CN112401017A - Environment-friendly tea processing technology - Google Patents
Environment-friendly tea processing technology Download PDFInfo
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- CN112401017A CN112401017A CN202011293701.0A CN202011293701A CN112401017A CN 112401017 A CN112401017 A CN 112401017A CN 202011293701 A CN202011293701 A CN 202011293701A CN 112401017 A CN112401017 A CN 112401017A
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- 241001122767 Theaceae Species 0.000 title claims abstract description 150
- 238000005516 engineering process Methods 0.000 title claims abstract description 28
- 238000005096 rolling process Methods 0.000 claims abstract description 71
- 238000001816 cooling Methods 0.000 claims abstract description 33
- 238000005507 spraying Methods 0.000 claims abstract description 27
- 238000001035 drying Methods 0.000 claims abstract description 18
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims description 14
- 108090000790 Enzymes Proteins 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 238000005286 illumination Methods 0.000 claims 1
- 239000004480 active ingredient Substances 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 117
- 239000003205 fragrance Substances 0.000 description 9
- 238000010438 heat treatment Methods 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 2
- 240000003553 Leptospermum scoparium Species 0.000 description 2
- 235000015459 Lycium barbarum Nutrition 0.000 description 2
- 238000005336 cracking Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000015092 herbal tea Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000006467 substitution reaction 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses an environment-friendly tea processing technology, which comprises the following steps: A. picking fresh tea leaves and tedding the tea leaves to a withered state; B. adding the tedded tea leaves into a rolling machine for rolling treatment; C. spreading the rolled tea leaves on a spreading and drying rack, and treating the tea leaves below the spreading and drying rack in a high-temperature steam spraying mode; D. airing the treated tea leaves at normal temperature; E. adding the dried tea leaves into a fixation machine for fixation treatment; F. adding the tea leaves after fixation into a rolling machine again for rolling treatment; G. adding the rolled tea leaves into an automatic dryer for baking; H. and finally, naturally cooling and packaging the roasted tea leaves, wherein the processing technology adopted by the invention is simple to operate, the loss of active ingredients of the tea leaves can be prevented, and the tea leaves prepared by the processing technology have pure intrinsic aroma, strong and mellow taste and long storage time.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to an environment-friendly tea processing technology.
Background
Tea refers to the leaves and buds of tea tree. Broadly refers to the leaves of the evergreen shrub tea tree that can be used for tea making, as well as beverages brewed from these leaves, and later to all herbal teas brewed from the flowers, leaves, seeds, roots of the plant.
The existing tea processing technology is complex to operate, and the prepared tea has poor flexibility, is easy to crush and has poor taste after being brewed, so the existing technology is necessary to be improved.
Disclosure of Invention
The invention aims to provide an environment-friendly tea processing technology to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: an environment-friendly tea processing technology comprises the following steps:
A. picking fresh tea leaves and tedding the tea leaves to a withered state;
B. adding the tedded tea leaves into a rolling machine for rolling treatment;
C. spreading the rolled tea leaves on a spreading and drying rack, and treating the tea leaves below the spreading and drying rack in a high-temperature steam spraying mode;
D. airing the treated tea leaves at normal temperature;
E. adding the dried tea leaves into a fixation machine for fixation treatment;
F. adding the tea leaves after fixation into a rolling machine again for rolling treatment;
G. adding the rolled tea leaves into an automatic dryer for baking;
H. and finally, naturally cooling the baked tea leaves and packaging.
Preferably, the rolling speed of the rolling machine in the step B is 100-160 rpm, and the time is 30-40 min.
Preferably, in the step C, the temperature of the high-temperature steam is 70-80 ℃, the spraying time is 5-7 min, and the tea leaves are continuously stirred in the spraying process.
Preferably, the water-removing in the step E specifically comprises the following steps:
a. adding tea leaves into a fixation machine, and performing high-temperature fixation at 140 ℃ for 2-3min at 120 ℃;
b. then, the temperature of the enzyme deactivating machine is reduced to 80-90 ℃, and the enzyme deactivating time is 3-4 min;
c. then the temperature of the enzyme deactivating machine is raised to 100-;
d. and finally, closing the enzyme deactivating machine, and quickly cooling by adopting an air cooling mode.
Preferably, the rolling speed of the rolling machine in the step F is 20-40 rpm, and the time is 10min-20 min.
Preferably, the high-temperature baking temperature in the step G is 140-160 ℃, and the time is 20-28 min.
