glucose lowering effect is surprising. More importantly, it has a collagen stabilizing effect, so it has a good effect on retinopathy and capillary embrittlement caused by diabetes. The flavone can inhibit exudation of inflammatory biological enzyme, relieve pain, and promote wound healing. The quercitrin contained in the extract has strong histamine resistance, so that the extract can be used for various allergies.
Experiments prove that in experimental experiments involving 4807 participants, the incidence rate of heart diseases of people drinking 875 grams of tea every day is half of that of people not drinking tea, and the incidence rate of fatal heart diseases is only one third of that of other people. The important reason is the flavone contained in tea.
Caffeine can be used properly, and has effects of relieving fatigue and exciting nerve.
Tea polyphenols is a compound of polyhydroxy phenolic compounds in tea, is composed of more than 30 kinds of phenolic substances, and the main components of the tea polyphenols are catechin and derivatives thereof, which are main chemical components with health care function in tea. The tea polyphenols have various physiological activities of resisting oxidation, preventing radiation, resisting aging, reducing blood lipid, reducing blood sugar, inhibiting bacteria and inhibiting enzyme, etc.
The prepared sauce-flavor black tea is respectively drunk by different people, and the following feedback is given:
A. smelling: the sauce fragrant tea has the advantages of plump tea body, fragrance without gorgeous, no strong and strong, long aftertaste, relaxed body fitness, refreshment and refreshment.
B. Tasting: when the tea water is taken into the mouth, the tea liquid is smooth, soft and tasty, and the tea flavor style organically combined with the Maotai of the sauce-flavor black tea is achieved! Meanwhile, the macromolecular polymer is not easy to pass through the cerebral blood barrier, and can not stimulate the cerebral nerves. Therefore, the whole body is peacefully and smooth, the sweet tea fragrance leaves teeth, the fragrance leaves in an empty cup, the aftertaste is infinite!
C. Tasting: compared with common black tea, the black tea has stronger taste and more fragrance.
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.
Claims (5)
1. The Maotai-flavor black tea is characterized in that: the sauce flavor type black tea comprises the following components in parts by weight: 2-3% of caffeine, 6-7% of tea polyphenol, 1-2% of soluble sugar, 13-14% of flavone, 8-9.5% of amino acid and 40-49% of water extract.
2. A maotai-flavor black tea according to claim 1, wherein: the sauce flavor type black tea comprises the following components in parts by weight: 2.41 percent of caffeine, 6.22 percent of tea polyphenol, 1.58 percent of soluble sugar, 13.91 percent of flavone, 8.86 percent of amino acid and 46.89 percent of water extract.
3. A manufacturing process of the Maotai-flavor black tea is characterized by comprising the following steps: the method comprises the following steps:
s1, picking tea leaves, and tedding;
s2, parching and spreading the dried tea leaves at high temperature, and twisting the parched tea leaves;
and S3, drying, and adding yeast enzyme for fermentation, wherein the fermentation time is 90-100 days.
4. A maotai-flavor black tea according to claim 3, wherein: s4, extruding and forming the fermented tea leaves.
5. A maotai-flavor black tea according to claim 3, wherein: the tea leaves in the step 1 take the Mingming tea leaves with the elevation of 900-1200 m as the tea base.
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| CN202011099904.6A CN112262893A (en) | 2020-10-14 | 2020-10-14 | Maotai-flavor black tea and making process thereof |
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| CN202011099904.6A CN112262893A (en) | 2020-10-14 | 2020-10-14 | Maotai-flavor black tea and making process thereof |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783226A (en) * | 2014-02-19 | 2014-05-14 | 郭景龙 | Soy sauce flavor type tea |
| CN104430991A (en) * | 2014-12-17 | 2015-03-25 | 黄伟政 | Tea processing technology |
| CN105124007A (en) * | 2015-08-05 | 2015-12-09 | 湖南三峰茶业有限责任公司 | Processing method for floral black tea |
| CN105379879A (en) * | 2015-12-18 | 2016-03-09 | 湖北工业大学 | Method for promoting fermentation black tea aging |
| CN106343051A (en) * | 2016-08-30 | 2017-01-25 | 普洱仟润茶业有限公司沧源生态茶厂 | Method for producing black tea |
| CN109042993A (en) * | 2018-07-17 | 2018-12-21 | 镇坪欣陕农业科技有限公司 | A kind of manufacture craft of lemon black tea |
| CN110973300A (en) * | 2019-12-27 | 2020-04-10 | 江苏农林职业技术学院 | Processing method of golden kwan-yin high-aroma innovative black tea |
-
2020
- 2020-10-14 CN CN202011099904.6A patent/CN112262893A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783226A (en) * | 2014-02-19 | 2014-05-14 | 郭景龙 | Soy sauce flavor type tea |
| CN104430991A (en) * | 2014-12-17 | 2015-03-25 | 黄伟政 | Tea processing technology |
| CN105124007A (en) * | 2015-08-05 | 2015-12-09 | 湖南三峰茶业有限责任公司 | Processing method for floral black tea |
| CN105379879A (en) * | 2015-12-18 | 2016-03-09 | 湖北工业大学 | Method for promoting fermentation black tea aging |
| CN106343051A (en) * | 2016-08-30 | 2017-01-25 | 普洱仟润茶业有限公司沧源生态茶厂 | Method for producing black tea |
| CN109042993A (en) * | 2018-07-17 | 2018-12-21 | 镇坪欣陕农业科技有限公司 | A kind of manufacture craft of lemon black tea |
| CN110973300A (en) * | 2019-12-27 | 2020-04-10 | 江苏农林职业技术学院 | Processing method of golden kwan-yin high-aroma innovative black tea |
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