Preferably, the tea leaves in the step H are placed in a shady and cool place without light for natural cooling.
Compared with the prior art, the invention has the beneficial effects that: the processing technology adopted by the invention is simple to operate, can prevent the loss of the effective components of the tea, and the tea prepared by the processing technology has pure intrinsic fragrance, strong and mellow taste and long preservation time; in the invention, the steps of rolling and high-temperature steam spraying are carried out before de-enzyming, so that the toughness of the tea can be ensured, and the tea can be prevented from cracking in the subsequent processing process; the high-low temperature staggered fixation mode is adopted, the loss of effective ingredients can be reduced, the fixation is carried out flexibly again, and the processed tea leaves are compact and heavy in appearance.
Detailed Description
The technical solutions in the embodiments of the present invention are 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. 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.
The first embodiment is as follows:
the invention provides the following technical scheme: an environment-friendly tea processing technology comprises the following steps:
A. picking fresh tea leaves and tedding the tea leaves to a withered state;
B. adding the tedded tea leaves into a rolling machine for rolling treatment;
C. spreading the rolled tea leaves on a spreading and drying rack, and treating the tea leaves below the spreading and drying rack in a high-temperature steam spraying mode;
D. airing the treated tea leaves at normal temperature;
E. adding the dried tea leaves into a fixation machine for fixation treatment;
F. adding the tea leaves after fixation into a rolling machine again for rolling treatment;
G. adding the rolled tea leaves into an automatic dryer for baking;
H. and finally, naturally cooling the baked tea leaves and packaging.
In this embodiment, the rolling speed of the rolling machine in step B is 100 rpm, and the time is 30 min.
In this example, in step C, the temperature of the high temperature steam was 70 ℃, the spraying time was 5min, and the tea leaves were continuously tumbled during the spraying process.
In this embodiment, the water-removing in step E specifically comprises the following steps:
a. adding tea into a fixation machine, and performing fixation at 120 deg.C for 2 min;
b. then, the temperature of the fixation machine is reduced to 80 ℃, and the fixation time is 3 min;
c. heating the water-removing machine to 100 deg.C, and removing water for 1 min;
d. and finally, closing the enzyme deactivating machine, and quickly cooling by adopting an air cooling mode.
In this embodiment, the rolling speed of the rolling machine in step F is 20 rpm, and the time is 10 min.
In this embodiment, the high-temperature baking temperature in step G is 140 ℃ and the time is 20 min.
In this embodiment, in step H, the tea leaves are placed in a shady and cool place without light for natural cooling.
Example two:
an environment-friendly tea processing technology comprises the following steps:
A. picking fresh tea leaves and tedding the tea leaves to a withered state;
B. adding the tedded tea leaves into a rolling machine for rolling treatment;
C. spreading the rolled tea leaves on a spreading and drying rack, and treating the tea leaves below the spreading and drying rack in a high-temperature steam spraying mode;
D. airing the treated tea leaves at normal temperature;
E. adding the dried tea leaves into a fixation machine for fixation treatment;
F. adding the tea leaves after fixation into a rolling machine again for rolling treatment;
G. adding the rolled tea leaves into an automatic dryer for baking;
H. and finally, naturally cooling the baked tea leaves and packaging.
In this embodiment, the rolling speed of the rolling machine in step B is 160 rpm, and the time is 40 min.
In this example, in step C, the temperature of the high temperature steam was 80 ℃, the spraying time was 7min, and the tea leaves were continuously tumbled during the spraying process.
In this embodiment, the water-removing in step E specifically comprises the following steps:
a. adding tea into a fixation machine, and performing fixation at 140 deg.C for 3 min;
b. then, the temperature of the fixation machine is reduced to 90 ℃, and the fixation time is 4 min;
c. heating the water-removing machine to 110 ℃ and the water-removing time is 3 min;
d. and finally, closing the enzyme deactivating machine, and quickly cooling by adopting an air cooling mode.
In this embodiment, the rolling speed of the rolling machine in step F is 40 rpm, and the time is 20 min.
In this embodiment, the high-temperature baking temperature in step G is 160 ℃ and the time is 28 min.
In this embodiment, in step H, the tea leaves are placed in a shady and cool place without light for natural cooling.
Example three:
an environment-friendly tea processing technology comprises the following steps:
A. picking fresh tea leaves and tedding the tea leaves to a withered state;
B. adding the tedded tea leaves into a rolling machine for rolling treatment;
C. spreading the rolled tea leaves on a spreading and drying rack, and treating the tea leaves below the spreading and drying rack in a high-temperature steam spraying mode;
D. airing the treated tea leaves at normal temperature;
E. adding the dried tea leaves into a fixation machine for fixation treatment;
F. adding the tea leaves after fixation into a rolling machine again for rolling treatment;
G. adding the rolled tea leaves into an automatic dryer for baking;
H. and finally, naturally cooling the baked tea leaves and packaging.
In this embodiment, the rolling speed of the rolling machine in step B is 110 rpm, and the time is 32 min.
In this example, in step C, the temperature of the high temperature steam was 72 ℃, the spraying time was 5min, and the tea leaves were continuously tumbled during the spraying process.
In this embodiment, the water-removing in step E specifically comprises the following steps:
a. adding tea into a fixation machine, and performing fixation at 125 deg.C for 2 min;
b. then, the temperature of the fixation machine is reduced to 82 ℃, and the fixation time is 3 min;
c. heating the water-removing machine to 102 ℃ and the water-removing time to 3 min;
d. and finally, closing the enzyme deactivating machine, and quickly cooling by adopting an air cooling mode.
In this embodiment, the rolling speed of the rolling machine in step F is 25 rpm, and the time is 12 min.
In this embodiment, the high-temperature baking temperature in step G is 145 ℃ for 22 min.
In this embodiment, in step H, the tea leaves are placed in a shady and cool place without light for natural cooling.
Example four:
an environment-friendly tea processing technology comprises the following steps:
A. picking fresh tea leaves and tedding the tea leaves to a withered state;
B. adding the tedded tea leaves into a rolling machine for rolling treatment;
C. spreading the rolled tea leaves on a spreading and drying rack, and treating the tea leaves below the spreading and drying rack in a high-temperature steam spraying mode;
D. airing the treated tea leaves at normal temperature;
E. adding the dried tea leaves into a fixation machine for fixation treatment;
F. adding the tea leaves after fixation into a rolling machine again for rolling treatment;
G. adding the rolled tea leaves into an automatic dryer for baking;
H. and finally, naturally cooling the baked tea leaves and packaging.
In this embodiment, the rolling speed of the rolling machine in step B is 150 rpm, and the time is 38 min.
In this example, in step C, the temperature of the high temperature steam was 78 deg.C, the spraying time was 6min, and the tea leaves were continuously tumbled during the spraying process.
In this embodiment, the water-removing in step E specifically comprises the following steps:
a. adding tea into a fixation machine, and performing fixation at 135 deg.C for 3 min;
b. then, the temperature of the fixation machine is reduced to 88 ℃, and the fixation time is 4 min;
c. heating the water-removing machine to 108 ℃ and the water-removing time is 2 min;
d. and finally, closing the enzyme deactivating machine, and quickly cooling by adopting an air cooling mode.
In this embodiment, the rolling speed of the rolling machine in step F is 35 rpm, and the time is 18 min.
In this embodiment, the high-temperature baking temperature in step G is 155 ℃ and the time is 26 min.
In this embodiment, in step H, the tea leaves are placed in a shady and cool place without light for natural cooling.
Example five:
an environment-friendly tea processing technology comprises the following steps:
A. picking fresh tea leaves and tedding the tea leaves to a withered state;
B. adding the tedded tea leaves into a rolling machine for rolling treatment;
C. spreading the rolled tea leaves on a spreading and drying rack, and treating the tea leaves below the spreading and drying rack in a high-temperature steam spraying mode;
D. airing the treated tea leaves at normal temperature;
E. adding the dried tea leaves into a fixation machine for fixation treatment;
F. adding the tea leaves after fixation into a rolling machine again for rolling treatment;
G. adding the rolled tea leaves into an automatic dryer for baking;
H. and finally, naturally cooling the baked tea leaves and packaging.
In this embodiment, the rolling speed of the rolling machine in step B is 140 rpm, and the time is 36 min.
In this example, in step C, the temperature of the high temperature steam was 74 ℃, the spraying time was 6min, and the tea leaves were continuously tumbled during the spraying process.
In this embodiment, the water-removing in step E specifically comprises the following steps:
a. adding tea into a fixation machine, and performing high-temperature fixation at 128 deg.C for 3 min;
b. then, the temperature of the fixation machine is reduced to 84 ℃, and the fixation time is 3 min;
c. heating the water-removing machine to 106 ℃ and the water-removing time is 3 min;
d. and finally, closing the enzyme deactivating machine, and quickly cooling by adopting an air cooling mode.
In this example, the rolling speed of the rolling machine in step F was 27 rpm, and the time was 16 min.
In this embodiment, the high-temperature baking temperature in step G is 148 ℃ and the time is 25 min.
In this embodiment, in step H, the tea leaves are placed in a shady and cool place without light for natural cooling.
Example six:
an environment-friendly tea processing technology comprises the following steps:
A. picking fresh tea leaves and tedding the tea leaves to a withered state;
B. adding the tedded tea leaves into a rolling machine for rolling treatment;
C. spreading the rolled tea leaves on a spreading and drying rack, and treating the tea leaves below the spreading and drying rack in a high-temperature steam spraying mode;
D. airing the treated tea leaves at normal temperature;
E. adding the dried tea leaves into a fixation machine for fixation treatment;
F. adding the tea leaves after fixation into a rolling machine again for rolling treatment;
G. adding the rolled tea leaves into an automatic dryer for baking;
H. and finally, naturally cooling the baked tea leaves and packaging.
In this embodiment, the rolling speed of the rolling machine in step B is 130 rpm, and the time is 35 min.
In this example, in step C, the temperature of the high temperature steam was 75 ℃, the spraying time was 6min, and the tea leaves were continuously tumbled during the spraying process.
In this embodiment, the water-removing in step E specifically comprises the following steps:
a. adding tea into a fixation machine, and performing fixation at 130 deg.C for 2 min;
b. then, the temperature of the fixation machine is reduced to 85 ℃, and the fixation time is 4 min;
c. heating the water-removing machine to 105 ℃ and the water-removing time is 2 min;
d. and finally, closing the enzyme deactivating machine, and quickly cooling by adopting an air cooling mode.
In this embodiment, the rolling speed of the rolling machine in step F is 30 rpm, and the time is 15 min.
In this embodiment, the high-temperature baking temperature in step G is 150 ℃ and the time is 24 min.
In this embodiment, in step H, the tea leaves are placed in a shady and cool place without light for natural cooling.
The tea leaves produced in the examples of the present invention were subjected to sensory evaluation as shown in the following table:
| taste of the product | Fragrance | |
| Example one | Has strong tasteThick, sweet and sour | Pure and rich fragrance |
| Example two | Rich taste and sweet and mellow flavor | Pure and rich fragrance |
| EXAMPLE III | Rich taste and sweet and mellow flavor | Pure and rich fragrance |
| Example four | Rich taste and sweet and mellow flavor | Pure and rich fragrance |
| EXAMPLE five | Has strong taste | Pure and rich fragrance |
| EXAMPLE six | Concentrated mellow and sweet after taste | Pure and rich fragrance |
| Prior Art | Bitter and astringent | Pure fragrance |
In conclusion, the processing technology adopted by the invention is simple to operate, can prevent the loss of the effective components of the tea, and the tea prepared by the processing technology has pure intrinsic aroma, strong and mellow taste and long preservation time; in the invention, the steps of rolling and high-temperature steam spraying are carried out before de-enzyming, so that the toughness of the tea can be ensured, and the tea can be prevented from cracking in the subsequent processing process; the high-low temperature staggered fixation mode is adopted, the loss of effective ingredients can be reduced, the fixation is carried out flexibly again, and the processed tea leaves are compact and heavy in appearance.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. An environment-friendly tea processing technology is characterized in that: the method comprises the following steps:
A. picking fresh tea leaves and tedding the tea leaves to a withered state;
B. adding the tedded tea leaves into a rolling machine for rolling treatment;
C. spreading the rolled tea leaves on a spreading and drying rack, and treating the tea leaves below the spreading and drying rack in a high-temperature steam spraying mode;
D. airing the treated tea leaves at normal temperature;
E. adding the dried tea leaves into a fixation machine for fixation treatment;
F. adding the tea leaves after fixation into a rolling machine again for rolling treatment;
G. adding the rolled tea leaves into an automatic dryer for baking;
H. and finally, naturally cooling the baked tea leaves and packaging.
2. The environment-friendly tea processing technology according to claim 1, characterized in that: the rolling speed of the rolling machine in the step B is 100-160 rpm, and the time is 30-40 min.
3. The environment-friendly tea processing technology according to claim 1, characterized in that: and C, in the step C, the temperature of the high-temperature steam is 70-80 ℃, the spraying time is 5-7 min, and the tea leaves are continuously turned over in the spraying process.
4. The environment-friendly tea processing technology according to claim 1, characterized in that: the water removing in the step E comprises the following specific steps:
a. adding tea leaves into a fixation machine, and performing high-temperature fixation at 140 ℃ for 2-3min at 120 ℃;
b. then, the temperature of the enzyme deactivating machine is reduced to 80-90 ℃, and the enzyme deactivating time is 3-4 min;
c. then the temperature of the enzyme deactivating machine is raised to 100-;
d. and finally, closing the enzyme deactivating machine, and quickly cooling by adopting an air cooling mode.
5. The environment-friendly tea processing technology according to claim 1, characterized in that: and F, the rolling speed of the rolling machine is 20-40 rpm, and the rolling time is 10min-20 min.
6. The environment-friendly tea processing technology according to claim 1, characterized in that: and G, the high-temperature baking temperature is 140-160 ℃, and the time is 20-28 min.
7. The environment-friendly tea processing technology according to claim 1, characterized in that: and H, placing the tea leaves in a shady and cool place without illumination for natural cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011293701.0A CN112401017A (en) | 2020-11-18 | 2020-11-18 | Environment-friendly tea processing technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011293701.0A CN112401017A (en) | 2020-11-18 | 2020-11-18 | Environment-friendly tea processing technology |
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| CN112401017A true CN112401017A (en) | 2021-02-26 |
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| CN202011293701.0A Pending CN112401017A (en) | 2020-11-18 | 2020-11-18 | Environment-friendly tea processing technology |
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|---|---|---|---|---|
| CN101133765A (en) * | 2007-10-16 | 2008-03-05 | 重庆市农业科学院 | Styliform tea producing method |
| CN102870901A (en) * | 2012-09-19 | 2013-01-16 | 安徽省霍山县圣茗茶叶有限公司 | Primary processing process of pan-fried green tea |
| CN203897179U (en) * | 2014-06-07 | 2014-10-29 | 浙江诸暨十里坪茶业有限公司 | Water-removing and aroma-enhancing system for tea leaves |
| CN104621274A (en) * | 2013-11-13 | 2015-05-20 | 重庆市轩瑞食品有限公司 | Tea leaf microwave enzyme deactivating and drying device |
| CN106359686A (en) * | 2016-11-10 | 2017-02-01 | 贵州湄潭沁园春茶业有限公司 | Red tea processing technology |
| CN107047835A (en) * | 2017-06-14 | 2017-08-18 | 广东省农业科学院茶叶研究所 | A kind of processing technology of reduction Guangdong large leaf bitter taste of green tea |
| CN107094923A (en) * | 2017-05-31 | 2017-08-29 | 柳州城市职业学院 | One kind is bought oil tea processing technology |
| CN107114502A (en) * | 2017-06-23 | 2017-09-01 | 贵州安顺春来茶业有限公司 | A kind of processing method of embolium tea |
-
2020
- 2020-11-18 CN CN202011293701.0A patent/CN112401017A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133765A (en) * | 2007-10-16 | 2008-03-05 | 重庆市农业科学院 | Styliform tea producing method |
| CN102870901A (en) * | 2012-09-19 | 2013-01-16 | 安徽省霍山县圣茗茶叶有限公司 | Primary processing process of pan-fried green tea |
| CN104621274A (en) * | 2013-11-13 | 2015-05-20 | 重庆市轩瑞食品有限公司 | Tea leaf microwave enzyme deactivating and drying device |
| CN203897179U (en) * | 2014-06-07 | 2014-10-29 | 浙江诸暨十里坪茶业有限公司 | Water-removing and aroma-enhancing system for tea leaves |
| CN106359686A (en) * | 2016-11-10 | 2017-02-01 | 贵州湄潭沁园春茶业有限公司 | Red tea processing technology |
| CN107094923A (en) * | 2017-05-31 | 2017-08-29 | 柳州城市职业学院 | One kind is bought oil tea processing technology |
| CN107047835A (en) * | 2017-06-14 | 2017-08-18 | 广东省农业科学院茶叶研究所 | A kind of processing technology of reduction Guangdong large leaf bitter taste of green tea |
| CN107114502A (en) * | 2017-06-23 | 2017-09-01 | 贵州安顺春来茶业有限公司 | A kind of processing method of embolium tea |
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Application publication date: 20210226 |